Sunday, 25 December 2016

Recipe of the day: Chicken Curry with Baby Potato

Hello lovely foodies! First of all – 

  💓 Merry Christmas 💓

After a long days, I’m here! As you all know; last 2 months I was busy in shifting to a new city. So I can’t manage to blog. So many new recipes are waiting  for you, hope I will post in next days.
Today, I am going to share a special recipe that I learnt recently in this new city. It is very delicious, as well as perfect for winter. Hope you like it!

Chicken Curry with Baby Potato




  1. Chicken: -                                        500gm.
  2. Baby Potato:-                                  2 piece 
  3. Onion (sliced):-                               2 piece 
  4. Ginger paste: -                                1tablespoon
  5. Garlic paste: -                                 2tablespoon
  6. Green Chilli paste:-                         1 tablespoon
  7. Tomato (slice in cube pieces):-       1 piece
  8. Fresh Coriander: -                          1/3 cup
  9. Red Chili Powder (if you want):-     1/2 teaspoon
  10. Kashmiri red Chili Powder:-            1 teaspoon
  11. Coriander Powder:-                         1teaspoon
  12. Turmeric Powder:-                          1/2teaspoon
  13. Mustard / Refined Oil:-                 1Cup(150gm)
  14. Sugar:-                                            1/5teaspoon
  15. Salt:-                                               to taste


  • Wash the chicken and marinate with Turmeric powder, Salt and 1 teaspoon oil before cooking for at least 30mins. 
  • Boil the baby potatoes and peel the skin. 

  • Full heat the oil in a pan & fry the onions till brownish.
  • Add the potatoes, pinch of turmeric powder and salt and fry for 3-4min.
  • When the color of onion should take up a bit of brownish, add ginger paste, garlic paste, tomato in it & cook for 2-3 min.
  • When it becomes dry add Red Chili Powder, Kashmiri red Chili Powder, Coriander Powder, sugar, 1/4 cup of water & cook for 2-3 min.
  • Now add the marinated Chicken in it. Mix well and cook for 5mins.
  • When it becomes dry, add about 150ml of water and stir well.
  • Cover and let it cook for 10 minutes on low flame.
  • Take it off the flame when the potato and chicken well cooked. Add the coriander leaves and mix well.
  • Garnish with fresh coriander.
  • Serve hot with Rice or Roti or Paratha.

Wednesday, 19 October 2016

Recipe of the day: Paneer Pakoda

Hello foodies! After a long festive holiday, I’m here again! Hope you all have enjoyed the festive seasons with your family.
Today is Karva Chauth; and  I’m going to share a very easy and quick recipe for the husbands. All the wives are fasting today for long lives of their husbands. So I think, husbands have to cook something for them. And ‘Paneer Pakoda’ is perfect to cook in a few times and with a few ingredients. So, husbands! It is the high time! Proof your love, cook something for your wives……….

Paneer Pakoda



  1. Paneer or Cottage cheese:      450 grams
  2. Pickle or Chutney:                   6-8 teasp.
  3. Gram flour (besan):                 2 cup
  4. Carom Seeds (Ajwin):             ½ teaspoon
  5. Red chilli powder:                   ½ teaspoon
  6. Baking Soda:                           a pinch
  7. Oil:                                          to deep fry
  8. Salt:                                        to taste


  • Cut cottage cheese or paneer into little large pieces.
  • Cut square pieces from the large piece of paneer. 
  • Slit in between the square pieces of paneer and make a pocket in each piece.
  •  Now put the pickle or chutney in the pocket. The paneers are ready to make pakoda.
  • In a bowl, mix gram flour with red chilli powder, carom seds, soda bicarbonate and salt.
  • Add sufficient water and whisk well to make a batter of a coating consistency.
  •  Heat the oil in a kadai.
  • Dip each cottage cheese baton in the batter and deep fry on medium heat till crisp and golden brown.
  • Serve hot with a chutney or sauce of your choice.

Monday, 15 August 2016

Recipe of the day: Bombay Duck Curry with Vegetables

Hello lovely foodies! Here I’m today to celebrate with you two special occasions together with you all! Firstly, this is the 70th year of India’s Independence! It is a proud moment for all the Indians! And the 2nd proud moment for me and all the foodies in this family is – this is the 3rd anniversary of the blog! I want to share this great pleasure with all of you; because, without your love and support, I never can go such smoothly in this journey! Thank you so much my friends………hope we will go together many more years……
Today I’m going to share a very special recipe of a fish. The fish is very popular in India; but a few know that it is also very popular in European countries! Not only that, the fish was the cause of a big movement in United Kingdom, called "Save Bombay Duck". Yes, it is our very own Bombay Duck or Bombil or Loytta fish! 

According to local Bangladeshi stories, the term ‘Bombay duck’ was first coined by Robert Clive, after he tasted a piece during his conquest of Bengal. It is said that he associated the heady smell with that of the newspapers and mail which would come into the cantonments from Bombay. The term was later popularized among the British public by its appearance in Indian restaurants in the UK.  

