Wednesday, December 28, 2016


Historian and scholar Ibn Battuta wrote, this was the favorite dish of Delhi Sultan Muhammad Bin Tughlaq. 
Nawbabs of Awadh were famous for their discerning tastes. They were also fond of this dish. Over many centuries, this MURGH CHICKEN MUSALLAM was considered a dish which only Royals and affluent people could afford.
Thankfully, those days are gone! Now, everyone could afford this classic Indian cuisine. Moreover, this is very much possible now that you could make this awesome recipe at your home! So I, want to share with you the step by step guide of this exquisite Indian dish!
(বাংলায় দেখতে এখানে click করুন)

Idea behind eating Murgh Chicken Musallam is, the whole chicken, nicely cooked in spicy gravy - served in your plate. Then cut the chicken into bite size pieces and put in your mouth to taste the nice curry and tender Chicken meat with your favorite rice, biryani, roti, naan, paratha etc!
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Ingredients - 

   For Marination
  1500 gms - Whole Chicken (skin off)
   2 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt

   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
   For Curry
   8/12 - Almonds
   10/12 - Cashews or 1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt

   Take the whole chicken and wash well. Marinate with all the ingredients listed under 'For Marination' and marinate for 30 mins or you can marinate for 3-4 hours too. Grind Almonds, cashew nuts and poppy seeds into smooth paste using 1-2 tbsp water if required, keep aside. You may also soak and peel almonds before grinding. I didn't peel almonds, as I like it.

   Meanwhile dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.
   Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces, garlic and saute until golden brown. Next add ginger-garlic paste and chopped tomato (you may use tomato puree instead) and saute until onion paste leaves oil. Mix and Mash all to make a fine paste. Add turmeric powder, dry red chili powder. Cook well. 
  Now add, almond-cashew-poppy seeds paste. Add very little water to avoid burnt of the masala. Cook for about a minute. Then add whisked yogurt. Cook till this mixture leaves oil. Then add 200-250 ml water and 1/2 tsp Garam masala powder. stir and mix.
  Add marinated chicken. First, put the breast side down, on pan. Breast side got much meat so it will get nice cooked. Mix well with gravy, and cook for 30-35 mins in medium to slow flame, stir in intervals.

  Do one more thing. Take spoonful gravy from pan and pour over the chicken in intervals. This will help the chicken to absorb and cook well with gravy. After 15 minutes or so, turn over the chicken and repeat the process. 
   Cook until gravy becomes thick and oil starts to float. 
   Check the tenderness of your chicken. Sprinkle 1 tsp pepper powder and 1 tsp roasted fennel powder for nice aroma and taste. Many people like coriander leave, so if you like, add chopped coriander leaves. Then off flame.
   Murgh-Chicken-Musallam Dish is ready to serve!
(বাংলায় দেখতে এখানে click করুন)

More Chicken recipes 
Chicken Xacuti
Chili Chicken
Chicken Thupka

Sunday, December 25, 2016

Bangla Choshi Pitha | How to Make Choshi Pitha or Semai Pitha

One of the finest traditional Bangla Pithas, is this - CHOSHI PITHA or SEMAI PITHA. It needs very few ingredients, but the taste of this Pitha is fabulous. Make sure quality of your ingredients are really good. For example, Jaggery. If the quality of your jaggery is not up to mark then this Pitha won't taste that much good!
So, make it today and let others taste the tradition of Bengal's rich culture!

Ingredients - 
1 cup flavored rice flour
1/2 tsp salt
1 ltr full cream cow milk
250 gm Nalen Gur(liquid flavored jaggery)
1/2 tsp Cardamom Powder

Method - 
Mix rice flour with hot water and salt. Make a tight dough. From that dough make small (about 1/2 inch long) grain like CHOSHI or SEMAI. 
Boil milk and reduce to half. Add jaggery. Mix well. Add all CHOSHI boil for another 10-12 minutes, till the mixture thickens.
Get off the oven. Cool down. Serve chilled.

Related Topics - 

Monday, December 12, 2016


Whenever I throw a home-party, my regular guests always looking for PANEER BUTTER MASALA or PANEER MAKHANI. If I skip this dish my guests never seem happy with dining! In fact, this dish is so tasty that even non-vegetarians never let it go unwelcome! 
Let me share my recipe secret with my readers!


