Any dish cooked in Dum ( slow cooked in low flame with lid on and hardly any added water) brings out amazing aroma of the ingredients and the spices which one can feel even while eating. Biryani can be a good example of what height can any Dum dish reach. Continue Reading
Earlier I have posted a recipe with pointed gourd, Patol Aloor Dalna, which was perhaps one of its simplest. Today I am sharing with you a bit delicate recipe known as Patoler Dolma or Dorma. Here the big fat belly of pointed gourd is cleaned to get stuffed with cottage cheese. Continue Reading
Tilapia does not really fall in to the elite class of fishes. Somehow living in the fringe for long, it starts getting its share of appreciation off late. What is interesting about Tilapia is its universal presence and found almost everywhere on the globe. A little search on the youtube Continue Reading
As the scorching summer is on its peak with the mercury soaring high, we should opt for lighter and healthier food to keep our body cool. Even the usual dals which we take every other day can be prepared slightly different to keep the appetite intact. In this recipe I Continue Reading
Fish Kalia is a Bengali delicacy often made in occasions like marriage ceremony, rice-eating ceremony etc. Being rich and spicy, it often features in Sunday lunch menu for full relish. It is prepared of Rohu or Katla fish and made into a rich spicy gravy. Vastly different from the usual “macher Continue Reading
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
‘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
Long back, I have shared with you recipe of Mullet fish (Parshe mach) gravy, Parshe Macher kalo jeere-kancha lonkar jhol, which is still much adored. Today, I describe a slightly different recipe of Mullet fish with mustard sauce, which is a bit spicy preparation, although found abundantly in Bengali kitchen Continue Reading
As the severity of winter mellows down, I find vegetable markets are flooded by vegetables. Cauliflower, milky white radish, mushroom; Green cabbage, spinach, broccoli; Orange carrot; vibrant Red beetroot; tri-colour bell peppers, I go on shuttling between them and fill in my shopping bag. Although neither me nor my husband are not Continue Reading