Author: Lipika Dasgupta Recipe type: Dry Item Prep time: 10 mins Total time: 15 mins Serves: 5 person Bamboo plants are very widely available in most of Eastern India and southeast Asia and it is used for making lot of things of daily use like, house, fencing, handicraft, etc. What you might not know is that Bamboo
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Author: Lipika Dasgupta Recipe type: Dry Item Prep time: 10 mins Total time: 15 mins Serves: 5 person Trachyspermum roxburghianum (also known as Radhuni or Randhuni Bakhor) is a flowering plant in the family Apiaceae. It is grown extensively in the South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like its close relative ajwain, are
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Author: Neojita Bhattacharjee Recipe type: Curry Prep time: 15 mins Total time: 35 mins Serves: 6 persons For most bengalis, Rui Maach forms a part of the daily diet. The best part about this variety of fish is that it can be cooked in any form and style, from spicy chorchori’s to simple jhols, it
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Mukhi (Taro Root) Shidol Jhol (Curry) Author: Neojita Bhattacharjee Recipe type: Gravy Prep time: 15 mins Total time: 30 mins Serves: 6 persons Shidol (fermented fish)…..the name itself is enough for increasing the appetite for Shutki lovers. Most of the shidol preparations are hot and spicy with a lot of masala and oil. However this particular
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Author: Promita Choudhury Recipe type: Gravy item Prep time: 15 mins Total time: 35 mins Serves: 6 persons Koi Maach does not visually look very appealing but it tastes just superb. All fish lovers will know what I am talking about. A lot of Bengali delicacies are prepared using this variety of fish. Also this fish is not
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Doi Mach (Fish Curry with Card) Author: Soma Debnath Recipe type: Gravy Prep time: 10 mins Total time: 45 mins Serves: 4 persons Bengali’s love fish in any form. It can be tak, jhal, mishti…:) I would assume there are few hundred recipes of fish and you cannot say which one is from which part of Bengal. Though
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Boal Maacher Jhaal Author: Nilanjana Das Recipe type: Dry Item Prep time: 10 mins Cooking time: 20 mins Serves: 4 persons Boal mach, the native name of Wallago fish. This recipe of Boal mach er jhaal is a very rich and spicy Bengali fish preparation. This preparation compliments the taste of the fish in all ways. This
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Shorshe Ilish/Hilsa Author: Nilanjana Das Recipe type: Curry Item Prep time: 10 mins Cooking time: 20 mins Serves: 4 persons This is one dish probably made in all Bengali household and can be termed as the perfect “soul food” for every bong. Hilsa is rightly termed as the king of fishes. Whenever I hear of Ilish, I
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Kakrol Pur/TeasleGourd with Shidol Chutney Author: Soma Debnath Preparation Time: 10 mins Total Time: 30 mins Serves: 2 persons This recipe again portrays the innovative instinct of our ancestors in turning this otherwise ‘ordinary’ vegetable into a lovely preparation by stuffing delicious ingredients to it. Kakrol or Teasle Gourd is available across most parts of
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Kolar Thor/Dhek – Choto Chingri Ghonto (Banana Stem and Small Prawn) Author: Soma Debnath Preparation Time: 10 mins Total Time: 30 mins Serves: 4 persons Dishes out of different parts of banana tree are very common in most of the south and East Indian cuisine. We earlier had presented recipes, out of banana flower or
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Author: SylhetiByHeart Recipe type: Dry Item Prep time: 30 mins Total time: 40 mins Serves: 4 person As promised earlier sharing this very simple recipe of Mutton Liver Fry. Mutton liver fry is an excellent recipe as a starter and goes very well with all types of drinks :) and can also be had as side dish with
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Chingrir/Prawn chop or Prawns croquettes is a famous ‘Kolkata snack’ item. Be it sold as a street food or in an exclusive restaurant or prepared at home, this mouthwatering snack is tempting to all! The preparation is fairly simple and can be prepared very easily at home. It is generally served with kasundi or mustard sauce as a dip.
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Recipes using fermented fish or shutki maach is a delicacy for Sylheti’s and most of east Bengal and north east India. Sylhetis can finish off their whole meal only with shutki. Be it chatni, bhorta, lara, etc. Generally shutki has to be very spicy and unless water is running down your eyes and nose, the preparation is not considered to be perfect .
Presenting a unique way of preparing bhorta with Loitta/lotka Shutki. This preparation does not need any blender or grinder and can be prepared in minutes. Best for a quick Sunday meal.
I relish bhorta with gorom gorom bhaat (hot steamed rice). Now it’s your turn to enjoy.
By-the-way you get lotka/loitta shutki in south India as well. So don’t worry guys down south .
HAPPY SHUTKING!!!
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Chingri or prawn recipes are a must to complete a full course Bengali meal either in any occasion or may just be for a weekend lunch. I love chingris in any form, though Chingrir Malai curry is one of my favorite dishes. This time thought of preparing something different for Dashami (Dushera) day lunch. So came out the thought of Daab Chingri!!! The recipe has a typical tropical flavor with the richness of the malai/coconut cream from the tender coconut and its aroma, mixed with other spices, chingri transforms into something very eternal and divine.
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Author: Nilanjana Das Prep time: 10 mins Total time: 45 mins Serves: 5 persons RUI maach er Alu diye jhol is a very simple preparation, probably done in all bong mom’s kitchen…a comfort food for all fish lovers and goes best with steamed rice. This recipe is good on the tummy….so the most sought after
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Chingri Kosha Author: Nilanjana Das Prep time: 30 mins Total time: 40 mins Serves: 4 persons Kosha is very much a Bengali way of cooking. This means you need to sauté the masala for long enough such that the masala becomes very well cooked and the gravy becomes very rich in masala and taste is just
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