Chili mushroom gravy is a very simple, straight-forward and delicious recipe you can cook on such lazy weekends and have an absolute clean break from Indian food menu while keeping your health and taste on priority. Freshly brought button mushrooms are simply fried and tossed in a thick rich and spicy sauce and stirred in an Indo-Chinese style recipe only to give you that perfectly balanced flavor of veggies and mushroom together, so delicious that you will lick your fingers clean.
Chicken Pasanda, also known as Murgh Pasanda/Pasanday is a popular Chicken dish served from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
Chicken Rezala is a very famous Bengali Chicken Curry recipe. Chicken Rezala is a mild white chicken curry dish with it origin from Mughals, it is a mild chicken curry that is white, unlike other chicken curry dishes and is extremely flavorful with very delicate flavors. Chicken Rezala is a perfectly balanced dish, it is neither too sweet, sour or spicy in flavor with its smooth creamy texture that goes perfectly well with both rice and roti.
The curry’s simple and unique flavor is so delicious and satisfying that it will make your mouth water and tummy growl in hunger.
Onions are one of the most widely used food items in cooking because of the luscious flavor they add to the dishes. The onions get sweeter as they cook and release a lot of flavor. Also known as Birista or Caramelized onions. Fried onions are widely used in layering Pulao and Biryani recipes, while also using in making delicious gravy’s/curry’s, it can also used as a ‘fried onion paste’ accordingly. But, we believe making the perfect fried onions is an art that needs to be followed with certain tips and secret ingredients that we are about to share with you, Shhh! thus we, BonGappétit brings you 2 different methods of making the Perfect Brown Onions for your next Biryani or Pulao recipe.
It is said that the more slow cooked Dal Makhani is, the better it tastes. In many places, Dal Makhani is slow simmered overnight or for many hours, this slow cooking method thus makes a world of difference to the consistency of the dal. Slow cooking makes the Dal very rich and creamy with its scrumtious finger-licking taste. The fastest way to cook the Dal are in the pressure cooker but make sure that you cook the dal makhani on a low flame for atleast 20-25 minutes once its prepared at the end.
Chingri Machher Paturi aka Prawns Paturi is a traditional authentic bengali recipe steamed in a bottle gourd leaf (lau pata) with a splash of mustard oil. The prawns are initially marinated in sorse-posto paste (mustard-poppy seeds paste). The word ‘Paturi’ derives from the Bengali word ”Pata” meaning leaf. In this particular form of cooking the ingredients are wrapped in leaves and cooked in steam or by roasting the parcel on the griddle. A very ancient and traditional form of cooking in Bengal. Fish Paturi is a very famous type of cuisine in Bengal and thus today’s recipe is all about making Prawns Paturi using bottle gourd leaf, you may also use banana leaf, certainly, lau pata (bottle gourd leaf) taste much sweeter and sumptuous than banana leaf, also you the pros of using bottle gourd leaf rather is that you can literally devour the entire Prawns Paturi without leaving a trace on your plate but with banana leaf you can’t do the same. So lets get going with today’s finger licking scrumptious Prawns Paturi recipe.
Onion flower stalks are not as same as green onions or scallions. In fact, the literal meaning of Pyaaz Koli would be ‘onion Bud’. With its brilliant green color and smooth texture, Aloo PyaazKolir Tarkari tastes just heavenly in winter with a plate of hot plain white rice and dal.
Onion flower stalks impart a lovely green color, a nice juicy crunch and a mild sweet flavor from the potatoes to dishes.
Pyaz Kali can only be found in markets, in and around Bengal, in winter and is an amazing vegetable. It is the center most stem of an onion plant. At the very end of it, there is a little bud which is packed with onion seeds. Onion Stalks have sturdy stems and the entire stem and the bud are known as Pyaaz Kali in Bengali.
My version of this versatile vegetable is extremely simple and can be made within minutes. Albeit, you may cook this vegetable with scrambled eggs with some added garlic and stir fry, our recipe is more on the authentic, simple and original Bengali style of cooking Pyaaz Koli witha sprinkle of Posto (poppy seeds) and Aloo (Potato) for that extra crunch!. So, let’s get started!
Are you keeping up with our recent homemade pizza recipes on Youtube? Last Saturday we posted a video on how to make Simple Homemade Chicken pizza with using instant pizza sauce and bread and we thought why not make the same pizza for the vegetarians out there?! So we came up with our version of making homemade pizza with fresh mushrooms and some basic added vegetables . This recipe is my absolute favorite since I loved the mushrooms & corn combination in my pizza. It’s super simple, quick and delicious to sate your cravings at home instantly without burning a hole in your pocket. So here it goes…
Home made pizza is always healthy, yes I said healthy because the way we make it with all the fresh vegetables and chicken, you can always trust your pizza and know what you’re actually putting in your stomach but we also want to make our pizzas to taste delicious and cheesy at the same time so, this is my recipe on “Chicken Pizza” which is very simple, extremely delicious and juicy that can make you forget about having pizzas from outside ever again. No Kidding! All you need is an instant pizza sauce and Pizza bread fresh from bakery, rest everything should already be in your kitchen to make this Pizza. So here it goes…
Have you ever had the opportunity to have authentic Potato Leaves in your state/place where you live? My maasi (aunt) lives in West Bengal, Kolkata and this time on my mom’s small request ,she genuinely ‘parceled’ potato leaves (aloo saag) plucked straight from her own farm where she grows all types of different leafy-vegetables on her own, that’s just because I wanted to have ‘Aloo Saag’ from Kolkata and she always sends homegrown leafy vegetables from her farm – sent especially for me since I love having greens on my plate. In Mumbai, we do not get to buy Aloo Saag , its unfortunately not available here and so this time we took this opportunity to blog this recipe and also make an exclusive video on this delicious recipe for you. Honestly, guys it shocks me to see that there’s hardly any recipe that you can find on the internet on ‘Aloo Saag” and most of the people misinterpret this recipe but here it is the most authentic recipe of ‘Potato Leaves- Aloo Saag’ you can ever find on the internet.