My hobby is to try out new recipes and keep posting them in Khana khazana. I also love learning exotic dishes. I have already published 3 Books on Bengali cuisine, snacks and starters and regional flavours in Lulu and Amazon.
Macaroni in a mediterranean style
This quick macaroni dish can be had as a snack with evening tea or can be packed for lunch by young and old alike.
Basic masala for preparing Mutton nihari
This masala can be prepared in advance and can also be used to make any veg. or non-veg. recipes. For more quantity double the ingredients.
Instant patties made from leftover chana. A quick snack for the evening, served with kasundi. You can also have it with green chutney or ketchup.
Mutton cooked in spinach gravy
A simple and easy version of Palak Mutton.
It is a spicy semi-dry preparation of parwal cooked with mutton mince.
Instead of stuffing the keema in the parwals, as we do in potoler dorma, I tried out this way. It came out very well. Have it with naan/chapatti. For veg. version, you can use soya granules, mushrooms or rice.
Try this out with bread instead of the usual chicken or veggies. It simply tastes great.
Tindora is very popular in the South, especially Andhra. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finishing off with a combination of masalas like coriander, cummin, sesame and red chillies. I used lemon juice instead of tamarind for that tangy taste. Goes well with chapattis or as a side dish.
A rare combination of Yam cooked with Paneer
A very simple dish of yam and potatoes stir fried with a tempering of mustard seeds, cummin seeds, curry leaves and asafoetida and finishing off with paneer. It is a dry dish and goes well as a side dish with either sambar-rice or curd-rice.
Karela cooked with a medley of spices to get that tangy and sweet taste. Best had with hot rice and ghee.
Bored with the usual Broccoli Soup or salad. Try this recipe. I made this in Andhra style. A dry preparation, can be had with chapattis.