Recipe Tips
Keeping Green Chilli Fresh For Days
To Keep Cilantro Fresh
How To Buy Juicy Lemon
How to prevent onions from burning while cooking
Check Honey is pure or not:
Take honey in a spoon and allow to fall in transparent glass of water, if honey mixes with water, then its not pure, if it makes a line and sits in bottom its pure.
How to Choose a perfect Eggplant
To remove the bitterness of methi leaves
Chopping dry fruits:
To keep vegetables fresh
Onion cutting technicq
To prevent curd from curdling the curry
Preventing cut fruit(Apple) from brwoning
Making curd faster
Dosa on a regular pan:
How to keep biscuits fresh for long time
Reduce Stickiness of Okra
Keep celery fresh for long time
Tips for cutting board & sharp knife
How to check the eggs are fresh or not.
Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
To prevent boiling milk from sticking at the bottom
To keep mixer/grinder blades sharp
Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp
How to prevent boiled noodles from sticking
Crispy old samosas
Left Over Rice
Cups & Spoons Measurement
Cup
- 1 cup = 250 ml
- 1/2 cup = 125 ml
- 1/3 cup = 80 ml
- 1/4 cup = 60 ml
Spoon
- 1 tablespoon = 15 ml
- 1/2 tablespoon = 7.5 ml
- 1 teaspoon = 5 ml
- 1/2 teaspoon = 2.5 ml
Chicken Dal OR Chicken with Lentil
Ingredients
- Boiled Red lentil and yellow peas with little turmeric and water.
- 1 boneless skinless chicken breast
- Onion chopped, Ginger & Garlic, Green Chilies
- Tomato
- Ground Coriander
- Ground red chili
- Cinnamon stick
- 3-4 cloves
- 2-3 green cardamom pods
Rosogolla
Ingredients :
4 cups of full fat or whole milk
White vinegar 1/4 cup Water 2 tablespoons (mix with the vinegar)
1 cup Sugar
4 cups Water
3-4 Green Cardamom Pods
Strawberry Orange Marbel Cake
- All Purpose Flour Or Maida - 1 1/2 cup
- Baking Powder - 1/2 teaspoon
- Baking Soda - 1/2 teaspoon
- Eggs - 4
- Sugar - 1 cup
- Vegetable Oil - 1 cup
- Strawberry Extract - 1/2 teaspoon
- Orange Extract - 1/2 teaspoon
- Strawberry Food Color - 2 to 3 drops
- Yellow Food Color - 1 to 2 drops
How To Make Chhana Or Paneer
Ingredients :
- 4 cups of full fat or whole milk
- White vinegar 1/4 cup
Take a pan, add 1/3 cup of water at first and then add the milk (add the water first to portect the milk burning at the bottom) and bring the milk to boil. When the milk has started boiling add the vinegar+water little by little. Add all the vinegar+water and turn off the oven. But do not stir the milk after adding the vinegar+water. The milk has already started curdlink. Now let all the milk curdle itself for 10 minutes. After 10 minutes take a cheese cloth and strain all the chhana. Run cold water to remove the sourness of the chhana. Now squeeze the cheese choth to remove all the excess water of the chhana and hang the cheese cloth from the kitchen tap for at least 6 hours to remove all the excess water . After 6 hours your Chhana Or Paneer ready.
Weight Loss Diet Plan
Today I'm not sharing any mouth watering recipe with you. All of us have to be foodie as well as fit and healthy. So today I'm going to share my secret diet plan, which I've been following since 3 months and lost 11 pounds or 5 kg.
During this weight loss diet plan I also enjoyed my delicious food too. Here you go. Before I start I must tell you some must do and must not to do information about a healthy diet plan.
You have to totally stop eating Junk Foods. A big no no to Fast Foods. You may eat once or twice dinner or lunch in good quality restaurants. But not in Fast Food joints. You may have 'Jhal Muri(Murmura), Steamed Momo, Swarma Roll' outside.
Don't skip any meal, like breakfast, lunch, dinner, snacks. Divide your large meals in small meals. Don't eat large amount at a time. Have your food till your hunger goes off.
Time plays a big role in diet plan. You have to eat in proper time. Like Tea at 7am, Breakfast at 9am, Lunch within 1pm. Some Afternoon snacks. Have your dinner within 9pm
You have to drink plenty of water for losing weight . Have fruits like Watermelon, cucumber, apple, papaya, oranges. Those fruits cut fat.
Try to avoid Rice. Only weekend you may have rice. If you can't leave without rice, you may reduce the quantity. Increase the quantity of dal, vegetables. If you are a vegetarian, add soyabean, paneer and dal in your meal.
Reduce the quantity of Salt in your meal.
Morning : Wake up at 6am sharp. Brush your teeth and have 1 cup of fat burn drink.
