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Bhalo Khabo

Updated: 2018-04-20T05:40:51.719-04:00


Saffron Prawn Pulao


My cute little sis is a great and innovative cook, she often creates her own recipes and tells me about them. A few days back she mentioned about her Prawn Pulao Recipe and I was intrigued to try it out. It is a very simple yet amazingly flavorful rice, the Saffron threads lend a deep golden color to this spice infused rice. Ingredients: Prawn Pulao1/2 cup Basmati Rice10-12 Raw Headless Prawn1 Bay Leaf1 Cinnamon Stick4-6 Peppercorns2 Green Cardamom1 Medium Sized Onion sliced1 tsp Ginger Garlic PasteGreen Chillies1/2 Tomato sliced1/2 Tsp Cumin Powder1/4 Tsp Coriander Powder2 tbsp MilkPinch of Saffron threadsSalt to taste  Start by boiling 1/2 cup of water, add the Cinnamon Stick and the Basmati Rice. Cook the rice until it is half cooked, strain and keep it aside. Wash, clean and de-vein the prawns, season them with salt, to be used later. Heat oil in a wok, add the Cardamom, Bay Leaf, Cloves, and Peppercorn, let them crackle. Then add the sliced onions and fry them. Meanwhile, heat the milk in a small bowl, and steep the Saffron for a few minutes.Once the onions are tender, add the Ginger Garlic Paste and stir fry them. Then add the previously cleaned prawns, the Cumin Powder, Coriander Powder, sliced Tomato and cook them for about 2-3 minutes. Add salt and Green Chillies according to taste and cover for 5 minutes. Once the masala is cooked take it out in a bowl, I used the same wok to make the Pulao.Add a layer of rice on the wok, sprinkle some salt, layer the Prawn Masala, cover it with another layer of rice, sprinkle the Saffron Flavored Milk and a little bit of Garam Masala Powder. Cover and cook until Rice is nice and fluffy, and all the flavors infuse together. frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B00269WUTC&asins=B00269WUTC&linkId=c4dbe06000638866c90ecb860d107581&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">[...]

Chicken Walnut Sandwich/Salad


During the hot summer days this Chicken Walnut Sandwich/Salad comes as a refreshing crunchy snack. I typically like it as a Sandwich but this can also be served on a bed of lettuce as a healthy and flavorful salad. This Chicken Walnut Sandwich/Salad is slightly sweet and nutty with a crunch from the celery, spring onions and sometimes apples/peach.

Ingredients : Chicken Walnut Sandwich/Salad
  • 2 Chicken Breast/Thigh grilled, cubed
  • 1/4 cup Toasted Walnuts, chopped
  • 2 tbsp Dried Cranberries
  • 2 stalks Celery, chopped
  • 1/4 cup Red Pepper, chopped
  • 1/4 cup Spring Onions, chopped
  • 2 tbsp Miracle Whip
  • 1 tsp Relish
  • Hot Sauce as per taste

In a bowl mix all the above ingredients, add hot sauce according to your taste. Chill before serving. Toast a whole grain bread and serve this as a sandwich or serve on a bed of lettuce as a salad. I enjoy this Chicken Walnut Sandwich with a side of my favorite chips and orange juice.

Pui Shaak/Saag Chorchori


Pui Shaak /Pohi Saag/Malabar Spinach chorchori, is a medley of vegetables and Fish Head (Ilish/Hilsa macher matha) or Shrimps(Chingri Mach). Even though we love to eat this Chorchori, we seldom get Pui Shaak in stores here. But this time when I got few stems of fresh Pui Shaak at an Indian store I decided to make this Chorchori with Ilish Macher Matha.

Ingredients: Pui Shaak/Saag Chorchori
  • 1 Fish Head (Ilish/Hilsa)
  • 2-3 Stems of Pui Shaak/ Pohi Saag, chopped
  • 1 Eggplant, cubed
  • 4-5 Small Radish, cubed
  • 1-2 Potatoes, cubed
  • 4-5 Green Chillies
  • 1 tsp Panch Phoron
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Mustard Paste
  • Mustard Oil

Rub salt and turmeric powder to the Ilish macher Matha (Fish Head). Heat mustard oil in a wok and fry the Ilish/Hilsa head and keep aside.

Wash all the vegetables and the Pui Shaak. Chop the Pohi greens and the stems. Use the same oil, temper with the Panch Phoron, Green chillies and then start adding the vegetables. Fry and cook the vegetable for about 10 minutes on medium flame. When the vegetables are almost half cooked, add the chopped Pui Shaak, Turmeric Powder, Salt, Mustard Paste, saute and let everything cook. The Saag and the other vegetables let out water which helps in the cooking. Add the fried fish head, break the fish head with the spatula, mix with all the other vegetables, cover and cook for some more time. To get the perfect consistency, chorchori typically needs frequent stir. Check for seasoning and serve this Ilish Macher Matha Diye Pui Saag Chorchori with rice.

