Tuesday, January 27, 2009

Palak Pakora (Spinach onion pakora)

Pakora is one of most delicious and easy to make snacks.  The taste of deep fried Spinach Pakora dipped in red or green (coriander and Mint) chutney is just unbelievable. It can be served as teatime savory as well as a side dish accompanied with meal.  

1 bunch Spinach (Finely Chopped)
1 onion (Finely Chopped)
2 pods garlic (chopped)
1/2 cup Gram Flour (besan)
1 tsp.turmeric powder
1/2tsp.red chili powder
1 green chili chopped(optional)
1 tsp. salt.
1/2 Sugar.
Oil for frying


1 Mix thoroughly chopped spinach, chopped onion, Garlic,  Besan, turmeric powder, red chili powder , salt and sugar in a bowl. If required add 1 or two tablespoon of water but avoid adding excess water as the batter should be thick and sticky.
2. Heat oil in a deep bottomed pan. Make small fritters and drop them in  hot oil and deep fry them until golden brown in medium flame.
3. Drain out excess oil and keep it in a tissue paperin order  to soak the excess oil.

Serve hot with Tomato chili Sauce or Green chutney.

Saturday, January 24, 2009

Chichinge Aloor Dalna( Snake Gourd Potato curry)

Snake Gourd is one of those vegetables which are rarely used and I think we have limited knowledge of preparations  of snake gourd. This dish is an authentic Bengali dish made of snake gourd as I am using "Paanch Phoron" ( mixture of Mustard, Cumin, Fenugreek, Black cumin and Sauf) which is the common phoron (tarka) in bengali veg curry  and I love the aroma of that. This  curry can be prepared with Parwal also as both the vegetables belong to same family. 


 500 gms Snake Gourd
 2 Large Potatoes
 10 gms ginger piece.
3 green chili's
1 tomato (chopped)
1 tsp. turmeric powder
1 tsp roasted cumin powder.
1 tsp garam masala powder (powder of clove, cinnamon and cardamom)
1 tsp. paanch Phoron ( mixture of Mustard, Cumin, Fenugreek, Black cumin and Sauf) 
2 red chilis
1 tsp. Ghee


1. Wash and cut  potato and snake gourd into  small pieces. Heat a little oil in a pan. Add the vegetables and little salt and saute for about 8 to 10 minutes. Take it out and keep aside.

2. In a grinder grind ginger , green chili and roasted cumin powder  to make a fine paste

3. Heat oil in a pan and add red chilli's and paanch phoron. Add ginger paste and fry for a couple of minutes. Now mix 1 tsp turmeric powder in 2 tbsp water and add the paste to the fried masala. Fry the masala for about 5 minutes. Now add chopped tomato and saute for 2  to 3  minutes. Add fried Snake gourd and potato pieces. Stir for sometime and add Salt , garam masala powder and a 1/2 tsp. of sugar.  
4. Add 1 cup of water. Cover with a lid and let it cook for 6 to 8 minutes with stirring in between. Once it is cooked, add 1 tsp. of ghee  and then turn off the heat.

Serve hot with Plain rice or chapatti.

Thursday, January 22, 2009

Vanilla custard

This one of the most favourite dessert of my kid. She loves it very much specially cherry spread on the top. It is different from other custard as I cut it into cube shape to make it look more delicious. The preparation is very easy and fast.

 1/2 litres. Milk
 2 tbsp. Custard powder(vanilla flavoured)
 3 tbsp. Sugar
 Cherry (sliced lengthwise)

1. Pour milk in a pan, keep it in flame and let it boil. Reduce the flame and stirr for about 6 to 8 minute so as to reduce its volume. Add 3 tbsp of sugar and stir again. 
2.Take 1/4 cup of cold milk and add 2 heaped tbsp. of vanilla flavoured custard powder and mix thoroughly so that the powder gets diluted properly in the  milk.
3.  Now pour the custard powder and milk mixture slowly on the boiled milk with one hand and stir the milk with other hand  as it will avoid formation of lump. Stir continuously until the custard becomes thick. 
4. Reduce the flame and Pour the custard into and flat bottomed container (grease the container before pouring). Let it cool  in order to set the custard (You can keep it in refrigerator for an hour. Spread cherry pieces over it. Now cut it into cubes or different shape according to your kids choice.  

This  recipe goes for "Cooking For Kids (Milk/Milk products)" event going on Preety's blog. Wish you all the best for hosting such a cute event.

Wednesday, January 21, 2009

Shorshe Maach (Fish With Mustard) Recipe

This is an authentic bengali recipe which is simply delicious.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is that this dish is very easy to cook in Microvewave and takes very less cooking time. 

500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.

1.Wash and cut fish into pieces.

2.Take a microwave cooking container  and mix fish pieces, mustard paste, green chili paste, chopped onion, turmeric powder, salt,  sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.

3. For microwave preparation, keep it in the microwave and and let it cook in microwave for 12 to 15 minutes in 850W with Stiring twice or thrice in between.

Garnish with chopped coriander  leaves. Serve hot with plain rice.

