Monday, December 30, 2013

Wishing a Very Very Happy New Year to all of My Friends and Family. 
Happy New Year 2014
India a country of Festivals or Utsava. You cannot think India without Festivals or Utsava. Utsava which comes from the Sanskrit Language. If we split the word we will get two words like Ut and Sava. Here Ut means "Removal" and Sava means "Wordly Sorrows or Grief" . From this we are easily getting the actual reason or meaning of festivals in India. Its really amazing to imagine that from the ancient age we Indian are so devine in nature. Here Utsava or Festivals signify all the festival regarding Rituals, Cultural or Socialism . Utsava or Festival brings the Positive energy to all our life too. With our Cultural and Traditional ways Festival without Food is just unimaginable. So where is Festival there is Foods too. Above all foods are also selected simultaneously related to the festivals and seasons. Its really encouraging to all food lovers. I feel Proud to be an Indian.

Now I must Thank to Preeti (Owner of www.simplytadka.com) for giving this opportunity to host the event of 1st month of the New Year 2014.  It hopes a Positive starting for the new year to me. I appreciate Preeti for the Lovely Idea about events of amazing India.



To know more please follow the instructions thoroughly :

"FoodabulousFest" is origin from (food +fabulous + festivals) where we can prepare fabulous food for specific festivals and special days to celebrate. It’s a monthly series which celebrate every month with monthly festivals and special day. 
In Jan month, there are number of festivals which celebrate in India. Here is list of some festivals and special days which celebrate in January.

New Year- 1 Jan
Ganga Sagar Snan-  14 Jan
Guru Gobind Singh Jayanti- 7 Jan
Pongal- 14 Jan
Pausha Putrada Ekadashi- 11 Jan
Magh Bihu- 14 Jan
Swami Vivekanand Jayanti- 12 Jan
Paush Purnima- 16 Jan
Lohri- 13 Jan
Agni Utsav (Orissa)- Jan
Makara Sankranti/ Uttarayan- 14 Jan
Sakat Chauth- 19 Jan
Kenduli Mela- 14 Jan
Republic Day- 26 Jan

Rules For the Event :
·                     The event runs through the month of Jan (1st Jan– 31stJan).
·                     Any course of meal but related to theme.  Only vegetarian recipes are allowed.
·                     Use linky tools to enter your recipes at the end of post or mail me on (YOUR EMAIL-ID)
·                     You have to follow Simply TADKA via GFC and Facebook.
·                     No archives please, only fresh entries can add during the month of Jan.
·                     Usage of logo is compulsory; it's recommended that you use it as it helps spread the word.
·              The post must to be linked with Foodabulous Fest Event organised by SimplyTADKA and host(Event Announcement Page) by Me(Owner of Esho-Bosho-Aahare), it’s compulsory. 
·                   In case you have a problem using linky tool you can send the details to (your email-id) in the following format using subject line of Foodabulous Fest- Celebrate Jan’14 Series. You’re Name, Email- id, Blog Name, Blog URL, Recipe Name, Recipe URL, Picture (300px). 
·              For the Non-Blogger: You can share your recipe with details and pictures to Your Email-id in the following format using subject line of Foodabulous Fest- Celebrate Jan’14 Series.
·                     You will post the round up within ten days after the event gets over.

Looking forward for the lots of recipe for Month of Jan’s celebrations, Join us in my Blog 

Here is Your Linky Tools :

1

Thursday, December 5, 2013

Lal shaak bhaja or Red Amaranth Fry is a common starter for all Bengali. Bengali like to have rice everyday, so in that case rice is serving with some traditional Bengali dishes from starter to dessert. In the list of our Bengali starter dish it is like Red Amaranth Fry,or Fenugreek leaves fry or Spinach fry and sometimes Bitter gourd fry are very common. This leafy vegetable preparation is very easy. Its really healthy and tasty to eat also.

Nutrition facts about red amaranth is very essential for all of us. It is a very good source of protein , vitamin A, Vitamin C, Folate, B6, Calcium,Iron, Riboflavin,Zinc,Copper. It is very low in cholesterol too. So overall its really a good source of vitamin and minerals.

Lal Shhak/ Red Amarnth Fry

Recipe By : Nabanita Das
Preparation Time : 15 mins
Cooking Time : 10 mins

Ingredients :
  • 1 Bunch Lal Shaak / Red Amaranth Finely Chopped 
  • 2 Dry Red Chili
  • 1 Tsp Onion Seeds
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • 3 tbsp Oil
Cooking Direction :
  1. Clean Lal Shaak and strain excess water.
  2. Rub little salt and turmeric powder very well.
  3. Heat 3 tbsp oil in a kadhai.
  4. Add dry red chili and onion seeds to it.
  5. When aroma comes out, add lal shaak and saute a little.
  6. Cover for a while.
  7. Stir occasionally , when done serve with plain warm rice.
2

Wednesday, November 27, 2013

Mochar Ghanto or Mochar Tarkari one of the famous recipe for Bengal. Here Mocha is called to banana flower. To do this dry curry you might be facing little fussy as its a time consuming recipe. For this vegetable you need dedicated time as its preparation time is little longer than cooking time. But once you did it its really a beneficial healthy and tasty recipe. Its very delectable and exotic in taste. Its a pure vegetarian recipe,though some people are adding onion too.In my version I always keep it like pure vegetarian recipe using ginger and coconut .Its a traditional recipe of banana flower from Bengal.

