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Plate To Palette - An Aromatic Journey | PeekNCook

PeekNCook has a massive collection of both vegetarian and non-vegetarian Thali recipes that are submitted, rated and reviewed by people who are passionate about food.

Plate To Palette - An Aromatic Journey | PeekNCook

PeekNCook has a massive collection of both vegetarian and non-vegetarian Thali recipes that are submitted, rated and reviewed by people who are passionate about food.

Plate To Palette - An Aromatic Journey | PeekNCook

Indian(North and South Indian and Bengali), Mughlai, Chinese and Fusion Recipes including Vegetarian & Non-Vegetarian recipes in detailed steps.

Aam Dal

Aam Panna

Today I'm going to share Aam Panna Or 'Aam Porar Sorbot', which is a very famous and refreshing drink for summer. My Grand mom used to make this drink during summer season. Aam Porar Sorbot In this recipe, I've given two different way to make the drink. You may follow any of them and in both the way, you wouldn't be disappointed. The first way I've adopted from my Grand mom's recipe. Aam Porar Shorbot is a great summer cooler from Bengal and with it's wonderful taste gives much needed coolness to your body. This drink is very close to Aam panna. In Aam Porar Sorbot, the raw mangoes are roasted on direct flame, that gives a great smoky aroma, while the mixture with sugar gives a sweet and tangy taste. This drink would be loved by everyone in the home and your guests will definitely thank you for the wonderful welcome beverage. Here is the recipes...

Aam Sandesh

Aamer Payesh

Aamer Payesh is a thick milk based rice dessert which is also known as Mango flavored Kheer. We scoop out the juicy ripe mango flesh, and then make puree out of the flesh without using any water. On the other hand we'll be making the payesh or rice pudding and at the end we will mix the mango pulp with the Payesh. That's it. It is very easy to make but may be time consuming too. Let's check for the recipe of Aamer Payesh.

Achari Paneer

Achari Paneer is a popular North Indian paneer dish. This is a very spicy, oily type of gravy based recipe. The gravy should be thick tangy and Indian pickle flavored. For this recipe Indian pickle spices are used to give the pickle touch. Usually this Paneer dish is served with Tandoori Roti Or Naan.

Almond Butter Cookies

Hey it's Diwali guys, just in 2 days, how can I share any other recipe. So here is my Diwali special Cookies recipe, which is kids' friendly and very easy to make. You need butter, a handful of Almond, Atta(wheat flour), sugar that's it. It'll take 1 hour from start to end. In recent days I'm making all Kids' friendly recipe as my 1 year old boy wants to eat anything from my hand. So I've decided to cook almonst every item kids' friendly, so he can enjoy everything. So here is my Almond Butter Cookies recipe, which can be enjoyed by everyone. Btw I've partly adopted this recipe from blog, Fooddiva.

Aloo Masala Puri

As aloo masala puri contains boiled potato, some spices, chopped cilantro and atta. It's filling, healthy and delicious. This is a very easy recipe, you just have to mix everything and make small puri and deep fry them. This is a North Indian recipe, where they use Whole wheat flour for making puries or parathas. Freshly chopped methi leaves or kasuri methi also can be used in this puri, it will give a nice flavore to the puri and will be very healthy too.Let's check for the recipe...

Aloo Masala Sandwich

Today I am going to share a very easy Potato Sandwich recipe,which usually my mom used to make at home for breakfast. She sometimes used to give me in my lunch box too. Here is my mom's Potato Sandwich recipe.

Aloo Paratha

Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee.

Aloor Chop

Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients. "Aloor Chop" Or Potato fritters is Bengal's most popular street snacks. This "Aloor Chop" serves with Puffed Rice Or "Muri" & Tea.

Amriti

Imarti or Amriti or Jhangri is a dessert invented in Mughal kitchen and is now popular in Rajasthan, West Bengal, and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup.

Anniversary Celebration Sponge Cake

Bachelors' Chicken Curry

Everyone love Chicken Curry. Specially when you have no time to cook much, but you really want something tasty and easy to cook is Chicken Curry. But this time I'm giving this recipe for those who do not know cooking at all, but can't eat out everyday. This is a very easy recipe, anyone can cook this, and belive me you won't be disappointed after making this. Nothing much I've to say but sharing the recipe as soon as possible. Here it is.....

Badam Milk

Badam means "Almond" and "Kesar" means "Saffron". This is a milk full of "Almond" paste and "Saffron". This badam flavored milk is very rich and energetic drink for summer. And the wonderful flavor of saffron enhance its taste.

Baked Keema Kachori

Kachori is flat round puffed pastry usually stuffed with moong or urad lentil stuffing, then slowly deep fried snack item. Kachori is originated in Rajasthan or Uttar Pradesh. This is a North indian delicacy. There can be found many different types of Kachori, like Moong/Chana Dal Ke Kachori, Besan(Bengal Gram Flour) ke Kachori, Pyaj ke Kachori(famous in Rajasthan), in Delhi Raj Kachori is very famous indeed. Not only the salty namkeen type of Kachori is very famous, even Mawa Kachori(find my recipe in the blog), which is stuffed with Khova pitthi and dipped in sugar syrup from Rajasthan is also very popular during Festival season. Non veg types of Kachoris, like 'Fish Kachori, Keema Kachori are found in Bengal. 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.

Banana Bliss

Most of the kids do not like to eat fruits. So here I have made a banana dish with little twist which kids may like to have as breakfast. This dish is very healthy and tasty. I'm sure kids will love this dish.

Bandhakopi Chingrir Torkari

I had this "Bandhakopi Chingrir Ghonto" in my aunt's house. She made this for me, as she knows I love prawn, so she cooked everything with prawns from starter to main coarse. But I liked this dish the most. So I learnt the recipe of this dish from her. As my hubby doesn't like prawns, so I do not cook prawns regularlly. But today I was craving for this curry. So prepared this for dinner. And I followed my Aunt's recipe here.

Bandhakopir Dalna

This is a very popular Bengali side dish in daily cooking. Finely chopped Cabbage / badhakopi (Bengali term) cooked along with potato & peas in a tomato & ginger based gravy. This side dish comes with steamed rice & daal.

Basic Pizza Sauce

Pizza sauce is a tomato based sauce which we spread on pizza. This tomato based sauce should be smooth in consistency not chunky and seasoned with spices. This sauce itself has a lot of flavors. This can make your pizza even more tasty and flavorful.

Beetroot Halwa

After having the awesome food, I was almost full. But for a full course meal how can I miss the dessert section. So thought of taste one of them. My husband insisted me to take the 'Beetroot Halwa', as he knew the taste, he was their before for team lunch, and he took that dessert twice. My husband is not a foodie, but he is a sweet lover. so never miss the dessert part of any buffet. As he was insisting for that particular item I took it 2 spoons, thought of just tasting it. But after having half spoon,I was so amazed, and took that for second time. After that day I was thinking of making this at home. But any vegetable halwa is very time consuming and tiring process, so I was avoiding for a year. But when I got my 'Preethi Zodiac' mixer grinder, find a easy grater comes in the 'Master Chef Jar', which grates vegetables in seconds with ease.

So I've decided the 1st item of making is the 'Beetroot Halwa'.I've steamed the peeled beetroots in my 'Tupperware Steam it' and then halved and put into the 'Master Chef Jar' with grater function and got a jar full of grated steamed beetroot in few seconds. Let's have a look in the details procedure below.

Beler Pana

Bengali Aam Doi

Aam doi is nowadays become very famous as the Misti Doi in West Bengal. This Aam Doi tasted very nice and flavorful and very much refreshing in summer days. I made this "Aam Doi" in traditional way. This is not a baked yogurt. This is the yogurt made with Fresh Mango Pulp. Here is the recipe.

Bengali Baked Salmon

Steamed fish is a very popular Bengali side dish. Normally this bhapa mach is made with Ilish /Hilsha Or Bhetki(Sea Perch). But here I've made a fusion dish with Salmon in steamed style with mustard+poppy seed+coconut paste gravy. Belive me you are going to love this fusion.

Bengali Chicken Cutlet

In Indian cuisine, a cutlet specifically refers to cooked meat 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.

Bengali Egg Roll

Kolkata is famous for its street food. And the most famous street food is "Egg Roll". There is no people who does not like "Egg Roll". Its a famous snacks for every Kolkatans. And specially in Durga Puja this snacks is the most favorite for every one. Easy to make and tastes awesome.

Bengali Fish Biryani

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. So here I'm sharing a recipe for our another authentic Rice variety, that is Fish biryani. This is nothing but fish based rice variety and with lots of spice. It is easy to cook and very much time saving flavorful dish.

Bengali Fish Fry

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. But it is healthy to have the homemade street foods. This way you can enjoy all the tastes but you will be still with healthy stomach. Here is the recipe of Crispy Bengali Fish Fry.

Bengali Fish Pakora

Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread, fish or chicken and dipping them in a batter of gram flour and then deep-frying them. Pakoras are usually served as snacks or appetizers. Pakoras are popular as a fast food snack in all over the world

Bengali Ghee Bhat

Ghee Bhat/Vegetable Polao is cooked with Basmati Or Gobindobhog rice. In USA Gobindobhog rice is not available. Kalijeera Rice, which is available in Bangladeshi Grocery Stores, but the is not exact like the Gobindobhog rice. So Basmati rice can be used as substitute. This polao is cooked in ghee or clarified butter only along with vegetables & nuts, so this is called Ghee Bhat. Here is the recipe.....

Bengali Kheer Malpua

Malpoa or 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, fennel seeds for flavor. It is almost like making pan cakes only deep fried. Cook and store them in a jar and you can enjoy them as dessert or snack.Malpoa or Malpua is very easy to make, and in any special occasion or festival we used to make Malpoa or Malpua as homemade sweets. Usually Malpoa or Malpua is a North & East Indian delicacy, in UP, Bihar, Odisa West Bengal these Malpoa or Malpua is pretty famous as festival sweet. Malpoa or Malpua can be kept for long time as it is, like 3 to 4 days without refrigerator, as Malpoa or Malpua is dipped in sugar syrup, so the sugar plays the role of preservatives. So let's check for the recipe of Malpoa or Malpua

Bengali Masoor Dal

Masoor dal, is an edible pulse, 30% of their calories from protein, all dals have the third-highest level of protein, contains dietary fiber, foliate, vitamin B1, and minerals. Masoor dal is nutritious, completely safe, and wholesome. In Bengali this dal is treated as a non-vegetarian and cooked with onion & garlic. I have added some Lemon Leaves to enhance the flavor of this Dal.