I am reposting the recipe as it goes for the "Microwave Oven Recipes" event going on SriLekha's blog. Congrats! Sri for such a gr8 event.

Tuesday, January 20, 2009

Semiya upma (Veg Vermicilli upma)

Semiya Upma is my favourite break fast dish. I cook it very often specially on Holidays when I want to prepare something very fast and Delicious for my hubby and kid. My preparation for upma is little different as I don't fry or roast the Vermicelli  and I add vegetables always available like Carrot, green peas, Capsicum, beans etc to make it more nutritious. It take very less time to cook. I like to eat it with Tomato Sauce or Pickles.


 200 gms. Semiya (Vermicelli)
1 Large Onion (Chopped)
1 Carrot (Chopped)
1 Capsicum (Cut lengthwise)
10 gms. Peanut (Roasted)
10 gms. Green peas
3 to 4 whole red chilis
1/2 tsp.Mustard seeds
1 /2 Cumin seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
 Curry Leaves
Coriander leaves
Cucumber (chopped)


 1. Heat water in a pan. When the water starts boiling put the vermicelli into it. After 2 minutes when the vermicelli becomes soft pour the content of pan into a strainer (Don't over cook the vermicelli otherwise it will get sticky) to strain out the  water. Now hold the strainer under running cold water so that vermicelli becomes cold then it will not stick to one another. Keep it aside.
2. Heat Oil in a nonstick pan. Add Red Chili, Cumin seeds and mustard seeds and finally curry leaves. When mustard starts spluttering add Chopped onion. Fry onion until becomes golden brown. Now add Carrot,  Capsicum, green peas and roastedPeanut, Saute all the vegetables for about 5 minutes.  Add turmeric powder, Chili powder and Salt. Stir again. Now add the Vermicelli and stir fry it for 5 to 6 minutes. Add little bit of sugar and finally chopped coriander.

Serve hot  with tomato sauce and chopped Cucumber spread over it.

Sunday, January 18, 2009

Karaishutir Ghugni (Chickpea curry)

'Ghugni' is considered to be one of the most  popular dish in the  eastern part of India Specially Bengal. This is a delicious curry made of mainly Chickpeas (Karaishuti)  which goes very well with snacks like Luchi, Samosa and other chaat preparations and it also can be served as main course with Roti, chapatti and Naan.  


250 gms Chickpea
2 Large Potatoes (Diced)
2 green chilies (Slitted)
1 Onion (Sliced)
1 Onion (Grated)
1 tbsp grated ginger.
4 to 5 clove garlic (minced)
1 Tomato (Chopped)
1 tsp. Cumin seeds.
2 Whole Red chili
1 tsp. Turmeric Powder
1 tsp. Cumin Powder
1 tsp. Red chilli Powder
1 tsp. Chaat masala Powder
1 tsp. Garam masala Powder
Salt (As per taste)
Sugar(As per taste)
Coriander Leaves


1.Wash chick peas and soaked overnight. Diced Potatoes into medium pieces. Put both of them in a pressure cooker , add 1 tsp. salt and cook them for 8 to 10 minutes (minimum 3 whistles).

2. Heat oil in a pan and fry those boiled potatoes until it becomes yellow. Take it out and keep aside.
3. Heat oil in a large pan and add red chilies and cumin seeds. Now add chopped onion and fry until golden brown. Add grated onion, ginger and garlic. Stir and fry for about 5 minutes. Now add Turmeric powder, cumin powder, red chili powder, salt and little water . Fry again until the oil separates from the masala. 

4. Add chopped tomato and stir for a couple of minute. Now add fried potatoes, boiled chickpeas and chaat masala. Stir for about 5 to 6 minutes in medium flame. Add 1 cup of water, little Sugar and garam masala powder. Cover the lid and let it cook for another 5 minutes in medium flame. When the gravy is  little thick take it out from fire.
Finally Garnish with chopped onion and coriander leaves. 

This is one of the favourite dish of my Hubby. So this just for you my dear and I am sending this recipe to Alka of Sindhi Rasoi 'just for you' event. Congrats! Alka for hosting this great event.

Carrot Tomato soup

Soups are always considered to be healthy dish which should be included in our daily diet and If the soup is prepared at home from fresh tomatoes and carrots which are rich in vitamin A & C  then it becomes more nutritious . My kid is very fussy about food and she does not like the ready to cook soups available in market so I was experimenting with different types of soups and I found this soup to be more effective regarding health as well as taste. Its Sweet and tangy taste makes it more delicious.