But, in 1997, Bombay duck was banned by the European Commission (EC). This was because the EC prohibited fish imports from India other than from approved freezing and canning factories, and Bombay duck is not produced in a factory.

According to the "Save Bombay Duck" campaign, the Indian High Commission approached the European Commission about the ban and the EC adjusted its regulations so that the fish can still be dried in the open air, but has to be packed in an "EC approved" packing station. A Birmingham wholesale merchant located a packing source in Mumbai, and the product became available again in the United Kingdom. Before the ban, consumption in the United Kingdom was over 13 tons per year!! [*]

So, here is a delicious Bengali recipe of the World-shattering fish Bomby Duck, try it and share your experiences with me………………

Bombay Duck Curry with Vegetables


  1. Bombay Duck -           6
  2. Potato -                      2 (small)
  3. Egg Plant –                 1 (small)
  4. Long Beans –              2-3
  5. Flat Beans –               2-3
  6. Radish –                     1 (small)
  7. Onion -                      2 (chopped)
  8. Garlic Past –              2 tbsp.
  9. Green Chillies -         3 to 4(Chopped)
  10. Chilli powder -           1 tsp
  11. Oil –                           2cup
  12. Salt -                         as per taste


  • Clean the Bombay Duck & marinate with salt & turmeric.
  • Cut all the vegetables in small peices.

  • Heat oil in a pan. Fry all the vegetables separately with pinch of turmeric powder and salt. Drain the oil and keep them aside.

  • In the same oil, add chopped Onion and fry till it becomes golden in color.
  • Now, add garlic past, green chilies and saute well.
  • Add the fishes one by one to itand cover the pan for 3-4 min.

  • Open the lid and take the fishes out of the pan.
  • Now add the fried vegetables, turmeric powder, chilli powder to the pan and mix very well. Add little of water, if need. Cover again for 3-4 min.
  • In the mean time, remove the fishbone from the fishes.
  • Now, open the lid and move the vegetables and make a place in middle. 

  • Put the fishes in this place. Then cover the fish with cooked vegetables. Cover it again for 3-4 min.

  • After the time, open the lid and mix the fishes with vegetables. Stir continuously.

  • Take the flame off when the curry becomes dry and separates oil.
  • Serve hot with smoked Rice or Roti.

*Adjust the measurement of chilli and garlic as per your taste. 
**You can add more vegetables in it.

Sunday, 31 July 2016

Recipe of the day: Prawn Cutlet

Hello lovely foodies! Today I’m going to share a unique cutlet recipe. It is easy to cook and too much delicious!
Prawn Cutlet is a Bengali recipe, populated in Colonia Bengal (Kolkata). In this era (around 1871), the Bengali ‘babu’ went to small restaurants such as Allen's Kitchen (started by a certain Scottish gentleman the locals referred to as Allen Saheb). The eatery served — and still has on its menu — various kinds of cutlets, including the famed ‘Prawn Cutlet’. It is a local legend that the cutlet was introduced by Allen's, which still holds its original recipe.
Here I go…………

Prawn Cutlet


  1. Prawns -                        1/2 kg
  2. Potato -                         2 large (boiled)
  3. Onion -                          2 (chopped finely)
  4. Ginger Past –                 1/3  teaspoon
  5. Garlic Past –                  1 teaspoon
  6. Green Chillies -             3 to 4(Chopped)
  7. Coconut (chopped) -      1 tbsp. (roasted) 
  8. Peanuts (roasted) –       1 tbsp.
  9. Turmeric powder -        1/2 tsp
  10. Coriander powder -       1/2 tsp
  11. Chilli powder -              1/2 tsp
  12. Garam Masala powder - 1/2 tsp
  13. Bread crumbs -              1/2 cup
  14. Egg -                              1
  15. Oil –                               to fry
  16. Salt -                             as per taste


  • Clean the Prawns & marinate with salt & turmeric.
  • Smash the boiled potatoes and keep aside.

  • Heat oil in a pan. Sauté the prawns for 1 min.
  • Add Onion, ginger-garlic past, green chilies and saute well.
  • Then add the turmeric, Coriander, chili powder, salt, coconut, peanuts and potato and mix well. If needed sprinkle some water (Optional).
  • When they are cooked, add the garam mashala. Put off the gas and allow it to cool. 

  • Meanwhile, in a small bowl beat the egg and make a batter.

  • Take a small part of the mix potato. Flatten a little bit and place a prawn in it. Then fold the sides and give it a shape of cutlet.

  • Now roll the cutlet over the bread crumbs; then dip in the egg-batter and again roll it over the bread crumbs.

  • In another pan, heat the oil in medium flame.
  • Now put the prawn cutlets in the oil and fry till they become brown in colour. (Do not over fry it)
  • Serve hot with salad and sauce.