I heard quite a few times from my blogger friends on baking without butter and egg. I always wondered how can one make cakes without these two key ingredients. This time I tried to find the answer myself by baking muffins without either butter or egg. To my surprise, they Continue Reading
Recently I had a visit to a cheese making factory here in Netherlands. There a pretty lady, wearing a beautiful traditional dress of Dutch cheese makers, demonstrated how to make cheese right from the very basics, which I liked immensely. Again I enjoyed a lot tasting diverse varieties of cheeses Continue Reading
‘Pabda’ is quite a well known fish in Bengal and one of my favourites too. Back home, it can be prepared in different ways, however I like it most when cooked in mustard gravy and tastes a bit on the upper edge of my spice tolerance. In fact, fish curry Continue Reading
Broad beans or “Seem” (in Bengali) are mostly available in winter and used in various dishes. To be very honest, I am not a big fan of it, so do not use it often. But the recipe I share with you today is a slightly different broad bean preparation which Continue Reading
Firni happens to be one of my favourite desserts. It is a specialty of aromatic rice pudding, vastly popular in Northern India and across Pakistan and middle eastern countries. Although it is nothing similar to authentic Bengali desserts, still quite popular in Bengal as well, served as a following dessert Continue Reading
Ideally the chicken curries are prepared with lot of spices and known for its thick gravy. However, deviating from the usual preparations of chicken, here I am sharing with you a simple recipe with lemon juice known as ‘Lebu Murgir Jhol’. The speciality of this dish is the use of Continue Reading
These days I just love experimenting with Pulao, whether veg or non-veg, specially because it serves the purpose of a one dish meal. 😉 Today’s recipe is all about one such vegetarian Pulao, with soya nuggets added in, and can be called as Soya Nugget Pulao. Soya Nuggets are very Continue Reading
Miniature forms of anything around us are always attractive and win one’s heart quickly. The same applies for the food and I am not an exception here. When I first came to know about the miniature form of tarts, known as ‘tartlets’, it turned me on instantly and the adoration Continue Reading
Cordon bleu is a cutlet in which a thin slice of pounded meat is wrapped around cheese, then breaded and pan fried or deep fried. Various meat can be used for this purpose, such as chicken, veal, ham etc. But as the name reveals I replaced meat with fish fillet Continue Reading
I was introduced to ‘Kadhi’ over an Indian party here in Utrecht. I never heard about it before. However to my surprise I found that it is quite a well known and popular preparation particularly over North and West of India. Kadhi is a spicy dish with gravy (generally thick) Continue Reading