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Roshogolla, perhaps the most sweetest thing that can ever happen to mankind. Happiness is – “…making perfect spongy rasgulla every time.” And today I am going to divulge all the minute details and secrets of making perfect roshogolla. As I am hard pressed for time and too tied up with many things at this moment, will keep the post to the point. Much has been written about the history and origin of rasgulla, so I am not going into that discussions at all. Sometimes such discussions brings unwanted distasteful flavour, and am sure no one will love that kind of things to be happened with rasgulla, which I guess had won many hearts through out its journey spanning centuries. Making rasgulla is perhaps the simplest thing ever and needs no recipe. Because boiling the chenna balls into sugar syrup hardly qualifies for any “recipe”. Yet, people fails many times, including it’s inventors before one can nail down the techniques perfectly. Yes making rasgulla at home is more about techniques, rather than any recipe. Let’s start with zen and art of making perfect roshogolla. What kind of rasgulla I am taking about? The one that is super soft, juicy, spongy, melt […]
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Dear Readers, Here is an important announcement to make. You must have remembered our first Bengali Pop Up lunch event at Bangalore. We are back again, this time to celebrate Sarodiya Utsav, Durga Pujo 2018 celebrations at Bangalore. Our festive Sarodiya thali would consists of all the classic Bengali dishes, cooked by us (100% home cooked), following the authentic and traditional recipes, as our grandma’s would have done in her kitchen. Some of the recipes that will be featured there are also part of my blogging journey. So, please join us with your friends and families for authentic and traditional Bengali culinary sojourn. You have been with us on our blogging journey since long, you have given us unconditional love, support and encouragement through out the years. Looking forward to see you there, Sukanya Related PostsBengali Pop Up Lunch Event “Poila Baisakh” Celebration In Bangalore{Event Announcement} Poila Baisakh 2018 Bengali Pop Up Lunch Food Event @ Indiranagar, BangaloreDurga puja rituals, believes and mishti mukh (sweet platter) for vijaydashamiDurga pujo rituals, believes and special food menu series – MahaNavamiDurga pujo rituals, believes and bhoger khichuri – MahaAshtamiDurga pujo rituals, believes and food menu special series – MahaShashti
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Saffron Streaks by Sukanya - 3M ago

Post 2 : Count down to Durga Pujo 2018 Series Bhapa Ilish – classic and timeless. The queen does not needs any introduction. She is every gourmand’s dream and fantasy. Plethora of works has been dedicated to her, she has inspired the artists, has inflamed the passion of writers, moviemakers and invigorate the dreams and hopes of common man, during monsoon. Yet she is elusive, she is passion, an emotion , epitome of cultural identity as well as gastronomy. She is Hilsa, the queen of fish. Shining silvery skin with that characteristic pink streaks running across it. The versatility of ilish is heart of culinary lore in Bengal and Bangladesh. And now has become subject of culinary experiments among the chefs with strong Bong genes. You can smear it with pungent mustard paste and it will allure you more. Stew it in rich and mildly flavoured coconut milk, or simply with yogurt base, it will entice you with its sublime taste.   But some recipes are synonymous with Ilish, like this bhapa ilish. Classic and timeless. A slightly coarse mustard paste with hiss of green chilies, dash of turmeric powder which is a ritual rather than an ingredient and good […]
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Ma Aschen…. Post 1 : Count down to Durga Pujo 2018 Series The gray skies are slowly transforming into azure blue. The chill and coldness of monsoon clouds are slowly mellowing into autumnal warmth. And nothing bring cheers to a sullen face and enervated mind than this – Bengali phulko luchi with aloo and kumro chorchori which possess a magical touch that can brighten up anyone’s heart. Brimming up with the exciting news to share with you all that Saffronstreaks has been awarded as “Top 10 Bengali Food Blogs ” by BonusApp. You can read it here. …and here I am back with my new series of posts, curated specially for the most celebratory occasion in any Bengali’s life- Durga pujo,  starting from today onwards ” count down to Durga Pujo 2018 series”. These new series of posts will not only feature new Bengali recipes, but we will also republish some of my old posts too that need some serious revamp and few roundabout posts too, not the kind of “10 bengali food to eat before you die”. Luchi is not a food, it is an emotion. And that emotion swells up and overwhelmed your senses when they are puffed […]
