Wednesday, November 30, 2016

Chingri Macher Malaikari / Prawn Malaikari

If you think that chingrir malakari is the best that Bengalis can do with prawns...then my dear it’s just the epitome of your ignorance towards the varsity of our cuisine. As much as I love the Chingri Macher Malaikari...I just hate the opinion most of the non-Bengalis have towards our cuisine. I am tired explaining that there is nothing sort of Bengali fish curry...and we don’t mean malaikari when we talk about prawns. There are also jhal, bora, bata and jhol...which we make, and the simplicity of those curries are the main reason that they still exist whereas many other curries of Bengali cuisine has ceased to exist because of their complications.

how to make Chingri Macher Malaikari / Prawn Malaikari / bengali prawn malaikari / bengali prawn curry with coconut milk / chingrir malaikari recipe and preparation with step by step pictures

how to make Chingri Macher Malaikari / Prawn Malaikari / bengali prawn malaikari / bengali prawn curry with coconut milk / chingrir malaikari recipe and preparation with step by step pictures

how to make Chingri Macher Malaikari / Prawn Malaikari / bengali prawn malaikari / bengali prawn curry with coconut milk / chingrir malaikari recipe and preparation with step by step pictures

Monday, November 28, 2016

Fish Butter Masala / Fish Makhani

I love the red hued curry of butter masala or makhani. Made with tangy red tomatoes and the signature style of Punjabi cuisine i.e. using butter and cashew nuts paste in abundance is something that sets this bright red curry apart from all the other curries of Indian cuisine. Besides they use Kasuri Methi which adds another pack of flavour to this already flavoured dish.

how to make Fish Butter Masala / Fish Makhani / Macher Makhani recipe and preparation

how to make Fish Butter Masala / Fish Makhani / Macher Makhani recipe and preparation

Saturday, November 26, 2016

Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters

I have already described in my previous post that how a particular puja in our home became synonymous with this fritter and the curry made with it. You can read it here. Long story short....Ma makes cholar dal er bora / chana dal fritters and cholar dal er borar jhol / chana dal fritters curry only on the day of the puja of Goddess Shitala. And since... the local club celebrates Shitala Puja in a grand way in our para / locality, this small...rather insignificant puja is hard to miss, even if we want to. Without the chana dal fritters curry and the panta bhat or fermented rice, that day seems incomplete and we feel that we are ignoring an important ritual, which has almost become a routine after all these years.  

how to make Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters recipe and preparation

Friday, November 25, 2016

Veg Chow Mein

Whenever my fridge gets an overdose of fresh veggies from the market I make veg chow mein for the two of us. It’s such a great way to eat vegetables. I almost hate veggies in curries...almost because I really love eating them in a fish curry, so veg chow mein is kind of my escape route to have a perfect veg meal without feeling gory. I think you have got my point.

how to make Veg Chow Mein recipe and preparation

how to make Veg Chow Mein recipe and preparation

Thursday, November 24, 2016

Chicken Pepper Fry

I was only in class 3 or 4 when the first book of Harry Potter came into the market. It was an instant hit and the children as well the adults loved the first installment of that series. I read about the book in the Sunday special extras of a Bengali news paper. Even as a kid...I was a dedicated reader. In our house we had the complete collections of Tagore, Saratchandra, Sukumar Roy, Bankim Chandra, Bibhutibhusan...and I had already started reading them one by one. And it needs no specification that I was in a complete awe...lost in the treasures of the Bengali literature. I was not that much exposed to the English literature at that time...because my English was not at all strong to read through the prose easily and consulting the dictionary at every page appeared tiresome.


how to make Chicken Pepper Fry recipe and preparation with step by step pictures

how to make Chicken Pepper Fry recipe and preparation with step by step pictures

how to make Chicken Pepper Fry recipe and preparation with step by step pictures

Tuesday, November 22, 2016

Murgir Roast / Bengali Chicken Roast

I bought the chicken legs to make tandoori chicken. But I am a lazy person. Lazier than you can ever imagine...and when the time came for the cooking, I started dreading the idea of lighting up the charcoals for the tandoor. So after a long imaginary dwelling with myself I decided upon this recipe of Bangalir Murgir Roast or Bengali Chicken Roast.

how to make Murgir Roast / Bengali Chicken Roast recipe and preparation with step by step pictures

Monday, November 21, 2016

Fulkopir Bora / Cauliflower Fritter

If you got utterly bored with curried cauliflowers then it is time to try something new. Deep fried crispy spiced gram flour coated cauliflower is perfect for the season of fall.

