Heat oil in a pan, add cumin seeds. When they begin to change colour, add ginger-garlic paste. Fry for few seconds. Add meat mince, red chilli powder, turmeric powder, garam masala powder, and salt.

Discover innovative ways to transform vegetable and fruit peels into delectable dishes. From classic Bengali preparations like Lauer Chechki and Kacha ...

Bengali households serve fish every day except Sunday. This is a moderately spicy dish, so if your tolerance for heat is low, use one green chile, two if you love heat. A third chile, cut into slivers ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

1. Whisk together flour, suji, milk, salt and cardamom powder in a bowl till you get a smooth batter without any lumps. Rest the batter for one hour. 2. Add the sugar and mix well. 3. Cook the coconut ...

If you've grown up relishing the crispy, golden slices of classic Begun Bhaja, here's a spicy twist that'll fire up your palate- Chilli Garlic Baingan Bhaja. Bursting with bold flavours of garlic, ...

1. Make the spice mix by dry frying the spices together for a minute or so. As soon as you smell their aroma wafting up, tip them into a pestle and mortar and roughly grind. Set aside. 2. Purée the ...

Bengal's love affair with food needs no separate introduction. Food here is more like poetry, memory and mood. And when monsoon arrives, a Bengali kitchen responds with a quiet shift in rhythm. The ...