Bulgur Pulao (Bulgur Pilaf with Vegetables)

Bulgur is a cereal food made from the parboiled of several different wheat species. It originates in the Middle Eastern cuisine. Sometimes Bulgur is confused with cracked wheat (which we call Dalia), which is crushed wheat grain that has not been parboiled. In the process of making Bulgur, wheat grains are parboiled and then crushed… Continue reading Bulgur Pulao (Bulgur Pilaf with Vegetables)

Nonta Seddho Pithe (Savory Rice Flour Dumpling)

Every year we celebrate harvesting festival or Sankrati during mid of January with newly harvested rice. Now in Bengal, during this time people make ‘pithe’ and ‘puli’ to mark the harvesting festival or ‘Poush Parban’ (Poush is the month which coincides with the month of Dec-Jan, approx 15 Dec -to- mid Jan or 15 Jan). Due to my… Continue reading Nonta Seddho Pithe (Savory Rice Flour Dumpling)

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)

Enchore Biriyani or Kanthal Biryani (Raw Jackfruit Biryani)

    The word ‘Biriyani’ or Biryani’ when comes to our mind the first picture that reflect is a plate full of aromatic rice with big piece of chicken or mutton and a big chunk of potato. There are patches of ‘kesar’ or saffron infused yellow rice here and there in the plate… But today… Continue reading Enchore Biriyani or Kanthal Biryani (Raw Jackfruit Biryani)