Mishti Doi, literary translated to “sweetened yogurt”, is one of the most popular Bengali desserts that can be found in every sweet shop in Kolkata. Big or Small! All it needs is three ingredients and a little bit of time.
Begun Bhaja is a classic Bengali style fried eggplant. It is one of the most favorite and common dish prepared with eggplant. You can serve Begun Bhaja in several different ways. You can pair it with Khichuri (rice and lentil porridge), or with Luchi (fried bread) and my absolutely favorite is to enjoy it with rice, ghee and few green chilies on the side.
Crunchy filled with herbs and spices, these sourdough discard crackers have become our favorite teatime snack. It takes barely 5 minutes to preparethe dough, roll it, cut it as per your choice and then bake for 25 minutes. The sourdough flavors come though beautifully, and you can elevate it with other spices or fresh herbs of your choice. It is a great easy way to use the discard.
If you enjoy baking bread than you will definitely enjoy Sourdough Bread baking. First of all, it requires no kneading at all. And if you follow all the steps, you will find it easy. It does need time and it is this long time that helps to strengthen the gluten, making the texture of the sourdough bread so much better. And healtier!
Thinly sliced zucchini, layered on a flavored packed white sauce, and sprinkled with breadcrumbs. This zucchini gratin is a quick way to use summer zucchini. Takes just 30 minutes and it’s comes together so effortlessly that it makes a preferred weeknight meal.
Nankhatai are eggless shortbread cookies, flavored with cardamoms. Sometimes even saffron is also added. It is very popular in India and you can find it in neatly packed in big stores or stocked up in a glass jar in a local bakery. I always preferred the local bakery because Nankhatai tastes best when fresh.
Crème Brûlée is probably one of those desserts that I will always order if it’s in the menu. Creamy silky custard with the burnt caramelized sugar on top waiting to be cracked. It’s a dessert so easy to make that one shouldn’t wait for restaurant visit to enjoy it.
Risotto with tomato confit, zucchini and leak is a delightful summer risotto that is light and flavor packed. Tomato confit with those fresh zucchini blossoms creates a beautiful refreshing floral note to the comforting creamy risotto. My family loves risotto and I make it round the year with seasonal produce. One of my favorite early summer risottos is pea and asparagus risotto. Currently my tomato plant is giving us a lot of cherry tomatoes and I am making the confit on repeat. Last week I added it to our risotto along with zucchini that is also from my garden. Nothing…
Salmon with creamy dill sauce with rice or quinoa and may be some grilled veggies on the side! This is a perfect lazy day meal, and great during summertime. The yogurt dill sauce is the star of this dish which goes so well with grilled food. Be it vegetables, seafood or meat.
This sourdough starter recipe is simple. I used two most commonly found flours in any kitchen – all purpose flour (maida) and wheat flour. The wheat flour that I used for my starter was atta/chapati flour that I get from Indian stores. You have to start this journey keeping one thing in mind - sourdough starter takes time to develop and strengthen. You cannot rush the process.
Black Forest gâteau or Black Forest cake is a childhood emotion for me! Layers of sponge chocolate cake with cold whipped cream in between and a delicious cherry liqueur or compote in my case. And then topped with fresh cherries along with shaved chocolate.
A lot of Indian dishes starts with whole spices tempered in hot oil and ends with a sprinkle of Garam Masala. Making Garam Masala at home is easy and a homemade garam masala is the key to any flavorful Indian curry.