Side Dish For Roti/Paratha - Egg Bharta/Egg Keema Curry

Hi friends,
Today I am sharing with you a delicious side dish recipe made with boiled egg. It is Egg Bharta. It is a simple side dish recipe but very tasty to eat and take few minutes to prepare.

Cooking time – 30 minutes.   Serve – 4
Ingredients -
1.Egg – 4 (hard boiled)
2.Cumin seeds – 1/4 tsp.
3.Tomato – 1 (copped)
4.Onion – 1 (chopped)
5.Garlic paste – 1/2 tsp.
6.Ginger paste – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/4 tsp.
10.Oil 2 tbsp.
11.Ghee – 1/2 tsp.
12.Garam masala powder – 1/2 tsp.
13.Salt to taste.
14.Sugar – a pinch.
15.Green chilly (slit) – 2
16.Cashew nuts and Raisins – for garnishing.
Method -
1.Boil the eggs with 1 tbsp.of salt in 3 to 4 cups of water for 7 to 8 minutes. Peel the skin off. Using a grater grate the eggs, keep aside.
2.Heat oil in a frying pan, add cumin seeds. When the cumin looks brown add onion, fry till brown. Add tomato, saute for 1 minute. Add ginger-garlic paste, chilly- cumin-turmeric powder and 1/2 cup of water. Saute on slow heat till oil separates. Add the grated eggs, garam masala powder, sugar, little salt and 1/2 cup of water. Mix well. Cook on medium heat till all the water evaporates (stir occasionally). Remove pan from the heat, add green chilly and  ghee, cover the pan and give 5 to 6 minutes standing time. Garnish with cashew nuts and raisins and serve with Roti/Paratha/Naan.

Veg. Recipe - Papaya and Besan (Bengal Gram Flour) Pakoda.

Hi friends,
Today I am sharing with you a vegetarian side dish recipe made with Raw Papaya and Besan Pakoda. It is a simple recipe but delicious and easy to prepare. It goes well with Rice/Roti or Paratha.

Cooking time – 40 minutes.   Serve – 4
Ingredients – (For the Pakoda)
1.Besan – 1/2 cup.
2.Card – 1 tbsp.
3.Salt to taste.
4.Sugar – a pinch.
5.Turmeric powder – a pinch.
6.Green chilly – 2 (finely copped)
Method -
1.In a large bowl add all the ingredients and mix well. Add little water and make a paste. Beat the paste very well, set aside for 10 minutes.
2.Heat oil in a frying pan, when hot reduce the heat. Make little balls of the paste and drop into the oil. Fry on slow heat till the balls turn golden brown. Increase the heat and take out the fried balls with a slotted spoon. Fry 4 to 5 balls at a time. Keep the fried balls aside.
Ingredients – (For the curry)
1.Raw papaya (medium) – 1
2.Potato (medium) – 1 (peeled and cut into cubes)
3.Tomato – 1 (chopped)
4.Ginger paste – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Chilly powder – 1/2 tsp.
7.Cumin powder – 1/2 tsp.
8.Salt to taste.
9.Sugar – 1/4 tsp.
10.Cumin seeds – 1/2 tsp.
11.Fenugreek seeds – 1/4 tsp.
12.Ghee – 1 tsp.  And  Oil – 2 tbsp.
Method -
1.Peel the papaya and cut into halves. Remove all seeds and hard skin from the center. Cut into cubes, wash and boil in 4 cups of water for 3 minutes. Add the potato cubes and boil for another 2 minutes, drain and keep aside.
2.Heat oil in a frying pan, add cumin seeds. When the cumin looks brown reduce the heat, add fenugreek seeds, stir fry for 30 seconds. Add the boiled papaya and potato, fry for 2 minutes. Add tomato, saute for 1 minute. Add turmeric, chilly, cumin powders,sugar and 1/2 cup of water, Saute till oil separates. Add 2 to 3 cups of water and salt, let it bring to boil. Cook till the vegetables are soft. Add the fried pakodas, cook for 1 minute. Add ghee and remove pan from the heat. Cover and give 15 minutes standing time.
The delicious Papaya curry is ready to serve. To this you  can add garam masala powder also.

Easy Recipe For Roti – Kakrol Grvy/Teasel Gourd Curry.

Hi friends,
My today’s recipe is Kakrol Gravy. It is a traditional Bengali recipe, very tasty to eat and very quick and easy to prepare. It goes well with Roti/Chapati or Paratha.

