Hing – er Kachuri and Aloo er Tarkari

We bongs have a unique relation with those deep fried round wonders ……be it a lethargic Sunday/ holiday morning or a “Niramish Khabar Din” er dinner or just a special day we love to celebrate it with those small kachories’ …..Hing er kochuri is widely available in almost every confectioner’s shop in Bengal and popular in Households also.I still remember kachori’s prepared by Dida ….

Hing er Kachori ar Aloo cholar Tarkari

Hing er Kachori’s are mostly served with Aloor Tarkari or Cholar dal in sweet shops in Kolkata… I just love the special aroma of the Aloo r Tarkari served there. Here in Gurgaon we have almost no options available other than one or two C R Park based shops and the end result is: Let’t try “Dokaner Moto Aloor Tarkari” (taste similar to the shops’ variation of Aloor Tarkari.

Hing Er Kachori


For Dough:

  • All Purpose Flour: 400 g
  • Salt to taste
  • Vegetable Oil / Ghee fir Moyan : 2 tbsp

For Stuffing

  • Korai /Buli / Urad Daal: 1 Cup
  • Green Chili: 2-3
  • Ginger Paste: ½ tbsp.
  • Asafoetida / Hing: ½ tsp
  • Fennel Seed: 1 tbsp soaked in water
  • Salt to taste
  • Mustard Oil: 1 tbsp
  • Vegetable Oil foe deep frying


  1. Soak Daal overnight (or at least 8 hours) with a pinch of salt and wash thoroughly.
  2. Grind daal along with Green chillies, ginger paste, and salt and fennel seeds into a smooth paste by using little water.
  3. Heat mustard oil in a pan and temper with Hing / asafoetida and add Daal paste and sauté the mixture for around 10 minutes in medium flame till the mixture turns dry and a bit sticky. Remove the stuffing from heat and keep the mixture aside.
  4. Take the flour in a big bowl and mix with salt and oil properly. Add lukewarm water and kneed it for sometimes to make a non-sticky dough.
  5. Divide the dough into 20 small balls and keep them aside.
  6. Divide the stuffing into 20 equal portions and make small balls.
  7. Take one flour ball and roll with the help of your hand and flatten it a bit and then put one stuffing ball on the middle and seal the flour ball by bringing the sides together. Repeat the process with rest of the flour balls.
  8. Heat sufficient oil in a big pan.Hing er Kachori
  9. Take one stuffed ball and roll out into around 3” disk without puncturing it.
  10. Check the oil and fry the kachori under medium heat and repeat the process with rest of the kachories.
  11. Best partner of these kachories are Aloor Tarkari .

Aloo r Tarkari


  • Aloo / Potato: 4-5 (medium sized) – Diced
  • Chola r Dal / Bengal Gram: 3 tbsp
  • Chopped Tomato: 1
  • Green Chili – 2
  • Dry chilli – 1
  • Tej Pata n: 1
  • Asafoetida: pinch
  • Ginger: 2’
  • Panch Foron Powder: 1 tsp
  • Salt to taste
  • Sugar: 1 tsp
  • Turmeric Powder : 1 tsp
  • Mustered Oil: 2 tbsp
  • Saal Pata : for covering the pan




  1. Boil Chola r daal along with little salt in a pressure cooker. Two whistle is more than enough.
  2. Take mustard oil in a pan and heat sufficiently.
  3. Temper oil with asafoetida, Tej Pata , dry red chilli and Cumin seeds.
  4. Add chopped tomatoes and cook for 5-8 minutes or so or till tomatoes soften.
  5. Add Panch Foron Powder and Ginger paste and cook for some more time.
  6. Add diced potatoes and cook for sometimes and then add cooked daal and then add salt, sugar, chilli and turmeric powder and cook for two more minutes.
  7. Aloo Cholar TorkariAdd 2 cup water and cover the pan with a lid and cook for 10 minutes or so in low flame till potatoes soften.
  8. Cover the pan with Saal Patas after completion (This step is absolutely optional but provides amazing Aroma to the Tarkari).

