Doi Begun – Eggplants in Spiced Yogurt
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Korma or Qorma is a very old method of cooking meat. It was first used by the Turkish and was brought in to India by the Mughals. The Turkish word kuvurma means braising, the meat is at first cooked in high heat and then simmered…
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email The Texas summer is in full swing now. The highest temperature for an average day is now above 100F, that would be almost 38C; yes the high school mathematics is of much help these days. Texas summers are hot and dry, and for me there is…
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email When there is a baby at home, it’s really hard to cook. You chop the onions, and there he is under the table, you heat the oil and about to add the onions in the skillet and there he is eating a magazine page. The last…
What is the first thing that pops in your head when you hear salad?
KIck off your breakfast with this easy to make yet to delicious French toast roll ups. Choose your fillings and serve it hot – you’ll be the star of the breakfast table.
Shrikhand is a very popular Gujrati dessert. Yogurts is flavored with various Indian spices to prepare this sweet. It is generally had as a dessert but sometimes it is also served a side dish with puri or luchi
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Though I have been calling Texas my home for the last 3 years, I got the chance to live in Big Apple for sometime. I may sound cliche, but living 2 blocks away from Times Square was like a dream come true. Raised in Kolkata, I’m…
Being lazy and hungry is a tough call. You want to eat something wholesome, yet you are too lazy to cook a full course meal. Khichudi is the answer to such situations. A full bowl of khichudi is a life saver during such times.
Talking about Bengali food, sometime back a non-Bong friend of mine asked do you always add panch phoron (five spices) to every recipe? Now this was a simple question, even though panch phoron is used only in Bengali and Odiya recipes, we don’t use it everywhere. I am sure many of my Bengali readers also think the same, so I thought I would just write a few lines about panch phoron.
While picking up your item of choice from a store is a fun experience, waiting in the check out line just to buy one small item take the fun out of it. I prefer to shop online. Also, now that I’m living outside the country, shopping online is my only option for sending gifts to family. Online shopping has opened a new door to customers like us.
Durga puja has already started. As Bengal gets decked up with all the pandals and the puja shopping almost come to an end, I on the other hand, living thousands of miles away is waiting for this weekend to arrive. The Durga puja in the US is held during weekends just for the convenience of the attendees.
Kadhi is a true Indian dish, I say this because, almost the same recipe is followed throughout India. The wiki page on kadhi says that its a Gujrati dish and is popular among people in the Northern states and also among Sindhis. But, while living in the Southern states of India I have had kadhi with the South Indian touch of tempered curry leaves.
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.
Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can’t figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.