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Dim Kosha or Bengali style Egg Kosha or ডিম কষা

Dim Kosha
Dim Kosha is a popular Bengali dish where Boiled eggs are cooked in a gravy of onion-ginger-garlic and other spices. Earlier dim kosha was predominantly done using duck eggs and it was also known as Hansher dimer kosha. I do not eat duck's egg, so I always prepare dim kosha with hen's eggs.

Bengali style Dim Kosha

What is difference between dimer jhol and dim kosha?

We Bengalis normally prefer dimer jhol on regular basis. Preparation of dimer jhol is very much similar to the dim kosha but there is subtle difference. Dim kosha is more spicy and rich compared to ordinary dimer jhol. We do not use whole garam masala in our day-to-day basis dimer jhol or egg curry. Dimer jhol is a runny watery kind of gravy whereas dim kosha represents thick gravy.

Dim Kosha in a pan

How long to boil an egg to get soft boiled egg?

Eggs are quite common in my kitchen and each of my family member loves egg especially our daughter. Almost everyday she prefers her egg to be 7- minute boiled. I will tell you why 7 minutes boil. Boiling a egg for 7 minutes gives a barely set yolk and she loves this soft boiled egg. Boiling an egg for 5 minutes gives a runny yolk though. If you prefer a hard boiled egg then you should boil the egg for 8 to 10 minutes.

While cooking this dim kosha I boiled the eggs for 7 minutes. I made slit on the skin of the egg which allowed to enter salt inside the egg and when your egg is soft boiled, salt enters to the yolk too.

Many people does not prefer to fry the eggs and they directly put them into gravy. Dim kosha is special and we eat it occasionally so I would suggest them to fry the eggs which gives a different taste to the eggs. Once you fry them well with spices, the outer part becomes little hard and when you bite inside it is soft. I believe you will enjoy this taste.

You can use any oil to cook this dish, however, I would recommend mustard oil for this recipe to get the authentic taste.

If you are an egg-lover just like us then don't forget to check the other egg recipes here:
Scrambled Egg Pulao
Egg Bhurji Sandwich
Omelette Masala Curry

Preparation time: 10 minutes
Cooking time: 30 minutes
Serving: 3

Dim Kosha or Bengali style Egg Kosha or ডিম কষা


Eggs - 3
Potato - 2 medium, cut into 4 pieces, par boiled
Onion - 2 to 3 medium, finely chopped
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon (approx.)
Cumin Powder - 1 teaspoon
Coriander Powder -1 teaspoon
Tomato - 1 small, chopped
Bay leaf - 1
Dry Red Chilli - 1
Cinnamon stick - 1/2 inch
Green Cardamom - 1 or 2
Clove - 1 or 2
Green Chillies - 2
Cumin seeds - 1 teaspoon
Salt to taste
Sugar - 1/2 teaspoon (optional)
Mustard Oil - 4 to 5 tablespoon


1. Boiled the eggs for 7 to 8 minutes. Cool them and peel the shell.
2. Make slit on the eggs using knife and keep aside.
3. Heat oil (2 tablespoon) in a wok and fry the parboiled potatoes with little salt and turmeric powder and take them out and keep aside.
4. Add little oil in the same wok and fry the boiled eggs with little salt, turmeric powder, red chilli powder until they are golden. Keep them aside.
5. Now add remaining oil in the wok and add dry red chilli and bay leaf.
6. Next add cumin seeds and whole garam masalas (cinnamon, cardamom, clove). Sauté them for few seconds.

7. Now add chopped onion and fry them till them are translucent. You can add little sugar and salt while frying them.
8. Neat add garlic and ginger paste and cook until the raw smell is gone.
9. Now it is time to add chopped tomato and green chilli and cook until the tomatoes are soft and tender.
10. Next add all the dry spices including turmeric powder, cumin powder, coriander powder, red chilli powder and salt to taste. Mix them well.
11. Now add little bit of water and cook all the spices and later add 1 cup of water.
12. Now add fried eggs and potatoes and allow it to boil for few minutes. Cover with a lid and after some time switch off the gas and serve hot with roti, paratha or rice.