About nutritional facts banana flower is a good source of Iron,copper,potassium and magnesium. It consists of Vitamin C. Its is a combination of protein,fat and carbohydrate .It is good for them who is suffering from sugar and obesity.

Mochar Ghanto
Recipe by : Nabanita Das
Preparation Time : 30-45 min
Cooking Time : 20 mins.

Ingredients :

  • 1 medium size Mocha / Banana Flower [Remove the feathery papery layer and stamina(thin stalk) from each yellow flower.]Chop the flower like this way and soak in water by adding little turmeric powder and salt[to remove bitterness]
  • 1/2 Cup Grated Coconut
  • 1 Cup Potato (cubed)
  • 1/2 Cup Chopped Tomato
  • 3-4 Green Chili
  • 1 tsp Ginger paste
  • 1 tsp Cumin seeds
  • 1 tsp Cumin Powder
  • 3/4 tsp red chili powder
  • 4-5 Fenugreek seeds
  • 1 Bay leave
  • 2 Pinches asafoeatida
  • 1/2 tsp Garam Masala Powder(clove,cinnamon,green cardamoms)
  • Salt to taste
  • 4 tbsp mustard oil/white oil
  • 1 tsp Ghee (optional)
Cooking Directions :
  1. Clean properly soaked and chopped banana flower,squeeze it.
  2. Pressure cook about 6-7 whistle with little turmeric powder and salt.
  3. Strain well.
  4. Now heat oil+ghee in a pan.
  5. Add cumin seeds,fenugreek seeds,bay leaves.
  6. Add cubed potato and fry a until cooked.
  7. Add grated coconut and fry a little.
  8. Now add asafoeatida,ginger paste and strained banana flower and cook with cover.
  9. After a while add chopped tomatoes,cumin powder,1/2 tsp garam masala powder,red chili powder and cook until done.
  10. Adjust seasoning , cook with cover and simmer.
  11. When done add rest of the garam masala and green chili and give a standing time.
  12. Serve with plain rice as a side dish.
5

Tuesday, November 26, 2013

Kadhi a Traditional dish for Rajasthan and Punjab. There is no much more variation to make kadhi in both the regions. But difference makes for the spices. Each region uses some different spices for their kadhi preparations. Still its similar. Some people like to add curry leaves,some wont. Anyway if you ask me about kadhi,then for me its sounds great as I love this kadhi very much. In summer season its a perfect dish for everyone since lots of curds are using here and curds cool down the body temperature. In kadhi you can add variety vegetables as well as pakoras too. Gatte ki kadhi or gatte ki sabzi is very famous in Rajasthan. But this time i tried some different. I made this mouthwatering kadhi with soyabean / mealmaker / nutrela . Its really healthy and tasty for all of us. A simple and easy method is following here.And i know everyone will like this.

Nutritional value for Soyabean is very high.It is good source of Vitamin K,iron,dietary fiber, and iron. Very low in cholesterol and sodium. It is a good source of protein also. And as lots of yogurt is using here, its is good to control blood pressure too.So overall its a healthy preparation.

soya kofta kadhi
Recipe By : Nabanita Das
Preparation Time : 20 mins
Cooking Time : 20 mins

Ingredients :

For Soyabean Kofta :
  • 1 Cup Soyabean /Mealmaker (washed and soaked with hot water)
  • 1/2 tsp Fennel Seeds
  • 1/2 Tsp Cumin seeds
  • 5-6 Fenugreek seeds 
  • 2 pinch Asafoeatida
  • 1 tsp Ginger paste
  • 1/2 tsp corainder powder
  • 2 Green chili finely chopped
  • 2 tbsp Oil
  • Salt to taste
  • 2-3 pinch turmeric powder
  • 4 tbsp Maida
  • 1 small boiled potato (mashed)
  • Oil for deep frying.
For Kadhi / Gravy :
  • 2 Cups Yogurt 
  • 2 tbsp Besan/gram flour
  • 1 tsp mustard seeds
  • 2-3 Cloves 
  • 1/2 tsp red Chili powder
  • 2 pinch Asafoeatida
  • Few Curry Leaves (optional)
  • Salt to taste.
  • 2 tbsp Oil+Ghee
Cooking Directions :

For Soya Kofta :
  • Heat 2 tbsp of oil in a pan.
  • Add Fennel seeds,cumin seeds,Fenugreek seeds,asafoeatida,ginger paste to it.
  • When aroma came out add squeezed soyabean and fry.
  • Add salt,turmeric powder,green chili, coriander powder and fry again until little red in color.
  • Let it cool and make a paste with this dry curry(do not add water).
  • Make 3-4 kofta balls with the help of little maida and mashed potato from the dough and keep aside.
  • Deep fry and keep aside.
For Making Kadhi :
  • Whisk yogurt ,besan,red chili powder very well.
  • Heat oil and ghee at a time.
  • Add mustard seed,curry leaves,asafoeatida and cloves.
  • Now add the yogurt mixture to it.
  • Adjust salt .
  • Add soya koftas and cover with a lid. (do not cook after adding koftas)
  • Delicious soya kofta kadhi is ready to serve.
  • Serve with plain rice .
4

Monday, November 25, 2013

Kancha Peper Ghanto another Bengali recipe which is very healthy and tasty too. In case of ghanto (Dry Curry) preparation,there are so much variations. Earlier I said some people love to add little garam masala in ghanto and some people like to add coriander leaves. This time i prepared it by using garam masala to ghanto,as raw papaya has a strong aroma. To suppress that smell garam masala and pure ghee helps a lot. And it gives another royal flavor to the dish also. This is a pure side dish with plain rice and dal. At the same time this preparation takes very little time to cook and with a few ingredients its really easy to make. 

