Tuesday, May 23, 2017

Hilsa Biryani | Ilish Biryani | How to make delicious healthy Hilsa Biryani

I admit, one of the most challenging recipes is this - HILSA BIRYANI - because the taste of awesome Hilsa fish and Rich flavorful Biryani should be there side by side! 
Not a very easy thing, to keep the different taste and flavor intact together! 
But, follow this recipe and make very easily this heavenly tasty and flavorful HILSA BIRYANI or ILISH BIRYANI!
Party, Get together, Anniversary or Romantic Rainy Night, whatever be the occasion - HILSA BIRYANI - is the perfect choice to celebrate! 
Taste and flavor of this dish will make everyone happy!
Follow this recipe and make very easily this heavenly tasty and flavorful dish. Try out today!

Hilsa Biryani Ingredients




Ingredients - 

Basmati Rice  - 400 gm
Hilsa Fish - 500 gm
Garlic paste - 1 tbsp
Onion paste - 4 tbsp 
Ghee - 100 gm
curd/yogurt - 1 cup
Green Cardamom - 2    
cloves - 3/4
Cinnamon - 1(2 inch pc)
Star Anise - 1/2 pc
Fennel seed - 1 tsp
Red Chili powder 1/2 tsp
Whole garam masala 1 tsp
saffron color
Kewra water
Green chili - 3/4 pcs
Fried onion/ Beresta - 1 cup
bay leaf -2 pc 
salt to taste

How to make -
1. Prepare Hilsa Biryani Masala - Dry roast and grind, cloves, Cinnamon,Green Cardamom, Star Anise, Fennel seed to make Hilsa Biryani Masala
2. Make Rice - Soak Basmati rice for half an hour, then boil and make rice 80% done. 
Please remember, don't cook the rice full or 100%
3. Cook the Hilsa fish - Add one tablespoon white oil in a pan and heat. Put bay leaves. Add garlic paste and onion paste. Saute a little. Add 1/2 cup curd. Mix well. Add salt marinated fish. cover and cook for five minutes. Keep aside.
4. Gravy Preparation - In the same pan add 1/2 cup curd. Fried onion (Beresta), red chili powder, saffron color, ghee, slit green chili, salt to taste and Hilsa Biryani Masala Powder.
Add little water and cook for 2/3 min. Take out half of the gravy in a bowl.
5. Biryani Layering - Add one layer boiled rice, beresta and fish pieces. Spread Biryani gravy over it. Cover with another layer of rice, beresta, green chili. Sprinkle Kewra water all over.
Cover and seal very well. Cook in simmer for 8-10 min. After 10 min, put off flame. Don't uncover it immediately. Keep it covered and sealed for another 15 min.

After 15 min, open seal uncover and serve with raita or salan!

More Hilsa recipes you may like - 

Hilsa Korma (Ilish Korma)
Cumin Hilsa
Steamed Hilsa

Friday, May 5, 2017

Hot & Sour Green Mango Pickle | कच्चे आम की तीखे-खट्टे अचार | Green Mango Pickle

You could eat this with almost everything!
Literally mouth watering dish! Just hearing the name of this - Hot & Sour Green Mango Pickle - many people couldn't resist saliva! It's really that much tasty! 
Besides, you could even eat not-so-tasty dishes with this Mango Pickle. Indian spicy pickle has inspired many tasty dishes around the world. Almost every Indian household has this kind of Pickle or aachar.
Make it to today!
Pickle ready to mix

Hot & Sour Green Mango Pickle

Mango pieces for pickle

Hot & Sour Green Mango Pickle making

Hot & Sour Green Mango Pickle ready!


Ingredients - 
1 kg Green Mango
250 gm Green Chili
250 gm Ginger
2 tbsp black Mustard seed
2 tbsp white Mustard seed
1 tbsp Bengali five spices
1 tbsp Black Jeera(Nigella)
2 tbsp Black Salt
1 tbsp Turmeric Powder
1/4 tsp asafoetida
8-10 dry red chili
1 tbsp fennel seed
1 tbsp Ajawain
1 tbsp whole cumin seed
1 tbsp whole coriander seed
250 ml Mustard oil

How to Make - 
1. Dice the mangoes in smaller cubes. Keep the skin on. Add 2 tbsp salt and 1 tbsp turmeric powder. Mix well with mangoes. Put under bright sunlight for 7/8 hours, so that moisture gets little dried.
2. Along with mangoes, also put 2 tbsp black Mustard seed, 2 tbsp white Mustard seed, 1 tbsp Bengali five spices under sunlight for sun roasted.
3. Grind and make a powder with white mustard, black mustard, Bengali five spices and asafoetida.
4. After mangoes get sun roasted, add together diced mangoes, green chilli, Nigella, black salt, turmeric powder, squarly diced ginger. Add the mustard powder mixture said in no.3
5.Mix together all the spices very well.
6. Transfer to a glass jar or china clay jar. Add 250 ml mustard oil.
7. Close the lid and put under bright sunlight for 6-7days.
8. After 6-7 days, grind and make a powder with cumin seeds, coriander seeds, dry red chili, Ajawain, fennel seeds together.
9.Add above powder said in no.8 with mango pickle. Add another 2 tbsp Black salt. Mix well.
10. Hot & Sour Green Mango Pickle is ready to eat. 