how to make Fulkopir Bora / Cauliflower Fritter bengali recipe and preparation

how to make Fulkopir Bora / Cauliflower Fritter bengali recipe and preparation

Sunday, November 20, 2016

Carrot Halwa / Gajorer Halwa

Carrot Halwa or Gajar Ka Halwa is an Indian dessert made of carrots, ghee, green cardamoms, evaporated milk, sugar and cashew nuts. Its bright orange colour and the creamy and a little coarse texture from the evaporated milk and khoya is just amazing. We like our gajar ka halwa hot, just out of the kadai with a generous scoop of vanilla ice cream. If you haven’t tried it till now...I am encouraging you to have carrot halwa in that way. I am sure you must have eaten ice cream with hot gulab jamun and relished every moment of it...and you are going to like this one even more or so. Top it with lots of cashews, almonds, raisins and pistachios and you are good to go.

how to make Carrot Halwa / Gajorer Halwa recipe and preparation

how to make Carrot Halwa / Gajorer Halwa recipe and preparation

Friday, November 18, 2016

Rich and Creamy Bengali Matar Paneer / Bengali Paneer and Peas curry

It was an average day with an already unusual weather I was standing in the kitchen with an urge to make something regular but with a spin. I had paneer in the fridge and decided to to make matar paneer with them. But matar paneer has a thin curry and a delicate flavour, which does not go with the heavy naan, whereas I already made dough for naan the last night. So...here it is my rich and creamy marar paneer.

how to make Rich and Creamy Bengali Matar Paneer / Bengali Paneer and Peas curry recipe and preparation with step by step pictures

how to make Rich and Creamy Bengali Matar Paneer / Bengali Paneer and Peas curry recipe and preparation with step by step pictures

how to make Rich and Creamy Bengali Matar Paneer / Bengali Paneer and Peas curry recipe and preparation with step by step pictures

Thursday, November 17, 2016

Dhokar Dalna / Bengali Lentils Cake Curry

It was almost a ritual to eat Dhokar Dalna at least once a weak. The crispy fried lentil cakes were more pleasing to eat just as they came out of the kadai than with the curry. Once the cakes go into the curry they kind of become soggy and plump by absorbing as much gravy as they can intake. But that soggy texture has their own taste as well...and that is the reason that this Dhokar Dalna is so poplular among us.

how to make Dhokar Dalna / Bengali Lentils Cake Curry recipe and preparation

how to make Dhokar Dalna / Bengali Lentils Cake Curry recipe and preparation

how to make Dhokar Dalna / Bengali Lentils Cake Curry recipe and preparation

how to make Dhokar Dalna / Bengali Lentils Cake Curry recipe and preparation

Tuesday, November 15, 2016

Dhone Pata Bata / Bengali Coriander Leaves Paste

 Seldom has the winter come without tickling the taste buds.  With fresh coriander leaves, green peas, plump red tomatoes, cauliflowers and a whole bunch of holidays, it’s a season meant for feasts. And the star of all these is undoubtedly the coriander leaves. And since we have had so much of sprinkling them to the curries....making the paste of it couldn’t have limped further back.

how to make Dhone Pata Bata / Bengali Coriander Leaves Paste recipe and preparation


how to make Dhone Pata Bata / Bengali Coriander Leaves Paste recipe and preparation

Monday, November 14, 2016

Aloor Chorchori / Alu Chorchori / Simple Bengali Potato Curry

This simple potato curry is great as a side dish with chapatti or paratha or luchi. Chorchori refers to a dry vegetable curry, sometimes made with only one vegetable and sometimes with 4 or 5 types of vegetables. Chorchori tastes better when it is cooked with a generous amount of oil and it stands between a fry and curry...so the consistency of the curry is dry and the vegetables should be fried until cooked. Aloo Chorchori is made only with potatoes and is very easy to prepare.

how to make Aloor Chorchori / Alu Chorchori / Simple Bengali Potato Curry recipe and preparation

Saturday, November 12, 2016

Sprouts Papdi Chaat

After each and every fight with my husband I end up either finishing a tub of ice cream or a bar of chocolate, to add to my already increasing fats and calories in my body. Every time....I promise myself to not to indulge in any of those...and every time I fail miserably. Only once did I ever keep my promise and to keep myself busy...I followed this lengthy process of making sprouts chaat. Lengthy...because I had to make the papdis from scratch...where it took almost all my time and made me feel wary that whether I could finish making the chaat properly to the end or eat everything midway.

