Friday, 28 September 2012

Shahi Paneer....!!!!

Shahi Paneer is a traditional North Indian preparation.'Shahi' means Royal. The Paneer lover can make a beeline for this dish.hahaha...Actually it is a very old dish and a very rich vegetarian preparation.In this recipe Paneer pieces are cooked  in a thick, creamy and spicy gravy of tomato, onion and cashewnuts paste.

Here is the recipe:



  • 250 Grams Paneer
  • 1 Onion - paste
  • 3-4 Tomatoes - paste(finely chopped)
  • 1/4 cup beaten curd
  • 8-10 Cashews (Raw)
  • 2 Green Chilies, finely chopped(optional)
  • 1/2" piece Ginger,(paste)
  • 2-4 small garlic clove, finely chopped or paste
  • 2-3 Cardamoms (crushed)
  • 1 cinnamon stick
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin powder
  • 1 teaspoon ground coriander powder
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Red Chilly Powder
  • 2 teaspoon Tomato Sauce
  • 2-4 tablespoon oil
  • 2 tbsp of low fat cream.
  • 1/2 cup of water.
  • Salt to taste,pinch of sugar.
  • Cilantro leaves(chopped)



    • Cut the paneer in small cubes.Soak them in warm water for few minutes.And then fry in a pan with little oil and salt.Keep them aside.
    • Soak the cashewnuts in warm milk for 15-20 minutes.And make a thick and smooth paste of it.
    • Heat oil/ghee in a frying pan. Add sugar ,fry it till brown and then add the onion paste and let it fry till it gets translucent.
    • Now add ginger, garlic paste, cardamoms,cinnamon sticks and green chilies(optional).
    • Then add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder and salt .
    • Stir the mixture and fry it for 2-3 mins. Add chopped tomatoes and cashew paste and cook it for 5-6 mins.
    • Add beaten curd, tomato sauce and cook it again. 
    •  Now,add the water based on the thickness of the gravy required and let it cool.
    • Blend it with blender .
    • Now pour the gravy back in the pan. Add paneer cubes and gently simmer it for few minutes.
    • Now add the cream .
    • Garnish it with chopped cilantro or coriander leaves.
    • Your dish is now ready to serve.

                                                                         Enjoy Your Food...!!!


    Wednesday, 26 September 2012

    Lemon Yoghurt Chicken ...!!!!

    Chicken as a meat is widely believed to be easily digested and considered to be one of the most neutral foodstuff.It is the only meat with which very easily different variations can be done. Lemon Yoghurt Chicken is a very simple and quick preparation also.In this preparation as the chicken is marinated with yoghurt and lemon ,the chicken pieces become soft like anything after cooking.

    Here is the recipe:


    • 250g chicken breast or leg (cut in small pieces).
    • 4 cloves of garlic
    • 1 cm ginger
    • 1 medium red onion
    • 2 red chillies
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala powder
    • 1/4 tsp turmeric powder
    • 1 tsp red chilli powder (optional)
    • 1 whole lemon, lemon juice squeezed out
    • 1/2 cup of yogurt
    • 1/2 tsp salt
    • A pinch of sugar
    • coriander leaves, finely chopped


    • Blend onions, garlic, ginger, chillies(I used whole chilli),separately using a food blender so as to get a fine paste.
    • Mix chicken with yogurt, salt,turmeric powder, lemon juice and onion,garlic,ginger paste and the whole red chilli together(I generally marinate chicken pieces with little mustard oil too). Add cumin powder,red chilli powder also with it.Marinate in fridge for 1hr.
    • Heat 2-4 tbsps of oil in a pan. When hot, add a pinch of sugar and fry it till brown.
    • Then add the marinated chicken. Cook on low heat. Cover and cook for 10 minutes.
    • Uncover, turn heat to medium.
    • Cook the chicken until the water has evaporated.
    • You dont need to add water during cooking  because I already added lemon juice and yogurt which contain a sufficient amount of water for this recipe.
    • When the curry thickens add the garam masala powder and the chopped coriander leaves and mix.
    • Now Your Lemon Yoghurt Chicken is ready to serve.

                                                 Enjoy Your Food..!!

