Divya of You Too Can Cook has been organising a very interesting challenge every month which is called as the South Vs North Challenge. There are two groups among members. Every month, the member from North group will challenge the South Indian group with an authentic North Indian recipe whereas…
Divya Pramil of You too can cook started an event South Vs North Challenge which is becoming very very interesting every month. There are two teams in this group. A member from Northern team provides an authentic north Indian recipe and challenges the Southern team to try. Likewise a member…
Happy Ugadi To All My Readers Today is Ugadi and it is the New Year for people residing in the Deccan region. For Tamilians the new year falls on April 14th. To celebrate the start of the new year,I made the Bengali sweet kir kadam also known as ras kadam.…
I have been part of the South Versus North Group Challenge from January. This is the brain child of Divya of You Too Can Cook. The whole group is divided into two teams- The Southern Team and The Northern Team. Every month a member of the northern team will challenge…
Today is the final day of Blogging Marathon#22. I couldn’t stay away from sweets because for me Bengali cuisine is all about milk sweets. Today I made Chum Chum. This is a sweet very much similar to Rasgolla. The difference is that it is cooked in a slightly thicker syrup…
For the second day of Blogging Marathon#22, final week I decided to prepare a savoury Bengal dish. This recipe is also from Indian Food Forever website. During the early days of starting my blog, I prepared a tawa cooked version of this poori. But I think the deep fried ones…
Today is the first day of the final week of Blogging Marathon #22 and I am posting under the theme Dishes From Bengal. When I think of Bengali dishes, the first thought is all about milk sweets. Bengal is very famous for its paneer based sweets and I am a…
I didn’t know about this kichdi until one day when my mom asked me about it. My SIL asked my mom about this and my mom asked me to search the web for the recipe. Then I browsed the net and wrote down this recipe. I forgot to note down…
For this month’s Indian Cooking Challenge, Srivalli chose a sweet from West Bengal. This is one of the pithe recipes prepared for Poush Sankranti. A crepe is made with maida and rice flour and is filled with coconut and mawa filling. The sweetener used is palm sugar but if unavailable,…
When I saw these peas parottas at Bong Mom’s Cook Book, I wanted to prepare it on the same day. I had a cup of green peas in the freezer and so I prepared it and gave a surprise to my hubby who came home late. We had it along…