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  • Today I am sharing the recipe not for Mutton Kosha but for the delicious Murgi Kosha, “Chicken Dry Spicy Curry Bengali style”. Murgi Kosha is a traditional Bengali way of cooking meat which is very spicy. Don’t say I didn’t warn you. Every family has their way of preparing it and I am sharing my version of it.
Tag someone who loves Chicken!

Recipe: Murgi Kosha, “Chicken Kosha”

Ingredients:
- 500 gm Chicken cut in medium pieces
- 1 tbsp Mustard Oil
- 1 tsp ghee
- 1 n 1/2 Onion chopped
- 1 n 1/2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Turmeric
- 1 n 1/2 tsp Red Chilli Powder
- 2 Bay Leaves
- Salt as per your taste
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Black Pepper

Method:
To make Bhaja Masala(fried masala)
- Take a non stick pan and fry Coriander, Cumin Seeds and Black Pepper on a low heat for 3 mins
- Cool it down and grind them in a mixer then keep it aside
Chicken Kosha:
- Heat Ghee and Mustard Oil in a Kadai
- Add chopped Onions and fry on a low heat until it becomes brownish
- Add Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder, Bay Leaves and fry for 3 mins at low heat
- Add Chicken pieces and Kosho for 10 mins at low- medium heat
- Add 1/2 cup Hot Water, Salt and cover the pan for 20 mins at low heat and stir it few times in between so it doesn’t get stuck to the pan
- When gravy becomes thick add ground Bhaja Masala and keep at low heat for 3-4 mins or till Oil comes out and gravy becomes thick
- Now check the Salt and adjust to your taste

That’s it you are done. Have it with Luchi or White Rice, Parantha. Or have it on it’s own that’s what I daughter does. 🤣🤦🏽‍♀️
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#foodfood #chicken #chickencurry #getinmybelly #whatsonmyplate #bengalifood #bengalicuisine #indianrecipes #recipes #chickenrecipes #indiancusine #indianfoodbloggers #kolkatadiaries #kolkatafoodbloggers #kolkatafoodie #mumbaifoodie #delhifoodie #tastyfood #bangladeshifood #lunchideas #dinnerideas #ketofriendly #walkwithindia #nomnomnom #foodiesofindia
  • Today I am sharing the recipe not for Mutton Kosha but for the delicious Murgi Kosha, “Chicken Dry Spicy Curry Bengali style”. Murgi Kosha is a traditional Bengali way of cooking meat which is very spicy. Don’t say I didn’t warn you. Every family has their way of preparing it and I am sharing my version of it.
    Tag someone who loves Chicken!

    Recipe: Murgi Kosha, “Chicken Kosha”

    Ingredients:
    - 500 gm Chicken cut in medium pieces
    - 1 tbsp Mustard Oil
    - 1 tsp ghee
    - 1 n 1/2 Onion chopped
    - 1 n 1/2 tsp Ginger Paste
    - 2 tsp Garlic Paste
    - 1 tsp Turmeric
    - 1 n 1/2 tsp Red Chilli Powder
    - 2 Bay Leaves
    - Salt as per your taste
    - 1 tbsp Coriander Seeds
    - 1 tsp Cumin Seeds
    - 1/2 tsp Black Pepper

    Method:
    To make Bhaja Masala(fried masala)
    - Take a non stick pan and fry Coriander, Cumin Seeds and Black Pepper on a low heat for 3 mins
    - Cool it down and grind them in a mixer then keep it aside
    Chicken Kosha:
    - Heat Ghee and Mustard Oil in a Kadai
    - Add chopped Onions and fry on a low heat until it becomes brownish
    - Add Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder, Bay Leaves and fry for 3 mins at low heat
    - Add Chicken pieces and Kosho for 10 mins at low- medium heat
    - Add 1/2 cup Hot Water, Salt and cover the pan for 20 mins at low heat and stir it few times in between so it doesn’t get stuck to the pan
    - When gravy becomes thick add ground Bhaja Masala and keep at low heat for 3-4 mins or till Oil comes out and gravy becomes thick
    - Now check the Salt and adjust to your taste

