Chicken Tandoori is a very popular dish in Indian subcontinent. Chicken, marinated with yogurt and some spices, is generally roasted in a traditional cylindrical clay oven, called tandoor and thus inherited the name. It can be obviously prepared on barbeque grills. But I chose the electric oven for this recipe Continue Reading
Macarons are colourful and cute looking French sweets or cookies. The preparation of macarons is based on meringue (from egg whites and castor sugar), almond flour and powdered sugar. Different food colours or gels are often used to give them the attractive and pretty look. Various fillings like chocolate ganache, Continue Reading
The word ‘Fish fry’ means either shallow frying or deep frying the pieces of a fish coated with salt and some spices. But in Kolkatan lingo, fish fry is a special snack rather a starter made from Bhetki fish (Asian Seabass) fillet coated with breadcrumbs. One can just stop by Continue Reading
For me Carrot halwa or Gajorer halua has always been a special attraction in winter. I eagerly waited for the day when my mother would prepare it for me. In those days my job was to grate the carrot which was actually the laborious part of the recipe 😉 I Continue Reading
Over one of my earlier posts, perhaps I have expressed my soft corner for Mung dal among all the lentils which also happens to be a personal favourite. We Bengalis prepare Mung Dal not going by any particular recipe but indulge in different methods. We often use different vegetables, sometime Continue Reading
Parshe macher jhlol or Mullet fish gravy with green chilli and nigella seeds has found its place in Bengali kitchen perhaps from time immemorial. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched. I am pretty fond of Parshe fish and invariably Continue Reading
I love to bake cakes with different fruits to blend their flavours in the cake. However to bring variety, this time I baked the cake with a vegetable, carrot, which is perhaps the most easy to find in winter. With the grated carrot, what I prepare is a butter less, Continue Reading
Aloo Tikki is a very popular, easy to make tea time snack. Basically it is nothing but a fried spicy potato ball given a flat kebab like shape. You can come up with the Aloo tikki literary in no time with ingredients that are generally available at our kitchen. It Continue Reading
Makar Sankranti is a harvest festival, celebrated all over India. In West Bengal it is known as Poush Sankranti, got the name after the Bengali month Poush, and celebrated as Poush Parbon. The last day of the month Poush, in English 14th or 15th January, is considered as the beginning Continue Reading
Bengal is famous for its huge collection of sweets among which those made from Indian cottage cheese or ‘chena’ are the special ones. When my friend Chitra of Chitra’s Healthy Kitchen fame asked me to share a recipe of sweet dish as a guest post, I decided to share something Continue Reading