Bhapa Chingri is the Bengali way of steam cooking of prawns in mustard gravy. In this recipe article, I have shared how to make bhapa chingri in microwave oven with just a handful of ingredients. This recipe hardly needs 5 minutes of preparation and another 5 minutes of cooking, so with 15 minutes, you have a hearty and delicious prawn curry recipe ready. Perfect for busy weeknight dinners.
This Kancha Aamer Chutney (Chatni) or Green Mango Chutney is probably the best summer special chutney to go with simple and light summer dishes. Plus, it has absolutely zero oil, and by that, I mean no oil or butter in any form whatsoever! And….takes barely 10 minutes to get this ready. Oh! Did I tell you it practically needs only 3 ingredients and a Pressure Cooker (or Instant Pot)?
Luchi is an unleavened and deep-fried Indian flatbread made exclusively by the people of states in the eastern region of India. Popularly known as ‘Bengali-style Luchi’, the dough is made with all-purpose flour, hence its pristine white appearance. Usually reserved for a special occasion, it is often paired with Bengali Mutton Roast or Kosha Mangsho, Chana Dal or Bengali Cholar Dal or Potato Curry or Niramish Aloo Dum.
This Phulkopir Roast is a traditional Indian style cauliflower roast recipe which can be served as a side dish with rice dishes or with Indian flatbreads such as naan or paranthas. This is a dry preparation which is mildly spicy yet absolutely delicious to taste.
If you call yourself a foodie, then you must have already started drooling over this picture of Aloo Peyaj Posto! This recipe is a slight twist to the traditional Bengali recipe of Aloo Posto which is basically stir-fried potatoes with finely ground paste of Posto or Khus khus or Poppy Seeds. Often served with a slight dash of pungent Mustard Oil, it is one dish that is perfectly capable of driving any Bengali food lover into a gastronomic food coma.
There is only one thing that makes me wait for summers and that is Mango. Green as well as ripened, both are awaited with abated breath in my household. First one to reach the markets is always the Green Mango which makes delicious chutneys and a special Bengali sour dal known as Toker Dal. The nomenclature here, need a little bit of explanation. ‘Tok‘ means sour in Bangla, hence, Toker Daal means sour dal. The sour taste essentially comes from the unripened tangy Green Mango. Among the various lentil recipes, this green mango recipe is a staple in every Bengali household during the summer months in India.
This Aloor Jhal is a modern twist on the classic aloo bati chorchori recipe, one of the lost Bengali recipes to the fact pacing life of today’s generation. However, this humble Bengali potato curry can surely make a way back to our busy lives owing to its quick and minimal ingredients. This aloo batichorchori recipe is vegan, gluten free and absolutely quickest potato recipe that you will ever come across.