Sunday, July 31, 2016

Yellow Moong Dal with Spinach / Palak Dal / Palong Saag Diye Mug er Dal

It’s probably the first Sunday when I am working in the morning. Today I woke up at 7’o clock and then couldn’t go back to sleep. Usually on Sundays...I sleep till 11 and then with a haze I cook whatever I can cook and then again I go back to sleep after having lunch. So...yes...Sundays are mostly for me to sleep. But I guess...I am breaking the chain. So here it is...what I am posting today, Palak Dal. I actually saw this recipe on Tarla Dalal’s channel, and then gave it a shot. We are not so much of a lover of spinach or palak...but with a little garlic, it’s a nice way to eat greens!!!

how to cook Yellow Moong Dal with Spinach recipe / Palak Dal recipe / Palong Saag Diye Mug er Dal recipe and preparation

how to cook Yellow Moong Dal with Spinach recipe / Palak Dal recipe / Palong Saag Diye Mug er Dal recipe and preparation

how to cook Yellow Moong Dal with Spinach recipe / Palak Dal recipe / Palong Saag Diye Mug er Dal recipe and preparation

Friday, July 29, 2016

Shahi Paneer / Paneer in a Rich and Aromatic Gravy

This Shahi Paneer recipe is ridiculously shahi and completely apt to its name. A gravy that is so rich and aromatic that I can understand why this recipe has received a gesture of royal courtesy from everyone!!

how to make Shahi Paneer recipe / Paneer or cottage cheese in a Rich and Aromatic Gravy recipe and preparation with step by step pictures

Wednesday, July 27, 2016

Posto Borar Jhal / Bengali Curry with Poppy Seeds Fritters

This is a family recipe which belonged to my late grandmother. She got this recipe from her mother-in-law and I have grown up watching my mother and aunts cooking this curry over and over again!! So...passed on through generations, this recipe had been tried and tasted and loved for ages.

how to make Posto Bora / Posto Borar Jhal / Bengali Curry with Poppy Seeds Fritters recipe and preparations with step by step pictures

how to make Posto Bora / Posto Borar Jhal / Bengali Curry with Poppy Seeds Fritters recipe and preparations with step by step pictures

Tuesday, July 26, 2016

Bengali arhar Dal / Bengali Style Toor Dal

Arhar dal or toor dal, in whichever name you may know it, has a very particular and distinctive taste. Not many people...I have come so far is very fond of it. But they all in a way prefer eating sambar!! Even I was sceptical of this Arhar Dal without curry leaves a little while ago...and always maintained a good distance from this one. But after cooking the toor dal a couple of times, I came to like its typical distinctive taste and flavour. It’s kind of like Avocado...you will hate it in the first but that is only for a small time. I got this recipe from the book "thakurbarir rannabanna", which is quite different from the regular arhar dal we eat. And its such a great recipe that I couldn't help sharing.

how to make Bengali arhar Dal / Bengali Style Toor Dal recipe and preparation with step by step pictures

how to make Bengali arhar Dal / Bengali Style Toor Dal recipe and preparation with step by step pictures

how to make Bengali arhar Dal / Bengali Style Toor Dal recipe and preparation with step by step pictures

how to make Bengali arhar Dal / Bengali Style Toor Dal recipe and preparation with step by step pictures

Monday, July 25, 2016

Aloo Chingrir Jhal / Potato and Prawns Spicy Curry

My mother used to make this spicy prawns curry a lot. Back then I really had no idea that how she cooked them but the smokiness of this particular prawn curry and the level of spice...made this one my all time favourite.

how to make bengali Aloo Chingrir Jhal recipe / Potato and Prawns Spicy Curry recipe

how to make bengali Aloo Chingrir Jhal recipe / Potato and Prawns Spicy Curry recipe

how to make bengali Aloo Chingrir Jhal recipe / Potato and Prawns Spicy Curry recipe

Saturday, July 23, 2016

Musurir Dal er Bora / Bengali Red Lentils Fritters

Its blowing tremendously cold wind for two days...and the weather is so soothing that sometimes I don’t even need to turn the a.c on. And if you knew the weather in Abidjan...you would have realized that it’s very very weird, because the only time Abidjan gets cold is when it rains. But even if so...I am so in love with this two days climate change.

how to make Musurir Dal er Bora / Bengali Red Lentils Fritters recipe

how to make Musurir Dal er Bora / Bengali Red Lentils Fritters recipe

Thursday, July 21, 2016

Dhone Pata Maach / Fish in a Green Paste Curry

A few weeks ago there was a scarcity of coriander leaves in the market. Only some particular supermarkets were selling them and that also at a pathetic steep price. The local ladies from the vegetable market could supply some lean and almost dead bunches of coriander leaves and said “c’est tout”!!! Now...cooking without coriander leaves is no fun!! These fresh leaves give a vibrant green colour to the outlook and their fresh flavour is all what I need in a spicy curry or daal.