Kolkatar Egg Roll & More Awards


Kolkata is famous for a variety of street foods, one of them being Egg Roll. Tomorrow is Bengali New Year and I wish all my dear friends and family a very Happy and Prosperous Year ahead. For celebrating Bengali New Year I thought of sharing the famous Kolkatar Egg Roll and also some special awards which was passed to me by another fabulous blogger Sunanda.Ingredients: Egg Roll2 Parathas (Make at home or you can use the frozen store bought)2 EggsOnions, thinly slicedCucumber, thinly slicedGreen Chillies, choppedChaat MasalaLemon Juice Tomato Ketchup/Maggie Hot n SweetBeat the eggs with salt, chop the onion, cucumber, keep them separate and ready. Make the Paratha, next add 1 tsp oil in a tawa/griddle and pour the egg. Then place the Paratha on top of the egg before the egg is cooked. Place the Paratha, egg side up in a plate. Next arrange the sliced onions and cucumber in the center, sprinkle Chaat Masala, Lemon Juice and Ketchup and roll up. Repeat with the next Paratha and the egg and Enjoy !! Awards:Sunanda of Recipes from Sunanda's Kitchen shared with me some special awards. I was thrilled and excited to receive them. She has a great collection of recipes in her blog and I love all her recipes. Thanks a lot Sunanda for passing these awards to me.Now I would love to pass these awards to some great bloggers.Srav's Culinary Concepts Priya's Easy n Tasty Recipes Food MazaaCranberry JamPlatefulTorviewTaste of Pearl CityNow ServingGayathri's Cook SpotKhana Masala FlavorsPaaka ShaaleSunshine & SmileMy Cooking DiaryKaarasaaramRules to claim and share these awards:Thank and Link the blogger who has given you the award.Copy and paste the Logo in your blog.Pass these on to 15 other Great Blogger friendsComment on the most recent post and let the nominated blogger know of the award.[...]

Chital Macher Muitha (Fish Dumplings)


Chital Macher Muitha (Fish Dumplings) is an exotic preparation among the Bangals (People of East Bengal). Since my husband is a Ghoti (Native of West Bengal) and I being a Bangal we often argue about the differences and have fun... While growing up my ma used to make us very good and tasty food, on some special occasions she would make Chital Macher Muitha. I still remember it was such a lengthy process for her to separate the fish from the thorns for this preparation. The other day when I visited a Indian/Bangladeshi store to buy fish, I saw a box which said "Chital Meat Minced", I was overjoyed and bought a box. Since I already got the minced and cleaned fish, it was now easy for me to make the Muitha (Dumplings) and the gravy. My husband tasted this for the first time and now it is a hit at our home.  Ingredients: Chital Macher MuithaMuitha/Dumplings: 1 Box Chital Minced1 tbsp Ginger Paste1 tbsp Garlic Paste1 tbsp Green Chilli Paste1 tsp Roasted Cumin PowderSalt Gravy:1 Onion Paste1 tbsp Ginger Garlic Paste1/2 Tomato, chopped1 Potato,  Cubed1 Bay Leaf2-3 Cloves1 Cinnamon Stick2 Green Cardamom1/2 tsp Garam Masala Powder To make the Muitha (Dumplings/Kofta) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. I know some people use boiled potato or corn flour but I prefer just not to use any binding agent. In a pan, boil some water, now wet your hands and take a small portion of the mixture, give it a round shape. Drop the balls in the hot boiling water and wait till the color changes, take the balls out after 2-3 minutes. Using a paper towel or napkin, drain the excess water and shallow fry the Muitha/Dumplings in a pan.For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add the Cloves, Cinnamon, Cardamom and Bay Leaf, leave for a minute and then add the Onion, Ginger Garlic paste, stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, Green Chilli Paste and cook till you can see oil separating out. Pour 2 cups of water, the fried Muitha/Dumplings, fried Potatoes, cover and give the gravy a boil.Garnish with Garam Masala Powder and serve the delicious Chital Macher Muitha with Plain Rice.  [...]

Koraishutir Kochuri and Aloor Dum


Koraishutir Kochuri (Peas Kochuri) has always been our Winter favorite. Even though its now officially Spring, temperatures are still below 0F so I thought of treating us with this seasonal delicacy Koraishutir Kochuri and Aloor Dum. This is Peas stuffed deep fried flat bread, which is very simple to make using Frozen Green Peas. For the Aloor Dum, I prefer to use the small red potatoes which reminds me of the 'Notun Aloo'.Ingredients: Koraishutir Kochuri1 cup All Purpose Flour/MaidaWarm Water2 tsp Oil1 cup Frozen Peas1 tsp Fennel Seeds1/2 inch GingerFor the filling, grind the Peas, Ginger and the Fennel Seeds to a paste. In a pan, heat about 2tbsp oil and fry the paste till its cooked and dries up. To make the dough, sift the flour add salt and oil. Knead the dough using warm water to make a soft dough. Divide the dough into small balls and stuff with the filling. Roll them out. Heat oil in a pan and deep fry the kochuri. Seal the balls well with the stuffing so that the paste does not come out when frying.Ingredients: Aloor Dum10-12 small red potatoes1 Bay Leaf1 tsp Cumin Seeds1 tbsp Roasted Cumin Powder1/2 tsp Turmeric Powder1 medium sized Tomato, chopped1 tbsp Lemon JuiceCilantro, chopped This niramish Bengali style Aloor Dum is very easy to make. Boil and peel the skin of the potatoes. Then marinate them in Mustard Oil, Lemon Juice, Salt and Turmeric Powder for about 30 minutes. In a pan, heat 2 tsp oil, Cumin Seeds and Bay Leaf. After few seconds add the Ginger Paste and the chopped Tomato, stir fry. Then add the Turmeric Powder, Roasted Cumin Powder, salt and Green Chilli as per taste, cook for some more time till you see the oil separating out. Then add the marinated potatoes, 1/2 cup water and give this a boil. Garnish with Roasted Cumin Powder and Cilantro. Serve this mouth watering dish with Koraishutir Kochuri / Hinger Kochuri.[...]



