We had prepared this dish for a friends get-together some time back. One of them requested this recipe. Ingredients For Marination Garlic paste – ½ tsp Salt – ¼ tsp For the Dish Mutton liver – 500 Gms (cut into cubes or 1 inch pieces) Onion – 1 (big and chopped) Garlic – 1 tablespoon…
Recipes from the great culinary tradition of India
Indian recipes.
Bharwan Karela Recipe, How to make Stuffed Karela or Stuffed Bittergourd
Karela or Bittergourd is known for two things: its bitter taste, and its health benefits. Most people we know, agree that it is one of the healthiest food items : low in calories, and rich in iron, calcium, minerals and vitamins. Bitter gourd is recommended to diabetics for its health benefits due to two compounds , charatin and momordicin. These are known…
Lauki Chilka Delight – Lauki Ke Chilke Ki Bhaji
Lauki Ke Chilke Ki Bhaji The humble lauki (Ghiya or dudhi , English: Bottlegourd) is very generous in terms of nutrition. High in fiber, low in calories and rich in vitamins and minerals. So you decided to make a lauki dish ( lauki ki sabji perhaps?) . As a first step, you peel the lauki…
Pumpkin Flower Fritters or Kaddu ke phool ka Pakora
This is in series of our pakora (English: Fritters) recipes like Onion Pakora . Pakoras are fried snacks made from two major parts: One, the main ingredient, and other the batter. Main ingredient could be anything from Onion, Potato, Paneer, to chicken and the batter is usually based on Gram flour (Besan) Rice flour or Wheat Flour. Pakoras are a great…
Tomato Chutney (Tamatar ki Chutney)
Tomato Chutney (Tamatar ki Chutney) Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavors. Tomato Chutney is one of my favorites. Today I am going to share a…
Yellow Fish Curry
Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish ( of course except scales, fins, and innards) is eaten. The head is particularly preferred in Bengal. Other spare bits of the fish…
Aloo Ka Achar
How to make Aloo ka Achar ( Potato pickle) ? Heres the step by step recipe with detailed photos on how to make aloo ka achar. I learned this aloo achar recipe from my Mother in Law. This is one of the mandatory Holi recipes in our house. The freshly harvested potatoes of February March add the distinct texture…
Mangochi Curry (Moong dal Kofta Curry)
Mangochi curry is a Kayastha speciality delicacy. Mangochi curry made from moong dal are cooked in traditional yogurt and cashew gravy. First a word about Kayasthas: In traditional hindu beliefs and caste system Kayasthas were given the role of Book-keepers for the state. Kayastha means ‘scribe’ in Sanskrit and have acted as record-keepers and administrators of the…
