Tuesday, December 30, 2014

Chicken Vindaloo

 I can not cook vegetarian dishes well. I mean seriously...I just mess up everything. So lately I have given up, and made peace with the fact that I can cook awesome non-vegetarian dishes but I really suck in veg foods. The final episode of my veg-cooking trial ended with making posto bora / poppy seed fritters. They didn't come out the way, my mother used to make. The outcome was simply devastating. Whenever I cook something I always try to relate the taste with my mother's cooking. Aren't we all??? I think everyone does that.
how to cook goan authentic chicken vindaloo

how to cook goan authentic chicken vindaloo

However, to make up my ruined lunch my husband bought home Poulet Pimante. Poulet Pimante is an African street food. It is basically the grilled Piri Piri Chicken. I poured the sauce over my couscous and had a lovely lovely dinner. It feels good to have food cooked by someone else, for a change...:)

Tuesday, December 23, 2014

Indian Mutton stew

In the life of a loner, nothing really happens much. On top of it, when you live in a completely unknown city or country, life becomes unbearable at some moments. The sole entertainers for me as of now are only books and cooking. In such a scenario, traveling is the most unexpected opportunity that has come to me a few days ago, and I grabbed it with all my heart and soul.

how to cook healthy and tasty mutton stew with low spices

Friday, December 12, 2014

Kalo Jeera Die Macher Jhol / Fish Curry With Nigella Seeds

There used to be a time when every thing in the market, from fruits to vegetables were seasonal. You could not get cauliflower in the summer, as it would have been next to impossible to find mangoes in the winter. But now, with the advent of technology and globalization, nothing is beyond reach and availability. Every fruit and vegetable is available throughout the year.

how to cook bengali style Kalo Jeera Die Macher Jhol

Thursday, December 4, 2014

Sorshe Die Bhapa Chingri / Steamed Prawns with Mustard Paste

Every child has their own fascination about their birthday celebration. I never really liked the idea of cutting cakes and all that...rather I loved the idea of the elaborate lunch that mother used to prepare along with the "payesh" (rice kheer). Every year on my and my sister's birthday maa used to prepare elaborate meals for us, which comprised of 5 different kinds of fries, vegetable curries, fish  and meat. What an wonderful day it used to be.

how to cook bengali style sorshe die bhapa chingri recipe

how to cook bengali style bhapa chingri recipe

Monday, December 1, 2014

Basanti Pulao / Bengali Style Sweet Yellow Pulao

Whenever I come across this word "Basanti", I can't help but think about Vasant Panchami, which is actually Saraswati puja. In our house Basanti Pulao is cooked on every Saraswati puja. Although I have hardly ate them during my schooldays, I loved them afterwards , when I used to stay at home on that particular day. This Basanti Pulao along with a rich and spicy side dish used to make an excellent lunch on that festive day.

bhoger pulao bengali halud mishti pulao

Thursday, November 27, 2014

Sukno Kasha Alur Dum / Masala Coated Potatoes / Dry Dum Aloo

I was born in the late '80s. I consider myself lucky for that. It was the time, when regardless of the ushering technology in the U.S.A, people of India was not so much affected by them. There were no mobile phones, no CD, no digital camera and of course....no computer!!  In our house we had one black telephone, which was large and heavy. Remember those ancient black telephones, which used to have a round dial in place of the numbers??? We had one of them.

how to cook bengali style  Sukno Kasha Alur Dum

Sunday, November 23, 2014

Stir fried Veggies with Prawns

This post was for children's day. But sorry, I got late. But its better to be late than never.:)
We are looking for a new house. Nearly one year is coming to an end after one month...and we are planning to shift things again. The house, in which we live in now is huge for us..or it should be perfect to say, that it is huge for me. Because its me, who lives here 24*7. 2 guest rooms are always messed up, scrambled up with used up boxes and clothes. One guest room, that we have managed to keep clean, sometimes gets messed up too. But this is not the reason that we are planning to shift.