Cooking time – 30 minutes.  Serve – 4
Ingredients -
1.Kakrol – 250 grams.
2.Tomato – 1 (chopped)
3.Onion –1 (finely chopped)
4.Ginger paste – 1/2 tsp.
5.Garlic paste – 1/2 tsp.
6.Turmeric powder – 1/2 tsp.
7.Chilly powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Cumin seeds – 1/2 tsp.
10.Salt to taste.
11.Sugar – a pinch.
12.Oil – 2 tbs. And Ghee – 1/2 tsp.
Method
1.Scrap the kakrols and cut into 4 to 6 pieces (lengthwise). By adding 1 tsp.of salt boil the pieces in 2 cups of water for 3 to 4 minutes, drain and keep aside.
2.Heat oil in a frying pan, add cumin seeds.When the cumin looks brown add onion and fry till light brown. Add the boiled kakrols, stir fry for 2 minutes. Add tomato, saute for 1 minute. Add ginger, garlic,chilly,cumin,turmeric and 1/2 cup of water. Saute on slow heat till oil separates. Add 11/2 cups of water, sugar and salt and keep cooking till all the water evaporates. Add ghee, mix well and remove pan from the heat. Cover and give 5 to 6 minutes standing time.
The delicious Kakrol Gravy is ready to serve. Garnish with green chilly.
[ You can add potato also. Peel and cut one potato into cubes and cook with the kakrol pieces. ]

Veg. Curry With Stems,Leaves Of Bottle Gourd/Lau Shak Curry

Hi friends,
Today I am sharing with you a healthy side dish recipe made with stems,leaves and shoots of Bottle Gourd. It is a traditional Bengali recipe, very tasty,non- spicy and quick and easy to prepare. You can use any vegetables you have in hand and can use Pumpkin’s stems and leaves (Kumro Shak) instead of Bottle Gourd.

Cooking time – 30 minutes.  Serve – 4
Ingredients -
1.Chopped stems,leaves and shoots – 1 bowl (500 grams.)
2.Potato – 150 grams.(cut into cubes.)
3.Eggplant (begun) – 200 grams.(cut into cubes.)
4.Pumpkin – 250 grams.(cut into cubes)
5.Slit green chilly – 4
6.Nigella seeds (kalonji) – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Salt to taste.
9.Sugar – 1/2 tsp.
10.Wheat flour – 1 tbsp.
11.Milk – 1/2 cup.
12.Chopped coriander leaves – 4 tbsp.
13.Oil – 4 tbsp.
  14. [Optional] -     Bori (sun dried urad dal dumplings) -  6
Method -
1.Wash all the vegetables and put in a colander. Heat oil in a frying pan. When hot reduce the heat, add Bori. Fry until brown on both sides. Take out from the oil, keep aside.
2.Add nigella seeds in the remaining oil, stir fry for 30 seconds. Add all the vegetables, salt and turmeric powder. mix well. Cover the pan and cook for 5 to 6 minutes on medium heat (stir in between). Add 11/2 to 2 cups of water, sugar and green chilly (2). Cook until the vegetables are cooked.
3.Mix wheat flour with milk and add to the pan,mix well. Cook with continuous stirring until there is no liquid left. Reduce the heat, add the Bori (crushed) and coriander leaves, mix well. Remove pan from the heat, cover and give 10 minutes standing time.
The healthy veg. curry is ready, garnish with green chilly and serve with steamed Rice or Roti.

Tadka Dal With Whole Moong (Green Grams) And Bengal Gram

Hi friends,
My today’s recipe is Tadka Dal – a delicious dal recipe made with whole moong  and chana dal. It is a famous recipe of dal and very popular throughout India. It is spicy and wonderful aromatic. Tadka Dal is very tasty to eat and very easy to prepare.

Cooking time – 50 minutes.   Serve – 4
Ingredients -
1.Whole moong dal (green color) – 250 grams.
2.Chana dal (Bengal gram) – 50 grams.
3.Cumin seeds – 1/2 tsp.
4.Dry red chilly – 2
5.Bay leaves – 2
6.Onion (large) – 1 (chopped)
7.Ginger paste – 1/2 tsp.
8.Garlic paste – 1/2 tsp.
9.Red chilly powder – 1/2 tsp.
10.turmeric powder – 1/2 tsp.
11.Cumin powder – 1/2 tsp.
12.Salt to taste.
13.Sugar – 1/2 tsp.
14.Tomato – 1 (chopped)
15.Slit green chilly – 4
16.Ghee – 1 tsp.
17.Hing (Asafoetida) – a pinch.
18.Shahi garam masala powder – 1/2 tsp.
19.Dry fenugreek leaves (kasouri methi) – 1 tbsp.(crushed)
20 .Oil – 2 tbsp.
Method –1. Wash the lentils and pressure cook in 4 cups of water by adding 1 tbsp.of salt and turmeric powder until tender. Transfer to a bowl. Mash the dal lightly with a ladle.
2.Heat oil in a frying pan, add dry red chilly and stir fry until brown. Add cumin seeds and bay leaves. Reduce the heat. When the cumin looks brown add Hing, fry for 15 seconds. Add onions and fry till onions are transparent. Add tomato, saute for 1 minutes. Add ginger,garlic,chilly,cumin powder and 1/2 cup of water. Saute till oil separates. Add the boiled dal, sugar and little salt and cook for 5 to 6 minutes on medium heat (stir occasionally). Add ghee,green chilly,garam masala powder and fenugreek leaves and mix well. When the dal starts thickening remove pan from the heat, cover and give 10 minutes standing time.
The delicious Tadka Dal is ready, serve with Roti or Paratha.

Fish Egg (Roe) Curry / Fish Egg Omelette In Gravy.

