Rinku Bhattacharya

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Bengali chutneys are an essential part of the Bengali meal. We make them with an assortment of tart fruit, such as green mangoes, tomatoes and pineapples. This Bengali Tomato Date Chutney recipe uses tomatoes and dates and get done in the instant pot. Ingredients: 1 and 1/2 tablespoon oil (preferably mustard) 1...
My husband loves mushrooms, possibly why my son does not like them. Often, when I am making a late night meal for the two of us, I make this easy and hearty pulao. The cashew nuts add a nice depth of flavor. This recipe has both stove top and...
This delicately seasoned curry is adapted from my mother's recipe. It gets its deep fragrant flavor from Bengali garam masala. I have adapted it for the instant pot and now enjoy it quite frequently on a busy weeknight. Ingredients: 2 tablespoons mustard oil 1 or 2 bay leaves 1 medium onion, finely diced 1...
I had sampled this Delhi Chicken Curry with Fennel and Ginger on a vacation. The spicing was delicate and ever so subtle and the technique was cooking meat on the bone low and slow. This is my adaptation of the recipe working with boneless chicken. This recipe is done...
This steamed mustardy salmon a classic Bengali Fish dish – Bhapa Doi Shorshe Maach is another way to celebrate our love for pairing fish with mustard. Steaming is a much loved cooking technique in the Bengali kitchen, especially with super fresh fish. The instant pot makes this especially easy to...
I often look for one-pot recipes that tide me from dinner to the next days lunch. One evening when I returned late from lunch I cobbled up this home meal, made with quick cooking green lentils , shrimp and rice. Ingredients: 1/2 cup green french lentils 2 tablespoons oil 1 large red onion,...
My mother use to cook spinach and goat meat together as a simple one-pot meal. Her creation was without cream or any such just filled with the redolent goodness of a few good spices and wholesome fresh greens. I used her seasonings and cooked this with chicken, the results...
Sorghum is new to my kitchen. I was attracted by its pretty pink color, and created this Indian inspired salad. The rest of the benefits and its nutty sweet taste is just a bonus. It worked well with simple ingredients and hopefully, I will inspire myself over the next...
Roshogollas are a signature Bengali dessert. These soft and delicate treats are perfect for all times of the year including summer. It takes a minimal number of ingredients and a bit of practice to get perfect soft and spongy roshogollas. Ingredients: For the Channa 1/2 gallon milk 1 lime To assemble 1 tablespoon all purpose...
Chicken Bhartha is a slow cooked rendition of chicken. A dish where the meat is cooked to a “fall off the bone” consistency. Essentially, it is a Bengali style Moghlai dish. That is code word for the fact that it was cooked in days where time is abundant. Now,...
They are a classic Bengali snack and can be done with any vegetable of your choice the popular favorites being eggplant, pumpkin and potatoes. This particular variation comes to me from my father’s neighbor. My grand mother (thakuma) lived away from the main city and visiting her was usually...
Being Bengali from eastern India, it has taken me some time to understand what the fuss about kadhi is all about, then actually understanding why and how to get the silky smooth consistency that my mother-in-law prides herself on and finally adapting the dish just enough to make it...