Showing posts with label Bengali Cuisine. Show all posts
Showing posts with label Bengali Cuisine. Show all posts

Monday, 4 June 2018

Pui Shak Ghonto / Malabar Spinach and Vegetable Mishmash

Pui Shak Ghonto or Pui Shak Chochhori is an authentic dish from Bengali cuisine. This is a dish very popular in almost all the Bengali households. Pui shak ghonto is normally cooked with Hilsha Fish Head (we call it Ilish macher Matha die Pui Shak). Sometimes macher tel or Fish fat is also used instead of fish head which also tastes good. Yes, we Bengalis eat each and every part of fish, as a genuine fish-lover! However, there is also a vegetarian version of pui shak ghonto which is equally tasty like the non-veg version.

My better half loves eating pui shak ghonto. After my marriage whenever we bought Hilsha, it was almost mandatory to buy pui shak and in search of pui shak we used to have a good riding from one place to another (8 to 9 years back pui shak was not easily available in the part of Bangalore where we used to stay). However, nowadays pui shak is easily available in sabji mandis of Bangalore. While cooking any kind of ghonto or chochhori , pumpkin is must. We use bori in the vegetarian version of pui shak ghonto. Check out here the age-old recipe of pui shak ghonto (my version)

Pui Shak Ghonto / Malabar Spinach and Vegetable Mishmash

Pui shak / Malabar Spinach - 1 bunch ( 300 to 400g)
Pumpkin - cut into blocks, 11/2 cups
Potato - 1 medium, cut into blocks
Onion - 1 medium, chopped
Green Chilli - 2
Bori - 8 to 10
Salt to taste
Turmeric Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Panch phoron/Bengali five spice mixture - 1/2 teaspoon
Mustard Paste - 1 teaspoon
Mustard Oil - 4 to 5 tablespoon
Bhaja Masla (Coriander powder: Cumin Powder: Garam Masala Powder: Black Pepper Powder, 2:2:1:1; roasted) - 1/2 teaspoon

1. Chop the Pui shak roughly including the leaves and the tender stems.
2. Wash them thoroughly and keep aside.
3. Heat oil in a wok and fry the bori(s) and kept them aside.
4.Next add panch phoron and once they start crackling add potato pieces and cook for few minutes under low to medium flame.
5. Next add pumpkin pieces and cook them for few more minutes.
6. Now add salt and turmeric powder and mix them and cover it for 3 to 5 minutes under low flame.
7. After that add chopped onions, green chilli and mix them well.
8. Next add cumin and coriander powder and mix well with the veggies. If required add 1 or 2 tablespoon of water to avoid burning the spices.
9. Now add chopped pui shak and cover the wok with a lid and cook under low flame.
10. Green leafy Malabar spinach will leave water and allow it to cook for 5 to 7 minutes.
11. After that add1 cup of water and add mustard paste and cover it once again.
12. When the veggies are almost cooked, dry up the excess water by putting it under high flame.
13. Finally add fried bori and bhaja masla and mix it well. Switch off the gas and serve it with plain rice.

N.B: when you are planning to prepare pui shak ghonto ilish macher matha die you should follow the below steps.
Marinate the fish heads with salt and turmeric powder. Later fry them in mustard oil and keep them aside. Use the remaining oil for cooking the curry in above mentioned way and finally mix the fried heads with the curry and pui shak ghonto ilish mach er matha die will be ready.

Tuesday, 13 March 2018

Pabda Mach Kalo Jeera Diye / Pabda Fish Curry

Pabda Mach Kalo Jeera Diye is a famous fish curry recipe from Bengal. Pabda fish is variety of catfish which is called butter catfish. Pabda fish is tasty and flavourful as well as healthy too. The flesh of pabda is very soft and it has smooth skin. It is a no onion no garlic fish curry. In a Bengali home,  fishes including Rohu, Katla, Bhetki are cooked regularly. Pabdas are not regular affair, it comes mostly once or twice in a month in my home. It is difficult to cook pabda in very less oil. Pabda has a tendency to stick to the pan though you use a non-stick pan. Hence you have to use more oil to fry them up. The flesh of the fish is very delicate so fry pabda in hot oil only for few minutes and do not forget to cover with a lid as pabda splutter in hot oil.

I also cook pabda in onion-ginger-tomato based gravy, which is quite similar to the Fish Kalia. Have you ever tried cooking Pabda? If you have any new recipes with Pabda, please share it with me...

Servings - 3
Preparation Time - 30 minutes
Cooking Tine - 30 minutes

Pabda Mach Kalo Jeera Diye / Pabda Fish Curry / Butter Catfish Curry

Pabda Mach - 3, large
Potato - 1 medium, sliced
Mustard Oil - 1/2 cup
Turmeric Powder - 2 teaspoon
Salt to taste
Nigella Seeds - 1 teaspoon
Tomato - 1 chopped
Ginger Paste - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Coriander Leaves - chopped, 2 tablespoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2 nos
Water as required


1. Wash and clean the fishes and marinate with salt and 1 teaspoon of turmeric powder for 30 minutes.
2. Heat oil in a pan and fry the fishes by covering with a lid. Be very careful while frying this fish as like other catfish pabda splutter in hot oil. 
3.  When the fishes are fried, take them out and keep aside.
4. Now in the same oil add the potatoes and fry them with little turmeric powder and salt. Once they are fried, take them out and keep aside.
5. In the mean time, take remaining turmeric powder, red chilli powder, cumin  and coriander powder in a small bowl and add 1/2 cup of water and allow them to soak for 5 minutes.
6. Next in the remaining oil add nigella seeds and add chopped tomatoes and green chillies. Cook them well.
7. After that add ginger paste and stir well.
8. Now it is time to add the wet mixture of the spices which is prepared earlier. Keep on stirring it.
9. Add enough water (11/2 cup approx.) and allow it to boil. Add salt to taste.
10. Add the fried fish and boil for 10 minutes, switch off the gas and garnish with chopped coriander leaves. 