You can store it in normal room temperature for 16-18 months. Just put it under bright sunlight once a week for 2-3 hours, if you want to keep it for longer period.


See More -
Sweet Mango Pickle

Sunday, April 30, 2017

Rose Syrup Herbal Recipe

Indian summer is typically hot, humid and almost unbearable. But there are lots of good things about Indian summer! 
Nice juicy fruits are one of the nice things Indian Summer produces. Lots of drinks and smothies are made from fruit pulps.
Fragrant flowers are another joy of summer!
Today I show how to make nice Rose Petal Syrup or ROSE SYRUP that you could enjoy during long Indian summer and keep yourself cool!



Ingredients - 
750 gm sugar
1000 ml water
500 gm rose petal


How to make - 
Boil sugar and water together and make a 2 thread consistency sugar syrup.
Wash rose petals very well. Then put in sugar syrup. Cover and keep in room temperature for 6-8 hours.
After 6-8 hours strain and keep in a bottle. Store in refrigerator and use for months.

See More

Lassi Recipe 
Lemon Squash Recipe
Mint Sharbat

Thursday, April 20, 2017

Mutton Rezala Recipe | Restaurant Style Mughlai Mutton Rezala | मटन रेज़ाला


If you like classic Moghlai dishes, then Kolkata is your ultimate destination!
Eastern Indian state, Kolkata continues the legacy of Great Mughlai cuisines. You could find world class Mughlai dishes like Chaap, Biryani, Kebab, Rezala, Paratha here.
Today I present such an aromatic, spicy and awesome tasty Mughlai dish - MUTTON REZALA! 
Don't miss this recipe if you really love the taste! 
Try today at home! 
See - How to make Chicken Rezala

See - How to make Mutton Biryani



Ingredients - 
750 gm Mutton/Lamb meat
250 gm raw papaya (paste)
2 Tbsp Ghee/clarified butter
2 cups water
1 tsp poppy seed paste
1 tsp almond paste
1 tsp cashew paste
1/2 cup yogurt
1 cup Beresta (fried brown onion)
50 gm raisin
1 tsp Garam masala Powder
1/2 tsp Shahi mirch (white pepper) powder
1/2 tsp nutmeg powder
10 ml kewra water
2 tbsp fresh cream

for marination -
1 tbsp Garlic paste
1 tsp ginger paste
1/2 cup yogurt
1 tsp coriander powder
1 tsp red chili powder

for seasoning -
1 tsp Shahi Jeera
5-6 cloves
1 inch cardamom
4-5 cardamom

How to Make - 

Step 1
Tenderize the meat with meat tenderizer. I used 250 gm papaya paste and applied all over 
the mutton for 8 hrs. You may also use meat tenderizer available in market.

Step 2
After 8 hrs of tenderizing, remove papaya paste and marinate the meat with 1 tbsp Garlic 
paste, 1 tsp ginger paste, 1/2 cup yogurt, 1 tsp coriander powder, 1 tsp red chili powder.
Keep marinated for 1-2 hrs

Step 3
Melt 2 tbsp ghee (clarified butter) in a pan. Add seasoning spices. Saute for 2 min. Next add marinated mutton. Stir and cook for 15 minutes in slow flame. When all comes out and float on top, add salt. Pour 2 cups water and cook covered for about an hour. 
You may also pressure cook for 30-35 minutes, if you don't have the patience for cooking in 
slow flame for about an hour. But real flavor and taste comes when you slow cook this recipe. 

Step 4
After an hour, open the cover and add 1 tsp poppy seed paste, 1 tsp almond paste, 1 tsp 
cashew paste. Mix well. Put on a lid and cook for 10-15 min

Step 5
In a blender, blend 1/2 cup yogurt and 1 cup beresta together. Now put this blended paste into mutton. Mix well. Check the cooked mutton. If it's not enough soft then cook for few more minutes. 

Step 6
Next add 50 gm raisin, 1 tsp Garam masala Powder, 1/2 tsp Shahi mirch (white pepper) powder, 1/2 tsp nutmeg powder, 10 ml kewra water. Mix well. cook for 2 min.
Before turn off the flame add 2 tbsp fresh cream.