Bengali Misti Doi

Bengali Misti Polao

This polao should be cooked with Bengali aromatic rice called "Gobindobhog" rice. But out of West Bengal it is not possible to get this rice. This is Bengal special rice. Its aroma makes the Polao more aromatic & tasty. Some people say that "Kalizeera" rice, which is available in Bengladeshi stores, is quite similar, but belive me I could not find the similarity, because once you eat the "Gobindobhog" rice you will never forget the aroma. So I made this with "Basmati Rice". This can be a better substitute of "Gobindobhog" rice. Ghee and saffron are the 2 very essential ingredients for this preparation, you can't skip these two.  For this most aromatic rice you need very less ingredients but it taste really awesome.

Bengali Murgir Jhol | Sunday Chicken Curry

Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. Sunday's lunch menu is not complete without "Murgir Jhol".

Bengali Mutton Curry

Almost in every Bengali home "Sunday Special Panthar Jhol" is must for lunch menu. This is not a very rich curry. This kind of "Mangsher Jhol" is cooked with very less spices, just like stew. This type of "Mangsher Jhol" goes well with Plain Steamed Rice and cucumber, onion salad. Goat meat is itself little rich. So you can not have a lot at a time. And Goat meat should be consumed at lunch only. This meat is little difficult to digest.

Bengali Style Dum Aloo | Bengali Aloo Dum Recipe

My mom used to prepare this Aloor Dom very often in my childhood along with luchi or porota for Sunday breakfast. And she used to say it was my Granny who first time cooked this sada aloor dom for some occasion, and after that this had become a family favourite and a hit recipe of her. I tried to recreate the recipe with all tips and tricks. Let jump into the recipe below…

Bengali Style Fruit Cake

Hello friends, as everyone know Chritsmas is knocking our door. And this is the time for baking. 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. So today I'm is just 1 month before Chirstmas, and I'm going to share my Dad's recipe, which is made by my Hubby darling. I'm sure you going to love this version of Christmas fruit cake. Very easy recipe, but truly worth it. Here is the recipe...

Bengali Style Mackerel Fish

Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. This fish is very healthy and full of Omega-3 fatty acid. This fish cooks in its own oil. You do not need lots of oil to cook this fish. It releases lots of oil when you add the fish into the pan. Here is another similar recipe with Hilsha fish I have tried with Mackerel fish. Here it is.

Bhaja Mooger/Muger Dal

Bhaja Mooger Dal is a one of the famous Dal recipe, which is usually cooked in any special occasions like guests are coming over or birthday or marriage function. In this Bhaja Mooger Dal you may skip adding nuts & cashew, but with these items this simple Mooger dal becomes rich & tastier. A typical Bengali full course thali always contains a bitter at the first then Bhaja Mooger Dal, fried vegetables, a dry kind of vegetables, a vegetable curry, then fishes and meat, at the end chatni and misti. So this Bhaja Mooger Dal is an important item of a full course Bengali menu. And this Bhaja Mooger Dal must be little sweeter in taste.

Bhapa Chingri

"Chingri" Or "Prawn" is Bengali's alltime favorite seafood. Prawn tastes so good, that you can use it any kind of dishese, such as, Rice dish, curries, daals, snacks, noodles etc. And Bengalis can cook several dishes with Prawns. We, Bengali can use this with any vegetables like, Cabbage, Bottle Gourd, Eggplant, Cauliflower, Pointed Gourd and all most in every vegetable curries. And expect this vegetables, prawns can be cooked as a main ingredient in many dishes, like Malaikari(coconut based gravy), Sorshe Bhape(steamed in mustard gravy), Biryani(spicey prawns cooked with Basmati rice), Buttery gravy and many more. Bhapa Chingri is a very easy & well known Bengali recipe. Bhapa means Steamed, and chingri is Prawns in English. In Bhapa Chingri usually medium size prawns are used. Those prawns are not as big as scapmi nor as small as shripms. These are medium size like 3 to 5 inches long from head to tail. I prefer my prawns to be head on. Skin will be nicely peeled but at the tail the skin will be on. Devined and nicely cleaned. The ingredients of Bhapa Chingri recipe varies from family to family. My Mom uses to make a paste of White Mustard seeds, poppy seeds & scraped coconut. The ratio of mustard & poppy seeds will be 1:1 and coconut will be the total quantity of mustard & poppy seeds. Green chili & red chili powder takes an important role in Bhapa Chingri. My mom uses to add 3 to 4 chilis and decent amount of red chili powder in the paste. And off course green chili is also added while making the paste of mustrad poppy seeds & coconut. Mustard oil is must here. The punjent smell of mustard seeds paste & mustard oil goes very well in Bhapa Chingri, and yes it's very hard to digest it. Prawns steamed in Mustard & coconut sauce.Today I am going to share a very

Bhapa Ilish

This Bhapa Ilish recipe has been adopted from my Maa. In this Bhapa Ilish recipe raw Ilish/Hilsha pieces are steamed in mustard and coconut paste along with turmeric, green chili, salt and mustard oil. This is an effortless cooking. Only marinate the fish and put into a non-stick pan and cook on low heat for 20-30 minutes. No need to stir or add something in between cooking. You can do this Bhapa Ilish in Microwave oven too. You need to put on micro for 10 minutes each sides and turning in between carefully. And here is the recipe...

Bhat Bhaja

Almost everyday we have leftover rice at our home. And we have to eat the rice with no taste. My mom used to make this leftover rice even more tasty in 10 minutes .So I'm giving you the magic trick of my mom to enjoy the leftover rice as breakfast.

Bhetki Fish Curry

Fish Curry is a traditional Bengali and Oriya fish curry. It is a delicacy in Bengal and is the curry made of the fish head and that's the very reason its called ghonta which means the head of the fish. Here I've given a Bengali traditional "Bhetki Fish" & Cauliflower curry recipe.

Bhetki Paturi

Paturi is a very popular Bengali dish. Marinated Fish or vegetables cooked in wrapped inside the leaf. This dish can be cooked with hilsha or bhetki fish. And fish can be wrapped in banana leaf or bottle gourd leaf. Here I've made this with banana leaf and sea bass instead of bhetki.

Bhoger Khichuri and Labra

Durga Puja is knocking our door, only 2 days away. We bongs are too excited to celebrate the Biggest Festival. The Bongs all over the world celebrate this festival. We ware new dresses, sarees etc, have lots of food during this festival. And without "Astamir Bhog" it does not complete the food culture of Durga Puja. So today I'm going to share the "Astami Special Bhoger Khichuri & Labrar Torkari". Bhoger Khichuri is very arometic and tasty. And here is the recipe...

Bhuni Khichuri

Bhuni khichuri is a One pot Rice meal, cooked with Yellow Lenti (Mung Dal) & Basmati Rice along with Vegetables and other spices. Vegetables are optional. This Bhuni khichuri does not need any sides, but if you want this can be served with Crispy Potato Fry, Fried Eggplant, Labda or Bengali traditional mixed vegetable mishmash, tomato chutney & payesh etc.

Bie Barir Macher Jhol

This jhol is a must item in almost every bie bari lunch menu, which is made with Paka pona, that should be over than 3 kgs Rohu or katla fish. In this jhol, very little ingredients are used and the jhol taste delicious. Today I'm going t share the typical Bie barir jhol recipe with you all. Then you're never going to miss the bie barir machher jhol any more.

Biulir Dal Jhinge Posto

Blueberry Jam

Blueberry is the member of Berry family. Blueberry is full of antioxidants which can helps reduce the risk of some cancers. Here we will make blueberry jam at home without preservatives like Citrus acid. And it will taste awesome and better than store bought. This is a very easy recipe to make and easy to store for long days.

Bono Bihari Murgi or Bengali Spicy Chicken Curry

Boondi

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".

Boondi Laddoo

Boondi Laddoo is a very famous Indian Sweet. This laddoo is served in special occasion like "Ganesh Uthsav" Or "Diwali" Or "Dusshera". Indian people celebrate any special moments by eating sweets, which is called "Muh Mitha Ho Jaye". Boondi Laddoo is the special sweet which can be for any special occasion.

Brocoli Rice

Butter Lobster

Lobster is a very popular seafood in Goa, India. When I was in Goa, I had a very nice and light Lobster Curry, which was named as "Lobster in Butter Sauce". It was so tasty dish, served with plain steamed rice. The gravy was mild and very tasty. I just love seafood, and if you are in Goa, no one can resists to taste the seafood there. My husband is not a seafood lover. He does not like the strong smell of the Prawns, Crabs or Lobsters. So I was free to tastes all of them. But the most tasty dish according to me was this "Lobster in Butter Sauce". When I got live lobsters, I gave a try to make that heavenly "Lobster in Butter Sauce", and it came out almost similar with thar "Lobster in Butter Sauce". But I renamed this dish as "Butter Lobster". Hope you guys will enjoy the taste...

Camp Style Chicken

This recipe is inspired by Chef Aditya. This is a very easy chicken Curry with less ingredients, but it tastes great. Whenever you are in a hurry and do not have much time to cook for your guests, try this chicken. No need to stir continuously . My guests gave me feedback that this chicken has a mild but wonderful flavors in it. And it is a very light and flavorful chicken curry.

Carrot Soup

This is my first post from India. Last month we relocated in India after 5yrs. And all my friends and family were busy to welcome us. They were trying to make us comfortable with their homemade food. And this is monsoon in India. So after reaching India our stomach became upset as well as cold and fever caught us. So I thought making some light soup for our upset stomach and cough. And here is the yummy Indian spiced Carrot soup.

Catfish Curry

In West Bengal catfish (known as Magur) is eaten as a favored delicacy during the monsoons. Catfish meat helps in blood purification. Catfish curry is consumed in these parts to promote faster recovery to patients suffering from fever or other ailments.

Cauliflower Rice

Winter is around the corner. And the winter veggies are all ready in the market. Like cauliflower, cabbage, radish, big bhrata brinjal, fresh spinach and many more. And all vegetables look so fresh in winter, whatever it is. That's why I like winter so much. And prepare hot vegetable dishes and having them with family is like we are celebrating winter everyday. I prefer to make different types of Rice items using different vegetables which are mostly one pot meal. Can be served with raita and pickle. As I cooked today Cauliflower rice and paneer lababdar along with raita and semaiyan kheer. And my little one relished the meal, he asked for more after finishing his own plate. I'm sure you are gonna love this item. In this recipe medium sized cauliflower floaters are cooked in onion tomato based gravy and then cooked with basmati rice. You can easily skip basmati rice with Gobindo bhog. And the dish will be more flavorful. Let's see the recipe below...

