CHOLAR DAL Dal is part of daily meal in any region of India. Yes, the process of making is different in different states & regions. Today I’ve made chanadal in Bengali style, they called it Cholar Dal. Like Gujaratis, Bengalis are very passionate about their own traditional food. This Bengali style Cholar Dal is flavoured…
Category: Indian Main Course
ALOO POSTO
ALOO POSTO Aloo Posto is popular dish in West Bengal. Posto means Poppy seeds ( Khuskhus). In the kitchen of Bengalis, Poppy seeds, Kalonji (onion seeds/nigella seeds), mustard oil are the “Must” ingredients. They often & frequent uses these ingredients. Aloo Posto is an authentic Bengali dish, where potatoes are cooked with poppy seeds. Potatoes…
BASANTI PULAO/ BENGALI MISTI POLAO/ SWEET RICE
BASANTI PULAO / BENGALI MISTI POLAO Durga Pooja is around the corner. When talking about Durga Pooja, it reminds us of West Bengal & Bengali Dishes. Along with many other dishes, Basanti Pulao is one of the most favourite dish inDurga Pooja celebration. Basically in this Pulao, Bengalis use Gobindobhog rice, which are very aromatic….
KODRI GREEN MEAL (WHITE MILLET GREEN MEAL)
KODRI GREEN MEAL Kodri (White millet) is considered as good substitute of rice for diabetics. We can make many various dishes from this Gluten free grain. Now a days, as people becomes more health conscious, Kodri took place in many kitchens. This fully loaded one pot meal is ” TOTAL HEALTH WITH TASTE” category dish….
THANDAI PURAN POLI
THANDAI PURAN POLI Puran poli is famous among Gujaratis as well as Maharastrians. In Gujarat Puran Poli is made from Toor/arhar Dal (split pigeon peas) while in Maharashtra, it is made with Chana Dal (split bengal gram). I like to modify and innovate regular recipes to make healthy and tasty ones. Here, I have made…
MOTH BEAN GREEN MEAL ( MATKI KHICHDI )
Moth Bean Green Meal ( Matki Khichdi) Moth, Matki, Turkish Gram or Dew bean – whatever we say but it’s known to all of us ! This protein rich bean also contains vitamin B, magnesium, calcium, potassium, phosphorous, manganese, iron, copper, sodium and zinc. Protein helps in muscles building and providing energy while vitamin B…
FAJETO
FAJETO Summer is in full swing & so are Mangoes. Mango mania is every where. Raw & ripe mangoes are consumed fully in every home in various dishes. Ripe mangoes are generally used to make aamras, milkshakes, puddings & other deserts & eaten wholly as well. We should consume ripe mangoes in moderate quantity, as…
AACHARI BHAKHRI
AACHARI BHAKHRI Bhakhri is as much favourite as Thepla amongst Gujaratis. But even in this some change, something new is demanded. Though traditional bhakhri is made from coarse wheat flour, here I used multi grain flour along with coarse wheat flour & added khatta aam aachar paste for making it tastier. Ing: 1 cup coarse…
GREEN UNDHIYU
GREEN UNDHIYU Undhiyu is signature winter speciality of Gujarat. Mix veggies with methi leaves fried fried dumpling, yummiest combination. It can be made with fresh green spices or dried spices. Here, I am posting my style recipe with green spices. Hope you all like it. INGREDIENTS: 2 tbsp green chilli paste 4tbsp fresh green garlic…
DOLLOPS BY DIPA 