From the past few day we have been eating simple. With the rise of Covid-19 cases there is always a fear, an anxiety, a never ending uncertainty in mind. I don’t really feel like cooking anything elaborate. I am scared, I am anxious. Honestly speaking, no matter how much I want to stay calm and positive, this is not happening, just not happening. I am still trying, trying hard and…
Honestly speaking, when raw mango mingles with red lentil, wonder happens. Tok Dal is when you cook a typical Bengali style lentil soup, but, add some raw mango pieces for that tanginess and yumminess. This is a summer delight. Bengali cuisine has some super interesting ways to use raw mangoes in its dishes and this is just one of them and the other super popular one is Kancha Aamer Tok.…
Holi is round the corner and this year it will be different. With Corona cases spiking high again, there is no going out, no meeting friends and absolutely no grand celebration. Does that mean we won’t celebrate Holi this time? Ofcourse we will, but inside our houses and taking all the precautions. The festival of colours brings positivity and there is no way we should deprive ourselves from feeling colourful…
Kolar Bora or Banana Fritters are my absolute favourite and I can eat them everyday. Apart from I being a fan of these fritters, my entire family loves them too. Maa makes world’s best Kolar Bora and growing up. it was a customary thing every time we used to have some overripe bananas at home. Fortunately, banana was one of the most consumed fruit in our home and thus, the…
In my house, we both love Mangalorean food. Our taste for this cuisine have developed after we have come and settled down in South India. Also, we often visit to a very popular Mangalorean restaurant here in Bangalore and that further took our love to the next level. The restaurant is called The Konkan and it’s a must visit place if you are in Bangalore and if you have a…
Jhal Muri, the name itself is enough to make me drool. Crunchy puffed rice mixed with spices, potato, bhujia and what not; a dash of lime juice sprinkled, mixed everything together and served in thonga (paper cone). Many love stories happen over a thonga of jhal muri, many struggles happen over a thonga of jhal muri – you have your secrets, you have your good or bad day, you have…
Fuss free, always bang on, super yummy and always a showstopper, this is the quintessential Bengali Begun Bhaja. Apart from being one of the stars of Bengali kitchen, this is an emotion, something you have grown up eating if you are a Bengali. Be it an occasion with big feast, be it a small family function or be it a regular day with some basic food, Begun Bhaja fits in…
Another dish that I have learned from my genius Man today. Yes, I love cooking and so does my husband. Since ours is a gender-neutral kitchen, we often share our individual parts of work. On regular days, mostly, the breakfast is on him; while I take care of lunch and dinner. On special days, he takes full charge of the kitchen and I get a full day off. This guy…
A spicy fish curry prepared with a little excess oil and this is one of the star dishes of Bengali kitchen. Tel means Oil in Bengali and Koi is the fish here which is called Climbing Perch in English. As the name Tel Koi suggest, it is indeed a beautiful combination of fish and oil. The oil here has to be mustard oil, the gravy needs to have a thicker…
Well, my blog already has the recipe of Narkel Naru which is made with chini (sugar) and I call it Chinir Narkel Naru. Today, I am going to share the version of the same that includes jaggery rather than sugar. The process of making Narkel Naru with sugar or jaggery is almost the same. So why repeat the recipe? The first reason is, I wanted to use the gorgeous photographs…
