Posted in Bengali Cuisine/ Ranna

Idli Sambar Homemade

Recipe coming soon…..
South Indian food

Posted in Bengali Cuisine/ Ranna

Eid Mubarak

Gift from a friend this Eid. Lachha Sewai. Wishing everyone Eid Mubarak.  Wishing for peace and Happiness for all.

Posted in Bengali Cuisine/ Ranna

Bengali Noboborsho Special (Bengali New year) Mutton Kasha (khasir Mangsho)

Hello folks! Subho Nababorsho to all of you! Came back after long time to write…Life was very hectic but my passion was calling me to write recipe so here I am! ūüôā Bengali people celebrate this first day of Baisakh month with grand meal apart from other festivities. Mutton is very rarely prepared in my home and my father loves it when I prepare it. It’s spicy ,rich and purely traditional dish prepared with aromatic roasted masala . I thought to prepare kashmiri Pulao and mutton kosha (curry). Will share kashmiri pulao recipe soon.

Mutton Kasha recipe:

marination: (about one hour or more) Wash about 500 gm of mutton and add jeera powder, chilli powder,( kashmiri mirch optional), coriander powder, salt to taste, and little curd , 2teaspoon mustard oil. Keep in aside or on refrigerator (not in freezer).


  • Turmeric powder
  • Jeera powder
  • Coriander powder
  • Salt to taste
  • Mustard oil
  • Garam masala
  • Ginger garlic paste
  • Onions
  • Tomatoes
  • Curd
  • Water
  • Mutton (meat)
  • Meat masala (optional)
  • Potatoes ( optional)
  • Sugar – one teaspoon
  • Dry chillies
  • Bay leaves
  • Elaichi (cardamom)
  • Cinnamon stick
  • Cashew 5-6

Recipe time: 30 -40 mins
In a wok (kadhai) put mustard oil, fry potatoes (cut into half) and then keep aside. In the same pan add sugar, let it caramelize then add cinnamon stick, elaichi ,bay leaf, 2-3 red dry chillies; then add onion and tomatoes, fry in medium flame, add grated onion, tomatoes and paste of cashew, onion , ginger garlic into it. Mixed it well nd fry till the raw odour goes off. Add the marinated mutton pieces, cover the lid and stir it from time to time in a medium flame. Add little water, cook for sometime then transfer whole thing into a pressure cooker, allow it to whistle 10-12 times. Add the contents in the wok /kadhai again with the fried potatoes, if you don’t want potatoes then don’t add. Bongs love potatoes and I too. Lastly cook for sometime until it’s get thicker and tender. Add garam masala in it and it’s over. Your traditional mutton kasha can be served with luchi ( puri) , steamed rice, paratha or pulao.

Mutton Kasha

Chicken momo ‘hot n steamed’

Momos are most loved food in India. Its a dumpling of vegetable/chicken with other items, steamed and served hot. The origin of this dish is Tibet, ¬†found also in Nepal, ¬†it is also known as Indo-Tibetian dish. Majority students and food-lovers are falling in love with the dish which is preferred because it is light, non-oily, steamed and pocket friendly. The veg/non- veg momos ¬†both are popular giving rise to many recipes like pan-fried momo, cheese momo, Burger momo etc. Personally I am also crazy lover of ‘momos’ be it veg or non-veg. I had it many times while I visited Darjeeling and even at Shillong. The dish is spreading like a ¬†‘wild-fire’¬†and is ¬†believed to be a healthy diet normally taken steamed with a soup bowl and a hot chutney (Sauce) made from tomatoes, chillies, ginger and other ingredients.


In almost every Indian cities the popularity of momos has drastically increased , including kolkata! Momo stalls are found in many popular street -food joints as well as in malls. So I tried it at my home, the chicken-momo, it was delicious and earlier attempts were I failed this time I succeeded making this dumpling, it was like a victory for me. It seems simple dish but its tricky but try it you will definitely love it.

