Fish Batter Fry

Bengali style fish fry.

Egg Devil

Bengali recipe to prepare egg devil or dimer chop.


Bengali recipe to prepare shukto.

Hilsa In Mustard Gravy

Prepare Bengali style Hilsa in yummy mustard gravy.

Gambus Pil Pil

An easy prawn recipe with garlic flavour.

Kadai Chicken

Easy kadai chicken recipe for home cooking.

Chicken Roast

Chciken roast with butter tossedvegetables.

Wednesday, 14 February 2018

Chettinad chicken is the classic Indian chicken curry recipe originated from the Chettinad region of India. The specialty of Chettinad cuisine is the use of freshly ground masalas. 


Chicken- 750gms
Chopped onion - 3 medium
Ginger-garlic paste - 1tsp
Tomato puree - 1tbsp
Curry leaves - 10/12 pcs
Turmeric powder- 1tsp
Red chilli powder- 1tsp
Vegetable oil - 1/2 cup
Garam masala powder - 1tsp
For masala:
Grated coconut - 2 tbsp
Clove - 4/5
Cinnamon - 2 inches
Cardamom - 4/5
Poppy seeds - 1tsp
Fennel seeds - 1tsp
Cumin seeds - 1tsp
Coriander seeds - 1tsp
Dry red chilli - ¾
Ginger - ½ inch
Garlic - 2 cloves
south Indian chicken curry named chettinad chicken
Chettinad Chicken


Marinate the chicken with ginger-garlic paste, ½ tsp turmeric and 1tsp red chilli powder.
In the meantime take a pan and dry roast all spices.
Roast very carefully otherwise coconut will burn, roast till it turns golden.
Now put all the roasted spices in a blender and blend very well. You can add little water if needed. Keep aside when done.
Heat oil in a pan and add chopped onion, fry it till golden.
Then add tomato puree and mix it. 
Add the roasted spice mix and remaining turmeric powder and stir it very well till oil comes out.
Now add marinated chicken and mix well with the spices.
Add salt and garam masala powder.
Add water and cover with a lid for 10-15 minutes till the chicken becomes tender.
Serve with rice, naan or anything that you like.

Monday, 15 January 2018

Chicken Biryani, the most famous dish of India. It is difficult to find an Indian who does not like Biryani, either veg or non veg. In India there are different gharanas (style) of this Mughlai dish - Hyderabadi Biryani, Lakhnowi Biryani, Kolkata Biryani, Konkani Biryani. Being  a Bengali, I love Kolkata Biryani the most. The aroma of Kewra water, mitha ator always make me hungry. And of course the use of potato J. But I stayed in Hyderabad for some years, so Hyderabadi Biryani is also very close to my heart. In Hyderabad also there are many styles of Biryani - spicy and non spicy like the famous Paradise.

Personally, me and my husband are so fond of Biryani that we can eat it any time. But as I am currently staying out of country, it is very difficult to get tasty yummy Biryani like Kolkata or Hyderabad. I tried making Biryani quite a lot of time with many recipes that I got from my mother, friends or from other numerous sources. But the current version of my recipe is so easy yet tasty that it has made it a instant hit at home and party that almost every friend who tasted this has asked for the recipe. This recipe is so easy and time saving that anyone can try this. I would call this a bachelors recipe.
Easy chicken biryani recipe
Chicken Biriyani


Chicken - 4/5 big pieces
Basmati rice - 2 cups
Sliced onion - 1 big
Chopped onion - 1 medium
Ginger-garlic paste -1tbsp
Yogurt - 2tbsp
Garam masala powder - 1tsp
Chopped tomato - 1 small
Biriyani masala - 3 tbsp
Turmaric powder - 1tsp
Chilli powder - 2tsp
Chopped coriander leaves - 1cup
Yellow colour - 1 pinch
Cloves - 4/5
Cardamom - 4/5
Cinnamon - 4/5
Caraway seeds - 1tsp
Oil - 1 cup
Ghee - 1tsp
Rose water - 2 tsp
Kewra water - 2 tsp


