Friday, December 30, 2016

Palak Chicken / Saag Chicken / Palong Saak die Murgi

If you just look at it, then Palack Chicken, is just another chicken curry with the spinach puree. But with butter and garlic and heavy cream...you bet this is really a good one. And since the butter and garlic just complements the flavour of the spinach, Palak Chicken, simply becomes from average to yum!!!

how to cook Palak Chicken / Saag Chicken / Palong Saak die Murgi recipe and preparation with step by step pictures

Thursday, December 29, 2016

Fulkopi Chingrir Kalia / Spicy Bengali Curry with Cauliflower and Prawns

As a Bengali foodie’s confidante here is another bite of information for you!!! It’s almost a crime to not to eat cauliflower at least twice a week during winter. Well...I have seen people fussing about the smell of the cauliflower...but Hellooo...then you are not cooking it properly!! A cauliflower which is properly blanched, fried and cooked can never remit that typical overpowering smell!!

how to cook Fulkopi Chingrir Kalia / Spicy Bengali Curry with Cauliflower and Prawns recipe and preparation with step by step pictures

how to cook Fulkopi Chingrir Kalia / Spicy Bengali Curry with Cauliflower and Prawns recipe and preparation with step by step pictures

how to cook Fulkopi Chingrir Kalia / Spicy Bengali Curry with Cauliflower and Prawns recipe and preparation with step by step pictures

Tuesday, December 27, 2016

Fish Pulao / Macher Pulao

Inspired from the recipes of Bangladeshi Ilish Macher Pulao, and then trying the one pot Prawn Pulao, I did not hesitate much before trying the Macher Pulao. Although, traditionally Hilsa / Ilish is the first preference for this flavourful rice preparation, you can use any fish you want...as long as it is rich and tasty. Along with the desi ghee and the fine aromatic Basmati rice, I don’t mind Fish Pulao for a change.

how to make Fish Pulao / Macher Pulao recipe and preparation with step by step pictures

how to make Fish Pulao / Macher Pulao recipe and preparation with step by step pictures

how to make Fish Pulao / Macher Pulao recipe and preparation with step by step pictures

how to make Fish Pulao / Macher Pulao recipe and preparation with step by step pictures

Friday, December 23, 2016

Kesari Murgh / Chicken in Saffron infused Gravy

A royal chicken curry, infused with an equally royal spice, kesar akar zaffran aka the saffron!! The name itself is enough to entice you to try the dish!!I just love the fact that despite being a curry, the gravy remains surprisingly light and subtle, both in taste and texture. And there is a very complex fixture of flavours from the whole spices and saffron, which makes the gravy yet more tempting!!

how to make Kesari Murgh / Chicken in Saffron infused Gravy recipe and preparation with step by step pictures

how to make Kesari Murgh / Chicken in Saffron infused Gravy recipe and preparation with step by step pictures

how to make Kesari Murgh / Chicken in Saffron infused Gravy recipe and preparation with step by step pictures

Wednesday, December 21, 2016

Cauliflower Butter Masala


Cauliflowers in a buttery red gravy. The famous butter masala curry with cauliflowers and that too, in a pure vegetarian way. i.e.  no onion no garlic. One of my recent favourites, cauliflower butter masala is perfect for any pulao or paratha.

how to make cauliflower butter masala recipe and preparation

Tuesday, December 20, 2016

White Chocolate Truffle : Two Ways

What better occasion there is to make chocolate truffles, other than the Christmas!!! Chocolate Truffles make an excellent edible gift during Christmas...and I love it!! At first I thought of making dark chocolate truffles...but then came across this white chocolate for baking by Nestle in the supermarket...and I knew that I have to give it a try.

how to make White Chocolate Truffle recipe and preparation

how to make White Chocolate Truffle recipe and preparation

how to make White Chocolate Truffle recipe and preparation

Monday, December 19, 2016

Mini Apple Tart

I find tarts exclusively cheeky. Their crunchy crust and melt in the mouth filling has made an ethereal Bong Sweet Lover....a pattiserry fan!! Although I am just a beginner, and sometimes baking a whole cake really scares me off, I find these pastries extremely easy and fun to make.

