Thursday, June 30, 2016

Alu Bori Diye Macher Jhol / Bengali Fish Curry with Potatoes and Sun-dried Dumplings

Alu Bori diye Macher Jhol is a staple in any Bengali family. There was a time when every family had their own recipe of making boris / sundried dumplings and in the summer all the housewives gatheres on the rooftop to make huge bunches of them to get them through the year. But now...bori has also become used to marketing policies. My mother buys small packets of different flavoured boris from a small shop of handcrafts. And my mother-in-law buys them from a distant relative who now runs a small bori business. She makes such tasty boris that sometimes I munch them right after I take them out of the kadai and then I have to fry more to make the curry.


how to make Alu Bori Diye Macher Jhol / Bengali Fish Curry with Potatoes and Sun-dried Dumplings recipe and preparation with step by step pictures

how to make Alu Bori Diye Macher Jhol / Bengali Fish Curry with Potatoes and Sun-dried Dumplings recipe and preparation with step by step pictures

Tuesday, June 28, 2016

Achari Murgh / Achari Chicken

This one is simply ecstatic. Chicken in a pickling sauce is the best that can ever happen to any lonely sordid curry...if you have run out of any ideas. It’s mystic in its taste...and can be enjoyed with rice and chapatti both. As a Bengali, I have seen the ground pickle masala, which is actually the ground panch-foron, to be added in the pickles and chutneys only. But until and unless I made this curry, I had no idea that, that particular blend of spices can be so versatile...which made the curry distinctly tasty and flavourful. Without any rich spices, greasy oil and without whole or ground garam masala this recipe is a keeper, and a one...I can count on when I am working with limited options.


how to make Achari Murgh recipe and preparation / Achari Chicken recipe and preparation with step by step pictures

how to make Achari Murgh recipe and preparation / Achari Chicken recipe and preparation with step by step pictures

how to make Achari Murgh recipe and preparation / Achari Chicken recipe and preparation with step by step pictures

how to make Achari Murgh recipe and preparation / Achari Chicken recipe and preparation with step by step pictures

Monday, June 27, 2016

Assamese Fish Curry~Masor Tenga

Monday mornings are full of Game of Thrones spoilers. It’s the last episode of the season and I just want to have a comfy bed and a big bag of buttery masala popcorns. Sounds cool???
Masor Tenga is an Assamese Fish Curry famous for its simple tangy taste. The methi seeds give this a nice flavour without infiltrating the virgin taste of the curried tomatoes. I simply love this one.

how to make Assamese Fish Curry~Masor Tenga recipe

Sunday, June 26, 2016

Simple Moong Dal Khichuri / Mug Daler Khichuri

Love khichdi??? Then you must love this basic recipe. A simple moong dal khichdi with rice and just turmeric powder. Use sugar if you are inclined towards sweetness...and do not ever skip the potatoes. The potatoes provide the essential starch to the khichdi giving it a little sticky gravy and something to mix your rice with. Get some chilli or garlic or the very Bengali tomato chutney and some wafers or more traditional papad...and your rainy day is as perfect as it ever can be.

how to make bengali Simple Moong Dal Khichuri / Mug Daler Khichuri recipe

how to make bengali Simple Moong Dal Khichuri / Mug Daler Khichuri recipe

how to make bengali Simple Moong Dal Khichuri / Mug Daler Khichuri recipe

how to make bengali Simple Moong Dal Khichuri / Mug Daler Khichuri recipe

Friday, June 24, 2016

Bangladeshi Biyebarir Murgir Roast

Having read many Mughlai recipes...I find this particular Bangladeshi Specialty of Murgir Roast, which is served mostly in marriage ceremonies, typically resembling a lot with Murgh Noorjahani. Murgh Noorjahani is a Mughlai Chicken preparation loaded with nuts and sultanas.

