Posts on 'veg'

I love to cook various types of Bhapa (steamed) dishes like Chingri Bhapa, Paneer Bhapa, Mach Bhapa etc as they are easy to cook and tastes outstanding. This time I tried the traditional Bengali recipe 'Potol Bhapa'. It's a delight for vegetarians as well as non vegetarians. It is a very easy recipe and calls for minimum spices, yet it tastes simply delicious. Potol Bhapa goes best with plain stea ...

During sankranti apart from Rosh Bora my another favorite is Patisapta. It is very similar to Crepe. You can stuff the Patisapta with various kinds of stuffing like kheer, coconut mixture, sandesh, naru etc. The batter of Patisapta is lightly sweetened with sugar or jaggery and the stuffing has to be sweetened with jaggery only. The right proportion of the ingredients and the freshness of the stuf ...

Fulkopi menas Cauliflower in Bengali language. Fulkopir Rezala is a delicious veg mughlai delicacy. Like any other non veg rezala gravy this vegetarian version also tastes delicious. Cauliflower florets will be cooked in a white gravy which consists of onion, ginger, garlic, yogurt, poppy seed and nut paste. Fulkopir rezala goes best with plain rice, roti, naan or pulao. Do give this recipe a try ...

Dopyaza means double the amount of onion. Paneer Dopyaza is a North Indian Paneer gravy preparation which has a thick, creamy sauce along with soft Paneer cubes and slight crunch of onion. In this recipe onions will be added twice in two different forms. It goes best with naan, roti or jeera rice. Do give it a try and let me know how it turned out for you.

Kala Jamun is nothing but a dark colored Gulab Jamun. If you fry the gulab jamun little longer they will become dark in color and that is Kala Jamun. It has a unique taste and falvor. Kala Jamun tastes delicious if you let them sit in sugar syrup for overnight. I made them with semolina this time. Recipe was very simple and easy. One important tip is make sure the oil temperature is medium hot whi ...

Musur Daaler Bhorta is traditional Bengali recipe. Bhorta / Bharta means mashed, it can be vegetables, chicken or lentils. In this recipe we will mash the boiled orange lentils with onion, mustard oil, fried red chilies and garlic. It tastes best with steamed rice and few drops of lemon juice. During summer Musur Daaler Bhorta is a must have. Try this easy recipe in your kitchen and let me know ho ...

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 an ...

Doi Potol is a traditional Bengali vegetarian delicacy. Potol is pointed gourd or parwal. In this recipe pointed gourd will be cooked in a spicy and tangy yogurt based sauce. I didn't use onion and garlic in this, but you can if you wish. Doi Potol goes best with plain steamed rice. I kept the recipe very simple and easy. Do try this in your kitchen and let me know how it turned out for you.

Whats the fun in having Momos without chutney?sounds so boring. This red colored hot and spicy chutney has garlicky and roasted tomato flavor and tastes awesome not only with momos but you can pair it with samosas, kachoris, chicken pakoras etc. In few shops you will find 3 types of momo's chutney - red, yellow and white. But this red hot chutney is very common and popular all across India. Do try ...

Koraishuti means green peas and Koraishutir Kochuri is not just a food, it is an emotion for a Bengali. According to me, winter is incomplete without 'green peas'. Am I right ?? We Bengalis love to eat 'koraishutir kochuri' during winter. In my home nobody brings this kochuri from shops. My mom always makes this at home with 'aloo dom' , 'payesh' and everybody loves it. Nowadays we don't need to w ...

This palak paneer recipe is the best for weeknight dinner. Usually while making palak paneer, we need several kind of paste like onion paste, tomato puree, spinach paste, ginger garlic paste ... time consuming ! In this recipe everything will be stir fried in little amount of oil then we will make just one paste out of them. Creamy, tasty and buttery palak paneer will be ready in a jiffy ! Do give ...

Hariyali Chicken Kabab is a very delicious variety of kabab in which boneless chicken will be marinated in yogurt, ginger, garlic, mint-coriander paste and lot of fresh spices along with few other ingredients. You can definitely use chicken legs instead of boneless. I will recommend you to use chicken thighs instead of breast pieces, as thighs will come out much more juicy. Hariyali means green co ...

Doi Fuchka or Dahi Puri Chaat is one delicious and popular variety from Chaat Gharana. You can get several types of chaat in India from street vendors. They all are very very tasty. In Kolkata, one of the famous chaat is 'doi fuchka'. The hollow chips are filled with spicy potato filling, thick sweet and sour yogurt mixture, sweet tamarind chutney along with lots of fresh coriander leaves and few ...

In Bengal, Durgapujo is incomplete without Ghugni. During pandal hopping one of the best selling street food after phuchka is Ghugni. Not only as a street food, on the auspicious day of Bijoya Doshomi (last day of durga pujo) Ghugni along with Nimki and Naru is served in every household of West Bengal. Ghugni is a yellow peas curry with few chunks of potato although many people add chopped fried c ...

