Paromita's Passions

Quotes On Life

noreply@blogger.com (Paromita Pramanick) — Sun, 24 Oct 2021 09:57:00 +0000

Quotes On Life

"Do What Matters To You The Most...

The Rest Will Automatically Matter To Everyone."

Festive Quotes

noreply@blogger.com (Paromita Pramanick) — Mon, 30 Aug 2021 13:30:00 +0000

Festive Quotes

Ganapati Bappa Morya

गणपति बप्पा के आने से पावन हुआ घर आंगन,

विघ्नहर्ता भगवान हो तुम, देवो के देव ..

अपने आशीष से भरदो तन मन धन,

कामना है यही, हो मंगलमय शुभ गणेशोत्सव ।।

Ganapati Bappa ke aane se hua paawan mann,

Vighnaharata ho tum devo ke dev,

Apne ashish se bhardo tan mann dhan,

Kaamna hai yehi ho khushhal yeh Ganeshotsav.

Happy Janmashtami !!

हे बृज मोहन प्यारे,

यशोदा के नंदलाले ....
तेरी बांसुरी की धुन लगे न्यारे,
तुझमें बसी है प्रेम के रंग सारे ..
सब तोरे माखन चोर बुलाए ,
तुझसे ही जग में मोह समाए ।।

Heyy Brij ke Mohan pyare,

Yashoda k nandlaale..
Teri bansuri ki dhun lage nyare.
Tujhme prem k rang dikhaye.
Sab tore makhan chor kehlaaye,
Par tujhse yeh jag bane h saare,

Hindi Poetry

noreply@blogger.com (Paromita Pramanick) — Fri, 06 Aug 2021 17:52:00 +0000

Hindi Kavita

हर रात के बाद सुबह होता है..

और फिर एक दिन,

सुबह का इंतजार करते - करते

शाम हो जाता है ।।

Har raat ke baad subah hota hai..

Aur phir ek din,

subah ka intezaar karte karte

shaam ho jata hai ।।

एक ऐसी ख्वाईश थी जो पल-पल

ख़्वाबों में आती हैं..

ख्वाब में भी ख्वाहिशें करती हैं तू,

जिंदगी तेरी ख्वाबों में जीने लगी है।।

EK AISI KHWAHISH THI JO PAL PAL

KHWAABON MEIN AATI HAI..

KHWAAB MEIN BHI KHWAHISHE KARTI HAI TU,

ZINDAGI TERI KHWAABON MEIN JEENE LAGI HAI !!

ढलती हुई इस शाम को बदलते देखा,
नज़ारे रंग बदलते रहते हैं..
कुछ रिश्तों के नाम बदलते देखा,
रिश्ते भी रंग बदलते रहे हैं ।।

Dhalti hui ye sham ko badalte dekha,
Nazare rang badalte rehte hai..
Kuch rishto ka naam badalte dekha,
Rishtey bhi rang badalte rahe hai ।।

एक ही पौधे के दो फूल, एक है खिला हुआ तो दुजा मुरझाया हुआ धूल ।

हर शख्स को ही आजमाता है, कभी सुख कभी दुःख..

किस्मत की लकीरों में होती है कभी छांव तो कभी धूप ।।

EK HI PAUDHE K DO PHOOL, EK HAI KHILA HUA TOH DUJA MURJHAYA HUA DHUL !!

HAR SHAKHS KO HI AAZMATA HAI, KABHI SUKH KABHI DUKH..

KISMAT KI LAKEERON MEIN HOTI HAI KABHI CHAUV TOH KABHI DHOOP !!

Watermelon Mojito Mocktail

noreply@blogger.com (Paromita Pramanick) — Sat, 20 Mar 2021 17:50:00 +0000

Healthy Watermelon Mojito | Watermelon Chia Mocktail🍉

Hello readers, hope I find you at the best of your health. With emerging heat in the atmosphere, we tend to find different ways to beat the heat. Hence, I shall be sharing a very healthy refreshing drink for the summers which can be a great option to tackle the hot weather as well as good for digestion and immunity. Let’s see if you are able to guess this recipe in your mind that I’ll take you through the following pictures and a brief description to read herewith. I’ve used some fruits from season special to make the ultimate summer fruit drink which is perfectly worth a treat for summer special drinks.

I know most of us love summer fruits so much, tropical summer has so many seasonal fruits to offer, and amongst all other fruits I absolutely love mangoes and of course watermelon. With varieties of fruits available in the market in Kolkata, especially from mid-March to June, I’m very fond of selecting my favorites and pick them up in lots to home. I wonder summers just fill my hunger with fruits and I consume a lot less quantity of main course meal in general. And I believe that’s actually a good way to hydrate and rejuvenate the body, as fruits contain more nutrients than cooked meal.

Let’s talk about the recipe I’m sharing today, we are very much familiar with ‘Mojito’ and along with it goes ‘Virgin Mojito’ , Watermelon Mojito or Virgin Watermelon Mojito. Considering the names are similar, the recipes are absolutely different, although a few basic ingredients remain the same. Mojito is a type of drink originated from Cuba, now of course I checked it on google and to be precise I wasn’t so aware of this drink until I had it in one of my club visit and then researched about it. Haha that made me curious to try it out myself at home. I blended some watermelon with mint, pepper powder, sugar, lil salt and lemon juice, did not add any bubbling drink to it and to my surprise this drink actually exists which is known as ‘Virgin Mojito’.

I prepare fusion drinks every now and then with 4-5 ingredients to go with it and everyone just loves it at home. This time I tried to make a mix of mojito and mocktail (mocktail is a non-alcoholic drink). Now you guys may have a question raising in your mind, why is that so a combination of mojito and mocktail? And the answer goes this way, because I used all the key ingredients that mojito has except any alcoholic drink, hence why it can be a mocktail with a few other healthy ingredients added to it, in short it can also be called ‘virgin mojito’. Ah!! And this may sound a lot more confusing.. isn’t it?? 😅

Therefore the name for the recipe I share today is ‘Watermelon Mojito Mocktail’ , or it can also be called as Healthy Watermelon Mojito or Watermelon Chia Mocktail. The addition of chia seeds actually make the drink crunchy in bite, yummy in taste, healthy for the body and refreshing for the soul. Overall the drink is made in a healthy and refreshing way that is ready in moments. This drink is absolutely light, healthier and happier to quench thirst, perfect for a fun-filled healthy summer afternoons or after an outdoor game. I wanted to make this a totally no-sugar drink, however I loved the addition of sugar as it makes the drink sweet, tangy and tastes better to the taste-buds😋

Watermelon Mojito Mocktail

Healthy Watermelon Mojito | Watermelon Chia Mocktail

[Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes (approx)

Course: Drinks

Cuisine: Fusion

Yields: Two glasses

Measuring Items: 1 cup=150 ml; Teaspoon (tsp) ; Tablespoon (tbsp)

Ingredients:

Watermelon- half of one
Chia seeds- 2 tsp
Mint leaves- one handful
Lemon- 1
Lemon juice- 2 tsp
Pepper powder- 1 tsp
Sugar- 1 tsp
Salt - as per taste
Ice cubes- 1 cup or as required

Tips: Can skip sugar or replace it with honey. Also adding sprite, 7up club soda or alcohol can make it a cocktail drink. Can use black salt instead of regular salt.

Method:

How to make ‘Watermelon Mojito Mocktail’ with step by step pictures and instructions-

Wash mint leaves properly with water and cut watermelon into small cubes.
Place watermelon, a handful mint leaves and lime juice in a blender.
Add salt, sugar, pepper powder and muddle them together.
Make a perfectly liquidy purée.
Take a strainer, slowly put the puree and sieve it in a large bowl.
Soak chia seeds in water for at least 30 minutes or an hour.
Now transfer strained puree to a glass, add 1 tbsp chia seeds and mix well.
Finally add ice cubes, lime wedges, garnish and serve chilled.

Super refreshing ‘Watermelon Mojito Mocktail’ is ready in just a few moments to enjoy the hot summers in a cool way. Use ripe, juicy, seedless watermelon which will really taste even better. I absolutely loved making it in no time and happily quench my thirst. Truly I’ve nothing to describe more about this healthy refreshing drink, just blend watermelon with mint, pepper pwdr, sugar, lil salt and lemon juice, use a strainer to separate the fine juice in a glass and serve it with lemon slices, ice cubes and mint leaves🍃Simple, sweet and tangy way to beat the heat💚 Enjoy your summer drink virgin watermelon mojito fruit juice. Till then enjoy cooking, serving and eating !! oops drinking 😉

Have a fruitilicious season🍉🍉🍉

Chocolate Cake With Nutella

noreply@blogger.com (Paromita Pramanick) — Thu, 07 Jan 2021 16:23:00 +0000

Nutella Chocolate Cake

Heya hello to all my dear readers👋 wishing everyone a very Happy New Year☺️ How have you been doing so far? Sharing my first recipe for this year😍 Tell me what's the first best thing that happened to you after stepping into the new year??😀 Yeah I know it's only the 7th day of the new year, however it’s still the beginning of this much anticipated year, after spending the so-called ‘2020’ with lot of ups and downs at home in the lockdown😅

People all around the globe came together during the world lockdown through internet and tried so many new and exciting things at home, with sharing and caring all in the web, the world came closer in the tough times. So many of you learnt how to cook, how to spread love and care for your loved ones, many of you learnt how to bake a cake and lots of othe things, definitely that was worth sharing with your friends and families staying far away, whom you couldn’t meet for so many days.

Happiness that comes around after learning new things and when you find the resultant absolutely upto your expectations😍 Mine is baking this cake successfully for the first time ever in my life🥰 Yes I baked this cake for the very first time keeping the recipe very easy with only the basic ingredients being used and also without much of the sophisticated electronic appliances. It was as simple as it could be, but absolutely worth the try.

So we gave it to the baking class for ourselves at home, where we siblings made this super yummy chocolate cake🎂 It turned out an extremely fun and learning session for us at home. We were super excited in the whole process and waited anxiously till the cake took it’s time to bake. And then when we got the final result, we were super happy and satisfied to see the cake turned out absolutely gorgeous.

Nevertheless it was a good experiment with trying out new things❤️ This Chocolate Cake is the very basic recipe and it may be quite similar here and there with all the other chocolate cake recipes shared by other bloggers, hence I would just like to add that if there’s any similarity prevails in my recipe, it could be by the very chances of the recipe procedure which are same for the chocolate cake. I learnt this recipe from one of my friend in Benguluru, we worked in the same school and she used to attend baking classes every weekend, that’s how I happened to have discussed this recipe with her and tried it out in my own way. The basic method is holds the similarity, however the decoration and everything is what I did in my own way.

I would recommend my readers to try out this simple chocolate cake recipe as the instructions provided below and I am sure you will achieve a 100% accurate result satisfying to your taste-buds, eyes and happiness. This homemade Chocolate Cake is absolutely a baking therapy for the people who love to bake and are trying for the first time.

Nutella Chocolate Cake | Chocolate Cake With Nutella

[Veg]

Author: Paromita.P

Prep Time: 15-20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 15 minutes (approx)

Course: Dessert

Cuisine: Indian

Ingredients:

Melted Butter- 1/4 cup

Powdered Sugar- 2/3 cup

Refined Flour (Maida)- 1 and half cup

Baking Powder- 1/2 tsp

Baking Soda- 1/4 tsp

Cocoa Powder- 1/4 cup

Pinch of Salt

Vanilla Essence- 1 tsp

Milk- 1/4 cup

Butter paper (optional)

Dry Fruits (almonds, cashews)- 2 tbsp

Nutella- 4 tbsp

Chocolate- 1

Chocolate Syrup- 2 tsp

Silver Balls- as required for decoration

Tips: No need to add salt to bake the cake in kadhai, also no need to use a stand to place it inside the kadhai and no need to put a butter paper too. Steps are very easy to follow, read the recipe instructions carefully for the best results.

