Servings: 2-3 Preparation time: 3 minutes. Frying time: 9 minutes. Cooking time: 5 minutes. Total time: 17 minutes. ‘Pui saag diye Masoor dal (Malabar Spinach with red lentil’ is a flavourful dal with a pinch of Bengali culture; nothing fancy, just a bowl of steamed rice and posto Bata (Khus-Khus chutney) along with this recipe […]
Pui saag diye Masoor dal (Malabar Spinach with red lentil) Read More »
Servings: 2-3 Making stuffing time: 12 minutes. Making dough time: 3 minutes. Stuffing raw pittha time: 1 minutes(each). Cooking time: 12 minutes. Total time: 28 minutes. Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to
Stuffed Pittha/ Bagiya with Poppy Seed Read More »
Servings: 4 Soaking time: 6 hours. Preparation time: 10 minutes. Frying time: 10 minutes. Cooking time: 15 minutes. Total time: 35 minutes. Ghughani is a common and adorable breakfast in my parent house; eaten with Paratha, Kachori, Roasted Poha or Fried Poha (Flatten rice); my mother used to cook almost every day in the breakfast,
Ghughani dry (Black Chick Peas/Bengal Gram) dry Read More »
Serving: 6-8 Preparation time: 5 minutes. Grinding time: 3 minutes. Serving time: 2 minutes. Total time: 10 minutes. Sparkling, spicy, tangy and extremely nutritious chutney, which is most popular not only Indian houses but Pakistani and other Indian sub continent countries’ houses too; it strengthen the immune system, which is necessary for physical and mental
Dhania -Pudina Chutney (Green Coriander- Mint Dip) Read More »
Servings: 4-5 Preparation time: 10 minutes. Frying time: 12-15 minutes. Cooking time: 4-5 minutes. Total time: 44 minutes. At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch) Read More »
