Wednesday, July 6, 2016

Potato  is a very nutritional food as it is a good source of  vitamin B6, vitamin C, potassium, copper, phosphorous, manganese, niacin, dietary fibre and pantothenic acid. This is why it is the world's healthiest food. Poppy seeds also provide amazing benefits with its rich minerals. So a good combination of these two item is appetising as well as beneficial.




Ingredients

1. Potato -250 gm
2. PopySeed Paste with green chilli- 50gm
3.Suagr - 1 Teaspoon
4. Salt - According to taste
5. Turmeric Powder - 1 Pinch
6. Red Chilli Powder -1/2 teaspoon
7. Green Chilli - 4 Pieces
8. Panchforan - A Little Pinch
9. Oil - As Consumed

Preparation


1.First  heat the oil in a pan well and add the panchforan.
2. Put the potato pieces i to the hot oil and stir it well in the light flame and cover it to soften.
3.  After 2 minutes add the red chilli powder, turmeric powder, sugar and salt to those frying pieces and cover it for 2 minutes.
4.  Next add the poppy seed paste to these fried & softened potatoes well and stir well and cover it. Let it be cooked in light flame for more 5 minutes. 

6. Now uncover it and notice whether the potatoes have been  boiled well.
7. Add two or three green chilli to this fried tasty  preparation and serve it with roti or rice whatever you like.


9:42 AM Soma Mukherjee
Potato  is a very nutritional food as it is a good source of  vitamin B6, vitamin C, potassium, copper, phosphorous, manganese, niacin, dietary fibre and pantothenic acid. This is why it is the world's healthiest food. Poppy seeds also provide amazing benefits with its rich minerals. So a good combination of these two item is appetising as well as beneficial.




Ingredients

1. Potato -250 gm
2. PopySeed Paste with green chilli- 50gm
3.Suagr - 1 Teaspoon
4. Salt - According to taste
5. Turmeric Powder - 1 Pinch
6. Red Chilli Powder -1/2 teaspoon
7. Green Chilli - 4 Pieces
8. Panchforan - A Little Pinch
9. Oil - As Consumed

Preparation


1.First  heat the oil in a pan well and add the panchforan.
2. Put the potato pieces i to the hot oil and stir it well in the light flame and cover it to soften.
3.  After 2 minutes add the red chilli powder, turmeric powder, sugar and salt to those frying pieces and cover it for 2 minutes.
4.  Next add the poppy seed paste to these fried & softened potatoes well and stir well and cover it. Let it be cooked in light flame for more 5 minutes. 

6. Now uncover it and notice whether the potatoes have been  boiled well.
7. Add two or three green chilli to this fried tasty  preparation and serve it with roti or rice whatever you like.


Wednesday, December 9, 2015

KACHAKALAR (GREEN PLANTAIN) CURRY


Kachkala or green plantains are the banana like fruits generally taken after cooking. This vegetable is rich in vitamins and minerals which are actually very helpful for good making health. This vegetable may be taken only in boiled form which contributes in proper digestion. Besides, plantain when cooked with proper recipe it gives a mouth watering taste. You may taste it with rice or roti according to your choice.



Kachkalar Curry
Ingredients 
  1. Two kachkala or plantains
  2. Two potatoes normal size
  3. Some conical balls made of pulse fried in oil
  4. A piece of small ginger
  5. Oil as required
  6. A small piece of ginger
  7. Three teaspoons of cumin powder
  8. Two teaspoons of chili powder (may not use it if not interested)
  9. One or less teaspoon of turmeric powder
  10. Salt as required
  11. Sugar according to your taste
  12. Garam masala 1/2  teaspoon (powder of the mixture of cinnamon, cardamon and clove)
  13. Corriander leaves a little
  14. Cumin seeds a pinch
  15.  Bay leaves one or two

Preparation

  • Heating oil in a pan fry the conical balls lightly and keep these aside.
  • Now drop the cumin seeds and the bay leaves in the oil and add the cleaned pieces of plantains  and potatoes.
  • Cover it for one or two minutes in light flame.
  • Next add the smashed ginger paste with it and fry lightly.
  • After one minute add the cumin powder, chili powder, turmeric powder, salt and sugar with some water and stir it lightly in the light flame and cover it to boil. 
  • After two or three minutes add more water to boil it and cover it in light flame for 5 minutes.
  • Next when the water has dried and the vegetables have boiled mix the garam masala with it and cover it for 2 or 3 minutes.
  • Finally uncover it and taste the curry to utter WOW!!!!



