Kumro r Kumro Fuler Bora (Pumpkin & Pumpkin Blossom Fritters)

Pumpkin Blossoms Fritters or ‘Kumro Fuler Bora’ is one of the popular and traditional fritters among Bengalis. Nowadays, in very few homes these fritters are still made. Last Sunday Baba bought some very fresh ‘kumro ful’ from our local vegetable market. So I made some ‘Kumro Fuler Bora’ with the flowers. There was some pumpkin in kitchen so I made some ‘Kumror Bora/Kumri’ (Pumpkin Fritter) too. These two fritters tastes awesome if served hot, crispy with some steamed rice and dal. These are crispy and yummy snack, amazing taste in every bite. You can serve these as snack with evening…

Niramish Potoler Dolma (Stuffed Pointed Gourd)

Potol or Parwal (Pointed Gourd) is a common summer vegetable in India. It is another vegetable loved by all in our family. So, I try out many recipes with ‘potol’. You can simply fry and serve with dal and rice or you can make various vegetarian and non vegetarian dishes with it. One of the popular preparations is with ‘potol’ is ‘Dolma’ or ‘Dorma’, stuffed pointed gourd with fish or minced meat filling, which I have already shared in ‘Potoler Dolma with Gravy’ recipe. If somebody has the concept that ‘Potoler Dolma’ or stuffed pointed gourd can only be made…

Kancha Peper Dalna (Bengali Style Green Papaya Curry)

‘Kancha Peper Dalna’ another Bengali recipe which is very healthy and tasty. There are many variations of cooking this simple vegetable curry. Some cooks with adding green peas, some with ‘vadi’ (lentil dumplings) some with coconut and some like me adding some fried papad. But adding a little ghee (clarified butter) and garam masala powder is a must. Raw papaya has a distinct raw smell so adding ghee and garam masala suppress that smell Papaya is full of nutrients and has loads of health benefits. It is grown very easily in tropical countries. In India, it is grown as a…

Tilwale Chatpata Aloo (Stir Fried Potato with Sesame)

This is one of my favourite forms of potato, though I hate eating potato! It’s quick as well as super healthy! It’s a modified version of a recipe that I saw in a cookery show in television! What a brilliant way to cook potatoes! Sauteing the potatoes with regular Indian spices like cumin, coriander, red chilli and a traditional tempering with asafetida and seasoning of roasted sesame seeds and a dash of lemon juice or chaat masala and aamchur and you are ready. You can have it as a snack, as a salad, as a side dish! It’s versatile, easy…

Vegetarian Seekh Kebab

‘Seekh Kebab’ is prepared with minced meat with spices and grilled on skewers. It is cooked in a Tandoor (Clay oven), and is often served with ‘hari chutneys’ or coriander-mint sauce. It has similarity with ‘Galauti Kebab’. Only difference is ‘Seekh Kebab’ is grilled on skewers and ‘Galauti Kebab’ is cooked on ‘tawa’ or pan. There are some differences in spices also in both the ‘kebebs’. This is also a Mughlai preparation and originated from North-West frontier cuisine. Though there is predominance of meet in this cuisine but I made some Vegetarian Seekh Kebab with soya chunks and some vegetables…