Hi friends,
Today I am sharing with you a delicious non-veg. Recipe made with Fish Egg. It is a typical Bengali recipe, very easy to prepare. In this recipe I used fresh Rohu Fish egg. You can use the eggs of any big carp, like Katla or Kalibaush.

Cooking time – 35 minutes   Serve – 4
Ingredients – [ for the fish egg omelette ]
1.Fish egg – 200 grams.
2.Onion – 1(finely chopped)
3.Ginger paste – 1/2 tsp.
4.Garlic paste – 1/2 tsp.
5.Turmeric powder – a pinch.
6.Chilly powder – 1/4 tsp.
7.Garam masala powder – 1/2 tsp.
8.Corn flour – 1 tsp.
9.Salt to taste.
Method -
1.Wash the egg very well and discard the thin membrane. Put it in a large bowl and mash well. To this add all the ingredients. Mix well to make a thick batter (add little water if needed).
2.Heat 1/2 tsp.of oil in a frying pan, reduce the heat. Brush the oil on the surface of the pan. Pour 2 tbsp.of egg batter and spread it in a circular shape.Cook on both sides. When it is golden brown in color, take out gently from the pan, put in a flat dish. Repeat the process until all the batter is used,
Ingredients – [ For the gravy ]
1.Cumin seeds – 1/2 tsp.
2.Bay leaves – 2
3.Onion (large) – 1 (chopped)
4.Tomato (medium) – 1 (chopped)
5.ginger paste – 1/2 tsp.
6.Garlic paste – 1/2 tsp.
7.chilly powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Turmeric powder – 1/2 tsp.
10.Salt to taste.
11.Sugar – a pinch.
12.Oil – 2 tbsp.
13.Ghee – 1 tsp.
14.Garam masala powder – 1/2 tsp.
Method -
1.Grind onion and tomato to a paste. To this add ginger,garlic,chilly,turmeric and cumin powder, mix well. Keep the masala mix aside.
2.Heat oil and ghee in a frying pan, reduce the heat. Add cumin and bay leaves. When the cumin looks brown in color, add the masala mix, sugar and 1/2 cup of water. Saute until the raw smell of the masala goes off. Add 11/2 to 2 cups of water and salt, let it bring to boil. Slowly add the Egg Omelettes and garam masala powder and cook for 3 to 4 minutes.
Remove pan from heat, cover and give at least 20 minutes standing time. The delicious Fish Egg curry is ready, serve with Rice or Roti.

Easy To Make Snacks – Roasted Peas With Chutney

Hi friends,
Today I am sharing with you a delicious snacks recipe made with Yellow Peas (Mator). It is a very simple recipe, can be prepared very quickly. The dish is nutritious and very easy to prepare. You can serve it with Chutney ( Raw Mango / Tamarind / Coriander Or Pudina Leaves ) or Ketchup.

Cooking time – 3 minutes.  Serve – 4
Ingredients -
1.Yellow peas – 250 grams (soaked overnight in water)
2.Salt to taste.
3.Pepper powder – 1 tsp.
4.Lime juice – 1 tbsp.
5.Oil – 1/2 tsp.
Method -
1.Drain out the water from the peas. By adding 4 cups of water and 1 tbsp.of salt boil the soaked peas until they are soft but firm in shape. You can use pressure cooker also. Drain out the excess water, let them cool.
2.Heat 1/2 tsp.of oil in a non-stick frying pan, swirl it around the pan. Reduce the heat, add the boiled peas and toss. In this way roast for 2 to 3 minutes. Remove pan from the heat and transfer the roasted peas to a bowl. To this add pepper powder, little salt and lime juice. Mix lightly. Roasted Peas is ready.
Ingredients for the Mango Chutney -
1.Raw mango (medium) – 1 (chopped / grated)
2.Grated ginger – 1/4 tsp.
3.Salt – to taste.
4.Sugar – 1/2 tsp.
5.Green chilly – 2
Grind all the ingredients to a paste and transfer to a small bowl. Serve the tasty chutney with the Roasted Peas. 

Easy Chana Bhatura Recipe/ Punjabi Chole Bhature.

Hi friends,
Today I am sharing with you a delicious recipe made with Kabuli Chola (White Chickpeas) and Flours. It is Chana Bhatura. It is one of the famous dish in Punjab and very popular throughout India. It is a spicy dish,rich in flavor and can be made in various style.

