Navratan Korma (Mixed Vegetable Curry with Creamy Sweet Gravy)

Navratan korma is a vegetarian Muglai dish made with mixed vegetable, nuts and paneer. ‘Navratan’ consists of two words ‘Nav’ n ‘Ratan’. ‘Nav’ means Nine and ‘Ratan’ means Gems. It is a mixed veg curry with a creamy and slightly sweet gravy. In original recipe pineapple is also use that gives an extra sweet flavor,…

Mixed Vegetable Tehri (One Pot Rice Preparation with Seasonal Vegetables)

Yet another time for ‘Tehri’ lovers today I’m sharing the recipe of Mixed Vegetable Tehri. I have kept the recipe almost same as my previous post of Aloo-Matar-Gobi Tehri, only I have used all seasonal vegetables and made some changes here and there! Needless to say it came out so well! Before winter finally says…

Mathaburu Chicken

Mathaburu is a forest range and a continuation of Ayodhya Hills, Purulia, West Bengal. A few days before I had a small trekking trip to this region. We used to stay in tents and used to cook with the best possible ingredients available. On the day of campfire we cooked this chicken curry in a…

Rustic Chicken Curry

When you want to have something light and that too tasty try this chicken curry. It is very simple and needs no preparation at all. The best part of it is you need not to fry onion, ginger and garlic for long time to make the gravy. No extra effort and you are done! You…

Grilled Bhetki (Barramundi) with Greens

I love baked and grilled dish very much. And I cook quite often these dishes. Last Sunday I cooked this Grilled Bhetki. I have first grilled them on skillet and then grilled them in oven. You can directly grill them in oven or can cook them only on stove top. I have used very basic…

Fulkopir Malaikari (Cauliflower Cooked in Coconut Gravy)

I know most of you do not like to eat ‘Fulkopi’ or cauliflower at all. And In winter the main vegetable that is cooked in Indian homes are different preparations with cauliflower. Today I will be sharing a simple yet tasty dish from my kitchen, i.e. ‘Fulkopir Malaikari’. Now many of you well aware of…

Methi Paratha (Indian Flat Bread with Fenugreek Leaves)

‘Parathas’ (Indian Flat Bread) are staple breakfast in Indian homes. There are endless varieties of parathas are popular specially in North India and Punjab region. One the most popular paratha is ‘Methi Paratha’ where fenugreek or methi leaves are used in making the dough of the paratha along with other spices. I already have shared…

Kasuri Methi Mach (Dry Fenugreek Flavoured Fish Curry)

This fish dish I try when I am in hurry and have to cook an elaborate meal for all. This fish dish needs very little time to cook and can be prepared with very few ingredients. All you need is fresh carp (rohu or katla) as fish pieces are not fried before cooking. I normally…

Dimer Chanchri (Egg Cooked in Coconut and Mustard Paste)

‘Egg’ is one ingredient that is loved by all in every home. But sometimes we all end up cooking the same recipes again and again. The most common of all are Egg Masala, Dim Kosha, South Indian Style Egg Masala, Dimer Dhokar Dalna, Egg Korma etc. Couple of days before I was thinking of cooking something…

Sojne Phool Posto (Drumstick Blossoms Cooked with Poppy Seed Paste)

  ‘Sojne Phool’ or the Flowers of Sojina (Moringa Oleifera) is one of the delicacies of Bengali cuisine. Available only for a month or so in January/February, ‘Sojne Phool’ is highly sought after recipe of Bengali home. We kept it in weekend section since plucking the flowers is a time consuming activity. Ingredients to serve 6…

Enchorer Dum (Green Jack Fruit Curry)

Yesterday when Baba bought ‘Enchore’ or green jackfruit from market for the first time the first thing which came to my mind was to cook something very simple yet tasty. So I decided to cook ‘Enchorer Dum’. ‘Dum’ is a process of cooking where vegetables or meat cooked on slow fire in a covered pot…

Peas Pulao (Peas Pilaf)

‘Peas Pulao’ is one of my favorite rice dishes that I prepare quite often. This ‘pulao’ can be done in a jiffy and also aromatic and has sweet tones because of peas or matar. This ‘pulao’ can be made with fresh or frozen peas. For best results, I would suggest you to use good quality…