Heat oil in a pan and add kalonji to it. 2. As it splutters, add drumsticks and cook. 3. Close the lid and let it turn soft. Add some salt to speed up the process. 4. Once done, add mustard paste, ...

Dhakai porota is a type of layered paratha which you can cook on a tawa or deep-fry like a poori. It makes for a wholesome meal when paired with alu cholar dal and any Bengali mishti. To begin with, ...

and Kali Puja in Bengali households and temples. Though Bhoger Khichudi follows a traditional recipe, variations exist depending on regional influences and personal preferences. Also Read ...

Just like Hindi, Urdu, or Tamil. So why not use the word Bangla globally, instead of "Bengali?" After all it's a proper noun that can't really be translated. Besides this is not just any language.

Here's a sweet dish that can be made in an hour or less! Ingredients 3 central ingredients: Approximately 1 litre full fat milk, 50 grams of rice and 150 grams of jaggery Notes: Since rice needs ...

11. Finish with ghee, Bengali garam masala and chopped coriander leaves. Serve with rice and dal Tip: This dish cooks entirely in the juices released from the lau when salt and sugar are added.