“Doi begun” or aubergine in yogurt gravy is one of my favourite dishes prepared by my mother. She learned this recipe from one of her colleagues and I must be thankful to her to pass on such a lovely recipe. Many of us don’t like to have aubergine including my Continue Reading
Pulao can be made in different ways. I have already posted the recipes of Mishti Pulao, Vegetable Pulao and Morog/Chicken Pulao. Today’s recipe is of Prawn Pulao. My mother used to make prawn pulao in pressure cooker with Gobindobhog rice. The aroma of this rice along with ghee and prawns Continue Reading
Khicuri (In Bengali) or Khichdi which means a “unruly mixture” is a very nutritious and comfort food known all over India. It is a one pot dish comprising of rice and lentils, with vegetables are often added to bring variety. Although it is a completely non-glamorous food, and often find Continue Reading
“Shandesh”, a dry sweet made from ‘chena’ or Indian cottage cheese, is a speciality of West Bengal & Bangladesh. It comes in different shapes and flavours. Various moulds of different structures are often used to give them some beautiful shapes and decoration. As for flavours, nowadays one can find right Continue Reading
Shukto is a quintessential vegetarian Bengali curry, served as a starter with rice mostly in a multi-course menu. The name ‘Shukto’, quite short with just six letters in it, actually needs a long list of vegetables. Perhaps this is the reason why ‘Shukto’ is hardly visible these days on our Continue Reading
Poppy seed alias “posto” (in Bengali) or khus khus (in Hindi) is used religiously in a number of vegetable curries in Bengal. Quite often, it is the sole dominant spice in dishes like “Aloo posto”(Potato curry with poppy seed) or “Jhinge – Aloo posto” (Ridge gourd and Potato curry with Continue Reading
We the Bengalis know the plain puris by a cuter name, “luchi”. For us, Luchi with potato curry is a fascinating combo for Sunday breakfast to kick start the lazy morning with an utmost luxury. The truth is that both the plain puris and the potato curry are individually very Continue Reading
Bottle gourd alias “lauki” or “Lau” is one of my favourite vegetables. To my delight, I have found it in the open market here in Netherlands and did not waste time buying. Although Bottle guard can be cooked in the authentic vegetarian way, back home we used to cook it with Continue Reading
“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
“Chirer pulao” or Flaked rice pulao is a handy breakfast or evening snack dish. I used to find often my lunch box full of “chirer pulao” in the good old school days. These days I often prepare it as evening snack when my husband returns home from work and I Continue Reading