Wednesday, 27 May 2015

Recipe of the day: Summer Food Festival – Narkol-Moong Daal-Chalkumro (Ash Guard with Coconut and Green Gram Whole)

Hello foodies! How are you? So hot in India! What are you doing to beat the heat? Well, try today’s recipe in lunch or dinner; it can help you! It is a dish, originated in Bangladesh. I have learned it from my Mom; now it is one of favorite dishes of my hubby! Share your opinions, I’m waiting!

Narkol-Moong Daal-Chalkumro (Ash Guard with Coconut and Green Gram Whole)


  1. Chalkumro or Ash Gourd:  1 medium size
  2.  Green Gram Whole:         1/2 cup
  3. Coconut (grated):             1 cup
  4. Green chilies:                   2-4
  5. Ginger paste:                    1 tbsp.
  6. Turmeric powder:             1 tsp.
  7. Cumin powder:                  1/2 tsp.
  8. Coriander Powder:            ½ tsp.
  9. Bay leaves:                        2
  10. Cumin seeds:                     1/4 tsp
  11. Sugar:                               1 tbsp.
  12. Mustard oil:                      4 tbsp.
  13. Salt:                                  to taste

Green Gram Whole






  • Peel the Ash-gourd and cut into thin small pieces. Wash well and keep aside.
  • Roast the moong dal in a tawa for 3-4 min. and keep aside.
  • Heat oil in a pan, temper with bay leaves and cumin seeds. When the seeds splutter add the Ash Gourd, salt and turmeric powder one by one and mix well. Cook for 3-4 min.
  • Now, add ginger paste cumin powder, coriander powder, sugar and green chilies and mix well. Cook for 1-2 min.
  • Add the moong dal and little of water; mix well and cover it for 4-5 min on low heat.
  • After 5 min. open the cover; add coconut and green chilies, mix very well and cover again. Cook until the moong dal become soft.
  • Garnish with coconut and green chilies and serve hot with plain rice or roti.   

* You can add chopped potato in it. In that case, add the potato with Ash Gourd.

Today’s Tips

To beat the heat, drink Imli-Sharbat:
Mix 1/3 cup Imli (Tamarind) Pulp, Gud (Jaggery), ½ Lemon Juice and salt with 1 glass cold water. Drink it after returning from Sun. It can protect you anything caused by Sun-ray, like Sunstroke! You can carry this drink in a bottle, when you go to Sun. 

The drink is looking like this image!

**Adjust the amount of ingredients as your taste.

Friday, 15 May 2015

Recipe of the day: Summer Food Festival: Echor-Chingri (Green Jackfruit with prawns)

Hello lovely foodies! How are you in summer? In this season, we have a little option of vegetables; and most of them are rejected by our children and hubby! Isn’t it?? Kathal or green Jackfruit is very common vegetable in summer. Here is a Bengali recipe, exclusively for you. Try it and please will give me your feedback. Let’s go for it……

Echor-Chingri (Green Jackfruit with prawns)


  • Prawns (medium size): -        250gm.
  • Green Jackfruit (Kathal):     1 piece(small)
  • Potato (medium size): -         2piece
  • Onion (slice in fine pieces):- 2 piece 
  • Ginger paste: -                      1/2 teaspoon
  • Garlic paste: -                       1/2 teaspoon
  • Tomato (sliced):-                  1 piece
  • Red Chili Powder (optional):- 1/2 teaspoon
  • Kashmiri red Chili Powder: -  1 teaspoon
  • Cumin Powder: -                     1/2 teaspoon
  • Coriander Powder: -               1/2 teaspoon
  • Turmeric Powder: -                1/2 teaspoon
  • Bay leaf:                                2
  • Mustard / Refined Oil: -        1 Cup (150gm)
  • Garam Mashala Powder:         1/2 teaspoon
  • Ghee (optional):                     ½ tablespoon
  • Sugar:-                                  1/5 teaspoon
  • Salt: -                                    to taste


Before Cook








  1. Wash the prawns and marinate with Turmeric Powder & Salt before cooking.   
  2. Remove the skin and the tough middle core and cut the jackfruit into medium cubes and boil until soft. Also cut the potatoes into cube pieces.