Tuesday, 14 February 2017

Bhapa Doi / Steamed Yougurt / Baked Yogurt

Happy Valentine's Day to all the readers!

How was your day? I know some people might say there should not be any prefixed day for love...Yes true everybody has their own way to show their love.. However, today was our wedding anniversary! Can't believe we have completed eight years of our married life...So the day is definitely special for us..

It was a weekday and my better half  took leave from work! So we went out for lunch ....This time we didn't plan for dinner as everybody will go for dinner and the place will be overcrowded! Next day school and office day, so we enjoyed our lunch...I tried baking a special cake last night for my dear partner but it didn't come out well so I ordered it from a shop which was awesome.. This was a small morning surprise for my better half...

Coming back to today's recipe... Steamed Yogurt or Bhapa Doi is a Bengali classic dessert...Earlier Bhapa doi was prepared by steaming method...In modern days it can also be prepared by baking in oven. I have shared both recipes.. You just need few ingredients and it is an easy method, give it a try! I just love the texture and smoothness of Bhapa doi.. Many people prefer different flavours including mango, strawberry in bhapa doi...I will try them soon...

Bhapa Doi / Baked Yogurt

Hung Curd - 3/4 to 1 cup
Milk - 1/2 or 2/3 cup
Condensed Milk - 200 gms (small can)
Vanilla Essence - 2 to 3 drops (optional)


1. Take a large pan and whisk hung curd & condensed milk together.
2. Next slowly pour the milk and whisk again. Add vanilla essence or cardamom powder (optional).
3. Pour the mixture in bowls. I have used two ramekins and two ceramic bowls.

Steamer Method

4. Cover the mouth of ceramic bowls with aluminium foil. Pour 2 cups water in a steamer and keep inside the steamer.  Steam for 20 to 30 minutes. Check it with a toothpick if it is cooked properly. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.


Oven Method

4. Keep the ramekins on a baking tray filled with water. Ramekins should be half immersed. Bake it in a preheated oven for 40 to 45 minutes till the tooth pick comes out clean. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.

Monday, 21 November 2016

Coconut Burfi / Two ingredient Coconut Burfi

Weekend was as usual busy!! These days I am not finding any time for myself and hence less blogging..Days have become shorter and evenings are approaching faster. I had a helper in morning cooking for last  few months and the lady suddenly left without any notice. You can understand my situation now. Sometimes while going from one room to other room I feel I should have skating shoes so that I can save some time :P. But that doesn't mean I have stopped cooking for blog. Yes apart from day-to-day cooking there are special dishes (may be simple or complicated) which I cook to publish in my blog..

Recently I prepared coconut burfi and specifically I should say two ingredient coconut burfi. This is an age old sweet and no fancy required. Only hurdle of making this sweet is to scrap the coconut. Preparation time is more more this recipe but cooking time is very less 10 to 12 minutes. Then you need to give some resting time to the dish which is 1 to 2 hours. Instead of square shape you can make them round and in Bengali we call it 'Naru'. Normally naru is prepare with coconut and jaggery. Here is the recipe of gur r narkel naru. Now I will share the recipe of how to prepare two ingredient coconut burfi or chinir narkel sandesh.

Coconut Burfi / Two ingredient Coconut Burfi

Coconut (scraped) - 2 cups
Sugar - 2/3 cup  to 1 cup
Cardamom Pod - 1 or 2 (Optional)
Ghee for greasing plate


1. Take scraped coconut in a pan and add sugar into it. Mix them well.
2. Now switch on the gas and keep on stirring until the sugar dissolves and gives a sticky texture to the mixture.
3. In the mean time grease a plate and keep it ready.
4. When the sugar dissolves you can crush a cardamom pod and throw into the mixture to get lovely aroma and flavour. You can avoid this if you don't like cardamom.
5. After 8 to 10 minutes coconut and sugar is properly mixed with each other. Now you can pour the mixture on the greased plate and give square shape and allow it to cool.
6. Once it is cooled you can cut square shapes of burfi using sharp knife. You can store them in air tight container.

Friday, 28 October 2016

How to Prepare Murki / Bengali Murki

Are you all familiar with this ingredient??

I know many of you can identify this, especially bongs can surely identify it. It is called 'Khoi' in Bengali. Khoi (Puffed paddy grains) is a type of puffed rice which is also very light like Muri/Murmura. Khoi is normally used during festivals, Pujas or occasions like marriage, rice feeding ceremony of kids and many more. 

Now the festive season is going on so I thought of sharing the process of making murki. 'Murki' is prepared using Khoi and jaggery. It is sweet in taste and used mainly in Laxmi Puja, Saraswati Puja and other Pujas.  
During saraswati puja (Basant Panchami) every Bengali house hold keeps the stock of Murki and Kadma. I used to take the advantage of this stock :). Anytime take out and munch the sweet Murki. 

Recently a departmental store in our area has started keeping Bengali food items. One day I went to that shop and found the packets of khoi, without giving a thought I picked one of them and put in my cart. Later I planned to prepare murki with that packet of khoi. Learn here how to prepare Murki at home.


Khoi - 200 gm
Jaggery (I used date palm jaggery/ nolen gur) - 200 gm, grated
Water - 1 cup


1. Pour 1 cup of water in a pan and add the jaggery into it. Keep the pan under medium flame.
2. Keep on stirring until the jaggery becomes sticky in nature. 
3. Now switch off the gas and after 5 minutes add the khoi into it.

