Saturday, 17 October 2015

Recipe of the day: Navaratri Spacial: Roasted Cauliflower in Bengali Style

Hello foodies! First of all – many god wishes to all of you for Durga Puja and Navaratri! Hope you all are enjoying a lot in this festive season with your family! In Bengal, Durga Puja is started from the sixth day of Navaratri, called Sashti. New wears, colorful Pandals and of course, soooo many delicious dishes are the heart of this festival! We make so many authentic dishes in home during Durga Puja. I promise you that I will share some of them after!

Today, I’m going to share a recipe, that I learnt from my mother. I usually cook it for any special occasion and it is a must have in any day during Durga Puja in my home! Try once, I think you will love it…….

Roasted Cauliflower in Bengali Style


  1. Cauliflower:                           1 (big)
  2. Tomato (diced):                     1/2 cup
  3. Ginger Paste:                         1 teaspoon
  4. Cashew nut Paste:                  3 tablespoons
  5. Curd:                                      1/3 cup
  6. Cumin Powder:                        1/3 tablespoon
  7. Coriander Powder:                  1/3 tablespoon
  8. Turmeric Powder:                   1/3 tablespoon
  9. Kashmiri Red Chili Powder:     ½ tablespoon
  10. Garam Mashala powder:          1/2 teaspoon
  11. Cumin Seeds:                          1/3 teaspoon
  12. Bay Leaf:                                2
  13. Ghee or Refine Oil:                 to cook
  14. Sugar:                                     1/2 teaspoon
  15. Salt:                                        to taste



  • Separate each flower from the cauliflower. Wash very well and keep them aside.

  • Mix the cashew paste, curd and a pinch of salt to make a smooth paste. Keep it aside.
  • Mix the turmeric, coriander, cumin and kashmiri chili powder with a pinch of salt and water to make a smooth paste and keep it aside, too.
  • Heat ghee/oil in a kadai. Add the cauliflowers in it. Add salt and ¼ teaspoon of turmeric powder. Fry it for 1-2 min. Remember, cauliflowers remain whitish and don’t let them golden or brown. Keep the cauliflowers in another utensil.
  • In the same oil, add the bay leaves and cumin seeds one by one in it and fry it until it becomes brown.
  • After 1-2 min. add the ginger paste and fry for 1 min.
  • Now, add the tomatoes and let it cook till it starts oozing water.
  • Add the paste of turmeric, coriander, cumin and kashmiri chili powder, salt and sugar in it and mix very well. Cook for 3-4 min.
  • When the oil become separate from the gravy, add little of water, the cauliflowers, the paste of cashew and curd and mix very well. Cook for 3-5 minutes until the oil separates from the gravy.
  • Sprinkle some little of water on it and cover the utensil to cook for 5 min.
  • Off the gas, when the cauliflowers become cooked and add the garam mashala powder. Cover it again for 4-5 min.
  • Serve hot with Roti or Paratha or Puri or smoked rice.

   *You can add green peas in it.
 **You can add chili powder in it if you need some hot taste!


Saturday, 10 October 2015

Recipe of the day: Chicken Kurkure in Sauce

Hello dear foodies! How are you all? After 2 week, I’m here! Actually, I went for a short holiday in Varanasi. I needed to take a break; so, suddenly I went to Kashi to visit the city of Vishwanath and Annapurna! I had enjoyed a lot there and collected very interesting stories about the foods of the city. Very soon, I will share all with you. Stay tuned!
Today, I’m going to share one of my own recipe - Chicken Kurkure in Sauce. It is a very delicious snack, can be served any time, any occasion! Try it and share how it will go………

Chicken Kurkure in Sauce


1.  Chicken (boneless and
    cut in 1/2inch. Pieces):-                    200gm.
2.  Cornflower:-                                    1 cup
3.  Egg:-                                                1 piece
4.  Onion (slice into square pieces):-     2 piece
5.  Ginger (chopped):-                           2 inch
6.  Garlic (chopped):-                            9-10 cloves
7.  Capsicum (sliced into 
square pieces):-                                    1 piece
8.  Green chili (chopped):-                    3-4piece
9.  Soya Sauce:-                                   2 tablespoon
10. Tomato Sauce:-                               1 tablespoon
11. White Vinegar:-                               1 teaspoon
12. Refined Oil:-                                   1 Cup(150gm)


  • Marinate the chicken with cornflower, vinegar and egg 1hr.                  
  • Full heat the oil in a pan & fry the chicken till brown. It will look like cornflakes.
  • Set aside the chicken.
  • In the same oil, pour in the onions and fry for 1-2min.
  • Add capsicum, green chili, ginger, garlic in it and fry for 1min.
  • Add the fried chicken, ¼ cup water, soya sauce, tomato sauce and mix well.
  • Cover and let it cook for 4-5 minutes on low flame.
  • Take it off the flame when it will dry and sprinkle some paper powder on it.
  • It is a snack; so, serve it hot with hot coffee or any drink you like.