Sunday, April 30, 2017

Spaghetti Alla Bolognese

Perhaps after the marinara sauce, Bolognese is the most sought after and popular recipe for a scrumptious plate of pasta. Traditionally made with minced beef and pork, this Italian Ragu is known for its deep red colour and flavour. Other than slow cooking the meat for more than 2 hours, using a good quality wine is just as an important ingredient for cooking Bolognese. I used spaghetti, but Tagliatelle, Pappardelle, Penne are also some of the popular choices for this recipe.

how to cook Spaghetti Alla Bolognese recipe and preparation

how to cook Spaghetti Alla Bolognese recipe and preparation

how to cook Spaghetti Alla Bolognese recipe and preparation

how to cook Spaghetti Alla Bolognese recipe and preparation

Thursday, April 27, 2017

Buttery Cinnamon Toasts

Butter, brown sugar and cinnamon...are you sure you want toasts for breakfasts and not dessert for your dinner?? Just kidding!!! These buttery toasts are sure to make your morning feel much...much better. And since the sugar kind of gets caramelized while the bread is being toasted, it becomes crisp when it cools down and the texture becomes amazing. The most appropriate way to serve them will be with a scoop of ice cream...but save that for Sundays...fresh fruits just work amazing as well with this.

how to make Toasted Cinnamon Bread recipe and preparation

how to make Toasted Cinnamon Bread recipe and preparation

how to make Toasted Cinnamon Bread recipe and preparation

Wednesday, April 26, 2017

Mango and Kiwi Ice Cream

I love eating fresh kiwis. There is something in their tart taste that makes it a must whenever I make fruit salads as well. So it was just a matter of time that I incorporate kiwi in my ice creams as well.

how to make Mango and Kiwi Ice Cream recipe and preparation

how to make Mango and Kiwi Ice Cream recipe and preparation

how to make Mango and Kiwi Ice Cream recipe and preparation

how to make Mango and Kiwi Ice Cream recipe and preparation

Tuesday, April 25, 2017

Bangladeshi Mutton Tehari

It had been over 2 years that I have given up eating rice in my daily diet. I eat rice only on Sundays with smirky chicken or mutton curry and that is that. But my love for Biryani and Pulao could not end in that way...so most of the Sundays I prepare Biryani or Pulao, so that I don’t miss a thing.

how to make Bangladeshi Mutton Tehari recipe and preparation

how to make Bangladeshi Mutton Tehari recipe and preparation

how to make Bangladeshi Mutton Tehari recipe and preparation

One glance through the recipe of Tehari and it appears more of a Bangladeshi version of Mutton Yakhni Pulao...but you need to cook Tehari to break out of that misconception!! The flavour of Tehari comes from using those whole green chillies...which gets cooked on dum and imparts a very distinct flavour.

Sunday, April 23, 2017

Bengali Vegetable Chop

Although there is no official menu card for the local fritters shops of Kolkata (except the very famous and large outlets like Kalika, Laxmiram Shau, Putiram and so on), the available items are more or less same throughout the year. The Singara, Kachori, and Potato Fritter make the rounds every damn evening and morning, but others are seasonal and are deeply dependent on their availability!! Like, capsicum er chop, aam er chop, vegetable chop...they are the seasonal varieties.

how to make Bengali Vegetable Chop recipe and preparation

how to make Bengali Vegetable Chop recipe and preparation

how to make Bengali Vegetable Chop recipe and preparation

how to make Bengali Vegetable Chop recipe and preparation

Friday, April 21, 2017

Chicken Cutlet

We were having a little get together during Easter and I made these beautiful chicken cutlets for the starter. Fried boneless pieces of chicken, crusted with crispy breadcrumbs have always been one of my favourite since my childhood. And I am yet to see a person who doesn’t like it.

how to make chicken cutlet recipe and preparation

how to make chicken cutlet recipe and preparation

how to make chicken cutlet recipe and preparation

how to make chicken cutlet recipe and preparation

Wednesday, April 19, 2017

Shikanji ~ The Indian Lemonade

One weekend I was feeling a little low and convinced my husband to go for lunch to a very popular Lebanese restaurant in Abidjan. It’s a little far from our apartment and the sun was pouring lava from the sky. I clipped my messy hair into a bun and threw in a light cotton dress. Hubby drove the car and within half an hour we reached there. It was weekend and the restaurant was full. The man in the reception told us to wait a bit. And although we were standing in their lobby, where an a.c was running full fledged, we both were starting to crave for some iced water. We got a table after another 15 minutes, and the first thing we ordered was their very popular lemonade.