4. Mix continuously with spatula for the proper coating of jaggery and after cooling store the murki in air tight container. 

Thursday, 6 October 2016

Mishti Polao / Mitha Pulao /Bengali style Mitha Pulao

Bengali's most awaited festival is here! We eagerly wait for these few days of the year! Lot preparation goes on from past few months. We (ladies) plan months before what we are going to dress up and accordingly shopping starts. After clothes we go for shoes and followed by accessories. Few people plans for vacation as this time they get maximum number of holidays altogether.. However, I personally prefer not to go anywhere during durga puja...Along with all these the festival is incomplete without great food..

During durga puja we (Bengalis) prefer to have our traditional royal dishes including kasha mangsho, chanar dalna, dhokar dalna, polao, luchi, alur dom, rosogolla, makha sondesh, mishti doi and the list is endless..This year I am far away from my country and missing the flavour of durga puja. Though overseas Bengali association organize durga puja here and we have planned to visit those places. We are missing the puja flavour and so the traditionally cooked home food. Today I am sharing the famous mishti polao (Bengali style) or few people call it polao bhat. Misti/mishti polao is also served in Bengali marriages however these days people prefer to have fried rice instead of polao bhat. Learn how to make bengali style misti/mishti polao.

Different people cook misti pulao in different way. I have added french beans and carrot and did not add raisin, cashews (as per my family's choice). I did not have green peas hence could not add. The way of cooking also different. It can be cooked in a pressure cooker or in kadai. I have prepared the rice separately and later added veggies . This helps to keep the rice grains separated from each other. You can add ghee followed by spices and veggies and finally add the rice with water (just the right amount to cook the rice)and pulao will be ready within the pot. Similarly you can do it in the pressure cooker. However, I am sharing the process convenient for me and gives the best result.

Mishti Polao / Mitha Pulao /Bengali style Mitha Pulao
Basmati rice or  Gobindo Bhog chal (a type of fragrant rice) -  2 cup
French Beans - finely chopped, 3 tablespoon
Carrot - Finely sliced, 3 to 4 tablespoon
Peas - 1/4 cup, blanched
Ghee - 3 to 4 tablespoon
Salt to taste
Sugar -  4 tablespoon sugar
Cinnamon Stick - 1 inch
Bay leaf - 1
Cardamom - 3 to 4
Clove - 3 to 4
Raisins - 10 to 12
Cashew nuts - 10 to 12 (roasted)

1. Soak the rice for 15 minutes and wash. Then cook the rice and drain the water. Avoid overcooking of the rice. Drain the water when rice is 75% done.
2. Spread the rice in plates to avoid getting overcooked and sticky in nature.
3. Now add ghee in a wok and add cinnamon, cardamom, bay leaf and clove.
4. Next add vegetables (peas, beans, carrots) and saute for few minutes.
5. Add cooked rice and salt to taste. Add sugar and mix well.
6. Finally add raisins and cashew and serve it with any side dish (kasha mangsho/chicken kasha or paneer)

Tips: If you prefer you can dissolve pinch of saffron in milk and add it to rice to get a nice yellow tinge and fragrance of saffron.

Friday, 16 September 2016

Kolkata style Jhaal Muri / Masla Muri / Spicy Puffed Rice

My Bengali Readers will be nostalgic by seeing this picture..Am I right? The packet is filled with jhaal muri which is a famous street food of Kolkata rather I should say Bengal. In local trains of West Bengal Jhaal Muri or spicy puffed rice is typically served in this type of packet made of newspaper. Another thing if you have notice I have placed big size coconut slice on top. Without this coconut slice the vendor never used to serve jhaal muri in train and even customers also never took the packet without that long piece of coconut..he he..Even I remember some customers (mostly daily passengers) often used to say ' Ki go Dada ar ekta narkel debe na' (Why don't you give one more slice of coconut). I don't know whether inflation has take out the coconut from our traditional local train special jhaal muri.

Image Courtesy:

A Jhaal Muri Vendor of local train typically carries this kind (above pic) of basket on his shoulder. You need simple ingredients to prepare this jhaal muri at home.

Kolkata style Jhaal Muri / Masla Muri / Spicy Puffed Rice

Muri / Puffed Rice - 3 to 4 cups
Mixture - 2/3 cup
Green Chilli - chopped, 11/2 teaspoon
Bhaja Masla - 11/2 teaspoon
Salt to taste
Coriander Leaves - 2 tablespoon, finely chopped
Potato - Boiled & chopped, 2 medium,
Cucumber - 1/2 cup, chopped
Onion - 1 big, chopped
Bengal Gram - 1/4 cup, soaked & sprouted
Mustard Oil - 2 teaspoon
Coconut - sliced into long pieces, 4 to 6


1.  Take all the ingredients (except oil & coconut) in a big bowl and give a good mix.
2. Next add mustard oil and mix well. Immediately serve with coconut slices.


1. You can also add chopped tomatoes, pickle oil and peanuts to make it more tasty.
2. Bhaja Masla consists of coriander powder: cumin powder: garam masala powder: black pepper powder (2:2:1:1). Dry roast in a wok and cool it and keep in air tight container.

Monday, 22 August 2016

Triangular Nimki / Teen Kona Nimki

Triangular Nimki or Teen Kona Nimki is a famous Bengali snack. It is different from the Kucho nimki/diamond shaped nimki. Though the ingredients are similar but I think the shape of the two nimki makes the subtle differennce in taste. 

Teen kona nimki is mainly prepared during Durga Puja and served on the day of Vijayadashami. Due to the triangular shape I used call it 'samosa without stuffing' :P.

