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Falafel is a fritter made with Fava beans or chick peas.This fried vegetarian fritter is flavourful ball or pattie which is crisp on outside & tender inside
Here's the first Pinterest Tested for March! Now, if you follow me on Pinterest, you know I have thousands of pins. So it's only right that I test a few out, right? Well today, I'm sharing two pinned recipes and a popular stove cleaning technique. Chicken Parmesan Bake @The Seasoned Mom Blair's blog, The Seasoned Mom, is
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Methi Keema is a spicy curry made using Mutton mince and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it.
lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images. lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika. Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron. Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving to make this traditional Indian lavang latika mithai. To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands. The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat. Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm. Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets. Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos.
Shorshe Ilish is a traditional Bengali dish. Nothing is more blissful than a plate of steamed rice with some pieces of thick mustard coated Hilsa.
Fish with Mustard Paste which is commonly known as 'Shorshe Maach ' is one such r ecipe in the Bengali traditional culinary world which ...
Kucho Nimki or NamakPare or Diamond cuts is popular as tea snack.Namak Para is famous in Maharashtra and Kerala with or without spices.
This easy oxtail stew recipe is the perfect meal for a chilly evening at home. You'll love this simple and delicious meal
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A few months back, while I was buying some savories and sweets to carry them to my brother's place, I tasted mango fudge for the first time ...
A delicious tall Vegan Iced Masala Coffee inspired by the famous pulled coffees of India and brewed with fresh coffee & homemade spice syrup.
First the update on my pregnancy. I am now at week 26. We came to know that we are going to have a baby girl and we are so happy about it. I have started feeling the baby move inside my belly and it is a superb experience. I have also been following a more planned schedule to better manage my time because believe it or not all those stories are true. Although you do gain back a lot of your energy in the second trimester, you also start becoming clumsy, forgetful and at times just plain irritated. Things keep falling out of my hands and every time I have to bend down to pick up something it is not an easy task anymore. So, once Debarshi leaves for office, it is a very tight schedule for me. I clean, cook, read, work on my blog and go out for interval walks. It may sound hectic but I am loving this. I have planned all my pending tasks so that I can finish them on time before the little one comes and takes all my time and attention. So, without further ado, let me share today’s recipe – Kosha Mangsho. I think I have mentioned this dish several times ever since I started this blog (which is almost 4 years now). If you are wondering why I took all this time to upload the recipe, you may already know the answer. In our home Debarshi is the one who cooks mutton and every time he keeps on improvising the recipe. I finally got the recipe from his mom while she was visiting us and now I am ready to share this lip-smacking dish with you. Kosha (slow cooked) Mangsho (mutton) is an authentic Bengali dish. This is not the typical light curry (Mangshor Jhol) which is usually prepared for Sunday lunch. The gravy is smooth and thick, a little high on the spices and the meat is juicy. This iconic Bengali delicacy goes best with Luchi/ Paratha/ Rice or Pulao. This dish is prepared by slow cooking the mutton with the gravy over low flame for a long time so make sure to plan ahead. Give proper time for marination so that the mutton absorbs all the delicious flavors from the spices. Then cook with patience till the gravy turns rich and dark brown in color. At this time the mutton will be perfectly cooked with a melt-in-the mouth texture and beaming flavors. Make sure to use a good quality non-stick wok or pot. Dutch oven is the best option because it provides even heat for slow cooking. This dish tastes even better the next day so if you have leftovers hurray! As you know Bengali cooking uses quite a few different staple ingredients. One of these is mustard oil. We just love the pungent taste and aroma of this rustic oil. Of course Mustard oil has several health benefits as well. It is made from pressing the seeds of mustard plant to produce a spicy oil. Mustard oil is full of Monounsaturated fatty acids (MUFA) which is very essential for our health. It's good for the heart, lightens skin, helps in hair growth and prevents premature graying of hair. We will be using a combination of mustard oil, canola oil and ghee for this recipe which will create that unique flavor in the dish. This dish may be a little