Monday, November 17, 2014

Kakrar Jhal / Spicy Crab Curry / Bengali Style Crab Curry

The hunch is to make perfect taste. I am still in the novice stage of cooking, so I mainly cook those dishes which I have tasted so far. Without tasting, its a little hard for me to imagine where the taste is going. So, when after 6 months of blabbering hubby bought me 2 kgs of crabs, the first dish that came to my mind was, my mother's spicy crab curry. A mouthwatering, spicy, chili curry, that will literally make you go down to your knees. Even we can skip the mutton for this crab curry. Its that much tasty and fiery.

 spicy crab curry recipe

Wednesday, November 12, 2014

Anaraser Chatni / Pineapple Chutney

My 3 kittens are all grown up now and they occupy me with their mishaps all the time. It seems like it has only been just a week that I have brought them and all of a sudden they have grown up!! When they cuddle together and snuggle, my lonely afternoons suddenly become meaningful. Their soft fur, small paws and the pads underneath are so cute that I can spend hours looking at them. They sleep through the day and starts playing in the night. All busy busy!!

How to cook bengali pineapple chutney recipe

Thursday, November 6, 2014


I am horrible and terrible in waking up in the morning. Be it 6'o clock or 10'o clock....rolling across the bed, literally from one side to the other, for at least 10 minutes is a must in my routine. Ma tried to change this bad bad habit from my early school days...but sadly there had been only depressions in the result. So, ma played tricks. She used to arrange most of my tuitions in the mornings, so that I have to wake up early. Rubbing my sleepy red eyes, when I used to leave my home for my tuitions, only one thing attracted my attention, that was the tea stall opposite the bus depot, from where I used to catch bus for my tuitions. They also sold breakfasts. It was a small moving vehicle, which included an oven on the serving area and underneath they stored their cooking materials. The breakfast menu included - butter toast, egg toast, tea, and ghugni with paratha.

simple ghugni bengali snack recipe
You can see the evident mushiness of the ghughni. My family loves ghughni a little mushy and soggy, whereas many people loves ghughni with a bite.

Friday, October 31, 2014

Mete Chorchori / Bengali Goat Liver Curry

I never liked this liver aka mete. I always transferred this particular part to my sister's plate. Yuck!! That was my expression..when I first heard about this curry. How could possibly a person can eat a whole meal with just goat liver!! But that was only a short lived moment because eventually I came to know that my husband loves to eat liver. Oneday he came home with goat liver, along with the meat. But man...you just need one bite of this fiesty curry to fall in love with this. This dry, scrumptious curry is all you need to finish off your entire meal.

how to bengali style mete chorchori

Tuesday, October 28, 2014

Mug Dal Sedho / Sticky Boiled Mung Dal

As I started cooking, the morbid feeling eased out from me slowly. Because its the cooking that makes me engaged to something productive rather than doing nothing. The feeling of uneasiness that built; up around me was something that I was eager to let go. And what I needed was some comfort food that would occupy myself fully. After some dusting and cleaning, I made up my mind to prepare the meal within 1 hour. I  made rice, boiled mung dal and fried some fish. Then retired to my room with a fresh feeling and finished writing my shopping list for India.

Thursday, October 23, 2014

Hariyali Murgh / Green Chicken

Green Chicken or chicken cooked in a nice thick green sauce is my father's favorite. Its a must have in winters, when the coriander leaves are available abundantly in Kolkata. There are many variations of this Hariyali Murgh recipe. Some adds only coriander leaves, some adds the mixture of coriander leaves, mint leaves and spinach. But what I do is, I make a mix of coriander leaves, mint leaves and green chilies. I make a different chicken dish with the spinach leaves, because I think the flavor of spinach is so different that it needs a special mention and a special dish. However you are free to add the spinach leaves.

