Doodh potol recipe aka dudh potol is a comforting traditional Bengali food that is regularly prepared in Bengali houses during summer. It is a super light and healthy dish where tender pointed gourds are cooked in milk with some subtle Bengali spices. This outstanding curry can be relished with rice items like plain rice, pulao or with Indian flat breads like rotis, parathas or pooris.
Basanti pulao recipe aka mishti pulao is an exemplary and inimitable pulao rice recipe of Bengal which is frequently prepared on special occasions and festive seasons. It is crazily popular among Bengalis and has occupied a place in almost every reputed restaurant’s menu card. Basanti pulao is a subtle bright yellow coloured sweet and fragrant pulao recipe prepared with a special rice grain named ‘Gobindo bhog chaal’. In this preparation, the aromatic rice grain is cooked with whole spices, turmeric powder, ginger, a generous amount of ghee along with sugar, salt, raisins and cashew nuts. It is also known as halud pulao because of its bright yellow colour. This slobbering dish is mostly relished with spicy curries to balance the sweetness of the dish. On special occasions, it is mostly served with kosha mangsho or with mangsher jhol. On the other hand, on puja days, it is served with niramish recipe like chanar dalna, niramish aloor dum, phulkopi aloor dalna etc.
Ilish macher tel jhol aka begun diye ilish macher jhol is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. It is a super light, runny and simple fish curry that is full of flavours and irresistible in taste. In this preparation, fresh hilsa fish slices are cooked with brinjal pieces and green chillies in mustard oil using minimal spices. Ilish macher jhol is a signature dish which has been filling immense pleasure and comfort in every Bengali’s life for ages. It is always accompanied with hot steamed rice.
Bengali garam masala recipe aka gorom moshola is one of the most important and flavourful spice mix of Bengali culinary. This spice mix has unforgettable contribution to the Bengali cuisine. A generous pinch of Bengali garam masalapowder at the final stage of cooking, takes the dish one step ahead. Bengali garam masala is basically the spice mixture of three different whole spices - cardamom, cinnamon sticks and cloves which all together creates an outstanding aroma. These whole spices and the ground spice mix are vastly used in the subcontinents of east India and Bangladesh. It is a very quick and easy DIY Recipe with the help of which you can enhance the flavour of your food.
Begun bhaja aka baingan bhaja is a pure Bengali delicacy which is prepared in almost every Bengali house. It is one of the most beloved and popular winter special traditional bengali food.Begun bhaja bengali recipe is a tender and juicy savoury delight with thin crispy outer coating where eggplant pieces are marinated with turmeric powder, salt, sugar and then shallow fried or deep fried in mustard oil. It is a versatile dish and can be relished with khichuri, dal-rice or as a side with phulko luchi, paratha or rooti.
Cabbage poriyal recipe aka cabbage palya recipe is a south Indian delicacy which is frequently prepared in every south Indian house. It is one of the most popular dishes which is served almost in every south Indian restaurants. It’s a mild, comforting, vegan and gluten free cabbage stir fry where shredded cabbages are tempered with mustard seeds, lentils, curry leaves and is cooked with coconut and tamarind water. It is a perfect side dish which is mostly served with Rice-Sambar or Rice-Rasam but can also be paired up with flat breads like Rotis and Pooris.
Shorshe maach aka fish curry with mustard paste is a pure Bengali delicacy and one of the most beloved recipes for bengali fish curry which is frequently prepared in every Bengali house. This shorshe bata recipe is a signature comfort dish which fills immense pleasure in every Bengali’s life. In this preparation, fried rui fish or any other big fish slices are cooked in mustard-poppy seeds paste with some tomato and green chillies. It is always accompanied with hot steamed rice.
Lau chingri aka lau chingri recipe Bengali is a Bengali delicacy and one of the most popular traditional Bengali food. It is known for its subtle taste, texture and unbeatable flavour. Lau chingri recipe is a pure comfort dish which is frequently prepared in almost every Bengali house. In this preparation, bottle gourd aka lau is cooked with fried chingri mach aka prawns in minimal spices. It is mostly relished as a side with hot steamed rice.
Phulkopir roast aka niramish phulkopir roast is a rich, creamy, flavoured and mildly spicy Bengali cauliflower curry which is crazily popular among Bengalis. It is a pure niramish recipe, I mean no onion no garlic recipe. Phulkopir roast recipe is a special dish which is occasionally prepared in every Bengali house during special occasions like Durga puja and other festivals in winter when fresh cauliflower is easily available in the market. Even it is one of the most frequently served dishes in authentic Bengali restaurants and by the caterers. In this preparation, fried cauliflower florets are cooked in cashew-poppy seeds-coconut based gravy with some peas, ghee and Bengali garam masala. It is one of the versatile dishes which can be relished with basanti pulao, plain rice and even with luchi, paratha, roti etc.
