‘Bhapa Chingri’ or ‘Chingrir Bhapa’ is one of the delicate Bengali recipes with ‘Prawns’ aka ‘Chingri’. I have already shown my weakness for prawns through my earlier posts which include various of its curry preparations, rice dishes as well as cutlet. This recipe is perhaps the simplest and need few Continue Reading
With the onset of winter, vegetable markets get exciting with offerings of colourful seasonal vegetables and fruits. Fresh and lively spinach adds to the variety which I prepare often. It is a healthy piece of green and can be turned into some interesting preparations without much effort. Here I prepare Continue Reading
Makar Sankranti, the folklore indicating harvesting of crops is celebrated all across India with much fanfare. In Bengal, it is called ‘Poush Parbon’, on the last day of month “Poush” when each Bengali household gets engaged in preparation of varities of ‘Puli’ & ‘Pithe’, a typical rice cake made with ‘Notun Gurh’ Continue Reading
Long back, I shared the recipe of Prawn Pulao. This time, I present the same dish, however with some substantial difference, in a new avatar which actually does an interesting facelift altogether. Here I prepare the pulao using Gobindobhog rice, which is a typical rice cultivar found in West Bengal. Continue Reading
Bombay Duck Fish or ‘Lote/ Loytta mach’ (in Bengali) although not being considered as a top grade fish, however can be turned into quite a few tasty preparations. ‘Lote Macher Jhuri’ is one of these finger-licking dishes. With ample use of onion, tomato and garlic, this mashed fish curry will surely rouse your Continue Reading
For some reason unknown, these days my husband got so enthusiastic about ‘ol’, a seasonal vegetable of highly moderate status; not even much well known either, that he buys it every other day and I am compelled to prepare curry out of it. As this story is recurring much too Continue Reading
Hilsa (Ilish in Bengali), the most quintessential Bengali fish is still counted to be the poster boy of Bengali cuisine and culture withstanding the onslaught of modernity. Undoubtedly one of the most exotic fishes ever to be come out from the water of Bengal (East Bengal to be precise), make Continue Reading
Once, I have had the pleasure to share the recipe of coconut laddu with you, that too a while back (Coconut Laddu with Jaggery (Gurher Narkol Naru)). Here, I present the same but with a difference. Here the Laddu is getting prepared with Sugar instead of Jaggery. Must admit, that Continue Reading
Month of July can be regarded as an ideal month for rainy season. However, in Delhi it is hard to find a completely rain drenched day. For me, here, the extended summer starts in April and ends in September. I dearly miss the good old Monsoon of my growing years Continue Reading
With hardly any bone and more than a taste of sea fish, ‘Bhetki’ is quite a popular and counted among the elites of fishes to Bengalis. “Paturi” (smoked fish cooked with mustard paste in banana leaf) is the best and a top class preparation out of Bhetki. Even the base Continue Reading