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Batata Vada is Indian style potato fritters with a spicy filling of garlic and peanuts. This is a Gujrati delicacy is perfect as an evening snack with chai or tea. Plus it is a great crowd-pleaser. Once prepped, fry it in a huge batch and serve immediately.
Bandhakopi Chechki is the simplest form of a Bengali cabbage stirfry recipe. Here finely sliced bandhakopi (cabbage in English or pattagobhi in Hindi) is allowed to steam cook in its own juice till it looses some of its texture and becomes soft and much flavorful. Often served for breakfast, this bandhakopi recipe in Bengali style pairs superb with Bengali luchis or paranthas.
This Rohu or Rui macher jhol recipe cooked with potatoes and cauliflower is a winter delight on every Bengali everyday cooking menu. Fresh water rohu or rui is lightly fried before adding to a very light gravy comprising of fried cauliflower and potatoes. It is light, comforting and has a high nutritional value.
Shukto recipe of Bengali cuisine is a medley of vegetables cooked in a gravy of milk and has a combination of flavours ranging from sweet to bitter, all in perfect harmony. The perfect recipe for Bengali shukto calls for simple ingredients, which includes vegetables, Bengali five-spice mix called panchforon and milk.
This Keema Aloo Matar recipe in Bengali style is perhaps one of the most repeated recipes on our weekend menu. It is relatively quick, easy and requires only few pantry-staple ingredients which most of the Indian kitchens have. In the end, you get a delicious mutton keema recipe cooked with potatoes cut in cubes and season’s fresh peas.
This Aloo Phulkopir Tarkari known as Phulkopir Chechki is perhaps the easiest as it can go. It is light, cooks absolutely in the jiffy and pairs so well with Luchis or Paranthas.