Friday, 21 August 2020

Recipe Of The Day: Yam Kofta Curry (Suran Kofta Curry)


Hello foodies! Today is Ganesh Chathurthi. People celebrate this occasion by welcoming Lord Ganesha at home and worshiping him for 10 days. They take only vegetarian foods in these days. With this in mind, I am going to share a very delicious vegetarian recipe today. Hope you like it and will cook during Ganesh Chathurthi.



Yam Kofta Curry (Suran Kofta Curry)



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




  1. Yam or Suran:                       500 grams
  2. Potato (cubed):                     2 medium 
  3. Tomato:                                1 medium
  4.  Ginger paste:                       1 tsp.
  5. Besan:                                   2 tblsp.
  6. Turmeric powder:                 ½ tsp
  7. Cumin powder:                      1/2 tsp
  8. Coriander powder:                1 tsp
  9. Red chilli powder:                 1 tsp
  10. Garam masala powder:          ¼ tsp
  11. Cumin Seeds:                        1/4th tsp
  12. Bay Leaf:                              1 
  13. Oil:                                       3 tblesp.
  14. Sugar:                                  to taste 
  15. Salt:                                     to taste
  16.  Coconut (grated):                1 cup (for garnishing)



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

  • Take the boiled yam in a mixing bowl. Add the besan, salt, pinch of sugar and pinch of cumin powder. Mix it very well.
  • Heat oil in a pan. Make round balls from the mixed yam and deep fry till golden brown. Keep them aside. 

  • Now add bay-leaf and cumin seeds in the same oil. When the seeds begin to splutter add potatoes, salt and turmeric powder and fry till golden brown.
  •   Now, add the ginger paste and tomato 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 2 cups water and mix well.  Now add the fried balls in it.
  • Garnish with grated coconut and serve hot. 


Friday, 14 August 2020

Recipe of the Day: Petai Paratha (Smashed Paratha)


Hello foodies! How are you all? We all are going through a tough situation, hope you all are well with your family. Do take care of your health and maintain hygiene around you always.

We are celebrating today the 73rd Independence Day of India. It is a proud moment for all Indians! And another happy moment for me and all the foodies in this family; as it’s the 7th anniversary of the blog! I want to share this great pleasure with all of you; because, without your love and support, I never can go such smoothly in this journey! Thank you so much my friends………hope we will go together many more years……...

Today I am going to share a delicious roadside breakfast recipe, very popular in West Bengal. It is ‘Petai Porota’ or ‘Mashed Paratha’. In Bengali, ‘petai’ means to beat. After roasting the ‘paratha’, you need to crush it and when it becomes crumble, it is been torn into pieces.  

In this pandemic situation, we need to be happy and healthy; on other side, we have to cook very methodically with minimum ingredients; as many of food production factories are closed and many products are unavailable in market. So today, I am going to share this delicious breakfast recipe, which doesn’t require too many ingredients. I share step by step pictures of the recipe; do follow and make a new, fun breakfast for your family. It will surely make your family smile!

Petai Parota (Smashed Paratha)

  • Prep Time: 60 minutes
  • Cook time: 15 minutes
  • Serve:        4


  1. All Purpose Flour –         400 gms
  2. Sugar –                          ½ teaspoon
  3. Salt –                             To taste
  4. Refined Oil –                  to fry


  • Take the flour in a mixing bowl. Add salt and sugar and mix it thoroughly.
  • Now make a sticky dough with water. 

  • Cover it and keep aside for 30 minutes.
  • After 30 minutes, knead the dough once again. If you feel that the dough is sticking in your hands apply a little of flour.

  • Divide the dough into 4 equal parts and make it like balls. You can make 5-6 part.

  • Now roll a ball like a roti.

  • Now apply a little oil on it. Sprinkle flour on it. Spread evenly with your hand.
  • Now take a knife and cut one side of the roti from centre to top.

  • start to fold it from one side. It will look like a cone. 

  • Press the head of the cone and it is ready to roll to make paratha.