how to make Bangladeshi Biyebarir Murgir Roast recipe and preparation with step by step pictures

how to make Bangladeshi Biyebarir Murgir Roast recipe and preparation with step by step pictures

how to make Bangladeshi Biyebarir Murgir Roast recipe and preparation with step by step pictures

how to make Bangladeshi Biyebarir Murgir Roast recipe and preparation with step by step pictures

how to make Bangladeshi Biyebarir Murgir Roast recipe and preparation with step by step pictures

how to make Bangladeshi Biyebarir Murgir Roast recipe and preparation with step by step pictures

Wednesday, June 22, 2016

Pyaji / Onion Bhaji / Onion Fritters

Now that monsoon is here in Abidjan...I guess you are on for some really good snacks recipes. But first...it has to be the one and only one we Bengalis know when the bits of rain thrashes on to our window panes. Its none other than, pyaji or onion pakora or onion fritters. Most of the shops who sell fritters in the evening, sell pyaji as well. And you have to visit the shops between 4-5, or otherwise most of the items are sold out.

how to make Bengali Pyaji recipe / Onion Bhaji recipe / Bengali Onion Fritters recipe

how to make Bengali Pyaji recipe / Onion Bhaji recipe / Bengali Onion Fritters recipe


how to make Bengali Pyaji recipe / Onion Bhaji recipe / Bengali Onion Fritters recipe

Tuesday, June 21, 2016

Bengali Omelette Curry / Bengali Fried Egg Curry

Some recipes never get old. Such a recipe is this Fried Egg Curry. When puffed soft omelettes gets soaked with the fine aromatic gravy, the only thing bound to happen is a bombastic curry. With rice or chapatti...this fried egg version of “Dimer Kosha” is a curry to crave for.

how to make Bengali Omelette Curry recipe / bhaja dimer kasha recipe / Bengali Fried Egg Curry recipe and preparation with step by step pictures

how to make Bengali Omelette Curry recipe / bhaja dimer kasha recipe / Bengali Fried Egg Curry recipe and preparation with step by step pictures

Monday, June 20, 2016

Black Chickpeas Curry / Kala Chana Masala

Black Chickpeas have quite an earthy and nutty taste...which is why, it’s mostly used in making chaats and snacks. But it is equally tasty in curries as well. Ma used to make this Black Chickpeas Curry / Kala Chana Curry when we ran out of chickpeas / garbanzo beans. 

how to make black chickpeas curry recipe and preparation with step by step pictures

how to make black chickpeas curry recipe and preparation with step by step pictures

Saturday, June 18, 2016

Whole Red Lentils / Whole Masoor Dal / Akkha Masoor Dal

Tadka Dal is my favourite when it comes to a no-fish no-meat day. Its rich and spicy and so tasty that there is no way we are ever going to miss the fish or meat. The same can be said for the whole masoor dal as well. As a Bengali, we are familiar with the split masoor dal, which is of orange-ish red colour and has a distinct taste from the other lentils. But this, whole masoor dal is a total killer.

how to cook Whole Red Lentils recipe / Whole Masoor Dal recipe / Akkha Masoor Dal recipe and preparation with step by step pictures

how to cook Whole Red Lentils recipe / Whole Masoor Dal recipe / Akkha Masoor Dal recipe and preparation with step by step pictures

how to cook Whole Red Lentils recipe / Whole Masoor Dal recipe / Akkha Masoor Dal recipe and preparation with step by step pictures

how to cook Whole Red Lentils recipe / Whole Masoor Dal recipe / Akkha Masoor Dal recipe and preparation with step by step pictures

how to cook Whole Red Lentils recipe / Whole Masoor Dal recipe / Akkha Masoor Dal recipe and preparation with step by step pictures

Thursday, June 16, 2016

Peanut Butter and Chocolate Chip Ice Cream

My love for peanut butter is quite recent. As a Bengali middle class family living in North Kolkata, Kissan Jams were our best friends for toasted breads...if Amul butter seemed too greasy and buttery for the day. Even I came face to face with mayonnaise when I almost finished college. So....just when I thought Nutella is the ultimatum...I stumbled over a jar of peanut butter. And now...I am quite obsessed.