About the nutritional value, raw papaya is a good source of Vitamin C,Vitamin C and folate. It is very low in cholesterol and sodium. And a good dietary fiber. But who have sugar problem,for them it should avoid, as maximum calorie for this food comes from sugar only.

peper ghanto

Recipe by : Nabanita Das
Preparation Time : 15 mins
Cooking Time : 15 mins

Ingredients :
  • 1 medium size Raw Papaya (grated)
  • 1 Medium size Potato (cubed)
  • 1 cup Green peas (blanched)
  • 1 tsp cumin seeds
  • 2-3 Green Chili slit
  • 1/2 tsp garam masala powder
  • 1 tsp ghee
  • 4-5 Fenugreek seeds
  • 2 Bay leaves
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Sugar to taste
  • 4 tbsp oil
Cooking Directions :
  1. Heat oil in a kadhai.
  2. Fry cubed potato with little salt and turmeric powder. When done,keep aside
  3. Add bay leaves,cumin seeds,fenugreek seeds.
  4. Now add grated raw papaya  and green peas .
  5. Add turmeric powder,salt and saute a little.
  6. Cover with a lid.
  7. Now add fried potato cubes and again cook for sometimes.
  8. Adjust sugar and salt.
  9. When done, add green chili,garam masala, spread ghee and cover for sometimes.
  10. Serve with plain rice and dal
4

Friday, November 22, 2013

Cholar Dal or Chana Dal , I think all Bengali's are familiar with this recipe. Who can resist to have it once when they are visiting Dakhhineswar Kali Temple(there its a famous items) in Kolkata. An aroma of Hing(asafoetida) er kachori and Cholar dal will obsess you. Is not it? Luchi and Cholar dal is another great combination for any puja festival. You are just loving it. Its a pure vegetarian recipe and little sweet in taste too. So i did it and really its my bet to you,that my recipe will give you the authentic taste of Bengali style cholar dal. I always prefer to maintain the traditional method for the traditional recipe.So here is another one traditional recipe for you. Try it within this winter and enjoy with your family members.

With very simple ingredients its fantastic .  The flavor of cholar dal or Bengal gram will be increased by asafoetida. It is an easily digestive recipe.Now follow the recipe here...

Cholar Dal Bengali style

Recipe By : Nabanita Das
Preaparation Time : 2 hrs.
Cooking Time : 15 mins.

Ingredients :
  • 1 Cup Chana Dal/Bengal Gram/Cholar Dal(cleaned and soaked)
  • 1/2 Cup Grated coconut / chopped coconut
  • 1/2 Cup chopped coriander leaves
  • 1 tsp ginger paste
  • 3 pinch Asafoetida powder/ Hing Powder
  • 1/2 tsp turmeric powder
  • 2 Dry Red Chili Powder
  • 2 Bay leaves
  • 1 tsp cumin seeds
  • 2 tsp Roasted Cumin seeds and red chili powder
  • 2 tsp lemon juice
  • Salt to taste 
  • Sugar to taste
  • 4 tbsp Oil
Cooking Directions :
  1. Heat oil in a pressure Cooker.
  2. Add bay leaves,dry red chili,cumin seeds and asafoeatida to it.
  3. Add chopped coconuts and fry for a while.
  4. Add ginger paste and soaked chana dal.
  5. Add turmeric powder and saute a little.
  6. Add little salt to it.
  7. Add 2 cups warm water and cover with the lid.
  8. Cook until 4 whistles, remove lid immediately.
  9. Then add roasted spices and lemon juice,chopped coriander leaves and sugar to taste.
  10. Mix well and serve with Kachori or Luchi.

5

Thursday, November 21, 2013

As I promised , I will share one more delicious finger licking Pabda recipe. So i am here with this tempting fish curry. Pabda is my one of the favorite fish . In my childhood when my mother was cooking this amazing fish curry i was stunned over its taste. Its so fantastic in taste and color,you cannot believe. Basically small pabda are more tasty than the bigger one, try to buy much whiter also. And if it is from Ganges,then no way! In pune its not possible to get the river fishes , so cooking whatever is available in market. This fish curry will be little rich in color and taste.Little hot and flavorful . But easy to cook and goes very well with plain warm rice.

About nutritional talk, Pabda fish is little calorie oriented fish, it is a combination of full of carbohydrates, and protein . Who have cholesterol problem,try to avoid this fish too.

Pabda r Tel Jhal 

Recipe By : Nabanita Das
Preparation Time : 10 min
Cooking Time : 20 min.

