Whole Masoor Dal Pulao (Whole Red Lentil Pilaf)

There are days when I do not feel like cooking at all. On those days I prefer to cook these types of rice preparation which is whole some. Though I served ‘Whole Masoor Dal Pulao’ with some ‘Lauki Kofta Curry’ by side but a simple ‘raita’ can serve the purpose too. As we all know… Continue reading Whole Masoor Dal Pulao (Whole Red Lentil Pilaf)

Macher Matha dea Cholar Dal (Split Bengal Gram with Fish Head)

‘Macher Matha’ or fish head is an essential ingredient in Bong kitchen. ‘Macher Matha dea Bhaja Mooger Dal’ and ‘Muri Ghonto’ are very famous dishes in Bengali cuisine. Baba loves to eat fish head with ‘dal’. So we try to make some variations. This time I cooked ‘Macher Matha dea Cholar Dal’. ‘Cholar Dal’ and… Continue reading Macher Matha dea Cholar Dal (Split Bengal Gram with Fish Head)

Peas Paratha n Chana Dal with Soya Chunk (Indian Flat Bead with Green Peas and Split Bengal Gram with Soya Chunk)

I have already shared the recipe of ‘Koraishutir Kochuri’. Whenever we make ‘Koraishutir Kochuri’ at our place, we are left with some ‘Koraishuti Pur’ or peas stuffing. The next day either we make stuffed ‘Koraishutir Porota’ / ‘Matar Paratha’ or ‘Korashutir Ruti’. This time for a change I made some ‘Peas Paratha’ with the left… Continue reading Peas Paratha n Chana Dal with Soya Chunk (Indian Flat Bead with Green Peas and Split Bengal Gram with Soya Chunk)

Gota Seddho (Whole Vegetables Cooked with Pulses)

Before I go into the recipe of ‘Gota Seddho’ let me tell you the recipe that I’ll share today is my family recipe of ‘Gota Seddho’. I have cooked it the way my Thakuma used to cook and Maa has taught me to cook. It is not that the blackish brown coloured lentil soup with veggies is… Continue reading Gota Seddho (Whole Vegetables Cooked with Pulses)