Monday, October 29, 2012


Hello People,

Subho Bijoya. Happy Dushera.

How did you all enjoy puja?? well i was nt in town during this festival this time. for a long time i have been planning an escapade for myself. tired of the eccentricity of the city. wanted to get myself sorted.

This batch of pinwheel cookies i made for my Delhi trip. I went for Wills India Fashion Week S/S 2013. My first time, so had to do something special.

this is what the babies looked like

This is the first time i made pinwheel cookies. so two first time things doubled up for double celebration. I was happy to see that people loved it. Strangers, family, friends loved it. This is also special becoz i had used my new mortar-n-pestle ( an unxpected gift from some one special!!!!!!). The recipe & pic i saw for the first time in a food magazine. Here's the recipe:


  • Butter.......................... 200g, @ room temperature
  • Caster Sugar................ 150g
  • Vanilla extract.............. 2tsp
  • Egg.............................. 1 no
  • Plain flour..................... 300g, sifted
  • Cocoa.......................... 25g

this is while putting inside the oven


  • Cream the butter & sugar together. Add the egg & the vanilla mix. Add the flour step by step and fold it lightly. Beat until smooth, and divide it in two equal portions. In one of the dough, mix the cocoa powder. Wrap both the dough in cling-fling separetly and store in the refrigerator for 30 mins until firm.
  • Flour the surface, and then roll out each dough into a coin like thickness. Put the chocolate dough on top of the white dough. Roll lengthwise & then roll in cling fling & store in freezer for 45 mins.
  • Heat oven to 180 degree.
  • Slice the dough into disc, as thinly as you can. Grease your baking plate, flour the surface well, and put in the discs in batches. bake for 15-20 mins. 
  • Cool and store in airtight boxes.

These cookies didn't even last for a week in my case. I had replaced caster sugar with normal sugar. If you want, you can add some different colour or flavour to the white dough according to your taste.

It feels good to make some beautiful things at times, this surprisingly took very less time. Nd trust me, the one who gifted me the mortar-n-pestle, was happy to taste it!!!

that smile mattered a lot!!!! a shy way of saying, what i wanted to hear!!!!!

Saturday, September 29, 2012

Parwal Ki miThai


This time m gonna back again with a bihari recipe. As always, my Bihar connection is getting stronger, and so in no way, can i bid adieu to all things bihari. This recipe i made a month or two back, for a group of friends. And they loved it. But, while making this recipe i was solely missing the most imp bihari of my life. I am sure, owing to his sweet tooth, he would have just loved it.

This recipe is easy. What i was worried about in the begining, was its vegetable taste. But after soaking it in sugar syrup for sometime, these green babies lost their rawness and were yum!!! And trust me, once you get past your initial skepticism about using a green veggie as a dessert, you will fall in love with it.


  • Parwal....................................................500g
  • Thin sugar syrup......................................6 cups
  • Khoya....................................................2 cups, grated
  • Sugar......................................................1 cup
  • Green cardamom powder........................1/2 tsp
  • Almonds & pistachios.............................. a handful, chopped

After the Parwal has come out from the sugar syrup

The stuffing looks like this

After the Parwals have been stuffed with the khoya mixture

  • Peel the parwal, make a slit lengthwise and remove the core.
  • Blanch in hot water for 2-3mins. Cook the parwal in sugar syrup till it becomes soft. (at this stage, they are very delicate, so be careful while handling them).
  • To make the stuffing: In a heavy bottomed pan, saute the khoya on medium heat till it becomes soft. Add the sugar and cook till it turns goldenish in colour. Add the green cardamom powder , almonds & pistachios to the mix & give a good stir. Transfer it to a plate & allow it to cool.
  • Once cold, stuff the stewed parwal with the khoya mixture & chill it thoroughly.
  • Serve cold, or may be with a small helping of Rabri.

This desert is dry, and so you can store it in refrigerator for quite some time. And also one can easily carry it, while travelling. You can also add a couple of drops of food colouring, in case you want your parwals to look greener, bcoz they start losing their vibrancy once in the sugar syrup. I however, had to abstain from doing that since i didn't have it in my kitchen that time. And for the nuts, i had used Almond flakes and a handful of roasted & chopped cashew nuts.

Try it. M sure you will love it as well.

