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Wednesday, November 11, 2015

Egg Parantha


I make this hearty breakfast for my daughter when she heads out to play, either in the summer sun or on snowy winter days. It is easy to make and at the same time tasty and very filling. An extra dollop of butter over it makes her extra happy.


  • 1 cup whole wheat flour (Atta)
  • 1 cup all purpose flour (Maida)
  • 5 egg
  • 4 tbsp. minced onion
  • 2tbsp. chopped cilantro
  • 2 tbsp. minced ginger
  • 2 tbsp. minced green chilies
  • Salt to taste
  • Refined oil for frying


In a mixing bowl mix two kinds of flour. Add salt to it and mix well. Now break one egg and add to it. Sprinkle 1 tbsp. chopped cilantro. Start kneading to make a soft dough. If required you can add water little at a time. Cover the dough and keep aside for half an hour.

Divide the dough into four equal sized balls. Now take dry flour on a rolling surface and roll out each dough ball into a disc of about 10” diameter.

Heat a skillet and transfer the disc on the skillet. Keep he heat mark on low.

Beat one egg with little salt and pour it over the disc. Gently spread the egg evenly all over the disc. Increase the heat mark to medium.  Sprinkle chopped cilantro, ginger, onion and green chilies over it. Now fold the paratha a shown in the picture. Brush oil on the top surface of the paratha and flip it over. Brush oil on the other surface too.

Cook on medium heat till you see brown spots all over the surface of the paratha.

Serve with ketchup or achar.

Tuesday, November 10, 2015

Masala Filling for Dosa



I just posted my recipe for easy Dosa. This is the recipe for the filling if you want to make ‘em stuffed. It goes well with Poori as well.


  • 4 medium sized potatoes
  • 1 large onion cut into medium sized thick chunks
  • 1 tbsp. minced gingers
  • 1/4 cup green peas fresh or frozen 
  • 4 green chilies chopped finely
  • 1/4 tsp. turmeric powder 
  • 1/4 tsp. black mustard seeds
  • 1 tsp. urad dal (black gram)
  • 1 tsp. chana dal (Bengal gram)
  • 10- 12 curry leaves
  • 1/4 cup finely chopped cilantro (Coriander leaves)
  • 1 tbsp. ghee (Clarified butter) 
  • 2 tbsp. white oil
  • Salt to taste


Cut potatoes in halves and cook them in a pressure cooker till one whistle comes. Let them cool down enough to handle and then peel off the skin. With your hands break boiled potatoes coarsely into medium pieces.

Heat oil in a pan and add whole mustard seeds. When the seeds start spluttering add urad dal and chana dal to it. Keep stirring them on medium heat till they take a golden brown hue.

Next to go in are onion, chopped ginger, peas, curry leaves, chopped green chilies and turmeric. Sauté till onion starts to loose its raw color.

Add potatoes and salt. If required add 1/4 cup of water to it. Mix well and cook till the moisture is completely gone.

Sprinkle chopped cilantro and drizzle a spoon full of ghee. Give a nice mix and keep it covered till you serve to retain all the flavors. 

Monday, November 9, 2015

Dosa in Bong Kitchen



We love Dosa, but since it is not our staple food, we do not have the gadgets to make it easily. Unlike a South Indian household we do not have a wet-grinder. Having lived in the South of India for a long time and later with South Indian neighbors in another corner of the world, I picked up this easy recipe which anyone can use to dole out Dosas.


  • 4 cups rice flour
  • 1 cup urad dal
  • 1/2 tsp. fenugreek seeds (Methi)
  • 1 tsp. flattened rice (Poha) optional
  • 1 tsp. salt
  • Oil


Wash urad dal thoroughly and soak it for 4-6 hrs. along with the fenugreek seeds.

Soak rice flour in a cup of water.

After the dal is soaked drain the water and in a regular grinder grind it into a smooth paste. Grind till the paste is soft and foamy. You may need to add water.

After the dal is completely ground, gradually add the rice flour mixture to it and grind them together.

Transfer the batter into a large bowl. Add salt and mix it.

Add enough water to the batter so that it is thick but when you scoop it with your hand it falls through your fingers.

Cover the bowl with a lid. Make it sure that the bowl is not airtight.

Keep the batter in a warm place for about 8-10 hrs. to ferment. For those living in a cold area keep the batter bowl inside your oven with the oven light on. The light will provide the temperature of fermentation. The ideal temperature for fermentation is around 95F or 34C.