    That’s it you are done. Have it with Luchi or White Rice, Parantha. Or have it on it’s own that’s what I daughter does. 🤣🤦🏽‍♀️
    .
    #foodfood #chicken #chickencurry #getinmybelly #whatsonmyplate #bengalifood #bengalicuisine #indianrecipes #recipes #chickenrecipes #indiancusine #indianfoodbloggers #kolkatadiaries #kolkatafoodbloggers #kolkatafoodie #mumbaifoodie #delhifoodie #tastyfood #bangladeshifood #lunchideas #dinnerideas #ketofriendly #walkwithindia #nomnomnom #foodiesofindia
  • 4,315 97 14 October, 2019
  • Sharing a classic Bengali recipe for the Bachelors out there which gives you the most homely vibes. Aloo Potol’r Chechki Kucho Chingri Diye is a very quick recipe for people on the go. Good especially for Bachelors who are away from family but also want a delicious home cooked meal.
Tag a Bachelor who would like have this.

Recipe: Aloo  Potol’r Chechki Kucho Chingri Diye, “Potato Point Gourd Stirfry with small Prawns”
Ingredients:
- 4 big Potatoes
- 10 Point Gourds
- 100 gms small Prawns
- 1 tsp Turmeric Powder
- 1 big Onion chopped
- 2 Dry Red Chillies
- 1 tsp Sugar
- 1 tsp Panch Phoron
- 2 n 1/2 tbsp Mustard Oil
- Salt as per your taste
- 3 Green Chillies sliced

Method:
- Peel Potates and Point Gourds and cut into small cubes
- Marinate Prawns with 1/2 tsp Turmeric and little Salt, keep it aside for 15 mins
- Now heat Mustard oil in a Kadai
- Fry Prawns for 3 mins at low heat and keep it aside
- Add Dry Chillies and Panch Phoron sauté for 30 seconds
- Add Onion and fry until pinkish
- Add Potatoes and fry for 5 mins at medium heat
- Add Point Gourd and fry for 4 mins
- Add Turmeric Powder, Salt and 1/4 cup of Hot Water
- And Cover it for 5 mins at low heat
- Uncover the lid add fried Prawns and Sugar
- If the veggies look cooked then fry again the veggies at medium to high heat till oil comes out
- It should  look bhaja bhaja(stir fried)
- Add sliced Green Chillies in it and turn off the heat

That’s it you are done.

Best served with Rice and Kolai Daal “Urad Daal Bengali Style”.
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#bengalicuisine #bengalifood #foodfood #recipes #prawns #potatoes #getinmybelly #eeeeeats #whatsonmyplate #sabji #kolkatafoodbloggers #kolkatadiaries #easyrecipes #healthyfood #healthyrecipes #bengalicooking #bangladeshifood #lunchideas #indianfoodbloggers #kolkatafoodie #mumbaifoodie #fishrecipes #seafood #dinnerideas #indianfood
  • Sharing a classic Bengali recipe for the Bachelors out there which gives you the most homely vibes. Aloo Potol’r Chechki Kucho Chingri Diye is a very quick recipe for people on the go. Good especially for Bachelors who are away from family but also want a delicious home cooked meal.
    Tag a Bachelor who would like have this.

    Recipe: Aloo Potol’r Chechki Kucho Chingri Diye, “Potato Point Gourd Stirfry with small Prawns”
    Ingredients:
    - 4 big Potatoes
    - 10 Point Gourds
    - 100 gms small Prawns
    - 1 tsp Turmeric Powder
    - 1 big Onion chopped
    - 2 Dry Red Chillies
    - 1 tsp Sugar
    - 1 tsp Panch Phoron
    - 2 n 1/2 tbsp Mustard Oil
    - Salt as per your taste
    - 3 Green Chillies sliced

