Tuesday, 28 January 2014

Recipe of the day: Flat Beans Paturi

Hello foodies! In Bengal, you can find many types of ‘Paturi’. It is a special dish, made with paste of mustard seeds. Today I’m going to share a veg-paturi. Try it and share your experiences……

Flat Beans Paturi


  • Flat beans (Sem):                      10-12peices
  • Mustard paste:                          4tablesp.
  • Fresh coriander (chopped):        ½ cup
  • Tomato (cut in 8peices):             1peice
  • Green chili:                                4-5
  • Turmarik Powder:                       a pinch
  • Mustard Oil:                              1/2cup
  • Sugar:                                        1/4teasp.
  • Salt:                                           to taste


  1. Cut the beans into 2 pieces (if the the size of the size of beans is small or medium, then no need to cut).
  2. Marinated the beans with Mustard paste, turmeric powder, salt, sugar and oil and keep aside for 10-15min.
  3. Now, i) take the marinated beans in a steal-body tiffin box and put it in deep pan with full of water. Heat the pan with the tiffin box around 15 min and take the gas off. Open the box and add the coriander in it, mix well and cover it for 5min.
  4. ii) You can do it in another process. Heat oil in a pan. Add the marinated beans to it. Add little water, mix well and cover it for 4-5min. Add ½ of the corianders, when the beans are cooked. Off the gas when it dry and add the rest corianders. (If you try the second method, then use ½ of oil for marinate.)
  5. Serve it hot with steamed rice.

Tips of the day

1. If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier for squeeze.

2. Apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.

That’s all for today. Soon I will back with anew recipe. Our giveaway will end tomorrow; hope you join it! Some changes are included in it, we post it soon today. Till then good bye…..take care. Namaskar.

Tuesday, 7 January 2014

Recipe of the day: Paneer Veg Daal with Coconut

Hello foodies! In India, we have so many recipes with so many dals (pulses) in almost every region! I have made a special Dal with mixing two dishes from two states – Bengali Veg-Dal and Punjabi Pneer-Dal! Try it and tell me how it is….

Paneer Veg Daal with Coconut


  1. MoongDaal: -                                                      250gm
  2. Paneer (sliced in small cube pieces): -                 150gm.
  3. Coconut (sliced in very small pieces): -               ½ cup
  4. Carrot (medium size): -                                      1 piece
  5. Beans: -                                                             4-5peices
  6. Cauliflower (cut in small pieces): -                     1 cup
  7. Green Peas: -                                                     ½ cup 
  8. Tomato (sliced in small pieces):-                        1cup
  9. Ginger Paste: -                                                   1tsp
  10. Green Chili: -                                                      4-5 pieces
  11. Cumin Seeds: -                                                   ½ tsp.
  12. Bay Leaf: -                                                         2
  13. Cooking Oil: -                                                     1/2cup
  14. Turmeric Powder: -                                            1/2tsp
  15. Ghee: -                                                              1tsp
  16. Garam Mashala Powder: -                                   1tsp.
  17. Sugar: -                                                             1tsp.
  18. Salt: -                                                               to taste


  • Roast the moong daal in a pan and then boil it with salt and turmeric powder, in a pressure cooker. Keep aside when it boils well.
  • Heat Oil and then fry the paneers till it takes brown color and keep aside. 
  • Fry all the vegetables till golden and also keep aside.
  • In the same oil, ad bay leaf, cumin seed and coconut one by one and cook until the coconut becomes brown.
  • Now add the boiled daal, tomatoes, ginger paste, green chili, sugar, fried vegetables and fried paneer to it and mix well. 
  • Add 1cup water and let the daal get cooked.
  • Take it off the flame when the daal becomes thick. Add ghee and garam mashala and cover it for at least 5min.
  • Garnish with grated cheese and serve hot with rice or roti or paratha.  

 ** You may add more vegetables in it!

Tips of the day

1. When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.

2. To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.

Good bye friends! Please share your feedback about the blog, it’s very important to me. Take care your family and yourself….……Namaskar.

Saturday, 4 January 2014

Recipe of the day: Vaja (fried) Pithe (A Bengali cuisine made in Poush Sankranti)

Hello friends! At first, very very happy New Year to all of you! May you all have a great year.....
Today I’m going to share a winter special recipe from Bengali cuisins. We make so many type of Pitha or Pithe on the occasion of Poush Sankranti. One of them I share today; hope you like it…..

Vaja (fried) Pithe


     For the Shell: 

    1. Rice flour:                                         2 cups (or to need) 
    2.  Green Gram:                                     2 cups
    3.  Hot water:                                        to need

    For the filling:

    1.           Grated Coconut:                       3 cups
    2.           Kheer/ condenced milk:            1 cup
    3.           Jaggery/ Sugar:                       1cup
    4.           Cardamom Powder:                    ½ tablespoon
                      Cardamom Pods:                         3-4

    For fry:
                    Refined oil:                                  500ml.


For the Filling:
  1. In a saute pan, mix the Coconut and sugar/ Jaggery together and then place the pan over a simmering flame stirring continuously.
  2. Add the kheer/ condenced milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
  3. Take out of the flame and keep aside.

For the Shell:

  1. Medioum boil the Green Gram.
  2. Knead the flour and green gram into tight and smooth but not very soft dough using hot water.Let it rest for 1 hour or a minimum of ½ hour.
  3. Make very small balls from the dough and spread each ball with fingers into a small shallow bowl shape.
Making Puli:

  1. Stuff the coconut filling into the shells.
  2. Fold them and seal the edges so that filling doesnt comes out.
  3. Heat the oil in a frying pan.
  4. Fry the pulis till all turn brown.
  5. Serve hot with tea or coffie.

 * Usually, filling of any pithe is same. Once you cook enough of it, you can make various pithas.

Tips of the day

1.          Don’t waste the leftover Samosas; preserve in freezer. For eating, take out of the freezer two hours in advance and bake them over low temperature.

2.         Put 2-3 cloves in the sugar to keep ants at bay.

Well, time to say good bye! Share your thoughts here, it’s really precious for me! Take care, have a wonderful weekend……Namaskar.