Sunday, October 19, 2014

Robibarer Murgir Jhol / Bengali Style Chicken Curry

I am not a writer. This blog is just a getaway for me to scribble everything that comes to my mind. Its a place where writing makes me happy and I want to share my happiness with you, whoever is reading my blog with the recipes that I have come to acquire from my families, friends and books. There are days when I am happy above the seventh sky. And there are days when I just want to dunk my mood through the gutter, so that I can replace it with a new one. When I just want to see the blue sky and when I just don't get tired playing with my 4 cats. But whatever it is...I love my life, the way it is, the way it was, and the way it used to be. Everyday is just another experience added to the C.V, I am writing from the day 1 of your life. It can be a good one,or a bad one...and as far as I have seen..its never a wasted one. Some says...if you are sad, start cooking and your mood will improve on its own. I have never found this useful for me. Whenever I have tried to cook with my sunken state of mind, it has turned out to be a disaster. As for me, my mood gets an instant uplift,with  the smell of a good food. Exactly like it used to be with the smell of my mother's food.

how to cook bengali style robibarer murgir jhol

Sunday, October 12, 2014

Kasha Mangsho / Mutton Kasha / Bengali Style Dry Mutton Curry

Kosha Mangsho is a special Bengal delicacy. Whereas a Mangshor Jhol is a noon dish, preferable to go with rice the Kosha Mangsho is a dinner dish, preferably to go with roti or parathas or luchi (puri). We used to have Kasha Mangsho whenever we had guests in our house. Juicy mutton pieces cooked in rich yogurt sauce makes this dish all the more delicious and tempting. And its perfect if you are hosting a party or gathering.

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Friday, October 10, 2014

Awadhi Chicken Korma / Chicken Korma Awadhi Style

This week has become quite eventful from the beginning. I got my masalas delivered to me from India recently..and I was all above the seventh sky when I finally laid my hands on them. Who knew...someday spices will make me soooo happy! But then again..my phone was all going bonkers. It stopped functioning that night. So, next day hubby bought a new phone for me!! Initially I was reluctant...but once I got the phone on my hand...it was all yaayyy!!! It was like giving a shiny, new toy to a playful child. I pushed away everything..and installed all my useful apps there. Once I became familiar with all the functions, it joined my kept aside laptop and tab. By then the child had become tired and was feeling all sleepy!Phew!!!

Tuesday, October 7, 2014

Saoji Mutton

As a child I was never ever a vegetable eater. But my mother was determined. So, in my early childhood she made me eat by promising to tell me stories of the fairies. When I started going to school, the trick was bribing or beating. She used to bribe me on the holidays when there was plenty of time and on the weekdays when there used to be rush, usually the beating used to get her the work.One tight slap lead me to cry at the highest pitch of my voice and while I cried with my swelling eyes and opened up mouth, mother swiftly used to put handful of rice, to fulfill her ultimate objective. Quick..but really a tedious method. Someone has said so right that memories are always confusing. The bitter memories always brings smile with it.
But later on I became less fussy, and with time I went on to becoming a silent eater. I eat whatever there is on the plate. Be it vegetables or chicken or fish. Mother also used to feel proud on the fact that I create no nonsense regarding the food matter. But there was only one dish, with which I had a particular preference, that is, the chicken should be hot and spicy and red. And Apart from the Bangalir Kosha Mangsho I have not seen any dish that much spicy and hot and red. I have shared the recipe of Chicken Kosha here. Will be posting the mutton kosha soon enough.:)

Thursday, October 2, 2014

Dimer Jhol / Dimer Dalna

Egg Curry is a very popular dish in India, which we Bengalis say Dimer Dalna / Dimer Jhol. The first term, Dimer Dalna is addressed by the Bengalis residing in West Bengal, proudly calling themselves Ghoti and the second term Dimer Jhol is addressed by the Bengalis residing in the erstwhile East Bengal, now Bangladesh, who are called Bangal. Basically both the dishes are same in texture, taste, and in every angle. The only difference is that, the Ghotis' add sugar in the curry, which is simply a no-no situation for the Bangals'. Dimer Dalna / Dimer Jhol is a very popular Bengali egg curry and is repeatative in our daily food lives because of our love towards egg. We can eat a whole meal with an omlete and butter/ghee and rice. Dimer Jhol is more of a kind of subtle and everyday gravy dish, compared to its Dimer Kosha counterpart, which is a rich, hot and dry dish. Whereas Dimer Kosha goes with roti or chapatis, Dimer Jhol / Dimer Dalna goes perfetctly well with rice. When I was in school, mother used to make this dish in the morning. I used to eat the rice with the egg white and then in the end savored the egg yolk with some salt. My best friend eats mashed egg yolk with salt and green chilies.