    Method:
    - Peel Potates and Point Gourds and cut into small cubes
    - Marinate Prawns with 1/2 tsp Turmeric and little Salt, keep it aside for 15 mins
    - Now heat Mustard oil in a Kadai
    - Fry Prawns for 3 mins at low heat and keep it aside
    - Add Dry Chillies and Panch Phoron sauté for 30 seconds
    - Add Onion and fry until pinkish
    - Add Potatoes and fry for 5 mins at medium heat
    - Add Point Gourd and fry for 4 mins
    - Add Turmeric Powder, Salt and 1/4 cup of Hot Water
    - And Cover it for 5 mins at low heat
    - Uncover the lid add fried Prawns and Sugar
    - If the veggies look cooked then fry again the veggies at medium to high heat till oil comes out
    - It should look bhaja bhaja(stir fried)
    - Add sliced Green Chillies in it and turn off the heat

    That’s it you are done.

    Best served with Rice and Kolai Daal “Urad Daal Bengali Style”.
    .
    .
    .
    .
    #bengalicuisine #bengalifood #foodfood #recipes #prawns #potatoes #getinmybelly #eeeeeats #whatsonmyplate #sabji #kolkatafoodbloggers #kolkatadiaries #easyrecipes #healthyfood #healthyrecipes #bengalicooking #bangladeshifood #lunchideas #indianfoodbloggers #kolkatafoodie #mumbaifoodie #fishrecipes #seafood #dinnerideas #indianfood
  • 831 53 20 hours ago

Latest Instagram Posts

  • The days when I prepare this sort of Lunch , I feel probably the happiest person on earth.

1. Ucche Bhaja (Fried Bitter Gourd) : This is something we Bengalis mostly have in lunch with rice on a regular basis, but we don't talk much about it in our food blogging 😀. It is a must for lunch in my home without any fail.  We usually start having our lunch items with bitter gourd or Shukto or may be Neem pata Bhaja , and then we proceed with daal, maach, and end it with chutney or sweets. This is how the general Bengali main course meal is for lunch. There are lot of culinary variations of bitter gourd, however, the fried ones with salt & turmeric are the simplest ones.

2. Loitya or Lotey Maach Fry (Bombay Duck Fish Fry): Personally this one is my favourite more than Bhetki or Topshe fry. But Loitya maach requires more ingredients for marination than Bhetki or Topshe, and, it does not require too much time to fry coz this fish melts too quickly. This is a mouth-melting recipe indeed.

3. Mixed Vegetable Daal : lt is a healthy, nutritious and a flavorful vegan recipe that is an alternative to traditional dal. When I really want to prepare something quick and healthy I prepare this daal. It serves the purpose of other vegetables also. I usually use chopped carrots, green chilies, french beans, green peas, cauliflower and coconuts (potatoes can be used, but I prefer to not to use it as it makes the consistency of this daal quite heavy), salt and sugar added to taste. Ghee and garam masala powder are mandatory.

For me, it is not necessary to have daal, chorchori and maacher jhol everyday. Rather I always preferred to have variations of mixed vegetable daal with fried fish. It saves lot of time, the meal is comparatively lighter, and, serves the purpose of Bengali Lunch as well.
.
#bengalifood #bengalicuisine #bengalicooking #cooking #homecook #instacooking #homechef #homemadefood #shoutout #foodphotography #food #foodie #foodfood #foodporn #lunch #nonvegetarian #foodgasm #foodceleb #instafood #instagram #kolkatafoodbloggers #kolkatafoodie #kolkatasutrafood #fish #bangalirbangaliana #thecalcuttatalkies #calcuttacacophony #thekolkatabuzz #thekolkatavibes #foodblogger
  • The days when I prepare this sort of Lunch , I feel probably the happiest person on earth.

    1. Ucche Bhaja (Fried Bitter Gourd) : This is something we Bengalis mostly have in lunch with rice on a regular basis, but we don't talk much about it in our food blogging 😀. It is a must for lunch in my home without any fail. We usually start having our lunch items with bitter gourd or Shukto or may be Neem pata Bhaja , and then we proceed with daal, maach, and end it with chutney or sweets. This is how the general Bengali main course meal is for lunch. There are lot of culinary variations of bitter gourd, however, the fried ones with salt & turmeric are the simplest ones.

