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Wednesday, June 22, 2016

Broken wheat or daliya a healthy meal for all kids. So in daily life it is a big challenge for all school goer mothers to prepare a healthy tiffin for their kids ! Sometimes I thought to share this idea in my blog, and today got some time to post one recipe of broken wheat . Usually with broken wheat I prepare khichdi which is very tasty and healthy tiffin . More than that it is very easy recipe and it takes very less time to prepare. As it is non spicy and heavy too , so after taking this meal it feels like full stomach and kids become active too. Whenever I prepare this khichdi I add loads of vegetables in this nutrient food. Vegetables which are very healthy and easily digestive , I use those vegetables only like carrot, spinach, bean, corn, green peas etc. So it is your choice what you are going to add with broken wheat khichdi.

As per nutritional benefits broken wheat is a high protein but low in calories. It is easily digestive , it is good source of energy . It reduces risk of high blood pressure . And Broken wheat is rich source of Vitamin B1 and B2.

Now check out the recipe...

Broken wheat | Daliya Khichdi - Esho Bosho Aahare
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Wednesday, June 15, 2016

Prawn with ridge gourd curry is very popular recipe in Bengal. Bengalis are also very fond of fishes. And prawn is one of them . Though it is said prawn is not a fish still we count it as fish only. In Bengali it is called chingri itself. There are such yummies recipes of prawn which I shared before and today sharing one more delicacy of prawn . Hope you will like it very much. Very simple and easy recipe . It takes very few times to prepare. Overall it is a combination of veg and non-veg . So balanced and tasty too. It can goes very well with plain rice only. So have it with plain rice.

As per nutritional value of ridge gourd , its low in cholesterol and saturated fats but high in vitamin C, riboflavin, dietary fiber and full of magnesium, zinc and iron . It is like a vegetable for weight loss plan. Basically prawn has no such beneficial nutritional value being a seafood , it contains protein, calcium and magnesium also.

Esho Bosho Aahare - Prawn with ridge gourd curry

Ingredients :

  • 6 pcs Prawn / Shrimp (deveined and marinated with salt and turmeric)
  • 2 medium sized Ridge Gourd cut into cubes
  • 1 Big sized Potato cut into cubes
  • 3 Green chili slit
  • 1/2 tsp Onion seeds
  • 1 tsp Cumin powder
  • 1/2 tsp Red chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp Garam Masala Powder
  • Salt to taste
  • 5 tbsp Mustard oil
How to Cook :
  1. Heat oil in a kadhai.
  2. Fry marinated prawns slightly and keep aside.
  3. In the same oil add onion seeds and green chilies.
  4. Fry potato cubes and afterwards add ridge gourd cubes .
  5. Add salt and turmeric.
  6. Make a paste of all dry spices and add it. Mix well.
  7. When oil comes out add 2 cups warm water to it.
  8. Add fried prawns to it.
  9. Adjust salt . 
  10. Add Garam masala powder.
  11. Give standing time and serve with plain rice.
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Thursday, June 9, 2016

Friends after a break I am here again . In those days I was busy with some interesting works , so I could not get time to post any of the recipe. Anyway today i want to share with you one bengali traditional cabbage recipe which is mostly done in our every Bengali kitchens. But there are some variation in the recipe preparation, because some like to use onion - ginger paste to it but I always prefer to cook without onion ginger as much as possible for vegetarian recipes.In Bengali cabbage is called badhakopi . Seasonal cabbage tastes better but nowadays all vegetable items are available throughout the year. So there is no limitation to prepare cabbage recipe in  any day. So try this one and relish the dish with plain rice and dal. One trick to buy cabbage , try to buy that cabbage which is more greenish in color and sizes are small too. Its good to taste!

As per nutritional benefits cabbage is very healthy and nutritious too. It is a good source of vitamin C and manganese.

Cabbage Curry | Badhakopir Ghanto | Bengali Recipe

Ingredients :

1 cabbage (small sized) finely chopped and blunched with little salt and turmeric powder
2 Cups Potato Cubes
1 Big tomato chopped
1 bay leaf
1 tbsp cumin seeds
4-5 fenugreek seeds / methi dana
3 Green chili slited
1/4 tsp Turmeric powder
1/2 tsp Garam masala powder(cinnamon stick and green cardamoms)
1/2 tsp Cumin powder
1/2 tsp red chili powder
1 tsp ghee (optional)
4 tbsp mustard oil
salt to taste
sugar to taste

How to Cook :