Saturday, August 25, 2012

BihaRi AL00

People around me have always known about my Bihari connection. Weather i love it or not, Bihar/Jharkhand  & its people have always sucessfully make their presence felt in my life. Like yesterday, i went on to meet a director to discuss costumes of his movie, and it turned out that he is a Bihari!!!! Pissed of I was & how!!!!!! But i did carry on with the conversation, not only becoz i have known him before (we both realised about our past meetings, 30 mins after we started talking), but also because he is one of those cute looking Biharis. But sadly gone are the days, when a beautiful face was enough to fool me. Now more the beauty quotient, the bitchier i get.

Anyways. i have never known much of Bihari cuisine. I some how felt the state mainly & only dwindled over there Sattu & Litti stuffs. But while going through a mags recipes i discovered a whole new bunch of Bihari delicacies. I realised Bihari food can also be yumm @ times like their men (Very few in number, not all!!!!!!).

So, as an ode to the Bihari's in my life, those still there & mostly importantly, those not there, i made this Bihari recipe, for a get together with friends. I felt this could be something like a finger food as well. And no matter how much diet & calorie conscious we get, our very own Aloo always gets the better of us.

Here, goes the recipe for this yummy aloo thing!!!


  • Mustard seeds......................................... 4tbsp
  • Potatoes..................................................8 nos, medium in size
  • Tomatoes................................................ 6, chopped
  • Salt........................................................ to taste
  • Kasundi................................................. to taste
  • Turmeric powder................................... 1tsp
  • Red chilli powder................................... 2tsp
  • Garlic cloves......................................... 10, crushed
  • Water................................................... 2 cups


  • Dry grind the mustard seeds in the chutney grinder. In kadai, heat mustard oil, add the garlic flakes. As it turns golden, add the ground mustard. Lower the heat.
  • Once the mustard starts releasing aroma, add in the potato wedges & mix well.
  • Now add the chopped tomatoes, salt, turmeric & red chilli powder, kasundi & little water. 
  • Cook for 30mins, coverd, till potatoes are done.

This dish has a little inspiration from Bengal, becoz of its extensive use of mustard in various forms. Moreover the flavour is soo good that you hardly need any chutney with this. Becoz of my love for spicy food, i had added in some whole dry red chillies along with the garlic. The number of tomatoes in my dish were also less, since i ran out of them. I managed with tomato purees. I felt this could easily go well with steamed rice. And the leftovers can be turned into patty, either consumed with tea, or used with a Burger. This dish worked well for me, becoz of its rustic nature. No offence meant, but it becomes easier for me to accept Bihari's in their normal rustic habitat!!!!!!!!!!!

Versatile( or should I say double-faced/sly) this dish is, like most Bihari's!!!!!!!!!

Friday, August 24, 2012

B00zY BReaD & BUttER PUddInG

Hello people,

I know alll of you are just fine and must be having a great time. The past few months, have been hectic.ii was tied up with various projects, personal life, my ups & downs, my grief sorrows & few moments of happinesss.

this is what the dish looked lyk

I didn't get time to cook much. and whatever I could I cudn't capture them well, bcoz my cam is giving me real trouble. This sweet-dish I had cooked before all these cam probs poured in. But was too lazy to post it. the idea of this came to my mind, once I had a bit of Rum left with me, after booze party with friends. The best party of this dish is the usage of this alcohol, which reminds you of itself in the taste. i somehow felt the presence of this ingrediant after i started chewing the pudding.

The use of milk, cream, raisins makes it super rich and tasty as well. but the best party of this super yumm dish is the fact that it is too easy to make. And these days, as i am growing old (m 24+ currently), lethargy is sumthing i am getting used to.  So dishes that are easy to make, tasty, takes less time, catches my attention. So after all these words, here's the recipe for all of you to try. i know this might be something like a family traditional recipes for many, but for me & my family its new. Completly new!!!


