Masala Aalu Or Spicy Potato


A no onion garlic recipe.
Spicy delicious masala aalu. Pair it with puri or paratha in breakfast. Or enjoy as a snack. And perfect for travel too.

Very quick and easy recipe. Needs only boiled potatoes and dry spices. Shallow fry and get delicious spicy potatoes.



Potatoes – 4 large boiled, peeled and chopped

Salt to taste

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Turmeric or haldi powder – 1/2 teaspoon

Red chilli powder -1 teaspoon or as much your spice tolerance

Kashmiri red chilli powder 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cumin seed or jeera- 1 teaspoon

Asafetida or hing – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Ghee/clarified butter – 1 teaspoon optional

Oil – 2 tablespoon


Heat oil in a pan add oil and cumin seeds. When the cumin seeds crackle add hing.

Add potatoes and salt. Fry till the potatoes becomes light brown. Add all the spices saute till the spices fry well.

Add amchur or dry mango powder and ghee/clarified butter . Mix well. And its ready.

Serve with puri or paratha in breakfast. Or enjoy the spicy delicious masala aalu as a snack.

Coffee Banana Chocolate Smoothie


Today I am very happy to publishing 50th post here.
And its a smoothie. A low calorie, healthy and yummy smoothie with coffee, banana and chocolate.

We like to start our day with a cup of hot coffee.
A cup of coffee in the morning may pack more than just an energy boost.

More and more research is emerging to suggest that there may be several health benefits associated with drinking this dark black beverage, from helping prevent diabetes to lowering the risk of liver disease.

But today its not hot. Chilled delicious low fat, low calorie healthy coffee banana chocolate smoothie.



1 frozen banana ( sliced)

1 cup milk ( more or less depending on the desired consistency)

1/2 cup curd

1/4 teaspoon ground cinnamon

A pinch of nutmeg powder

1 teaspoon coffee powder

1 tablespoon cocoa powder

1 tablespoon honey

1 teaspoon ground flax seed powder (optional)


Combine all the ingredients in a blender and blend until smooth and frothy.

You can add more milk if necessary. Add more honey if you would like the drink sweeter.


Steamed/Bhapa Sandesh With Date Palm Jaggery



October November is festival time in India. And we have to make some sweets to celebrate the joyous occasions.

Here is a very easy and quick recipe of steamed or bhapa sandesh.

A delicious steamed sandesh made in microwave. I made it with date palm jaggery or khajur gur you can make it with sugar too.

If you don’t have date palm jaggery follow the recipe with sugar. You can find it at the end of jaggery recipe.

Try it and enjoy the heavenly taste. We need only two ingredients and little cardamom powder.



Chhena/cottage cheese or paneer – 1 and 1/4 cup

Jaggery- less than 1/2 cup or to taste

Cardamom powder –  a pinch


In a bowl take the paneer/cottage cheese (paneer shouldn’t too dry) and jaggery (add little less, after mixing taste it, add more if require). Mix it well.

Add cardamom powder and knead it nicely until you get soft and smooth texture. You can use a grinder too.

Now take a microwavable bowl grease it with little ghee/clarified butter and pour the mixture in it.

Microwave it in high for 5-8 minutes.

Its ready now let it cool down at room temperature then put the container in refrigerator for half an hour. Cut it and enjoy the heavenly taste.

Recipe with sugar

Paneer/cottage cheese of 2 liters milk

Sugar-7 tablespoon or as per taste

Cardamom powder – 1/4 teaspoon


In a bowl put paneer ( it should be soft) add sugar and mix nicely.

When it gets soft and smooth add the cardamom powder. Knead it again with your palm or grind it

Now make it like jaggery sandesh. Follow the microwave method recipe.

Garnish with tutti fruity, cherry or dry fruits. Keep it in the refrigerator for half an hour.


Hariyali Paneer Makhani Masala/Green Cottage Cheese With Butter Gravy



A delicious paneer/cottage cheese dish. I made it with a little change.

Flavoured the paneer with coriander. You can use mint too. Gravy is rich and yummy. You can make it more rich by adding 1-2 tablespoon beaten cream in the gravy.