Cooking time – 1 hour.  Serve – 6
Ingredients -
1.White chickpeas – 250 grams (soaked overnight in water)
2.Tea bag –1   Or Tea leaves – 1 tsp. (tied in a cloth)
3.Cumin seeds – 1/2 tsp.
4.Onion – 200 grams (chopped)
5.Ginger paste – 1/2 tsp.
6.Garlic paste – 1/2 tsp.
7.Tomato – 1 (chopped)
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Turmeric powder – 1/2 tsp.
11.Salt to taste
12.Sugar – 1/4 tsp.
13.Oil – 4 tbsp.
14.Ghee – 1 tbsp.
15.Roasted masala powder – 1 tbsp.
Masalas for roasting -
Dry red chilly – 2.  Cumin seeds – 1/2 tsp,  Coriander seeds – 1/2 tsp. Bay leaf – 1. Pepper – 6.  Fenugreek seeds – 1/4 tsp. Grated Nutmeg – a pinch.  Cinnamon – 1/2 inch.  Cardamom – 2.  Clove – 2
Method – In a frying pan roast all the masalas on slow heat until light brown with stirring continuously. Take out the masalas from the pan, let them cool. Grind the masalas to a powder and sieve. Cover and keep aside.
Method – [For the Chana gravy]
1.Wash the chana and put in a pressure cooker. To this add 3 to 4 cups of water, 1 tbsp.of salt and the tea bag. Pressure cook until the chanas are well cooked (tender). Drain off cooking liquid and reserve the liquid. Discard the tea bag.
2. Heat oil in a frying pan, when hot reduce the heat.Add cumin seeds, when the cumin looks brown add onion. Fry till light brown. Add tomato, saute for 1 minute. Add ginger-garlic paste, turmeric, chilly,cumin and 1/2 cup of water. Saute till oil separates. Add the boiled chana, sugar and 1/2 cup of cooking liquid, saute for 5 minutes. Add all the cooking liquid (if needed add water) and little salt, let it bring to boil. When the gravy starts thickening add ghee and roasted masala powder, cook for 1 minute. If you like thin gravy add little hot water and cook for 1 to 2 minutes.
Remove pan from the heat, cover and give 10 minutes standing time. Chana Gravy is ready.
Ingredients – [ For the Bhature ]
1.Flour (Maida) – 400 grams.
2.Semolina (Suji) – 4 tbsp.
3.Curd – 2 tbsp.
4.Salt to taste.
5.Sugar – a pinch.
6.Baking powder – 1/4 tsp.
7.Oil/ghee – 2 tbsp.
Method -
1.Combine all the ingredients in a large bowl. Add water little by little kneading the flour till a smooth dough is obtained. Cover the dough with a wet cloth, keep it aside until use.
2.Knead the dough again and divide into balls (lemon size). Using oil  roll the balls into 4 to 5 inch diameter circles.
3.Heat enough oil in a frying pan. Reduce the heat. Take one flour circle and slow slide from the side of the pan into the hot oil. Press gently, once it puffs up flip the other side. When it is light brown in color on both sides, take out from the oil and keep in paper towels. Bhature is ready. Make all Bhatures in this way.
The delicious Chana Bhature is ready. Serve with Salads, Green Chilly and Lemon Wedges.

Stuffed Teasel Gourd Fritters/Kakrol Pur Bhaja

Hi friends,
Today I am sharing a delicious fritters recipe made with Teasel Gourd (kakrol). It is a popular Bengali fritters recipe and very simple to prepare. It can be prepared very quickly. You can eat the fritters as a starter or as a side dish with meal.

Cooking time – 30 minutes.  Serve – 4
Ingredients -
1.Teasel gourd – 4
2.Poppy seeds – 2 tbsp.
3.Shredded coconut – 6 tbsp.
4.Mustard seeds – 2 tbsp.
5.Green chilly – 2
6.Turmeric powder – 1/4 tsp.
7.Chilly powder – 1/4 tsp.
8.Gram flour (besan) – 1/2 cup.
9.Rice flour – 1/2 cup.
10.Curd – 2 tbsp.
11.Salt to taste.
12.Sugar – a pinch. And oil for deep frying.
Method -

1.Using 1/2 cup of water grind poppy seeds,mustard seeds and green chilly to a paste. To this add shredded coconut, salt and a pinch of turmeric and sugar. Mix well, keep the paste aside.
2.Scrap the teasel gourd and cut into two halves (lengthwise). Boil them by adding 1/2 tsp.of salt for 2 to 3 minutes, drain and let them cool. Using a spoon discard the seeds of the teasel gourds. Put the paste inside the teasel gourds, keep in a flat dish.
3.In a bowl take gram flour, rice flour, card, salt, chilly powder and a pinch of turmeric powder. Add water and make a thick batter. Heat oil in a frying pan, when hot reduce the heat. Coat the stuffed teasel gourd halves with the batter on both sides and deep fry until they turn brown. Fry 2 to 3 fritters at a time and put the open side first into the hot oil.
Teasel Gourd Fritters is ready. Drain excess oil in paper towels.

Shorpunti Fish(Olive Barb)With Eggplant/Shorpunti–Begun Gravy

Hi friends,
Today we are going to make a delicious fish gravy made with shorpunti fish and eggplant. It is a traditional Bengali fish curry recipe, very tasty to eat and very quick and easy to prepare.

