Spinach is one of those greens that can be cooked quickly and makes an amazing side for rice. The Bengali style spinach stir fry is cooked in minimal spices and the frangrant of the five spice concoction, panch phoron makes this simple recipe amazing. Some people add onions too, but I like to keep it…
Poppy has been used as a remedy of number of ailments for hundreds of years, but during Mughal ages it started to become a recreational drug. During the British era, thousands of paddy fields in Bengal were transformed into poppy fields by the British raj to extract the drug. The dried out pods, which are…
I moved to USA almost 9 years ago. After the initial excitement of trying out new type of food, my Bengali food loving mind started to long for very Bengali recipes that I called mundane when maa used to cook. Getting hold of Malabar spinach to cook chanchhara , or just a nice block of…
Since we moved to our house a few years back, we had been enjoying the big backyard and even started gardening. This year with the pandemic and very few options to do anything in the public, we thought of taking a bigger step and building a bigger vegetable patch. Some planning, some muscle (from the…
Fan us on Facebook or Instagram. You can also Subscribe to BengaliCuisine by Email Neem is a wonderful plant, every part of the plant can be used somehow or the other. Neem oil extracted from the plant is an amazing organic insecticide, and it has amazing medicinal values. Stir fried neem with brinjals/egg plants is one of those authentic…
Fan us on Facebook or Instagram. You can also Subscribe to BengaliCuisine by Email When you think about poppy, the first think comes to mind is a field of beautiful red flowers moving with the wind. But, if you are a Bengali, poppy is synonymous to comfort food. Posto is a versatile spice in a Bengali kitchen, whether…
Fan us on Facebookor Instagram. You can also Subscribe to BengaliCuisine by Email Dal makhani is a staple in North Indian kitchen, this concoction of black urad dal and kidney beans soured up using tomatoes and cream dates back to one man who fled the then East Pakistan to Delhi, and started his own eatery in Delhi called…
With the unthinkable happening in the world, we three, alike everybody everywhere are stuck at home. The husband man is working from home and the little man’s spring break got extended till the beginning of April. We had been trying to stock up groceries and essentials, but the long lines and scarcity of most items…
Bottle gourd is the way to keep yourself cool during the heated summer months. As the afternoon suns scorches the outdoors, the cooling effect of bottle gourd is something I always look forward too. Bottle gourd on its own is tasteless, you have to spice it up with bori or some shrimps, but the whole…
Durga Puja is less than a week away, I am sure everybody is done with the major part of the Puja shopping or have you already completed it? Mahalaya marks the end of pitri pakshya and the beginning of devi pakshya, it is said, this is the auspicious time of the year – anything you…
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Matar paneer is the perfect combination of soft paneer and rich and creamy gravy – it is a classic North Indian recipe.Probably that’s why it finds its way in all Indian restaurant menu all over the world. It goes well with soft buttery naan and even…
Doi Begun – Eggplants in Spiced Yogurt
What is the first thing that pops in your head when you hear salad?
While other Indian communities do not use potatoes so much, I came across this recipe in a very old cooking magazine long time back. I have searched for Kashmiri recipes for alu dum, but they were all very different. I main reason why I chose to use this old recipe was because they used poppy paste – one of my favorite spices in the kitchen. People from Kashmir are voracious meat eaters and owe them for inventing the famous rogan josh. There are also vegetarian recipes available in Kashmiri cuisine and this aloo dum is one of my favorites.
Indo Chinese cuisine or so that genre is called in India is a big rage. Gobi manchurian or chilli panner – you name it and you’ll get it. Chilli paneer is one such recipe inspired by Chinese cuisine, but has become so Indian.