how to make Shikanji ~ The Indian Lemonade, lebur sharbat recipe and preparation

Tuesday, April 18, 2017

Chicken Kofta Curry

Chicken Kofta Curry is a beautiful preparation where small balls of minced chicken are cooked in a spiced and aromatic curry. Make this, if you like to go a little lighter with the Kofta business. The koftas are soft and juicy from being dunked in that smooth gravy.

how to make Chicken Kofta Curry recipe and preparation

how to make Chicken Kofta Curry recipe and preparation

how to make Chicken Kofta Curry recipe and preparation

Saturday, April 15, 2017

Achari Paneer

Today it is the Bengali new year, which we call “Naboborsho”, and while I saw everyone celebrating it with their friends and family, I started feeling kind of low from the morning, as apart from talking via skype and voip there is now way I can see them or get in touch with them. The Bengali New Year starts with the month of “Boisakh” and it’s a big day for all the businessmen in Bengal as they start their new accounting year with it as well.

how to make pure vegetarian Achari Paneer (no onion, no garlic) recipe and preparation

how to make pure vegetarian Achari Paneer (no onion, no garlic) recipe and preparation

how to make pure vegetarian Achari Paneer (no onion, no garlic) recipe and preparation

Wednesday, April 12, 2017

Coriander Paratha

Stuffed and spicy parathas are my favourite pick any day. I love the soft, a little crispy parathas with a faint hint of ghee and a chilled bowl of yogurt with some onions, tomatoes and coriander leaves. Coriander leaves with its freshness and herby feel is a good option if you are trying to jazz up your everyday boring parathas. The trick is to add some more ingredients to the dough to make it extra special. It does not need to be stuffed and so less tricky and anyone can make it anytime. Also...don’t be a miser when it comes to ghee. Ghee is always a better option to fry the parathas than oil. Besides adding its flavour, ghee also makes the parathas soft and more appetizing, whereas the oil just makes the parathas greasy.

how to make Coriander Paratha / dhone patar paratha recipe and preparation

how to make Coriander Paratha / dhone patar paratha recipe and preparation

how to make Coriander Paratha / dhone patar paratha recipe and preparation

how to make Coriander Paratha / dhone patar paratha recipe and preparation

Tuesday, April 11, 2017

Mango Kulfi

Its summer again and mangoes have already flooded the market. Hubby got himself a big bag of mangoes from a colleague and other than slicing them and eating I am also looking forward to make desserts with this amazing tropical fruit.

how to make Mango Kulfi recipe and preparation

how to make Mango Kulfi recipe and preparation

how to make Mango Kulfi recipe and preparation

Monday, April 10, 2017

Hyderabadi Chicken Korma

Hyderabadi Chicken Korma is a fragrant chicken curry made with minimum spices as well as minimum effort. It’s not highly rich as the other variants of kormas that is doing the rounds in most of the restaurants around India...but a very flavourful and mild preparation.

how to make Hyderabadi Chicken Korma recipe and preparation

how to make Hyderabadi Chicken Korma recipe and preparation

how to make Hyderabadi Chicken Korma recipe and preparation

Friday, April 7, 2017

Kolhapuri Jhinga Masala / Prawn Masala

We eat a lot of prawns. And I mean a lot. Prawn Malaikari makes the most repeats but we try other recipes as well. This Kolhapuri Jhinga Masla is currently our new favourite. It is not too curryish...or not too dry...just in the middle and perfect with paratha / chapatti or simple dal and rice. You can choose for yourself.

how to make Kolhapuri Jhinga Masala / jheenga Masala / Prawn Masala recipe and preparation

how to make Kolhapuri Jhinga Masala / jheenga Masala / Prawn Masala recipe and preparation

how to make Kolhapuri Jhinga Masala / jheenga Masala / Prawn Masala recipe and preparation

how to make Kolhapuri Jhinga Masala / jheenga Masala / Prawn Masala recipe and preparation

how to make Kolhapuri Jhinga Masala / jheenga Masala / Prawn Masala recipe and preparation

how to make Kolhapuri Jhinga Masala / jheenga Masala / Prawn Masala recipe and preparation

Thursday, April 6, 2017

Thandai

Thandai is a Rajasthani drink made with various nuts and aromatic spices. With time it has become the quintessential drink of Holi all over India and is best served chilled. You can make the nuts paste and the spice powder instantly and then add it to the chilled milk to make an instant thandai, but you will get the best flavour when you will let the spiced milk rest overnight inside the fridge, giving it time to absorb and enhance its flavour. Add some more ice cubes while serving, to make it extra chilled.


how to make thandai / thandai masala recipe and preparation


how to make thandai / thandai masala recipe and preparation


how to make thandai / thandai masala recipe and preparation

how to make thandai / thandai masala recipe and preparation

how to make thandai / thandai masala recipe and preparation