Korma originates from Mughlai cuisine of the Indian subcontinent . Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. While some kormas are prepared using turmeric powder and red chili …
Haleem is a savory porridge made with meat, wheat and lentils. A traditional favorite in India, Bangladesh, Pakistan and middle-eastern countries, this one pot meal is amazingly appetizing and wholesome. Traditionally it is often slow cooked in huge pots overnight and is a staple food in …
While I have posted chhanar dalna earlier, this is different from the dalna. Kalia is ususally a richer sauce than dalna. While rui machher kalia, dimer kalia uses onion for their preparation, this is a niramish (no onion no garlic) preparation. In Bengali homes, channa …
Wishing everyone Happy Diwali again. Can Diwali be complete without a dessert? No. So, made this iconic Sitabhog for this Diwali.
Chhatu or Sattu is often consumed as drink in summer particularly in Bihar and by many Bihari immigrants in Bengal. while making a barfi from Sattu is not very common, I had this barfi once brought home by one of my father’s colleague from Bihar. …
Paneer or Indian cottage cheese is an essential component of Indian vegetarian dishes. So, it is important to know, how to make paneer at home. Home-made paneer is very easy to prepare and very soft in comparison to store-bought ones. It takes your dish to …
