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

Thursday, 25 January 2018

Recipe of the day: Vegetable Chop

Hello lovely foodies! I’m again here with a new recipe for you! In winter season, we can see several of vegetables in market. Let’s go for a unique snack, made with some colorful veggies! 
I have shared so many snacks before, but most of them were non-veg! And all my vegetarian readers want some veg-snacks! So, I’m going to share the recipe of ‘Vegetable Chop’ – a very popular snack in West Bengal. Here I go…….

Vegetable Chop 



  1. Beetroot-                                2 medium
  2. Carrot-                                    2 medium
  3. Potato-                                    2 large
  4. Green-peas-                             1/2 cup 
  5. Peanuts (roasted) -                  1/4 cup 
  6. Ginger (grated) -                     2 tbsp
  7. Green chili (chopped) -            3-4 
  8. Red Chili Powder-                    1/4tsp
  9. *Roasted Masala Powder:        3teasp 
  10. Cornflower-                             1 cup
  11. Breadcrumb-                           to need
  12. Salt-                                        to taste 
  13. Sugar-                                     1/4teasp
  14. Oil-                                          for deep fry

*For Roasted Masala Powder:


  1. Cumin Seeds -                          1/2 tsp
  2. Fennel seeds -                          1/2 tsp
  3. Coriander seeds -                     1/2 tsp
  4. Clove -                                      6
  5. Green Cardamom -                    3
  6. Cinnamon -                                1/2" stick
  7. Peppercorn -                             12
  8. Red chili -                                 2-3
  9. Bay leaf -                                  1


Roast the all ingredients together and then grind to a fine powder. You can store this powder in an air-tight jar for months. You can use it to make more chops.

For Chops:


  • Cook all the vegetables till they are mash-able. You can use a pressure cooker.
  • Once cooked, drain water and mash the vegetables. Keep it aside. 
  • Now heat 1 tbsp. oil in a Kadhai or Frying Pan.
  • Add grated ginger and chopped green chili.
  • Next, add the mashed vegetables, 3 tsp of roasted masala, roasted peanuts, red Chili Powder, salt and sugar.
  • Mix the mashed veggies with the masala very well and cook until the excess water dries.
The filling

  • When this mixture becomes cool, divide it in equal part and make croquettes or chop. The usual shape is round or oval.

  • Now, make a batter of cornflower and water. The batter should not be very thin.
  •  Dip the chop in the batter and roll in breadcrumbs.

    Before fry

  • In a Kadhai heat enough oil for frying. Once the oil is hot, put the chops one by one in it and fry in hot oil till they become golden brown.
  • Serve hot with tomato ketchup and a salad.


  1. When you cook the vegetables, add 1-2 tbsp of maida for binding if needed.
  2. You can add 1 tbsp of finely chopped coriander leaves and any other vegetables.
  3. You can refrigerate the croquettes/chops for an hour to set the chops. You can refrigerate these for about 4-5 days in a closed container. 

Saturday, 16 December 2017

Recipe of the day: Rui Posto

Hello foodies! Today I’m going to share a special Bengali Fish cuisine - ‘Rui Posto’. You can find so many recipes of this dish. People use Cumin seeds, Kalonji or Coriander; but I will show you how to cook the authentic recipe of ‘Rui Posto’, exclusively in Bengali style! Here I go…….


Rui Posto



  1. Rui/Rahu fish:           300gm. (4/6 pieces)
  2. Green chilies:            6-8 pieces
  3. Poppy seed paste:      50gm.
  4. Salt:                          to taste
  5. Mustard oil:               2 cup


  • Wash the fish and marinade with turmeric and salt and keep aside. 

  • Now heat the oil in a kadai and fry the fish till golden brown. 

  • In the remaining oil add green chilies and when they splatter add the poppy seed paste and fry. 
poppy seed paste

  • When oil separates from gravy add water, salt and the fried fish. Mix well and bring the gravy boil.
  • Let the gravy boil till it becomes thick.
  • Now remove the kadai from heat and garnish with green chilies.
  • Serve it with steamed rice.

Friday, 17 November 2017

Recipe of the day: Chicken Popcorn

Hello lovely foodies! How are you all? I’m fine in this winter season; as winter is my favorite season! Today is the last day of 2015. I’m so busy in planning for the long weekend! Before some days, I learn a new recipe, which I will cook for the evening tea tomorrow. I’m going to share the recipe, you also can try it; it’s really awesome!

Chicken Popcorn


  1. Chicken (boneless):                500 grams
  2. Black pepper powder:             1 tsp
  3. Corn flour:                             1/2 cup
  4. Eggs:                                      1-2
  5. Lemon juice:                           1 tbsp
  6. Chili powder (if you like):        2 tsp Red
  7. Maida (all-purpose flour):       1/2 cup
  8. Cooking Oil:                            for deep frying
  9. Salt:                                       to taste



Before Fry

    • Wash chicken and cut into small pieces.
    • Put the chicken in a bowl and season with salt, red chilli powder, black pepper powder, lemon juice and mix well. Marinate in the fridge for few hours.
    • In a dish, take ½ cup corn flour, ½ all-purpose flour (maida), and combine them together. Add little salt and red chilli powder, mix and keep aside.
    •   Whisk 1 or 2 eggs in a bowl and keep aside.
    • In another tray, add all-purpose flour and put in the chicken pieces and coat well with the maida flour.
    • Take the coated chicken pieces and drop them in the egg mixture and coat them well.
    • Take pieces of chicken and coat them with the flours, mixed with corn flour and spices. Remove and shift them into a colander and toss them to remove the excess flour. 

    • Heat oil in a pan on medium heat and when the oil gets hot, add the chicken pieces and deep fry till they get nice and crispy. The chicken pieces should get slight golden in colour.
    • Remove, drain oil and serve hot with tomato ketchup.