A perfect side dish for a party. Make and enjoy it in lunch or dinner.




Paneer  – 2 cup crumbled
Coriander leaves  – handful or little more to get the green colour
Green chilli  – 1-2

Ginger  – 1/2 inch piece

Frozen peas  – 2 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon optional

For gravy

Onion  – 2 large chopped

Garlic  – 1/2 teaspoon chopped

Ginger  – 1 teaspoon chopped

Tomato  – 3 chopped

Cardamom  – 2-3

Cloves  – 3

Cinnamon  – small piece

Mace or javitri – 1 string

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Oil  – 2 tablespoon +  1 tablespoon and little to shallow fry the paneer/cottage cheese

Butter  – 1 teaspoon

Salt to taste

Kashmiri red chilli powder  1 tablespoon or as per your spice tolerance

Sugar  – 1/2 teaspoon

tomato sauce  – 1 teaspoon

Cashew nuts  – 2 teaspoon


Grind the paneer with chopped coriander leaves, green chilli, salt, ginger, green peas, cumin powder and garam masala powder.



Keep in refrigerator for half an hour. Cut them as you like.

Shallow fry the paneer pieces on a nonstick pan with little oil. Fry lightly. Don’t change the colour.
Pieces should be green.
Keep them aside.

Now heat 1 tablespoon oil in a pan add chopped garlic saute till the colour begins to change. Add cardamom, cloves, cinnamon and mace. Then add the onion.

Fry till light brown add the ginger and cashew nuts saute and add tomatoes. Saute till tomatoes becomes mushy. Switch off the flame.

Let it cool. Grind to make a smooth paste.
Heat remaining oil and butter add the paste saute till oil leaves the sides.

Add all the dry spices. Saute then add salt, sugar and tomato sauce. Mix well.

Add water as required for thick gravy.
Let it boil for 5-6 minutes on simmer.
Now its ready to serve. Arrange the paneer pieces on gravy. Garnish with cashew nuts.

Paneer pieces are too soft so don’t boil them with gravy. It may be crumble.

Serve with roti/ Indian flat bread, naan, paratha, pulao or fried rice.
Enjoy the yummy spicy paneer.


Carrot Cake



A perfect tea time cake. Its Egg less carrot cake. Soft moist and yummy. A flavourful cake.

Made with only 2 tablespoon oil. Didn’t used all purpose flour. So you can call it a healthy cake.

You can make it diet cake by replace sugar with 15-20 ground dates.



Whole wheat flour ( atta) – 3/4 cup

Carrots – 2 ( grated)

Curd – 3/4 cup

Powdered sugar  – 1/2 cup

Cinnamon powder  – 1/2 teaspoon

salt  – a pinch

Baking powder  – 1 teaspoon

Baking soda -1/2 teaspoon

Oil- 2 tablespoon


Preheat the oven at 180°. Grease a cake tin with oil or butter and dust with some flour. And keep aside.

In a bowl add sugar and curd beat well. Add oil mix then slowly add flour, cinnamon powder, salt, baking powder, soda and mix well. Add grated carrots and mix.

Pour the batter in a greased cake tin. Bake in a preheated oven at 180° for 40-45 minutes. Time depends on the oven. Check with a toothpick after 30 minutes.

Cut into slices when completely cooled.

Enjoy the healthy and yummy carrot cake.

Coconut Laddu Or Narkol Naru



October means festival time. Durga puja or Sharadotsav will start from 18th.

Happy time begins with cleaning, shopping and preparing for the festival.

Sharadotsav or Durga puja is an annual Hindu festival in Bengal that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Shashthi, Maha Saptami, Maha Ashtami, Maha Nabami and Vijayadashami.

Coconut laddu or narkol naru. A traditional and popular sweet of Bengal. The popularity of this laddu due to its very easy and quick preparation. It needs only 3 ingredients grated fresh coconut, sugar and milk.

Try this yummy and easy sweets in these auspicious festival days.

You can make it with jaggery too. Jaggery laddu needs only grated jaggery, grated coconut,  little water and cardamom powder.

