Protein Rich Soya Nuggets Or Chunks



Soya nuggets or soya chunks is highly nutritious.
Its called unique food for it’s high protein content and having surplus vitamins, fibers and minerals.

Its made of soybeans. Which is a wonder beans for the grown ups and teen agers.
I often use it in different ways. And its favourite of my son and nephew.

Every time I change the spices and method to amazed them with a new dish with this protein rich soya nuggets/chunks or soya granules.

Today sharing a very easy and delicious soya nuggets recipe.



Soya nuggets  – 3 cup soaked and squeezed

Onion  – 4-5 chopped in cubes

Capsicum  – 1 cubed

Onion  – 2 finely chopped

Green chilli  – 2 chopped

Garlic cloves  – 3-4 grated or finely chopped

Grated ginger  – 1 teaspoon

Tomato  – 2 chopped

Spring onion  – 1 chopped

Salt to taste

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Kashmiri red chilli powder  – 1 teaspoon optional

Turmeric powder – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Oil  – 2 tablespoon

Tomato sauce  – 1 teaspoon

For marinate

Curd –  3 teaspoon

Salt to taste

Ginger paste – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Red chilli powder  – 1/2 teaspoon
Pepper powder  – 1/2 teaspoon

Lemon juice  – 1 teaspoon

Mustard oil  – 1 teaspoon


Soak soya nuggets in hot water. I have microwaved the nuggets for 3 minutes.

Rinse in water and squeeze well.
Take thick curd in a bowl. Add all the spices, salt and oil. Mix well and add the nuggets. Mix and let it marinate for an hour.

Now heat 2 tablespoon oil in a nonstick pan. Add garlic, Saute and add the chopped onion. Fry till the onions becomes light brown.

Add chopped tomato and grated ginger. Saute till the tomato becomes mushy.

Add cubed onion and capsicum. Saute for 1-2 minutes. Add all the spices, marinated nuggets and salt.

I have added kashmiri red chilli powder for colour. You can omit it.
Saute for 1-2 minutes again. Add 1 teaspoon tomato sauce and 1 cup water. Mix well and cover. Cook on simmer till the nuggets dried up.

Remove the cover and mix well. Switch off the flame.
Garnish with chopped spring onion.
Serve hot.

Tricolour Rice



Happy Republic day in advance.
We will celebrate it tomorrow 26th January . We love the combination of energizing colours of our Indian flag.

This week our #Foodiemonday #bloghop team decided to create the same spirit in our food. So theme of this week is tricolour.
And my contribution is tricolour rice.


Three colour and three different taste. My kitchen filled with lovely aroma. Three different flavour made this rice super delicious.
Enjoy this aromatic tricolour rice on this republic day.



Basmati rice  – 1 cup

Ghee or clarified butter  – 1 and 1/2 tablespoon

Cumin seeds  – 1/2  teaspoon

Cardamom  – 4 broken

Cloves  — 3

Cinnamon  – a small stick

Bay leaf  – 1

Salt to taste

Sugar to taste

For orange colour

Orange carrot  – 2 medium chopped or grated

Tomato  – 1 chopped

Salt to taste

Oil  – 1 tablespoon

Onion  – 1 chopped

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Kashmiri red chilli powder  – 1 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

For green colour

Coriander leaves  – 1 cup chopped

Green chilli  – 1 chopped

Capsicum  – 1/2 chopped

Salt to taste

Spring onion  – 1 chopped

Oil  – 1 tablespoon

Onion  – 1 chopped

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

juice of 1/2 lemon



Heat ghee or clarified butter in a pressure cooker. Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let the cumin seeds crackle. Then add rice. Stir gently.

Add salt and sugar. Mix well and add water. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down.
Fluff the rice gently.

Divide the rice in 3 equal portion.
Grind carrot and tomato. You can use little water to make smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change colour. Add ginger and garlic paste. Saute till the raw smell goes away.

Now add the carrot tomato paste. Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder.
Saute till the mixture dried up completely.
Now add the rice. Mix gently and keep aside.

Grind coriander leaves, capsicum, spring onion and green chilli.

Heat 1 tablespoon oil again. Add chopped onion. Fry till its starts to change it’s colour. Add ginger and garlic paste. Saute till the raw smell goes away.