Ingredients :
  • 4 Pabda Fish (wash and marinate with little turmeric powder,salt and re chili powder)
  • 6 slit green chili
  • 1 tsp Onion seeds
  • 1 tsp cumin powder
  • one handful Coriander leaves(finely chopped)
  • 1/2 tsp Kashmiri red chili powder
  • 3/4 tsp Turmeric powder
  • 1/2 tsp mustard powder 
  • 2 tbsp Mustard oil
  • salt to taste.
  • Oil for frying 
Cooking Directions :
  1. Heat oil in a kadhai, fry marinated fishes in both sides and keep aside.
  2. Add onion seeds and 2 slit green chili into rest of the oil in kadhai.
  3. Mix cumin powder,mustard powder,kashmiri red chili powder,turmeric powder into 1/2 cup of warm water.
  4. Add this mixture and saute until oil comes out.
  5. Now add 1 cup warm water to it and fried fishes.
  6. Adjust salt.
  7. Let it cook for 1 mins.
  8. Now add rest of the green chili,coriander leaves,and raw mustard oil,cover and switch off the stove burner.
  9. Serve hot with plain rice.




1

Wednesday, November 20, 2013

Again sharing another typical Bengali Recipe with Radish.As Winter is the season for fresh radish. So try this authentic bengali recipe in this winter. I know everyone will love it for sure. Some people say Mulor Ghanto or Mulor Chechki. But what is in a name? Its a tasty and delicious recipe which goes very well with plain dal rice or roti. It differs from cook to cook . How you are cooking ! As somebody is adding garam masala to it or coriander leaves and urad dal bori. I always prefer without garam masala as here you can get the pure aroma of radish to. When you are using garam masala to it radish lost its own flavor too.

Nutrition value about radish is very high. It is an energetic vegetables, Full of carbohydrates and a good source of calcium. Since radish is a root vegetables so it contains full of vitamin C also. One interesting Chinese proverb about radish is like "Eating pungent radish and drinking hot tea,let the starved doctors beg on their knees". So take the advantage of eating radish in this winter like a Bengali.

Radish Curry(Bengali Style)
Recipe By : Nabanita Das
Preparation Time : 15 min.
Cooking Time : 20 min.

Ingredients :
  • 4 Radish (red/white) peeled and grated
  • 1 cup Green peas (boiled)
  • 1 cup Urad dal Bori (optional)
  • 1 cup Coriander Leaves finely Chopped
  • 4 Green Chili Slit
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin Powder
  • 2 pinch Garam masala powder (optional)
  • 2 pinch Turmeric powder
  • 4 tbsp Oil (mustard/white oil)
  • Salt to taste
Cooking Direction :
  1. Soak grated radish in hot water with little salt and turmeric powder.
  2. Heat 1 tbsp oil in a kadhai.
  3. Fry urad dal bori until red in color, keep aside.
  4. Now strain the water from radish and squeeze very well.
  5. Heat rest of the oil  and add mustard seeds and 2 slit green chili to it.
  6. Now add grated radish and fry for a while.
  7. Add cumin powder,green peas and cover for 2 mins.
  8. Adjust seasoning..
  9. When radish becomes soft add chopped coriander leaves,broken urad dal bori, slit green chili and garam masala to it and cover.
  10. Serve with plain rice and dal .
1

Tuesday, November 19, 2013


image courtesy - google image
" Laay Sanjivan Lakhan Jiyaaye |
Shrii Raghubiir Harassi Ur Laaye || "
- Hanuman Chalisa

Meaning of this two lines - You(Shri Hanuman Ji) Brought Sanjivani Herb to save life of Shri Lakshmana. Because of this Shri Rama Embraced you overwhelming feeling of Joy.

image courtesy - google image

What is Ayurveda ?
According to Hindu mythology , It seems Sanjivani Herb has a magical power , which can cure any malady. Like Sanjivani herb there are so many herbs which are most essential in our human lives.This is called Ayurveda treatment. In the ancient India Ayurveda was the only remedy for any kind of malady. Ayurveda means  "Life Knowledge" . In our Four Veda segments Ayurveda can see either in Rigveda or in the Atharvaveda. 

image courtesy : google image


Why Ayurveda is necessary?
After the long long periods still Ayurveda has its own significance too. In this modern age Ayurveda does not lost his values to us.  More and more we can say for the current situation we need to depend on Ayurveda more than before. Life is changing , Environment is changing overall Climate is changing. In the mean time Pollution is increasing which is very harmful for our life. At last Dust allergy,Virus and Bacteria attack which are the bad impacts of the lower immune system(Resistant power to protect against infectious diesases)

How immunity works?
I want to explain some basic ideas in my words, i.e. basically a healthy immune body contains more good level bacteria and less bad level bacteria.For us good bacteria creates body resistance and fight with the bad level bacteria always. And bad level bacteria causes diseases only. When our body gets more bad level bacteria than good level bacteria or attacking by some outcome bad level bacteria, it gets illness . So if good level bacteria has great resistance power to fight against bad level bacteria then only somebody can get recover from the illness properly. So it is recommended for us to increase more and more immune power in our body.  

As children are growing so they might have lower immune power. In that case they need much more care than the elder one.

 Some common conditions are here for the children that 
  • They are not eating properly,
  • They are playing with anythings like on the ground,with the sands and water. 
  • They are regularly going to school and playing with those children who are suffering from cold and cough which are infectious too. 
  • They are suffering from many stresses to win the rat race of competitive era. 
But if you are prepared for  exam then why to worry? As we know "Prevention is better than cure" to protect the children we need some healthy solutions. But without using any harmful chemical we easily consider some herbs which is regularly available in the market. Every day we can take much more vegetables to have our foods for life. And all of these consist of some Ayurveda qualities. To make an Immune India we must have to be aware first.