how to make Dhone Pata Maach recipe / Fish in a Green Paste Curry recipe and preparation with step by step pictures

how to make Dhone Pata Maach recipe / Fish in a Green Paste Curry recipe and preparation with step by step pictures

Wednesday, July 20, 2016

Bengali Fried Rice

We call this vegetable pulao Fried Rice in our home. I am sure lots of Bengalis will relate to this recipe as it’s such a popular dish during any occasions or family gatherings. The sweet and salty taste of this pulao is the main attraction of this dish.

how to make Bengali Fried Rice recipe and preparation

how to make Bengali Fried Rice recipe and preparation

how to make Bengali Fried Rice recipe and preparation

how to make Bengali Fried Rice recipe and preparation

Tuesday, July 19, 2016

Adar Maach / Bengali Dry Fish Curry with Ginger

This fish curry is bursting with the ginger flavour. Dry and resembling more of a stir fry, which we call Chorchori in Bengali, Adar Maach goes well with rice and lentils.

how to make Adar Maach / Bengali Dry Fish Curry with Ginger recipe

Monday, July 18, 2016

Lemon Curd

I fell in love with lemon curd the first day I tasted it. It was a small tart with roasted meringue topping. It was lovely. Crunchy, gooey, buttery, tart and sweet...all happening at the same time. So when I found lemons in the local market...I knew exactly what I had to do. Besides they come extremely handy in the breakfast for lathering over the breads and they make the frosting for a sponge cake crazily amazing!!

how to make Lemon Curd recipe

how to make Lemon Curd recipe

how to make Lemon Curd recipe

Sunday, July 17, 2016

Musurir Dal er Bhorta / Bengali Masoor Dal Bhorta / Bengali style Mashed Red Lentils

One of the many Bhorta recipes adorning the Bengali cuisine...this Masoor Dal Bhorta / Musurir Dal er Bhorta a jewel in the crown because it instantly lifts up the mood of a boring lunch menu. So...whenever I don’t feel like cooking, this particular recipe becomes my savior.

how to make Musurir Dal er Bhorta / Bengali Masoor Dal Bhorta / Bengali style Mashed Red Lentils recipe and preparation

how to make Musurir Dal er Bhorta / Bengali Masoor Dal Bhorta / Bengali style Mashed Red Lentils recipe and preparation

how to make Musurir Dal er Bhorta / Bengali Masoor Dal Bhorta / Bengali style Mashed Red Lentils recipe and preparation

how to make Musurir Dal er Bhorta / Bengali Masoor Dal Bhorta / Bengali style Mashed Red Lentils recipe and preparation

Thursday, July 14, 2016

Chicken Yakhni Pulao

Yakhni means stock...so chicken yakhni pulao literally translates into pulao cooked in chicken stock. It’s a beautiful Mughlai Rice preparation where succulent chicken pieces are cooked in aromatic spices in the first half and then with the rice, giving the rice a nice aroma. Yakhni Pulao is one of my favourites because it’s upright easy to cook, without all the hassles of Biriyani and is rather easy to digest and deal with. Simple yet...certainly a crowd pleaser!!

how to make Chicken Yakhni Pulao recipe

how to make Chicken Yakhni Pulao recipe

how to make Chicken Yakhni Pulao recipe

Wednesday, July 13, 2016

Dulce de Leche Ice Cream

We don’t get dulce de leche here. I have searched a lot..but still couldn’t find it. I became a crazy fan of dulce de leche without even tasting it after I watched a chocolate cake recipe on food network. It was yummy!! Pure food-p**n!!Besides this particular toffee like spread is a pure internet phenomenon...popularized by you tubers. So...here is the trick...even if you can’t find dulce de leche you can make your own from a can of condensed milk. Don’t open the can. You need it sealed. Try to use a small can because that will fit any saucepan or pressure cooker and the smaller the can the lesser the time to cook.

how to make no churn Dulce de Leche Ice Cream recipe

Tuesday, July 12, 2016

Tomato Bhape / Bengali Style Steamed Tomato

I got this recipe of Baked Tomato from a Bengali Cookbook called “Thakurbarir Rannabanna” (Foods from the Kitchen of the Tagore House) and it’s full with some real forgotten treasures of the Bengali cuisine. This recipe is basically a steamed tomato dish flavoured with a generous amount of mustard oil and poppy seeds. Lovely and aromatic. I made this in the oven and they tomatoes were cooked to the perfection. They retained their shape but were cooked through. Soft and squeezy and tangy and sizzly with the gravy made of steamed poppy seeds...!! These tomatoes are perfect starters for any Bengali meal.

how to make Tomato Bhape / Bengali Style Steamed Tomato recipe

Monday, July 11, 2016

Chocolate and Peanut Butter Lassi

It was only after I taste the peanut butter and chocolate frozen yogurt...that I realized that this combo is a blissful one. So if that can rock a frozen yogurt...that can definitely rock its liquid Indianized version. So...I made this Chocolate and Peanut Butter Lassi. It’s creamy, thick and sinfully tasty. And as I have always said...there can never be a lot of peanut butter. So...you know...I am just being creative!!

