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Showing posts from January, 2015

Egg Tadka Dal

Kolkata’s one loved food is egg tadka and roti. Most roadside Punjabi Dhaba’s in and around Kolkata serve this yummy dish. Though many Bengalis till date believes it’s a common dish from Punjab but truly you will never get such dish anywhere in India. As tadka means tempering in many parts of India. Anyways we Bongs love this spicy green moong dal dish and it’s very delicious. Call this green moong dal by anyother name but if you prepare it this way it will turned awesome in notime. I am sure you all will like it too.

Patishapta/ Bengali Pancake with Chocolate and Jam stuffing Served with Coconut Jaggery Creamy Dip

Makar Sankranti is a Hindu festival celebrated in almost all parts of India and Nepal in a myriad of cultural forms. Makar Sankranti is a major harvest festival celebrated in various parts of India. Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is said as the 'holy phase of transition'. It marks the end of an inauspicious phase which according to the Hindu calendar begins around mid-December. It is believed that any auspicious and sacred ritual can be sanctified in any Hindu family, this day onwards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season. All over the country, Makar Sankranti is observed with great fanfare. However, it is celebrated with distinct names and rituals in different parts of the country.Bengal is no different. It is cel…

Tel Koi/Climbing Perch Cooked In Oil

Tel Koi is a very well known Bengali traditional dish. Koi maanch are climbing perch fish. Little bit difficult to clean as they stay alive long hours without water. You can ask your fish seller to clean the fish and those leaving abroad I heard that you get cleaned fully packed climbing perch there, so no worry. This is little oil drenched recipe but it’s worth trying. There are many recipes which are prepared with this fish. One most dear to Bengali’s is this Tel koi. Merged in mustard oil this is very easy to cook with little spices used and taste great. Though in traditional tel koi recipe tomatoes are not used. But every house in Bengal have their own version and my house is no different. My Maa (Mother ) cook it with this spices and I am telling you it’s the yummiest version. Mom's recipes are always special as the main ingredients is love. So enjoy this super exotic Tel Koi from my Mom's special collection.

Vegetable Lemon Tahari With Garlicky Dum Aloo

Tahari is a part of Hyderbadi cuisine . Hyderabadi cuisine had become a princely legacy of the Nizams ofHyderabad State. It is an amalgamation of Mughlai,Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice. Tahari is one such delectable delicacy. Though it is also one from Dum pukh gharana but to make it fast I use pressure cooker. I am sure you will love this lemon flavored vegetable tahari with garlicky dum aloo. If you want more exotic replace potato in the dum aloo with paneer or chicken. I am sure you will enjoy an awesome platter.

Mutton Yakhni Pulao

Yakhni is the Kashmiri word for mutton stock. So, this is really a mutton pilaf (or pulao) cooked in mutton stock. It’s very yummy and delicious. Though if you cook in a pure traditional way it tooks a lot of time. But in today’s jump start life we don’t have so much time. So I am sharing the most easy way to cook mutton yakhni pulao . It is a one pot recipe and a whole meal. I use green peas and little food color to make the dish look more attractive. It is said that India’s biggest showman of all time Mr. Raj Kapoor love Yakhni pulao and it was a must in their Diwali family brunch. You can make this recipe with chicken also following the same procedure. I am sure you too will love this delicious and super yummy mutton yakhni pulao.