Method:

How to prepare ‘Chocolate Cake With Nutella’ with step by step Recipe instructions--

Mix 1/4 cup butter and 2/3 cup powdered sugar
Add 2 eggs and beat well
Sieve all the dry ingredients at once- maida 1.1/4 cup, baking powder 1/2 tsp, baking soda 1/4 tsp, cocoa powder 1/4 cup and a pinch of salt.
Add 1 tsp vanilla essence and mix well
Now gradually 1/4 cup milk in 2-3 batches adjusting to the consistency of the batter and keep mixing in the cut and fold method.
Keep mixing the batter until it falls from the spatulla giving a ribbon like shape.
Grease tin with butter, put butter paper, pour the batter, add chopped dry fruits.
Preheat kadhai for 10 minutes in low flame.
Pat the tin thrice and place it in the kadhai very carefully.
Now cover the kadhai and bake for about 50 mins in low flame.
After cooking check with tooth pick and cut the edges and shift on a plate
Decorate with Nutella, chocolate shavings, Hershey's syrup and silver balls.

Do try this easy and nice Chocolate Cake and tell me how do you guys like it??

Also tell me in the Comment section💁🏻‍♀️ After all homemade cakes are absolute love and on that if you have your favourite Nutella cake, the dessert turns out lovely that’s been baked with love.

Have a rocking start to 2021💕

Good Vibes Only!!

Shorshe Ilish

noreply@blogger.com (Paromita Pramanick) — Mon, 31 Aug 2020 10:40:00 +0000

Shorshe Ilish Recipe | Hilsa Mustard Gravy

The recipe I am sharing today is known as the gem of Bengali cuisine and it is very popular all over the country. The name of the dish itself gives an essence of mouthwatering feels to the taste-buds. Yes, it has the power to pull the fish lovers from a very long distance and create a magical moment in every meal we have it. This recipe is pride of Bengal, our very own traditional recipe with a royal name ‘Shorshe Ilish’. Hilsa fish is considered as one of the tastiest fish due to its distinctly soft oily texture, mouthwatering flavor and superb mouthfeel taste. It is popularly known as ‘Maacher Raja’ in Bengal which means ‘King of Fish’.

Shorshe Ilish or maybe better also called as Hilsa Mustard Gravy is a traditional Bengali dish, is absolutely a worth try recipe for every chef or home cook who loves fish. Or even if they don’t love fish, they will probably fall in love with ilish maach (=Hilsa Fish) once they have it. Nothing is more blissful than a plate of hot steamed rice with pieces of Hilsa with mustard gravy to accompany with the scrumptious meal. The flavor of mustard and the taste of Hilsa is just made for each other. What else have you done in your life being a Bengali, if you hadn’t savoured Ilish Maach in the rainy season. If you ever ask a Bengali what holds their heart over sweets, they would unanimously choose Ilish without missing a bit. Whether you’re the spicy loving bangal or sweet loving ghoti, a Bengali will always celebrate the idea of having hilsa.

Fish is considered to be very auspicious in Bengali occasions as they bring positivity, good luck and charm into the house, every ceremonies and festivals held- fish is compulsorily prepared for the main course. Ilish Maach is absolutely a quintessential food for a Bengali, it is often bought on an auspicious occasion in my family to celebrate the meal very grandly because the addition of Ilish Maach in the menu itself makes it purely inevitable and romanticizing. Shorshe Ilish has the melting texture of Hilsa and the delicious aroma of mustard paste in the gravy gives the recipe absolutely a royal touch. Every Bengali’s love is Ilish Maach and no family in Bengal ever misses out to prepare Hilsa atleast once in a year, especially in the rainy season because Hilsa Fish are widely available in the markets during monsoon. The price are a bit higher as compared to other fishes throught out the year, however there’s a dip in the price by the end of monsoon, i.e, towards August-September end.

Hilsa Fish is rich with many health benefits, like every other fish, it has omega 3 fatty acids and other essential fatty acids which are good for health. It also helps lower the cholesterol level and develops immunity. It is also believed since the good old times from our ancestors that feeding steamed hilsa fish to a person who is suffering from fever, cold and cough or other normal sickness could help regain a good health. This has happened to me once when I were a nine year old kid, I had a severe asthma attack, I was recommended to avoid oily and spicy food, I would survive on medicine and injections four times a day for a week. Every food that I had felt tasteless and plain food wasn’t helping my sick taste-bud. Hence, Bhapa Ilish Maach ie, Steamed Hilsa Fish with mustard paste came to my rescue, prepared without spices and oil. The strong pungent smell of mustard seeds with the tasty hilsa fish and piping hot steamed rice was pleasantly blissful.

Shorshe Ilish starts off with tempering of some mustard oil with fiery green or red chillies, fenugreek seeds and then goes in the paste of black and golden mustard and then the star lightly fried Hilsa. In this recipe, I haven't fried the fish, instead I've made it a one-pot recipe to retain the delicious flavor of the dish. Head on to the full recipe with step-wise pictures and instructions given below:

Shorshe Ilish Recipe | Hilsa Mustard Gravy Recipe

[Non-Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes (approx)

Course: Main

Cuisine: Bengali/Indian

Ingredients:

Hilsa Fish- 500 grams
Turmeric powder- 2 tsp
Red Mirchi powder- 2 tsp
Salt to taste
Tomato- 4
Green chili- 6
Onion- 2 large sized
Mustard seeds (both black and white)- 1 cup (approx. 100 gm)
Cumin powder- 1 tsp
Mustard oil- 1 cup

Tips: I’ve used a pressure cooker for this recipe, because cooking Hilsa fish in a pressure cooker restores the flavor of fish and binds together with the strong aroma of mustard paste. However it can also be prepared in a coking wok or non-stick kadhai, cooking time may accordingly vary.

Method:

How to prepare ‘Shorshe Ilish’ with step by step pictures and instructions-

Wash the fish pieces thoroughly with normal water.
Marinade with turmeric powder and salt for 15-30 minutes.
Heat a pressure cooker, add mustard oil, sliced onion, slit green chili and chopped tomatoes.
Add salt and saute for 5 minutes until onion turn golden brown.
Meanwhile, blend pre-soaked mustard seeds to a fine paste. (mustard seeds soaked in room temperature water for at least 30 minutes)
Once oil start leaving, add turmeric and mirchi powder. Saute two minutes.
Now add cumin powder just before adding mustard paste.
Add on the fine mustard paste and stir for two minutes.
Now add the marinated fish pieces and stir very gently. Coat the masalas and mustard paste properly.
Now pour in a cup of water (water level just about covering above the fish and masalas)
Pressure cook with 3-4 whistles and its done as shown in the picture.

Shorshe Ilish is one such quintessential humble dish which is very close to every Bengali’s heart and soul, it is perhaps the ultimate goal of a Bong’s life in the monsoon. Ilish Maach is the love of my life and I can’t wait to have the next batch of Hilsa before this monsoon is over, the only thing that distracts me is ‘Ilish Maacher Kaanta’ (fish bone or fish thorn) there are too many thin bone in Hilsa, but overall I simply love the dish. The variations of having fish are many, you can simply fry it in mustard oil and have it with plain rice ladened with a large spoonful of oil in which the fish was fried. That’s all I needed for a thoroughly enjoyable weekend meal. Like it’s always said, “Ilish is not just a fish to a Bong, it’s an emotion to us” Prepare this authentic dish in a most simple method and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Potato Fritters

noreply@blogger.com (Paromita Pramanick) — Thu, 06 Aug 2020 19:12:00 +0000

Potato Fritters

Here comes the monsoon and the best season to indulge upon some best fried bajjis at home accompanied with hot tea. Monsoon is just incomplete without pakoras (deeply fried veggies coated with batter), among the most famous and most commonly prepared are the potato and onion fritters. Hence, today I will share the very popular ‘Potato Fritters’ which is also known as ‘Aloo Pakora’ or ‘Aloo Bajji’ in Hindi. I love these fritters when they are hot, deeply fried, crunchy from outside and soft from inside, it brings a sense of relaxed mood especially when it rains.

‘Aloo Pakora’ or ‘Aloo Bajji’ is my favourite and is also one of the best Indian snack had almost in every seasons. We usually prepare it in the evenings to have it best along side a hot cup of tea. I make these Potato Fritters for a quick tea time snack to have it with puffed rice which is better known as ‘Moori’ in Bengali or ‘Murmura’ in South Indian language. A simple vegetable can taste into a legitimately yummy thing to satisfy our cravings. These Aloo Pakora’ is absolutely a perfect way to treat some unnoticed guests at a short time, because I normally prepare them to please my guests without much to do.

Head on to the full recipe with step by step instructions and pictures given below. The recipe shared here is a very quick and easy procedure which includes minimal ingredients and without much of the spices being used for the recipe, I just love this simple version of the Potato Fritters and how it turns out to be so satisfying and tasty to meet our hunger pangs. Check out for the recipe below:

Potato Fritters Recipe | Aloo Pakora | Aloo Bajji

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes (approx)

Course: Snacks

Cuisine: Indian

Yields: 20 fritters

Ingredients:

Potato- 2
Turmeric powder- 1 tsp
Salt- as per taste
Gram Flour (Besan) - 1 cup
Oil for frying
Black Salt (optional)
Coriander leaves (optional)

Method:

How to prepare ‘Potato Fritters’ with step by step pictures and instructions-

Chop the potato into thin slices.
Apply half tsp turmeric powder, salt and keep it marinated for 5 minutes.
Take a mixing bowl, put gram flour, salt, and half tsp turmeric powder, Mix well adjusting water to the batter consistency.
Now put the potato slices into the batter and mix well.
Heat a frying pan with oil, slide in the potato slices.
Pick one by one potato slice dipped into the batter and fry in similar manner.
Fry them on both the sides keeping the flame on a medium.
Remove the fried potato fritters from the pan and serve hot with tea.

Tips: you can also sprinkle chaat masala or a pinch of black salt with coriander leaves for garnishing.

Perfectly fried Aloo Pakoras are ready in just fifteen minutes. Enjoy these yummy fritters with tea or chutney or tomato ketchup to accompany with and spend the lovely rainy season with your beloved ones. Ever since monsoon has knocked the door, we Indians don’t wanna miss out on any kind of Pakora recipes. So try these super simple, crispy and yummy Potato Fritters in this weekend and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Bengali Style Gajar Halwa

noreply@blogger.com (Paromita Pramanick) — Fri, 31 Jul 2020 08:17:00 +0000

Gajar Ka Halwa in Bengali Style

Today I will share a recipe which do not need any introduction, because it is one of the most authentic and traditionally followed recipe, which is prepared in every Indian household in special occasions such as Diwali, Rakshabanadhan, Dussehra, Teej and overall the grand festivals in India. I am talking about ‘Gajar Ka Halwa’ a special sweet delight for every occasion. With just two more days to the special occasion of Rakshabandhan, here I present to you a super tasty and healthy recipe of Gajar Ka Halwa, as it is a special sweet delight and a dessert very close to my heart and also loved by my brother.

Hence, this year I prepared this easy and tasty recipe of Gajar Ka Halwa, which is also known as ‘Carrot Halwa’ made with minimal ingredients available at home as the current situation of the global lockdown has hit hard to supply and demands. We wait for this day to one of the most respected and awaited festivals of India Raksha Bandhan, a special day for the siblings and a day to treat the brothers with their favourite dishes. Gajar Ka Halwa is very popular recipe for the festive season. We also prepare other sweet desserts and other main dishes during this time. The festive vibes bring positivity and smile in everyone’s face along with beautiful, colorful Rakhis and traditional sweets everything becomes so much joyous.

