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Showing posts from May, 2014

Dhokla Recipe Round-Up

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traditional dhokla recipe
Dhokla recipe A traditional cooking round-up. This is a great snack when you prefer to eat light. This time, I feel a bit overwhelmed when I find in myself a greater Indian. The recipe is from west India - Rajasthan, cooking style from south - Tamilnadu and cooked in a Bengali kitchen of Kolkata - eastern India. Fine Indian food round-up.

By Barnali Dutta Published: 2014-05-30
Round cut dhokla – a traditional Indian recipe


Preparation Time: 10 hours | Cook Time: 30 minutes | Total time: 10 hours 30 minutes Yield Serves 3Ingredients: 1 cup gram flour.
Semolina or suji 2 tablespoon.
1/2 cup sour yogurt,
1 and half cup hot water,
1 lemon,
1/4 cup sunflower oil,
Turmeric 1 teaspoon,
Ginger and green chili paste 2 teaspoon,
Salt 2 teaspoon,
Sugar 2 teaspoon,
Sodium bicarbonate half teaspoon toasted and one teaspoon raw,
Fruit salt or ENO, 1 teaspoon,

For tempering Black mustered seeds, 1 teaspoon,
Shredded coconut, 3 teaspoon,
Curry…

The Smiling Sun

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Bitter and sour lentil soup - tok dal tetor dal
Traditional starter |  Fry n Fritters  | Legumes | Rice | Meat |  Fish | Sour | Sweet | TeaBitter gourd Lentil - Tetor Dal Lentil soup - Tetor dal
By Barnali Dutta Published: 2014-05-25
Food can withstand all of the seasonal impacts on human body and Bengali food habit follows that rule from the early Vedic ages. Regular Bengali food can keep your doctor away in all seasons and may be the living habit of a Bengali with all sweet, bitter and sour interferences in their life by their neighborhood, friends, relatives, and well wishers is the basic mantra of livelihood, staying close to each other and staying out of mental stress!! So you can say all natural stress buster is present in a Bengalis life.The bitter gourd lentil is a dish which will never be so bitter that you would like to skip the dish. Today, the utility of natural green bitter vegetables …

Kolkata Mutton Curry Recipe

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Kolkata Mutton Curry - golbari kosha mangshoTraditional starter |  Fry n Fritters  | Legumes | Rice | Meat |  Fish | Sour | Sweet | TeaGolbarir Kosha Mangsho Golbarir Kosha Mangsho By Barnali Dutta Published: May 24, 2014It is about Mutton Kawsha of the last century famously reputed 'kasha mangsho', one of the signature dish of Kolkata, first presented commercially by the New Punjabi Hotel popular as “Golbari” situated at Shyambazar five points established by late Ratan Arora around 1915-1920 still available the original dish there with some other specialties, a slow-cooked dark-brown dry mutton curry served with soft ghee-smeared chapattis, vinegar pickled onion rings and tamarind chutney. In that era no other meat serving eatery was to be found nearby. Few sweetmeat shops and some other fry shops were the primary occupants. Hence golbari has always encountered large crowd count for its food right from the start. In the beginning the shop served the usual chick…

Traditional steamed lemon bhetki recipe - rolled like roulade cooked as paupiette

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Traditional steamed lemon bhetki recipe - rolled like roulade cooked as paupietteTraditional steamed lemon bhetki recipeTraditional starter |  Fry n Fritters  | Legumes | Rice | Meat |  Fish | Sour | Sweet | TeaSteamed Gandharaj Lemon BhetkiPosted on May 22nd 2014 by
Steamed lemon bhetki One of the not-to-be missed Bengali dishes is steamed lemon bhetki fish from Kolkata and Bhetki fish especially needed to be from nearby sweet water based resources for this recipe, best to taste if it is cooked with fewer spices and do not let the spices empower the fish taste. Fish paupiette is a classic French preparation of thin fish fillets rolled around a filling and poached. In this recipe the fish cooked like a roulade, like a braised dish. The word roulade originates from the French word "rouler" meaning "to roll".Cooking elaborate food and spreading the table to show affection or in honor of the people is the first step towards the communication of a Bengal…