I moved to USA almost 9 years ago. After the initial excitement of trying out new type of food, my Bengali food loving mind started to long for very Bengali recipes that I called mundane when maa used to cook. Getting hold of Malabar spinach to cook chanchhara , or just a nice block of…
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. 🙂
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.
On the occasion of International women’s Day, we have a guest post from Soma Chowdhury, who is pursuing her MS from Louisiana State University.
She writes about Natun Alur Nirmaish Dam or curry of baby potato, a tweaked version of her mother’s natun alur dom.
We thank Soma for her contribution. Enjoy the recipe and let us (and Soma) know how it fared.
This is for intermediate skilled cooks, or mere amateurs who want to prove that given adequate instructions, they can cook (I fall in this category). You can have Dimer Devil for an exotic evening snack. I had this at lunch with steamed rice, musuri daal and ketchup.
In short: the eggs are boiled and the yolks are removed, and re-stuffed with a mixture prepared from the yolk, boiled potato and some vegetables. The re-stuffed egg is then dipped in besan, then in bread crumbs and fried in oil.
Read on for the complete recipe and pictures.
This post reviews Gits Karaisutir Kachori mix. If you cook regularly, I’m sure you may want to take a break sometime and enjoy this ready to cook snack.
In case you cook only occasionally, all the more reason to try it out. I mean, why spend half a day in kitchen preparing kachori when you can do the same using Gits Karaisutir Kachuri Mix in 20 minutes.
What better way to celebrate the Lakshmi Puja with a pair of hilsa at home and a health conscious curry at the lunch table with warm white rice. This hilsa curry with nigella seeds and raw banana satisfies all your needs of an authentic Bengali fish recipe with the health factor into it.
With less than a week to go for Saptami, its time for a brief on the relevant pujas and a savouring dish. Two events passed by – Vishwakarma Puja and Mahalaya.
Pujor Ranna features Kasha Mangsho today.
Preparation time: 1hr
Cooking time: 30min
Reading Time: 5 min
11 days to go for the Durga Puja, and I am overwhelmed with what to write and what to leave out. Here’s a special Bengali style keema curry served hot.
Preparation time: 10min
Cooking time: 15 – 20min
Reading time: 3min
The post gives a snapshot of the activities in August at Bengalicuisine.
Sudeshna posted 5 authentic Bengali recipes – Patishapta, Mishti Doi, Chanchra, Bhar Dal and Bhaja and Rasogollar Payesh. There’s another post on how a Bengali celebrated Ganesh Chaturthi on Kolkata.
After a month of online research, we came up with the List of Top 7 Bengali Recipe Blogs.
Plus, August Traffic Report.
Here’s a list of Top 7 Bengali Food Blogs. The list includes:
1. Bangali Meye of A Bengali Girl in US
2. Jayashree Mandal of Spice and Curry
3. Sandeepa of Bong Mom’s CookBook
4. Sharmila of Kichu Khon
5. Indrani of Appyayan
6. Sharmishtha of Cook a Doodle Do
7. Angshuman Das of Cooking in Calcutta
The list doesn’t include Sutapa Ray’s Bengali Recipes on the Web (most popular websites for bengali recipes) and Cook Like a Bong.
The post gives a snapshot of the activities in July at Bengalicuisine.
We purchased a domain name and linux shared hosting at Godaddy, installed Arthemia themes and lots of useful plugins and thus, the site was given a brand new look – and thus, a new home for delicious bengali recipes.
Breakfast with eggs series gave away 6 quick recipes. On one hand, there was Bhapa Chingri in the Fish category; and on the other, home made Phuchka adorned StreetFood category. Plus, we also participated in several events in the food blogosphere. Enjoy reading.
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
Well, you can’t keep off a Bengali from fish for too long, can you? After the series on Breakfast with Egg, it time to go back to Fish. Chingri Bhaape is on the platter today.
Chingri Bhaape is an authentic Bangali recipe, and is prepared in every household since ages. It is enjoyed best with warm white rice. The pungent taste of mustard paste makes the sarshe chingri bhaapa even more appealing. Hilsa is also used similarly to prepare ilish bhapa.
Reading Time: 4 min
Preparation time: 10 min
Cooking time: 5 – 8min
Part 6 of the series “Breakfast with Egg Recipes” features Egg Roll. Yes, that blessed street food. Learn about its ingredients, how to prepare it, some trivia and the Nutrition count of the recipe with Nutrition Calculator.
Approx reading time: 5 min
Preparation time: 10 min
Cooking time: 8 min