Don't overdo the salt as you can always adjust later. 5. Cover on low heat for 10 minutes. Now uncover and add the coriander and onions and cook on low flame. 6. Let it dry up so the gravy is almost ...
Blend the garlic, ginger, vegetable oil and 4 tablespoons water to a purée in a food processor. Heat the ghee in a heavy-based saucepan over a medium heat. Add the garlic and ginger purée and ...
Even if not guests, your family members must be asking you to whip up some lip smacking snacks and main course recipes to make the festive days colours. Here we have food writer and recipe ...
He loves food, and he has lots of recipe books,” she says. But, in Bangladesh, she had too many responsibilities to her extended family, and her dream wasn’t supported. “I just decided ...
Dhakai porota is a type of layered paratha which you can cook on a tawa or deep-fry like a poori. It makes for a wholesome meal when paired with alu cholar dal and any Bengali mishti. To begin with, ...
This recipe is traditionally made with mustard oil ... Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the ...
This prawn curry is considered a classic dish, and marinating seafood or meat with a combination of salt and turmeric is characteristic of Bengali cooking. I love how the complementary sweetness ...