SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona...
by PRASADAM
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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...
by PRASADAM
Fish Stew - ROHIT or KATLA FISH FISH STEW - Kata Pona macher jhol (gravy) Ingredients Rui or Katla fish 500g, ...
by PRASADAM
Basic Bengali cooking culture has now truly subsided as a spiritual exercise or custom while celebrating special occasions wit...
by PRASADAM
DILL LEAF (Solpo shak সলপো শাক) By Barnali Dutta Published 11/20/2013
by PRASADAM
Mushur Dal Bharta Recipe By Barnali Dutta Published 11/16/2013 Signature dish of absolutely novice cook - wholesome, ...
by PRASADAM
Shaak recipe শাক রান্না In general the cuisine of Bangladesh is fairly elaborate an...
by PRASADAM
A treaty treat Our Village Home (Gramer Bari) A bright shadow of a very sweet dream left the impressions only, "a vividly gree...
by PRASADAM
Chirotar Jol (Soaked bitter stick water) Chirota/Chirayata Biological Name: Swertia Chirata, Gentiana Chirayita/Ophelia Ch...
by PRASADAM
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...
by PRASADAM