Rakshabandhan is a special day for all the brothers and sisters, as they share a special bond of love and togetherness. We are four brother and sisters, every year we used to celebrate this festival with great joy and happiness. However, with time, our preferences and values changed over the years. This day of the year gets quite difficult for me and my siblings as we have been shuffling off wih time and places, and not been together sometimes over the past seven years now. And this year too, we sisters aren’t together to tie Rakhi to our one and only brother. Even then, we celebrate the day virtually by calling up several times a day and with advanced technology it has become so easy to bring us all together when we are staying far away.

Every year we sisters used to go shopping till late nights to buy Rakhi for our little brother, who is now a grown up boy:) The markets get so vibrantly bright with colorful dazzling rakhis all around. After we buy and get back home, we used to hide the rakhis so that it doesn’t come to the sight of our brother until the next morning, when we get fresh and wear traditional clothes to tie rakhi in his hand. Well that brings a lot of memory now, which is somewhere fading away with time, although our bond is so strong that we love and could do anything for each other. Coming to the recipe of the dessert I prepared is because ‘Gajar Ka Halwa’ is one such dessert loved by everyone in my family and that is why I find different reasons to prepare this traditional delight with a little twist and turn.

Gajar Ka Halwa is a carrot based sweet delight made mainly using carrots, milk, ghee, sugar and lot of dry fruits. This traditional Indian dessert is very popular and mainly prepared during the festive season and most importantly in the winter season as well. This Gajorer Halowa recipe is prepared keeping the health factor in mind, as I have used low calorie ingredients and the rest of it such as ghee and sugar in sufficient amounts. Therefore, this dessert is not only healthy, but very much delicious. Head on to the full recipe with step-wise instructions and pictures, with a quick recipe video given below:

Carrot Halwa Recipe | Gajar Ka Halwa | Gajorer Halowa in Bengali Style

[Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes (approx)

Course: Dessert

Cuisine: Indian

Ingredients:

Dry Fruits – half cup each
Bay leaf- 2
Elaichi (cardamom)- 4
Ghee (clarified butter)- 2 tbsp
Oil – 2 tbsp (optional)
Carrot- 4
Milk- 1.5 litre
Sugar – 2 cups (as per taste)

Tips:You can skip using bay leaf in order to prepare the basic Gajar ka Halwa.

Method:

How to prepare ‘Bengali Style Gajar Halwa’ with step by step pictures and instructions-

Peel and grate the carrots into fine slices.
This is how the grated carrot would look like.
Roughly chop the almonds and keep aside.
Heat a cooking wok, add 1 tbsp ghee and oil into it.
Slightly fry the dry fruits in low flame.
Dry fruits are fried till golden brown as shown in the pic. Keep them aside.
In the same wok, add 1 tbsp ghee, bay leaf and grated carrot.
Now pour in the milk, mix well and bring to a boil. Cover and cook for 10 minutes.
Once carrots are cooked add sugar and mix well. (add sugar depending upon the sweetness preferred)
Add half a cup of milk at this point, simmer in milk with cardamom until milk is evaporated.
Lastly add the fried dry fruits and stir continuously until liquid texture evaporates completely.
End product would appear to look as shown in the pic. Carrot retains its original colour.

Carrot Halwa Recipe Video

We Indians simply love different varieties of delicious foods and we strive hard to prepare every kind of delicacies during every festivals to make the occasion more joyous and enjoyable. Prepare this mouthwatering ‘Bengali Style Gajar Halwa’ in this upcoming festivals and tell me how you liked it. Hope this festive season brings us good health and lot of happiness. Stay Happy and Blessed. Enjoy cooking, serving and eating!!

Chia Seeds Lemonade

noreply@blogger.com (Paromita Pramanick) — Wed, 15 Jul 2020 18:15:00 +0000

Chia Seeds Lemonade

A refreshing lemonade and a healthy drink with chia seeds is a perfect balance in your diet during the summer season. Chia seeds have many benefits and very good for digestion, it is loaded with anti-oxidants, consists of omega 3 and full of fiber, potassium, minerals and calcium. On this blog post today, I will be sharing a very quick and easy Lemonade drink with chia seeds and for this you would just need four key ingredients. This refreshing ‘Chia Seeds Lemonade’ is absolutely a best way to beat the heat in a healthy way.

Chia seeds are a treasure of goodness with many benefits, the tiny seeds are organic, vegan and gluten free. These dry seeds are easy to store in room temperature. It takes just about 10-15 minutes to swell in or plump up on the surface of water. Slightly slimy, forming a gel like, non-sticky, it floats on the upper level of the glass, however, easily dissolves in juice or any summer drinks. It can be eaten raw, swallowed without any inconvenience and leaves a crunchy texture when chewed. ChiaSeeds can be used in smoothies, baking, beverages or pudding etc. and can be the best substitute for any healthy foods, especially for the vegetarians.

Chia Seeds

Chia Seeds Lemonade takes about five minutes to prepare, you can either soak the chia seeds before an hour or anywhere between 10-15 minutes prior to making the drink. This quick and easy healthy beverage is make using chia seeds, sugar, salt and lemon as the main ingredients in it. You can even skip the sugar and use honey or sugarfree solvents to keep it more healthier. Chia Seeds Lemonade is very good to keep the body hydrated in the hot summers and there will be no harm in drinking this powerful and healthy beverage even twice a day.

It is a good idea to include chia seeds in your daily diet, wherein you can always opt in for a very small amount of the seeds to consume in the beginning if you aren’t used to it and then slowly when you get habitual of its intake, it will be incredibly good to have it regularly either as a food or a drink, in the mornings or in the evenings. This Chia Seeds Lemonade can be a great option for a healthy diet with lemons which contains a lot of health factors and with the added bonus of chia seeds.

Chia Seeds Lemonade🍋🍋

[Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes (approx)

Course: Drinks

Cuisine: Indian/ fusion

Yields: Two glass

Ingredients:

Chia seeds- 1 tbsp
Sugar- 1 tbsp
Lemon- 2
Salt- to taste (1 tsp)
Ice cubes- 4 to 5 cubes
Drinking water- 2 glass

Tips: You can even skip sugar and use honey or sugar-free solvents to keep the drink much more healthier.

Method:

How to prepare ‘Chia Seeds Lemonade’ with step by step pictures and instructions-

Soak chia seeds for atleast half an hour before making the drink.
Take a glass of normal drinking water, add sugar and stir it well.
Cut lemons into slightly thin slices.
Now add salt and dissolve in the water.
Pour 2 tbsp of the fresh squeezed lemon juice and mix well.
Add chia seeds and mix well.
Finally add a few ice cubes. (or you can skip, add cold water directly while making the drink)

Chia Seeds Lemonade healthy refreshing drink is easy to make within five minutes. You would love the delicious drink for that little bit of extra chew of chia seeds with every sips you take. Chia seeds are basically organic plant based foods, which contains dietary fibre, protein, omega-3 and antioxidants. Chia Seeds are highly nutritious, act as a coolant, good in reducing the summer heat. It also helps to reverse dehydration, high cholesterol and heart disease. Easy drinks, great taste and nutritious, prepare this Chia Seeds Lemonade and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Chia Seeds (when Dry)

Chia Seeds (after soaking in water)

Besan Ladoo with Rose

noreply@blogger.com (Paromita Pramanick) — Fri, 03 Jul 2020 14:39:00 +0000

Rose Besan Ladoo | Besan Ladoo with Rose

Today I will be sharing a fusion version of traditional Besan Ladoo recipe, using only four main ingredients in my version of the recipe. Homemade Besan Ke Ladoo are purely desirable during the festivals in India. Besan ke ladoo is mainly prepared during Ganesh Chaturthi, Diwali and Holi. I will be sharing this Besan Ladoo in a healthy way, which is gluten free and absolutely fit to control cholesterol and diabetes.

Traditionally Besan Ladoo’s are prepared using ghee (clarified butter), besan (gram flour) and sugar as the key ingredients. However, in my recipe today, I’ve used only four ingredients with no added sugar, or any other preservatives. Ingredients such as date palm jaggery (known as Nolen Gur in Bengali) is one of the best substitute to sugar which is absolutely healthy and also good for sugar patients. Though it might have a mild sweetness in the ladoos, but it is worth using in the recipe keeping the health factor in mind.

I’ve named this Besan Ladoo recipe as ‘Rose Besan ladoo’ or ‘Besan Ladoo with Rose’ because basically I've used fresh ‘rose petals’ in my recipe. Therefore, these rose flavoured besan ke ladoos look extremely divine and gorgeous, also tastes very much delightful giving a subtle sense of rose to the tastebuds. The rose petals are thoroughly rinsed and patted dry with a clean cloth. Half of the petals are made into paste and the other half petals are slightly chopped. The paste of rose petals are being used in the recipe while cooking and I used the dehydrated chopped rose petals for garnishing.

Preparing Ladoos are super easy and most of the recipes doesn’t even require too many ingredients for cooking. This low fat, super easy and healthy Ladoo making is done without any expertise or master in cooking. One who is a new cook can also make these ladoos without any supervision. Therefore, with only four ingredients in my recipe it becomes very easy cooking. The jaggery giving the ladoos perfectly brown texture, the rose giving a mild aroma and the cardamom gives a strong flavor to the Besan Ladoo.

Head on this healthy ‘Rose Besan Ladoo’ recipe with no added preservatives, no added sugar, no food colour and also exception of ghee. Please find the full recipe instructions in detail below:

Rose Besan Ladoo | Besan Ladoo with Rose

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 10 minutes

Making Ladoos: 10 minutes (depends)

Total Time: 25 minutes (approx)

Course: Sweet

Cuisine: Indian/Fusion

Yields: 6 ladoos

Ingredients:

Besan (Gram Flour)- 50 grams
Rose Petals- out of 2 flowers
Jaggery (Date Palm)- 100 grams
Elaichi (Cardamom)- 10

Method:

How to prepare ‘Rose Besan Ladoo’ with step by step pictures and instructions-

Finely crush the elaichis, also make a paste of half of the rose petals and another half into tiny pieces.
Heat a pan, put besan and slightly roast for 2 minutes on medium flame.
Put jaggery, followed by a very little amount of water (say ¹/4 cup)
Keep stirring and mixing on low flame until jaggery melts.
Now add rose petals paste and crushed elaichi powder.
Stir it well, now the mixture content would become too sticky.
Switch off the flame and let the ladoo mixture cool down (rest it for about 5-10 minutes)
Now wet your palm slightly with water/ghee, take a little portion from the mixture and roll it over using both palms giving them round shape.
Lastly, roll the ladoo on rose petal pieces on a plate with light motion.

Tips: Keeping my recipe too simple and healthy, however, to avoid the ladoo mixture sticking in the pan, you can add 2 tbsp ghee in the very beginning while roasting besan.

This 'Rose Besan Ladoo' can be stored in a refrigerator for atleast a week or two. It can also be stored in an airtight container in room temperature for 3-4 days, however to avoid any moisture due to rose petals and zero added ghee it is best preserved in the fridge.

I'm happy to share my version of the traditional ‘Besan Ladoo’ with every readers I have on my page today. Thank you for taking your time. Do prepare this ‘ Rose Besan Ladoo’ in the upcoming festivals and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Masala Chaas

noreply@blogger.com (Paromita Pramanick) — Wed, 24 Jun 2020 11:52:00 +0000

Masala Chaas | Spiced Buttermilk | Chaas

Indian drink prepared using Yogurt and spices: Cool, Healthy and tasty 'Chaas' is a famous Indian homemade drink prepared mostly during the summer season to beat the heat. It is also prepared throughout the year, as it is one of the regularly served drink in every Indian household. This drink is not only tangy, tasty, light and refreshing, but also very good for the appetizer and absolutely amazing for the taste-buds.

