Shukto is a quintessential vegetarian Bengali curry, served as a starter with rice mostly in a multi-course menu. The name ‘Shukto’, quite short with just six letters in it, actually needs a long list of vegetables. Perhaps this is the reason why ‘Shukto’ is hardly visible these days on our Continue Reading
Pasanda is a Mughlai dish of meat in rich gravy. Raw meat, coated with yogurt and few spice seasonings, cooks itself in ‘dum’ i.e. in a closed vessel on low heat. The meat could be any of mutton, beef or chicken. And whenever almond nuts are used in the preparation; Continue Reading
Poppy seed alias “posto” (in Bengali) or khus khus (in Hindi) is used religiously in a number of vegetable curries in Bengal. Quite often, it is the sole dominant spice in dishes like “Aloo posto”(Potato curry with poppy seed) or “Jhinge – Aloo posto” (Ridge gourd and Potato curry with Continue Reading
I already shared with you the recipe of Spicy Chicken Muffins which I liked a lot. Since then I got enthusiastic about savoury muffins and started looking for them. Suddenly I came across an interesting recipe in my baking book as they told the story of a muffin with herbs and Continue Reading
I already expressed my soft corner for Chinese food, which is incomplete without mentioning fried rice. Perhaps it is not justified to tout fried rice as Chinese, since it can be found in abundance in Thai, Indonesian and other Asian cuisines. In fact, they taste drastically different depending on where Continue Reading
I stepped into the blog world specially for few of my friends who were interested to know the recipes of my dishes. It is worth mentioning that I got immense support and encouragement from my husband in this journey. As a blessing of my new practice, I found a number Continue Reading
I am a big fan of Indochinese food. Whenever I have boneless chicken fillet in my stock, the very first dish comes into my mind, is “Chilli Chicken”, a very well-known delicacy to every other non-vegetarian. Crispy fried chicken in a saucy gravy with crunchy vegetables is just awesome in Continue Reading
Whenever I have lot of different vegetables in stock, I think of preparing vegetable pulao. It is well content to be served as one-dish meal. Again one can serve it with any other side dish. What attracts me most about this pulao is its colourful appearance due to presence of Continue Reading
Mostly I prepare Dam Aloo in Bengali style, the recipe of which I already shared with you. This time thought to prepare it in a different way and chose the recipe of Sanjeev Kapoor’s Kashmiri dam aloo. The red colour of kasmiri mirch and tangy flavour of yogurt made the Continue Reading
Today’s recipe is of a moist and fruity cake for breakfast. I always liked the idea of fruitcake, where each bite in the pie will find a bit contrasting sour or sweetness of fruits. Here in the bakeries, I often find those colourful cakes with various fruits pooping up from Continue Reading