Some Natural tips to increase immune power 
  • Think about your morning drink and i.e. Tea i think ! Do you know Tea is how much beneficial for our Health and heart?
image courtesy - google
  • You can add more herbs in your morning tea after adding Tulsi and Ginger as herbs. As because Tulsi and Ginger have more potentiality to fight against cold and cough. If you consider it as an natural herbs then you are not wrong actually. 
  • For children it is just extraordinary prevention from cold and cough to have ginger juice with 1 tsp of honey. Give once in a day when winter and rainy seasons are knocking on the door. 
image courtesy - google image
  • Garlic is a good source of Vitamin B6. It helps to increase immunity. So keep child healthy give one clove of garlic with honey. It is very helpful about cold and flu in winter season, as garlic produce hits too.
image courtesy - google image
  • To keep your child heart healthy try another tip , eat one small clove of garlic(raw) regularly.
  • Vasaka Leaf is very helpful to reduce cold and cough too. It is very effective when any congestion arises into chest.
image courtesy - google image
image courtesy - google image
  • Intake two Glass of Milk everyday.Add one pinch of turmeric powder and ginger juice/powder in warm milk, as turmeric powder helps to reduce throat infection and ginger helps to reduce any congestion in the chest.
image courtesy - google image
  • Eucalyptus oil is now easily available in the market , in the winter season to take bath use one drop of eucalyptus oil in water .You will be refreshing from cold,cough and tiredness.
  • Intake one glass of fruit juice for everyday.
  • If possible take one edge of lemon everyday, which gives vitamin c as well as increase resistance power in human body.
  • Cleanliness after coming form outside. Wash hands and Legs properly
  • Try to keep clean your house as well as locality. 
  • Try to avoid fast foods and refined foods as they consume calcium from body.
  • For children its a best practice if their bathing water can be stored under sun rays for some times with little Tulsi . Because Sun ray supplies maximum vitamin D to the bathing water and Tulsi will get protect from the viruses too. In that ancient natural way children will get sufficient Vitamin D for their body.
  • To build an immune India, Saving Trees are very relevant too.
And last but not the least Have one teaspoon of Dabur Chyawanprash daily, will make your children definitely healthy. As it contains all examined beneficial herbs which improves 3 times more immunity.
image courtesy : daburchyawanprash.
To know more about Dabur Chyawanprash please Visit : www.daburchyawanprash.com

This is part of contest post of Indiblogger.
2

Monday, November 18, 2013

Good Evening to all my friends. Here i am here again with one healthy tea time snack , Soya Popons . Soya a rich veg protein which is essential for everyone. Its healthy for kids to elders. There are so many recipe with Soya or nutrela . But believe me that is really different from any other soya recipe. Its tasty ,healthy, and tempted too. With one cup of hot tea , this snack is almost hit for small tea time party. For this recipe you can use soya granules as well as soya chunk whatever available in your pantry.

If you ask about nutritional value of Soya , then here it is Soya has maximum value of Iron, Calcium, Vitamin C and so many minerals like manganese. It is a good source of dietary fiber and vitamin K. This food contains low cholesterol and sodium too.

So lets try this popons...

Soya Popons

Recipe by Nabanita Das
Prep time: 15 mins
Cook time: 15 mins

Ingredients
  • 1 Cup Soya Chunks (washed and soaked in hot water)
  • 1 Onion finely chopped
  • 1 Medium size Potato (boiled)
  • 2 tbsp Maida
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 2 tbsp Oil
  • 4 tbsp Parsley Finely Chopped
  • 1 Cup Grated Processed Cheese
  • 1/2 tsp Fennel seeds
  • 3/4 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Chili Flakes
  • Salt to taste
  • 4 tbsp Corn Flour
  • Bread Crumbs
  • 1/2 Cup Milk
  • Oil for deep fry.
Cooking Directions

  1. Heat oil in a fry pan.
  2. Add Cumin seeds and fennel seeds , when start to crackle.
  3. Add chopped onion,ginger and garlic and fry until transparent.
  4. Add boiled soya chunks and fry a while .
  5. Add coriander powder,red chili powder,salt and fry a little.
  6. Make it cool and grind into paste in a mixture.
  7. Transfer soya paste into a bowl, now add maida , grated cheese,mashed potato,chili flakes,chopped Parsley and salt to taste .
  8. Mix all ingredients very well.
  9. Now make 6-8 popons out of this dough.
  10. Prepare one batter with corn flour and milk.
  11. Dip one by one popons into the batter and roll on bread crumbs .
  12. Heat oil in a kadhai and deep fry until done.
  13. Serve soya popons with tomato sauce immediately.


