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Moghalai Bengal | shubhankarchoudhury.wordpress.com Reviews
https://shubhankarchoudhury.wordpress.com
Moghalai Bangali Ranna (Cuisine)
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Narkel Naru(Coconut roundels sweetened with condensed milk and cardamom) – Moghalai Bengal
https://shubhankarchoudhury.wordpress.com/2014/09/14/narkel-narucoconut-roundels-sweetened-with-condensed-milk-and-cardamom
Moghalai Bangali Ranna (Cuisine). Rasmalai(Cheese served with a thin rabdi ). Deem Shedho (Eggs cooked in a tomato based gravy). Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. On Shorsher Maach Er Ilish. On Aloo Kofi Begun Chorchori. Anindita on Bhaja Moonger Dal. Alan on Gurer Payesh. On Aloo Kofi Begun Chorchori. Narkel Naru(Coconut roundels sweetened with condensed milk and cardamom). Condensed milk 50 ml. Cardamom Powder 5 g.
Kofir Bhaja (Cauliflower fried in a batter) with Kashundi – Moghalai Bengal
https://shubhankarchoudhury.wordpress.com/2014/09/14/kofir-bhaja-cauliflower-fried-in-a-batter-with-kashundi
Moghalai Bangali Ranna (Cuisine). Rasmalai(Cheese served with a thin rabdi ). Deem Shedho (Eggs cooked in a tomato based gravy). Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. On Shorsher Maach Er Ilish. On Aloo Kofi Begun Chorchori. Anindita on Bhaja Moonger Dal. Alan on Gurer Payesh. On Aloo Kofi Begun Chorchori. Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. Cauliflower 200 g (Florets). Gram Flour 20 g.
Dhoner Aloo (Potatoes cooked with cumin and coriander powder) – Moghalai Bengal
https://shubhankarchoudhury.wordpress.com/2014/09/14/dhoner-aloo-potatoes-cooked-with-cumin-and-coriander-powder
Moghalai Bangali Ranna (Cuisine). Rasmalai(Cheese served with a thin rabdi ). Deem Shedho (Eggs cooked in a tomato based gravy). Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. On Shorsher Maach Er Ilish. On Aloo Kofi Begun Chorchori. Anindita on Bhaja Moonger Dal. Alan on Gurer Payesh. On Aloo Kofi Begun Chorchori. Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Cumin seeds 5 g. Mustard seeds 5 g. Cumin powder 5 g.
Deem Shedho (Eggs cooked in a tomato based gravy) – Moghalai Bengal
https://shubhankarchoudhury.wordpress.com/2014/09/14/deem-shedho-eggs-cooked-in-a-tomato-based-gravy
Moghalai Bangali Ranna (Cuisine). Rasmalai(Cheese served with a thin rabdi ). Deem Shedho (Eggs cooked in a tomato based gravy). Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. On Shorsher Maach Er Ilish. On Aloo Kofi Begun Chorchori. Anindita on Bhaja Moonger Dal. Alan on Gurer Payesh. On Aloo Kofi Begun Chorchori. Deem Shedho (Eggs cooked in a tomato based gravy). Bay leaves 3 nos. Mustard seeds 5 g. Mustard oil 20 ml.
June 2014 – Moghalai Bengal
https://shubhankarchoudhury.wordpress.com/2014/06
Moghalai Bangali Ranna (Cuisine). Rasmalai(Cheese served with a thin rabdi ). Deem Shedho (Eggs cooked in a tomato based gravy). Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. On Shorsher Maach Er Ilish. On Aloo Kofi Begun Chorchori. Anindita on Bhaja Moonger Dal. Alan on Gurer Payesh. On Aloo Kofi Begun Chorchori. Brinjal (Sliced) 20 gms. Wax gourd(Sliced) 20 gms. Mustard oil 50 ml. Pat dry the vegetables with a tissue. Once oil ...
