Kancha PeperGhantoanotherBengalirecipe which is very healthy and tasty too. Recipe by. In case of ghanto (DryCurry) preparation,thereare so much variations
This time I didn't have spinach in hand and so I tried this Cabbage & Paneerstirfry, I used homemade paneer but the store bought one also tastes good, I also added some capsicum and kasoori methi ( driedfenugreek leaves) to add a little moreflavor to the dish
Add salt to the almost minced cabbage and leave it aside for a minute or so. Ingredients. I forgot to finely shred the cabbage but that also yielded me a good result ,means, kofta's werethoroughly cooked
I learnt this recipefrom my best friendReena Dey and I dedicate this recipe to her. Bengali Egg Curry is a delicious preparation of eggs and potato which are cooked in a gravy made up of onion, tomato and gingergarlic paste
However, I found that the cabbage leaves were so tough that I couldn't use them for that recipe. I usually use white cabbagefor making sambharo, muthias and rasiya muthiyas but never make cabbagecurry (kobi nu shak)
Check out moreCabbageRecipes. Here I am sharing my mom's style to cook this recipe. Cabbage potato curry is a regular dish prepared in almost all the Indian kitchen with different style and differentvariation
Today I'm sharing a recipefrom "Udupi Cuisine". Green beans, cabbage, carrots, cluster beans, Ivy gourdsare my favorite veggies & love to make comforting palya with them
Making boriyourself is not too tricky – there is a lovely recipehere if you are keen – if you live in a countrywhere you can rely on warm, glowing hot sun, but as the weather in the UK is at best erratic when it comes to sunshine, it would probably be rathertricky
You can devour them as a snack or make a curry with scented cumin-ginger paste which is a veryflavourful combination of two ingredients and it becomes a backbone of many Bengalivegetarian dishes as we do not use onion and garlic with our vegetables
The eggs in this Egg Curryare sometimes halved beforesimmering in the tomato gravy. It is, however, more conventional to leave them whole when cooking them in the Bengali way
I'll share a simple but mouth wateringtraditionalbengalirecipe of green papaya curry, known as "Peper Dalna"I need to show you one amazing thing that I have never seen before
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