Saturday, 16 September 2017

Celebrate Durga Puja with LAL HIT -#SayNoToFoodPoisoning

Hello foodies! Hope you all are doing well. I’m in a festive mood these days; because you all know that Durga Puja, the most glorious festival Bengal, is just around the corner. That, does make me a tad too excited.

Before Durga Puja, every Bengali ritualistically clean up their home. We buy new clothes as well as new curtains, bed linens, kitchen and dining linens – that means we Bengalis would go all out to give a total makeover to our houses before Ma Durga arrives. The Durga Puja festival symbolizes the battle of the goddess Durga with the shape-shifting, deceptive and powerful buffalo demon Mahishasura ,and the all-powerful mother eventually emerging victorious. My battle with the cockroaches in my kitchen at times gives me the same victorious feeling like Ma Durga - but that’s only because of the super-efficient weapon “LAL HIT” that I carry. It is not however easy to keep your kitchen clean and germ free during festivals with hundreds of other preparations going on simultaneously. Let me narrate a story to you …

Yesterday morning, I was busy in cleaning my kitchen. Suddenly I heard a shout, coming from my neighbors' flat. Ananya, a very sweet lady and mother of a kid, is my neighbor. I knocked her door to know why she was shrieking... she opened the door with a faded face and whispered ‘cockroach’!! She was dusting her kitchen and dining; suddenly she discovered cockroaches under the cylinder and shouted! She also told me that she put in her best efforts to deep clean the kitchen every month; but cockroaches often escape. Regular monthly cleaning is not enough to reach corners like under-the-cylinder, sink, cracks, and crevices; where the cockroaches hide. She is very worried about her daughter’s health; because cockroaches carry germs and bacteria, come behind the back, crawl on food and utensils, contaminate food and spread Food Poisoning. Kids are the first ones to get this infection. Family members and guests who commonly during festivals suffer, too. She asked me for suggestions to fight against cockroaches. I told her - it’s very important to eliminate, not just the visible ones, but the hidden cockroaches from the kitchen. The simple, handy and reliable solution is to apply LAL HIT each time when you deep clean the kitchen

I ensure that I deep-clean my kitchen every month and apply LAL HIT. LAL HIT is the only solution that can eliminate the hidden cockroaches. It comes with a Deep Reach Nozzle that can get onside deep corners, cracks, and crevices. Adopt this simple habit to protect your family from food-poisoning and other roach-related hazards. Also, LAL HIT now comes with a fresh fragrance, that gives your kitchen a real sensory uplift. Good news is that Ananya is happy now and started her LAL HIT regime from this morning. 

Well, now since we could happily settle Ananya and hopefully she never gets those cockroach nightmares back, I can (officially) share a recipe that Ananya had shared with me months back. So here we go - Puja style … and hope you enjoy this as much we relish this in our home too.

Fish-Egg Curry with Parwal

Prep Time: 15 minutes
Cook time: 20 minutes
Serve: 4


  1. Fish-egg - 200gm.
  2. Potato - 2 (small)
  3. Parwal – 2-3 (small)
  4. Onion - 2 (chopped)
  5. Garlic Past – 2 tbsp.
  6. Green Chillies - 3 to 4(Chopped)
  7. Chilli powder - 1 tsp
  8. Oil – 1cup
  9. Salt - as per taste


  • Clean and cut the fish-egg in cubes & marinate with salt & turmeric.
  • Cut all the potato, parwal and onion finely.

  • Heat oil in a pan. Fry the fish eggs and keep aside.
  • In the same oil, fry the parwals with pinch of turmeric powder and salt. Drain the oil and keep them aside.

  • In the same oil, add potato and chopped Onion and fry till it becomes golden in color.
  • Now, add garlic paste, green chilies and saute well.
  • Now add the chili powder to the pan and mix very well. Add little of water, if need.
  • Now, add the fried fish-eggs and parwals and mix well. Cook for 3-4 min.
  • Add some water and cover it. Cook until the potato and parwals well cooked.
  • Take the flame off when the curry becomes dry and separates oil.
  • Serve hot with smoked Rice or Roti.

Well, wish you all happy Durga Puja in advance. Enjoy the festival with your family and don’t forget to use LAL HIT in your kitchen. Remember that health is truly the real wealth for your family and the root to lasting happiness. So, bring LAL HIT home and #SayNoToFoodPoisoning!