    Friday, 14 September 2012

    Jhurjhure Alubhaja Recipe(Bong's Special Fried Potato)

    Jhirijhiri Alubhaja /Fried Potato/Potato Fritters   is  a very traditional  and popular Bengali preparation and tastes heavenly with dal and steamed rice...and in my house it's the most favorite thing. My daughter doesn't want anything if she is given this. Not only her,even I like it so much. In fact we enjoy our lunch or dinner lavishly with it along simple rice and dal.

    The recipe is very simple and quick.


    •   2 Large Potatoes
    • Salt
    • 2 cups white oil


    • At first wash and peel off  the potatoes .Then cut into very thin and fine strips. To make it more quick you may grate the peeled potato.
    •  Then soak them in a large bowl of cold water for 1 hour.It would be much better if you could keep it inside the fridge for 1-2 hours.
    • Now heat oil in a deep bottom vessel.
    • When the oil gets very hot add the potato strips and fry them in medium flame until the potatoes become fried and crispy.
    • Meanwhile You may add curry leaves and peanuts for better taste.
    • Now strain the crispy and fried potato strips from pan with a perforated spoon and spread on a flat plate. Sprinkle salt and serve.

    • Tip: Don't try to fry all the potato at a time. It will stick to each other and you will not get the thin separate fried strips. So add them in two or three different batches and fry.

                                                 Enjoy Your Food..!!!

    Tuesday, 11 September 2012

    Kadhaiii Paneer...!!!

    Kadhai Paneer is a very famous North Indian dish and has spread all over the world.It has  an irresistible flavor with the blend of Red,Green and Yellow Bell Peppers, dried Fenugreek leaves ,the cardamom and  the asafetida.It is a very colorful dish too.

    Actually  the "kadhai" or "kadai" is one of the most commonly used kitchen utensils in Indian kitchen.Though it is mainly used for deep frying but delicious sabji,chicken or even meat are also prepared in this and hence the dishes adpot the word "kadhai' in their name.

    Kadhai Paneer is not only a delicious dish but also it's very heathy and nutritious too.

    Here is the recipe:


    • 250 gm Cottage Cheese (Paneer)
    • Bell peppers(3,red ,yellow and green)(chopped,not very finely)
    • 3 Onion (make paste with two and coarsely chop the other)
    • 4 Tomato(chopped)
    • 1 "  piece of  Ginger (paste)
    • 1/2 tsp garlic paste
    • 2-3 whole red dry chilli.
    • 1 tsp coriander seeds.
    • 2 Bay Leaf
    • 4 Cloves
    • 1 piece Cinnamon
    • 2 tbsp fresh cream(Optional)
    • 1/2 cup cashew paste
    • 1/2 tsp of dried fenugreek leaves(kasuri methi)
    • A pinch of asafetida
    • Oil or ghee for cooking
    • Salt(as per your taste) and sugar,1/4 tsp.
    • 1/2 tsp of garam  masala powder(1/2 tsp pf ground cinnamon,cloves and cardamoms).


    •    At first cut the paneer into small cubes or long stirps.Soak it in warm water for 10 -15 mins and then slightly fry it in a pan for 2-3 mins with little oil and salt.Keep them aside.
    • Now heat an another pan add the coriander seeds and the red whole chillis.roast them for a while and then grind them roughly in a mixer.
    • Soak the cahsews for 15 mins in luke warm milk and make a  paste.
    • Heat oil in a pan and add the bay leaves and the cinnamon stick.
    • When the flavor comes out then add the garlic paste and cook for few seconds on low flame.
    • Now add 3/4 th of your chopped capsicum or bell peppers and the ground mixture of coriander and chill and fry them for few minutes.
    • Then add the onion paste,ginger paste and the chopped tomatoes.
    • Cook for few minutes until the oil starts to release.
    • Now add your cashew paste and cook for a while.
    • Now add the kasuri methi,pinch of asafetida ,and salt and little sugar.
    • Mix all of them very well and cook for some time.
    • After that  just add 1/4 to 1/2 cup of water.
    • Cook for 2-3 mins and add the Paneer.
    • Cook it for another 5-6 minutes.
    • When the gravy becomes thick and paneer cubes become very soft sprinkle the garam masala powder and the fresh cream and remove it from the gas oven.
    • Now heat little oil in an another pan.Fry rest of the chopped bell peppers and onion with little salt and pepper.
    • At time of serving your kadhai paneer garnish it with the fried bell peppers and onion.