Holi, the festival of colors is the most fun festival in India. As we are far away from our loved and dear ones, and its been years I have played with colors on this special day, I miss Holi. So to enjoy this day I decided to make the Bengali sweet, Malpua, as any festival is incomplete without sweets. Malpua is a fried pancake dipped in sugar syrup.

Ingredients: Malpua
  • 1/3 cup Rice Flour
  • 2/3 cup Maida (All Purpose Flour)
  • 1 tbsp Fennel Seeds (Saunf/Mouri)
  • 1 cup Milk
Ingredients: Simple Syrup
  • 2 cups Water
  • 2 cups Sugar
  • Pinch of Saffron
  • Green Cardamom (Elaichi) Powder
To start with the simple syrup, boil equal parts of water and sugar. Add a pinch of saffron and Elaichi Powder for flavor. Keep the syrup warm in low flame.

For the Malpua, mix the Rice Flour and Maida, add a pinch of salt, and the Fennel Seeds. Slowly add milk and stir well, there should not be any lumps.

Once the batter is ready, heat oil in a wok, gently pour one ladle of the batter in hot oil. Deep fry the Malpua, till you see the nice golden color.

When the Malpua is fried, and the edges are crisp, drain the excess oil and soak them in the hot sugar syrup. Keep them in the syrup for about 5 minutes till they become a little soft, serve them hot. You can even make Rabri to serve with the Malpua.

Doi Rui


Doi Rui, is another favorite of Bengali's. My mom, and aunts used to make this Bengali delicacy on special occasions. This recipe is curd or yogurt based, and the taste is a little sweet.

Ingredients: Doi Rui
  • 6 Rui/American Carp Pieces
  • 1 large Onion Paste
  • 2 tsp Ginger Paste
  • 1/2 cup Yogurt
  • 1 Cinnamon Stick
  • 2 Cloves
  • 2 Cardamom Pods
  • 1 Bay Leaf
  • 1 tbsp Raisins
  • 1-2 Green Chillies
  • 1 tsp Ghee
  • 1/2 tsp Garam Masala Powder

Clean the fish pieces, lightly rub salt and turmeric powder and shallow fry them.

In a pan, heat 2 tsp oil, add the Bay Leaf, the Cinnamon, Cloves and Cardamom. After about a minute, add the Onion paste, Ginger paste and stir fry till the onions turns brown. Beat the curd/yogurt with salt and sugar and keep it aside. Switch off the gas, and let the pan cool before pouring in the beaten yogurt, to avoid curdling of the yogurt. Stir well to avoid any lumps. Then turn the gas to low, cover and cook for about 10 minutes. Next add the fried fish pieces, raisins, salt and green chillies to taste. Simmer and bring the gravy to boil, add the Ghee and the Garam Masala Powder. Serve this Doi Rui over plain Basmati Rice.

Aloo Tikki Chole Chaat


Chaat, is definitely the national snack of India, a traditional street food and something which all Indians are always home sick about. Any form of Chaat is full of flavor, sweet, tangy, spicy, salty, crunchy, soft, topped with cold yogurt and various chutneys. Last weekend with the Day Light Savings, I had this sudden burst of energy to make Aloo Tikki Chole Chaat in the evening. I had all the store bought chutneys so it was easy and quick for me to just concentrate on the Tikki and Chole.Ingredients : Aloo Tikki2 Potatoes, boiled1/2 cup Frozen Green Peas1 tsp Cumin Powder1 tsp Coriander Powder1 tsp Bread Crumb Salt to taste1/2 tsp Chaat Masala1/2 tsp Lemon Juice Green ChillyBoil the Potatoes and peel the skin off. Mash them well along with the Green Peas. Next mix all the Spices, Bread Crumb, Salt and Green Chillies to taste. Make round balls and flatten them.Heat 1 tsp of oil in a skillet and shallow fry the Aloo Tikki, till both the sides turn brown.Ingredients : Chole1 Can Garbanzo Beans1 Cinnamon Stick2 ClovesOnions, chopped1 tsp Ginger Garlic Paste2 tsp Chole Masala  I use canned beans, so I prefer to boil them in salt water for about 10 minutes. Heat oil in a wok, add the Cinnamon and the Cloves, then add the chopped onions and fry them till they become soft. Add the Ginger Garlic paste, Chole masala and cook till oil separates. Next add the boiled beans, add about 1 cup of water, cover and cook for another 10 minutes.Aloo Tikki Chole Chaat Preparation: 1 cup Yogurt, mixed with Salt, Sugar and Cumin PowderTamarind ChutneyGreen ChutneyOnions, chopped to garnishChopped Cilantro to garnishSev Chaat MasalaIn a bowl, pour a ladle of Chole, place 2 Aloo Tikki on top. Pour the prepared Yogurt, Tamarind and Green Chutney. Garnish with chopped Onions, Cilantro, Sev and sprinkle Chaat Masala. Enjoy this spicy tangy Chaat. [...]