Myself, being a proper Bengali (I hate the term Bong), is a Ghoti by birth but since my mother is of Bangladesh origin, I grew up in a complete Bangal attire and atmosphere. Sometimes I mix up the terms or processes in Bangal which my husband can't understand and says, this is what happens when you marry a girl of Bangal Bari (i.e. house).:) 

Tuesday, September 30, 2014

Raspberry Smoothie

Recently I bought a large amount of berries. Some I used to make frozen yogurts and some I froze in the freezer and kept aside for making smoothies. Lately I am having a tough time to wake up in the morning because of all the terrible back pain continuing for some days. Then getting the fruits and putting them in the blender is something that appears to be the most easiest at that time. And these berries made my morning easy and tasty like never before. Yum..!!

Thursday, September 25, 2014

Kochi Pathar Jhol / Bengali Thin Mutton Curry

In Bengali "jhol" means a very thin and soupy gravy. Kochi Pathar Jhol is made with tender young goat meat and with potatoes. The consistency is more like a stew than a gravy. Unlike the Kosha Mangsho, this recipe does not require the "koshano" or simmering. We Bengalis can make through the whole meal with just this Jhol and rice. Enough to tempt us and full our tummy. yumm!!
There is something special about Sundays in Bengal. Its different. The Sunday mornings are always different, being a lazy time, with special elaborate  breakfasts and reading the newspapers for a loooong time. Then the lunch....the sunday lunch is very very special, because its that one day of the week when meat is prepared in almost every household.Many prepares this tender goat meat curry and many prepares a soupy chicken curry. Residing outside Kolkata, I do not feel that special spice of Sundays anymore, but sometimes I feel like cooking this particular curry to make a Sunday special feeling or when my husband asks me to cook this, since its one of his favorite mutton dish.

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Tuesday, September 23, 2014

Hyderabadi Marag

Hyderabadi and Mughlai cuisine has always attracted me with their rich aroma, taste and history. This attraction turned into a passion when I was able to replicate the taste of certain dishes on my own. With a target of documenting as much as possible Mughlai and Hyderabadi recipes in my blog, I am discovering new recipes everyday. This particular state's food culture is heavily influenced by Mughlai, Arabic and Turkey cuisine which was then infused with its local South Indian cooking process and ingredients. Some very famous meat dishes has their own variation there and has become popular with the city's native name.

Thursday, September 18, 2014

Rose Kulfi

You might have already guessed that I am crazy for Kulfi. Once I learnt the process of making a perfect Kulfi I started experimenting with different flavors. For some more Kulfi recipes you can read Kesar Pista Kulfi, Dry Fruit Kulfi, Faluda Kulfi. 

homemade kulfi recipe

simple kulfi recipe

kulfi recipe

Wednesday, September 17, 2014

Mushroom and Corn Salad

Salads are something which becomes new every time I make, because every time I add something new and it becomes a totally different dish. How wonderful! I wonder if any other food category would give me such an opportunity!!
A few days ago hubby and I was getting really hungry after returning home from shopping. I was not at all feeling energetic to be engaged into a full meal, so quickly I made this salad to ward off our hunger. I was feeling something without meat..so I made this Mushroom and Corn Salad.

And after that, I made this a couple of times more, and it became a favorite among us, just because I love the taste of corn with lime juice and salt. The slight tangy taste from the lime juice makes a hell lot of difference. Its quick and you can add any vegetable you have in your fridge. Just dump everything, give a quick stir fry and your dish is ready within minutes!!:)

Mushroom And Corn Salad
Serves 2


  • 1 big mushroom (any kind) - sliced
  • 1/2 onion - sliced
  • 1 cup corn
  • 1 cloves of garlic - chopped
  • 2 inch ginger - chopped
  • 1/2 yellow capsicum - chopped
  • 1/2 red capsicum - chopped
  • 1/2 orange capsicum - chopped
  • 1/4 cup green peas 
  • 2 bunches of fresh coriander leaves - chopped
  • juice of 1 lime
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp butter
  • salt & pepper
  • Sauté the mushrooms and onion in butter with salt and pepper until tender.
  • Now add the ginger and garlic and sauté until their raw flavor is gone.
  • Now add the capsicums, green peas, corn. soy sauce and sesame oil. Sauté for 4-5 minutes, allowing them to be a little tender but they should not loose their crispiness.
  • Now add the chopped coriander leaves. Give a good stir and put off the flame.
  • Transfer them to a bowl and add the lime juice. Taste and adjust the seasoning. Let them cool down a bit and serve.

