Servings: 4 Soaking time: 6 hours. Preparation time: 10 minutes. Frying time: 10 minutes. Cooking time: 15 minutes. Total time: 35 minutes. “Kachari (Fritters) – Ghughani “is often cooked in my parent’s house as evening snacks; ‘kachari’ is nothing but a kind of bhajia (fritters) prepare with soaked lentil and ‘Ghughani’ is chickpea dish. It […]
Kachari (Fritters) – Ghughani Read More »
Servings: 4 Preparation time: 15 minutes. Frying time: 23 minutes. Cooking time: 10 minutes. Total time: 48 minutes. Wherever you go almost every part of world potatoes is used some way in culinary; people would like to eat as side dish as well as main course or staple meal. The potato is called Jagaimo (じゃがいも)
Aaloo re Jhol (Potato Curry from Bengali Cuisine) Read More »
Servings: 2 Making dough time: 4 minutes. Preparation time: 12 minutes. Frying time: 5-6 minutes (each batch). Total time: 22 minutes. Luchi with Ghughani (dry peas) or chholar dal (chana dal) is the essence of Bengal, the state of India. It is one of the staple foods of every house. It holds a special place
Luchi (Bengali Fried Bread Recipe) Read More »
Servings: 3-4 Soaking time: 6 hours. Preparation time: 6 minutes. Boiling time: 10 minutes Frying time: 11 minutes. Cooking time: 5 minutes. Total time: 32 minutes. Ghughani is originated from India and Afghanistan, Afghanistan was once a part of India. ‘Dry white peas Ghughani” is fascinating and overwhelming as a breakfast or brunch, when it
White peas Ghughani (Bengali Recipe) Read More »
Servings: 2 Preparation time: 5 minutes. Frying time: 12 minutes. Total time: 17 minutes. Here is the epic combination from the Bihar, “Aaloo Bhujia (dry potato dish)” and kachori; In this recipe nothing is fancy just a pinch of culture and custom from Bihar, they use to serve just a bowl of “Sooji Halwa” (Rava/semolina),
Aaloo Bhujia (dry potato dish) Read More »
