Saturday, April 30, 2011

Strawberry watermelon smoothie

Friends I have come up with yet another watermelon drink recipe. Actually, today  morning I have seen that some water melon  left in my fridge . so instead of having it directly I thought of whipping up some smoothie with this. I added some strawberry which gives an wonderful taste and flavor. I have added yogurt to make the smoothie thick and creamy consistency.


watermelon cubes 1 cup
Strawberries       6 to 7
Yogurt 1/2 cup
 Sugar 1 tbsp (or as per taste)
Crushed ice 1/2 cup

1 In a blender add watermelon, and strawberries and blend to make a smooth mixture.
2. Add yogurt and sugar and blend in order to get smooth creamy mixture.
3. Pour in a glass aand add crushed ice .

Chilled creamy smoothie is ready to drink.Enjoy! and rehydrate yourself in this hot summer days.

This recipe isalso going for the 'Fun N Sun' event by Radhika of Tickling palate and 'Healthy Summer' in kurinjikathambam blog.

This recipe is also on the way to "Food palette series pink" event in "Torviewtoronto" blog.

Friday, April 29, 2011

Watermelon mint cooler

watermelon is considered to be one of the best fruit of summer as its having 92% of water content which is very essential to hydrate our body. Having watermelon while summer will really help to keep your body cool and healthy. Watermelon is an excellent source of vitamin A, C and B6. Mint also have a cooling effect on our body. Both of this when mixed together to form a complete healthy and easy to make refreshing summer cooler.


Watermelon (deseeded and cut into cubes) 3 cups
fresh mint                                                   1 tbsp
Lemon juice                                               1tsp
honey                                                         1tbsp


1. In a blender add watermelon cubes and mint leaves and blend  them to make juice.
2. Now add honey and lemon and mix it  well with the juice.
3. Pour the juice in a glass and add crushed ice or ice cube.

Garnish with mint leaves and your watermelon mint drink is ready to serve.

This recipe goes to the 'Fun N Sun' event by Radhika of Tickling palate and 'Healthy Summer' in kurinjikathambam blog.

Thursday, April 28, 2011

Sweet and sour tomato mango chutney

Bengali's special occasion menu is always incomplete without a sweet chutney. I personally prefer this type of tomato chutney at the end of a heavy and spicy meal. The tangy-ness of this chutney actually comes when tamarind is added but in the season when green mango is readily available I would always prefer adding that as it adds an wonderful flavor to the chutney. Another  specialty of this chutney is that it is cooked in a pressure cooker as suggested by one of my friend  which  actually reduces the time and effort requires while cooking.


Tomatoes                    6
Green mango               1
Whole red chili            3 to 4
Sauf (fennel seed)            1/2 tsp
Mustard seeds            1/2 tsp
Roasted cumin and Sauf powder 1 tsp
Green chili (slitted)      3
Turmeric powder        1 tsp
Red chili powder        1 tsp
Sugar                         1 cup (Depend on the sourness of the mango)
salt (as per taste)
Raisins                       3 tbsps

1. Wash tomatoes and green mango and cut  into medium pieces.

2. Heat oil in a pressure cooker and add red chili, mustard seeds and sauf. Let mustard splutters. Add mango and tomato pieces, slitted green chili  and saute it for sometime. Add turmeric powder, red chili powder and salt. Stir again so that it doesn't stick to the bottom of the pressure cooker.

3. Now add sugar and raisins and stirs for sometime.. Add water as required and cover the lid of the cooker and cook it up to 4 whistles in medium flame. Open the lid and mix it thoroughly. Add roasted cumin and sauf powder.Stirr until the gravy becomes thick. Check the the sweetness and add some more sugar if required.

Garnish with roasted sauf powder. Serve along with typical bengali food.

Wednesday, April 27, 2011

Doi Begun/ Brinjal in curd/ Eggplant in yogurt

Doi Begun is a very popular Bengali vegetarian dish. This is one of the special item my mother prepares whenever I visit my native.I used to relish that very much. That is why I made this preparation on that special day of poila boisakh.


