Tuna Melt
On May 28, 2014 by Meghalee DasTuna Melt is a healthy and easy sandwich, which primarily consists of canned or pre-cooked tuna, fresh herbs, seasoning and melted cheese on top.
Chicken Rezala with Papaya
On May 21, 2014 by Meghalee DasChicken Rezala with Papaya is a Mughlai dish, where the meat is marinated with papaya paste and slow cooked in a rich gravy with cashew cream and spices. This guest post was written by Piyasha Mahanta.
Spicy Oregano Chicken
On May 13, 2014 by Meghalee DasSpicy Oregano Chicken is a simple and flavorful dish, perfect for those days when you want to eat something subtle yet different from the usual dishes. This guest post was written by Trisha Rudra.
Chanar Dal or Split Bengal Gram Lentil Soup
On May 9, 2014 by Meghalee DasChanar Dal is the king of lentils, especially in Bengali cuisine, cooked with aromatic whole spices, nuts, golden raisins, coconut, dollops of ghee and served to the most cherished guests.
Rongali Bihu or Poila Boishakh Feast
On May 7, 2014 by Meghalee DasRongali Bihu or Poila Boishakh marks the arrival of the New Year in the Assamese and Bengali communities of India. Here are some of the dishes I had prepared to celebrate the festival.
Chocolate Chiffon Cake with Vanilla Frosting
On May 2, 2014 by Meghalee DasChocolate Chiffon Cake is a fluffy, yet moist cake, where vegetable oil is used as its liquid base instead of heavier ingredients like butter or milk.