Category: baking

Restaurant Style Paneer Butter Masala/Mild spiced cottage cheese curry|| very tasty and goes with rice,roti,parthas

Paneer Butter Masala/mild spiced cottage cheese curry is a restaurant derived paneer/cottage cheese dish. Every restaurant has its own version of Paneer Butter Masala.

Though the ingredients are the same- onions,tomato, poppy seed,melon seeds still you will not find 2 restaurants serving the same paneer butter masala dish.

It is a rich in taste and mildly spiced. Its subtle taste makes it different from other dishes.

Though it’s a butter masala,it’s not necessary to cook the whole process in butter….but it must have that flavor and aro.a of butter in each bite😋😋😋

So,let’s make today Paneer Butter Masala…in my style👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 1 lb paneer/cottage cheese
  • 2 medium sized tomatoes diced
  • 1 small onion sliced
  • 2-3 whole red chillies
  • 2 tbs garam masala
  • 2 tsp chopped garlic
  • 1 tbsp kasauri methi (dried fenugreek seeds)
  • 1 tsp cumin seeds
  • Salt to taste
  • 1/4 th cup fresh cream or you can use heavy cream
  • 2 tbs butter
  • Handful of chopped cilantro for garnishing
  • 2 tsp paprika (kashmiri red chilli) powder
  • 1 tsp red chilli powder
  • 2 tbs cashew nuts
  • 1 tsp poppy seed

Procedure:

  • In a pan add 3 tbs oil
  • Add 2-3 whole red chillies and fry
  • Add sliced onions and fry
  • Fry till translucent
  • Add 2 tsp chopped garlic and mix
  • After the onion is translucent add the diced tomatoes
  • Cook and add 2 tsp paprika ( kashmiri red chilli powder)
  • Cook until oil separates
  • Now turn your heat off and then blend into fine paste
  • In between grind the cashew nuts and the poppy seeds,add 2 tbs water and make a paste
  • In that same pan,add 1 tbs butter and 1 tbs oil
  • Then add 1 tsp cumin seeds
  • Fry and add the tomato blend
  • In that blender add 1 cup water and keep aside
  • Mix the tomato and onion paste and add the cashew nut paste
  • Add the 1 cup water for the gravy and cover and cook for 10 minutes on a medium flame
  • After 10 minutes add the kasauri methi (dry fenugreek leaves) and add 1/4, the cup cream
  • Again cover and cook for 10 minutes on a medium low flame
  • And its done
  • Now dish out and garnish with another 1 tbs butter and chopped cilantro

We’ve added a step by step video of the recipe 👇👇👇

Serve it best with some steamed rice,Polao,naan,roti and parathas

Microwave Steamed Rice

Homemade Butter Naan

Basanti Polao

Pulao

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Like we always say your comments always encourages us 😊😊😊.

Daal fry/Tempered lentils||Step by step how to make restaurant style daal fry at home|| quick and easy

Dal fry or tempered lentils soup is usually prepared with Aarhar Dal which is also known as tur daal,toovar Dal and in English pigeon pea lentils,You can also add some moong Dal or masoor daal (red r ink lentils) to make this recipe.

It is a very famous dish in Indian Cuisine and mostly ordered in restaurants. You may think it might need some sort secret ingredients 😉.No not at all,it’s so simple that you can make any day any time at your home.

It just needs tempering in Tempering 1 (Tadka 1),when we start making the daal, and Tempering 2 (Tadka 2) after finished making it.

In between we need finely chopped onions,garlic, tomatoes,green chillies….who will equally play a great role in cooking up this daal/lentil soup with great flavors and texture.

From my kitchen to your kitchen, we’re presenting daal fry recipe👇👇👇

Type: Curry, side dish

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 1/2 cup tur daal/arhar daal/pigeon pea lentils
  • 5 tbs moong daal
  • 1/2 cup chopped onion
  • 1/4 th cup chopped tomatoes
  • Salt to taste
  • 1 tsp cumin powder+1 tsp coriander powder+1 tsp red chilli powder+1/2 tsp turmeric powder
  • Tempering 1- 1 tsp cumin powder,1 tsp chopped ginger,1 tsp chopped garlic,1 tsp ginger garlic paste
  • Tempering 2- 1 tbs oil,1 tbs butter,1 tsp cumin seeds,1/2 tsp salt,1/4th cup chopped tomatoes,2-3 green chillies
  • 1/4 th cup chopped coriander leaves

Procedure:

  • Soak the lentils for 2-3 hours
  • Now boil the lentils
  • In a pan add 2 tbs oil
  • Add the Tempering 1
  • Fry well and add 1/2 cup chopped onions
  • Mix well and add 1/4th cup tomatoes and add the spices(1 tsp red chilli powder+1 tsp coriander powder+1 tsp cumin powder+1/2 tsp turmeric powder)
  • Mix well until oil separates and then add the boiled lentils
  • Stir well the lentils and if you feel it’s too thick add 1-1/2 cup hot water
  • Bring it boil and add handful chopped coriander leaves and dish it out
  • Now let’s do the Tempering 2– mix well
  • Pour the sizzling tempering on the prepared lentil/daal
  • Garnish with some chopped coriander leaves and lime/lemon edge
  • And its done

We’ve added a step by step video of the recipe below 👇👇👇

Hope you like this recipe 😊

Serve this recipe with steamed rice or roti or parathas 😋😋😋

We’ve added a microwave rice recipe below👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Sada aloor chochori/white potato curry||Weekend breakfast

After having toast and eggs,cereals and milk,yoghurt from Monday to Friday our Bengali hearts crave for some comfort food. What could be best other than Luchi/deep fried bread and sada aloor chochori or torkari/ white potato curry.

Coming to describe this curry- we need plain potatoes cut and peeled and tempered with cumin seeds and mustard seeds and then we go for a seer and savoury curry with a hint of green chillies.

Enough of this describing,let’s move on to the step of preparating sada aloor chochori/torkari👇👇👇

Type-Side dish

Preparation time- 10-12 minutes

Cooking time- 15-20 minutes

Ingredients:

  • 200 gm diced potatoes
  • 1 tomato sliced
  • Salt to taste
  • 2 tsp sugar
  • 1 tbs tomato ketchup
  • 2-3 green chillies
  • 1/2 cup green peas
  • 1 sprig of curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3, whole red chillies
  • 1 cup hot water

Procedure:

  • In a deep dish pan add 2 tbs oil
  • Temper the oil with 1 tsp cumin seeds and 1 tsp mustard seeds
  • Add 1 sprig of curry leaves and fry until aroma comes
  • Add the diced potatoes,just keep on stirring so that you are cooking the potatoes but not frying them
  • Remember we need well cooked potatoes but not potatoes who have a fried texture
  • Add tomato and mix
  • Add salt to taste and it will also help in softening the tomatoes
  • Now you can add 1 cup hot water and 2 tsp of sugar and mix
  • Cover and cook for 8-10 minutes on a medium flame
  • Add 1 tbs tomato ketchup and mix and again cook for 8-10 minutes on a medium flame
  • At this point you add the peasand it’s done (my peas are blanched)

We’ve added a step by step video of the recipe 👇👇👇

Serve this with Luchi/fried puffed bread

👇👇👇

Luchi/deep fried puffed bread

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Like we always say your comments always encourages us 😊😊😊

Katlar Kalia/Spicy fish curry|| ideal with steamed rice||Specially prepared on special occasions,festivals,get together

‘Katlar kalia’ or Katla fish curry is very famous in our Bengali cuisine.

Kalia,Qorma,Shorba are mainly derived from Mughals. Shorba is a runny,soupy gravy,Quorma is a ghee/butter based gravy while Kalia is also rich in taste and gravy and it’s based on milk or water which ends up as runnier at the end.

Kalia is mainly made with fresh water carps and the fish should be what we call in Bengali ‘Paka’ means fully grown more precisely mature.

We live abroad so get very few chances to cook these fishes,but we can also use this recipe with Salmon,Burramundi.

One thing we want to clear that the Bengali version of kalia is very different from the original version. Our recipe is moderately hot and is quite well counterbalanced with the taste of yoghurt and tomatoes.