Masala Chaas is a healthy refreshing coolant and one of the mostly consumed drink during the summer season. It is prepared in a variety of methods, keeping the most key ingredients intact. Traditionally, the Chaas recipe includes a combination of yogurt, mint leaves, fresh coriander leaves, green chillies, cumin powder, black pepper, asafetida, fennel seeds, ginger or depending on the availability, the method of preparation varies. Chaas is best served while it is chilled and the addition of natural and fresh herbs such as mint leaves makes the drink all the more affluent reliever from the summer scorching heat.

Yogurt is considered as a natural health immunity booster and in controlling sugar levels, anti-digestion, and also very good alternative drink for the diabetic patients. Indian Masala Chaas is absolutely an ideal drink for the unbearable heat of Indian summers that we experience from the later March to almost till the end of September. The spices and herbs helps in digestion as well as cooling down the stomach after heavy meals.

To make this Masala Chaas, I’ve used very minimal ingredients taking only the key ingredients, therefore this Masala Chaas recipe is eventually easy and healthy as well. I’ve skipped using too much of spices, although the addition of black pepper has added a perfect balance of spicy and tangy flavour making the drink an absolute healthy zing to the taste-buds in a summer afternoon. A refreshing healthy Indian drink that is mildly spicy and tangy is a delicious combination of curd, water and a few spices that can be served with your meals.

Head on to this simple Masala Chaas recipe below:

Masala Chaas | Spiced/Spicy Buttermilk | Chaas

[Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes (approx)

Course: Drinks

Cuisine: Indian

Yields: Two glasses

Ingredients:

Yogurt (curd)- 1 cup
Spices (pepper powder, cumin powder) - 1/4 tsp each
Mint leaves- handful
Salt to taste

Tips: Keeping my recipe too basic without using too many ingredients or other electronic devices for the churning of curd.

Method:

How to prepare ‘Masala Chaas’ with step by step instructions-

Arrange all the ingredients as and how much is required to make Masala Chaas.
Take a blender, combine the ingredients and blend them well.
The texture of the Chaas would look like this. Now take serving glasses and pour the Masala Chaas using a sieve.
Serve chilled with some ice cubes.
Garnish with a few fresh mint leaves on top of it.

The most easy to make Indian summer drink with mildly spicy, tangy and perfect savior for the hot summers and also good to improve digestion which is normally savoured after a heavy meal. Prepare this easy to make Masala Chaas/ Spiced Buttermilk and tell me how you like it. Till then enjoy cooking, serving and eating !!

Rui Macher Kalia

noreply@blogger.com (Paromita Pramanick) — Tue, 25 Feb 2020 14:35:00 +0000

Today I’ll share a recipe that is a all time favourite of the Bengali’s since ages. Macher Kalia or Bengali Fish Curry in simple words is considered to be one of the most famous staple diet served in regular basis in every Bengali household. This fish curry is usually prepared with two types of fish that is Rohu and Catla. I’ve used the Rohu fish for this recipe , hence the name of the recipe goes without any doubt as ‘Rohu Fish Curry’ or ‘Rui Macher Kalia’(রুই মাছের কালিয়া) as said in Bengali. The typical curry goes by the big juicy pieces of deep fried fishes dipped over a thick gravy of shallow fried spices and other vegetables that are normally used for he seasoning. The big chunks of fishes tastes extremely delicious, spicy and juicy that can be best eaten with hot steamed rice or sometimes even goes well with chapati.

This traditional Bengali fish recipe রুই মাছের কালিয়া is a common dish for meal and has got along with a history that I’ve come across from sources. Bengali Rui Macher Kalia is a very popular fish curry from both Arab and Bengali culinary traditions which influenced many Arabic traders when they came to Bengal with their own curry, the Arabics found different variants of this dish and called it as ‘Quliya’ which later became familiar as ‘Kalia’as the local people called it as ‘Macher Kalia’ because of it’s spicy and savory taste. It is also said that Qaliya was originally prepared by the royal chef of Delhi Sultanate for Muhammad Bin Tughlaq, which was later brought up to Bengal. As this dish is rarely cooked in Delhi now, the coveted fish recipe shall solely remain to the Bengali culinary over a period of time and evr since continuing to be the most loved delicacy in West Bengal.

Meals cooked at home are all that we need at the end of the day, while the most satisfying dish ever tasted the best is when one’s hungry. Home cooked food is the best for one’s health and of course there’s a lot more then how you can control over spices and oily food. Fish recipes consume a lot of oil, however the challenge is how to turn these fish recipes healthy and less oily. That is why I’ve tried to maintain in my recipe today, as the balance between taste and health comes in my mind everytime I prepare anything. The fatty cuts of the juicy fish and the lush gravy of fiery spices makes it the most rich and spicy curry that is suitable for wedding parties, birthdays and other occasions. But to make sure the health conscience at my home, I’ve cut down on few ingredients and their intake in my version of the Kalia recipe.

Head on to see the full recipe with step by step instructions given below followed with a quick recipe video:

Rui Macher Kalia | Rohu Fish Curry

[Non-Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes (approx)

Course: Side

Cuisine: Bengali

Ingredients:

Rohu fish- 500 grams
Dry red chili- 4
Cumin seeds (jeera)- 1 tsp
Black mustard seeds – 1 tsp
Bay leaf – 1
Turmeric powder- 1 tsp
Red mirchi powder- 2 tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Tomato- 4
Green chili- 4
Ginger – an inch
Garlic- 6 cloves
Salt to taste
Coriander leaves

Tips: Keeping my recipe too basic without using too many ingredients or other spices, the amount of spices can be altered depending upon the taste you would prefer.

Method:

How to prepare ‘Rui Macher Kalia’ with step by step instructions-

Firstly marinate the fish pieces with salt and turmeric powder. Keep aside for about 15 to 30 minutes.
Now heat oil in a large pan, slide in the fish pieces and deep fry.
In the same pan, oil remains, therefore temper with cumin seeds, mustard seeds, dry red chili and bay leaf.
Now add finely chopped onion, ginger garlic paste and saute until the raw smell goes away.
Make a paste of tomato, green chili, add the puree to the pan and mix well.
Add turmeric, mirchi, coriander and cumin powder, followed by salt. Saute 2 minutes.
Now pour a little water and allow the curry to boil.
Add fried fish, few slices of green chili and simmer for two more minutes.
Finally add chopped coriander leaves, mix well and switch off the flame.

The Rohu fish curry (রুই মাছের কালিয়া) is ready to serve hot, combine with plain rice and sure you’ll love this delicacy a lot. It’s just a perfect blend of the flavouring agent of basic spices and the pungent smell of mustard oil makes absolutely rich and spicy gravy ever so deliciously mouthwatering. Prepare this version of Rui Macher Kalia and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Shayari in Hindi

noreply@blogger.com (Paromita Pramanick) — Sat, 15 Feb 2020 13:04:00 +0000

Shayari in Hindi

नज़रों में मदहोशी होती हैं,

नज़रें नशा फरेबी कर जाती है।

मन की नज़र से देखो ज़रा,

मोहब्बत बेपनाह नज़र आती है ।।

Nazron mein madhoshi hoti hai,

Nazrein nasha faraibi kar jati hai.

Mann ki nazar se dekh lena zara,

Mohabbat bepanah nazar aati hai:-)

तमन्ना की उड़ान तो हमने कई मर्तबा भर लिया है।

पर इस कदर तुमसे मिलने की तम्मना,

शायद ही किसी और ने किया है।

Tamanna o ki udaan toh humne aur bhi kai martaba liya hai.

Par is qadar tumse milne ki tamanna shayad hi aur kisine kiya hai.

खयालों पर जो अगर बस चलता हमारा,

तो ख्यालों से तुम्हें निकाल दिए होते ।

एक खयाल ही तो है तुम्हारा,

जो कभी हमारा पीछा नहीं छोड़ते ।।

मतलबी भरें इस ज़माने में,
हम प्यार का जहां बसाने चलें थें ।
प्यार से भी न हुआ दुनिया में मतलब कम,
लोग तो प्यार में भी मतलब ही ढूंढते हैं ।।
Matlabi bhare is zamaane mein
Hum pyar ka jahaan basane chale the.
Pyar se bhi na hua duniya mein matlabi kam
Log toh pyar mein bhi matlab hi dhundhte the.

इस मौत के दलदल में,
हम आज है, कल शायद होंगे नहीं ।
किसी से माफ़ी मांग कर,
अपनी गुनाह क़ुबूल करते हैं ।
और किसी को माफ़ कर के,
किस्सा खत्म करते हैं ।
इस क़यामत के दौर में,
अब कोई यहाँ छोटा बड़ा शख्स नहीं ।।
Is maut k daldal mein,
Hum aaj hai, kal shayad honge nahi.
Kisi se maafi manglete hai,
Gunaah qubool karte hai.
Aur kisiko maaf kar dete hai,
Kissa khatm karte hai
Koi ab yaha chhota bada shaks nahi.

कुदरत का इतना करम था हम पे,

यह दुनिया कितनी हसीन थी बनाईं ।

न जाने क्यों कुदरत ख़फा है हमसे,

यह हसीन वादियां आज अजनबी हो गयी ।।

Kudrat ka itna karam tha hum pe,

Yeh duniya kitni haseen thi banayi.

Na jane kyu Kudrat khafa hai humse,

Yeh haseen wadiya aaj ajnabi ho gayi.

यह माना कि,
चार मुलाकात में ही प्यार किसी से होता नहीं..
पर, यह भी तो सच है जनाब,
प्यार किसी राह चलते इंसान से कभी होता नहीं।।

Yeh Maana ki,
Chaar mulaakat mein hi pyar kisise hota nahi..
Par, yeh bhi toh janaab,

Pyar kisi raah chalte insaan se kabhi hota nahi.

यूं रहनुमा हुए उससे यह धड़कने,

उसके दिल का दर्द लगने लगा है अपना,

और वो भी अब लगने लगा है अपना ।।

Yoon rehnuma huye usse dhadkane,

Uske dil ka dard ab lagne laga hai apna.

Aur woh bhi lagne laga hai apna.

दिल की बातें न बयान वो करता,

दिल ही दिल में छुपाता है वो ।

बातों ही बातों में दिल वो दुखाता,

अपने दिल का दर्द न जताता है वो ।

Dil ki baatein na bayaa woh karta,

Dil hi dil mein chupata hai woh.

Baato hi baato mein dil hai dukhata,

Apne dil ka dard na jatata hai woh.

मैने लाख मनाया इस दिल को
पर मुद्दत के बाद भी
तेरी याद दिल से कभी न जाती ।
Maine laakh manaya is dil ko
Par muddat ke baad bhi
Teri yaad dil se kabhi na jati hain.

Soru Chakli Pithe

noreply@blogger.com (Paromita Pramanick) — Fri, 10 Jan 2020 13:30:00 +0000

The winter season is all about having loads of hot food and warming comfort under the blanket. However, when coming to cooking part, the season makes us quite lethargy to even touch freezy cold water from the kitchen tap.. isn’t that?? This modern age has many ways to deal with the cold temperature, but in olden days as well as in today’s rural areas just sit back near the fire to soak in the warmth or they would sit near the chulha (earthen oven made in villages) cook food and eat at the same time to resist the cool weather. This is how traditionally those recipes are taken forward even today and are prepared in a similar fashion or giving a modern twist. That’s how the wintery mornings are spent with a dose of hot warm ‘Pitha’ a traditional recipe from the Bengal cuisine.

There are many varieties of Pitha prepared from the very old days, out of which I’m very familiar with Doodh pooli, Sedho pithe, Pur pithe, gur pitha, poda pitha, etc. and today I’m sharing a very simple and common ‘Pithe’ recipe from Bengal and Odisha cuisine, known as ‘Soru Chakli Pitha’ or commonly called ‘Soru Pitha’ in local Bengali language. Soru Chakli Pithe is neither too thin nor too thick crepe made up of rice mainly, the recipe is quite similar to that of making pancakes. We normally use Bengali style Gobindobhog rice (a type of rice found only in West Bengal, better known as ‘Bengali Rice’) and Kolai Daal/ urad dal (black gram). There are two methods to make Soru Pithe, one by the fermentation of rice night long, then finely grinding into a slightly thick paste; another method is an instant preparation by soaking rice flour into a semi thick batter.

