Tuesday, 15 April 2014

Recipe of the day: Daal Burfi

Hi foodies……..Today is a very happy day for all from Bengal, as well as Indians, this is the first day of Bengali New Year, the Poila Baisakh! So, I prepare a sweet dish exclusively for this occasion. Try it and enjoy with your family…..Subha Nababarsha to all of you….

Daal Burfi


  • Chana Dal:                       250gm
  • khoya kheer -                  100gm
  • Raisins:                            1cup
  • Cashew nuts:                    1cup
  • Cardamom powder:           1 teaspoon
  • Sugar-                             2 cup
  • Ghee-                              1cup
  • Milk:                                1cup



  1. Wash and Soak the chana daal in 2 Cup water for 4 hours.
  2. Boil the daal with minimum water, cook until soft (wait upto 3 whistle; if you use pressure cooker).
  3. Grind the boiled dal in a mixi and make a smooth, tight paste.
  4. Heat the ghee in a non-stick pan, sauté the crashed cardamom and fry it.
  5. Add the dal and sugar in it and cook until sugar and stir it continuously.
  6. Add khoya kheer, milk, raisins, nuts and mix properly.
  7. Grease a thali with some ghee and pour the mixer on it, let it cool.
  8. When it is totally cool, cut the diamond shaped (or any shape you like) pieces with a sharp knife.
  9. Garnish the Burfis with dry fruits and serve.

Tips of the day

 1. Lemon is natural bleach. Make a mix with cold milk and lemon juice; apply it to your face after coming from sun and see the magic!
2. To avoid to cry, deep the onions in water before cut.

Subha Nababarsha

Thursday, 3 April 2014

Recipe of the day: Salad Chicken

Salad Chicken



• Chicken:                                            5oogm.
• Cucumber (medium, sliced):               1peice
• Carrot (medium, sliced):                    1 piece
• Onion (Slice in ring):                         2pieces (big)
• Green Capsicum (Slice in ring):          1piece (big)
• Green Chili (slice):                             2-3 pieces
• Ginger (finely chopped):                    1 tablespoon
• Garlic (finely chopped):                     2 tablespoon
• Turmeric Powder:                              1/4 teaspoon
• Black Paper Powder:                          1 teaspoon
• White Vinegar:                                 1&1/2 teaspoon
• Soya Sauce:                                      1 tablespoon
• Olive Oil or Sunflower Oil:                1/4 cup
• Sugar:                                               1/4 teaspoon
• Salt:                                                 to taste



1. Wash the chicken and marinate with salt, turmeric powder and vinegar for at least 30 min.
2. Heat the oil in a deep pan. Add cucumber, carrot, onions and capsicum in it and fry for 2-3 min.
3. Add ginger, garlic in it and fry for 1-2 min.
4. Now, add the marinated chicken in it and mix well. Cook for 2 min.
5. Add black paper, soya sauce, sugar and salt in it and mix well. Cook again for 2-3 min.
6. Add 1 and 1/2 cup water and mix well.
7. Cover with a lid and let it cook in low flame.
8. Put the flame off when the chicken is well cooked.
9. Serve hot with any bread. 

*You may sprinkle black paper powder on it before serve.

Tips of the day

1. Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don`t put it in the fridge.

2. Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.