

We regularly make Uchche Bhaja in microwave, as a trip to the ‘real’ America in the west …continue…

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As we cooked the Okra curry with sliced Okra and spices, I also took a trip to the ‘real’ America in the west …continue…

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Dimer Biriyani is cooked with spiced eggs, rice, saffron and fried onion rings…continue…

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Keema, is usually cooked with minced lamb, goat or chicken meat…continue…

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Mung Daal, one of the basic lentils is cooked here in a pressure cooker…continue…

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Lobster curry is cooked with lobster, spices and coconut milk…continue…

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Chicken Shorshe is cooked with chicken and mustard seed paste…continue…

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Khichuri is the unforgettable mixture of rice and lentil…continue…

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Kumro Saag Curry is cooked with the greens and the simple spices…continue…

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Choosi Pithe or Choosi Payesh is the dessert during the Bengali New Harvest Season – Nobanno…continue…

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Chingri Palong Ghonto is made with two common ingredients found during the Bengali winter – shrimp and spinach…continue…

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The star ingredient in this recipe is Asafoetida, or Hing. In it’s raw, powdered form, this spice gives off a pungent smell. When it is heated in ghee or oil and mixed with turmeric…continue…

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Fried mustard greens



Fried mustard greens, or shorshe shakh bhaja, is a simple accompaniment to our usual rice, daal and meat dishes. This earthy dish has extensive health benefits, including antioxidant…continue…

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Gota Sheddho, a Bengali vegetarian curry



Today we made Gota Sheddho, a special dish that Bengalis eat the day after Saraswati Puja. Gota Sheddo means “boiled whole” and is made by boiling 5 types of vegetables completely whole, along with a daal. Traditionally, it is cooked on the day of Saraswati Puja or Boshonto Panchami and eaten cold the next day by…continue…

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Pati Shapta



To celebrate Nobanno, or the new harvest season, we made a Bengali-style crepe called Pati Shapta. My parents remember eating this on days when the weather was cool and the days short, at the end of Poush, the winter month. They were feeling sentimental, so they showed me their recipe for making it. continue…

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Bengali Moa



During the winter season, when flavorful Nolen Gur becomes available in Bengal, sellers hawking Joynogorer Moa become common sights all over the state. Moa, a crunchy puffed rice ball is a traditional sweet snack. continue…

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Chicken Jhol



Murgir Jhol or Chicken Jhol is a quintessentially Bengali dish. In urban families it is a favorite weekend fare. Mustard oil is used in every step of this recipe, and you’ll know that it’s Bengali as soon as you get a subtle undertone continue…

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Chitol Maacher Muitya



Chitol, also known as the Featherback fish, is a native fish of the Southeast Asian region. Its flesh is tender as butter but its body is full of bones, so people usually use it for fish dumplings, cakes, sauces or any dish where the meat is not served whole or in fillets, continue…

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Dim Posto



Posto or poppy seed is a favorite cooking ingredient in the Bengali cuisine. It is commonly believed that the Bengalis residing on the west side of Bhagirathi river, known as Ghoti Bengalis, are more fond of Posto than for those residing on the east side of it, called Bangal Bengalis. So much so that Ghoti folks are called ‘posto pagol’, continue…

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Teel Kochu



Though it does not make into Bengali’s fancy cuisine list, Teel-Kochu is a simple and tasty dish made with taro-stalks and sesame seeds. continue…

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Badam Chaki

The old fashioned badam-chaki, made from peanuts and sugar is a favorite Bengali candy. It is known as badam-chikki in northern India and peanut brittle in the western world. There are many variations of making badam chaki. Continue…

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Sorshe Salmon

At the end of a busy day, when there is not enough time to cook an elaborate dish, here is an easy and tasty recipe to make salmon fish in mustard sauce. Continue…

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