Wednesday, 24 December 2014

WINTER FOOD FESTIVAL: Recipe of the day: Sugarless Fruit Cake

 Hello foodies! At first, 

Merry Christmas to all of you!!!!

So, what’s the plane for the day? I have so many and off course, I’m going to cook some special dishes! My husband loves to eat cakes but cause of diabetes, he can’t eat it. So, I make a special fruit cake for him. I’m going to share the recipe today; if you have any diabetic person in your family, bake a cake and make his/her Christmas more special! Also, I suggest the way that how to bake in pressure cooker, too. Hope you like it……..

Sugarless Fruit Cake

  1. Maida:                              2cups
  2. Baking Powder :                2 tablespoon
  3. Sugar-free or Honey:       as you need
  4. Eggs:                                2
  5. Milk:                                1 ½ cup
  6. Butter :                           50gm (or as more you wish)
  7. Vanilla essence :              1 teaspoon
  8. Dry fruits:                       as you wish


Make a batter with maida, baking powder, eggs, sugar, and vanilla. Make sure that there is no lump in it. You can add more milk to make it smooth. 

For baking in oven:

1. Now, pour the batter into a greased 13-in. x 9-in. baking pan and sparkle the dry fruits. 

2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For baking in pressure-cooker:

1. Take a heavy-bottom (or aluminum) bowl and grease it with butter. 

2. Put a fine paper or cake-paper in the bowl and set the batter in it. Sparkle the dry fruits on it. 

3. Now, set the bowl in your pre-heated pressure cooker and cover the cooker without lock but with the whistle and lids. 

4. After 10-15 minutes, open the cover, if it not done, let it cook another 5 minutes.

Today’s Tips

1. To open a jar’s tight lid, hold the lid under running hot water for a minute or two. The hot water will warm the metal of the lid, causing it to expand which will make it easier to open.

2. For running nose; take 1 glass of warm water, mix salt in it and drink before you go to bed. Wake up in the morning fresh and fit.

Thursday, 27 November 2014

WINTER FOOD FESTIVAL: Recipe of the day: Chapar Ghanto (Mixed-Veg with Bara)

 Hello foodies………after a long time!! As you all know, I was so much ill and couldn’t able to blog! I missed you all so much! How are you? Hope you all are doing well.
Foodies, winter is on! So, what’s your plane to celebrate? I have so many planes and from today, I’m starting ‘Winter Food Festival’ here! Hope, you like the recipes and will try it in home! Here I go for the first one…….

Chapar Ghanto (Mixed-Veg with Bara)



  1. Potato:                              2 pieces
  2. Squash:                             3 pieces
  3. Pumpkin:                            250gm.
  4. Parwals:                             3 pieces
  5. Cauliflower:                       1 piece (small)
  6. Carrot:                              2 pieces
  7. Peas:                                 ½ cup
  8. Coconut (grated):              1/2 cup  
  9. Green Chilies:                    3-4         
  10. Mustard/refine oil:            1/4 cup                       
  11. Ginger Paste:                     1tsp
  12. Coriander Powder:             1 tsp.
  13. Turmeric Powder:              1/2tsp
  14. Bay Leaves (Tez Patta):     2pieces
  15. Sugar:                                2tsp
  16. Salt:-                                 to taste


 For Chapar (Bara):

Red Lentil


  1.  Red Lentils:                      200gm.
  2. Green Chilli:                      2 piece
  3. Salt:                                 to taste




Bara or Chapar

  • Wet red lentils at least 4hrs and grind it with green chilies. Add salt to it.
  • Heat oil and fry grinded lentils in small parts and keep aside. It’s called ‘Bara’ or ‘Chapar’.
  • Peel and chop all the vegetables into medium pieces.
  • Heat oil in a kadhai and add bay leaves.
  • Add vegetables, ginger, turmeric powder, coriander powder, sugar and salt one by one in the same oil and mix well.  Cook for 5min.
  • Now add the baras and green chilies to it.  Add Water and let the vegetables simmer well and get cooked.
  • Take it off the flame when the vegetables well cooked. Garnish with grated coconut.
  • Serve hot with rice or roti.

* You may add more vegetables in it.

Today’s Tips

  1. If gum dries up, add a little vinegar and stir.
  2. Add a pinch of soda bicarb to the water to boil peas etc. faster and also to retain their bright green color.


