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Share with us recipes you enjoy experimenting with and cooking up for the family, friends, and yourself! It need not be an exotic recipe, simply something that gives you joy making or consuming OR both!

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Tasty Recipes

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Ingredients
  • Teesi (flax seeds): ½ cup
  • Peanuts: ¼ cup
  • Gud or jaggery powder: about ½ cup
  • Salt: a pinch
  • Water: 2-3 tbsp
  • Ghee: 1 tsp
  • Desiccated coconut (optional): 2 tbsp
  • Nuts and seeds (chopped) (optional): 2 tbsp

Gud teesi patti

In the lip-smacking list of Bihari naashta (both morning and evening snacks are termed ‘naashta’), a warm teesi gud gulgulla holds…

(5 / 5)
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Ingredients
  • Poha (flat rice) (sifted to remove fine powder): 1 cup
  • Green peas (frozen or fresh): 1 cup
  • Ginger (chopped fine): 1 tsp
  • Green chilli (chopped fine): 1
  • Green chillies (slit long, for frying): 2
  • Coriander chopped for garnish: 1 tbsp
  • Jeera (cumin): ½ tsp
  • Salt to taste
  • Oil for deep frying: 2 cups
  • Asafoetida: a pinch
  • Lemons (quartered): 2

Chura mattar (flat rice with green peas)

A fairly common breakfast dish in Uttar Pradesh, it is usually made in the winter months when green peas are in…

(4.3 / 5)
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Ingredients
  • Maanh saabat dal (whole black urad dal): 250 gm
  • 3 tbsp of chana dal (yellow split peas): 3 tbsp
  • Ginger (chopped fine): 1” piece
  • Ghee: 4 tbsp
  • Dry red chilli (torn into pieces): 1
  • Salt to taste
  • Turmeric (optional): ¼ tsp
  • Beaten curd: 100 gm
  • Tomatoes (medium, chopped): 2
  • Ginger (chopped): ½” piece
  • Butter: 1 tbsp
  • Garam masala powder:1 tsp
  • Fresh cream (optional): 1 tbsp
  • Fresh coriander (chopped): for garnish

Raj Kapoor’s makhani dal

I came across this in a magazine many years ago. It was an interview with the Showman Raj Kapoor. He was…

(5 / 5)
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Ingredients
  • Raw mangoes (I prefer Kalappad or Totapuri in Bengaluru): 250 gm
  • Mustard oil: 75 ml
  • Salt to taste
  • Turmeric powder: ½ tsp
  • Chilli powder: ½ tsp
  • A few dry or fresh chillies: 4-5 (according to taste)
  • Pachphoran (mix of five spices)*

Aam ka achaar (mango pickle)

Recipe from my nani (maternal grandmother) Mrs. Premlata Sinha.

(0 / 5)
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Ingredients
  • Chicken (thighs and legs): 1 kg
  • Onion (cut into thin circles): 1 (medium)
  • Tomatoes (cut into half): 3 (small)
  • Garlic cloves (put them whole): 6
  • Pumpkin (cubed): 1 cup
  • Carrots (cubed): 1 cup
  • Potato/sweet potato (cut into half): 3 medium
  • Paprika/ Bydagi chilli powder: 1 tsp
  • Black pepper: 1 tsp
  • Salt: 1 tsp
  • Cinnamon: ½ tsp
  • Cinnamon: 2 small sticks
  • Bay leaves: 2-3
  • Juice of one lemon
  • Cooking oil/butter: 2 tbsp

Chicken stew with root vegetables

No real story. I came up with the recipe in an attempt to use the sealing function of the instapot. I’ve…

(5 / 5)
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Ingredients
  • All-purpose flour: 250 gm (little less than 2 cups)
  • Warm water: 150 gm (little more than ½ cup)
  • Instant dry yeast: ½ tsp
  • Salt: 1 tsp + ½ tsp
  • Sugar: 1 tsp
  • Olive oil: 2 tsp (while kneading) + 2 tsp (while flattening)
  • Red/yellow capsicum (thinly sliced): ½ cup
  • Coriander stems: a few
  • Sundried/ cherry tomatoes: ¼ cup
  • Olives: ⅛ cup
  • Any other vegetable/edible flowers of your choice
  • Fresh herbs/Italian seasoning: 1 tbsp/1 tsp

Focaccia

Story? Well, not really. Just following the trend. The quarantine brought out my creativity and desperation in equal parts. And I…

(5 / 5)
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Ingredients
  • Purple brinjal: 1 large (the bottle-shaped variety)
  • Besan (gram flour): 1 cup
  • Kalonji (nigella seeds): 1 tsp
  • Salt to taste
  • Mustard oil: a few drops
  • Oil for deep frying
  • Water

Beguni

Adds a little jaan to all meals.