    2. Loitya or Lotey Maach Fry (Bombay Duck Fish Fry): Personally this one is my favourite more than Bhetki or Topshe fry. But Loitya maach requires more ingredients for marination than Bhetki or Topshe, and, it does not require too much time to fry coz this fish melts too quickly. This is a mouth-melting recipe indeed.

    3. Mixed Vegetable Daal : lt is a healthy, nutritious and a flavorful vegan recipe that is an alternative to traditional dal. When I really want to prepare something quick and healthy I prepare this daal. It serves the purpose of other vegetables also. I usually use chopped carrots, green chilies, french beans, green peas, cauliflower and coconuts (potatoes can be used, but I prefer to not to use it as it makes the consistency of this daal quite heavy), salt and sugar added to taste. Ghee and garam masala powder are mandatory.

    For me, it is not necessary to have daal, chorchori and maacher jhol everyday. Rather I always preferred to have variations of mixed vegetable daal with fried fish. It saves lot of time, the meal is comparatively lighter, and, serves the purpose of Bengali Lunch as well.
    .
    #bengalifood #bengalicuisine #bengalicooking #cooking #homecook #instacooking #homechef #homemadefood #shoutout #foodphotography #food #foodie #foodfood #foodporn #lunch #nonvegetarian #foodgasm #foodceleb #instafood #instagram #kolkatafoodbloggers #kolkatafoodie #kolkatasutrafood #fish #bangalirbangaliana #thecalcuttatalkies #calcuttacacophony #thekolkatabuzz #thekolkatavibes #foodblogger
  • 15 0 1 hour ago
  • আজ আশ্বিন মাসের সংক্রান্তি , লোকাচারে এই দিনটিকে গর্ভ সংক্রান্তি বলে,কারণ এই দিন গৃহ লক্ষ্মী গর্ভ গৃহ থেকে বেরিয়ে ধানের আরত ,ক্ষেত এবং বিভিন্ন দিকে চঞ্চলা হোয়ে ঘুরে বেড়ান। 
সেই উপলক্ষে আমাদের ঘরে আজ লক্ষ্মীর সেবার আয়োজন করা হয়। 
সেই উপলক্ষে আমি নিজে ভোগ রান্না করি। #bong 
#bongfestival 
#folkfestival 
#bhogerkichuri 
#bhog 
#bengalicuisine 
#spirituality 
#theraupatic 
#depressed
#enlightened 
#foodporn 
#foodgasm
  • আজ আশ্বিন মাসের সংক্রান্তি , লোকাচারে এই দিনটিকে গর্ভ সংক্রান্তি বলে,কারণ এই দিন গৃহ লক্ষ্মী গর্ভ গৃহ থেকে বেরিয়ে ধানের আরত ,ক্ষেত এবং বিভিন্ন দিকে চঞ্চলা হোয়ে ঘুরে বেড়ান।
    সেই উপলক্ষে আমাদের ঘরে আজ লক্ষ্মীর সেবার আয়োজন করা হয়।
    সেই উপলক্ষে আমি নিজে ভোগ রান্না করি। #bong
    #bongfestival
    #folkfestival
    #bhogerkichuri
    #bhog
    #bengalicuisine
    #spirituality
    #theraupatic
    #depressed
    #enlightened
    #foodporn
    #foodgasm
  • 29 0 2 hours ago
  • #reposted @hyangla_bibi Finally Fridddaaaayyyyy !!! 😃😎😄😍🤗
.
I wait this day to arrive the earliest as possible throughout the week ! 😝
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Weekend mood , so I cooked some hot bengali style "Dry Chicken" , served with crunchy onion,lime and hot rotis ! 🤓.
This is for a change, when I really like to eat smthing different than chicken curries. And when bengali style I hv cooked the whole thing in mustard oil, just like how u make normal chicken curry..Just with no water, and no spices expect turmeric. .

