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Wednesday, July 25, 2012

Jhaal Muri-Kolkata Style(Spicy Puffed Rice)

Go through the streets of Kolkata- you will get to enjoy the taste of  Bengali's most favorite snack.Even the multi-millionaires coming out of their cars and enjoying the roadside 'jhal muri'.
People,especially the Bengali ladies, die to taste the 'jhaal muri ' while traveling on train.Having 'jhaal muri'on a train has become a tradition and culture amongst Bengalis.
Its the time to showcase this  original 'Kolkata jhaal Muri' , available in the road side, and tastes spicy yet yummy and perfect.

1.Puffed rice (Muri) - 3 cups

2.Mustard Oil- 3 tsp

3.Chopped Onion –3 tsp

4.Boiled Potato (small dices)- 6 tbsp

5.Soaked chana(Bengal gram)-3 tsp

6.Lemon juice - 3 tsp

7.Masala powder - 3 tsp

*Dry roast 4 tsp jeera (cumin seeds), 2 tsp coriander seeds and 1 red chilies. Cool and grind them together to powder.

8. Roasted Peanuts – 6 tbsp

9.Plain Jhuri bhaja(bhujia)-6 tbsp

10.Coconut-3 tbsp(very finely chopped)

11.Green Chilies(very finely chopped)-2 tsp

12.Salt- To taste


1.Take the puffed rice in a deep container. Add all the ingredients except mustard oil,masala powder.Mix well.

2.Now add the masala powder and the mustard oil and mix well. The homogeneous taste

depends on how well you have mixed.

*Be extra cautious while adding salt as puffed rice already contains salt.

3.You can garnish with finely chopped coriander leaves.

Badhakopi Macher Matha Diye

I have tasted numerous types of cooking when it comes to Badhakopi'(cabbage). Needless to say- the Bengali 'badhakopir tarkari with katla macher matha' is simply and by far the best one.
Today I am showcasing the one which I have been loving since my childhood- which has the midas touch of my mother.
The secret is not to add water during cooking.The 'badhakopi' will get cooked on its own.
To all my Bengali friends- please try this as there is definitely some uniqueness in this recipe.

1.Cabbage -1 medium sized (Shredded)

2. Potatoes - 2, Dice each into 4 equal halves

3.Ginger paste -2 tbsp

4. Cumin powder-1 tbsp

5. Red Chilli powder- 1 tsp

6. Turmeric powder -1 tsp

7. Green chilli –1(chopped)

8.Tomato-1 big (Chopped)

9. Sugar- 1 tsp

10.Garam Masala Powder- ½ tsp (Make thick paste using a few drops of water)

11. Mustard oil- 4 tbsp

12. Bay leaves- 2

13.Ghee-1 tbsp

14. Katla Macher matha- (Fried )
Break/Smash the fried’Macher Matha’ into small pieces.

15.Fresh Green Peas-1 cup (Optional as its is available in winter)



1.Heat 2 tbsp oil in a kadai, fry the diced potatoes till the colour turns into red and keep them aside.

2.Add the remaining 2 tbsp oil in the same kadai and heat, add bay leaves and add the ginger paste and 

sauté for about ½ minute.

3.Add the shredded cabbage, potatoes, cumin powder, turmeric powder, red chilli powder, green chilli.

4.Add 1 tsp of salt.

5.Mix all well and cook it till the water dried out and the oil starts coming out of it. Frequent stirring is a 

must.Please make sure that it doesn’t stick to the base of the kadai.

5.Add the Macher Matha(Fried fish head) chopped tomatoes and mix well.

6.Add the green peas and put the flame into simmer(low flame).Cook it for 2-3 minutes

with frequent stirring.

7.Check the salt and add the sugar.

8.Melt and heat the ghee in a small pan and add the garam masala paste sauté(in low

heat) till the aroma starts coming out .Immediately pour it into the cabbage and mix well.

(Please make sure that the garam masala does not get over fried).

9.Serve hot with plain rice or roti.

Sunday, July 22, 2012

Chicken Hot Punch


1.Chicken- 250 gm (cut into small pieces)

2.Mustard powder- 2-½ tsp

3.Chopped Garlic-3 tsp

4.Tomato Puree- 2 tbsp

5.Black Pepper powder-1 tsp

6.Green Chilly paste- ½ tsp

7.Ajinamoto- 1 tsp

8.Dry Sherry- 2 ½ tbsp

The term dry when used with any wine refers to the absence of sugar. In modern terms less than 1% sugar is normally a dry wine

A dry white wine, or rice wine, will make an acceptable substitute.