Paneer Butter Masala has a thick, creamy nut, onion and tomato based sauce with some juicy and lightly fried paneer pieces, also the rich gravy has an aromatic flavor of butter and kasuri methi (dry fenugreek leaves). Those who had 'dhaba' (street side food joints of India) food once in their life knows that no restaurant can replicate their rustic yet delicious taste. Dhaba style paneer butter ma ...

Upma is a very healthy and tasty Indian breakfast, in which the main ingredient is semolina. It is very popular in southern part of Indian. But nowadays Upma is served in many other households also. Almost twice in a week my mom used to give me 'jhal sooji'(Bengali term) in my lunchbox. It's not just me, my friends also enjoyed it. The fresh flavors of curry leaves and green chilies, proteins from ...

A cup of tea and some vegetable cutlets .... do you need anything more to spend a winter or rainy evening ?? I am always up for this kind of evenings. These cutlets are very much available in Kolkata. I guess, almost nobody makes vegetable cutlets at home in Bengal. On any occasion or just to enjoy some snacks, these chops were always bought from 'telebhajar dokan' / fast food center in my home. B ...

'Khichuri' is a seasonal one-pot-meal. We generally enjoy it in monsoon or winter. The easiest dish of rice category is 'khichdi'. From bachelor to elder, everybody knows how to make it. But this is a tastiest variation of khichdi. 'Achar' means pickle, I used mango pickle here. The process is very simple, no need to fry or cook anything separately, everything will be cooked in one pot and one tim ...

Makar means Capricorn and Sankranti is transition. We celebrate Makar Sankranti on 14th January every year. In Bengal it is called 'poush sankranti'. The Goddess Lakshmi is usually worshiped on the day of Sankranti. Every part of India celebrates the same festival with different name and food. According to Hindu Shashtra this day marks the termination of the Winter season and the beginning of a ne ...

'Sobji diye Macher Jhol' is nothing fancy in Bengali households. But we people have crazy obsession about it. Tollywood made a movie named 'Macher Jhol' ! So, being a Bengali I had to share this recipe with you all. You can make so many variations of this dish. Today I made it without onion and garlic, but you can surely add them if you want. One can also skip the vegetable part. Do try this easy ...

How many of you like the smell of 'capsicum' / green bell pepper in vegetarian dishes ?? I am. Whenever I cook, specially without onion and garlic dishes, most of the time I end up adding capsicum into it ... i know it sounds stupid but surprisingly the taste becomes more yumm ! Today's recipe is about 'paneer rezala', a vegetarian mughlai delicacy, where paneer cubes are cooked in a nut based whi ...

I had no idea what this 'pheni paratha' is until one day I watched a video of this in YouTube and the end result was jaw dropping - so flaky and soft parathas ! Now the thing is they are not easy to make. You will need some patience and several trials to achieve the perfect texture of 'pheni parathas'. But these delicious breads are worth trying. I served 'Keema Aloo' with these parathas and we bo ...

I find this particular recipe of pulao very relaxing and different. 'Achaar' / pickle itself is a very tasty ingredient. With rice and some veggies it creates a very beautiful dish which takes so little time to cook. If you are looking for easy but unique weeknight dinner, then 'Achaari Pulao' along with some raita and salads should be the one for you. This is a very flexible preparation, you can ...

Panchmel Daal is a very healthy and traditional Rajasthani dish, which you can make with five types of lentil - yellow moong, urad, masoor, toor, whole moong / chana daal. This daal is also known as 'panchkuti daal'. This dish is fully packed with protien and nutrition, also it requires very less oil. You can enjoy this delicious, thick consistancy daal with plain roti, bati or rice. Not only the ...

Onion parathas can be anyone's savior because they are very easy to make. I know that in many households people loves to eat 'paratha' in their breakfast. Only we know about the pain of making time-consuming breakfast. But these parathas are so simple and take very less time to cook. We both thoroughly enjoyed the spicy onion filling inside those soft parathas. You can make 5 parathas with these p ...

If your milk gets curdled, don't throw away, you can do a lot with it. Well, it's bengali style 'chanar kalia' where plain curdled milk / cheese balls are first deep fried and then cooked in a tomato based gravy. It's a vegetarian delicacy of Bengali cuisine. The dish tastes awesome and goes best with plain basmati rice. In any puja or special occasion, we make this dish and it always becomes the ...

'Pulao' plays a very significant role in Indian cuisine. Our cooking is mostly based upon 'curry' / gravy version which goes best with pulao. Their relationship is like - 'behind every tasty curry, there is a pulao' ... ???? You can never underestimate it because sometimes 'pulao' itself can be very rich and attractive like 'yakhni pulao', 'prawn pulao', 'sweet pulao' and so on. Today I am sharing ...

