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Tag Archives: Indian Food

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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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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Coconut Poli

Coconut Poli

Ingredients: For Dough All purpose flour – 1 cup A pinch of Salt Turmeric powder – 1/4 tsp Water – 1 cup Coconut oil – 1 tsp For Filling A little Water Jaggery – 1 cup Grated fresh Coconut – 1 cup A few Cardamom pods Ghee Preparation: In a wide bowl add All purpose flour, salt, turmeric powder and ...

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Kakrar Bhaja (Bengali Crab fry)

Kakrar Bhaja (Bengali Crab fry)

Ingredients: Crab – 250 gm Ginger & garlic paste – 2 tsp Coriander powder – 2 tsp Turmeric powder – 1/2 tsp Chilli powder – 2 tsp Besan flour – 50 gm Rice flour – 50 gm A few Coriander leaves Salt to taste Oil for frying Preparation: Mix all the ingredients and marinate for an hour. Fry the crab, ...

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Kala Chana

Kala Chana

Ingredients: Cooked kala chana Fresh grated Coconut Salt to taste Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of Asafoetida powder Oil – 2 tbsp Green chilli – 1 chopped A few Curry leaves Lemon – 1/2 Preparation: Heat oil in a pan, add urad dal and mustard seeds. Once mustard seeds starts to splatter add ...

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Ridge Gourd Skin Chutney

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Ingredients: Oil – 2 tsp Green chilli – 3 Tomato – 2 A piece of Tamarind Garlic – 2 cloves Cumin seeds – 1/2 tsp Carrot – 1 finely chopped Onion – 1 finely chopped Salt to taste Coriander leaves For Tempering Oil – 2 tsp Urad dal – 1 tsp Mustard seeds – 1/2 tsp Red chilli – 2 ...

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Rava Fish Fry

Rava Fish Fry

Ingredients: Fish – 250 gms( I used basa fish fillet boneless n skinless) Lemon juice – 1 tsp Salt to taste Ginger, garlic & green chilli paste – 1 tsp Red chili powder – 1 tsp Turmeric powder – 1/4 tsp Rava / Semolina – 4 tbsp Oil for frying Preparation: Marinate the fish piece with lemon juice, salt, ginger, ...

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Mutton Keema Soup

Mutton Keema Soup

This soup is simple, quick and effortless recipe of nutritious mutton soup. This soup is generally prepared during the Ramadan season.. In the Islamic Tradition, during Ramadan’s 30 days, this soup is generally made. There are varieties of rice soup like coconut milk rice soup, veg rice soup, oats veg chicken soup,mutton keema rice soup, chicken kheema rice soup,biriyani noobu ...

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Nagamese Cuisine – Galho

An Introduction to Nagamese Cuisne: Part 1 Nagamese cuisine refers to the food of the Naga people, that is, those who are from the state of Nagaland which is situated in the North-eastern region of India. There are sixteen main tribes of Nagaland and each of them has a distinct style of cooking which makes Naga cuisine very, very wide-ranged. ...

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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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