Black Pepper Chicken Curry

Black Pepper Chicken Curry is one of our rotation of chicken curries. I make it with very basic spices yet it comes out incredibly delicious. Spicy kick of freshly ground black pepper and slightly tangy gravy is great with steamed rice or roti and a side salad. I make it whitish, yellowish or reddish in color. It doesn't make that much difference in taste; but using freshly ground black pepper makes this chicken curry really stand out. Here is my take on Black Pepper Chicken Curry.

Macher Paturi

Macher Paturi is one of the best fish delicacies in Bengali cuisine made with predominantly coconut, mustard paste, green chili and mustard oil mixture mostly using Hilsha or Bhetki mach(Baramundi fish), wrapped like a little parcel in banana leaf, then grilled or pan fried. Slowly grilled banana leaf parcel over the hot iron pan gives wonderful aroma and heavenly taste. Paturi in Bengali means pata(leaf). Therefore any edible leaf sometimes used instead of banana leaf for paturi. Macher Paturi is very popular with different spices in different states of India and other countries as well. 

Chingri Malaicurry

Chingri/Shrimp Malai Curry cooked in mildly spiced coconut based gravy is one of the divine dishes of Bengali cuisine served on special occasions or wedding ceremonies. Malai in Bengali means dairy cream but in this particular dish has no dairy in it. Now the question is if I ever wanted to know how the word “malai” came from, not really. Did my grand mothers and mother's generations know? I am not so sure as we never questioned about it. All I know is how my mother made it so finger licking without using overpowering spices and I make exactly the same way. Malai Curry is very close to our heart.

Chirer Polao/Bengali Style Flattened Rice Pilaf

An easy, tasty and very satisfying Chirer Polao deliciously brings together different veggies, peanuts, slightly aromatic warming spices and a touch of sweet note from raisins and sugar. It takes only half an hour to make with simple pantry ingredients. Flatten rice pilaf is called poha in other parts of India as a very popular breakfast and it is sold by street food vendors. They make it very savory with less veggies.  

Radhaballavi

It’s been eight years documenting various recipes I learned and tried over the years on my blogging journey. It’s fun but loads of work to post after managing my family. Today I bring you a heavenly delicious Bengali style fried stuffed bread Radhaballavi which is  served at Bengali wedding ceremonies and as a special treat for breakfast, lunch or dinner in many Bengali households.

Two Simple Potato Curries

Once upon a time we ate carbohydrate rich food for breakfast or lunch or dinner almost everyday without thinking twice about calorie. We never knew calorie counting back then. We were very active all the time, went to school by walking, played well in the alley or open space, visited friend’s house by walking and we did so many fun outdoor activities. So whatever we consumed easily got  burned out. Life style has changed now. Watching carbohydrate is very important these days for us. I am not saying giving up any of our favorite food but enjoying once in a blue moon. I don’t make just potato curries very often. They are so special that I we can enjoy with roti just for one meal then no carbohydrate for other meals during the day. It balances out pretty good and it satisfies our craving without feeling guilty.