Luchi and Ghugni


Luchi, a deep fried Indian Flat-bread, also known as Poori is another favorite of most Bengalis. I like to make the vegetarian Ghugni (Yellow Peas Curry) with sliced coconut and serve as a side with this deep fried Luchi. From the days of my childhood, whenever I would ask my ma to make me some good food, she would make me Luchi, and I would be delighted. Luchi can also be served with Cholar Dal.Ingredients: Luchi / Poori 1 cup All Purpose Flour (Maida)2 tsp OilPinch of SaltWarm water Oil to deep fryTake the Maida in a bowl, add the oil and the salt and mix well. Then knead the  dough by adding warm water slowly till the dough is soft. Keep it covered for around 20 minutes. Make small balls and roll them out in round shapes. Heat oil in a wok for deep frying them. Check the temperature of the oil, drop a pinch of dough and see if that floats up. Now fry the Luchi one by one. Ingredients : Ghugni (Yellow Peas Curry)2 cups Yellow Peas1/2 tsp Cumin Seeds 1 Bay Leaf 1 Potato, diced (Optional)1 Onion, chopped1 Tomato, chopped1/2 cup sliced Coconut pieces1 tsp minced Ginger2 tsp Roasted Cumin Powder1/2 tsp Garam Masala PowderSoak the Yellow Peas in water for about 3 hours and pressure cook them (1 whistle) and keep it aside. Heat oil in a pan, add the Cumin Seeds and the Bay leaf. Next add the chopped onions and the potatoes, fry them till they become light brown. Add the sliced Coconut, minced Ginger and the chopped Tomatoes. Stir fry them for about 5 minutes.Add the Turmeric Powder, Roasted Cumin Powder, salt and green chillies. Add little water and cook the gravy till oil separates. When the gravy is prepared add the boiled Yellow Peas and cook for about 5 minutes. Sprinkle the Garam Masala and serve hot as a side with Luchi. I am sending this post for the event Walking through Memory Lane.[...]

Mughlai Paratha


Mughlai Paratha, egg stuffed Indian Flat Bread, a Bengali delicacy which we have not eaten for years. Last weekend, I was craving for this spicy and tasty Bengali Snack. Typically back home, this is served with Mutton Kasha or Aloor Tarkari. We decided to have with spicy Aloor Tarkari (Potato Curry), and my husband volunteered to make this Mughlai Paratha for us, the best weekend Brunch we ever had.Ingredients: Mughlai Paratha 1 cup Maida / All Purpose Flour2 Eggs1 small Onion chopped2 Green Chilli choppedRoasted Cumin PowderChaat MasalaIngredients: Aloor Tarkari (Potato Curry)1 large Potato cubed1/2 tsp Ginger Paste1/2 Tomato chopped1/2 tsp Cumin Seeds1/2 tsp Cumin Powder1/2 tsp Turmeric Powder Green ChilliWe started with making the spicy Aloor Tarkari (Potato Curry), heat oil in a pan, add the Cumin Seeds and let them splutter. Then add the cubed Potatoes and stir fry them for few minutes. Next add the Ginger Paste and the chopped Tomatoes, season with salt ,Turmeric Powder and Cumin Powder. Add very little water, cover and cook till the gravy is dry and Potatoes are soft.In a small bowl beat a egg with salt, pinch of Cumin Powder & Chaat Masala, Onions and Green Chilli. To the flour add some salt and oil and knead to a soft dough. Divide into 2 parts and roll out each to about 8-10 inch round shape. Heat a tawa and place the Paratha, put he egg filing in the middle and fold the sides carefully. Occasionally press the sides so that the egg is cooked properly. Spread some oil and fry the Paratha well till both sides are golden brown. The main trick to this recipe  is the folding of the Paratha.When the Mughlai Paratha is completely cooked from inside and outside, serve hot with the previously made spicy Aloor Tarkari and if you like some Tomato Ketchup on the side and enjoy !![...]