Brinjal or Eggplant (round) 1 large
cumin seeds                       1/2 tsp
Green chili (slitted)             3
Ginger paste                       1 tsp
Turmeric powder                1tsp
Red chili powder                 1/2 tsp
Curd                                   200 gms
Salt ( as per taste)
Sugar 1 tsp
Mustard oil
Fresh coriander leaves (Chopped)


1. Cut Brinjal into round pieces and add turmeric powder and salt . Mix it well and keep it for marinate .

2 Heat oil in a pan and fry those brinjal pieces until it becomes soft and turn  brownish yellow.

3.Heat oil in a pan and add cumin seed. When seeds splutters, add ginger paste and fry for a couple of minute. Add chopped green chili, turmeric powder, red chili powder and little water. Fry the masala for sometime and then switch reduce  the flame. Now  beat the curd (yogurt)with salt and sugar and add gently to the masala. Stir gently for a couple of minutes.

4. Add fried brinjal pieces. Mix it with the gravy and cover it. Let it cook for another couple of minutes. Add Chopped coriander leaves. Remove from fire.

Garnish it with coriander leaves and serve with hot plain rice.

Going for the "Flavors of Bengal" event and Nayanas event.

Tuesday, April 26, 2011

Machher muror jhaal / Spicy fish head

On poila boishakh, my hubby brought a giant Rohu fish whose head alone was of 1.8 kilos in weight. Although he relishes any preparation of fish headvery much but that day he has  specially requested for these  dish which my mother in law used to make always for him during his childhood days. In this preparation whole fish head is cut into two halves and fry each half with spices keeping the piece intact, so I think you have already understood how much effort has to be given to cook it.


Fish head
Onion (chopped)       1 Large
Garlic (chopped)        5 to 6 clove
Green chili                 4 to 5
Tomato (chopped)    1 large
Turmeric powder      1 tsp
Chili powder            1 tsp
Mustard oil
Coriander leaves (chopped)

Maaccher muror Jhaal

1.Cut the Fish head into two halves. Wash it properly and mix turmeric powder, chili powder and salt to it.
Keep it  marinate for half an hour.

2. Heat oil in a pan and fry the fish head pieces for about  6to 8  minutes in medium flame covering the pan with a lid. Turn the pieces once while frying so that both side gets fried well keep it intact. Remove it and keep aside.
3. Heat oil in the pan again and add garlic and onion. Fry until the onion becomes golden yellow. Add chopped green chili and chopped tomato. Saute for sometime and add turmeric powder, red chili powder, salt and little sugar and again stir for a couple of minute. Now add fried pieces of fish head  and wrap the masala gently so that it mix well  with pieces and the pieces doesn't  break. Add 2 to 3 tablespoon of water and cover it. Let it cook for about 4 to 5 minutes in low flame.

4 Add  chopped coriander leaves. Mix it and cover it for sometime reducing the flame. Remove it and transfer in a plate gently.

Garnish  with fresh coriander leaves, onion rings  and serve with steamed rice.

Tuesday, April 19, 2011

Narkel Diye moog dal (Bengali style) / Moong lentils with coconut

Moong Dal is always Bengali's favorite pick among different type of lentils when it  is an special occasion. That is why I prepared Moog Dal in a very special way during Poila Boishakh.. It is actually dry roasted Moog Dal cooked with grated coconut which give wonderful aroma of fried coconut garam masala.


Moong Dal                     (250 gms)
Coconut(grated)             1/2 cup
Green chili (slitted)          3
Ginger (grated)               1 tbsp
Bay leaf                          2
Red chilli                        3
Turmeric powder           1 tsp
Cumin powder               1/2 tsp
Garam masala powder   (1 tsp)
Cumin whole                   1 tsp
Mustard oil                     2 tbsp
salt as per taste
Sugar                            1 tsp


1. Heat a  pan and add Moong Dal and roast them for about 5 minute in medium flame until becomes golden brown in color. Remove it from fire and add water and wash dal properly.

2. Take dal in a pressure cooker and  add salt and double amount of water boil it for about 5 minute in full pressure. Don't over cook  the dal. Remove from fire. Let it cool. Now open the lid and add turmeric powder and mix well.