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Week 9: Biryani Part 2. | muzirismusings
https://muzirismusings.wordpress.com/2014/09/19/week-9-biryani-part-2
Following the trail of Zamorin cuisine. Week 9: Biryani Part 2. September 19, 2014. This week, as I thought of what to cook, I had a quick chat with my aunt who, like my grandmother is an excellent cook. I wrestled with the idea of trying out her crab curry (I’m scared of crabs) and then she suggested Prawn Biryani. My heart immediately lit up. I had forgotten about Prawn Biryani! Something so delicious. Something so Malabari. For those who haven’t heard of breadfruit, its a fruit that looks a lot ...
Week 7: Classics | muzirismusings
https://muzirismusings.wordpress.com/2014/07/31/week-7-classics/comment-page-1
Following the trail of Zamorin cuisine. July 31, 2014. I attempted making Biryani this week. My first ever attempt with no previous trials. It was more of a last minute decision. I collected 2-3 recipes, retained the common factors and chose the rest. So, really I shouldn’t call it a Malabari Biryani; however, the essence of it is Malabari, i.e. the way it’s served and the ingredients in the masala. After presenting it, one of the chefs told me what I did wrong and how it is prepared originally. Another ...
anahitagirish | muzirismusings
https://muzirismusings.wordpress.com/author/anahitagirish
Following the trail of Zamorin cuisine. Week 9: Biryani Part 2. September 19, 2014. This week, as I thought of what to cook, I had a quick chat with my aunt who, like my grandmother is an excellent cook. I wrestled with the idea of trying out her crab curry (I’m scared of crabs) and then she suggested Prawn Biryani. My heart immediately lit up. I had forgotten about Prawn Biryani! Something so delicious. Something so Malabari. For those who haven’t heard of breadfruit, its a fruit that looks a lot ...
Week 7: Classics | muzirismusings
https://muzirismusings.wordpress.com/2014/07/31/week-7-classics
Following the trail of Zamorin cuisine. July 31, 2014. I attempted making Biryani this week. My first ever attempt with no previous trials. It was more of a last minute decision. I collected 2-3 recipes, retained the common factors and chose the rest. So, really I shouldn’t call it a Malabari Biryani; however, the essence of it is Malabari, i.e. the way it’s served and the ingredients in the masala. After presenting it, one of the chefs told me what I did wrong and how it is prepared originally. Another ...
Week 5: Moplah Cuisine | muzirismusings
https://muzirismusings.wordpress.com/2014/07/20/week-5-moplah-cuisine
Following the trail of Zamorin cuisine. Week 5: Moplah Cuisine. July 20, 2014. In this week, I decided to be a little more adventurous. I didn’t take recipes from my mother or my grandmother. Instead, I scoured the internet for something I tasted in Calicut over the summer. This little tea stall served Moplah snacks that are not found in any other parts of Kerala, especially the South. The most interesting one was something called “Chatti Mutta Pathiri”. This was a multi-layered snack...Ghee – 5g. When t...
Week 4: Amaranth Leaves | muzirismusings
https://muzirismusings.wordpress.com/2014/06/30/amaranth-leaves
Following the trail of Zamorin cuisine. Week 4: Amaranth Leaves. June 30, 2014. This week, I decided to cook with “Cheera”. Small, slightly bitter leaves that resemble and are often referred to as Red Spinach. These leaves, tossed with fresh coconut and just a little bit of chopped onions form a delicious accompaniment to meals heavy in meat. They cook in minutes but are a challenge to clean as they seem to come straight from the ground with mud and all. I immediately looked it up on reaching home. Add i...
Week 6: New Years in July. | muzirismusings
https://muzirismusings.wordpress.com/2014/07/31/week-6-new-years-in-july
Following the trail of Zamorin cuisine. Week 6: New Years in July. July 31, 2014. This week, I decided to cook some of my own personal favourites. This rice and gravy combination is cooked by my mother every Vishu and is something that most other Malayalis haven’t heard of. A bit about Vishu:. I both love and dislike Vishu. However, the likes outweigh the dislikes. Here’s why:. 8211; I love Vishu because of the massive vegetarian spread for lunch. Anyway, getting back to the food. Note: In two of the rec...
