Wednesday, 20 March 2019

Recipe of the day: Basanti Polao (Yellow Pulao)

Hello lovely foodies! After a long time I am here; as you all know that, for some health issues, I couldn't write on any of my blogs a long! Well, now I am quite fine and today I am going to share a very special recipe for you.
Every year, we all are waiting for a special festival, which comes with lots of colors and fun! Yes, you guess it right! It's 'Holi'! We are just standing on the eve of this great festival. and naturally, too much exited! On this occasion, I want to share a special Pulao recipe with you which is really a delicious one. Here I go.............
Basanti pulao or mishti polao is a sweet, ghee-laden rice dish made from fragrant gobindabhog or Basmati rice, cashew nuts and raisins. It is a special Bengali delicacy. This can be the main rice dish of choice for any special occasion. It can be served with spicy non-veg or vegetarian side dish.

Basanti  Polao (Yellow Pulao)

Preparation Time : 1 hr
Cooking Time : 20 minutes
Serve For : 3-4

Ingredients :

  1. Gobindo bhog Rice or Basmati rice:     2 cups
  2. Ghee or Clarified Butter:                    3 tbsp
  3. Turmeric Powder:                                1 tsp
  4. Cashew Nuts:                                      15-20
  5. Raisins:                                                20-25
  6. Bay Leaf:                                             2-3
  7. Cinnamon Stick:                                   2 inch
  8. Green Cardamom:                                2-3
  9. Cloves:                                                 4
  10. Green Chilli :                                        4-5
  11. Grated Ginger:                                     1 tsp
  12. Sugar:                                                  5 tbsp
  13. Salt:                                                     to taste
  14. Water (warm):                                      4 cups

Method :

  • Wash rice with cold water. Drain water and leave the rice to air-dry over a strainer or spread on a big plate, for at least 30 minutes.
  • Soak cashew nuts and raisins in water.
  • Once dried, put the rice into a mixing bowl and add 2 tbsp of ghee, 4 tbsp of sugar, 1 tsp of salt, ginger and 1 tsp of turmeric powder. 

  • Mix all the ingredients very well with the rice until rice grains are well coated with ghee and spices. Keep it aside for another 30 minutes.

  • After 30 minutes,  heat 1 tbsp of ghee in a big kadai or handi or a comfortable utensil, you like.

  • Add cardamom, cinnamon stick, cloves and bay leaf into the ghee. Stir for a while.
  • Then add soaked cashew nuts into the pan and saute them until the cashew nuts become light brown in colour.
  • Now add the marinated rice into the pan. Stir and fry the rice for 4-5 minutes on medium flame.

  • Now add the raisins  and fry another 2-3 minutes.
  • Now add 4 cups of warm water along with salt and sugar into the rice. Stir well and cover the pan.
  • Cook for 10 minutes on low heat.

  • Your Pulao is ready. Serve the Pulav with any spicy dish like  Mutton Curry or Chicken Curry or Fish Kalia or Potato Curry.


1. The quantity of water, you want to put in this Pulao, is very important here. Always use the double water of the amount of rice. Here I used 2 cups of rice; so I have taken 4 cups of water/
2. Rest the Pulao before serve; as resting allows all the flavours to combine nicely. 

                             HAPPY HOLI TO ALL

Saturday, 28 July 2018

Recipe of the day: Aloo Bhatinda

Hello foodies! How do you do in this rainy season? When we talk about rain or rainy days, how can we forget about hot and spicy dishes, mashala tea or snacks! Today, I’m going to share a special recipe - 'Aloo Bhatinda'; which goes very perfectly with the season and will definitely satisfy our taste buds! Here I go…………….

 Aloo Bhatinda


  1. Baby potatoes (boiled and peeled):        ½ kg
  2. Ginger (chopped):                                   1 Tbsp
  3. Garlic (chopped):                                    1 Tbsp
  4. **Spice mixture:                                    2 Tbsp
  5. Dry Red chili:                                         5-6
  6. Green chili (chopped):                            1 tsp
  7. Turmeric powder:                                   ½ tsp
  8. Coriander powder:                                  1 Tbsp
  9. Garam masala:                                        ½ tsp
  10. Hing (Asafetida):                                   ¼ tsp
  11. Kalonji (onion seeds):                             2 tsp
  12. Amchur powder:                                     1 tsp
  13. Red chilli powder:                                   1 tsp
  14. Salt:                                                       to taste


  • Heat the oil in a pan.
  • Add 2 dry red chili, Kalonji and Hing as ‘Tadka’ or tempering.
  • Now, add the chopped garlic and ginger, baby potatoes to it and stir well
  • Then, add coriander powder, Garam masala, turmeric powder, Red chili powder, turmeric powder, green chili chopped, salt and the coarsely ground spice mixture 2 tbsp. Sprinkle some water and mix very well.
  • Cook 30-40 second and off the heat.  
  • Garnish with coriander sprig and Serve hot.