Marinate the chicken with 1 tbsp Biriyani masala,1 tbsp yogurt, 2 tsp ginger garlic paste and 1tsp chilli powder, garam masala powder for 1 hour and keep aside.
Cook the rice with all whole spices and ghee and a pinch of salt in a handi, cook till 80% and drain out the water with a strainer.
Heat oil in a deep pan and fry the onion slices till golden brown and keep in the absorbent paper to soak out extra oil.
Now take a heavy bottom pot and put the oil in which you fried the onion.
Now put chopped onion and fry it till it becomes transparent. Then add  remaining ginger garlic paste and fry it for 1 minute.
Add marinated chicken and stir it.
Add remaining yogurt and chilli powder, chopped tomato, turmaric powder and salt. Add extra salt at this stage which will be adjusted with rice later. No need to add salt in the rice later.
Mix it very well and add remaining Biriyani masala and mix.
Add 1 tbsp coriander leaves and add little water to cook the chicken till soft.
In the mean time, sprinkle some yellow colour in the rice and shake the handi with lid on, as a result rice will be coloured little yellow and little white.
When the chicken is soft and gravy is thick and almost dry, switch off the gas.
Now divide the chicken in 2 portions and keep one portion in the same pot.
At the time of layering, add rice to cover the chicken and sprinkle some beresta or fried onion, chopped coriander leaves and both types of water 1tsp each.
Repeat the same layering method with chicken, rice, fried onion- coriander leaves-rose and kewra water.
Now take foil paper and cover the pot tightly and put a heavy lid.
Lastly, keep this pot again on gas in extremely low flame for 5 minutes.

Your Biriyani is now ready. Enjoy your meal with raita or salad.

Thursday, 28 December 2017

A few days ago when I was thinking about what can I try new that is simple but elegant, mouth watering but does not take much effort, I decided to try eggplant rollatini. This veggy dish, with its cheesy goodness of ricotta, mozarella and parmesan turned out to be super hit with my hubby and daughter. Both of them instantly requested me to repeat the dish as soon as possible. The aroma of this Italian delicacy is just irresistible. The mix of baked brinjal with tomato puree and the cheese was complementing each other perfectly. This is a perfect dish to make your children start eating brinjal if they do not like this vegetable. Please let me know how it turned out at your end. 


Eggplant/brinjal - 1 medium
Ricotta cheese -1 cup
Olive oil -1 tbsp
125 gms canned tomato puree
Chopped parsley-1 tbsp
Minced garlic -3 cloves
Egg - 1
Mozzarella cheese -3/4 cup
Parmesan greeted -1/4 cup


Cut the eggplant stem and end portion.
Cut the eggplant lengthwise  into 1/4 inch thick slices.
Arrange these slices on the baking tray and drizzle some oil’ salt and pepper.
Use baking sheet this time and bake it in 200c for 15 mins in preheated oven.
Take a mixing bowl and put ricotta cheese, chopped garlic, egg, chopped parsley, 1/4 cup mozzarella and Parmesan. 
Now take a bake proof tray and make a bed with tomato.
Take one baked eggplant slice and put some cheese mix and role it and place it on the tomato bed.
Make all of them one by one and place them on the bed.
Then again put some tomato on the eggplant role and cover with the remaining mozzarella.
Bake it again 15/20 mins in 200c.
Serve hot.

Sunday, 10 December 2017

Bengalis are fond of different type of chops - aloor choop (potato fritters), onion fritters, vegetable chop, dimer chop or egg devil, fish chop or macher chop etc. Hot chops and tea with a group of friends and relatives is the ideal way of spending evenings after a hard working day or even after a lazy afternoon siesta on holidays. Fish has a special place in Bengali cuisine. So it is obvious there will be fish chops when we are discussing various types of chops from Bengali food habits. Fish fry can again be of many types and is made of different types of fish. Today I would like to share my recipe of fish chop that I made on a chilly winter when a couple of my friends came to visit our place. This is prepared with a normal fish.

To make it clear to all, fish chop is different from fish fry. See the different type of fish fry recipes from my blog.


