Pointed Gourd With Poppy Seeds And Coconut Or Potol Posto



My last Kolkata trip was just like a food safari. Enjoyed a lot. Street food to famous restaurant everything was awesome.

But loved one home made dish too. Its pointed gourd or parwal with poppy seeds and coconut. Just finger licking taste.
Didn’t know the recipe. Tried but didn’t find the exact taste. My niece Aditee Ray gave me the recipe on phone from Kolkata. Thanks dear.

And her recipe is perfect. Got the same finger licking taste. Very simple recipe. You don’t need any spices except coconut, poppy seeds, oil, sugar and salt. Even turmeric powder is absent. Yet the taste is awesome.

Here is the recipe of potol posto or pointed gourd with poppy seeds and coconut.




Parwal – 10-12

Coconut – little more than 1/2 cup, grated

Poppy seeds or khaskhas – 4 tbsp

Mustard oil – 2 tbsp

Green chilli – 1-2

Curd – 2 tbsp

Salt and sugar to taste



Scrap the parwal or pointed gourd. Chop off both the ends. Now peel stripes in alternate. Make slits in both ends. Parwal should be intact.

Wash and drain them. Toss them with salt and keep aside.

Soak poppy seeds or khaskhas in hot water for 2 hour or microwave for 2 minutes and let it cool.

Grind poppy seeds, grated coconut and green chilli. Make a fine paste. Paste should be thick. Don’t add much water while grinding.

Heat oil in a pan. Fry the parwal till becomes light brown. Remove from the oil and keep aside. If there is not enough oil in the pan add 1 tsp more.

Add masala paste. Fry well. Add well beaten curd. Saute. Then add the fried parwal, salt and sugar. Mix well. Add water as much you need for thick gravy.

Let it boil. Cover and cook on medium low flame for 3-4 minutes. Don’t dried up completely. You will love it’s thick gravy. Now its ready.

Check the seasoning. Serve with steamed rice. Enjoy the less spicy yet delicious potol posto or pointed gourd aka parwal in khaskhas or poppy seeds gravy.


Egg Pulao Or Egg Biryani



Made this one pot meal for lunch.
You can call it egg biryani or egg pulao. You can omit egg to make a delicious veg biryani or pulao.

Very easy to make and delicious.

I wanted to add mint and green peas but I haven’t. Added potatoes and French beans. You can add cauliflower, carrot or any other vegetables of your choice.

Everyone loved this aromatic delicious rice.

You can serve this with any raita but I like it with fruit raita with mild sweetness. You can enjoy it without any side dish too

I used 1 tsp ghee or clarified butter with oil but you can cook with only ghee or half ghee half oil.




Rice – 1 and 1/2 cup

Water – 2 cups and 1/4 cup. If you want soft rice like me then add 2 cups and 1/2 cups

Bay leaf – 1

Cardamom – 4-5

Cinnamon – 1 inch piece

Cloves – 3-4

Mace or javitri – 1 string

Jawa peppercorn/ Tailed pepper or kabab chini – 4 -5

Star anise – 1/2 piece and 1 for garnishing

Cumin powder – 1 tsp

Salt to taste

Biryani masala – 2 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Curd – 2 tbsp

Ginger garlic paste – 1 and 1/2 tsp

Onions – 2 chopped

Tomatoes – 2 chopped

Green chilli – 2 chopped

Coriander leaves chopped – handful
You can add mint too ( I didn’t)

Potatoes – 2 chopped in cubes

French beans – 150 gram, chopped in 1 inch piece


Oil – 3 tbsp

Cashew nuts – 4 tsp

Clarified butter or ghee – 1 tsp

Curd – 2 tbsp


Wash and soak the rice for 1/2 an hour. Drain and keep aside. Boil the eggs. Peel them. Finely chop one egg to mix in the spices.

Prick the remaining eggs with a knife or fork for 2-3 times. Marinate with little salt and biryani masala. Keep aside.
Lightly crush the cardamom cinnamon cloves, kabab chini and star anise ( don’t grind).
Heat oil in a pan. Fry the cashew nuts, potatoes and French beans one by one and keep aside.
Add clarified butter or ghee. Add bay leaf, mace and crushed whole spices. Then add the chopped onion. Fry and when onions start to changes colour.
Add ginger garlic paste. Saute well. When raw smell goes away add chopped green chilli and chopped tomatoes.

Fry till the tomatoes get mushy. Add 1 finely chopped egg. Saute again and add salt and all the spices. Add well beaten curd.
Saute till the spices dried up. Add the fried vegetables and chopped coriander leaves. Add mint if you want. Mix and add rice. Fluff gently. Add water, eggs and fried cashew nuts.

Pressure cook for one whistle.
Its ready. Garnish with fried cashew nuts and star anise.
You can garnish with fried onion slices too.
Serve hot.


Rice Pudding or Rice Kheer


Celebrating Raksha Bandhan today.

Raksha bandhan is a Hindu festival that celebrates the love and duty between brothers and sisters.

It is called Rakhi in many parts of India.
The festival falls on the full moon day of the Shravan month. On this day sisters tie a rakhi ( sacred thread) on her brother’s wrist. This symbolizes the sisters love and prayer for her brother’s well-being and the brother’s lifelong vow to protect her.