    3

    Friday, November 15, 2013

    Another lovely fish recipe from Bengal's kitchen. Pabda , hope you have heard ever the name obviously. Bengali cooking cannot be think without fishes. In Bengal tradition they are the mostly known people who love to eat fishes vigorously in various style. In this particular fish recipe they are eating the same fish in different styles. Like they are preparing Pabda Macher Jhal(Pabda curry without onion garlic), Sorshe Pabda (Pabda in mustard gravy),Pabda Macher Kalia(Pabda Curry with onion,garlic). And all are just exotic an traditional you can say. But I mostly preferred this sorshe Pabda and Pabda curry which is without onion garlic. The last one I will share for another day. Today Shorshe pabda can rock in your kitchen if you try this and I am sure you will love it. I do not need anything else if I have this gravy . Very famous and Traditional fish recipe in any auspicious occasion . So why late ? Try this yummy , exotic pabda recipe with warm plain rice.
    Sorshe Pabda

    Recipe by Nabanita Das
    Prep time: 30 mins
    Cook time: 20 mins

    Ingredients
    • 4 pcs Pabda Fish 
    • 2/3 tbsp Poppy Seeds
    • 3 tbsp Mustard seeds (white)
    • 1 tbsp Mustard seeds (small)
    • 5/6 Green Chili
    • 1/2 tsp Cumin Seeds
    • 1 tsp Onion seeds
    •  Salt to taste
    •  1/2 Cup Yogurt
    •  3 tbsp Mustard Oil
    • 1 tsp Turmeric Powder
    • 4 tbsp Coriander Leaves finely Chopped
    Cooking Directions
    1. Wash the fishes thoroughly.
    2. Marinate fishes with little turmeric powder,1 tsp mustard oil and salt for 15 mins.
    3. Soak poppy seeds,cumin seeds, all mustard seeds, 2 green chili and little salt in warm water for 1/2 an hour and grind them into fine paste.
    4. Mix grounded paste with yogurt .
    5. Heat oil in non stick,add onion seeds,when crackled
    6. Fry fishes in both sides.
    7. Now add spice paste to it mix well.
    8. Add little warm water and mix well ,
    9. Adjust seasoning with salt and simmer with cover for 5 mins 
    10. Finally add rest of the slit green chili , chopped coriander leaves and little raw mustard oil and cover.
    11. Serve with warm plain rice.
    1

    Thursday, November 14, 2013

    Today got a chance to share one more simple and easy pulav recipe. Its an very unique and healthy recipe for everyone. Its color and texture are just fabulous and very light for those people who does not like so much rich food items at all. Its aroma and taste are just undoubtedly like heaven.
    Any time you can make it as its very easy to prepare too. Children will love it for sure. And on this children day its a Happy wishing from my side too... Though its a colorful aromatic dish so they will be very fond of this pulav.. as my son is very choosy to like any dish... could not expect but it was true he loved it enormously after eating one spoon only... said "bhalo hoyeche Maa" means Maa you have made it very nice... I was so Happy cannot express ...

    Its a combination of very few ingredients which are easily available in your pantry I think... A healthy family always stores some carrots, peas etc.
    So now check out the recipe here...

    Carrot Peas Pulav

    Recipe by Nabanita Das
    Prep time: 15 mins
    Cook time: 30 mins

    Ingredients
    • 1 Cup Bamati Rice (washed and soaked)
    • 3/4 cup Grated Carrots
    • 1/2 Cup Green Peas (blanched)
    • 1 tsp Ginger Grated
    • 4 tbsp Ghee/Clarified Butter
    • 1/4 Cup Onion chopped
    • 2 cinnamon sticks 1"
    • 5-6 peppercorns ( little crushed)
    • 4 cardamoms (little crushed)
    • 1 tsp Fennel seeds
    • 4 cloves
    • 2 tbsp Cashews nuts broken
    • 1 tbsp Raisins
    • Salt and Sweet to taste
    Cooking Directions
    1. Soak washed rice for 1/2 an hour.
    2. Heat 3 tbsp ghee in a kadhai.
    3. Add all whole and crushed spices and onion, fry a little.
    4. Add ginger and carrots and peas, saute a little.
    5. Add Add rice and 2 cups water to it.
    6. Adjust seasoning.
    7. Cover with a lid , make a little gap to way out excess steam .
    8. When done spread 1 tbsp ghee over the pulav.
    9. Serve hot with Raita or any light gravy and salads.
    2

    Friday, November 8, 2013

    Once again i am here with a traditional fish recipe from bengal. Sorshe ilish is famous in Bengal very much. Like in every bengali family, Sorshe ilish is a traditional fish recipe which is little changed nowadays in procedure wise. In my recipe i add little yogurt to it to make the gravy little thick and rich in taste. And it also helps to reduce the strong flavor of mustard seeds. It can be made in various ways like steamed hilsa or in simmer method. Both the ways are marvelous i can say. But in steamer procedure some people wont like to fry the fishes,after marination with spices it is stored in a tiffin box and steam with little water in simmer. In the second procedure I would like to fry the fishes lightly and then simmer with spices and cover with a lid for sometimes.

    This is just a fabulous flavorful authentic traditional fish recipe which goes very well with plain warm rice. Friends try this Bengali recipe, I know you will love it for very sure.

