Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Every day when you see the sun setting over the Hudson there seems to be a part of your heart which sails away to those sunsets over Princep Ghat. While still I’m starting to groove to the American way of life, every cell within me drags…
“Sunday ho ya Monday, roj khao ande” didn’t you love that commercial back in the 90s. Eggs are one of the few healthy food that tastes great. Try this egg curry in rich mustard and poppy gravy and you’ll know it for sure.
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Brinjals or eggplants or aubergines whatever you call it there is always a fear of the itchy tongue and a swelling lips. Quite a large population suffers from eggplant allergy. But, allergy or no allergy you just cannot deny the fact that eggplants are so tasty….
In addition to the recipes posted for The Cooking with Seeds – Poppy event Round-up, here’s some more special recipes with poppy
From bitter gourd curry to sweet dishes poppy is an accompaniment for all types of preparations. Here’s the event round up for Cooking with Seeds – Poppy.
Announcing the event for this month – Cooking with Seeds, the brain child of Priya of Priya’s Easy and Tasty Recipes.
The theme for the month is poppy, the most widely used seed (spice) in any kind of cuisine. Do share your recipes with us and also your love for this wonderful seed.
An awesome short trip to the Himalayas to visit one of the holiest shrines of Hinduism, the Vaishno devi temple – that is how I started this New Year. The first post of this year has a small anecdote of my trip and also some photos to feast on the beauty of the Himalayas. While talking about feast, how can I forget about the recipe, of course you’ll find one here – as the title says, its a simple yet spicy egg curry in mustard and poppy paste.
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…
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…
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 Facebook or Instagram. You can also Subscribe to BengaliCuisine by Email Pav bhaji is one of those snacks which has graduated from being a roadside street food, to a full meal. I had never bean a big fan of serving it as dinner or lunch, but yes a snack with piping hot tea works…
The art of making bori dates back hundreds of years. It probably started from the villages of Midnapore district in West Bengal. Generally bori is made with urad dal and winter melon. The consistency of the dal makes it perfect for making these sun dried dumplings. Boris are sun dried for 3 to 5 days,…
The full moon in the month of March marks the Indian festival of Holi. The festival of unity and happiness. My fond memories of Holi are playing with my uncles and aunts at my grandmom’s house. Gulal or as we call in Bengali, “aabir” covered sidewalks and of course the huge brass pichkari my uncle…
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.