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
Banana flower or ‘Mocha’ can be turned into a fascinating vegetarian dish, a torch bearer of age old traditional Bengali recipes. As they say, ‘as you sow so you reap’, the super delicious Mocha curry does not come easy, one has to toil hard to achieve it. That is perhaps Continue Reading
Climbing Perch (Koi in Bengali) is a common fish in Bengali households. It is a kind of fish that survives out of water for quite a long time, if kept moist. It has a great taste and adored by all. However, removing its scales and cleaning it is not the Continue Reading
Perhaps the most quintessential Bengali dish ever known is ‘mach bhat’ or rice with fish curry. However mach bhat takes altogether a whole new dimension with the recipe, which I share today, known coloqually as ‘muri ghonto’, or the fish pulao. Well to be perfect, it is not exactly the Continue Reading
As the heat wave is showing its teeth and claws, I am trying to keep, whatever I cook, light and simple. This applies to my fish preparations too. Here I share with you the Rohu fish curry, a daily feature in Bengali household, made with a lot of vegetables. I Continue Reading
Malaber spinach, known as Pui Sag in Bengali, is something I adore a lot. I hardly miss a chance to pick the green tall branches of fresh pui sag from the market, if I find some. Unlike spinach or similar sags, this one can be best prepared with pumpkin. Aubergine Continue Reading
I assume, it has been ages since I shared a prawn recipe with you given the fact that Prawn happens to be one of my favourites. So why not resume my love saga with prawn with the current recipe, a simple yet popular one. It tells the story of a Continue Reading
Aubergine or Eggplant is the sort of vegetables which I like in any form and perhaps in any of vegetarian curries. However the story does not exactly hold true for my husband which always prompts me to prepare it in different ways. The current recipe is my latest experiment with Continue Reading