With Memorial Day passed by, summer has set in. The Texas sun has started taking its toll, and it has become almost impossible to go out in the afternoon. With the heat rising and the dry weather, the best thing to keep yourself cool is to have loads of fruits.
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.
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.
Shrimps have their own way of making a boring curry like lau-er tarkari (bottle gourd curry) or kumro boti into something with a wonderful taste and gives a different feel to the texture. And, when it comes to talking about shrimps how can chingrir malaikari (shrimps in sweet coconut gravy) be far behind. This sweet and thick authentic Bengali recipe is a pride of the Bengali kitchen. It cooks almost instantly, but is one of the most coveted recipes.
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Poila Baisakh, Bengali new year is just a day to go. You all should have many plans for this new year. We at CLB though of celebrating it in our own way. A new recipe for Poila Baisakh. It is shared by…
Iced tea with its refreshing coolness is a welcome break during a warm afternoon.
Rogan josh is one of the most popular recipes of the Kashmiri cuisine, though its origin is from the Persian kitchen. It is mainly made with lamb or mutton, but nowadays even chicken or vegetarian versions are also available in the restaurants. This recipe is characterized by its brilliant red color. The Kashmiri red chili powder is mainly used to get this red color, but in traditional version of the recipe dried flowers or roots of Alkanet is also used and even saffron strands.
Basanti, literally means a shade of yellow, it is the color of spring. The basanti pulao is slightly sweet in taste because of the use of sugar in it and so it goes well with very hot and spicy curries. Choose from chicken kasha or mutton kasha or a vegetarian alu dum as a side, and you’ll love this pulao.
Holi in Bihar is an epic event, I thought of preparing some Bihari snacks for Holi. Litti is a very common Bihari recipe. It is made with sattu, and is very similar to the Rajasthai bati of dal-bati churma.
It is the festival of colors. This year, Holi will be celebrated on March 27, 2013. So, to be a part of this colorful festival we ta Cook Like a Bong hosted Holi – The Festival of Colors event. The event was sponsored by CupoNation, and two lucky winners will get Flipkart gift vouchers worth 1000 and 500 INR.
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Fenugreek is one of the mostly grown herbs in India. The seeds are widely used as spices in whole or grounded in different North Indian dishes. But the fresh leaves with its distinctive taste and aroma is used in meat preparations like methi chicken. Another use…
How long do you think a Bong can be without fish? Not long. With tens of rivers crisscrossing the state and the huge Bay of Bengal in South Bongs have a special knack for fish.
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email Winter is almost over, and so are the winter vegetables. Even though you get all vegetables all year through but to have one during its original time of harvest means a lot to me. Capsicum is one of them. I love capsicum. The subtle taste of…
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.
Payesh is offered as bhog during pujas, and also as a sweet treat for every birthday. Payesh has a special place in the menu to bid farewell to your loved ones. A Bengali occasion without payesh is yet to be heard of.