Monday, June 20, 2011

Kids delight- Mango custard

Mango Custard
In this season when you can see the king of fruits everywhere, "Mango Custard" can be one of scrumptious dessert you can opt for your li'l one. I usually prepare it in the morning and keep it in refrigerator and when my kid comes back from school, she gets delighted finding a big bowl of her favorite custard with a cherry on top.

Mango                         1
Milk                             2 cups
Vanilla custard powder 2 tbsp
Sugar                          3 tbsp
Powdered sugar           1 tbsp
Fresh cream (optional)  1/2 cup
Dry fruits (optional)

Mango Custard

  1. Peel the mango and squeeze out the pulp from it. Take the pulp in a blender and make a puree of it.
  2. Take 1/4 cup of cold milk in and cup and add custard powder. Mix it well so as to avoid formation of lumps.
  3. Beat fresh cream in a bowl  with powdered sugar to make soft peak. keep it aside.
  4. Heat a pan and add remaining milk. When the milks boils add sugar and stir for a couple of minutes. Now add milk mixed with custard powder and stir again for few seconds. Finally add  mango puree and stir for a minute. When the consistency of custard becomes thick . add 2 tbsp of  fresh cream (you can make this preparation without adding fresh cream also).you can now add some dry fruits  like chopped almond, cashew, raisins.
Pour it in a bowl and add some fresh cream on top. Now keep it in refrigerator  so that custard becomes thick. Serve it chilled.

Thursday, June 16, 2011

Potol Aloor Malay Curry/ Stripe Gourd Curry with Coconut Milk

Potol Aloor Malai Curry

Malai curry is a traditional bengali dish  which can be prepared in both veg and non veg versions. The most common ingredient in all versions of this dish is coconut milk. So the basic curry is made with coconut milk in which vegetables or non veg like egg, chicken and being added. Here I made it using veggies like Stripe gourd and potato. It can prepared with other  types of vegetables also.

Potol (stripe gourd)
300 gms
Potato (diced)      
300 gms
Coconut milk          
2 cups
Onion (grated)
Ginger  (grated)
1 tbsp
Turmeric powder  
1 tsp
Cumin powder  
1 tsp
Coriander powder
1 tsp
Green chili paste
2 tbsp
Methi (fenugreek seeds)
1 tsp
Garam masala
1 tsp
Salt (as per taste)

1 tsp

Potol Aloor Malai Curry


  1. Peel stripe gourd and potato and cut into medium sized pieces . Heat oil in a pan and add those pieces and fry for a couple of minute. Add turmeric powder and salt and again fry for 5 to 6 minutes on medium flame. Keep it aside.
  2. Heat oil in a large pan and add methi seeds. when it splutters add grated ginger, onion and fry for a couple of minute and add green chili paste, turmeric powder, coriander powder, Cumin powder, and salt.
  3. Fry the masala for sometime and when it separate oil  add coconut milk. Stir for a couple of minute and add fried stripe gourd and potato pieces and saute for 5 to 6 minutes.
  4. When the potato and the gourd pieces becomes tender, and the gravy become semi thick, add garam masala and sugar and cover it for  few minutes.
Garnish with chopped coriander and serve hot with steamed rice. Enjoy this flavor of Bengal with your family and friends.

Wednesday, June 15, 2011

Awards time again!!

Friends, Today I am very happy  as I have been showered with a bunch of wonderful awards from my dear friend Babli. She is an amazing cook, a very talented blogger and a great photographer. She is having an amazing blog  with drool-worthy photos of varieties of recipes. Thanks a ton dear for your generosity. Really it feels great to get recognised and motivated by you.

I would love to pass those awards to all these well deserved blog. Happy blogging!!
Cook from Doha
Food and taste
Sensible Vegetarian

Tuesday, June 14, 2011

Sooji upma/Nonta Suji

Semolina or sooji upma is a  common breakfast item that I usually make during weekend when we get bored of eating roti sabji and bread omlete . This is a very easy preparation and I made it a healthy one too by adding vegetables like carrot and capsicum.


