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B'a-chef

Pepper Paneer Kebabs

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Kebabs are a great way to put together a ‘fancy’ meal. That said, it is still the simplest one to do so. All you need is a good marinade, a veg or non-veg star component, little time on hand and a few accompaniments to go with. That is all you need to convert the raw materials into great snacks, appetizers, picnic or on-the-go or even entertaining meal.

Mango Mousse with an Indian Twist

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Mango mousse with an Indian twist

Desserts are the best part of a meal and we the Bengali people are known for our sweet meats. Moreover, my son’s birthday is only a few days later. He is not very fond of sweets except a few. So I have to think of a dessert, which can make him a happy man. Yes, a man as he is turning 18th

Herb Crusted Mahi Mahi with Mango Salsa

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Mahi Mahi is a fish I discovered when I came here in the US and it has become the house favorite. The fact that it comes (or can be requested) filleted in most places makes it almost fast food and yet healthy. While I love cooking elaborate meals, I prefer my summer evenings to be light and refreshing. That is exactly what this recipe offers. The herb crust on the fish is light and flavorful and the sweet and tangy mango salsa pairs well with it to make it a great date or entertaining dinner. I generally vary other accompaniments according to time and taste constraints and/or preferences.

From Sharmila's Kitchen - "Daab Chingri”

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Daab chingri – Shrimp cooked in tender coconut. It sounds as exotic as it tastes delicious. Chingri (Prawns) and Ilish Mach (Hilsa Fish) are both candidates for any festive occasion in a Bengali household. Prawns are more versatile as it is easy to cook and taste heavenly. It is usually cooked with most of the vegetables and in festive occasions we usually prepare the Chingrir malaikari or the potoler dolma.

From Sharmila's Kitchen - "Iilish (Hilsa) Biriyani

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Ilish (Hilsa) Biriyani to celebrate the Bengali New year.

Mango Yogurt (Aam Doi)

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These days everybody is talking about 'How to Beat the Summer'. But my query is Why 'Beat the Summer' when you can actually 'Enjoy' it. Summer is all about refreshment. It’s applicable not only for the ‘nature’ but also for us. We need to keep ourselves fresh and alive even under this scorching heat. Most of us prefer light and healthy meals. We avoid junk foods and deep fried items. But, what about dessert? For dessert we still have cakes, cheesecakes or cupcakes.

From Sharmila's Kitchen - "Mochar Ghonto”

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MOCHAR GHONTO

"Kala lagiye na keto pat

Tatei kapad tatei bhat."

(If you plant bananas do not destroy even the fibres; it will give you food and cloth.)

 

Baked Cheese Jalapeno Poppers with Spicy Mole Sauce

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It was a Sunday evening and I was already preparing easy-peasy Taiwanese Street Noodles for dinner  which was half way done. Though it is one of my most favorite meals but definitely isn’t a Sunday charmer; No offense. Quickly I scanned my pantry and got these absolutely gorgeous jalapenos.  

 

From Sharmila's Kitchen - "Chitol macher muitha”

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A traditional Bengali Hindu meal is meticulously planned in advance and served course by course, item by item, one after the other, based on a strictly recommended gastronomic progression in which vegetarian dishes are always served first, mutton is served after the fish and in general, richer dishes follow the lighter dishes, ending with a sweet-and sour chutney, desserts and paan.

Rajasthani Lahsun ki Chutney (Chili Garlic Dip)

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Rajasthani Lasun ki Chutney is a dry chutney which is an essential for any Rajasthani Kitchen. It is a dry chutney to be served with any type of roti or paratha. The most famous Rajasthani dish 'Dal Bati Churma is incompletely without this Lahsun ki chutney. 

 

 

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