If anyone is interested ,I will be sharing the recipe in comment section ! ❤️
.
#bengalicuisine #bengalifood
  • #reposted @hyangla_bibi Finally Fridddaaaayyyyy !!! 😃😎😄😍🤗
    .
    I wait this day to arrive the earliest as possible throughout the week ! 😝
    .
    Weekend mood , so I cooked some hot bengali style "Dry Chicken" , served with crunchy onion,lime and hot rotis ! 🤓.
    This is for a change, when I really like to eat smthing different than chicken curries. And when bengali style I hv cooked the whole thing in mustard oil, just like how u make normal chicken curry..Just with no water, and no spices expect turmeric. .

    If anyone is interested ,I will be sharing the recipe in comment section ! ❤️
    .
    #bengalicuisine #bengalifood
  • 9 2 3 hours ago
  • Continuing food stories from my latest trip home. Another #foodgasmic experience organised by the lovely @plumpernickel at #suruchi a family style restaurant /canteen, run by an NGO for destitute women, and staffed by them (pic3) in #kolkata . Think we ordered almost everything on the menu that was still available. An all fish and seafood meal with one meat dish. Fried Hilsa /Ilish/Pallo in Sindhi . #bhetkijhaal (mustard n poppy seed paste) top left corner, #roijhaal or Rohu fish curry (Rohu is a sweetwater fish n also a very popular fish amongst Sindhis, hence wonder if Sindhis n Bengali have an older connection), #chingri or prawns. We also had aloo dum, and some(pic 2 is the menu) mix samosas called singhara, luchis (puri/puffed, fried bread), cholar dal, #kochipatharjhol or mutton stew. I could have easily eaten another portion of the fried Hilsa, but also had plans for some jhaalmuri, puchka and a sit down dinner organises by my friend, so just controlled myself. Ana you chose the best places. If you find yourself in #kolkata and are not bothered by ambience and posh cutlery, the place itself is simple but tastefully done up. #pescetarian #seafood
  • Continuing food stories from my latest trip home. Another #foodgasmic experience organised by the lovely @plumpernickel at #suruchi a family style restaurant /canteen, run by an NGO for destitute women, and staffed by them (pic3) in #kolkata . Think we ordered almost everything on the menu that was still available. An all fish and seafood meal with one meat dish. Fried Hilsa /Ilish/Pallo in Sindhi . #bhetkijhaal (mustard n poppy seed paste) top left corner, #roijhaal or Rohu fish curry (Rohu is a sweetwater fish n also a very popular fish amongst Sindhis, hence wonder if Sindhis n Bengali have an older connection), #chingri or prawns. We also had aloo dum, and some(pic 2 is the menu) mix samosas called singhara, luchis (puri/puffed, fried bread), cholar dal, #kochipatharjhol or mutton stew. I could have easily eaten another portion of the fried Hilsa, but also had plans for some jhaalmuri, puchka and a sit down dinner organises by my friend, so just controlled myself. Ana you chose the best places. If you find yourself in #kolkata and are not bothered by ambience and posh cutlery, the place itself is simple but tastefully done up. #pescetarian #seafood
  • 31 4 14 hours ago
  • Sharing a classic Bengali recipe for the Bachelors out there which gives you the most homely vibes. Aloo Potol’r Chechki Kucho Chingri Diye is a very quick recipe for people on the go. Good especially for Bachelors who are away from family but also want a delicious home cooked meal.
Tag a Bachelor who would like have this.

Recipe: Aloo  Potol’r Chechki Kucho Chingri Diye, “Potato Point Gourd Stirfry with small Prawns”
Ingredients:
- 4 big Potatoes
- 10 Point Gourds
- 100 gms small Prawns
- 1 tsp Turmeric Powder
- 1 big Onion chopped
- 2 Dry Red Chillies
- 1 tsp Sugar
- 1 tsp Panch Phoron
- 2 n 1/2 tbsp Mustard Oil
- Salt as per your taste
- 3 Green Chillies sliced

Method:
- Peel Potates and Point Gourds and cut into small cubes
- Marinate Prawns with 1/2 tsp Turmeric and little Salt, keep it aside for 15 mins
- Now heat Mustard oil in a Kadai
- Fry Prawns for 3 mins at low heat and keep it aside
- Add Dry Chillies and Panch Phoron sauté for 30 seconds
- Add Onion and fry until pinkish
- Add Potatoes and fry for 5 mins at medium heat
- Add Point Gourd and fry for 4 mins
- Add Turmeric Powder, Salt and 1/4 cup of Hot Water
- And Cover it for 5 mins at low heat
- Uncover the lid add fried Prawns and Sugar
- If the veggies look cooked then fry again the veggies at medium to high heat till oil comes out
- It should  look bhaja bhaja(stir fried)
- Add sliced Green Chillies in it and turn off the heat

That’s it you are done.