8 to 10 Tomatoes
2  carrots (grated)
5 to 6 Clove Garlic
1 Green chili
2 to 3 Baby corn (Optional)
Salt(as per taste)
1 tsp.Sugar(as per taste)
1/2 tsp.Pepper powder
1 tsp.Corn flour
Fresh Cream

1 Wash the vegetables (Tomato & Baby corn) and put in a Pressure cooker. Add grated Carrots, Garlic and green chili, Salt and a cup of water to the Pressure Cooker. Now pressure cook it for 8 to 10 minutes(3 whistles).
2. Take it out in a vessel and peel off the tomatoes. Now put all the vegetable (except Baby corn) and stock into a blender and blend properly and the strain it through a strainer so as to remove the tomato seed. The soup mixture is now ready to cook. Slice the Baby corn and keep aside.
3. Heat butter in a pan and add the soup mixture.  Add sliced Baby corn, pepper powder , Sugar and salt if required. Now mix a tsp. Corn flour in 1/2 cup of water and add that to the soup. Stir continuously until the soup becomes little thick and the volume is reduced.

Serve in a Soup Bowl and Garnish with Fresh Cream and coriander leaves.

I want to thanks Arundhuti of Gourmet Affair for awarding me with my first award 'Lemonade Award'. Thank you so much again for sharing this honor with me.

Iam very happy and excited to pass this award to my friends Poonam, Preety, CurryLeaf, SriLekha, Neha, Kitchen Flavour, Deesha, Usha, Sowmya and Sudeshna. Congrats! all of you for the achievement.

Wednesday, January 14, 2009

Makar Sankranti Special Recipes

Today is an auspicious day as 'Makar Sankranti' is celebrated today in different parts of India. It is a harvest festival which marks the harvest season and is celebrated as Lohri and Maghi in Punjab, Pongal in Tamil Nadu and Andhra Pradesh and Bihu in Assam.

Makar sankranti is celebrated in the last day of bengali month 'poush'so called as 'poush sankranti.On this special day mothers and grandmothers usually prepare home-made sweets like Patishapta Pithe, Puli pithe, doodh puli and so many other varieties of pithe and puli.The specialites of this sweets are, these are made of rice flour and with inner filling made of coconut.I still remember those days of my childhood when my mother used to make all kinds of pithe and puli for us.I miss them here in Banglore. Today I have tried to make some which I learnt from maa.It came out nice but obviously not like her ones. Here I want to share those with all of you.

Doodh Puli Pithe

  • 1 coconut.
  • 1 cup sugar / 1 cup Nolen Gur (date jaggery)
  • 2 cup Rice flour
  • 2 tblsp. plain flour (Maida)
  • 1 litr milk.
  • 10 gms raisins
  • 10 gms cashewnut
  • 1 tsp. cardamom powder.


  1. Grate coconut and mix with sugar/nolen gur and cardamom powder. Mix well and keep it aside.
  2. Heat a Pan and add Rice flour. Stir for about 5 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make a dough.
  3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out to get the shape of 'Puli' as in the picture.
  4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly.cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts.

    Take it out in a serving tray. Serve cold.

This has been sent for  Harvest: The Festival of Rice event conducted by Sudeshna.

Steamed Puli pithe (Sheddho Puli)

1 coconut.
2 tbsp.sugar.
1 cup Rice flour
2 tblsp.plain flour(Maida)
1 tsp salt.
1/2 tsp. cardamom powder.


1 Grate coconut and mix with sugar and cardamom powder. Mix well and keep it aside.

2. Heat a Pan and add Rice flour. Stirr for about 5 minutes. Take it out in an bowl and add plain flour and salt to that.  Now add Hot water and knead well to make a dough which shouldn't be very soft.

4. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesnt come out and it get the shape of 'Puli' as in the picture.

5. Arrange the pulies in a steamer and steam those for about 10 minutes. In absence of steamer a vessel with pore in its base can be used. Arrange the pulies in the vessel, Pour some water in a handi and put the vessel over that and let the water boil. Keep it for about 8 to 10 by that time puli gets steamed properly. Take it out and let it cool.

Monday, January 12, 2009

Creamy Baby Corn Curry

First of all let me wish all of you a Happy and Prosperous New year. Here I am presenting my first post of this year which is very special one because of it unique taste and preparation.This amazing dish came out while I was playing around with some vegetables last friday. Actually Baby corn is my kids favourite vegetable and I was thinking of making something with that which is less spicy .This recipe came out as a surprise.This is yet another delicious, healthy and easy to cook recipe whose preparation is very simple and fast.


10 Nos. baby corn
1 medium onion (grated)
1 tbsp. grated ginger
1 tsp.Termeric powder
1/2 tsp red chilli powder
3 slitted green chilli
1 tsp. mustard
1 tsp.garam masala.
curry leaves


1. Wash baby corns and boil them in water with little bit of salt so that it becomes tender. Cut those into small pieces.

2. Heat oil in a pan and add mustard and curry leaves. When mustard starts spluttering add slitted green chilis. Now add grated onion and ginger. Fry them until oil separates from them. Add 2 tbsp. of water. Now add turmeric powder, red chili powder and salt. Fry masala for a couple of minutes and then add 1 cup of freshly prepared or canned coconut milk. Stir well and then cover it with a lid and let it boil for some time.

3. Add baby corn pieces to the gravy.Add garam masala powder.Cover it and let it cook for about 5 to 6 minutes with stirring in between. After 5 curry is ready to serve.

Serve hot with steamed rice or chapatti.


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