Dahi Baingan(Brinjals in yogurt gravy)

        Brinjals are avoided by many,but I have always found brinjals to be a very interesting vegetable in the kitchen.Be it stuffed ,roasted ,fried in fritters or simply cooked in pieces ,the options are endless.Dahi baingan is  a yogurt based preparation of brinjals and it requires the big purple ones or commonly called the bharta baingan.

Baingan Bharta

I love winters for its varied flavours.Baingan ka bharta is one such recipe .It it a  preparation which requires minimum ingredients.Apart from the brinjal or the ingredients I love this preparation for the smoky flavour of the roasted brinjal.

For this preapration  the big purple brinjals are essential ,for best results.These brinjals come best in peak winters.the soft pulpy inside of these brinjals taste heavenly once roasted on an open flame.

Bengali Garam Masala Powder

Typically ,the Bengali Garam Masala consists of a very few ingredients.It is made up of only Cinnamon,cardamom(green),and cloves.I make this every fifteen days and store them in air tight bottles .If made in a bigger quantity they start losing their beautiful aroma.

Related searches-Roasted cumin powder(bhuna jeera)

Roasted Cumin Powder(Bhuna Jeera)

The roasted cumin powder is  a very important spice which is always found in my kitchen.Due to its beautiful aroma it is  a very useful ingredient in many preparations.So I prepare this every fifteen days and store it in air tight bottles.If bottled for a longer period it loses its aroma.

Grandma's Egg Curry Recipe

Today I am back to share  a recipe from my grandmas kitchen.This is an egg curry with a slight twist.Had my grandmother lived till today she would have been more than happy to see this long lost recipe on my blog.

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                       Chettinad chicken

                      Chicken Afghani

Doi mach or Fish in a tangy yogurt gravy

Rohu fish the Bengali Way (Fish Kalia)

Peas Paratha

Hi folks ,since I have already shared the peas stuffing it is time to share the peas paratha,In case you have missed my post on the stuffing click here Peas stuffing for parathas and kachoris,

                                                                                                                                                          

Peas Stuffing (for parathas and kachorios)

              With the onset of winter this recipe is an oft repeated preparation at my place.So over the years I have learnt to take short cuts.I have started making this preparation and keeping it in the refrigerator.It makes unplanned breakfasts simpler and also gives us a very good option for surprise guests.This stuffing works well for Peas parathas and kachoris as well.Green peas stuffed kachoris are a favourite winter delight in West Bengal.

Related searches-Sattu ka Paratha

Raw Jack fruit Preparation(Kathal Ki Sabzi)

Raw jack fruit is liked more at my home than the ripe one.The raw one tastes more like a non vegetarian preparation due to its fibrous texture.My childhood memories revolve around days of holi when we as children enjoyed this preparation at many neighbours place.Raw jack fruit with puri is a mandatory preparation in Holi in the states of Bihar and Uttar Pradesh.

Alu Methi(fenugreek with potatoes)

     I consider methi to be a very versatile green,the reason being so many different preparations can be made with it.Methi muthiya,methi paratha,methi matar malai,methi pakora or fritters and the list goes on.I personally love methi because of the distinctive aroma it gives out on being sauteed.Today I am going to share a very easy recipe with very few ingredients, alu methi   or fenugreek leaves with potatoes.