Vanilla Pound Cake

Vanilla Pound Cake
Recently I completed 600+ posts and more than 550+ recipes  in my blog. 

Do you find the above statistics interesting? Then let's celebrate this occasion with a Vanilla Pound Cake. 

It's been almost 7 years I am into blogging. First year I had only 3 posts as I had no idea about blogging and busy raising our daughter (it was also her birth year) because she was just six months then and I did not have any helping hand except my house-help for cleaning utensils and rooms. So I had many activities at that point of time starting from cooking, laundry, giving bath to baby, feeding, meeting her other needs, reading storybooks to her, taking her out, grocery shopping and many more activities. I also started my freelance medical writing job at the same time so often I used work late night and again get up in the early morning, basically sleepless nights and my hardship days.

Slices Vanilla Pound Cake

Slowly I understood what is blogging how does it work and still learning. Initial days, I clicked pictures in mobile (not smartphone), years later I started clicking with a canon digital camera and past one year I have upgraded to DSLR (husband always complaints I sneaked it😁). So you might often observe I try to update my old posts using new pictures to improve the website/blog. Recently, I have tried to give new look and feel to the blog and still working on it. I am not a technical person but given a chance I can learn that easily, so presently I have taken the help of search engine and improving the website with my limited knowledge. People often says why didn't you study engineering my answer to them I do what I love and don't simply go with the flow always. 

Let's not go into the deep past instead focus on today and learn how to make this simple vanilla pound cake. Many might raise their eyebrows and say you are celebrating for completing only 600 posts in 7 years. My answer would be yes I am proud of it what I am doing may not be consistent in this page as I have a professional side and I have personal commitments too. Others might ask why a simple vanilla pound cake for celebration why not a cake with lots of cream, glaze, this, that or what not. I love simple naked homemade cakes any day so I give preference to simplicity instead of show off. This is what I am (you must be knowing me by now). 

This is a very basic recipe of vanilla cake and you can call it a beginner's vanilla cake recipe. I have mentioned 2 to3 eggs. If the egg size is large use 2 if the size is small use 3. I have mentioned 1/4 cup of milk here, use it as required. Don't make a runny batter and also avoid making a very dense batter. Whenever you are adding milk to batter add little by little instead of adding the full amount at a time. If any of your ingredient is kept in refrigerator, please bring them into room temperature before you start baking. This is a fail proof and full proof recipe of vanilla pound me which never made me upset.

Sprig Gourmet had sent me a pure natural vanilla extract which I have used in this vanilla pound cake. This gives superb aroma and taste to your bakes. If you do not have vanilla extract then replace it with vanilla essence and use only few drops instead of the given measurement. However, I would recommend once you should try to bake your cake with pure vanilla essence and you can definitely make out the difference. 

Preparation time: 10 minutes
Cooking time: 30 to 40 minutes
Servings: 6 

Vanilla Pound Cake


All purpose flour - 11/2 cup
Butter - 2/3 cup, at room temperature
Eggs - 2 to 3 (I used 2 large eggs)
Milk - 3 to 4 tablespoon
Baking Powder - 1 teaspoon
Salt - a pinch
Sugar - 3/4 cup
Vanilla Extract - 11/2 teaspoon


1. Take melted butter and sugar in a bowl and cream it.
2. Next add eggs one at a time and beat well.
3. Add vanilla extract and beat well.
4. Now in another bowl sieve flour, baking powder and salt together.
5. In a separate bowl sieve all purpose flour, baking powder and salt together.
6. Now slowly add the dry mixture into wet mixture and fold it.
7. At this point add milk little by little and make the batter ready.
8. Preheat oven at 170 degree C and grease a loaf tin with butter and line with butter paper.
9. Now pour the batter into the greased tin.
10. Put the tin in the oven and bake at 170 degrees C for 25 to 30 minutes or until a toothpick comes out clean.

N.B.: (I baked this cake in Microwave convection mode at above mentioned temperature and time)

Soya Keema Paratha or Vegetarian Keema Paratha

Vegetarian Keema Paratha is nothing but Soya Keema Paratha. Non-Vegetarians can get protein from numerous sources however the choice is limited for vegetarians. Protein is an important part of our diet, especially soy protein has crucial health benefits. 

