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,…
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…
Fan us on Facebook and Instagram . You can also Subscribe to BengaliCuisine by Email. Laal saag or amaranth leaves are the beautiful red colored leafy vegetables you can get in any market in India. It tastes just great stir fried with a few shrimps or even without it. But, even with a lot of searching for the perfect leaves,…
Pathar mangsho (goat meat) can easily be classified as a comfort food as well as an exotic Bengali dish. Some would say, why such a rich and spicy food be called comfort food. The answer is in the meal, garam garam bhaat (warm white rice) with pathar mangsho (mutton curry) and a slice of gandoraj lebu – do you want anything else from this world?
Its probably because Bengal being such a fertile land and with loads of rivers the balance between vegetables and fish is always there. Whereas in the Western parts of India though the majority of population is vegetarian they mostly stick to different types of lentils for their daily home made recipes.What is your opinion of this?
The last year was a time to learn and gain more experience. 12 months and 365 days after we can truelly say that CLB has grown up one more year. Thanks to you all for your continuous support.
I easy and tricky way to make the fish haters fall in love with fish.
A century old vegetarian recipe – Doi bhaat, learnt from grand mom, that’s what our guest writer, Chandrima Guha wants to share with us
“Not for the weak at heart” – The pungent smell of the dry fish along with the hot and spicy gravy makes this typical Bengali recipe a class of its own. Dare to dry it.
Sharadiya signifies multiple images – three eyed Durga, Kash Ful, Pujo shankha, exquisite pandals, teeming millions and of course, pet pujo.
Ladies and Gentlemen, please give a warm welcome to the Carnival of the Year!
This Festive Season, Cook Like a Bong brings to you a collection of 26 traditional and trendy Bengali recipes in a free eBook, titled Saradiya Rannabati 2010. Do what you like, go anywhere you want, eat whatever you can lay your hands on. This Durga Puja, Eat Pray Live. 🙂
You can never imagine what using-up-to-the-bottom means if you never had this dish. Chhechki, as it is popular know throughout Bengal is an Indian form of the very popular Chinese style of cooking – stir fried.
The softness of the gourd peel and potato pieces with the grainy texture of the whole mustard and poppy seed make this dish a must have.
Try it out and you’ll want more.
I hope you all had a wonderful Rakhi this year. As usual I tied the rakhi to my sister (thats what happens when there are only two daughters in the house). It was fun though, and for a change my father was at home and so didn’t spare him also :).
After the wonderful guest post by Arundhuti, here’s another from a very loving person, Pamela. Pamela was kind enough to share her wonderful recipe of chingri maach diye shorshe naarkel bata (prawns in mustard and coconut paste). I hope you like it.
If you are interested in sharing such recipes with us and with more than 2000 like minded Bong foodies (yes, our Cook Like a Bong Facebook fanpage has grown over two thousand fans)then please do mail us.
A perfect easy and simple breakfast for those lazy weekend mornings. If you have some left over rice from last night, then what’s keeping you back. Go ahead, choose your favorite vegetables and add them to make this colorful breakfast to pamper your taste buds.
Preparation time: 7min
Cooking time: 10min
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.
It’s the second Sunday of May and it’s Mother’s Day. Mom the most special person in the world and this post is an ode to my mother – a small gift to the very loving lady who has brought me up and taught me to cook such wonderful Bengali recipes.
There can’t be an end to the thanks I owe to her. And of course Mother’s Day is not enough to show the love and respect to Ma, but still Happy Mother’s Day Ma :).