Sunday, 26 February 2017

Narkol Posto Chingri

This dish is a combination of two of the Bengali delicacies, prawn and posto or poppy seed paste. The gravy is made using onions and desiccated coconut, then it was given a nutty flavor with 'posto bata' or poppy seed paste. When the gravy is almost done, we  I have dunked the lightly sauteed prawns into the gravy and given it a nice bath.. Delicious with a plate of steamed rice.


  • Prawns - 500 gms cleaned and shelled
  • Potato 1, cubed
  • Onion - 2 , finely chopped
  • Dessicated coconut - 2 tbsp
  • Poppy seed paste - 3 tbsp
  • Green chille - as per taste
  • Ginger paste - 1 tsp
  • Salt, turmeric, sugar - a pinch

Make a paste of poppy seed along with green chilli. Keepp it aside.

In a wok, fry the potato cubed with some salt and turmeric. Keep aside.

In the same pan, fry the prawns till golden.

In the same wok, add some more mustard oil. Then add chopped onion with a pinch of salt and sugar and fry till golden brown. The sugar will enhance the color of the dish.

Next add salt, turmeric, kashmiri chilli powder mixed in some water. Let the water evaporate.

Add the desiccated coconut and fry over low flame.

Add the poppy seed paste and nicely incorporate into the masala.

Add the potatoes and 1 cup of hot water. Let it boil.

When potatoes are almost done, add the fried prawns and cook for some more minutes till the potatoes are well done. Be careful not to overcook the prawn,or else, it will turn rubbery.

At the end sprinkle some garam masala powder and keep covered for 10 minutes.

Enjoy as a leisurely Sunday lunch over a plateful of steamed rice. Pure bliss !!!

Monday, 20 February 2017

Chicken Keema Pasta

We love our pasta, specially the one with lots of chicken and capsicum with a hint of cheese. So. this one is done on a weekend, when it was me and my beloved son, and we were spending time together, with some chatting, and giggling and cooked this dish for our dinner. 


  • Bow Tie Pasta - 1 cup
  • Chicken Mince / Keema - 300 gms
  • Onion - 2, chopped
  • Capsicum - 1, chopped
  • Tomato - 4, roughly chopped
  • Garlic Paste - 1 tbsp
  • Green chilli - chopped, as per taste
  • Some pasta cheese 
  • Mixed herbs
  • Salt

Cook the pasta as per packet instruction, Drain and keep aside.
In a pan, add oil, then add the chicken keema with chopped green chilli and brown them evenly. Add in a spoonful of cumin powder with little salt and mix them well.

Cook till the keema is done. Keep aside.

In the same pan, now add some more oil and then add the garlic paste.

When the garlic is fragrant, add chopped onion and capsicum. Saute quickly.

Next goes the mixed herb. Mix well.

Add tomato puree. I have added a dash of tomato sauce too.

Next goes 1/2 cup of hot water along with the cooked keema. Mix well.

Cook till the keema and masala are mixed well and the water is almost evaporated.

Now add the cooked pasta and fold them carefully into the masala.

Once done, put it on a casserole and spread evenly. Sprinkle chopped cheese on the top.

Pop into a pre-heated oven at 180 degree C and bake for 20 minutes or till the cheese starts melting.

Serve hot.

Saturday, 11 February 2017

Pomfret Fish Curry - Parsi Style

This dish tastes awesome with the unusual combination of spices. Planning to try the dish with other white fleshy fishes like Bhetki too. Recipe adapted from the book of Jeroo Mehta.


  • Pomfret fish - small- 8 pieces
  • Onion - 1 cup, chopped
  • Garlic paste- 2 tsp
  • Ground Methi seeds - 1/2 tsp
  • Kashmiri chilli powder - 1 tbsp
  • Desiccated coconut - 4 tbsp
  • Coriander powder - 2 tsp
  • Ginger paste - 1 tbsp
  • Curry leaves - 1 sprig
  • Salt, turmeric
  • oil
  • Juice of 1/2 lemon

Smear salt and turmeric onto the fish and fry them lightly.

In the same pan, fry the onion lightly. 

Mix the garlic paste, chilli powder, green chilli paste, coriander powder, turmeric powder, coconut powder with methi seed powder. Add a splash of water to make a paste.

Add the masala paste to the onions and stir frequently for 5 minutes. Sprinkle some water if necessary to prevent the masalas sticking to the pan.

Add the ginger paste and cook for 2 more minutes. Add the curry leaves too.

Then add 2 cups of water and bring it to boil. Gently slide the fishes into the gravy and mix carefully.

Add the juice of the lemon along with salt. Continue till the fish is cooked. 

Serve with white rice.

Saturday, 4 February 2017

Kachur Loti - Karai Paturi

We bangals ( those whose ancestors are from East Bengal, now Bangladesh) love to eat our Kochu or colocasia. Kochur Loti or colocasia stem / shoots are a delicacy, though a bit tedious to cut and clean etc, but the effort is worth it. Cooked this with a generous dose of mustard oil, mustard paste and some grated coconuts. A great dish to enjoy with a plateful of steamed rice.


  • Kochur Loti - 500 gms, clean, cut into 1 inch long pieces after removing the skin
  • Mustard Paste - 2 tbsp
  • Grated Coconut - 4 tbsp
  • Mustard Oil - 4 tbsp
  • Salt, Turmeric. Sugar - as per taste
  • Green Chilli paste - As per the tolerance level
  • Kalonji seeds / kalo jire - a pinch

Steam the loti lightly and discard the water. 

In a flat bowl, take the kochur loti, and add mustard paste, grated coconut, salt, turmeric, green chilli paste, sugar and half of the mustard oil. Mash everything and keep aside for 30 minutes.

After the marination time is over, heat a flat pan and add the remaining mustard oil onto it. When it is smoking hot, add the kalonji seeds and let it splatter. Next add the kochur loti mixture and spread evenly after giving it a good stir.

Now lower the heat and cover the pan tightly. Let it cook in its own juice.
After 10 minutes, remove the lid. Carefully flip the mixture on the other side and continue cooking over low heat for 10 more minutes. Usually, you don't need to add water. If required sprinkle few drops here and there.

Adjust the seasoning.  Remove from heat once the kochur loti is soft the bottom side is almost brown.
Sprinkle some more grated coconut and relish with hot steamed rice.

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