Week 1 | muzirismusings
https://muzirismusings.wordpress.com/2014/06/15/week-1
Following the trail of Zamorin cuisine. June 15, 2014. The results from Week 1! I made a 3 course meal, consisting of a total of 5 elements. When you ask anyone about Kannur food, the first thing that comes to mind is Neychoru and Mutton Ishtu. In other words, Rice cooked in clarified butter and mutton stew. You really can’t get more classic Kannur than this. And so, without further ado:. Mutton – 500g. Potatoes – 500g. Onions – 250g. Ginger – 10g. Green Chillies – 10g. Cloves – 5g. Flour – 5g. Cinnamon ...
Week 3: Square Square | muzirismusings
https://muzirismusings.wordpress.com/2014/06/29/square-square
Following the trail of Zamorin cuisine. Week 3: Square Square. June 29, 2014. One dish that my entire family loves is what we affectionately call “Square Square”. For the longest time, I did not know what “square square” was made of. It was simply crisp cubes of umami loveliness. These tiny crunchy golden brown cubes heaped up on a plate would be devoured within minutes after they emerged from the kitchen. Did you know it’s good for you too? The tuber is often prescribed when curing a number of illnesses...
June | 2014 | muzirismusings
https://muzirismusings.wordpress.com/2014/06
Following the trail of Zamorin cuisine. Week 4: Amaranth Leaves. June 30, 2014. This week, I decided to cook with “Cheera”. Small, slightly bitter leaves that resemble and are often referred to as Red Spinach. These leaves, tossed with fresh coconut and just a little bit of chopped onions form a delicious accompaniment to meals heavy in meat. They cook in minutes but are a challenge to clean as they seem to come straight from the ground with mud and all. I immediately looked it up on reaching home. Add i...
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Moghalai Bengal
Moghalai Bangali Ranna (Cuisine). Rasmalai(Cheese served with a thin rabdi ). Deem Shedho (Eggs cooked in a tomato based gravy). Dhoner Aloo (Potatoes cooked with cumin and coriander powder). Kofir Bhaja (Cauliflower fried in a batter) with Kashundi. On Shorsher Maach Er Ilish. On Aloo Kofi Begun Chorchori. Anindita on Bhaja Moonger Dal. Alan on Gurer Payesh. On Aloo Kofi Begun Chorchori. Rasmalai(Cheese served with a thin rabdi ). Milk 1.5 liters. Strain it and knead the chenna for 5 minutes . Heat oil ...
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Shubhankar Goel, Marketing and Advertising
This BrandYourself profile is automatically optimized to show up high in Google. Shubhankar Goel is a second year MBA student at Syracuse University, currently interning as a Strategic Market Analyst in Blue Highway Inc. Shubhankar Goel is a second year MBA student at Syracuse University, currently seeking a full time opportunity starting May 2013. At the undergraduate level, Shubhankar secured the highest aggregate marks in BBA honors at IIMT Oxford Brookes University. In 2010 Shubhankar worked as a Cor...
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Social Media for Brands: Chapter 1. May 28, 2014. How Facebook is Changing for Marketers The Recent Change that affects Brands Facebook over the last year has undergone many changes. Changes that have affected the way businesses see […]. Read Article →. Measuring Social Success (Tool Review). October 3, 2013. Read Article →. MBA Award Recipient 2013, Whitman School of Management, Syracuse University. May 13, 2013. Read Article →. Proposed Digital Marketing Plan for Blue Highway Inc. May 7, 2013. BIG DATA...
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Captain Nemo's Diurnalis. Putting simple things simply…. March 8, 2015. March 9, 2015. Story, Script and Direction: Som. Is an emotional journey of a woman, who left her homeland with similar name in Bangladesh and migrated to India with her father during partition. Now in her old age, she still couldn’t forget her childhood memories and the days she had spent in. This 26 minute long journey to nostalgia is beautifully crafted by superb cinematography by. S intelligent use of clips from. Had gone. Th...
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Website for Indian Movies. We are producing excellent movies in marathi and Indian languages as well as albums and T.V. Serials. Shed NO. 1 Ground Floor, Belaji Bldg No. 2,. Madhav wadi M.M.G.S. Marg Dadar (E). 37 Jaiyram Khanji (New Solitaire 503 5th floor).