We all love to eat fried stuff, right ? I know they are not that much healthy but still we do like them. I had lots of mushrooms in my fridge and couldn't find any interesting idea how to use them. Then suddenly I saw a picture of some beautifully golden colored veggie pops in google and I also remembered that I had cheese in my fridge. Then there was no confusion that I was going to make some che ...

I have seen two types of cauliflower's roast curry from childhood, my mom makes the yellow + spicy version and the other one is white + sweet version. Both of them are my favourite but today I am sharing the recipe of second version because I have already shared a similar as 1st one cauliflower curry in my earlier post. So, in Bengal this cauliflower white curry becomes very popular during festiva ...

The best and most common weeknight's meal is dal and rice. Nobody likes to eat bland dal, everybody needs some zing to their comfort food sometimes. So, 'spicy urad dal' is my new favourite dal with some kick. You can also call this lentil soup 'tarke wali dal', now everyone has their own story of 'tempering'. I have used lots of garlic, fresh curry leaves, cumin and mustard seeds. But you can add ...

We Indians are crazy about 'pakore' .. don't you think so ?? We make fritters out of almost everything - 'potato', 'eggplant', 'okra', 'cabbage', 'chili', 'lentils', 'chicken', 'fish' and so many more ?. 'He' adores only two vegetables in his life, one is potato and the other one is cauliflower. You can impress him with any type of cauliflower dish. So, is there any doubt about what I'm talking a ...

We, nonvegetarian people, generally ordered nonveg dishes while eating at restaurants or dhabas. But we also love to eat home cooked vegetarian meals. In one of our trip to Digha before marriage, we made a stop at the famous 'Sher-e-punjab' for heavy breakfast. We ate there several times before but never did breakfast, so, that was our first time. As it was morning, we orderd veg like 'aloo parath ...

Whenever food has smoked or grilled flavour, there is no second thought about it. Because it has to be tasty. There are so many colorful vegetables available in grocery market during winter. I told you before that my love for winter is only because of food. We can make and also consume without any tension various types of food. Today I am talking about 'eggplant'. Though we both are not big fan of ...

I have many stories about 'aloor porota' in my life. My mom used to give me pure bengali style 'aloor porota' in my lunch box during school life and my friends were always a fan of my lunch box. That was my first story of this porota. When I was in college, we (my family) loved to eat 'dhaba food' during travel. In India, each and every dhaba serve 'aloo ka paratha'. I tasted their paratha many ti ...

I heard a lot about this dish in past few months and started to research. As I never tasted it before, so I went to an Indian restaurant in Austin named 'Bombay Bistro' and tasted their 'daal bukhara'. Oh my god, it was lip smacking good and then I realized why this dal is so famous. Texture of the dal really impressed me a lot. The authentic recipe is very simple and easy but main trick here is t ...

From childhood, whenever I got attacked by cough and cold, my mom used to feed me this 'aloo (potato) moricher torkari' along with some puffed rice / 'muri'. Its nothing but a simple potato curry with mild flavors of 'ghee' and 'morich' / black pepper. According to my mom, the heat of black pepper goes well against cold and cough. Magically my neck always felt better after finishing this mom-made ...

Soul food means the food which you can enjoy from the bottom of your heart while eating. Being a bengali I always face a common question- 'fish and posto(poppy seeds) are your soul food, right?'. And my answer is always 'oh, hell yaa' ... ? Today I will talk about vegetarian food. We always make 'biulir daal' / 'urad daal' with posto. The combo is nothing but heavenly. There is a must ingredient ...

Last weekend I wanted to make something new veg maincourse, thats why I chose this 'paneer kofta curry' and it was just delicious. You can make kofta curry with raw banana, jack fruit, chicken, fish, mutton etc. They all tastes really good. I made it with paneer kofta, you can see how good looking they are and by clicking the picture below you can see how it's prepared. I served this curry with pl ...

'Makhni' is a name of rich, smooth, creamy gravy which is very popular in India. You can make 'chicken makhni', 'paneer makhni', 'kofta curry' and many more dishes with this gravy. I personally love the methi flavour and creaminess about this gravy. We had it in dinner last night with soft butter naans. The combination was heavenly. You just have to try this.

I think almost every Bengali is familiar with this name. I love 'posto' or poppy seeds in any form. I made this dish on yesterday lunch along with some steamed rice. The fresh flavour of mustard oil and poppy seed paste always makes me crazy. I made it in microwave but you can also make this in oven. Try this in your kitchen and let me know how it turns out.

'Khatta' means tangy/sour and 'baingan' means eggplant/begun. Most probably this dish is from Kashmiri cuisin. I do not have much knowledge about this cuisin but I can assure you that you will never forget this eggplant recipe. Last wednesday we both wanted to eat veg in dinner and I had an eggplant(begun) in my fridge. So, I googled for some spicy veg recipes made with eggplant, and my eyes got s ...

This dish dont need any explanation. Because its 'Biriyani'. This is the most popular dish in India. The vegetarian version of biriyani is also very tasty Just give a try and impress your family.