  • Now roll it into a round paratha with a rolling pin. Press lightly.

  • Repeat the process for the rest balls.
  • Heat a tawa or frying pan. Roast the paratha from both the sides. Keep the heat medium.

  • Take the paratha in a plate. Crush it with your hands and torn into piece before serving.

  • Serve with Ghugni or ‘Cholar Dal’ or ‘Aloor Dam’ or any curry you like.


Friday, 3 January 2020

Recipe of the day: Spicy Vegetables

Hello lovely foodies! How are you all? We have entered in a New Year and hope; the year will be damn lucky for you!
In winter; we can find so many vegetables in market and they are full of goodness. But sometime, we feel tired of eating veggies! It is a big problem in every family. Let me allow sharing a delicious vegg-curry today; which I found during last winter. Try it and share your experiences with me………………

Spicy Vegetables


  1. Potato -                                   2 (small)
  2. Cauliflower-                            1 (small)
  3. Carrot-                                    1
  4. Green Chillies -                       3 to 4
  5. Spring Onions-                        4-5
  6. Tomato (chopped) -                 1
  7. Coriander leaves (chopped) –  ½ cup
  8. Turmeric Powder-                   ½ teaspoon
  9. Coriander Powder-                  ½ teaspoon
  10. Kashmiri Chilli powder -          1 tsp
  11. Oil –                                         1/3 cup
  12. Sugar-                                     as per taste
  13. Salt -                                       as per taste


  • Cut all the vegetables in horizontal pieces.
  • Heat oil in a pan. Fry the cauliflowers till become brown and keep aside.
  • Add the potatoes, in the same oil. Add the turmeric powder and salt mix well and fry 2-3 min. Add rest of the vegetables in it and fry again 2-3 min.
  • Now add the tomatoes, coriander powder, kashmiri chilli powder, sugar, little of water and mix well. Cook for 3-4 minutes.
  • Add some water, the green chilies and cover the pan. Cook in low flame, until the vegetables cook well.
  • Open the lid and add the coriander leaves.
  • Serve with Rice or Roti or Paratha. 


Wednesday, 18 December 2019

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.

Sunday, 1 September 2019

Recipe of the day: Gulab Jamun

Hello dear foodies! Another celebration in India today – Ganesh Chaturthi! Almost all the Indians are celebrating this festival. Lord Ganesha is not only prayed but also loved by all Indians. Lord Ganesha loves to eat ‘Modak’, a special sweet dish; but he do not refuse anything, his admirers offer with love! Ganesha is so much foodie like we Indians, and that’s why we pray him like as our friend, son, brother – a part of our family and as we like to see him! This year, I want to make Gulab Jamun for Lord Ganesha, for a change! Let’s see, how he likes it!
Gulab Jamun is a very common sweet dish in India. There are so many process to make Gulab Jamun! To give it little of Bengali touch, I added some chenna (cottage paneer) to make it more soften. Try it in home for your Ganesha.............


Gulab Jamun


  1. Mawa (khoya) (grated):          1 1/2 cups
  2. Chenna (Cottage Paneer):       1/4 cup
  3. Soda bicarbonate:                  1/4 teaspoon
  4. Refined flour (maida):            3 tablespoons
  5. Green cardamom powder:       1/4 teaspoon
  6. Sugar:                                    2 cups
  7. Water (for syrup):                 2 cups
  8. Ghee or Refine Oil:                to deep fry

 Process for Syrup:

  • In a heavy bottom pan bring the water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.
  • Once it comes to a boil pound and add 2 green cardamoms and let it simmer on medium flame till its thick.
  • Once done it would be thick and sticky (almost 12-15 minutes). keep this warm.




  • Mix the grated khoya and mashed chenna along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
  • Divide the dough into sixteen equal portions and shape into balls.
  • Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. 

  • Soak the fried balls in the sugar syrup for atleast fifteen to twenty minutes before serving.
  • Serve hot or cool to Lord Ganesha with lots of love.

Happy Ganesh Chaturthi