Posto Bata

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…

Dal Makhani

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…

Rajma Masala

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…

Lau Moong Dal Ghanto

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…

Labra – Bengali Mix Vegetable Curry

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…

Restaurant Style Matar Paneer

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…

Kashmiri Dum Aloo

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.

Chili Paneer

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.

Narkel Diye Pepe – Raw Papaya with Grated Coconut Curry

Though I almost hate ripe papayas, but I’m in love with the raw green ones. The raw papaya has high amount of the papain enzyme. It is good for the skin as well as the heart. But, its most important benefit is it helps as a digestive enzyme. And, probably because of this the dida (grandmother from mom’s side) also used to put a few slices of papaya when she prepared mutton curry, to tenderize the meat.

Dal Palang – Red Lentil with Spinach

Spinach with its greeny leaves is one of the best sources of plant nutrition. It contains loads of soluble dietary fibers and is a very good for a weight reducing diet. Red lentil also has high calcium content and dietary fibers. So, this simple preparation of dal palang or dal palak, however you want to call it is great for a healthy diet.

Kopi Bhaja – Stir Fried Cauliflower

The chilly dry winds, the sweaters, and blankets, and the best part of it is winter brings a lot many winter vegetables, and topping the list is cauliflower. I love cauliflowers.

Dui Kumror Tarkari – Pumpkin and Ash Gourd in Mustard Sauce

Do you think you can live on burgers and sandwiches for the rest of your life? The answer is definitely a “no”. The food that with grew eating is what gives comfort to the soul – the comfort food. It might be as dull and non-spicy as the masoor dal and aloo seddho, but it has it own place in the heart and not to mention the stomach.