9.Oil- 3 tbsp


1.Take a pan and add 2 cups of water and boil. Add the chicken in the boiling water and cook till the water dries out and the chicken gets cooked.

2.Heat oil in a pan and add the chopped garlic. Sauté till the garlic changes its colour.

3.Add the mustard powder, tomato puree and the green chilly paste and mix well.

4. Add salt, black pepper powder, ajinamoto.

5.Add the chicken and dry sherry.

6.Stir and mix well over high flame and cook for 1-2 minutes with continuous tossing and mixing.

7.Serve hot.


Saturday, July 21, 2012

Baked potato with white barbeque sauce

Grilled Potato


1.Potato-4 medium size (unpeeled)

2.Butter- 1 tsp

3.Black pepper- ½ tsp

4.Honey-2 tsp

5.Lemon juice-2 tsp


7.Chopped onions-4 tsp (for garnishing)


1.Wash and pat dry the potatoes with cotton cloth.

2.Pierce the potato all throughout its body using a fork

2.Add butter, black pepper, honey, lemon juice and salt. Keep aside for 30 minutes in a refrigerator.

3.Microwave the marinated potatoes for 8-10 minutes.

4.Now, grill them in a preheated oven for another 5-7 minutes(or more depending on the size of the potatoes)

Preparation of the white barbeque sauce:


1.Mayonnaise- 2 Cups

2.Salt to taste

3.Black pepper- 2-½ tsp

4.White vinegar- ½ cup

5.Lemon juice- 3 tsp

6.Sugar- 4 tsp


1.Take a bowl and place the mayonnaise.

2.Add vinegar, lemon juice, salt, pepper, and sugar.

3.Mix it all well. Use a whisk (if available) or simply take a jar with a lid and pour all the ingredients and

 shake well.

Final Preparation:

1.Make the grilled potatoes a little flat  by placing your palm on the top and pressing.

2.Take a serving bowl, place the potatoes and add the white barbeque sauce from the top.

3.Garnish with chopped onions.

4.Take the remaining white sauce in a bowl and serve with the hot potatoes.


Wednesday, July 18, 2012

Bengali Chicken Kasha

Today I have come up with an authentic Bengali Chicken recipe.Out here in Bengal ,’Kasha Mangsho’ is very popular .’Kasha Mangsho ‘ is a preparation where the chicken is spicy and would be kept semi dry. The gravy is nearly negligible.

There is a small twist in this recipe,the ‘masala’ gets cooked after the chicken unlike  any Bengali recipe.
This is a tried and tasted method, which is being followed in our family for decades.


1.Chicken- 1 kg (cut into small-medium size)

2.Onions- 300 gm(chopped)

3.Ginger Paste-2 tsp

4.Garlic paste- 1 tsp

5.Coriander seeds (dhania)-2 tsp

6.Cumin seeds (jeera )- ½ tsp

7.Black pepper (whole)- 2 tsp

8.Cinnamon (Darchini)- 2 (1 inch long)

9.Green cardamom(Choto Elach)-3 pc

10.Red chili(Sukna Lanka) – 2 (whole, seeds removed)

11.Bay Leaf(Tej pata)-1

12Curd – 1 cup (bitten)

13.Mustard oil-4 tbsp


 15.Turmeric powder- ½ tsp

16.Chopped coriander-2 tbsp


1.Wash and drain the chicken. Add 1 tsp of salt and mix well. Keep aside for 15 minutes.

2.Take a mixer/grinder container. Add Coriander seeds, Cumin seeds, Black pepper, Cinnamon, Green cardamom, Red chilies,Ginger garlic paste.

3. Blend them well into thick ‘masala’ paste.Use as little water as possible while preparing the ‘masala’.

4.Drain the chicken again as water would come out due to adding salt.

5.Add the bitten curd, ‘masala’/spice paste and turmeric powder into the chicken and mix well.

6.Keep it for 30 minutes, preferably in a refrigerator.

7.Heat the oil in a pan/kadai. Add the bay leaves and then the chopped onions.

