Esho Bosho Aahare

Dal Pinni a super delicious recipe. Its category fall in Jain recipe. As we know Jain recipe is such a recipe where no onion-no garlic concept is using. So this is a pure vegetarian dal preparation. This flovoursome mixed dal goes very well with parathas,chapathi, as well as warm plain rice too. I found this recipe from Tarla Dalal magazine. But I only believe in variation so I just made little changes over it otherwise procedure is same as before. I made the changes over the choosing dals as well as spices too. So it makes me happy that my new version is also a superb hit. Vegetables like cabbage and spinach make this dal healthy too. So try this awesome spicy healthy dal recipe in Jain version. You will like it definitely. Here what is the exact meaning of pinni ,I cannot explain you because I searched a lot,but not getting any single idea. Overall I found one recipe of pinni which is a traditional sweet of Punjab. But with this name like dal pinni there is nothing to clarify you.

As nowadays its really hectic time for me to do some super heavy recipe to cook. Its really better for me to try some light cooking with leftover items in my pantry. Its time to go somewhere . That is why paneer, cheese, potato and some light vegetables were my ingredients to do this kofta. But it is better to use as a tea time snack . I think leftover ingredients give you innovative idea to cook good food. So in my words its really a super duper hit snack. And according to my family it was just awesome and try this again for our guests on any home party . A heavy kind of protein is used here. Which are very essential for human beings. For kids its a lovable healthy soft tiffin. So friends try this out for your family.

To Keep  Rawa  fresh and worm-free,fry rawa dry and store in a air tight container. To keep  Jaggery  fresh keep little puffed rice into the container. To keep  Biscuit  crispy and crunchy keep biscuit into the puffed rice container. To keep  Salt  dry in rainy season put a small cloth with rice into the salt container. To remove  bad fishy smell  from hands apply little turmeric paste or turmeric powder on hands. To remove  kerosene  smell from hands apply little mustard oil on hands . To clear  burnt milk bowl , boil the bowl with little onion paste and water. To make  poppy seeds  paste easily soak poppy seeds in warm water for 1 hour . To keep  lemon  fresh for long time soak lemon into the cold water. To boil  Toor dal/ Toovar dal  fast fast pour 10-12 rice into the dal then cook it. To make  sour less curd  keep 1 inch coconut pcs. into the milk. To

" Bong Mom's Cookbook " by Sandeepa Mukherjee Datta,  presently settled with her family in New Jersey,USA . First of all I want to share my feeling about this book...Its really made me proud after reading this book . So I am very grateful to indiblogger to give me certain opportunity to have this book . Seems its a long time whether I am sharing some features about a successful Bengali cook plus editor of a cooking blog with the name of  www.bongcookbook.com . Being a reader after go through all over the book ,here is a magic will take place for everyone. The magic is that readers can relate their childhood memories too, specially the Bengalis. After entertaining for 6 yrs successful blogging over Bengali cuisines this is the perfect time to do for them who are  not able to read her e-recipes at all.Hats of to you. You cannot  feel boar when you are reading this book as they are very well organised in traditional Bengali cuisines with the back to back story of th

Here is another spiced dal recipe I am going to share with you. Something spiced , easy and tasty chana dal is always hit in my family. And whenever I am thinking to do any chana dal recipe , my concern is it should be little different than what I made before. Variation is my resource. So here is not an exception. This time I made this chana dal little hot and spiced and  this came out just superb. This dal has some authenticity to serve with Chapati or partha or Roti. Some flavorful spices like garam masala,cumin,coriander and red chili are used here in different way. Flavor of coconut and coriander leaves are strong here. Give change to your taste bud, I am sure you will like it. After google in wiki, I came to know that chana dal is produced by removing the outer layer of Kala Chana (black chickpeas) and then splitting the kernel. Chana dal is a good source of Protein and calories. It serves good percentage of Iron too. Masala Chana Dal | Spiced Bengal Gram Lentils