  • Stale bread..................................................... 250gm
  • Raisins............................................................ 100gm
  • Chocolate chips...............................................100gm
  • Eggs................................................................3 nos
  • Brown sugar.................................................... 40gm
  • Dark rum......................................................... 2tbsp
  • Double cream.................................................. 125ml
  • Milk................................................................ 500ml


before keeping aside for 20 minutes

  • Preheat your oven to 170 degree C.
  • Grease your oven proof dish well with butter and put in the stale bread.
  • Scatter raisins & chocolate chips evenly over the layer of breads.
  • In another bowl whisk together eggs, brown sugar, rum, cream & milk together. Mix well. Pour this mixture over the bread and press down to ensure all the breads get well soaked in this liquid mix.
  • Leave aside to soak for 20 mins. Sprinkle the remaining brown sugar on top as topping.
  • Bake in the pre-heated for 40-50mins.
  • Serve chilled.

Well you can piece you bread into smaller pieces, but i wanted a bit of bite, so i did stick to chunky bread pieces.Moreover I had used less of chocolate chips, but try using the dark chocolate chips, as it cuts through the sweetness of other things..And also i had added a bit more of rum, than the specified quantity. in adddition to that i had soaked my raisins in rum as well. and when the sultanas swelled up, getting drunk in the alcohol bath, you jsst hv 2 enjoy it!!!!!!!!! the boozy beauty is divine................... And if you want, you can also give the brown sugar topping a miss.

I am sure u all will love it as I & my family did!!!!

Tuesday, May 15, 2012

Ham & Bac0n Breakfast Pie

i stepped inside my kitchen after a long time. it was a sudden decision. things have been very hectic for the past few weeks. life is playing a wicked game. whenever i try to collect myself, life helps me to scatter my self. i am tired of composing myself. i wouldn't say i hated every moment inside kitchen, but lets put it as, i have learned (or probably still learning) to live with memories.

this dish is basically a breakfast dish. i came across this recipe months back in a cookery mag. but didn't get time to try it. today i just felt like. i had packet of ham & bacon lying in my fridge for quite some time. wanted to get rid of those, so today it finally happened. this dish is rich in proteins, but if you want you can give any one a miss. the dish is very simple to make, and tasty as well................. here goes the recipe


  • 12 ham slices
  • 12 bacon rashes
  • 1 green apple
  • 1 onion, chopped
  • chilli flakes, according to taste
  • 2 eggs
  • 200ml cream
  • 1 cup breadcrumbs
  • butter, for greasing
  • 1 tbsp mixed herbs
  • 1tbsp chopped coriander
  • salt & pepper, to taste


  • stack the bacon & ham and chop them into bite sized pieces. cut onion and apple into slices.
  • add bacon to skillet & saute over low heat to render the fat. cook until the bacon begins to crisp.
  • add onions & saute in the bacon fat till translucent along with ham, and apple slices. fry the apple till translucent.
  • add the cream & bring to a simmer. adjust the seasoning. add some of the chilli flakes also. mix well. remove from heat & allow it to cool.
  • beat the eggs in a bowl and  and mix it with the bacon sauce well along with the coriander.
  • grease the flat tin with butter and coat lightly with breadcrumbs. 
  • pour in the above mixture in the greased pan, top with the mixed herbs and put inside a preheated oven.
  • cook it for 20mins @ 180 degree. cut in wedges and serve.

this dish is wholesome, but better to avoid in this summer. i like my onion chopped, and also i had halved the apple slices. since i didn't have green apple, i settled for a normal red apple. the dish did miss the crunch & tang. the original recipe asks to add a pinch of nutmeg, i didn't coz i didn't have. you can very well follow it. The red chilli flakes are also my addition, since i like the heat in my food. neither did i have a dozen of the bacon and ham, i settled for whatever was there.

try it!!! if you can......... a tasty dish is guranted.

Friday, May 4, 2012

CHICKEN with RED bellpeppEr

since parents have gone out of station, so i have been staying all by myself this week. what's different rom last time is that i was suddenly not in a mood to do a lot of cooking. somehow i didn't feel soo good to be alone at home. staying with your family keeps you grounded and also you learn t control your self, more than yourself,for your family. once their bon voyage started, memories which i have been trying to brush aside sprang up, giving me no room to make my stay comfortable & enjoyable.

but amidst all these also, i cudn;t give my drinking sessions a miss. these drinking sessions are fun and a great way to catch up with buddies, who now are separated becoz of office, working hours & deadlines. a close friend came over he same night and we hd loads of gossip, loads of fun, and sum emotional stuffs as well. i have very few friends and i hare almost everything with them. so to make my friend & this drinking night special, i came up with this easy & spicy recipe.