Once the batter is fermented it will double in volume and should be frothy. If the batter is too thick add little water to make it pouring consistency.

Heat a round non stick skillet. Drizzle few drops of water. The water should sizzle and evaporate. Brush the pan with little oil and now put a ladle full of batter. Swirl the back of your ladle in concentric circles to evenly spread out the batter.

Once the batter is spread out drizzle few drops of refined oil around the edges.

Cook dosa on medium high heat till the bottom appears light brown. To make crispy dosa turn them over and let the other side take a light brown hue.

After you are done cooking each dosa make sure to cool down the skillet by sprinkling water to it. If the skillet is too hot you won’t be able to spread the batter.

Fold and serve either with aloo masala, chutney and sambar or enjoy plain with chutney and sambar. 

Wednesday, October 14, 2015

Shepherd’s Pie

A few weeks back we visited a very popular local irish pub and I was about to order the Shepherd's pie when I noticed that it has beef. That is definitely not an authentic Shepherd's pie. A Shepherd's pie is supposed to have lamb, just like fisherman's pie has fish and cowboy's pie has beef. This prompted me to make some of my own pie.

Ingredients For Meat Mixture

  • 2 lb. ground lamb
  • 1 onion diced
  • 2 fat cloves of garlic
  • 2 medium carrots diced
  • 1 cup frozen peas
  • 1/3 cup all purpose flour
  • 1 tbsp. butter
  • 1cup chicken stock
  • Freshly ground pepper
  • Salt to taste

Ingredients For Mashed Potato

  • 2 lb. golden potatoes cut into quarters
  • 1 tbsp. butter
  • 1 egg yolk beaten
  • 1/2 cup milk
  • 1 tbsp. finely chopped parsley
  • 1 tsp. freshly ground pepper powder
  • Salt to taste
Procedure Of making Meat Mixture
Preheat oven at 250F. In an oven proof baking dish take butter along with onion, garlic, minced meat. Season the mixture with salt and pepper. Mix well. Add half a cup of chicken tock to it and stir.
Put the dish in the middle rack of the oven and cook for an hour. Carefully take the baking dish out. Add vegetables. Mix flour with rest of the chicken stock and pour over the meat mixture. Give everything a nice mix. Now cook it again for another hour. At the end of the cooking it will look like a thick meaty gravy.
By this mean time make the mashed potato. Boil potatoes in adequate water till tender. Drain it. Mash the potato with a little butter. Season it with salt and pepper. Sprinkle chopped parsley and mash till potatoes are smooth.
In a bowl whisk together egg yolk and milk and stir it into the mashed potato mixture. Top the meat mixture with mashed potato and spread it evenly to cover. You can pipe the mixture too, to give it a fancy look.
Bake it in a pre heat oven at 350F for 25-30 minutes.
Serve warm.

Sunday, October 11, 2015

Nalli Nihari

Foods like nalli nihari made our stay in Hyderabad oh so enjoyable. One of the delights was to drudge through the insane evening traffic on Fridays to head to old Hyderabad, to pick up some nalli. I have forgotten the name of the restaurant but the taste still lingers on in my memory.
You can make this with lamb or goat. Ask the butcher for shanks (leg meat on bone). Made with a lot of spices this needs some planning, but the results easily make up for your hard work.


  • 2 lbs. lamb leg on bone
  • 2 medium onions sliced
  • 1/2 “ ginger cut into thin sticks
  • 2 cups mutton stock
  • 2 tbsp. clarified butter ( Ghee)
  • 2 tbsp. chopped cilantro
  • 1 tsp. lemon juice
  • 2 tbsp. whole wheat flour
  • 4 tbsp. ghee ( Clarified Butter )
  • 1 tsp. sugar
  • salt to taste
  • 4 tbsp. Nihari masala powder
    • 1 and 1/2 tbsp. cumin seeds
    • 8 green cardamom
    • 3 black cardamom
    • 2” cinnamon stick
    • 10 cloves
    • 3 blades of mace
    • 1 tsp. grated nutmeg
    • 14 black pepper corn
    • 1 star anise
    • 2 tsp. fennel seeds
    • 2 tsp. poppy seeds
    • 1 tsp. dry ginger powder
    • 8 dry red chili
    • 1 bay leaf
    • 1 tbsp. roasted chana dal powder