No you don't need any occasion to munch these triangular beauties. Whenever you get some free time you have to follow the below procedure of making Triangular Nimki and store them to satisfy your evening cravings with tea!

If you are planning to store the nimkis it is very important to cool them after frying otherwise hot nimki in an airtight container will leave vapor and make the inside environment moist, thereby the nimkis won't remain crunchy and crispy.

Triangular Nimki / Teen Kona Nimki

All purpose Flour/Maida - 1 cup
Kalonji/ Nigella Seeds - 1/2 teaspoon
Sugar - 1/2 teaspoon
Salt to taste
Baking Soda - 1/2 to 1 teaspoon
Refined Oil - 1 tablespoon + 1/2 liter for deep frying


1. Take maida in a bowl and add kalonji seeds, sugar, salt, baking soda and mix well. 
2. Add 1 tablespoon of refined oil in the mixture and mix well once again. 
3. Now add water slowly to make a tight dought similar like poori dough made out of maida.
4. Keep the dough aside for half an hour by covering it.
5. Now make equal size balls from the dough. Take each ball and roll like a poori. Fold the circular poori into half (half circle shape). Fold once again the half circle to give a shape of triangle. Press the sides of the triangles so that the folds do not open while frying. Alternatively,  you can also use a clove to secure the folds. 
6. Heat oil in a wok and deep fry the nimkis under low flame till they are golden brown in color.
7. Take them out on tissue paper to drain the extra oil and allow them to cool.
8. After cooling you can sprinkle some black salt on top of the nimkis. This is optional. Finally store them in airtight container.

Saturday, 16 April 2016


Rasmalai is a famous Indian dessert. It is dish from the state of sweets! Yes you guessed it right, it is from our West Bengal. The specificity of the Bengal sweets are they are purely based on chena/homemade cottage cheese or roughly we can call it paneer. Making of rasmalai has two steps. First of all you have to make the rasgullas and on the other hand you have prepare the rabdi. So when the rasgulla and rabdi come together, the 'jugalbandhi' is called Rasmalai.

Whenever you go to sweet shop and see this delectable sweet in their counter, does a question strike in your mind? I know you must be thinking how to make this rasmalai? If I could know I can make my own! So here I come with popular recipe of Rasmalai.



For Rabdi

Milk - 700 to 750 ml
Sugar - 6 to 8 tablespoon
Saffron - few strands
Pistachio - 2 teaspoon, chopped

For Rasgulla

Milk - 1 litre
White Vinegar - 3 to 4 tablesoon to curdle the milk
Rice Flour/Sooji - 1 teaspoon
Sugar - 11/2 cup
Milk - 2 tablespoon


1. Take milk in a heavy bottom pan and boil. Once it is boiled, add vinegar to the rolling boiled milk to curdle it.
2. Now switch off gas and add cold water and ice cubes in the curdled milk.
3. Take out the paneer in a muslin cloth and hang it for 30 minutes to drain the extra water in it.
4. Now take the panner along with rice flour/sooji on your worktop and knead well, pressing with the heel of your hand, till the mixture is smooth.
5.Make small or medium size balls from the mixture and press lightly with your palm. Keep aside.
6. Making the syrup: Now take sugar (1 cup) in a big vessel and add approximately 4 cups of water.Heat the syrup and stir continuously to dissolve the sugar. Add the milk (2 tablespoon) when syrup comes to boil. Collect the scum (dirt of sugar comes on top like bubbles) and discard it.
7. Now add all the prepared balls into the syrup and cook for 10 to 15 minutes or until the balls are cooked properly. In between sprinkle water so that the sugar syrup does not become thick.
8. Remove the cooked paneer balls and set aside to cool.
9. For rabdi, boil the 750 ml milk in a thick bottom pan and reduce it to almost half. Keep your flame low to avoid burning of milk.
10. Add sugar into the milk and dissolve completely.Add the saffron strand to get the nice yellowish colour.
11. Switch off the gas and allow it cool. After cooling add the cooked paneer balls (squeezing the sugar syrup) into the rabdi. Add chopped pistachio from top and keep it inside the refrigerator. Served chilled.

Thursday, 14 April 2016

Chena r Murki / Paneer Cubes Coated with Sugary Crust

Subho Nabobarsho (Happy Bengali New Year)

Today we are celebrating Bengali New Year. Hope to have a great year ahead! I am going through a hectic and toughest schedule. I though I will not be able to share any recipe but somehow I could steal sometime for my blog. 

Starting this new year on a sweet note and sharing a popular Bengali Sweet Chena Murki. I used have this sweet more often but now I really don't have access to those sweet shops. My father used to get this sweet to have as off-time pass. I will explain! We Bengali's, are so used to with sweets that we have sweet after breakfast, sometimes after lunch and even after dinner. So apart from three times if we feel like having sweet in the evening we can have this small cute sweet chunks! (That's why Off-time pass) I know we eat lot of sweet..he he! 

I saw this recipe in Chef at Large FB group and noted immediately! Thanks to the lady (can't remember name) for sharing this recipe.

Chena r Murki / Paneer Cubes Coated with Sugary Crust


 Paneer (cottage cheese) - 200 grams
 Sugar - 2/3 cup
 Milk - 1 tablespoon
 Kewra essence 2-3 drops

 Icing sugar as required


1. Cut the paneer in to very small cubes like dice shaped

2. For the syrup, cook the sugar with equal amount of water, stirring continuously, till the sugar dissolves completely.

3. Next add the milk in sugar syrup. Collect the scum, which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Add the kewra essence and mix well.

4. Now add the cottage cheese and cook till the syrup coats the cubes well.

5. Finally switch off the flame keep swirling till the sugar syrup dries and cubes are thickly coated with the syrup and separated from each other.