Recent study (The Journal of Perinatal Education. 2003;12(3):42-45.) says soy products have special focus for women and children. It plays crucial role in various life stages of women. Apart from that, other benefits of soy products include improved diet and cardiovascular status, prevention of certain types of cancer, menopause, obesity prevention, etc. Soy protein is beneficial for vegetarian or vegans, infants with special conditions (lactase deficiency), preschool children. So what are you waiting for?? Include soy protein in your daily diet. Here is an easy recipe of soya keema paratha to include soy protein in your menu. 

What is the main ingredient used as Vegetarian Keema Paratha?
 Soya granules are used as the main ingredient of Vegetarian Keema Paratha. Soya granules are look alike mince meat and they are high in protein hence they are called as vegetarian keema.

 Why Soya granules are called as Vegetarian Keema?
 Soya granules are tiny particles of soya bean chunks and look alike minced meat in texture. They taste great like minced meat hence known as vegetarian keema. Soya granules are plant based and no animal protein is involved in this, hence mentioned as vegetarian keema.

Is soya granules good for health?
Soya granules are loaded with protein, vitamins, minerals and fibre. Most importantly it is plant based protein and people who does not consume animal protein, this is a great source of protein for them.

Can I prepare curry using soya granules?
 Yes you can use it for making curries and here is a recipe of soya keema curry.

Soya keema paratha is a good option for lunch box. As this is a stuffed paratha you do not need a side dish to have it. Just a dollop of pickle or curd is enough to finish these parathas.

Preparation time: 5 minutes
Cooking time: 50 minutes
Yields: 8 to 10 parathas

Soya Keema Paratha/Whole Wheat Soya Keema Paratha/ Stuffed Keema Paratha for Vegetarians 


For Dough

Whole Wheat Flour (Atta) - 21/2 to 3 cups

Ghee - 2 tablespoon
Salt to taste

For Stuffing

Soya Granules ( Chura) - 1 cup

Onion - 1/2 cup, chopped
Garlic - 2 teaspoon, chopped
Ginger Paste - 11/2 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Red Chilli Powder - 1/2 teaspoon
Cumin Seeds - 1 teaspoon
Carom Seeds (Ajwain) - 1/2 teaspoon
Tomato - 1 tablespoon, chopped
Garam Masala Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon

Refined Oil - 1/2 cup (use as required)
Salt to taste 


Make a dough using whole wheat flour, ghee, salt and water (as required). Cover it with a damp cloth for 15 to 20 minutes. Now add soya granules in hot water and keep it for 3 to 4 minutes. Drain the water using a strainer and keep the granules aside. Heat oil in a pan and add cumin & carom seeds. Once they start crackling add onion and garlic. Once the onion becomes translucent add ginger paste and other dry spices. Mix well and add chopped tomatoes. Wait till tomatoes are cooked completely, if require add little water. Next goes soya granules (soaked) and cook them properly. When the stuffing becomes almost dry switch off the gas and allow it to cool. 

 Make big size balls from the dough and stuff each ball with prepared filling. Roll them like chapatis and fry them on skillet (both sides) with refined oil (or ghee).

Virgin Pineapple Mint Mojito

April was totally hot this time and we were trying all possible remedies to cool ourselves. Every summer I prepare different types of summer cooler to beat the heat and this year was also no exception. This time mangoes are late in the market but other summer fruits were flooding the market. There was good supply of pineapple, muskmelon, watermelon and other melons.  This time we enjoyed pineapple a lot. Normally, we enjoy pineapple just like that with the sprinkle of little salt. I also prepare pineapple juice but this time I tries a perfect summer cooler virgin pineapple mint mojito.

Mojito is a famous Cuban drink which contains white rum, lime juice, soda, and mint leaves. It is a cocktail. However, I prepare non-alcoholic mojito which is also called virgin mojito. This time I tried mojito with a tropical fruit pineapple and virgin pineapple mint mojito tasted just awesome. Combination of pineapple and mint is really refreshing. If you are arranging a party at home you can surely try this Virgin pineapple mint mojito. When pineapples are in season, you must try this interesting mocktail recipe.