                                                                                             Enjoy your Food.!!!

    Saturday, 8 September 2012

    Chutney Relish....!!! Plastic Chutney with Green Papaya....!!!


    Well,for all the bengali people chutney is one of the most important part for a complete meal before dessert and  for me as well....In my childhood days,I never wanted to take lunch or dinner without,ma used to prepare different types of chutney  for me everyday...and now,as a mom I am used to do it for my 3 yrs old.ohhhh..!!! she is sooooo fond if it...!!!

    And first time after tasting  this plastic chutney she  praised me ,"mamma, it's soooooo good".."tumi amar jonyo roj keno baniye dao na emon"(why dont you prepare it everyday for me)...!!

    Plastic Chutney is really very good to taste and very easy to make....the word "plastic" is used because after cooking the thin pieces of papaya ,they become transperant as the plastic.....and  about papaya..!! it's nevertheless to tell that it's a rich source of vitamins as well as minerals and fiber.

    Here is the recipe:


    • 1 medium Sized Papaya
    • Sugar(as per your taste)
    • Raisins,a few
    • Lime juice:2-3 table spoon
    • A pinch of Salt
    • A pinch of Kalonji or Nigella seeds
    • 1 tsp of white or veg oil
    • Enough water.

    1. At first peel your green papaya very well and cut it into halves and remove all the seeds from the center. Must remove the little hard skin from the center.

    1. Now with a sharp knife cut very thin and small pieces of it.You can do it with a peeler too.

    1. Now heat  oil in a pan and add the nigella seeds.When the seeds starts to splutter add the thin pieces of papaya.
    2. Add little salt  and saute it for 2-3 mins.
    3. Add water to your pan.
    4. Let it cook for few minutes until the papaya  become soft.
    5. When the papaya pieces become soft add the sugar.
    6. Let it cook and the chutney thicken to your desired consistency.
    7. Now finally add raisin and lime juice.(dont add the lime juice much earlier,because it can make your chutney bitter)
    8. Cook it for another 2-3 minutes.
    9. Your Chutey is now ready.serve it hot or chilled(I prefer chilled chutney).


                                               Enjoy Your Food..!!


    Wednesday, 5 September 2012

    Prawn Curry Recipe:

    Prawns or in bengali the "Chingri" is the most tempting word for all the food lovers...I have never seen a person who doesn't love prawns unless that person is allergic to it....well,in my house,it's a most favorite item and my husband and even my three years old daughter are just addicted to it....she cant eat spicy food and that's why I always add very little chilli powder,very small quantity of all the spices and always try to make it very tasty yet...

    This prawn curry preparation ,I have learned from my maa.and sharing her recipe only....Here i want to mention one thing that Maa cooks her super tasty and super delicious recipe with mustard oil most of the time and so I do the same...


    1. Medium to large size prawns:500gm
    2. Potatoes:2-3 medium(cut in medium blocks)
    3. Onion :2(make a paste)
    4. Ginger paste:2 tsp
    5. Garlic paste:1/4 to 1/2 tsp(this one I added but maa doesnt like to add garlic paste for any preparation other than chicken or mutton).
    6. Tomato:1 (chopped)
    7. Turmeric Powder
    8. chilli powder:a pinch(you can add it as much as you want)
    9. Salt,as per taste
    10. sugar:1/2 tsp
    11. Garam masala powder.
    12. Oil for cooking
    13. Water:2 cups
    14. yoghurt:1 tbsp


    At frist clean your prawns and marinate with salt and little turmeric powder for few minutes and make the prawns little fry and keem them aside.

    1. At first cut your potatoes in medium blocks and fry them with little oil and turmeric powder in a kadai until they become golden.Keep them aside.
    2. Now add 2-3 table spoon of mustard oil in your pan and let it be hot .
    3. Now add the garic paste and make it little fry until brown.
    4. Now add sugar and fry it till brown.
    5. Add the oion paste,ginger paste,chopped tomato.
    6. Stir it for few minutes,Add yoghurt and mix well and add the potatoes.
    7. Add salt,turmeric powder,red chilli powder(u can use kashmiri mirch also)
    8. Mix up all the spices and cook it for few minutes until all the spice mixture starts releasing oil.
    9. Once oil starts releasing add the the water and wait for few minutes until the potatoes become tender and soft and boiled.
    10. Now add the previouly fried prawns and cook for sometime until all prawns are well cooked.
    11. Add the garam masala powder,
    12. Turn off the gas and serve your Pran curry with steamed rice....

