Indian

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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
  • 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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Ingredients
  • Sorisha (mustard seeds): 2 tsp
  • Cumin seeds: 1 tsp
  • Poppy seeds: ½ tsp
  • Garlic: 6–7 cloves
  • Dry red chillies: 2 (or as per taste)
  • Rohu or bhakura (Bengali cut): 300 gm
  • Potato: 150 gm
  • Pumpkin: 50 gm
  • Raw papaya: 400 gm
  • Raw banana: 100 gm
  • Saaru or arbi (colocasia): 200gm
  • Tomato:150 gm
  • Radish: 150 gm
  • Brinjal: 200 gm
  • Salt: to taste
  • Turmeric powder: a pinch
  • Water: 3 cups
  • Vadi: 10–12 small, coin-sized pieces
  • Oil: 5 tbsp
  • Onion (sliced): 1 (medium)
  • Phutan (panch phoran):1 tsp
  • Turmeric: ¼ tsp
  • Aambula (dried mango whole): 2–3 medium-sized pieces (only required if using fish)
  • Coriander leaves for garnishing

Besara

All the cookbooks and Masterchef episodes in the world cannot beat one particular source – mom’s recipe. Inevitably, mothers share that…

(4 / 5)
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Ingredients
  • Mixed sprouts (moong, matki, masoor): 2 cups
  • Onion (chopped): 1 (small)
  • Tomatoes (chopped): 2
  • English cucumber (chopped with skin): 1 (small)
  • Raw mango (chopped): 2 tbsp
  • Ripe pomegranate: ½ cup
  • Fresh mint and coriander (chopped): ½ cup
  • Green chillies (chopped finely): 2
  • Peanuts (roasted): ½ cup
  • Tamarind chutney: 3 tbsp
  • Juice of 1 lime
  • Chaat masala to taste

Crunchy munchy mazaa

A couple of years ago I was making salads on order for friends and neighbours in our community. I had a…

(0 / 5)
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Ingredients
  • Rahu or any fish of your choice: 2 pieces
  • Kalonji (nigella seeds): a pinch
  • Mustard oil: 2 tbsp
  • Onion (chopped): 1 (small)
  • Tomato (chopped): 1 (small)
  • Red chilli powder: ½ tsp
  • Turmeric: ½ tsp
  • Mustard (soaked and ground with green chillies and salt): 1 tbsp
  • Green chilli: 1

Mustard fish

Mustard fish, though a popular dish, is a very generic term. The reason is that each Bengali family has its own…

(0 / 5)
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Ingredients
  • Potatoes (boiled and peeled): 4 (medium)
  • Jeera powder: 1½ tsp
  • Chaat masala: 1 tsp
  • Red chilli powder: 1 tsp
  • Amchur powder: ½ tsp
  • Rock salt: ½ tsp
  • Salt: ½ tsp
  • Lime juice: 1½ tsp
  • Sweet tamarind chutney: 2 tbsp
  • Onion sliced (small) (optional): 1
  • Dhania leaves: a few sprigs
  • Ghee for shallow frying: 3–4 tbsp

Dilli ki alu chaat

We had it each time we went saree shopping in Chandni Chowk in Old Delhi. It brings back memories of saree…

(4 / 5)
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Ingredients
  • Beetroot: 250 gm
  • Mustard seeds: 1 tbsp
  • Curry leaves: a few
  • Onion(chopped): 1
  • Tomato (chopped): 1
  • Chana dal: 1 tbsp
  • Urad dal: 1 tbsp
  • Haldi powder: 1/4 tsp,
  • Chilli powder: 1/4 tsp
  • Coriander powder: 1/4 tsp
  • Salt to taste
  • Oil: 2 tbsp

Beetroot sabzi

I’m not a fan of cooking (especially all the cleaning, peeling, and chopping that’s required)! The lockdown, however, made me realise…

(4 / 5)
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