hot and spicy for those who are not very adventurous with their food. However, I think it will be wrong to assume that only Bengalis or Indians eat hot and spicy foods. I have quite a few American friends who enjoy nice bold flavors in their meals. Now goat meat may be a preferable choice of meat for Indians but you can also try this with lamb. Make sure to cook extra if you are having guests over so that you can have some leftover for the next day. This dish does look like a red hot lava with chunks of juicy meat in it. The Garam Masala, chili and mustard oil create a unique heat and kick in it. A bowl of hot Kosha Mangsho with Luchi or Paratha is bound to bring tears of joy for the foodies. If you want to impress someone with a grand meal, it doesn’t get any better than this. In fact, the end result makes laboring in the kitchen for all those extra hours worth it. Then fry some phulko Luchi and dunk it in this goodness and enjoy! The beauty of this recipe is, you can pressure cook/ slow cook according to your preference. Just make sure not to skip the Kosha stage that is, when you are frying the meat for a long time over low heat. It allows not only the spices to cook and release their aroma but also create that dark brown color in the gravy developing the flavors even more. In our home, we plan ahead for these special dishes. So, if we want to have Kosha Mangsho for dinner, Debarshi would start around noon and give it 3-4 hours so that it can properly cook through. The result, finger licking good gravy with spicy, hearty pieces of juicy meat. Try this recipe then post your comments and photos using #lifewithoutalu Ingredients: Mutton (Goat Meat) – 2 pounds, cut and washed Ginger – 1 inch Garlic – 4 big cloves Green Chilies – 2-4 Yogurt – 1 cup Turmeric powder – about 2 teaspoons Salt – to taste (about 1 teaspoon) Coriander powder - 1 teaspoon Red Chili Powder – ½ teaspoon Sugar - 1 teaspoon + ¼ teaspoon Onion – 2 cups, finely sliced Ghee – 6 tablespoons Garam Masala – ½ teaspoon Methi – 1 teaspoon Mustard Oil – 3 tablespoons Bay leaves – 2 Green Cardamom – 3 Star Anise – 2 Black Cardamom – 2 Mace – 2-3 blades Cloves – 4 Red Pepper Pods – 2- 3 Canola Oil – 3 tablespoons Nutmeg – freshly grated (about ¼ teaspoon) Cashew – a handful Marination: Wash the mutton well. Check properly to remove any hair. Drain and pat dry before adding in the marinade. In a skillet or pot, add 2 tablespoons of ghee and fry the sliced onions till they are brown and crispy. Keep it aside. Heat a dry skillet over medium heat. Dry roast the Methi and grind to a fine powder. Make a paste of Ginger, Garlic and Green Chili. Whisk the Yogurt and add the Turmeric, Salt, Coriander Powder, Red Chili Powder, Sugar, Onion (fried above), Garam Masala, Methi Powder and Mustard Oil in it. Whisk to mix. Add the mutton in the marinade and mix. Marinate for 4-5 hours or overnight. Tip: I use my Nutri bullet to grind the Methi and make the paste. Recommended Reading: Handling Raw Meat with Safety Bring the marinated meat to room temperature. In a big pressure cooker/ non-stick pot/ Dutch oven, heat the canola oil and ghee (2 tablespoons) over medium heat. Add all the whole spices (Bay Leafs, Green Cardamom, Star Anise, Black Cardamom, Mace, Cloves and Red Pepper Pods). Add the meat with the marinade in the pot and increase the heat to medium-high. Stir to mix. The marinade will spit, so cover and cook, stirring occasionally. If it starts to stick, lower the heat so that the water of the meat and marinade can help unstick the spices. Cover and continue cooking till the color changes to deep red and the water reduces. Now lower the heat to medium low and continue cooking without covering. Add the Nutmeg. Adjust the Salt and Sugar (¼ teaspoon if required). Add 1 ½ cups of warm water and stir to mix. If you are cooking in a pressure cooker, 2 whistles on medium heat should cook the meat thoroughly. If you are cooking in a Dutch Oven or pot it may take up to 2 hours for the meat to cook thoroughly. Make sure to cover and cook over low heat. In a skillet or pan, heat 2 tablespoons of ghee over medium low heat. Fry the Cashews till they are pink in color. Once the pressure drops, add the cashews, mix and heat over low heat. Tip: If cooking in Dutch Oven, break a small piece of the mutton and eat it. This will help you to know if the mutton has cooked through. Serve hot with Luchi/ Plain Paratha, Lachha Paratha or Pulao and enjoy. Love Goat meat? Try these recipes as well: Goat Dhansak (Mutton with Red Lentils) Mughlai Mutton Stew Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce) Mughlai Kabab Mutton Gravy Mangshor Jhol (Bengali Style Mutton Curry) Achari Mutton Goat Stew with White Wine Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry) Keema Matar (Minced Goat meat/ Beef with dried Peas) Hariyali Ghosht - Herbed Goat Curry Kashmiri Rogan Josh (Slow cooked mutton in red curry)
Telapia Sorshe Jhal or Bengali Style Tilapia in mustard sauce is a typical Bengali Delicacy where lightly fried Tilapia is cooked in yellow mustard gravy with onion and spices. It is served with steamed white rice. Same recipe can be used for any other fish as well.
