ও শিব কবে হবে কাল, নিম দিয়ে ছেচকি আম দিয়ে ডাল

By definition, summer is a little away but the heat has already set in. The markets are flooded with raw mangoes. These sour tasting mangoes are a wonderful ingredient for varieties of Bengali recipes.

Beat the Heat with Raw Mango Dal. Here’s how to cook Aamer Daal in easy steps.

After the interviews of four wonderful Bengali food bloggers, today we bring to you the fifth post in the Blogger Interview Series. Today’s guest is Sharmila, the lady behind the well known Bengali food blog – Cook-a-doodle.

Get to know more about her in this interview. First time ever Sharmistha discloses about the first dish she prepares, why she named her blog Cook-a-doodle-do and many more questions.

On the occasion of International women’s Day, we have a guest post from Soma Chowdhury, who is pursuing her MS from Louisiana State University.

She writes about Natun Alur Nirmaish Dam or curry of baby potato, a tweaked version of her mother’s natun alur dom.

We thank Soma for her contribution. Enjoy the recipe and let us (and Soma) know how it fared.

This is for intermediate skilled cooks, or mere amateurs who want to prove that given adequate instructions, they can cook (I fall in this category). You can have Dimer Devil for an exotic evening snack. I had this at lunch with steamed rice, musuri daal and ketchup.

In short: the eggs are boiled and the yolks are removed, and re-stuffed with a mixture prepared from the yolk, boiled potato and some vegetables. The re-stuffed egg is then dipped in besan, then in bread crumbs and fried in oil.

Read on for the complete recipe and pictures.

After the good response (800 views and counting) to Part 1 of Potpourri, we’re here with the second edition. Read on for interesting resources on several aspects of Bengali Food:
Book Review – Critiques of Chitrita Banerji’s 3 books on Bengali Food

Popular Culture – how the time around Durga Puja is the Sweet Season in Bengal

City Bites – Bengali food chains spreading wings across India and more

Fourth in the Bengali Food Blogger Interview series is well known blogger, Sharmila from KichuKhon. She started blogging regularly since mid 2008 and is now a well known face in Bengali food blogging arena.

Inspired by the wonderful food blogs, Sharmila started blogging about food. Thereafter, requests from her ardent fans and followers obliged her to post more recipes.

Today, in this post read about Sharmila and many other hidden facts about the lady behind Kichukhon.

Remember the jars of pickles lined up on the roof, a little hands approaching to steal a handful? And there came the bigger hand in between the little hand and the jar of tangy pickle. The fear coated adventure of stealing pickle in the summer afternoon is one of the best memories I have of my childhood. Mom never allowed to have pickles and so stealing and having pickles had an extra feeling of happiness, if not I got caught.

The cauliflower pickle was given to me by my neighbor this morning and it happened to be one of the best pickles I tasted so far. So couldn’t resist but share the recipe with you all.

Prepare it and enjoy the tart taste of this good looking pickle.

The third Food Blogger in Bengali Food Bloggers Interview Series is Indrani. Indrani, a mom of three young kids started blogging about 2 years back.

Appayan, Indrani’s blog features mainly Bengali recipes, but other regional Indian as well as Western recipes are not left behind unattended.

We at CLB are here to bring an insight to the lady behind this wonderful blog, Appayan.

9 new posts for this month including the January Round-up. Starting from Bengali’s favorite sandesh to the cake in microwave. The Valentine’s week had a new recipe each day of the week.

We also published our first product review, the Gits Karaisutir Kachuri mix. Though it was a free review, we got the products from the company.

The festival of colors knocked at the end of the month and it was a pleasure to play with the colors after 3 long years.

The festival of colors. Though almost the entire North Indian will be celebrating Holi on Monday, we here in the Eastern part of the country celebrated it this morning.

This festival of colors considered as the National Festival of the country is the largest festival in the sub-continent. The colors, the customs, the rituals is the essence of this spring festival.

We at Cook Like a Bong wish you all a very Happy Holi.

This post reviews Gits Karaisutir Kachori mix. If you cook regularly, I’m sure you may want to take a break sometime and enjoy this ready to cook snack.

In case you cook only occasionally, all the more reason to try it out. I mean, why spend half a day in kitchen preparing kachori when you can do the same using Gits Karaisutir Kachuri Mix in 20 minutes.