Chal Kumror Ghonto

Chal Kumro ( White pumpkin) is a dish that is part of the Bengali cuisine of East India. It is prepared from white pumpkin, grated coconut and Nigella seeds seasoned with vegetable oil. This dish is served with steamed rice at the first of a lunch menu.

Chanadal Burfi

Chandrapuli

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). Chandrapuli is little sweeter than the other Bengali Sweets. As coconut, mawa is added with chhana, that makes this sweet, sweeter. But so what, we Bongs love sweets, right!And the shape is half moon so the name is like this, 'Chandrapuli', Chandra eeans moon and puli menas Pithe. Because 'Chandrapuli' is not like the typical sondesh . It's kind of Pithe. Where coconut and khova is being used. Traditionally in Sondesh only Chana and sugar/jaggery will be the key ingedients. In sondesh, there will be no khova/mawa. So let's see how to make Chandrapuli.

Chhanar Goja

Chhanar Goja Or Chena murki is basically sugar coated paneer cubes. This is a very popular sweet of Bengal Odisa Bihar sides. The recipe of Chhanar Goja or Chena murki is very easy and quick. The recipe needs few basic ingredients which are easily available at your home and only 10 minutes. You need soft Panner, sugar and cardamom n nutmeg powder. If you have fresh good quality store bought paneer, then it will be made in no time. I've used homemade fresh paneer. This is a easiest recipe of making delicious Bengali sweet, which beginner can a easily make. When your guests drop at your home without any intimation, just make this easy sweet and surprise them. Let's check the easy Chhanar Goja or Chena murki recipe below...

Chhanar Jeelipi

Chanar jeelipi is a very popular sweet in Bengal, Rajasthan & Orissa,though the form can differ significantly from place to place. It is made by deep-frying a paneer dough in pretzel or circular shapes, which are then soaked in sugar syrup.

Chhanar Payesh

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. This dessert tastes awesome. In every spoon of this Pudding you feel great. This is little time consuming dish to make. But when you will serve to your guests the preparation time will worth it. This dessert will melt in your mouth.

Chholar Dal

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". This is one of my most favorite Dinner menu on the first day of the Durga Puja "Shasthi". On this day we should have vegetarian menu at our home. So this one is a must dish for "Shasthi".

Chicken Bharta

This recipe is Kolkata's speciality, in Kolkata Dhabas( roadside small restaurants) serves best chicken bharta you can ever taste. Today I'm going to share this recipe, which was sent by my dearest "Dheu Di", may be almost 3 years back, while we used to stay in USA. But somehow I totally forgot about the recipe and couldn't able to make it. But after seeing my two blogger friends, Rimli & Debjani's recent post on 'Chicken Bharta', I decided to post it too. Though this recipe is little bit different from theirs. Let's not bore you guys with my writing, have a look of the

Chicken Bhuna Masala

The word Bhuna is used to describe the process where spices are fried gently to bring out their flavors . The chicken bhuna curry that I've given the recipe of below is an extension to this cooking method. The Bite size chicken is essentially added to the spices and cooks in its own juice, resulting in a deliciously strong flavor , but not much sauce.

Chicken Biryani Of Aminia

Biryani is no doubt the most loved and famous dish of India. Any occasion, any party or a get-together, biryani as the main course has become a necessity. It is difficult to ace in making it perfectly without much practice. How about we give you a simple yet a perfect recipe that would help you get it prepared in an easy way with much lesser time! Here's how you can make Chicken Biryani instantly without any fuss.

Chicken Burger

Burgers are everyone's favourite.But store bought burgers are missing something.Yes Indian spices are missing there.So I planned to prepare it at home,with indian spices.Its a easy process and prepared within half an hour, excluding marination time.

Chicken Chaap

Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy. This is a dry type dish is served with biryani, naan, rumali roti etc.

Chicken Chargha

Chicken Chargha is a very famous and popular Chicken dish which is cooked in two different steps, first steaming and then deep frying the steamed Chicken. In this recipe whole chicken is used. I used half chicken, as whole chicken is little bit difficult to handle because of its size in our small kitchens. But in restaurants they use whole chicken for this recipe. Here is the recipe of chicken chargha Lahore style...

Chicken Dum Biryani

Biryani is a set of rice-based foods made with spices, rice (usually basmati) and chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means "fried" or "roasted". Biryani was invented in the kitchen of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad , Delhi/Agra and Malabar are the main centers of biryani cuisine.Today we are going to taste the Hydrabadi Style Dum Biryani. I hope you will enjoy the recipe.

Chicken Fried Rice

Chicken Fried Rice is one of the most popular Rice dish in Chinese cuisine in India. This one is my childhood favorite Chinese meal. Fried rice is a one pot meal. Usually you do not need any sides with this dish. Today I'm going to share the recipe of Authentic Chinese Restaurant Style Chicken Fried Rice with you...

Chicken Hariyali Kebab

Kebabs are common in Middle Easter cooking, which I always love. North Indian cuisine uses a lots of the same flavors, so they're familiar to me. I also like much the charred taste from the marinated meat and onions. Kebabs are healthy & quick, so we make them when guests come to visit. We usually serve them with mint chutney, biryani (a rice dish), naan9Indian flat bread) and a green salad.

Chicken Kebab Stuffed Bread

Today I tried this Chicken Stuffed Bread, which I had few months ago in an Italian Restaurant. It was so yummy, mouth watering. I tried this with a little twist. I stuffed the Bread with Chicken Kebabs, instead of plain grilled or cooked chicken. It tasted just awesome. This Bread can be made with Pillsbury Pizza dough Or Homemade Pizza dough. I used homemade dough. This is a Fusion type Chicken Stuffed Bread. Italian Chicken Stuffed Bread with Deshi Tadka...

Chicken Keema Cutlet

Chicken Keema Cutlet is Kolkata speciality. In this cutlets, minced chicken/mutton are marinated and cooked, and then shaped into cutlets and the rest is the same. This is a very famous "Street Food" of Kolkata. This cutlets are served with Mustard sauce, Tomato ketchup & Cucumber onion salad. Here is the recipe.....

Chicken Malaikari | Murgh Malaikari

Chicken Manchurian

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.

Chicken Pakoda

Chicken Rezala

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.

Chicken Saagwala

I always love winter over any season. And the obvious reason behind my winter love is the fresh food. In winter you can get freshly grown fruits, vegetables and many more. Cauliflower, cabbage, big brinjals, fresh leafy vegetables, apple, oranges. strawberries and many more. And cooking lover as well as being a true foodie this is the best time. I love to cook rich and spicy food, love to bake fruit cakes with fresh fruits. And in this time of the year I always prefer eating hot vegetarian dishes over non-veg food. If making non-veg, then try to use vegetables in the dish. Last weekend I got very fresh palang, so thought of making something different. We use to buy fresh fish and chicken on Sunday morning. So when hubby was about to go to the market, I asked him to bought 500 grams chicken which I'd make for Sunday dinner. And for my non-veg lover husband decided to make Chicken Saagwala which is a very popular North-Indian dish of roadside dhaba. So decided to prepare this in my way. Chicken Saagwala, means chicken cooked in silky smooth spinach gravy. Just like you prepare palang paneer. This dish goes very well with hot steamed rice, jeera rice or any Indian breads. Let's check for the recipe...

Chicken Salad

It is healthy, simple, requires limited ingredients and is extremely versatile. It can help the entire family eat healthier and more nutritious food which in turn can be tastier than any other appetizers. What makes it more appealing is that it can be tweaked according to the seasons. With the fast approaching summers there are a number of varieties of chicken salad one can prepare at home, the easiest being Classic Chicken Salad.

Chicken Sandwich

Chicken Sandwich is a  typically a boneless, skinless, breast of chicken in a bun or between two slices of bread. Chicken sandwich has many version all over the world. In Indian this sandwich is made with bobeless chicken, cream, mayoneise, chopped lettuce or cabbage & srping onion. This Indian version of chicken sandwich tastes so good no one can resists to have the taste. I am going to share the Indian style chicken sandwich with you.

Chicken Seekh Kabab

Seekh Kabab is a finely chopped onion, garlic, ginger, green chili, cilantro & spice powder marinated lamb, beef, chicken Or turkey meat, wrapped around bamboo/metal skewer (Seekh in Hindi) and roasted/grilled usually in tandoor or oven or deep fried in oil. Today I've made this seekh kabab with minced chicken. The kababs are very juicy from the inside and roasted from the outside. I prefer this kabab roasted in the oven, more than fried. But if you do not have any oven in your home, still you can enjoy this kabab by frying in hot oil.

Chicken Stew

As now a days Dr. prescribed me to be on carb free diet, all food became nightmare to me. As a die heart food lover, this is really pathetic. So trying to make something really healthy but tasty meals for my poor tummy. Today made this 'Indian Style Chicken & Veggie Stew'. But this is not only for dieting, this is a very healthy for the patients too. As this recipe contains very less oil so good for the kids too. Just add hand full of Parboiled Rice & Musur(red lentil) Dal into the cooker while cooking this stew, will be great one pot meal for toddlers too. So here is the recipe...

Chicken Tandoori

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. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared. Tandoori Chicken is a dish of Mughlai cuisine. It was popular among the noble families and Nawab families.

Chicken Tehari

Tehri or Tehari Or Tayari is a popular quick fix dish of Awadhi cuisine. In plain half cooked rice, spices and vegetables or meat is added to increase the flavour and colour of the rice. It’s a one pot meal, with minimum spices, mostly Garam Masala. Tehri named the dish of vegetarian version of Biryani. It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia. And this dish become extremely popular during Second world war, when meat pieces have been replaced by the cheaper vegetables like potato. In Norther part of Indian Tehri sales as street food. Tehri is popular in both the version Non-Veg & Veg. In Awadhi cuisine and Bangladeshi tehari recipes, you’ll get Non-veg tehri and for north Indian cuisine veg- tehari is quite popular. Bangladeshi tehari is predominantly a rice dish that is always made with beef. Traditionally Bangladeshi Tehri is cooked with mustard oil and green chili, and kali jeera rice (popular rice variety of Bangladesh) takes a major part in this recipe. But if this special variety is not available, you can easily replace with Pulao rice Or Basmati rice even Jeera Samba rice. And this dish is flavoured with Whole and powdered garam masala, mustard oil and green chili and last but not the least milk. Milk brings the richness of the dish. No other spices will be added in this recipe. I add 1 teaspoon of homemade ghee and few drops of Gulab jal or rose water but that too totally optional, You can skip these two if you want to keep it authentic.