Soru Chakli Pitha is mostly prepared during the winter season, it is speciality of Sankranti, a harvesting festival celebrated all over India. The harvesting festival in Bengal is called the ‘Poush Parbon’ which is a 2-3 days festival celebrated with food, fun, frolic and lot of warmth by spreading happiness, love and smile. Soru Chakli Pithe are healthy crepes usually served with warm melted gur (jaggery). It is healthy because here is no addition of oil, or any other chemical foods or preservatives. Soru Pithe can also be savoured with any Indian curries. It is absolutely vegan and gluten free. Pitha in general what is called as a cake, as I mentioned before, Soru pitha is quite similar to pancake or dosai differing in the amount and proportion of the ingrediants used in the recipe.

Find all ingredients and method of preparation with all the steps given below:

Soru Chakli Pithe | Soru Pitha Recipe

[Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes (approx)

Course: Pancake

Cuisine: Indian/ Bengali

Yields: 15 middle sized crepes

Ingredients:

Rice flour- 2 cups
Coconut- 1 whole
Salt to taste
Jaggery (Nolen Gur/ palm date jaggery)

Tips: Keeping my recipe too basic without using too many ingredients, I’ve shared the instant Soru Pitha recipe with smooth rice flour batter. You can add jiggery/sugar to the batter. I've made both plain and coconut flavoured Soru Pitha.

Method:

How to prepare ‘Soru Chakli Pithe’ with step by step pictures and instructions-

Sieve rice flour and put it in a large mixing bowl.
Pour in a little amount of water and stir slowly. Make a thick paste and keep it aside for 10-15 minutes.
Now add 1 tsp salt and mix it well by adding water in less portion.
Make a smooth flowy paste. The batter should be neither thick nor thin.
Heat a pan, slightly rub it with a wet cloth (low flame), put the batter.
Fry the Pitha just like dosa. Cover the pan and cook.
Now flip and fry on the other side.

Soru Chakli Pithe | Soru Pitha Recipe without Coconut

How to prepare ‘Soru Pitha’ with coconut-

Make a thick paste of rice flour and finely grated coconut.
Add the paste to make the batter by adding salt and water in less amount.
Heat a heavy cast iron tawa or non-stick tawa on medium flame.
Put the batter and fry like dosa.

Soru Chakli Pithe are ready to be enjoyed hot with the warmth of sweet date palm jaggery to accompany with. It is best served when taken off hot immediately from the pan, hence, we usually sit back near the kitchen on chair to wait for the Pithas to be done and come on our plate. Love it hot and warm in the cold season. Do try these Soru Pitha recipes at your home, and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Nimki Recipe

noreply@blogger.com (Paromita Pramanick) — Wed, 18 Dec 2019 15:36:00 +0000

Namak Para or Nimki is an all time favourite snack loved by almost everyone in the country. We Bengali’s usually make a lumpsum amount during the winters and store in a big jar to munch them on over the year. Nimki/Nimkee as we pronounce the Namak Para/Parey is a very appetizing snack, full of flavor and not very much oily. Interestingly this snack can be stored and carried to long distances and for travel.

Nimki recipe is very easy and one of the most simplest snack recipe , it is usually prepared during the festivals, especially Durga Pujo, Diwali and New Year’s time. The Bengali style Nimkee is typically the diamond shaped deep fried snacks. As the name goes Nimkee, it means salty or namkeen in Hindi. There are many other varieties of Nimki prepared by everyone, such as Masala Nimki, sweet and salty Nimki, etc.

These crispy and flaky Nimki are always the best to accompany for tea time snacks. The crunchy bites makes it to crave for more and surprisingly it can be consumed in loads as these snacks are stored for many days, it looses its lipid component of dietary fats and can be considered to control cholesterol as well. Therefore, worry not and munch on for more crispy, crunchy and flaky Nimki snacks everyday.

Head on to the full recipe of this savoury Nimkee with step by step instructions below. (I’ve missed on clicking a few pictures while the preparation was going on, hence few steps pictures are missing. Although the entire recipe with proper instructions are shared for your convenience)

Namak Parey | Nimki | Nimkee Recipe

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes (approx)

Recipe Type: Fryums

Course: Snacks

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Tips: Put hot melted ghee before making the dough. Fry in very hot oil keeping the heat on low to medium flame for a perfect crispy and flaky fries.

Ingredients:

Wheat flour- 3 cups
All purpose flour (maida)- 2 cups
Refined oil- half a cup
Ghee (clarified butter) - 2 tbsp
Sugar- 4 tsbp
Salt- 1 tsp
Nigella seeds- 2 tsp
Baking soda- 1 tsp

Method:

How to make ‘Nimkee Recipe’ with step by step instructions-

Take a large mixing bowl, sieve wheat flour and maida.
Add oil, melted ghee, sugar, salt, mix it well. Also add the nigella seeds(kalonji), baking soda, mix together
Gradually add warm water in little amount and make a dough with balanced amount of water in the flour. (The dough should not be soft, but firm.).
Knead into a thick dough. Cover with a cloth or lid and keep aside for 15 minutes.
Mix the dough again to get smooth texture.
Take a medium size portion of the dough and make a fist sized ball.
Dust some dry flour on the rolling board and roll out the dough like a chapatti.
Cut the chapatti into diamond shape using a knife or cutter. (can make shapes of your choice)
Heat oil in a thick round bottom pan, put the diamond shaped slices into hot oil.
Fry them until they turn slight golden in colour. (Keep the flame from medium to low heat)
Remove the fried slices from oil and place them on an absorbent paper.

Namak parey or Nimki snacks are ready. Serve them with hot tea or you can just munch it on any time. These Namak Parey can be stored for several days, make sure to cool them after frying and then store in an air tight container. Prepare these munchies for a yummy snacky treat. Till then enjoy cooking, serving and eating!!

Gobi Manchurian

noreply@blogger.com (Paromita Pramanick) — Wed, 11 Dec 2019 15:50:00 +0000

A bowlful of healthy and yummy Gobi Manchurian for an evening snack appetizer is always the best option to tackle your hunger pangs in a healthy way. Gobi Manchurian is probably one such delight that I always crave for in the winter season. Gobi/ Cauliflower is one of my favorite winter vegetable and I usually strive to prepare every kind of dishes with this humble veggie as it is found in plenty in the markets during this season. I love those fresh, perfectly closed florets and the goodness of cauliflower makes me feel so happy.

Gobi Manchurian is a popular Indo-chinese appetizer prepared using cauliflower, and other seasonings and sauces. It absolutely tastes delicious and so different from the other cauliflower dishes. The sizzling sweet, spicy and tangy flavor of the sauces makes it a stand out dish forever. An absolute favorite and a definite choice on menu of all the vegetarians and non-vegetarians too. While this Manchurian dish is mainly every vegetarian’s delight and serves as an excellent starter, I too preferably choose it being a hard core non-vegetarian. I simply enjoy Gobi Manchurian with chowmein, hakka noodles or fried rice.

Gobi Manchurian is my favourite and I often love to munch them anytime. Gobi or cauliflower are nutritious, rich in fibre and available in plenty during the winter season, not very much advisable to eat in plenty though as cauliflower causes gastrointestinal distress effecting in bloating and stomach upset . However, cauliflower can be eaten once boiled and cooked properly in limited portion only.

I personally like both dry and gravy Gobi Manchurian, hence I share a simple recipe of my version of the Dry Gobi Manchurian with everything that includes is absolutely vegan, except oil for frying and other spices which are used in little amount. The recipe for the dry version of Gobi Manchurian is similar to that of the gravy variation, however the amount of sauces combining it on the fried cauliflower depends upon the thickness of the gravy. The gravy must be rich and thick enough to coat the Manchurians properly giving it the perfect texture.

Head on to the full recipe with step by step pictures and instructions below:

Gobi Manchurian | Dry Gobi Manchurian

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes (approx)

Recipe Type: Deep fried veggie

Course: Appetizer

Cuisine: Indian/ Indo-Chinese

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Tips: Can add food colour while preparing the batter, however I’ve avoided using it, since I wanted to keep this recipe perfectly healthy without any added colours or preservatives. Deep fry in hot oil keeping the flame on medium for a perfect crispness.

Ingredients:

Cauliflower- 1 whole
Besan (gram flour)- half a cup
Maida (all purpose flour)- 1 cup
Corn flour- half a cup
Soya Sauce- 1 tsp
Red mirchi powder- 2 tsp
Turmeric powder- half tsp
Salt to taste
Oil for frying
Onion- 2
Tomato- 4
Green chili- 5
Garlic- 1 whole
Ginger- an inch
Spring Onion (Onion stalks/Scallion)- 4
Coriander leaves

Method:

How to make ‘Gobi Manchurian’ with step by step pictures and instructions-

Chop cauliflower as shown in the picture.
Also chop the other required vegetables.
Take a large mixing bowl, put besan, maida, half cup corn flour, red mirchi powder, and salt. Add water to make it a thick batter.
Put the cauliflower in the batter and mix it well.
Immediately fry the cauliflower in hot oil.
Fry the cauliflower to the perfect crisp and crunch from outside and soft from inside.
Keep the fried cauliflower aside.
Heat oil in a pan, put sliced onion, ginger garlic paste, green chili, salt and saute until golden brown.
Put the chopped tomatoes and fry for more 5 minutes.
Now put red mirchi powder, turmeric powder, soya sauce and saute again.
Take a bowl of water with corn flour mix well and put in the pan.
Add the fried cauliflower and chopped onion stalks just before 2 minutes of switching off the flame.

Gobi Manchurian is ready to be served hot for that perfect golden crispy appetizer. This is absolutely a tastier and healthier way to tackle with your hunger pangs and a perfect solution to treat yourself at home in a restaurant way. Prepare this version of the Gobi Manchurian and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Bombil Fish Fry

noreply@blogger.com (Paromita Pramanick) — Wed, 27 Nov 2019 15:17:00 +0000

Bombil Fish Fry | Crispy Bombil Rava Fry

If you are a Seafood lover and looking for something fresh which can be easily found in your local markets without burning your pocket, then you sure must try these Bombay Duck Fish. Often underrated or disregarded by us to the costly fishes found in the markets, however Bombay Duck has its own health benefits and very high nutritional values. Fresh Bombay duck are highly beneficial in repairing body tissues, with various beauty benefits and also increases the protein content in our body.

Bombayduck is popularly known as Bombil in Maharashtra and other western parts of the country. It is also known as Bummalo or Boomla. Bengali’s call this fish as Lote Maach or Loitta/Loytta. Despite the name Bombay duck, its not a duck, but it is type of lizardfish. These Bombil fish are commonly found in saltwater in almost every seasons, especially in the coastal region of the country.

A small portion of Bombil fish is superbly packed with a lot of taste and flavor plus full of nutritions. The fish tastes very sublime with a soft flesh and has a central bone, hence not a tricky thing to remove the fish bones while eating though. Bombil fish fry is very popular in Maharashtra and we Bengali’s often make a gravy or chutney of this fish. However, today I will share the Rava fry recipe of Bombay duck, as I found this recipe very easy and too delectable.