Monday, September 15, 2014

Chicken Chaap / Chicken Chanp

I love histories behind food. They make such a lovely background and I keep wondering how an accidental recipe or addition of a typical ingredient slowly became famous and then became a norm. Interesting..right??
When I first made my attempt to make Chicken Chanp/chaap I read its story for the first time. I made this a number of times, sometimes just to have a devouring dish or sometimes for a small get together in our home. Every time I make this Chicken Chaap/Chanp it brings back my Biriyani memory of Kolkata. As much as I loved KFC, I loved Biriyani as well...and Biriyani is never complete without Chicken Chaap/ Chanp. A slow cooked chicken leg or breast piece with a tasty and velvety gravy with oil floating on top of it..its a sight..we Bengalis know how tempting it is!!
Mughals brought their rich food culture in India which slowly became an important part of the Indian cuisine and in many ways it influenced the local dishes as well. It was the Mughal effect that lead to the use of nuts, saffron, mace and cream in making dishes. It was during the early British ruling period that the Nawab Of Awadh came to Bengal to live permanently. He was a grat patron of food and brought with him many cooks with divine cooking skills and great knowledge. Mainly because of his influence Mughlai food became popular in Bengal and gave birth to a new fusion.

Thursday, September 11, 2014

Oats Khichdi

Oats is such a healthy option for breakfast or a meal. A few months ago when I vowed to loose my weight I completely gave up rice and took oats as my meal. It worked and I lost almost 5kg weight in just a few months. I saw everyone ate oats with milk. But I hated that gooey stuff. So, every now and then I used to experiment with oats with the intention of making it a little spicy and tasty. That was the time I made this Oats Khichdi.

Here I have taken a different method for making the oats khichdi. Instead of cooking the dal and oats together, I have used to dal water to cook the oats. The water of the dal is very nutritious and also it is low in fat. And since the oats is being cooked in the dal water it has all the flavors of the dal, making it delicious and aromatic like khichdi.

Wednesday, September 10, 2014

Chicken Dopiaza / Chicken Dopyaza

Before marriage I used to envy a eventless life. Disgusted and tired of my own routines and schedules and studies, I used to think that my lonely time in Abidjan will be rocking. But only after a fortnight all my excitements were lost. The golden mirage of loneliness became a hollow space where I looked for routines and  events, that will make my life busy again. But then I found something that changed me entirely. My cooking, something that I have never thought will become an important part of my life. I tempered and simmered the masalas and I found my happiness in the flavors of my cooked food.

From then I cooked a lot. In short I cooked whatever suited my fancy. Be it British or French or Italian or Indian or Korean....I took no hid towards them. The only thing that mattered most was that I have to keep cooking to have a knowledge of the perfect taste. Because if you don't have a perfect taste...your cooking might go bland..or in one word no-where!! During these period the Mughlai Cuisine caught my attention. I got the recipes of the dishes, which I once savored in restaurants. Cooking them myself, in my home, was a challenge that I took eagerly. Initially they were not so good. But some has already said that "practice makes a man perfect", so here I am...perfecting the tastes and recipes of all those dishes, for which I once cued outside the restaurants.

Monday, September 8, 2014

Lunchbox Ideas : Indian Spicy Pancake

Pancakes are quick and easy to make and takes only a couple of minutes to prepare. So, it is a good choice as a quick breakfast and lunch box. Generally pancakes are sweet and savory, but we Indians have a tendency of spicing up everything we see around ourselves, so...we gave a hint of Indianess, and made a whole new version out of it.

