Category: Bengali Cuisine

Bengali Cuisine, Food & Travel in Bengal

Mangalorean Chicken Sukka – Simple Dinner Recipe in Bengali style

Chicken is one of the most favoured ingredients for simple dinner recipes. There are a variety of chicken recipes found in different states of India. It had been observed that in most of the occasions, chicken is prepared in different states in different ways but with similar ingredients. Being adjacent to coasts, the Konkan and the Bengali style of cooking has quite a few similarities. … Continue reading Mangalorean Chicken Sukka – Simple Dinner Recipe in Bengali style

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Bengali Blog, Bengali Cuisine, Food & Travel in Bengal

লইট্যা মাছের পুর ভরা কাঁকরোল

অঙ্গনা Guest post যারা মাছ খেতে পছন্দ করেন না আপনি কি তাদের দলে? তাহলে এই রন্ধন প্রণালী (রেসিপি) আপনার জন্যে নয়। যারা মাছখোর বাঙালি এই রেসিপি তাদের জন্যে। উপকরণ: ৪ টে বড়ো কাঁকরোল২০০ গ্রা লইট্যা মাছ১টা বড় পেঁয়াজ কুচনো২ টো কাঁচা লঙ্কা কুচনোআদা বাটা- ১ চা চামচরসুন বাটা- ১.৫ চা চামচহলুদ গুঁড়ো- ১/২ চা চামচলঙ্কা গুঁড়ো- ১/২ চা চামচ বা স্বাদ মতোধনে গুঁড়ো- ১/২ চা … Continue reading লইট্যা মাছের পুর ভরা কাঁকরোল

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Bengali Cuisine, Food & Travel in Bengal

The Sweetmeats of Bengal – 2: The sweets from the Nadia district.

Nadia is famous for Lord Sri Chaitanya Mahaprabhu and his teachings that led to the Bhakti Movement in Bengal. A few unique sweets of Nadia are Sarpuria, Sarbhaja, Laal Doi and Pantua. In ancient times, Nadia was populated by milkmen in large numbers. Probably, that has been one of the reasons behind the origins of delicious sweets in Nadia. In one of his biographies, ‘Chaitanya … Continue reading The Sweetmeats of Bengal – 2: The sweets from the Nadia district.

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Bengali Cuisine, Food & Travel in Bengal

Maachher Matha Diye Chocchori

The quintessential Bengali recipe where all possible vegetables are mixed in the wok Before I start, I would like to clear a misconception regarding the spelling of ‘Chochhori’ – it’s always Chochhori and not Chorchori (the term bongs use to term the Velcro strips in the shoes or bags). So it’s maacher matha diye chocchori and not maacher matha diye chorchori! I had always seen … Continue reading Maachher Matha Diye Chocchori

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Potol Baata
Bengali Cuisine, Food & Travel in Bengal

Potol Baata – A Bengali avatar of pointed gourd paste

As starters or Prothom Paate, Bengali cuisine offers a variety of pastes or Baatas. Potol Baata, among them, is basically an easier version of Potol Pur or Potoler Dorma. The original preparation of the latter dish involves piercing a small hole on top of the pointed gourds after peeling off the skins and scooping out the seeds and the pulp from the inside. The pulp … Continue reading Potol Baata – A Bengali avatar of pointed gourd paste

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Bengali Cuisine, Food & Travel in Bengal

Kankrol er Dolma – Stuffed Spine Gourd Croquettes

During the monsoon season, Spine gourds or Kankrol (many Bengalis call it kakrol or ghee korola) appear in abundance in the Bengal markets. The most popular recipe with this vegetable is obviously shallow fries or bhaja to be accompanied with any kind of Daal. But, in many Bengali households the Kankrol is eaten as starters with stuffings comprising generally of grated coconut, mustard-poppyseed paste (sorshe-posto … Continue reading Kankrol er Dolma – Stuffed Spine Gourd Croquettes

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Homemade ghee clarified butter
Bengali Cuisine, Food & Travel in Bengal

Simple Steps To Prepare Ghee At Home

Yes! You read it correct. Today we will share some easy and simple tips to prepare ghee (clarified butter) at home. During our grandparent’s time, when the availability of packaged ghee was limited, preparing it at home was a common tradition. However, now-a-days it’s so easily available and as most fear it to be tedious, the tradition is dying. Before we start with the simple … Continue reading Simple Steps To Prepare Ghee At Home

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Bengali Cuisine, Food & Travel in Bengal

A Traditional Green Jackfruit Curry from Maa’s Kitchen

-Bhaater Paatey Niramish Enchorer Dalna Bhaater Paatey is the traditional Bengali term for side courses served with steaming hot rice. Enchor or green jackfruits had been a staple in the Bengali homes since ages. It was often used as a substitute of meat due to the high cost of meats as well as rare availability in the early days. The Enchor is also termed as … Continue reading A Traditional Green Jackfruit Curry from Maa’s Kitchen

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Bengali Cuisine, Food & Travel in Bengal

‘Shukto’ Recipe From MIL’s Kitchen (Serves 4)

Traditionally, the Bengalis start their lunches with a first course known as ‘Prothom Paatey’. Most often, it remains bitter preferably, as we believe that having a bitter first course will stimulate our taste buds. Our traditional Bengali dishes are not just tasty and healthy but are also scientifically backed – bitter food helps in proper blood circulation and also keeps our body cool.   So, to … Continue reading ‘Shukto’ Recipe From MIL’s Kitchen (Serves 4)

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