         how to make Chocolate and Peanut Butter Lassi recipe

how to make Chocolate and Peanut Butter Lassi recipe

Sunday, July 10, 2016

Chittagong Chicken Curry

Chittagong chicken curry is famous for its fiery taste and dark brown colour. The rustic nature of this curry is what separates this dish from other chicken curries of Bangladesh, where there is no dearth of various kinds of regional chicken preparations.

how to make Chittagong Chicken Curry recipe and preparation with step by step pictures

how to make Chittagong Chicken Curry recipe and preparation with step by step pictures

Friday, July 8, 2016

Mango and Passion Fruit Sorbet

We get passion fruits in abundance here in Abidjan. And it’s daringly cheap. Last time I got almost 2 kg of them at a mere 2000 Fcfa. These fruits are unbelievably sour but punch them with some sugar and lemon juice...and it’s the beautiful mocktail you can ever get. Mango and Passion fruit...two favourite tropical fruits...almost complement each other in their taste and flavour. And their combination is undoubtedly the best when I think of any dessert. So...Mango and Passion fruit sorbet it is.

how to make Mango and Passion Fruit Sorbet recipe

how to make Mango and Passion Fruit Sorbet recipe

Thursday, July 7, 2016

Grandma's Country Captain Chicken

Country Captain Chicken is a popular chicken curry owing its root to the Raj Cuisine. Raj cuisine is mainly a fusion of Indian and British food developed by the Indian cooks to suit the taste of the British officers, which was later carried forward by the Anglo-Indian families. Country Captain Chicken is one such recipe. This curry mainly is cooked with the well fed, plump country chickens rather than the regular poultry, which requires long time to cook, giving this curry a smooth thick gravy and soft chicken pieces literally falling off the bones. As per the history, this curry was created by a grandmother for her youngest grandson, when he returned from the war...and hence giving the name, Grandma’s country chicken. The other story is, one of the Mug Cook created this curry in a boat for his fellow officer. Whatever may be the reason, this curry when cooked with country chickens is a fabulous affair. With only a little spice, Country Captain Chicken is finger licking good!!

how to cook Grandma's Country Captain Chicken recipe

Tuesday, July 5, 2016

Bhuna Masala Khichuri

My mother loves bhuna khichuri. She loves it's dry but not so dry texture and the nutty aroma of the roasted moong dal. I can hardly recall any occasion when she made any other khichuri in home and for that reason mainly, in spite appreciating its great taste I developed a hate feeling towards this very Bengali dish. So when I could control the menu, which is after my marriage, I only made Lyatka / Semi Liquid Khichuri for a long long time. Then one day just out of curiosity I tried my mother’s recipe and I understood why she made that particular recipe so many times. Its spicy and rich and since its made by using the method “bhuna” the lentils and rice reaches a stage where they become sticky after cooking but they always retain their shape. A lovely Khichuri recipe to try this monsoon. Trust me...the more you will smell the more you will crave.

how to make bengali bhuna khichuri / bhuna khichdi / bhuni khichuri recipe and preparation with step by step pictures

how to make bengali bhuna khichuri / bhuna khichdi / bhuni khichuri recipe and preparation with step by step pictures

Monday, July 4, 2016

Spanish Chorizo and Potato Curry

I find this chorizo and potato curry very relaxing and different. Mainly because chorizo is very different in taste. With potatoes and tomatoes they create a beautiful dish which requires so little of time. If you are looking for an easy going food, then this chorizo and potato curry should be the one for you.

how to make Spanish Chorizo and Potato Curry recipe and preparation with step by step photos

how to make Spanish Chorizo and Potato Curry recipe and preparation with step by step photos

how to make Spanish Chorizo and Potato Curry recipe and preparation with step by step photos

Saturday, July 2, 2016

Posto diye Macher Jhuri / Bengali Crumbled Fish Curry with Poppy Seeds Paste

I was actually trying to cook a fish curry with poppy seeds and in the middle of frying the fishes, 2 of fishes broke miserably. To rescue myself from that situation I mashed up all the fishes and made “macher jhuri” / crumbled fish with poppy seeds paste. Macher Jhuri calls for crumbled fish and poppy seeds go with almost every other Bengali recipe you can think of. If you are not comfortable with crumbled fish, then just go with the whole fishes. In that case do not dry out the curry, and the taste will remain the same.

how to make Posto diye Macher Jhuri / Bengali Fish Curry with Poppy Seeds Paste

how to make Posto diye Macher Jhuri / Bengali Crumbled Fish Curry with Poppy Seeds Paste

how to make Posto diye Macher Jhuri / Bengali Crumbled Fish Curry with Poppy Seeds Paste

how to make Posto diye Macher Jhuri / Bengali Crumbled Fish Curry with Poppy Seeds Paste

how to make Posto diye Macher Jhuri / Bengali Crumbled Fish Curry with Poppy Seeds Paste