8:32 AM Soma Mukherjee
KACHAKALAR (GREEN PLANTAIN) CURRY


Kachkala or green plantains are the banana like fruits generally taken after cooking. This vegetable is rich in vitamins and minerals which are actually very helpful for good making health. This vegetable may be taken only in boiled form which contributes in proper digestion. Besides, plantain when cooked with proper recipe it gives a mouth watering taste. You may taste it with rice or roti according to your choice.



Kachkalar Curry
Ingredients 
  1. Two kachkala or plantains
  2. Two potatoes normal size
  3. Some conical balls made of pulse fried in oil
  4. A piece of small ginger
  5. Oil as required
  6. A small piece of ginger
  7. Three teaspoons of cumin powder
  8. Two teaspoons of chili powder (may not use it if not interested)
  9. One or less teaspoon of turmeric powder
  10. Salt as required
  11. Sugar according to your taste
  12. Garam masala 1/2  teaspoon (powder of the mixture of cinnamon, cardamon and clove)
  13. Corriander leaves a little
  14. Cumin seeds a pinch
  15.  Bay leaves one or two

Preparation

  • Heating oil in a pan fry the conical balls lightly and keep these aside.
  • Now drop the cumin seeds and the bay leaves in the oil and add the cleaned pieces of plantains  and potatoes.
  • Cover it for one or two minutes in light flame.
  • Next add the smashed ginger paste with it and fry lightly.
  • After one minute add the cumin powder, chili powder, turmeric powder, salt and sugar with some water and stir it lightly in the light flame and cover it to boil. 
  • After two or three minutes add more water to boil it and cover it in light flame for 5 minutes.
  • Next when the water has dried and the vegetables have boiled mix the garam masala with it and cover it for 2 or 3 minutes.
  • Finally uncover it and taste the curry to utter WOW!!!!



Monday, August 11, 2014




Rohi or rui fish is very common and popular to non veg people. This fish is available in the market during the whole year. Rui or rohu is such kind of fish which can be cooked in any way, either rich or as patient,s diet.There are a variety of rohi fish dish, but here the popular item rui machher kalia is being presented.






Ingredients
  • Rohi or rohu fish 5 pieces
  • Onion paste
  • Ginger paste
  • Garlic paste
  • Tomato paste
  • Cumin powder
  • Chilli powder
  • Turmeric powder
  • Salt
  • Sugar
  • Oil
  • Garam masala
  • Green chilli


Preparation

  • First wash the fish well and marinate with salt and turmeric powder.
  • Pour oil in the cooking pan.
  • Now fry the fish  lightly and keep those aside in a pan.
  • Next add onion, ginger and garlic paste to the hot oil and stir it in the light flame.
  • Now add cumin powder and red chilli powder to it. Stir it in light flame adding a little water.
  • Next add turmeric powder, tomato paste and salt(as required according to taste) to this frying mixture.
  • After 3 minutes when the oil will come out keeping the mixture intact pour water to it and let it boil for 4/5 minutes in light flame.
  • The fish will be added to it after it is boiled well.
  • Now add garam masala to it keeping a little gravy and cover it for 3 minutes.
  • Now the rohi fish kalia is ready to be served with rice.   



11:20 AM Soma Mukherjee



Rohi or rui fish is very common and popular to non veg people. This fish is available in the market during the whole year. Rui or rohu is such kind of fish which can be cooked in any way, either rich or as patient,s diet.There are a variety of rohi fish dish, but here the popular item rui machher kalia is being presented.






Ingredients
  • Rohi or rohu fish 5 pieces
  • Onion paste
  • Ginger paste
  • Garlic paste
  • Tomato paste
  • Cumin powder
  • Chilli powder
  • Turmeric powder
  • Salt
  • Sugar
  • Oil
  • Garam masala
  • Green chilli


Preparation

  • First wash the fish well and marinate with salt and turmeric powder.
  • Pour oil in the cooking pan.
  • Now fry the fish  lightly and keep those aside in a pan.
  • Next add onion, ginger and garlic paste to the hot oil and stir it in the light flame.
  • Now add cumin powder and red chilli powder to it. Stir it in light flame adding a little water.
  • Next add turmeric powder, tomato paste and salt(as required according to taste) to this frying mixture.
  • After 3 minutes when the oil will come out keeping the mixture intact pour water to it and let it boil for 4/5 minutes in light flame.
  • The fish will be added to it after it is boiled well.
  • Now add garam masala to it keeping a little gravy and cover it for 3 minutes.
  • Now the rohi fish kalia is ready to be served with rice.   



