“Dimkosha” or egg curry is a very common dish in Bengali households. Though I am not a big fan of eggs, I still prepare it sometimes when my husband demands. For some of my vegetarian friends who takes egg, the spicy egg curry can prove to be quite tempting. Ingredients Continue Reading
Stuffed potato curry is very popular in Bengal. I still recall to have it with puri in one of my friend’s marriage and I immediately fell in love with this dish. After that I thought many a times to give it a try but was not sure of the definite Continue Reading
Dal or Lentils is a quintessential part of Bengali menu. I used to see my grandmother put a bowl of lentils for boiling at the very beginning of her cooking almost everyday. Among various lentils ‘Mung’ and ‘Masoor’ are the most common ones. Masoor dal is also well-known for its Continue Reading
Green banana does not happen to be my favourite vegetable for cooking. Still I vowed for the kofta curry made with green banana, whenever my mother used to cook back home. Here in Europe I simply can’t make most of the Bengali regular recipes as the required vegetables are not Continue Reading
“Aloo Matar Paneer” is another delicious preparation from Paneer or Indian cottage cheese and good enough to impress your vegetarian guests. I try to follow a Bengali cooking show, called “Rannaghar”, almost regularly. Once I saw this recipe in one of its episodes, and tried at home to find it Continue Reading
Baked fish with mustard paste or “Fish Paturi” is quite phenomenal if you are a fan of spicy fish dishes. The whole idea of wrapping the raw fish in Banana leaf to be baked in light heat with letting the flavour of mustard and chilly infused into the flesh is Continue Reading
“Alur dom” or Dam aloo” is a common but lovely vegetarian side dish. It goes well with roti, paratha, puri, kachori and pulao. In fact Bengali’s one of the favourite Sunday breakfast is “luchi- alur dom”. Here “Luchi” is nothing but the plain puri. “Luchi & alur dom” is also Continue Reading
“Beguner jhal” or Brinjal in mustard curry is one of the dishes which I cook often. It is super tasty and super easy to prepare. I inherit this recipe from my grand mother. She really knew how to cook simple but tasty dishes. Though my husband is not a fan Continue Reading
Jhinge or ridge gourd is largely a tropical vegetable. Due to its considerable water content, Jhinge is quite useful for health particularly over summer months when you drain a lot. It can be used in several dishes, among which “Jhinge narkol” is my favourite. This is infact my grand mother’s Continue Reading
“Dal” or lentils plays an essential role in Bengali cuisine. Mung dal is most coveted among its counterparts and features almost daily in the Bengali food list. Mung dal itself carries a rich flavour which grow well if you add a pinch of ghee in it. However, here I share Continue Reading