    {#smileys123.tonqueout}Enjoy Your Food{#smileys123.tonqueout}


    Egg Chicken Roll is one of the most famous street food in Bengal. Be it a town ,semi town,city or even a village you will find at least one roll center in every nook and corner of it. I just want to inform my Non Bengali blog readers that if you get any chance to visit Bengal ,don't forget to taste this awesome street food. 

    When I was doing my masters ,there  was a famous roll center near our University gate. Almost everyday at the end of the classes we, all the students crowded there for the amazing egg chicken roll. Inspite of  that tremendous crowd we eagerly waited for this everyday and on our way to return back to the hostel not only we enjoyed that roll but also the whole time was just full of fun. Those vivid,sparking and endearing memories  refresh me again again. So, the name of the  egg chicken roll not only brings water in my mouth but also it  gives me the pleasure of remembering some beautiful memories of my student life......

    But with time everything changes. Now neither  I could  go back to my student like nor I could buy the chicken roll from that fast food center near my university gate. Even I don't know whether the chicken roll center was still there or not. But making those at home atleast I can cherish my present life and recapitulate those sweet memories with my daughter and my husband. Moreover my daughter simply loves to eat this . Therefore very often I make this at home .It's very easy to  make,  filling and healthy for kids and adult people too.

    Here goes the recipe:


    • Wheat Flour:2 Cup
    • Egg:8
    • Boneless Chicken :200gm ( 1/2 " Pieces)
    • Oil :2/3 tbsp + to shallow fry.
    • Onion: 2 medium ( Chopped)
    • Ginger Paste:2 tsp.
    • Garlic Paste:2 tsp.
    • Coriander Powder:2 tsp.
    • Black Pepper Powder: 1 tsp,
    • Turmeric Powder:1/2 tsp.
    • Red Chili Powder:1/2 tsp.
    • Garam Masala Powder:1/2 tsp.
    • Tomato :2 (chopped)
    • Salt:As per taste:
    • Sugar: 1/4 th tsp.
    • Lemon Juice:2 tbsp.
    • Kasundi(Pungent Mustard Sauce)
    • Onion: 2 Medium ( Very thin slice):
    • Green Chili : 2 (chopped, optional)
    • Chili Vinegar:2 tsp.
    • Water.



    • At first mix the wheat flour with little salt, 1 tsp of white oil .Then gradually add water and make a soft yet firm dough. Cover it and set aside.
    • Mix  the chicken pieces  with vinegar, 1 tbsp of oil,ginger garlic paste, chopped onion, tomato,salt,sugar, coriander powder, red chili powder, garam masala powder and lemon juice. Marinate it for 30 mins to 1 hour.
    • Beat the eggs in a small bowl with salt.
    • Now add oil in a pan and fry the chicken pieces until they become tender and soft and oil tends to release from sides. If required you may sprinkle little water too.
    • But cook until it becomes dry . Turn off the flame and keep the chicken pieces separately.
    • Now divide the wheat flour dough into eight equal balls. From 1 cup of flour you will get 4 pieces of equal sized balls.

    • Now roll out  each of the  ball into a roundi roti. Apply some flour powder to make it quickly.
    • Then in a flat tawa or pan  roast the roti, one at a time slightly.Keep them aside.
    • Now heat the same tawa again and sprinkle some oil on it and add 1/4 th of beaten egg on it.
    • Immediately swirl the egg to form a roti size omelette. Before the egg sets, place a roti on the egg and press it gently.this will help the roti to stick to the omelette.  Flip the roti when the egg is done and cook for 2-3 minutes. you can add little more oil at this time to make roti fried or roasted .
    • Remove the roti from the flame and place it on a sheet or thick tissue paper. Stuff it with the previously cooked chicken pieces.Add the sliced onions, green chilies,salt ,1/2 tsp of kasundi on the egg side of the roti. You may add tomato sauce, chili sauce, few drops of lemon jiuce or whatever you want. Here I want to mention that we don't like tomato sauce or chili sauce with it. So I just add kasundi and lime juice.
    • Now roll the roti, along with the paper over it, and give it  a cylindrical shape.Cover the bottom of the stuffed roti with the paper also.
    • Now it is ready to be served.For stuffing you can use left over chicken curry also instead of freshly prepared fried chicken.


