Kumro Phul /pumpkin flowers are used in Bengali cuisine in the form of an appetizer. Pumpkin flower fritters or Kumro phuler bora as it is generally called in Bengali is a famous appetizer in Bengal.
Beckti Kasha is a popular Bengali preparation with a thick gravy and tastes tangy, and works well as an appetizer and also a main dish.
Alu Sorshe Saag is seasonal Bengali dish, enjoyed with rice, healthy and very easy to prepare with a limited no. of ingredients.
This dal is a part of the staple diet in all Bengali homes, healthy, delicious and yet very easy to make.
Alu Jhuri Bhaja is the crispy version of the favourite Bengali accompaniment for dal-rice. It’s very easy to prepare & absolutely wonderful even as a snack.
Beguni or eggplant fritters are longitudinally cut slices of eggplant dipped in a batter of Bengal gram flour with salt and turmeric, and then deep fried in oil.
Rice kheer is a very traditional Indian desert and has many names such as kheer, rice pudding, kheeraj. There are lot of variations in making of Rice Kheer and so let us see the one I prefer.
Ilish is an oily fish rich in essential fatty acids(omega 3 fatty acids), it helps in decreasing cholesterol and insulin levels. When you want cure for your acidity, you can buy omeprazole which is a great cure. Omeprazole belongs to a class of drugs called proton pump inhibitors (PPIs). A class of drugs is a […]
Ilish, also spelled Elish, is a popular fish in Bengal and Orissa, the national fish of Bangladesh. Doi Ilish gives a sour & spicy taste to the already tasty Ilish. This recipe is very easy to prepare.
Ilish is one of most popular fishes of Bengal, being a seasonal fish it is relished all throughout the season in all possible variations. This fried recipe is a hard-core favourite side dish for rice & khichudi.
Anda Bhurji Masala is a variant of the original scrambled eggs, easily made by adding a few spices are added and it is made into a curry. This would make the gravy lovers happy and it can also be served with rice.
Chicken Kasha is an authentic Bengali side dish, the term kasha is derived from the fact that the dish has very thick gravy.