Paneer Butter Masala


Paneer Butter Masala, one of our favorites. This recipe calls for butter, but if you are on diet, you can omit the butter and use regular oil. This is mainly a North Indian Recipe and very popular in almost all Indian Restaurants. I love Paneer, we buy the low fat Paneer and make a variety of Paneer Recipes at home. I served this Paneer Butter Masala with homemade Roti or Naan.Ingredients: Paneer Butter Masala 1 Packet Paneer1/2 small Onion2 Tomatoes 1 tsp Cumin Powder1 tsp Coriander Powder1/2 tsp Kasuri Methi (Dried Fenugreek Leaves)1/2 tsp Cumin Seeds1/2 tsp Garam Masala Powder2 tbsp Sour Cream1 tsp Ginger Garlic pasteCut the Paneer into small cubes and lightly fry them with butter and keep it aside to be used later.Using the Food Processor I make a fine paste of Onion, Ginger and Garlic. I also puree the Tomatoes, if you want you can even use store bought Tomato Puree. Heat one tbsp Butter in a large skillet, add the Cumin Seeds, wait till they splutter, then add the Onion and Ginger Garlic paste. Stir fry them till they become brown in color. Then add the Cumin Powder, Coriander Powder, Turmeric, Salt and the Kasuri Methi, stir fry them for about 5-10 minutes. Next add the Tomato Puree, cover and cook for sometime till you see oil separating out.Once the gravy is almost done, add the fried Paneer, Garam Masala Powder, the Sour Cream and stir it gently, cook for some more time. Serve this hot and creamy Paneer with Rice or Roti or Naan.[...]

Tetor Dal / Bitter Gourd Lentil Soup


From childhood, I loved the bitter taste of Uchhe as we call in Bengali or Karela/Bitter Gourd. I remember my ma used to make Uchhe and Aloo makha almost every single day, and I used to love it. She sometimes used to make this Tetor Dal ( Bitter Gourd Lentil Soup) which I make often to incorporate this vegetable in our diet. We enjoy this Bengali Dal with plain white rice and Papad on the side.

Ingredients : Tetor Dal/Bitter Gourd Lentil Soup
  • 1 cup Moong Dal
  • 1 medium Uchhe / Bitter Gourd
  • 1/2 inch Ginger
  • 1/2 tsp Radhuni / Wild Celery Seed
  • 1/2 tsp Turmeric Powder

I use Moong Dal, I think you can even use Masoor Dal/Red Lentils. Dry roast the dal and then boil the dal. Meanwhile cut the Bitter Gourd into thin round slices, season them with salt.

In a wok. heat oil and fry the Bitter Gourd slices for few minutes. Make a paste of the Radhuni spice and the Ginger, add to the fried Bitter Gourd, next add the turmeric and cook for few more minutes. Add the cooked dal, water and mix them well. Adjust the taste with salt and very little sugar.

Vermicelli Upma


As I like to cook at home and enjoy my meals, I always like to pack lunch for both of us. Initially it was a challenge to make breakfast and also pack lunch everyday and then rush to work. Well as time went by I got better at it, and now I have many more ideas for quick and tasty lunch boxes. I remember I often used to ask my ma for suggestion, as she used to make us a variety of food and pack our lunch boxes. We got this Vermicelli from a local Indian Grocery Store, and now Vermicelli Upma is one of our favorite lunch pack. Ingredients : Vermicelli Upma1 cup Vermicelli1 Onion sliced1 small Tomato chopped Green ChilliesAssorted Bell Peppers chopped (Optional)1/2 cup Cauliflower 2 tbsp Roasted Peanuts1 tbsp Raisins 1 tsp Lemon Juice Chopped Cilantro  For Tempering: 1 Dried Red ChilliPinch of Asafoetida (Hing)1 Strand of Curry Leaves1/4 tsp Mustard Seeds1/4 tsp Cumin Seeds1/2 tsp Chana Dal1/2 tsp Urad Dal1/2 tsp minced Ginger Dry roast the Vermicelli, meanwhile boil 2 cups of water in a pan, season with salt. When the Vermicelli is roasted, you will see the color changing to light brown, pour them on the boiling water, cover and cook for about 2-3 minutes. Strain the water when the Vermicelli is about half cooked and keep it aside.Heat oil in a pan, when the oil is hot, add the Dried Red Chilli, Asafoetida, Cumin Seeds and Mustard Seeds, let them crackle. Then add the sliced Onions, chopped Cauliflower, Green Chillies and stir fry them. As the onions become tender, add the chopped Tomatoes, roasted Peanuts, Raisins, chopped Bell Peppers and stir fry them together. You can add as many types of nuts you want as it adds to the taste. I sometimes even add Sunflower Seeds to this Upma.Season the mixture with salt and pepper and when the onions and tomatoes are almost cooked, add the previously strained Vermicelli, cover and cook for about 2 minutes. Garnish with freshly chopped Cilantro, lemon juice and serve hot.[...]

Awards & Appreciation


Priyanka of Buon Appetitio was kind enough to pass these 3 awards to us. It felt great and thanks a lot Priyanka.

