November 23, 2021


Dear friends, this recipe is specially made during the  Durga Puj. This is a  Bengali Mixed Veg Sabzi (Labra Torkari) … It goes extremely well with Bengali Bhoger Khichuri. Hope you will try it. :) 


Brinjal- 2 pcs cubed

Carrot- 2 pcs cubed

Cauliflower - 7-8 florets 

French beans- 5-6

Potatoes- 2 medium sizes cut into cubes

Drumsticks- 2

Peas- 1/2 cup

Pointed Gourd ( Parval) - 4-5 cut into cubes

Pumpkin- 1/2 cup cubed

Mustard Oil- 1/3 cup

Tej Patta ( Bay leaves)- 2

Dried Red Chilli - 2

Panch phoron - 1.5 tsp

Grated coconut- 1/4 cup

Jeera Powder- 1.5 tsp

Ginger paste- 1 tbsp

Kashmiri Red chili powder - 2 tsp

Turmeric powder- 

Green chili- 2 slit

Sugar - 2 tsp

Ghee- 2 tbsp

Salt- as per taste

Garam masala- 1.5 tsp

Water- 1 cup

Coriander leaves for garnishing


1. Heat a pan and put mustard oil and bring it to the extremely hot.

2. Add bay leaves, Dried Red chili, Panch phoron splutter all then mix cubed potatoes, pointed gourd, carrot, drum stick, cauliflower, salt, turmeric, and grated coconut cover it and cook on a medium flame for 5-7 minutes. ( In this stage we don't mix all veg together as some veg take minimum time to get cook)

3. Now add pumpkin and cook for another 5 minutes. 

4. Add brinjal, Peas, ginger paste, jeera powder, red chili powder, and water mix well cover it again and cook for 10-15 minutes on a medium flame.

5. Now add slit green chili, salt, and sugar mix it and cook on a medium flame for 2 minutes without a lid then switch off the gas. 

6. Add garam masala and ghee. Mix together well. Garnish with coriander leaves and serve with hot  Bengali Khichuri. 

May 25, 2016


  • Cabbage (patta gobhi) about 4 cups shredded, about 400 gms
  • Green peas 1 cup
  • Ginger 1 ½ inch piece
  • Green chilies 1-2
  • Cumin seeds 1 tsp
  • Coriander leaves 1 bunch
  • Tomatoes 2 medium 
  • Asafoetida 2 pinch
  • Turmeric powder ½ tsp
  • Red chili powder ½ tsp
  • Coriander powder 2 tsp
  • Garam masala ¼ tsp
  • Salt 1 ¼ tsp or to taste
  • Kasoori methi (Dry Fenugreek leaves) ¾ tsp
  • Oil 1½ tbsp

Method -: 
  • Wash the cabbage and finely shred the cabbage into about 2 inches long pieces. (Start cutting the cabbage from a side. Then change the side to get even pieces).
  • Wash the green peas and keep aside.

  • Make a paste of coriander leaves, ginger and tomatoes. Keep aside.

  • Heat oil in the wok on medium heat . Add cumin seeds.

  •  When seeds change the color add asafoetida. Reduce the heat and add green peas and chopped chilies and fry for few seconds.

  • Once peas are soften add cabbage and let it cook 10-12 minutes.

  • Mix tomato paste in it. Now add turmeric powder, salt,red chili powder, garam masala, kasoori methi and coriander powder mix well . Cover the lid and cook the vegetables on low heat until cabbage  get tender.


  • Serve with chapati.

May 15, 2016


Ingredients :

150 gm cauliflower
150gm French beans
150 gm carrots 
4 Onion (cut into rings)
1/2 cup shelled peas
1" ginger grated
2 green chillies chopped
3 tomatoes chopped
1/2 tsp haldi powder(turmeric)
1/2 tsp garam masala
1 tsp dhania powder (coriander)
1/2 tsp red chilli powder
1 tsp tandoori masala
2 laung (cloves) crushed to a powder

Method : 
  • Peel carrots. Divide into two lengthwise. Cut into diagonal slices.
  • Thread french beans. Cut into 1/2" diagonal slices. Cut cauliflower too.
  • Heat oil. add onions and cook till transparent.
  • Add ginger and green chillies. Cook for 1 minute. add haldi powder. Mix well.
  • Add tomatoes and cook for 3-4 minutes.
  • Add garam masala, dhania powder and red chilli powder. Cook till oil separates.
  • Add beans, carrots, cauliflower and peas. Stir fry for 3-4 minutes. Cover and cook on low flame till vegetables are done.
  • Add tandoori masala and powdered laung. Mix well. Serve hot.