Sunday, July 6, 2014

Egg is a healthy and tasty food. It has a good protein in it and also high calorific value. Generally people all over the world take it as an item of breakfast. But it can also be taken as lunch or dinner item in different forms. It is such an item that its various dish are highly popular to all the food lovers. One of such dish is egg curry. It is really mouth watering which is very cheap as well as a quick process. Make it at your kitchen according to the following recipe.






Ingredients

  • Eggs 7
  • Onions (5small pieces)
  • Ginger (a small piece)
  • Bay leaves (1 piece)
  • Cumin Powder (4 tea spoons)
  • Turmeric Powder (1 spoon)
  • Green Chili Powder (2 tea spoons)
  • Garam Masala (2 tea spoons)
  • Green chili (4 pieces)
  • Salt (According to taste)
  • Sugar (According to taste)
  • Tomato sauce (According to taste)
  • Oil (As required)
  • Coriander leaves


Preparation
  • First boil the eggs and keep these aside after removing its covers.
  • Now hot the oil in a pan.
  • Pour the bay leaf and the mixture of onions, garlic and ginger in to the hot oil. 
  • Stir it well in light flame.
  • Now add cumin and chili powder with it and stir it for sometime.
  • Next add the turmeric powder, salt,sugar and tomato sauce to it.
  • Then add a little water to it and stir it in light flame till the oil is separated from the mixture.
  • Now add the boiled eggs to this mixture pouring a little water to it and allow it to boil for 3 minutes.
  • Next add the garam masala, green chili and the coriander leaves and cover it for 2 minutes.
  • Finally the dish of egg curry is ready to be served with roti, paratha or rice whatever you like.
11:56 AM Soma Mukherjee
Egg is a healthy and tasty food. It has a good protein in it and also high calorific value. Generally people all over the world take it as an item of breakfast. But it can also be taken as lunch or dinner item in different forms. It is such an item that its various dish are highly popular to all the food lovers. One of such dish is egg curry. It is really mouth watering which is very cheap as well as a quick process. Make it at your kitchen according to the following recipe.






Ingredients

  • Eggs 7
  • Onions (5small pieces)
  • Ginger (a small piece)
  • Bay leaves (1 piece)
  • Cumin Powder (4 tea spoons)
  • Turmeric Powder (1 spoon)
  • Green Chili Powder (2 tea spoons)
  • Garam Masala (2 tea spoons)
  • Green chili (4 pieces)
  • Salt (According to taste)
  • Sugar (According to taste)
  • Tomato sauce (According to taste)
  • Oil (As required)
  • Coriander leaves


Preparation
  • First boil the eggs and keep these aside after removing its covers.
  • Now hot the oil in a pan.
  • Pour the bay leaf and the mixture of onions, garlic and ginger in to the hot oil. 
  • Stir it well in light flame.
  • Now add cumin and chili powder with it and stir it for sometime.
  • Next add the turmeric powder, salt,sugar and tomato sauce to it.
  • Then add a little water to it and stir it in light flame till the oil is separated from the mixture.
  • Now add the boiled eggs to this mixture pouring a little water to it and allow it to boil for 3 minutes.
  • Next add the garam masala, green chili and the coriander leaves and cover it for 2 minutes.
  • Finally the dish of egg curry is ready to be served with roti, paratha or rice whatever you like.

Monday, October 14, 2013

Ilish or Hilsha is the most popular fish of Bengal. It is the national fish of Bangladesh.Though this full of tiny boned fish is really very tough to manage, yet it is warmly treated and passionately loved by the people of Bengal for its palatable taste. This extremely popular fish is so mouth watering that its any preparation that may be light fry also is very zealously received by the Bengalees. Its distinctively typically pleasant smell makes its own identity which attracts every fish lover.




                     
                                                         
                         


Ingredients
  • Hilsha Fish - 4 pieces
  • Mustard paste (white) with 2 green chilly - 3 teaspoons
  • Poppy Seed Paste - 3 teaspoons
  • Mustard Oil - 4/5 teaspoons
  • Green Chilly - 5/6 pieces
  • Turmeric powder - 1/2 tea spoon
  • Water - 1 Little cup
  • Salt - As required
  • Sugar - very little (may or may not use)
Cooking Time :- 5 Minutes


Preparation
Wash the pieces of fish very well. Now mix the mustard paste, poppy seed paste, oil, turmeric powder, salt and sugar as required to taste and also add water to it. Now put it into the pan and cover to it to cook under a light flame for 5 minutes. Then uncover it and pour the preparation on a dish by garnishing it with a little oil and some green chilly on it. The dish is now ready to be served. You must taste it with rice only which make you feel to utter "WOW".