You can serve it with some steamed rice or also with some Basanti Polao

So,let’s start making ‘katlar kalia’👇👇👇

Type: Fish curry,curry,side dish

Preparation time: 10-12 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 1 lb Katla machh (any fish you can take like salmon,burramundi)
  • 1/2 onion
  • 1/2 inch ginger
  • For spice mix: 1 tsp turmeric powder,1 tsp cumin powder,1 red chilli powder,1 tsp paprika (kashmiri red chilli powder)
  • 1/4 th cup fried onion
  • 1 tomato diced
  • Salt to taste
  • 1 tsp sugar
  • 2 tbs yoghurt
  • 1 tsp garam masala
  • 3-4 green chillies
  • 1 tsp ghee (clarified butter)
  • 1 tsp cumin powder
  • 2-4 whole red chillies
  • 1 cup hot water

Procedure:

  • First in a blender jar,add 1/2 onion sliced and 1/2 inch ginger and make a fine paste
  • In a bowl make the spice mix
  • In a bowl add the fish and add 1 tsp turmeric powder 1 tsp salt and 1 tsp red chilli powder and coat it
  • Fry the fish in a mustard oil until golden brown and crisp
  • Take them out
  • We’ve added fish head as we like eating them,so its totally optional
  • In that oil,add 1 tsp whole cumin seeds and 2-4 whole red chillies
  • Fry until the aroma comes
  • Add the onion and ginger paste,mix and fry
  • Fry for at least 5-6 minutes until the onion paste is browned
  • And then add the spice mix and blend well
  • Now add the chopped tomatoes and mix until softened
  • At this point add the yoghurt and mix until oil separates
  • Add 1/4 th cup fried onion
  • Cover and cook for 5-8 minutes on a low medium flame
  • After oil separates add 1 cup hot water for the gravy
  • Bring it to boil and add the fried fish and fried fish head(optional)
  • Add 2-3 green chillies and cover and cook for 10-12 minutes on a low flame
  • Add 1 tsp ghee and turn off the heat
  • Give it a standing time of 10 minutes
  • And its done and served

We’ve added a step by step video of the recipe 👇👇👇👇

Hope you like it

Here are some other fish curry recipes,you may like👇👇👇👇

Rui machher tel jhal

Shorshe Illish

Shorshe Bhapa Chingri

Jeere Bata die Salmon curry (salmon fish curry)

Shorshe Bhapa Salmon

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Like we always say your comments always encourages us 😊😊😊

Rui machher tel jhal/Rohu fish curry|| ideally goes with steamed rice||comfort food

Machher Jhol or Fish curry is a traditional Bengali fish curry.It is very easy to make and 100% great in taste.

In almost every Bengali family,Machher Jhol/Fish curry/Fish stew takes a leading part in daily menu either on lunch or in dinner. You can say it’s a staple.And this curry is a must as it’s light with minimum spices and sweet water carp fishes like Rohu,katla,Mrigel, Tilapia are the first preference for this recipe. There are lots of recipes you can find on Bengali Machher jhol/fish curry/fish stew as every family has a secret heirloom recipe.

So,let’s make Bengali Rohu fish curry/Rui Machher Tel Jhal👇👇👇👇

Type- Curry,side dish

Preparation time- 8-10 minutes

Cooking time- 15-20 minutes

Ingredients:

  • 1 lb Rohu fish ( Rui machh)
  • 1 large potato sliced (optional)
  • 1 tomato chopped
  • 1 tsp whole cumin seeds
  • 1/2 tsp onion seeds (kalaunji/kalojeere)
  • 1 cup hot water for the gravy or curry
  • For spice mix- 1 tsp salt,1tsp turmeric powder,1 tsp red chilli powder,2tsp cumin powder
  • Chopped coriander leaves for garnishing
  • 3 tbs mustard oil total for frying and cooking the dish
  • 3-4 green chillies

Procedure:

  • Make the spice mix and keep aside- add 3 tbs water to the spice mix
  • Add 1tsp salt and 1 tsp red chilli powder,1 tsp turmeric powder and 2 tsp/1 tbs mustard oil to the fish and fry in hot oil and keep aside
  • Add 1 tsp salt and 1 tsp turmeric powder to the potatoes and fry and keep aside
  • Into the oil add 1 tsp cumin seeds and 1/2 tsp onion seeds (kalaunji/kalojeere)
  • Fry and add 2 green chillies for flavor
  • Now add the chopped tomatoes and fry
  • Add salt and fry until soft
  • Now add the spice mix and fry and then add the potatoes
  • Mix them well until oil separates
  • Cover and cook for 5-8 minutes on a medium low flame
  • Then add the water (1 cup hot)
  • Bring it to boil and add the fish to it
  • Again cover and cook for 10-15 minutes on a low flame and you can see the oil separates
  • Turn off your heat and add the chopped coriander leaves and its done

We’ve added a step by step video of the recipe below 👇👇👇

This recipe can be applied to other fishes also like salmon,trout, tilapia,katla,tyngra

Serve them hot with some steamed rice

There are other fish curry recipes also👇👇👇

Salmon bhapa(Steamed salmon in mustard sauce)

Jeere Bata die salmon(salmon cooked with a hint of cumin)

Shorshe Bata salmon( salmon cooked in spicy mustard sauce)

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Bengali style mangsher jhol/Mutton curry||ideal on Sunday lunch with Luchi( puffed bread) or steamed rice

Bengali word jhol means soup like curry.One full plate of steamed rice can easily polished off with this dish. The red colored gravy with plump potatoes are the main attraction of the gravy. We believe cooking and tasting is a very special dish and each family has its very own recipe😋😋😋.

This recipe is very common in all Bengali families specially on Sundays.

We will not write much because it doesn’t need much introduction…so let’s make some Bengali Mangsher Jhol/ Mutton Curry….in my style👇👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 60-65minutes

Ingredients:

  • 1 lb mutton
  • 2-3 potatoes diced
  • Salt to taste
  • 1/2 cup yoghurt (beaten)
  • 2 tsp whole coriander (make a paste with 2 tsp water)
  • 2 tsp paprika (kashmiri lal mirch)
  • 1.5 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 bay leaves
  • 2-3 whole red chillies
  • 2-3 cardamom seeds
  • 2-3 whole cloves
  • 1/2 inch cinnamon stick
  • 1 onion sliced
  • 1 tsp sugar
  • 1 inch ginger
  • 2 tsp garlic paste
  • 2-4 green chillies
  • 2 tsp garam masala
  • 4 cups hot water

Procedure:

  • First let’s make all the spice and the pastes we need for the mutton curry

  • Dry spice mix– in bowl mix 1 tsp red chilli powder, 1 tsp salt,1.5-2 tsp paprika,1.5 tsp turmeric powder,mix and keep aside

  • For the ginger,garlic,green chilli paste- In a blender add 2 tsp garlic paste,1 inch ginger sliced,2-4 green chilli add 2 tsp water and make a paste and keep it aside

  • Coriander paste- 2 tsp whole coriander seeds and add 2 tsp water and make fine paste in a spice grinder

  • In a pan add 4 tbs mustard oil
  • Add the whole spices – 2 bay leaf,whole red chillies,cloves, cardamom seeds, cinnamon stick (measurements given above)
  • Mix well and add 1 large sliced onions when aroma comes
  • Fry and add 1 tsp sugar for caramelization
  • After browning side the onion to aside and add the dry spice mix and fry and mix and then blend with the onions
  • After mixing add the ginger,garlic,green chilli paste mix and mix until oil separates
  • Add the beaten yoghurt and mix
  • Add 1 lb mutton and mix and mix well
  • Mix them for around 5-10 minutes at a medium high flame
  • Add the coriander seeds paste and mix
  • The important thing is that everytime is to separate the oil with each ingredient we add
  • Now add 4 cups of hot water or as much you need the curry
  • Add 1 tsp garam masala
  • First boil for 15 minutes at a high flame covered
  • Then add the diced potatoes and cover and cook 50-55 minutes on a medium low flame and check in between
  • Now see if your meat is cooked and then you can turn off the heat and add 2 tsp ghee or clarified butter
  • Give it a standing time of 5 minutes
  • And its done

We’ve added a step by step video of the recipe 👇

It goes best with steamed rice or puffed bread (LUCHI)

We’re sharing a Luchi video👇👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Tres Leches Cake recipe|| 3 milk cake recipe|| Mexican dessert and very easy to make

A Tres Leches Cake is called pastel de tres leches in Spanish. It is a sponge cake specially a butter sponge cake which is soaked in three kinds of milk – heavy cream, condensed milk and evaporated milk.
When butter is not used the Tres Leches Cake becomes very light with many air bubbles and doesn’t have that much soggy consistency,despite being sokaed in 3 milk mixture.But when is butter included as an ingredient then after soaking you can taste all the milky sweet mixture in every spoon you take.

You can simply soak and add whipping cream on top of the cake with fresh strawberries or other berries or you can take t to a notch by decoration either way the taste is awesome 👍.