how to make no churn Peanut Butter and Chocolate Chip Ice Cream recipe

how to make no churn Peanut Butter and Chocolate Chip Ice Cream recipe

how to make no churn Peanut Butter and Chocolate Chip Ice Cream recipe

Wednesday, June 15, 2016

One Pot Bengali Chicken Curry / Chicken Kasha

Cooking Chicken Kasha requires a lot of time and patience. Stirring and cooking for almost an hour...is I’m afraid...not one of my best traits!! So I invented this cheat. Now...slow cooking or cooking the chicken on dum is not new. And thanks to all those Lucknow influence on the Bengali cuisine...we all are pretty much familiar to this method.

how to cook One Pot Bengali Chicken Curry recipe / simple chicken kosha / chicken kasha / kosha murgi recipe

how to cook One Pot Bengali Chicken Curry recipe / simple chicken kosha / chicken kasha / kosha murgi recipe

how to cook One Pot Bengali Chicken Curry recipe / simple chicken kosha / chicken kasha / kosha murgi recipe

Tuesday, June 14, 2016

Breakfast Muffins

Breads are my saviours...with butter, jam or cheese...they are really easy and quick to make. Because let’s be honest... it’s only my sore eyes, who know the pain of waking up in the early mornings and making breakfasts. But for the last 2 weeks...that particular bread has completely vanished from the supermarkets. We came to know that there is a sudden supply issue...and they don’t know when that batch will come again.

Breakfast Muffins recipe

Breakfast Muffins recipe

Monday, June 13, 2016

Microwave Gajar Ka Halwa / Carrot Halwa

Standing in front of the open flame is kind of painful and really agonizing in these summer months. So if you are craving some sweets...it’s better not to give in to those urges, cause they will eventually lead to a long...long long long.... one or two hours which are not only painful from the heat but also from stirring the milk on a continuous basis. So long story short...making sweets or desserts, during summer is not an easy task to deal with...unless of course someone else is making that for you and you are solely slated to indulge!!

how to make Microwave Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

how to make quick Microwave Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

how to cook quick Micro-oven Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

So, I made carrot halwa...less out of the sweet tooth and more out of necessity, because I had to use up the carrots that I bought ages ago, before they start to rot. I didn’t have any khoya so made that from powdered milk as well, and suddenly making gajar ka halwa didn’t seem that tough anymore.

how to cook quick Microwave Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

how to cook quick Microwave Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

how to cook quick Microwave Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

Microwave Gajar Ka Halwa / Carrot Halwa
Makes enough for 3 persons

how to cook quick Microwave Gajar Ka Halwa recipe and preparation / Carrot Halwa recipe and preparation

Ingredients:
3 and ½ cups of grated carrot
¼ th cup of melted ghee
1 cup of whole milk
½ cup of grated khoya
1 and ½ - 2 cups of sugar
2-3 green cardamoms – dry roasted and lightly crushed
A handful of unsalted cashews
A handful of golden raisins

Method:
In a microwave proof bowl throw in all the grated carrots and ghee.
Mix them well.
Cook them on high for 3-4 minutes, stirring in every 30-40 seconds until they look wilted.
Now pour in the milk and sugar into the bowl and stir them nicely.
Again cook them on high for 5 minutes more stirring every 1 minute.
Now add the khoya, dry roasted and slightly crushed khoya, cashews and raisins.
Give a good stir and cook them for another 5-7 minutes more.
Stirring occasionally until all the moisture is evaporated and the oil has started to separate at the edges.
Taste and adjust the sugar level.
Sprinkle some more khoya, cashews and raisins over the halwa.

Serve hot.

Saturday, June 11, 2016

Bengali Tomato Chutney

Earlier I have shared the recipe of the sweet and spicy tomato chutney...but the recipe that I am going to share today is a more subtle version of that one. This one is very tomatoyee whereas the previous one is sweet and sour owing to the addition of jaggery and tamarind pulp. My mother used to prepare this tomato chutney very frequently during the summer months. A very homely recipe...this one will sure remind you of your home.