I am always fond of resorting to one pot meal when in a bit of hurry and not indulging in a mood to prepare a multi-course meal. However, the challenge is to stay innovative and keep it varied since the usual Pulaos (Vegetable Pulao, Soya Nugget Pulao) and Fried rices Continue Reading
It has been a while since I had delved into the business of making sweets which led me to ponder what could be the ideal comeback. Finally I decided to make ‘barfi’ with mawa and milky white grated coconut. I am a fan of sweets made of coconut, the fact 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
I recall to share with you the yummiest carrot desert ever i.e. Gajorer Halua or Carrot Halwa. Now, this is time to go the extra mile from where we left and make laddoos out of carrot-coconut blend. Perfectly round, super smooth and generously sweet, Gajar Naryal balls are sheer treat Continue Reading
Mung Daler Bhaja Puli is a special preparation for Makar Sankranti or Poush Parbon, as celebrated in Bengal. Last year also I posted few recipes on the occasion of Makar Sankranti, such as Sedhyo Pithe, Dudh Puli, Patishapta, however this year quite late I am. But that does not bar Continue Reading
Coconut Laddu is a very common sweet found abundant over east and southern part of India. Often we prepare it to offer God as ‘prasad’. Since childhood, I saw my mother to prepare mainly Gurer Naru, or coconut laddu with jaggery, during ‘Bijoya Dasami’ and ‘Lakshmi Puja’. Apart from Gurher 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
Broad beans or “Seem” (in Bengali) are mostly available in winter and used in various dishes. To be very honest, I am not a big fan of it, so do not use it often. But the recipe I share with you today is a slightly different broad bean preparation which Continue Reading