Best served with Rice and Kolai Daal “Urad Daal Bengali Style”.
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#bengalicuisine #bengalifood #foodfood #recipes #prawns #potatoes #getinmybelly #eeeeeats #whatsonmyplate #sabji #kolkatafoodbloggers #kolkatadiaries #easyrecipes #healthyfood #healthyrecipes #bengalicooking #bangladeshifood #lunchideas #indianfoodbloggers #kolkatafoodie #mumbaifoodie #fishrecipes #seafood #dinnerideas #indianfood
  • Sharing a classic Bengali recipe for the Bachelors out there which gives you the most homely vibes. Aloo Potol’r Chechki Kucho Chingri Diye is a very quick recipe for people on the go. Good especially for Bachelors who are away from family but also want a delicious home cooked meal.
    Tag a Bachelor who would like have this.

    Recipe: Aloo Potol’r Chechki Kucho Chingri Diye, “Potato Point Gourd Stirfry with small Prawns”
    Ingredients:
    - 4 big Potatoes
    - 10 Point Gourds
    - 100 gms small Prawns
    - 1 tsp Turmeric Powder
    - 1 big Onion chopped
    - 2 Dry Red Chillies
    - 1 tsp Sugar
    - 1 tsp Panch Phoron
    - 2 n 1/2 tbsp Mustard Oil
    - Salt as per your taste
    - 3 Green Chillies sliced

    Method:
    - Peel Potates and Point Gourds and cut into small cubes
    - Marinate Prawns with 1/2 tsp Turmeric and little Salt, keep it aside for 15 mins
    - Now heat Mustard oil in a Kadai
    - Fry Prawns for 3 mins at low heat and keep it aside
    - Add Dry Chillies and Panch Phoron sauté for 30 seconds
    - Add Onion and fry until pinkish
    - Add Potatoes and fry for 5 mins at medium heat
    - Add Point Gourd and fry for 4 mins
    - Add Turmeric Powder, Salt and 1/4 cup of Hot Water
    - And Cover it for 5 mins at low heat
    - Uncover the lid add fried Prawns and Sugar
    - If the veggies look cooked then fry again the veggies at medium to high heat till oil comes out
    - It should look bhaja bhaja(stir fried)
    - Add sliced Green Chillies in it and turn off the heat

    That’s it you are done.

    Best served with Rice and Kolai Daal “Urad Daal Bengali Style”.
    .
    .
    .
    .
    #bengalicuisine #bengalifood #foodfood #recipes #prawns #potatoes #getinmybelly #eeeeeats #whatsonmyplate #sabji #kolkatafoodbloggers #kolkatadiaries #easyrecipes #healthyfood #healthyrecipes #bengalicooking #bangladeshifood #lunchideas #indianfoodbloggers #kolkatafoodie #mumbaifoodie #fishrecipes #seafood #dinnerideas #indianfood
  • 831 53 20 hours ago
  • Durga pujo sesh,Lakshmi pujo o sesh kintu khawa dawar kono sesh nei!! 🤤🤤🤤🤤
In frame-
•Non-Veg Thali 
_____________________________
Price -535/-
#theburpcode#bengalifeast#bengalicuisine
_______
Follow us on -Youtube
-Facebook
@theburpcode
  • Durga pujo sesh,Lakshmi pujo o sesh kintu khawa dawar kono sesh nei!! 🤤🤤🤤🤤
    In frame-
    •Non-Veg Thali
    _____________________________
    Price -535/-
    #theburpcode #bengalifeast #bengalicuisine
    _______
    Follow us on -Youtube
    -Facebook
    @theburpcode
  • 43 0 21 hours ago
  • For a Bengali, rains & Khichuri are a match made in heaven; they are spelt in the same breath! 
Light rains in Chennai this morning was reason enough for Maa to quickly wrap up this fuss free “Piyaj diye Musoor daal er Khichuri” not to forget the perfect accompaniment with it, “Aloo Bhaja”! This served hot, topped with a big dollop of ghee is nothing short of romance to a Bengali foodie! And yes, I usually mix my pickle along with the Khichuri, it tastes heavenly! 
What was your lunch today? 😃

