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.

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!

Aloo Saag|Potato Leaves Fry with Prawns -Bengali Recipe

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.

Bhapa Ilish Shorshe Diye | Steamed Hilsa in Mustard Paste (Bengali Fish Recipe)

meet hilsa (Ilish), the beloved fish that connects Bengali to its root every once a year. Despite its widespread popularity, fresh hilsa comes at a very high price due to its naturally oily texture and its rich, tender flesh. In fact, fresh hilsa can cost upto 1800-2000 rupees a kilo. Also, what’s the mark of a good catch? It says, “the more bones hilsa has, the tastier it is” but, then good luck with trying to remove the nearly-invisible bones that this fish has, its crazy seeing how Bengali’s are so patient with this particular fish that has gazillions of fish bones in it but then after all, at the end of everything it all comes down to its heavenly delicious taste that is cooked in mustard and curd paste that adds rich and the perfect sharp pungent flavor to your dish for your morning lunch while its drizzling outside . A very rich and popular Bengali recipe of cooking Hilsa is Bhapa Ilish when cooked with curd, green chilies, mustard oil and mustard seeds, its combined flavor adds a very powerful and strong pungent flavor and aroma which is so powerful that it can make your tummy thunder in hunger and make you forget all your pain while you enjoy relishing this cuisine on the dining table! No Kidding!

Dimer Kalia – Bengali Spicy Egg Curry Recipe

“Dimer Kalia” or spicy egg curry is an authentic Bengali cuisine originated in the eastern state of India, West Bengal . The recipe is cooked in rich gravy with whole garam masala, red chili powder and onions which plays a very vital role in defining this recipe also it gives a very rich aromatic flavor to your taste buds. The eggs are cut into halves and shallow fried in a pan and later cooked in a rich masala gravy that finally makes the perfectly delicious “Spicy Egg Curry” recipe.

Niramish Aloo Potoler Rasa|Aloo Parwal Veg Curry Recipe (Bengali Style)

“Aloo Potoler Rasa” is a very common and famous Bengal recipe, this recipe is very delicious if, you are planning to go vegetarian it’s a must have recipe to taste then. The curry “rasa” is very rich and spicy in its flavor, the Potols and Aloos (pointed gourd and Potatoes) are properly fried in a heated oil before cooking in a thick gravy and served hot with rice, luchi, parathas or (moodi for breakfast)

Ghugni – a Bengali snack you can’t deny!

In Kolkata along with all the mouth watering street food , ‘Ghugni’ is a very popular snack item in Bengal , Orissa; and in Bihar it is called “ghughri”. Wait let’s not just consider Ghugni as an unhealthy street food now because If you are, then you are getting me all wrong !! Ghugni is one of the healthiest , hygenic and spiciest veg snack you can ever enjoy in Kolkata. Just like we Mumbaikars have our famous fast food vada pav and pani puri , the Bengalis have Ghugni , Chicken Mughlai , Chowmein(noodles) , phuchka(pani-puri) and so on….