Bengali Basanti Pulao also refer to as Mishti Pulao (Sweet Pilaf) is a festive pleasure. It taste pretty amazing on its own, but you should try it with Kosha Mangsho (Bengali Style Mutton Stew). We typically prepare it with an aromatic short grain rice called “gobindo bhog chaal” but you can use any non-sticky short grain rice.
The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Rasgulla/Roshogollais a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.
Kamal Kakdi are lotus stems that is used in preparing different kind of curries and stir-fried dishes. This Kamal Kakdi sabji is semi dry and is prepared with soya granules. It’s a great weeknight vegetarian dinner and pairs best with paratha.
Golden crust and soft delicate crumbs, this Roasted Garlic and Cilantro Bread is a NO KNEAD, easy YEAST bread that needs no stand mixer to prepare the dough. The flavor combination of roasted garlic with fresh cilantro is amazing and to that I added some chili flakes for mild heat. It’s a delicious any day bread to be enjoyed with soup, open toast or sandwich.
Tomato Rice is a quick one pot meal loaded with tomatoes, warm spices and of course rice! Yu can make with uncooked rice or even with left over rice. Paired with raita, and some pickle on the side, this rice dish is a great meal for busy days.
Koraishuti Kochuri is a classic Bengali stuffed deep fried bread recipe. It is stuffed with mildly spiced green peas, rolled and then deep fried in hot oil. It puffs up and makes light crispy on the outside. Served with aloo dum, Koraishuti Kochuri could be a fancy weekend breakfast or lunch.
Kanji is a very popular a traditional probiotic North Indian drink typically prepared during Fall when red carrots are in season. This fermented Indian probiotic drink needs just 5 ingredients and it takes about 3 to 4 days to get ready. You can call it Indian Kombucha!
Homemade easy to make Sun Dried Tomatoes are the best way to preserve all the summer tomatoes. Super easy to make in the oven and you can add whatever extra flavor you like. Fresh herbs, garlic, spices or keep it a plain.
Khoya Matar Paneer is a close cousin to Matar Paneer, except it’s fancier. Khoya is solid milk and when you add that to the curry, the consistency gets creamier, and the curry tasty rich. If you enjoy Matar Paneer, then you will absolutely love this dish.
Aam Papad – Aam Shotto is mango fruit leather. Thin layers of Mango plump are sun-dried or oven dried until it dehydrates and peels off like leather! It is then sliced into small rectangles or rolled into bite size logs. Prepared at home without any artificial flavors, these are great healthy snack for kids.
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.