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less than 30 minutes

link to Doi Maach (Fish in Yogurt Gravy)

Doi Maach (Fish in Yogurt Gravy)

Doi Maach is a traditional Bengali fish curry that has a yogurt based gravy. It tastes mildly tangy and the spices are subtle, which makes this dish so good for hot summer days. I have shared here a great trick that will avoid yogurt from curdling when added while cooking curries. 

link to Aam Daal (Green Mango Lentil Stew)

Aam Daal (Green Mango Lentil Stew)

Aam Daal is a quintessential Bengali daal (lentil stew) prepared throughout the mango season. It's mildly sour from using the green mango and utterly comforting when paired with steamed white rice. It is most commonly prepared using red lentil (masoor daal) but you can use your choice of daal too.

baked eggs 3 ways 06link to Baked Eggs 3 Ways

Baked Eggs 3 Ways

Make you stay home/quarantine meal situation easy and fun with this quick Baked Eggs that I have shown 3 different ways to flavor up. You don’t have to restrict to it, and this will give you an idea how to treat baked eggs as a lovely blank canvas. Needs few key ingredients, about 5 minutes of prep time and 15 to 17 minutes of baking time.

Chickpea Shrimp In Makhani Sauce | Playful Cookinglink to Chickpea Shrimp In Makhani Sauce

Chickpea Shrimp In Makhani Sauce

Don’t you love it when you manage to bring a meal together with random ingredients, just by following your taste bud and your instinct! I was planning for a chickpea stew with shrimp stir-fry on the side. But then, the bottle of kasoori methi took my attention and I made a super-fast, shortcut makhani sauce. The chickpeas and shrimp went in the creamy tomato sauce, turning it into a hearty meal. This Chickpea Shrimp In Makhani Sauce took me less than 30 minutes to get ready. Definitely a keeper for busy weeknights.