The word Paturi literally means wrapped in leaves. Traditionally kolapata or banana leaves are used to prepare paturis. They not only serve as a wrap to parcel the fish but also imparts their flavor to the dish. Soft under matured banana leaves are perfect to use for paturi as …
Goyna bori or gohona bori, first ever I came across this name when I was watching Satyajit Ray’s “Aguntuk” where Momota Shankar says “Midnapore r bou jhi e ra banay” What?? This is is an art form of Midnapore and my mamabari(maternal uncle’s house) being …
Paanch foron is a blend of five spices namely cumin (jeera), nigella seeds (kalojeera), fennel seeds (mouri), fenugreek seeds (methi), wild celery (radhuni). However, if radhuni is not available, black mustard seeds (sorse) can be used. Panch foron is used to cook many vegetables, chutneys …
Dhonepata bata is a relish that my mother prepares often during winters when we get good produce of dhonepata/ coriander/ cilantro. So this recipe is from my mother’s kitchen. I am sure you will like it. You can increase the heat and tanginess according to …
Aam Kaundi/Mustard sauce pickled with raw mangoes is an important as well as unique condiment of a Bengali kitchen. You must be wondering, why did I plan to prepare aam kasundi when it is not the season of raw mangoes. Actually, you are right. This …
Chenna or Paneer is a primary component of many Indian sweets and some savory dishes . So if you plan to make these dishes at home, it is important that you know to make good, soft paneer. These dishes taste the best, when made fresh. …
The other day I was talking to my mother, she told me that my dida use to prepare boris at home. Honestly, these days no one does that. Bori is an integral part of Bengali cuisine. Bori is added to many sabjis as well as …