Chicken Tikka Pizza

Chicken Tikka  Pizza is a style of single-serving pizza that combines Chicken Tikka And Italian style pizza. Italian Classic crust with toppings from the Tandoori cuisine cooking style Chicken. This is a very tasty variantion of Indian pizza. Easy to make and very flavorful Pizza with Indian touch.

Chicken With Lentil

Traditionally, this dish is made with lamb, but it is equally delicious made with chicken. The lentils are flavored with a traditional "Tarka" or "Tampering", which is poured over the dal just before serving.

Chikoo Milkshake

Today I'm going to share another summer beverage recipe 'Chikoo Milkshake'. Chikoo is a famous fruit of summer, this also known as Sapota Or Sobeda in the different region in India. This fruit can be used as it is or in the milkshake or in fruit salad etc. Ripe Chikoos are very sweet in taste and melt in the mouth. Sometimes you do not need to add extra sugar to your milkshake. This recipe is very easy, even sometimes I make the mixture in a large quantity and make the milkshake everyday basis. This is a very tasty & healthy breakfast for your kids too. Here is the recipe.

Chili Chicken

Thick cornflour coated boneless chicken pieces, sauted and tossed in 3 different types of sauces along with bell pepper or capsicum. This can be dry or semi gravy. Chili chicken is not at all too spicy, it's a perfect combination of sour, sweet and hot. If you're making for starter, then the chicken and capsicum will be crispy texture, but in gravy version, it will be soft and chewy. For the hotness of the dish, adjust the spice level as per your taste. I prefer it medium spicy, so that my kiddo also can enjoy the homemade Chili Chicken. In restaurants, they use MSG & Food color for the Unique Chinese taste, but belive me, you can still make restaurant style chili chicken without using MSG & Food color.

Chingri Malaikari

I think Bengalis don't need any introductions for the authentic Bengali recipe 'Chingrir Malaikari'. Even many Non Bengalis are also aware of 'Chingrir Malaikari'. But still I'll give you little informations about this dish for those who does not know about the recipe. 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. This recipe I'm sharing for Bengalis' biggest festival 'Durga Puja'.

Chingri Peyajkolir Torkari

Peyajkoli is known as Onion Flower stalk in English, this is only available in winter. And mostly available in North Eastern part of India. In West Bengal this vegetable is very much popular, this can be cooked many ways. You can simply stir fry the chopped Peyajkoli with potato sticks or can be added in Fish curry aka Machher Jhol with potatoes, can be added in Dal or can be cooked with small fishes like anchovy or shrimps. The presence of this vegetables makes a simple dish testier. Peyajkoli doesn't have a strong smell like onion but add a nice aroma in any dish.

Chingri Posto

Prawn aka Chingri is a common seafood to be used in almost every cuisines. Prawn is such a versatile ingredient which takes handful ingredients and minimum time to be done. Indian, continental, mughlai, Japaneese, Chinese, French etc etc almost every cuisine use prawns in their cooking. But pranws has a draw back too, it's highly allergic to many people. Allergic people gets rashes, stomach upset and many other dieseases because of eating prawns. Prawns also known as shrimps in many places. These 2 are similar but I think the biggers are known as Prawns and the smallers are shrimps. Such as Jumbo Prawns or Golda Chingri and shrimps as kucho chingri. In Bengali cuisines pranws and shrimps take a major part, as it can come in any kind of dishes, malaikari, kaliya, jhol are the main, but you can add prawns or shrimps in any vegetable curries like chochori, dalna, ghonto and even in dal. Just add some fried pranws in any dish and it will enhance the flavore. We bengalis cook shrimps or pranws with or wihtout onion garlic even ginger. In mishmash or chorchori we just add handful of fried pranws at the end of the cooking and ready. Posto is also a popular dish of Bengali cuisine. We cook posto with almost every vegetables. And not only vegetables, even with non veg items too. Aloo posto, potol posto, piaj posto, tomato posto, begun posto etc on the other hand dim posto, rui posto, posto murgi, chingri posto and even we add posto bata in macher jhal too. Today I'll be sharing Chingri Posto recipe with you, which is a family heirloom recipe which I've learnt from my Grand Ma. You would only need very few ingredients to make this Chingri Posto. This is a relatively easy recipe that you can serve with confidence and grace to your guests. So, here is it.

Chingrir Bati Chorchori

Chingri or Shrimp Bati Chorchori is a traditional Bengali recipe. This is a very easy recipe to make, but tastes awesome. This recipe needs very minimal ingredients and cooks in 15 minutes. In this recipe Shrimp/Chingri takes the main part. To make "Bati Chorchori" all ingredients are put in a Bowl which is called "Bati" in Bengali, and then cooked covered on low flame for 15-20 minutes. And Mustard Oil is the key ingredient of this recipe. In this recipe The bowl should be Aluminum bowl, and it may be replaced by medium size Sauce Pan.

Chingrir Bhuni Khichuri

Chingrir Chop

Chingrir Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chow Mein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Chingrir Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need shrimps not the prawns. Because shrimps are smaller in size. Shrimps are fried and then added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introduction, go to the recipe...

Chingrir Jhol

I still can remember, during monsoon, this Dhanbune Chingri used to available in the market, and my mom used to buy this and got the drumsticks too, but it always been little costly as monsoon is not drumstick season, but still she bought and prepare the special 'Chingrir Jhol' and whenever she used to cook this, I supposed to have some extra rice than the other days. Now Dhanbune Chingri is a rare item in the market, still when I visit Kolkata my mon tries to bring the special variety of chingri and makes her special 'Chingrir Jhol' for me. This is called mom's love.

Chirer Pulao

Flattened rice (also called beaten rice) is a de husked rice which is flattened into flat light dry flakes. This recipe is about flattened rice cooked with vegetables & dryfruits.

Choco Chips Oatmeal Cookies

Hey guys, Hello and welcome to my blog. Today I'm going to share a very easy yet healthy cookie recipe, which I use to make for my 5 years old boy. For my kid, I always prefer to serve homemade cookies, cakes unless and untill I'm out of it. So after my catering buisness, I do manage some time and make different types of cookies at home to go with his morning milk. Before this I made whole wheat, ragi and flaxseeds cookies with jaggery powder, someday will share the recipe too. Today it's soft chewy Oatmeal & Choco chips cookies. So let's see the recipe.

Chocolate Cake

I always prefer to make cakes at home rather than buying from the baker's shops. I never could find the homemade cake taste in the store bought cakes. And I always love the wonderful smells during the baking. And when it comes to the Chocolate Cake, my kitchen smells heavenly while baking. I love the Chocolate cakes without any nuts, but My hubby, he will never have any Cakes without Tutty Fruity & Nuts. So this cake contains lots of Tutty Fruity & Chopped Nuts. This cake I made for our train travel. It contains these main ingredients, Maida, Choco Powder, Sugar And Oil. And yes this is my First cake recipe after returning India. So here is the recipe.

Chocolate Cookies

I always prefer to offer homemade food to my kiddo. And Touch Wood he enjoys the goodies. Still now, I give him homemade cookies, cakes, ghee, butter, whatever is possible to make at home. If cookies are not left, and I have to give my kiddo something while outside, then only I offer store bought one. I make different varieties of cookies, with atta, multigrain, flax seeds, and I prefer to use either organic brown sugar or jaggery as sweetener. Sometimes I add ground nuts, sometime cumin seeds, carom seeds to make the homemade cookies even more interesting. I usually make egg less cookies, as they are easy to store and stays for long time. I make a large batch at a time. And If I'll add egg, it's life span will be less. Today first time I've tried chocolate cookies, where I've used coco powder along with atta and jaggery. And guess what! Kiddo just loved it. So let's check the recipe of Eggless Chocolate Cookies with homemade white butter.

Coconut Chutney

Coconut chutney is a south indian spicy side dish.This is a spicy variety of coconut stew which can be in two forms, solid and liquid. This chutney is served with idli, dosai,vadas or even with cooked rice. You may also use this chutney with delicious Rava Dosa .

Coconut Cookies

Indian coconut cookies is none other than coconut biscuits which are filled with lots of shredded coconut. This cookies are so simple and tastes like haven. I am a big fan of coconut. So I always love my cookies to be coconut flavored. This is also called as Macaroons.

Coffee Flavored Cake

Coffee Flavored Cake is only for the coffee lovers. This cake will go well with tea or coffee or at breakfast of snack time. I was looking for its recipe many websites but didn't find the right one. So I tried this in my own style. I'm sure you guys will definitely love this recipe.

Cranberry Walnut Bread

This is a classics and very common bread for Breakfast. This bread is little sweet, soft in the inside and crunchy outside. I made this bread without Egg & butter in a healthy way. This is a very tasty bread too. This bread can be eaten as it is or Spreads can be applied to enhance the taste of the Bread. Butter, Margarine OR cream cheese will go best with this bread.

Daab Chingri

This is a very typical Bengali dish, normally people try it at authentic Bengali restaurants during Bengali festivals .Daab/Tender coconut and "Chingri or Jumbo Prawns" are cooked inside the coconut shell with spices. to give an aromatic flavor to the prawns.

Dahi Chicken Curry

Dahi Chicken is a very easy authentic North Indian style chicken curry. In this Indian chicken curry , chicken is marinated in yogurt with many other spices and cooked in low heat for 20-30 minutes. This a very easy an common dish of North India. This tangy and spicy chicken curry goes well with any Indian Bread like, Paratha, Roti, Poori Or any kind of rice. I prepare this curry in oven, but traditionally this curry is cooked on stove top in low heat.

Dak Bungalow Chicken

Dak bungalows were rest houses where the travelers used to take rest while on a journey, or used as a night stop during a trip. At that time the Care-taker had their own Poultry, Goat at Dak Bungalows for easy milk and meat supplies. This kind of curries are always be the only Dinner/Lunch item. So it is always cooked along with Potat ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.

Dal Makhani

Dal Makhni/Makhani is a very popular & traditional Punjabi dish. This is a very much different version of Dal from the other Punjabi Dal. This Dal is a little bit time consuming preparation. It takes almost 24 hours to complete the dal in traditional way. But as now a days we have lots of modern cooking equipments. So this preparation hardly takes 1-2 hours to complete.

