Servings: 4-5 Preparation time: 15 minutes. Frying time: 7-8 minutes. Cooking time: 6-8 minutes. Total time: 31 minutes. It was hot sultry evening, a fresh breeze coming from the sea make it ideal climate. I was strolling in my lawn at Anuvijay Township very near to Kanyakumari. There is a papaya plant in my garden; […]
Kachche papita ki tarkari (Raw papaya curry with poppy seed) Read More »
Servings:3- 4 Preparation time: 11 minutes. Frying rice and dal time: 6-7 minutes. Frying vegetable time: 7-8 minutes. Cooking time: 10-15 minutes. Total time: 41 minutes. Khichadi is perhaps the most humble, universal and adaptable food experiments in India with innumerable variations as complex as our country’s geography is. With the recent heat around the
Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge) Read More »
Servings: 5-6 Preparation time: 3 minutes. Cooking time: 20 minutes. Total time: 23 minutes. Our food today getting internationalised; I would like to revive India’s traditional culture of eating home cooked food. “Paneer (cottage cheese) ka kheer”, often known as “Chhannar Payash“ in Bengali, holds a special place in Bengali households, especially during festivals and
Paneer (cottage cheese) ka kheer Read More »
Servings: 4 Preparation time: 5-6 minutes. Cooking time: 18-20 minutes. Total time: 26 minutes. The flavour of today, “Bitter Gourd” is the taste infused with panch phoran. Panch phoran is adorn in every Bengali kitchen; panch phoran is a signature blend of five spices (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed), relish
Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) Read More »
Servings: 3-4 Preparation time: 7-8 minutes. Cooking time: 15 minutes. Seasoning time: 15 minutes. Total time: 38 minutes. We can’t control heat waves; so can cool our self and family with this ‘bottle gourd recipe’. Bottle gourd has a high percentage of water which will keep you hydrated and cool. It is also easy to
Chana dal with lauki (split Bengal gram with bottle gourd) Read More »