    Sorshe Ilish / Bhapa Ilish


    Recipe by Nabanita Das
    Prep time: 10 mins
    Cook time: 20 mins

    Ingredients
    • 4 pcs Hilsa / Ilish Fish 
    • 2/3 tbsp Poppy Seeds
    • 3 tbsp Mustard seeds (white)
    • 1 tbsp Mustard seeds (small)
    • 5/6 Green Chili
    • 1/2 tsp Cumin Seeds
    • 1 tsp Onion seeds
    •  Salt to taste
    •  1/2 Cup Yogurt
    •  3 tbsp Mustard Oil
    • 1 tsp Turmeric Powder
    Cooking Directions
    1. Wash the fishes thoroughly.
    2. Marinate fishes with little turmeric powder,1 tsp mustard oil and salt for 10 mins.
    3. Soak poppy seeds,cumin seeds, all mustard seeds, 2 green chili and little salt in warm water for 1/2 an hour and grind them into fine paste.
    4. Mix grounded paste with yogurt .
    5. Heat oil in non stick,add onion seeds,when crackled
    6. Fry fishes lightly in both sides.
    7. Now add spice paste to it mix well.
    8. Add little warm water and mix well ,
    9. Adjust seasoning with salt and simmer with cover for 5 mins 
    10. Finally add rest of the slit green chili and little raw mustard oil and cover.
    11. Serve with warm rice.
    4

    Wednesday, September 25, 2013

    Friends its really difficult for me to maintain my blog post..still did not get a proper internet connection. Some problem with my laptop also, so taking a big risk to post through tab. What an idea! But not to sir ji. To me only. Lets apart joking, be serious about post.

    Sharing one mouthwatering exclusive restaurant style chicken recipe, methi chicken. I fully tried to bring the taste alike restaurant and trust me I had done it. Its taste like awesome and my family liked it very much. A flavorful chicken with a combination of methi and spices. It goes very well with any kind of paratha or chapathi. It is actually my version which came through an experiment but taste is very authentic like restaurant. You will get amazed when you find my recipe spices.

    Ok no delay at all check out my recipe here..

    Methi Chicken | Chicken in Fenugreek Curry


    Recipe by Nabanita Das
    Prep time: 30 mins
    Cook time: 20 mins

    Ingredients
    • 500 gm Chicken Pcs
    • 1 Cup Onion (boiled and paste)
    • 1/2 Cup Onion finely chopped
    • 3 tbsp Garlic Paste
    • 2 tbsp Ginger Paste
    • Tomato Paste
    • 1/2 Cup Curd
    • 2 Cups Kasoori Methi / Dried Fenugreek Leaves
    • 2 tsp Fenugreek Seeds Soaked in 1 cup water
    • 4 tbsp Sambhar Powder
    • 2 tbsp Red chili powder
    • 2 tbsp Turmeric Powder
    • 1 tbsp Butter
    • Salt to taste
    • 4 tbsp Oil
    Instructions :

    1. Marinate Chicken with lemon juice,onion paste ,garlic paste,ginger paste, and curd for half an hour.
    2. Heat oil in a pan , add chopped onion and fry until golden color.
    3. Add marinated chicken and red chili powder and turmeric powder,cook uncovered.
    4. Add kasoori methi,sambhar powder and tomato paste and fry until oil comes out.
    5. Add soaked methi water (without methi seeds). 
    6. Add salt to taste.
    7. Cook covered 5 mins.
    8. When done serve with little butter and some dried fenugreek leaves.


    3

    Wednesday, September 4, 2013

    Shahi Paneer a  mouthwatering delicious famous paneer recipe. In any party time you should serve some exclusive royal recipes which make your party almost super hit. So without side dish its just unusual. But it should be really something special item when it is vegetarian dish along with main course. Paneer is my favorite choice in vegetarian dish. But to make it royal and rich gravy,  experiment is the right way to favor.

    Shahi paneer a rich delicacy which is just la jawab in side dish gravy. It is really creamy and flavorful paneer which reminds the Mughal period cuisine exclusively. An authentic royal flavorful Nawabi dish will welcome you as a main theme.Here you should use some authentic Mughal spices which are very common in mughlai cuisine.So why late ! Lets start cooking with Mughlai temper...

    Shahi Paneer | Mughal Cuisine


    Recipe by Nabanita Das
    Prep time: 15 mins
    Cook time: 10 minutes
    Serve :3

    Ingredients
    • 1 Cup Paneer cubes (soak into salted warm water)
    • 1/2 Cup Onion (boiled and paste)
    • 1/2 Cup Curd whisked
    • 3/4 Cup Green peas boiled
    • 1 tsp Coriander powder
    • 1 tsp Shahi marich/ white pepper
    • 1 tsp Garam Masala Powder
    • 1/2 tsp turmeric powder
    • 1 tsp chili powder
    • 1 tsp Shahi jeera/Black cumin seeds
    • 2 tbsp Cashew Raisins paste
    • 2 tsp ginger garlic paste
    • 1 Cup milk
    • 4-5 strands saffron soaked in warm water
    • 2 tbsp rose water
    • Salt to taste
    • 2 tbsp Fresh Cream
    Cooking Directions
    1. Marinate Paneer with curd for 10-15 minutes.
    2. Heat ghee in a kadai.
    3. Add shahi jeera .
    4. Add garlic an ginger paste to it and saute for a while.
    5. Now add boiled onion paste and cook for 2 minutes.
    6. Add all dry spices like coriander powder,shahi marich,garam masala powder,turmeric powder,chili powder and salt to taste.
    7. Add cashew raisins paste.
    8. Mix well and fry until ghee comes out.
    9. Add little warm water when necessary.
    10. Now add green peas and milk to it.
    11. Let it cook for 1 minute.
    12. Now add marinate paneer , soaked saffron and rose water.
    13. Cook for 2 minutes.
    14. When done add fresh cream and serve with hot Paratha.
    9

    Wednesday, August 28, 2013

    Wishing a Very Happy Janmashthami to all my Friends and Relatives
    Again a very sorry to all my friends and visitors  as I am not able to post regularly. Its very hurdle time to go with me. New place new environment new weather so its taking time to adjust with such things in my life. Not getting time to give little flexibility from my regular work as just before some days me and my son were also suffering from fever and cold cough.Anyway still tonight got some time to post this yummy dessert for this Special day like on the Birth Day of Sri Krishna though I am late,still forgive me. 