Ruhu or katla fish – 10 pcs
Chopped onion – 2 medium
Ginger-garlic paste – 2 tsp
Chopped green chilli – 1tsp
Chopped coriander leaves – ½ cup
Turmeric powder – 1 pinch
Bread crumbs – 200 gms
Egg – 1
Red chilli powder – 10 pcs
Cumin seeds – 2 tbsp
Cloves – 10 pcs
 Green cardamoms – 10 pcs
Cinnamon – 2 inches
Bread without side – 4-5 pcs
Regular flour – ¾ tbsp
Oil – 2 tbsp
Oil for deep-frying


  1. Marinate the fish pieces and boil it till cook.
  2. In a pan dry roast the whole spices like cumin seeds, dry red chilli, green cardamoms, cloves and grind it. Grind it till it becomes like powder and keep aside with a lid for aroma.
  3. Now take the boiled fish and smash it. At this time remove the skin and bones.
  4. Heat 2 tbsp oil in a pan and put the chopped onion and sauté it.
  5. Remove from heat and add the fish. Then add ginger-garlic paste, chopped green chilli, coriander leaves and salt and mix it.
  6. Now add bread slices and mix it very gently. These bread slices help to bind the dough.
  7. Then add the powdered spices and mix very well to make a dough.
  8. Make some balls from this dough and give shape as per your choice, I made here oval shape.
  9. Take a bowl and beat an egg with a pinch of salt.
  10. Take some regular flour in a plate and roll each chop to coat with flour.
  11. Now dip the flour coated balls into beaten egg.
  12. Take bread crumbs in a flat plate and role all the balls nicely, make sure all balls coated nicely with crumbs.
  13. Heat oil in a pan for deep frying and fry them till golden brown.
  14. Serve hot with salad and tomato sauce or kasundi (Bengali mustard sauce). I always prefer kasundi.

**If you want you can make the chops early and keep in refrigerator. Whenever you need just take it out of the refrigerator and fry them.
       **If you use regular flour, chops will consume less oil. Whenever you make any deep fried starter which will be coated with bread crumbs or anything else, try to coat them with flour first.

Sunday, 26 November 2017

Few months back we shifted to Brussels for my husband’s job. So before coming here I was very excited for the new place and obviously their food. And that time one day I was checking the local fruits and vegetables of this place and learnt about Brussels sprout. When I saw it for the first time, I was super excited to taste this veggie. From the very first day I was looking for this veggie each and everywhere but didn’t get. One day I got it a frozen pack of this in a supermarket but I was looking for the fresh one. Generally I don’t like to eat frozen things but sometimes we are helpless.Two weeks ago I got this finally from a local market and now everywhere we are getting this as this is the season. Now I am happy and make some new dishes with it. This salad is one of them. This is super easy and hope you will also like this recipe.


Brussels sprout - 10 pcs
Apple - 1/2
Cranberry - 1 hands full 
Saya sauce - 2tsp
Honey - 1tsp 
Dizon mustard - 1tsp
Olive oil - 1tbsp
Black pepper crushed -1/2tsp
Lemon juice - 1tsp
Brussels Sprout Salad with Apple and Cranberry
Brussels Sprout Salad with Apple and Cranberry caption


Chop the Brussels sprouts.
Take apple and cut into cube pieces.
Take a bowl and mix all ingredients except Brussels sprouts, apple and cranberry.this is salads dressing. 
Take a mixing bowl and put all fruits and veggies and add the dressing.

Just mix the vegetables and dressing and serve.

Sunday, 22 October 2017

Last Sunday my husband bought so much of fruits from market including lots of pears. And I am absolutely clueless what can I do with all these fruits. So I decided to make some salad with pears. This pears salad had an amazing taste. Not like a typical salad. It was little tangy on the other hand little sweet. And when I was putting lemon juice, got an idea and put little bit of lemon zest also and I think these ingredients make this salad more tasty.


Pears - 1 small 
Cucumber - 4 inches
Tomato - 1/2 medium
Lettuce - 4 leaves
Black olive slices - 1tbsp
Roasted almond - 8-10

Ingredients for dressing:

Olive oil -1tbsp
Salad seasoning mix - 1tsp
Lemon juice - 1tsp
Lemon zest - 1tsp
Honey -1tsp

Tangy fruit salad with pears
Pears Almond Salad


Take a mixing bowl and put all ingredients for dressing. 
Mix all of them together and keep aside.
Your salad dressing is ready.
Now cut cucumber and pears into slices.
Cut tomato into julienne cut, if you have cherry tomato use that. It will look better. I didn't have at that time, so I couldn't use.
Cut the lettuce roughly.
Now take a serving plate and make a bed with lettuce.
Then put cucumber - pears - tomato - olive slices.
Sprinkle the dressing on top of the vegetables.
Lastly add roasted almond.
If you want to make this salad you can make it early but don't put almond. Add almonds just before serving, otherwise the almonds will loose their crunchiness.