Rules to claim and share these awards:
  • Thank and Link the blogger who has given you the award.
  • Copy and paste the Logo in your blog.
  • Share 7 things about yourself.
  • Nominate 15 other Great Bloggers
  • Comment and let them know of the award.
Seven Interesting things about US:
  1. We have been together for 1 year.
  2. We both share the passion of cooking.
  3. We both are 3 siblings.
  4. We love to travel and have made successful and excellent travel plans so far.
  5. We both love the 5th day of the week.. TGIF !!
  6. Both of us are quiet persons, can spent hours just being with each other.
  7. We both love to watch movies.
I would like to pass these awards to:
  1. Sunanda
  2. Linn Ann
  3. Soumya Vineeth
  4. Divya
  5. Elisabeth
  6. Gina
  7. Cake Whiz
  8. Cranberry Jam
  9. Eftychia
  10. Suchi
  11. Ushnish Ghosh
  12. Aaha Oho
  13. Deepa
  14. Ann
  15. Raw Girl

Baingan Bharta


Baingan Bharta (Roasted Eggplant Curry), a spicy curry made with roasted eggplant. My love for Baingan Bharta has developed over the years I have been away from home. From childhood I have never been fond of vegetables, I would only eat a few of them. Eggplant/Brinjal, I have always loved to eat, and slowly learned to cook a variety of Eggplant Recipes. I always roast the eggplant and love the smoky flavor of the dish.

 Ingredients: Baingan Bharta (Roasted Eggplant Curry)
  • 4 Long Asian Eggplants or 1 Medium Sized Eggplant
  • 1 Onion chopped finely
  • 1 Tomato
  • Green Chillies
  • 1 tsp Roasted Cumin Powder
  • 1/2 tsp Coriander Powder
  • Sliced Ginger
  • Cilantro

I like to Roast my Eggplants in the Oven. Make vertical slits on the eggplant and rub them with oil, season with salt. Now place the eggplants on a foil and broil them for about 30 minutes in the oven. Once the eggplant is done, peel off the skin and mash well.

 Heat oil in a pan, add the finely chopped onions and stir fry them. When the onions become tender, add the sliced ginger and the mashed Eggplant. Season salt, Cumin & Coriander powder and cook for about 5 minutes. Garnish with sliced tomatoes and cilantro leaves, serve hot with Naan or Roti (Indian Bread)

Ginger Tea


Ginger Tea, hot and refreshing beverage and is full of health benefits. Darling husband was under the weather for the last few days and was trying to get some relief from the OTC drugs. But as I believe in natural treatments I made Ginger Tea for him almost every day. Ginger, has been used as a medicinal herb from ancient times and is believed to give you relief from cold and achy throats.  Ingredients: Ginger Tea (2 Cups)Fresh Ginger (1/2 inch)2 Tea Bags or 2 tsp Darjeeling/Red Label Tea2 Cups Water1/4 cup Milk2 tbsp Raw Cane SugarFirst, peel the Ginger and grate it, you can use it more if you want a strong flavor. Boil the water and ginger in a saucepan.  Next add the tea, the milk and let it boil further for few more minutes. Then turn the heat off. Cover the pan for few minutes, strain the tea and enjoy. Add sugar and serve hot.  frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B002Y1LCNM&asins=B002Y1LCNM&linkId=c3a8f7a998834f3b0831438609460a1f&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"> frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B01FGPR1QE&asins=B01FGPR1QE&linkId=a72fef26d5334a6a7bf7c3403b30690f&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"> frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B000JSSNUC&asins=B000JSSNUC&linkId=1d941eab170b1a48948a0dbcc8c11564&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"> frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B000JSQKBQ&asins=B000JSQKBQ&linkId=4fe966fb47c6bac669c00a50741c03ad&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"> frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B0014DPIPO&asins=B0014DPIPO&linkId=d3c3503f00378bd2b97e976a9e90d8bf&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">[...]

Paneer Egg Curry


Paneer Egg Curry, as I call it, is a recipe which I adapted from my ma. Every time she would make this, we loved it, specially the gravy. Homemade Paneer (Cheese) adds freshness to this egg curry and makes this more healthy. I make it spicy and serve this with Roti, Indian FlatBread.

Ingredients: Paneer Egg Curry
  • 1/2 cup Homemade Paneer or Cheese
  • 4 Eggs
  • 1/2 Onion
  • 1 tsp Ginger Paste
  • Green Chillies
  • 1/2 tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • Chopped Cilantro
To make homemade Paneer/Cheese, boil 2 cups of milk and to it add 2 tsp of Lemon Juice. When the milk curdles, strain using a Cheese Cloth or a Strainer. 

Boil the eggs, make a slit on them, season with salt and fry them lightly. Heat oil in a pan, add the Cumin Seeds, the chopped onions and saute them.When the onions become tender, add the ginger paste, the homemade cheese, all the dried spices and stir them together. Sprinkle some water and cook till you see oil separating out.  Next add the previously Fried Eggs, cover and cook for about 5 minutes. Garnish with chopped Cilantro and serve with Roti.