March 05, 2016



Tomato – 3 nos
Onion – 3 nos Kashmiri chilly powder – 1 tbsp Tomato sauce – 1 tbsp Salt - as required Oil – 1 tbsp Mustard seeds – ½ tsp Curry leaves - 1 sprig Coriander leaves - to garnish


  • Chop tomatoes and onions into thin rings.
  • Add oil to a Kadai and splutter mustard seeds.
  • Add chopped onions and curry leaves and saute till they slightly start to brown.
  • Meanwhile mix red chilly powder and tomato sauce with the chopped tomatoes.
  • Add this to the sauted onions, add salt and mix well.
  • Add 2-3 tablespoon of water, mix well and close with a lid.
  • Cook on simmer for 5 minutes.
  • Garnish with chopped coriander leaves.

December 31, 2015


§  3  slices of white bread
§  3 tbsp sooji coarse (semolina)
§  3 tbsp all-purpose flour, (maida, plain flour)
§  1/2 cup butter milk
§  Salt as per taste
§  1/4 tsp cumin seeds (jeera)
§  1/4 cup bell pepper finely chopped
§  1/4 cup tomatoes finely chopped, remove the seeds
§  I green chili finely chopped
§  2 tsp ginger finely shredded
§  2 tbsp green coriander finely chopped

§  1-1/2 tbsp oil    


1.      Remove the crest from bread and cut them in small pieces.
2.      In a mixer add bread, sooji, all-purpose flour, salt, yogurt and water, blend to a thick and       smooth paste.
3.     Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper,    tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency    add more water if needed, batter should not be too thick but should not be runny.
4.      Heat the skillet over medium heat and lightly grease the skillet.
5.      Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.
6.     Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread        uttapam should be golden brown from both sides and this should take about four minutes. 

7.  Serve bread uttapam with your choice of chutney, I like to serve with coconut        chutney or green  chutney.        

November 20, 2015



2 cup rice
1/2 Urad Daal
2 tsp Fenugreek seeds ( Methi)
1 cup Poha ( Flattened rice)
2 tsp Salt

Method :-

  • Soak the rice and falattened rice together in a bowl and the urad daal along with the fenugreek seeds in another bowl for 6 hours.
  • Grind the urad daal into a very very smooth batter. Pour this into a large container.
  • Grind the rice and poha into a smooth paste adding just the required amount of water. 
  • Combine the urad daal and rice batter add salt to taste and set aside for 12 hours or overnight until the batter ferments.
  • Once batter is risen in volume, stir the batter just a little to combine it through. Take care not to stir it vigorously, as it loose it fluffiness.
  • Heat a tawa over medium heat, pour a ladleful of batter over it and allow it to spread on its own.
  • The set dosa is like a pancake. Its a little thick and fluffy. Cover the dosa with lid and allow to cook its own steam foe a few minutes.
  • Serve with Coconut chutney or Tomato onion chutney.


Ingredients :-

4 Large Tomatoes
1/2 cup small onion ( Shallot)
1 Green chilly
1/4 tsp Hing
1/2 tsp Turmeric

For Tadka
1 tbsp sesame ( Til) 
1/2 tsp Mustard seeds
1 tsp Urad daal
Curry leaves


  • Heat oil in a pan add chopped onion and saute until soft and tender.
  • Add chopped tomatoes, green chilly , salt, hing, and turmeric powder saute until tomatoes are soft and almost has evaporated.
  • Allow mixture to cool and then grind in to a smooth paste.
  • Heat oil and add mustard seeds, sesame, urad daal and curry leaves. Allow it to crakle. Stir for few second.
  • Pour into tomato paste.



