Thursday, June 15, 2017

Churmur

I figured out I had been ignoring street foods on this blog like anything. Although I make most of them from scratch the temptation is too much to go through the process of photography and then relish. But okay...its not too late and I am ready to make them over again and share them here.

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

Starting with churmur...my streetfood saga will continue for a bit and hell...yeah...I am not a bit complaining!!

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

Monday, June 12, 2017

Blueberry Cheesecake Lassi

I find lassis therapeutic to my sunken mood and health. They are healthy, creamy and bursting with flavour. Blueberries are my favourite and I buy them whenever I find them in the fruits section. I tend to freeze them as well...so that I can use them throughout the year as well.

how to make Blueberry Cheesecake Lassi recipe and preparation

how to make Blueberry Cheesecake Lassi recipe and preparation

Blueberry Cheesecake lassi is tart and full of blueberry flavour. I just love the way it turned out...and now I am sipping it every alternate day...or so I am planning as long as they are available fresh from the market!!

how to make Blueberry Cheesecake Lassi recipe and preparation

how to make Blueberry Cheesecake Lassi recipe and preparation

Friday, June 2, 2017

Prawn Biryani

Perhaps the best way to enjoy tastes of both the seafood and the Biryani frontier is to indulge yourself in a sea food Biryani. And by seafood I mostly mean the Jumbo Prawns or the Langoustine. This time, the local fish seller had this large jumbo prawns and I could not resist but buy a good amount of them. With half of them I made the evergreen Bengali Chingri Macher Malaikari, since without that husband man will go dauntingly confused and mad as for him any other curry except the malaikari is a sheer waste of the beautiful prawns. So yeah...had to make the malaikari.






Now with the remaining prawns I decided to make Prawn Biryani. Since prawns just take a few minutes to get cooked and overcooking make them taste like rubber, I decided to make the Biryani in the kachi Biryani method. The points that needed to be stressed were the amount of yogurt and the rice. Yogurt will release water and we cannot put the Biryani on dum for more than 15-20 minutes, so considering all these facts I did not cook the rice for too long and added a little amount of yogurt, which will be enough to cook the prawns but not enough to make the rice soggy.