Spaghetti Pizza We eat pasta at least once a week, and often it is with spaghetti and pesto or a simple tomato garlic sauce. And some days when I know that the next day will be a busy one, I make extra and turn it into a Spaghetti Pizza the next day. Avyan can pretty much survive or pizza and pasta, so you can only imagine his excitement when I combined the both into one dish....

You can some fresh herbs like thyme or rosemary for extra flavor. You can also add vanilla essence. I kept it simple with just strawberry and sugar. You can add honey too or your choice of sweetener. Because this Strawberry Chia jam is so easy to make and is super quick, I prefer to make in small batch. You can use any other variety of berries too. Ingredients you need Fresh strawberry - Look for good quality fresh strawberries....

Long back, I had shared a recipe of Strawberry Tiramisu. There was no coffee in it, just filled with lots of juicy strawberries. Along with the recipe, I also shared how and where I had my first bite of Tiramisu. Ever since the first bite, I fell in love with this dessert and till date, I can never get enough of it. It’s now my favorite dessert. Before I took the first attempt at making this classic delight, I used to think that it’s one of those treats that are too complicated to create at home....

Aloo is Potato and Baigan is Eggplant/ Aubergine, Aloo Baigan Ki Sabji is North Indian side dish. You can make it rasedar sabji which means add more gravy, or keep it sukhi sabji like how I shared here. Both the dish has it own version and both tastes great with either roti or paratha. The dish is plant based and has no gluten. My Bong taste bud loves this sabji with rice, which makes it a gluten-free meal....

Aloo and Mushroom is a great combo for curry. Mushroom add the bite and the starch from potato makes the curry thick and creamy. It is a very comforting dish and with the spices that goes in, it turns out very delicious without any effort at all. If you don’t like the gravy in mushroom curry, then try this dry mushroom masala This One Pot Aloo Mushroom Masala happens quite regularly in our house, and I am sure you will enjoy it too....

What is Basic Butter Cookie Dough We all need one cookie dough recipe in our life for days when you don’t want to scroll through your phone for ideas. This is my go-to cookie dough. The base cookie dough recipe is buttery and can be used to make pipped cookies. You can then change the texture by adding extra flour so it can be rolled to make sugar cut out cookies....

Today, it was just one of those lazy days when I just don’t want to move from my couch or bed. I just want to lie down and either read a book or watch a movie. It’s nice to let your bones go lazy in a while! So, I watched 2 movies back to back.. Phew !! Felt NICE 🙂 Did you guys see this TV Commercial which says that ‘a body at rest tends to stay at rest....

When Avyan was a baby, I used to prepare broken wheat porridge quite a lot. I always mixed it with lots of veggie, hint of cumin and cooked to comforting creamy consistency. The boy really loved it. Until one day, he figured that Mumma is having it too easy and just like that he started not liking it any more. Since then, this grain happens to stay right at the corner of the shelf, often ignored....

Dal literary translate to lentils and cooked lentil Indian dishes are also referred to as dal My take on Dal Paratha My take on Dal Paratha actually came from my Mom, who would always cook the leftover lentils into a crumbly texture. It is popularly known as shukno dal in Bengali. The Bengali shukno dal is then enjoyed with steamed white rice with some mustard oil on the side. I took the same approach of making the shukno dal like my Mom but instead of enjoying with rice, I made stuffed paratha with it....

Questions like favorite color, favorite actor, and many more such ‘favorites’ and one of them was favorite food/cuisines. And most of us would have a common answer to that.. Chinese. Yes, we all loved Chinese food! I still feel that we Indians just adore Chinese food and in India, you can find at least one Chinese restaurant in every seven mile radius. Although, there are other cuisines as well but somehow, Chinese food has made a special place in our heart....

The most crowded section in my kitchen must be the spice counter. I can’t seem to stop buying or making my own spices. I had to clear some of those, especially the different kind of peppers that I have been hoarding for a while now. I have always liked pepper chicken, the spice hits right at your throat. Although technically, pepper chicken is prepared with regular black peppers but this time, I mixed three different kinds of peppers....

What is Laal Shaak? Laal Shaak, a variety of amaranth, is native to tropical and subtropical regions. It thrives in the warm climates of South Asia, making it a staple in Bengali households. The plant’s leaves and stems are typically cooked, often sautéed with minimal spices, to let the natural flavors shine. The bright red color comes from betacyanins, a type of pigment with antioxidant properties. These pigments are not just pretty to look at—they’re also good for you....

Makki Roti is Gluten Free Gluten free flours are not easy to work with and when you try to make flat bread, it can easily break apart. With a little trick and some practice, you can make makki roti quite effortlessly, and perfectly round shape too. I am not a North Indian and I didn’t grow up eating makki roti. My husband’s love for the combination of Sarso Saag and Makki Roti got me into learning how to make winter speciality....

Arvind, on the other hand, has always been a fan of chicken lollipops. It’s a favorite in India and almost every other restaurant will have it as one of the appetizers. It’s basically a neat version of chicken wings, where by using the technique of frenching, it’s cut and shaped to form a handle that makes it easy to hold. Needless to say, it’s a time taking procedure but at the end it makes chicken wings easier to eat and it’s less messy as well!...

Sunday Mutton Curry is most Bengali family’s Sunday ritual. It is prepared with goat meat. It’s rustic, not overly spiced and the meat doesn’t even need any long hours of margination. You can definitely prepare it in Instapot/electric pressure cooker or in a regular pressure cooker. I however prefer slow cooking it in my casserole. Slow cooking mutton curry enhanced the flavor of the meat and brings out that rich color....

How to prepare the pickling sauce for the Achari Gobi? Dry red chili - Use kashmiri red chili as it will give the gorgeous red hue instead of making it super spicy.Fenugreek SeedsNigella seedsMustard SeedsCumin Seeds All these spices are dry roasted and then blend into spice powder. This spice blend is then mixed with fresh lemon juice to prepare the pickling sauce that is added while preparing the curry....

Banana Granola Muffins These are healthy breakfast muffins where I used the left over tidbits of my homemade granola. Here is a recipe of my Super Simple Granola with Fruit and Nut The granola adds a lovely crunch to the muffins. You can add muselli or oatmeal too. Simulatenously, you can discard all that and just stick to all purpose flour and add some nuts or berries to the muffins....

I made a small batch, but you can make it in a bigger batch. Cook once and eat twice! This cauliflower curry is very comforting to the palate, and the coconut milk is so comforting with cauliflower and beans. I have made it like an Indian curry by adding spices, but you can keep it light with spices and herbs you are comfortable in adding. I was never a big fan of beans and still don’t lean towards it until unless I absolutely have to....

How to make Preserved Lemons? Making Preserved lemons are super easy. It has very less work but like most preserved dishes you need to be careful of the container you are using and how you are storing the preserved lemons. To make Preserved Lemons, you will need LemonsLots and lots of Kosher SaltBay Leaves, Whole Peppercorn, Cinnamon Stick (optional flavoring ideas)Airtight Glass Jar How to use Preserved Lemons? Often people know how to make preserved lemons but then doesn’t know how to use it!...

There are a few things in my life that I find particularly calming. Walking on the beach while soaking my feet, watching rain from a cozy couch and ever since I started photography, painting backdrops for my food shots. I always loved sketching and painting but somehow, I never really got to polish that hobby. Over the period of time, life caught up and that hobby just died. When I started creating backdrops for food photography, I realized how much I enjoy the entire process....