Baby Corn Masala is very yummy and does not require much time to get cooked. The foodies will surely love it...!!
This spicy chicken fry goes well with rice and roti. It is often served in parties along with hot beverages.
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.
I have never tried this recipe, but I heard that it has a strong flavor of jeera ( cumin)seeds. It is very easy to make and can be eaten with Kababs or any sort of curry.
This is a typical everyday dish, and is a favorite to shukti(uncooked dry fish) fans. However, many people do not like the strong smell of the uncooked dry fish, but I LOVE shutki, so I had to share this recipe I have collected recently from my friend, Bina :)
I have never tried this very unique recipe, but my friend, Unaiza, assured that it tastes great! I know some common recipes for frying eggs, but this is the first time I found a recipe for frying eggs over easy with curry. Enjoy!
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.
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.
Deem Bhaji Curry is an easy to make quick curry. It can be served as breakfast with parathas or for lunch with rice.
This curry is not very spicy, but rather has a sweet taste as it has coconut milk. It is served with plain white rice or pulao.
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.
Gorur Gosht or beef curry is a common everyday dish in Bengal and South Asia. It is spicy, and is eaten with practically anything-rice, pulao, bread, rooti, paratha, loochi and biryani.
Lau ( Bengali/Indian gourd) is usually cooked in such a way so that the slightly sweet taste of can be still felt. This dish is not very spicy, and the Rui fish is a great compliment to the lau. It is cooked when lau becomes widely available, and is eaten with plain white rice.
Koftas can be made with fish, chicken, beef or lamb meat that has been minced or made into a thick paste. Beef Kofta ( beef balls) are prepared for parties or large family gatherings. It tastes great with jeera pulao ( cumin pilaf), white pulao ( white pilaf) or parathas.
Chepa Shutki is a very popular and common form of shutki ( dried fish) in Bangladesh. The mildly sweet jack fruit seeds make a great combination to this spicy curry. It is best when served hot with plain white rice.
Doi Bora is a traditional dessert item in Bengali cuisine. It is widely made on Bengali New Year's Day, known as Pohela Boishakh, which is the first day of summer for Bengalis. It is sweet, sour and spicy, and is delicious by itself.
It also helps with indigestion problems.