Pav Bhaji (Spicy and Tangy Veggies with Bun)

‘Pav Bhaji’ is one of the most popular street-food of Mumbai. I prepare ‘Pav Bhaji’ often at home during winter season and also whenever I get these fresh vegetables available in market. ‘Pav Bhaji’ was one Mumbai Street Food that I loved when I visited Mumbai, though each vendor of ‘Pav Bhaji’ is slightly different from others. In Kolkata also ‘Pav Bhaji’ available but that unique flavour of Mumbai street-food is missing!While making ‘Pav Bhaji’, I personally prefer to use the Amul butter, but you can use any brand. The vegetables that are usually added to ‘Pav Bhaji’ are cauliflower,…

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Muri Ghonto (Fish Head Pulao)

My today’s dish is ‘Muri Ghonto’! This is one of the favourite dishes of Bengali. We do not cook it frequently. Sometimes on Sunday lunch it is prepared in our home. Many people cook this delicacy in different ways, sometimes with different kinds of ‘dal’ (lentil) or vegetables like cauliflower, pumpkin, potato and sometimes with ‘poha’ or ‘chira’ (flattened rice) too. I cook this dish with fish head, ‘gobindobhog rice’ (this variety of rice is available in West Bengal only. Though you can use any similar variety of rice too) and potatoes with some Indian spices. You can always substitute…

Macher Matha dea Bhaja Mooger Dal (Split Moong Dal with Fish Head)

‘Dal’ is very essential part of any Indian meal. We cook different types of ‘dal’ every day in our meal. The recipe that I’ll share today, ‘Macher Matha dea Bhaja Mooger Dal’ is not a everyday ‘dal’ but a special occasion ‘dal’. This ‘dal’ is mainly cooked in a lunch on any marriage function or on a special occasion. This is a rich preparation and cooked with fish heads of about 2.5-3 kg weight. This is a little time consuming but very tasty preparation. Try this on any special occasion at your home ….. Notes: ~ Always fry the fish…

Navratan Dal Tadka (Indian Mixed Pulses)

‘Dal’ is an indispensible dish in Indian meals. For most vegetarians ‘Dal’ or lentils and legumes are one of the main source of protein. ‘Navratan Dal Tadka’ is always made by Mom mostly when any vegetarian guest comes for dinner. This ‘Navaratan Dal Tadka’ as the name says is a lentil based recipe prepared using nine different kind of dals such as Matar (Dried Yellow Pea), Moth Dal (Moth Bean), Hari Moong Dal (Whole Green Gram), Urad Dal (Split Black Gram), Kali Urad Dal (Whole Black Gram), Kali Masoor Dal (Whole Red Lentil with Husk), Kabuli Chana (Chick Pea), Chana…

Mangsher Jhol (Bengali Style Mutton Curry)

‘Mangsher Jhol’ and Sundays are synonymous in Bengali kitchen. I remember my childhood days when Sunday used to be dance classes in the morning, ‘Tekona Porota’ and ‘Aloo Chorchori’ for breakfast or ‘Luchi-Sada Aloor Chorchori’ for breakfast and Chicken Curry or Mutton Curry for lunch was a must. I still remember when Maa used to grind the masalas in ‘shil-nora’ (a traditional way of grinding spices with the help of a oblong stone piece on a large stone square piece). And the flavour or freshly ground spices were unparallel to any branded spice powder.The red coloured gravy with plump big…

Toker Dal or Aam Dal (Bengali Style Lentil Soup with Raw Mango)

‘Aam Dal’ or ‘Toker Dal’ is a very popular Bengali style lentil soup that is cooked mainly during summer as good quality ‘kancha aam’ or raw mango is available in that season. This light sweet and sour ‘dal’ is perfect for summer with some ‘Lonka-Tel Alubhate’ (Mashed Potato with fried red chillies) and steamed rice. For cooking this ‘dal’ small raw mangoes with full of aroma is preferred. For a quick lunch option this ‘Aam Dal’ with ‘Lonka-Tel Alubhate’ and some veggies like ‘Panch Torkari’ is ideal. This is a very easy and quick lentil soup from Bong Kitchen.

Mangsher Ghugni (Dried Yellow Peas with Minced Mutton/Chicken)

The word ‘Ghugni’ reminds me of my school days when we used to buy ‘Ghugni’ from the ‘Ghugniwala’ outside our school gate after school. That yellow coloured ‘Ghugni’ topped with some chaat masala, chopped coriander and chopped onion used to taste heavenly! ‘Ghugni’ is very popular in Bengali cuisine and served as snack or as breakfast with some ‘pow’. This can be made in vegetarian as well as non-vegetarian version. This particularly recipe is favourite at my home for some special occasions and used to be served with ‘Luchi’. It can be cooked with the minced mutton or minced chicken….