This dish is traditional in East India, around West Bengal. It was given to me by my friend, Sunita. It is ideal for vegetarians, or meat can be added if you wish. If pumpkin isn't in season, my friend tells me it can also be made with any sort of root vegetable - butternut squash, yam or sweet potato. Sunita, tells me this recipe was originally her mothers, although she has adapted it, but she doesn'tt know how many generations it has been passed down. It is ideal served with rice or naan.
I have always had Begun bhorta, but this is the first time my sister in law ( Una) made the begum bhorta with an egg (deem). It tasted really good, and the hard boiled egg gave a creamy texture that was quite unique!
My sister in law cooks pui shak with chingri in a slightly different way than my mom-she likes the dish a bit dry for which she uses the frying method, whereas my mom likes to have the dish with a lot of gravy and uses quite a bit of water. It is a very popular dish during the season when a lot of shrimps are available.
A simple quick afternoon snack. It is quite popular with kids!
Dal(lentil soup) is an everyday dish that is eaten with rice. I usually have dal at the end of a meal Makha Dal is special because of its thick gravy texture. It is a great pair with mango or tetul achar ( pickles). Some also like to have it with freshly squeezed lemon.
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!
I have never had this recipe, although I have had potato and egg mashes separately. I can only imagine how tasty the eggs and potatoes would be together!It is easy to make, especially when you do not like cooking.
Cinnamon tea is known for its delicious sweet flavor. It is great for uplifting a lonely soul in a rainy afternoon or sharing with friends and family when they come over.
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 could ask for nothing else when a dish has both of my favorite ingredients: tamarind chutney and shrimps. Pulao is something we all cook when we have guests coming over, and this sweet and sour dish is often cooked as it makes a great pair with it.
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.
Pani Kochu (Tora) is a root vegetable found in south Asia which is somewhat like a potato, but it turns quite gluey when cooked. I never tried this recipe, but I like anything that has coconut milk in it. Pani Kochur Korma can be cooked at special occasions, and is eaten with pulao or tandoori rooti.
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.
Deem Bhaji Curry is an easy to make quick curry. It can be served as breakfast with parathas or for lunch with 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!
Tamarind can be prepared in countless ways to make chutneys. This recipe makes the chutney quite sweet. The chutney is delicious by itself, but can be served with snacks, such as pakoras, samochar, pooris or shingaras. I personally like to have tetul chutney with daal and rice for lunch.
Aloo Bhorta is a very traditional food item in the Bengali cuisine. I love making it on days when I do not feel like cooking. It is spicy, and great to have with steaming plain white rice. I also like having it with Masoor Dal.
The skin of potol (pointed gourd) is utilized to make a yummy dish of spicy mash. It is spicy, and very easy to make. It is usually eaten with plain white rice.
Daata Aloo Bhaji is an everyday side dish that is not very spicy, but is rather quite light. It is healthy and easy to make. The bhaji is eaten with plain white rice or plain rootis. I personally like to mix in a bit of dal with rice :)
Dal Bhorta is an easy side dish that is often made in my home when there is not enough groceries or my mom does not feel like cooking. A trick to making dal bhorta is using left over dal from previous meals. You will just have to heat the dal so that all the water dries up completely, and the dal can be made into a paste. It is eaten with plain white rice, or can also be used to make dal poori.