Friday, 29 November 2013

Dhoniya Pomfret

This is a signature dish of my mom-In-Law, she cooks it mainly with 'Bhola Bhetki' fish, since I don't like that fish, I use pomfret. She usually use a herb which grows in abundance in her garden during winter. I really don't know the name of this herb, she refers to it as 'Deshi Dhonepata', but I donot find any resemblance with dhone pata or coriander leaves except the smell and taste. I also never find this herb anywhere else other than in her garden. Nevertheless, I use our regular coriander / cilantro leaves with a extra dash of garlic which she does not use.  The tampering with Kalojire / Kalonji seed is also very important here, it gives the dish a distinct kick along with the cilantro leaves and garlic.  


  • Pomfret Fish - 3
  • Coriander Leaves - a bunch
  • Garlic - 5 cloves
  • Green Chilli - 5
  • Kalojire / Kalonji Seeds - 1 tsp
  • Salt, turmeric, red chilli powder - as required
  • Mustard Oil for cooking

Cut 4 - 5 deep slits on both sides of the fish. Marinate the fish with salt, turmeric and red chilli powder for 15 minutes.

Make a fine paste of coriander leaves, green chilli and garlic. you can use the stems of the leaves as well. Add or reduce the green chilli according to our taste.
Fr the marinated fish lightly on both sides. 

In the same pan, add some more oil, ( forget dieting friends !! ;-) ) when it is hot, add the kalojire / kalonji seeds with a green chilli. Let it splutter.

Now add the coriander garlic paste with a pinch of salt and turmeric. Fry well.

Stir continuously over low heat till the paste changes color and the raw smell is gone. By this time, oil should come out of the masalas as well.

Add the fried fishes and mix with masalas. Add half cup of hot water and stir carefully not to break the fishes.

 Let it boil covered for 10 minutes over low heat. By this time, your fish should be cooked through and gravy will be reduced. Check for seasoning.

When oil comes out on the sides, remove from heat. Serve with plain rice.

Wednesday, 27 November 2013

Shapla r Bora

I have learnt this recipe from my  maid who is from Bangladesh. I used to see this Shaplas in our local market, but never dare to buy it, since I didnot know how to cook them. Once I was talking to my maid casually and mentioned the abundance of Shapla in the market and she immediately told me why don't you bring a bunch, it makes a perfect snack. So, next weekend, it featured in my grocery bag and here is the outcome. I must admit, the preparation of the vegetable is a bit tedious job, which would not happen unless she does it for me. But afterwards, the recipe is very easy, simply arrange them in a bamboo stick, make a batter of your choice and deep fry. It is really yummy. we had it with rice and dal, you can serve it as evening snack as well with a hot cup of tea.


  • Shapla - a bunch
  • Besan - 2 tbsp
  • Rice Flour - 1 tbsp
  • Salt as required
  • Kalojire or Kalonji seeds - a pinch
  • Oil for deep frying

Remove the flower and the outer layer of the stems of shapla. Cut into fingers. Take 5-6 pieces together and pierce a bamboo stick through the middle. Soak the in salted water for 15 minutes.

Make a batter by mixing Besan / Gram flour and rice flour with water. Add salt, finely chopped green chilli and kalojire / kalonji seeds. Let it sit for 15 minutes. 

Heat oil in Pan. Now dip the shapla sticks into the batter and carefull place the in the hot oil. Deep fr till it becomes golden brown.

Serve with tomato sauce.

Sunday, 24 November 2013


It is the birthday of my dear Hubby and he loves chicken in any form. Naturally it is my duty to feed him some chicken dishes on his Big day, which he never had before. While searching the net for some unique recipe,, I came across Poulamee's Salam-E-Murg, and the name struck me instantly. It is more or less a regular chicken recipe, the uniqueness lies on the roasted veggies that is getting added at the end of cooking. The unique aroma of roasted veggies, getting mixed with chicken gives this regular chicken dish a much desired kick.


  • Chicken - 1 kg
  • Onion - 2,
  • Tomato - 1
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Green Chilli Paste - 1 tsp
  • Curd - 1 heaped tbsp
  • Red Chilli Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Black pepper Powder - 1 tsp
  • Salt, turmeric - as required
  • Sugar - 1 tsp

To Grill Veggies:

  • Capsicum - 1
  • Tomato - 1,
  • Onion - 1 
  • Salt, pepper, Red Chilli Powder
  • Tandoori masala - 1 tsp
  • Curd - 1 tbsp
  • Olive oil for brushing

To grill veggies, cut the capsicum, tomato and onion into big chunks. Marinate them with salt, pepper, kashmiri chilli powder, tandoori masala and curd for 30 minutes.

Marinate the chicken pieces with curd, salt, turmeric and black pepper for 30 minutes.

Make a paste of ginger, garlic, onion, tomato and all spices and keep aside.
Roast the marinated veggies for 20 minutes in a preheated oven at 180 degree. Add few drops of olive oil onto the veggies just before roasting. Remove from oven when you get nice aroma.

Add some oil in a pan and fry the marinated chicken pieces till golden brown.

In the same oil, fry the curry paste made earlier till oil comes out of it. 

Add the fried chicken pieces and mix well with the masala. Add a cup of hot water and let it cook for 10 minutes over low heat or till the chicken is tender.

Add the grilled veggies and mix well with the gravy.

Cook for 2 more minutes before removing from the heat. Adjust the seasoning. You may need to adjust the water quantity based on your gravy requirement. Sprinkle some coriander leaves and serve with rice.

