Thursday, 29 January 2015

Mutton Stew

There was a time, during my childhood days in Kolkata when the panacea to all illness seemed a hot steaming bowl of mutton or chicken stew. “Oh my God you are running a temperature!! Caught a cold didn’t you? Have Crocin now. Will make you mutton stew today….” my Maa used to say. At other times Baba used to ask, “What happened? You are looking pale!! Not feeling well?…Take rest…Will bring some chicken from the market and Maa will make you chicken stew…don’t have anything else…you’ll be okay in no time.” I waited eagerly for that deliciously wonderful stew cooked by Maa. So lovely were those days of being nestled in the warmth of love and care of parents…..and the sheer magic of home remedies!!

Mutton Stew

Tuesday, 27 January 2015

Masala Egg Kosha

It was Republic Day, a National Holiday, drizzling since the night before, a cold and overcast day in the National Capital. Nobody were out of their houses unless absolutely necessary. Nothing much to do except listening to the patriotic songs being played on the loudspeakers and watching the parade on tv. This kind of weather always prompts something ‘eggilicious’ in my mind, a dish that’s not too elaborate, a bit spicy to infuse a zing to the palate and pep up the gloominess around.

Masala Egg Kosha

Thursday, 22 January 2015

Begun Poraa (Bong Style Baingan/Eggplant Bharta)

Today I’ll share with you the easiest recipe of all in this ‘GO GREEN’ series, perhaps easier than tossing up a salad or stuffs like that for yourself in which at least you have got to chop the veggies or fruits that go into your salad. But this one is the fastest  because you just roast the eggplants well on all the sides, peel the burnt skin , mash it and eat, and yes the tangy flavour of raw mustard oil and freshly chopped coriander fill up your senses and being paired with hot fulkas conjure up a brilliant meal for you.

Begun Poraa

This is ‘Bong style Baigan Bharta’ that I’m talking of and my mother’s recipe too. ‘Begun Poraa’ is the Bengali term for it ('Poraa' means burnt in Bengali) as the main element should be the burnt smell and those of you who haven’t tasted Baigan Bharta in this way must make it today to see for yourself.

This is how I made it in just two simple steps and with minimum ingredients…..

Tuesday, 20 January 2015

Chana Dal Palak (Split Yellow Chickpeas With Spinach) In the Microwave

In the pursuit of my 'Go Green' drive specially in the season of the abundance of fresh greens available Chana dal palak is one dish which is a must try. Chana dal palak (split yellow chickpeas with spinach) cooks fast and perfect in the microwave. That’s the reason I always prefer micro to pressure cooker cooking for this particular dish. Try this and see how easily it cooks with all the flavors mingled just right…

Chana Dal Palak

Saturday, 17 January 2015


This is another winter speciality, a vegetarian dish taught by my mother. We use green peas in a number ways in our dishes. This dish makes use of green peas paste to culminate into a brilliant preparation called ‘Nimona’. We Bongs call it ‘Namuna’, though the process may vary from UP or more precisely Lucknowi style ‘Nimona’ but the taste is as awesome in whichever way you choose to make it.


Monday, 12 January 2015

Healthy And Tasty Stir Fried Hariyali Kebab Masala

This is a quick fix meal when you are feeling out of sorts or simply in no mood to cook at all. It’s a delish dish ready in less than 15 minutes without much labour. Just put in the ingredients stir fry and its ready!!!!

Hariyali Kebab Masala

Thursday, 8 January 2015

Punjabi Kadhi Pakora In The Microwave

One of the most popular dishes of North India is Kadhi Chawal, a soul food of the Punjabis, and a frequent dish in their kitchen. I often make this delicious dish but this time made use of the microwave and it cooked so fast!! Absolutely hassle free and had amazing flavours too, try out this simple, easy and failproof recipe in your microwave.

Punjabi Kadhi Pakora

Tuesday, 6 January 2015

Alton Brown's Free Range Fruit Cake

This is an adaptation of Alton Brown’s Free Range Fruit Cake for the Christmas and New Year. I came to know about this brilliant recipe from Bong Mom’s CookBook and instantly fell in love with it. Couldn’t wait much further and baked this new year rum fruit cake for my family straight away after acquiring the ingredients and it turned out as awesome as the recipe promised it to be. Thank you Sandeepa and those of you who haven’t tried it yet make it today…..

Fruit Cake

Monday, 5 January 2015

Kolhapuri Mutton/ Tambada Rassa ~ a Maharashtrian delicacy

Happy New Year to all my readers!!

Kolhapur, situated in the southernmost district of Maharashtra is an ancient city on the banks of the river Panchaganga and is also known as Dakshin Kashi. It was the main centre of power in the Shilahara dynasty and one of the important cities of the Maratha Empire, just to give you a brief brush up of Indian history.

Kolhapuri Mutton

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