9:54 AM Soma Mukherjee
Ilish or Hilsha is the most popular fish of Bengal. It is the national fish of Bangladesh.Though this full of tiny boned fish is really very tough to manage, yet it is warmly treated and passionately loved by the people of Bengal for its palatable taste. This extremely popular fish is so mouth watering that its any preparation that may be light fry also is very zealously received by the Bengalees. Its distinctively typically pleasant smell makes its own identity which attracts every fish lover.




                     
                                                         
                         


Ingredients
  • Hilsha Fish - 4 pieces
  • Mustard paste (white) with 2 green chilly - 3 teaspoons
  • Poppy Seed Paste - 3 teaspoons
  • Mustard Oil - 4/5 teaspoons
  • Green Chilly - 5/6 pieces
  • Turmeric powder - 1/2 tea spoon
  • Water - 1 Little cup
  • Salt - As required
  • Sugar - very little (may or may not use)
Cooking Time :- 5 Minutes


Preparation
Wash the pieces of fish very well. Now mix the mustard paste, poppy seed paste, oil, turmeric powder, salt and sugar as required to taste and also add water to it. Now put it into the pan and cover to it to cook under a light flame for 5 minutes. Then uncover it and pour the preparation on a dish by garnishing it with a little oil and some green chilly on it. The dish is now ready to be served. You must taste it with rice only which make you feel to utter "WOW".


Sunday, September 29, 2013

Normally kancha kala or green plantain is used in making "sukto" where it performs a vital role in making the preparation. But here it is used as an assistant ingredient though it is indispensable in this item, because "sukto" without it is next to impossible. But it expresses its own identity when green plantain is used in the preparation of a curry that is really palatable to the vegetarians as well as to non-vegetarians also.

Though it is rich in iron but different minerals and vitamins such as vitamin B6, a considerable amount of vitamin C, manganese, potassium and a soluble fiber are present in banana. In many cases, banana consumption with other fruits or vegetables may reduce the chance of renal cell carcinoma, colorectal cancer and even breast cancer especially for women.

Here, in this preparation it is shown that a simple use of green plantain or kachakala in a curry may be so tasty that it is sure to bring a unique experience for the users.I am sure to say that those who do not like it but taste it once only must have to think it twice before rejecting it.








Ingredients of the curry

  • Potatoes (4)
  • Green plantain (4)
  • Globules made of pulse and asafoetida(hing)
  • Tomatoes (1 medium)
  • Ginger paste(one tea spoon)
  • Cumin powder (4 tea spoons)
  • Turmeric powder (1 tea spoon)
  • Oil (25gm.)
  • Sugar & salt (As required according to taste)
  • Bay leaf (2 pieces)
  • Cumin (a pinch)
  • Green chilly (3 pieces or as required)
  • cardamom, cloves and cinnamon (1 teaspoon powder)


Preparation


  1.  At first the potatoes and the green plantains are cut into cube shaped pieces and wash well.
  2.   Next heating the oil fry the globules of pulse lightly and keep these aside.
  3.   Then cubed vegetable pieces together with the bay leaves and the cumin seeds will be put into the        hot frying pan.       
  4.   Fry it lightly after adding the tomato and the ginger paste.
  5.   After a light fry, the mixture of cumin powder and the turmeric powder with a little water to be             added to the fried pieces of vegetables and stirred well.
  6.   In this stage required amount of salt and sugar with the chilly pieces to be added to it and stirred         well in light flame.
  7.   Cooking after 3/4 minutes required amount of water to be poured to allow it to boil and cover it         with a lid for 5 minutes in light flame.
  8.   Next uncover it and after mixing the powder of cardamom, cloves and cinnamon together with the       fried globules of pulse, lid it for 2/3 minutes. But remember at this stage the flame will be made off.       Finally uncover it and take a sniff of it and I am sure you will certainly be interested to taste it.
  9.   Now the dish is ready to be served with rice or bread whatever you like.



12:03 PM Soma Mukherjee
Normally kancha kala or green plantain is used in making "sukto" where it performs a vital role in making the preparation. But here it is used as an assistant ingredient though it is indispensable in this item, because "sukto" without it is next to impossible. But it expresses its own identity when green plantain is used in the preparation of a curry that is really palatable to the vegetarians as well as to non-vegetarians also.

Though it is rich in iron but different minerals and vitamins such as vitamin B6, a considerable amount of vitamin C, manganese, potassium and a soluble fiber are present in banana. In many cases, banana consumption with other fruits or vegetables may reduce the chance of renal cell carcinoma, colorectal cancer and even breast cancer especially for women.

Here, in this preparation it is shown that a simple use of green plantain or kachakala in a curry may be so tasty that it is sure to bring a unique experience for the users.I am sure to say that those who do not like it but taste it once only must have to think it twice before rejecting it.