6. Arrange the cubes in plate and allow them to cool down completely. Later sprinkle liberally with icing sugar and mix lightly.


The sugar should be coated properly on the cottage cheese pieces. The mixture should be allowed to cool down properly to avoid breaking of the pieces.

Sunday, 3 April 2016

Chicken Kasha

Chicken Kasha is an authentic Bengali dish which is commonly found in almost every Bengali's kitchen on Sunday. I believe whoever tasted this dish, must have fallen in love with it. Mostly, I cook 'Manghser Jhol' (Chicken Curry)on Sunday lunch. 

The reason behind is one side dish more than enough to finish a plate of rice and I get some 'me' time on Sunday :). Because chicken kasha gravy is thick so you need either dal or another curry with rice. However, this time I made Chicken Kasha in Sunday dinner menu along with paratha. Taste of chicken kasha is just wow. Here is the recipe for my readers.

 Chicken Kasha


Chicken Pieces (with bone) - 400 gm
Potato - 2 big size, cut into 4 pieces each
Onion - 21/2 cup, sliced
Ginger paste - 2-3 teaspoon
Garlic paste - 2 teaspoon
Tomato - 11/2 cup, chopped
Lime juice - 1 tablespoon
Cumin powder - 2-3 teaspoon
Coriander powder- 1 teapoon
Garam Masala powder - 11/2 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 2-3 teaspoon
Green chilli- 4-5
Dry red chilli - 2
Green Cardamom -2
Cinnamon - 1 inch stick
Clove - 2
Sugar - 1-2 teaspoon
Salt to taste
Mustard oil - 11/2cup


Marinate the chicken pieces with salt, turmeric powder, lime juice and 2 teaspoons of mustard oil. Keep it for half an hour to one hour. Deep fry potatoes with salt and turmeric powder.  Now heat mustard oil in a wok and add garam masala whole (cardamom, clove, cinnamon), dry red chilli. Next add sliced onions and add a teaspoon of sugar. Stir them and wait till it turns brown in colour. Now add ginger paste and garlic paste. Cook for 2 minutes and add dry spices such as turmeric powder, red chilli powder, garam masala powder, cumin powder and coriander powder. Mix the spices well. It's time to add marinated chicken and cover it for 5 minutes. Stir it and add fried potatoes. Again cook for some more time. When chicken pieces loosen from bones, add tomatoes and cook under medium to high flame. Once the tomatoes are properly cooked add a cup of water and green chilli. Cover it for 5 minutes and switch off the gas. Chicken Kasha is ready to be served with plain rice or paratha. 

Saturday, 5 March 2016

Mutton Kasha / Bengali Style Mutton Curry

I am telling simple facts, tell me if I am wrong??

In weekdays we all follow lean diet and eat healthy foods but when it comes to weekend we forget all diet controls and resolutions and balance our weekly lean diet with a heavy calorie intake. This way every weekend we end up with an intake of high calorie rich food and this weekend was not also an exceptional in my house. I know you are trying to figure out the recipe. Obviously a non-veg dish and it was famous Mutton Kasha (Mutton Curry). Here is the recipe famous in Bengal.

Mutton Kasha (Mutton Curry)


Mutton - 500 gm ( medium pieces)
Potato - 3 big size (Cut into big blocks)
Onion paste - 1 cup
Onion slices - 1 cup
Garlic paste - 2 teaspoon
Ginger paste - 21/2 teaspoon
Tomato paste - 1/2 cup
Green chilli paste - 1 teaspoon
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Dry red chilli - 1 or 2
Bay leaf - 1
Garam masala whole (Cinnamon stick - 1 inch , Clove - 2, Cardamom - 2)
Turmeric Powder - 2 teaspoon
Salt to taste
Sugar - 1 teaspoon
Curd - 1 cup
Mustard oil - 1/2 cup
Ghee - 1 tablespoon


1. Marinate the mutton pieces with curd, turmeric powder, coriander powder, red chilli powder and ginger paste for at least one to two hour.If you don't have curd can use white vinegar but addition of curd enhance the taste and consistency of the gravy. 
2. Now fry the potato pieces with salt and turmeric powder and keep aside. 
3. Heat mustard oil along with two teaspoon of desi ghee in a pan. Season the oil with bay leaf, dry red chilli and garam masala whole. 
4. Then add onion slices for frying. Addition of little salt and sugar will help to give a nice color and make translucent onions.
5. After frying the onion slices for sometime, add onion, ginger garlic and green chilli paste. Cook well all the spices and it starts giving nice aroma.
6. Now it's time to add the marinated mutton pieces into it and cook it covering with a lid.
7. When one side of the mutton has changed the color, turn the other side and cook again with covering a lid. 8. Now add remaining coriander powder, red chilli powder and turmeric powder. Stir it and add the tomato paste into the gravy which gives a nice color to the curry. Balance the sourness by adding sugar. 
9. As mutton takes time to cook, we will use pressure cooker. Before pouring the curry into pressure cooker we shall add fried potato pieces and enough water, also taste the salt of the gravy. 
10. Cover the lid and wait for 3 to 4 whistles in medium flame. Do not open the lid immediately by force releasing the pressure. Wait for some time and serve hot Mutton Kasha in your Sunday platter and do not think about diet control at that moment!!

Thursday, 3 March 2016

Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal / No Onion No Garlic Paneer Recipe

We Bengali's have an affinity towards mustard... We cook in mustard oil, we use mustard sauce (kasundi) as a dip (which is different from English mustard sauce currently available in the superstores) even we like to add mustard paste in our gravies. These days people are trying mustard sauce so they are not surprised. But earlier the situation was not the same! When we used to say we use mustard paste they used to raise the eyebrows thinking about the taste may be. When we add Mustard paste to our curries we normally call it 'Jhal'.