Dal Palak

In India, every region has their own dal recipe. We usually have 5 to 6 types of dal in our daily household. Moong, Masoor, Urad, Toor, Chana, Matar dal. And every dal has a different recipe to make. Sometimes we add vegetables like carrot, beans, green peas, raddish, bottle gourd, bitter gourd, spinach in our dal to make it a wholesome meal. Spinach dal is a most famous dal in all over the India. In this dal, finely chopped spinach is used in soft boiled toor or moong dal along with onion, ginger and garlic. Some people doesn't add onion & garlic in this dal, so you can skip it. But still the dal tastes awesome. This spinach dal should be served with steamed rice, roasted papad and pickle. It's a complete meal. Dal Palak is a really easy dish to make and is quite healthy as it combines the health benefits of lentils and spinach, as it is healthy and packed with protein and fiber. The dish is also generally liked by kids and is a great way to include green leafy vegetables in your diet. I'd prefer Dal Palak for lunch along with rice or roti. I don't prefer to have leafy vegetables for dinner, as leafy vegetables are quite difficult to digest. to Let's check for the recipe.....

Dal Paratha

Paratha is Indian flatbread, which is usually made with Whole wheat Or Refined flour. In the other way we can call this Indian Tortilla. Only difference between Paratha and Tortilla is, Parathas are roasted in butter or vegetable oil. In India parathas are usually served in breakfast with pickle and seasoned curd.

Dhaba Style Chicken Tadka

Chicken Tadka is another version of Dhaba Special Tadka Dal recipe. Tadka is a famous item of Roadside Dhabas. The small very ordinary food shops serve amazing foods for very less price than the Restaurants. And the tastes of those dishes are finger licking good in taste. Tadka is one of the special items of Dhaba Menu. Whole Green Moong Dal cooked in spices with chicken or egg. Here I am sharing the Chicken Tadka recipe, which is my personal favorite recipe.

Dhaba Style Egg Tadka

Egg Tarka is highly popular in roadside Dhaba. There are varieties of Tarka Dal. However, Bengali Tarka Dal is prepared with whole Moong dal or Green Gram. In Bengal it is made with egg, chicken, or mutton. You can make it vegetarian too without egg or meat. It goes well with roti or parathas.

Dhabe Di Murgh Makkhanwala

Dhokar Dalna

Dhokar dalna is one of the oldest recipe of Bengali cuisine. This is a vegetarian dish very much popular to the Bengali. This is kind a fried lentil cake, dipped in thick tomato ginger based gravy. In Bengali cuisine, onion & garlic are strictly not allowed in vegetarian dishes. So tomato and ginger plays the main role here, and tempered with whole garam masala, and lastly ghee & garam masala paste added to enhance the aroma. The finishing touch of this kind of recipes are called 'Santal Dewa', means tempering. I know, tempering should be at the start of any dish, but in Bengali cuisine, it comes at the end. So the aroma or tempering lasts till it is consumed.

Dhonepata Machh

Fish is Bengali's all time favorite Non-veg item. We can't think our day without fish. Trout is not an Indian fish. But I just mix and match it with Bengali style and made this awesome flavorful dish with Cilantro. This curry has a greeny texture for Cilantro. This goes with Rice only for lunch. Bengalies love fish in mustard gravy and this is a Cilantro based Mustard gravy. Here is the recipe..

Dim Kosha

Dimer kosha is a popular Bengali style spicy oily Egg curry, very much different from the regular Dimer Dalna. Dimer Dalna or Dimer jhol is light runny curry with boiled egg while Kosha means bhuna or slowly cooked oil based spices which should be thicker than the normal curry. This Dimer Kosha is used to cook in Bengali household for special treats, or on guests arrival. In Kosha we use onion paste and thinly sliced onion, little bit extra oil than and little bit more chilies the regular curry. And in Kosha oil must be floating on the spices. This can be cooked with Poultry or Country eggs, but for best results you should use Duck Eggs. The duck eggs has a strong eggy smell in it, and goes best with this recipe. This dish must be cooked in mustard oil, otherwise you can't get the pungent rich taste of this dish.

Dimer Dalna

Egg curry is a very famous dish of any state of India. Bengali Egg Curry or Dimer Dalna/Jhol is not very different from the regular Indian egg curry. This is not very thick gravy. This is a thin stew like curry, When we, homemakers could not have ingredients in our pantry, Egg curry is the easiest dish to prepare. As this curry does not need much ingredients, can be made very quick and easily. So today I'm going to share the most easy but most delicious dish, which everyone loves. Here is the recipe...

Dimer Devil

Dimer Chop is one of the most famous "StreetFood" of Kolkata. Kolkata is very famous for their Street Food, Tele Bhaja(deep fried food). There are lots of small Tele Bhaja vendors in everywhere. This egg/dimer devil is available in almost every street food stalls. This devils are made with half hard boiled eggs, wrapped with potato mixture, dipped in batter, coated with bread crumbs and then deep fried.

Dimer Khichuri

Dimer Paturi

Paturi is the process of cooking fish/egg/prawn in mustard sauce inside a banana or plantain leaf wrap. Here I've made "Egg paturi" but here is a twist in my recipe. I didn't cook the egg in advance. And here I'm not making this in banana leaf as banana leaf is not easily available here and my recipe can't be cooked in banana leaf.

Doi Begun | Begun Basanti

Eggplant ( Begun in Bengali) is a very popular vegetable in Bengali cuisine. This vegetable is used in many veg or non veg dishes. Here one of my Didi gave me this recipe and I've tried this for first time in lunch . And it was so tasty and flavorful you can't imagine. This dish can be made for potluck dinner also. In this recipe, Begun or Eggplant should be cut lengthwise, deep fried and then it should be cooked in curd & mustard paste based semi thick gravy. Curd takes a major part in this"Ahamori Begun Or Begun Basanti" recipe. This "Ahamori Begun Or Begun Basanti" goes very well with steamy hot rice. Or even with hot Phulkas. As I use to stay in Hyderabad, it's quite hard to get good quality Eggplants, but sometimes we get good quality seedless long and wide Eggplants in local market. Which are called Bharta Baingan. And they are the perfect for this "Ahamori Begun Or Begun Basanti" recipe. The big and wide eggplants are quite easily available in West Bengal, that's why such good recipes are made there. In South Indian, small size eggplants are quite popular , so stuffed eggplants, and other such recipes are popular here. So all you need feq good quality Eggplants, some fresh curd and handful of other ingredients and here is your recipe...

Doi Ilish

In Bengal, there are many dishes are made using Hilsa. Hilsa itself is a cuisine. This fish has a wonderful flavor in it, so no need to add lots of spices to cook it. Bengali cook lots of dishes with this fish like Jhol, Jhal, Stew, Polao, Biryani, Chutney even only fried Hilsa is very arometic dish too. Today I am going to share a very popular dish of Hilsa is "Doi Ilish", that is mean Hilsa cooked with mustard & yogurt. Here is the recipe..........

Doi Rui

"Doi Machh" is not an authentic Bengali fish recipe. It's somewhat like fusion curry. It's a nice dish to serve the guests. Doi mach is yoghurt based Rohu/Katla fish curry. In this curry fried fishes are marinated in seasoned beaten yoghurt and then cooked on low heat. Aromatic sweet and sour taste of the gravy is easy to cook but very delicious. I've made this dish with Rohu but you can try this with any "Carp/Buffalo/Grass Carp/Tilapia".

Dorbesh

Dorbesh is nothing but Boondi Laddu. But this Dorbesh is little different from the regular Non-bengali boondi laddu. Dorbesh is made with colorful boondies, and looks very tempting. Dorbesh taste little bit different from regular laddu. This Bengali Boondi Laddu is made with boondi, cashew, raisins and khoya kheer or mawa. We have to mix all the ingredients together and then shape them into Laddus.

Dry Chicken Curry

So, today I'm going to share a recipe which is absolutely my own creation. Don't know wheather this recipe is really exists in South Indian cusine. I named this dish as South Indian style Dry Cicken Curry because of the ingredients. I used Curry Leaves, Mustard Seeds & Grated Coconut, and those ingredients are almost in every South Indian Dishes. Anyways this is a very easy recipe to cook in just 1 hour from start to end. If you have nothing to cook that much for a lazy dinner, just go for this recipe. This is a no fail, delicious and less oily quick fix dish recipe. Serve with Flat Indian Bread or Rice plate. Here is the recipe.

Dum Ka Murgh

This is Chicken dish with nutty flavor but very easy and tasty dish. Dum means steam, and Murgh means Chicken. The chicken will be cooked in airtight container along with lots of spices in a slow cooking process. Here is the recipe.

Echor Chingrir Dalna

That means Green Jackfruit Curry.The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam. Enchor Chicngri is a Green Jack-fruit cooked with Prawn in a spicy gravy, goes well with Steamed Rice Or Roti.

Egg Kurma

Egg less Linzer Cookies

Eggless Butterless Blueberry & Orange Cake

We all love cake. Egg is the most important ingredient for any cake recipe. But who are vegetarian, can't enjoy this dessert at all. but here I've a very healthy and unique recipe for them who are very much health conscious. This recipe is totally Egg & Butter less with a nice flavor of Blueberry and Orange, healthy version of delicious cake. But Non-vegetarian don't worry at all. It tastes like heaven.

Eggless Chocolate Cake

Chocolate cake is a cake flavored with melted chocolate or cocoa powder. Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. Here is the very easy recipe of Chocolate Cake without Eggs & Butter. This is a very easy & quick recipe of a Super Moist Chocolate Cake. I made this Cake for my Vegetarian Followers, including my In-laws. They are Vegetarian, and like to have cake. But could not have it. So I tried to make this cake with very less ingredients, mostly always available at home.

Eggless Strawberry Cake

Love is in the air. This is the flavor of Valentine's Day. Every couple celebrates the day which is specially for their own. Red roses, chocolates, greetings card, fresh strawberries are gifted to each other. Some people are very busy making cakes, baking cookies for their Valentine. Valentine's Day means Pink & Red colors, flowers, chocolates etc. I made this Eggless Strawberry cake for my Valentine, my love, my life, my hubby. Strawberry is my favorite flavor among all the other flavors. I like strawberry flavor in any of my desserts, like ice-cream, cakes, pies ect. I like pureed fresh strawberies more than artificial strawbery flavor and color. I made this cake for my husband's 10yrs in his employer company. I just wanted to surprise him with this cake. But when I decided to make this cake, discovered there is not a single egg in my refrigerator. So I decided to make the eggless cake with fresh pureed strawberries. This cake is made with fresh pureed strawberry without any artificial color or flavor. And here is my eggless strawberry cake...

