Poppy seed is an integral part of the platter in all Bengali households. Preparations with poppy seeds mainly include vegan dishes, but there are also some dishes where poppy seeds are used with fish or meat. The love for poppy seeds among Bengalis started hundreds of years ago. Alu posto is the most common form of poppy seeds use in Bengali cuisine, at times the potatoes are also replaced with ridge gourds, onions, aubergine, or even chicken.
The herbal concoction of the seeds is also beneficial in treating all kinds of …

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Too much of work pressure these few days, so just thought of posting this recipe without writing long sentences. Cook it and enjoy it.
Ingredients:
Raw Banana (Kacha kala): 2
Potato (Alu): 2
Onion (Peyaj): 1 medium size
Bay leaf (Tej pata): 2
Cumin seeds (Jeera): ½ teaspoon
Cumin powder (Jeera guro): ½ teaspoon
Chili powder (Sukhno lankar guro): ½ teaspoon
Ginger paste (Ada bata): 1 teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Garam masala powder: 2 pinches
Clarified butter (Ghee): ½ teaspoon
Mustard oil (Sarser tel): 2 …

Chowmein has a very special place in my hard. It is not because of that I like all kinds of Chinese cuisine but it reminds me of my school days. Chowmein, and for that matter any kind of noodles was my favorite option for the lunch break at school. Everyday when I opened my tiffin box during lunch time, I wished that I had chowmein. When it comes to chowmein I love any type of preparation with it; be that with only vegetables, or with eggs, chicken, prawn, or even …

One year back I had started this blog just in search of a new hobby. 365 days have passed and I am proudly celebrating my blog’s first birthday. I am very grateful to all my blog visitors for turning my hobby into a passion. I had been thinking of how to celebrate this special occasion, and after lots of thinking I thought of hosting an event to mark this special occasion.
Easter is just a fortnight away and the first thing that comes to mind hearing the word “Easter” is eggs. …