8.Fry it till deep golden brown.

9.Add the marinated chicken and cook it in low heat for 10 minutes with a lid/cover on the pan. Stir occasionally.

10.After 10 minutes take out the cover and you will see lots of water coming out of the chicken.

11.Till this time the Spice/’masala’ has not been fried, although the chicken is 75% cooked.

12.Now, increase the flame and cook the chicken till the oil comes out of the chicken. Check the salt as well. Add if required.

13.Stir frequently to prevent sedimentation of the spice at the bottom of the pan.

14.Once the oil completely comes out of the chicken, lower the flame again and cook it for another 3-4 minutes.

15.Sprinkle chopped coriander leaves and serve hot with ‘Rotis or plain rice.

Monday, July 16, 2012

Mishti Doi

Bengalis are famous for their sweets.There are numerous numbers of sweets in Bengali cuisine and they love their sweets.Bengalis enjoy their desserts at any time of the day and in any occasion.You visit a Bengali family and the first thing they will offer you….. Of course! A plateful of sweets.
Misti Doi is probably the most famous after Rasogolla.


1.Milk- 2.250ltrs (Buffalo Milk with full fat is required.)
2.Sugar 500 gm

3.Yogurt (Dahi) 25gms
4. Earthen pot (handi)/Deep Bowl ,preferably made of glass.


1. Add 300gms of sugar to the milk and put to boil on Medium heat for at least 45mins and stirring continuously while boiling.

2.Continue this till the  the milk is reduced to almost 40 % and becomes thick and light brown in color.
3.Take a heavy bottom pan and add 50 ml of water.

4.Add the remaining 200 gm of sugar and melt it in low heat.Allow the sugar mixture to turn dark brown in colour.

5.Gradually add this sugar mixture to the boiled milk and boil again for 15 minutes,stirring continuously.
6.Turn off the flame beat constantly with a stirrer till the mixture becomes luke warm.
7.Transfer the mixture into the earthen Pot/deep glass vessel
8.Mix the Yogurt into the mixture after 5 min.
9.Cover and allow to set for 8 to 12 hours at a warm place, do not open or move the pot during this period.
10. Uncover and store it in a refrigerator and serve chilled.

Sunday, July 15, 2012

Monsoon Magic- Fried Almond Chicken

The magic of monsoon is back again and I have come up with this fusion snacks-Fried Almondy chicken.Chicken when marinated with lemon and honey-makes it super tender and soft.The coating of almond flour and bread crumbs makes it super crisp.
Enjoy it hot and crispy with a dip of your liking.


1. Boneless Chicken – 250 gm
2.Ginger& garlic paste- ½ tsp
3.Lemon juice-1 tbsp
4.Honey-2 tsp
6.Plain flour (maida) – 2.5 tbsp
7.Egg – 1, bitten
8.Milk – 1 tbsp
9.Ground almonds – 1/2 cup
Take ½ cup(around 50 gm) almonds in a grinder.Add ½ tbsp of plain flour and blend it.
Plain flour is used here to prevent the almonds from getting clumps as the flour absorbs the oil which comes out of the almonds.
10.Bread crumbs – 2/3 cup
11.Pepper powder- ½ tsp
12.Red chilli flakes – ½ tsp
13. Oil- To fry


1.Clean the chicken and cut into thin strips. Pat dry using a cotton cloth.
2. Marinade the chicken pieces with salt, ginger garlic paste, lemon juice and honey. Keep it aside for at least 30 mins.
3.Roll the chicken strips in plain flour. Shake off the excess flour.
4.Take a bowl; add the bitten egg and milk.
5.Dip the chicken pieces in this mixture.
6.Take another bowl and add the almond flour, breadcrumbs, pepper powder and chilli flakes. Mix all well.
7. Roll the chicken pieces in almond & breadcrumb mixture.
8.Refrigerate the coated chicken strips for 1 hour.
9. Deep fry the chicken strips in hot oil until lightly browned.
10. Drain on absorbent paper. Serve hot with sauce/dip of your choice.

Saturday, July 14, 2012

Creamy Spinach

Spinach is often considered to be the nutritional powerhouse as it is full of  nutritional antioxidants.It is also believed to have  anti-cancer constituents. Regular consumption of spinach in the diet helps prevent Osteoporosis (weakness of bones), Anemia(iron deficiency) and is believed to protect from cardiovascular diseases and colon and prostate cancers.
To make it popular amongst the children it can be cooked in many styles.Creamy Spinach is one of them.