Enchorer Dalna

Fish Rezala

Here I have made a new creation with the fish in rezala curry. Rohu Fish cooked in a mild but tasty creamy gravy. This Curry goes well with any kind of Rice. And can be served in a party menu.

Fish Sandwich

A fish sandwich, is a type of sandwich usually made with ingredients such as mayonnaise and some other ingredients. this is a very easy to make but very healthy sandwich, which is very tasty too. Fish sandwich is very light and good alternative of daily sandwich recipes. Any kind of fish can be used to make this fish sandwich. Boneless fish is prefferable to be used.

Foli Macher Jhol

Gajar Ka Halwa

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. It is a famous dessert which is favorite all over the Northern India. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Dewali, Holi, Eid al-Fitr and Raksha Bandhan

Garlic Chicken

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century. Garlic chicken is a one of the most popular entries of Indo Chinese cuisine. Boneless marinated fried chicken cooked in Spicy garlic based sauce. The amount of garlic is used in this sauce is a lot. And that's why the gravy dominates by the Rusty garlic flavor. In chines cuisine, the garlic takes a major part, it dominates most of the important dishes like main dishes , side dishes both. You must heard of the Burnt Garlic flavored Rice Noodles etc. And the starters also the Garlic takes a major part, in stir fry or just tossing.Garlic chicken goes very well with Fried Rice Or sticky rice. It's goes well with Hakka Noodles also.

Ghugni

Street foods are so very popular through out India. No Indian can deny, they do not like street foods. And when it comes to Bengal, there are countless street foods. Some of them are, Roll, Chowmein, Fuchka, Chaat etc. 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. This is not a very difficult recipe. Here it is.......

Gingerbread Man Cookies

A gingerbread man is a biscuit or cookie made of gingerbread, usually in the shape of a stylized human, although making other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.) and characters, are quite common as well. I made this Cookies following www.mccormick.com website...I did not modify anything. Just followed the ingredients & instructions and made this cookies.

Gokul Pithe

Today I'm going to share the recipe of "Gokul Pithe", which is made with scraped coconut & khoya Or milk solid. In this recipe, at first stuffing is made with scraped coconut, khoya & jaggery, then shaped them into cakes, dipped into rice flour, Maida, semolina batter, deep fried and soaked into jaggery syrup.

Golda Chingrir Kalia

Are you surprised on hearing the name, please don't be, as when you will try this recipe, it will leave you licking your fingers. Believe me, this is finger licking good in taste. "Kalia" is a thick oily spicy type gravy, mostly is cooked with mostly big size Rohu/Katla Or Bhetki fish over 3 kgs which we use to call 'Paka Machh' in Bengali. And prawns are paired with scraped coconut or coconut milk. Almost every time I end up cooking Golda with coconut, and become really tired of making and eating coconut chingri. So thought of making something different, specially without coconut. And here it is. Let's have a look at the recipe.

Golda Chingrir Malaikari

Golda Chingri or Giant shrimps are available in Bay Of Bengal only. And this prawns are very famous for its heavenly taste. Bengalis are fond of Prawns. They make different dishes with prawns. Malaikari is one of the best creation of their varieties. This dish normally prepare on special Bengali occations. Golda Chingri Or Jumbo Prawns are cooked in a Coconut Milk based Gravy, mild and flavorful.

Gondhoaj Ice Cream

Who doesn't love ice cream, soft melt in mouth frozen cream is everyone's favorite. Mine as well. And I always prefer the dairy product made ice cream, either using fresh cream or milk. Like others, my 3 years son is also an ice cream lover. He always wants a picture of ice cream in his hands. Asks me all the time 'Mamma please I want an ice cream', but I really don't want him to eat the store bought, as I always prefer making things at home as many as I can. I make ghee, butter, jam, bread, biscuits, chocolates at home only. So in summer I prepare some ice creams at home, whatever it may be, Popsicle or scoop. And he prefers any kind of. In this way I can be aware of the hygiene part too. This time I thought of making something different, like Gondhoraj Ice cream. As in Hyderabad Gondhoraj lebu is not easily available, but we visited Kolkata in April, so brought a bag full of Gondhoraj Lebu from there. So the problem of availability was solved. And I made this Ice cream. I shoot the video also, so it'll be easier to follow the steps. It took a bit longer to edit and post the recipe on my blog. But worth waiting. So let's check for the recipe.

Gujiya

Gujiya is a very popular Indian sweet, it's also known as Karanji, Paraki, Chandrakala, Ghughra, Purukiya in other parts of India. But the most popular name is Gujiya. Gujiya is a half moon shaped sweet but crunchy dumplings filled with sweet mawa or coconut based stuffing. In the stuffing, lots of dry fruits are added, sweetened with sugar or gud. The outer part is made with Suji/semolina or refined flour or whole wheat flour. Deep fried dumplings in clarified butter or sunflower oil and soaked in sugar syrup. Sometimes soaking in sugar syrup can be avoided too. these Gujiyas are decorated with silver warq, chopped pista, dried rose petals and saffron thread. This special sweet is popular all over the country. This sweet is made during special occations like Holi or Diwali. But mostly in Holi Gujiya and Thandai are must for any Holi party.

Gurer Narkel Naru

"Chinir Narkel Naru" amd "Gurer Narkel Naru" are two different types. And their preperation and quentities are also different. "Gurer Naru" is little difficult to make.

Hand Made Ruti

Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal, and Sri Lanka. Roti and its thinner variant, known as chapati, are an integral part of Indian and Pakistani cuisine.

Hariyali Kofta

Koftas are very famous side of North India. They are diffrent types, such as Meat Koftas, Chicken Koftas, Malai Koftas, Vegetable Koftas. Here I have made Vegetable Koftas in spinach based gravy. That is why I called this "Hariyali Kofta". I made often Palak Paneer. One dat I thought making koftas in palak based gravy. So I experiment this and very much successful in my mission.

Hinger Aloor Dom

Homemade Grape Jelly

Last weekend I bought a bag of Grapes from fruit market, but found them not so sweet in taste. So I thought not trash them. I had two recipes in my mind, one is to make juice out of the grapes, and the second one is making jelly. So chose the second one. But I make the jelly little spicy, so I can got the Indian taste. I used "Vegetable Oil", "Panch Foron" Or "Famous Bengali Five Spices", & "Whole Red Chili" for tempering, and Fresh Grapes, Lemon Juice & Sugar. And believe me it tastes awesome. You can have them with flour tortillas also.

Homemade Mango Jam

Fruit preserves are to keep fruits, vegetables preserves for long term to use later. Fruit preserves are also known as Jam, Jelly, Chutney etc. for their different style of preservation. To preserve fruits, vegetables, gelatin, vinegar or even honey, sugar also use. As it is summer time, the season of fresh mangoes, today I'm going to share the recipe of Homemade Mango Jam without using pectin. This recipe contains fresh mango pulp, lemon juice & sugar. Flavorful mangoes are best to use for this jam, because the jam will smells awesome. I used 'Alphanso' to prepare this jam. You may use 'Kesariya' Or 'Himsagar' for this. So let's go to the recipe....

Homemade Tandoori Spice Powder

I always prefer 'Freshly Gound Spices' in my recipes. When you will cook with freshly ground spices, you will see the difference in your food. Food smells awesome and tastes too good with it, specially while you are cooking Indian dishes. Tandoori Spice is a multipurpose spice blend. You can use the spice powder for 'Tandoori Chicken, Tandoori Paneer/Cauliflower/Potatoes etcs. This is a very easy way to make your own freshly ground Tandoori Spice Powder. In this powder, you have to dry roast your whole spices and then grind them together. So lets see the procedure of making Tandoori Spice Powder.

Hyderabadi Chicken

Actually I was looking for a traditional recipe of this curry. When I told my maid about my love for the food here, she told me if I want to know any recipe of their own she will tell me. So I asked he about the Chicken curry recipe, she told me the recipe which is actually her family's recipe for this curry. This recipe contains curry leaves, dried coconut & poppy seeds paste as secreat ingredients. After tasted the chicken I felt like, I'm tasting the most flavorfull chicken of my life. It was perfect in spice level, very flavourful and enriched with spices. This chicken curry goes best with Malabar/Lachha paratha. Here is the detailed recipe of Traditional Hyderabadi Chicken Curry Recipe....

Hyderabadi Mutton Dum Pulao

Today I'm going share my first recipe, which I've made in my new Preethi Touch, 6ltr. Electric Pressure Cooker. I was unwell since last month, so could not able to upload any new recipes on my blog. But now I'm doing better, so thought of making some special dish in my Preethi Touch, 6ltr. Electric Pressure Cooker. Today I'll share a rice item which can be easily cooked in this Preethi Touch, 6ltr. Electric Pressure Cooker. Mutton pulao is a flavorful, easy to make one pot meal, which is a combination of fine basmati rice, medium chunks of pre boiled mutton pieces, and lots of spices. This dish is easily available in many Arabian restaurants in Hyderabad, but I wish to prepare any mutton dish at home, as I'm concerned about the hygiene part. In this dish, pre boiled succulent meat pieces are cooked along with basmati rice, whole spices and curd based gravy. If you have surprise guests at home, and you don't want to order from restaurant, go for it. It takes only 1 hour from start to end. And after having such yummilicious dish, your guests going to praise you. And my new Preethi Touch Electric Pressure Cooker made my job even easier. So let's check for the recipe.

Iced Tea With Fruit Punch

I've done an experiment to make an Iced-Tea with the flavor of fruits. And it came out very well. This drink can be served cold or hot . But I 'll refer to have this drink as cold. This is an awesome refreshing drink for summer. White wine or Brandy can be added to taste. Iced-tea mixed with Fresh Fruit Juice and set inside the refrigerated for 8-10 hour and served.