Find the full recipe with step by step instructions and a short clip below:

Bombil Fish Fry | Crispy Bombil Rava Fry

[Non-Veg]

Author: Paromita.P

Prep Time: 5-10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes (approx)

Course: Seafood

Cuisine: Indian

Ingredients:

Bombil fish- 250 grams
Salt- to taste
Turmeric powder- 1 tsp
Red mirchi powder- 1 tsp
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Lemon juice- 1 tsp
Rice flour- 1 cup
Semolina (sooji) – 1 cup
Oil for frying

Method:

How to prepare ‘Bombil Fish Fry’ with step by step instructions-

Begin with scaling and cleaning the fish.
When washed clean include a sprinkle touch of salt and turmeric powder and put aside.
Meanwhile make a thick paste of red stew combining turmeric powder, coriander powder, salt and cumin powder.
Add few drops of lemon juice and water to adjust the consistency. Now coat the fish equitably with this paste and set aside atleast 20 minutes for marination.
Next coat each fish independently with a blend of rice flour and semolina both taken in equivalent amount.
When covered well, slide these fish piece in hot oil and profound sear until brilliant and perfectly fried on both the sides.

Tips: Do not over fry the Bombil fish, as it may lose its taste. Flip the fish pieces very gently while frying, as these are very delicate and may get mashed.

Recipe video:

Crispy Bombil Rava Fry is ready to be served hot. Combine these with a dash of lime and wholesome salads to go delightful with the main course. Prepare this on your weekend and tell me how you liked it. Reach me on my Facebook, Pinterest, Twitter or Instagram. Join me on any of my recipe journeys and tag me with your recipe click on your Instagram account. I'll be happy to share your dishes on my Instagram Story tagging you. Enjoy cooking, serving and eating!!

Love Quotes

noreply@blogger.com (Paromita Pramanick) — Wed, 11 Sep 2019 16:26:00 +0000

Love Quotes

🌟🌟
You light up my sky like the ever glowing star,
Haven't seen you for long, you been so far.
My heart fades away everytime I think of you,
For things may change, but love will remain
A little of me, for all of you💕💕

Holding on to someone, isn't easy
But being in love with someone
Is truly a blessed feeling!!

I had accepted you the way you were,

You were the thorn and flower I were ,

I would've survived safe in your arm,

As things always nudge me down to harm.

My life could be a better place with you,

Only you stand up for me no matter what I do.

I have been immersed in so many colour,
But I love the colour of you;
Shall always live in this atmosphere ;
Or may just hold on to you;
Getting drenched in hue forever to devour,
There ain't anyone like you!!

I hath been thrust upon so many colours,
Thy love doth colour of thou;
Shalt thee allewey hast thy athmosphere;
Whilst joust hold unto thou;
Thine kith drench hues forever to devour,
Hither ain't anyone like thou!!

I feel you every moment, all the time;
Your sense beholds I'm no more mine!
Ever since you left, set me all the more;
Miles away my mind lying on the shore!
You been so heartless, no desire to talk,
And here I dream a life with you to walk.

I am a different me everyday!!
If you like me when I am happy,
Then I deserved to be liked when sad;
If you like me when I ooze out,
You sure enough to like me when I bleed;
If you love me when I look appealing,
Here's you to love me when I look the worst.

कल था बीत गया,
लम्हा था गुज़र गया,
नशा था बहक गया,
सपना था टूट गया ।
सुना था देख लिया,
धूल था साफ हो गया,
भ्रम था जो हल हुआ,
झूठ था मालूम हुआ ।

Kal tha bith gaya,
Lamha tha guzar gaya,
Nasha tha behak gaya,
Sapna tha tut gaya.
Suna tha dekh liya,
Dhul tha saaf ho gaya,
Bhram tha jo hal hua,
Jhuth tha malum hua.

ख़्यालों पर जो अगर बस चलता हमारा,

तो ख़्यालों से तुम्हें निकाल दिये होते;

एक ख़्याल ही तो है तुम्हारा,

जो कभी हमारा पीछा नहीं छोड़ते ।

Khayalon par jo agar bas chalta humara,

Toh hum khayalon se bhi tumko nikaal diye hote;

Ek khayal hi toh hai tumhara,

Jo kabhi humara pichha nahi chodte.

Meethi Seviyan

noreply@blogger.com (Paromita Pramanick) — Mon, 03 Jun 2019 18:34:00 +0000

With just another day to go for one of the biggest festival of this year, let's share some happiness in the form of food this Eid, and the best way to bring a sweet smile on someone's face is by treating them with sweet dish. Seviyan Kheer or Meethi Seviyan is a popular classic Indian dessert prepared mainly during Eid and this is the best time to devour upon a love for your sweet tooth.

Seviyan is a local name to vermicelli, that is thin long strings pretty much looks like noodles or spaghetti, usually prepared a sweet dish out of it, hence the name given as 'Meethi Seviyan' (Meethi= Sweet, Seviyan= Vermicelli). Meethi Seviyan is nothing but the popular Indian dessert 'Seviyan Kheer' mainly prepared during festivals and occasions, and with Eid, just in a day, Seviyan is all that we need to raven upon for the season. Seviyan Kheer is the traditional dessert or pudding for Eid and other Indian festivals prepared in every household.

Meethi Seviyan is a sweet dessert prepared with ghee roasted vermicelli, simmered milk, sugar, cardamom and lots of dry fruits. In a few recipes, people also add khoya, condensed milk to give more uniqueness to the sweet dish. Meethi Seviyan can be enjoyed hot or even chilled, also served as a main sweet dish accompaniment in lunch or dinner. It is the most delightful sweet dish and a quintessential recipe for Eid. Meethi Seviyan can be prepared in advance to the festival day and stored in the fridge to serve for the next day chilled and even more delicious in the warm weather.

Meethi Seviyan is also very similar to Sheer Khurma, which is yet another popular sweet dish for Eid festival. People love this sweet dish to the most and this is the best time to devour upon these delicacies without any barriers. Meethi Seviyan is mainly prepared with ghee (clarified butter), however with trending generation, there are a lot of fusion procedure or ingredients added on with time, people like to add butter giving it more enhanced taste. It is the most favourite dish of all ages having sweet tooth desire and of course kid-friendly recipe, as the dry fruits add on healthy nutrition to the dish.

Head on to the full recipe of Meethi Seviyan with step by step pictures and instructions below:

Meethi Seviyan

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes (approx)

Recipe Type: Pudding

Course: Sweet dish

Cuisine: Indian

Serves: 4

Measuring Items: 1 cup=150 ml; Tablespoon (tbsp)

Ingredients:

Vermicelli- 1 cup
Raisins- half cup
Cashews- half cup
Bay leaf- 2
Cardamom- 4
Ghee (Clarified butter)- 2 tbsp
Milk- 1 liter
Sugar- 1 cup (adjust to your taste)

Method:

How to prepare ‘Meethi Seviyan’ with step by step pictures and instructions-

Finely chop a few cashews, and crush cardamom into powder.
Heat a kadhai, add ghee.
Put cashews and raisins. lightly fry cashews and raisins. Keep aside.
With ghee remains in the pan, continue tempering with bay leaf and cardamom (you can add 1 tsp ghee if you wish)
Now add vermicelli in the tempered ghee.
Keep stirring continuously with a light hand, on low flame.
Roast the vermicelli golden brown.
Now add milk keeping the flame low.
Stir continuously and let the milk simmer for 5 minutes.
Now add sugar and keep stirring.
Once milk settles with the vermicelli, add the fried cashews and raisins. Mix well and serve hot.

Tips: Adjust the amount of sugar depending on the sweet tooth. Also adjust the volume of the milk, whether to be thick or a bit flowy texture.

The aroma of ghee, the creamy flavor of milk and the nutty crunchier taste of the dry fruits make it the utmost delicious, lip-smacking, mouthwatering, a favourite sweet dish for the season of festivities. There are some more sweet dish recipes I've shared on this blog which you may like Suji ka Halwa, Sukha Malpua, Doodh Lau, PaanCoconut Ladoo, Gur Batashe wali Kheer, Dry Fruits Chutney. Prepare Meethi Seviyan on this Eid and enjoy cooking, serving and eating!! Eid Mubarak to my reader friends!!

Virgin Watermelon Mojito

noreply@blogger.com (Paromita Pramanick) — Fri, 31 May 2019 17:50:00 +0000

Watermelon is a very refreshing fruit in the summer, it is a favourite summer fruit, as it contains 90% water which is very helpful in keeping the body hydrated. Virgin Watermelon Mojito is all about making a cocktail of all the ingredients in a single glass. Simple, sweet and tangy way to beat the heat, this refreshing and scrumptious Virgin Watermelon Mojito is the best choice for summer drinks. This watermelon mojito recipe is sure to give you a superb option to prepare a healthy and non-alcoholic drink.

Virgin Watermelon Mojito is prepared with blended watermelon, mint leaves, pepper powder, sugar, a bit of salt (can use black salt), and lemon juice. Then used a strainer to separate the fine juice in a glass with lemon slices, ice cubes, and mint leaves. Garnishing with sprigs of fresh mint and spears of watermelon in a glass with muddled together lemon wedges, bit bruised mint leaves, and sugar in it. The only 5 ingredients Watermelon mojito is a very refreshing summer drink, which is absolutely so easy to make. Virgin Watermelon Mojito is a perfect summer drink brought in gorgeous decorative serving glasses leaves no doubt in impressing the guests.

Virgin Watermelon Mojito is served without rum, keeping the drink absolutely non-alcoholic and that is why it is named as Virgin, completely non-mixture of alcoholic contents. It's a very simple, refreshing and chilled drink to keep the body hydrated in hot summers and the whole family can enjoy this drink. Head on to the full procedure of making Virgin Watermelon Mojito recipe.

Virgin Watermelon Mojito

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: Nil

Total Time: 10 minutes (approx)

Recipe Type: Drink

Course: Party drink

Cuisine: Indian/Fusion

Serves: 4 glasses

Measuring Items: 1 glass=150 ml; Teaspoon (tsp)

Ingredients:

Watermelon- half of a large one
Mint leaves- a handful
Lemon- 1
Lemon juice- 2 tsp
Pepper powder- 1 tsp
Sugar- 1 tsp
Salt - as per taste (optional)

Method:

How to prepare ‘Virgin Watermelon Mojito’ with step by step pictures and instructions-

Roughly chop the watermelon into small pieces.
Take a blender, put watermelon pieces, mint leaves (keep few for garnishing) and lemon juice.
Now put pepper powder, salt, and sugar.
Blend all together (do not add water)
Take a strainer, put the blended juice on it and sieve it.
Take a glass, put two lemon slices, few mint leaves and ice cubes, pour the sieved mojito mixture into the glasses and serve chilled. Garnish with the remaining mint leaves or so.

Tips: Can add a few ice cubes in the blender too. Can use black salt instead of white salt. Also to give a zing to your taste-buds, can add club soda or sparkling water into the Virgin Watermelon Mojito.

Watermelon Mojito is an interesting mojito recipe made to beat the heat. It is absolutely a perfect refreshing drink recipe ideal to have on a hot summer day. The taste of mint and lemon is sure to make your tastebuds feel soothing, so good for the appetite, easy to whip up and share a party drink. Prepare it this weekend and enjoy your summer party. Till then enjoy cooking, serving and eating!!

Pan Fried Chicken Wings

noreply@blogger.com (Paromita Pramanick) — Sat, 11 May 2019 15:37:00 +0000

'Winner winner, chicken dinner', the most encompassing phrase when it comes to a chicken prep in our meal. If you are looking for a healthier fried chicken recipe in which there's very less oil used as well as requires less time to prepare! Then these Pan Fried Chicken Wings are the definite option for a Crispier healthy chicken treat. Using one special ingredient that is chicken and other basic ones for this recipe is the key objective.

Hence I usually come up with a quick solution for my busy weekday schedules when I crave for chicken for my dinner, therefore without too much of mess and immediate preparation procedure these type of quick recipes come to my rescue. I usually use the tender boneless chicken from Arambagh, one reason being they provide good quality of chicken and another reason being the store is very near to my house, yeah that, of course, gives me a relief to make a purchase as of my return back to home and prepare chicken for my dinner.

