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Crab Prep: Buy em' fresh and alive. Dead crab got nothing. Now, you need to kill it. Boil water, and when the water is bubbling, drop the crabs one by one into the water. They change color to orange when dead and boiled. Crab's muscles are semi-liquid, so if you do not boil it, they will...

OK Sorry :D

A month before, it was troubling me a lot. Particularly during mid-nights. He is no more. Then came something up the food chain: If you guys are smart, then you know it. Don' ask me anything please.

Kosa mangso has a different way of cooking. Some hints: Clean the meat, have a paste of garam masala, garlic and ginger. Marinate the meat with only those mentioned, and keep it for 12 hours. Then the drama begins( I will let you know later). And Kunal, it's not Kolkata or Assam that you would...

Abbey, it's easy to make. If you need the recipe, PM me. Well it takes 12 hours for the marination though.

/\/\/\ I can make luchi/puri/roti/parantha, but the lazy me does not permit me to prepare these. I am very fond of rotis and all, but the laziness. Luchi and alu'r dom, OR luchi and guhgni, OR luchi and kosha mangsho. Uffff, good food often gives me an ahem!

.....................Self Delete..............

White Sauce Serves 2. Ingredients: Maida - 2 tbps Butter - 25 - 40 gms Milk - 250 ml Garlic - 10 medium sized cloves (diced into very fine pieces) Preparation: 1. Heat up a Tawa or a kadai 2. Add the butter 3. After a minute OR after the butter melts, add the diced garlic 4. Stir for 2 mins...

Chicken Salad with White sauce

Yeah! Yeah, mayonnaise is a fattener. Kashondi I buy from bong shops in Bangalore(I don't know how to prepare it). In Delhi, go to CR Park market, the bongs shops there would sure have it. One more is Pork(minus the fat) salad with pineapple sauce. I make the pineapple sauce on my own...

Here is a simple tomato salad that goes well with Mutton, Dal and almost anything. Ingredients: 1. Tomatoes - 2 medium sized 2. Onion - 1 3. Green chilli - 2 4. Red Chillies (dry) - 4 to 6 Preparation: 1. Cut the fresh tomatoes & onion fine. Green chillies should be cut into finer pieces, so...

I have not tried it out with meat. I will try this one out the next time I buy meat. Thanks for the recipe. Yes. I do chicken and prawn salads with fresh seasonal vegetables. Depending on my mood, I use mayonaise, kashondi(a sauce made from Mustard seeds - fav of bongs) or Pudina chatni.

/\/\/\ Mine is almost similar. I use cheese instead of oil and use boiled veggies. Mushroom is a must. Colourful seasonal vegetables like red or yellow capsicums too.

An egg a day, keeps viagra away! :D Is that a teddy on the top left corner?

Oh! Okay. Well, Bongs use all the masalas to marinate meat. Turmeric(haldi) apart from adding colour is also used to preserve the food, also has medicinal values. Maybe this is the reason. I am not so sure dude. I just cook and eat. :D

Lol, how did I forget that? So in saag murg palak is used? Well Haldi can be added later even while frying the meat. Haldi is used for colour only. Salt is used while marinating so that the salt goes deep inside the meat. Osmosis mate! If you use other masalas like cumins, red chilli...

Not sure about Spinach and saag murg. What is spinach? Hindi name? You're welcome! Bengalis actually use cumin powder, red chilli powder etc while marinating. This is not a bengali food, it is a tribal dish.

The same recipe holds true for both pork and mutton/lamb too. Just a slight variation while cooking. Mutton/Lamb and Pork needs to be processed before cooking. They need to be cleaned and boiled in a pressure cooker. Pork - 4 whistles, Mutton - 6 whistles, depending upon the softness of the...

Here are the pictures of whatever is left:

Ritesh, I will add the picture of the chicken dish after sometime.