Boil water in a thick bottom or nonstick pan. Add the jaggery and let it melt completely. Now add grated coconut and stir continuously. When the mixture dried up switch off the flame.

Add cardamom powder and mix well. Roll into a ball to make laddu while warm. It will be hardened after cooled and it will be difficult to give shape.

Whenever I make it always remember my mom and mom in-law. These laddu were made by them in every festival days. Everyone love it’s soft chewy delicious melt in mouth taste.

Today I made a little change, made with khoya or mawa. Khoya or mawa is made of dried whole milk. I made the khoya at home by thickened the milk in a open pan on low flame.




Fresh grated coconut – 2 cup

Sugar – heaped 4 tsp or to taste

Milk – 4 cup

Khoya or mawa – 1/2 cup

Cardamom powder – 1/2 teaspoon

Desiccated coconut to roll  (optional)



Boil the milk then add grated coconut. Cook on medium low flame till the milk absorbed.

Keep stirring frequently to avoid the mixture get burned. Add the sugar and khoya or mawa. Keep stirring till the sugar dissolve and mixture dried up completely.

Add cardamom powder. Switch off the gas.  Grease your palm with little ghee and make laddu by rolling into a ball.

Laddu should be formed while mixture is little warm. It will be hardened when cooled and it will be difficult to give shape.

Roll the laddu in desiccated coconut. But its optional. Its delicious in it’s own, roll or not roll. Let them cool down before serving.

Yummy coconut laddu is ready to serve.

Diet Cake Or Fruit Cake




A few days to go. It will be festival time. Everyone want something sweet in the festival time.

Today I am here with a delicious treat for diet conscious people. different but yummy guilt free cake. Super healthy for kiddos and perfect for health watchers.

Even diabetic people can eat it.
Its APF less, butter less, egg less and yes sugar less too. Even frosting is butter less and sugar less.

So enjoy everyone dieting or non dieting lol.
My friend MC Paul named it diet cake and its perfect.



Whole wheat flour – 1 cup

Oats ( ground) – 1/2 cup

Oil – 1/2 cup

Raisins – 1/4 cup

Dates ( chopped) – 25-30

Orange juice – 1 cup

Vinegar – 1 tablespoon

Baking powder -1 teaspoon

Baking soda – 1/2 teaspoon

Orange zest ( finely grated) – 1 teaspoon

Flax seed powder – 2 tablespoon


Blend dates, raisins and flax seed powder with orange juice. Make a smooth paste.

Add vinegar, oil and orange zest. Mix well. Sieve together flour, oats powder, baking powder and soda. Add the flour one tablespoon at a time and mix slowly.

Preheat the oven at 180°. Bake the cake in a greased oven dish for 35-40 minutes.


115 gram dark or cooking chocolate ( melted) stir in the 6 tablespoon hung curd and 1 teaspoon honey stir well. Your frosting is ready.

Decorate the cake with frosting and tutti fruity or any other dry
fruits when completely cooled.

Sarson Bhindi/Okra Or Ladyfingers In Mustard Sauce



Sarson bhindi/okra or lady finger in mustard sauce. No onion garlic recipe yet super tasty. Very easy and quick to make.

Ladyfingers or bhindi is an amazing health nourishing green vegetable beneficial for weight management, cholesterol and blood sugar level regulation, bone strength, cancer protection and so many.

It is a vegetable of high importance because of its high fibre content, folate and antioxidant property.

I used mustard powder. You can use mustard seeds too. If using mustard seeds, soak 2 tablespoon yellow mustard seeds and 2 teaspoon khaskhas or poppy seeds for 1/2 an hour. Grind them with 2-3 green chilli. It should be a thick paste. You can use garlic too if you like.

I made it in easy and quick way so used mustard powder. I didn’t used garlic but you can use if you like the garlicky taste. Grind the garlic with poppy seeds and green chilli.