Friday, 31 October 2014

Today's Recipe: Ranga Aloor Pantua (Gulab Jamun with Sweet Potato)

Hello lovely foodies! How were the festival days? Hope you all have enjoyed a lot! I also have enjoyed; and that were lots of fun and of course, foods!
Today, I want to share a special recipe that I had made for Bhai-Dooj this year. Hope you like it………

Ranga Aloor Pantua (Gulab Jamun with Sweet Potato)

  1. Mishti Alu (medioum size): 4peice
  2. Maida:                                2 tbsp
  3. Khoya:                                1 tbsp
  4. cardamoms:                        6-7
  5. Sugar:                                2 cup
  6. Water:                               2 cup
  7. Refine Oil:                          to deep frying
 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.

Process for Gulab Jamun:

  • Boil the sweet potatos, peel, and mash.
  • Add maida in it and mix very well. Divide into equal size round balls.
  • Divide 1 tbsp khoya into very small balls as many as the number of balls prepared above.
  • Stuff the sweet potato balls with kheer and one seed of cardamom. You can change the pattern of Gulab Jamuns if you like.
  • Heat oil and deep fry the balls to reddish brown on medium heat. 
  • Add fried Gulab Jamuns to the hot syrup.
  • Keep aside to let the Gulab Jamun absorb syrup, at least 30 minutes required for soaking prior to serving.

Monday, 6 October 2014

Recipe of the day: Hilsa with Pineapple

Hello foodies………after a long festive season of Navaratri and Dashera, today comes the day of Eid-Ul-Adha! So, it's again turn for a special recipe for you! This Eid,; try a Bengali spacila Hilsa-dish, I think, you never taste that kind of hilsa before…..hope you will love it!

Hilsa with Pineapple



1. Hilsa (Ilish):                              500grms
2. Pineapple:                                 1piece
3. Onion (big size) (pasted):      2pieces
4.  Red chili Powder:                   1 teaspoon
5.  Green Cardamom pods:        10
6.  Bay leaves:                               2
7.  Turmeric Powder:                  1 teaspoon
8. Cooking Oil:                             To need
9. Salt:                                            to taste



 1. Wash the fishes, marinated with little bit of turmeric powder & Salt for 5-10min.
2. Grate the pineapple and keep aside.
3. Fry the fishes lightly in a pan and keep aside.
4. In the same oil, add bay leaves and Green Cardamom pods till this smell.
5. Now, add the onion paste and fry till it become brown.
6. Add the grated pineapple and cook for 3-4 min.
7. Add the red chili powder, turmeric powder and salt with ½ cup of water and mix well. Cook again 2min.
8. Now, add the Hilsa fishes with 1cup of water and stir well. Cover and let it cook on low flame until it become thick.
9. Serve hot with hot Rice or Polaw.

* If you love to eat sweet more than salt, add 1tablespoon of Pineapple Jam in it.

That’s all for today. Please give me your feedback about the blog. Take care and a very happy Eid-Ul-Adha to you all.

Wednesday, 27 August 2014

Recipe of the day: Hilsa with Egg Plant (Begun die Ilish macher jhol)

 Hello foodies! how are you in this rainy season? here is a spacial recipe from Bangladesh, to enjoy this rain with Hilsa! Try it and do share your experience!

Hilsa with Egg Plant (Begun die Ilish macher jhol)


  1. Hilsa:                            6 pieces 
  2. Egg plant (small size):    6 pieces
  3. Green chili:                   8-10 pieces 
  4. Turmeric Powder:          1/2teaspoon
  5. Mustard Oil:                 1Cup (150gm)
  6. Salt:                             to taste


  • Wash the fishes and marinate with turmeric powder & Salt before cooking for at least 30mins.
  • Full heat the oil in a pan & fry the fish for 30sec.
  • In the same oil pour in the black cumin. When it smells, add the egg plants, turmeric powder and salt and then fry for 3-4min.
  • When the color of egg plant should take up a bit of brownish, add 4 cup of water in it and stir well.
  • Add fishes and green chillis.
  • Cover and let it cook for 10 minutes on low flame.
  • Take it off the flame when the fishes are well cooked.
  • Serve hot with Rice or Indian plain Roti or Garlic Bread.

* This preparation would taste best when have with steamed rice.

* You may use Shad fish or Sardine fish as an alternative of Hilsa.