Serving: 2
Preparation time: 20 minutes
Cooking time: 30 minutes

Virgin Pineapple Mint Mojito

Pineapple - cut into dice, 2 cups
Pineapple Disc / Slice - for garnishing
Sugar - 3 to 4 tablespoon
Mint Leaves - 6 to 8
Mint Sprigs - 2
Lemon Wedges / slices - 3 to 4
Club Soda - approximately 2 cups (to top the glasses)
Ice cubes - few
Water - 1/2 to 1 cup


1.       Take 11/2 cup of pineapple cubes in a blender and add required water and blend well.
2.       Strain the pineapple juice and keep aside.
3.       Take two medium side glasses and in each glass, add few pineapple cubes (4 to 5), mint leaves           (3 to 4) and sugar. Muddle them using a muddler till the pineapple chunks are mashed      
4.       Now add ice cubes in each glass and add lemon wedges, mint sprigs in the glass.
5.       Pour prepared pineapple juice equally in both glasses.
6.       Finally add the club soda to top the glasses and Virgin Pineapple Mint Mojito is ready to serve.

Yogurt Lime Sorbet

Temperature is soaring day by day! Though there are thunderstorms and rains but the mercury is not going down as such.. With these hot summer days you need simple food and lots of juices and water. Even you crave for cold items like fruit juices, softdrinks, mocktails and obviously icecreams...Today after a long gap I have come up with a simple frozen dessert... No it's not icecream though we are scraming for icecream! However, this is similar to icecream...Today's recipe is Yogurt-Lime Sorbet. Do you know what is sorbet? Is sorbet or icecream  same? What is the difference between sorbet and icecream? I know lot of questions coming to your mind.

Here is the answer,

Sorbet = water+sugar+fruit (flavouring agent)
Icecream = milk/cream+sugar+fruit(flavouring agent)

Sorbet is more icy in texture whereas Icecream is creamy as the name suggests.

I have used to famous ingredients of summer to make my yogurt lime sorbet. The key ingredients are Yogurt and Lime. Both are hit during the summer and it cools your body too. No fancy ingredients require to prepare this yogurt lime sorbet. Even you don't need any icecream maker. Just try it out at home and let me know how it was.

Yogurt Lime Sorbet

Yogurt - 11/2 cup
Sugar - 3 to 4 tablespoon
Water - 1/2 cup
Lime Juice - 1 tablespoon
Vanilla Essence - 2 to 3 drops


1. Take yogurt and sugar in a blender and blend it well.
2. Now add lime juice, water and vanilla essence to it and blend once again.
3. When the sugar dissolves transfer it into a airtight storage container and freeze it until it becomes firm. This may take overnight time.

Kolkata Style Chicken Dum Biryani / Kolkata Style Chicken Biryani

Chicken Biryani is always on top list of my family menu. You can say it’s a hot favorite dish and anytime hit. We eat all types of chicken biryani like normal chicken biryani, Hyderabadi chicken dum biryani, Andhra style biryani, Chettinad biryani and many more. But today I will share the recipe of Kolkata style chicken dum biryani. 

Have you tasted the famous Kolkata style Chicken Biryani?

What is special in Kolkata style biryani?

 Addition of boiled egg, potato and few spices make this dish really special.  Both in chicken and mutton biryani, addition of egg and super soft potatoes are must. The rice is not spicy and not sweet too. But the right balance of spice laced with proportionate amount of ghee makes it aromatic and tasty. Kids can also enjoy this Kolkata style biryani. 

