Saturday, 26 October 2013

Chingri Bhapa ( Steamed Prawns)... With Little Twist..!

Chingri Bhapa or Steamed Prawns is a very famous Bengali recipe where usually prawns are cooked in very low flame with the poppy seed paste and mustard paste. But this time, I made it with a little twist .  Actually,I adopted the recipe from one of my dearest friends and sisters, Sanchita . 

It is also a very simple and easy recipe where the prawns are slow cooked with onion, and ginger garlic paste instead of mustard seed and poppy seed paste. Nevertheless to tell that the taste was really good.

Here is the complete recipe:


  • Prawns: 250 gm.
  • Turmeric Powder: 1 tsp.
  • Salt: As per Taste
  • Chili Powder: 1 tsp( Optional)
  • Sugar: A pinch
  • Onion Paste: 4 tbsp.
  • Ginger Paste: 1 tsp.
  • Garlic Paste: 1 tsp.
  • Tomato: 1 chopped
  • Mustard Oil: 3-4 tbsp.
  • Cinnamon Stick: 1/2
  • Cloves:3-4
  • Cardamoms:3-4
  • Green Chili: 1/2 ( as per your taste)


  • Clean and wash the prawns properly. Though I didn't remove the head and the tail of the prawns, but you may remove those.
  • Take a big bowl and mix the washed prawns with all the ingredients properly.
  • Transfer the prawns in a stainless steel container( or any other heat proof bowl) and cover it tightly.
  • Now Take a deep bottomed vessel and  put the container into the middle of the vessel .
  • Then  fill the vessel with water upto a little below the lid of the box.
  • Now cook it on a very low flame until the prawns become tender and soft and well coated with all the spices.
  • Uncover the box and sprinkle little raw mustard oil on it and serve hot with rice.

  • Alternative Way:
  • You may cook the prawns directly using a pan. Just put the mixed prawns into the deep bottomed vessel and cover. 
  • Cook it on a very low flame until the prawns are cooked.

                                        Enjoy Your Food...!

Wednesday, 23 October 2013

Molten Lava Cake ...!

Molten Lava Cake, or Lava Cake or Choco Lava Cake  is a very popular dessert which has four main ingredients : Butter, Egg Sugar and Chocolate. We love it most when it is served with vanilla ice cream. I know, almost all of you know that it's just a perfect combination. But do you know, making of molten lava cake at home is more than easy? Try it once for your beloved ones and make your celebration just exclusive.

Here is the process:


  • Semi Sweet Chocolate: 113 gms.
  • Butter ( unsweetened is preferable):113 Gms.
  • Sugar(Castor): 1/3 Cup
  • All Purpose Flour:1/4 Cup
  • Eggs:2
  • Butter for greasing the baking tins or ramekins:as per requirement.


  • Using a double boiler melt the butter and the chocolate together. You may simply melt them using a oven proof bowl inside the microwave oven. Just heat the butter and the chocolate at full power for 2 mins.
  • Now take a medium mixing bowl and mix together the egg and the sugar until smooth and fluffy.
  • Now add the butter and the chocolate mixture into the egg mixture and mix thoroughly.
  • Now add the all purpose flour into it and mix until it turns into a smooth batter. Be careful so that no lump can be formed after adding the flour.
  • Now grease the ramekins or simply the cup cake tins with the butter and preheat the oven at 180 degree celsius .
  • Now pour the batter into the ramekins about 3/4 way full.
  •  Bake it at 180 degree celsius for 10-15 mins.
  • Once it is done,let it cool for sometime and then demould the cake carefully .
  • Serve with vanilla icecream or sprinkle little powdered sugar and pour little chocolate syrup on it and enjoy.

                                        Enjoy Your Food..!

Monday, 21 October 2013

Cranberry Vanilla Cake..!

Baking and cooking always provide me fresh oxygen whenever I get bored with my usual routine works. The other day, to overcome this boredom I was searching my kitchen pantry and found a box full of dried cranberry. Though I bought them for some other reason but that time I was craving for homemade cake. With very little effort I made this cranberry vanilla cake which not only satisfied my cravings but also it made my daughter very happy.

Here is the process of making Cranberry Vanilla Cake.