So on this auspicious day we have to make some sweet dish.
Made my brother’s favourite rice pudding or rice kheer today.
A rich creamy dessert made of rice and milk.



Full cream milk  – 7 cup
Rice  – 5 tsp
Salted butter – 1/2 tsp
Sugar  – 5-6 tsp or to taste
Cardamom powder  – 1/4 tsp
Cashew nuts – 3-4 tsp
Raisins – 3-4 tsp



Wash the rice properly. Drain and marinate with salted butter. Keep aside.

Soak the raisins in water.

Heat milk and let it boil.
Add the rice and let it cook on simmer. Stir in-between and scrape the sides of the pan. Cook on low flame till the milk thicken add the sugar. Stir well.

Add cashew nuts and raisins.
When the kheer get rich creamy texture switch off the gas.
Add cardamom powder. Mix well.
Let it cool.
Garnish with sliced almonds, saffron strands or cashew nuts.
Enjoy the rich creamy rice pudding or kheer chilled or hot as you like.





Straight out from oven. Freshly baked nankhatai. Delicious and melt in mouth.

After taste it you never satisfy with store bought. These home made are much better than store bought. These nankhatai or shortbread cookies are altime favourite amongst my family and friends. I have adopted the recipe from Zee Bangla rannaghar. Loved it too much so sharing it here 😊




APF flour or maida -1 cup
Gram flour/chickpea flour or besan – 1/2 cup
Powdered sugar – 1 cup
Clarified butter or ghee – 1 cup melted
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Cardamom powder – 1/2 tsp
Chopped cashew nut


Cream together sugar and ghee. Add flour along with baking powder, soda and cardamom powder.

Knead to a smooth dough. Make small balls and fill with cashew pieces.

Arrange in the greased tray. Bake at 180° in a preheated oven for 15-20 minutes. Allow the nankhatai to cool before eating.

Enjoy the mouth melting and yummy nankhatai with your tea or coffee.



Oats Wholewheat Chocolate Cake



Tried a cake with oats and very happy with the result. Its super soft and moist. Taste is awesome. Believe me better than APF cake.

So its eggless butter less APF less yet yummy whole wheat oats cake. A perfect tea time cake and perfect for kiddos too.




Whole wheat flour – 1 cup
Ground oats- 1/2 cup
Powdered sugar- 1 cup
Oil – 1/2 cup
Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder- 2 tbsp
Soda – 1/2 tsp
Baking powder- 1/2 tsp
Vanilla essence – 1 tsp


Mix vinegar in milk and keep aside.
Preheat the oven at 180 degrees.
Grease a cake pan and dust with flour. Sprinkle cashew nuts pieces or tutti fruity or whatever your kids like ( optional).

In a bowl mix together oil and sugar beat well. Add vanilla and milk with vinegar then add all the dry ingredients. Mix well so that it really blend together.

Pour into the baking pan. Place in oven and bake for 35-40 minutes or until a knife or toothpick comes out clean.

Let it cool down before slicing.
Enjoy your healthy and yummy cake.

Coconut Cookies



Delicious and gorgeous coconut cookies.

It’s easy, delicious and an egg-less recipe.


1/2 cup dessicated coconut

1/3 cup powdered sugar

1/2 cup melted ghee or clarified butter

1/2 tsp vanilla essence

4-5 tsp milk

1 cup all purpose flour

1/2 tsp baking powder




Pre-heat the oven at 200°

Sift together flour, baking powder and powdered sugar.

Add melted clarified butter or ghee, milk, coconut and vanilla essence.

Mix well and form into 1/4 inch thick cookies with a cookie cutter.

Arrange in a greased tray and brush the top of each cookie with little milk then sprinkle dessicated coconut.

Bake in the preheated oven for 20 minutes at 180°, till the cookies becomes golden.

Enjoy when cool. But they are delicious when hot too.

No Garlic No Onion Spicy Potato Curry


Yes our very own potato but in a different way. And its my own way quick, easy yet yummy.

It’s spicy but I didn’t use normal spices like cumin, coriander, etc. And didn’t use onion and garlic too.

Sometimes we love the usual vegetables in different taste.


Potatoes – 4-5 medium

Tomato – 1 large

Green chilli – 2-3 or as your spice tolerance

Grated coconut – 2-3 tsp

Mustard powder – 2 tsp

Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 tsp

Dry red chilli – 1

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Coriander leaves – 2 tbsp chopped

Oil – 2 tbsp

Salt to taste








Soak mustard powder in little water.

Make a paste of tomato, green chilli and grated coconut. You can add small piece of ginger too ( I didn’t ).

Peel off the potatoes and cut them into cubes.

Heat oil in a pan.Add panch phoran. Let it crackle, add dry red chilli.

Then add the washed and drained potatoes.Fry on medium flame till it turns light golden brown and little soft. Add salt and turmeric powder while frying.

Now add the paste, soaked mustard powder and red chilli powder.

Fry well. Add water and cover the pan. Cook for some time till potatoes completely done. Don’t dried up. We need thick gravy in it.

Add chopped coriander leaves. Stir well.

I ‘ve added 1/2 tsp mustard oil because I like it’s raw taste. But you can omit it.

Its ready. garnish with slit green chilli, chopped coriander leaves and grated coconut.

Serve hot with poori, paratha, naan or enjoy it with simple crisp butter toast.