Today I am sharing this Paneer side dish just perfect to pair up with plain hot rice. The recipe name is Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal. I have used mustard paste in it. While making mustard paste it is advised to take both (yellow and black) mustard seeds in equal amount and make a paste. If yellow mustard seed is not available black mustard seeds will do. You can also add one green chilli while making the mustard paste. I have not used any onion or garlic in this recipe, you can try this on your fasting days.

Cottage Cheese in Mustard Gravy / Chana r Sorshe Jhal


Chana/Homemade Paneer/ Cottage Cheese - 300 gms, cut into square pieces
Salt to taste
Turmeric Powder - 1 teaspoon
Mustard Paste - 2 to 3 tablespoon
Tomato - 1 small, chopped
Sugar - 1/2 teaspoon
Green Chilli - 2
Nigella Seeds/Kalonji - 1 teaspoon
Mustard Oil -3 to 4 tabslespoon


1. Heat oil in a wok and fry the homemade paneer adding salt and turmeric powder. Keep them aside.
2. Same oil add kalonji once they start crackling, add chopped tomatoes and cook until the raw smell is gone.
3. Add sugar, green chilli and turmeric powder. In the mean time, add little water in the mustard paste and stir it. Bigger particles will be settled down, add the top portion in the cooking so it won't give any bitter taste. Mix well with spices.
4. Add the fried paneers and some more water . Adjust the salt and allow to boil for 5 minutes.
5. Add some mustard oil on top before switching off the gas. Serve it with plain rice.

Monday, 4 January 2016

Beguni / Bengali Style Beguni / Eggplant Fritters

Wish all my readers a very Happy and Prosperous New Year!

I am writing after a long gap and I would like to thank all the readers for your patience. New year 2016 started but somehow it started with some sad news! First of all the terror attack in Pathankot and then earthquake in North-East India! 2015 ended with sad note of Chennai flood and we all had a great hope to start a new year with a positive note. However, looking at these incidents I pray to Almighty God for healthy, happy and peaceful year ahead. I salute those brave hearts who secure our daily lives. As a nation we should stand against terrorism and widen the victory of humanity.

I went for a long vacation to attend a family wedding and after coming back I was busy arranging things. Still many things are yet to arrange however I felt I am ignoring my blog as well as blog readers! I felt guilty and immediately took my laptop and writing this post. How was your vacation (assuming you also had few days holiday for Christmas & New Year). Today I am sharing a simple snack or starter recipe which is an authentic Bengali dish, it is none other than Beguni or Eggplant Fritters. In Bengal, it is served with puffed rice as evening snack and with Khichdi as starter :).

Beguni / Bengali Style Beguni / Eggplant Fritters


Long Purple Big Size Eggplant/Brinjal - 1
Besan/Gram Flour - 11/2 cup
Salt to taste
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Cooking Soda - a pinch
Black Salt - 1/2 teaspoon
Mustard Oil for deep fry
Rice flour- 1 teaspoon (optional)


1. Cut the eggplant/brinjal vertically into thin long pieces. See the Picture.

2. Marinate them with little salt and keep for 15 minutes.
3. On the other hand, take gram flour, turmeric powder, red chilli powder, cooking soda and salt in a bowl. Add required water to make the batter. Consistency of the batter should be medium. You can also add a teaspoon of rice flour to make it more crispy.
4. Heat mustard oil for deep frying. When the oil is hot, add a teaspoon of oil in the batter and mix it.
5. Now coat the eggplants in the batter and deep fry till golden colour. Serve hot as snack or starter.

Monday, 23 November 2015

Bengali Style Bonde / Sweet Boondi / Bonde Recipe

Bengali Style Bonde / Sweet Boondi / Bonde Recipe is a popular sweet dish in Bengali cuisine. Earlier it was must in Bengali marriages. When there was no concept of caterer, cooks were being called during the marriage ceremony. They used to give list of ingredients they require for estimated numbers of guest and accordingly shopping were done. Two or three days before cooks used to come and start preparing sweets at home because earlier Bengali Marriages were organized at bride's or groom's house. The reason I am telling this story because they used to prepare bonde, rasgullas at home and the taste of these homemade sweets are just awesome and you can eat them unlimited if you have good digestion capability. Have you ever tasted garam bonde or rasagulla? If not then you must do it, they are heavenly good.  Today I am sharing the recipe of Bengali Style Bonde / Sweet Boondi.

Bengali Style Bonde / Sweet Boondi / Bonde Recipe


Besan - 1 cup
Water - 1/2 cup to 2/3 cup
Cooking Soda - a pinch
Rice Flour - 2 tablespoon
Food Colour (Red and Yellow) - 2 drops each
Refined Oil - 2 cups

For Syrup

Sugar - 1 cup
Water - 1/2 cup
Cardamom - 2


1. Take water and sugar in a pan and boil to dissolve it. While boiling add cardamom seeds to get nice aroma.
2. Now take besan, rice flour and cooking soda in a bowl. Make a smooth batter adding water into it. Batter should not be runny and it should not have any lumps.
3. Take a small portion of batter and add red color into it. In the remaining large portion add yellow colour. This step is absolutely optional.
4. Now heat oil in a kadai. Take a perforated ladle (In Bengali, we call it chanta). Hold the ladle just top of the oil. Add little batter into it and rotated over the oil so that drops come out from the each perforation. Fry them till little golden. Take them out and dip into prepared sugar syrup. Do this process for the remaining batter.