It is an ultra light spongy cake and is great for milk lovers. It is mainly popular in Mexico and Latin America. There is literally no Cinco de Mayo celebration without this cake. This cake is similar to angel food cake.

So,now let’s start making Tres Leches Cake in my style 😋😋😋

It has mainly 3 steps:

1) Cake

2) Tres Leches mix

3) Whipping cream

Type- Cake, dessert

Preparation time- 20-25 minutes

Cooking time- 40-45 minutes

Tres Leches mix:

Ingredients:

  • 1/3 rd cup heavy whipping cream
  • 2/3rd cup condensed milk
  • 12 ounce of evaporated milk

Procedure:

  • In a bowl add all the ingredients
  • Mix and keep aside

Ingredients for the cake mix:

  • 1 2/3rd cup of all purpose flour
  • 1.5 cup of sugar
  • 1.5 tsp baking powder
  • 2 tsp vanilla essence
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup butter

Procedure for the cake:

  • In a bowl add eggs and whisk until fluffy
  • Add 1/2 cup butter and 1.5 cups of sugar and mix until light creamy
  • Add 2 tsp vanilla essence
  • And keep on beating
  • In another bowl add 1 2/3rd cup all purpose flour and 1.5 tsp baking powder and mix
  • Now sift into the liquid mixture
  • Fold the flour and whisk
  • At this point add 1/2 cup milk and keep on beating
  • The batter must be thick enough to hold a 8 shaped ripple without breaking
  • Bake it in a 12″ by 6″ pan in a preheated 360F for 30-35 minutes or until the skewer comes out clean
  • After baking allow it to cool down and let it come to a room temperature
  • Now poke wholes into the cake and pour the Tres Leches mix and allow it to rest and soak for 30 minutes
  • We kept it overnight by covering with a foil

Ingredients for the whipping cream:

  • 2 cups chilled heavy whipping cream
  • 1/3rd cup powdered sugar

Procedure for the whipping cream:

  • In a bowl add 2 cups chilled heavy whipping cream
  • Start whipping
  • Add 1/3 rd cup of powdered sugar
  • Beat until soft peaks are formed

For decoration:

  • You can use fondant or you can use fresh berries
  • We’ve used fondant and made some red and yellow flowers,green leaves out of it

ASSEMBLING THE TRES LECHES CAKE:

  • Take the cake
  • Spread the whipping cream and spread it evenly
  • We also piped it onto the boundaries
  • At this point you can add the berries and enjoy the cake
  • We made the flowers and added to it
  • And its done
  • Your Tres Leches Cake is ready and served

We’ve added a step by step video of the recipe 👇👇👇

We hope you enjoy our new YouTube channel.

Don’t forget to like share and comments.

Like we always say your comments always encourages us 😊😊😊

Mutton Rogan Josh recipe + bonus with Rogan Josh masala|| goes great with steamed rice,naan,paratha

Rogan Josh is a well fried deep red dish of mutton or lamb of Persian. It was brought to Kashmir by Mughals.

The flavors of Rogan Josh has the subtleness of fennel seeds and dry ginger. Javitri ( mace) and Jaiphol (nutmeg) also adds that rich flavor to it but none of any of this rich spices are overpowering.

This dish is a great balance of spices.

This is a thin red coloured gravy with a thick layer of Ghee on top. It is served with steamed rice or Naan,either way it ste awesome.

In our recipe we’ve added some potatoes which is completely optional and upto you if you want it or not. Even we cooked our mutton throughout and didn’t used the pressure cooker, because we wanted to cook it in its own juice.Nut if you want you can pressure cook the mutton with 1 inch ginger,2 tbs chopped garlic an 2 cups of water.Pressure cook with 4-5 whistles.Strain the water to use in the curry.

Let us make Mutton Rogan Josh…in my style 😊😊😊

Type- Curry 🍛

Preparation time- 20-25 minutes

Cooking time- 65-70 minutes (without using pressure cooker,with pressure cooker 40-45 minutes)

Ingredients for the Rogan Josh powder:

  • 1 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 3-4 cardamom pods
  • 2-5 cloves
  • 1 inch cinnamon stick
  • 1 tsp red chilli powder
  • 2 tsp paprika ( Kashmiri red chilli powder)
  • 1 tsp ginger powder/dry ginger/adaar sot
  • 1 tsp nutmeg powder (jaiphol)
  • 1/2 tsp mace powder (javitri)

Procedure for the Rogan Josh powder:

  • In a pan dry roast fennel seeds,cumin seeds,coriander seeds,cardamom pods,cloves and the cinnamon stick
  • Then cool for 5-8 minutes
  • Grind into fine powder
  • Mix the remaining ingredients and your Rogan Josh masala is ready to use

How to make mutton Rogan Josh?

Ingredients:

  • 1 lb mutton
  • 4 tbs Rogan Josh masala
  • 1/2 cup fried onion
  • 1 cup sliced onion
  • 2 tbs diced onion
  • 4 tbs yoghurt
  • salt to taste
  • 1 tsp chopped garlic
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • Chopped coriander leaves for garnishing
  • 1/2 cup mustard oil
  • 3 potatoes diced (optional)
  • 3-4 dry red chillies

Procedure:

  • In a blender jar add 4 tbs yoghurt,2 tbs diced onion,1 tsp garam masala and 1 tbs mustard oil blend and marinate the mutton with some salt
  • Refrigerate it for 2-3 hours or overnight for best result
  • In a pan add 1/4 th cup mustard oil
  • Fry the potatoes crisp and golden with turmeric and salt
  • Keep them aside
  • Add the remaining 1/4th cup mustard oil
  • Temper with whole red chillies
  • Add 1/2 cup fried onion( beresta)
  • Fry well and add the mutton pieces
  • In the bowl of the remaining marinade add 1 cup water and keep it aside
  • Now keep on frying the mutton and you can see oil is separating
  • Add 1/2 tsp turmeric powder
  • Salt to taste
  • And keep on stirring
  • At this point add the sliced onion and fry
  • After browning the onion add 4 tbs Rogan Josh masala
  • And mix and stir
  • If you need add 1-2 tsp water to avoid burning of the spice
  • This stirring will continue for 15-20 minutes at a medium flame
  • After oil has completely separated add the water
  • Mix and stir and cover and cook for 10-12 minutes at a high flame
  • Now add the fried potatoes
  • And cover and cook for 40-45 minutes on a medium low flame
  • After 45 minutes take one mutton piece and see whether it is soft or not if needed give more 10-15 minutes
  • If mutton is boiled then turn off the heat and give it a standing time of 10 minutes
  • Garnish with some chopped coriander leaves
  • Mutton Rogan Josh is ready and served

We’ve added a step by step video of the recipe 👇👇👇

We hope that this recipe from my kitchen to your kitchen,will bring some great smiles in your home 😊😊😊

Don’t forget to like,share and comment.

Your comments always encourages us 😊😊😊

Shorshe Illish/ hilsa fish smothered in mustard sauce|| ideal side with steamed rice

Shorshe Illish is the most most most famous dish of Bengali cuisine. “Shorshe” means mustard and “Illish” is hilsa fish,it is called queen of all fish in Bengal. And both shorshe/mustard and Illish/hilsa is made for each other. And nothing is more blissful when this shorshe Illish( hilsa fish smothered in mustard sauce) is served with a side of steamed rice.

It is a very simple dish and yet so tasty.

Mustard seeds ground to fine paste and them tempered with onion seeds (kalaunji/ kalojeere) and green chillies…makes a nice,rich flavorful gravy.

