AahareBahare

Crab curry is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India. But I had cooked it my Digha style crab dry curry. Bengali Style Crab Curry which is called as Kakrar Jhal in Bengali is a sea food gravy prepared using crab and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy. However, the crab has its own taste, so addition of crab makes this gravy exotic. It is a spicy dish and one can adjust the taste according to their taste buds. Serve this on a weekend and wait for the compliments. Ingredients : 1. Crab meat - 4 crabs 2. Ginger - 2 1/2 inch 3. Garlic - 10 cloves 4. Tomatoes - 2 small 5. Onion - 2 large 6. Green Chillis - 8 pcs 7. Red pepper powder - 1/2 tsp 8. Cumin powder - 1 tbsp 9. Mustard oil - 1/4 cup 10. Turmeric powder - 1 tsp 11. Garam masala - 1/2 tbsp 12. Clarified butter (ghee) - 1 tbs

Watermelon Rind Thai Salad Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or  noodles  instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entries but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice. I have made my style parboiled watermelon rind salad with chicken. Mostly we donot use the rinds but watermelon rind is full of nutrients, high in vit B and vit C. I don't have fish sauce at home, so i used teriyaki sauce. Follow my recipe for the goodness of watermelon rind. Ingredients : 1. 1 cup of watermelon(thai : tang-mo) rinds + 1/4 cup of red watermelon 2. 1/4 cup of zucchini (alternate cucumber) 3. 1/2 cup of broccoli 4. 1 cup of colourful bell peppers 5. 1/4 cup of spring onions 6. 1/2 cup of onions

'The way to a man's heart is through his stomach...' Ever wondered of how to make a delish restaurant style mutton chaap at home, to satisfy your cravings and fulfill the tummy of your near and dear ones. Try my recipe !! Bengal's affair with Awadhi food is no secret. When the Nawabs brought in the cuisine around the 18th century, it was bound to become part of the Bengali culture. What's quite interesting to note is that cuisine developed it's own nuances once the nawabs moved their capital to Murshidabad, from Dhaka. Along with many other dishes, the biryani for instance and the chicken chaap became a permanent fixture in the old Muslim-run restaurants that popularised Mughlai food in the city. Ingredients for Mutton Chaap : 1. Mutton - 1 kg 2. Green Chilis - 7 pcs 3. Ginger - 2 tbsp 4. Garlic - 18-20 pcs 5. Onion - 7 big-sized 6. Tomato - 1 big-sized 7. Turmeric powder - 2 tbsp 8. Red Chili powder - 1 tbsp 9. Kashmiri Red

Restaurant style Chicken Bharta Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Iranian cuisine. Mughlai cuisine is strongly influenced by the Turko-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of modern Afghanistan, Northern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. In due course of time, flavours intermingles, criss crossing the geographical boundaries. From Mughals, Chinese to British, French and Dutch which later amalgamated to form si