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.
Green Plantain Curry or Kaach Kolar Kofta
On July 23, 2013 by Meghalee DasGreen Plantain Curry or Kaach Kolar Kofta consists of small balls made out of boiled and mashed plantains and potatoes, which are then cooked in a simple gravy with spices.
Navratan Korma
On April 5, 2013 by Meghalee DasNavratan or ‘nauratan’ means ‘nine gems’ and korma is a mild, slightly sweet, creamy, gravy-based curry, where either vegetables or meat is cooked slowly, almost like a stew. Navratan Korma is regarded to be a Mughlai dish, which was created or modified by the royal chefs of Mughal emperors in Delhi. It is said that
Gatte ki sabzi
On November 8, 2011 by Meghalee DasI must admit I had never even heard of this dish until a month ago, when a friend cooked it for a party. After he told me how to make it, I realised it is somewhat similar to a Bengali dish called Dhokar Dalna but in this case we have a curd-based gravy. ‘Gatte’ means
Chole Bhature
On November 2, 2011 by Meghalee DasChole Bhature is a north Indian dish but is pretty popular everywhere in India as a form of street food and also a proper meal. Chole means chick peas or garbanzo beans and bhatura is a form of fried bread. When you want to prepare chole bhature, do remember to start the prep one day
Pumpkin curry and besan pakoda curry
On October 12, 2011 by Meghalee DasYesterday was Lokkhi Pujo, so I made some simple vegeterian dishes which remind me of home. They are nothing fancy but easy to make and you can have them any time. Pumpkin or mishti kumro is one of my favourite vegetables, I like it fried, baked, in watery gravies, boiled and mashed. I usually just
Palak Paneer with Butter Garlic Naan
On October 6, 2011 by Meghalee DasI made this during one of the days of Pujo and although it has two recipes I will post it as one. Paneer is a type of Indian cheese; I have never had Ricotta cheese but I heard that the taste and texture of paneer is similar to that. I made the naan for the
Pav Bhaji
On August 10, 2011 by Meghalee DasThis dish may fall in the fast food category or can be a meal in itself. Although it is more associated with Maharashtra or Gujarat, Delhi makes some pretty awesome Pav Bhaji — no one can beat Delhi when it comes to the wide range of street food available here! For me, it involves memories