Shakarpara also known as Shankarpali or Mishti Nimki, is a quick and easy sweet snack which is very popular in Indian. It is one of the mandatory Diwali snacks. It’s flaky with sugar crystal coated on it and if the dough is prepared the right way, you will get crumbly layers too.
Meethi Boondi or Sweet Boondi are tiny crispy pearls that are dipped in sugar syrup. These are so fun to munch as a quick dessert. Sweet/meethi boondi are often used as an offering (prasad) to temples in India. Meethi Boondi is a great Diwali mithai and takes very less effort to prepare it.
This 6-inch round Halloween Layered Cake is flavored with carrot and cardamom and the creamy frosting is a simple cream cheese frosting. I then made some meringue ghost cookies and used that to decorate the cake along with some sprinkles.
Khejur Gurer Payesh is a Bengali comfort dessert prepared with short grain aromatic 'gorinbobhog rice' or 'kalijeera rice'. It is often sweetened with sugar but on special occasion the white payesh is turned into mild brown by using kejur gur (date palm jaggery).
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.