I have no words to describe this ultimate evening Bengali snack.It is very light with a wide array of nutrients and is completely subject to your imagination and liking, no wonder the Queen of England loves it too. The only principle you have to strictly adhere to, is to not add anything that makes the rice puffs go soggy. Its not required that you add all the ingredients that I have added. A little here and there is okay. Continue reading “Jhaal Muri(Hot and Spicy Puffed Rice)”
When I shared my coconut laddoo recipe, I had promised to use this as a base for a few recipes. As I was walking through my local market, I chanced upon truffles and I knew where I wanted to use them. One of them is the recipe I want to share with you today. Continue reading “Truffled White Coco+Choco Treats”
A very healthy snack or starter option if made in small roundels. I have made big ones though.It can function as a patty or a sandwich filling as well. The minced shrimp is cooked by wrapping it in banana leaf. Although,I ran out of banana leaves and wrapped it in turmeric leaves one time and it was pretty good. Either of them work well with the mince.
Come winter and we are ready to drool. Makar Sankranti is celebrated in the month of January, with many delicacies being made in Indian households. In Bengal, we have our sweet treats made at home namely Bhaapaa peethey(steamed rice dumplings with coconut stuffing), Bhaaja peethey( fried moong dal dumplings with coconot stuffing), puli peethey or the raangalur peethey(Sweet potatoes stuffed with Coconut) and many others. This one is my personal favourite and I am dying to share this with you.
Makes 12 peetheys