For fat burning drink you need :
- Apple Cider Vinegar 1 tablespoon(I use organic unpasteurized apple cider vinegar)
- Lemon Juice 1 (freshly squeezed)
- Honey 1 tablespoon
- Ginger Juice few drops(grate 1" long ginger, squeeze the grated ginger and you will get freshly made ginger juice)
- Luke Warm Water 1 cup
- Mix everything and sip the whole drink.
- Take 4 over night soaked Almonds.
Now get ready and go for 30 minutes walk outside.
Come back after the morning walk and have 1 cup of Green tea with 2 crackers.
Have a bowl full or Oat, Milk, Honey, and Fruits mixed breakfast at 9am. You may have 2 hard toast breads, some fruits & an egg white omelets or a poached egg with some salt & pepper.
Have an apple at 11:30 before your lunch. It will decrease your hunger.
Have your lunch within 1pm. with boiled or steamed vegetables of your choices, 1 boiled egg Or lightly fried Fish, Dalia khichdi, sabudana khicdi, Oat Khichdi, Roti Sabji with Dal.
At 3pm have a bowl of sour curd, some fruits. Do some yoga exercises. You can find 30 minutes yoga in YouTube.
Some Afternoon snacks like tea, 2 biscuits, Murmura, Diet chewda etc.Have your dinner within 9pm with 1 roti/chapati/phulka sabji with mixed veggies, dal .
Increase the quantity of Dal, Vegetables in your meal, reduce the chapati.Have less oily foods like Chicken kebabs, Chapati rolls with Kebabs/paneer tikkas.
Eat Chicken stew instead of Chicken Curry. Avoid Maida(all purpose flour).
In weekends have some homemade tasty foods but in small quantity. Don't over eat your meal.
Nutrition Information - Millets
Millets Types and Name in Different Languages
Featured Videos
**Bhapa Chingri** is a very easy & well known Bengali recipe. **Bhapa** means Steamed, and **chingri** is Prawns in English. In **Bhapa Chingri** usually medium size prawns are used. Bhapa Chingri is cooked traditionally by steaming in Stainless steel tiffin box inside boiling water or boiling Rice.
Dal Palak is a really easy dish to make and is quite healthy as it combines the health benefits of dal and palak, as it is healthy and packed with protein and fiber.
Dal is the most usual part of Indian Meal. Bengali meal is also not out of this. But Bengali "Dal" recipe is very much different from the rest of the Indian states' Dal recipe.
This jhol is a must item in almost every bie bari lunch menu, which is made with Paka pona, that should be over than 3 kgs Rohu or katla fish. In this jhol, very little ingredients are used and the jhol taste delicious.
<p><strong>Machher Jhol</strong> is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. </p>
<b>Aam Panna</b> is a great summer cooler from Bengal and with it's wonderful taste gives much needed coolness to your body.
<b>Aamer Payesh</b> is a Milk & Rice based Pudding with Mango Flavor. This Pudding should have chilled. We scoop out the juicy ripe mango flesh, and then make puree out of the flesh without using any water , we will mix the mango pulp with the Payesh.
Today I'm going to share an authentic Bengali Prawn recipe, rather I say Shrimp(smaller prawns are called shrimp) recipe which is onion & garlic free, a comfort food, can be served with Plain Steamed Rice Or Roti/Fulka. This curry is cooked with 'Pumpkin, Pointed Gourd, Potatoes & Shrimps'.
There are many different types of cookies in all over the world. Here this cookies are kind of Indian.
Today I'm going to share a dessert recipe after longtime, becuase of my little monkey who is about to complete his 12th month. I've been very busy for the whole day for him. So couldn't able to make any sweet as making sweets is a very time consuming job itself. But as "Ganpati" is coming to bless us within 2 days, how can I stop myself to make some quick & easy sweets to welcome him.
Here Is the recipe of famous Bengali Lau Chingri Or Bottle Gourd with Prawn recipe.
Wood apple are only available during spring season. These are two types in general. One is sour and another one is sweet. The sour wood apples are called Koyetbe/Kotbel in Bengali. These are very tasty and great for making sweet and sour spicy achar. That sour version is available in the autumn to winter season and this sweet version is in spring to summer.
This is my mom's special recipe. This recipe is so easy, that can be made by anyone.
This is a very popular Bengali side dish in daily cooking. Finely chopped Cabbage / badhakopi (Bengali term) cooked along with potato & peas in a tomato & ginger based gravy.
<b>Aam Dal</b> is very famous Dal recipe in Bengal, it's cooked with Raw Mango and serve with 'Steamed Rice' & 'Aloo Bhaja'(potato fry). It should be sour in taste. The sourness comes from the Raw Mango. This is exclusively my mom's recipe, I think she makes the best 'Aam dal'.
I'm giving you another famous dal recipe for lunch menu with fish head.