 Sliced Bread 3

    Some Graded Cheese
    Sliced Onions 4-5
    Butter 2-3 tbsp
    Sliced Tomatoes 4-5
    Tomato Catchup for Serving
     Mayonnies sauce 2 tbsp
     Some Capsicum

     Some Chat Masala
Method  :-

  •    Take a Slice of Bread, apply some Butter then some Mayonnaise. Put it a side.
  •   Take another Slice of Bread, it will be our Bottom layer, apply some Butter, Chat Masala, Cheese, put Tomato slices and again some Chat Masala.
  •     Now put the previous layer of Bread on top of this, turn the side and apply some butter mayonnaise on it and on top of this put slice of Onion and Sprinkle some Chat Masala Capsicum.
  •    Take 3rd slice of Bread apply some Butter, Mayonnaise and Cheese and put on to the top second layer and gentally press it. 
  •    Make the Tawa ready for Roasting, put the Sandwich on Tawa, apply some Butter Roast untill it get's Golden Brown and Crispy. Turn the side and Roast it same as on other side.
  •      When it get's Golden Brown and Crispy take it out and turn the heat off.
  •       Divide it into two parts, and our Cheese Tawa Masala Sandwich is ready to serve.

August 16, 2015


Ingredients -:

Tarali  10Pcs ( Washed and cut)
Garlic 10
Shallots ( small onion)10 
Black pepper 20 
Curry leaves 2-3 
Tomato pulp  1 cup
Salt as per taste

Method -:


  1.  Grind all ingredients (except fish) into a fine paste.
  2. Add this paste in to fish and marinate it well and keep aside for 10 minutes. 
  3. Spread a small piece of banana leaf and keep marinated fish in it. 
  4. Heat a pan and keep this fish including banana leaf wrap in it and cook both side.
  5. You can bake in microwave oven too.
  6. Now tasty fish fry is ready..... 



Rice- 1/2 kg ( cooked)
Chicken - 1/2 kg
Cardamoms- 4-5 
Cinnamon - 1"
Black pepper - 1/2 tsp
cloves - 5-6 
Bay leaves - 2
Onion - 4 Big ( 2 sliced and 2 chopped)
Ginger garlic paste - 1 1/2 tsp
Garlic strips - 1/2" 
Tomato - 2 Big chopped
Yogurt -1/2 cup
Mint leaves - As per requirement
Coriander leaves - As per requirement 
Lemon - 1 
Green chilly- 2 slit 
Salt    - As per taste
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp

Method -

  • Heat the pan and fried the sliced onion to brownish. Ans keep aside.
  • In a cooker add chicken pieces and 1/2 tsp turmeric , salt and cook till 2-3 whistle. And keep side let it cool.
  • Heat 2 tbsp ghee in a  deep pan . Add green cardamom, cloves, bay leaves and black pepper and saute till fragrant.
  • Add chopped onions and saute till golden.Add ginger garlic paste saute for few minutes. Add chopped tomatoes and fry till tomatoes are soften.
  • Add red chilli powder, turmeric powder, garam masala, ginger strips,slit green chilly and salt and saute.
  • Add yogurt half the fried onions, half mint leaves, half coriander leaves and lemon juice and let it simmer for 2 minutes.
  • Add cooked chiken add 1/2 cup water and mix well. Cook for another 5 minutes.
  • Spread a  layer of cooked rice over the egg curry, sprinkle coriander leaves, mint leaves over it and remaining fried onions over it.
  • Add some ghee all around.
  • Cover and cook on high heat 5 minutes. Lower the heat and cook for 4-5 minutes.


Recipe shared by Disha Gandhi ....

Ingredients -:

Paneer  400 gm ( crumbled)
White bread slice 2 ( crushed)
Cheese cube 3-4 ( grated)
Cornflour  2 tsp
Green chilly and ginger paste 1 tsp
Oregano 1 tsp 
Salt as per taste
Oil for fry

Method  -:

  1. Take all above ingredients except oil and  mix well.

2  Make balls and deep fry it till golden brown. 

3. Serve with green chutney or sauce.