Sunday, October 30, 2016

Fulkopir Dom / Phulkopir Dom

Abidjan is currently kind of under a weird weather scenario. The tropical heat waves refuse to leave and the daily downpour assures us a gloomy suffocating atmosphere almost every evening. After finishing all the work and the household chores the only refreshing moment for me is when I cuddle with my babies and if I am lucky I can easily take a quick nap.

how to make fulkopir dom recipe / Phulkopir Dom / bengali cauloflower curry with potatoes and green peas recipe and preparation with step by step pictures

how to make fulkopir dom recipe / Phulkopir Dom / bengali cauloflower curry with potatoes and green peas recipe and preparation with step by step pictures

how to make fulkopir dom recipe / Phulkopir Dom / bengali cauloflower curry with potatoes and green peas recipe and preparation with step by step pictures

Friday, October 28, 2016

Chicken Chow Mein

It’s hard to pick out one single memory related with chow mein. I ate chow mein almost every other day simply because I loved it. Although I loved the street style chow mein...I loved even more the simple chow mein my mother used to make with just salt and pepper. She was actually forced to learn the perfect stir fried noodles because I and my sister took a huge interest in this particular food during our school days. But she was insanely against our wish to eat street food frequently and so our addiction to chow mein simply invited a rebellion in our home.

how to make Chicken Chow Mein recipe and preparation / chinese stir fried noodles recipe and preparation

how to make Chicken Chow Mein recipe and preparation / chinese stir fried noodles recipe and preparation

how to make Chicken Chow Mein recipe and preparation / chinese stir fried noodles recipe and preparation

Wednesday, October 26, 2016

Burhani / Bangladeshi Spiced Yogurt Drink

Ma always made yogurt in home, with the mother dairy full fat milk and a little store bought yogurt from the local sweetmeat shop. It was a daily affair and I can’t remember a day in summer when I didn’t see my mother sitting cross legged, watching the t.v and pouring the yogurt mixed warm milk from one glass to another from a height in a certain motion. After some repeated pouring from one to another glass, when the milk becomes somewhat frothy she poured them into individual steel bowl, one for each of the family members. They were then left in a corner whole night. In the morning the yogurt was set. Nice thick creamy and a little diluted with the whey. They were then transferred into the fridge and came out perfectly chilled at the time of our lunch. My sister liked eating yogurt with sugar. Large granulated sugar made a raunchy sound whenever she took a spoonful to eat...but I liked them with a little black salt sprinkled on top.

how to make Burhani recipe / Bangladeshi Spiced Yogurt Drink recipe and preparation

Tuesday, October 25, 2016

Ghee Morich Murgi

Most of the people have this assumption that curry making is a long and tedious process and it’s true to some extent as well. That being said...it’s also true that there are innumerable ways to make easy curries as well, the following recipe being one of them.

how to make Ghee Morich Murgi recipe / chicken curry with black pepper and indian clarified butter ghee recipe and preparation with step by step pictures

Monday, October 24, 2016

Radhuni Diye Mug Dal

Radhuni is often confused for celery seeds or carom seeds. They are dried fruits and mainly produced in South East Asia, South Asia and Indonesia. In India it is only used in Bengali cuisine. Used in a very small quanitity Radhuni imparts a very strong aroma and is usually the central part of many iconic Bengali dishes, one of them being shukto.

how to make Radhuni Diye Mug Dal recipe / bengali style moong dal recipe and preparation with step by step pictures

how to make Radhuni Diye Mug Dal recipe / bengali style moong dal recipe and preparation with step by step pictures

Saturday, October 22, 2016

Masala Egg Bhurji / Spicy Scrambled Eggs

Isn’t it kind of boring to cook the same recipe again and again...!!! Perhaps...egg bhurji or scrambles egg is one such recipe that I cook more than often, and it comes right after my husband’s beloved Sorshe Maach. Scrambled egg is such an easy recipe that most of the nights it becomes my diner with some chapatti. And yes...I make scrambled eggs many times for my husband’s lunchbox. It’s downright quick and quite filling.

