Shrimp was always a favorite dish in our house. Of course, growing up, we called it prawns. Shrimp was supposed to be those er um shrimpy little things that gets caught in the net as you trawl and you just scoop them out. Bengalis do use steaming in a numberof
Fried Eggplant. This is one of my go-to comfort foods. Very easy to make and you can experiment with spices to your taste. Ingredients One large egg plant sliced 1/4 inch thick 1 tsp turmeric powder 1 tsp cumin powder 1/2 tsp cayenne chili powder 1/2 tsp garlic powder 1
Fish loving Bangladeshis love the Hilsa fish (Shorshe ilish) so much that we have it is their national fish. Bangladeshis the claim that Hilsa can be cooked in a 100 different ways. This recipe is one of my all time favorites. The best Hilsa comes from the Padma river (as
Bhuna Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Bhuna Khichuri . This version is a drier version and uses Moog Daal (Mung beans) instead of the standard yellow lentils. Ingredients MoogdAl 1 cup PolAu
This is a light yet wonderfully fragrant Fish Korma recipe. Korma has its roots in the Mughal cuisine of the Indian subcontinent. It is a characteristic Persian-Indian dish which can be traced back to the 16th century Classically, a korma is defined as a dish where meat or vegetables are
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