Masoor Dal Khichuri / Red Lentil Khichdi


The Winters where we live seems never ending, every week there is a Snow Storm.In the midst of the last snowstorm, I cooked Khichuri/Khichdi with Masoor Dal (Red Lentils) and Basmati Rice. It is almost a tradition for Bengali's to enjoy this warm and comfort food on a beautiful rainy day, but we enjoyed this on a Snowy Day. Khichuri is served with Ilish Mach Bhaja, Fried Egg and is considered a light and nutritious dish. The best part is we add some vegetables to it, like Cauliflower, Green Peas and Potatoes.Ingredients: Khichuri/Khichdi1 cup Basmati Rice2 cups Red Lentils (Masoor dal)1 Tomato2 tbsp Ginger Paste1/2 cup Green Peas 1 tsp Cumin Seeds (Jeera)1 Bay Leaf 1 tsp Turmeric Powder (Haldi)2 tbsp Roasted Cumin Powder1 tsp Garam Masala PowderMustard Oil / Canola Oil Green ChilliChopped CilantroSalt to taste I use a Pressure Cooker to cook this quick, you can even use a pan or a wok. Wash the Lentils and the Rice, heat oil in a wok, add the Lentils and stir them. After about 5 minutes, add the rice and stir. In a separate pan, heat 1 tsp oil, add the Cumin Seeds, Bay Leaf, Tomatoes and the Green Chillies. Saute them, add the Turmeric Powder, Cumin Powder, salt and cook till oil separates out.Pour the cooked tomatoes in the pressure cooker with the Lentils and the Rice and add 1 cup of water, cover and cook till Rice & Dal gets mushy. If you are adding, Cauliflower, fry them separately, and add with the green peas to the tomato mixture. Mix in the chopped Cilantro and the Garam Masala powder. We like the Khichuri with extra gravy and I mostly serve this with Ilish Mach Bhaja but this time I served the Khichuri with a fried egg and achar (Indian Pickle). frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B00269WUTC&asins=B00269WUTC&linkId=c4dbe06000638866c90ecb860d107581&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">  style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//®ion=US&placement=B004A1A956&asins=B004A1A956&linkId=e52bc440a4279e53ba235d7bb0e6d36b&show_border=true&link_opens_in_new_window=true">[...]

Hinger Kachori


Hinger Kachori, a deep fried pastry stuffed with a mixture of Urad Dal, Ginger having a strong smell of Hing (Asafoetida).This is one of the favorite snacks of most Bengalis.Ingredients: Hinger Kachori1 cup All Purpose Flour/Maida1/2 cup Urad Dal (Biuli Dal)1/4 tsp Hing (Asafoetida)1/2 inch Ginger1/4 tsp Fennel Seeds (Saunf) Oil to deep fryStuffing : Soak the Urad Dal for about 30 minutes, and grind to a coarse paste with green chillies, Ginger and Fennel Seeds. Then heat oil in a pan, add the Hing (Asafoetida) and the Paste. Stir constantly to avoid sticking. When the mixture dries up it is ready to be used as the stuffing for the Kachori. Kachori:  Take the 1 cup of Flour/Maida in a bowl and add 2 tbsp of oil, salt and mix well. Then knead the dough using warm water and keep it covered for 30 minutes. Make small balls of the dough and stuff with the Dal Mixture and roll them out. Typically these Kachoris are deep fried in Ghee (Clarified Butter) but I use Canola Oil to deep fry them. Heat enough oil in a wok and carefully slip the rolled Kachori in the hot oil and deep fry them. I served them with Cholar Dal(Bengal Gram Lentil).[...]

Cholar Dal / Chana Dal


Cholar Dal, the yellow colored Bengal Gram Lentil, combined with Kachori, a perfect meal for any Bengali. This is a traditional recipe, this Dal is cooked with coconuts and is sweet in taste. This is like a must have during Festivals, I still remember having this every year on Kali Puja(Diwali) at home.

Ingredients: Cholar Dal/Chana Dal
  • 1 cup Cholar Dal (Bengal Gram)
  • 1 tbsp Ginger Paste
  • 1 Dried Red Chilli
  • 2 tbsp Chopped Coconut Pieces
  • 1/2 tsp Cumin Seeds (Jeera)
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/2 tsp Garam Masala Powder
  • Ghee (Clarified Butter)

Soak the Lentil for about 1 hour and boil it in a pan or use a pressure cooker. For the tempering, heat oil in a pan, add the Coconut pieces, fry them.

Once the Coconut pieces start browning, take them out and keep it aside. Heat oil in the pan, add the Cumin Seeds, Bay Leaf and the Dried Red Chilli. Then add the Ginger paste, Haldi and saute them on low heat. Next add the cooked dal, fried Coconut Pieces, about 1/2 cup of water, cover and let it cook. The consistency of the dal should be thick. Once done, serve this with Kachori/Luchi.

Aloo Makha / Spicy Mashed Potato


At times when we decide to take a break and cook something very simple and light, its the time for Bengali Spicy Mashed Potato/Aloo Makha with white rice & dal. It reminds me of my childhood days back in India. I make the Aloo Makha spicy with Mustard oil and Green Chillies, it is the best comfort food when you are very tired and you just don't feel like cooking...

