Servings: 4-5 Soaking time: 2-3 days. Preparation time: 10 minutes. Boiling time: 5 minutes. Layering time: 1 day Cooking time: 15 minutes. Total time: 30 minutes. Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 […]
Anwala ka murabba (Gooseberry murabba) Read More »
Servings: 4-5 Preparation time: 10 minutes. Cooking time: 12-15 minutes. Total time: 25 minutes. This is one of the most nutritious vegetable ever and it is organic too, grown in my kitchen garden without any use of synthetic materials, chemicals or pesticides. It helps boost stamina and an excellent source of iron, protein, fiber and
Tender drum stick do pyaza Read More »
Servings: 4 Preparation time: 10 minutes. Making dough time: 5 minutes. Frying time: 10-12 minutes. Total time: 27 minutes. There is a saying that spicy food leads longer life; chilli pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th
Murauri (radish poori) 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: 4-5 Preparation time: 10 minutes. Frying time: 5-6 minutes(each batch). Total time: 16 minutes. Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India. The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on
Kuttu (buckwheat) ka pakoda (phalahari fritters) Read More »
