Wednesday, 29 May 2013

Mixed Daal.... Mixed Lentil...!!

For the Indian, especially for the vegetarian people Dal or Lentil is the most frequent source of protein. Mixed dal which is prepared mixing three or four different types of lentils ,gives a very distinctive and nice flavour. Moreover, it is  a complete protein pack preparation and needless to say that it's  delicious, hearty, and full of nutrition.

Here is the process of making Mixed Lentil /Mixed Dal:


  • Masur Dal( Red Lentil):1/4 Cup
  • Mug Dal( Yellow Lentil):1/4 Cup
  • Arhar Dal( Black Gram ):14 Cup
  • Chana Dal(Bengal Gram Lentil):1/4 Cup
  • Water: Enough .
  • Ghee: 2 Tbsp.
  • Bay leaves:2
  • Cumin Seeds: 1/2 tsp
  • Cinnamon Stick:1
  • Cloves:4-5
  • Green Cardamoms: 3-4
  • Onion: 2 (medium) Chopped
  • Green Chilli:3/4(Chopped)
  • Tomato:2 (chopped)
  • Ginger : 11/2"( Paste)
  • Garlic Cloves: 4/5(Paste)
  • Sugar:1/4 tsp.
  • Turmeric Powder:1 tsp.
  • Garam Masala Powder:1/2 tsp.






  • At first mix all the lentils and soak them in water for 1 hour. This time I didn't find chana dal( Bengal gram lentil) in my kitchen pantry and that's why made this with the other three.
  • Now pressure cook the soaked dal with enough water up to 4 whistle.
  • When it's done keep the boiled dal in a big bowl and heat the ghee in a deep bottomed kadhai or wok.
  • Add the cumin seeds and the bay leaves first. When the cumin seeds start to splutter add the whole garam masala( cinnamon sticks, cloves and cardamoms).
  • Feel the fragrance and add the chopped onion.
  • Saute them until brown.
  • Then add the chopped tomatoes. Cook until the tomatoes become mushy.
  • Add the ginger and the garlic paste. Mix well.
  • Add chopped green chilli,turmeric powder, salt,sugar. Stir all the spices very well.
  • Cook on medium flame until oil start to release from the sides of the wok.
  • Now add the boiled lentils into the kadhai.
  • Add 1 cup of water.
  • Cook until your desired consistency .Check the seasoning.
  • Add little more salt if needed.
  • Now in a separate pan with a tsp. of ghee fry the garam masala powder for just a minute.
  • Pour this mixture of ghee and garam masala powder into the kadhai and cover for a minute so that the dal captures the aroma of the garam masala powder.
  • Now your mixed lentil is ready to serve.
  • Serve it with roti,nun,paratha, steamed rice or polao,garnished with coriander leaves .

                                     Enjoy Your Food..!!

Tuesday, 21 May 2013

Orange Smoothie...!!



This is a very  Simple Refreshing Drink which has an excellent soothing effect in this summer. Moreover for the weight watchers it is an excellent drink. The process of making is super simple.

 Here comes the method of making Refreshing Orange Smoothie:


  • Oranges: 2( Peeled)
  • Ice: 1/2 Cup
  • Milk:1/3 Cup( Soy, Low Fat or Full Cream or Coconut, I used vanilla Soy Milk)
  • Honey ( or Sugar):2 Tbsp
  • Vanilla Essence: 1tsp( As I used vanilla flavour soy milk I didn't use vanilla essence)
  • Orange Zest: Zest of half orange.


  • Combine all ingredients in a blender, and blend until smooth. Add more ice if you would like.
  • Serve immediately.
  • For my little one I served it with a big scoop of ice cream.


                        Enjoy Your Drink..!!

Monday, 20 May 2013

Paneer Malai Kofta Curry...!! Cheese Balls In Creamy Gravy..!!


All of you must heard about the Meatless Monday, whose goal is to help reduce meat consumption by 15 %. They Claim that there are surprising health and environmental benefits to eating meat free once a week. The first reason may surprise you, but it is actually better for the environment. Meatless Monday cites The United Nations' Food and Agriculture Organization, estimating that the meat industry generates nearly a fifth of the man-made greenhouse gas emissions. That's more than transportation effects our climate! Eating meatless one day a week can reduce your carbon footprint!
The second benefit is that you can reduce your saturated fat intake and your cholesterol intake if you replace the meat in your diet with the right things. The third benefit is a boost in your intake of antioxidants, bioflavanoids, fiber, polyphenols, micronutrients and the list goes on and on.

