Doi Begun
Posted on: October 13, 2018 Posted by: Deepsikha Comments: 0

Doi Begun / Dahi Baingan (Eggplant cooked in Yogurt)

 

 Bengali cuisine has an abundance of recipes that use curd/yogurt as the primary ingredient. A dash of this fermented milk can add a twist to any dish. From vegetarian recipes to non-vegetarian, yogurt has a very special place in Bengali kitchen. Along with a tangy taste, the colour and texture it brings to a dish is just so amazing. We the Bengalis swear by our Mishti Doi, but we equally…

Thukpa
Posted on: October 11, 2018 Posted by: Deepsikha Comments: 0

Thukpa (Tibetan Noodle Soup)

 

 Thukpa is a Tibetan word used for any variety of soup cooked with noodles. It is originally a Tibetan dish which is flavourful and wholesome, but mild in taste. There is the Nepalese version of Thukpa as well and that is little spicy as compared to the Tibetan one. Though it’s mainly a Tibetan traditional dish, but it’s very famous among and widely consumed by people of Bhutan, Nepal and…

Katla Kalia
Posted on: October 10, 2018 Posted by: Deepsikha Comments: 0

Katla Macher Kalia (Catla Spicy Curry)

 

 Katla is quite an economical freshwater fish and is easily available in Eastern and Northeastern part of India. It’s a kind of everyday fish in any Bengali household, along with Rohu, Tengra, Telapia, just to name a few. Though it’s a regular fish, it has a number of recipes and Kalia is the most famous one. This dish is quite biye bari style (the type that is usually served in…

Posted on: October 9, 2018 Posted by: Deepsikha Comments: 0

Mutton Dakbunglow

 

 This is an almost lost recipe believed to have it’s origin in British Colonial kitchens. Dakbunglows are rest houses in British India built for travellers to take rest during their long journey. It is said that the care takers of those houses used to cook this dish for their guests. Dakbunglow style curry can be cooked with mutton as well as with chicken, the recipes are slightly different though. Since…

Posted on: October 7, 2018 Posted by: Deepsikha Comments: 0

Doi Murgi / Dahi Chicken (Chicken cooked with Yogurt)

 

 This is the dish that own me many appreciations – though within my friend and family circle – but it means a lot to me. Those were the initial days of my cooking and I was only comfortable cooking for myself and only myself. The moment I was being asked to cook for someone else, I used to become super clumsy and that was kinda nightmare for me. Then came…

Posted on: October 2, 2018 Posted by: Deepsikha Comments: 0

Moroccan Shakshouka (Eggs Poached in Tomato Sauce)

 

 This is one of the most delicious ways of poaching eggs, in Moroccan style. Tomato based sauce and gravy are usually very common in Middle eastern region and Shakshouka believed to has it’s origin in the Ottoman cuisine. This is rich in taste, flavourful, wholesome and most importantly, it’s very very easy to cook 🙂 Along with taste and flavour, this dish is packed with lot of health benefits. When eggs are…

Posted on: October 1, 2018 Posted by: Deepsikha Comments: 0

Chingri Shutkir Chutney (Dried Prawn Chutney)

 

 Since ancient time drying food has been considered as the best form of food preservation. This method is mainly applied to those foods which are delicate and deteriorate easily. Fish is one of those kind and hence has been best preserved by drying. Their are many ways of drying fish – air drying, sun drying, smoking or wind drying – and once it’s dried, in local Bengali, we call it “Shutki”.…

Posted on: September 30, 2018 Posted by: Deepsikha Comments: 0

Tomato Khejur Chutney (Tomato Date Chutney) – Bengali Style

 

 Bengalis are very fond of Tomato Chutney. There are many variations though – plain Tomato Chutney, Tomato Boroi (Jujube) Chutney, Tomato Kancha Aam (Raw Mango) Chutney or Tomato Khejur (Date) Chutney. We the Bengalis have a habit of having chutney after meal – mainly after lunch. Some prefer to have it hot and some cold. My mom makes chutney almost everyday as my dad considers his meal to be incomplete…

Posted on: September 28, 2018 Posted by: Deepsikha Comments: 0

Lau / Lauki Kofta Curry (Bottle Gourd Kofta Curry)

 

 Loaded with a lot of health benefits, bottle gourd is a rich source of Protein, Magnesium, Phosphorous and Vitamins. It’s known for combating high blood pressure and boosting heart health. Bottle gourd is also popular for helping digestion, treating constipation and promoting weight loss. Kofta, on the other hand, has it’s origin in Persian cuisine. Kofta dishes (both veg and non-veg) are widely used in Indian, Central Asian and Middle…

Shukto New
Posted on: September 27, 2018 Posted by: Deepsikha Comments: 0

Shukto (Bengali Mixed Vegetable in Mustard & Poppy Seed Paste)

 

 My mom always says “Bhalo kore shukto randhte pare je, prokrito radhuni she” (one who can cook Shukto very well, is a perfect cook). If I go by be mom’s words then today I can proudly say that I am atleast a ‘radhuni’ (cook), if not ‘prokrito’ (perfect) yet 🙂 All my life I have seen only those people cook Shukto who are very mature and expert as cooks –…