Kankana
The sweetness of ripe banana with the chocolaty-hazelnuty flavor Nutella makes this cake just perfect for tea time. It's quite moist, not overly sweet and has that lovely nutty lovely flavor. Best part is that even if you don't bake much you can pull this cake off quite easily.
Ingredients:
3...
I personally feel that the combination of ginger and carrot always works! Be it in a savory soup or a sweet cake. Squeeze in some fresh lemon juice for that refreshing flavor. This carrot and ginger mini bundt cake is one of those easy, effortless baking recipes that can...
A very unique flavored ice cream prepared with date palm jaggery. This jaggery is typically available in Kolkata, during winter. The jaggery is derived from the sap of Date Palm Tree, which is cooked to bring that striking burgundy color. It’s then stored in earthen pots that boosts its...
Chicken ghee roast is an excellent aromatic rich dish. It’s not typically roasted in the oven instead slow cooked with spices until tender. The key for that amazing flavor is to not go stingy with the amount of ghee you use. No adding oil, just good quality ghee!
Ingredients:
500 gram...
A classic rice pudding Khejur Gurer Payesh Recipe from Kolkata prepared with date palm jaggery. Although any short grain rice would work but in Kolkata, people go for a distinct kind of short grain rice called gobindo bhog. It has a lovely sweet aroma.
Ingredients:
1-cup short grain rice (I used...
Mattha, which is also known as Chaanch is classically made with buttermilk. But it’s also extremely good with yogurt. Don’t confuse yourself with the famous Indian beverage – Lassi as in this case, yogurt is diluted with water making it lighter than Lassi. I like to spice it with...
Thin crispy roasted papad topped with super finely chopped tomato, onion, coriander and with a touch of zesty hot and spices like chaat masala, dry mango powder and chilli powder.
Ingredients:
6 mini papad
1 medium red onion, very finely chopped
1 medium tomato, seeds removed and very finely chopped
1 raw mango, very...
Achari Gobhi – bite size cauliflower florets coated in a tangy pickled sauce. The pickling spice used here is similar to what is normally used in every Indian home during summer to make multiple batches of pickles. It has a robust flavor, absolutely lip-smacking and helps elevating the palate.
Ingredients:
For...
This spicy mutton curry is a hot favorite among Bengalis. You have to slow cook it, allowing the meat to release its juice, become tender and develop flavor as it mixes with the spices.
Ingredients:
1 lb goat/mutton meat (bone and boneless mixed)
1 medium onion, grated
1 tomato, grated
2 garlic cloves, grated
1...
Rasgulla (ras means syrup and gulla refers to round cheese balls) are made with whole milk. Start by curdling the milk to make the cheese that is later kneaded to form soft dough. Tiny balls are made out of that dough, which is then cooked in sugar syrup.
Ingredients:
7 cups...
Split Bengal Gram (chana dal) is very commonly confused with Split Pigeon Peas (toor dal). They both look very similar except the Bengal gram is chunkier and doesn’t cook down to creamy or mushy. It’s kept whole and soft, giving a beautiful texture at every spoonful.The recipe is simple,...
