Apr 23, 2019
Ras Malai is a very popular Indian dessert in which first we will make soft, spongy rasgullas then they will be soaked in flavored sweetened milk. It tastes so so good during summer. Always serve Rasmalai chilled. In Bengali it is called Roshomalai. You can obviously make Rasmalai with store bought Rasgulla to cut down the time and effort. Do try this recipe in your kitchen and let me know how it turned out for you.
Apr 18, 2019
Either its Bhuna Chicken or Chilli Chicken... now what is Bhuna Chilli Chicken? When left over bhuna (slow cooked) chicken curry got makeover next day by tossing in chilli chicken gravy then this crazy recipe happened in my kitchen. We all were pretty much overwhelmed by the taste of it. I have never thought it will become that much flavorful! It was completely a different dish, you have to try this to believe me.
Apr 16, 2019
After marriage during my stay in India, I was a fan of my MIL's Kanchkolar Chop. She used to make them at least once in a week in the evening. Anything batter fried or crumb coated is either Chop or Cutlet to Bengali, like Alur Chop, Mochar Chop, Enchorer Chop, Macher Chop. The taste of her Raw Banana Fritter was so much better than the street shop's ones. Adding chopped onion, coriander leaves and chaat masala is my addition. She used to make curry with left over Kanchkolar Chop. That also tastes yumm! Try this easy recipe in your kitchen and let me know how it turned out for you.
Apr 12, 2019
Chingri Macher Malai Curry is a traditional Bengali recipe rather delicacy, where Golda Chingri or Lobster is cooked in onion - tomato gravy and then addition of coconut milk makes the curry more rich and creamy, thus the name 'malai curry'. Though I made it with jumbo shrimps as we both are not fan of lobster. Taste of this Prawn malai curry came out delicious, neither too spicy nor too sweet, perfectly balanced. I served it with mishti pulao aka basonti pulao and the pair was heavenly. Do try this recipe and let me know how it turned out for you.
Apr 9, 2019
Aam Kasundi is a fire free recipe. You don't need to cook anything here. To make Bengali Aam Kasundi all you have to do is to blend everything in a blender and then for 2-3 days keep it under sunlight, after that in fridge. You can enjoy this preservative free Aam Kasundi all through the year. The aroma and taste of homemade Kasundi is phenomenal like any other Chutneys. I kept the recipe very simple and easy. You can not only serve this with deep fried food like Fish fry, Fish finger, Egg devil, all kinds of Pakora but also use it in Fish curry, Prawn curry or even Chicken recipes. During summer, Aam Kasundi is a must have and it uplifts the taste of so many simple things like 'saak bhaja' / stir fried greens. Try this in your kitchen and let me know how it turned out for you.
Apr 5, 2019
Who doesn't give order Chicken wings from starter menu in restaurants?? I am one crazy wings lover. There are so many yummy recipes of Chicken wings in the internet. They all look really good. Here is my take on Bhuna (slow cooked, using water as less as possible) Chicken wings which is basically Indian style spicy wings. You can make this recipe with drumsticks also. With some green chutney and onion slices they taste yummmmm!