Next step is to serve Hing er Kachori with Aloor Tarkari !!!!!!

Goalondo Steamer Curry

A mysterious chicken dish indeed!!!!!!There are various myths as well as stories available for this super tasty dish ….Basically it’s a heritage chicken dish from a small town of “Opar Bangla” a.k.a Bangladesh ; Goalondo is now a small town in Rajbari District Bangladesh and it’s situated in the bank of river Padma. It was told that there was time during British rule when the train connection between then Capital Calcutta and East Bengal was terminated in Goalondo and People used to take steamer from there to Narayangan to avail connecting train for other places like Dhaka, Chottogram etc. The “Goalondo-Narayanganj” was an overnight journey by steamer and the Muslim Boatman’s used to prepare this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a star of Bengali cuisine .

The speciality of the chicken curry is the use of basic ingredients (and no masala at all) supported with the strong aroma of mustered oil. Though I am a borne “Ghoti” but I adore “Bangal” or Bangladesh originated food. When I heard about this chicken curry without any mashala (not even Garam Mashala) I was in opinion that it’s must be a flat dish but believe me after preparing it my reaction was “Hats off Majhibhai”.

Goalondo Chicken Curry


  • Chicken: 500g
  • Onion (Big size): 2
  • Garlic: 8-10 cloves
  • Ginger: 2”
  • Dry Red Chillies: 4-6
  • Green Chilli: 4-5 (according to taste)
  • Turmeric Powder: 2 tsp
  • Mustered Oil: ½ Cup
  • Salt to taste


  1. Clean chicken pieces properly.
  2. Roughly chop Onion, garlic, ginger and green chillies and prepare a semi powder of dry chillies*.
  3. Marinade chicken pieces with all the ingredients mentioned except salt (this is however, my personal opinion to not to add salt before cooking) and leave it for at least one hour but I prefer to marinade overnight.
  4. Take the marinated chicken in a thick bottom pan and sauté in high flame for 5 minutes and then cook in low flame till the chicken turns tender. No need to add water.


  • Don’t add any souring agent like tomato, curd, tamarind etc.
  • Don’t add any mashala like garam mashala, coriander powder etc.
  • *It’s better to add semi-grinded Red chillies for the actual flavour instead of readily available red chilli powder
  • Don’t add water as the naturel moisture of the chicken and the basic mashalas is enough.
  • Last but not the least, don’t replace Mustard oil with any other verity as it’s the signature ingredient for Goalondo Steamer Curry.


Mayonnaise Bhetki

A simple yet tasty preparation of Bhetki which requires almost no time. One of my preferable dish for a unplanned gathering .

Mayonnaise Bhetki


  • Bhetki Fish Fillet: 500 g (cut into small dice)
  • Onion Paste: 3 tbsp (1 big size onion)
  • Ginger –Garlic Paste: 1 tbsp
  • Lemon Juice: 2 tbsp
  • Pepper Powder: 1 tbsp
  • Onion Powder: 1 tbsp
  • Garlic Powder: 1 tsp
  • Parsley: few strands
  • Mayonnaise (with egg): 1.5 Cup
  • Cream Cheese: ½ Cup
  • Butter: 25 g
  • Green Chilli : 4-6 ( slitted )
  • Salt to taste



  1. Marinade Fish cubes with Lemon Juice and Pepper powder for around 1 hour.
  2. Take half of the butter in a pan and sauté Onion paste along with ginger – garlic paste in low flame for 2-3 minutes.
  3. In a mixing bowl mix all the ingredients with marinated fish cubes except butter.
  4. Take butter in a microwave safe bowl and cook it in high speed for 30 seconds and then transfer the fish mixture in to the bowl and cook in medium speed level ( 60) for around 20 minutes.*
  5. Take the bowl out of the oven and give it a rest of 10 minutes.
  6. Mayonnaise Bhetki is ready to serve.


*Note: If you are not available with a Microwave, then take the mixture in a tight container and steam it in a pressure Cooker (1 whistle is enough ).

