AD's CookHouse

It's MAKAR SANKRANTI TODAY

Today at home saw the perfect mix of Bihari - Bengali fusionbreakfast..while there was Dahi Chura, Tilgul one one a Side, other side saw Payesh and Pitha
Not many know that On the day of Makar Sankranti, there is a tradition of eating dahi-chura (curd mixed with flattened rice), especially in Uttar Pradesh and Bihar. On this day, people eat dahi and chura mixed together in the morning. There are several reasons behind this practice, which include both religious and scientific beliefs.

According to religious belief, the white color of dahi-chura is considered a symbol of purity. It is seen as an auspicious sign marking the beginning of the new year, and it is believed to bring good fortune, prosperity, and happiness in the time ahead.

𝐖𝐡𝐢𝐥𝐞 𝐠𝐫𝐨𝐰𝐢𝐧𝐠 𝐮𝐩, 𝐡𝐚𝐬𝐧’𝐭 𝐭𝐡𝐞𝐫𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐞𝐧 𝐭𝐡𝐚𝐭 𝐨𝐧𝐞 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐫 𝐝𝐢𝐬𝐡 𝐲𝐨𝐮 𝐚𝐛𝐬𝐨𝐥𝐮𝐭𝐞𝐥𝐲 𝐝𝐞𝐭𝐞𝐬𝐭𝐞𝐝—𝐩𝐮𝐬𝐡𝐞𝐝 𝐭𝐨 𝐭𝐡𝐞 𝐞𝐝𝐠𝐞, 𝐫𝐞𝐟𝐮𝐬𝐞𝐝 𝐰𝐢𝐭𝐡 𝐝𝐫𝐚𝐦𝐚𝐭𝐢𝐜 𝐜𝐨𝐧𝐯𝐢𝐜𝐭𝐢𝐨𝐧—𝐨𝐧𝐥𝐲 𝐟𝐨𝐫 𝐢𝐭 𝐭𝐨 𝐪𝐮𝐢𝐞𝐭𝐥𝐲 𝐟𝐢𝐧𝐝 𝐢𝐭𝐬 𝐰𝐚𝐲 𝐛𝐚𝐜𝐤 𝐢𝐧𝐭𝐨 𝐲𝐨𝐮𝐫 𝐤𝐢𝐭𝐜𝐡𝐞𝐧, 𝐚𝐧𝐝 𝐬𝐨𝐦𝐞𝐡𝐨𝐰, 𝐢𝐧𝐭𝐨 𝐲𝐨𝐮𝐫 𝐡𝐞𝐚𝐫𝐭?

Every winter, my mom would place a steaming bowl of her light Bengali chicken curry—packed with raw papaya and carrots and aloo—in front of me I would hesitate to have that, but I still remember the way the aroma filled the room, warm and earthy. But still then I’d wrinkle my nose and push it away, insisting I didn’t want “vegetables in chicken.” She would laugh, knowing I’d come around someday.

Today, as the chilly breeze drifted in, I found myself recreating that very dish. As it simmered, the same gentle favours wrapped around me, pulling old memories to the surface. And when I finally sat down to eat with some Bhaat ( rice), I realised I wasn’t just savoring the dish—I was reliving a piece of home.

There’s something magical about winter kitchens—especially when natun aloor dum is bubbling away on the stove. ✨ This simple, niramish Bengali classic, made with tender new potatoes and no onion or garlic, carries a warmth that goes far beyond the recipe. Every time I stir in the hing and watch the gravy thicken, I’m transported straight back to Dida’s home. Her hands knew flavours the way poets know words. ❤️
Two days ago, as I made hing diye aloor dum, it felt like she was right there, guiding me the way she always did—softly, surely, lovingly.

And when you pair it with fulko luchi? Pure bliss. The kind of bliss that doesn’t need a Michelin star, because it already holds the stars of memory, nostalgia, and home. ⭐️
Winter comfort, heritage on a plate, and Dida in every bite.

Made this a delicious Thai-inspired mango sticky rice using Bengal’s fragrant short-grain Gobindobhog rice. This dish similar to the comforting aam doodh bhat, soaks up coconut milk beautifully, creating a creamy, mildly sweet base. Cook the rice until tender, stir in thick coconut milk and a touch of jaggery or sugar.
Serve chilled with slices of ripe, juicy mango on top. It’s an aromatic, satisfying dessert perfect after any meal.

Summer special

SLURRP EDITOR'S KITCHEN with AD's CookHouse
COCONUT WATER & POMEGRANATE POPSICLES

As the sun shines brighter and temperatures soar, there's nothing quite like a cool and refreshing treat to beat the summer heat. Enter coconut water popsicles with fresh fruits—a delightful combination that brings together the natural sweetness of coconut water and the vibrant flavours of seasonal fruits. Coconut water, often referred to as nature's sports drink, is not only thirst-quenching but also packed with essential nutrients. These homemade popsicles offer a healthy and delicious way to while indulging in the essence of summer. Additionally, coconut water is low in calories and fat-free, making it a guilt-free choice for a frozen treat. Its natural sweetness and subtle nutty flavour provide the perfect base for creating refreshing and healthy popsicles.

Refreshing Recipe: https://bit.ly/41NgKgK

Post by AD's CookHouse

Kitchen for sure is my happy space

Not many know that the globetrotter Tagore was he would collect menu cards from buffets he attended across England, Spain or Turkey and more.
It’s no hidden fact that Tagore was not just a connoisseur of fine art and literature but also equally appreciated good food. Much has been written and expressed about eclectic food tastes as Thakurbari kitchen ahs been epitome of some of classic recipes that are still admired and relished. Culinary innovations were much common in the Tagore household and also their cooking techniques were also much ahead of the age

And just to celebrate his birthday I created this dish called Potoler Malaikari, paired with some Luchi.. rich in texture and absolutely gorgeous and taste lunch was surely not 'Light' affair

With summer setting in, it's a perfect time to recreate this. Vietnamese is cold coffee

With a dash of condensed milk, this one was a perfect for Delhi summer afternoons