This desserts originates from Rajasthan (North India). There is a lot of frying in Ghee as well as dry roasting involved in this dish. You should have two heavy bottom pans, one for dry roasting, and the other of Ghee frying.
This snack along with hot tea is a hot favourite during rainy seasons. I have brunched on it many a times during college days. It was the most in-demand snack of our college canteen. If you like potatoes, you will only be asking for more Bonda.
Boiled carrots mashed with dalchini, jeera, honey and other spices from North Africa. Great on top of bread or with veggies as a healthy and light dip.
This versatile marinade works well for any meat or fish.
In just adha ganta, sesame seeds, turmeric and tamarind paste bring distinctive flavours to this easy rice dish. Use as much or as little tamarind as you prefer.
This is an innovative recipe of mine. Generally everyone throws away cauliflower stems but they are the main ingredient here. And when my family members and friends tasted it they were so much amazed! It became their favourite. It is not very spicy and tastes excellent with rice, dosa and upma.
This is a Kerala style spicy beef fry. It is a good side dish for rice.
If you are planning for a diet or want to have something healthy in the noon or at dinner and fill your stomach, this is the best what you can try.
This is made of greens and lentils blended together to give you tasty and healthy meal for the day.
If you have never cooked with spices before and have got people at your home who have a taste for spices then this the recipe for you!!..A very warm and easy to cook recipe adapted from Chef Harpal Singh Sokhi's "Mother's Chicken Curry" recipe with a little variation.
First time i cooked it at home, i remember the surprised looks on everyone's face..they never imagined i could go beyond baking cakes or doing the oven work..but here was the dish with a proper indian taste and a good balance of spices. I've cooked this ever since. A must try for everyone.
Moog dal is a traditional Bengali-Indian lentil soup. Many add other types of dal, such as masoor or chora dal to the moog dal lentil soup. This dal is known for its thick gravy, and is served as an every day side dish for lunch and dinner with plain white rice. I like to have mood dal with plain ata rootis ( flour tortillas) and scrambled eggs for breakfast.
I tried out the potol kofta for the first time as I was taking the recipe from my mother. It is quite strange my mother never prepared it before, maybe because it does have some intricate steps. However, I would say, the dish is worth the effort because it tastes great, especially if you are a meat fan. The koftas are usually served with plain pulao or fried rice, and is cooked on special occasions.
This recipe is by my mom's friend, Yasmin Aunty. It is not spicy, but rather is a bit milky and creamy. Doi Ilish can be served with plain rice or white pulao.
Ilish is the national fish of Bangladesh that is widely found during the rainy season. This curry is sweet, sour and spicy, and is quite easy to make. It can be eaten with pulao or plain white rice.
Ilish is the national fish of Bangladesh that is widely found during the rainy season. This curry is sweet, sour and spicy, and is quite easy to make. It is made in the same process as Ilish Koromcha, but has a distinct tamarind taste.
Korolla, or Bitter Gourd is not very popular amongst kids as it is quite bitter. However, it is considered to be VERY healthy, and adults, especially parents and grandparents love to have korolla every now and then. This dish is cooked in such a way so that the bitterness is reduced to a minimum, and tastes great with the fish egg. The dish is usually eaten with plain white rice.
Chitol Fish Kofta is a rich dish cooked on special occasions. I tasted it for the first time at Yasmin's Aunty's place, and now thinking about is making crave for it much more. It is delicious by itself, but is usually eaten with plain rice, pulao or fried rice.
Bengali cuisine would not be complete without Shutki ( dry fish), especially Shutki Bhorta. This recipe is by Bina, and it is definitely spicy and yummy! Shutki bhortas are served with steaming plain white rice. I personally like to mix in a bit of daal to the bhorta and rice. Enjoy!
Love meat and also fish? This is the perfect food item for you that incorporates both meat and fish into a yummy snack. Mutton or beef is used to make the filling of the roll. It is delicious by itself, and is served with ketchup or chutney.
Telapiya Dopeyaja Bhaji is a typical fish fry in the Bengal that is quite spicy and is usually a bit gravy with a bunch of fried onions. Every fish has a distinct taste that I find somewhat difficult to describe. Telapiya also has a flavorful taste and the fry of the fish is usually eaten with plain white rice or pulao.
Dumur is a red round fruit that is native in Jessore, the southwest region of Bangladesh. Spicy dumur tastes sweet, sour and spicy. It is eaten with plain white rice.