how to make Masala Egg Bhurji / Spicy Scrambled Eggs recipe and preparation

Friday, October 21, 2016

Chicken Dumpling Soup

The season of warm soups and comfy coffees are just a matter of time. The season of festivals has already started with the Durga Puja...and it will end after the Saraswati Puja in Februrary. Till then...enjoy the foods that come with them.

how to make Chicken Dumpling Soup recipe and preparation

how to make Chicken Dumpling Soup recipe and preparation

Wednesday, October 19, 2016

Zeera Rice

Zeera Rice is one of my favourite rice preparation when the talk of the town is an effortless recipe, which is not rich like pulao but not bland like plain rice. And that is where I place my Zeera rice, as a flavourful bridge between my rice and curry.

how to make Zeera Rice / cumin rice recipe and preparation with step by step pictures

how to make Zeera Rice / cumin rice recipe and preparation with step by step pictures

Tuesday, October 18, 2016

Gur Diye Narkel Naru / Bengali Coconut Laddu with Jaggery

I made these coconut laddus for Bijoya Dashami and thought that there will be none left for us after giving them away to the neighbours and friends. But thankfully there were still 6 pieces left and we, both me and husband gorged into them as soon as we realized it.

how to make Gur Diye Narkel Naru / Bengali Coconut Laddu with Jaggery recipe and preparation

how to make Gur Diye Narkel Naru / Bengali Coconut Laddu with Jaggery recipe and preparation

Monday, October 17, 2016

Mutton Bhuna

Bhuna means frying for a long time. This method is quite popular among Bengalis and we have a number of recipes owing to this particular technique of cooking. Bhuna or Bhuni Khochuri is the most famous of them, which is made with roasted moong dal, rice and vegetables. Then we have bhuna chicken or murgi bhuna and now...here I am sharing the recipe of bhuna mutton.

how to make Mutton Bhuna recipe and preparation with step by step pictures

how to make Mutton Bhuna recipe and preparation with step by step pictures

Friday, October 14, 2016

Semai er Payesh / Bengali Semai Kheer / Bengali Vermicelli Kheer

Bijoya Dashami demands something more than the just usual. In Kolkata, we celebrate bijoya dashami by playing sindur, showing respects to the elders by touching their feet and greeting all our relatives, friends and neighbours with sweets. So to make something sweet that day I made Semai er Payesh.

how to make Semai er Payesh / Bengali Vermicelli Kheer recipe and preparation with step by step pictures

how to make Semai er Payesh / Bengali Vermicelli Kheer recipe and preparation with step by step pictures

how to make Semai er Payesh / Bengali Vermicelli Kheer recipe and preparation with step by step pictures

how to make Semai er Payesh / Bengali Vermicelli Kheer recipe and preparation with step by step pictures

Wednesday, October 12, 2016

Chciken Satay with Spicy Peanut Sauce

Chicken sate or chicken satay is a skewered barbeque chicken served mainly with a spicy peanut sauce. Flavoured with lemongrass and galangal, this chicken sate is tremendously easy to make.

how to make Chciken Satay with Spicy Peanut Sauce recipe and preparation with step by step pictures

how to make Chciken Satay with Spicy Peanut Sauce recipe and preparation with step by step pictures

how to make Chciken Satay with Spicy Peanut Sauce recipe and preparation with step by step pictures

how to make Chciken Satay with Spicy Peanut Sauce recipe and preparation with step by step pictures

how to make Chciken Satay with Spicy Peanut Sauce recipe and preparation with step by step pictures

Tuesday, October 11, 2016

Kashmiri Egg Curry

There are egg curries in every cuisine...respecting their own flavours and spices. The Bengali egg curry is spicy and smells heavily of the whole garam masalas. The South Indian versions differ from state to state, with curry leaves in it. Today I am sharing the Kashmiri Egg Curry, which is famous for its use of sundried tomatoes, and ginger and fennel seeds powder.