Ingredients of the curry

  • Potatoes (4)
  • Green plantain (4)
  • Globules made of pulse and asafoetida(hing)
  • Tomatoes (1 medium)
  • Ginger paste(one tea spoon)
  • Cumin powder (4 tea spoons)
  • Turmeric powder (1 tea spoon)
  • Oil (25gm.)
  • Sugar & salt (As required according to taste)
  • Bay leaf (2 pieces)
  • Cumin (a pinch)
  • Green chilly (3 pieces or as required)
  • cardamom, cloves and cinnamon (1 teaspoon powder)


Preparation


  1.  At first the potatoes and the green plantains are cut into cube shaped pieces and wash well.
  2.   Next heating the oil fry the globules of pulse lightly and keep these aside.
  3.   Then cubed vegetable pieces together with the bay leaves and the cumin seeds will be put into the        hot frying pan.       
  4.   Fry it lightly after adding the tomato and the ginger paste.
  5.   After a light fry, the mixture of cumin powder and the turmeric powder with a little water to be             added to the fried pieces of vegetables and stirred well.
  6.   In this stage required amount of salt and sugar with the chilly pieces to be added to it and stirred         well in light flame.
  7.   Cooking after 3/4 minutes required amount of water to be poured to allow it to boil and cover it         with a lid for 5 minutes in light flame.
  8.   Next uncover it and after mixing the powder of cardamom, cloves and cinnamon together with the       fried globules of pulse, lid it for 2/3 minutes. But remember at this stage the flame will be made off.       Finally uncover it and take a sniff of it and I am sure you will certainly be interested to taste it.
  9.   Now the dish is ready to be served with rice or bread whatever you like.



Monday, March 4, 2013


Brinjal is a vegetable, in Bengali, people call which "begun" that means which has no quality ; but ultimately the fact is not that. It has various food values in it. Generally it is a vegetable which people like to eat as fry,but other than fry it can be used in so many recipes. Among them begun-posto (egg plant with poppy seed) is a tasty one. I can guarantee a vegetarian can complete his lunch with this menu only. Here, I am trying to give you  its taste. I am sure you must enjoy it.






Ingredients


  • 1.Brinjal/Begun - 2
  • 2.Posto/Poppy seed - 100gm(50gm is also allowed) paste
  • 3.Green chilly - 3/4 pieces
  • 4. turmeric powder - (very little) less than 1 teaspoon full
  • 5.Salt - as required
  • 6. Sugar - as required
  • 7.Corriander leaves - a little
  • 8.Oil - as required            

   
Preparation

  • 1 Clean the begun/brinjal first and cut it into fairly thick slices.
  • 2. Fry those pieces lightly.
  • 3. Add the poppy seed paste to it and stir it in light flame.
  • 4. Now mix the salt, sugar, turmeric powder, corriander leaves and green chilly to this well.
  • 5. You may add a very little water to this curry and stir it properly to make it light fry.
  • 6. Stir it well so long as the oil can be separated from the curry but surely in light flame cooking must be done.
  • 7. Now the dish is ready to be served with rice, roti or paratha whatever you like. 

         

5:20 AM Soma Mukherjee

Brinjal is a vegetable, in Bengali, people call which "begun" that means which has no quality ; but ultimately the fact is not that. It has various food values in it. Generally it is a vegetable which people like to eat as fry,but other than fry it can be used in so many recipes. Among them begun-posto (egg plant with poppy seed) is a tasty one. I can guarantee a vegetarian can complete his lunch with this menu only. Here, I am trying to give you  its taste. I am sure you must enjoy it.






Ingredients


  • 1.Brinjal/Begun - 2
  • 2.Posto/Poppy seed - 100gm(50gm is also allowed) paste
  • 3.Green chilly - 3/4 pieces
  • 4. turmeric powder - (very little) less than 1 teaspoon full
  • 5.Salt - as required
  • 6. Sugar - as required
  • 7.Corriander leaves - a little
  • 8.Oil - as required            

   
Preparation

  • 1 Clean the begun/brinjal first and cut it into fairly thick slices.
  • 2. Fry those pieces lightly.
  • 3. Add the poppy seed paste to it and stir it in light flame.
  • 4. Now mix the salt, sugar, turmeric powder, corriander leaves and green chilly to this well.
  • 5. You may add a very little water to this curry and stir it properly to make it light fry.
  • 6. Stir it well so long as the oil can be separated from the curry but surely in light flame cooking must be done.
  • 7. Now the dish is ready to be served with rice, roti or paratha whatever you like.