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Popular Posts
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Well, after thousands of Christmas lunches, between shopping eating, endless New Year Parties and then of course the Poush Sankranti ea... -
Ingredients 5-ripe and sweet tomatoes cut into small pieces ½-teaspoon panch phoron 1-green chili ½-teaspoon grated/paste... -
The illicit happines of eating Nona Ilish Being from Noakhali (coastal area) Nona Ilish is almost staple for my parents. My ma tell... -
Coconut and Jaggery filled Pati Shapta Ingredients for Jaggery and coconut filling 1-cup Grated coconut Jaggery as per taste (y... -
Bhapa Pitha (if you are bangal) or Pithe (if you are ghoti). I am a Bangal so I call them pitha. Bhapa means steamed. Therefore, this ... -
Ingredient: 1-cup flour ¼-cup coarse Semolina ½- teaspoon Fennel seed (saunff) ½- cup sugar (change the quantity suiti... -
Ingredients: 1-cup Rice Flour/flour ( I used flour) 1-cup Grated coconut 4-litre full cream milk Pinch of salt 4/5 Carda... -
Eid walla Biriyani for my dearest friend SS Growing up in North Africa, celebrating Eid was part of my childhood. My brother and I ... -
Gondhoraj (aromatic) lebu (lime) is one variety of scented lime available widely in West Bengal, India and Bangladesh. A dash of juice o... -
Recipe from the past: Kumro r khosha Diye Mosoor Dal (Red lentil cooked with pumpkin skin) My parents come from a thrifty background....
