Monday, 26 December 2016

Dum Aloo

Dum Aloo 

If it is potatoes the list goes endless, and if its baby potatoes all the more ,then i can't just wait to cook them .Dum aloo is a all time Indian favourite,It is a spicy gravy based potato preparation that goes well with puris parathas or rice.


Elo jhelo

Elo jhelo

These sweet somethings are best for kid's tiffins for short breaks,as they can be stored for nearly a month.they can even be carried to long tours,as they are liked by children and adults alike.

Jackfruit seeds parcels

Jackfruit seeds parcels

I am sharing here today  my grandmothers recipe,a very traditional recipe known only to some people in some parts of Bengal.I remember this was made by my grandmother whenever I visited her because I loved this so much.Later when I grew up, I learnt to make this from my mother.
This recipe does have some constraints ,as the two important ingredients are not available easily,but to those they are available will find it an extremely easy dish to prepare


Thursday, 22 December 2016

Curd aloo(potatoes in yoghurt based gravy)

                      So baby potatoes are at last in season .With baby potatoes  a host of recipes come flooding into my mind .this is  recipe which can be very useful for people who do not use onion and garlic int heir gravies .It is a very quick recipe
with very few basic ingredients and fingerlickingly good in taste .It can  be had with roti paratha fried rice or plain steamed rice 


Chettinad chicken

Chettinad Chicken

There can be many variations of this recipe ,depending on the spice level . The recipe that I am sharing today is milder version of the original one to suit all taste buds . 


Rohu fish curry(Fish Kalia)

Rohu Fish Curry/Kalia 

This recipe that I am sharing today is a quintessential Bengali recipe made on special occasions for special people. This can be made using Rohu or even Catla ,both fresh-water fishes.This comes in a spicy gravy  and  tastes heavenly.

Wednesday, 21 December 2016

Sattu ka paratha

I love the rustic nature of Bihari food,it requires very little time for preparation,and not many ingredients,but what it does definitely require are very deft hands from years of practice.Sattu is the powder of roasted gram( while besan is the flour of the  not roasted one).Sattu is very popular in the hot plains of northern India,for its cooling effect ,and is widely consumed in many forms.Sattu paratha is a flat bread with a sattu stuffing,commonly had in breakfast.

Related posts-Peas Paratha
                       Stuffing for peas paratha


  • knead  soft atta (wheat flour ) as for phulkas,no oil required,salt can be added
  • for the stuffing

                        1. sattu -1 cup
                        2.garlic cloves-7 to 8
                        3.mustard oil-one fourth cup
                        4.home made coriander powder -one heaped teaspoon
               pickle-one tablespoon
                        6.chili pickle -one heaped teaspoon
                        7. salt -enough for the stuffing(salt should be on the lower side as pickles add to the                                                                                                                                                       salt)

ingredients for the stuffing

add sattu in the mixer

in goes the pickles and cloves

salt and coriander powder

add mustard oil and run the mixture to get a mix like this,discard all hard parts of pickle at this stage

keep the dough ready

coat the flattened balls in wheat flour

make a bowl shape with the fingers

2 spoon full of the mixture

seal it by pressing between fingers


flatten it between the palms and coat with wheat flour again

roll thin

place on a hot griddle

roast on both sides

flip and roast

time for one teaspoon of oil 

smear the oil on both sides and roast till it pufffs up

Ready to serve with salad and pickle

Tuesday, 20 December 2016

Chilli Paneer

  Today I am sharing one of the most popular and loved paneer dishes,chili paneer.This is again an Indo-Chinese dish,with a sweet and sour taste.There can be many variations of this dish,the one I am sharing today is the deep fried version of the dish.Here I have deep fried the paneer pieces dipped in batter .this makes the paneer cubes yummier as the coating allows the sauces to stick to the cubes.This can be made as  a dry side dish ,or can also be made as  a gravy item.The gravy item goes very well with fried rice.

paneer-250 grams approximately
For batter
  • Maida or all purpose flour-1 tablespoon
  • cornflour-1 heaped teaspoon
  • oil-1 or 2 teaspoon
  • salt-as per taste
  • pepper powder 

For gravy
  • Vinegar-1 to 2 teaspoons 
  • dark soy sauce-2 teaspoons
  •  green chili sauce-2 teaspoons
  • tomato ketchup-2 teaspoons
  • garlic mince -2 teaspoons 
  • ginger mince-1 teaspoon
  • onion  _1 cup (diced)
  • capsicum-1 cup (diced)
  • spring onion for garnish
  • salt as per taste
  • sugar -1 teaspoon
  • green chillies 2 to 3

Ingredients for the batter

the sauces needed

Rest of the ingredients for the gravy

Mix the ingredients for the batter and keep it ready ,let it set for 15 minutes
I have used home made paneer,if you wish you can use thwe store bought variety.To se how home made paneer is prepared click hereMaking paneer from scratch
paneer cubes,

Dip the paneer in the batter and deep fry in medium hot oil

mix the sauces and keep ready(mix only vinegar ,chilli and soy sauce)

Start with frying the onions and capsicum and green chillies

Then in goes the ginger and garlic mince


The sauces

Pour little water in the leftover batter and cook in low flame

Cover and cook for 5 minutes

Add the tomato ketchup


The fried paneer pieces



 Garnish with spring onions and serve with fried rice

I have shared the dry variety of chilli paneer,where I have added little water for the gravy.If you wish to keep more fravy add one teaspoon of corn flour to half cup of water and boil at the end .
Tip-Do keep checking the salt ,as the sauces are high on salt already.