Adopting the Tradition - My Way
Being a software engineer for decades has its effect on me! I thought before I dive into my recipes, maybe I should share some of my ‘make-ahead’ masalas and ‘tip and tricks’ that comes handy whenever I cook something. These are my reusable cooking blocks that helps in many ways. The hidden power tools in my kitchen.
I was contemplating a little on what should be the first post of the year and then decided to go with (Gurer) Payesh, also known as Rice Pudding with Date Molasses. Rice Pudding is a traditional Indian dessert, that is made with aromatic, non-parboiled rice,…
Spongy Cheese Dumplings in Sugar Syrup KamalaBhog Yesterday was a historic moment in America, we had our first Women colored Vice-President Kamala Harris. Irrespective of our political belief it is a moment of celebration for all women and men who has the courage to share…
Easy to make Peach Murabba, only needs 4 main ingredients, Peach, sugar, salt and water. It is super easy and can be stored for few weeks/month.
Kumquat is an Orange like fruit with the size of more of grapes. It is a small citrus fruit and has comparatively thick skin with a bit of sweetness but predominantly sour taste. Kumquat is native to China, mainly in South-East Asia. But many of…
Sweet Coconut Balls are commonly known as Coconut Laddu or Narkel Naru in India, more so in Bengal. Most Bengali household makes this dessert every now and then, especially during festivals. Nowadays we can easily buy these Sweet Coconut Balls in the sweet stores in…
I use cheese curd in various recipes, starting from different kinds of popular desserts to curries, and savory appetizers. Cheese curd is also known as “Chhana”, is an acid-set form of cottage cheese. Paneer is derived from the cheese curd or curdled milk and is…
In the spirit of Thanksgiving, I will share a recipe for a condiment made with fresh cranberries. You can use this Thanksgiving Condiments in a number of different dishes, and they will all taste great. I use this to make a salsa, a creamy dip,…
The Garam Masala Powder these days has become a well-known spice all over the world, and not limited its use in only Indian dishes. It is also easily available in many Asian grocery stores. But yet I would like to share the recipe, as the…
Bori which is Dried lentil dumpling, very popular in authentic Bengali cuisine. It is most often made with the paste of Urad Daal that is black Gram Lentil, which is then sun-dried for 3-5 days before use. Once dried properly it can be stored in…
Pecans are one of the loved nuts in my household. Candied Pecan thus is a go-to snack, as well as I often toss it into salads, cakes, muffins, even on some of my stir-fried vegetables. This tastes great on homemade parfaits as well. This is…