And once I bring the Pan Fried Chicken Wings on the table, I don't look at anything else, just grab the chicken pieces lustfully and enjoy it's tender, juicy, mouthwatering chicken wings fry before they turn off being warm. Well, I like hot homemade Pan Fried Chicken Wings, and you know these are sure to give your taste-buds an immediate pleasure. Pair it up with a zest of lemon juice and onions to keep it simple and flavoursome or you can also sprinkle with toasted sesame seeds and salads.

The procedure is quite very simple, just the marination part, then heat oil in a deep-frying pan or large saucepan and fry the chicken wings. They are so easy to fry, that they always turn out great. Just remember not to over fry or burn them, keeping it to the exact crispy, succulent, melt in the mouth fried chicken wings is the main step in this recipe. Here are all the best tips to cook them and how to deep-fry chicken wings at home without a home deep-fryer with only four easy basic steps to follow. Head on to my quick and easy Pan Fried Chicken Wings recipe for that, full procedure with pictures are shared below:

Pan Fried Chicken Wings

[Non-Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes (approx)

Recipe Type: Fried Chicken

Course: Side dish/ Appetizer

Cuisine: Indian/Fusion

Serves: 4

Measuring Items: 1 cup=150 ml; Tablespoon (tbsp)

Ingredients:

Chicken wings- 250 grams
Corn starch- 4 tbsp (¼ cup)
All purpose flour (Maida)- half a cup (or adjust to the consistency of the batter)
Pepper powder- 2 tbsp
Eggs- 2
Ginger garlic paste- 2 tbsp
Soy sauce- 1 tbsp
Salt- as per taste (approx 1 tsp)
Refined oil (for frying)

Method:

How to prepare ‘Pan Fried Chicken Wings’ with step by step pictures and instructions-

Take a large mixing bowl, take all the ingredients (excluding oil) and mix well the chicken wings together until fully coated.
Keep the marinated mixture covered for 30 minutes in room temperature.
Heat about two cups of oil (or as much required for deep frying), slide in the marinated chicken wings.
Fry on both the sides keeping the flame on medium to high (keep altering the flame from low to medium to high)
Serve hot Pan Fried Chicken Wings with a dash of lime and sliced onions.

Tips: You can add or subtract any ingredient that you like in the marination.

These Pan Fried Chicken Wings turn out crispy when fried to the ultimate hot oil, that's how it took me just half an hour to arrange and fry these chicken wings and of course I can't get enough to these crispy fried chicken wings. Therefore if you are looking for a quick chicken treat for your weekends or for a super fast busy weekday prep, this recipe can help you and these Pan Fried Chicken Wings can be your ultimate game-day food to treat your guests too. Enjoy cooking, serving and eating!!

Egg Omelette Curry

noreply@blogger.com (Paromita Pramanick) — Sat, 27 Apr 2019 16:25:00 +0000

Egg Omelette Curry | Egg Omelette Curry in Bengali Style | Fried Egg Curry

Today I would share a dish that is from nowhere new to us, however, the recipe version that you will see on this blog post is in the Bengali method of preparation. Today's special ingredient is taken 'egg' as it is all-time favourite at my home. Egg can be considered as a versatile cooking ingredient, this dish is also prominent for all those people who do not prefer or like to have meat for that instance. Egg Omelette Curry is such an ideal dish for all those quick meal solutions for your busy working days and perfect for non-meat eaters too.

As I said it's not a new recipe, Egg Omelette Curry is an age-old recipe that we all are aware of. Even though few ingredients and the method of preparation may vary from chef to chef, the basic core steps of frying the omelete then making a gravy remain the same. It is a simple tomato based thick curry in which puffed soft fried eggs are soaked to make that fine gravy at the end. Egg Omelette Curry is the best way to tackle the cooking schedules when you are in a rush and want something quick yet delicious for your lunch.

Egg Omelette Curry is mainly cooked with cut pieces of fried egg omelettes in every version of the recipe, a few even make the omelettes mixed with masalas and then simmer in the luscious curry. In my recipe today, I've used the whole omelette in the curry instead of cutting into pieces and also skipped using masalas in the omeletes, as we prefer less spice in our daily consuming foods. And since Egg Omelette Curry has been a quick medium of cooking arrangement, with a rich source of nutrients available in eggs, I usually prepare this dish cooking in a very simple way yet it turns out lip-smackingly delicious.

Head on to the full recipe with pictures and instructions below:

Egg Omelette Curry

[Non-Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes (approx)

Recipe Type: Curry

Course: Side dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

Eggs- 4
Tomato- 4
Onion- 2 large
Garlic- 1 whole
Ginger- an inch
Chilli- 5
Potato- 5

Spices:

Mustard oil- 1 cup
Cumin seeds- 1 tsp
Red mirchi powder- 1 tsp

Method:

How to prepare ‘Egg Omelette Curry’ with step by step pictures and instructions-

Crack and beat an egg in a bowl with a pinch of salt. Fry omelette.
Chop these veggies shown in the pic.
Blend them into a fine paste.
Now finely chop an onion, slit chilies in between and cut potatoes into cubes.
Heat oil in a pan, add cumin seeds. Let it splutter.
Add chopped onion and chilies with a teaspoon of red mirchi powder.
Add the potatoes, cover the pan with its lid and cook the potatoes. (sprinkle a bit of water if required here)
Once potatoes are cooked, pour in one cup of water and bring it to boil.
Now add the fried omelettes and remove from flame.

Tips: To make omelettes more flavourful, you can add chopped onions, green chili without any other basic spices to keep the dish healthy, yummy and filled with nutrition. Can skip potatoes, but potato in the curry is my personal favourite as it makes the dish more delightful.

Egg Omelette Curry is a simple curry for your busy schedules, do make it this weekend and buzz me with your comments/feedback, reach me on my Facebook, Pinterest, Twitter or Instagram. Join me on any of my recipe journeys and tag me with your recipe click on your Instagram account. I'll be happy to share your dishes on my Instagram Story tagging you. Have a happy weekend! Enjoy cooking, serving and eating!!

Bengali Style Veg Pulao

noreply@blogger.com (Paromita Pramanick) — Sun, 14 Apr 2019 15:23:00 +0000

Bengali Style Basmati Pulao | Bengali Veg Pulao | Bengali Ghee Bhat | Sweet Rice Pulao

Bengali Style Vegetable Pulao is a very simple pulao that we prepare very often, normally we prefer during the Bengali New Year celebration. It is a traditional Bengali rice dish, a special preparation to enjoy the beginning of another year with some rich Mutton Kosha as a side dish. Bengali Style Veg Pulao is an authentic dish made by almost every Bengali and many others around the country. This super flavourful dish comprises of basmati rice, loads of veggies, dry fruits, and condiments. Many also prefer using Gobindobhog rice, a type of extremely flavorful rice available only in West Bengal. However, I've used Basmati rice for my recipe, which is just so easy to prepare as its flavor and aroma elevate this simple dish to the next level of taste. A tasty and foolproof alternative to the standard Gobindobhog rice is this Bengali Style Basmati Pulao. The ingredients might change in every Pulao recipes, but the fundamentals of how we prepare still remain the same. A simple and really delicious Bengali Style Basmati Pulao recipe, using the ingredients most likely available in every kitchen.

Bengali Style Veg Pulao is aromatic, fragrant, rich and has a mild undertone taste of sweetness. This sweet Rice is easy to cook and equally good in taste, especially for the kids as they are fond of eating anything that tastes sweet and kids enjoy sweet delights in every festivals and occasion. Festivals hold a very special place in every Indian household and we never miss out making them even more special with rich delicacies. Today is the last day of the Bengali year, which is celebrated as 'Chaitra Sankranti' and tomorrow we have 'Poila Boishakh' which is the first day of the new year, 'Poila' means first and 'Boishakh' is the first month of the Bengali calendar year. Therefore, I present to you the most favourite recipe that we usually prepare at home in almost every occasion.

Bengali vegetable pulao is a delicious flavorful rice dish that has crunchiness of veggies, mildly sweet taste, strong aroma of ghee and other whole spices, the addition of dry fruits brings out strikingly an exotic flavour to the dish. Everything, when balanced out in this dish, comes together extremely delicious in a matter of just a few minutes of prepration. We normally prepare this Bengali Style Veg Pulao with a bulk of ghee, giving it a great rich taste and aromatic flavour. However, I've balanced the use of ghee in my recipe today and you can vary the amount of intake in your recipe too. As it is a signature Bengali Pulao, most of the Bengalis are aware of the recipe and every family has their very own heirloom recipes that have been handed over from one generation to another. Bengali Veg Pulao is also considered as one of the gems of Bengali cuisine.

Bengali Style Veg Pulao is a complete meal for vegetarians, you don't need any side dish with this simple yet so delicious pulao. This recipe is super time saving, easy peasy cooking plain pulao at home, especially for the working women, who are able to devote very less time in the kitchen. Hence Bengali Style Veg Pulao comes to their rescue in every occasion to treat their guest with 0verwhelming delicacies at home which takes lesser time to prepare.

Check the full recipe with step-wise pictures and instructions given below:

Javitri (Mace)

Bengali Style Veg Pulao

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes (approx)

Recipe Type: Fried Rice

Course: Main dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

Basmati Rice- 2 cups
Carrot- 2
French beans- 200 grams
Green peas- 1 cup
Kaju (Cashew)- half a cup
Kismis (Raisins)- half cup
Ghee (clarified butter) - 2 tsp
Bay leaf- 2
Sugar- half cup (adjust according to taste)
Javitri (Mace)- 4 pieces
Dalchini (Cinnamon)- 2 pieces

Method:

How to prepare ‘Bengali Style Veg Pulao’ with step by step pictures and instructions-

Boil water in a large vessel, cook basmati rice until it is almost 70% cooked.
Drain water spread the strained rice in a large flat dish.
Finely chop the required veggies.
Heat a cooking wok, add ghee and wait till it melts.
Now add bay leaf and other whole spices.
Simultaneously add cashew and raisins. Fry them for 2 minutes.
Add in all the veggies at once and cook until they turn soft. (do not cover with lid)
Now add sugar and mix well. Fry for 5 minutes. Stir occassionally.
Simmer until the veggies release water in the wok.
Now add the cooked basmati rice and mix gently without breaking the rice.
Once everything merges well, remove the pulao from flame and serve hot.

Tips: Do not overcook the veggies, no need to use the lid or else veggies will lose their crunchiness. If you even cover and cook, do it for less than 5 minutes and open the lid. You can add little amount of salt depending upon your taste.

Bengali Style Veg Pulao is a super delicious sweet Pulao recipe for every occasion, helps to balance any side dish that you pair up with. This Veg Pulao best compliments with spicy non-veg Bengali dishes such as Kosha Mangsho or some manchurian to accompany the humble pulao. Prepare it on this special day of 'Poila Boishakh' and enjoy cooking, serving and eating!! Poila Boishakh er antarik subhechha to all my Bengali readers. May this Nobo Borsho brings you lots of happiness and good food with a good mood!! Shubho Nobo Borsho!!

Quotes for Special Occasions

noreply@blogger.com (Paromita Pramanick) — Mon, 08 Apr 2019 17:22:00 +0000

दियों की रोशनी देखकर आज
एक सुकून जैसी राहत मिली ।
यह रौनक कभी कम न हो
आज एक दुआ हमने भी मांगली।।
Diyo ki roshni dekhkar aaj
Ek sukoon jaisi rahat mili.
Yeh raunak kabhi kam na ho
Aaj ek dua humne bhi mangli.

आनेवाली है खुशियों का त्योहार,
दियों की रोशनी से होगी अंधेरे की हार
जगमगा जायेंगे हर घर और द्वार ।
बस पटाखे न जलाना तुम मेरे यार,
इस दिवाली बांटो मिठाईयाँ और प्यार ।।
Aanewali hai khushiyon ka tyohar,
Diyo ki roshni se hogi andhere par war
Jagmaga jayegi har ghar aur dwaar.
Bas patakhe na jalana tum mere yaar,
Is diwali baatein mithaiyan aur pyar.