Ingredients for serving 4 - 
200 gm Paneer / cottage cheese 
100 gm onion (chopped)
4 tbsp fresh cream
1 tbsp/ 50 gm cashew
2 tbsp ginger-garlic paste
1 tsp paprika
1 tbsp coriander powder
1 tbsp Kasoori methi
1/2 tsp Garama Masala Powder
1/2 tsp Shahi Jeera (Caraway seeds)
1 tbsp honey
250 ml whole cow milk
2 tbsp butter

4/5 tomato (puree/paste)

Method - 

Preparation - 
1. Boil tomatoes. Skin off all of them
2. paste the cashew nuts.
3. Fry just little the Paneer blocks (You may skip this if it's fresh Paneer)

Cooking - 
Melt 20 gm butter in a pan. Add whole Garam Masala (cinnamon, cardamom, clove) and Shahi Jeera (Caraway seeds). Saute a little.
Add chopped onions. Fry little brownish. 
Add ginger-garlic paste.Stir and cook for a minute.
Add skinned off boiled tomatoes. 
Stir, mash and cook till it forms like a thick lump.
Now add coriander powder, paprika, Kasoori Methi (dry fenugreek leaves), garam masala powder and cashew paste. Mix and cook for 3 minutes.

Now put this mixture in a blender and blend it a nice smooth paste.
After blending put the smoother paste again in pan. Add salt to your taste. 
Here, you add honey! You may use sugar also if honey is unavailable, but honey in this dish, makes it heavenly tasty!
Mix and cook just for a minute. Then add fresh cream and Paneer (cottage cheese) blocks. Mix well, then turn off flame.
Now (after putting off flame) add warm milk little by little and stir continuously.
If you keep the flame on, then milk may get curdled. So remember to put off flame. 
Finally add 20-25 gm butter and fresh cream before serving!
Serve it with chapathi, phulka, paratha or even with rice! 

More Paneer Recipes - 
Palak Paneer
Paneer Pasanda
Paneer Samosa

Sunday, December 11, 2016

Pick Your Perfect Bra by Right name

All you should know about your Bra - Names and how to look them!

More Lifestyle Guides -
Bikini Terms
Trousers Guide
Sleeves Names

Trousers Guide Manual

Different trousers. Different fashion. Changing trends. Various needs. Catch all of them in this guide sheet. 

See More Trendy Guides -
Neckline Fashion Guide
Know Your Sleeves Names
Find Your Bikinis 

Know Your BIKINI names

You wear different bikinis at different time according to mood, style, fashion and occasion. How many of them you know exact names? 
Find here your favorite bikinis names! 

View similar Posts - 
Know Your Sleeves Names
Know Neckline terms
Lingerie Guide

Naturally Remove Unwanted Hair

In this era of vivid lifestyle, one thing, any girl never likes in her body is public hair. Not only public hair, but also hairy line on face or legs or in armpit are equally unaesthetic and embarrassing. 
Shaving with razor repeatedly on public area make the skin rough and may even aggravate infection in case of a cut, nick or razor burn.
So here is a nice natural solution which is 100% effective and free from hazards! 
Boil 200 ml water. Remove from heat. Add a tablespoon of baking soda. Stir well and mix both very well.
Dip a piece of cotton pad in the mixture and apply the solution on those area, you want to remove hair. Keep it overnight.

In the morning remove cotton pad and wash with warm water. Apply little moisturizer. 
 Repeat it thrice a week for one month! 
Then see the wonderful result!

More Lifestyle Posts -

How to make perfect Kiss

Listen What Your Bra Says

Perfect Lipsticks Sheds for Your Complexion

Saturday, December 10, 2016

Dhaba Style Punjabi PALAK PANEER

Whenever I go for long drive, then at roadside eatery (Dhaba), I must order this dish - any season, any time of the day! 
It's so delicious that your journey lag will be vanished as soon as you put it in your mouth! My children often, demand it in their plate! 
So, today I wish all my friends should get the recipe of this Punjabi delicacy!
(View Ingredients and recipe below)
Palak Paneer Ingredients
Palak Paneer Ingredients

Thrash and mash the tomatoes

Don't cook it covered, else the nice green color will be vanished!