TIPS: Roll the dough very thin so that it can steam easily.

Note: I havnt used ajina-moto or monosodium glutamate to enhance the taste (Optional)

Ingredients: for filling and dough


  • 250 g finely minced Chicken
  • 1/2 tsp – Turmeric powder
  • 2 tbsp – Ginger Garlic paste
  • 2 tbsp – finely chopped Carrots
  • 2 tbsp – finely chopped Cabbage
  • 2 green chillies finely chopped
  • 1 finely chopped Onion
  • 1 tsp – white/black pepper powder
  • 200 g flour (maida)
  • 2 tbsp – oil
  • Salt
  • Sugar (optional)




  1. Mix the 2 tbsp. of oil and a pinch of salt in the flour.
  2. Then knead the flour into a dough with some water.
  3. Keep the dough covered with a damp cloth.
  4. Mix the minced chicken with some salt,  ginger-garlic paste, onion, green chillies, carrots,cabbage, pepper powder and one to two table spoons oil.
  5. keep the  mixture of filling in a refrigerator for about 20 minutes (do not deep freeze), it  will make it firm. No need to boil.
  6. Next take the dough and make a thin roti out of it. Keep it big.
  7. Take a small bowl with sharp edges and cut out equal shapes from this roti. Please ensure that the cut-outs/wrappers are not very small.
  8. For packing hold wrapper on one palm, put one tablespoon of chicken mixture in the centre of it and with the other hand bring , turns it into create pleate, close it entirely.
  9. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  10. You can also put a tbsp of chicken mixture in a small cut out wrapper and fold it in a semicircle by flattening the edges with a fork. Please ensure absolute closure of the stuffed momo.
  11. Heat up a steamer, oil the steamer rack well. (This is critical because it will prevent dumplings from sticking.)
  12. Arrange uncooked momos in the steamer with some space left between them. Close the lid, and allow steaming until the momos are cooked thoroughly, about 10-15 min.
  13. Take the momos off the steamer, and immediately serve with Garlic/tomato chutney.
  14. You can also deep fry the momos before serving them.






Posted in Bengali Cuisine/ Ranna

Posto Bata Diye Murgi- Chicken Cooked in Poppy Seed Paste (Bengali)

Bengali cuisine is known for its unique and subtle flavours. Posto or poppy seeds is one ingredient that Bengalis are extremely fond of. Posto can be cooked with a variety of items like potatoes, pointed gourds (potol), brinjal or even paneer and fish. This ingredient is not just used as a thickening agent. Rather it is used in as a spice in many Bengali recipes. It lends its subtle flavour to the food and makes it lip-smackingly delicious. The recipe of posto chicken is quite simple. It does not even require a whole lot of ingredients. But posto chicken simply tastes heavenly. This recipe will definitely surprise your taste-buds and leave you wanting more of this special Bengali delight.


Here is the recipe for posto chicken. It is a must try for all chicken lovers.

Serves: 3-4

Preparation time: 2 hours

Cooking time: 40 minutes

Ingredients Chicken- 1kg (cut into small pieces)

Lime juice- 1tbsp

Ginger-garlic paste- 2tbsp

Onion- 3 (finely chopped)

Tomato- 1 (finely chopped)

Ginger- 1 inch piece Garlic- 3 cloves

Green chillies- 4 Posto (poppy seeds)- 4tbsp (soaked in water)

Turmeric powder- 1tsp

Red chilli powder- 1tsp

Garam masala powder- 1tsp

Saunf (fennel) seeds- 1tsp

Green cardamoms- 3

Cinnamon- 1 inch stick Cloves-

4 Salt- as per taste Mustard oil- 2tbsp

Water- 2cups Green coriander- 2tbsp (chopped)





Wash and clean the chicken pieces properly. Marinate the chicken pieces with lime juice, ginger-garlic paste, turmeric powder and 1tsp of mustard oil and keep aside for 2 hours. Make a paste of soaked posto or poppy seeds, ginger, garlic and green chillies in a mixer. After 2 hours, heat oil in a pan and add cinnamon, cloves, cardamoms and fennel seeds to it. Fry for 2 minutes. Now add the onions and cook till they turn golden brown. Add the tomato and cook for another 5 minutes. Now add the prepared paste of poppy seeds, red chilli powder, garam masala powder and fry for 3 minutes. Add the chicken pieces and saute for 5 minutes. Now add salt and water.