Cooking time – 30 minutes. Serve – 2
Ingredients -
1.Fish – 200 grams.
2.Eggplant (small) – 1
3.Mustard seeds – 4 tbsp.
4.Kalonji (nigella seeds) – 1/4 tsp.
5.Turmeric powder – 1/2 tsp.
6.Salt to taste.
7.Oil – 4 tbsp.
8.Green chilly – 2
9.Slit green chilly – 4.
10.Chopped coriander leaves – 2 tbsp.
Method -
1.Clean and wash the fish and rub with 1/4 tsp of salt and a pinch of turmeric, keep aside until use. Cut the eggplant into long pieces and soak in water for 10 minutes, drain and keep aside. Using 1/2 cup of water,1/4 tsp.of salt and 2 green chilly grind mustard seeds to a paste.
2.Heat oil in a frying pan. When hot reduce the heat and fry the fish till light brown on both sides. Take out the fried fish from the oil, keep aside.
3.Add kalonji in the remaining oil, stir fry  for 30 seconds. Add the eggplant, stir fry for 3 to 4 minutes on slow flame. Add mustard seeds paste,turmeric and 1/2 cup of water. Saute for 3 minutes.Add 11/2 cups of water and slit green chilly,let it bring to boil. Add the fish and little salt and keep cooking till all the water evaporates. Add coriander leaves and remove pan from heat.Cover the pan and give 10 minutes standing time. Fish gravy is ready, serve with steamed Rice.

Egg Omelette Curry Recipe / Egg Omelette In Gravy.

Hi friends,
Today I am sharing with you a simple and easy to make side dish recipe made with Eggs. It is a tasty dish and take few minutes to make and requires a few ingredients.

Cooking time – 30 minutes.   Serve – 2
Ingredients – [ For the Omelette ]
1.Egg – 2 (beaten)
2.Salt a pinch.
3.Milk – 1 tbsp.
4.Green chilly – 2 (chopped)
5.Ginger paste – 1/5 tsp.
6.Garlic paste – 1/5 tsp.
7.Garam masala powder – a pinch.
8.Corn flour/wheat flour/maida – 1/2 tsp.
Method – Combine all the ingredients in a bowl, whisk well. Heat 1 tsp.of oil in a wide non-stick frying pan.Grease the pan with oil and pour the egg mixture. Swirl the pan so that the mixture spreads all over it. Reduce the heat, cook until the mixture starts to set. The Omelette is ready. Roll up the Omelette. Take out the pan from the heat and cut the Omelette into pieces.
Ingredients -  [For the gravy]
1.Onion – 1 (chopped)
2.Tomato – 1 (chopped)
3.Ginger paste – 1/4 tsp.
4.Garlic paste – 1/4 tsp.
5.Cumin powder – 1/2tsp.
6.Chilly powder – 1/4 tsp.
7.Turmeric powder – 1/4 tsp.
8.Salt to taste.
9.Sugar – a pinch.
10.Oil -  2 tbsp.
11.Ghee – 1/2 tsp.
12.Garam masala powder – 1/4 tsp.
13.Cumin seeds – 1/4 tsp.
14.Bay leaf – 1
Method -
1.Grind onion and tomato to a paste. To this add ginger-garlic paste, cumin-chilly-turmeric powders and 1/2 cup of water. Keep the masala mix aside.
2.Heat oil in a frying pan. When hot reduce the heat, add cumin seeds and bay leaf. When the cumin looks brown, add the masala mix and sugar, saute on slow heat until the raw smell of the masala goes off. Add 1 to 11/2 cups of water and little salt, let it bring to boil. Add the Omelette pieces and cook for 2 to 3 minutes. Remove pan from the heat, add ghee and garam masala. Cover the pan and give 10 minutes standing time.
The delicious Omelette Curry is ready to serve. Garnish with chopped nuts and serve with Rice/Roti.

Kali Baush Fish (Orange-fin Labeo) Gravy/Kali Baush Mach Curry

Hi friends,
Today I am sharing with you a delicious fish gravy recipe made with Kali Baush mach. It is a traditional Bengali recipe, very light, nutritious and easy to prepare.

Cooking time – 30 minutes.  Serve – 4
Ingredients -
1.Fish piece – 4 (cleaned and washed)
2.Potato –1 (peeled and cut into 4 pieces)
3.Cumin seeds – 1/2 tsp.
4.Tomato – 1 (chopped)
5.Turmeric powder – 1/2 tsp.
6.Chilly powder – 1/2 tsp.
7.Cumin powder – 1/2 tsp.
8.Coriander powder – 1/2 tsp.
9.Salt to taste.
10.Oil - 5 tbsp.
11.Slit green chilly – 2.
12.Chopped coriander leaves – 2 tbsp. (optional)
Method -
1.Marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Soak the potato in water for 5 to 6 minutes and drain. Using 1/2 cup of water grind tomato, chilly-cumin-turmeric-coriander powders to a smooth puree. Keep the masala mix aside.
2.Heat oil in a frying pan,when hot reduce the heat. Fry the fish till brown on both sides. Take out from the oil, keep aside. Add cumin seeds in the remaining oil. When the cumin looks brown, add the potato and stir fry for 2 minutes. Add the masala mix, saute until the raw smell of the masala goes off. If needed add little water and saute for another few minutes.
3.Add 2 cups of water, let it bring to boil. Add the fried fish and salt. Cook on medium heat for 5 to 6 minutes. When the gravy starts thickening remove pan from the heat. Add slit green chilly and coriander leaves, cover the pan and give 10 minutes standing time.
Kali Baush Fish Gravy is ready, serve it with steamed Rice.

