Aamras ke Aloo recipe- Tangy baby potatoes with raw mango recipe

Here we are with delicious Aamras ke Aloo recipe made from baby potatoes, raw mango and aromatic spices simmered in mango juice to add some extra flavours to your usual Potato recipe. You can serve Aamras ke Aloo with roti, paratha or rice. It is a great summer recipe as used lots of mangoes available in summer only. Serve Aamras ke Aloo as a side dish in lunch or dinner to refresh your taste buds with the twist of taste.

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Bhapaa Aloo recipe- Bengali recipes

Bhapaa Aloo is delicious baby potato recipe made in Panch Phoran masala. It is one of the very easy to make Bengali recipes can be served with luchi, poori or plain rice. Read on to know Bhapaa Aloo recipe boiled baby potatoes cooked with five spice mix, mustard paste, curd and coconut. Learn how to make Bhapaa Aloo recipe. Bhapaa Aloo recipe ingredients   • Small/Baby potatoes- 200 gm • Hung curd- 1 tablespoon • Mustard oil- 2 to 3

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Bengali style Ghugni recipe- Yellow pea curry recipe

Ghugni or white peas curry is a very popular street food of Calcutta. It is made from dried yellow peas and mixture called moodi masala, a mixture of aromatic spices. You can find Ghugni or jhaal muri at almost every street corner of the Calcutta. Here we are with Bengali style Ghugni recipe along with moodi masala recipe for your taste buds. To make Bengali style Ghugni recipe we have to prepare the moodi masala first. So here we are

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Bengali moodi masala recipe – How to make moodi masala

Bengali moodi masala is a spice mix of some very aromatic spices like Panch Phoran a very famous five spice mix from Calcutta. Moodi masala is used in making Jhaal Muri, Ghugni and many other delicious recipes. It’s really very difficult to get original moodi masala recipe as it kept secret by street food vendors in Calcutta. But one decent man gives me the moodi masala recipe which I tried to make and find it perfect. Here I am with

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Chingri Phulkopi recipe- Prawn Cauliflower curry recipe

Chingri Phulkopi recipe or Prawn Cauliflower curry is very common prawn curry recipe in Bengali households. Chingri Phulkopi is made from fresh prawns, potato and cauliflowers blend with some basic aromatic spices and herb. This simple recipe is very quick to make but I suggest to use small prawns to use in this recipe instead of big ones as the small prawns will go better in this recipe. Read on to know Chingri Phulkopi recipe- Prawn Cauliflower curry recipe. Serve

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Hilsa fish curry recipe with vegetables

Hilsa fish curry recipe with vegetables is a popular fish recipe from Bengal. It is made during monsoon season as fresh Hilsa fish is easily available in Kolkata during that season. Hilsa fish curry with vegetables is very simple recipe made from fresh Hilsa fish, eggplant, long beans, potatoes and mustard paste. Here we are with Hilsa fish curry recipe with vegetables one of my favorite Bengali recipes to serve with hot plate of plain rice. Hilsa fish curry recipe

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Dhokar Dalna recipe- Bengali lentil cake curry recipe

Dhokar dalna is an authentic Bengali recipe made from fried lentil cakes simmered in delicious yogurt tomato gravy. It is a vegetarian recipe specially made during Puja and other auspicious occasions in Bengal. I first taste Dhokar Dalna recipe at Sudeep, my Bengali friend house during Durga Puja (who gives me the recipe of Shukto) and really I liked it so I learned the recipe from him. Read on to know Dhokar Dalna recipe- Bengali lentil cake curry recipe. Dhokar

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Panch Phoran 5 Spice Mix from Eastern Indian

Panch Phoran the mixture of five spices is an essential part of eastern Indian kitchen. In Bengali cuisine Panch Phoran is used in almost all curries and savoury recipes. Made from whole seeds, Panch Phoran mix has fenugreek (methi), nigella (kalonji), cumin (jeera), black mustard (rai), and fennel (saunf) in equal amounts however you can alter the quantities , depending on their taste buds. In Bengal, black mustard seeds sometimes replaced with radhuni (Ajmoda/अजमोदा), and black cumin seeds replace nigella

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