Sunday, 8 October 2017

This is a very yummy snacks recipe. First time I made for my daughter’s evening snacks and she liked it. Then I decided to make for one potluck party and there it was finished just like a hot cake. Not only kids’, elders also liked it. Then I decided to share in my blog. Most importantly it is very healthy and low calorie snacks because it is baked and made with lot of vegetables.
Actually “canapé” is a small piece of bread with some savory toppings, served with drinks at party. This is generally a cracker topped and a type of finger food.
bread canapes with mixed vegetablr
Mixed Vegetables Bread Canapes


Bread slices – 12 pcs
Chopped onion – 1tbsp
Chopped tomato without seeds – 1 tbsp
Chopped capsicum – 1tbsp
Chopped carrot – 1 tbsp
Sweet corn – 1tbsp
Chopped parsley – 1tsp
Chilli flakes – 1tsp or as per taste
Black pepper powder – as per taste
Grated cheese – 4/5 tbsp
Butter – 1 tbsp
Tomato ketch up – 3tbsp
Oregano – ½ tsp
Black olives – 6/7 slices
Oil – for brushing
yummy snacks recipe with bread and mixed vegetables
Mixed Vegetables Bread Canapes


1.      Take a bowl and put butter, 1tbsp tomato ketch up and grated cheese 1 tbsp and mix together. This is the spread.
2.      Take another mixing bowl and put all chopped vegetables, parsley, chilli flakes, pepper powder, salt, oregano and mix well. This is the filling of canapés.
3.      Now cut the bread slices in round shape with the help of a sharp edge glass or bowl or cookie cutter if you have.
4.      Now take half of the slices and cut the middle of the piece in round shape with the help of a smaller cookie cutter or sharp edged bowl. This will look like donut or a disc with a whole.  
5.      So you will get six pairs from 12 bread slices. Each pair will have once round shaped slice and one donut or disc shaped slice.
6.      Take one bread slice and spread the ketchup – butter spread prepared earlier.
7.      Now keep one disc slice on the bread and put some filling in the middle of the disc. Just lightly press once with your palm from top otherwise there will be a chance to detach both slices.
8.      Make more 5 canapes like this way.
9.      On the top of the canapes put some grated cheese and place an olive slice.
10.  Now brush some oil on the edges of the bread.
11.  Bake them into 200c preheated oven for 8/10 minutes or till the breads turn golden.
12.  Serve hot.

Sunday, 24 September 2017

Mango Baked Yogurt, this in a dessert with mango flavor and made of curd. Everybody knows that “Mishti Doi” is a very famous Bengali dessert. But this baked yogurt and mishit doi is fully different. I am saying this because I heard many people saying that both are same, but making process and taste both are fully different. I hope all will enjoy this easy recipe. And the actual cooking time is only 40 seconds, so I guess one of the quickest dessert recipe you can think of. I believe my recipes are always very easy but tasty and this time I am sharing one of my very easy and yummy dessert recipe. Hope you all will love it.
According to ingredients the below recipe will be for 4 persons.
Preparation time 5 minutes and cooking time only 40 seconds.


Hung curd – 1 cup
Condense milk – 1 cup
Cornflour – 1tbsp
Mango pulp – 2-3tbsp
Mint leaves – for garnish
mishti doi or baked yogurt with mango
Mango Baked Yogurt


1. Take a mixing bowl and add condense milk and hung curd.
2.  Mix it very well with a whisker.
3.  Add corn flour and mix, don’t allow to make a lump.
4.  Add mango pulp, here I had used canned mango pulp.
5.  Mix well and you should get a smooth texture.
6.  Now take an individual dessert bowl and for this quantity you should need 4 bowls.
     Pour the mixture and keep it in microwave. Switch on the oven in micro mode full power for 40 seconds.
8.  Open the microwave door and if you can see the bubbles in edges of the bowls that means your baked yogurt is ready and immediately take out from the oven.
9. Garnish with mint leaves.

Let me know how did it turn out at your end. If you like the recipe, please let me know through comment or share in social media.

Checkout my other dessert recipes by clicking here. You can find more Bengali dessert recipes here.


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