So,let’s not waste time by talking much and start cooking this super famous dish 👌👌👌

Type- Side dish

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes

Ingredients:

  • Soak 3 tbs black mustard seeds (you can take half n half ,like half yellow mustard and half black mustard) in 1/2 cup hot water
  • 2 green chillies for the mustard paste
  • Salt to taste
  • 1/4 th tsp turmeric powder+ 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 tbs yoghurt
  • 1/2 cup mustard oil
  • 1 tsp onion seeds (kalo jeere or kalaunji)
  • 3-4 slit green chillies
  • 1 lb medium hilsa fish (Illish machh)

Procedure:

  • In a grinder take the mustard seeds with 2 tbs water,2 green chillies,1/4 th tsp turmeric powder,salt and grind into fine paste
  • If you think that you can still see the husk then add 1 tsp more water and grind
  • Then we generally strain it (because husk can cause stomach trouble)
  • In another bowl add 3 tbs yoghurt,1/2 tsp turmeric powder,1/2 tsp red chilli powder and 2 tbs water
  • Make a fine paste and keep aside
  • In a pan add 3/4 th cup mustard oil
  • When heated add 1 tsp onion seeds or kalaunji (kalo jeere)
  • Add 2 slit green chillies and add the mustard paste
  • Mix them until oil separates and add the yoghurt paste
  • Mix well and add the fish to the gravy
  • Cover and cook for 10 minutes at a medium flame
  • Add salt and if you need add 1/4 th water (water is optional)
  • Again cover and cook for 5 minutes at a low medium flame and add 2-3 green chillies
  • At this point you can see oil has already separated
  • Higher your flame and cook for more 5 minutes and its done
  • Add 1 tbs of mustard oil from top for that flavor and cover and give it a standing time of 10 minutes

We’ve added a step by step video of the recipe 😊😊😊

Serve this shorshe illish/ hilsa fish smothered in mustard sauce with steamed rice

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Kach kolar kofta/ plantain fritter curry/kachche kele ka curry|| ideal steamed rice|| 2 in 1 use fritter as snack and curry as side



Kach kolar koftà or green plantain fritter curry is a very delicious Bengali dish.
In India generally it is made with raw bananas.
Koftas in India are usually  cooked  in a spicy gravy or curry and can eaten with team variety of Indian breads. In India koftas can e both vegetarian and non vegetarian.

Kach Kolar Koftà / Green plantain curry is mainly fritter or dumpling which is soaked in a tangy gravy. The fritters can also be eaten as a snack.


Raw banana or green plantain is highly rich in vitamins,mineral and fiber. The starch content present helps in controlling blood sugar level and manage cholesterol.

Hearing about vegetable,kids will already start acting fussy and like always itsa a big no to this vegetable also. But when you make food like this,kids will just love it.

So,now let’s start making the kach kolar koftà curry/green plantain curry

Type- Side dish,snack

Preparation time- 30-35 minutes

Cooking time- 30-35 minutes


Ingredients for the curry:
  • 1/2 cup chopped onions
  • 3 potatoes diced
  • 1 tbs chopped ginger
  • 1 tbs chopped garlic
  • 1 tbs green chillies (adjust heat according to your taste buds)
  • 1 large tomato chopped
  • Salt to taste
  • 1 tsp turmeric
  • 1/4 th cup chopped coriander leaves
  • Make a spice paste with- 1 tsp cumin powder,1 tsp coriander powder and 1 tsp red chilli powder with 3 tsp water
  • 1 tsp garam masala powder
  • 1 cup water (hot or warm)
  • For tempering- 3 cloves,3 cardamom pods,1/2 inch cinnamon sticks,2-3 whole dry red chillies,3 bay leaves,1 tsp whole cumin seeds

  • Procedure for the curry:

  • Add 3 tbs white oil
  • Fry the diced potatoes with some salt and turmeric and keep it aside
  • In that oil add all the tempering elements
  • When aroma comes add the onions vand fry until translucent
  • Add the chopped ginger,garlic and green chillies
  • Fry well and 1 tsp turmeric powder
  • Now add the chopped tomatoes and add a bit salt to soften it and fry until the oil is separates
  • Cover and cook for 5 minutes at a medium flame
  • At this point add the spice paste
  • If you need add 1-2 tsp water ,to avoid burning
  • Cover and keep for 5 minutes again at a low medium flame
  • Cook every element until oil separates
  • Now add the fried potatoes and mix them
  • And add 1 tsp garam masala
  • Mix and add 1 cup water (warm/hot)
  • Bring it to boil and keep it aside
  • Lets make the fritters now…👇👇👇

Ingredients for the plantain fritter:
  • 2 large plantains,cut peeled and boiled
  • 1 large potato boiled
  • Salt to taste
  • 3 tbs chopped onion
  • 1 tbs chopped ginger
  • 1 tbs chopped garlic
  • 1 tbs chopped green chillies (adjust heat according to your taste buds)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2- 3 tbs all purpose flour
  • 1 large egg
  • Oil to fry

  • Procedure for the plantain fritter:
  • Add the boiled plantain in a bowl
  • In that bowl add the boiled potatoes
  • Mash them with a masher
  • Add all the ingredients except the oil for frying
  • Roll and make small balls to fry
  • Deep fry them until dark brown and crisp
  • The fritters are done


Lets make the plantain curry/kach kolar kopta curry/kachche kele ka kopta

  • In that curry add the plantain fritters
  • And allow them to boil and soak the curry
  • Add the chopped coriander leaves,bring it to boil and turn off the heat
  • Add 1 tbs ghee or clarified butter and give it a standing time for 10 minutes and then serve

We’ve added a step by step video of the recipe 👇👇👇

https://youtu.be/uEc3ZMR8XI8

Serve this as side dish with steamed rice or you can use fritter as a snack

Don’t forget to like,share and comment.
Like we always say your comments always encourages us 😊😊😊

Happy valentines day cake ( a special cake for a special day)

Valentines day is a special day for everyone.You can buy your loved one chocolates,cards, flowers, cakes and many more. But what would be special you know??? If you make something by yourself for your loved one. It will be not just a mere gift but something made with your love and emotions and the thoughts you had for your loved one, while making that. I made a love cake for my love though I didn’t had a love shaped mould but still it didn’t stop me from making one. I’ve also added DIY mould making below.

Ingredients:

  • 1lb sponge cake

The recipe is given in the link below

👇

https://sreeparnacuisine.com/2019/02/14/basic-sponge-cake/

  • Creme cheese frosting

For the recipe the link is given below 👇

👇

https://sreeparnacuisine.com/2019/02/10/creme-cheese-frosting/

  • 4 drops red food color
  • Piping bag

Procedure:

  • Cut your heart shape cake into a 2 halves
  • Add cream cheese on both the layers
  • Add one half into another
  • Cover the cake with plain white cream cheese frosting
  • Now add the red food color to the cream cheese frosting
  • It gives a rich red color, add more few drops if you need
  • Put it in a piping bag
  • Now pipe your heart

We’ve added a step by step video 👇

Your valentines day cake is ready

Share this with your loved one and don’t forget to comment in the comment box below

Tips:

I didn’t have a heart cake mould so I made a DIY mould

  1. You will need 2 large sheet of aluminium foil
  2. Fold your paper twice
  3. Give the shape
  4. And staple it

Don’t forget to butter brush before adding the cake batter

We’ve added a step by step video 👇

Basic sponge cake|| the base of all cake|| you can use is a kids tiffin cake/tea time cake


This is the perfect base for any cake.

When we make a cake we plan to make either a simple cake or want to decorate it by adding colors,theme and what not,but for all that we need a perfect base of a cake.

Most of the time it’s the basic sponge cake.

In that batter you can add color,essence or any particular thing of your choice but still for that you need a proper cake.Many time we fail reaching that ideal rise or color or exact moistness. So keep your worries aside because we’ve a perfect solution to it😊😊😊.

Let’s bake a sponge cake👇👇👇

Type– cake

Preparation time– 15-20 minutes

Cooking time- 30-35 minutes

Ingredients:

1) 1.5 cups all purpose flour

2) 1.5 cups sugar

3) 1.5 tsp baking powder

4) 1/2 cup milk (at room temperature)

5) 3 eggs (at room temperature)

6) 1/2 cup softened butter

7) 2 tsp vanilla essence

Procedure:

1) Preheat the oven to 360F

2) In a bowl add 1/2 cup softened butter and whisk

3) Add 3 eggs one at a time and whisk

4) Add 1.5 cups of sugar and mix until creamy and fluffy

5) At this point add 1/2 cup milk and whisk

6) In a bowl add 1.5 all purpose flour and add 1.5 tsp baking powder and mix

7) Sift together in the bowl of liquid mixture

8) Fold in and add 2 tsp vanilla essence and whisk together

9) Take a cake tin and line it with baking paper

10) Grease the tin with butter and pour the mixture

11) The mixture is good enough for 2 loaf pans

12) Bake for 30-35 minutes or test with a skewer when it comes clean

13) Allow the cake to come to room temperature

14) Now if you want to frost,it’s the right time

15) Or you can just a simple sponge cake😊

We’ve added a step by step video of the recipe 👇

For example like you can go through my half ‘n’ half cake where we’ve made a plain batter and then divided the batter and made half vanilla and half chocolate👇

half ‘n’ half cake

Enjoy this recipe,during tea time or use to make any other flavours or as a theme cake adding colors or frosting

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Steamed prawns smothered in mustard sauce/shorshe bhapa chingri|| ideal with steamed rice

Prawns steamed in mustard sauce or shorshe bhapa chingri is as you eat,you get the strong and sharp flavor of the mustard and when you press the green chillies and mix the yellow gravy with the steamed rice will just take you a next level of your taste bud satisfaction,that will make your eyes glitter up some water.

