Cinnamon-Apple Cake is a variation of popular dessert , apple cake , with a little cinnamon-sugar twist. The yogurt in the batter gives the cake lots of moisture, while the cinnamon sugar topping gives the cake a wonderful cinnamon flavor. It comes together really easy, you don’t even need a mixer!
Bengalis are famous for their sweet preparations and Mishti Doi is one such dessert, which is very easy to prepare , if you have all the ingredients in place. The traditional recipe requires boiling and thickening of the milk , then cooling it down and then adding caramelized sugar , the ‘starter’ and leaving it overnight or at least for 6-8 hrs to set. Alternatively you can also keep it in a pre-heated (just preheat and turn off) oven to speed up the process. This recipe will help you to make sweet and creamy Kolkata style Mishti Doi at home.
Macher Jhal is a staple Bengali fish curry. It is prepared by cooking fish in a spicy gravy , flavored with nigella seeds , green chili, mustard paste and cooked in mustard oil. Pabda is a very delicate fish with extremely flavourful flesh. Hence Pabda Macher Jhal is cooked light with minimal usage of spices.
Kachori (or Kochuri) , is an essential part of Bengali cuisine. It is mostly eaten as a tea time snack in the morning or evening , often accompanied with tasty potato-peas curry and Bengali sweets. There are different variations of Kochuris available , like Koraishutir Kochuri (Peas stuffed) , Hing er Kochuri (Sattu stuffed) , Radhaballavi (lentil stuffed) and many more.
Fish Kachori is one of them and prepared by deep-frying, soft and flaky pooris stuffed with spicy, crumbled fish filling. I’m sharing my version here, the way I make it at home.
As the name says , Begun-Basanti , Begun/Eggplant is a very popular vegetable in Bengali cuisine and ‘Basanti’ comes from the color of the dish which is basically light yellow.
It is one of the popular vegetarian Bengali dish , prepared by cooking the fried eggplants in , rich and creamy , tangy-spicy yogurt-mustard based gravy.