    Corn dalia kheer or payasham whatever you can say. But its true that its very tasty,healthy and delicious to have it. Actually to say about this dessert I must share something specially I was not very sure about that what should I do with this corn dalia? When I bought it from the store I thought to do some khichdi. But when i started to cook khichdi another plan worked and I prepared some sweet dishes from this dalia. And trust me I was so surprised to see that kheer from corn dalia was just superb delicious idea.Rather it will be very authentic to say that this kheer tastes like firni/phirni whatever you say. Nobody can recognize the main ingredients until you will not enclose it to them.Anyways I think it is a superb idea to serve this chilled innovative delicious kheer to your guests as well as kids will love it for sure. So no more texts lets see the corn dalia kheer recipe here.

    Corn Dalia Kheer


    Recipe by Nabanita Das
    Prep time: 15 mins
    Cook time: 30 mins

    Ingredients
    • 2 Cups Corn Dalia (washed and soaked)
    • 5 Cups Milk
    • 1/2 Cup Milkmaid( Nestle)
    • 3/4 Cup Sugar / to taste
    • 4 pinches Green cardamoms powder
    • 5-6 strands saffrons soaked in 2 tbsp warm milk
    • 2 tbsp Rose Water
    • 2 tbsp Cashews for garnishing
    Cooking Directions
    1. Make a smooth paste with soaked corn dalia.
    2. Boil milk until it becomes 4 cups , add green cardamoms powder.
    3. Now add corn dalia paste slowly slowly and stir continuously to avoid any lumps.
    4. Add sugar and stir continuously.
    5. Now add saffron milk and rose water gradually.
    6. Let it cook for 10 mins.stir continuously.
    7. When done add milkmaid and mix well.
    8. Switch off the gas.
    9. Sprinkle cashew nuts and let it be cool at home temperature.
    10. Keep into fridge.
    11. Serve chilled.
    7

    Thursday, August 15, 2013

    In Modern age microwave oven is the best way to cook easily. This is an electrical device which cooks with the help of Magnetic wave.  A contemporary device can cook very fast than normal gas stove too.It saves gas consumption with the minimum consumption of electricity. There are variety of Microwave ovens. You can choose as per your requirement too. It gives healthy and tasty foods within a few minutes.  But it is a basic level that How to use this device. To know more about Microwave oven read thoroughly this guide and start to cook . Your delicious way of cooking is waiting for you.
    image source  - wiki.org

    What is Microwave oven?

    Microwave oven is such a machine through which cooking is done by some high power Electromagnetic wave or radiation.

    Advantage of Microwave oven?
    • Microwave oven cooks  food very fast.
    • Microwave oven cooked foods are healthy similar to normal cooking.
    • Microwave oven cooked foods are tasty too.
    • Microwave oven is very easy to clean.
    • Microwave oven cooks food with very little quantity oil.
    • In microwave oven food does not stuck onto the bottom level of the vessel.
    • In microwave cooking food does not burnt so fast.
    • There is no such irritation to stir continuously.
    • Microwave can cook starter items to desserts items.
    Which Microwave Oven is Best?
    There are available various kind of Microwave oven in the Market.But which is for you. It has to be decide by you only. Because each microwave oven has various functions. So for what purpose you are buying this microwave oven its up to you! Basically there are two types of microwave oven in the market. Like-


    • Combination Micro-Convection Oven.
    • Ordinary Microwave Oven.

    Combination Micro-Convection Oven :
    In this micro oven you will get the facility of micro as well as ordinary oven(gas oven).After cooking foods in microwave mode,foods can be make more crunchy,crispy and brownie by using convection and grill mode.

    Ordinary Microwave Oven :
    You can reheat food along with cooking. But you cannot roast or grill. Advantage of this micro oven it can crisp or refresh stale Chips,Biscuits, & Cornflakes within a min.

    Warning while using Microwave  :
    • Always maintain to clean inside and outside walls of the oven,door,door seal,turntable, and roller ring.
    • Steam clean inside of the oven with vinegar or lemon juice in every 15 days.
    • To avoid damage in circuit , use door slowly to open and close.
    • When heating any dry foods, always be careful otherwise it can catch fire during heat.
    • Do not set microwave oven near to Television,Computer or Gas stove.
    • If food items catch fire, immediately open the plug from the electric board , make the oven cool first and then only open the door.
    Suggestions/Tips :

    Whenever you are going to buy Microwave Oven, It will be better that you buy only the Combination Oven that means which oven has the facilities of Microwave+Convection+Grill modes. Because with this kind of oven you can Cook,Roast and Grill or Tandoor .

    In some recipes you need to cook with both combination simultaneously.  Like - to cook grilled chicken you need to use  both Micro+Grill mode.

    600-900 W powerful Oven is useful in case of Indian Cooking.


    To be continue...
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