Cover the pan and cook for around half an hour. Once done, switch off the flame and check if the chicken is cooked with a fork. Garnish with chopped coriander leaves. Your posto chicken is ready to be served. Serve it hot with steamed rice or chapatis.

Posted in Bengali Cuisine/ Ranna, Snacks, Street Food Of Calcutta

Aaloor Chop (Potato Fritters)

home made Aalor Chop
home made Aalor Chop


Rainy season has arrived and with that came our craving for hot-fried stuffs. Aaloor- Chop . It is found in many places, but mostly found in Kolkata and other districts of Bengal. Bengali have a tradition to have some muri (Rice Crispies) and fried chops or singaras/samosas/piyaji etc during evening time; but ¬†the tradition is slowly getting changed as there have been shift in food-choice of newer generations ¬†to other items like Chow-mein /momos/ pastas/pizzas etc. Still majority of people ¬†find ‘chops’ to be more relishing. We can easily find many small stalls of Chop makers, who during the evening time starts frying deep-fried chops/cutlets/fish-fries and people gather around to buy the hot and fresh chops to enjoy it with tea or muri. Thus I too tried my best to make Aaloor Chop. ¬†The recipe is mentioned below:



For Stuffing:

  • Potatoes boiled and mashed – 2 large
  • Ginger chopped -1 tablespoon
  • Garlic chopped -1 tablespoon
  • Green chili chopped( adjust to your taste) -1 tablespoon
  • Roasted & ground cumin & coriander seed – 3 to 4 tablespoons
  • Turmeric – 1 teaspoon
  • Salt to taste

For the Batter:

  • Besan – 1 cup
  • Rice flour – 1/2 cup
  • Baking powder -1/8 teaspoon
  • Red chili powder -1/2 teaspoon

Vegetable or any white oil for deep frying



Serve : 4

 Preperation Time :15 Minute(s)
Cooking Time :30 Minute(s)
Total Time:45 Minute(s)



Steps to Prepare

Making The Potato Stuffing :

  • Heat 1 tablespoon oil in a pan and fry chopped ginger, garlic, green chilies for few seconds.
  • Now add 1/2 teaspoon of turmeric and mix well.
  • Now add the mashed potato, salt & 3-4 tablespoons roasted & ground cumin & coriander to the pan and make a mixture of potato.
  • Now let the mixture cool.

Make The batter :

  • In this mean time make a smooth but thick batter with besan, rice flour, 1/2 teaspoon turmeric, red chili, little salt, Baking powder with little water at a time.

Frying The Chops :

  • When the potato mixture¬†will¬†cool down completely,¬†make small balls from the mixture and flatten the balls pressing by palm on wax paper (Easy to remove the chopes from the wax paper/plastic sheet).
  • Take each flatten potato mixture dip in batter and deep fry till nice golden brown.

Serving Tips

Serve hot along with puffed rice or muri.


  • You can add chopped & roasted Peanuts to the mixture.