the recipe is suppposed to be made with almost all the colourful bellpeppers available. but since i had only red, and my loneliness didn't allow me to step ut & scour the markets for more, so i decided to stick to these red beauties. here's the recipe


  • 200gm Chicken, boneless
  • 50ml Oil
  • 1cup Stock, veg or chicken
  • 1tsp chopped Ginger
  • 1 red bellpapper, cut in julien
  • 1tsp chopped Garlic
  • 1tbsp Oyster sauce
  • 2 Green chillies, chopped
  • 1tbsp Soya sauce
  • 1tsp Sugar
  • 1tbsp Black pepper powder
  • Salt to taste
  • 1 egg
  • 2 1/2 tbsp Cornflour
  • 2tbsp chopped Spring Onions
  • 1 onions, cut in 4parts


  • cut the boneless chicken into bite size pieces. Marinate in cornflour, egg, little oil, salt & pepper, and refrigerate for around 30 mins.
  • heat oil in a pan and then fry the marinated chicken, stir fry till they are cooked. keep aside.
  • heat the remaining oil in a pan again. add ginger, garlic, green chillies, chopped spring onions & the red bellpepper. stir fry @ high heat.
  • add the black pepper powder, oyster & soya sauce & the stock. Reduce the heat and allow it to simmer.
  • return the chicken to the wok, toss well, and put in the leftover marinate, if any. it helps to make the gravy thicker.
  • once the chicken is quoted properly, and it has come to a boil, remove from heat.
  • garnish with chopped spring onions & serve.

the best part of this recipe, as most of my dishes is EASY, less time consuming. and this pairs well with whisky, rum, vodka or anything of your choice. similarly you will enjoy having i with ur rice or noodle. i made i in one go only. but if you wan't you can make the drink accompaniment a bit more dry then the rice accompanion. the onions were my addition. i love to munch those blistered sweet onions. you can very well do it without onions as well. and also because i feel onions give a bit body to the gravy. i had used chicken with bone, since that was available at my house, but boneless will also be a good option. and while making the gravy, for people who like heat in their food, use chilli oil. trust me, its gonna b gud!

try it!!!!! and hope you will let me know!!!!

Saturday, April 28, 2012

PasTa iN arrAbiata SaUce with HaM & baC0n

Pasta has become a staple in my kitchen these days. Not a comfort food as yet, but certainly a way of comforting others, when caught off-guard. I consider this italian staple a blessing for human kind. and surprisingly my mom doesnt get irritated if at times i wanna substitute pasta with rice for lunch or dinner.

Pasta comes in variety of shapes & sizes. I don't really differ between these flour species. at times i buy pasta, falling in love with their shapes. and cooking pasta is an easy affair. there are various ways in which you can make it. i am not very sure how it tastes in salad, because have never used it that way till now, but i am sure will not be too bad. i however, make two kinds of pasta sauces at the begining of every week. and they sustain me for a week or so. only is tomato based, and the other one basil & garlic.

Arrabiatta saUce:

this sauces is another thing you will always find in my freezer. its the simple tomato & basil sauce. though the recipe asks you to use fresh basil leaves, but since i didn't have it, i have used up my dry basil powder, nd the result wasn't that bad. here's how you can make it. try it, its easy.................... and yummy too!!!


  • 1tbsp olive oil
  • 1 crushed garlic
  • 400g chopped tomatoes, use fat red tomatoes
  • 1/2 crumbled vegetable stock cube
  • 1 tbsp tomato puree
  • 1tsp sugar
  • few basil leaves, torn.
  • crushed black pepper, for seasoning


  • wash & chop up the tomatoes and keep aside.
  • heat the olive oil & add crushed garlic in it and fry for a minute.
  • tip in the chopped tomatoes and give a good stir. next add  in the crumbled vegetable stock cube, tomato puree & the sugar. cook on high flame for a minute and then reduce the heat.  (i had added some water also at this stage).
  • cover & cook till the tomatoes are tender and it comes to a boil. it will take around 15 mins., stir occassionally.
  • tear the basil leaves and pop in along with the freshly crushed black pepper. mix well.
  • if your tomatoes were still in chunks like mine, you can blitz the entire thing in a mixer like i did!!!

trust me, this sauce will be your saviour on those late part nights, or craving for something itsy-bitsy while preparing office presentation late at night. this sauce if thickened, can work as your pizza topping as well. and topping can be of your choice. its of great help when my friends turn up without informing, or when my empty stomach growls at the middle of the night. here's how to make the pasta. i used fusili for this, because that's what was there in my kitchen.

