Dual chaat treat

Sometimes I don’t like to cook. Yes, that’s obvious. Difficult to keep oneself motivated after a long and frustrating day at work. No doubt, cooking is a perfect stress buster. One gets elated once spices start crackling in the wok, vegetables being tossed, aroma unwinding in the air. The end result is really something to…

Lau chingri

What comes to your mind if you have shrimps(chingri) and bottle gourd(lau) in your kitchen? For a Bengali, it is Lau chingri. Tender bottle gourd embracing the aroma of the shrimps. Lovely for any main course, be it lunch or dinner. Talking of bottle gourd, one can make n number of dishes with them. From…

Poush parbon

Poush parbon or makar sankranti is the last day of the month poush (according to Hindu calendar). This day is regarded an auspicious day for Hindus. People aspires to talk a dip in the nearby holywater bodies to wash off their sins. Youth celebrate this day by flying colourful kites. And women engage themselves in…

Vegetable clear soup

After a heavy main course lunch and evening snacks , today we have hardly any appetite left. Since one should not go to bed without having any thing at night, I decided to make vegetable clear soup. Nutritious, healthy and filling. Also, hardly requires any effort. I chopped few vegetable and boiled them. Added small…

Rui maacher muri ghonto

Rui maachher muri ghonto is a dish that every bengali would have some memories accompanied to it. I can bet that our mothers and grand-mothers must have made this quite frequently. A simple and easy way to utilize the fish head (muro). But we, the Bongs of our generation, hardly ever make this. At least…

Mushroom manchurian

I like manchurian. Though they require a lot of oil (which I generally avoid) I don’t mind having them once in a blue moon. Mushrooms and spring onion in my refrigerator liked good for the manchurian recipe. I like manchurian to be hot,crispy and saucy. Though mushroom looses a lot of water when fried, I…