  3. Full heat the oil in a pan & fry the prawns for 30sec to 1 min. and set aside.
  4. In the same oil that was used to fry the fish, pour in the bay leaves. When it become brown, add the potatoes.
  5. Fry the potatoes till become brown; then add the onions in it and mix well.
  6. When the color of onion should take up a bit of brownish, add the ginger paste, garlic paste, tomato & fry for 2-3 min.
  7. Add ¼ cup water, all the powders of ingredients, salt, sugar & cook for 2-3 min.
  8. Add some water again and then add the jackfruit and fried prawns and mix well. Cook for 2-3 min again.
  9. Now, add about 2 cup of water and stir well.
  10. Cover and let it cook for 10 minutes on low flame.
  11. Take it off the flame after 10 minutes. Add the garam mashala powder and ghee and cover it again for 2-3 min.

12. Serve hot with Rice or Roti or Paratha.

Today’s Tips

  1. Apply mustard oil to your palm before cut green jackfruit or Kathal. It protects your palm from become sticky.
  2. Drink water with lemon juice and salt after returning from the Sun to bit the hit.

Friday, 8 May 2015

Recipe of the day: Summer Food Festival – Lau-Chingri (Gourd with Prawn)

Hello lovely foodies! Today is a big day for me! We have reached 1k+ likes in our Facebook Fan Page yesterday! It’s really a great success for us and off course it not could be possible without you all! Thank you so much my friends for your supports and love! Stay with us always……….
Today, I’m going to start the ‘Summer Food Festival’ with a pure Bengali recipe. Lau or Gourd is a common vegetable in summer. It is a staple food in this season in India; let’s go for a new type of delicacy today……..

Lau-Chingri (Gourd with Prawn)


  1. Prawn: -250gm.
  2. Gourd (small size):-1 piece
  3. Potato (medium size):-2 piece 
  4. Ginger paste: -1tablespoon
  5. Tomato (slice in four pieces):-1 piece
  6. Green chilies:-2 pieces
  7. Red Chili Powder (if you want):-1/2teaspoon
  8. Cumin Powder:-1/2teaspoon
  9. Coriander Powder:-1teaspoon
  10. Turmeric Powder:-1/2teaspoon
  11. Bay leaves:-2 pieces
  12. Cumin seeds:-½ teaspoon
  13. Mustard / Refined Oil:-1Cup (150gm)
  14. Sugar:-1teaspoon
  15. Salt:-to test


  • Finely chopped the gourd, wash and take aside.
  • Cut the potatoes into small pieces.
  • Wash the prawns and marinate with salt and turmeric powder before cooking.
  • Full heat the oil in a pan & fry the prawns for 1min. and set aside.
  • In the same oil, add the bay leaves and cumin seeds, fry for 30-40 seconds.
  • Now, pour in the potato, salt, turmeric powder and fry for 3-4min till it should take up a bit of brownish.
  • Now, add the chopped Gourd and mix well.
  • Add ¼ cup water, ginger pest, tomatoes, all the powders of ingredients, and sugar in it & cook for 2-3 min.
  • Again add ¼ cup water and fried prawns and mix well.
  • Cover and let it cook for 10 minutes on low flame.
  • Take it off the flame when the potato will be well cooked.
  • Serve hot with Rice or plain Roti.

Today’s Tips

  1. Apply lemon juice with some cold milk to your face after returning from sun. Lemon is natural bleach and it removes tan very well, caused by sun.
  2. Don’t wash immediately the milk-utensil after finishing the milk. Need the wheat-flour before making roti or phulke in it; it will be softer.