                                                                                     Enjoy Your Food....!


    Kerala Style Masala Prawn.....

    "Masala Prawn"....!!!!! I am quite sure that  the name brings water in  the mouth of all the prawn lovers....actually few days ago,I was thinkng hard what to prepare for dinner which would be very simple and tasty...then one of my friend posted a photo in her  facebook album "masala chingri".I was inspired by that and prepared it in my own way,which is best when served with dal and steamed rice.Though I followed the basic recipe of Kerala,but they prepare it using coconut oil and  small coconut pieces.But I didnt use any of them and prepared in a very simple way.......

    Here is the recipe:

    1. Prawns – 250 gms, peeled
    2. Ginger & garlic – 1 tbsp each, (paste)
    3. Chili powder – 1/2 – 1 tbsp
      Turmeric powder – 1/2 tsp
      Garam masala – 1/2 – 1 tsp (optional)
    4. Onions – 2, sliced finely(or make a paste)
    5. Salt,sugar
      Curry leaves
    6. Lime juice:2 tbsp(yoghurt can also be used)
    7. Mustard oil;3-4tbsp


    1.Clean and wash the prawns very well.
    2. Marinate  them with turmeric powder,salt,lime juice or yoghurt,little chilli powder and 1 tbsp mustard oil for 20-30 minutes.
    3.Now add oil in a kadai and add the chopped onion,fry it until the onions become translusent.
    4.Then add the curry leaves and the ginger garlic paste.,cook them for a while.   
    5.Now add salt and chilli powder ,pinch of sugar.
    6.Cook it for few minutes and now add the marinated prawns.
    7.Mix it very well with all the masala.
    8.Here I want to mention one thing that I didnt fry the prawns previously.The marination for a long period of time helped me to cook the prawns very well .
    9.When the oil starts appearing add 3-4 table spoon of water(u can sprinkle some more water if u need)
    10.Cook it till the water is dried and prawns become very soft and well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12minutes on low flame, by stirring it in between.
    11.Then Sprinkle little garam masala on it and garnish it with coriander leaves and serve.

                                                        Enjoy Your Food....!!!!!!


    Tuesday, 4 September 2012

    Egg Devil...

    Though it's called "Egg Devil" but there is nothing devilish in it...because of its high seasoning,the word devil is used.It is a very popular snacks item all over the world ...different people make this item in their own way..

    I have done it in a very simple way and sharing that recipe....


    • Hard boiled eggs:4(cut in halves)

    • Another Beaten egg is needed for dip.
    • Potato:2 large(boiled and smashed but not very smoothly)
    • Onion paste:2 tbsp
    • Ginger garlic paste :1 tbsp
    • Chilli powder
    • Dry roasted cumin powder
    • Salt
    • A pinch of sugar
    • Bread crumb
    • For garnishing finely chopped onion,cucumber,carrot.


    • At first heat litle oil in a pan and make it little hot.Then add the onion paste,stir it quickly and add the ginger garlic paste.Cook it for 2-4 minutes.

    • Then add the smashed potato with it and mix it very well with the ginger garlic and onion paste.
    • Add salt as per your taste, chilli powder,pinch of sugar and the dry roasted cumin powder.
    • When the smashed potato will be mixed very well with all the masala turn off the gas and keep the potato mixture aside and let it be cool for some time.
    • Now in a small bowl beat 1 egg with little salt.Make ready your bread crumb in a flat plate.

    • Cut the each of the hard boiled egg longitudinally into two  halves.
    • Now take each of the piece(half) of the egg and cover it nicely with the smashed potato mixture and give it a oval shape.

    • Take each of the oval shaped devil,dip it in the beaten egg and roll it on the bread crumb thoroughly.

    • Now put the kadai in the oven with oil for deep frying.when the oil becomes hot deep fry your devil .

    • Now your egg devil is ready,serve it with chopped onion,cucumber and carrot.You can serve it with any sauce of your choice,,,,,,,.

                                                            Enjoy Your Food...!!!!