But it's not Monday, I declare Friday as a complete vegetarian day at my home. It's really a tough task for me to cook something on that day, because the other two members specially the 4 year onld little one only takes her sit for lunch and dinner if she could find fish or chicken as the side dishes.:D

Anyway, Paneer or the cottage cheese is the best for the vegetarian preparation. We, the Bengali people don't even use onion and garlic while we prepare any veg dishes. Therefore this is the version of Paneer Malai Kofta Curry (cheese balls in creamy gravy) where no onion and garlic have been used.

Here comes the recipe:


For the Koftas (Cheese Balls):

  • Potato:3 Medium( boiled and mashed)
  • Paneer(Cottage Cheese): 200 gms
  • Besan( Gram Flour):4-5 tbsp.
  • Salt to Taste
  • Red Chilli Powder:1/4 tsp
  • Oil:For deep frying.

For the Gravy:

  • Tomatoes:4 (chopped)
  • Ginger:1"(Grated)
  • Asafoetida(hing): A pinch
  • Cumin Seeds:1/4 tsp.
  • Kasoori Methi( dried fenugreek leaves): 2 pinches.
  • Coriander Powder:1/2 tsp.
  • Salt to taste
  • Tumeric Powder:1/4 tsp.
  • Red Chilli Powder:1/4 Tsp.
  • Garam Masala Powder: 1/4 tsp
  • Oil:2 tbsp.
  • Heavy Cream:1/2 cup
  • Water :1 Cup.








Making Fried Kofta( Cheese Balls):

  • Wash, Peel and boil the potatoes. Mash it and mix it with grated paneer,besan together. Use your hands to mash them very well.
  • Add Salt and red chilli powder and mix again.
  • Now make small and even balls out of the mixture.
  • Heat oil in a pan and deep fry them till they turn golden brown.
  • If you have a problem with deep frying you may coat them with little maida(wheat flour ) and then deep fry.
  • Now your Koftas are ready. Keep them aside.

Kofta Curry (Cheese Balls Curry):

  • Heat 2 tbsp. of oil in a pan.
  • Add asafoetida and cumin seeds and as they crackle add the grated ginger to it.
  • As the ginger turns brown, add the chopped tomatoes.
  • Add turmeric powder, coriander powder and mix well ,till the mixture starts leaving oil.
  • Turn off the flame and allow it to cool.
  • As the mixture cools down grind the mixture using a blender.
  • Again turn on the flame and add the blended mixture into the pan.
  • Add salt,chilli powder and the kasoori methi and cook till oil starts to release from sides.
  • Now whip the cream ,mix it with water and add it to the pan.
  • Bring it to a boil, lower the flame and cook until a slightly thick and properly cooked gravy is formed.
  • Add the fried koftas carefully into the gravy and on very low flame simmer it for another 3-4 mins.
  • Turn off the flame and sprinkle little garam masala powder on it.
  • Now your Malai Kofta Curry is ready to serve.Serve it with roti, paratha, nun or pulao.

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



Friday, 17 May 2013

Doi Begun.... Aubergines in Yoghurt... With Jayanta Da's Recipe..!!

It's my privilege that one of the most famous social networking site has given me the chance to come in contact with few personalities who have some astonishing capability ,creativity. This time I would like to convey  my gratitude to Jayanta Da, ( Jayanta Das), whose professional qualifications can  amaze anybody simply. Still his creativity in the culinary world is so remarkable. I am a regular follower of his wonderful page,
( Jayanta's Home Kitchen) and hence I would like to request all my friends and followers to visit the amazing page.

I tried this Doi Begun (Yoghurt in Aubergine) preparation following his recipe. Needless to say that it was just extremely good in taste and I am going to try it again.
Here comes the recipe:


  • Egg Plant/Aubergine :4(midum size longish ones, slit them from the middle till the stem)
  • Onion: 1 large( Finely Chopped)
  • Dry Red Chilli:2
  • Turmeric Powder:2 tsp
  • Salt : To taste
  • Kashmiri Red Chilli Powder:1 tsp.
  • Unsweetened Yoghurt:1/2 Cup
  • Gram Flour(Besan): 1tsp.





  • At first take the eggplants and slit them from the middle till the stem and coat them with salt and turmeric powder.
  • Now heat 1 tsp of mustard oil in a kadhai(wok)  and add them into the pan. On medium flame fry them carefully. You may cover the kadhai while frying them .It will help you to make the eggplants soft very quickly. But be careful so that the eggplants are not burnt.Once they become soft and little blackish in colour take them out of the pan and soak the excess oil keeping them on a tissue paper.
  • Discard the fried oil if any. 
  • Heat some more mustard oil in the same kadhai and add onions, two red chillies and saute it well.
  •  Now add Kashmiri red chilli powder, little turmeric powder and salt to taste. Be Careful while you are adding salt,as the eggplants already have salt.
  • Once the onions are golden brown and nicely done, add one and half cups of nicely whipped curd with half a tea spoon of besan.
  • Add the fried eggplants and wait for 1-2  minute at low flame and let the eggplants mix with the grave very well.
  • Turn off the flame and now your Doi Begun is ready.
  • Let the mix stand for another 15 mintues before you serve.

