Pointed Gourd, known as ‘Patol’ in Bengali, is one of my favourite summer vegetables. We prepare various curries with this vegetable. Often mustard seed paste, poppy seed paste, curd etc. are used to elevate the taste of the curry. However today I am sharing with you is perhaps the simplest Continue Reading
I just love to have cheeses without looking at my weight meter 😛 . While returning from Europe I brought a large chunk of Cheddar cheese which I bought from cheese factory in Netherlands. I utilize the cheese in many a dishes, one of my favourites among those is the Continue Reading
Spring can be felt in the air with the trees donning luminous colours, looking orange and yellow and grey. The Sun is soft, while the wind blows slowly and keeps whistling. Then comes the festival of holi when India becomes jubilant with extravagant colours. However the festival already has been Continue Reading
Among all the meat curries, ‘rezala’ caste an enchanting spell on me, that is hardly going to wither away with time. Not entirely sure of its origin rezala is crazily popular in Eastern India. It actually is a white creamy meat curry, attaining the colour due to the ingredients such Continue Reading
Long back I have shared with you Chicken biryani recipes (Kolkata Style Chicken Biryani, Chicken Kachchi Biryani) which was much liked and adored. However, biryani should not necessarily be made with the meat per se. Vegetables cooked in dum with basmati rice can culminate into a great vegetable biryani as well, Continue Reading
The winter is bygone for this year from this part of the world where I belong and it left moments, memories and some recipes as well. In one of my earlier posts, I depicted the glory of winter dessert through Gurher Payes or Rice Pudding with Date Palm Jaggery. Now Continue Reading
Mung Daler Bhaja Puli is a special preparation for Makar Sankranti or Poush Parbon, as celebrated in Bengal. Last year also I posted few recipes on the occasion of Makar Sankranti, such as Sedhyo Pithe, Dudh Puli, Patishapta, however this year quite late I am. But that does not bar Continue Reading
‘Batichachchori’ is a preparation in which mainly potato and onion cooked together in ‘dam’ with generous amount of mustard oil and green chilli. The dish itself goes very well with steamed rice. However, we fish lovers often use various fishes and prawns as well in this distinct method of preparation Continue Reading
Cauliflower is one of my favourite vegetables. I generally used to make a simple curry with potato and cauliflower which can be found here ‘ ‘. Cauliflower seamlessly suits well in various dishes, for example lentils, mixed veg and even in fish curries. However, when I wish to make a Continue Reading
Honey Chicken is a sweet and tangy preparation of chicken which can be served best as a smashing mouth-watering starter. As the name reveals, here the chicken is cooked with loads of honey along with tangy lime juice. Roasted sesame seed adds an extra dimension to the dish. If you are Continue Reading