Add the coriander, capsicum, spring onion and  green chilli paste.
Mix well. Add salt cumin powder and garam masala powder.

Saute till the mixture dried up. Add lemon juice and rice. Mix gently and keep aside.

Now you have 3 coloured rice. White, orange and green.
Discard the bay leaf.

Arrange the three coloured rice on a plate. You can arrange them in your desired design. Or arrange them in a glass bowl in three layers.

Garnish with onion piece, lemon slice and coriander leaves.
Serve hot.

Note – If you don’t like coriander leaves, you can use mint leaves or green peas too. Use your favourite flavour and enjoy.

Bengali Pulao



We make different types of pulao, fried rice etc. But I love this simple flavourful pulao. My mother always made it with rich mutton curry and tomato chutney.

Try this Bengali style pulao with non veg curry or any spicy curry.



Rice – 1 glass,  I measured in a glass. 

Ghee/clarified butter – 2-3 tablespoon

Cardamom – 4 broken

Cinnamon – 1 inch piece

Cloves – 3-4

Bay leaf – 1

Cumin seed – 1 tsp

Ginger – 1 inch piece, grated

Cashew nuts and raisins – as much as you wish to add

Water – 1 and 1/2 glass

Salt and sugar to taste


Heat ghee in a pan. Add cumin seeds. Let it crackle. Add bay leaf, cardamom cinnamon and cloves.

Then add the rice. Fry for some time. Stir gently. Add cashew nuts and raisins. Add grated ginger, salt and sugar. Saute for 1 minute more.

Add water and microwave for 12 to 15 minutes. Check after 12 minutes, if its perfect then switch off the microwave. Keep the rice in microwave for  10 – 15 minutes more.

You can pressure cook it too.
Heat ghee or clarified butter in pressure cooker. After frying and mixing all the ingredients close the lid. Switch off the flame after one whistle. And its ready.

Serve hot with any spicy curry.
Or you can enjoy it with dum aalu and a sweet and sour chutney.

Cauliflower With Ginger Julienne



Today I am sharing a delicious winter vegetable cauliflower. Yes, delicious but not too much spicy. You don’t need much spices. Its a no onion garlic recipe. Main ingredients with cauliflower are ginger Julienne, green chilli and cumin.

This post is going to be a part of #Foodiemonday #Bloghop. This time our theme is winter vegetable. I choose cauliflower.
Easily available and very easy to make.


Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
Source –





Cauliflower  – 1

Ginger Julienne  – 2 teaspoon

Green chilli  – 2-3 chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Chopped coriander leaves or cilantro  – 2 tablespoon

Mustard oil  – 2 tablespoon

Green peas  – 1/2 cup. I forgot to add.

Garam masala powder  – 1/4 teaspoon, optional



Chop the cauliflower. Make small florets. Wash properly. Drain and keep aside.

Cut the ginger lengthwise. Make thin slices to make Julienne.
Heat oil in a nonstick pan. Add cumin seeds. Let it splutter. Now add ginger Julienne and chopped green chilli. Fry till the ginger turns light brown.

Add cauliflower and green peas. Saute for some time.
Add salt and mix well. Cover and cook on simmer till the cauliflower becomes little soft. Stir occasionally.

Add cumin powder and coriander leaves or cilantro. Fry on high flame till the cauliflower changes it’s colour. Sprinkle garam masala powder if you want to use.

And its ready.
Garnish with chopped coriander leaves or cilantro.
Serve hot with roti/Indian bread, paratha, puri or toasted bread.


Gokul Pithe


Happy new year and happy Makar Sankranti to you all.
This post is going to be a part of #Foodiemonday #Bloghop this time our theme is makar Sankranti regional special.


Makar Sankranti will be celebrated on 15th January. Its a Hindu festival celebrated in every part of India. It is a harvest festival celebrated differently in different states.

And known by different regional names.
Pongal in Tamil Nadu, Uttarayan in Gujarat, Maghi in Haryana, Himachal Pradesh and Punjab, khichri in Uttar Pradesh and Bihar. And Makar Sankranti in other states.

Day before it Punjab celebrate Lohri, Bihu in Assam,  Shishur Saenkraat in Kashmir.