                               Enjoy Your Food...!!


Doi Sorshe Rui...!! Rohu Fish Cooked with Mustard Seed Paste and Yoghurt...!!!

Though there is a famous saying about the Bengali people that "Mache Bhate Bangali"( Fish and Rice make a Bengali), I don't like fish very much. I only like to eat two or three very specific fishes and also very specific preparations of them, especially made by my Mom. This Doi Sorshe Rui is one of them which I like mostly due to it's tangy pungent flavour. It is a very quick and easy preparation which can be prepared with in few minutes and is enough for lunch or dinner if served with steaming hot rice.

Here is the process:


  • Rohu/Katla Fish : 6 pieces
  • Mustard Seed Paste: 1tbsp
  • Yoghurt (unsweetened) : 1/4 Cup
  • Tomato: 1 (Chopped)( Optional)
  • Green Chilli: 2
  • Mustard Oil: 2-4 tbsp.
  • Turmeric Powder:1 tsp.
  • Salt: As per taste.
  • Water: 1 cup


  • Wash the fish and marinate them with little salt and turmeric powder for few minutes. During this time I always add 2-3 drops of oil to the fishes because it will help you to prevent oil from splattering while frying fish. This is a very useful tips I learned from my Mom.
  • Now heat 2 tbsp. of mustard oil in a deep bottomed vessel and fry the fish in medium flame until they turn into golden color.
  • Keep them aside.
  • Discard the excess blackish oil from the pan and add heat 2 tbsp. of more mustard oil in the same pan.
  • Add the chopped tomato and green chilli and sprinkle little salt. It will help to make the tomato mushy very fast.
  • Meanwhile take a medium bowl and mix the mustard paste and the yoghurt and beat them very well until smooth.
  • Add the mixture into the pan.
  • Mix it very well with the mushy tomato.
  • Add little more turmeric powder, red chilli powder and salt accordingly and mix.
  • Add 1 cup of water and bring it to boil .
  • Then add the fried fish. Cook for few minutes in medium flame until the fish become soft. The gravy remains thin in this preparation.
  • Turn off the flame, Sprinkle 1 tsp. of raw mustard oil on the gravy and add 2 more green chilli.
  • Now your "Doi Sorshe Rui" is ready to serve.
  • Serve it with steaming hot rice garnished with coriander leaves.

                                 Enjoy your Food...!!

Wednesday, 15 May 2013

Bohra Chicken Curry...!! With Purna Didi's Recipe..!!


After the Goalondo Chicken Curry this is an another chicken preparation which I made following Purna Chowdhury's (Not only an excellent cook by passion but also she has a beautiful personality, for which I simply adore her) recipe.Still I don't know much about the genesis of the recipe but gathered little information from here and there, which I would be happy to share with you. Bohra  is a small community within Ishmaili Muslims .Food plays an integral part of Bohra's daily life. Apart from the detectable and distinctive cooking style, there are certain traditional ways in which food is prepared and served.

Here is the recipe of Bohra Chicken Curry:


  • Chicken: 1 Kg
  • Oil: 2-3 tbsp
  • Onions: 3-4 (chopped)
  • Tomatoes: 2-3 medium chopped
  • Ginger paste: 1tbs
  • Garlic paste;1 tbs
  • Turmeric: 1 tsp
  • Green chillies chopped: 3-4
  • Red chilli flakes: 1 tsp
  • Yogurt: ¼ cup
  • Salt: to taste
  • Almond (5-6) ,Coriander (1 tsp), Fennel seeds (1tsp) and Green cardamom(3-4) : Ground all four to a powder to make it about 2-3 tbsp.







  •  At First, marinate the chicken with yogurt, chillies (both red and green) ginger and garlic paste, turmeric and salt (traditionally overnight, but 1-2 hours is also acceptable).
  • Heat oil and fry the onions.
  • Add the marinated chicken and sauté.
  • When the chicken turns color, add the tomatoes and cook till the gravy turns red and the oil floats to the surface;
  • Add the magical ground spices and let the chicken simmer till the aroma of fennel, cardamom come out.
  • Wait till the gravy turns a seductive orange color and the chicken is fully cooked.
  •  Garnish with coriander
  •  No water is required.
  • .Serve it with rice/roti /Polao.


                                                            Enjoy Your Food..!!