Pepe Chingri is a very popular Bengali Prawn curry made with green papaya and comes from the coastal region of West Bengal. Green papaya or Raw papaya cooked in a simple yet delectable curry is teemed up with prawns or chingri to make an amazing dish that is enjoyed with hot steamed rice. The consistency of the curry here is little thin and a bit spicy as well. The process is quick and hardly requires a handful of ingredients that is easily available at our kitchen pantry. I have always seen my mother cooking pepe chingri at home, but as…
Cuisine: bengali
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Cholar Dal is Bengal gram lentils cooked in coconut and spices. Slightly sweet in flavor and very aromatic because of usage of pure ghee, this dal is cooked in a very typical way by monitoring carefully as it shoud not get mashed completely. The very famous lentil dish from West Bengal, that is served with hot and fluffy luchi specially on the occasion of Jamai Shosti, where the Son-in-Law is served this along with many other delicacies in the platter. Chana Dal usually takes more time to cook as compared to other lentils, hence you can opt for the pressure…
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Chingiri Paturi or Prawn Paturi is a famous traditional dish from Bengal cuisine that also belongs to the coastal region of West Bengal. Prawns cooked with minimum ingredients are parceled in banana leaf and then steamed is a delicious recipe that comes from my mother’s diary. The dish is typically enjoyed with plain hot rice with a tinge of lemon on it. Perks of being born in a multi-cultural family! Yours truly is a proud daughter who comes from a Rajasthani father and a Bengali mother. Two contrast cuisines but certainly one of the best in India. I have always…
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Unique char flavored mix vegetable dish from West Bengal that is delicious, aromatic and introduce you with the flavors of Bengal cuisine is ChorChori also known and pronounced as CharChari. Its basically a dry vegetable dish that has various versions like Alu Chorchori is made with Potatoes, Alu-Fulkopi Chorchori is a dry dish with Potatoes and Cauliflower, Begun Chorchori is made with Brinjal as the main ingredient and so on. Mix vegetable chorchori is typically eaten with plain steamed rice and dal. Being brought up in a multi-cultural family, i always got an advantage to explore various cuisines. Bengali cuisine…
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Posto Pabda is a very popular fish curry from Bengal, in which the fish named Pabda is cooked in poppy seeds paste making a thick curry. The fish here is cooked whole and the dish goes well with plain rice. The recipe here is adapted from my mother’s diary and trust me it tastes amazing. For those who have tasted Aloo Posto, this fish curry has a similar curry taste with fish along as a bonus. The curry is cooked in Mustard oil that gives a super aroma and a rustic flavor to the dish. The consistency of the gravy…
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Aloo Posto or Potatoes in Poppy Seed Paste is an authentic and traditional Bengali recipe and no occasion or meal is complete without this dish. Poppy seeds are soaked and ground to make a fine paste, later cooked with potatoes is a must served dish in Bengali homes. Khus Khus or poppy seeds in known as Posto in Bengali language. A quintessential dish that is served mostly with rice and masoor dal (Bengali style) is easy and quick to make and is a total fuss free dish with an amazing aroma and taste. I have grown up eating aloo posto…
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In India the food culture, tradition and recipes of the same curry change every 100 miles. Every corner, every region or every state has their own special way of making the curries. One such beautiful food state of India is West Bengal, from veggies to fishes, from mutton to sweets, Bengal cuisine has a wide range of preparations that is not just delicious but also leaves a strong impact on your palate and soul. Among many mouth watering dishes, one dish that is super delicious and close to my heart is ‘Dimer Malai Curry’ which is egg curry cooked with…
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Nolen Gur | Palm Jaggery is produced in West Bengal and sold world wide during winters. Usually the bengalis as well as others who know about this , purchase this jaggery in winter season and stock it for the whole year. As my mom belongs to West Bengal, i have grown up seeing her stocking up her pantry with fresh Nolen Gur. Nothing can beat the taste of delicacies made with Nolen Gur. Even in my blog i have made sure i add lots of Nolen Gur recipes. It’s tasty and healthier than the seets made with sugar etc. Whether…
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Bengal culture somewhere fascinates me a lot, may be because my maternal side belongs to the royal Bengal. Not just the food, but the art and culture etc , each and everything is simply amazing here. And when it comes to food, there can’t be anything better than Bengali Sweets and desserts. Mostly made out of milk/ milk products, need to be consumed withing 1-2 days… but who cares when the sweets are so delicious it’s difficult to store more than a day. One such creamy luscious authentic and traditional bengali sweet, served in special occasions is CHANAR PAYESH. Thick…
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Every Bengali knows how it feels to have a bowl of Bhapa Doi after every meal…. bliss! No Bong meal is complete without a sweet or a dessert in the end. West Bengal is famous for its sweet delicacies… among various authentic sweet preparation, one very famous and absolutely delectable dessert is Bhapa Doi or Baked/ Steamed Yogurt. Hung curd blended with milk and condensed milk is either baked in the oven or steamed on the stove top is a must have sweet dish in Bengali weddings. I first got the chance to taste this amazing dessert in Kolkata. People…
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Kacha Gola is the very famous sweet from West Bengal which is made of fresh paneer or chenna and flavored with cardamom and saffron. The sweet is not just quick but can also be made in a jiffy, specially when there are sudden guests at your home. The melt in mouth fudge tastes amazing when refrigerated for some time before serving. Kacha gola is usually not as sweet as compared to the other Indian sweets. The sweetness in mild and the main aroma and flavor is infused by cardamom and saffron. Kacha gola is often served during special occasions like…
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Soft rice crepes folded inwards to make an envelope filled with a delicious filing made with coconut and jaggery ….. yes, you got it right, it’s Patishapta! The most desired bengal sweet delicacy made during the month of January on the auspicious occasion of Poush or Makar Sankranti. The batter used for making the fine crepes is of white flour, semolina and rice flour. Where white flour helps making the crepe go as thin as possible, semolina and rice flour simultaneously adds up a perfect bite and a crunch to the delicacy. For the filling any jaggery can be used…