Here’s our list of the top seven favourite non-vegetarian recipes that we’ve tried in our kitchens. If you love to cook and eat, then do try these out:
If you ask a Bengali what the word ‘Fish’ means to them, their eyes will light up through their thick lensed glasses and their mouth will start watering instantly – well that’s your answer. In Bengali cuisine, fish – especially Rohu and Katla, and of course the Ilish during special occasions, are cooked in several styles. Here is one of those styles for cooking black Promfet fish.
A personal favourite and fortunately loved by every member of the family, especially kids. It has the warmth of the black pepper and the delicious aroma of garlic blended in yoghurt. This dish is dreadfully easy to make and goes well with bread, steamed rice, chapattis or just as a soupy meal. A perfect dish to have during winters and monsoons!
3. Kheema Pulao
Here’s yet another super simple recipe made with minced chicken, meat or lamb that is best had as is or with raita. Try it on a boring working day and see how everyone’s face lights up at dinner time. My mum usually makes a similar dish, but with minced meat, some Biryani essence from Kolkatta and tops it with lots of whole green chillies that’s cooked on a dum. So you can very well imagine, how fantastic it tastes. Try it on a boring working day and see how everyone’s face lights up at dinner time…
We’re more familiar with the Kerala Mutton Stew, but there’s another variation to the stew, that is made in Bengal and had often during monsoons or winters.You can make the same stew with chicken, eggs or veggies and tastes superb with garlic bread, steamed rice or rotis.
You will notice a number of vegetables used in this stew and it will make you wonder whether it is necessary. Well, this stew is a meal in itself with the goodness of veggies and meat blended to perfection. This is often had during winters and monsoons and an ideal meal when you’re recovering from a bad bout of flu! Just have a bowl of piping hot mutton stew to boost your strength and pep you up.
Thupka is a healthy noodle soup from Tibet; and it has been several years that I have never forgotten the soulful, light and the healing flavours of the thupka and the succulently steamed pork momos. Several years down the line, I tried to recreate the magic of the thupka, and please pardon me for the recipe. I am well aware that this is not close to the real authentic recipe, but this is what I could recreate from the flavours etched in my memory.
There are several variations to a Prawn Malai Curry nad here is a simper one. The name may sound fancy, but trust me the recipe is simple which requires everyday spices, condiments and ingredients. For those who will be attempting to make this dish for the first time, here’s a simplified version.
No matter how fancy a name we give to this recipe, Fish Oil Fritters or Mache’r Teler Bora is a Bengali speciality. There are various versions for this recipe as it differs from every household in Bengal. Here is one of the several versions.
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