It is a traditional Bengali dish best enjoyed with steamed rice and has just satisfied numerous palates at lunch or dinner.

It is just so easy to cook and serve,you will feel that you’ve done nothing and your dish is ready already😊😊😊,and that’s the best part right????

Type: Curry

Preparation time: 10-15 minutes

Cooking time: 15-20 minutes

Spice level- hot

Ingredients:

  • 1 lb fresh raw prawns
  • 4 tbs yoghurt
  • 3 tbs green chilli paste
  • 2 tbs cashew paste
  • Salt to taste
  • 2 tbs mustard paste
  • 3 tbs coconut paste
  • 2 tbs + 1 tsp mustard oil
  • 3-4 slit green chillies
  • Handful of coriander leaves chopped

Procedure:

  • In a bowl add 2 tbs yoghurt
  • And the cashew paste with green chilli paste
  • At this point add 2 tbs mustard paste
  • Add 3 tbs coconut paste
  • Mix them well and add the fresh prawns
  • Add the green chillies and the coriander leaves
  • Cover it with foil
  • In between bring it to boil water
  • Place some kitchen towel to avoid the direct heat with the bowl
  • Cover and cook for 15-20 minutes
  • After 15-20 minutes,take it out and give it a standing time of 5 minutes
  • Remove the foil and serve with steamed rice

We’ve added a step by step video of the recipe 😊

Enjoy this dish with your friends and family😊

Don’t forget to like,share and comments.

Like we always say your comments always encourages us 😊😊😊

Tips:

  1. How to make this mustard paste???

Just take mustard seeds and add hot water to soak for 30 minutes.

After 30 minutes grind it into fine paste.

If you need seive it through and discard unwanted husk or it will become bitter.

2. How to make coconut paste?

Take some grated coconut,soak it in warm milk or water for 15-20 minutes and then grind into fine or roughly fine paste.

Chicken Lasagna recipe|| Ultimate comfort food

This chicken lasagna is rich, satisfying, comforting, flavourful and boasts towering layers for the ultimate flavor and texture. Tender chicken layered with chicken and mushrooms is one of our family comfort foods.
Making the homemade tomato based chicken filling is really a game changer.
The taste of the lasagna remains same even after reheating.

Plus if the chicken filling is left use it for chicken sandwiches or into salads.The lasagna can be served with green salad,ceasar salad and with some crusty bread or garlic breads Or Or Or just enjoy simply the lasagna only itself.

Let’s make Chicken Lasagna…in my style 😊😊😊

Type- Pasta, whole meal

Preparation time- 15-20 minutes

Cooking time- 50-55 minutes

Ingredients:

  • 12-15 lasagna sheets (depending on the size of your baking dish)
  • 1 lb ground chicken (keema)
  • 1 cup tomato puree
  • 1/2 cup chopped onions
  • 1 tbs ginger garlic paste
  • 1 tbs chilli flakes (adjust heat according to your taste buds)
  • 2-3 cups grated cheese (we took provolone+mozzarella+sharp cheddar)
  • 1 cup mushrooms (fry and keep aside)
  • 1/4 th cup chopped cilantro (preferably take parsley)
  • 1 tbs oregano
  • Salt to taste
  • Crushed black pepper to taste

Procedure:

  • First step is soaking the lasagna sheets
  • Spread then in a big pan
  • Add boiling water until all the pasta sheets are covered
  • Allow it to be there for 15-20 minutes or until softened (Al dante – that is you can cut it off with your tooth)
  • After it’s soft,spread them in a separate dish
  • Keep aside
  • Now it’s time for the chicken filling part
  • In a pan add 3 tbs oil
  • Add the red chilli flakes and the ginger garlic paste
  • Fry well until aroma comes and then add the chopped onions
  • And fry until translucent
  • At this point add the grounded chicken (keema)
  • Mix and fry until the water it will leave is evaporated
  • Add the oregano and mix
  • Fry until oil separates and now add the tomato puree
  • Mix and mix again until oil separates
  • Add the chopped parsley or you can also add chopped cilantro
  • Now add required amount of salt and crushed black pepper
  • It’s done now
  • It is to assemble the Lasagna (whoo- hoo)- It is the fun part,step 1-first spread the chicken filling you made,step 2- Add the fried mushrooms,step 3- add the grated cheese,step 4- line the lasagna sheets 4-5 (it might overlap)
  • Now keep on repeating
  • We made 3 layers
  • Take a aluminum foil and grease one side with oil to avoid the sticking of cheese
  • And cover the baking dish
  • Bake this for 40-45 minutes in a preheated 375F
  • After 40-45 minutes, remove the cover and keep on cooking for more 5 minutes
  • Now change your baking mode to grill mode and broil at a low temperature for 5 more minutes and its perfectly done
  • Give it a standing time of 5 minutes and then cut through and enjoy

We’ve shared a step by step video of the recipe,hope you likeit

This recipe is equally enjoyed from kids to grown ups.
Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Saarso ka Saag recipe/Mustard leaves curry||ideal with roti,naan,parathas||healthy and tasty

Saarso ka Saag is popular in Punjab of Indian Subcontinent. It is a dish made of mustard greens and spiced up with some ginger,garlic and chillies. It is generally served with Makki di Roti ( tortilla made of maze flour).

It is very tasty as well as healthy dish. since the mustard greens are not bitter,so we use some more leaves like spinach but we can also use some methi (fenugreek leaves),bethua ( chenopodium). Each and every leaves are very nutritious.

It is mainly made in winter in Indian Subcontinent,as it is widely available at that time of the year. It is very easy to make and the bonus is your child will be happy to have it👍👍👍

Let us start making the Saarso ka Saag…in my style 😊😊😊

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 1 lb mustard leaves(greens)/ saarso ka saag
  • 150 gm spinach leaves (chopped)
  • 1/2 tsp asfoetida/hing
  • 1/2 cup chopped onions
  • 2 tsp ginger garlic paste
  • 2 tsp chopped green chilies
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbs butter
  • Salt to taste
  • 1/4th cup tomato purée

For tempering:

  1. 1 tsp white oil
  2. 1 tbs butter
  3. 1 tsp chopped garlic
  4. 2 whole red chillies
  5. 2-3 slit green chillies

Procedure:

  • Boil chopped mustard leaves and spinach leaves for 15 minutes (covered)
  • Then drain it and make it a fine paste
  • Keep it aside
  • In a pan add 2 tbs mustard oil
  • Add 1/2 tsp asfoetida/hing
  • Add chopped onions and fry until translucent
  • At this point add 2 tsp ginger garlic paste
  • Fry well the raw aroma is gone
  • Then add the chopped green chillies
  • Fry and the spices one by one (turmeric powder,red chilli powder,coriander powder,garam masala)
  • Mix the spices well till oil separates,add water tsp by tsp to avoid the spices to burn
  • When oil separates add 1/4 th cup tomato purée
  • Cook again until the oil separated
  • Add salt to taste and 1 tbs butter
  • At this point add the ground mustard and spinach leaves paste
  • Cook and cook until the color changes and oil separates
  • It’s done
  • Time for tempering- In a pan add 1 tbs white oil and 1 tbs butter,melt and add 1 tsp chopped garlic,2 whole red chillies and 2-3 slit green chillies stir and when aroma comes pour over the cooked curry
  • And it’s done
  • If required add another dollop of butter to it😊😊😊

We’ve added a step by step video of the recipe,hope you enjoy making it at home,

Enjoy this with,roti,tortillas,naan and parathas

Don’t forget to like,share and comment.

Like we always say your comments always encourages us😊😊😊

Chocolate Oreo Cake recipe||kids special|| Birthday Cake idea for your kid

I love cookies and I love cakes. Why not combine it together. What can be the best ingredient other than Oreo Cookies.

Cake layered with outstanding whipping cream folded with crushed Oreo Cookies, will just blow you away .

Crushed Oreos and cream just work like magic. This Oreo Cake is beyond decadant.

21st January was my son’s 2nd birthday,what cake would be best other than his favourite Oreo Chocolate Cake, shaped as his favourite Mickey Mouse 😊😊😊.