5. Allow the boondis to soak sugar syrup for 30 minutes to one hour and later serve it.

Wednesday, 26 August 2015

Mocha r Kofta Curry/Banana Flower Dumpling Curry

Mocha r Kofta Curry/Banana Flower Dumpling Curry is a popular dish of Bengal. This is an authentic dish and earlier it was cooked without onion and garlic and served on Vegetarian Days. Nowadays people cook it with onion however I am sharing the authentic no onion no garlic recipe. Banana Flower is a good source of iron but cleaning and chopping banana flower is a real tough job. While buying banana flower take out one flower and chew a little to know whether it is bitter or not. If you won't do so, your all work might go in vein. This is I am telling from my own experience ;). Here is the recipe for you :).

Mocha r Kofta Curry/Banana Flower Dumpling Curry


For dumplings

Banana Flower - cleaned and chopped, 11/2 cup
Potato - 1 medium, boiled and mashed
Ginger Paste - 1 teaspoon
Salt to taste
Garam Masala Powder - 1 teaspoon
Roasted Gram Flour - 1 tablespoon
Green Chilli - chopped, 1 teaspoon
Oil for deep frying

For Gravy

Ginger Paste - 1 teaspoon
Potato - 1 medium, boiled and mashed
Tomato Paste - 1/2 cup
Turmeric Powder - 1 teaspoon
Salt to taste
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Ghee - 1 teaspoon
Clove - 2
Green Cardamom - 2
Cinnamon - 1 inch stick
Bay Leaf - 1
Dry Red Chilli - 1
Sugar - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2
Mustard Oil - 2 tablespoon



1. Boil the chopped banana flower and drain the water well.
2. Take all the ingredients (except oil) in a bowl and mix them well and make a tight dough. If require you can add little more gram flour.

3. Make lemon size balls and fry them in oil.
Fried Dumplings


1. Heat oil in a pan and add bay leaf, clove, cinnamon, cardamom and dry red chilli.
2. After that add ginger paste and stir for few minutes and add tomato paste and cook till the raw smell is gone.
3. In the mean time, in a bowl add turmeric powder, salt, sugar, cumin powder, red chilli powder, coriander powder and make a thick paste.
4. Add the above paste and cook well. Add smashed potato and mix well. This will help to give a thicker consistency gravy.
5. Finally add some water and allow it to boil. Next add the fried dumplings and boil for 3 to 4 minutes.
6. Add ghee and garam masala powder and switch off the gas. Serve with plain rice.

Friday, 24 July 2015

Dhokar Dalna / Cholar Dal er Dhokar Tarkary

Bengalis are non-vegetarians and you will rarely find any vegetarian in this community. In West Bengal, most of the families eat vegetarian food on Thursday as it is known as Laxmi Bar (Worship Goddess Laxmi for Peace and Prosperity). Onion and garlic are also considered as non veg hence most of the authentic vegetarian Bengali dishes are cooked without onion and garlic. If there is no non-veg Bengalis preferred to eat some special dishes like chanar dalna, posto or dhokar dalna on their vegetarian day. Today I will share Dhokar dalna. In this dish gram dal is used to make dumplings  and they are emerged in no onion no garlic gravy. Nowadays you get ready mix dhoka powder, but I prefer to prepare it from the scratch. Here is the recipe for our dear readers.

Dhokar Dalna / Cholar Dal er Dhokar Tarkary 


For Dhoka

Gram Dal/ Cholar Dal (without skin) - 11/2 cup
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Salt to Taste
Sugar - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Oil - 1 tablespoon + 1 cup for deep frying

For Gravy
Tomato - 1 medium, sliced
Cumin Seeds - 1 teaspoon
Bay Leaf  - 2
Ginger Paste - 11/2 teaspoon
Turmeric Powder - 1 teaspoon
Potato - 2 medium, peeled & quartered
Salt to taste
Sugar - 1/2 teaspoon
Green Chilli - 2
Red Chilli Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Oil - 2 tablespoon
Ghee - 1 teaspoon


For Dhoka

1. Soak the gram dal overnight and then grind it to make a smooth paste. Avoid adding water while grinding.

2. Now heat oil (1 tablespoon) in a pan and add asafoetida/hing and cumin seeds. Next add gram dal paste, salt, sugar and red chilli powder. Mix well and cook until the mixture leaves the side off pan.

3. Now grease a plate and spread the mixture over the plate keeping 1-2 cm thickness. Allow it to cool. Once cooled cut the pieces in diamond or rectangle or square shape.

4. Heat oil and deep fry these lentil cakes and Keep aside.

For Gravy

1. Parboil the potatoes (cook 70%) and keep them aside.

2. Heat oil and add bay leaf, hing and cumin seeds. Once the seeds start crackling, add tomato, ginger paste and green chilli.

3. In the mean while, take coriander powder, cumin powder, red chilli powder, turmeric powder and sugar and add 3 to 4 tablespoon water and make a thick paste.

4. Once the oil starts separating and the masala paste into it and cook well.

5. Next add potatoes and salt, cook for sometime (5 to 7 minutes).  Add 21/2 cups of warm water and cook for few minutes.

6. Finally, add the fried dhoka and boil for 5 minutes. Switch off the gas and add desi ghee on top.

Monday, 6 July 2015

Bengali Style Papaya Chutney / Raw Papaya Chutney

The taste of a Bengali Platter's Chutney is quite different from the other types of chutneys. Whenever we Bengali's say chutney we relate the taste with sweet and sour tongue tickling combination. During my hostel days in Chennai, I came to know about the other varieties of chutneys such as coconut chutney, dhania-pudina chutney, spicy tomato chutney etc. and interestingly none of them has the taste of sweetness. Then I realized Bengali Platter's Chutney has the extra addition of sugar with a tangy taste.