खुश नसीब है वो लोग जिनके सर है माँ का साया,
खुशकिस्मत हैं वो जिन्हें माँ बनने का सुख है मिला।
माँ का सम्मान करने से तुम जीतोगे यह जग सारा,
माँ की ममता के तले जीवन का हर सुख है मिलता।।
Khush naseeb hai woh log jinke sar hai maa ka saaya,
Khush naseeb hai woh jinko maa banne ka sukh hai mila.
Maa ka samman karne se tum jeetoge yeh jag saara,
Maa ki mamata k saaye mein jeevan ka har sukh hai basta.

दीप जलाये रखें है आंगन में,
घर द्वार सारे जगमगाने लगें हैं ।
मिठाई गुजिया सजाये हैं थाल में,
मुंह मीठा करने में क्या देरी है ।
खुशियाँ बांटते हैं इस शुभ दिन में,
सबको मुबारक यह दीपावली है ।

Deep jalaye rakhe hai aangan mein,
Ghar dwaar saare jagmaga ne lage hai.
Mithai gujiya sajaaye hai thhal mein,
Muh mitha karne mein kya deri hai.
Khushiya baante is shubh din mein,
Sabko mubarak yeh choti diwali hai.

This dawn seemed to be quite an expanse,

Heart drowning moment ever so expense;
Nine days celebration enlightened the soul,
Wait another year for the return without foul.
Sorrows inflicted on earth needs your adore,
May your blessings remains with all for sure;
The pain immersed in water shall never arose,
For it shall perish leaving your angelic force;
Happiness gorging on every face that glowed,
When you're going back to your heaven abode.

नव रूप में आई देवी माँ,
नयें सपने सवारने के लिए ।
देवी के रूप रंग है निराले,
जो देखें उनके भक्त बन जाए ।
माँ देवी को जिसने पूजा दिल से,
उनकी कामना माँ पूरी कर जाए ।
नौ रंगो से आज घर द्वार सजाये ,
देवी वरदान स्वरुप घर में आए ।
जगमगाते ज्योत हर नगर जले ,
आज से शुभ नवरात्रि हो गए ।।

Nav roop mein aayi ma devi,
Naye sapne sawarne k liye.
Devi ke roop rang hai nirali,
Jo dekhe unke bhakt ban jaye.
Ma devi ko jisne puja dilse,
Unki kaamna ma puri kar jaye.
Nav rangoli ghar mein aaj sajao,
Devi vardaan lekar ghar aaye.
Jagmag jyot har nagar jalegi,
Aaj se shubh navratri ho gaye.

सुख की कामना करें हर कोई दाता,
जीवन का मूल्य सुख से होता है ।
दुःख भी जीवन का वह दर्पण होता,
जो सुख की कीमत समझाता है ।
है दाता विघ्नों के नाशक, तू हर
मन में सुख के मोह बरसाता है ।
रिश्तों में मोल है सुख और दुःख से,
तू हर एक प्राणी को यह बतलाता है ।

माँ तेरी आंचल के तले है जन्नत सारा,

तेरी बाहों में मिलती हैं सुकून प्यारा।

तुझसे हुआ जीवन का शुरूआत मेरा,

तुने हर लम्हा मुझको दिया ममता भरा।

लड़के माँ से बिछड़े तो नहीं सबको गवारा

लड़कियां माँ से बिछड़े तो है संस्कृति हमारा।

तुने कभी न किया भेद भाव या बंटवारा,

बेटियाँ होती परी तेरी, बेेेटा जिगर का दुलारा।

माँ तुझ में ही देखा मैंने रिश्ता सच्चाई भरा,

जो कभी नहीं मिटता और रहता है न्यारा,

बाकी सारे रिश्ते होते छल कपट दिखावा।

तु मुझसे रूठे फिर भी रहता रिश्ता गहरा।

तेरी सीने में सर रखके कर दू मैैं गुजारा,

अपने जीवन के पल हो जाये और सुनहरा।

तुने दिया हर बिगड़े वक्त में मुझको सहारा,

काश तेरी गोदी में हो जन्म मेरा दोबारा ।।

Ma teri aanchal mein hai jannat saara

Teri baahon mein milti hai sukoon pyara.

Tujhse hai hua is jeevan ka shuruat mera

Tune har lamha mujhko diya mamata bhara.

Ladke Ma se bichhde toh nhi sabko gawara

Ladkiya Ma se bichhde toh hai sanskriti hamara.

Ma tujhme dekhi hai maine rishta sachha

Jo kabhi na mit thi aur hota hai maila.

Baaki saare rishte hote hai chhal dikhawa.

Teri seene mein sar rakhke kardu guzaara

Apne jivan ke pal ho jaye aur sunehra.

Tune diya har bigde waqt mein sahara.

Kaash teri godi ho janam mera dobara.

होली का त्यौहार आया

रंगों का बौछार लाया ।

सब पे चढ़ेगा आज रंग

आओ हम खेलें होली संग ।

Holi ki tyohaar aayi

Rango ki bochhar laayi.

Sab pe chadhega aaj rang

Aao hum khele holi sang.

माँ काली आ रही है देखो होकर तैयार,
वह आगमन हो रही है आज शेर पर सवार ।
वह करेगी दुष्ट पापियों का विनाश सौ बार,
माता ब्रह्म स्वरूपीणि में है शक्तियां हजार।

Maa Kali aa rahi hain dekho hokar taiyaar,
Woh aagman ho rahi hain aaj sher par sawaar!
Woh karegi dusht papiyon ka vinaash sou baar,
Mata brahm swarupini mein hain shaktiyaan hazaar!

शिव की शक्ति, शिव की भक्ति,
शिव की गरिमा अपरंपार मिले।
शिव की डमरू की गर्जन से,
आपके जीवन में खुशियाँ मिले ।
शिवरात्रि के पावन अवसर पर,
आप सबको यह वरदान मिले ।।
ॐॐॐ
महाशिवरात्रि की हार्दिक शुभकामनाएं 🙏🙏

Shiva ki shakti, Shiv ki bhakti;
Shiv ki garima aprampar miley!
Shiv ki damroo ki garjan se,
Aapke jeevan mein khushiyan mile;
Shivratri ke paawan avsar par,
Aap sabko yeh vardaan mile;

खुशियों भरी दिवाली आई,
नये नये सौग़ाते लाई,
बच्चों ने खूब मिठाई खाई,
बड़ो ने भी पटाखे जलाई।
सबको मुबारक और बधाई,
कहती हूँ दिल से शुभ दिवाली ।।

Khushiyon bhari Diwali aayi,
Naye naye saugate layi,
Bachcho ne khub mithai khai,
Bado ne bhi patakhe jalayi!
Sabko mubarak aur badhai,
Kehti hoon dil se Shubh Diwali!!

माँ दुर्गा आ रही है होकर तैयार,
वह विराजें है देखो शेर पर सवार,
आगमन होगी आज नाव से पार ।
साथ में आ रहे है उनके चार दुलार,
चली अपने मायके लेके शिवजी का प्यार ।
आज से शुरू हुई नौ दिनों का यह त्यौहार ।

Chalta Dal

noreply@blogger.com (Paromita Pramanick) — Sat, 06 Apr 2019 09:04:00 +0000

Chalta Dal is one of the very frequently cooked side dish, which is mainly prepared during the summers in every Bengali kitchen. Chalta Dal is a lentil based soup cooked with the fruit known as 'Chalta' in Bengali. Before I go to the details of my recipe today, let me brief a few points about Chalta. Chalta is basically a fruit, which is given a scientific name as Dillenia indica, and it is commonly known as elephant apple, also Indian catmon and chulta in few places. It is named as elephant apple possibly because this fruit is one of the favourites of wild elephants. Elephant apple is a herbal food used for many medicinal properties as well.

Chalta Fruit

Chalta is mainly grown in the forests or very dense moist cropping fields. We can see a lot of Chalta trees in remote places and villages. These trees are widely grown in the Southern part of Asia, especially West Bengal and Assam in India, Bangladesh, Srilanka, China, and others. I could recall a Chalta tree from one of the visits to my ancestral place, where a lot of farming used to take place around 15 years ago. The farms had many varieties of trees, and the fresh fruits were amazing.

Edible part of the fruit

The taste and flavour of fresh chalta in the lentil soup would make you forget pizza and burger. Chalta fruit looks just like any normal tender coconut sized fruit, the outer part is green, with few layers covering the seed or flower inside. The green layers are edible and the innermost portion is non-edible. Chalta is quite hard and contains a lot of laxative property, hence before removing the layers make sure hands are greased to avoid the latex substance.

Non-edible innermost part of the fruit

Now let's talk about the recipe that I'm sharing today, as you already know the name "Chalta Dal', for this recipe two ingredients Chalta and Masoor Dal are very important. Yes, we mainly use Masoor Dal for any Chalta Dal preparation, however, it can be altered to other pulses as well, but the supreme taste is purely intact with the pink lentils itself. Therefore, this particular dish is also called as Chalta Diye Masoor Dal or Chalda or Tok Dal or in simple terms 'Chalta diye Dal or Lentil soup with Elephant apple'. Chalta dal is a very famous recipe in the Bengali culinary world and it is also cooked for almost every kitchen pujos known as 'Ranna pujo'.

Chalta fruit tastes very sour, it is a good source for mastication process because chewing chalta helps in mouth and face exercise as well as makes teeth strong, likewise also helpful in blood circulation and purification. Chalta can also be cooked as sweet and sour chutney, pickle or any regular sabji. However 'Chalta Dal' is the most popular recipe among all. Check out the full recipe with step by step pictures and instructions.

Chalta Dal

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes (approx)

Recipe Type: Lentil soup

Course: Side dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Ingredients:

Chalta- 1 whole
Masoor Dal (pink lentils)- 1 cup
Onion- 1
Green chili- 3

Spices:

Mustard oil- 2 tbsp
Bay leaf- 1
Dry red mirchi- 2
Panch Phoron- 1 tsp
Turmeric powder- 1 tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Salt- to taste

Method:

How to prepare ‘Chalta Dal’ with step by step pictures and instructions-

Soak Masoor dal in water for 1-2 hours.
Wash and remove the layers of chalta in this manner.
Now chop them into thick slices with a knife.
This is how chalta is chopped, after chopping rinse with water again.
Heat oil in a pressure cooker, add for the seasoning with panch phoron, dry red mirchi, bay leaf, followed by finely chopped onions.
Now add the slices of chalta and simmer for 2 minutes.
Strain water from soaked masoor dal and add in the cooker, followed by turmeric, cumin, coriander powder, and salt.
Pour 1.5 cup water, cover cooker's lid and let it whistle out at least 3-4 times. Then switch off the flame and let the cooker rest for 5 minutes.
Remove the pressure followed by the lid of the cooker, switch on the flame, add green chilies.
Pour 1 cup water, bring it to boil and cook for about 5-10 minutes (adjust the amount of water here depending on how thick you want the dal)

Tips:

After chopping chalta apply a bit of turmeric powder and salt to avoid the strong sour taste on it being turned to bitter (I skipped the marination part as I cooked it immediately after chopping chalta)
Use 1:2 ratio of Dal:Water balance, i.e., for every 1 cup of lentil use 2 cups of water (this is the normal ratio, however water amount can be altered as I've used 1.5 cup of water)

Chalta Dal recipe in Bengali style is an utmost favourite for all us Bengali for this summer, it is a great dish to satiate the meal and beat the heat because the Dal contains antioxidant properties, helps in digestion and proper metabolism of the body. Dal and rice go hand-in-hand in every Bengali meal, it is best combined with fried badis and fish fry. Prepare this simple appetising dish to give a zing to your appetite and a strong flavour to your taste-bud in the hot weather. Enjoy cooking, serving and eating!!