Carrot and Cashew Pulao

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. 

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Jhaal Muri(Hot and Spicy Puffed Rice)

Jhaal Muri
Jhaal Muri

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)”

Bhoger Khichudi- The life of the Durga Puja

The word bhog means offering and what could be more fitting for this delicious Bengali dish than to be offered to the Goddess herself! The traditional Khichdi also stands as a much favoured food during the Rainy season, especially when accompanied by Pakoras (Indian Fritters). As the Durga Puja approaches, here is my take on the much sought after Bhoger Khichudi

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