 Check it out the recipe, prepare at home and surprise your near & dear once. This is my weekend special recipe for my readers. Enjoy the weekend with this royal pot meal!! There is a quick step-by-step procedure of Kolkata style Chicken Biryani. 
Kolkata Style Chicken Dum Biryani / Kolkata Style Chicken Biryani

500 gm chicken, washed and drained completely

1 large onions, finely sliced

1 tsp saffron

1/2 cup luke warm milk

salt to taste

Food color (red/orange) a pinch

Potato – 2, cut into halves, fried and boiled with salt

Boiled egg - 2

2 tbsps ghee + 5 tbsps oil

For marination:

1/2 cup thick curd/yogurt

5-6 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1/2 cup Onion paste

1 tbsp red chilli powder (adjust)

1/4 tsp turmeric powder

1/2 tbsp coriander powder

juice of 1 lemon

1 tablespoon salt 
Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

8 pepper corns

6 Jaiphal (Nutmeg)

6 Javitri (Mace)

6 Kabab chini (Cubeb)

Ingredients to cook rice:

2 cups Basmati rice

4 cloves

2 cardamoms

1″ cinnamon stick

2 bay leaves

1 Kabab chini

1 Javitri

1 Jaiphal

1 tbsp oil

1 1/2 tbsps salt

Roast the ingredients given for making Biryani masala and make powder by using mixer grinder or mortar & pestle. Your biryani masala is ready now.  Marinate the chicken pieces with curd, ginger paste, garlic paste, onion paste, red chili powder, turmeric powder, coriander powder, green chili, salt, lemon juice and biryani masala powder. Time of marination should be minimum 6 hours. Fry few onions with little salt and sugar and prepare “beresta”. Keep it aside for later use. While cooking the rice, add bay leave, cinnamon stick, cardamom, clove, jaiphal, jaitri, kabab chini, salt and little oil. Whole spices give aromatic flavor to the rice. When the rice is half cooked, strain the water and spread it in plates and allow cooling. Sprinkle salt and little sugar from top. Food color is mixed in little amount of rice. Add the saffron to the luke warm milk and combine well. Keep aside. Now heat oil and ghee in a wok add the marinated chicken and spread out over the vessel. Initially cook in high flame for 5 minutes and then add a tbsp of oil over the chicken pieces and reduce flame. Cook the chicken properly and once it is cooked switch off the gas.

Step-by-step Kolkata style Chicken Biryani

Now take a big vessel and grease with ghee. Place one third of the cooked chicken in the bottom and then spread a layer of rice, colored rice, saffron milk, beresta, one/two piece potato and one boiled egg. Over this layer, similarly prepare layers by adding chicken, potato, rice, colored rice, beresta, boiled egg and saffron milk. Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mins. Remove the vessel from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 minutes. Turn off heat and do not remove lid for 10 mins. After 10 mins, remove lid, combine gently and serve hot with raita and curry of your choice.

I recommend following products for this recipe:

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My Legume Love Affair Event Announcement - #127

Hey all the beautiful people there,

Hope you are doing good. I was bit busy for last couple of weeks. Amidst of my busy schedule when Lisa reminded about my hosting the My Legume Love Affair event I immediately squeezed out little bit of my time to host this event on my page for the month of April. This is the second time I got an opportunity to host this event almost after a year.

My Legume Love Affair is a popular event however if you are not familiar with this then let me tell you the journey of this event initiated by Susan of The Well Seasoned Cook in 2008 and hosted by Lisa Turner of Lisa's Kitchen from 2013.

We cannot think about our regular food habits without legumes and this event gives you an opportunity to learn varieties of legume recipes shared by a bunch of talented food bloggers. Please click this link to know more about the event of MY LEGUME LOVE AFFAIR.

Thank you Lisa for reminding me about this event and I am really excited to host this event through out this month. I am requesting all my blogger friends to share your amazing legume recipes in this event  MLLA #127 to make it successful. Here are the rules to participate in this event:

  • Prepare any vegetarian dish like main course, side dish, desserts, appetizers or snacks with legume as key ingredient and link to the event using the linky tool below.
  • The event runs the whole of April and only one post per person allowed. The roundup post of included recipes will be published in May.
  • Recipes from archives are accepted if reposted and updated.
  • Present your recipe, link to my event announcement page (this page), My legume love affair page, Susan’s page and to Lisa’s page.
  • Use the below linky tool to link your recipe

Bengali style Pumpkin Fritters or Kumror Telebhaja (কুমড়োর তেলেভাজা)

Bengali style Pumpkin Fritters aka Kumror Telebhaja (কুমড়োর তেলেভাজা) is a popular snack option from Bengal. Thinly sliced pumpkin pieces...