Creating masterpieces with everyday ingredients.
No. This is not the dish which I have been familiar since my childhood. Rather, both this dish and the recipe is as new to me as to you all. Although, all the ingredients used in this recipe are very much the permanent space holder in the kitchen pantry, probably from the very first day …
It’s been more than a year since I have taken up blogging, and if I analyze thoroughly, the best part of this profession (of-course apart from getting remuneration😊, which I am yet to realise though) would be the act of doing the research before attempting any post. And, the surprising or probably not so surprising …
In my Aloo Pitha recipe which is my first post about Pitha, I have mentioned how Pitha is something which not only addresses the sweet craving inside us, but also represents the long and hopefully not lost tradition of celebrating winter harvest in Eastern parts of India. The tradition of the entire family and extended …
Well, first thing first. In my last post on ‘Bread Upma Recipe’, I missed mentioning the original source, who introduced Bread Upma to my life. It was none other than my adorable and beautiful Pishimoni (she always insists on adding the adjective beautiful to her reference). Although, she did not know the name of the …
Sometimes, as I introspect and look back at my childhood days, when we were incessantly pampered by our parents with good foods and more foods, when seasons were defined more with vegetables, fishes and dishes, I only wish if a flowing breeze from somewhere would have quietly hinted us that these luxuries were going to …
Although, Bengali cuisine is famous for its meat and fish delicacies, and fish is so much loved by the Bengalis, that there is a phrase which somehow sums up a Bengali regular food, ‘Maache Bhate Bangali’(which means fish and rice make a Bengali). But this is also true, that, it would be unfair to ignore …
We have our breakfast, lunch and dinner, and we have our snacks. A faithful companion of tea, the importance of snacks in India is not confined to what we eat. But, the significance of snacking lies in its ability to provide a reason for the families and friends to gather, and hence conversation flows and …
Macher Maatha Diye Moog Dal. The name has two important parts – Macher Matha – Fish Head & Moong Dal – Yellow Split Gram Lentil. Which is the base of my today’s recipe. As I have mentioned in my previous post, fish is not only an integral part of Bengali diet, but also an inseparable …
Tomato Chutney. A concluding dish for every lazy lunch in Bengali household and an inevitable accompaniment of Bhoger Khichudi and Dalna. This Bengali Style Sweet and Spicy Tomato Chutney has its own tale, quietly told over lunch table gossips, when the greedy tongue after erasing any traces from plate, keeps on licking the finger till …
Hello Readers! Hope you and your loved ones are safe and are confined to home. This is my second recipe post lockdown, and hence, this recipe – Begun Shorshe or Eggplants in Mustard Sauce has also come alive, using minimal ingredients. Since the initiation of lockdown, our grocery and food items shopping have become completely …