Mango Jelly

Though easily available in stores but the taste of the homemade Jam is something different and there is one more reason for which I prefer to prepare it at home; in the homemade Jelly I use my favourite variety of Mango – Himsagar or Lyangra instead of big ones like Safeda or Alfanso.

Mango Jelly 1

For Mango Jelly:

  • Ripped Mango: 2
  • Mango Juice: 1 Cup
  • Powdered Sugar: ½ Cup
  • Gilatin / Agar agar: 1.5 tsp


  1. Extract Pulp from mangoes and mix it with the mango juice.
  2. Prepare Gilatin / Agar agar by the method mentioned above.
  3. Take the mixture in a deep pan and cook in low flame for about 10 minutes or till the mixture turns translucent.
  4. Add powder sugar and cook for another 7-10 minutes in low flame and then add dissolved Gilatin / Agar agar.Mango Jelly 2
  5. Take out the mixture from flame and cool it for around 10 minutes.
  6. Pour it in a deep container.
  7. Refrigerate till the Jelly set.

Jacket Potato

A wholesome available veggie in a Bong kitchen is Aloo a.k.a Potato which is treated almost as a comfort food in bong cuisine. “Aloo bhate”, “Aloo Chop”, “Aloo Bhaja”, “Mangsho Jhol er Aloo”, “Aloo Posto” etc. are part of our common day to day meal. In fact in other Indian cuisins also Aloo / Potato has a prince like presence. Potato has its presence in international cuisines also and Jacket Potato is one of the internationally known Potato dish.Wikipedia defined it as :

A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.

Though maximum people use convection or grill for preparing jacket potato but I prefer to prepare it in Grill-Micro mode. As far as the stuffing of the Potato is concerned, both vegetarian and non-vegetarian version is common and there are several types of filling options available. I am sharing one veggie version and one non-veggie version which I prefer to use (these are based on the ingredients available in India).

Jacket Potato 2


  • Big Potatoes: 6-8
  • Butter: 100 g

Topping -1

  • Sweet Corn: ½ cupJacket Potato 1
  • Onion: 2 (chopped)
  • Bell Pepper (Green, Red and Yellow): Julienned; ½ Cup
  • Cream Cheese: ½ Cup
  • Mozzarella Cheese: 1 Cup
  • Salt
  • Pepper

Topping -2

  • Chicken: 250 g(shredded)
  • All ingredients mentioned in “Topping -1”

Topping -3

  • Cottage Cheese / Paneer: 250 g (shredded)
  • All ingredients mentioned in “Topping -1”

Topping -4:

  • Boneless Fish (Preferably Bhetki ): 250g (shredded)
  • Mayonnaise: ½ Cup
  • English Mustered: 1/3 Cup
  • Mozzarella Cheese: 1 Cup
  • Salt
  • Pepper



  1. Sauté any of the topping option except mozzarella cheese and cream cheese( Mayonnaise in case of topping -4) with 1 tbsp butter till the ingredients soften (especially veggies or chicken or fish).
  2. Take the mixture out of the flame and mix with cream cheese and/or mayonnaise.
  3. Wash Potatoes thoroughly without peeling the Skeen.
  4. Pierce potatoes with the help of a fork and rub salt as well as butter properly.
  5. Set Microwave on high for 10 minutes (or preheat the oven for 10 minutes) and cook Potatoes and check the softness after the specified time by piercing with a fork (Can microwave for another 5 minutes to get desired softness) or in 1800 for 1 hour in case you are using convection mode.
  6. Take Potatoes out of the oven and cut into two equal halves (preferably length wise) and scoop out some flesh from the potatoes to make a hole.
  7. Stuff potatoes with any of the topping and cover with little salt and pepper as well as grated mozzarella cheese.
  8. Take a buttered dish and put potatoes on it and cook in Grill-Micro mode for 20 minutes or in 1800 for 1 hour in case you using convection mode.
  9. Take Potatoes out of the oven and serve (and have them) hot!!!!