 3. Heat oil in a pan  and add  bay leaf and whole red chili. Fry them for a minute and add whole cumin seed.
fry them until cumin splutters. Add grated ginger and fry for a minute and then add grated coconut and slitted green chili . Stir fry  coconut for a couple of minute until it turns slightly golden yellow. Add cooked dal and stir.

4. Let it cook for 6 to 7 minutes with occasional stirring. Now add sugar (adding more salt is optional as you have already added while boiling  the Dal) and garam masala powder (Bengali garam masala). Add another cup of water if it become too thick. Cover the lid and cook for more 4 to 5 minutes.

Serve hot with plain rice and bhaja (Brinjal (Beguni), potato or cauliflower fry)

Friday, April 15, 2011

Subho Naboborsho / Poila Boishakh menu

Friends, today is Poila Boishakh which means Bengali New Years day. So dear friends, Subho Naboborsho (Happy New Year) to all of you. Wish new  year fill your life with happiness  bright Cheer, bring to you joy and prosperity for the whole year. Today is a very special day for Bengalees and we always arrange a special menu for lunch which includes all the special and authentic bengali dishes from starter to dessert.Though today is not a holiday here in Bangalore and its like other weekdays, I still could manage to prepare some of those special items for my family in my limited time and really enjoyed having that with them.

Todays menu Includes:

Narkel diye Moog daal/ Moong Lentils with coconut

Doi Begun/ Brinjal in yougurt

Phulkopi Borir Macher Jhol / Cauliflower fish curry

Macher muror jhaal/ Fish head curry

Chicken Kasha/ Spicy chicken

Tomato mango chutney

Nalen gurer payesh

Recipe of those dishes will be published in my upcomming posts.

Sunday, April 10, 2011

Aam panna (Raw mango refreshing cooler)

Aam Panna is a great refreshing cooler which not only allay our thirst but also make our body cool in this hot summer days. Aam Panna is basically made from the freshly prepare pulp of raw green mangoes with addition of fresh mint and some spices which gives a great aroma to it. Pulp of raw mango usually extracted after  roasting the whole mango which gives wonderful smoky flavor to the drink or the alternate way is to boil the whole mango, peel it off and. This is one of the best drink in this season and raw mangoes are easily available now and it is very easy to prepare healthy and one of the great way to beat the heat in summer.

  Large sized raw mango 1
  Sugar                           1/2 cup
  Roasted cumin powder 1/2 tsp
  Rock  salt                      1 tsp (as per taste)
  Lemon                          1
  Fresh mint leaves           8 to 10


1. Roast /Boil the whole green mango  and cool it completely. Now peel off the skin and squeeze out the pulp from the seed in a bowl.

2. Add  rock salt, roasted cumin powder, sugar and  fresh mint leaves in a blender and blend it. now add pulp to it and blend it again to get a smooth paste.

3. Take the pulp mixture in a large bow and add about a glass of water and stir well.

4. Take it in a glass and add 1 tsp of fresh lemon juice. Add ice cube or crushed ice and serve chilled.

 You can store the pulp for a week by keeping it in a air tight container and refrigerate  it.

This recipe is on the way to Healthy Summer event in kurinjikathambam blog

Friday, April 8, 2011

Maacher Puli Pithe (Fried Puli Stuffed With Fish)

Filling (Pur)
200 gms fish (preferably fish with less spine)
1 onion (Finley chopped).
1 tbsp. ginger garlic paste.
2 green chili chopped
50 gms green peas
1/2 tsp.turmeric powder
1/2 tsp red chili powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Coriander leaves
2 cup Rice flour
2 tbsp plain flour
a pinch of baking soda.

1. To make the filling, Pressure cook the fish pieces with salt. Remove all the spines and mash it properly.
2. Heat oil in a pan and add a pinch of whole cumin. Add chopped onion, green chilis and ginger garlic paste. Fry them until the onion turned yellow. Add mashed fish, turmeric powder, red chili powder, cumin powder and salt.  stir continuously so the it doesn't stick to the bottom of the pan.