1.Butter - 1 stick
2.Baby spinach (Washed and then chopped)-5 cups
3.Onion - 1/2, finely chopped
4.Whole clove - 1
5.Garlic - 4 cloves, very finely chopped
6.Regular Flour - 1/4 cup
7.Milk - 1 1/2 cups
8.Salt - to taste
9.Black Pepper powder – ½ tsp
10.Freshly ground nutmeg - 1 pinch


1. Heat a pan, add 1 tbsp butter.
2. Once the butter melts, add the spinach.
3. Cover the pan, let the spinach cook for about 1 minute, uncover,stir all upside down  and cover again to cook. Repeat till the spinach is cooked.
4.Do not drain the spinach as the juice contains all the nutrients.
5. Take the spinach off the heat and let it cool down.
6. In a saucepan, put the remaining butter and add the onion and the clove. Cook over medium heat till the onion is golden brown.
7.Take out the clove.
8. Add the garlic and sauté it for about 1 minute.
9.Add the  flour. Cook it by continuous stirring or 2 minutes.\
10.Take away the pan from heat and whisk in cold milk. Add the milk slowly and keep whisking.
11. Bring the mixture to heat and let it boil.
12.Add the spinach. Cook the mixture for about 5-6 minutes, occasionally stirring.
13. Add the nutmeg, salt and pepper. Mix well and cook till the mixture becomes thick and creamy.
14. Serve hot.

Monsoon Magic-Chicken Vegetable Cutlet

Cutlets are always mouthwatering.It becomes irresistible when served hot and crisp during the time when its been raining  all day long.'Chicken cutlets with vegetables '- is not that hard to prepare at home.Its Monsoon time-stay back at home and enjoy the crispy cutlets .

1.Chicken (minced) – 400 gms
2.Carrot – 1, grated
3.Chopped beans – 1/4 cup
4.Potato – 2 big, cubed
5.Onion – 4 medium, chopped
6.Ginger & garlic – 1 1/2 tbsp, chopped
7.Green chilli – 3-4, chopped
8.Turmeric powder – 1/2 tsp
9.Coriander powder – 1 1/2 – 2 tsp
10.Garam masala powder– 1 tsp
11.Pepper powder 1/2 – 1 tsp
12.Salt to taste
13.Oil to fry

For coating

1.Egg – 2
2.Cornflour  – 3 tbsp
3.Water – 1
4.Salt – a pinch
5.Bread crumbs – 2-3 cups


1.Wash and drain the minced chicken.

2. Cook the potatoes in salty water till it is well done. Let it cool completely.

3. Heat oil in a pan. Add chopped onions, ginger and garlic, green chilli. Cook till the onions become soft & start changing the colour.

4. Add grated carrots & chopped beans. Cook till the vegetables are cooked.

5.Add the turmeric powder,coriander powder,garam masala powder,pepper powder,salt.Mix well. Cook for 2-3 mins.

6.Add minced chicken and  mix well. Cook for 5 mins in low flame and then another 2-3 mins in high flame.

7. Let the mixture cool down completely.

8. Add the cooked potatoes to the chicken mixture, mash them well to make it a consistent mixture. Make sure there are no potato lumps.

9.Make round doughs. Now give shape to the doughs as per your likings. Oval or round is preferred.

10.Make a thick paste with cornflour ,water, salt (a pinch). Add the beaten eggs to this & whisk till you get a smooth batter.

11. Dip the shaped cutlets in this batter & roll in breadcrumbs.

12.Repeat the step 11.Double coating would make the cutlets crispier.

13.Keep the cutlets in a refrigerator for 30 mins.

14.Heat oil in a pan. When the oil is really hot (not smoking) add the cutlets & fry it till its golden in colour.

15.Drain on a tissue paper/paper towel and serve hot.

Monday, July 2, 2012

At the 4th of July Barbecue- Barbecued Chicken

A whole barbequed chicken at the 4th of July barbeque- a must for all, without which the party would not seem to have commenced neither it would finish.

