

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Homestyle Ghee Bhat with creamy alu & dim seddho. Comfort food that's protein-packed and energy-giving!

Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Serving size: 1 serving

A simple, soulful Bengali comfort food. Fluffy boiled potatoes mashed with pungent mustard oil, fiery green chilies, and crisp raw onions. It's the perfect accompaniment to plain rice and dal, ready in minutes.
Serving size: 1 serving

A simple yet profoundly comforting Bengali mashed egg dish. Hard-boiled eggs are mashed and mixed with the pungent kick of raw mustard oil, sharp red onions, and fiery green chilies. Served alongside steamed rice and dal, it's a quintessential element of a soulful Bengali meal, ready in minutes.
Serving size: 1 serving


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Homestyle Ghee Bhat with creamy alu & dim seddho. Comfort food that's protein-packed and energy-giving!
This bengali dish is perfect for breakfast. With 822.87 calories and 17.66g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Basmati Rice
Fry the Garnishes
Sauté Aromatics and Rice
Cook the Rice
Rest, Garnish, and Serve
Boil and Peel Potatoes
Prepare Aromatics
Mash and Combine
Mix and Serve
Place the eggs in a single layer in a saucepan. Cover them with cold water by at least 1 inch. Bring the water to a full rolling boil over high heat.
As soon as the water reaches a rolling boil, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs stand for 10-12 minutes for perfect hard-boiled yolks.
While the eggs are standing, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5 minutes.
Gently crack the cooled eggs and peel them. The ice bath makes them easier to peel. Pat the peeled eggs dry with a paper towel.
In a mixing bowl, place the peeled eggs and mash them with a fork. Aim for a coarse, slightly chunky texture rather than a smooth paste for the best mouthfeel.
Add the finely chopped red onion, green chilies, coriander leaves, pungent mustard oil, and salt to the mashed eggs.
Gently mix everything together until just combined. Over-mixing can make the dish pasty. Taste and adjust seasoning if necessary. Serve immediately for the best flavor and texture.