Also known as Chickpea or Bengal Gram. They have two varieties: Kala Chana or black chickpea and Kabuli Chana. Kala Chana has dark brown skin, and it is yellow inside. Kabuli Chana is bigger and white coloured beans. They are commonly eaten as whole beans and they have a slightly nutty flavour. Besan or chickpea …
Also known as Red Kidney Beans. They are eaten as whole beans and need to soak overnight. They are very popular in northern India and used to prepare Rajma which is served with rice or chapati.
For me, the ginger-garlic paste is one of the most essential items for Indian cooking. I used to add it almost in every dish. Using it along with the spices gives you the authentic test of an Indian meal. I prefer to make it fresh since I have a mini blender to blend it in …
The Pulao is a rice dish that is prepared in a different way than regular rice or Biryani. It is a very traditional dish in West Bengal and Bangladesh. It is prepared with a special kind of small-grained and aromatic rice called “Gobindobhogh”. Usually prepared for friends and family get together. As it is difficult …
Beresta is thinly sliced deep-fried onions. They usually use to garnish Biryani and Pulao. Sometimes they are also adding into the gravy to enhance the flavour such as Korma, Mutton Rezala etc. Ingredients Two large onions. Oil for frying Instructions: -Cut the onions in julienne as finely as possible. Be sure to slice …
Chenna is a variety of Indian cottage cheese that is traditionally made at home. Paneer is made from Chenna. It is the main ingredient to prepare many traditional Bengali sweets like Cham-Cham, Rasmalai, Chanar Payesh, Rasgula, Sandesh etc. You will be surprised how easy it is to prepare Chenna. It is nothing more than coagulated …
Ghee is an essential ingredient of Indian cooking. It is prepared by simmering milkfat to separate the milk solids from the fat. Although it is known as clarified butter, there is a difference between the two. Ghee is heated for a long time until the milk residues are roasted without being burned. This gives it …
For me, the ginger-garlic paste is one of the essential items for Indian cooking. I used to add it almost in every dish. Using it along with the spices gives you the authentic test of an Indian meal. I prefer to make it fresh since I have a mini blender to blend it in a …