1. Chicken-2 lb (whole)

Ingredients for Barbeque sauce  
1. Onions- 2 medium
2. Butter-4 tablespoons
3. Garlic- 2 cloves (crushed)
4. Tomato ketchup-1 cup
5. Chilli sauce-    1/4 cup
6. Mustard powder- 1 teaspoon
7. Brown sugar  - 1/2 cup
8. Vinegar- 1/4 cup
9. Worcestershire sauce- 2 tablespoons
10. Black pepper powder- 1/4 teaspoon
11. Red chilli powder- 1/2 teaspoon
12. Salt  to taste


1. Wash and drain the chicken well. Make it dry with a cotton cloth or absorbent paper.
2. Take a sharp knife and make incisions on breast and leg pieces.
3. Heat two tablespoons of butter in a non stick pan, add finely chopped onions and garlic and fry till translucent.
4. Add tomato ketchup, chilli sauce, mustard powder, brown sugar, vinegar, Worcestershire sauce, black pepper powder, red chilli powder and salt.
5. Mix well and cook it in  low heat for ten minutes. Set aside to cool.
6. Apply the sauce to the chicken and keep in a refrigerator for 1-2 hrs.
 7. Preheat oven to 180 degree C (approx 350 degree F).
8. Cook the chicken in a pre-heated oven  for 12-15 minutes or until almost done.
9. Baste it with the remaining butter and cook for another 2-4 minutes. 
10.Barbequed chicken is ready to serve.

At the 4th of July Barbeque-Baked beans with Salsa & Cheese sauce


1.Baked beans-1 cup
2.Potato chips- 2-3 handfull

Ingredients for Salsa Sauce:
1.Onion-1  medium(Chopped)
2.Tomatoes-3 large(chopped)
3.Yellow capsicum-1/2(chopped)
4.Jalapeno-1 small(chopped)
5.Green chillies-1 (chopped)
6.Lemon juice-  1 tablespoon
7.Salt     to taste

Ingredients for  Cheese sauce :   

1.Oil-1 tablespoon
2.Garlic- 5-6 cloves(crushed)
3.Milk- 1/4 cup
4.Regular flour-1 teaspoon
5.Mozzarella cheese-1 cup(grated)


1.Take a bowl .Add all the ingredients for salsa sauce.Set aside.
2.For the cheese sauce-Heat oil in a pan.Add the crushed garlic and sauté.Add the regular flour.Saute .Lower  the flame and add the milk slowly with continuous stirring.
3.Add the grated mozzarella cheese and stir well.Turn off the flame.
4.Take a serving plate.Spread potato chips.
5.Spread a layer of baked beans.Pour the cheese sauce and then on its top –pour the salsa sauce. 

At the 4th of July Barbeque- Fresh Lemonade

Its hot and humid in the month of July. This is one of the main reason of lemonade being so popular at a 4th of July barbeque.

1. Lemons-10
2. Water-3 cups
3. White sugar-2 cups
4. Crushed ice-4 cups


1. Cut 1/2 of one lemon into thin slices and set aside.
2. Take out the juice of the remaining 9 ½ lemons.
3. Take a glass pitcher/punch bowl.
4. Pour the lemon juice into the glass pitcher.
5. Add the water and sugar and stir in until the sugar gets completely dissolved.
6. Pour in the crushed ice and float the lemon slices on top. 

Potato Salad

A barbeque party without Potato Salad and that too at a 4th July barbeque- simply unimaginable.Potato  salad has become widely popular amongst Americans is because it goes so well with grilled meats.  It tastes good with chicken, hot dogs,steak  and even hamburgers. But don't forget to keep it cold.

1. Potatoes- 4 lbs (Unpeeled and cubed)
2. Onion-1 medium (diced)
3. Eggs-6 (Hard-cooked, peeled and finely diced)
4. Mayonnaise- 1 ½ cups
5. Barbeque sauce- 1/2 cup
6. Garlic powder- 1/2 teaspoon
7. Fresh ground black pepper- To taste
8. Salt to taste
9. Paprika-1 teaspoon


1. Take a medium/large pan and boil the potatoes until they are just tender.
2. Drain well and chill in a refrigerator for about 2 hrs, until chilled.
3. Take a large bowl and put the chilled potatoes.
4. Add diced onions, eggs, mayonnaise, barbeque sauce, garlic powder, salt and pepper.
5. Mix all well.
6. Garnish with sprinkles of paprika.