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Author: Paulami

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Every Bengali family has their own style of making this chicken curry and at my home it used to be cooked most of the Sundays by my dad. He claimed that it is his best produced dish till date. As children we definitely looked forward to Sunday for the special Sunday Chicken Curry by my father (Baba as I call him in Bengali). Over years things changed, I moved out of my home but the habit of having this Sunday Chicken curry kind of stayed. I try and cook this curry atleast 1 Sunday of the month and is kind of now a new tradition at my home and I am glad my husband loves it too. So yaay Baba, your recipe is loved by your son-in-law too! The stark difference in cooking this Sunday Chicken Curry – bengali style vs the

This dish is closest to my heart as this reminds me of my Sunday while growing up. We always lived outside Kolkata (east of India) thus my parents created a very Bengali upbringing such that I am aware of my roots. And Kosha Mangsho is a remarkable remembrance of my roots. Growing up in a Bengali household always meant overeating on weekends starting from the breakfast on a Saturday morning. Kosha Mangsho used to be the highlight of lunch menu either on Saturday or Sunday. On certain important occasions it used to be complimented with luchi (Pooris made out of Maida). Kosha in Bengali means Dry or not too liquidy Gravy and Mangsho means any meat but Bengalis always connect a real meat to Mutton 🙂 Crazy na! Anyways I am glad to share my childhood memory in form of this dish with you

Let me take you to the beaches of Goa where the sun shines always and the silver sand is by your feet. Have you already got transported? If yes, let me take you to their cuisine. Goan Chicken Xacuti is a spicy, tangy, savory dish which makes your mouth jump with several flavors at once. Xacuti also called as Shagoti in the local language Konkani is a complex flavored dish with white poppy seeds, sliced or grated coconut and large dried red chilies and is usually prepared with chicken or lamb. Goa encompasses Portuguese dishes yet keeping true to its local tropical notes and flavors. It is the local flavor of tamarind and nuttiness of coconut and poppy seeds which bring such complexity to the dish. It is an easy dish to cook but I am sure it will take you back to Goa through

I think I have enough number of times proved my love for the land of Kerala in my posts. I have more than 30 recipes only from Kerala and I keep exploring more. The love for the cuisine started way back in childhood when we lived in Mumbai and had a lot of neighbours from Kerala. Back then selling Beef (cow meat) in Mumbai or Bombay back then was not illegal. And we have had Kerala Beef Dry Roast a number of times from them. I even remember having a beef pickle at a friends place and don’t seem to get a hang of the recipe yet. I wish I can replicate that flavor that I have etched in my memory. Kerala is a land of multiple religions and it is situated in the South of India. It is a coastal

In het Portugees staat vinho voor ‘wijn’ en alho voor ‘knoflook’. Vandaar de naam vin d’alho, een overblijfsel uit het koloniale tijdperk. Dit gerecht heeft, in tegenstelling tot wat ze in veel restaurants beweren, niets te maken met aardappels (aloo in het Hindi). De meeste koks maken het ook superrood en pittig, terwijl het van origine niet zo extreem pikant is. Restaurants serveren deze curry met allerlei soorten vlees, kip en soms zelfs vis, maar het authentieke recept is met varkensvlees.   Goan Pork Vindaloo Voor de specerijenpasta2 el Kashmiri chilipoeder6 tenen knoflook2 cm gemberwortel1 tl komijnzaad½ tl zwart mosterdzaad½ kaneelstokje5 zwarte peperkorrels2 el kokos- of appelciderazijn2 el zonnebloemolieVerder nodig700 g varkensstooflappen (in blokjes van 5 x 5 cm)1 tl zout½ tl kurkumapoeder4 el zonnebloemolie1 tl jaggery (of palmsuiker, fijngehakt)1 ui (fijngehakt)5 g koriander (grof gehakt) Verhit een droge koekenpan op middelhoog vuur

Don’t you think of water, fish, coconut and good vibes when you hear Goa! This is exactly how you will feel once you try Goan Prawn Ambotik. This is one such curries which combines all flavors and tickles all the senses at one go. In Konkani/Maharashtrian ‘Ambat’ stands for sour or tangy and ‘tik’ or ‘tikhat’ stands for spicy, this is exactly how this dish tastes. And a pinch of sugar is added to balance all those flavors. It is a perfect dish to make you feel ‘aha’ at the first taste. Goan is known for its use of fish and coconut in their food as they are available naturally. This dish doesn’t need to be only made with prawns but can be made with shark or any other sea fish as well. I happen to make it with prawns/shrimps, but

Christmas is here almost and I wanted to make a very festive dish for you all. Atleast this will feature in my Christmas Dinner this year. Cranberry Kheema Biryani is going to be a great addition to your dinner table. No festivities can be complete without a Biryani, isnt it? And this Cranberry Kheema Biryani will make your Christmas or any celebration perfect. The tartness from dried cranberries, mixed with the minced meat and spices and rice filled my home with such great flavours while making this dish. I created this dish in collaboration with Tilda Basmati and I used Tilda Grand Extra long Basmati Rice which makes the perfect long grain Biryani. You can always use regular Basmati to make Biryani but this is extra long and each grain cooks seperate and can be enjoyed better. Tilda uses DNA fingerprinting to test their Basmati

Biryani is more than just a dish. It is an emotion that binds everyone across different religious belief. Biryani became a part of Indian food since the Persian influence and Mughal empire and has been known to be more Indian than Persian. There are several versions of Biryani across India made with all sorts of ingredients. Yesterday I made Shrimps Biryani and taught more than 300 people who joined live from around the world too. The word Biryani comes from the Persian word Birian which means frying the meat separately and then layer it with semi cooked rice. This is different than Pulao or Pilaf where the rice is cooked with the vegetables or meat. Often people confuse all rice dishes and try to get a shortcut by cooking it together. Shrimps Biryani is again a good variation to the original

Okra has a very special place in the Asian cuisine. Every Asian country has their version of cooking okra but ofcourse India has way too many of them. The one here is a very quick spiced stir fry version which goes really well with rotis or parathas or even with daal and rice. There are other versions of making Okra like in a mustard flavoured gravy or yoghurt flavored gravy to name few of them. But this recipe uses no onion or garlic thus qualifying for a Sattvik diet (Yogi Meal). The addition of peanuts make it crunchy and brings an interesting texture. Okra with crunchy peanuts Shengdana ghalun bhendi chi bhaji 500 g okra4 tbsp peanuts (unroasted)3 tbsp sunflower oil½ tsp black mustard seed6 curry leaves2 green rawit peppers (halved lengthwise)½ tsp turmeric powder1 tsp chili powder1½ tsp salt1 lime (quartered)½ tsp sugar1

For quite sometime I have been meaning to write my go-to chickpea curry (something that I cook quickly without much thought and yes can make it in my sleep too). I call it sometimes Bombay Chickpea curry too. The reason for calling this recipe Bombay chickpea curry has got nothing to its origin but rather the fact that I associate this curry with a lot of childhood memories growing up in Bombay now called Mumbai. I remember my maa making this for weeknight dinner meals with rice or rotis and I use to gulp it down with quick bites because I think her cooking has always been marvelous. You can choose to add a bunch of veggies like cauliflower, zucchini, broccoli, carrots and potatoes to the gravy if you are looking for something more filling for weeknight meal. Chana Masala (easy version) 500