Onion Curry Recipe / Onions In Gravy.

Hi friends,
Today I am sharing with you a quick and easy to make recipe made with onions. It is a simple dish, beautiful looking and very tasty to eat. It goes well with Roti or Paratha.

Cooking time – 30 minutes  Serve – 4
Ingredients -
1.Small onions – 250 grams (peeled and washed)
2.Dry red chilly – 1 (broken)
3.Bay leaf – 1
4.Cumin seeds – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Onion (large) – 1 (chopped)
7.Ginger paste – 1/2 tsp.
8.Garlic paste – 1/2 tsp.
9.Chilly powder – 1/2 tsp.
10.Cumin powder – 1/2 tsp.
11.Turmeric powder – 1/2 tsp.
12.Salt to taste.
13.Sugar – a pinch.
14.Oil - 3 tbsp.
15.Ghee – 1/2 tsp.
16.Garam masala powder – 1/2 tsp.
And Raisins – 25 grams. (optional)
Method -
1.Grind chopped onion, tomato and raisins to a paste. To this add ginger-garlic paste, turmeric-chilly –cumin powders and 1/2 cup of water. Mix well, keep the masala mix aside.
2.Heat 1 tbsp.of oil in a frying. When hot reduce the heat, add the small onions and stir fry for 2 minutes. Take out from the pan. Add oil and ghee in the frying pan. Add dry red chilly, stir fry until brown. Add cumin seeds and bay leaf. When the cumin seed looks brown, add the masala mix and sugar. Saute on slow heat until the raw smell of the masala goes off. Add 11/2 to 2 cups of water and salt. Let it bring to boil. Add the onions and garam masala powder. When the gravy starts thickening remove pan from the heat, cover and give 10 minutes standing time.
The beautiful onion curry is ready, serve as a side dish with Roti/Paratha/Naan

Ladies Finger Recipe/Okra (Bhendi) Fry/Bengali Dherash Bhaja

Hi friends,
Today I am sharing with you a very simple side dish recipe made with Ladies Finger. In Bengal it is called Dherash Bhaja. It is a tasty dish,very quick and easy to prepare and requires a few ingredients. It goes well with Rice and Roti.

Cooking time – 20 minutes.  Serve – 4.
Ingredients -
1.Ladies finger – 250 grams.
2.Dry red chilly – 2 (broken into halves)
3.Nigella seeds (kalonji) – 1.2 tsp.
4.Turmeric powder – 1/4 tsp.
5.Onion – 1 (chopped)
6.Salt to taste.
7.Oil – 2 tbsp.
Method -
1.Wash the ladies finger, cut the conical tops and bottom. Cut them into ring pieces. keep aside.
2.Heat oil in a frying pan, add dry red chilly and fry until brown. Reduce the heat, add kalonji and stir fry for 30 seconds. Add the onion, stir fry till onion looks transparent. Add ladies finger , salt and turmeric powder.Cover the pan and fry on slow heat for 7 to 8 minutes (stir occasionally). If needed sprinkle water and fry for another few minutes.
Ladies Finger Fry is ready to serve. Serve the tasty fry with Roti or as a side dish with Rice.

Aar Fish (Long–Whiskered Cat Fish) Dopeyaza

Hi friends,
Today I am sharing with you a delicious fish gravy recipe made with Aar fish. It is very popular in Bengal. In this recipe I used onions in two different styles and at two different stages. The fish gravy is very tasty and it looks beautiful.

Cooking time – 45 minutes.  Serve – 4
Ingredients -
1.Fish piece – 4
2.Onion – 2 (sliced)
3.Onion – 1 (chopped)
4.Ginger paste – 1/2 tsp.
5.Garlic paste – 1/2 tsp.
6.Tomato – 1 (finely chopped)
7.Turmeric powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Chilly powder – 1/2 tsp.
10.Cumin seeds – 1/2 tsp.
11.Bay leaf – 1
12.Ghee – 1 tsp.
13.Garam masala powder – 1/2 tsp.
14.Oil – 6 tbsp.
15.Salt to taste.
16.Raisins – 25 grams(soaked in water)
Method -
1.Wash the fish in lukewarm water and marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Grind tomato and chopped onions to a paste. To this add ginger-garlic paste, turmeric-chilly-cumin powders and 1/2 cup of water. Mix well, keep the masala mix aside.
2.Heat oil in a frying pan, add the sliced onions and fry till golden brown. Take out the fried onions with a slotted spoon, put in a bowl. Add the fish pieces in the remaining oil, cover the frying pan and fry the fish till light brown on both sides. Remove from oil,, keep aside. Using little water grind raisins and 1/2 of the fried onions to a paste. Reserve another 1/2 portion for garnishing.
3.Add ghee in the remaining oil, then add cumin seeds and bay leaf. When the cumin seeds become brown add the masala mix. Saute on medium heat until the raw smell of the masala goes off. Reduce the heat, add the fried onion paste and saute for 2 minutes.Add 11/2 cups of water and salt, let it bring to boil. Add the fish and cook till the gravy thickens.
Remove pan from heat, add garam masala, cover the pan and give 10 minutes standing time. The dish is ready to serve, garnish with fried onions and serve with Rice/Pulao/Fried Rice.

