Here goes the round-up for Think Spice: Think Turmeric event. Many thanks to Sunita for letting me be a part of this wonderful event.
A festive season broad meal never completes without satisfying the sweet tooth. This gajar ka halwa, made from sweet and juicy carrots is the most preferred way of treating your guests coming during these long weekend breaks. Carrot pudding is best had as a dessert at the end of the meal or even just as a sweet anytime and any where.
Winter is here to serve with different kinds of colorful and not so colorful fruits and vegetables. We are glad to announce this month’s Monthly Mingle: Winter Fruits and Vegetables. All thanks to Meeta of What’s for lunch, honey? fame, who permitted us to host this wonderful event for this month.
Rush in your entries between now and 14th January 2010.
Khandvi is a typical Gujarati snacks. Made of chickpea flour and sour curd it is the best way to have a tasty savory without fearing about the high calorie intake.
Follow me on Twitter. Add me as a friend on Facebook . Visit my Flickr photostream. November has set in but there is no trace of the wintery wind. Kolkata is still in the midst of the heat. According to reports it says a cyclone named Phyan has its effect for this warm weather in…
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.
A Bengali lunch can be complete without the shukto. Shukto is a vegetarian preparation with loads of vegetable, and for a change its among the very few dishes which require minimal quantity of oil and spices.
Preparation time: 20min
Cooking time: 15 -20min
Still in Bangalore and I am having fun. Play, long drives, long talks, everything together marked a good weekend passed.
The festivities have passed. Oil and spices had taken over the meals for the past weeks, and so to give a little rest to the tummy, here’s the non-spicy cumin flavored rice.
Preparation time; 3min
Cooking time: 20 + 5min
Enjoy this festive season with a spicy potato curry in a different style. This typical Bengali recipe is made with baby potatoes in a rich gravy of cumin, grounded scented rice, and garam masala.
Preparation time: 1hr 10min
Cooking time: 20min
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.
The post gives a detailed account of the activities for September in BengaliCuisine.
There are also snapshots of the Durga Puja festival held at my home.
Subho Bijaya to all our readers.
Wishing you all a very Happy Festive Season.
With less than a week to go for Saptami, its time for a brief on the relevant pujas and a savouring dish. Two events passed by – Vishwakarma Puja and Mahalaya.
Pujor Ranna features Kasha Mangsho today.
Preparation time: 1hr
Cooking time: 30min
Reading Time: 5 min