Biryani is itself a meal where meat(chicken, mutton or fish) and rice slowly cooked together and serve with raita, salad as sides. The origin of the dish is South Asia but none can tell the exact location where it was borne. All over in India, there are many different types of biryani cooked. Every state has their own recipe of Biryani.
Gujiya is a half moon shaped sweet but crunchy dumplings filled with sweet mawa or coconut based stuffing. In the stuffing, lots of dry fruits are added, sweetened with sugar or gud. The outer part is made with Suji/semolina or refined flour or whole wheat flour.
"Misti/Mitha" stands for sweet in Bengali & "Holud/Basanti" stands for yellow in color & most importantly this will pronounce "Polao" not Pulao. So this rice preparation must be sweeter in taste & yellowish in color
This drink common in Khyber Pakhtunkhwa, Pakistan - mostly in Peshawar. It is native to India and is often associated with the Maha Shivaratri and Holi festival.
This fish is from Carp family. The Curry should be very thick, rich, spicy & oily type. Goes well with Plain Steamed Rice.
The dish itself very flavourfull and cooked in very easy way. The main thing is the marination. Rest is very easy. Today hubby bought a fresh 750 grams weight chicken, and I thought of making this, as the chicken is very tender and fresh so I need not to add lots of spices to cook it. So made this. I had this chicken in one of my friend's elder sister's wedding once and after that I was planning to make this. But somehow, it was not happened. But few days ago I saw again this chicken curry, and
mishti doi recipe, Bengali sweet yogurt or curd recipe with step by step photo/video. a traditional Bengali cuisine or Bengali dessert from evaporated milk
Enchor Chicngri is a Green Jack-fruit cooked with Prawn in a spicy gravy, goes well with Steamed Rice Or Roti.
Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent.
This is a 3 ingredients, no churn ice cream, Gondhoraj lime flavor infused, and most importantly without ice cream maker. This can be easily made at home.
I'm a fish lover Bengali(I don't like the word Bong, in fact there is no such word in Dictionary). Whenever I find fish in menu, I become happy. And this is so obvious, we Bengalies are true fish lovers. That's why we are called 'Mache Bhate Bangali'. In my kitchen you can find one must item that s fish. And for a true Bengali nothing can be more comforting than 'Bhat ar Pona Macher Jhol'.
For the 'Masala Chai', tea & herbs are being brewed with Water & Whole Cow or Buffalo milk.
This "Singara" is specially made in Winter, as Cauliflower is the popular vegetable of this season. "Phulkopir Singara" is made with stir fried cauliflower & potatoes along with some other spices.
<b>Bhaja Mooger Dal</b> is a one of the famous Dal recipe, which is usually cooked in any special occasions like guests are coming over or birthday or marriage function.The moong dal is roasted till it turns deep golden and gives a nutty aroma. After that it is boiled and tempered with spices .
This recipe is a very popular Bengali "Koi Fish" recipe in a rich, thick, spicy only Mustard Oil based recipe, which should be served with Plain Steamed Rice as Lunch. This recipe does not come in a regular lunch menu, but for the guests, this is a very good item for lunch.
Doi Ilish is a typical Bengali Hilsa Recipe, where raw Hilsa fish is steamed in Yogurt and Mustured Sauce. Doi Ilish should be served with Steamed rice.
In every Bengali have this "Mutton Curry" on the last day of "Durga Puja", that is called "Bijoya Dashami". Because most of the Bengali do not eat non-veg during the 4 days of "Durga Puja". So we break our vegetarian meal tradition on the last day of the "Durga Puja". This is my mom's recipe, and she only cooked today's "Mutton Curry".
<strong>Chili Chicken</strong> is the most common dish of this fusion Indo-Chinese cuisine. This spicy Chinese dish could be found in almost every restaurants in Kolkata. Fried rice is served with this dish. But Hakka noodles also goes well with this dish.
**Chandrapuli** is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival).
Chingrir(Prawn or Shrimp) is one of my most favorite seafood. I love this in any form of cooking. My mom cooks prawn or shrimp in every possible way. She says "It is such a versatile item that can be cooked with minimum ingredients and will receive the maximum taste, if you add chingri in any vegetable it will change the taste and makes it a mouthwatering dish".
Mulo diye motor dal is a bengali staple in winter. Split white peas lentil is called motor dal in bengali. This dal need handfull of ingredients and tastes awesome. And serve this dal with hot steamed rice, thick fried potato sticks and kaji/gondho lebu.
This sweet actually looks like drops Or Boond in Hindi. That is why it is called Boondi. Boondi is made with Bengali gram batter or Chikpea batter. Bengali occasional breakfast is incomplete without "Bonde & Luchi"/"Boondi & Puri".