Chanar kalia aka chanar kalia Bengali recipe is a classic Bengali veg recipe which is vastly popular among Bengalis. It is rich, flavoured, spicy and luscious Bengali cottage cheese curry which is mostly prepared on some special occasions. In this recipe, subtle fried chanar balls or Indian Cottage Cheese balls are dunked in spicy onion-tomato gravy. It is a versatile dish and can be relished with rice items like Plain rice, Basanti Pulao or with flat breads like rotis, parathas or phulko luchi.
Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. Any reputed Bengali restaurant’s menu card and occasion is incomplete without this mustard piece. Ilish macher shorshe bata is a signature dish which has been filling immense pleasure and comfort in every Bengali’s life since ages. In this preparation, hilsa fish slices are cooked in mustard paste with lot of green chillies and a drizzle of mustard oil. It is always accompanied with hot steamed rice.
Potol posto aka potol posto Bengali recipe is a Bengali delicacy and one of the most popular niramish recipes during summer. It is a no onion no garlic recipe which is perfect for niramish aka puja days. This comforting dish is frequently prepared in every bengali house and authentic Bengali restaurants during summer when fresh and tender pointed gourds are easily available. It is a very simple preparation using minimal spices where pointed gourds are cooked with poppy seeds-coconut paste. Potol posto recipe is basically a dry curry which is mostly relished with rice items like plain rice, pulao or with Indian flat breads like rotis, parathas or pooris.
Lau ghonto recipe is an authentic and delectable Bengali niramish recipe which is hugely popular in Bengal. It is a pure comfort dish which is prepared in almost every Bengali house. It is a no onion and no garlic recipe which makes it a perfect dish for niramish days. In this preparation, bottle gourd aka lau is cooked with peas and crispy fried daler bori aka sun-dried lentil tear droplets in minimal spices and coriander leaves. It is a perfect side to accompany with piping hot Steamed Rice and dal.
Paneer aloo tarkari or Aloo paneer curry is a succulent Bengali veg recipe which is immensely popular among Bengalis. It is a pure comfort food and one of the most frequently prepared Niramish paneer recipe in every Bengali house. It’s a no onion no garlic recipe which is ideal for special puja days. In this preparation, paneer and Aloo are cooked in spicy tomato gravy with ginger, green chillies and some specific spices. It’s a super light and healthy dish which is ideal for regular meal. It is mostly relished with steamed Basmati rice, pulao, ghee rice, jeera rice, rotis, phulkas and parathas.
Restaurant Style Matar Paneer is one of the most desired vegetarian dishes in North India. It is hugely popular for its rich flavour, creamy texture and its irresistible taste. In this dish, Paneer (Indian Cottage Cheese) is cooked with Matar (Peas) in spicy Onion-Tomato gravy. The unique speciality of the dish is that it can superbly pair up with any Indian bread or Rice dishes.
Mushroom Potato Curry is one of the most popular comfort dishes of Mushroom preparations. In this preparation, Mushrooms and Potatoes are cooked in Onion-Tomato paste with some spices. It is a super delectable dish which goes amazing with any rice preparations and Indian flat breads.
Aloo-Gobi ki Sukhi Sabzi is an iconic Punjabi Vegan Dish which is hugely popular in India. It is the classic combination of Potatoes, Cauliflower, Tomatoes and Ginger-Garlic paste with aromatic Punjabi spices and fresh Cilantro herbs. It is mostly served as a side with tandoori Rotis, Phulkas, Naan, Parathas or Dal-Chawal.
Cinnamon-Apple-Bitter Gourd-Potato Fry is a fusion of authentic Bengali dish Aloo-Korola bhaja with Apple and Cinnamon. In this preparation, Bitter Gourd and Potatoes are cooked with sweet Apple, hot dry red Chilli, Turmeric powder and aromatic Cinnamon powder. It can be served as one of the sides of a thali.
Dahi Broccoli is a healthy & delectable Indian curry recipe. It is a dynamic dish which is inspired by my home style cooking. Dahi Broccoli is the amalgamation of Broccolis, Onions, Yogurt and some spices. This succulent dish has the kick of Chilli with the sourness of Yogurt and the sweetness of Honey. The combination of these three are enough to activate secret saliva. This Broccoli ki Sabzi can be relished with Rice or flat breads like Rotis, Chapatis or Parathas.
Beansprout Dry Curry is my own variation of Mocha Ghonto, which is hugely famous recipe in West Bengal and Bangladesh. It is originated from Bengali cuisine and it’s a pure comfort food. It is the amalgamation of Beansprout, Potatoes, Gobindobhog rice with some spices and Coconut. It is a very healthy and delectable dish which can be paired up with rice.