Dessert With Stuffed Lychees/Stuffed Lichu In Kheer

Hi friends,
Today I am sharing with you a very delicious summer dessert recipe. It is Stuffed Lichu In Kheer. It is a Bengal delicacy prepared with sweet stuffed lychee and full cream milk. The process of making  this dessert is very simple. It is a mouth watering sweet and a unique dessert for a party.

Cooking time – 1 hour.   Serve – 4
Ingredients – For the stuffing
1.Cottage cheese (channa) – 200 grams.
2.Milk powder – 100 grams
3.Flour – 1 tbsp.
4.Baking powder – a pinch
5.Ghee 1 tsp.
6.Cardamom powder – 1/4 tsp.
7.Sugar – 2 cups
8.Water – 1 cup.
9.Refine oil – 1 cup.
Method -  Mash the channa on a flat dish till it becomes smooth and oily. To this add milk powder, ghee, baking powder,flour and cardamom powder. Knead it well to form a smooth dough. Make small elongated balls of the dough, keep in a flat dish. Heat oil in a frying pan, when hot reduce the heat. Fry the balls on slow heat till they get brown in color. Transfer the balls into hot sugar syrup and keep in the syrup for 30 minutes. [ Sugar syrup – Take sugar and water in a pan,boil and stir. Cook till a single thread consistency is obtained.]
Ingredients - for the dessert
1.Lychee – 8
2.Full cream milk – 11/2 liters.
3.Sugar – 2 to 3 tbsp.
4.Cardamom powder – 1/2 tsp.
5.Condense milk or milk powder 2 tbsp.
Method -
1.Peel the lychees and discard seeds. Insert a sweet stuffing into the center of each lychee. Keep all the stuffed lychees in a dish.
2.Boil the milk in a heavy bottomed pan on medium heat. Stir constantly to prevent it from burning at the bottom. Cook till half the quantity is left. Add sugar, milk powder or condense milk and cardamom powder. Cook for 2 minutes. Remove pan from the heat, transfer the milk to a shallow dish. Allow to cool naturally. Arrange the stuffed lychees on it.
The delicious Lychee Dessert is ready. You can garnish it with chopped nuts or chocolates.

Easy Ridge Gourd Curry / Bengali Jhingar torkari.

Hi friends,
Today I am sharing with you an easy to make side dish recipe made with Ridge gourd. It is a Bengali style curry recipe, very simple and very tasty to eat. It goes well with Rice or Roti.

Cooking time – 30 minutes.  Serve – 4
1.Ridge Gourd – 500 grams (peeled,washed and cut into square shaped pieces)
2.Cumin seeds – 1/2 tsp.
3.Tomato – 1 (finely chopped)
4.Onion – 1 (chopped)
5.Ginger paste – 1/2 tsp.
6.Garlic paste – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Salt to taste.
11.Sugar – 1/4 tsp.
12.Ghee – 1 tsp.
13.Slit green chilly – 2
14.Oil – 3 tbsp.
Method -
1.In a bowl add ginger- garlic paste, chilly-cumin-turmeric powders and 1/2 cup of water. Mix well, Keep the masala mix aside.
2.Heat 1 tbsp.of oil in a frying pan, add the ridge gourd pieces and stir fry for 2 to 3 minutes. Take out from the pan, keep aside. Add 2 tbsp.of oil, add the cumin seeds. When the cumin looks brown, add onion and fry till light brown. Add tomato, saute for 1 minute. Add the masala mix and sugar. Saute until the raw smell of the masala goes off (on slow heat). Add the ridge gourd, saute for 2 to 3 minutes. Add 1 cup of water and salt, let it bring to boil. Keep cooking till all the water evaporates. Remove pan from the heat, add ghee and green chilly. Cover the pan, give 10 minutes standing time.
Delicious Ridge Gourd Curry is ready, serve with steamed Rice or Roti.

Stuffed Egg Curry / Bharwan Egg Masala / Masala Dim.

Hi friends,
Today I am sharing with you a side dish recipe made with Eggs and Mutton Keema (Mince). You can use Chicken Keema also. It is a spicy,hot curry and very tasty to eat. It is simple to prepare and perfect for a party. It goes well with Rice/Fried Rice/Pulao OR Roti/Naan/Paratha.

