Dalpuri, once treasured by bongs has become a little rare these days in Bengali kitchens. Dalpuri or Dal Puri has its roots in the cuisine of undivided Bengal during British Raj when Bihar, Bengal and Bangladesh formed a single State . While Bihari Daal puri …
Wishing Happy Diwali to everyone!! For past few years Diwali menu in my home is almost fixed Biriyani, tehari, chciken chaap, mutton kosha etc. And this year is no exception. While every year the style of Biriyani keeps changing from Mutton Tehari, to Hyderabadi Biriyani …
Moringa leaves/sojne pata/ drumstick leaves, loaded with vitamins (A, B1, B2, B3, and C) and minerals(Magnesium, Iron Calcium, Phosphorus, and Zinc) are nutritionally very rich, leaving behind carrots, oranges, and even milk. Their antioxidant properties are known to boost the immune system. The leaves find …
I wake up with rattling of utensils. Oh, maa is cleaning the kitchen. It is saturday today and she has been following this ritual for years now.Our kitchen is cooked thoroughly each Saturday before she begins her cooking. Oh No! Aaj to Niramish I remember. …
The prosperous culinary heritage of India has helped us to relish and taste several types of vegetables and fruits thereby derive out umpteen health benefits from them. One such amazing vegetable that is greatly valued and earns our interest is drumstick or sojne data. This …
Unlike Europe or America, we do not have Bangladeshi stores here in Israel. Therefore, most of the vegetables and Indian fishes remain unavailable here. Whatever, I manage to get here is literally hunted either by me or my husband in our farmer’s market. I even …
Dolmas have always been my favorite. Not only because they are extravagant and rich in taste. But the artwork of precisely scooping the wrap, preparing the stuffing, meticulously filling them, and then cooking the dolma to perfection gratifies my heart, gives me a sense of …
Paturi is the name given to a dish/cooking method very distinctive and traditional of Bengal. The word paturi has been coined from the Bengali word ”Pata” meaning leaf. In this particular form of cooking the ingredients are wrapped in leaves and cooked in steam or roasted …
Dhokar Dalna is a classic no onion no garlic preparation of Bengali cuisine. Chholar Daal/Chana daal is made into cakes, fried and cooked in a gingery gravy to prepare this dalna. This is how basic dhokar dalna is prepared. My thakuma used to often add …
Machher Tel/ Fish fat is often hard to get. That is because, we consume fish fat only from bigger freshwater fishes like rohu or katla. And often when we are lucky enough to get some, we end up making machher teler bora. I am sure, …