Let’s start making the Oreo Chocolate Mickey Mouse Cake 😋😋😋;

Type: Cake,Dessert

Preparation time:

Cooking time:

This beautiful moist Oreo cake cake can be easily made for your dear ones following just 3 steps;

  1. Step 1- Baking a perfect cake
  2. Step 2- Chocolate syrup
  3. Step 3- Frosting

Lets begin with Step 1: Baking the cake;

Ingredients:

  • 1/2 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla essence
  • 1 tbs baking powder
  • 1 cup milk
  • 2.5 cups sifted all purpose flour
  • 1/2 cup sifted cocoa
  • 1/4 th cup crushed Oreos

Procedure for baking cake:

  • Preheat the oven at 180C
  • Creme both the butter and the sugar
  • Whisk them until creamy
  • Then add 3 eggs one at a time
  • Whisk until everything is light and airy
  • Add 2 tsp vanilla essence
  • At this point add 1 cup milk and whisk
  • In another bowl sift again the all purpose flour,cocoa powder and baking powder
  • Now add these dry ingredients to the wet ingredients and fold in
  • Add 1/4 th cup crushed Oreos
  • Bake the cake until the skewer comes clean
  • Now cool down the cake completely

Step 2: Making the chocolate syrup;

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 1 tsp coffee powder
  • 2 tbs melted chocolate syrup

Procedure:

  • In a pan add 1 cup sugar and 1 cup water
  • Bring it to boil and add 1 tsp instant coffee powder
  • Now switch off the flame and add 2 tbs melted chocolate
  • Whisk and allow it to cool

Step 3: Making the frosting;

Ingredients:

  • 2 cups of heavy cream
  • 1/3rd cup powdered sugar
  • 3/4th cup crushed Oreos

Procedure:

  • Add 2 cups of heavy cream in a bowl
  • Whisk it until soft peaks are formed
  • Add 1/3rd cup powdered sugar and mix
  • Add 3/4th cup crushed Oreos

Keep some ✨Crushed Oreos handy

Let us now assemble the cake together:

  1. First cut the cake into 2 layers or it will be easy if you divide the batter and bake 2 cakes
  2. Add the chocolate syrup into the lower layer
  3. Add some Oreo frosting on it and level it
  4. Sprinkle some crushed Oreos
  5. Put the next layer and again add the chocolate syrup with the help of brush
  6. Top it up with some more Oreo frosting and level it up
  7. Now it’s upto you what shape or design you want with your cake,so we’re leaving that upto you readers😊😊😊

We’ve added a step by step video of the recipe👇;

Enjoy this cake😋😋😋

Don’t forget to like,share and comment.

Like we always say,that your comments always encourages us 😊😊😊.

You can also view my blog on;

Paradise of Cakes

Caramel Pudding🍮( caramel flan)

Caramel pudding is a caramel flan steamed with a milk based item which is served as a dessert.

We had it as our dessert last night after a heavy meal.You can make it with or without the oven. I have made it without the oven and have shared this recipe below.

Ingredients:

  • 3 large eggs
  • 2 glass of milk reduced to 1 glass
  • 1/2 cup castor sugar
  • 1 tsp vanilla essence

For the caramel:

Ingredients:

  • 6 tbs sugar
  • 3 tbs water

Procedure for the caramel:

  • Add the sugar and the water together in a pan
  • Cook it in a medium flame
  • When to see the bubbles,swirl your pan and take care they the bottom doesn’t burn
  • Now when you see that bubbles are changing to a brownish color,then put off the flame
  • Pour into that bowl in which you will make rest of the pudding
  • Now swirl your bowl so that the caramel evenly spreads at the bottom
  • Keep aside to set

We’ve added a step by step video to make it more useful👇

Procedure for the pudding:

  • In a bowl take 3 eggs
  • Whisk them properly
  • Now add the sugar and evenly blend them together
  • Add the vanilla essence
  • Add the reduced milk
  • Now blend them well
  • Take a strainer and pour the milk through it over the set caramel
  • Cover the bowl by aluminum foil

We’ve added a video👇

How to steam your pudding

  • Take a deep dish pan
  • Take 3-4 kitchen towel
  • Place them at the bottom
  • Now place your pudding bowl
  • Pour some boiling water in the pan,not on the bowl
  • Cover with lid
  • Simmer for 25-30 minutes
  • Check in between with a skewer and see if it comes clean
  • Now slowly take out the bowl
  • You can see it is set and if you see some brownish color on the top don’t panic it is only the caramel seeping through
  • And set it in the fridge for at least 2 hours
  • Now take a plate and place it on the top of the bowl
  • Turn the bowl and plate upside down together

You will get very “caramel pudding”

We’ve added a step by step video to make it more useful👇

Enjoy this mouthwatering dessert 🍮 with your friends and family and don’t forget to comment in the box below

Half n half butter sponge cake||kids special||tiffin box ideas

Half n half butter sponge cake or you can say Choco-nilla cake (obviously my version😁) is a effortless,soft sponge cake.

This cake is made from scratch with the basic vanilla cake recipe and with this we added the very chocolate favour. Light,airy,fluffy-this cake meets a best option in every occasions.

Having more than 1 flavor is like a treat to me specially in case of cake. You can use other flavors also. Kids just get easily attracted to this cake. Even they will bring the Tiff n box empty if given in school.

Type: Cake

Preparation time: 20-25 minutes

Cooking time: 35-40 minutes

Ingredients for cocoa paste:

  • 25 gram cocoa powder
  • 50 gram sugar
  • 50ml boiling water

Procedure for making cocoa paste:

  • In a bowl add 25 gram of cocoa powder
  • Add 50 gram of sugar
  • To that add 50 ml boiling water
  • Keep it aside

Ingredients for the cake batter:

  • 250 gram of all purpose flour/ 1.5 cup all purpose flour
  • 200 gram butter
  • 160 gram of sugar/1 1/4 cup sugar
  • 2 tsp baking powder
  • 2 tsp vanilla essence
  • 4 large eggs
  • 75 ml of milk

***All the ingredients must be at room temperature

Procedure for the cake batter:

  • Preheat the oven to 375F
  • In a bowl sift in all-purpose flour and the baking powder together and keep it aside
  • Another bull 200 gram of butter and add in the eggs one by one
  • Now add the sugar to it and whisk it properly
  • Until pale and airy
  • Folding fold in the flour spoon by spoon
  • Add 2 tsp vanilla essence and whisk
  • at this point separate 100 grams of cake batter and mix it to the cocoa paste we made earlier
  • Line your cake tin with butter paper and butter with some butter to it
  • First add in the chocolate batter and then smooth it out
  • Then add the butter batter on top of it smooth it out
  • Tap the cake tin 3 times
  • Bake it for around 35-40 minutes or until the skewer runs clean when inserted
  • Cool down the cakes
  • We made 2 cakes with this quantity of batter
  • Now slice the cakes the way you want

We’ve added a step by step video of the recipe,to make it more easier for all of you👇👇👇

Enjoy this recipe in a tea party,kids tiffin box or just like that.

Don’t forget to like share and comments.

Like we never forget to say your comments always encourages us 😊😊😊.

You can also visit

Paradise of cake

Baloch Tikka Karahi recipe||Dhaba Style||2 in 1 dish can be eaten both as a starter and side dish

Balochi Tikka Karahi/Baloch Tikka Karahi recipe is a famous recipes specially in the highway Dhabas.

This is a very unique recipe,which you don’t easily get to taste just I’m a my restaurant.

We’ve managed to get this recipe which is worth trying.

The chicken remains juicy and is coated with all the flavors from the spices that will create a zing on your first bite.