Wednesday, 2 August 2017

Recipe of the day: Coconut - Yam Curry (Suran with Coconut)

Hello lovely foodies! How are you? I am doing well here in this monsoon! In West Bengal, this year monsoon has come with her whole family! 😆 So we have rain more than enough! I love monsoon very much; but sometimes heavy rain causes to stop going market to shop groceries and others. And, again I face the problem – what to cook?? 😁

In my readers, so many of you are vegetarian and they have requested to share more vege-recipes. Raksha Bandhan is coming very soon; so I am thinking about a special vege-recipe, which all the vegetarian foodies can cook for their siblings. 😀 What about ‘Elephant Foot Yam’ or ‘Suran’? Let’s go for a delicious recipe of this amazing vegetable! 👇

Coconut - Yam Curry (Suran with Coconut)

Prep Time:       30 minutes
Cook time:       20 minutes
Serve:             4



  1. Yam or Suran:                       500 grams

  2. Potato (cubed):                     2 medioum 
  3.  Coconut (grated):                1 cup
  4. Ginger paste:                         1 tsp.
  5. Turmeric powder:                 ½ tsp
  6. Cumin powder:                       1/2 tsp
  7. Coriander powder:                1 tsp
  8. Red chilli powder:                 1 tsp
  9. Garam masala powder:         ¼ tsp
  10. Cumin Seeds:                        1/4th tsp
  11. Bay Leaf:                              1 
  12. Oil:                                       3 tblesp.
  13. Sugar:                                  to taste 
  14. Salt:                                     to taste



  • Peel and cut the yam into one inch cubes. Wash them well and boil till done. Keep them aside.


  • Heat oil in a pan. 

  • Add bay-leaf and cumin seeds. When the seeds begin to splutter add potatoes, salt and turmeric powder and fry till golden brown.

  •   Now, add the ginger paste and fry another 30sec.

  • Add a little of water, cumin, coriander, red chili powder, sugar and mix very well.

  • Cook on low heat till the oil starts leaving the sides of the pan.

  • Add the boiled suran and coconut on low heat. Cook another 2 minutes. Sparkle some water, if need.

  •      Add 11/2 cup water and mix well.  
  •    Lower the heat, cover and cook till the potatoes are completely cooked.
  •     Garnish with grated coconut and serve hot. 

Saturday, 24 June 2017

Recipe of the day: Chicken Bharta

Hello dear foodies! Another Festival is knocking the door! After the weekend, Monday will come with the colorful Eid! And, like every year, I come with a very special recipe, exclusively for this special day! Try it in your Eid-party.

Chicken Bharta

Prep Time:             30mins
Cook Time:             15mins
Serves:                  4 People


  1. Chicken breast:                           300 gm
  2. Ginger garlic paste:                    1 tbsp.
  3. Onions (medium) (sliced):           2
  4. Turmeric powder:                       ½ tsp
  5. Cumin powder:                             1/2 tsp
  6. Coriander powder:                      1 tsp
  7. Red chilli powder:                       1 tsp
  8. Garam masala powder:                ¼ tsp
  9. Egg yolk (mashed):                      2
  10. Egg whites (Boiled):                    2
  11. Cashew paste:                             3 tbsp
  12. Yogurt:                                        4 tbsp
  13. Green Coriander (chopped):       ½ cup
  14. Kasuri methi:                               2 tsp
  15. Tomato puree:                             1/2 tbsp
  16. Oil:                                              3 tbsp
  17. Butter:                                        1 tbsp.
  18. Salt:                                            to taste


  • Wash and clean the chicken breast and boil with enough water and salt. Cook till done.
  • While the chicken is still hot, shred the chicken with forks and keep it aside. Keep the chicken-stocks aside, too.
  • In a separate bowl mix yogurt and cashew paste and keep aside.
  • In a pan, heat the oil and fry the sliced onions till they become golden brown. Add the ginger garlic paste and saute it.
  • Add all the spices - turmeric powder, cumin, coriander, red chilli powder and cook for 3-4 minutes.
  • Now add the shredded chicken and mix it well on medium heat. Cook again for 3-4 minutes.
  • Add the yogurt and cashew paste mixture to the chicken. Cook on low heat till the oil starts leaving the sides of the pan. Add the tomato puree and continue cooking on low heat. Cook another 2 minutes.
  • Add little of water, mix well and cover the pan. Cook for 5 minutes.
  • After 3 minutes, open the lid and add the mashed egg yolk, butter, garam masala and kasuri methi. Mix well and off the gas.
  • Garnish the chciken bharta with sliced boiled egg whites and chopped green coriander.
  • Serve the chicken bharta hot with roti or paratha or naan.

That’s all for today! Hope you will like today’s recipe. Please share your feedback here with me. And……

Happy Eid in advance to all of you!