how to make Kashmiri Egg Curry recipe and preparation with step by step pictures

how to make Kashmiri Egg Curry recipe and preparation with step by step pictures

how to make Kashmiri Egg Curry recipe and preparation with step by step pictures

how to make Kashmiri Egg Curry recipe and preparation with step by step pictures

how to make Kashmiri Egg Curry recipe and preparation with step by step pictures

Monday, October 10, 2016

Malai Toast

In Kolkata, Mother Dairy is the sole supplier of milk. It comes in a medium square plastic pouch and in different variations, like skimmed, semi skimmed, and whole. As for the Amul Milk that comes in cartons, we are not so familiar with that stuff. We know mainly about Amul Ice Cream, Butter, Cadbury and Paneer. Luscious stuffs....I tell you that. But if you are not happy with the Mother Dairy Products as well...then there are lots of local milk vendors who supplies whole cow milk at your doorstep in the morning. And if the milkman is a trusted one, then you will get thick pure cow milk without any water diluted in it. Those milks are best for making payesh, kheer and rabri.

how to make malai tost recipe and preparation with step by step pictures

how to make malai tost recipe and preparation with step by step pictures

Thursday, October 6, 2016

Firni

Firni is an Indian milk pudding made of ground rice. Served mainly after Biryani, this milk pudding is famous for its rich creamy texture, which comes from the ground rice and almond paste. For making the firni, good quality aromatic rice is a must because apart from the green cardamoms, that is the sole supplier of the taste and flavour to firni. Lots of people use good quality Basmati for making firni...but you can any premium quality rice.

how to make firni recipe and preparation with step by step pictures

how to make firni recipe and preparation with step by step pictures

how to make firni recipe and preparation with step by step pictures

how to make firni recipe and preparation with step by step pictures

Wednesday, October 5, 2016

Pure Veg Rich and Creamy Rajma Curry

For a carnivore like me...eating veg food at a stretch comes like a death sentence. And while half of my friends are busy in pandle hopping, I am struck in this city, among people, roaring about their pujas of Navaratri and chanting about their vrat and their rituals. I am missing Mamir Kosha Mangsho, Arsalan’s Biryani, the raunchy street foods and all those puja galore. But despite all these... I decided to go veg this puja. And I am planning to make this rajma curry on one of those days.

how to make Pure Veg Rich and Creamy Rajma Curry recipe and preparation with step by step pictures

how to make Pure Veg Rich and Creamy Rajma Curry recipe and preparation with step by step pictures

how to make Pure Veg Rich and Creamy Rajma Curry recipe and preparation with step by step pictures

Tuesday, October 4, 2016

Sprouts Chaat

There is no scarcity of chatwallas in Kolkata. Almost at every corner you will find one standing with their treasures. Although all tastes somewhat same and good...there is always some particular chatwallas who are just the cream of the lot. The right balance of sweet and sour, spicy and savory...the perfect amount of chilli and the perfect taste. And if by any chance such a stop is just around the corner then you are guaranteed to be doomed. I was no different. During my days of college and university...I scarcely missed a day when I did not eat from them. So when I moved here...chaat was something I missed dearly.

how to make healthy Sprouts Chaat recipe

how to make healthy Sprouts Chaat recipe

how to make healthy Sprouts Chaat recipe

Monday, October 3, 2016

Amritsari Kulcha

In Kolkata, Kulcha is served as a starter in the Bengali Wedding menus. It is fluffier than naan and looks more like a pillow and comes in a triangular shape. Unlike naan, kulcha is served with chole. Traditionally Radhaballabhi is served as a starter in the wedding menus with cholar dal or paneer but now a days Kulchas are just becoming the norm. I myself don’t like that pillowy fluffy kulchas. I am more of a naan person. And if you go just by the look...then it’s very hard to distinguish naan from kulcha.


how to make Amritsari Kulcha recipe and preparation with step by step pictures

Sunday, October 2, 2016

Masale Bhat

Masale Bhat is a famous Maharashtrian delicacy. This rice preparation is very much like pulao...but the taste is far from that. Masale Bhat mainly is a one pot rice and vegetable preparation. The flavour of Masale Bhat comes solely from the Goda Masala. In lots of recipes I found the goda masala has been replaced with garam masala...but by doing that, you will just ruin this dish. The rice may come out flavourful, but then it will not be masale bhat.

how to make Masale Bhat recipe and preparation with step by step pictures

how to make Masale Bhat recipe and preparation with step by step pictures

how to make Masale Bhat recipe and preparation with step by step pictures

how to make Masale Bhat recipe and preparation with step by step pictures