
Mochar chop is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from street food vendors to popular restaurants.

A blog about good food to lead a healthy life

Vegetable chop is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from street food vendors to popular restaurants.

These leftover hard boiled eggs recipes are so tasty that it's worth making some extra eggs for planned leftovers.

Deliciously creamy jalapeno popper deviled eggs are a divine combination of softened cream cheese, sour cream, bacon bits, and jalapenos.

Pineapple Pachadi is a refreshing South Indian yogurt-based side dish that perfectly balances sweet and tangy flavors.

Coriander egg curry aka dhaniya anda curry is a salivating egg curry for chapathi.

Chicken bharta recipe aka chicken bhorta is a scrumptious chicken curry recipe which is crazily popular all over India, especially in the subcontinents of east India.

A dry, lightly spiced stir-fry of chopped potatoes and onion tempered with mustard seeds, cumin and dry red chillies.

Learnhow to cook the most delightful pork knuckle, featuring a savoury honey-and-mustardmarinade.

A quick chicken fried noodles recipe that comes together in one pan with egg noodles, sliced chicken breast, two soy-based sauces and a handful of fresh vegetables.

A crisp raw banana vadai soaked in lightly spiced curd makes for a satisfying South Indian snack.

A straightforward weeknight pasta that brings together diced chicken breast, penne and a tomato sauce sharpened with chilli flakes and garlic.

These comforting gluten-free pumpkin gnocchi are perfect to whip up, either pan-fried or lightly boiled with a generous drizzle of homemade brown butter, roasted pumpkin seeds, sauteed walnuts and crisp, aromatic sage leaves.

These soft Japanese milk bread buns are made with a flour-and-boiling-water yudane for a fine, springy crumb.

Wrapping food in banana leaves before boiling is one of those techniques that feels like it belongs to a different time -- unhurried, deliberate, slightly ceremonial.

What keeps this kurma in regular rotation is the ground paste -- built by dry-roasting whole spices with onion, ginger, and garlic before blending -- that gives the gravy a depth most quick weeknight dishes cannot match.