A wholesome and heavy Sunday brunch was just the right think to end the week. Check the easy to make Dahi Vada, a non-spicy North Indian delicacy loved by all.

The month of October was filled with festivities. Evidently,we at Cook Like a Bong had been going around and could only write 5 posts this months. But don’t worry, there are loads to come for this month.
There is also the announcement for this months Think Spice event. We will be hosting the event for this month, the Think Spice event is the brain child of Sunita. Event ends on 30th November. Hurry and rush in your entries.

What better way to celebrate the Lakshmi Puja with a pair of hilsa at home and a health conscious curry at the lunch table with warm white rice. This hilsa curry with nigella seeds and raw banana satisfies all your needs of an authentic Bengali fish recipe with the health factor into it.

A breakfast with some luchi, alu dum and sandesh will make the day for any Bong. Bengalis cannot get enough of these fluffy fried phulkas. Luchi, luuchi, lucchi, poori, puri, phulka – whatever one can call them, but to any Bong it’s an essence of pure ecstasy.
Preparation time: 1 hour
Cooking time: 30min
Makes 20 luchis

The post gives a snapshot of the activities in August at Bengalicuisine.

Sudeshna posted 5 authentic Bengali recipes – Patishapta, Mishti Doi, Chanchra, Bhar Dal and Bhaja and Rasogollar Payesh. There’s another post on how a Bengali celebrated Ganesh Chaturthi on Kolkata.

After a month of online research, we came up with the List of Top 7 Bengali Recipe Blogs.

Plus, August Traffic Report.
Enjoy!

There was a time when Bengalis had reigned the economic, political, social, educational and even the culinary sphere of the country. But, now the first four spheres have almost vanished, the culinary part still remains though. Bengali rasogolla is exported all over the world and its just the best way to pamper your sweet tooth.
Reading time: 3min
Cooking time: 30mins
Makes 16 rasgulla

Of the very few recipes that have not been influenced by any foreign invasions Chanchra tops the list. This special Bengali recipe with a different vegetables, herb and fish head is an indispensable side dish in any Bengali feast. Try this out.
Trivia: It is said, consumption of fish head helps to get a stronger eye sight.
Preparation time: 20min
Cooking time: 30min
Serves: 4
Reading time: 5min

Whats the staple food in West Bengal? Any guesses? If you answered fish, you’re suffering from a common misconception (another link). Fish is the most loved dish. But Bhaat (i.e. steamed rice, boiled rice or uble chawal) is something that Bongs drool over.
The post describes how to cook a lean bong platter – bhaat, dal, bhaja.

Serves: 2
Cooking time: 20 + 10min
Preparation time: 5+5min

A Bengali never ends without at least a spoonful of mishti doi. This dessert prepared from milk and caramelized sugar is a must have in all feasts and celebrations. The light mix of pink and brown in the earthen pot makes this dessert a must have for kids to adults.
Reading time: 5min
Cooking time: 35min
Preparation time: 5min
Incubation: Overnight (10-11hr)
Makes half-litre of yogurt

The post gives a snapshot of the activities in July at Bengalicuisine.

We purchased a domain name and linux shared hosting at Godaddy, installed Arthemia themes and lots of useful plugins and thus, the site was given a brand new look – and thus, a new home for delicious bengali recipes.

Breakfast with eggs series gave away 6 quick recipes. On one hand, there was Bhapa Chingri in the Fish category; and on the other, home made Phuchka adorned StreetFood category. Plus, we also participated in several events in the food blogosphere. Enjoy reading.