Mango Kulfi

What can I say about this dessert!!!!! In short Kulfi is Indian version of Ice cream (in fact more tastier and richer version of the same) and adding mango or just reversing it by adding Kulfi in Mango is just heavenly ….

Type, quantity etc. are based on your requirements, however other ingredients requires changes with the quantity of Mango; Ripped and preferably bigger ones like Himsagar, Alfanso, Safeda etc are better for this dish. I’ve used Safeda as I am not fortunate enough to get Himsagar here in Gurgaon.

Mango Kulphi 2



  • Mango: 2
  • Full cream milk: 500 ml
  • Khoya / Mawa: 100 g
  • Condensed Milk: 50 ml
  • Sugar: ½ cup
  • Chopped Pistachio, Almond, cashew nut and Raisin: hand full
  • Saffron strands: 8-10



  1. Take one mango and cut a small skin portion from the upper side (where the stem is attached) to make a semi hole.
  2. Very carefully scoop mango pulp with the help of a spoon or fork through the hole and with a twist scoop out the stone (Aanti / gutli) from the mango.
  3. Do not scoop entire pulp from the mango. There has to be sufficient amount of pulp within it.
  4. With the same process scoop other mangoes also.
  5. Refrigerate mangoes for an hour.
  6. With the help of a processor make mango puree from the pulp scooped out from the mangoes.
  7. Boil milk and reduce it to half and add khoya and condensed milk and boil for around 5-7 minutes in low flame.
  8. Add sugar and boil for 2 minutes.
  9. Add dry fruits and saffron strands and boil in low flame till the mixture thickens.
  10. Take out the mixture in a air tight container and cool it in room temperature.
  11. Fridge it in deep-fridge to set the Kulfi.
  12. Take out the Kulfi and blend it with help of a spoon or hand blenMango Kulphi 1der and again fridge it to set.
  13. Follow above mentioned step for one more time but this time add mango puree in the mixture and refrigerate to set.
  14. Take out the Kulfi and blend it with the help of a spoon again and pour within the empty mango shells.
  15. Place the mango full of Kulfi in a Tea cup or small bowl; it will help to place the mango in refrigerator.
  16. Refrigerate till the Kulfi set properly within mangoes.
  17. Take Mango- Kulfis out of the fridge and cut into 4 halves.
  18. What else!!!!! Enjoy your Mango Kulfi.

Dim er Halwa

Dim er halwa or Egg halwa is a very popular non-vegetarian halwa. It’s one of my mother in law’s signature dish and Mr Husband is a die heart fan of this halwa. I just followed Mom in law’s recipe line by line as am also a fan of this yummi dessert. Today is “Shab e Barat” and in my in law’s place they used to prepare different types of Halwa to celebrate , however I being the lazy to the power infinite ended with just one item – the testiest one – Dim er halwa.

Dim Halwa 1


  • Egg: 6
  • Full Cream Milk: 1 litre
  • Mixture of Raisin, almond, Cashew nut etc.: 50 g (mom in law’s version is “hand full of dry fruits”)
  • Pure Ghee: 2/3 cup
  • Powdered Sugar: 1 cup or according to taste
  • Powdered Cardamoms: 1 Black and 3-4 green
  • Saffron: few strands
  • Food Colour: either orange or Yellow (I prefer orange but mom likes yellow)


  1. Beat eggs properly along with powdered sugar till eggs turn creamy.
  2. Add few drops of food colour to the egg mixture.
  3. Take 1 tbsp of warm milk and add saffron strands.Dim Halwa 2
  4. Boil milk and reduce it to 2/3 of the original quantity and add Egg mixture.
  5. Now add Ghee, Dry fruits (roughly chopped), Saffron milk and cardamom powder and stir continuously till the entire thing start forming small granules.
  6. Cook in the low flame with continuous stirring until the entire liquid evaporates and oil separates from the Halwa.
  7. Remove from flame and serve it with your choice of Bread or serve it as it is.

Mango Cheesecake

It says Mango is the king of all fruits and I am in love with the kingliness of Mango!!!!! I used to have more than 2 mangoes a day sometimes and this is a genetical problem (after escaping the calorie fact actually).