  • Heat oil in a kadhai.
  • Fry potato cubes with little salt and turmeric powder and keep it aside.
  • Now add all seeded spices ,bay leaf and green chilies.
  • Add chopped tomatoes and fry until it becomes tender.
  • Add blanched cabbage , salt and turmeric powder . Mix it well .
  • Cover with a lid and cook for sometimes in mid-flame.
  • Add cumin powder and red chili powder paste and mix well.
  • Stir frequently to avoid burning at the bottom of the pan.
  • Add fried potatoes.
  • Adjust salt and sugar.
  • When it is done sprinkle garam masala powder and ghee.
  • Cover with a lid give standing time to it.
  • Cabbage curry is ready to serve with plain rice and dal.
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Thursday, May 12, 2016

Friends , in Bangalore weather is getting cool . Sometimes rains are falling and night becomes relaxed and me too enjoying a sound sleep . Really I am feeling blessed when I can sleep properly ! And a rainy season means , evening treat with a cup of hot tea. A full fledged adda (gossip) with friends and some yummy snacks like home made jhal moori (try- masala moori ) along with fried snacks like Beguni, Aalur chop , Fuluri , Pyaji etc. These all are actually Kolkata snacks , in every gully (narrow lane) , you will get these in small shop. They are frying continuously and its getting sold out like hot cake . So friends I want share one of this fried item called beguni in Kolkata.

 Beguni - Esho Bosho Aahare
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Tuesday, May 10, 2016

I think it seems a long time has taken whereas I did not post any rice recipe . Yesterday night I prepared something scrumptious rice recipe which made our dinner just luscious . But trust me, there was not any planning to make it. I just boiled some chickpeas and was thinking what to do within short periods for dinner? An got the idea from my husband that "make that chickpeas pulao what you made once." And that's it. I prepared delicious Achaari Chickpeas Pulao . So thinking to share with you of-course .

Achaari Chole Pulav an exotic rice recipe from Punjab . A pickle flavored rice with chickpeas gives a special touch to your dinning ! I love pickle a lot. And if it is mixed with rice , then there is nothing else for enlightening me. Though as per my knowledge , the mango pickle paste is the secret ingredient of this delectable preparation, but I used mixed pickle here . So choice of pickle flavor is yours . And a special add on (Sahi garam masala) makes it perfect traditional delicacy like a style of Punjabi dhaba. Serve rice with any kind of raita.

Achaari Chole Pulao - Esho Bosho Aahare

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Friday, May 6, 2016

Today sharing one more pure vegetarian recipe Taro Root Curry. In Bengali it is called Gathi Kochu r Dalna. It is a root vegetable . Basically it is good to taste with shrimp/prawn. But today's recipe is for pure vegetarian. Some people also like to cook using onion and ginger also. But I prefer without onion-ginger. Because I feel each vegetable has its own flavor, so if you cook it using few spices , it tastes better than using spices. My mother is my best chef I have seen in my life. Though it is true for every daughter also. Still I learned so many special tips from her, which made me perfect as a cook. She used to do this curry without onion ginger and that is why I follow her too. Thanks Maa !

Taro Root Curry - Esho Bosho Aahare
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Wednesday, May 4, 2016

Its a summer ! The most warmest season of the year. Bright and longer day make you exhausted ! Still I am a summer lover. I get much more energy in summer rather than monsoon and winter. The brighter sun makes me active for the all long day . Throughout the day you will be active if you take light foods and lots of drinks. Esho Bosho Aahare has a collection of various special summer cool drinks which are very exotic and traditional. It takes very nominal time to prepare using very common ingredients. In short some easy recipe of cool drinks are here for you. Try these all in this summer and keep yourself cool ! Lets have a fun with some chilled drinks !

Summer Drinks - Esho Bosho Aahare
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Monday, April 25, 2016

Cauliflower is one of my favorite vegetable. Basically it is available fresh in winter season , but nowadays it is like piece of bread. Though cauliflower in winter season taste better than now . Still I love it so much! In Bengal cauliflower can be prepared in various types. One of them is phulkofir dalna or cauliflower with potato curry. Here dalna represents curry . Some famous dalna recipe from my kitchen is like Dhokar dalna,  Echorer Dalna, Patoler Dalna, Chanar Dalna .All of these are how tempting ,I cannot explain you. This tasty cauliflower dish will go very nicely with rice as well as chapathi. Anyway it is not taking much more time to cook . But remember you have to fry cauliflower florets finely, otherwise it is not taste good ! Lets try this one at your kitchen ...

If you ask about health benefits of cauliflower then I must say it is very good source of phosphorus, manganese, omega-3 fatty acid. It has plenty of vitamin C, vitamin K, vitamin B6 and folate.
And overall it is good source of anti-oxident.