Posted in Street Food Of Calcutta

Tempting Fuchka ( Calcutta Style ) —- Also known as /Golgappa/Panipuri | Indian Street Food

  • For Pani: Mint: Handful
  • Coriander: Handful
  • Tamarind Pulp – ¬ľ Cup
  • Green Chili – 1
  • Ginger – 1″ Piece
  • Salt – To Taste
  • Black Salt – 1 Tsp
  • Cumin Powder – 1¬Ĺ Tsp
  • Coriander Powder – 1 Tsp
  • Pepper – ¬Ĺ Tsp
  • Red Chili Powder – ¬Ĺ Tsp
  • Lemon Juice – 1 Tsp
  • Amchoor Powder – 1 Tsp
  • Water: 1500ml/5 glass
  • For Filling: Potatoes: 6-7 [Boiled]
  • Kala Chana – ¬ľ Cup [Boiled]
  • Onions: ¬ľ Cup [Roughly Chopped]
  • Residue of Mint,Coriander/Chopped Mint,Coriander: 1¬Ĺ Tbsp
  • Salt – To Taste/1
  • Black Salt – To Taste
  • Red Chili Powder/Crushed red chili – 1 Tsp
  • Cumin Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Amchoor Powder – ¬Ĺ Tsp
Hygenic yet Tasty ....
Hygenic yet Tasty ….
Tangy Spicy...dipped in Tamarind water..
Tangy Spicy…dipped in Tamarind water..
  1. For Pani: Take a blender jar, put in a handful of coriander,mint,green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we’ll use that in masala/filling.
  2. Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¬ľ cup tamarind pulp and salt, black salt, cumin. Pani is ready.
  3. For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.
  4. Serve with crispy puris..

Doi Phucka… (Golgaappa/panipuri Chat)

Doi Phuchka is yet another Chat loved by all… is made by adding curd…. and spices and jhuribhaja badam etc

You have to simply put the puri in a plate, insert some fiilngs, add cucumber(small pieces), onions, peanuts (Badam), chana, sauce, pour some curd then add jhuri bhaja/bhujia and little amchur powdwer or chat Masala. Enjoy it…Serve it quickly as it doesnt remain crunchy after five minutes.


Posted in Bengali Cuisine/ Ranna

Nimki or Namkeen (Snacks)

Nimki is a snacks which is also called ‘Nimki’ in bengali, its small and¬†rectangular¬†deep-fried puris, its crunchy and salty and¬†is usually served with evening tea here in Bengal. I am Bengali, from East India and Nimki is made with lots of love during festive season along with lots of others sweets and snacks. Due to marketing, snacks like Bhujia ¬†and Nimki too are easily available in packed form at the Market but the home-made nimkis are more healthy and tasty. So try it at home, you gonna definitely love it!

Preparation Time: 40 minutes
Level                   : Moderate
Category             : Snacks


Flour (Maida): 250grams
Refine oil:  250ml
salt  to taste
Black Cumin seeds (Kalo Jeera)
Baking Powder: a pinch
Water: As required


For the Dough:

Take a bowl, add flour, 2-4 tablespoons Refine oil, half teaspoon Black cumin seeds/kalo jeera, salt- a pinch, and a pinch of Baking powder, mix well, add  little water and make a dough, cover it for about 15 minutes.

Make balls drom the dough and roll them in cicle.

Frying the Nimkis: 
Take a wok or Kadai/ pan for deep frying, pour about 250 ml of oil, you can add more if required, heat the oil in medium flame. By this time, make balls from the dough and flatten them round, make horizontal lines by two side with the help of Knife, when the oil is heated properly, carefully place those small puris and fry, till it becomes crispy. Do not over cook it.

Repeat the procedure with the remaining dough and allow the Nimkis to cool, lastly store them in a air-tight container and have it anytime with tea or coffee. This snacks can be made during any festive occasions like Diwali, Kali Puja, Durga Puja and during New year/Naba Borsho!

Enjoy the freshly prepared Nimkis, allow it to cool for at least 5 minutes!

Do follow me and know more!