In west Bengal its known as Poush Sankranti/Poush Parbon or Makar Sankranti. We celebrate it in the last day of Bengali month Poush.

Making of pithe or puli is must in every Bengali home to celebrate this harvest festival. Rice flour, coconut or date palm jaggery or khajur gur are mainly used in these special kind of sweets .

Date palm jaggery is available in winter only. In Bengal you can get lots of delicacies with this jaggery flavour in this season.

Feeling nostalgic to remember my childhood days.
Our dinner of this day was only delicious puli pithe.
Mom spend all day to prepare these delicacies. Paesh/kheer/pudding with date palm jaggery or khajur gur, patisapta, dudh puli, moong dal pithe, steamed rice dumpling or aske pithe stuffed with dried milk or khoya and grated coconut, ranga aalur pithe, nonta/savory pithe stuffed with spicy green peas and outer layer was mashed potatoes, rice flour, salt and spices.

And our most favourite gokul pithe.
Coconut and khoya or dried milk mixture dipped in maida/all purpose flour batter, deep fried and soaked in sugar syrup.

Very easy to make if you have the stuffing. You can make the stuffing and store in refrigerator. Make whenever you want. I made some laddu too with the remaining stuffing. Its too yummy.



For stuffing

Khoya or dried milk  – 2 cup grated or mashed

Coconut  – 1 cup grated

Date palm jaggery/khajur gur  – 1 cup grated

Dry fruits of your choice

For the batter

All purpose flour or maida  – 1 cup

Semolina or suji  – 1/4 cup

Baking soda  –  1/4 teaspoon

Ghee/clarified butter  – 1 teaspoon

Milk or water  – 1 cup

For sugar syrup

Sugar  – 1 cup

Water  – 1 and 1/2 cup

Cardamom powder  – 1/4 teaspoon

Oil or ghee/clarified butter for deep frying



Heat a pan and add khoya or dried milk. Saute for some time. Stir continuously. Add the grated coconut and date palm jaggery.

If you don’t have this jaggery use sugar. Add 3/4 cup and mix well. Keep stirring. When the jaggery or sugar melted taste it then add more if require.

Add dry fruits. I usually use cashew nuts and raisins. You can use any dry fruits of your choice.

Saute till the mixture dried up completely.
Switch off the flame and let the mixture cool.

In a bowl mix maida/all purpose flour, semolina/suji, ghee/clarified butter and soda. Make a thick but flowing batter with milk or water. For better taste use milk. You can add 2 tablespoon milk powder or milkmaid too. Mix well, make a smooth batter without any lumps.
Keep it aside.

Mix sugar and water in a thick bottom pan. Boil it to get a medium thick syrup. Add cardamom powder. Mix well. Keep aside.

Make small balls with the khoya/dried milk, coconut and jaggery mixture. Flatten it with your palm.

Dip these small patties in the flour batter. Coat the batter uniformly and deep fry them in hot oil. Fry on medium flame till golden brown.

After frying dip them in the sugar syrup.
Immerse them in sugar syrup for half an hour.

Serve the sugar syrup soaked patties hot or cold.
Enjoy this finger licking gokul pithe with mild jaggery flavour this Sankranti.

Happy cooking. Stay happy!  Stay blessed….

Spinach Carrot Beans Beet And Almond Soup



Spinach carrot beans,  beet, cucumber and almond soup.
Low fat, delicious and warming. This vegetable and almond soup is very nutrients and filling. You will love the flavour of oregano and lemon.



Spinach – 1 and 1/2 cup washed and chopped

Carrot – peeled and chopped

Coriander leaves – 2 teaspoon chopped

Beans – 1/2 cup chopped

Cucumber – 1/2 cup chopped

Beetroot – peeled and chopped

Capsicum – 1/2 of 1 capsicum roasted peeled and chopped

Tomatoes – 2 chopped

Onion -1 diced

garlic -1-2 roasted peeled and chopped

Almonds  – 5-6 soaked and peeled

Salt to taste

Oregano – 1 teaspoon

Lemon juice – 1 teaspoon



Roast the capsicum and garlic on flame with the help of a knife or fork until the skin starts to become become black.

