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
A few weeks back, I have shared with you the recipe of Mullet fish gravy aka Parshe macher jhol. Today, it is the turn for Tangra fish which is almost similar to Parshe or Mullet fish in size, sometimes even larger. However, it has its distinctive taste and can be Continue Reading
On 3rd of March my blog turned 1 year old. Time whisked away so fast that I hardly realised it has been one year since I started. Many a time I thought that I might not revive this blog due to my lack of patience and fickle mindedness. Though I Continue Reading
<a href=”http://www.bloglovin.com/blog/12515065/?claim=3vnnrd27dea”>Follow my blog with Bloglovin</a> Chingrir Batichachchori or Prawn cooked in ‘dam’ with slices of potato and onion, perhaps happens to be the simplest recipe of prawn I ever knew of. I grew up in a joint family of 11 members and thus came across different recipes from my Continue Reading
While in Europe, I found the usage of cabbage mostly in salad. However in India, as we love to make curry out of any possible vegetables, cabbage curry is a well-known vegetarian dish itself. Cabbage is a seasonal vegetable in the tropics, largely available during winter. Cabbage known as Bandhakopi Continue Reading
Over one of my earlier posts, perhaps I have expressed my soft corner for Mung dal among all the lentils which also happens to be a personal favourite. We Bengalis prepare Mung Dal not going by any particular recipe but indulge in different methods. We often use different vegetables, sometime Continue Reading
Parshe macher jhlol or Mullet fish gravy with green chilli and nigella seeds has found its place in Bengali kitchen perhaps from time immemorial. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched. I am pretty fond of Parshe fish and invariably Continue Reading
Makar Sankranti is a harvest festival, celebrated all over India. In West Bengal it is known as Poush Sankranti, got the name after the Bengali month Poush, and celebrated as Poush Parbon. The last day of the month Poush, in English 14th or 15th January, is considered as the beginning Continue Reading
In one of my earlier posts Biulir dal o Jhinge Aloo posto, I shared with you just one of the many vegetarian dishes made withpoppy seed paste or ‘posto’. This time, I introduce a very simple recipe ofposto with sliced onion known as ‘Peyajposto’. If you do not know already Continue Reading