how to make Mini Apple Tart recipe and preparation

how to make Mini Apple Tart recipe and preparation

how to make Mini Apple Tart recipe and preparation

Sunday, December 18, 2016

Traditional Muslim Biryani

Currently I have given up counting the many variations of the Biryani that exist in India. There are so many of them, that counting seems just pointless. This particular chicken biryani recipe, referred as the Muslin Chicken Biryani is breathtakingly delicious. With ghee, mint leaves and the freshly grounded whole spices, the amalgamation of flavours is praiseworthy. This recipe is sure a keeper...if you love Biryani and want to cook it as well.

how to make Traditional Muslim Biryani recipe and preparation

how to make Traditional Muslim Biryani recipe and preparation

how to make Traditional Muslim Biryani recipe and preparation

Friday, December 16, 2016

Lemon Rice

The classic South Indian favourite, Lemon Rice is a perfect recipe for the leftover rice. Lemon rice is a little tangy from the addition of freshly squeezed lime juice and crunchy from the fried urad dal, chana dal, peanuts and cashew nuts. Lemon rice is very quick to prepare and can be eaten just as it is or with a simple spiced raita.

how to make Lemon Rice recipe and preparation with step by step pictures

how to make Lemon Rice recipe and preparation with step by step pictures

how to make Lemon Rice recipe and preparation with step by step pictures

Tuesday, December 13, 2016

Coconut Milk and Pineapple Panna Cotta

Panna Cotta, which literally translates into “cooked cream” is a gelatin based dessert.The classic panna cotta is flavoured with vanilla beans or vanilla extract and served with a caramel sauce. But it can be flavoured in many more ways. Here I have used Coconut Milk in place of heavy cream and added pineapple flavoured gelatin, which actually intensified my pineapple base.

how to make Coconut Milk and Pineapple Panna Cotta recipe and preparation

Monday, December 12, 2016

Harissa Pizaa

I have been making pizza in home for a long time. Initially I used the readymade store bought pizza base...but gradually I gathered courage to make the base at home. It was not easy, and most of the time, I used to end up with a yeasty flavoured dough. Thank god I made those mistakes...because now I know what not to do...to prevent ruining the dough.

how to make Harissa Pizaa recipe and preparation

If you are trying to make pizza dough in home, remember, measurement is very necessary. Respect the ratio of flour to yeast, to get the perfect smooth dough. Also kneading is very important to make the gluten work, which in turn makes the dough elastic.

how to make Harissa Pizaa recipe and preparation

Friday, December 9, 2016

Prawn Ghee Roast

A spicy prawn recipe from the Southern part of India, Prawn Ghee Roast is more than just a roast. It serves as an appetizer as well as a side dish, and it complements plain paratha as well as spicy Biryani. Moreover the smell of ghee just makes this simple prawn roast as royal as anything can ever get.

how to make Prawn Ghee Roast recipe and preparation with step by step process

how to make Prawn Ghee Roast recipe and preparation with step by step process

how to make Prawn Ghee Roast recipe and preparation with step by step process

Sunday, December 4, 2016

Doi Chingri / Prawns cooked in a Creamy Yogurt Sauce

Doi Chingri is Bengali prawn delicacy where the prawns are cooked and simmered in a smooth yogurt based gravy, heavily flavoured with ghee or mustard oil and the signature whole spices, cinnamon sticks, green cardamoms and cloves. Doi Chingri is the better half of the famous Bengali fish curry, Doi Mach or Fish cooked in aromatic yogurt based gravy and is the half sibling of the iconic Bhapa Chingri, where the prawns are cooked in a gravy, made mainly of mustard seeds but the gravy comes from using the yogurt.

how to cook Doi Chingri / Prawns cooked in a Creamy Yogurt Sauce bengali recipe and preparation with step by step pictures

how to cook Doi Chingri / Prawns cooked in a Creamy Yogurt Sauce bengali recipe and preparation with step by step pictures

how to cook Doi Chingri / Prawns cooked in a Creamy Yogurt Sauce bengali recipe and preparation with step by step pictures

Thursday, December 1, 2016

Fulkopir Singara / Cauliflower Samosa

Each and every member of my family is a certified and dedicated tea-holic. Not that it does any good for their health and life (rather the opposite)...but they religiously drink tea, boiling them mercilessly in creamy full fat milk and finally dunking some good amount of lumps of sugar into it. Tea is made into big batches...because a small cuppa “chai”...is too lame for them. So there are big mugs in our home, shining brightly on the racks along with the crockery. These mugs are filled till their neck and then served to the respective persons. Once in the morning, once in the noon, once in the evening and once after that. Not to mention, there are small servings in between this routine, simply because someone is having a thought about tea or having a headache...the excuses are simply endless.


