Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email When you are sick and tired to the rich and spicy food, there’s nothing better than to have a wholesome comfort food. Even psychological studies show that when you consume comfort food it picks up positive emotions and also relieves from negative mental affects. Comfort foods…
Alu Bhaat-e Bangali, the literal translation can be rice and potatoes make a Bengali. Yes, its true. The love for this Bengali version of mashed potatoes is something to look forward in every Bong.
Potol assumes a high significance in Bengali kitchen during summer. Here is a simple but tasty Potol recipe – Alu Potoler Tarkari. Use Parwal (Pointed Gourd) and quintessential Alu for this yummy curry.
The Poila Baisakh special series, starting with Tel koi
A guest post from Suchismita Das – oler kofta curry, a unique Bengali preparation
Making Rajbhog, the giant Rasgulla, is pretty easy. Here’s the Beginners guide to preparing Rajbhog. It is calorie heavy though. But once in a while, worry about taste buds, will you.
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 healthy concoction of green pumpkins and a corianders in an age old recipe that I inherited from my mom and she from her’s.
This is a typical Bengali vegetarian delicacy with very little spice, a must have recipe during the summer months.
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 :).
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.
For the ones who wake up late or for those who compulsorily have to visit the kitchen every morning this quick and easy egg recipe is a must prepare. The preparation takes less than 10 mins to prepare and we’ll love its taste.
And when it comes to egg at breakfast this quote by Claudette Colbert is definitely very true, “I bet you think an egg is something you casually order for breakfast when you can’t think of anything else.”
Though Bangals blame Ghotis for their unending love for the sweet taste in all kinds of recipes, Cholar dal is one such Bengali recipe where both Bangals and Ghotis nod to put a spoonful of sugar. For those who has no clue what I’m talking about, Ghotis are the actual inhabitants of what is now India, whereas the Bangals came from Bangladesh, erstwhile East Pakistan during the partition in 1947.
Cholar dal or the famous Bengal gram is one of the most loved Sunday breakfast rather brunch option with luchi or roti.
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.
Remember the jars of pickles lined up on the roof, a little hands approaching to steal a handful? And there came the bigger hand in between the little hand and the jar of tangy pickle. The fear coated adventure of stealing pickle in the summer afternoon is one of the best memories I have of my childhood. Mom never allowed to have pickles and so stealing and having pickles had an extra feeling of happiness, if not I got caught.
The cauliflower pickle was given to me by my neighbor this morning and it happened to be one of the best pickles I tasted so far. So couldn’t resist but share the recipe with you all.
Prepare it and enjoy the tart taste of this good looking pickle.