Wash under running water or dip in cold water and peel. Chop and mix with other chopped vegetables.

Pressure cook with 2 glass water and salt. After 1 whistle cook on low flame for 20 minutes.

Let it cool. Add oregano. Blend the mixture with a hand blender or mixer grinder. You can add water to get your desired consistency. I like the soup thick.

Taste and adjust the seasoning. Add lemon juice.
Serve with black paper powder and butter or cheese.

You can add little more lemon juice if you like.

Luchi Dum Aalu



Breakfast is commonly referred to as “the most important meal of the day.” Indeed, current research has shown that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health.
Source- Wikipedia

Breakfast menu vary from place to place. But its often include carbohydrate such as grains, fruits, vegetables, a protein food with a beverage and a sweet dish.

This post is going to be a part of #Foodiemonday #Bloghop this time #theme is regional breakfast.

Presenting a Bengal special breakfast.
In Bengal variety of dishes are serve in breakfast including a sweet.

Such as radhaballavi which is a type of kachauri or kochuri stuffed with lentils. Very filling and yummy. It can be serve with spicy potatoes with gravy.

Matar/peas kachouri is a favorite dish of my family. Its made with flour and deep fried. Stuffing is spicy green peas.

List is too long.
Presenting a very common dish of every household.

Its fluffy luchi. Cousin of puri. Made of refined/all purpose flour or maida instead of whole wheat flour. Usually serve with dum aalu /aalu dum or chholar dal or Bengal gram lentils.

I like the classic combo luchi dum aalu.
We usually serve a sweet dish with this combo.


Recipe of luchi or puri

All purpose flour or maida – 2 cup
Whole wheat flour or atta – 1 tbsp ( optional )

Ghee or oil – 2-3 tbsp

Salt – 1/2 tsp

Water to knead a stiff dough

Oil or ghee for deep frying


Mix flour, salt
2 tbsp ghee or 3 tbsp oil. Mix well. Flour should loosely hold shape in your fist. Make a sandy mixture. Add water slowly and knead the dough. Dough shouldn’t loose. Knead well.

When you feel the dough is not sticking to your palm, its ready.
Keep the dough covered for 20-30 minutes divide the dough into small balls.

Roll the balls to circle with the help of oil. Heat oil for fry in a deep wok or karahi. Gently drop the dough circle into the hot oil.

The luchi will begin to puff up. Lightly press them with a spatula to complete puffing up. Turn over and fry the other side. Remove and drain on kitchen towel.

Serve hot with dum aalu/ Panjabi chhole or any veg / non veg curry.


Recipe of dum aalu or aalu dum

Potatoes- 1/2 kg boiled and peeled

Kashmiri red chilli powder – 1 tbsp or as much your spice tolerance

Ginger – 1/2 inch piece

Tomatoes – 2-3 chopped

Green chilli -1

Cumin seed – 1/2 tsp

Hing/asafetida – 1/4 tsp ( you may add little more if you like the flavour)

Oil – 2 tbsp

Cumin powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/2 tsp

Garam masala powder- 1/2 tsp

Sugar- 1/2 tsp ( optional)

Salt to taste

Ghee/clarified butter – 1 tsp (optional)


Take boiled and peeled potatoes. If potatoes are a little big halve them but if you have small potatoes don’t need to halve.

Heat oil in a pan. Fry the potatoes till light brown. Keep aside.

Grind tomato, ginger and green chilli.
In the oil add cumin seed, when splutter lower the flame and add hing/asafetida and red chilli powder. Saute and add ground tomatoes, green chilli and ginger.

Then add add all the spices and fry well. Add potatoes salt, sugar saute and add 1 cup water. Mix well.

Simmer till the water evaporate. Stir and add garam masala powder and ghee/clarified butter.

Your dum aalu is ready. Garnish with chopped coriander leaves and serve.

If in hurry follow this quick method
Heat oil in a pan. Add cumin seed then hing and potatoes. Fry then add all the ingredients.

Saute and when dried up add ghee/clarified butter and garam masala. Mix well. If you want to make little gravy don’t dried up completely.

Garnish with chopped coriander leaves. Serve quick and yummy dum aalu with puri, paratha or luchi.