Ladyfingers or okra/bhindi  – 500 grams

Mustard powder  – 2 teaspoon

Poppy seeds or khaskhas – 2 teaspoon

Green chilli  – 2-3

Mustard oil  – 2 tablespoon + 1 teaspoon

Panch phoran ( a mixture of cumin seed/jeera,  fennel seed/sounf,  fenugreek seed/methi, mustard seed/sarson and nigella seed/onion seed/or kalaunji) – 1 teaspoon

salt to taste

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder  – 1-2 teaspoon or as per your spice tolerance

Sugar – 1/2 teaspoon optional


Wash the bhindi/okra or ladyfingers under running water and pat dry.

Discard the tip and the base of the washed and dried okra/bindi. If you have long variety make it half.

Soak mustard powder in little water. Make a paste of poppy seed/khaskhas and green chilli.

Mix the paste with soaked mustard powder and keep aside.

Heat 2 tablespoon oil in a pan. Add panch phoran and let it splutter. Add the bhindi/okra. Fry for some time.

Add salt, turmeric powder, Kashmiri red chilli powder and sugar. Stir well. Add the mustard paste, poppy seeds and green chilli paste.

Cook uncovered for 5-6 minutes on low flame. Stir in-between.

When dried up add 1 teaspoon mustard oil. Stir well and switch off the flame.

Sarson bhindi/okra is ready. Serve with chapati/roti, naan, paratha or toasted bread.

Tamatari Karela/Bitter Gourd With Tomato



Bitter gourd or karela has an extremely bitter taste but very helpful food.
Bitter gourds are rich source of dietary fiber, minerals, vitamins and antioxidants and very low in calories.

It contains a plant insulin known to lower blood sugar levels. So its good for diabetic.

A typical regular Bengali lunch menu usually starts with a bitter dish ( specially in summer) through salty and spicy. It finish with a sweet sour chutney and sweet dish.

Today I made the bitter gourd with tomato. Tamatari karela.




Bitter gourd/karela – 2 sliced in thin rings

Onion  – 3 large, chopped in rings

Tomato  – 3-4 large, chopped in rings

Salt to taste

Coriander powder – 1 teaspoon

Turmeric  powder – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Kashmiri red chilli powder  – 1/2 teaspoon or as per taste

Sugar  – 1/2 teaspoon or to taste optional

Oil  – 2-3 tablespoon


Heat oil in a nonstick pan. Add bitter gourd or karela fry for 3-4 minutes.

Then add the onion rings fry for some more time till the colour changes.

Add tomatoes, stir and add salt, sugar and all the spices.
Stir well and cover the pan. Cook on low flame for 5 minutes.

Stir again and cook another 5 minutes on low flame. Remove the lid, cook on high flame stirring continuously for 1-2 minutes.

Tamatari karela or bitter gourd with tomato is ready. Garnish with onion rings. You can garnish with chopped coriander leaves too if you like.
Enjoy with steamed rice.

Bhapa/Steamed Sandesh





Its my son’s birthday today. He is in his college hostel so waiting for his holiday to celebrate the day. May God bless him with all the happiness and success.

On this special day presenting a delicious sweet dish. No, not  cake. Its a all time favourite traditional sweet dish of Bengal.

Mouthwatering but very easy to make. Bhapa sandesh or steamed sandesh. Its orange flavoured bhapa sandesh.




Paneer/cottage cheese or chhena of 2 liters milk

Sugar – 6 tablespoon

Orange juice – 5 teaspoon

Orange zest – 1/4 teaspoon

Orange segment and 1 teaspoon sugar for sprinkle



In a bowl mix paneer and sugar nicely till soft and smooth. If you like you can add little more sugar. Taste after mixing before adding more.

You can grind or blend it too. Add orange juice and orange zest mix properly. Knead it nicely until soft and smooth.

Take a steel container and grease it with ghee/clarified butter. Sprinkle 1 teaspoon sugar and pieces of orange segment.

Add the paneer mixture and cover with lid. If you don’t have with lid container take a steel bowl and cover tightly with aluminum foil.

In a pressure cooker add 1 cup water and place the container in it. Cover the cooker lid but don’t put the weight over the vent pipe. Cook it for 20 minutes on medium flame.

Take the container out, turn it on a plate. Leave it to cool at room temperature and then refrigerate it for an hour.

Slice and enjoy the heavenly taste.