Prawns Steamed in a Mustard Sauce | Shorshe Chingri Bhapa | Steamed Prawns Recipe | চিংড়ি ভাপা

Bhapa Chingri aka Steamed Prawns is a traditional & authentic Bengali Prawns recipe typically cooked in a closed tiffin box. The word ‘Chingri Bhapa’ stands for ‘Steamed Prawns’. In this particular form of cooking the prawns are initially marinated in sorse-posto paste (mustard-poppy seeds paste) and then placed in a tiffin box to be steamed in a hot bubbling water.

A very ancient and traditional recipe of Bengal, ‘Chingri Bhapa’ will surely make you smack your lips and lick your fingers clean. So lets get going with today’s finger licking scrumptious Steamed Prawns recipe.

Aloo Mutton Curry | Aloo Gosht Curry Recipe | Mutton Potato Curry | Classic Homestyle Mutton Curry

Mutton is one of the finest & expensive delicacy to enjoy on special occasions & festivals and thus BonGappétit is back with yet another people’s favorite recipe- The Classic Aloo Mutton Curry.

Originally cooked on Ramadan, Aloo Mutton is a light and classic mutton jhol (curry) recipe, rich in spices and other health nutrients, more than mutton, potato is the main highlight ingredient of this classic recipe as the name suggests. Its aromatic heavenly flavor is exceptionally delicious and mouth-watering and, the funny fact about this whole recipe is- you won’t actually crave for more mutton pieces on your plate but in fact, it is the curry (or jhol) with the potatoes that will make your mouth drool and tummy growl in hunger.

Mushroom Chili | Chili Mushroom Gravy Restaurant Style Veg Recipe | मशरुम चिल्ली

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 Rezala | Kolkata Style Bengali Chicken Rezala Recipe| Best Mild Chicken Curry

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.

How to Brown Onions -2 Ways | Caramelized Onions for Biryani and Pulao | Birista | Fried Onions

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.

Dal Makhani -Restaurant Style Recipe Step-by-Step in Detail

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.

Prawns Paturi | Chingri Paturi with Bottle Gourd Leaf in Mustard Paste (Bengali Recipe)

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.

Pyaaz Koli Posto|Potato-Onion flower Stalks Recipe (Bengali 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!