I'm a true fish lover, always prefer fish over meat. But somehow I don't like the fishhead itself. So either give it to my husband or make with some mishmash type. I mostly love Murighonto but Puishak Or Bandhakopi is also my favourite. Murighonto recipe is already on blog. Today I'm going to share the Bandhakopi version with Ilish Macher Matha.
Momo is a fast food of Nepal, Tibet origin. This is a very famous easy to make fast food of Nepal, Tibet, Sikkim, Bhutan etc. north east Asian Country.
Dimer kosha is a popular Bengali style spicy oily Egg curry, very much different from the rgular Dimer Dalna. Dimer Dalna or Dimer jhol is light runny curry with boiled egg while Kosha means bhuna or slowly cooked oil based spices which should be thicker than the normal curry.
Rajma is made in the North side of India. North Indian people make this in almost every occasion. Their speciality is Rajma-Chawal.
Achar plays a major part in Indian food. It's not the main dish, but achar can make any boring menu interesting. And another role of achar, if you have achar, you do not need much sides for rice, roti or paratha. Many people can easily have rice, roti paratha simply with achar.
Jalebi or Jeelipi is a very popular Indian sweet. It can be served cold or hot. It is made by deep frying a batter in pretzel or circular shape and soaked into sugar syrup.
Ilish Macher Paturi is a typical Bengali dish. In this recipe Hilsa/Ilish fish steaks are marinated with ground spices and then wrapped in oily Kumro/Pumpkin or Banana leaf, and then roasted in nonstick pan or may be deep fried.
<b>Luchi</b> should be made with all purpose flour or maida, little bit Moyan of ghee to bind the flour and salt. Then make a firm dough and should rest for 30 minutes minimum and then make small balls, flatten them with roller pin and deep fry them to make fluffy <b>Luchi</b>.
Chopped Methi leaves and some other spices are mixed with Maida, make a dough and roll them into Parathas and cook on Hot Tawa.
Gajar Ka Halwa is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly.
This dal is made for special occasions like Birthdays, Pujas Or to serve the guests. And this dal is must for the most famous Bengali Festival "Durga Puja".
Oatmeal cookies are soft chewy and delicious to taste and very healthy as well. These are the easiest cookies to make at home without any mess. And these cookies tastes so good that any oats heater can easily have this without any fuss.
Crab is a popular dish in Sea side areas such as Bengal, Mumbai, Goa, South Indian. Because crab is easily available in those areas. Crab curry recipe is more less same in those areas.
This is a very recipe with few ingredients only, with lots of veggies and some sauted shrimps. Goes well with steamed rice , dal and dash of lime juice.
This is eggless butterless whole wheat pancakes, naturally sweetened by using ripe Mango. It's very healthy and delicious breakfast recipe. If you wish, can replace the Aamras with Honey.
This recipe contains fresh mango pulp, lemon juice & sugar. Flavorful mangoes are best to use for this jam, because the jam will smells awesome.
I'm going to share the "Astami Special Bhoger Khichuri & Labrar Torkari". Bhoger Khichuri is very arometic and tasty.
Egg curry is a very famous dish of any state of India. Bengali Egg Curry or Dimer Dalna/Jhol is not very different from the regular Indian egg curry.
"Aloor Chop" Or Potato fritters is Bengal's most popular street snacks. This "Aloor Chop" serves with Puffed Rice Or "Muri" & Tea.
<strong>Kosha Mangsho</strong> is very popular Bengali dish. The name '<strong>Kosha<strong>' comes from the word '</strong>Koshano</strong>' which means stirring. So this mutton must be slow cooked and keep stirring way. That is the only secret of the recipe.
Kulfi is a popular frozen dairy dessert from the India. It is often described as "traditional Indian Subcontinent ice cream".
Lemonade is Lemon flavored drink, sweetend with honey/sugar. This refreshing drink is usually homemade.
This is a very easy recipe, anyone can cook this, and belive me you won't be disappointed after making this.
Its a chicken burger, prepared at home with indian spices.Its a easy process and prepared within half an hour, excluding marination time.
In Bengali culture, people says,Payesh is the best sweet item to celebrate any good news. Such as birthdays, anniversary, rice ceremony, marriages or even for the baby showers. And for the worship to the God, Payesh is the must Bhog item to be offered.
<b>Omelette Burger</b> is a quick fix breakfast item. It' heavy, filling & healthy breakfast recipe. It its a fuss free, hassle free go to recipe. Very easy to prepare and need few handful of ingredients to make this <b>Omelette Burger</b>.
Biulir Dal is known as Urad dal in the rest of the country. But in Bengal, this dal is known as Urad dal or Kalai dal. We used to cook the halved Kalai er dal. You may roast the dal or may not.
This is Egg Paratha means paratha made with egg,spices & maida.This is a very healthy & tasty breakfast for them who are really bored with their regular breakfast with "Bread & Egg".