Ordering cheesecakes from reputed shops is sometimes too much disgusting for the unnecessary cost and just to escape that I started searching net to get a recipe for cheesecake with easily available ingredients in India. Though Cream cheese is the main ingredient for cheesecake but it is not an easily available thing as there are only one or two brand available in the low cost series. My version is not the authentic one but it is an Indian version of the cheesecake.

Mango Cheese cake 1


For Cheesecake :

  • Ripped Mango: 2-3 (based on the size and type); I have used “Lyangra”
  • Mango Juice/drink: 250 ml
  • Paneer / Cottage Cheese: 250 g
  • Full Cream: 100 ml
  • Condensed Milk: 2/3 of a can
  • Curd: 250 ml
  • Powdered Sugar: ½ cup or as per taste
  • Digestive Biscuit: 14-16
  • Butter: 50 g
  • Gilatin / Agar Agar: 3 tsp
  • Aamsotto: for filling (optional)



  1. Melt butter and crush digestive biscuits along with melted butter in a food processor for 40 seconds. (You can use a rolling pin to crush biscuits) and mix 1 tbsp powdered sugar with it.
  2. Take a Greased cake tin and pour the biscuit mixture in the tin and press to set the mixture evenly.
  3. Fridge the cake tin for 2 hours after covering it with a plastic film.


  1. Take a muslin cloth and pour the curd and tie the cloth properly and then hang it for 5-6 hours to get hung curd (I do it in the night to get the curd in the morning).
  2. Extract pulp from mangoes and keep it aside.
  3. Take Paneer and cut into small cubes then transfer the paneer into a food processor to make a smooth paste.
  4. Add hung curd, Condensed milk, Mango pulp, mango juice and sugar powder in the food processor containing Paneer and mix those properly in food processor to get a smooth  paste.
  5. Take 4 tbsp water in a small pan and worm it and add Giletin or Agar agar( based on your preference) and desolve it properly and mix it with the cheesecake mix.
  6. Take the mixture in a bowl and mix full cream by cut and fold method.
  7. Add chopped Aamsotto in the mixture( this step is optional . You can add chopped mangoes also).
  8. Transfer the entire mixture in the previously done cake tin and set it in the refrigerator for at least 8 hours.


  1. Instant Jelly crystals can be used to prepare Jelly hoMango Cheese cake 2wever, I prefer to prepare Mango Jelly at home .
  2. Prepare Mango Jelly as per the process and pour semi set jelly over the Cheesecake and refrigerate the Mango Cheesecake for 3-4 hours or till the cake along with the jelly set properly.
  3. Yummi Mango Cheesecake is ready to have.







Sali Ma Marghi

I am a hard-core chicken lover. I can have chicken in any form, from any cuisine. One thing that I love probably more than chicken is the Aloo (Potato) used in Bengali chicken curry. However, it’s not only from the bong curry actually I love the use of potato in poultry preparation and that’s why Sali ma Marghi which is a Parshi dish is one of my favourite of the lot.

Sali Ma Marghi

Sali Boti is a very famous Parsi dish which is prepared with mutton and the poultry version of Sali Boti known as “Sali ma Marghi” which is equally testy. “Sali” means fried strips of potato (mind that the potatoes has to be match stick like).


  • Chicken: 1 kg (preferably leg and breast pieces)
  • Onion: 4 medium sized (finely chopped) and 1 paste (optional)
  • Ginger paste: 1tbsp (half for marination and half required  during cooking)
  • Garlic Paste: 2 tbsp. (half for marination and half required during cooking)
  • Yogurt: 4 tbsp.
  • Green chillies: 3-4 paste
  • Tomato: 2, Pureed / chopped
  • Chilli powder: 1 tsp or as per taste
  • Turmeric powder: 1 tsp
  • Ground cumin: 1 tsp
  • Ground coriander: ½ tsp
  • Garam Masala: ½ tsp
  • Jaggery: 1 tsp
  • Bay Leave: 2
  • Mustered Oil : 5 tbsp for cooking
  • Vegetable oil: for deep frying potatoes (as per requirement )
  • Water: 2 Cup (boiled)
  • Black Pepper Powder: 2 tsp
  • Salt to taste
  • Potatoes: 5 big sized for Sali



Wash chicken pieces thoroughly and marinate with ginger – garlic – onion – green chili paste, yogurt, salt,turmeric powder and one tbsp mustered oil overnight or at least 2-3 hours. However, I prefer to marinate overnight (8 hours).