That's all! 
Your aromatic, flavored, tasty MUTTON REZALA is ready!



See More -
Chicken Lollipop
Mutton Kasha
Chicken Chaap
Mutton Biryani

Thursday, April 13, 2017

Green Mango Squash Recipe

Green Mango Squash Recipe 
Green Mango Synthetic Syrup
Summer is the season for excessive sweat and fatigue! Need to keep cool ourselves. 
Here I show how to make SYNTHETIC GREEN MANGO flavoured SYRUP at home, to get quickly refreshed in summer days!
Interestingly it costs only 1/3rd than similar products available in market.
Make quick refreshing drink at 1/3rd price, than of market available drinks.


See More - 
Grilled Mango Drink  *  Herbal Rose Syrup  *  Yogurt Lassi



Ingredients - 
750 gm sugar
1000 ml water
1/2 cup lime juice
2 tsp green mango food color
2 tsp green mango essence

How to make -
Boil sugar in water and make the sugar syrup till it reached one thread consistency. Add lime juice.
Cool it down to room temperature. Add food color and food essence. Mix well. 
Store in a air tight bottle in refrigerator. 

See More - 
Grilled Mango Drink
Herbal Rose Syrup
Yogurt Lassi

Tuesday, April 11, 2017

Which panties are you wearing today? - Panties Wearing Manual

The most common problem for any women to choose the right lingerie for right occasion! There are no such widely accepted guidelines. So many of us found it most uncomfortable at the event floor!
Let's follow these tips and Panties Wearing Manual and charge up your women power!


See More -

Choose Your Right Bra

Know your Bikini names

Lingerie Guide

Tuesday, April 4, 2017

Schezwan Sauce Recipe | How to make Schezwan Sauce

If you're a Chinese/Thai food lover then you can't do without this hot and spicy SCHEZWAN SAUCE. It gives unique taste to the Chinese rice, noodles and soup dishes.
Making is so easy, that, you'll wonder why you bought so far from store! Just give yourself a pat at your back, that you learnt making this flavored SCHEZWAN SAUCE!
See More 
Schezwan Broccoli * Schezwan Momo * Schezwan Chicken Rice



Ingredients - 
500 gm Red Chili
100 gm Garlic (chopped)
2 tbsp Ginger (chopped)
1/2 cup vinegar
1 tsp soy sauce
2 tsp sugar
3 tbsp white oil
Salt to taste

How to make -
1.Boil the chili and blend to make a fine paste.
2. Heat 3 tbsp white oil in a pan.
3. Add Chopped garlic and ginger. Cook till raw flavor gone.
4. Add Chili paste. Cook for 3 minutes. 
5. Add salt. If needed, add little water.
6. Next add vinegar, soy sauce and sugar. Stir and mix.
7. Put on a lid and cook for 10-12 minutes.
8. When oil comes out, know, your Schezwan Sauce is ready.


See More 
Schezwan Broccoli
Schezwan Momo
Schezwan Chicken Rice

Monday, April 3, 2017

Potato Julienne Chips Recipe | Crumbly Potato Chips | कुरकुरे आलू भुजिया

Potato Julienne Chips - कुरकुरे आलू भुजिया 
Potato Chips is already a very popular snacks, but this thin stripy potato chips is wonderful tasty and look. A nice fun food enjoyed by many.
This CRUMBLY POTATO CHIPS or POTATO JULIENNE CHIPS is not available in any market, so get the recipe here and must try!
See More 
Bottle Gourd Spinach fry * Poha Upma * Mashed Potato * Grilled Mango Drink * Wood Apple Drink





Ingredients - 
500 gms Potato (cut into thin julienne strips)
oil for frying


How to Make - 
Cut the potatoes into thin julienne strips with a slicer. Submerged in water for 2-3 hours. Let the starch of potatoes completely drain out.
After 2-3 hrs, squeeze the potato julienne and drain out all moisture. 
Deep fry. Don't put all the potato strips into oil at one go. Fry in batches. Stir occasionally. 
When the potatoes look thinner, take out of the pan. 
Your crumbly potato julienne chips are ready! You can store it in a air tight container for a month and it will remain crispy and crunchy!
Sprinkle, black salt, chat Masala etc. over it before serving!