Let’s make Baloch Tikka Karahi…in my style😋😋😋

Type: Starter,Side dish

Preparation time: 15-20 minutes

Cooking time: 25-30 minutes

Ingredients:

  • 2 lb chicken ( any part can be used-drumstick,thigh,breast)
  • 2-4 Serano peppers ( Any green chilli of you choice)
  • 1/2 cup chopped onion
  • 1 tsp mustard seeds
  • 7-8 curry leaves
  • 1/4 th cup crushed tomato
  • 1 tsp turmeric powder
  • Salt to taste
  • For Baloch Masala- 2 tsp coriander seeds,2 tsp fresh peppercorns,2 tsp cumin seeds,2 tsp red chilli flakes,2 tsp chaat masala,1 tsp garam masala powder,1 tsp black salt
  • 1/2 cup chopped coriander leaves
  • 5-6 slit green chillies ( optional)
  • 3 tbs ginger garlic paste
  • 2 tbs lime juice

Process to make Baloch masala:

  1. Dry roast 2 tsp cumin seeds,2 tsp coriander seeds,2 tsp whole peppercorns
  2. Now grind into fine powder
  3. Take it out in a bowl
  4. Add 2 tsp red chilli flakes,2 tsp chaat masala,1 tsp garam masala,1 tsp black salt
  5. Mix altogether and Baloch masala is s ready

Procedure:

  • Take a pan and add 4 tbs oil
  • Add the chicken when the oil is hot
  • Fry the chicken until the color is changed
  • At this point add the ginger and garlic paste
  • Fry and mix the chicken well
  • Fry until the oil separates
  • Take the oil separates and circulate from top to bottom
  • When oil separates turn off the heat
  • Take another pan and take some of this separated oil pour over it
  • Heat up and add 1 tsp mustard seeds and handful of curry leaves
  • Allow it to splatter
  • Add 1/2 cup chopped onions
  • Fry them well and add 1 tsp turmeric powder and mix
  • Add 4 tbs of the Baloch masala and mix
  • When oil starts separating add the chicken legs
  • And mix and coat well
  • When everything is incorporated add some lemon juice and chopped coriander leaves and serve

We’ve added a step by step video of the recipe,to make it more helpful and useful:

Enjoy this recipe at any cocktail night or on a regular night with some steamed rice or naan/parathas/Tortillas

Don’t forget to like, share and comment.

Like we always say your comments always encourages us ☺️.

Tangdi Kebab recipe|| juicy n succulent|| a very easy recipe

Tangdi Kebab is a very popular appetizer,common in menu cards of Indian restaurant.

Tangdi/Tangri means legs and Kebab means grilled piece of meat.Tangdi kebab is a spicy grilled chicken made over tandoor,oven or regular pan.

A spicy marinade made with ginger, garlic,chillies,garam masala rubbed over chicken drumsticks and grilled in oven makes most appetizing appetizer😋.

Weekend parties,occasions this dish is very popular at my home.

From my kitchen to your kitchen,this recipe is worth adding to your recipe diary.

Let’s make some Tangdi Kebabs;

Type: Starter, Appetizer

Preparation time: 15-20 minutes

Cooking time: 40-50 minutes, depending on the size of chicken

Ingredients:

  • 2 lb chicken
  • 2+2 tbs ginger garlic paste
  • 2 tbs green chilli paste
  • 3 tbs lemon juice
  • Salt to taste
  • 4 tbs yoghurt
  • 1 tsp black salt
  • 1 tsp chaat masala
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 2 tbs melted butter
  • 2 tbs mustard oil

Procedure:

  • For this chicken we will make 2 marinades
  • For the first marinade just add 3 tbs lemon juice and 2 tbs ginger garlic paste,mix it and add the chicken legs
  • Don’t forget to put gashes on the chicken for better penetration
  • Cover and chill for 30 minutes
  • In between in another bowl mix all the remaining ingredients and make the second marinade
  • Remove the cover and add this marinade over the chicken and message well
  • Refrigerate it for at least 2 hours
  • Preheat the oven to 375F
  • Line your chicken legs on a baking sheet
  • We’ve given a water bath below,because it doesn’t let the chicken dry out
  • Our chicken was a bit big in size so it took around 25-26 minutes per side
  • But for a normal small sized chicken legs you will need 12-15 minutes,that’s all
  • After 25 minutes we flipped the chicken and brushed with remaining marinade and again baked it for more 25 minutes
  • Take out and again brush the marinade
  • Now we changed our oven mode to grilling or broil
  • At high we broil it for 4-5 minutes per side and its done
  • Give it 10 minutes resting time so that it can reserve it’s juices

We’ve added a step by step video of the recipe👇

Hope you will enjoy watching and making it.

Serve it with your favorite chutneys/sauces,onion salad and lemon wedges.

Don’t forget to like,share and comment.

Like we always say,your comments always encourages us.

Gobi manchurian recipe|| veg recipe|| ideally eaten with naan,pulao and rotis

Gobi Manchurian is a very popular dish from the Indo Chinese cuisine.

Gobi means cauliflower and Manchurian is a sweet,tangy sauce made of chilli sauce,ginger,garlic paste and vinegar.

It has a unique taste,of crispy outside and juicy inside.If it is fried properly then after adding to gravy the gobis will remain crisp.

It’s a very easy recipe which will need a maximum of 25-30 minutes of your time. Plus it is so tasty that when I first made it my kid have had mistaken it with chicken 😁😁😁

If guest comes without knocking you,don’t worry if you don’t have fish or chicken at your home,go in your kitchen and make ‘Gobi manchurian’.

“Another tip if someone wants it dry just don’t make the slurry then with 1 cup water,just use 1 tsp cornflour with 4 tsp water into the sauce mix that’s all.

Also if someone one wants cauliflower fritters you can also go with the same recipe just cut out the gravy part”

Let’s make some Gobi Manchurian..in my style 😋

Type: Side dish

Preparation time: 10-15 minutes

Cooking time: 25-30 minutes

Ingredients required for the gobi manchurian:

  • 2 lb cauliflower (Gobi) separate into florets
  • 1 small onion diced
  • 1 small capsicum diced
  • 2 tsp chopped garlic
  • 2-4 green chilling slit open
  • 3-5 whole red chillies

With this we will require few steps which are as follows:

1) Making batter for the florets

2) Making the slurry

3) Making the sauce mix
1) Ingredients for the Batter:

  • 3/4 th cup all purpose flour
  • 3/4 th cup cornflour
  • 1/4 th cup rice flour
  • 1 tsp turmeric powder
  • 1.5 tsp red chili powder
  • Salt to taste
  • 1.5 cup of water (or as required)

Procedure for the batter

  • In a bowl add all the ingredients and mix
  • Then add water slowly to make a batter that will stick with the cauliflower florets
  • Keep it aside

2) Ingredients for the slurry:

  • 2 tbs cornflour
  • 1 cup water

Procedure for the slurry:

  • In a bowl add all the ingredients and mix
  • Keep it aside

3) Ingredients for making the sauce mix:

  • 2 tbs vinegar
  • 2 tbs soy sauce
  • 2 tbs ginger garlic paste ( 1tbs each)
  • 2 tbs hot sauce
  • 3 tbs ketchup

Procedure for making the sauce mix:

  • Take bowl add all the ingredients and mix
  • Keep it aside

Procedure of the Gobi manchurian:

  • In a pan add 3 tbs oil
  • Add 2 tbs chopped garlic and 5 whole red chilies
  • Add the 2-4 slit green chillies ( you can reduce or exceed the heat according to your taste)
  • Fry them well
  • Add 1 cup diced onion and fry
  • Add 1 cup diced capsicum and fry
  • The cooking should be on high temperature
  • Now add the sauce mix we prepared and cook the sauce well
  • When bubbles come add the slurry we prepared
  • Cook the slurry well and when you see your gravy is thickened,at this point turn your heat off
  • Let’s fry the cauliflower florets
  • Add them in the prepared batter
  • Mix all the florets
  • Make sure all the florets are well coated with the batter
  • Now fry the cauliflower florets until golden brown
  • We will refry the florets this will keep them crunchy after adding into the gravy also
  • Take all the crispy fried cauliflower florets and put them into the gravy we made
  • Mix them together and serve by garnishing with spring onions

We’ve added a step by step video of the recipe,hope this will help a lot:

Enjoy this with steamed rice,naan,pulao,parathas

Don’t forget to like, share and comments.

Like we always say your comments always encourages us😊😊😊

Palang Moong ki daal/spinach lentil soup|| veg recipe||tasty and healthy

If your tired of having the same daal/soup everyday then you are on the right place my friend.

Palang is spinach and Moong daal is split green gram,so it’s basically a daal/soup goes nice with steamed rice.

My family used to had the same story and about that spinach/palang the same no no as it to my kids it is a vegetable+ healthy,so mark it off the list from the lunch,dinner or any menu😂😂😂😂. But,then I came across this recipe which is worth a try believe me.

It’s tasty and healthy. Your kids love it and you will take a minimum time to make it.So it’s a win win situation.