Posted in Bengali Cuisine/ Ranna


for kofta 2 big size onions (finely chopped) salt to taste 500 gms prawns (small) 2 tblsp breadcrumbs 2 tsp mustard oil 4 green chillies (finely chopped) 2 tblsp ghee 2 bay leaves 1/2 cup coconut 1 tblsp coriander leaves chopped 1 egg Grind To A Paste¬† 1 large Onion 2 ” Turmeric 1 ” Ginger
How to make chingri macher kofta :
  • Shell, de-vein and wash the prawns.
  • Then boil them.
  • When cooked, grind to make a smooth paste.
  • Mix in the salt, onions, green chillies and cut coriander leaves.
  • When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
  • Fry in hot mustard oil.
  • Keep aside.
  • Extract milk from the coconut.
  • Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
  • Heat up oil in a saucepan.
  • When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
  • Gradually stir in the coconut milk extract and a little salt.
  • Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
  • Pour out pure ghee on top just before serving.

I would love to hear from you all, If you like my blog then subcribe your email id and  then please do follow me on Twitter and Facebook! Any questions regarding any recipes? You are always welcome! Enjoy your life, cook different recipes and make yourself and family members happy! I am new blogger right now and would need all your support and wishes to make this blog more interesting. Thankyou!

Posted in Bengali Cuisine/ Ranna

Matar Paneer (Green Peas and Cottage cheese Curry) -Bengali Style

Matar Paneer
Matar Paneer

Matar Paneer (Peas-Cottage Cheese Curry)

Matar Paneer is a mouth watering vegetarian recipe from North India, and is loved by Indians specially Bengali’s too..I am fond of this recipe and can’t stop myself to make it during winter time. You can have it with Kochuris/Puri or Parathas and Rotis. The simple yet tasty dish is favourite among alll age group. Perfect for weekend breakfast or dinner. So here goes the recipes:

Note:The recipe is made with no onins and garlic, it has been prepared in Bengali way!


  • Paneer – 1/2 lb
  • Vegetable Oil – 2 tablespoon
  • Potato (Big) – 1 cut into small pieces
  • Cumin Seed – 1/2 teaspoon
  • Bay Leaves – 1
  • Tomato (Sliced) – 2 medium
  • Ginger Paste – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander Powder – 1/2 teaspoon
  • Cumin Powder – 1/2 teaspoon
  • Kashmiri Red chilli – 1/2 teaspoon
  • Red Chilli Powder – As per taste
  • Green peas – 1/2 cup
  • Butter/Melted Ghee – Ghee 1 teaspoon
  • Garam Masala Powder – 1/2 teaspoon
  • Salt – As per taste
  • Sugar – As per taste
  • Steps to Prepare

    Take some water in a saucepan add some salt and boil the water. Add the paneer and keep aside for 1 hr.

    After 1 hr take out the paneer from the water and pat dry. Now heat oil in a nonstick pan and fry the potatoes and the paneer lightly and take them out from the pan and put in a bowl.

    In the remaining oil add some bay leaf and cumin seeds and fry for a while. Then add the chopped tomatoes into the oil and some salt and cover the pan to cook the tomatoes.

    In the mean time make a paste of ginger, turmeric, red chili, kashmiri red chili, cumin pwd, coriander pwd with a little water. When the tomatoes will be pulpy add the masala paste and some sugar and fry till oil separates from the masala.

    When oil will start separating add the fried paneer, potatoes & green peas and mix well with the masala.Now add water into the pan and cover the pan and simmer the stove to cook the potatoes.

    After some time open the lid and check the potatoes are cooked or not. If the potatoes are cooked higher the stove for 5 mins. Check salt & sugar, add if needed.

    After 5 mins pour the curry into a bowl and sprinkle some garam masala and ghee and garnish it with coriander leaves.

    I would love to hear from you all, If you like my blog then subcribe your email id and  then please do follow me on Twitter and Facebook! Any questions regarding any recipes? You are always welcome! Enjoy your life, cook different recipes and make yourself and family members happy! I am new blogger right now and would need all your support and wishes to make this blog more interesting. Thankyou!