If you look around you will see a lot of Indian pancakes which are not limited to the typical flour batter. One example is -Dosa , uttapam and many others.
Compared to the sweeter version, I prefer this spicy Indian pancakes as breakfast. There is a good reason behind this. One is, I don't like eating sweets in the morning. And second, is, I get an opportunity to put some vegetables in it, which is a healthier option.

Saturday, September 6, 2014

Shahi Mutton Korma/Qorma

Literally, Korma/Quorma means a meat or vegetable dish in a spiced gravy, with yogurt, cream and nuts. It originated in Central Asia and then found its way to India through the Mughals and now prevails mainly in India and Pakistan. The word "shahi" indicates the richness of the dish, which is surely not an everyday dish and also indicates its association to the court.:)

Since milk, cream and yogurt is used in this dish, the color of the dish can not get a dark red color, but takes a rather lighter one. Shahi Mutton Korma is normally cooked in ghee/clarified butter and in the cooking process cream and milk is also added. So, in a way it becomes so rich in oil and spices that it is an ideal dish for party or grand occasion.

Thursday, September 4, 2014

Bengali Khichdi / Bengali Khichuri

Bengalis have 2 different types of khichuris. One is non-veg and one is veg. The veg one is made with dry roasted mung dal, which is called "bhaja muger khichuri". This is specially done for the pious occasions for the offerings of the God. Its then called as "bhoger khichuri". But this khichuri is the one that is done ordinarily as a meal. Its a special, for the rainy day.

how to cook bengali style khichdi

The history of Khichuri / khichdi dates back to the medieval period but the Mughals popularized this dish. Today this dish is enjoyed throughout India, Bangladesh, Pakistan, Sri Lanka. In Bihar it has almost become a staple dish among the people there. It is generally looked upon as wholesome meal, a rich gourmet dish. It is enjoyed with chutney, papad or any spicy dry side dish. It also goes extremely well with fried omelet.
There are different types of Khichdi/khichuri prevailing all across India. There is a spicy version, as well as a meat version, which I have already shared here. Also, in Maharashtra there is a variation of khichuri which is made with prawns. Plain khichdi /khichuris, without any loud spices are granted best for sick people. Loaded with rice, lentils and vegetables, its rich with vitamins and carbohydrates.

bengali style khichuri recipe

Since this khichuri/khichdi is not prepared for bhog/offering to the god, I used garlic and onion. However, in case of vegetarian khichdi/khichuri just omit the onion and garlic. Its highly recommended to use a pressure cooker for making the khichdi because it takes way less time to be prepared.

simple bengali style khichdi recipe

Tuesday, September 2, 2014

Lunchbox Ideas : Simple Grilled Cheese Sandwich

My husband goes to the office on 7'o clock sharp. And I always insisted that instead of eating from the office, he should take his lunch box with him. There started mu journey of waking up sharp at 6'o clock and prepare something for him. Earlier I used to give him bread and butter with some fruits. Everyday, the same thing, the same item. Naturally I prepared breakfast for both of us and I got bored of the same routine every day. That is when I started experimenting with the lunch box , which eventually lead me to the starting of this series - lunch box ideas. Not only for grownups, this will also work for children as well, because when it comes to the matter of food, only one side wins the race - i.e. taste. In this first post of this series, I am sharing a very basic and simple recipe of Grilled Cheese Sandwich.

This was very tough for me in the begining, as I have always been a let riser. Even when I went to University, I used to wake up at 8:30 a.m and then literally ran to enter the class in time, which used to start by 10'o clock sharp. So making breakfast so early has taught me 2 things - to get up early and to make something really appetizing quickly and I mean very very quickly. All the recipes that I will post here will be more or less appetizng because I believe(which is also a fact) that a good breakfast makes the body less carving for food for the entire day as well as, it makes the body more fresh and energetic.
Sandwich stands for me as a grab and go meal. Everything punched inside the two slices of bread its just a whole meal that you can just grab, take a bite and work again. And its easy to make too. And the fun part is that with sandwich there is no limit of experimenting. You can throw any vegetables that you have in your pantry, inside it. If you are looking for a healthier option, go for brown breads or whole wheat breads and low fat mayonnaise and cheese. Its an wonderland of all the flavors.:)

Dish Reminder:

  • In this grilled cheese sandwich I have put in the grated mozzarella and cheddar. But you can mix any cheese of your choice.
  • This cheese sandwich is full of cheese and gives a maddening flavor of the cheeses inside. You can go ahead and add veggies to it. But by doing that you will loose the simple flavor of the cheese inside. This is why I packed the salad separately. Sometimes, keeping things simple actually enhance the richness and make it fuller.

