This is a traditional Bengali recipe. The Prawn Malai curry has always been a much sought-after delicacy amongst Bengalis who have now made it famous across the globe.
This is essentially my mother’s recipe but I have added on my very own improvisation to it. The good thing about this dish is it can be prepared and stored as can be served cool or at room temperature. Ideal for dinner guests, parties and family get togethers, the Dahi Baingan with Panch Phoron can be served at Lunch or Dinner. It teams well with parathas, naan, steamed rice or pulao.
This is an unique egg dish that is easy to make, looks great and can be had at any of the mealtimes. This is a middle eastern dish and the name in Arabic means “all mixed up”. he Shakshouka is usually served with Pita bread but I often substitute the Pita with our own Kulcha. If you are gluten-intolerant corn tortillas can be a good substitute.
This is a hassle free, one pot menu for vegetarians and the non-vegetarian paneer lovers. The ingredients for the Paneer Pulao are easily available in our home kitchens. One can also add some ghee to get a richer taste. The Paneer Pulao is poplar across age groups and can be served for Lunch or dinner.
This technically can be a one pot meal provided you have access to a Dutch oven where you can cook and bake simultaneously using the same vessel. The unique USP of the Chicken Tetrazzini is that it is enjoyed equally by both children and adults and is also a yummy one meal menu!!!
This is a popular and traditional recipe from Bengal. This is sort of a delicacy and given the minimal effort involved, for me this an ideal choice for entertaining guests. An all-time favourite at my home, I would recommend the Steamed Mustard Prawn to all those who love a zest for the spicy blast of mustard.