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Showing posts with the label Curry

Mete Chorchori - Oily Liver Pool

Mete Chorchori - Liver curry in Bengali style Mete Chorchori - Liver Dish in Bengali style By , published by Prasadam: December 20, 2014During these winter days in dinner we tend to lean over to some hot oily food when the temperature hovers near about 10o C. A traditional dish "mete chorchori" [liver curry] is one of the best recipe for the busy weekdays when you do not want to spend much time in cooking nor buying junk meals. One try can fetch you to the kitchen every time, I bet.

5 stars based on 30 reviews | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 min | Yield: Medium bowl | Serving size: 2 serving | Calories per serving: 300Ingredients: Chicken/Mutton Liver: 300g, Tomato: 1 large Onion: 2 large, sliced Fresh ginger and garlic paste: 1 tablespoon Powder spices 1 tsp each: Turmeric, red chillies, coriander seeds, black pepper, toasted nutmeg 1 Whole spices: Bay leaves 2,…

Community Feast on Durga Puja

Aloor Dum Bhog recipe for Shasthi Aloor Dum Bhog recipe for Shasthi By , published by Prasadam: September 28, 2014In spite of all the modernization of Bengali recipes there is a continuity of cooking traditional dishes on festival days following correct cooking procedures of traditional recipes which are marked as puja bhog satvik food. First the procedure is to choose the ingredients. We prefer no onion, garlic or meat. And secondly its to decide the gathering and offering, something for correct cultural fiesta. Even today when I was cooking all these recipes though not for puja bhog but I was following my mother's instructions that what she was recalling from the very far of her childhood and it gave the exact taste and aroma which was evident from the joy she expressed while eating. Today's recipe is for shasthi puja day. Bhuni khichuri with aloor dum and tomato amsatto chutney. We all were left speechless!!

5 stars based on 75 reviews Prep time: 1 hour…

Down to earth, full of common senses

Gati kochu and chingri tarkari - Simple Arbi Prawn Gati kochu and chingri tarkari - Simple Arbi Prawn By published by Prasadam: August 28, 2014I was hesitating, should I add some more effort to make an eye-catching dish or should I keep the dish simple following tradition. I thought, lets follow tradition. This is one of those authentic and local recipes of which I am going to make a virtual library for my dearest and nearest Bengalis who love to eat desi khana from videsh [making home away from home] 2.6 stars based on 15 reviews | Prep time: 10 min | Cook time: 15 minutes | Total time: 25 min | Yield: 4 | Serving size: 1 tbsp | Calories per serving: 80Ingredients: Arbi sliced in half: 1 cups, boiled Boiled potato, sliced: 1/2 cup Prawn: 1/2 cup, deveined Onion slices: 1 large Turmeric, chilli powder, coriander spice powder:
1 teaspoon each Salt and sugar: to taste Whole cumin seeds for tempering: 1 teaspoon Whole red…

Pushing forward the Plantain Stem

easy plantain stem recipe thor chhenchkiAfter removing the layers of hard outer stem of banana tree, the tender fibrous inner pith of the stem or core has many medicinal properties and is very beneficial to our health. It is edible as well. The stem is chopped and cooked as a vegetable and is eaten along with rice.Plantain stem - Bengali Thor Chhenchki recipe
Preparation Time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Serves 3
Ingredients:3/4 cup chopped plantain stem/thor, 1/3 cup scrapped coconut, 5 to 6 curry leaves, 1 chopped green chili, 1 pinch turmeric and sugar, salt to taste, 1 teaspoon kalonji and mustard seeds, 1 dried whole red chili, 2 teaspoon cooking oil.
Instructions: Put the chopped plantain stem or thor, scrapped coconut, chopped curry leaves and green chili, salt, turmeric and sugar in a bowl, mix well and keep covered for 10 minutes. In a pan heat the oil and add tempering of broken red chili, mustard seeds, and kalonji. Add …