Berries are always a treat to my eyes whenever I find them in the market. Their vibrant colours and cute looks often compel me to buy them. However, I am not used to eat the berries just by themselves so love to try out them in different recipes. Once I Continue Reading
Experiment with pasta at dinner is still going on. Few days back I prepared this pasta and discovered mushroom to be a great ingredient to make a delicious pasta sauce. Both me and my husband, who is not a big fan of mushrooms, liked the dish very much. I highly Continue Reading
‘Shami Kebab’ is a small patty composed of minced or ground meat mixed with Bengal gram lentils and spices. It is a very popular snack in India and features regularly in Pakistani and Afghan cuisine. In India it is generally prepared with mutton. However one can use any kind of Continue Reading
Khicuri (In Bengali) or Khichdi which means a “unruly mixture” is a very nutritious and comfort food known all over India. It is a one pot dish comprising of rice and lentils, with vegetables are often added to bring variety. Although it is a completely non-glamorous food, and often find Continue Reading
“Shandesh”, a dry sweet made from ‘chena’ or Indian cottage cheese, is a speciality of West Bengal & Bangladesh. It comes in different shapes and flavours. Various moulds of different structures are often used to give them some beautiful shapes and decoration. As for flavours, nowadays one can find right Continue Reading
Shukto is a quintessential vegetarian Bengali curry, served as a starter with rice mostly in a multi-course menu. The name ‘Shukto’, quite short with just six letters in it, actually needs a long list of vegetables. Perhaps this is the reason why ‘Shukto’ is hardly visible these days on our Continue Reading
Pasanda is a Mughlai dish of meat in rich gravy. Raw meat, coated with yogurt and few spice seasonings, cooks itself in ‘dum’ i.e. in a closed vessel on low heat. The meat could be any of mutton, beef or chicken. And whenever almond nuts are used in the preparation; Continue Reading
Poppy seed alias “posto” (in Bengali) or khus khus (in Hindi) is used religiously in a number of vegetable curries in Bengal. Quite often, it is the sole dominant spice in dishes like “Aloo posto”(Potato curry with poppy seed) or “Jhinge – Aloo posto” (Ridge gourd and Potato curry with Continue Reading
I already shared with you the recipe of Spicy Chicken Muffins which I liked a lot. Since then I got enthusiastic about savoury muffins and started looking for them. Suddenly I came across an interesting recipe in my baking book as they told the story of a muffin with herbs and Continue Reading
I already expressed my soft corner for Chinese food, which is incomplete without mentioning fried rice. Perhaps it is not justified to tout fried rice as Chinese, since it can be found in abundance in Thai, Indonesian and other Asian cuisines. In fact, they taste drastically different depending on where Continue Reading