We have a variety of chicken recipes. Chicken is one of the most popular food items and so does it’s dishes. Recently I’ve tried a Chicken Handi recipe of chicken and it comes out so de…
Ilish Macher Tok is a signature Bengali style runny Fish Chutney prepared with mainly Hilsa Head and tail. This dish is characterized by the balance of sweet and sour flavors.
Goan Steak Pav/Steak Pao also called as Cutlet pav is a delicious snack very popular in Goa . Crispy fried chicken steak served with salad in pav A very goan Indian style of burger .Crispy fried chicken which is so flavourful is sandwiched in Pav/pao and served with salad .A quitessential goan street food very popular in goa ,sold mostly on food carts/goan food carts. Steak pav /Cutlet pav is usually made with Beef .I love both beef and chicken So I make them with both.Steak Pav is filling and so delicious .Can be served as snack/enjoyed for breakfast or served as an appetizer I can have it anytime around.You can even add some mayo or coleslaw and serve this . Ingredients 1/2 kg Chicken Breast 4 to 5 green chillies 1 cup corinader leaves 1 tsp jeera 1 inch cinnamon stick 4 to 5 cloves 2 to 3 cardamom 6 to 7 peppercorns 8 to 10 garlic cloves 1 inch ginger 1 tsp juice/vinegar oil to shallow fry rava/semolina 1/2 cup or as needed pav/pao salad (i used cabbage both green and purple some carrot and onion ) Method Cu the chicken breast into thin pieces. Flatten the chicken breast pieces with a mallet hammer . Apply salt,lime and ginger garlic paste and keep aside for 1 hour. Then apply the ground paste and marinate for 3 to 4 hours to overnight in the refrigerator. When you are ready to fry remove the marinated chicken breast from the fridge. Beat one egg in a bowl and take some semolina mixed with 1 tbsp breadcrumbs in a plate. Dip the chicken in the egg ,drain the excess back in the bowl. Coat it well with Semolina/rava Heat oil to shallow fry. Fry on both sides over medium flame until light brown. Slit the pav ,add some salad place the fried chicken steak and top it with some ketchup if you wish to Serve with some hot or cold drinks . We love to have this steak pav/pao as evening snack sometimes even for an early dinner .This cutlet pao makes a great picnic food too .
Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Kulcha recipe ever.Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. :) But my family love to eat this Stuffed Kulcha as it is. :)
Shukto is one of the simplest traditional Bengali preparations which can be cooked with arrays of vegetables (read whatever you have in your pantry) and minimal spices. Another interesting thing is this Sukto is truly Bengali preparation without any influence from other cuisines or regions. This Bengali style vegetable stew has several variations over Bengal […]
Indian masala chai is a delicious and sweet beverage made with milk, black tea, and several spices. This tea is also healthy, which is a good reason to start sipping it frequently!
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Shim Beguner Chorchori is a quinessential Bengali Vegetarian recipe that is completely plant based and is slow cooked with very mild spices.
Desi Khana is love ❤️ Chicken drumsticks in spicy Indian gravy is a delicious side dish which goes well with rice ,rotis and Naan. In this recepie, Marinated chicken drumsticks are shallow fried an…
An actually-authentic Indian Chai tea recipe, as made for me by my lovely Indian mother-in-law. Make perfect chai at home using this method.
Gobi Manchurian is an Indo-Chinese appetizer and this version will blow your mind! It features ridiculously crispy and crunchy fried cauliflower coated in a sweet, tangy, umami-rich chili sauce with lots of aromatics. A MUST-make for your next party or get-together!
Bengali style Aloo Phulkopi Dalna, also known as Aloo Phulkopi Dalna, is a flavorful dish made without onions or garlic. This delightful recipe features large pieces of cauliflower and potatoes cooked to perfection.
Shorshe Ilish is a traditional Bengali dish. Nothing is more blissful than a plate of steamed rice with some pieces of thick mustard coated Hilsa.
