Saturday, 28 July 2018

Recipe of the day: Aloo Bhatinda

Hello foodies! How do you do in this rainy season? When we talk about rain or rainy days, how can we forget about hot and spicy dishes, mashala tea or snacks! Today, I’m going to share a special recipe - 'Aloo Bhatinda'; which goes very perfectly with the season and will definitely satisfy our taste buds! Here I go…………….

 Aloo Bhatinda


  1. Baby potatoes (boiled and peeled):        ½ kg
  2. Ginger (chopped):                                   1 Tbsp
  3. Garlic (chopped):                                    1 Tbsp
  4. **Spice mixture:                                    2 Tbsp
  5. Dry Red chili:                                         5-6
  6. Green chili (chopped):                            1 tsp
  7. Turmeric powder:                                   ½ tsp
  8. Coriander powder:                                  1 Tbsp
  9. Garam masala:                                        ½ tsp
  10. Hing (Asafetida):                                   ¼ tsp
  11. Kalonji (onion seeds):                             2 tsp
  12. Amchur powder:                                     1 tsp
  13. Red chilli powder:                                   1 tsp
  14. Salt:                                                       to taste


  • Heat the oil in a pan.
  • Add 2 dry red chili, Kalonji and Hing as ‘Tadka’ or tempering.
  • Now, add the chopped garlic and ginger, baby potatoes to it and stir well
  • Then, add coriander powder, Garam masala, turmeric powder, Red chili powder, turmeric powder, green chili chopped, salt and the coarsely ground spice mixture 2 tbsp. Sprinkle some water and mix very well.
  • Cook 30-40 second and off the heat.  
  • Garnish with coriander sprig and Serve hot.

**For Spice mixture:


  1. Coriander seeds:                                     1 Tbsp
  2. Aniseed:                                                  ½ tsp
  3. Cumin seeds:                                           1 tsp
  4. Peppercorn:                                             1/2 tsp


  • In a pan add coriander seeds, cumin seeds, 3 dry red chili, peppercorn, aniseeds and dry roast till fragrant.
  •  Add the mixture to a blender and coarsely grind and keep aside.

Saturday, 28 April 2018

Recipe of the day: Mutton - Dak Bungalow

Hello lovely foodies! Because of a serious illness, I couldn't blog for a long period. I missed you all a lot! Now I’m fine and after a long break, the first dish I have cooked in my kitchen is ‘Mutton - Dak Bungalow’; which I’m going to share with you! See, if you like it…….

Mutton-Dak Bungalow


  1. Mutton: -                                        500gm.
  2. Potato (cut into 4 pieces): -            1 big
  3. Green Papaya (paste): -                   1/2 cup
  4. Curd: -                                            100gm.
  5. Onion (sliced): -                               1 cup
  6. Ginger paste: -                                2 tablespoon
  7. Garlic paste: -                                 2 tablespoon
  8. Tomato (chopped): -                        1 cup
  9. Fenugreek seeds: -                          1/2 teaspoon
  10. Red chili: -                                       1 teaspoon
  11. Kashmiri red chili: -                         1 teaspoon
  12. Black Pepper: -                                1 teaspoon
  13. Turmeric Powder: -                         2teaspoon
  14. Bay leaf: -                                       2 piece
  15. Garam Masala Powder: -                  1 teaspoon
  16. Kewra Water: -                               1 teaspoon
  17. Mustard Oil: -                                 1Cup (150gm)
  18. Sugar: -                                           1/5teaspoon
  19. Salt: -                                              to taste
  20. Water: -                                           6 cup


  • Wash the meat and marinate with half of turmeric powder, 3 tablespoons of mustered oil, half of ginger and garlic paste, kewra water and Salt. Keep aside for at least 5 hrs.
  • Heat the rest of oil in a pan. Fry the potatoes till golden brown and keep aside.
  • In the same oil, add the bay leaf and fenugreek. Add the onion in it and fry till golden brown.
  • Now add the rest of ginger and garlic paste, papaya paste and tomatoes. Cook for 2-3 min.
  • Now add the turmeric powder, garam masala, black pepper powder and salt. Cook again 2-3 mins.
  • Add 2 cups of water to it, mix well and cover the pan for 5 min.
  • After 5 min. open the cover and add the marinated mutton. Cook for 10 min.
  • Now add the fried potatoes and rest of water. Mix well and cover the pan. Cook in low heat until the mutton and potato well cooked.
  • Serve hot with Roti, Paratha or smoked Rice.

