Wednesday , 25 November 2020
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Indian Recipes

Zoroastrian Zest

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Walking towards the Indian Museum from Park Street four-way crossing, you take a right to Dr. Md. Ishaque Road (which some of you better know as Kyd Street), go a few paces down the road and there it is on the left, unmistakable in big broad letters, white on red. I’m talking about Mancherji’s. At the very first look, something ...

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Crispy Bitter Gourd Kofta

bitter gourd koftas

Make crispy and creative Bitter gourd Koftas at home! Here’s the recipe in simple and easy steps!   Recipe serving: 4 Preparation Time: 10 minutes Cook time: 10 minutes Ingredients: 4 pieces Bitter gourd Oil for deep fry For Filling: ½ teaspoon Cumin seeds ½ teaspoon Coriander seeds 1 piece dry chili 1 teaspoon Dry Mango powder (optional ) ½ ...

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Panta Bhat aar Shukno Daal (Soaked Rice and Dried Red Lentils)

Panta Bhat

Panta Bhat or Soaked Rice Panta bhat might be the commonest dish in Bengali cuisine, which is prepared from leftover food alone. Although, panta means “soaked in water” and bhat means “rice”, it is simply a preparation of lightly fermented rice. The leftover rice is soaked in water overnight and usually eaten in the morning the next day with green ...

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Mango Stick or Aam Kathi: Delicious Mango Delight

Delicious Mango Delight

Recipe & Photography: Sumon Majumder I was travelling to rural Bengal and in my journey, Malda was an obvious stop. Malda is a town but if you travel just 15km into it, you will land up in a completely different green Bengal surrounded by mango gardens. Malda means mangoes and vast acres of mango gardens. There are more than 1000 ...

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GOA – Monsoon Diaries 1

Article: Mitali Nath and Shashwat Srivastava   Welcome to Goa   SIOLIM Siolim is a beautiful village on the roads Sodiem and Marna, and is close to the centre of the city, Mapusa, which is only ten minutes away. It has all the lovely houses and fields that are a clear giveaway that it’s Goa. The Homestay is near the ...

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Sheer Khurma

Article: Arunita Datta Photography: Arunita Datta     The first time I had Sheer Khurma was at my friend Rabiya’s place during Eid. The memory of that evening was imprinted in my mind not just because it was my first Eid invitation but also because of her warm hospitality, which was reinforced with her Sheer Khurma. Literally it means “milk ...

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HEAVENLY HILSA

hilsa_Sorshe Ilish

Recipe by Amrita Banerjee, Photography: Saugata Banerjee Mustard Gravy Hilsa (Tenualosa ilisha) Sorshe Ilish   ingredients: 8 Ilish steaks 2.5 tablespoons mustard seeds 3 tablespoon onion paste 6-7 green chillies 1 teaspoon turmeric powder 1 teaspoon salt 3-4 tablespoon mustard oil   Recipe: Marinate the fish with ½ teaspoon salt and ¼ teaspoon turmeric and keep aside for 5 minutes. Make ...

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Kakrol Pur (Stuffed Teasel Gourd)

Kakrol Pur

Article: Amrita Banerjee, Photography: Saugata Banerjee Hey guys it’s time for some aromatic Bengali recipes. The teasel gourd is an egg-shaped yellowish green fruit, covered with a thick layer of soft spines. It is locally available during the monsoon season. I had always found teasel gourd completely unsavory till my granny came up with ‘ Kakrol Pur’. Now let me ...

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Spicy Chayote ‘ChowChow’ Stew

Chayote

Recipe & Photography: Brinda Bungaroo Chayote, also known as “Chow Chow”, is this lovely pear shaped light green vegetable of gourd family. It is one of the well-recognized vegetables in Mauritius, mid-American regions and in some southern US states like California, Louisiana, and Florida. Chowchow is a perennial vine that climbs by clinging and it needs a well-drained moist soil ...

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Udipi Sambar

Udipi Sambar

Ingredients: Brinjal – 250 gm Bottle Gourd – 200 gm Carrot – 200 gm Drumstick – 2 Shallots – 200 gm Tomato – 250 gm Turmeric powder – 1/2 tsp Salt to taste Cooked Toor Dal – 100 gm Tamarind puree – 1/2 cup Jaggery – 2 tsp Water For Masala paste: Chana dal – 2 tsp Urad dal – ...

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