Patishaapta is a pretty easy peethey to make, when compared to its counterparts. The authentic recipe demands a mix of Maida (refined flour) , rice flour and semolina but I have made only with Maida in the following recipe. I have done this keeping in mind the busy working people who want to make this but are alarmed at the thought of making. My experiment was good and its outcome was appreciated by many.
Chicken liver is the store-house of vitamins, minerals, iron, magnesium and phosphorus but it is very high in cholesterol. In olden days, doctors advised patients with anemia and vitamin B 12 deficiency, to include liver in their diet everyday. It is good to have liver once in a while even for people who have high cholesterol. This particular recipe is inspired by Mediterranean cuisine. It is very easy to make and the best part is, all preparations can be made beforehand and can be sauteed and assembled just before serving.
This recipe is one of my favourites and that’s probably because of its taste and versatility. You can feed an army of people within budget and most importantly multiple dishes can be made with the leftovers (if any).
Steaming is one of the healthiest options in cooking and various steamed recipes made with rice, veggies, momos, fish, paneer, chicken, tofu and many more have been cherished by people worldwide. If you are on an oil-free diet, having steamed food is the best option. This is one of my experimental recipes but it turned out pretty well.
This recipe is a hot favourite of Bengalis. My personal belief about the origin of this recipe is that in earlier times there used to be a joint family system in most of the households. Bengalis have always been fond of food and the variety of food on their platter would require lots of fresh vegetables. The peels of the vegetables must have been quite a lot in quantity. Instead of wasting and throwing away the peels they came up with the concept of chorchori. All the members including the helpers and the servants would have gotten to eat a good share. Not to forget the widows who, in those days were not allowed to have the non-vegetarian fare. This tasty dish would have satiated their taste buds. Interestingly, the word Chorchori comes from the noise made by the sizzle of the vegetables and their peels inside the wok. In course of time, chorchori has occupied a very loved and adored place in Bengali meals.
This preparation doesn’t have any fixed set of veggies. The best thing is, you can use whatever you want to and how much ever you want to. I have mentioned whatever I have used in this recipe but you can let your imagination run wild.
This is an ultimate chicken dish and whether you make it for a party or picnics or get together’s, people will definitely ask for the recipe. There are many ingredients and the recipe involves many steps but, the end result is mind blowing. One thing to remember is that these types of recipes are not cooked everyday and its a pain worth taken , once in a while. I make all the pastes and store it in the freezer. On the day I want to cook it I can make it without any hassle.
This recipe is very easy and goes really well with all types of Indian spicy to very spicy curries because of its subtle yet sweet after taste. At times, I use pistachios instead of cashews and there is not too much change of taste but, the green of pistachios makes the dish look prettier. The balance of sweet from onions, carrots and sugar, sour from lemon juice and mild heat from black pepper is what I like the most.
Shukto is a Bengali delicacy served with rice and fish curry and I believe, its actually is a palate cleanser. Bengalis are known for their sweets but what people do not know is, a bitter tasting dish is a part of a their everyday afternoon meal. There has been quite a debate about the origin of Shukto because some say it is Portuguese in origin. They had a similar dish which they cooked with Bitter-gourd or Karela but, when Bengalis cook Shukto, they incorporate lot of summer veggies with karela and bori(dal kisses) . A sweet touch by adding milk and sugar transforms this dish to a different level altogether.
This dessert is very unique and very tasty but, there are few important tips to be followed to get desired results.
This is among my all time favourites, especially on the days I want to have vegetarian food. I wonder how this dish goes so well with rice, puri (deep fried Indian flatbread), roti, bhatura (leavened deep fried Indian flatbread) and pulao as well. I always make it a point to have at least 50gms of soaked and boiled chick peas in my fridge. I can quickly assemble a salad or a dip or a main course dish with this. I usually make this with onion and garlic, but to keep it light and not very spicy I tried making this without these two aromatics. The result was good and I’m sharing it with you.