Ilish Macher Matha Die Pui Shaaker Chorchori

This is my last Ilish Mach recipe for this season. Ilish mach is a kind of fish, whose no part should be waste. And if you are a hilsa fan, then you must know, Ilish machher matha, can be paired with anything, like many people make dal with ilish machher matha, can be cooked with pui shaak or malabar spinach, kochur loti or taro stem, bandhakopi or cabbage and even with misti kumro or pumpkin. You can even make sweet n sour Bengali tok with Ilish macher matha and tamarind paste. Today I'm going to share Ilish Machher Matha Die Pui Shaaker Chenchra recipe with you, which is similar with the rohu/katla fish head mishmash with pui shaak, but little twist at the end of ilish machher mathar chenchra. As we add sorse & kancha lonka bata at the end of the mishmash to give it a rich and hot flavor.

Ilish Macher Paturi

I use Pumpkin leaf because I love to eat the spice marinated leaf as well. But if you can not find Pumpkin leaf, banana leaf is also a good option. This is a typical Bengali or I should say East Bengali dish. This recipe is very easy to prepare, effortless, no need to cook for long time. Infact any Hilsa recipe is indeed very quick and easy. So why should we waste our time in talking about hilsa, we all know the fact. Let's jump and peek the process.

Ilish Macher Tel Jhol

Ilish macher tel jhol is a typical Bangladeshi item, wher minimum spices are used to cook this dih with raw ilish mach, I mean in this particular dish, Ilish must not be fried before adding into the gravy. Because the smell of the raw ilish is the key ingredient of this item. Today I'm going to share the recipe which I've learnt from a Bangladeshi cook, whom we used to call 'Khala' in Bangladesh.

Ilish Machher Jhol

Ilish Machher Jhol is one of my favorite Ilish preparation. This is a very light curry of Hilsha fish, which is cooked with eggplant & potato. Spices are used in a very little amount. In this curry , Ilish can be added raw or very lightly fried.

Ilish Polao

Polao is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain fish, meat and vegetables. In West Bengal hilsha is very much available and popular. In monsoon Bengali people make so much of hilsha dishes. Hilsha fish cooked early with spices and then layered with Basmati Rice.

Indian Egg Sandwich

In this sandwich I added Boiled Egg, Boiled Potato, Fried Onion & Tomato, Mayonnaise and some more ingredients. I grilled the sandwiches, but you may toast them too or simply serve it with fresh untested bread. This is a full proof recipe of Egg Sandwich. These sandwiches can be carried for Picnic, can be serve for Kids' Party, of in the Kid's lunch box.

Indian Spiced Tea

'Chai/Cha/Tea' is the common beverage for all Indian. Mornings are incomplete without a perfect cup of Tea. Almost every Indian, have Tea for their morning refreshing beverage. Usually tea is made only by brewing Tea Leaves, milk and water, but sometimes we love to have the 'Spiced Tea' which is also known as 'Masala Chai'. For the 'Masala Chai', tea & herbs are being brewed with Water & Whole Cow or Buffalo milk. Check the easy recipe of refreshing Masala Chai.

Indian Tea Biscuits

Indian Tea Cake

Everyone is posting the rich Christmas fruit cake today. But I'm going to post my favorite tea time cake which is made in a healthy way, delicious in taste but easy to make.  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", which is used to make "Masala Chai" in India. I used store bought "Chai Masala", which is easily available in any grocery stores in market. If you can't find it, then make it at home with, 2 cloves, 1 cinnamon stick, 2 green cardamom pods, pinch f nutmeg powder, 1/4 teaspoon ginger powder or grated ginger.

Indian Vegetable Roll

Roll is a kind of wrapped appetizer by wrapping with Indian flat bread or paratha filled with vegetable curries. This rolls are easy to carry and eat. Here I've made this veg roll in a healthy way for the kids. This can fill kids' lunch box in a healthy way.

Jal Jeera

Jal Jeera is an Indian spiced lemonade. This is an Indian beverage, serves in summer. This is a very refreshing drink made with Indian spices, lemon/lime juice, black pepper powder, and etc. Jal means Water in Hindi & Jeera means Cumin. Cumin is the main ingredient to make this Indian Lemonade.

Jam Cookies

Cookies are small, flat round or any kind of shaped baked treats. They can be in many different flavors and shapes. There are many different types of cookies in all over the world. Here this cookies are kind of Indian.

Jeelipi

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. This sweet considers as a "Celebration Sweet" in India. Here it is considered as a famous "Ratha-Yatra" special sweet.

Jeera Rice

Jeera rice is a very common rice varity cooked all over the India. This type is very easy easy to make. This is nothing but cumin flavored rice. This rice can be served with veg or non-veg curries. You can make either the everything in one pot or you can make the rice first and then toss with whole cumin & other spices. Let's check for the recipe.

Jhuri Aloo Bhaja

Aloo Bhaja" is very famous in Bengal."Aloo Bhaja" is serves along with any kind of dal."Aloo Bhaja" have many variantions such as Round Shaped Aloo Bhaja, Match Sticks shaped Aloo Bhaja, 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".

Jolbhora Taalsans Sandesh

I always say, I'm not a sweet lover, if my mood and the sweet in front of me is really impressive, then only would love to have some. In all kind of Bengali sweets I prefer sandesh most, as they are less sweet, and melts in mouth. Specially the Nolen gurer sandesh, they are so flavorful and tasty. And among all the variety of Nolen gurer sandesh, jalbhora Taalsans & amrito kumbho are my most favorite. As both of the sweets have some liquid jaggery inside their shell. And in Kolkata you can find the best Jalbhora Taalsans from Girish Chandra Dey & Nakur Chandra Nandy, 56 Ramdulal Sarkar Street | Kolktata, Kolkata 700006, India & Surjya Kumar Modak, G.T.Road, Chandannagar,, Barabazar, Kolkata, West Bengal 712136. If you are going to visit Kolkata, don't miss the chance to have some from these shops. But we are not so lucky to have the original Jalbhora, of Nakur or Surjyo Modak, so we have to make them at home and relish them. So I asked my dad to buy me the Taalsans sandesh mold, and he sent me those beautiful sandesh molds after 1 week. And no sooner I made Jalbhora Taalsans. Let's have a look at the procedure how I made them.

Kadai Chicken

Kadai Chicken is also known as gosht karahi (when prepared with goat or lamb meat instead of chicken) and kadai chicken is a Pakistani and North Indian dish noted for its spicy taste and usage of capsicum. It is said that only one utensil is enough to cook this dish and that is a karahi (wok). This chicken curry dish is full of flavors of Bell Peppers & Coriander seeds also rich with spices. This curry will be sizzling hot & oily. This curry goes well with Indian Bread like Naan, Parathas, Roti or Chapatis.

Kakrar Jhal

Crab is a popular dish in Sea side areas such as Bengal, Mumbai, Goa, South Indian. Because crab is easily available in those areas. Crab curry recipe is more less same in those areas. Here I'm sharing Bengali crab curry recipe which is also called as "Kakrar Jhal" in West Bengal". This is very easy and quick recipe to cook.

Kalakand

Kalakand is a very popular North Indian milk based sweet. This sweet is very easy to make and so delicious. This sweet recipe needs very few ingredients, only few steps and 15 minuyes to be done. Today I'm going to share the recipe of Instant Kalakand, which tastes just like the original one, butvery easy to make. When I started making sweets, I made Kalakand first. So if I could make it, anybody can do the same. Surprise your guests with this traditional Indian sweet, don't reveal the process. They will not going  to belive you.

Kalo Jaam

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. It is made mainly from milk solids, traditionally from freshly curdled milk. But I've a very shortcut recipe for this awesome Sweet, which has not very difficult,and the taste will remain the same.

Kamranga Goja

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. And a must sweet for the Vijaya Dashami. Bengalis welcome their guests after the Visharjan of Goddess Durga with lots of sweet and some snacks, this is one of the sweets which serve to the guests.

Kancha Aamer Chutney

This chatni should be sweet & spicy, thick and sticky like consistancy. Lots of sugar is used to make this chatni. And at the end some roasted ground spices are added to make it little spicy. My mom-in-low is an expert making this kind of chatnies. She tought me how to make sticky tasty chatni. Today I'm going to share my mom-in-law's recipe of "Sweet & Spicy Green Mango Chatni". Here it is............

Kanchakolar Kofta Curry

Few years back I shared "Kanchakolar/Plantain Shammi Kabab. Today I am going to share another recipe of Plantain, which will make this not so favourite fruit more delicious.I adopted this recipe from my Mother-In-law, who makes me to love Kanchakola by her cooking "Kanchakolar Kofta". This is a very famous & authentic Bengali recipe too.

Kerala Fish Curry

Fish curry is a mouth-watering spicy gravy style recipe. Fish curry goes best with steamed rice . But in different parts of India fish curry is made in different versions. Here I have made "Kerala Style Fish Curry" with pomfret fish. Let's see how I have made this mouth watering curry.

Kerala Style Prawn Biryani

Biryani is a one pot meal. Rice & meat or vegetables or fish are cooked together with lots of spices. Different regions have different types of biryani. North Indian biryanis are almost similar to Mughlai style biryani. Awadhi or lucknow style biryani is also very popular. On the other hand in Bengal meat or fish cooked with semi cooked rice & potato. Biryanies have many varieties like Chicken biryani, mutton biryani, egg biryani, fish biryani, prawn biryani, vegetable biryani etc. Today I'm going to share you the typical Kerala Style Prawn/Chemmen Biryani which is very easy to make but taste awesome. In this biryani prawn is cooked with curry leaves & coconut paste. This is a very easy quick fix dinner recipe. Here it is....

Kesar Badam Phirni

Today I'm posting the recipe of "Kesar Badam Phirni" an traditional Indian Dessert, for phirni lovers .Phirni is originally a Mughlai dessert recipe .Phirni is an another variety of Aromatic Rice Pudding. Phirni should be served chilled.

Kesari Bhog

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. I had Kesari Bhog at my In-Laws place in Howrah. It was so yummy and melted in my mouth. But in USA it is difficult to get that Sweet. So I decided to make them myself. And here is the recipe.

Kheerer Patishapta

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. This crepes are served as usual or may be soaked in milk. But today I'm sharing the simple Patishapta pitha with kheer filling.

Kochi Panthar Jhol

Bengali Sunday is totally incomplete without 'Kochi Panthar Jhol' & Gorom Bhat. Baby goat meat has less fat, tender and easy to digest. I always love mutton curry, light stew type. In this curry I've added all freshly ground spices with very less oil. This is my Grand Mom(Mother's Mom). She used to cook each and every dish with freshly ground spices. She used to use Mortar & Pestle to ground spices. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste. So lets jump to the recipe and make it as soon as possible. And off course don't forget to send me the pictures with your feedback.