  • All Purpose Flour: 11/2
  • White Sugar ( Castor Sugar):1 Cup
  • Butter:1/2 Cup
  • Baking Powder:1 3/4 tsp.
  • Eggs: 2
  • Vanilla Extract: 2 tsp.
  • Milk: 1/2 Cup
  • Cranberry (dried/fresh) : 1 Cup


  • Preheat the oven in 180 degree Celsius and grease a cake tin with little butter and dust it with little flour.
  • Take a medium mixing bowl. Cream together the butter and the sugar and then add the egg ( one at a time) and beat properly.
  • Now add the vanilla extract. Vanilla extract will help to reduce the smell of the egg.
  • Take an another bowl and mix the dry ingredients ( baking powder and the flour).
  • Add it to the creamed mixture and mix well.
  • Then add the milk and mix until the batter is smooth. Finally add the cranberries and stir.
  • Pour the batter into the cake tin and bake it for 30 -40 mins until a toothpick inserted into the cake comes out clean. If you are making cup cakes bake it for 20-25 mins.
  • Once the cake is done,let it cool for sometime and remove carefully from the baking tray and serve.

                                               Enjoy Your Food....!

Wednesday, 9 October 2013

My 100 th recipe..! A Classic Indian Dessert...! Rabdi..!

Shubho Maha Shasthi to all my dearest friends. Before I start to write the recipe I happily want to inform you that today I am going to post my 100 th recipe. It took more than one year  but never thought I would be able to post this on such an auspicious day. It's unnecessary to explain why this day is auspicious to my Bengali friends but I should give a small description about its importance to all my non Indian friends. For the Bengali people,Durga Puja(worship of Goddess Durga) is something which is celebrated with most zeal and enthusiasm in the state of West Bengal. Take the name of Durga Puja and it will bring a smile onto the face of every Bengali. It is a festival of singing, dancing, sweets & gaiety. Not only in West Bengal it is celebrated all over India ,even in abroad also in autumn every year, generally in the month of September or October.

The festival starts with Mahalaya, the day on which the finishing touches are given to the Durga  idols created for worship. Mahalaya is an auspicious occasion observed seven days before the Durga Puja, and heralds the advent of Durga, the goddess of supreme power. It's a kind of invocation or invitation to the mother goddess to descend on earth. This is done through the chanting of mantras and singing devotional songs. The main festival starts on Mahashasthi that is seven days after Mahalaya. It is believed that on Mahashasthi Goddess Durga arrives to the mortal world from her heavenly abode, accompanied by her children. She is welcomed with much fanfare amidst the beats of Dhak. Unveiling the face of the idol is the main ritual on this day. The next day is Mahasaptami on which the nine planets are worshipped as a symbol of Goddess Durga. Mahaspatami is followed by Mahaastami. The most important ritual of Durga Puja called Sandhi Puja starts on Mahaastami and continues till the next day. 

The next day is known as Mahanavami. This is the concluding day of the Durga Puja. The Navami Bhog is offered to the goddess. This is later partaken as Prasad by the devotees. Mahanavami is followed by Dashami. 

After the three days of Puja, in Dashami, in the last day, a tearful farewell is offered to the Goddess. There is a tradition called Sindur Khela in which women smear each other with red color just before the idols are taken out for immersion. The idols are carried in processions around the locality and finally are immersed in a nearby river or lake. Vijaya Dashami is an event celebrated all over the country.
It's nevertheless to describe that huge variety of puja special foods are prepared,  in every house. Well , I have grown up in such a family , where Durga Puja is a family tradition since my child hood.This is the where the pujas are being held year after year,for more than 300 years. Lots of television channels and newspapers reporters come every year to cover the story and moreover it has been declared as the most famous and oldest Bonedi Barir (traditional household) Pujo, in the entire locality.So, anybody can easily make an  assumption  what this puja means to me.

     Few Glimpses of Durga Puja At Our Home...!

Remembering my childhood memories and the puja, which I spent with my family over there I  am feeling very nostalgic. But,here in Mumbai I celebrate Durga Puja as well as Navratri with my daughter and my hubby. Usually we go to attend the puja, held by the Bengali Association and enjoy a lot. As cooking has become a part of my life nowadays, I prepare something special for these auspicious days. 

