Nolen Gurer Cake (Date Palm Jaggery Cake)

Come winters and in Kolkata we begin our wait for the season’s gem-Nolen/Notun/Patali Gur. It is a special kind of jaggery collected from Palm trees where the sap collectors climb the tree and make cuts in them and then tie earthen pots below it for the sap to collect. The same sap is then boiled in shallow vessels to turn them into the ‘Nolen Gur’. This year, I thought of experiment with ‘Nolen Gur’ and share the recipe to my blog. ‘Nolen Gurer Cake’ was an experimented for a sweet friend who was in Kolkata for a short visit. The…

Kundri Bhaji (Ivy Gourd Stir Fry)

‘Kundri’ or ivy gourd is one vegetable that I hate most. But few days back Maa prepared this simple ‘bhaji’ or stir fry and served with handmade roti in breakfast. It was wonderful! The flavour of curry patta with mustard seeds gives very nice flavour to this ‘bhaji’. You can serve sprinkling some grated coconut on it with roti or paratha or simple stir fry like this as a side dish with steamed rice and dal.

Bhapa Dhokar Dalna (Steamed Lentil Fritters with Gravy)

We all know that ‘Dhokar Dalna’ is one of the most popular Bengali dishes, where lentil paste is cooked with spices and then cut into lentil fritter/cakes. Then these cakes are deep fried and then cooked in a gravy. It is a lengthy and a bit difficult process. In this process sometimes the lentil cake or ‘Dhoka’s are broke if the lentil paste is not cooked properly. So this time I instead of cooking the lentil paste with spices, I steamed it. Later cut them in diamond shapes and then fried like a fritter. After that cooked in a gravy…

Matar Dal Vada (Split Yellow Pea Fritter)

‘Matar Dal Vada’ is another type of fritter that Maa often makes for our snack. She makes the crispiest and yummy ‘Matar Dal Vada’ I have ever tasted. It needs a little preparation. You need to soak the ‘matar dal’ or yellow split peas over night or for atleast 6 hours. Next day make a coarse paste grinding the ‘dal’ in a grinder. This ‘vadas’ tastes better if there are some ‘dals’ are found whole in the paste. These ‘vadas’ tastes better it you add some chopped onion, ginger, green chilli and coriander in the batter. Beat the batter very…

Peyaj-Aloo Pakora (Onion-Potato Fritter)

‘Pakoras’ (fritter) are the most popular snack prepared in Indian homes. There are different types of ‘pakoras’ can be prepared. As ‘Telebhaja’ is popular amongst Bengalis, ‘pakoras’ are popular amongst other communities. The recipe varies from person to person on their personal taste. ‘Pakoras’ are small fritters where chopped vegetables are used with other spices and ‘besan’ and deep fried in oil. These ‘pakoras’ are best served hot with a hot cup of tea or coffee!

Restaurant Style Gobi Masala (Spicy Cauliflower Curry)

Winter is the season of vegetables. When I get into the vegetable market I get confused what to buy and what not to buy! The freshness and the bright colours of the vegetables turn me into an impulsive buyer. The most common vegetable of winter is ‘Fulkopi/Fulgobi’ or Cauliflower. In my house sometimes I find it is very difficult to serve a different, easy yet tasty dish with Cauliflower. I am sure you have faced the same problem in your house too that family members of invitees don’t like to eat simple cauliflower curry. I have had many different varieties…

Matar Paratha or Koraishutir Porota (Green Peas Stuffed Bread)

Koraishutir Kochuri or Peas Kochuri is a typical breakfast item on winter days in Bengali household. Here it is proof that we Bengalis love anything which is deep fried in oil, no matter what time of day we are munching it! Personally I do not prefer fried or oily food on breakfast or early morning. So when it comes to ‘Korashutir Kochuri’, ‘Hing er Radhaballavi’ or ‘Aloo Paratha’ I simply push my breakfast time a little further so that I can skip my lunch and simply have my Brunch! My mother always prefers to make ‘Koraishutir Kochuri’ in dinner as…