As for the mango panna cotta, the semi-sourness of the fruit blends beautifully with the sweetness and creaminess of the panna cotta.
To a Bengali, Shukto needs no introduction!
And for others, who probably find a Bong's love affair with the bitter, a trifle eccentric or incomprehensible, Shukto is a mixed vegetable stew with a predominantly bitter - sweet flavour. A traditional Bengali lunch meal begins with Shukto. Why? Frankly, I'm not too sure of why only at lunch, but regarding the bitter beginning....but maybe it has something to do with the Ayurvedic Six tastes
After years of grumbling about the food and this Daal in particular, it recently dawned on me that Mung Daal has now become a major part of my diet and I just love it! It is one of those dishes which goes great with rice, chapattis, or all by itself as a hearty soup. Mung Daal is so quick and easy to make that I can have it very often and the best part…I don’t get tired of it!
Yummmy french fries which is inevitable with Mung Daal and white rice (unflavored), is made of potatoes and salt to taste.
Another delicious recipe with poppy seeds (or posto as known in Bengali). Well the most popular of the posto recipes is Aloo Posto (Potatoes cooked in poppy seeds paste). Here is the recipe of Aloo Jhinge Posto (Potatoes and Ridgegourd cooked in poppy seeds paste).
Kalai-er dal is a dal made of split (skin removed) white Urad dal. The special about this dal is the use of fennel seed unlike other dal has the usual cumin seed or panch phoron(mixture of five different seeds) as tempering. this dal has two versions, both are awesomely tasty. One is with roasted dal and another without roasting. As urad dal is little slimy or slippery in texture, if you roast the dal before making it, the slimy texture will go away. I love both versions....