Tasty bong kitchen

Jhinge Aloo Posto | Bengali Ridge Gourd with Poppy Seed paste and coconut milk   Bengali cuisine is loaded with delicious vegetable recipes. One of them is jhinge aloo Posto.Jhinge aloo posto is a traditional yet endangered recipe. jhinge or ridge gourd or sponge gourd is a seasonal vegetable made available during monsoon in all over India. this recipe is made with poppy seed and coconut milk in a traditional way. we make it with onion. you can make it niramish without onion. enjoy this recipe with stream rice and dal. INGREDIENTS 3 large size jhinge (sponge or ridge gourd) 1 large size potato 1 large size onion 4 tsp poppy seed paste 100 ml coconut milk 1/2 tsp red chili powder 1 tsp black cumin seeds 2-3 green chilli salt, water and oil as per require HOW TO MAKE 1. Heat a pan. then, add mustard oil. 2. After oil get hot add black and green chilli. saute for a while. 3. Add chopped potato ( cut into small dice ). saute for while. cover it and cook until it get half cooked. 4

Niramish Kasundi Fulkopi |  Bengali Cauliflower curry recipe with Mustard Sauce Tired of same type of fulkopi ( cauliflower ) recipes. Phulkopir tarkari, fulkopi aloo torkari, Fulkopir roast or Fulkopi macher tarkari you had it all and looking for new taste here we are. A extinction tradition bengali recipe Niramish kasundi fulkopi. It will bring a new taste to your known fulkopir tarkari. Niramish kasundi fulkopi is made with cauliflower with mustard sauce and other spices. INGREDIENTS 1 medium size fulkopi ( cauliflower ) 2 tsp mustard sauce 2 tsp mustard seed paste 2 tsp poppy seed paste 1 tsp black cumin seeds 1-2 dried red chilli 1/2 tsp red chilli power 1 tsp turmeric powder coriander leaves and salt as per taste HOW TO MAKE 1. Clean and cut into medium size pieces. 2. Heat a pan and add mustard oil. Add dried red chilli and black cumin seed. 3. Add chopped cauliflower and saute it for a while. 4. Add poppy seed past,mustard seed past, traumatic powder and salt as

Aam Shol Recipe | Bengali Snakehead Murrel fish curry with raw mango | Shol Macher Jhal Macher jhal or macher kalia is a traditional spicy fish stew in Bengali, which is serve with rice. Aam (mango) is very popular fruit use in various bengali cousin. Aam shol is a traditional bengali fish curry made in summer time. In aam shol raw mango is used. Aam shol is shol macher jhal with raw mango flavor. INGREDIENTS 500 gm shol mach (Snakehead Murrel fish) 1 medium size potato 5-6 slice raw mango 2 tsp cumin and poppy seed past 3-4 tsp onion paste 1/2 tsp chilli powder 1 tsp turmeric powder salt as per taste HOW TO MAKE 1 . Clean and cut into pices. Add 1 tsp turmeric powder and 1/2 tsp salt. 2. Heat add oil. fry fishes until it get golden brown color. then, take it and keep for latter use. 3. Cut potatoes into 1 inch thick virtually. 4. Fry the potatoes in same oil until it gets golden brown. 5. Keep them aside and add onion paste. saute for a while. 6. Add turmeric powder, chilli powder

Neem Recipes | NEEM BHAJA | Neem Begun | Neem Shukto | Neem Aloo Bhate Ending of spring and beginning of summer bring new leaves and flowers to every branches. In this time neem trees are also covered with new leaves and flowers. After processing these flowers and leaves used in various Bengali cuisine. After dried in sun you can preserved it about a year. We are going to share with you 4 recipes; neem begun, neem shukto, neem aloo bhate and neem bhaja using neem flower and leaves.For these recipes you can use ether leaves or flower, or both. neem has many health benefits. Neem has antibacterial proprieties. neem helps boost immunity power and reduce blood surge. NEEM BHAJA 1. Heat a pan and add dried neem. 2. Fry it until it get blackish color. 3.Add salt as per taste NEEM BEGUN 1.Take 2 medium size eggplant. cut them into small size. 2. Marinate it with salt and turmeric for 15 minutes. 3. Heat a pan add mustard oil. 4. Add Marinated eggplant and fry it until it get soft. 5. Keep as

Delicious Fruit Custard Recipe Fruit Custard is a quick and healthy dessert made with mixed fruits and creamy custard. Fruit Custard is a milk based dessert, perfect for kids party, any get together or as a summer dessert. A simple fruit custard like this; is made with ready made custard powder, milk, sugar and various fruits like banana, apple, gapes, orange, strawberry etc. We decorate this dessert 2 way. Fruit custard can be easily customized with fruits and nuts of your choice. it is a great way to eat all the fruits in season. INGREDIENTS 3 Cups milk 3 tsp custard powder 3-4 tsp sugar 1 apple 1 banana 1 orange 4 strawberry 10-15 grapes HOW TO MAKE 1. Boil milk then turn off the heat. 2. Take 1/2 cup milk (in room temperature ) an mix the custard powder properly. 3. Turn on the heat. add the custard mix with milk . don't boil the milk and saute constantly. 4. Turn off the heat when it get thick. and put it in fridge to chill. 5. Cut all the fruits. 6. Mixed al

HOLI SPACIAL THANDAI RECIPE Holi is fastival of spring, color and love. Holi signifies the arrival of spring, the blossomimg of love. This day is to meet with people, play and laugh, forget and forgive, and repair broken relationship. This day of celebration include playing with colors, sing, dance and delicious food and drinks. one of the most famous of all the drinks is Thandai. many drink thandai as a holi spacial drink. Thandai is made with chilled milk, dry fruits and spices. also many people mixed bhang with thandai. INGREDIENTS 500 ml milk 4 tsp sugar 1 cinnamon stick 25-30 almonds 10-15 pesta nuts 15-20 rasin 20-25 cashew nuts 4 tsp poppy seeds 3 tsp mazag seeds 4 tsp fennel seeds HOW TO MAKE 1. Soak all the ingredients except milk an sugar for 6-7 hr. 2. Boil milk .then, let it chilled . 3.Strain the water. 4.Make it into a smooth paste.  5.Mixed the paste with milk.  Thanai is ready Facebook Instagram YouTube Pinterest Twitter