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Fulkopi diye Katla Macher Jhol (Catla/rohu fish curry with seasonal cauliflower)

Method
1. Wash the fish pieces and let them air-dry for some time. Smear them with ½ tsp each of salt and turmeric and set aside while you prep the vegetables.
Photo gallery
Marinate fish with salt and turmeric
2. Cut the cauliflower in large florets; make incisions on the stalk if it is too thick to allow it to cook faster.
Cut the cauliflower in large florets
Image Credit: Supplied/Bong Eats
3. Peel and cut the potato longitudinally in 3cm thick wedges. Roughly chop the tomato
Roughly chop the tomato; cut potato in wedges
Image Credit: Supplied/Bong Eats
4. Slit the green chillies. ....

Insiya Poonawala , Saptarshi Chakraborty , Image Credit , Bong Eats , சாப்புதார்ஷி சக்ரவர்த்தி , படம் கடன் , போங் சாப்பிடுகிறது ,

Recipe for Bengali Lau Chingri or spiced ash gourd with tiny prawns

Notes
Prawns: If you can’t find tiny prawns, chop up larger prawns after frying into bite-sized 1-cm pieces.
Spices: The proportion of the spices may seem too little compared to the volume of the ash gourd (lau), but resist the temptation to increase level of spices. Ash gourd (lau) is made up of water to a great extent, which when released will shrink its quantity.
Salt: The same goes for salt. Resist the temptation to add more at the earlier stages. Check for seasoning once the water has dried and adjust accordingly.
Steps
1. Clean and devein the prawns. Smear them with ¼ tsp each of salt and turmeric. Set aside. ....

Insiya Poonawala , Saptarshi Chakraborty , Lau Chingri , Image Credit , Bong Eats , சாப்புதார்ஷி சக்ரவர்த்தி , படம் கடன் , போங் சாப்பிடுகிறது ,

Singara with sweet chutney or fried pastry filled with spicy potatoes

Step I: Make the filling
Cook ingredients of the filling together until the liquid dries completely
Image Credit: Supplied/ Bong Eats
1. Wash the potatoes well and chop them in 1-cm cubes. Leave the skin on for flavour.
2. Boil the potatoes in a saucepan for about 15 minutes, or until they are soft. Be careful, though, to not let them turn mushy; they should be soft, but still hold their shape. Strain to stop them from cooking further; reserve the water.
3. Make a fresh paste of ginger and green chillies. It is easiest to do this in a mortar and pestle with some salt for abrasion. ....

West Bengal , Insiya Poonawala , Saptarshi Chakraborty , Singara Singaras , Singara Cook , Alur Torkari Moshla , Image Credit , Bong Eats , மேற்கு பெங்கல் , சாப்புதார்ஷி சக்ரவர்த்தி , படம் கடன் , போங் சாப்பிடுகிறது ,

The secret to smooth doughs and fluffy bread is already at hand

Hot water might not seem an exciting ingredient, but it can transform cooking and baking
Food personality Nadiya Hussain s turmeric-rich samosa pie is made with flour, shortening and water at a boil
Image Credit: NYT
If there s a quintessential dish from chef Nadiya Hussain - the Great British Baking Show winner who has since found huge success - it s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show Nadiya s Family Favourites.
Meant to be unmolded for maximum impact, the pie stands impossibly tall and doesn t crumble, even when sliced. Hussain likes to wrap the whole golden thing in parchment paper and take it to picnics, passing out fat, perfect wedges to family and friends. ....

United States , United Kingdom , West Bengal , New Mexico , Insiya Poonawala , Saptarshi Chakraborty , Dan Souza , Freddie Bitsoie , Rachel Wharton , Saptarshi Chakraborty Insiya Poonawala , Anita Jaisinghani , Bake Lab , Smithsonian National Museum Of The American Indian , Nadiya Hussain , Image Credit , British Baking , Family Favourites , Test Kitchen , Bong Eats , Smithsonian National Museum , American Indian , Samosa Filling , Yoghurt Sauce , ஒன்றுபட்டது மாநிலங்களில் , ஒன்றுபட்டது கிஂக்டம் , மேற்கு பெங்கல் ,

The Secret to Smooth Doughs and Fluffy Bread Is Already at Hand

The Secret to Smooth Doughs and Fluffy Bread Is Already at Hand
Just-boiled water has long played a role in making pie crusts, milk breads and more shine, across cultures and cuisines. But how does it work?
The food personality Nadiya Hussain riffs on a classic Victorian-era hot water pastry crust for the base of her turmeric-rich samosa pie.Credit.David Malosh for The New York Times. Food Stylist: Simon Andrews.
By Rachel Wharton
April 16, 2021, 4:51 p.m. ET
If there’s a quintessential dish from the chef Nadiya Hussain the “Great British Baking Show” winner who has since found huge success it’s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show “Nadiya’s Family Favourites.” ....

United States , United Kingdom , West Bengal , New Mexico , Insiya Poonawala , Saptarshi Chakraborty , Dan Souza , Freddie Bitsoie , Anita Jaisinghani , Bake Lab , Smithsonian National Museum Of The American Indian , Nadiya Hussain , British Baking , Family Favourites , Test Kitchen , Bong Eats , Smithsonian National Museum , American Indian , Grace Young , Chinese Kitchen , ஒன்றுபட்டது மாநிலங்களில் , ஒன்றுபட்டது கிஂக்டம் , மேற்கு பெங்கல் , புதியது மெக்ஸிகோ , சாப்புதார்ஷி சக்ரவர்த்தி , டான் ஸூஸ ,