Few days back my co-blogger Linsy from Home cook food shared Gujarati style Papaya Chutney then I told her we too prepare papaya chutney. Co-incidentally few days later, my husband requested to prepare papaya chutney as I have not prepared it for quite long time. I already had raw papaya at home, so without delay I prepared it. You need very few ingredients for Bengali style raw papaya chutney.

Bengali Style Papaya Chutney / Raw Papaya Chutney


Raw Papaya - finely sliced, 11/2 cup
Sugar - 250 to 300 gms
Lemon Juice - 1 tablespoon
Raisins - 12-15 nos
Turmeric - one pinch
Salt - 1/4 teaspoon
Refined Oil - 11/2 teaspoon
Mustard Seeds - 1/2 teaspoon


1. Take a pan and add 2 cups cup water. Dissolve sugar and switch on the gas.

2. Add the sliced papaya, salt and boil in sugar-water mixture.Boil them on medium heat until the papayas are soft and transparent in nature. Add raisins while boiling this mixture.

3. Now when the water almost dries up, reduce the flame and add lemon juice and mix well.
4. Take another small pan and heat oil. Add mustard seeds and turmeric powder in it. When mustard seeds starts crackling add this on the papaya chutney. Mix well. Allow it to cool and serve it with rice.

Thursday, 23 April 2015

Steamed Green Jackfruit in Poppy Seed Gravy / Bhapa Enchor Posto

Just few days back we celebrated World Health Day (April 7th). On that particular day we talked about healthy food and healthy recipes. Now the question is, can a single day resolution make us healthy?  Though a single day is dedicated to celebrate World Health Day (symbolic), we should eat healthy everyday.

While talking about healthy eating, I would like to mention steaming is one of the healthy procedure of cooking, which I had mentioned earlier too. Check these recipes where I had used the method of steaming. 

Steamed Fish in Cumin Flavour

Steamed Paneer in Poppy Seed Gravy
Steamed Chicken Momo

So not a single day, celebrate healthy eating everyday. Today's recipe is Steamed Green Jackfruit in Poppy Seed Gravy. Nowadays we get almost all the vegetables throughout the year, however there are few vegetables which are only available at particular season. Green Jackfruit is one of them. Summer is the time for green jackfruit and here is a healthy recipe of green jackfruit which goes very well with plain rice.

Steamed Green Jackfruit in Poppy Seed Gravy / Bhapa Enchor Posto


Raw/Green Jack fruit - 2 cups, cut into dice
Green Chilli - 2, make slits
Turmeric powder - 1/2 teaspoon
Poppy Seed Paste - 1/2 cup
Mustard paste (Use 1:1 Black & Yellow Mustard seeds) -  2 teaspoon
Mustard oil - 1 tablespoon
Sugar - 1/2 teaspoon
Bay leaf - 1
Lime Juice -  1 teaspoon
Salt to taste


1. Cut the raw or green jackfruit into dice shaped pieces. Put them in a pressure cooker (with 2 cups of water) for2 to 3 whistles. Do not forget to add little salt while boiling them.
2. Once the pressure is released, drain the water and allow them to cool. 
 3. Now take a round shape tiffin box which perfectly goes inside your pressure cooker and you can close the lid of the cooker. 
4. In a bowl take poppy seed paste, mustard paste,  turmeric powder, sugar & salt and mix them well. Add 1 tablespoon water into the mixture. Place the boiled jackfruit pieces into the tiffin box and pour the prepared mixture into the box. Add green chilli, bay leaf, lime juice and mustard oil from top and close the lid of the box.
 5.  Now take 2 cups water in your pressure cooker and place the tiffin box inside it. Wait for 2-3 whistles and switch off the gas. 
6. Allow to release the pressure and take out the tiffin box carefully and serve lovely steamed jackfruit in poppy seed gravy with plain rice. 


Wednesday, 4 March 2015

Mishti Doi / Sweet Curd / Bengali Style Mishti Doi

Curd that too sweet?? 

Actually, that is bong' specialty!! We bong's have a sweet tooth and that's the reason we crave everything sweet, curd too!! :) 

On this context, I must tell you something. During my post graduation I went to Erode for my college project. It was very hot at that time and I used stay in that college hostel. Naturally, I used have my meals at hostel canteen. After having a full meal I used take curd from the buffet and I am the only person, used ask for sugar to the attendant. After adding two spoon full of sugar I used to relish my curd, though others used to observe me curiously. I had to explain each of them about our mishti doi as well as our sweet tooth!! Earlier we rarely used to get mishti doi in Bangalore except K.C. Das outlets. On the way back from office I often used to stop by K.C. Das outlet and buy mishti doi. Now I don't go to office any more and there is no K.C. Das outlet near by my house :(. I thought of making mishti doi at home. The recipe is very very easy, check this out.

Please share your sweet stories !!

Mishti Doi / Sweet Curd / Bengali Style Mishti Doi


Milk - 1/2 litre
Date Palm Jaggery (khejur gur) - 2/3 cup, grated
Curd - 1 tablespoon


Boil the milk and reduced almost half the quantity. Now strain it and add the grated jaggery into the hot milk. Stir it until it dissolve. Now allow it cool. When it comes in the room temperature, add tablespoon full of curd into it and mix well. Heat 2 cup full of water and pour in a casserole. Keep the vessel inside the casserole and close the lid. Warm environment is created and it helps to set curd. Now keep it for overnight. Next day morning when curd is set, take out the vessel from casserole and keep it in refrigerator. Serve chill. 


1. Instead of date palm jaggery you can also use sugar. However, date palm jaggery gives the nice reddish brown colour to the curd.