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Beyond that stereotypical image of “butter chicken and paneer tikka” eating country, India in fact is home to startling and beautiful kaleidoscope of wonderful flavours, spices and taste that distinctly defines the region from where it is originated. This 15th August, as our nation celebrated 72nd Independence Day, I took the opportunity to curate a special Freedom Thali for Instagram feed, that represents true color and flavour of India. It was my humble attempt to bring all the flavours under the tricolor, often many of them are poorly represented in mainstream Indian cuisine. If you are not following me on Instagram, then I would earnestly request you to follow my feeds on Instagram, as I publish totally different  content, curated and created specifically for Instagram . Instagram is almost like “blog ella” (no, there is no such words exists, I made up this one, like novel and novella) to me. I had tried to encompass some of the lesser known regional dishes, skipped the stereotypical ones, and cooked up a five course meal comprising dishes from each region, at the same time I regret about the fact that I could not manage to include every states in its fold. Here […]
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The whiff of earthy cumin tossed in ladle full of pure ghee, the exotic fragrance of bay leaves as it slowly kiss the cumin perfumed ghee, the fiery green chillies tossed and turned several times to ensure that its piquancy has reached to every bits and pieces of finely chopped banana blossoms, a generous sprinkle of refined sugar that will slowly caramelize with the heat, and will infuse the banana blossoms with its inherent sweet taste. Finally a generous handful of milky grated coconut sprinkle all over it that will complete this delightful story called mochar ghonto, a lesson in subtlety and balance. Preparing the banana blossoms is again a test for serious knife skills, a deft hand and a well learned lesson in patience and diligence. Some recipes emerges through time as eternal classics, like mochar ghonto or kodoli pushpo ghonto in more refined language. The dark purple heart of sacred banana plant is nothing short of culinary gem. Though it is being widely used in many forms across different culture and cuisine but the kind of emotions, nostalgia, sentimental values, we Bongs extended to this innocuous humble blossoms are almost rare in any culture. No wonder that mocha […]
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Country Captain Chicken Curry is like slice of history served in a bowl. A rustic chicken curry dish with few basic spices, but with a technique that is so distinctive of British cuisine in general, was hugely popular chicken curry among Anglo Indian communities of then Calcutta. With time this country captain chicken curry had metamorphosed into something new and imaginative, with creamy gravy adorned with almonds and pistachios (one school of thought claimed this version as original, but the historical facts does not comply with this), that has little or no connection with the original one. Most of the Anglo-Indian heritage recipes are lost with time, with no clear documentation exists but in some parts of Bengal and Bangladesh, they still exists in some form as a relic of the imperial colonial past. Before heading towards the recipe, here is a little piece of history that will shed enough light on – how country captain chicken curry originates and why it used to be cooked like this and not the other ways. “At the dawn of 16 th century, strange things began to happen on Bengal shores. The quest of spices from Asia eventually brought Portuguese to Indian shores […]
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Greetings after a while. Here I am with my life saviour dish – Indian chicken pulao or tahari as you like to call it. Life has never been so exciting before. When real life takes its lead, the virtual one quietly stepped into the oblivion. With my baby steps into the home style catering venture, my life is too pressed for time to be shared on virtual world. So you will see the decrease in number of posts for the time being, till I manged to chalk out a routine for me. And also busy in planning out our next pop up food event, which is not an easy thing to start with. With so much things to do, life is too short to interpret thousand songs, instead I would rather sing one song (as Jack London had said). And that would be this – my life savior on most days, the flavourful Indian chicken pulao, the simplified version of eternal favourite chicken biryani without the finesse and complex steps of execution.   With same set of flavour combinations, spices, ingredients but a slightly different approach that would definitely makes life thousand times easier, the one pot meal approach for extremely […]
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