SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona...
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Bok Phul bora / Fritters Coarse-grained rice flour and chickpea flour (besan) 50g each for thick batter Turmeric and red c...
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Fish Stew - ROHIT or KATLA FISH FISH STEW - Kata Pona macher jhol (gravy) Ingredients Rui or Katla fish 500g, ...
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Basic Bengali cooking culture has now truly subsided as a spiritual exercise or custom while celebrating special occasions wit...
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DILL LEAF (Solpo shak সলপো শাক) By Barnali Dutta Published 11/20/2013
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Mushur Dal Bharta Recipe By Barnali Dutta Published 11/16/2013 Signature dish of absolutely novice cook - wholesome, ...
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Shaak recipe শাক রান্না In general the cuisine of Bangladesh is fairly elaborate an...
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A treaty treat Our Village Home (Gramer Bari) A bright shadow of a very sweet dream left the impressions only, "a vividly gree...
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Chirotar Jol (Soaked bitter stick water) Chirota/Chirayata Biological Name: Swertia Chirata, Gentiana Chirayita/Ophelia Ch...
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Cooking authentic Bengali foods with less oil and spices is somewhat tricky. One needs to know the right amount of heat or flame, the amoun...
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