Thank you all my visitors to this site for making my work a success. The blog is not even 2 months old and it has crossed that 1000 hits hurdle. This has given me a new zeal to work on new recipes and post those all for you.
So till my next post happy cooking and happy eating.

I had been writing about different dishes, fish, chicken , vegetables and everything but nothing about desserts. So thought of writing about a sweet for those who have that extra sweet tooth and even if you don’t have , I’m sure you’ll definitely like this one. This is a special sweet, typically Bengali, which you will never find in any shop throughout India I bet.
The sweet gets its name from the banana bowls it is served on, and if you don’t find any banana leaf to serve then just call …

Fish had always been my love at the dining table. Fish of all types and fish of all kinds does always bring that extra smile to my face. This is the reason why I am just enjoying my stay here in Bengal. I feel that it is for all Bengalis wherever they are, fish is the best way to end the meal. My mom used to cook a very simple but the most delicious fish curry, when I used to go to school. I still like that fish curry. Here …

Here I am at my father’s place and enjoying all kinds of Bengali dishes cooked by mom. She is preparing all kinds of dishes that I love. Tonight was as usual one of my favorite platters at the dinner table. It’s a mixed vegetable curry cooked in without any kind of spices and is a delight to have as a light dinner or as a breakfast side dish along with paratha or roti. So this one to all you people who loves to shed off that extra carbs.
Ingredients:
Ridge Gourd (Jhinga) …

Recently I visited my parents’ house and had that awesome treat with all kinds of fish one can think of. I’m writing one of those preparations today. You can prepare this with any cat fish like Tangra, Morola, and Kachki acoording to your wish. What my mom prepared was with Tangra.
Ingredients:

Tangra : 200gm
Onions (Peyaj): 4 medium sized, chopped
Potato (Aalu): 2 medium sized, cut like small longitudinal strips
Tomato: 2
Turmeric powder (Halud guro): 3 pinches
Chilli powder (Sukhno lankar guro): 1 teaspoon
Green chilli (Kacha lanka): 3 / 4
Mustard oil (Sarser tel): 2 …

Serves 4
With the first rain drop, the thing that comes to the mind of all Bengalis all over the world is Ilish. This salt water fish that comes to lay eggs in fresh water is a delicacy among all fish lovers. Today is a special recipe for this special fish. Though we call it Ilisher Bhaape, but the name I have given is from a seven-star hotel menu card, that makes you think what actually it is. The preparation is very simple and the whole cooking takes maximum 15 minutes.
…

Sometimes back I read about a chilli garlic crab preparation in a cook book. Thought of trying the same preparation but with chicken in place of crab. The experiment turned out to be a very spicy and yummy platter, so here it is sharing with you all.
Ingredients:
Chicken (murgi): 1kg
Red chilli powder (sukhno lankar guro): 3 teas-spoons full, mixed with water to make a paste
Garlic (rasun): 15 cloves , chopped well
Mustard oil (sarser tel): 2 table-spoons
Tomato: 3 small sized, 2 of them grinded to make a puree
Onions (peyaj): 1
Cornflour: 2 table-spoons
Vinegar: …

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Serves: 4
Winter has gone away, but it has still left us with many vegetables to feel that dry cold winter afternoons. Cauliflower is one with which you can experiment out a lot many things. For today is the most simple one, I would be writing about the some more recipes with cauliflower in my following posts.
Ingredients:

Cauliflower (full kopi): 1 medium size
Potato (aalu): 2 pieces
Tomato: 1
Green chilli (kacha lanka): 3 / 4
Turmeric powder (haluder guro): …