how to make sprouts papri chaat / papdi chaat recipe and preparation

how to make sprouts papri chaat / papdi chaat recipe and preparation

how to make sprouts papri chaat / papdi chaat recipe and preparation

Thursday, November 10, 2016

French Omelette

French Omelette is perhaps one of those rare dishes...which a person must try at least once in his life. In simple words...french omelette is not just regular omelette with dollops and dollops of butter that the French add to it. But seriously...it’s much more than just an omelette. It’s smooth, creamy and evenly cooked at every point of the surface. It has a soft gooey centre and a buttery texture. With butter, salt and pepper....the French has created such an extreme delicacy with the eggs that, their omelette is not just an omelette or fried egg...it’s an art on the plate. In my opinion...I strongly suggest you to master this art of making omelette because every bite of this creamy French omelette is pure food salvation.



Tuesday, November 8, 2016

Bengali Malpua

Malpua is a sweet Indian semolina and flour based pancake immersed in sugar syrup. We prepare malpua during jonmastomi along with many other sweets like naru and pithe. The Bengali malpua is a little different from its North Indian version. Ours is crispier than the lot. The addition of semolina in this recipe makes it crisp and crunchy.

how to make Bengali Malpua / dry bengali malpua / bengali malpua without syrup recipe and preparation with step by step pictures

Monday, November 7, 2016

Goalondo Murgir Jhol

Referring dishes with their name of its origin is a popular way of giving a dish a new name owing to its particular flavour and taste. Like railway mutton curry, dak bunglow chicken curry and Madras club Qorma...goalondo steamer curry or goalondo murgir jhol also got its name from its place of origin. Goalondo is a small ferry station in Bangladesh, situated at the confluence of Padma and Brahmaputra, which in the pre-independence era was used as a hub for the people travelling to East Bengal, Assam or Burma. It was an overnight journey and the chicken curry cooked by the Muslim Boatmen was served to the passengers during the course, which later became famous as Goalondo Steamer Curry.

how to make Goalondo Murgir Jhol recipe and preparation with step by step pictures

A rustic chicken preparation with thin red curry and oil floating on top was made with basic ingredients but still the tales of Bengal roars with emotion that, that chicken curry was the finest of all. Asking my Bangladeshi relatives even came of no help...and most of the Bangladeshi bloggers term this curry as a village style chicken curry made with minimalist ingredients which is spicier than the regular chicken curries. I came across Pritha Sen’s article that got published in Times of India and her post on a FB foodie group...where she shared the secret of that unique rustic flavour.

Thursday, November 3, 2016

Peanut Butter and Caramelized Banana Toast

I hate bananas. In any form and in any way...I just can’t seem to like them at all. There was a time when my mother really tried to make me eat bananas...convinced me, tricked me, told me innumerable times the various benefits and advantages of eating bananas, but I gave all of them a speedy pass. The first time I thought that banana is useful is while I ate toasts with peanut butter for the first time.

how to make Peanut Butter and Caramelized Banana Toast recipe and preparation

Wednesday, November 2, 2016

Kolkata Style Egg Roll

There was a time when egg roll was the only roll that I relished. Chicken or mutton roll was something that appeared very complicated and heavy in taste. The smell of frying eggs and the thin parathas were to die for. But now I make egg rolls for my husband’s lunchbox only. They are easy, light, downright tasty and incredibly delicious.

how to make Kolkata Style Egg Roll recipe and preparation

how to make Kolkata Style Egg Roll recipe and preparation

Tuesday, November 1, 2016

Cholar Dal er Bora / Bengali Chana Dal Fritters

We generally make Cholar Dal er Bora during the Shitala Puja. On that day we eat Panta Bhat or Fermented rice with Borar Jhal or Fritter Curry. We are not supposed to use the kitchen or light the stove on the day of the puja. We call that particular day as “shitala panta”. The rice is supposed to be cooked on the previous night and then to make the “panta” or fermented rice water is added to the rice right into the “hari” or “handi” or the cooking pot of rice. Then that pot of rice is left at the kitchen counter overnight. The next morning the rice becomes a little soft and soggy from the overnight soaking and has a light tangy smell to it.

how to make cholar dal er bora / bengali chana dal fritters recipe and preparation

how to make cholar dal er bora / bengali chana dal fritters recipe and preparation