If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice.

Dhaba style Punjabi PALAK PANEER

Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!

Ingredients  for Palak Paneer - 

300 gm Paneer (cottage cheese)
500 gm spinach
1 cup onion (chopped)
1 Cup Tomato (chopped)
100 gm fresh cream
50 gm butter
1 tsp Whole Garam Masala (cinnamon, cardamom, clove)
1 tsp Shahi Jeera (caraway seeds)
1 tbsp chopped garlic
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp Kasoori Methi (dry fenugreek leaves)
1 tsp dry red chili powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
3 tbsp vegetables oil

salt to taste

How to make -
First boil the spinach for 4-5 minutes. Don't cover while boiling. If you cover, spinach would get blackish, and dish won't look good.
After boiling the spinach, strain and blend the spinach to make a nice green paste.
Heat 3 tbsp oil in a pan. Add whole Garam Masala (clove, cinnamon, cardamom). Add Shahi Jeera (caraway seeds). Be careful, Shahi Jeera gets very quickly burnt. Turn the flame low. 
Add chopped garlic, onion. Sprinkle little salt to fry the onions faster. Fry the onions little brownish, since it needs to dissolve in the gravy.
Add chopped tomato. This too fry well. Actually, everything in this Dhaba style PALAK PANEER  gravy must be a smooth paste, except the Paneer (cottage cheese). Thrash and mash the tomatoes.
Add one after one, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, dry red chili powder, Kasoori Methi (dry fenugreek leaves). 
Stir and cook well for 2-3 mins. 
Now add spinach paste. Mix well with rest. Spinach is very tender vegetables, so cook in very slow flame, else it would get burnt. 
When oil comes out on the surface of the gravy add Garam Masala powder and Paneer blocks. 
If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice. Please remember, don't cook it covered, else the nice green color will be vanished!
Now add fresh cream. Adding cream is optional. But I always prefer to add cream, since it enhance the taste of this dish.
Add one cube butter before serve!

Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!

More PANEER Recipes - 

Paneer Butter Masala
Paneer Pasanda
Paneer Samosa

Wednesday, December 7, 2016


During Winter season in India, a nice aromatic liquid Jaggery is made from Date Palm tree juice extract, called - NALEN GUR. 
By mixing Popped Rice with that jaggery an wonderful tasty sweetened ball is made called - MOYA!
Date Palm tree juice is being extracted
Ready Jaggery in earthen pots are for sale in market

Quality and taste of this amazing sweets depend on the quality of jaggery and popped rice, which is available only during winter. 
Popped Rice
It's huge popularity caused tampered and sub-standard MOYA products by unscrupulous traders, out numbered original and authentic MOYA - which is just amazing tasty! 
So today I'm gonna show how to make authentic MOYA at home to enjoy such fantastic sweet dish!
Ingredients for 8-10 MOYA - 
100 gm popped rice (Made from aromatic "Kanakchur" paddy)
150 ml Kheer (condensed Milk)
150 ml Liquid Date Palm Jaggery
1 tsp Ghee(clarified butter)
8-10 cashew
8-10 raisin
1/2 tsp cardamom powder
How to Make - 
First heat the jaggery. Don't boil, just heat. 
Add, Kheer (condensed Milk). Stir continuously till it reaches to boiling point and formed bubbles. Bubbles indicate that jaggery has reached to desired sticky stage. Put off flame. cool down for 2-3 minutes,
Add, 8-10 cashew, 8-10 raisin, 1/2 tsp cardamom powder. Mix well.
Add Ghee (clarified butter). Mix this also well with jaggery.
Now add popped rice in batch by batch and stir continuously. Stir till all the rice are coated with jaggery.
Then, grease you palm with ghee and make smaller balls by rolling the mixture in between your palms.
Garnish with raisin, cashew on top. 


Recommended sweets dishes - 
Mangal Kalash               Phirni
Gulab Jamun                 Kaju Burfi
Narkel Naru