**For Spice mixture:


  1. Coriander seeds:                                     1 Tbsp
  2. Aniseed:                                                  ½ tsp
  3. Cumin seeds:                                           1 tsp
  4. Peppercorn:                                             1/2 tsp


  • In a pan add coriander seeds, cumin seeds, 3 dry red chili, peppercorn, aniseeds and dry roast till fragrant.
  •  Add the mixture to a blender and coarsely grind and keep aside.

Saturday, 28 April 2018

Recipe of the day: Mutton - Dak Bungalow

Hello lovely foodies! Because of a serious illness, I couldn't blog for a long period. I missed you all a lot! Now I’m fine and after a long break, the first dish I have cooked in my kitchen is ‘Mutton - Dak Bungalow’; which I’m going to share with you! See, if you like it…….

Mutton-Dak Bungalow


  1. Mutton: -                                        500gm.
  2. Potato (cut into 4 pieces): -            1 big
  3. Green Papaya (paste): -                   1/2 cup
  4. Curd: -                                            100gm.
  5. Onion (sliced): -                               1 cup
  6. Ginger paste: -                                2 tablespoon
  7. Garlic paste: -                                 2 tablespoon
  8. Tomato (chopped): -                        1 cup
  9. Fenugreek seeds: -                          1/2 teaspoon
  10. Red chili: -                                       1 teaspoon
  11. Kashmiri red chili: -                         1 teaspoon
  12. Black Pepper: -                                1 teaspoon
  13. Turmeric Powder: -                         2teaspoon
  14. Bay leaf: -                                       2 piece
  15. Garam Masala Powder: -                  1 teaspoon
  16. Kewra Water: -                               1 teaspoon
  17. Mustard Oil: -                                 1Cup (150gm)
  18. Sugar: -                                           1/5teaspoon
  19. Salt: -                                              to taste
  20. Water: -                                           6 cup


  • Wash the meat and marinate with half of turmeric powder, 3 tablespoons of mustered oil, half of ginger and garlic paste, kewra water and Salt. Keep aside for at least 5 hrs.
  • Heat the rest of oil in a pan. Fry the potatoes till golden brown and keep aside.
  • In the same oil, add the bay leaf and fenugreek. Add the onion in it and fry till golden brown.
  • Now add the rest of ginger and garlic paste, papaya paste and tomatoes. Cook for 2-3 min.
  • Now add the turmeric powder, garam masala, black pepper powder and salt. Cook again 2-3 mins.
  • Add 2 cups of water to it, mix well and cover the pan for 5 min.
  • After 5 min. open the cover and add the marinated mutton. Cook for 10 min.
  • Now add the fried potatoes and rest of water. Mix well and cover the pan. Cook in low heat until the mutton and potato well cooked.
  • Serve hot with Roti, Paratha or smoked Rice.

Thursday, 1 March 2018

Recipe of the day: Ras Bara

Hello foodies………how are you? Because of my health, I couldn't write any blog for so many days. I was missing you all badly! Well, now I'm quite ok and looking for new recipes.
It is Spring in India and Holi is knocking the door, as well as on our heart! We all become colorful in this season! Holi brings with itself, the sweet and colorful taste of the spring. So, I am thinking about to share a special recipe for this occasion! Today, I’m going to share a recipe, Rash Bara, which was originated in Odisha, but very popular in Bengal. Try it these Holi; I’m sure, it will rock!

Ras Bara



  1. Urad (Biuli) Dal -     1/2 cups
  2. Mouri -                    1/2 tsp
  3. Sugar -                    1 cup sugar
  4. Water -                   1 and 1/2 cup
  5. Oil -                         to deep fry


  • Soak urad dal in water for overnight.
  • Grind with minimum water and make a smooth paste.

  • Add mouri to the mix.
  • Heat oil in a kadai. Oil must be steaming hot.
  • Turn heat to medium settings. Make round balls from the batter and deep fry till golden brown.
After Fry

  • Drain oil and soak the fried baras in the sugar syrup 10-15 min. till they turn juicy and soft.


Process for Syrup:

1. In a heavy bottom pan bring 4 cups of water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.

2. Once it comes to a boil pound, let it simmer on medium flame till its thick.

3. When done, it would be thick and sticky (almost 12-15 minutes). keep this warm.

Happy Holi