See More 
Bottle Gourd Spinach fry
Poha Upma
Mashed Potato
Grilled Mango Drink
Wood Apple Drink

Saturday, April 1, 2017

Prasad Khichdi Bhog | Veg Khichdi Bhog for Puja | Prasad Bhoger Niramish Khichuri

In India, there has always been a rich tradition of PRASADA (food offering) BHOG for deities. PRASADA offered to deities on various occasions and it varied from curry to sweets, every eating consumables.
Today, I'll show how to make PRASADA KHICHDI BHOG. Offer this veg dish, to your 
home deities and also on different traditional worship celebrations! 






Ingredients - 
Flavored Rice (Kamini Atap) - 500 gm
Split Green Gram lentil (Moong Dal) -250 gm
Coriander powder - 2 tbsp
Cumin powder - 2 tbsp
Turmeric Powder - 1tbsp 
Dry red chili powder - 1tbsp
Ginger paste - 1tbsp
Mustard Oil - 50 gm

scraped coconut - 200 gm
Tomato - 2-3 medium size
Green chili - 2-3 (slit) 

Bay leaf - 3-4 pieces
Dry Red Chili - 2-3 pieces
Bengali five spices - 1/2 tsp
Whole cumin seed - 1 tsp
Whole Garam Masala - 1tsp
Sugar - 2 tsp
Garam Masala powder - 1tsp
Salt to taste

How to make - 
Since this dish is offered for Holy occasion, we don't use regular vessels. This is important for Hindu worshipers.
1. First dry roast the Split Green Gram lentil
2. Next heat oil in the vessel. Add Bay leaf - 3-4 pieces, Dry Red Chili - 2-3 pieces, Bengali five spices - 1/2 tsp, Whole cumin seed - 1 tsp, Whole Garam Masala - 1 tsp. Saute a little.
3. Next add chopped tomato - 2-3 medium size, cook for 3-4 min.
4. Then add, powder spices and ginger paste. add sugar and little water and cook for 3-4 minute.
5. After cooking of the spices as oil comes out, add scraped coconut. Stir and cook
6. Next add together Flavored Rice (Kamini Atap) - 500 gm and Split Green Gram lentil (Moong Dal) -250 gm. Mix well
7. Add 2 litre water. split green chilies and cook till rice get boiled. Stir at intervals. If needed, add warm water.
8. When rice get cooked, put off flame. Add Ghee
9. It's done! Offer to your idol with different vegetables fry and curry!

See More 
Vegetarian Bhuna Khichuri
Gota Sheddho
Vegetarian Chana Masala

Chicken Lollipop Recipe | How to make Chicken Lollipop Dish | चिकेन लॉलीपॉप रेसिपी

An hostess or Mom or wife, whatever role you play, your prime concern is always to please  others who are fed by you! 
So have few exquisite dishes ready for your near and dear ones! 
CHICKEN LOLLIPOP recipe will give you a shot in the arm that you could instantly turn the environment around you into a Merry Party atmosphere! 
Besides, your culinary expertise will stun others! 
So, have a positive start right now!

Making of Chicken Lollipop from chicken wings is not a hard task but required a little tricks! 
Learn here, How to make easily, CHICKEN LOLLIPOP from CHICKEN WINGS









Ingredients - 

6 pcs Chicken wings (with skin on)

For Marination - 
2 tbsp Ginger Garlic paste
2 tbsp Soy Sauce
1 tsp Red chili powder
1 tsp salt

For batter - 
2 tbsp refined flour
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp baking powder
1 tsp Kashmeri red chili powder
1 egg
water as required

For sauce -
1 tsp butter/vegtable oil
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp red chili flakes
1/2 cup tomato ketchup
1/2 tsp salt
2 tsp chopped coriander leaves
1 tsp cornstarch (dissolved in 1 cup water)


Vegetable oil for frying


Click here to see - How to make Chicken Lollipops from Chicken wings


How to make Chicken Lollipop Dish

1. First, make Chicken Lollipops from Chicken Wings (Please see here the step by step guide how easily you could make raw Chicken Lollipops from Chicken Wings)

2. Make the slurry using 2 tbsp refined flour, 2 tbsp cornstarch, 1/2 tsp salt, 1/2 tsp baking powder, 1 tsp Kashmeri red chili powder, 1 egg and water as required

3. Heat oil. Dip raw lollipops in the slurry and deep fry.

4. Wrap aluminium foil around the sticks for nicer look.

5. Next make the sauce. Melt butter. Add chopped garlic, ginger,coriander leaves, red chili flake, salt, tomato ketchup. Stir and cook for 2 min. Add cornflour slurry. Stir for just one minute. Sauce is ready.


Serve Chicken Lollipops with this Tomato-Garlic sauce! 

See More

Chicken Seekh Kabab
Chicken Vindaloo
Chicken Sandwich
Chicken Paturi (Chicken cooked in leafy vegetables) 
Chicken Wings
Chicken Schezwan Momo