Thursday, 1 March 2018

Recipe of the day: Ras Bara

Hello foodies………how are you? Because of my health, I couldn't write any blog for so many days. I was missing you all badly! Well, now I'm quite ok and looking for new recipes.
It is Spring in India and Holi is knocking the door, as well as on our heart! We all become colorful in this season! Holi brings with itself, the sweet and colorful taste of the spring. So, I am thinking about to share a special recipe for this occasion! Today, I’m going to share a recipe, Rash Bara, which was originated in Odisha, but very popular in Bengal. Try it these Holi; I’m sure, it will rock!

Ras Bara



  1. Urad (Biuli) Dal -     1/2 cups
  2. Mouri -                    1/2 tsp
  3. Sugar -                    1 cup sugar
  4. Water -                   1 and 1/2 cup
  5. Oil -                         to deep fry


  • Soak urad dal in water for overnight.
  • Grind with minimum water and make a smooth paste.

  • Add mouri to the mix.
  • Heat oil in a kadai. Oil must be steaming hot.
  • Turn heat to medium settings. Make round balls from the batter and deep fry till golden brown.
After Fry

  • Drain oil and soak the fried baras in the sugar syrup 10-15 min. till they turn juicy and soft.


Process for Syrup:

1. In a heavy bottom pan bring 4 cups of water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.

2. Once it comes to a boil pound, let it simmer on medium flame till its thick.

3. When done, it would be thick and sticky (almost 12-15 minutes). keep this warm.

Happy Holi

Thursday, 25 January 2018

Recipe of the day: Vegetable Chop

Hello lovely foodies! I’m again here with a new recipe for you! In winter season, we can see several of vegetables in market. Let’s go for a unique snack, made with some colorful veggies! 
I have shared so many snacks before, but most of them were non-veg! And all my vegetarian readers want some veg-snacks! So, I’m going to share the recipe of ‘Vegetable Chop’ – a very popular snack in West Bengal. Here I go…….

Vegetable Chop 



  1. Beetroot-                                2 medium
  2. Carrot-                                    2 medium
  3. Potato-                                    2 large
  4. Green-peas-                             1/2 cup 
  5. Peanuts (roasted) -                  1/4 cup 
  6. Ginger (grated) -                     2 tbsp
  7. Green chili (chopped) -            3-4 
  8. Red Chili Powder-                    1/4tsp
  9. *Roasted Masala Powder:        3teasp 
  10. Cornflower-                             1 cup
  11. Breadcrumb-                           to need
  12. Salt-                                        to taste 
  13. Sugar-                                     1/4teasp
  14. Oil-                                          for deep fry

*For Roasted Masala Powder:


  1. Cumin Seeds -                          1/2 tsp
  2. Fennel seeds -                          1/2 tsp
  3. Coriander seeds -                     1/2 tsp
  4. Clove -                                      6
  5. Green Cardamom -                    3
  6. Cinnamon -                                1/2" stick
  7. Peppercorn -                             12
  8. Red chili -                                 2-3
  9. Bay leaf -                                  1


Roast the all ingredients together and then grind to a fine powder. You can store this powder in an air-tight jar for months. You can use it to make more chops.

For Chops:


  • Cook all the vegetables till they are mash-able. You can use a pressure cooker.
  • Once cooked, drain water and mash the vegetables. Keep it aside. 
  • Now heat 1 tbsp. oil in a Kadhai or Frying Pan.
  • Add grated ginger and chopped green chili.
  • Next, add the mashed vegetables, 3 tsp of roasted masala, roasted peanuts, red Chili Powder, salt and sugar.
  • Mix the mashed veggies with the masala very well and cook until the excess water dries.
The filling

  • When this mixture becomes cool, divide it in equal part and make croquettes or chop. The usual shape is round or oval.

  • Now, make a batter of cornflower and water. The batter should not be very thin.
  •  Dip the chop in the batter and roll in breadcrumbs.

    Before fry

  • In a Kadhai heat enough oil for frying. Once the oil is hot, put the chops one by one in it and fry in hot oil till they become golden brown.
  • Serve hot with tomato ketchup and a salad.


  1. When you cook the vegetables, add 1-2 tbsp of maida for binding if needed.
  2. You can add 1 tbsp of finely chopped coriander leaves and any other vegetables.
  3. You can refrigerate the croquettes/chops for an hour to set the chops. You can refrigerate these for about 4-5 days in a closed container.