Cooking time – 45 minutes  Serve – 4
Ingredients – For the stuffing
1.Mince – 200 grams.
2.Onion – 1 (chopped)
3.Ginger paste – 1/2 tsp.
4.Garlic paste – 1/2 tsp.
5.Turmeric powder – 1/4 tsp.
6.Chilly powder – 1/4 tsp.
7.Pepper powder – 1/2 tsp.
8.Garam masala powder – 1/2 tsp.
9.Salt to taste.
10.Oil – 2 tbsp.
Method
Heat 2 tbs.of oil in a frying pan, add the onions. Stir fry till onions are transparent. Add the mince, ginger, garlic, salt, chilly,turmeric and 1/2 cup of water. Saute for 5 to 6 minutes on medium heat. Add 11/2 to 2 cups of water, cover the pan and keep cooking till all the water evaporates (stir occasionally). Remove pan from the heat, add pepper and garam masala powders. Mix well, cover the pan and allow it to cool.The stuffing is ready.
Ingredients - For the stuffed eggs -
1.Egg – 4
2.Gram flour (besan) – 1/2 cup.
3.Curd – 1 tbsp.
4.Salt to taste.
5.Chilly powder – a pinch.
6.turmeric powder – a pinch.
7.Oil for deep frying.
Method -
1.Boil the eggs with 3 cups of water and 1 tbsp.of salt for 7 to 8 minutes. Peel the skin off. Cut the tops of the eggs (as small as possible) and scoop out the yolks.Mash the yolks and add to the mince stuffing, mix well. Fill the stuffing in eggs,keep aside.
2.In a bowl take gram flour, curd, salt and a pinch of turmeric and chilly powder. Add water to make a thick batter. Heat oil in a frying pan, when hot reduce the heat.Dip the stuffed eggs into batter and drop in the hot oil. Cover the pan and fry until brown .Take out the fried eggs from the oil.
Ingredients – For the curry.
1.Onion – 1 (chopped)
2.Ginger paste – 1/2 tsp.
3.Garlic paste – 1/2 tsp.
4.Tomato –1 (chopped)
5.Cumin seeds – 1/2 tsp.
6.Bay leaf – 1
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Salt to taste.
11.Sugar – a pinch.
12.Ghee – 1/2 tsp.
13.Garam masala powder 1/2 tsp.
14.Oil – 5 tbsp.
Method -
1.Heat oil, add cumin seeds and bay leaf. When cumin seeds become brown add onion and fry till brown. Add tomato, saute for 1 minute. Add ginger,garlic,chilly,cumin,turmeric,sugar and 1/2 cup of water. Saute until the raw smell of the masala goes off. Add 2 cups of water and salt,let it bring to boil. When the gravy starts thickening add the fried stuffed eggs, cook for 1 minute.
Remove pan from the heat, add ghee and garam masala powder, cover the pan and give 10 minutes standing time. Delicious Stuffed Egg Curry is ready to serve. Garnish with chopped nuts.

Healthy Papaya Curry/Raw Papaya Stew/Papaya Shukto

Hi friends,
My today’s recipe is Papaya Shukto – a traditional  Bengali recipe made with raw papaya. It is a healthy dish, very tasty, quick and easy to make and requires a few ingredients.

Cooking time – 30 minutes. Serve – 4
Ingredients -
1.Raw papaya (large) – 1
2.Mustard seeds – 1/2 tsp.
3.Fenugreek seeds – 1/2 tsp.
4.Turmeric powder – 1/4 tsp.
5.Ginger paste – 1 tsp.
6.Ghee – 1 tsp.
7.Oil – 2 tbsp.
8.Bay leaf – 1.
9.Sugar – 1/2 tsp.
10.Salt to taste.
11.Wheat flour – 1 tsp.
12.Milk – 4 tbsp.
Method -
1.Peel the papaya very well,cut into halves. Remove all the seeds and hard skin from the center. Wash the papaya and cut into small thin slices. Boil the slices for 4 to 5 minutes and drain.
2.Heat oil in a frying pan, add mustard seeds. When the mustard seeds splutters add fenugreek seeds and bay leaf, stir fry for few seconds. add papaya and salt. Saute for 3 to 4 minutes. Add turmeric and ginger, saute for 2 minutes (on medium flame). Add 1 to 11/2 cups of water and sugar. Cook till the papaya become soft (add water if needed).
3.In a bowl dissolve wheat flour in milk and add to the pan, mix well. Cook for few minutes. When the gravy starts thickening, remove pan from heat.Mix ghee and cover the pan, give 10 minutes standing time.
Raw papaya shukto is ready. Serve this healthy dish as a first item for lunch.

Delicious Ripe Mango Srikhand Recipe / Amrakhand Recipe.

Hi friends,
Today I am sharing with you a mouth watering dessert recipe made from hung curd and flavored with mangoes. It is Mango Srikhand. It is a famous dessert in Maharastra and Gugrat regions and also very popular all over India. The sweet can be purchased in stores, but very easy to prepare at home.

Preparation time – 10 minutes.  Serve – 4
Ingredients -
1.Yogurt/Curd – 500 grams.
2.Ripe mango (large) – 1 Or mango puree – 11/2 cups.
3.Sugar – 3 to 4 tbsp.(depends on the sweetness of the mango).
4.Cardamom powder – 1/2 tsp.
Method -
1.Wash and peel the skin of the mango and cut into pieces. In a blender add the mango, sugar and cardamom powder and blend to a smooth puree. To this add the hung curd [for hung curd see the Chocolate Srikhand recipe (16/3/2014)]. Blend the mixture again.Transfer it to serving bowls and refrigerate till cold.
Mango Srikhand is ready to serve. Garnish with chopped nuts or chocolates. Refrigerate at lest 30 minutes before serving. It can be served alone or with snacks.