Lotiya Vada (Bombay Duck Fritters)

Fish is like a part of the Bangali society, an integral part of the Bengali culture and cuisine, something indispensible. There can’t be a meal completed without the serving of a fish curry or at least a fried fish. But with our generations getting pretty lazy of cooking fish (rather the task of entering the kitchen) or too busy with the other important things in life; having fish has become a run to the nearest restaurants.

Bombay duck or lottiya is very popular among all other fishes. There are many ways loitta is cooked in different households, but apparently the lotiya bora being the most popular one.

Aamer Dal - Bengali Mango Daal

Aamer Dal – Bengali Mango Dal Recipe

ও শিব কবে হবে কাল, নিম দিয়ে ছেচকি আম দিয়ে ডাল

By definition, summer is a little away but the heat has already set in. The markets are flooded with raw mangoes. These sour tasting mangoes are a wonderful ingredient for varieties of Bengali recipes.

Beat the Heat with Raw Mango Dal. Here’s how to cook Aamer Daal in easy steps.

Strawberry Sandesh

A Bong cant be separated from sweets, and not without reason. Sample soft rasogollas or smooth sandesh, and you would know.

Sandesh is of several kinds. This post explains in easy steps how to prepare Strawberry Sandesh, which is a little twisted from the veritable way of preparing you general run of the mill kind sandesh. The curd cheese is sweetened and flavored with fresh strawberry puree to give the light pinkish tinge and the irresistible flavor of this dessert.

Prepare it, have a bite and let me know how you fared. Bon Appetite!

Lau Chingri

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…

October Monthly Round and Event Announcement

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.

Jeera Rice/ Cumin flavored Rice

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
Serves: 1

Narkel Nadu

Celebrating Ganesh Chaturthi started only a few year back at our home. Earlier, it was either the calendar or the TV that reminded Bongs of this festival.
I prepared narkel nadu for the God of wisdom, and it turned out to be just like mom’s, the nadu she prepares during Durga Puja.
Ganapati Bappa Mourya!
Preparation time: 15min
Cooking time: 7-8min
Makes 15 naadu

Prepare Phuchka (Golgappa) at home

Street food in Kolkata epitomizes the pada (neighborhood) culture. Having something at the nearest roadside vendor is not only about eating and fulfilling ones gastronomic urges, but it is also a means of having food with family, friends and sometimes even strangers. Street foods that are in vogue are phuchka, jhal muri, papri chat, muri makha, vegetable chop, and beguni, but phuchka ranks above all.

Reading time: 3min
Cooking time: 8-10min
Preparation time: 12min
Makes 20 phuchka

Mochar Tarkari or Banana Flower

Banana is one of those plants which can be used in various different ways. From its stem to the flowers and the fruits to the leaves everything is in use. Banana flower, what we call mocha in my mother tongue, Bengali is a delicacy to have. It is prepared in different ways, using various ingredients….

Peyaji – Bengali Onion Pakora

A Beginner’s guide to Peyaji – the Bengali Onion Pakora (also called Onion Bhaji, Onion Pakora). Learn in easy steps. Reading time: 5 min for Benginners.

Chicken Kasha

Follow me on Twitter. Add me as a friend on Facebook . Visit my Flickr photostream. Update: This was the first post I wrote on Cook Like a Bong, the then Here I Cook. Due to the popularity of this post I thought of updating it for my own good, and also for those who…