Saturday , 18 November 2017
Home » Tag Archives: Amrita & Saugata Banerjee

Tag Archives: Amrita & Saugata Banerjee

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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Kitchen-Friendly Baked Drumsticks

drumsticks

Recipe: Amrita Banerjee, Photography: Saugata Banerjee I am a bit intimidated by drumsticks cause I love to eat them. Last weeknight my husband expressed his deep desire to savor some tender and juicy drumsticks. Since it was a no-time-to-cook night, I decided to use chicken that was in my freezer that particular day. Fortunately, I had three drumsticks in my ...

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Mouthwatering Bengali Bhetki Paturi

Bhetki Paturi

Recipe: Amrita Banerjee, Photography: Saugata Banerjee Bengali recipies is an all time favourite for its spicy, aromatic and mouthwatering flavours for fish. Bengali food generally consists of a variety of fish delicacies. Among these a royal famous and traditional Bengali favourite is bhetki paturi. The word ‘paturi’ comes from the bangla word ‘paata’. Marinated fish fillets wrapped in banana leaf ...

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Happy Valley Tea Garden

Happy Valley Tea Garden

Story: Amrita Banerjee, Photography: Saugata Banerjee Happy roasting and brewing The other day I expressed the desire to enjoy the world’s top tea or what Bengalis lovingly call “Chaa”, with an ecstatic aroma and a Himalayan backdrop. So, why not visit the queen of hill stations with its rich tea estates! Happy Valley Tea Garden nestling in the foothills of ...

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Pink Watermelon Smoothie

watermelon smoothie

Recipe: Amrita Banerjee, Photography: Saugata Banerjee How about diving into a juicy, cool watermelon this summer guys? Great as an appetizer, drink or dessert, watermelon is sure to please. You’ll be astonished to know its health benefits. Loaded with vitamins A, B6 and C make it an important immune booster, night blindness preventer and so on. It was a Saturday ...

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Fish roe fritters in hot mustard sauce

fish roe

Recipe: Amrita Banerjee, Photography: Saugata Banerjee Recipe serving: 4 Preparation Time: 10 minutes Cook time: 15 minutes Bengalis love to relish each and every part of the fish. Being an excellent source of omega-3 fatty acids fish roe is an indispensible savory in every bong household. ‘ Maacher dim er Bora’ or fish roe fritters are immensely in demand at ...

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‘Maach Bhaja’- The Bong Fish Fry

fish fry

Article: Amrita Banerjee, Photography: Saugata Banerjee Maach Bhaja is a part of daily menu in Bengal and some parts of Bihar and U.P. It is the simplest recipe of seafood lovers. Apart from quenching the fish thirst it is instant source of energy and essential oils. While taking in the charming and alluring breeze of Bengal’s most popular seaside resort ...

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Cheese Yogurt Chicken

foodrecipes.cc_cheese_yogurt_chicken

Recipe: Amrita Banerjee, Photography: Saugata Banerjee Recipe serving: 5 Cook time: 30 minutes Ingredients: 500 gm chicken pieces (boneless) 2 tsp ginger paste 2-3 tsp garlic paste 100 gm sour curd 1/2 tsp green chilly paste 3-4 medium sized onions thickly chopped 2 capsicums thickly chopped salt to taste 15 gm cheese cube 2 tbsp refined oil a pinch of ...

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Haatey-Bajaarey

Haat

Article: Amrita Banerjee, Photography: Saugata Banerjee Haat Predominant in rural areas, ‘Haat’ is a common market place where buyers and sellers meet once or twice in a week to sell whatever is grown in their farm or sometimes sell as intermediaries. Due to lack of customers, there is no permanent market, so the sellers meet at a fixed place on ...

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