    A Few Glimpses  of Durga Puja In Mumbai..!

Maa Durga at My Home Sweet Home, Mumbai..!

 This year, for the Maha Shasthi Celebration , I have prepared an classic Indian Dessert , Rabdi , which is the 100 th post of my blog.

 Rabdi is a proportioned combination of nothing but only milk and sugar where we need to boil the milk in a very low flame and need to scrap the sides of the wok so that the milk beocmes easily thick.
Here is the process of making Rabdi with few simple steps.


  • Milk: 2 Lt ( Full Cream)
  • Condensed Milk: 1/2 Can ( I used condensed milk instead of sugar)
  • Cardamom Powder:1/2 tsp.
  • Saffron: Few Strands.


  • Heat the milk in a kadhai (wok) on a medium flame till it comes to boil
  • Simmer and cook for approx. 20 to 25 minutes or till the milk reduces to half of its quantity.
  •  While boiling, stir and scrap the sides of the wok continuously.
  • Add the condensed milk and simmer  for another 20 to 25 minutes or till the milk thickens.
  • Add the cardamom powder and turn off the flame.
  • Garish with the saffron strands and serve hot or chilled.

 Enjoy Your Food and Have A Very Happy Puja..!
May Goddess Durga Bless you and give all of you enough strength to fight all the evils.!

Tuesday, 8 October 2013

Bong Style Crab Masala Curry...!

Being a Zoology student and an ex-lecturer in Zoology I know in detail the systematic position as well as the anatomy of this Arthropod. But I didn't get much chance to taste this animal. Neither my father nor my brother liked to eat this, so Maa cooked it very rarely. In our family only me, my mom and our maid servant were the crab lovers. But I ought to mention that we ate only the crabs which were caught from fresh water ponds or rivers which has a little sweeter taste and smell different from sea crabs. But after my marriage, during my tenure in abroad and after that currently in Mumbai I can only get sea crabs, of which the smell repels me a lot (Sorry to all my sea food lover friends). But I keep on searching and after a lot of probing I got fresh river crabs from a nearby departmental store. Nevertheless to say that almost in no time I bought few of them. 

With Maa's recipe then I prepared this Crab Masala Curry . It's a simple and easy recipe but tastes very good indeed.

Here is the detail of the recipe:


  • Crab: 4/5(Medium sized)
  • Onion:  2 Large( make a smooth paste)
  • Ginger: 11/2 inch ( Paste)
  • Garlic: 7/8 cloves( crushed/paste)
  • Tomato: 2 medium size ( chopped)
  • Cinnamon Stick : 1
  • Cloves: 4-5
  • Cardamoms: 3-4
  • Mustard Oil: 4tbsp.
  • Cumin Powder: 1 tsp.
  • Coriander Powder: 1 tsp.
  • Sugar: 1/4 tsp.
  • Turmeric Powder: 2 tsp.
  • Chili Powder: 1 tsp.
  • Salt: As per taste
  • Water: 1 cup( preferably warm)
  • Coriander Leaves: For Garnishing


  • Clean and wash the crabs properly ( though in that case I am always dependent on the shop keeper) :P.
  • Now add salt and turmeric powder to the cleaned and washed crabs and keep them aside for few minutes only.
  • Then heat 2 tbsp of mustard oil in a kadhai(wok) and on medium flame fry the marinated crabs until golden brown in color. Take them out of the kadhai or wok and keep separately.
  • Now discard the remaining oil from the wok and heat 2 tbsp more fresh mustard oil.
  • Add the cinnamon stick, cardamom and the cloves. 
  • Let the aroma come out  and then add sugar and the garlic paste.
  • Fry for a while until the sugar becomes brown in color.
  • Now pour the onion paste and cook on medium flame for 2-3 minutes.
  • Add the chopped tomato , salt , turmeric powder and the chilli powder.
  • Mix well all the spices. Add the ginger paste , corinader and the cumin powder and cook until the oil starts to release from sides.
  • Now add the crabs and mix with all the spices and cook for another few minutes on medium flame.
  • Add 1 cup of warm water into the wok and cover and cook until the gravy becomes thick.
  • Uncover, taste the seasoning, Add salt or sugar if required.
  • Garnish it with chopped coriander leaves.
  • Serve it with plain hot rice.

