Potoler Dolma
Posted on: August 24, 2020 Posted by: Deepsikha Comments: 0

Potoler Dolma / Niramish Potoler Dolma (Bengali Style Stuffed Pointed Gourd Curry)

 

 This is a very popular Bengali vegetarian dish. This is also an answer to those who think Bengalis only eat Mach–Mangsho (fish, meat), and vegetarian dishes are not really Bengali thing. Anyone who has tasted Potoler Dolma, Dhokar Dalna, Chhanar Dalna, Phulkopir Dalna or any such Bengali vegetarian dishes can definitely understand what Bengali cuisine is all about and how vast and versatile it is. See Other Vegetarian Recipes Here…

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Mangshor Bhuna Khichuri
Posted on: August 17, 2020 Posted by: Deepsikha Comments: 0

Mangshor Bhuna Khichuri / Mutton Bhuna Khichuri

 

 Khichuri or Khichdi is a very popular one-pot-meal in India and its subcontinents. There are different kinds of varieties that are cooked and relished in different parts of the country. When it comes to Bengali style khichuri (and not khichdi), we mainly use either moong dal (yellow lentil) or masoor dal (red lentil) to prepare the same. While moong dal khichuri is typically prepared during puja and is considered to…

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Kancha Tomato diye Macher Jhaal
Posted on: August 12, 2020 Posted by: Deepsikha Comments: 0

Kancha Tomato diye Macher Jhaal / Rui Macher Jhaal (Rohu Fish Cooked with Unripe Tomato in Mustard Paste)

 

 Macher Jhol, Macher Jhaal, Macher Tok, Macher Rosha, Macher Kalia and many such exotic names and tastes – Bengali cuisine is just flooded with macher (fish) varieties. Of all the dishes that you have and have not heard of, there are some unique varieties that are mainly specific to some region. One of those is Kancha Tomato diye Macher Jhaal. This is something that is extremely popular in Barak Valley…

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Shidol Chutney
Posted on: August 7, 2020 Posted by: Deepsikha Comments: 0

Shidol Chutney / Authentic Sylheti Shidol Chutney (Sylheti Style Dry Fermented Fish Chutney)

 

 This is heaven, this is heart, this is love, this is soul, this is where I belong, this is what I am, this is what I cook and this is what I am proud of – my culture, my cuisine. With every word I am writing, I am getting goosebumps, with every thought I am thinking, I am getting tears in my eyes; probably that’s how you feel when you…

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Egg Methi Masala Curry
Posted on: August 6, 2020 Posted by: Deepsikha Comments: 0

Egg Methi Masala Curry / Egg Masala Curry

 

 My better half, who always cooks well, has started showing extra enthusiasm in cooking now-a-days. Every now and then he comes up with ideas of all new dishes and once a dish is finalised, there is no stopping. He is literally in a hyper active mode and I am actually loving it. The best part is, when he is in the kitchen he doesn’t allow me to let in and…

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Arabian Kabsa
Posted on: August 3, 2020 Posted by: Deepsikha Comments: 0

Arabian Kabsa / Chicken Kabsa (Arabian Chicken Rice)

 

 We celebrated Eid ul-Adha last Saturday in India and this is the special dish for the occasion that my husband prepared. My Mr. Husband is a great cook and I sometimes genuinely feel that he too should have a recipe blog. This guy know quite a lot about cooking and the non vegetarian exotic dishes are his speciality. I don’t mind documenting his recipes on my blog. Anything good should…

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Hawai Asangbi Eromba
Posted on: July 28, 2020 Posted by: Deepsikha Comments: 0

Hawai Asangbi Eromba / Iromba / Traditional Manipuri Eromba (Beans and Other Mashed Veggies with Fermented Dry Fish)

 

 Known for its natural beauty and warm welcoming simple people, Northeast India has many unexplored treasures. The region comprises of eight states which are Assam, Arunachal Pradesh, Mizoram, Manipur, Meghalaya, Tripura, Nagaland and Sikkim. Each state has its own colour, its own culture and its own beauty. It is sad that the rest of the country still know and understand very less about Northeast. Though the scenario is changing recently…

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Chapli Kabab
Posted on: July 27, 2020 Posted by: Deepsikha Comments: 0

Chapli Kabab / Mutton Chapli Kabab

 

 A popular Indian street food which is equally popular in Pakistan and Afghanistan, Chapli Kabab is just melt-in-mouth, juicy, flavourful and one of the best gifts of the Mughals to us. My first encounter with this kabab happened six years back during my first visit to Ramadan Food Mela, a special street food fair happens every year during Ramadan in Frazer Town, Bangalore. Since then I have been a big…

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Narkel Naru
Posted on: July 20, 2020 Posted by: Deepsikha Comments: 0

Narkel Naru / Chinir Narkel Naru (Coconut Confection) – No Condensed Milk or Khoya

 

 The most easy peasy, the most common, the most popular and probably the most frequently made sweet in Bengali households is Narkel Naru. This is typically made for Lokkhi Puja and ofcourse, before and after that. We Bengalis actually don’t need any specific occasion to relish Narkel Naru. Maa makes it often and the best. Stored in an air-tight container, this has a moderately longer shelf-life unlike any other sweets…

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Pav Bhaji
Posted on: July 16, 2020 Posted by: Deepsikha Comments: 0

Pav Bhaji / Mumbai Street Style Pav Bhaji

 

 Pav Bhaji needs no introduction. This food has actually came out of Mumbai and spread everywhere, even globally, and became everyone’s favourite. This masaledar (spicy) and extra buttery dish is a winner by all means. “Pav” here is the bread and “Bhaji” is the curry served with it. The Bhaji actually is like the Queen in the game of chess who holds immense power and decides whether the dish is…

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