Monday, September 1, 2014

Aamras / Creamy Mango Puree

Aamras is a typical Gujarati dessert, which is made with the pulp of the mangoes. Its a very rich and aromatic dessert and generally eaten with puris. But for me, Aamras is more of a sauce which I drizzle over ice-creams to have a fusion of flavors on my plate. In Maharashtra and Gujarat, its a must dish during pujas and other occasions.

Although Aamras looks a little on the bowl its actually plenty when eaten, because you get the nit pulp of the fruit which makes your stomach full. You can have aamras as a dessert, or puris or just eat the aamras alone with chopped nuts over it. You can also add a dollop of ghee / clarified butter on top of the aamras to enhance its flavors. Try to make the aamras with sweet mangoes. In that case you will need less sugar to add into it and the authentic taste and flavor of the mangoes will remain unchanged.

Come, lets make Aamras.

Sunday, August 31, 2014

Prawn Fried Rice

I think the most popular Chinese dish that everyone knows is Fried Rice. Fried Rice and Chili Chicken is the most popular combo in Kolkata, outside Biriyani and Kosha Mangsho. Heavenly and tasty. My sister loves fried rice, even more than the Biriyani, and it was mainly on her insistence we used to go for Fried Rice once in a while. Even on her birthday, mother made Fried Rice in the dinner. She is that obsessed with the dish. While Biriyani is more assorted and flavorsome, Fried Rice is a more preferable option for lunch / dinner..mainly because of it is subtle in taste and less richer in terms of the ingredients that is needed to make this. We also have Fried Rice as a lunch menu, simply because its a one pot dish and also Fried Rice is full and final on its own. You will only need this. And you will have a full stomach by the end of the meal.

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I kind of made promise to myself that unless I can make a perfect and tasty fried rice,exactly like the one that is served in the restaurants I will keep trying. So, after almost 3 months of tryst and trying I kind of nailed the task. It is exactly like the one I used to eat back in Kolkata. This prawn fried rice is inspired from the Thai Fried Rice recipe shared in the show Marion's Thailand. I tried and tasted and voila!! I am going to try this in  mushroom, chicken and mixed version. Till then, you try the recipe of Prawn Fried Rice. I hope you will like it.

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Friday, August 29, 2014

Aloo Zeera / Zeera Aloo / Cumin Potato

A few weeks ago after I came home from hospital I made this Zeera Alu and shared the recipe in this blog. But it was a very subtle and plain tasting potato dish, ideal when you really don't have time to make anything, then it can suit your fancy.

But with a healthy mind and body and of course, who can ignore my healthy apetite...I usually go a little beyond that recipe to add an extra zing. This is a very popular Bengali recipe and my Ma used to pack this with parathas in my lunch box, when I was in the school.

 Aloo Zeera also makes a good Sunday breakfast to pass a leisurely time in the morning with a cup full of hot tea. My husband enjoys this with hot cinnamon tea and urges to keep some of the Aloo Zeera aside before serving because that he will eat after eating parathas. Well..Aloo Zeera is so tasty that I can not blame him. I simply make more so that I can keep some for me too!!!! Lol!

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Rains have not stopped yet in Abidjan and its really very rare that I can catch a glimpse of the sun. I rescued 4 cute kittens from the road side after their mother's death and my schedule is now quite hectic as I have to feed them in every 2 hours. Each pair is a look alike and once I fed one kitten twice and forgot the other. So after that I made colorful ribbons and tied them to their neck as a symbol of recognition!! Ha Ha!! Besides all these I loaded tons of e-books into my tab and having a real tough time, because I can not decide whether I should stick to one book at a time or read 4 books instead!!

Come, lets cook Aloo Zeera / Cumin Potato