PS: Unlike “Dal-khichdi” in most parts of India, we Bengalis refrain from using onion in our Khichuri; this one wherein we’ve used Musoor Dal, onions were used; otherwise, a good Bengali Khichuri is always sans onion and the dal is Moong Dal! 
#talesofaglutton 
#theloveofcooking 
#thejoyofhomecooking 
#momsrecipe 
#momsarethebest 
#bengalicuisine 
#lunch 
#nomnom 
#foodporn 
#foodgasm
  • For a Bengali, rains & Khichuri are a match made in heaven; they are spelt in the same breath!
    Light rains in Chennai this morning was reason enough for Maa to quickly wrap up this fuss free “Piyaj diye Musoor daal er Khichuri” not to forget the perfect accompaniment with it, “Aloo Bhaja”! This served hot, topped with a big dollop of ghee is nothing short of romance to a Bengali foodie! And yes, I usually mix my pickle along with the Khichuri, it tastes heavenly!
    What was your lunch today? 😃

    PS: Unlike “Dal-khichdi” in most parts of India, we Bengalis refrain from using onion in our Khichuri; this one wherein we’ve used Musoor Dal, onions were used; otherwise, a good Bengali Khichuri is always sans onion and the dal is Moong Dal!
    #talesofaglutton
    #theloveofcooking
    #thejoyofhomecooking
    #momsrecipe
    #momsarethebest
    #bengalicuisine
    #lunch
    #nomnom
    #foodporn
    #foodgasm
  • 33 2 17 October, 2019
  • Aloo Posto is a traditional Bengali recipe of potatoes in lightly spiced poppy seeds paste.

Preparation to make aloo posto

Soak 3 tablespoons white poppy seeds in warm water for 1-2 hrs.

Grind the poopy seeds and 2-3 green chillies in a small grinder.

Next rinse, peel and chop 4-5 medium sized potatoes. 
Heat 2 tablespoons of mustard oil in a kadai or pan. Add the chopped potatoes and stir it occasionally.

Once they are half done, add 1/4 tsp of turmeric powder and salt as per your taste.

Now add the poppy seeds paste and two green chillies.

Add some water, cover and cook the potatoes. Stir very well.

The consistency should be dry and there should be no water in the pan.

Serve aloo posto with some steamed rice.

#alooposto #moongdal #steamedrice #lunchpreparations #fromankiskitchen #inmykitchentoday #bengalicuisine #homecooked #indianfood
  • Aloo Posto is a traditional Bengali recipe of potatoes in lightly spiced poppy seeds paste.

    Preparation to make aloo posto

    Soak 3 tablespoons white poppy seeds in warm water for 1-2 hrs.

    Grind the poopy seeds and 2-3 green chillies in a small grinder.

    Next rinse, peel and chop 4-5 medium sized potatoes.
    Heat 2 tablespoons of mustard oil in a kadai or pan. Add the chopped potatoes and stir it occasionally.

    Once they are half done, add 1/4 tsp of turmeric powder and salt as per your taste.

    Now add the poppy seeds paste and two green chillies.

    Add some water, cover and cook the potatoes. Stir very well.

    The consistency should be dry and there should be no water in the pan.

    Serve aloo posto with some steamed rice.

    #alooposto #moongdal #steamedrice #lunchpreparations #fromankiskitchen #inmykitchentoday #bengalicuisine #homecooked #indianfood
  • 23 0 17 October, 2019