Ingredients: Aloo Makha/Spicy Mashed Potato
  • 2 Medium Sized Potato
  • 1 Onion
  • 1 tsp Mustard Oil (Preferred)
  • 1 Dried Red Chilli
  • Green Chillies (as per taste)
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Chaat Masala 
  • Chopped Cilantro

Boil the potatoes and peel the skin out. I boil them in the Microwave, putting in a Plastic Bag with a little bit of water in it. Meanwhile chop the onions and the green chillies. Heat 1tsp of Mustard Oil or any other oil in a pan, add the dried Red Chilli. Then add the chopped onions and fry till they become tender. Mash the potato in a bowl, add the fried onions, chopped green chillies, chopped Cilantro and mix well with salt and pepper. Season the mixture with Roasted Cumin Powder and Chaat Masala (available at any Indian Grocery Store) and mash them all together very well. If you do not like it spicy adjust the spices accordingly. Serve this with Rice and Dal (Lentil Soup).

Spinach Pesto Pasta with Shrimp


Spinach Pesto, healthy and flavorful, to this I add Walnuts, Garlic and Sour Cream.. Serve this over Angel Hair Pasta and Shrimp. What more can I ask for ???Ingredients: Spinach Pesto Pasta with ShrimpAngel Hair Pasta1 cup of peeled and deveined large shrimp1/2 cup Mushroom1/2 Onion1/2 cup Shredded Carrots1 cup Baby Spinach ( or Frozen Spinach)1/2 cup Walnuts2 cloves of Garlic1 tbsp Dried Basil1 tbsp Lemon Juice 2 tbsp Sour Cream Oilve OilSalt and Pepper to tastePesto is easy to make and will taste fresher when made at home, but if you want you can even use a store bought Pesto. In a food processor blend together baby spinach, walnuts, fresh garlic cloves, dried basil leaves. Pour in oil slowly while it is mixing. Make into a course paste and mix the Sour Cream, Salt and Pepper.Meanwhile chop the onions and mushrooms and cook the Pasta according to the package directions. In a pan, heat oil and add the cut vegetables, season with salt and pepper. Stir fry them on low medium heat.  Once the Pasta is cooked, make sure to reserve a cup of Pasta water for later use. When the vegetables are tender, add the Pasta to it and mix well with the prepared Pesto, add the reserved Pasta water. The starch in this water will help to thicken the sauce and in turn coat the pasta. Add the Cooked Shrimp and Parmesan Cheese and mix well. Sprinkle with extra Parmesan Cheese when serving.[...]

Tawa Pulao


Tawa Pulao, a very tasty Rice Recipe which I adapted from a famous Chef in India. I also heard Tawa Pulao is a popular roadside dish in Mumbai. Tawa is a griddle and this dish is made either on a pan or a griddle. The unique part of this dish is the addition of the "Pav Bhaji" masala which is available at any Indian Grocery Store. It takes hardly 10 minutes to prepare if you use previously cooked rice.Ingredients: Tawa Pulao 1 Cup Cooked Basmati Rice1 Onion Chopped1 Tomato Chopped2-3 Cauliflower Florets 1/2 cup Green Peas1/2 Red Bell Pepper1/2 inch Ginger Sliced1 tsp Cumin Seeds1 tbsp Pav Bhaji MasalaChopped Cilantro1 tbsp Lemon JuiceSalt and Pepper to taste Heat oil in a Pan/Griddle/Tawa and add the Cumin Seeds. To this add the finely chopped onions, frozen cauliflower florets, sliced ginger and stir them on high heat. Add the chopped tomatoes and the red pepper, keep stirring. Mash the green peas and keep it aside to be used later.Next, add the Pav Bhaji Masala and mix well with all the cooked vegetables. Add the Rice and the mashed Green Peas. Once done, add the lemon juice and garnish with Chopped Cilantro. Serve it hot.I sometimes add other vegetables like carrots and french beans.  frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//®ion=US&placement=B00I330QEQ&asins=B00I330QEQ&linkId=d2c9d0e3fbf8e56a2dda4ba20ddfd2d0&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"> [...]

Stir Fried Okra


This is one of my favorite recipe for Okra.I have been making this for quite sometime and every time it tastes even better. I pan fry the Okra to cut the slime out. My husband loves this Stir Fried Okra with Roti/Bread for lunch or dinner. I prepare this Okra Recipe within 20 minutes, and serve as a quick side dish.

Ingredients: Stir Fried Okra
  • 1 lb Okra
  • Half Medium Sized Onion
  • Half Medium Sized Tomato
  • Green Chilli (as per taste)
  • Chopped Cilantro
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Dried Mango Powder (Amchur)

 I slice the Okra about 1/2 inch thick. Heat very little oil in a pan and add the Okra, stir fry them till you do not see the slime. Add salt to it. Take them out in a dish when they are almost done. You can use the same pan or wash the pan and use it again for the rest of the recipe. 

Heat 1tsp oil, add the Cumin Seeds, then the onions and green chillies. Fry them on high heat, for about 2 minutes and add the chopped tomatoes. Next add all the spices and stir them together. To this mixture now add the cut and fried Okra and mix them well on high heat. Do not cook the onions and tomatoes for long, if needed you can sprinkle some water, I keep the dish dry so that the Okra remains crisp. Garnish with chopped cilantro and serve hot with Roti or Rice.