2 cup
Carrot (chopped finely)        
1/2 cup
Capsicum (chippes finely)    
1/2 cup
Ginger (grated)                    
1 tbsp
Green chillis (chopped)          
Mustard seeds                    
1 tsp
Cumin seeds                      
Bay leaves                        
Roasted peanut                  
2 tbsp
Turmeric powder                
1 tsp
Salt as per taste

1 tsp

Chopped coriander for garnishing

  1. In a pan, add little ghee and roast sooji  in medium flame for about 5 minutes. Keep it aside.
  2. In a pan heat 1 tbp of ghee and add mustard seeds, cumin seeds and bay leaves. When mustard splutters, add grated ginger and green chili. Fry for a few seconds and add chopped vegetables (carrot and capsicum) and fry for 5 minutes.
  3. Add turmeric powder, red chili powder and roasted peanut, salt and sugar and stir well.
  4. Now add roasted sooji and mix it well. Pur 4 cups of water (double the amount of sooji added)to that. Stir continuously in low flame for 5 minutes.
  5. Remove it  add some ghee adn garnish with chopped coriander.
      Serve hot as a wonderful breakfast item.

Monday, June 13, 2011

Cheesy Macaroni

Cheesy macaroni is one of those special items which  make a nice smile on my kids face when she opens her lunch box in school. Even my hubby also loves this very much. Recipe is as usual of my type " Easy and fast cooking". It doesn't need much of ingredients also. This indeed is a very tempting dish and a complete breakfast by itself.

Macaroni (Elbow)              1 cup
Butter                               1 tbsp
All purpose flour                2 tbsp
Milk                                 1 cup
Processed cheese (grated) 1/2 cup
Pepper powder                1 tsp
Salt (As per taste)

  1. Boil macaroni in 2 cups of water adding 1/2 tsp of salt. Cook it until macaroni becomes soft. Drain water and keep it aside.
  2. To make the white sauce, heat a pan and add butter. Now add flour and  saute lightly in low flame so that it doesn't change the color. Now add milk slowly and stirring it continuously so as to avoid forming lumps.
  3. Add grated cheese and keep stiring. Adjust the consistency of the white sauce by adding more milk. Add salt and pepper powder and stir again.
  4. Heat butter in a pan and add boiled macaroni and toss it properly. Now add this macaroni in the white sauce mixture and mix throughly.
       Garnish adding other herbs or you can  serve it  without garnishing also.

Prawn Pakora/Prawn Fritters

Prawn pakora is an excellent  snacks starter for prawn lovers. This snacks I usually made for my kid who love to eat prawn in any form even though she is very fussy eater. This is a very simple recipe and doesn't need any prior preparation and marination. So here is my instant pan fried Prawn pakora recipe for you:


 Jumbo sized prawns  10 Pc
Gram flour (Besan)    1 cup
Egg (beaten)             1
Ginger garlic paste    1 tbsp
Turmeric powder       1 tsp
Red chili powder        1 tsp
Soy sauce                  1 tbsp
Orange fod color        (optional)
Salt                           As per taste
Sugar                       1/2 tsp
Oil for frying

  1. Shell and divine the prawn and wash it properly.
  2. In a bowl, add gram flour, ginger garlic paste, turmeric powder, red chili powder, salt and sugar.
  3. Now add beaten egg  and then water and make a semi thick batter. Now deep the prawn pieces and keep it for half an hour.If you don't have time to keep it then you can deep it and fry it.
  4. Heat oil in a pan . Take the prawn pieces coated well with the batter and drop into the oil one after another. Deep fry them in low flame first and then in medium flame for 5 to 6 minutes until it become golden brown in color. Take it out in a tissue paper to soak the excess oil from it.
Serve hot with Tomato sauce and enjoy this great snack starter with your family and friends.

Thursday, June 9, 2011

Muskmelon Banana Smoothie

Like almost every kids, my daughter also hate musk melon. So thinking of the nutritious value of this fruit I prepared this smoothie combining Musk melon and Banana specially for kids. It is really very delectable dessert for kids. It is can be made very  quickly and easily without giving much effort and can be served any time throughout the day.