Take all the ingredients listed under Nihari Masala Powder and dry roast them on medium heat till you start getting a nice aroma.  Turn off the heat and bring them down to room temperature. Dry grind them in a blender to make a fine powder of them.
Heat ghee in a heavy bottom pan till it melts. Now add onion slices to it and fry them on medium heat for about five minutes. Add meat pieces to it and sear them on high heat to lock the moisture inside.
Sprinkle 2 tbsp. of freshly ground nihari masala powder and mix well. Saute everything together for about ten minutes on low heat.
Season the meat with salt, sugar and pour six cups of water to it. Give a nice stir and cook it covered on low heat till the meat is tender. it takes about 45 minutes.
Now pour the mutton stock over it along with the rest of nihari masala powder.
Mix the flour with half cup of water the add this mixture to the cooked mutton. Mix well and allow the gravy to simmer till it thickens.
Turn off the heat. Finish it off with freshly squeezed lemon juice. Dish it out and garnish with cilantro and serve.

Wednesday, October 7, 2015

Khichuri Kancha Maslar

Winter is coming up and so is the season for khichuri for those sleepy rainy Sunday lunches. This khichuri is from my dida and is not the typical bong niramish version (for that you have plain Khichuri). This has the flavor or raw spices and is made without any oil. However, you can indulge yourself with a large dollop of ghee on top of it.


  • 1 cup rice
  • 3/4 cup musur dal ( Red Lentil)
  • 2 medium potatoes cut into halves
  • 1 cup cauliflower florets
  • 1/2 cup green peas
  • 1 tsp. turmeric powder
  • 1” ginger knob grated
  • 2 fat cloves of garlic grated
  • 1 medium sized onion cut into quarters
  • 4-5 green chilies
  • 2 bay leaves
  • 1 tsp. sugar
  • Salt to taste


Wash rice and dal thoroughly.  Take a big pan and put rice and dal  along with salt, sugar and turmeric powder. Mix well and pour enough water, about six cups. Throw the potato halves into it. Cover it up and let it come to a boil on high heat. Once it starts boiling remove the lid and one by one add bay leaf, onion, grated ginger, garlic and green chilies, cauliflower florets and green peas. Keep boiling on medium heat till rice , dal and potatoes are cooked and look a bit mushy. You might need to add water to get the desired consistency.
Serve it with a big spoon full of ghee.

Sunday, October 4, 2015

Mutton Pulao

Durga pujo is just around the corner. The fall weather in Pacific North West is very close to that of Kolkata just before Pujo. The sky is blue with fluffy clouds hanging around. The first nip of chill is in the air. Some variant or atleast look-a-like of kash flower abounds in our area.
I have already started planning for the Durga pujo feast at home. A must have is the simple rustic mutton pulao. Hope you enjoy the recipe.


  • 2 lbs. mutton pieces on bone
  • 3 cups basmati rice washed and soaked
  • 1 medium sized onion sliced
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 12-14 green chilies slit lengthwise
  • 2 tbsp. plain yogurt
  • 4 bay leaves
  • 2 tbsp. Bengali garam maala
  • 2 tbsp. whole garam masala (2” cinnamon stick, 8 cloves, 8 green cardamom)
  • 4 tbsp. clarified butter (Ghee)
  • Sugar to taste
  • Salt to taste


In a pan heat 1 tbsp. ghee till melts. Add onion slices and fry on medium heat. Add four slit green chilies along with ginger garlic paste and sauté till the raw smell goes away.
Add meat pieces to it and sear them on high heat along with the spices for about two minutes. Reduce the heat to the lowest mark. Sprinkle salt, sugar. Now add yogurt along with 1 tsp. garam masala powder and mix well.
Cook it on low heat till the mutton is three fourth done.
In a deep pan take enough water and bring it to a rolling boil. Add the soaked and drained rice to it and wait till it just starts to boil. It takes around three to four minutes time. Drain the rice on a colander.
Now in a wide pan heat two tbsp. ghee. Add bay leaves, green chilies, and whole garam masala. When it stops sputtering add the drained rice to it. Fry on medium heat gently so that the grains don’t break.
Add salt and sugar to your taste.
Now in a pressure cooker take the fried rice, put the meat pieces. Measure 3 cups of liquid (includes mutton stock + water) and pour over it. Put the pressure lid on and cook on high flame till one whistle comes. Let the pressure release on its own.
In a separate pan heat 1 tbsp. ghee till it melts and add green chilies and garam masala powder to it. Once they start sizzling pour over the pulao and serve….


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