Cauliflower Potato Curry
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Wednesday, April 20, 2016

Hope you are doing well ! Its too hot weather and stomach is also becoming very choosy I think ! Any spicy rich recipes are not suited for this season . You cannot pass time at kitchen also for long time. So shortcut healthy recipe and simple recipe you should do . I always prefer rice in the summer season. Today I want to share some cool lentils recipe from Bengali kitchen . It is called "laau diye dal". Sometimes we use bottle gourd leaves also to prepare this dal recipe. But here in Bangalore it is not possible to get leaves of bottle gourd so I only use bottle gourd. Very simple recipe and pure vegetarian recipe. It goes very nicely with rice . And take a plate of julienne potato (Jhurjhure aalu bhaja ) or any vegetarian dish like drumstick potato gravy with poppy seeds . You do not require anything then.

Lauki Dal - Esho Bosho Aahare
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Friday, April 15, 2016

Wishing Shuvo Nabobarsho (Bengali Happy New Year) and Happy Ram Nabami to all my followers and friends . One more wonderful year is ahead ... lets welcome it with amazing dessert from Kerala a beautiful place for tourism. First of all if you talk about Kerala ... You will have in mind loads of coconut trees and tender coconut of course ! And who does not love tender coconut. Then it will be more graceful if you prepare any dessert recipe by using tender coconut. It can be prepared in vegetarian as well as non-vegetarian by using gelatin(derived from animals) instead off china grass . As it is a festive season going on so I tried by using china grass . It is a quick recipe along with very less number of ingredients. But at any cost you should not compromise with taste so I loved it a lot. It is not so much sweet. So in my words this dessert has stolen my heart . So check out dessert recipe here...

Tender Coconut Pudding | Kerala Dessert
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Tuesday, April 12, 2016

Wishing a Very Happy Neel Shosthi to all of you ! Neel shoshti a very famous festive in Bengal which celebrates in the day of Chaitra Sankranti the last day of before Bengali new year. Shosthi signifies the God of Child. In this day God Shiva is worshiped by mother of children . By doing this puja your children will be blessed by God Shiva and Shosthi. To celebrate this a mother should have to fast whole day. She should take some prasad after doing puja only. This is how we celebrate the Vrat of Neel Shosti. May God bless all the children in the world.

Parwal Curry | Patol Tarkari | Bengali Recipe
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Friday, April 8, 2016

Summer has come ! The longest days and shortest nights are the summer solstice. Welcome to you summer ! Come along with many more mangoes, litchi, raw jackfruit (Echor). And of course bring some auspicious traditional and cultural events of Happiness along with you ! Its very true that summer is very hot but there is no substitute over taking rest at home in the afternoon after eating lunch ! Chilled mango and litchi , ice- cream and Kulfi , lassi or buttermilk would you think summer without these fruits and beverages ! This thinks reminds my childhood !

Echor Curry | Raw jackfruit Curry
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Monday, April 4, 2016

Methi shaak bhaja ! Hope it sounds little different for non-Bengalis! Yes , the reason behind of this is it is a Bengali starter . Bengalis are very much fond of variety of leafy vegetables. They are having most of the leafy vegetables with rice whereas others are taking as stuffing for roti or chapathi . Bengalis used to prepare methi shaak with eggplant and bori (sun dried lentils). Its taste so good with rice if you are not having it, it cannot be explained ! But remember this is a starter only with plain rice . To prepare this recipe you should not give so much time at all. All leafy vegetables cooks so fast and here is no exception.

Now if you ask about nutritional value of fenugreek leaves , it is a good source of Iron, Vitamin B-6 , and Magnesium . It provides some kind of calcium too. Over all it is 100% dietary fiber.

Methi Shaak Bhaja | Fenugreek Leves Fry
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Saturday, April 2, 2016

Bokful or Heron Flower have you ever heard of this vegetable? Its almost available in everywhere . Its a bengali famous fritters which they are serving usually with ghee rice or dal rice. In Bengali it is called Bok which means Heron, as its white and look like a Heron . It is very crispy and tasty to have. Me and my family are very fond of it too! It is an easy and quick recipe. Even in Bangalore I found this flower too. So try this crispy recipe once and I am sure you will love it.

Bok Ful Bhaja | Heron Flower Fritters
I have given a image of raw bokful so that you can identify clearly . With respect to bokful there is one more variety which Bengalis are usually love to have that is Kumro ful or Pumpkin Flower . It is in yellow color. Its my promise if I get pumpkin flower here too then I will share the recipe over here ! Try this traditional Bengali fritter you will fall in love !