Musk melon  pieces   1 cup
Banana pieces           1 cup
Yogurt                      1 cup
Milk                          1/2 cup
Sugar                        2 tbsp

  1.  Peel off and  cut Musk melon and Banana  into small piece. Keep them into an air tight box and keep in refrigerator until use. 
  2. Put the fruit pieces into an blender and add yogurt and sugar. Blend them for a minute to make a smooth puree. Check the sugar if needed add more. 
  3. Pour the mixture in a serving glass and garnish with some musk melon pieces on the top.
Your thick creamy muskmelon banana smoothie is now ready to serve. 

This recipe is on its way to the event "Healing food-Banana" in Krithis blog.

This recipe is also participating the the 'Kids delight event' and Srivalli's blog.

Tuesday, June 7, 2011

Mutton Rogan Josh

'Mutton Rogan Josh' is a very popular North Indian  delicacy. It is basically originated in Kashmir and the original recipe derives its name from Kashmiri red chilli's and literally means 'Red Lamb'. There are lot of variations  made in this recipe depending on the region where it is prepared. Here I have made a small variation by adding cream in the preparation which is usually  found in various Punjabi dhaba and restaurants. Its gives a creamy color  and consistency to the dish which makes it more delicious.


1 kilo
Onion finely chopped
1 cup
Ginger paste
2 tbsp
Garlic paste
2 tbsp
kashmiri red chilly powder
1 tsp
Cumin seeds
1 tsp
Garam masala powder
1 tsp
Coriender powder
2 tbsp
Turmeric powder
1/2 tsp
Cumin powder
Black pepper corns
6 to 8
Bay leaves
Green cardamom
6  to 8
5 stickds
white cream
2 tbsp
As per taste
Chopped coriender leaves

Mustard oil


1.    Wash mutton properly and cut into medium size pieces. Now in a bowl mix mutton with curd and little salt, and keep aside for at least 2 hours.
2.     Heat oil in a pan and add bay leaves and whole spices like cumin seeds, cinnamon stick, cardamom, peppercorn and clove. When they starts crackle add chopped onion and fry until it turns golden yellow. Now add ginger garlic paste and fry for a couple of minutes.
3.  Add turmeric powder, red chili powder, cumin powder, coriander powder and little water. Fry the masala until oils gets separated from it. Now add marinated mutton and fry with masala for   to 5 minutes in high flame. Now reduce the flame and add 2 cups of water,  garam masala  powder, and little salt as we have already added while marinating the mutton. Now cover it with a lid and let it cook  until  the mutton becomes tender and the consistency of gravy becomes medium thick.
4.     When the mutton pieces are well cooked  add cream and stir and cook again for about 3 minutes.

            Garnish with chopped coriander and serve hot with Rice, Roti, Naan or Parathas.
            Enjoy this restaurant style Mutton Rogan josh at home.

Thursday, June 2, 2011

French Toast with Onions

When I plan making something special but easy to cook for breakfast during weekends, this is one of the best items I can think off. 'French Toast' is basically triangle bread slices dipped into few spices and egg mixture, then fried until crisp and golden. Since this is a common breakfast item  I made a small variation by adding chopped onion and green chilli in that. Hope you will also enjoy having that.


Bread slices 4
Pepper powder ½ tsp
Cinnamon powder A pinch
sugar 1 tsp
Salt 1 tsp
Onion (chopped) 1
Green chili (chopped) 2
Oil for frying


  1. Cut bread slices diagonally to get  triangular pieces.
  2. Beat 3 eggs in a bowl thoroughly. Add salt, sugar, pepper powder and cinnamon powder. Mix it well.
  3. Add chopped onion and green chili. Mix it again.
  4.  Heat oil in a pan. Dip bread pieces in the egg batter so that each slice bet coated well with batter with onion pieces and slowly drop in the oil and deep fry for a couple of minute until it becomes crispy and turns golden yellow in color on both sides. Take it out on a tissue paper in order to remove the excess oil from it.
          Serve hot with tomato sauce and your crispy and yummy bread toast is ready to eat.



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