In a thick button pan hit oil and add bay leave and then add chopped onions and fry till they turn golden or light brown in colour.

Add chopped tomatoes and cook for another 2-3 minutes in medium flame and then add ginger-garlic paste and cook till oil comes from the mixture.

Add all the masalas mentioned including jaggeri and cook for another 5 minutes and add marinated chicken and cook for 10 minutes in low flame.

Add hot water (around 2 cup) and cover the chicken with a lid and cook for around 10 minutes or so.

Cook till the gravy thicken and turns red in colour.

Now it’s time to prepare the main ingredient of the dish “Sali”.

Cut potatoes into match stick like strips. I prefer to use food processor to do so, however you can chop them also. I love to have lots of “Sali” in my Sali ma Marghi but the quantity is absolutely per choice.

Marinate potato strips with salt and black pepper powder and wait for 10 minutes. After that stain water from the potato strips.

Hit vegetable oil in a frying pan and deep fry potatoes till they turn a bit crunchy.

Put the “Sali” over the chicken and serve hot with your choice of Rice or Bread.

Prawn Cutlet

Chingrir Cutlet a.k.a Prawn Cutlet is a classic Bengali snack available in West Bengal especially in Kolkata. During my College and University days I used to visit “Basanta Cabin”, “Kalika”, “Chachar Dokan” etc. for those amazing cutlets and chops which I miss till today. Though we get similar things in C R Park and speciality restaurant in Delhi and Gurgaon but the taste of Kolkata is just untouchable.

Prawn cutlet - 2



  • Medium sized Prawn: 500 g (10-12 pieces)
  • Onion: 1 (paste)
  • Ginger Paste: 1 tbsp
  • Garlic Paste: 2 tbsp
  • Green Chilli paste: 1 tsp
  • Fresh Coriander Leaves: few strands
  • Coriander Powder: 1 tsp
  • Garam Mashala Powder : 1 tsp
  • Salt: per taste
  • Pepper Powder: 2 tsp
  • Lemon Juice: 3 tbsp
  • Turmeric powder: 1 tbsp
  • Bread crumbs: 1 cup
  • Onion Powder: 1tsp
  • Garlic Powder: 1 tsp
  • Parsley: 1 tsp
  • Egg: 2



Wash, shell (but not the tail; it has to be in place) and devein prawns properly. Then again wash prawns and make a slit in the middle (vain area) and cut it half way (it will look like love sign with a tail).

Prawn cutlet - 1Marinate Prawns with lime juice, salt, pepper, turmeric powder, coriander powder, garam mashala powder and ginger -garlic – onion- green chilli paste and refrigerate for 3-4 hours.

Take 4 slice of bread/ rusk to prepare bread crumbs. In case you are using bread then you have to grill breads for 10 minutes in microwave but for rusk you can prepare crumbs directly. I prefer to use bread instead of rusk. However, next step is to prepare crumbs in mixer.

Add salt, pepper, onion and garlic powder as well as parsley in bread crumbs and mix properly.

Take 2 Eggs and beat them with salt and pepper.

Next step is to prepare cutlets!!!!

Take chilled and marinated prawns and coat a prawn with the crumb mix and then with the beaten egg and repeat the process for one more time.

Then do the same with rest of the marinated prawns.

Now it’s time for refrigerate prawn cutlets for at least 8 hours.

Deep fry cutlets using vegetable oil or mustered oil in low flame to cook prawns properly till the cutlet turns golden brown.

Enjoy your hot spicy cutlets with Kasundi.Prawn cutlet - 3