  • boil half a packet of fusili in hot salty water till al-dante.
  • keep aside a cup of this pasta boiling water & drain the rest.
  • chop up the garlic clove, ham & bacon (qnty depends on ur choice), and some parsley.
  • heat a little oil and fry the bacan and ham and keep aside.
  • heat oilve oil in pan and add in some fineley chopped garlic & chilli flakes. once it starts to turn brown, add a couple of tablespoons of the arrabiatta sauce, and mix well.
  • tip in the pasta with the reserved water and mix well. add seasoning, crushed black pepper & mix well. 
  • cook till the water evaporates.
  • top it with the chopped parsley & cheese.

enjoy the late night dinner!!!

Friday, April 27, 2012

ShAntiNikeTaN dIaRieS

This summer will be memorable for me. i kick started the Bengali new year at Shantiniketan this time, and trust me i had loads of fun. its not only the place that i am in love with, but also the company. and moreover at times brushing with the past really means a lot. me & my friend , both were nostalgic about Shantiniketan. it was one of our best outings ever, with all our batch mates. also an innate experience in learning to identify human beings, separate friends from acquintance.
d GANG @ Khoai haat

Bengali new year, or Noboborsho still means a lot to me, not only because of the new clothes that i get, but becoz of the food prepared at home. this time i didn't have to worry about missing the  food, because owing to a Saturday, my mom had decided to stick to vegetarian spread. and i am a strict non-vegetarian. this post is just a small effort to make you aware of the various types of food that galore at Shantiniketan.

we reached Shantiniketan on Friday, the 14th at night, we were welcomed by a hoard of screaming rickshaw-pullers and a gust of cool breeze and couple of drops of rain!!! the food talk starts with the red cupcakes i had taken along, baked a day before, for my friend & her family. i would like to think that added some more colour to our enjoyable train journey. we called it a day after having a not-so-good meal at Hotel Shantiniketan, but what i loved was the fat rice, so typical of Birbhum district.  the hotel however was good only!!! the nights definitely had there share of rum & V0dka........
hey, its me at ALCHA!!!!! i gt this bag 4 my mom.......

d sarees @ alcha

15th,saturday, Poila Boisakh, started with a delicious breakfast, ordered from the hotel itself. it consisted of Luchi, Aloo-dum & Rosogolla, keeping in theme with the Noboborsho. then it was time to visit ALCHA. those who havn't heard about alcha, lemme tell u its a small boutique, specialising in modern products made with local handicrafts, in the quaint part of the town. very near to the university. its actually housed in the ancestoral property inherited by the owners, Keya & Aloke sarkar, located in a dead lane at Ratanpally.


d cold coffee @ alcha

grilled cheese & tomato sandwitch with ketchup served in dona!!!

my entire order

along with the handicrafts whats more inviting is the cafe, that they have opened. its called the ALCHA CAFE. i loved everything about this cafe, the decor, time chirping of birds, the presentation, the menu, the pricing, the bread they make............ every damn thing!!!!!! just that i would love to say a ddition of bit more non-veg fares. the decor has that old world meets modern flat concept. whats more intriguing was the presentation. foods were served in bowls made of shaal leaves, rather our very own , the forgotten shaal-pata r bati. for me it added to the taste. after a late morning breakfast we started with our shantiniketan tour once again.
d sumptuous chicken meal @ manorama guest house

the red soil always holds something special for me, and i just can't seem to get enough of roaming around this  bard's town in a rickshaw. beating the heat, we started with our rickshaw guides. i am not going into the details of the places visited, but what comes next is the sumptuous lunch that we had. it was at Manorama Guest House. a  clean & tidy, pretty big guest house which also serves food to non-boarders. we ordered the normal chicken meal which came for 85 bucks. the rice, dal & aloo posto helping was allowed within this price & the food was a yummy Bengali affair.

d not so gud momos, nd d tasty shorbot

d menu, both in english & bangla!!!!