Type : Side dish,soup

Preparation time: 5-10 minutes

Cooking time: 25-30 minutes

Ingredients:

  • 1 cup split green grams/Moong daal (soak it for 1 hour and then drain out the water)
  • 1/2 cup onions
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chaat masala
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 lb baby spinach/spinach
  • 1 tomato diced
  • 1 tbs cumin seeds
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 2-4 whole red chillies
  • 1/2 cup +3 tbs water
  • 1 tbs butter
  • 1 tbs chopped green and red chillies

Procedure:

  • First take a bowl and make the spice for the daal/lentil soup
  • Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder,1 tsp garam masala, 1 tsp chaat masala, 1/2 tsp turmeric powder
  • Mix them up
  • In a pan add oil and fry the onions brown and keep them aside
  • In that pan add 1 tbs of cumin seeds and add 2-4 while red chillies
  • Fry them well and add 1 tbs of ginger paste and 1 tbs garlic paste
  • Cook well then add the pre soaked moong daal/split green gram
  • Fry it well and then add the premixed spice
  • Add 3 tbs of water so that it doesn’t burn
  • Cook until the spice is cooked
  • Add 1 large diced tomato and cook until soft
  • Then add the chopped spinach and cover it to release water
  • Cover and cook for 15 minutes at a low flame
  • Once the water is released,stir and give it a quick mix
  • Add 1/2 cup of warm or boiled for the amount of soup you need (it depends on you)
  • Then cover and again Cook for 10 minutes at a medium high flame
  • This time you can see everything has been incorporated to a mashy soupy texture
  • Add 1 tbs of butter and cover and turn off your gas
  • Garnish and serve with some chopped chillies

We’ve added a step by step recipe video iny new YouTube channel:

Serve this daal/soup with some steamed rice,roti or parathas

Don’t forget to like,share and comment.

Like we always say your comments always encourages us.

Alu Posto recipe||diced potatoes cooked in rich poppy seed paste||a perfect dish to serve with steamed rice

It is another no onion/no garlic recipe. It is a traditional Bengali recipe cooked with potatoes and lightly spiced with nutty poppy seed paste.
Aloo Posto, the name itself is good enough to bring sunshine on any dull day. A typical Bengali thali (be it veg or non-veg) will always include steamed rice (bhaat) , lentil soup (daal) and alu posto. A slim wedge of gondho raj lebu (king of lime) and kacha lonka (fresh green chilli) lying on side will only increase the glamour quotient of the thali.

This apparently bland looking dish with just potato and poppy seeds is capable of rousing much passion among food lovers.

I seldom cook this dish on afternoons when I want to have something to comfort my appetite but don’t want to give much effort. Its a quick and easy plus fulfills your ‘comfort food’ category too.

Type: Curry

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Ingredients:

  • 2 medium sized potatoes
  • 4 tbs mustard oil
  • Salt to taste
  • 1 tbs sugar
  • 1 tsp onion seeds/nigella seeds
  • 2 1/2 tbs poppy seeds paste
  • 2-3 green chillies slit open
  • 1/2 cup warm water

Procedure:

  • In a deep dish pan add 2 tbs mustard oil
  • Add 1 tsp onion seeds
  • Allow to splatter
  • Now add the diced potatoes
  • Fry them well
  • Keep stirring or it may stick at the bottom
  • Now add the poppy seeds paste
  • Coat all the potatoes well with the paste
  • Add 1/2 cup warm water and cover to cook for 15 minutes at medium flame
  • Add the slitted green chillies
  • Now remove the cover and drizzle remaining 2 tbs mustard oil
  • Switch off the gas and give it a standing time of 5 minutes and serve

We’ve added a step by step recipe video👇

Serve it with steamed rice or you can have chapattis/tortillas.

I generally don’t add onions to it, but if you want you can add some fried onions at the end.

Share this recipe with your friends and family and don’t forget to share your valuable comments.

Dum aloo recipe|| Veg recipe and goes great with Naan, polao and rotis

Dum means slow cooked or steam cooked.Dum aloo means potatoes slow cooked with the blend of few spices.

If you are tired of eating same old potato curry..then you should definitely try this.

Delicious,easy restaurant style and that too made without onions and garlic.It is a classic Indian recipe and this veg dum aloo recipe is very popular during festivals.

You can use baby potatoes or simple any potatoes.

Type: Curry

Preparation time: 5-10 minutes

Cooking time: 25-30 minutes

Ingredients:

  • 1/2 lb potatoes diced
  • 2 tbs tomato ketchup
  • 1 cup blanched peas
  • 1 tsp dried fenugreek leaves ( kasauri methi)
  • 1 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 1/2 cup beaten yoghurt
  • 2 bay leaves
  • 3-4 cardamom seeds
  • 2-3 cloves
  • 1/4th inch cinnamon sticks
  • 1 tsp whole cumin seeds

Procedure for the spice mix:

  • In a bowl mix-2 tbs coriander powder, 2 tbs cumin powder, 1 tsp black salt, 1.5 tsp garam masala powder, 2 tbs ginger paste
  • Pour in 1/4 th cup warm water and mix
  • Keep it aside for future mix

Procedure for cashew nut powder :

  • Take 1/4 cup of cashew nuy
  • Put it in the grinder
  • It will be a sticky powder
  • Keep it aside

Procedure for the dum aloo:

  • In a pan add oil and fry the potatoes with 1tsp of salt
  • Keep aside
  • In that very oil add, the whole garam masala (2-3 cloves, 3-4 cardamom seeds, 1/4 th inch cinnamon sticks), 2 bay leaves and 1 tbs cumin seeds
  • Fry them and then add tl1 tsp turmeric powder and 1. 5 tsp red chilli powder mix well and you will get that rich red color
  • In that now add the spice mix
  • And mix add 2-3 tbs of water to avoid burning
  • When oil separates lower the temperature and add 1/2 cup yoghurt spoon by spoon ( lowering the temperature avoid splityi g of the yoghurt)
  • After when oil separates add the potatoes
  • Mix and coat well
  • Now add 1/2 cup boiling water to it and cover
  • Cook it for around 15 minutes ata medium flame
  • Remove the cover and add 1tsp dried fenugreek leaves, (kasauri methi)
  • Again cover and cook for 10 minutes in low flame
  • After 10 minutes, high your temperature and add 1 cup blanched peas
  • Now turn off your heat and give a standing time of 10 minutes
  • You can some chopped coriander leaves

We’ve added a step by step video of the recipe👇

Serve this recipe with butter naan, polao or rotis.

Share this recipe with your friends and family.

Don’t forget to like share and comment and subscribe my new youtube channel😊

Like we always say, your comments always encourages us.

We’re sharing the butter naan and polao recipe👇

homemade Butter Naan

Pulao recipe

Prawn do pyaza recipe|| Ideal to serve with steamed rice, roti

PRAWN DO PYAZA is a Bengali dry curry made with prawns and a known also as chingri machher kosha ba jhal.

The name do pyaza came as in the re ipe we use the pyaz i.e onions twice one as chopped and second as paste or grated

Soft delectable flesh of the prawns tastes merely divine with subtle sweetness from caramelised onion and with the touch of slit green chillies. In my family this recipe is very in demand specially by my kids,who are quite fussy about foods.

So let’s start making the prawn do pyaza in my style👇

Type: Curry

Preparation time: 10-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 1 lb or 450 gm of prawns
  • 1 small onion chopped
  • 1/2 cup onion paste
  • 2 tbs full ginger and garlic paste
  • 1 tbs cumin powder
  • 1 tbs coriander powder
  • 1 tsp turmeric powder
  • 1 tbs red chilli powder (not spicy one)
  • 1 tbs green chilli paste
  • 1 tbs garam masala
  • 4-5 slit green chillies
  • 1/2 cup chopped coriander leaves/cilantro
  • Salt to taste
  • 1 tsp whole cumin seeds
  • 1 tsp of crushed 3 cardamom,3-4 cloves, 1/4 inch cinnamon stick, altogether we call it whole garam masala

Procedure:

  • In a deep dish pan add 3-4 tbs of mustard oil
  • Add in cumin seeds and crushed garam masala
  • Cook as the aroma comes
  • Add in the chopped onions
  • Fry till brown and add the onion paste
  • Add the ginger and garlic paste
  • Blend well and add all the spices, salt and the green chilli paste
  • Add water tbs by tbs so that the spice doesn’t burn
  • Cover and cook a medium low flame for 5-10 minutes
  • As the oil separates add the diced tomatoes
  • Cook and cover for more 10 minutes at medium low flame as the oil separates
  • At this point add the prawns
  • Mix with the gravy we made ans allow the prawns to absorb all the juices
  • Cover and cook for 15 minutes at a low flame
  • Remove the cover and add the slit green chillies and chopped coriander
  • Now cover and turn off the heat and give a standing time of 10 minutes
  • It’s ready to serve

We’ve added a step by step video of the recipe below👇

Serve it with some steamed rice or rotis/chapatis/tortillas

Don’t forget to like, share and comment.

Like we always say your comments are always encouraging to us.

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