Makar Sankranti is an Indian festival celebrated in almost all parts of India and Nepal in lots of cultural forms. It’s basically a harvest festival. Just like Makar Sankranti, Pongal and Lohri are celebrated in South India and Punjab. Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara (Capricorn) on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event. Makara Sankranthi is a solar event making one of the few Indian festivals which fall on the same date in the Gregorian calendar every…
Cuisine: bengali
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Raj Bhog, A royal sweet served in special occasions carrying and ancient recipe. Huge big sized cottage cheese dumplings, stuffed with a mix of mawa and assorted nuts and dunked in saffron flavored sugar syrup, is a complete bliss to all those having a sweet tooth. The name itself defines the royalty of the dessert. The methodology of making Raj Bhog resembles to Rasgulla a lot. Though the technique is similar yet, the taste and the texture differs a lot. Raj bhog is stuffed and is huge in size. The authentic Raj Bhog makers still make them as big as…
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Diwali is round the corner and it’s sweets flooding everywhere. It’s been years me and my family have stopped purchasing sweets from the shop. Those are not just unhealthy but also has various health hazards that cause problems in later ages. Nothing can be more blissful than making fresh sweets at home for special occasions to make them more special. Celebrate this Diwali with fun and frolic by some desi mithaiyan and surprise your guests with your talent. One of a very popular sweet from West Bengal is LAVANG LATIKA aka LOBONGO LOTIKA. Pastry dough filled with mawa and nut…
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Since childhood i had a strong liking towards Bengali cuisine. As my mother belongs to West Bengal, she always use to make those traditional dishes (on special occasions) which whole of our family use to relish. As i am from a mixed culture, because my father belonged to Rajasthan, hence i am some where blessed to have tasted the authentic cuisines of two phenomenal regions. Masoor dal with panch phoran is my evergreen favorite. I still remember how much I used to enjoy eating the bong spread consisting Shukto, Moshoor Dal, Dhokar Dal, Aloo Posto and variety of Bhajas……aaha bliss!…
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Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with puffed rice, (kurmura) and at times with hot onion pakoda/bhajiya. It is one of the most popular street food of Kolkata served with Poori aka Luchi. Some versions include meat, such as lamb. Mangsher ghugni has been described as a “Kolkata trademark”. Though my version is a veg one and was my lunch today. Had this amazing Ghugni with some whole…
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The month of August is dedicated to Diabetic friendly recipes. It’s a theme based post where i shall be posting diabetic friendly recipes in various categories. After my first post on Indian veggie its time to move on to some desserts. I have many diabetic members in my family … have grown up seeing few of my relatives suffering from this disease. Have closely seen them craving for sweet but were helpless at times. Rasgulla happens to be the most commonly accepted and loved sweet gifted by West Bengal to the entire country. In my house for every nice occasions…
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India is known for its vivid variety of cuisines that comes from various regions. Bengal being one of an important region of India has blessed us with Culture, Arts & Literature, Politics, Football and Sweets. Bengal sweets are suppose to have a world wide recognition. Commonly known as ‘Bangali Mithai’ in sweet shops, the Bengals sweets have a wide range of variety and tastes superior than any other sweet. Roshogulla, Sondesh, Chamcham, Payesh, Patishapta etc are just some popular sweets given by West Bangal. I myself got an opportunity to visit couple of Bengali marriages and believe me it’s the…
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