This is a sweet crepe made with ground rice, all purpose flour, semolina and milk. And the crepes are stuffed with scraped coconut, khoya kheer and molasses stuffing. This is a very popular Pitha for this "Poush Parbon" festival
Bengali people love fish. They like fish in any of the dishes. We bongs like fish in any way, such as, in curry, stew, mustard gravy, light curry , in pulao or biryani.
Hinger Aloor Dom is a very famous Bengali veg curry which should be served with Luchi/Kochuri. This type of aloor dom is cooked without onion and garlic. And a special type of masala is prepared for this Aloor Dom.
Chicken Rezala is an authentic Bengali Chicken Curry in white gravy. This dish is only available in Bengal. You can not find only one serving of this dish in outside of Bengal. This dish was invented by the Royal Chef's of Bengal.
The meat/fish itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil.
Dal is the most usual part of Indian Meal. Bengali meal is also not out of this. But Bengali "Dal" recipe is very much different from the rest of the Indian states' Dal recipe.
This recipe is a very popular Bengali "Koi Fish" recipe in a rich, thick, spicy only Mustard Oil based recipe, which should be served with Plain Steamed Rice as Lunch. This recipe does not come in a regular lunch menu, but for the guests, this is a very good item for lunch.
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chilies, lemon and salt.
This sweet actually looks like drops Or Boond in Hindi. That is why it is called Boondi. Boondi is made with Bengali gram batter or Chikpea batter. Bengali occasional breakfast is incomplete without "Bonde & Luchi"/"Boondi & Puri".
Jalebi or Jeelipi is a very popular Indian sweet. It can be served cold or hot. It is made by deep frying a batter in pretzel or circular shape and soaked into sugar syrup.
Kalo jaam or kala jamun is a popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh.
Today I was determined to share this awesome 'Dalpuri Torkari' recipe with you. This 'Alu torkari' is without onion & garlic and little spicy in taste.
Take a microwave safe square glass/aluminum pan, add ricotta cheese, condensed milk, crushed cardamom seeds and mix with a hand manual beater. Mix well and make sure there
This fritters are made from the fresh ripe juicy palm fruit. The process of making "Taler Bora" is not very easy. At first we have to take all the pulp of each palm kernels, and then boil the pulp to reduce and thicken the pulp and then have to add all the ingredients and very slowly have to fry the fritters.
Malpua is one of the easy to make pithas(Bengali sweet dish).All you need is maida(flour),sooji(semolina),sugar, milk and cardamom powder, funnel seeds for flavor.
"Misti/Mitha" stands for sweet in Bengali & "Holud/Basanti" stands for yellow in color & most importantly this will pronounce "Polao" not Pulao. So this rice preparation must be sweeter in taste & yellowish in color
Kolkata has a special and totally different style of biryani. The specialty of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's.
Mishti doi is a fermented sweet dahi or sweet yogurt. This type of yoghurt is common in the states of West Bengal and Orissa in India, and in Bangladesh
Kolkata is very much famous for their street food. There are lots of street food like Egg Roll, Chicken Roll, Chicken Cutlet, Chow Mein, Moghlai Paratha and Bengali Crispy Fish Fry.
This dal is made for special occasions like Birthdays, Pujas Or to serve the guests. And this dal is must for the most famous Bengali Festival "Durga Puja".
Jumbo Prawns are cooked in creamy Coconut gravy, without onion, garlic & tomatoes. This curry is very arometic but mild in taste. This dish should serve with Plain Steamed Rice.
Chhanar Payesh Or Ricotta Cheese Pudding is a very delicious dessert for Indian Festivals, specially for Bengali Durga Puja. This is an Bengali authentic dish.
One of the famous street food is "Ghugni Chaat". Ghugni is made with Dried Yellow Peas. At first we have to soak the Dried Peas for overnight, and then boil it first and cook with spices.
Chandrapuli is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival).
Goja is the Bengali Version of North Indian Sakkar Para. Flour dough is rolled and shape them what ever you like. And then deep fry them and dip into thick sugar syrup.
In every Bengali have this "Mutton Curry" on the last day of "Durga Puja", that is called "Bijoya Dashami". Because most of the Bengali do not eat non-veg during the 4 days of "Durga Puja". So we break our vegetarian meal tradition on the last day of the "Durga Puja". This is my mom's recipe, and she only cooked today's "Mutton Curry".
Mangsher Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need mutton keema. Boiled keema are added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried.
Gajar Ka Halwa is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly.
Today I'm going to share 'Keema Kachori' with you all. And that is also in healthy version. It's baked and the stuffing is also cooked in less oil. So let's find the recipe.
Kesari Bhog is a very tasty variety of our very well known "Rosogolla". Kesar means Saffron, when the Paneer for Rosogolla is being prepared at that time Milk soaked saffron should be added to this.
Tandoori chicken is a popular Indian, Bangladeshi and Pakistani dish consisting of roasted chicken prepared with yogurt and spices which is called as Tandoori Spices.
Mawa kachori is made with Mawa/Khova, chopped nuts. The key ingredients for the recipe are, Maida, Khova, Chopped Nuts, Oil & Sugar. SO no more talking
2016 is the most important year of my life. This year became my life's most eventful year. The 1st surprise I got in the beginning month of this year. I felt a tiny life inside me. Then after 9 months, a cute little baby boy came to my life and took me on the top of the world. Becoming mother is the most precious gift of God.
This fruit cake is packaged with raisins, dried cranberries, dried apricots, and candied fruit, dark Rum, Nuts are also included as Caramel Or Butterscotch Syrup.
Christmas Fruit Cake is traditionally is a very rich with loads of Dry Fruits and Nuts. Dry Fruits & Nuts are soaked in alcohol(May be Brandy/Rum/Whiskey) for 2-3 months before the Christmas Eve.
I used egg whites in this cake to make this more healthy, dates, chopped walnuts & dried cranberry and one secreat ingredient to enhance the flavor of this wonderful cake. That is "Indian Tea Spices" Or "Chai Masala",
My dad used to start baking this cake 1 month before Chisrtmas. He used to make this cake, and whenever it finished, he used to make another one. Just back to back to keep the smell in our home.
Thinly Sliced Aloo Bhaja, Jhuri Aloo bhaja. Here is the recipe of Jhuri Aloo Bhaja i.e. Very thinly grated crispy fried potato. This variantion of Aloo bhaja can be serves as evening snack also with "Masala Chai".
Ilish Macher Paturi is a typical Bengali dish. In this recipe Hilsa/Ilish fish steaks are marinated with ground spices and then wrapped in oily Kumro/Pumpkin or Banana leaf, and then roasted in nonstick pan or may be deep fried.
Aam Dal is very famous Dal recipe in Bengal, it's cooked with Raw Mango and serve with 'Steamed Rice' & 'Aloo Bhaja'(potato fry). It should be sour in taste. The sourness comes from the Raw mango. This is exclusively my mom's recipe, I think she makes the best 'Aam dal'.
Bengali Rice Polao/Pulao/Pilaf is sweeter on the side. Bengali Pulao is cooked with Gobindobhog Rice (Special arometic rice, which is only available in West Bengal), ghee & other vegetables.
Lassi is a savory cool yogurt based beverage popular in India, Pakistan, Nepal, Sri lanka, Bangladesh. Lassi is made with sour curd, black salt, sugar.
Indian people use those keri to make "Achar" , "Sarbat", "Jelly" etc to preserve those product for further use when keri is not available in the market But we can enjoy the taste of the keri.