we started with another round of sight seeing. but the main attraction was Khoai haat. the haat not only gives you a chance to browse through handicrafts, works of some of the local artists, but also gives you a chance to taste an array of dishes, prepared by the local ladies. i didn't like the momo much which came for Rs. 25 a plate, but loved the aam-pora shorbot, Rs.12, per glass. 

another menu
d lady selling the bread jilapi

d bread jilapi

I was quite excited to see a dish named bread jilapi. but was disheartened while tasting it. its actually a deep fried bread slice, dipped in sugar syrup. but somehow the bread was still crisp. with memory in our heart and cigarette hanging from lips we returned to hotel after a tiring day.
doi phuchka

the evening was kept for tasting the local junk food, rather jsst trying to see if they were the same as it was, a couple of years back. the first stop was the momo stall infront of the SBI atm, beside the University. the price of the momo has increased now, while the quality & quantity has decreased. previously it was just the opposite. then it was time for dahi phuchka. 7pcs for Rs.10. we had ordered for around 4 plates, and we had place for more also. 
d much antisipated dosa stall @ ratanpally

d egg dosa
aam-panna, cold coffee @ dosa stall

next it was the most anticipated and long awaited chicken dosa stall, named akanto apon @ ratanpally. but chicken dosa isn't available anymore now!!!!!!!!!! it was a huge shock for all of us!!! we all have secretly relished the taste of chicken dosa, during those day, and probably thats the first thing that comes to our mind, with the first mention of Shantiniketan. never mind, we chose aam panna, cold coffee, lassi & egg dosa which was a pretty good experience. however this stall also sells, noodles, soups and i believe its a common hangout for the university students. the egg dosa is available for Rs. 30- 40. we were pretty full to accomodate anything more. a nice walk to our hotel and a beautiful sleep ended the day.

next day, Sunday we returned. back to square one, our very own kolkata!!!!

Thursday, April 26, 2012

rEd cUpcAkeS

hii people,

sUbh0 n0b0b0rsH0 to all of you!!!!!!!!!!! i had an awesum begining to this year, thanks to a couple of people for that. And also SHANTINIKETAN, where i had spent the first day of this bengali new year. My gud friend Parineta & her family fo taking me along, my boss for giving me holiday & myself, that i finally decided to go out for a vacation, thus search the "me" in myself, needs to be thanked. they tasted the cupcake in the train on our way to shantiniketan, and luvd it............ ami sottii bolchii!!!!!!!

d red cupcake

me & pari

i had decided to bake a batch of some goodies for Pari & her family, as a gesture of thanks for not only tolerating me, but showing great pleasure in doing that. so i  decided to bake a batch of cupcakes. and in keeping with the theme of noboborsho, i decided to colour them red. as always these were pretty easy to make, and also gave me the idea to add some food colour to cupcakes, thus to make them more interesting. the recipe is here for you to try, if you wish to.


  • 60g butter, at room temp
  • 150g caster sugar
  • 1 egg
  • 2 1/2 tbsp cocoa powder
  • 1 1/2 tbsp red food colour
  • 120ml yoghurt, beaten
  • 250g flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tbsp baking powder
  • 1 tsp vanilla essence


the mixture before adding flour

after the flour has been added to the butter & colour mixture

d red babies before entering the furnace

ymmyy babies!!!!!!!!!! gorge in!!!!!!!

  • pre-heat oven @ 170 degree C
  • mix together flour, baking soda & baking powder and sieve it, so as to get rid of any kind of lumps.
  • in another bowl, beat together butter & sugar, & then slowly add in the egg & beat everything properly.
  • mix the food colour, vanilla & cocoa powder in another bowl. add this to the butter mixture & mix well.
  • add to this 1/3 flour, 1/2 yoghurt & mix well. follow this for the remaining flour & yoghurt. you can mix the last part of flour with hand also, fold well.
  • pour in the mgreased moulds & bake for 20- 25mins @ 170 degree C.

d box in which i carried these babies

this might prove to be a good Valentine's day gift also for your loved ones, and one can also surprise kindergarten students on earth day, by replacing the red with green. i didn't use any frosting but think the cream cheese one will suit it the best, not only for colour combo, but also taste. this as most, is one of those quickly made recipes. try it, for best results, make it a day before.

it adds colour to your vacation............
m not sure whether it adds colour to life also or not, didn't add for me though!!!!!!!!!!!!!!