As the name suggests,Murgh DoPyaza is the togetherness of chicken with onion and the combination wrecks havoc. The large blocks of onion with pieces of chicken is a popular restaurant dish. The best thing about it is that, with each bite of chicken, you will feel the presence of onion. Continue Reading
Earlier I have shared with you a recipe with Mushroom, called ‘Kadai Mushroom’. However, I had tried the dry mushroom even before that. In fact Dry mushroom was my first stint ever with mushroom. It is such a simple dish that you need just a pinch of cumin seed as Continue Reading
As the heat wave is showing its teeth and claws, I am trying to keep, whatever I cook, light and simple. This applies to my fish preparations too. Here I share with you the Rohu fish curry, a daily feature in Bengali household, made with a lot of vegetables. I Continue Reading
Malaber spinach, known as Pui Sag in Bengali, is something I adore a lot. I hardly miss a chance to pick the green tall branches of fresh pui sag from the market, if I find some. Unlike spinach or similar sags, this one can be best prepared with pumpkin. Aubergine Continue Reading
Green peas are largely used in Indian cuisine. During winter, I have a tendency to add fresh peas in many vegetarian dishes, whenever it is available. I absolutely love the peas puri, peas pulao and those made with it. However there is a funny connection to this prelude with this Continue Reading