Kolkata Style Chicken Biryani

In Delhi, they follow the Nawabi style, whereas In Lakhnow, Awadhi cuisine has been followed. In Kolkata the biryani is almost cooked in Awadhi style along with Egg and potato. Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz,he brought his personal chef with him, and evolved the Lakhnow Awadhi style biryani in Kolkata. But the poorer household of Kolkata couldn't afford the meat so potatoes had been added. Now this has became the specialty of Kolkata biryani. Kolkata biryani is much lighter in spices and the rice is being flavored with Kewra, rose water and Mitha Attar. Which makes the biryani even more flavorful than any other states' biryani. Kolkata style mutton biryani is already on blog, today I'm going to share the 'Chicken biryani' recipe with you. Hope you like it.

Kolkatar Mutton Biryani

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. The rice is flavored with Kewda water & Rose water along with saffron to give it flavor and light yellowish color.

Kolmi Shaker Ghonto

In West Bengal, this leafy vegetable is stir fried with eggplant, sweet potato & plantain. This "Kolmi Shaak er Ghonto" recipe is my Grand mom's recipe, after her , my mom adopted this recipe from her, and I adopted from my mom. This recipe is little lenthy in process, but tastes really good. This dish goes best with steamed plain rice. Coconut & fried vadi is added on the top of the curry to giev extra taste to the dish.

Komola Bhog

Rosogolla is a famous Bengali sweet. On the name of rosogolla every Indian know that is authentic Bengali sweet. Here is another variation or flavor of rogolla is Komola Bhog. This is Orange flavored rosogolla.

Kosha Khasir Mangsho

Kosha Mangsho is very popular Bengali dish. The name 'Kosha' comes from the word 'Koshano' which means stirring. So this mutton must be slow cooked and keep stirring way. That is the only secret of the recipe. My blog has 2 way of Kosha Mangsho recipe, in first way, we'll marinate the meat day before you're going to cook, and in the second way, we'll pre boil the meat and then will do the 'Koshano'. When you've not much time for a quick Rich mutton recipe, you can go for the 2nd procedure. And trust me, with both the way you'll get a finger licking good mutton item. In kosha mangsho, there should not be any trace of curry, the curry will be hugging the meat. Rich thick oily almost black color meat curry will it be. No runny gravy or something. If you want to taste, try Golbari near Shyambazar, North Kolkata, but they used to serve better before, since 10 years they are a fame only. Not at all like the earlier serve. So let's check the recipe.

Kosha Murgir Mangsho

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West Bengal and Bangladesh. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.

Kucho Nimki

"Kucho Nimki" Or "Namak Para" is a very popular Bengali snacks for tea. "Kucho Nimki" is a diamond shaped pastry seasoned with salt and kalonji. This snacks is very much popular during "Durga Puja". On the day of Vijaya Dashami in every Bengalis are busy making this Snacks to adjust the balance of sweets which are served during this Festival.

Labanga Latika

Lobongo Lotika or Laung Lata is a traditional Bengali Sweet. This sweet is made in two part. The first part is to make the Coconut stuffing and the second part is to make the body. Then the stuffing is inserted inside the body, and wrap the body like a parcel. And secure the parcel from opening with the star ingredint Lobongo (Clove). That is why the sweet is called as "Lobongo Lotika". And after that deep fry the stuffed parcels and soaked into sugar syrup. This sweet can be stored for a long time. So my gradmom used to make this sweet for our long trips.

Lachha Paratha

Lachha Paratha is another Special Varity of regular Paratha with Multi and flaky layers on the outside and soft and moist in the middle. This is a very common verity of regular paratha. This is my Twist for this multi layered paratha layers with some chopped fresh Cilantro & Crushed Black Pepper Lachha paratha can be easily recognized by its multi layers.

Lau Chingri

Bottle gourd is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd. Here Is the recipe of famous Bengali Lau Chingri Or Bottle Gourd with Prawn recipe.

Lebu Lonka Murgi

Lemon Chicken

Lemon Chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. In the Chinese restaurant, they used to serve its version of Lemon Chicken with the chicken pieces coated in batter, then deep fry them, and tossed in the lemon-glaze sauce. This is not an Indian Chinese dish. It tastes like sweet & tangy and flavored with fresh lemon leaves.

Lemon Rice

Lemon rice is an authentic South Indian rice dish. This is one variety of Pulihora a common dish of Andhra Pradesh, Tamil Nadu, Karnataka. Puli means sour taste. Pulihora is also referred as sour rice. Other names are "Lemon Or Tamarind Rice". In Andhra Pradesh this dish is considered as a festival food.

Lengcha

Langcha is a Bengali sweetmeat that originates from Saktigarh in the Bardhaman of West Bengal, India. Langcha is made of sweetened milk powder, and flours of different cereals. Langcha of the village Simultala in Jharkhand district of India is also famous. Langcha from Nabadwip, West Bengal in India are of top quality. Langcha of Tarapith region in Birbhum district are very big in size.

Luchi Tarkari

Luchi is an emotion for every Bengali. There will be minimum numbers of Bengali where you can get no Luchi person. And paired with Sada Aloor Tarkari is the best combo ever. Luchi should be made with all purpose flour or maida, little bit Moyan or ghee to bind the flour and salt. Then make a firm dough and should be covered with a dump cloth for 30 minutes minimum and then make small balls, flatten them with roller pin and deep fry them to make fluffy Luchi. And Aloor Tarkari is a very simple recipe. It's just a plain white potato curry, tempered with Kalonji & green chili and no other spices just salt & little bit of sugar. May be very blunt by seeing the ingredients but belive me, it tastes devine when it pairs with Luchi. Luchi can be paired with Aloor Dom, Cholar Dal & Bengun bhaja also, but with Aloor Tarkari, it is the quick fix but delicious breakfast item. This is a perfect Bengali breakfast combo by adding some "Bengali" sweets like sondesh or rosogolla even Bonde.

Macher Chop

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/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.

Macher Jhal

Macher Jhal is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. Fish is the main item of their daily menu. So there are different items are cooked with fish. Macher Jhol, Macher Kalia, Macher Korma, Macher Jhal etc. Today I'm going to share a very easy but super tasty recipe of fish. Where fish is cooked in thick mustard sauce. And one more very important point for this recipe is, this dish must be cooked in mustard oil.

Macher Matha Die Bandhakopi

Macher Tomato Jhol

Machher Matha Die Dal

Mung dal or yellow lentil is Bengali's regular lunch item. This lentil is used to make many dishes such as plain dal, vegetable dal, khichuri, pakora , dal with fish head ect. Here I'm giving you another famous dal recipe for lunch menu with fish head.

Mackerel Fish Curry

Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. So I've tried to make a fusion with Mackerel Fish in Bengali style with potato and eggplant. I hope you guys will like this dish.

Maggi Noodles

Maggi noodles is a brand of instant noodles manufactured by Nestlé. In several countries, it is also known as "maggi mee" . Maggi noodles are part of the Maggi family, a Nestlé brand of instant soups, stocks, and noodles. In Malaysia, there are fried noodles made from maggi noodles known as Maggi goreng.

Malai Chum Chum

This chomchom itself a very popular sweet of Bengali. And this variety of the famous chomchom, even more tasty and delicious all over India. When you put a piece of Malai Chomchom in your mouth , you will forget about your calories, and will enjoy the melt in mouth sweet. The making of this heavenly sweet is little lengthy, but it will worth, when your family will have them and praise you for the effort.

Malai Ilish

Ilish malai is not a regular Ilish recipe. In fact tender coconut malai usually not use in Ilish recipe. I had a tender coconut at home, in which malai was there, so thought of making this unique recipe using the Malai. In this recipe, Tender coconut flesh is the key ingredient, along with little yellow mustard paste & freshly homemade curd. In all my Ilish recipe, I prefer to use Raw ilish, as I do belive frying ilish is actually ruin the original taste of the fish. I slightly saute ilish only if I prepare Ilish Pulao, and deep fry if I wish to have 'Bhaja Ilish along with Macher Tel'. If you don't fry or saute ilish, it will give the fish melt in mouth texture. And specially in this recipe, the malai and the raw ilish went so well, it will make you to lick your fingers till end.

Malai Kulfi

Malai Kulfi is Indian frozen dairy dessert. Some time it is called as Indian Ice-cream. Kulfi has many different verities in flavors. This Desi Ice-cream traditionally is made by evaporating the Full-fat milk through slow cooking but nowadays people do not have so much time to spend for a dessert making. So we have some easy tricks to make this yummy dessert in 30 minutes.

Mango Banana Smoothie

Smoothie is a very healthy drink. This drink is made with fresh or frozen fruits. In addition to fruits sometimes it contains crashed ice, ice-cream, yoghurt in it. Smoothies have milk-shake like consistency. To make smoothies more healthier milk ,ice-cream or yoghurt can be replaced by soya milk, whey powder, green tea, herbal supplements, or nutritional supplement mixes.

Mango Frozen Yogurt

Mango Kulfi

Kulfi is a popular frozen dairy dessert from the India. It is often described as "traditional Indian Subcontinent ice cream". It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. First time I had kulfi in a local 'Charak er Mela'. At that time, during summer time the Kulfiwalas used to roam the galis with a cycle, and a big handi full of Kulfis were they used to carry for selling, the handi used to fill with ice chunks. And it was for the purpose to keep kulfis frozen. They used to cut the atta seal with a knife and with a great technique, unmold the kulfis, by rubbing the molds with their palm. And it was 2 rs pocket pinch. And I used to love the best part of serving, as they used to serve the Kulfi on a 'Kancha Shaal Pata', by slicing the kulfi in a second. In college life, our destination of Kulfi eating changed. We used to have the Kulfi from the famous Non Bengali mithai shops of North Kolkata or Hatibagan to be precious. A big earthen handi used to cover with a wet red cloth, and full of ice chunks and kulfi moulds filled with kulfi. These kulfis they used to serve on a oval shaped steal bowl, sliced and sprinkled with faluda and rose syrup. That one also I used to relish. But that was not our Bengali Kulfi, it was more like north indian kulfi. But still delicious. And another version I recently loving the most is Matka kulfi, this one gives me a free matka, and most importantly the flavor of earthen pots I like the most. This is season of mango, and mango is almost everyone's favorite fruit. It's king of fruit, sweet, flavorful and very versatile ingredient. Mango is used in many dessert recipes, all over the the world. Today I'm going to share a very common, easy to make Mango dessert recipe to you. It's Matk