how to make Fulkopir Singara / Cauliflower Samosa / phulkopir singara recipe and preparation with step by step pictures

how to make Fulkopir Singara / Cauliflower Samosa / phulkopir singara recipe and preparation with step by step pictures

how to make Fulkopir Singara / Cauliflower Samosa / phulkopir singara recipe and preparation with step by step pictures

Wednesday, November 30, 2016

Chingri Macher Malaikari / Prawn Malaikari

If you think that chingrir malakari is the best that Bengalis can do with prawns...then my dear it’s just the epitome of your ignorance towards the varsity of our cuisine. As much as I love the Chingri Macher Malaikari...I just hate the opinion most of the non-Bengalis have towards our cuisine. I am tired explaining that there is nothing sort of Bengali fish curry...and we don’t mean malaikari when we talk about prawns. There are also jhal, bora, bata and jhol...which we make, and the simplicity of those curries are the main reason that they still exist whereas many other curries of Bengali cuisine has ceased to exist because of their complications.

how to make Chingri Macher Malaikari / Prawn Malaikari / bengali prawn malaikari / bengali prawn curry with coconut milk / chingrir malaikari recipe and preparation with step by step pictures

how to make Chingri Macher Malaikari / Prawn Malaikari / bengali prawn malaikari / bengali prawn curry with coconut milk / chingrir malaikari recipe and preparation with step by step pictures

how to make Chingri Macher Malaikari / Prawn Malaikari / bengali prawn malaikari / bengali prawn curry with coconut milk / chingrir malaikari recipe and preparation with step by step pictures

Monday, November 28, 2016

Fish Butter Masala / Fish Makhani

I love the red hued curry of butter masala or makhani. Made with tangy red tomatoes and the signature style of Punjabi cuisine i.e. using butter and cashew nuts paste in abundance is something that sets this bright red curry apart from all the other curries of Indian cuisine. Besides they use Kasuri Methi which adds another pack of flavour to this already flavoured dish.

how to make Fish Butter Masala / Fish Makhani / Macher Makhani recipe and preparation

how to make Fish Butter Masala / Fish Makhani / Macher Makhani recipe and preparation

Saturday, November 26, 2016

Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters

I have already described in my previous post that how a particular puja in our home became synonymous with this fritter and the curry made with it. You can read it here. Long story short....Ma makes cholar dal er bora / chana dal fritters and cholar dal er borar jhol / chana dal fritters curry only on the day of the puja of Goddess Shitala. And since... the local club celebrates Shitala Puja in a grand way in our para / locality, this small...rather insignificant puja is hard to miss, even if we want to. Without the chana dal fritters curry and the panta bhat or fermented rice, that day seems incomplete and we feel that we are ignoring an important ritual, which has almost become a routine after all these years.  

how to make Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters recipe and preparation

Friday, November 25, 2016

Veg Chow Mein

Whenever my fridge gets an overdose of fresh veggies from the market I make veg chow mein for the two of us. It’s such a great way to eat vegetables. I almost hate veggies in curries...almost because I really love eating them in a fish curry, so veg chow mein is kind of my escape route to have a perfect veg meal without feeling gory. I think you have got my point.

how to make Veg Chow Mein recipe and preparation

how to make Veg Chow Mein recipe and preparation

Thursday, November 24, 2016

Chicken Pepper Fry

I was only in class 3 or 4 when the first book of Harry Potter came into the market. It was an instant hit and the children as well the adults loved the first installment of that series. I read about the book in the Sunday special extras of a Bengali news paper. Even as a kid...I was a dedicated reader. In our house we had the complete collections of Tagore, Saratchandra, Sukumar Roy, Bankim Chandra, Bibhutibhusan...and I had already started reading them one by one. And it needs no specification that I was in a complete awe...lost in the treasures of the Bengali literature. I was not that much exposed to the English literature at that time...because my English was not at all strong to read through the prose easily and consulting the dictionary at every page appeared tiresome.


how to make Chicken Pepper Fry recipe and preparation with step by step pictures

how to make Chicken Pepper Fry recipe and preparation with step by step pictures

how to make Chicken Pepper Fry recipe and preparation with step by step pictures