Begun bhaja is a traditional bengali starter that is not only very common in every bengali house hold but also served with”bhog” during puja or festivals. Normally the large sized varieties, ones those are used to make baingan bharta are used for this recipe. Egg plants are marinated with different […]
Baked rasgulla is a delicious twist to the traditional rasmalai. Its not very common outside Bengal and Orissa. I ate this amazingly delicious dessert in Kolkata two years back. I happened to be there for my cousin’s marriage and I got to get a taste of it. In this recipe, […]
Kheer Kadam is an exotic bengali sweet with juicy mini rasgulla coated with a layer of sweetened khoya. It is also known as Ras Kadam. Method is quite simple. Excess sugar syrup of rasgulla is squeezed out and then coated with khova – sugar mixture. The balls are then rolled […]
Potato Drumstick Curry is a very tempting combo of potato and drumstick that has a unique earthy taste of mustard paste and panch phoran. Panch phoran is a mixture of cumin, fenugreek, nigella, fennel and radhuni. Since we don’t get radhuni here, I substitute it with mustard seeds. This panch […]
Date jaggery rosogulla is a popular kolkata delicacy that is available there mostly during winters. They are a bit healthier than sugary ones. Date jaggery can be stored in refrigerator for using them in special occassions. This rosogulla tastes awesome, smells heavenly and is super easy to make. I have […]
Indian festivals are all about rituals, colours and food. When we talk of holi, it becomes imperative to talk about sweet treats. There are some dishes which are part of the celebrations since ages and the festivals are incomplete without these traditional recipes. One such recipe is Gujiya. Moong dal […]
Malpua is a traditional sweet of North and East India made during festivals and special occasions. These are soft, melt in mouth kind with perfect sweetness and richness. Rava, maida and fresh cream are combined together, shallow fried in ghee and dunked in sugar syrup. These are best served with […]
Gokul Pithe is made during Sankranti along with other bengali delicacies like doodh puli and patishapta. Along with sankranti, they are also prepared in Janmashtami. The filling is mostly made with desiccated coconut and jaggery. These sweet balls are dipped in maida and milk paste, deep fried and finally soaked […]
Pithas are normally made from a batter of rice flour or wheat flour which is shaped and optionally filled with sweet or savory ingredient. When filled, the pitha’s pouch is called a khol and the filling are called pur. In this recipe, filling is prepared with cauliflower, mutton and prawns […]
Puli Pitha is a type of dimsum common in Bangladesh and India, especially the eastern states of Odisha, Assam, West Bengal, Jharkhand, Bihar and the Northeastern region of India. Traditionally, they are made of rice flour but in this recipe, beaten rice is used for filling and the pouch is […]
Hello!! I am Lipika, I have done my masters in life sciences, currently pursuing a diploma course in food & nutrition science. I love reading, cooking, crafts, long drives / travelling and anything which contributes to good health e.g. Yoga, Food Nutrition etc. My mother, grand mother and elder sister are great cooks and also an inspiration for this blog. You can reach out to me at lipikaskitchendiary@gmail.com