                                                              Enjoy Your Food...!

Thursday, 3 October 2013

Easy Creamy Chicken...!

With the gradual increasing price of onion in India,  it has become really difficult to use onion lavishly in food especially for the common people. In Indian foods, the onion plays a very important role as it is used to prepare the main base of the curry. Specially for the non veg food preparations (e.g. Chicken and Mutton) , onion is considered as one of the most significant ingredients.
When for the  first time  I saw this recipe in the food album of one of my friends, I was attracted to it not only because  it seemed delicious but also in this recipe no onion was used and the whole process was really very simple.
Therefore , the other day I tried the recipe with few variations when I found that there was almost nothing in my fridge except a packet of mixed boneless chicken. I should mention here that initially I had little confusion while preparing this as that was the first time I was making chicken without onion, but finally I was overwhelmed with the feedback got from my daughter and hubby.Even I simply loved this delectable chicken preparation.

 Here comes the process:

  • Boneless or Mixed Boneless Chicken: 250 gms.
  • Yogurt: 1 Cup
  • Salt: As Per Taste
  • Ghee (Clarified Butter) :2 tbsp.(you may replace it with white oil or butter too)
  • Hing ( Asafetida) : 1/4 th tsp.
  • Sugar: A pinch
  • Ginger Paste: 1 Tsp.
  • Garlic Paste: 1 Tsp.
  • Cinnamon Stick: 1
  • Cloves: 3/4
  • Cardamoms: 2-3
  • Bay Leaves: 1
  • Chili Powder: 1tsp( adjust according to your taste)
  • Heavy Cream: 1/2 cup ( You may replace it with low fat cream too)
  • Kasori methi(Dried Fenugreek leaves) : 1 tsp. ( I didn't use)


  • Mix  chicken pieces with yogurt and salt very well and marinate it inside the fridge for atleast 1 hour.
  • Heat ghee in a pan and add the cinnamon stick, cloves, cardamoms and bay leaves and let them fry for a while. When you start to feel the beautiful aroma add the ginger and the garlic paste and cook for 2-3 minutes on medium flame.
  • Now add the marinated chicken pieces and mix well and then add the chili powder, asafetida   powder and stir again. I didn't add salt anymore as I marinated the chicken with sufficient salt.
  • Then cover and cook the chicken in very low flame until the chicken becomes soft and tender.
  • It will take 20-25 mins . Then uncover and check whether the chicken pieces are done or not. 
  • Once the chicken is done and oil starts to release from sides of the pan, add the cream and sugar and mix well. Remember to beat the cream before adding.  At this time you may add the kasori methi (dried fenugreek leaves) and cook for another 4-5 mins on low flame but I didn't add it this time. 
  • Now check the seasoning, if required add little more salt or sugar.
  •  Your Creamy Chicken is now ready to serve.
  • Serve it with naan, chapati, roti or paratha. you will simply love it also.

Tip: You may sprinkle little warm water at the end if you find it very dry. 
                                                                                   Enjoy Your Food...!

Tuesday, 1 October 2013

Fruit And Jelly Wedges...!

 I know, we the moms always remain very cautious and careful about our children's food habit. But sometimes we need to indulge themselves as their own ways. Therefore I like to make something special for exclusively for my daughter. Once in a while, it helps me also to get rid of the boring life.

 Making Fruit and Jelly Wedges will give you also a real fun.Moreover its  process of making  is extremely easy and not time consuming. Here comes the process:


  • 1/2 Packet Ready-made Jelly
  • 3tbsp Chopped Raisin
  • 2 Tbsp Chopped Almonds
  • 2 Large Oranges.

  • Make jelly as given on the packet but reduce the water by 1/2 cup.
  • Add nuts and refrigerate until mixture just begins to thicken.
  • Cut oranges in half and scoop out the pulp with the help of a spoon. Fill the jelly mixture into orange shells. Place shells on a tray and refrigerate for 2-3 hours or until jelly is set.
  • To serve cut each jelly filled shell into wedges.


                                   Enjoy Your Food...!