3. Add green peas and garam masala powder. cook it for about 10 minutes in medium flame with continuous stirring. Add fresh coriander leaves. Pur is ready for stuffing into puli.


4. Heat a Pan and add Rice flour.Stirr for about 5 minutes.Take it out in an bowl and add plain flour, baking soda and salt to that. Now add Hot water and knead well to make a dough.
5. Make small balls from the dough, spread each ball with hand and stuff the filling(pur) into it. Fold it and seal the edges so that filling doesnt come out to get the shape 
of 'Puli'.
6. Heat Oil in pan and deep fry those Pulies in medium flame until it turns golden yellow. 

Serve hot with tomato sauce.

This recipe went for the Festive Food: Makar Sankranti event hosted by Priti. Thanks Priti for hosting such a wonderful event.

Tuesday, April 5, 2011

Vegetable Manchurian

and some special awards...

Manchurian is one of the most popular Chinese preparation we get in Chinese restaurants across India. We can prepare both veg or non-veg version of Manchurian. In my earlier posts, recipes for Chicken manchurian, paneer manchurian and Baby Corn Manchurian are mentioned. Today's version of Manchurian includes several type of vegetables which are easily available at home. It can be consumed as snacks or appetizer for parties and with noodles or fried rice.


For manchurian balls:

Carrot  (finely minced)               1/2 cup
Cabbage (finely minced)             1/2 cup
Cauliflower (finely minced)         1/2cup
Capsicum (finely minced)           1/2 cup
Onion (finely chopped)              1 large
Ginger (finely chopped)             1 tbsp
Garlic (finely chopped)              1 tbsp
Corn flour                                 1/4 cup
Cooked rice                             1/2 cup
Egg (optional)                           1
Ajinomoto                                 1tsp
Soy sauce                                 1 tbsp
Red chili powder                      1tsp
Tomato sauce                          1 tbsp
Salt as per taste
Oil for frying:

For the gravy:

Onion (finely chopped)             1 large
Green chili (finely chopped)       3
Ginger (finely chopped)             1 tbsp
Garlic (finely chopped)              1 tbsp
Ginger paste                              1 tsp
Soy sauce                                  1 tbsp
pepper powder                          1tsp
Tomato sauce                            2 tbsp
Corn flour                                  1 tbsp
Vinegar                                      1 tsp
Spring onion (finely chopped)


1 Take all the minced vegetable in a large pan and add water and salt. Boil those vegetable for 5 to 6 minute(don't over boiled those vegetable). Drain the water completely. Keep the vegetable stock aside.
2. In a mixing bowl add boiled vegetables, chopped onion, ginger garlic, Soy sauce, red chili powder, Ajiomoto, corn flour, salt, tomato sauce and mashed cooked rice and mix thoroughly. You can add egg if your are a non veg which is a very good binding agent. Now divide the mixture into medium sized balls
3. Heat oil in a pan and deep fry those manchurian balls until it becomes golden yellow. Drain out excess oil from it.
4. Heat oil in a pan and add chopped onion. Fry onion for sometime and add chopped ginger, green chili and garlic and stir fry again for few seconds. Now add soy sauce, vinegar, tomato sauce, Ajinomoto, pepper powder and salt and stir again.
5. Dissolve 1 tbsp of corn flour in 1/2 cup of cold vegetable stock and add  it into the pan. Now add fried manchurian balls and spring onion and stir continuously in high flame so that each ball get coated well with the sauce gravy . Leave it for a couple of minutes until the gravy becomes semi dry and finallly remove from fire.

Garnish with fresh chopped coriander leaves and serve hot as snacks or with noodle or fried rice.

My Awards:

My dear friend Sonali of Only Fish Recipes has passed me a bunch of wonderful awards. Sonali has a great looking and creative blog with a unique collection of Fish recipes. Thanks a lot Sonali for encouraging me by sharing those awards.

And friends, now I am showered again with those awards from one of my blogger friend Sneha,She is a very talented lady with a very nice well maintained blog.. I love her blog very much and suggest you all to visit her blog sometime.

Now I would love to pass this award to my lovely Blogger buddies. Please drop
by my blog to collect your award:


1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].


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