Raw Bok Ful | raw Heron Flowers

Ingredients : 

8 Raw Bok Ful / Heron Flowers
Refined oil for Frying

Batter Ingredients :

4 tbsp Besan / Gram Flour
1 tbsp Corn Flour/ Maida
2 tbsp Rice Flour
1 tbsp Poppy Seeds
3/4 Turmeric Powder
1/2 tsp Onion Seeds
3/4 Red Chili Powder
1 pinch asafoetida
Salt to taste


How to Cook :

Mix all batter ingredients in a bowl.
Add little water to make slight thick batter.
Heat oil in a deep frying Pan.
Dip flower in the gram batter .
Deep fry for a while until it golden color.
Put on tissue paper to soak excess oil.
Serve immediately with steamed rice and dal.
Another option Khichdi goes very well with this fritters .

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Monday, March 28, 2016

Its too late today to share with you one more chaat special from Kolkata. It is very special evening snack which is available in each market place as a street food. Trust me I am very much of this snack. Whenever I go to Kolkata , its a having chaat in my snacks list. So usually I prepare it at home too. So thought why not sharing with you also as this peas are available in everywhere . May be you are preparing it in some other ways. So try out my recipe once ... and I bet you will love it for sure !

Now come to the point of nutrition values. It is full of nutritional benefits like its a good source balance diet as for example it is good fiber enriched. And a combination of Protein, Folate, Vitamin-B1,Copper and Phosphorus too. Last but not the least my recipe is completely oil less . But still it tastes mouthwatering ! How ? If you want to know then You must try this One .

Ghugni | Yellow peas curry | Oil Free Recipe


Serves : 2
Cooking Time : 10 mins

Ingredients :

2 Cups Dry Green/ Yellow Peas (soaked overnight)
4 Cups water
2 tbsp Chopped Coconut (thin sliced)
2 tbsp Coriander leaves finely chopped
2 Green Chili chopped
2 tbsp Tamarind Pulp (boiled in water)
1/2 tsp Turmeric Powder
2 tsp Roasted Cumin Powder
2 edges Lemon
1 Medium sized Onion chopped
Salt to taste

How to Cook :

Put one 2 ltr. Pressure Cooker on the gas stove.
Now add soaked peas with turmeric powder , salt and 3 Cups water to it.
Close the pressure cooker lid and wait for 4 whistles and switch off the stove.
Let the pressure to release .
Now again open the pressure cooker and switch on the gas.
Add 1 cup warm water .
Add tamarind juice and 1 tsp roasted cumin powder .
Mix well and adjust the salt.
Let it boil for 4-5 mins.
Switch of the gas stove.

Here serving style is the key factor.Before serving you should maintain the chaat style.

Serve ghugni in two plates or bowls.
Add some chopped onion, coriander leaves, chopped coconut, green chili.
Add little lemon juice.
Sprinkle some roasted cumin powder and Serve immediately.




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Thursday, March 24, 2016

Wishing a Very Happy Holi to all of You. A festive day of COLORS . Hope you all enjoyed a lot. In our Hindu mythology Holi is an annual festival celebrated on the day after full moon. It is celebrated in the Hindu month of Phalguna. Various colors and water are thrown on each other on this day . Holi also significant of victory of Good over Evil . So celebrating Holi seems a auspicious festival to us.
So play safe and colorful Holi.  

Now see if it is an auspicious day then how it could be celebrate without sweets. So friends its time to share one marvelous dessert recipe from Bengali Kitchen. Hope you often heard about this sweet "Ice Cream Sandesh". Its a famous chilled sweets and I love it too much. Hope you will enjoy it too. So friends now you can prepare it by own. Its very easy to prepare and mouthwatering sweets . Now check out the recipe ..

Ice Cream Sandesh | Bengali Sweets
Ingredients :

2 Cups Chana (home made paneer)
1 Cups Paneer (cottage cheese) 
1/2 tsp vanilla essence
1/2 cup Condensed Milk 

For Gurnishing :

1 tsp Butter
Almonds few sliced
Pistachio Few sliced
Saffrons few strands

How To Cook :
  • Mix all the ingredients except garnishing ingredients in a bowl.
  • Blend the mixture into mixer. 
  • Grease a steal box with butter
  • Pour the mixture into box. Close it tightly.
  • Remove pressure cooker whistle and pour little water in it.
  • Place the box inside the pressure cooker and close lid.
  • Steam cooker for  30-45 mins.
  • When done remove from flame and let it be cool in normal temperature.
  • Freeze til set .
  • Cut into pieces , garnish with almonds,pistachio,saffron and serve immediately.
Tip : Have it with spoon.

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