Tofu paste with string beans

#Feb #W4This is a traditional Bengali style of cooking Shim ( Flat or Broad Beans) with coriander and mustard paste and cooked in mustard oil to make it flavourful. Pair this winter special Dhaniya Shim with steaming hot rice and dal in lunch or dinner.

#winterdishes/post-4#ebook/post-42#OneRecipeOneTreeShim or Broadbeans (Hyacinth beans) is basically a winter vegetable and can be cooked in various ways be it curry,paturi or steam cooked or mixed with other vegetables to make a mixed veg curry.

#summerdelights#cooksnapI would like to thank Ms.Maria Emmanuel for her so amazing and delicious recipe of long beans and potato curry. I made also long beans and potato curry with mustard paste which is a traditional recipe of our family, that I learnt from my mother.

Cluster beans are rich in fibers and potassium. They have low fat and calorie content and higher plant proteins. They reduce cholesterol, maintain blood flow in vessels and blood pressure levels, and improve heart health. The calcium and phosphorus minerals in guar beans fortify bones and enhance bone health.So ladies here’s a recipe from Odisha eaten during the summer seasons for you to try.#clusterbeans #guarfalli #gawarfalli #beasara #odiarecipe #bhaja

#cookpadindia#innovativeAn innovative twist by me to this White Sesame Seeds Paste with Sumac Herb. Isn't that lovely people? Well, I thought of giving it a try this time although it was on my mind since a long time. It did wonders to the Paste. Not only did it looked great, it equally was awesome in taste as well.It was of course a bit tangy too. Not much difficult or complicated. It's an easy peasy one.The recipe remains exactly the same with just one addition of Sumac. That's it. As simple as that.Try it for yourselves and enjoy lovely dishes with this beautiful Middle Eastern Condiment.Enjoy Cooking with Zeen!

#cookpadindia#middleeasternA pure and homemade easy peasy Tahini Paste for a worthwhile storage. This is an amazing addition to your pantry. It's a popular Condiment made by toasted hulled Sesame Seeds with some Olive Oil.Sometimes it's kept raw and sometimes roasted. Both the ways it's absolutely amazing in terms of taste and texture. There is just one thing to remember in this that, not much of Olive Oil is used. For a cup of lightly toasted Sesame Seeds, 2 tablespoons of Oil has been used. That's it. As easy as that.The best part is that it can be easily stored for a few Months if refrigerated.And can be used in a variety of dishes. Right from Hummus, Baba Ghanoush, Pita Breads, Kebabs, Halawa etc. Basically it's used as a Dressing in many Salads. And is a perfect flavouring agent. That's the beauty of this versatile one.And last but not the least, it's rich in nutrients like Fibre, Protien, Copper, Selenium and Phosphorus. It reduces heart disease risk and inflammations in the body. It also has anti cancer properties too. All said and done, here is the beautiful Tahini Paste for you all.Enjoy Cooking with Zeen!

Pork with Bamboo Shoots and Pork with Sesame paste with addition of ghost chilli are the most popular traditional foods in North East. This is made with a mixture of both Sesame and Bamboo shoots which makes the taste to an another level. Try this way

#resolutions When two healthy ingredients meet, wonder happens. While Posto (poppy seeds) enhances digestion and keeps the system cool, Flat Beans are rich sauces of vitamin A, Ke, C and help eliminate iron deficiencies. Sheem Posto is an age-old Bengali traditional dish and has ample of nutritious goodness. Healthy yet tasty, this dish can definitely be on the bucket list of those who wants to welcome the year on a healthy note.

#indiankitchenPullisseri (Buttermilk Curry with coconut ground paste) is a simple and tasty traditional recipe from Kerala. It is a mild spicy curry with yogurt, coconut and spices.

A traditional Bengali recipe ,goes well with steaming hot rice.

#zero oil curryThis is the Okra or Bhindi season. We make Bhindi and onion fry , Kurkure Bhindi, Bhindi and Aloo subzi , Bhindi and Tomato Khatti and a lot more to say. Have you ever cooked Bhindi with mustard paste?? And without using oil. Seems so peculiar. Isn't it? I usually prepare this recipe sometimes with and without oil use. Taste doesn't differ. Try once. You will like it's taste.

#weekgreenShorshe Bhindi is a traditional Bengali recipe and best enjoyed with steamed rice.The sharp taste of mustard characterizes this recipe which is mellowed by adding curd and tastes delicious.

#NNS#brokenricePhirni , a Punjabi delicacy of milk & rice served on special occasions.It has a creamy texture , that is pleasing to the mouth .Cooksnap@Renu_24467330

A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths.

