Bhapa Aloo or Steamed Potatoes in Mustard Coconut Sauce ~ In this dish mustard seeds, green chillies and coconut are ground together into a paste and the potatoes are coated with this paste and steamed in Banana leaves. The quintessential Bengali Panch Phoron finds its way into this gravy to enhance the enigmatic aroma. A very simple recipe Bhapa Aloo involves very little cooking yet is a food connoisseurs delight.
Murshidabad mutton Tikia is a mouthwatering patty made by infusing spices and adding dried split yellow peas paste also known as mator dal to the mutton mince, resulting in a patty, which is crunchy on the exterior and soft, juicy with flavour bursts inside. An excellent appetizer and snack, from the erstwhile kitchen of the Nawabs, which is a sure palate winner at your house parties.
Shorshe Keema / Mutton ( Goat ) Mince in thick mustard sauce ~ Recipe link --> http://mytrystwithfoodandtravel.blogspot.ae/2016/07/shorshe-keema-recipe-mutton-goat-mince.html Dear Friends, sharing with you an absolutely nouvelle, totally unique, a dish which I would love to serve during Eid. In other words this is a very festive dish and true blue Bengali dish. Shorshe Keema which is basically Mutton or Goat mince cooked in a mustard and coconut sauce, simmered till all the liquid…
Murshidabad postor halwa / Khus khus halva (Murshidabad style). Recipe link --> https://mytrystwithfoodandtravel.blogspot.ae/2016/07/murshidabad-postor-halwa-recipe-khus.html Try out this Royal dish from the district of Nawabs, Murshidabad. Khus khus halva is sure to tease your visual sense and overwhelm your taste buds. Perfect for celebrations and special occasions and very easy to make.