(5 / 5)
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Ingredients
  • Baby potatoes: 500 gm
  • Onion (chopped fine): 500 gm
  • Ginger paste: 1 tbsp
  • Garlic paste: 1 tbsp
  • Green chillies (slit lengthwise): to taste
  • Tomato (optional): 1 large
  • Red chilli powder: ½ tsp
  • Haldi (turmeric) powder: ¼ tsp
  • Jeera (cumin) powder:1 tsp
  • Bengali garam masala: ¼ tsp
  • Vegetable oil: 3 tbsp

Aloo dum

This is a Bengali version of Aloo Dum.

(3.7 / 5)
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Ingredients
  • Green cardamom: 1 tbsp
  • Cloves:1 tbsp
  • Cinnamon: 1 tbsp or equivalent
  • White rice (Govindbhog or any other): 1 cup
  • Moong dal (lightly roasted): 1 cup
  • Jeera (cumin seeds): ½ tsp
  • Roasted jeera (cumin) powder 1 tsp
  • Bengali garam masala: 1 tsp
  • Tej patta (bayleaf): 1
  • Turmeric: ½ tsp
  • Ginger paste: 2 tsp
  • Green chillies (slit lengthwise): 4
  • Sugar: 2 tbsp
  • Potato (cubed): 1
  • Frozen peas: ¼ cup
  • Cauliflower (small florets): ½ cup
  • Vegetable oil (clear oil): 4 tbsp
  • Ghee: 2 tbsp
  • Sugar: 2 tbsp
  • Salt to taste

Bengali khichudi

I am not a particularly devout Hindu. Quite unaware of rituals, my relationship with Durga Pujo has been more cultural than…

(5 / 5)
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Ingredients
  • Tomato ripe (chopped): 500 gm
  • Sugar: 1½ cup
  • Ginger (julienned): 1 tbsp
  • Ginger paste: 1 tbsp
  • Dates or raisins: a handful
  • Dry red chillies (broken in bits): 2
  • Panch phoron: 1 tsp (see under Special Care)
  • Lemon: juice of one half
  • Bhuna jeera (roasted cumin seeds): 1 tsp
  • Oil: 1 tbsp
  • Salt: 2 tsp

Plastic tomato chutney

A versatile Bengali chutney and a must for bhog. The sugar in the chutney gives it the plastic sheen and hence…

(5 / 5)
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Ingredients
  • Vegetables (roughly cubed): 500 gm* (see in Special Care below)
  • Urad dal vadi: a handful (optional)
  • Mustard oil: 5 tbsp
  • Mustard paste: 1 tbsp
  • Dry red chilly: 1
  • Panch phoron: 1 tbsp
  • Bhuna jeera/Bengali garam masala: 1 tsp/ ½ tsp
  • Mustard seeds (large): 2 tbsp
  • Green chilli: 1
  • A pinch of salt
  • A little water for blending
  • Nigella seeds ( kalonji) 1 tbsp
  • Mustard seeds 1 tbsp
  • Jeera (cumin): 1 tbsp
  • Fennel (saunf) 1 tbsp
  • Methi (fenugreek) seeds: ¾ tbsp

Labda (Bengali mixed vegetables)

I am not a particularly devout Hindu. Quite unaware of rituals, my relationship with Durga Pujo has been more cultural than…

(4 / 5)
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Ingredients
  • Kabuli chana (chickpeas): ½ cup
  • Sooran (yam): 200 gm (cubed)
  • Coconut (grated): 2 tbsp + 4 tbsp
  • Black peppercorns: ½ tsp
  • Green chilli: ½
  • Chilli powder: ¼ tsp
  • Gur (jaggery): 1–2 tsp
  • Haldi (turmeric): 1 tsp
  • Salt to taste
  • Mustard seeds: ½ tsp
  • Curry leaves: a few
  • Oil: 1 tbsp

Kootu curry

Kottu curry and pulinji were a must for all sadhyas when I was little. My mother single-handedly prepared all the dishes,…

(0 / 5)
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