A traditional authentic recipe of Bengal, perfectly goes with hot rice or any kind of Polau.#Prawns #ChingriBhapa #Chingri #Shrimps #SteamedPrawns #Steamed #IndianFood #Spicy

#ebook/post-14#grandma /post-2Pabda is a native Indian fresh river water catfish commonly found in the eastern region of India specially in Kolkata and nearby areas.This fish is oily and has a distinct flavour.Varieties of recipes can be cooked with this fish with minimum spices.To name the few,Pabda Tel Jhol, Shorshe Posto Pabda are very popular.Cooking Pabda with Til is something new found in the blue book of Grandma's recipes.This is an authentic fish curry with a delicious flavour of garlic,coriander and coconut combined with sesame seeds which can only be enjoyed with a plate of steaming hot rice.

#Dec #Week3#Win #Week4To make this mixed veggies dish, I have taken many seasonal vegetables, mustard paste and bodi as the main ingredients.

#week2of5"Chhatu Besara" is a traditional delicacy prepared in odia bones almost in all parts of the State of Odisha. The wors 'Chhatu' means mushroom ( normally paddy straw mushroom produced all over Odisha) in odia language. Similarly 'Besara' is the odia used term for the gravy made out of a thick base of the mustard sauce. This dish requires minimal ingredients and is a very easy-to-make-at-home recipe. Owing to the unavailability of the paddy straw mushroom, I've taken button mushroom for the recipe.

An easy recipe yet tasty to have

#ws1Cauliflower is one of the most common winter season vegetables and can be cooked in several ways. One such delicious recipe is Cauliflower and Potatoes cooked in rich poppy seeds gravy and is best to serve with steamed rice.

Cooking Indian dishes without oil is quite a challenge. Given the fact our palette is not quite accustomed to the raw taste of vegetables and spices, to make a dish which won’t upset our taste but will still be oil free has always been a mystery. The following dish is made keeping all these concerns in mind. One more thing, oil also acts as a lubricant in digesting food, so since it’s oil free the ingredients are carefully chosen so that they itself can go down the food canal ceaselessly. Enjoy!

#spiceweek2 #spices #week2As we know jeera or cumin has enormous health benefits, we must add this spice in our food habitats.This is a simple yet healthy vegetable recipe you can see in every bengali house.

Hummus is a dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini (white sesame/til paste) , olive oil, lemon juice, salt, and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. Flavors can be added according to your taste to make hummus of your taste eg. Parsley, pepper#ebook #post24

#NDSRidge Gourd ( Jhinge) is a seasonal vegetable widely cultivated in India. It has many health benefits due to its high water content and soothes our taste buds and digestive system. It can be cooked in various ways but the culture of combining coconut and sesame or poppy seeds paste is a traditional recipe in East Bengal cuisine.This delicious dish is best relished with steamed rice in lunch or dinner.However it can be served with hot phulkas as well. During Navratri and Dussehra it pairs well with samak rice pulao,rajgira or buckwheat flour roti or paratha.

A traditional Bengali way of cooking gourd peel steamedin a pressure cooker with poppy seeds paste, green chillies and raw mustard oil

#favouriteOnion leaves/spring onion is all time favorite of many. This as such used in chined, Thai recipes in cooki and garnish dishes. I prepared this recipe of spring onion wi veggies, mustard paste and Urad dal bodi. It tastes very delicious. My mother used to prepare this way and I learnt from her.

Watch the full recipe video at the following linkhttps://youtu.be/qjnT8yJHwus

#boxweek18 #bottle_gourd - This healthy veggie can be made use of in making many yummy dishes. One such is Lau Posto, a traditional Bengali homemade recipe that is simply out of this world. Bottle gourd is cooked along with some poppy seeds paste and in mustard oil for an authentic touch. Drop in some fried vadi / mangodi for a slight crunch. Light on your tummy, it can be dished out in a jiffy. This amazingly delicious side dish goes well with hot steamed rice or chapatti.

A classic Indian nonveg dish. You can find its different versions in Bengali food & in Odia food too. Here I'mein giving you the Odia Dahi Macha Besara recipe. #forMy entry for Traditional dish #for

This is a very old & traditional way of preparing the radish in our Bengali Cuisine-Easy to prepare, very less ingredients & time consuming-Traditionally, to be had with hot steamed rice- Though, this has its both the veg and non-veg versions, I’ve shown herein the vegetarian version of it & in the Bengali Cuisine- Any Veg dishes mostly & usually doesn’t bear any onions & garlic (something’s having a very strong or pungent smells), instead to substitute the same, we use the Hing/Asafoetida… However, that too is Recipe/Dish specific- Not each & every Vegetarian dishes of ours can have the very smell of the Hing even, unlike many others…!!!Yet, this one’s is immensely palatable & a DELISH for sure- Until, you try it out yourself, it’s quite difficult to simply explain that Ina mere few words or descriptions !!!#BoxWeek19#Radish##CooksnapChallenge