Chicken Soup

Happy Soupy Saturday friends !!!! It is a peaceful Saturday evening, there is nip in the air,, all 3 of us get proper rest after an eventful hectic week.. so it is time to do some leisurely cooking !! I was so occupied with office for the last couple of weeks that I have missed many  activities that is going on in my 'Kolkata Food Bloggers' Group. One of them was 'Know your Kolkata Food Blogger's' event, where it was the turn of my virtual friend Sarani. As usual, I don't know her personally, only thing that I know about her is, she blogs from   'Back to Basics', which is a collection of beautiful recipes. What I like the most about her blog is, majority of the recipes can be done very quickly, ideal for me, who do not have enough time to spend in the kitchen. Apart from that, Sarani is mother of Soh, a cute and adorable li'l boy,,and she has a great photography sense, that's all I know about her. Anyway, since I couldnot be able to try her recipe during scheduled time,  so decided to do something today. She has this simple yet  flavorful chicken soup in her blog, which immediately caught my attention. It has loads of vegetables, chicken, noodles with a hint of garlic, which all of us liked very much. Obviously done some modification here n there to suite availability of ingredients here, but the basics remain the same. It is a meal by itself, I just added a plate of fried fish along with this soup and had a fulfilling dinner. All of us were very happy after the dinner, that indicates, how yummy it was. Enough said, here goes the recipe. The original recipe is available here too.


  • Chicken pieces- 6
  • Onion - 2, cut into chunks
  • Carrot - 2,
  • Raw Papaya - 1/2
  • Beans - 10-12
  • Spinach - a bunch
  • Noodles - 1/2 pack
  • Garlic Paste - 2 tsp
  • Green Chilli Paste - 1 tsp
  • Bayleaves - 2
  • Olive Oil - 1 tbsp
  • Salt n Pepper - as per taste
Dice the carrot and papaya, cut the beans half lengthwise. Pressure cook the tough vegetables along with the chicken and 4 glasses of water. I have added 1 tsp garlic paste, 1 tsp green chilli paste and 1 bay leaf as well.

Remove the chicken from the broth and shred into strips. Add 1 tbsp olive oil to the pan. Add bay leaf and black peppercorn. Then add the onion slices and fry for 2 minutes.

Add the shredded chicken with remaining garlic paste and a pinch of salt and stir fry quickly.

Now add the spinach leaves and fold into the onion, chicken mixture.

When spinach is wilted, add the boiled vegetables along with the broth. You may need to add one more glass of water at this stage.

When the soup is boiling, check for seasoning. Add boiled noodles and mix carefully.

Serve with lots of black pepper. Serve hot. Can have it with crisp toast.

Tuesday, 19 November 2013

Kalo Jire Pomfret

I was bored of having Pomfret with regular onion, garlic, ginger paste. So tried it with 'Kalojire Bata', or Nigella or kalonji paste this time. When served with steamed rice, everybody was busy guessing about the secret ingredient. :-D


  • Pomfret fish - 6
  • Kashmiri Chilly Powder - 1 tsp
  • Tomatoes, 2, roughly chopped
  • Medium Onions, 3, finely chopped
  • Nigella/Kalojire/Kalonji Seed
  • (Grind to a runny paste)
  • Slit Green Chillies - 4,
  • Turmeric Powder
  • Mustard oil
  • Salt

  Apply Salt, Chilly Powder, Turmeric Powder and Mustard Oil to the fish and set aside for 30 minutes. Then lightly fry on both sides and keep aside.

 In the same pan heat Mustard Oil and add the Onions. Fry them until they are just about to change color.  Add the tomatoes, stir and then cover and cook until  they soften.

 Add half cup of warm water and mix well till it makes a thick gravy.

Place the fried fish pieces on the masala mix. Cook on low heat till the fish is done. Spread the kalojire Seeds paste over the fishes and cook for 5 more minutes.

 Adjust the seasoning and the green chillies. Keep covered for 15 minutes before serving.   Serve with steamed rice.

Sunday, 17 November 2013

Cauliflower Salad

This tasty and filling salad is a must have in my family during winter. Very easy to make, you can have any dressing of your choice, just spoon it over or serve as a side. A delight for the weight watchers as well, you may have this with a piece of fish or boiled chicken, if you are on a low carb diet. What a satisfying dinner without the guilt.


  • Cauliflower - 1, cut into florets
  • Spinach leaves - 10-12
  • Olive - 10 - 12
  • Onion - 2, sliced
  • Olive Oil - 2 tbsp.
  • Tomato - 2, pureed
  • Tomato Sauce - 1 tsp
  • Green chilli - 1, pureed with tomato
  • Parsley - 1 tbsp.
  • Salt and Pepper

Steam the cauliflowers in salted water for 5 minutes, then remove from water and lightly sauté in olive oil.

 In the same water, blanch the spinach leaves and keep aside. Don't discard the liquid.
Fry the onions with a pinch of salt and sugar in the same oil till golden brown. Keep aside.

 In the same pan, add the remaining olive oil, then add the tomato, green chilli puree with salt and sugar. Add the tomato sauce and the olives. Add the reserved liquid and stir, till it makes a semi thick sauce. Add the dried parsley. Adjust the seasoning. This is your dressing.

To serve, arrange the blanched spinach on the plate, then add the sautéed cauliflower. Sprinkle fried onions. Spoon the dressing over as per your taste. You may serve the dressing as a side as well. A tasty salad dish is ready within 15 minutes..

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