Alu diye Cholar Dal is better known as mishti’r dokan er Alu’r Cholar Dal er Torkari which is served as pair with Dhakai Porota or Hinge'r Kochuri. This variation of bengal gram lentil is cooked with potato in addition of fried coconut pieces; flavoured with panchforon (special bengali seed mix) and fresh ginger. Traditionally Bengali Cholar Dal is known for mild sweetness and flavour from gota Garam Masala (whole spices) and ginger. This sweet Bengal gram is often served with luchi (bengali ... continue reading...
Dhakai Paratha Recipe | Dhakai Porota | Bengali Flaky Layered Paratha
Dhakai Porota or Dhakai Paratha is one of the most famous Bengali old-school street food which is equally popular in both sides of the border, Kolkata and Dhaka. I don’t blame you if you say you have never heard of it. This traditional Bengali paratha is definitely is a grand contribution of Bengali people to Indian food history. But this paratha follows an extremely tricky recipe which requires infinite patience and expert level skills. And probably that is the reason Dhakai Porota is getting ... continue reading...
Ilish Bhaja | Bhaja Ilish Mach er Tel | Fried Hilsa | How to Fry Hilsa Ilish Mach
Ilish is not just a fish to Bengali people, it's an emotion to us. Ilish Mach Bhaja (fried Hilsa), Ilish Bhaja tel (oil from fried fish) ladened steamed rice; flavoured with kancha lonka (green chili) as lunch platter is the ultimate goal of the Bong-life on a monsoon afternoon. And the 'Bhat-ghum' afterwards is inevitable. By the way, we are full of emotions ('excessive' will be more appropriate word actually) when it comes to our food; like luchi, sandesh, mangsho and many more are considered ... continue reading...
Pabda Macher Tel Jhaal | Pabda Jhol | Bengali Fish Curry | Pabda Curry
Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No Tomato at all! The bata moshla/masala (freshly pounded spices) and fresh coriander leaves are the key for this fragrant curry to bring the best flavour from the pabda itself. This simple Pabda Curry is ... continue reading...
Chire Bhaja | Masala Chivda | Crispy Poha | Chooda | Roasted Beaten Rice
Chire Bhaja or Chivda or Chooda is one of the most popular snacks on Bengali households. This homemade crispy Poha is hot favourite throughout the year but during monsoon it becomes a necessity to us. Because, it's crunchy, salty with a dash of pepper, exactly what one can ask for on a rainy day. Top of all you can make a large batch, good enough to feed a group of 6-8 people in a jiffy. To me Chire Bhaja, Gorom Cha and Sanjib (Sanjib Chattopadhyay) is the ideal combination of a lazy Monsoon ... continue reading...
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