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Thursday, July 2, 2015

Macher Dimer Bora (Fish Egg Fritter) | মাছের ডিমের বড়া

Macher Dimer Bora is a delicacy in many Bengali households. We Bengali's love to eat each and every part of fish. Though I made it with Rui Fish but trust me Hilsha fish egg will take it to another level. The unavailability of Hilsha in our part made us left with no choice. Anyway I am not complaining as when add piping hot rice hot with these fritters along with a green chili it completely satifies my appetite. 

The literal meaning of macher dimer bora (মাছের ডিমের বড়া ) is Fish egg fritters, but it’s not the high end caviar found in Caspian sea that I am referring to. That one is for the Dollar Millionaires who enjoy it with champagne. This one is the humble and affordable dish. Freshwater fishes like Rohu, Hilsa etc. mainly breed during the monsoon time so it’s better that before monsoon arrives at full swing try to buy fishes which have just laid eggs. It’s a delicacy during any Bengali home during this period. Generally enjoyed with piping hot rice and dal, we have a winner in form of these fritters in our hands.

1 cup Fish Egg (I used Rui Macher dim) cleaned 
1 Onion, finely chopped
1/4 cup Besan / Gram flour
2-3 Green chilies, chopped
1/2 tsp Red chili powder
1/2 tsp Turmeric powder
2-3 sprigs of Coriander 
1 tbsp Mustard oil (Shosher tel) 
Salt to taste
Oil for deep frying

Wash the fish egg properly and pat dry with a kitchen tissue. Mix the chopped onion with mustard oil and salt. Leave this for 5 minutes. Now add turmeric, chili powder, green chilies, besan and chopped coriander leaves, mix thoroughly. Use a fork to separate the eggs rather than squishing. 

The consistency of the mixture should be thick batter. Now heat oil in a pan, scoop out lemon size balls and drop them into the hot oil. Be careful not to crowd the pan. Fry them on a low flame for a minute, then flip. Fry until crisp and golden, turning once to brown both sides. Drain and soak the excess oil. Repeat until all the batter is used. Serve them hot with tea or with steamed rice (we generally start our meal with bhaja along with the remaining tel in the pan.)  

read more.. "Macher Dimer Bora (Fish Egg Fritter) | মাছের ডিমের বড়া "

Wednesday, June 10, 2015

California Pizza Kitchen - Mexifornia Festival

California Pizza Kitchen is a global renowned pizza brand by itself. It's famous for array of pizzas which are not run of the mill like bigger joints and produce pizzas like an assembly line. The USP of CPK's pizza is that it is minutely inspected and customized as per taste. So, this time I responded to their message "Orale Amigos" and headed to their outlet in Phoenix Market City Mall in Velachery, Chennai.

 So I put on my Mexican hat and sat with expectation that it would be spicy and tangy like our Indian food and at the end I could say that it exceeded my expectations.

 By looking at the number of footfalls that came in and tried out Mexican dishes, Head Chef Malar Mannan and Manager Mr. Srinivasan and his team deserves felicitations. 

Now let us get down to review of the upcoming dishes. Mango Tango I totally loved this combination of Mango and Orange which is jazzed up with  passion fruit syrup and lime juice. Thumbs up for this ! My husband tried Apple Jack which had apple juice, lime juice and strawberry puree. 

Next came CPK Nachos  which was crisp to the T. Perfectly balanced with chili and sweetness. Loved every bite of Jalapenos, chopped tomatoes and cheese sauce. 

The menu also features Crispy Tortilla Salad , crispy to the core with shredded lettuce, cherry tomatoes dipped in tangy dressing is sure to win your heart !

Southwestern Chillie Chicken was the stunner for us. Grilled Chicken breast was done to the perfection, basted with southwest green chili and cheese. They should seriously introduce this beauty in their regular menu.

The highlights of the Mexican menu were the thin crust pizzas, we were served 4 types toppings. We also tried Veg Pizzas, one was Sonora Pizza and another was Mexican Habanero Pizza. Sonora Pizza had thin crust base with roasted tomato salsa, roasted corn and black bean salsa along with generous amount of avocado and cilantro. The veggies were evidently fresh from the taste and the crust was just right in crispness. 
For vegetarians there was yet another delightful and light option i.e. Habanero Pizza.

 The base was traditional topeed with Baja cottage cheese, button mushrooms, cherry tomatoes and spiced up with Habanero chili. This was spicy and tangy and left a lingering taste after every bite.

Two Non Veg Pizzas that we tasted were Chicken Asada Pizza and New Mexico Pizza.The unique ingredients for Asada Pizza are sliced chicken with cilantro pesto with new Mexico green chill sauce and a combination of cheddar and fontina cheese topped with roasted peppers. The New Mexico Pizza had thin crust base with ranchito sauce spiced up with chiptole chicken and spiced red onion and new Mexico green chills. Both were distinctly unique.

 Cheesey Chimichuri Penne was a combination of garlic and chimichuri sauce with sprinkle of herbs. Worth trying it. 
 Though Fettuccine Heidi , the look of it , the dish looked inviting but we were full.

 Desserts are always an essential part of visiting CKP. We were served Caramel Banana Flan served on a bed of vanilla sponge with Banana Cream and garnished with Caramel sauce.

 I was full to the brim, may be that's why couldn't relish it but if you are a chocolate lover then don't forget to try 'The trio of Chocolate Mousse'. The way they serve is nothing short of lavish. The chocolate cupcake which is also edible has 3 types of Mexican chocolates: white, milk and dark. 

Enjoy the carnival of flavours with fantastic and pocket friendly Mexifornia menu from May 21 to June 21, 2015 at all California Pizza outlets across India.

Disclaimer: This review was done on an invitation from CPK. So views expressed here are entirely ours.
read more.. "California Pizza Kitchen - Mexifornia Festival"

Friday, June 5, 2015

Mumbai Tawa Pulao Recipe | Indian One Pot Meal | How To Make Tava Pulav

Tawa Pulao or Tava Pulav is a much sought after street food of Mumbai. A plateful of tawa pulao titillates the hunger pang with its colorful look. Spicy and crunchy to eat goes well for a day meal with an accompaniment of one's choice. I was introduced to this famous street food on my last trip to the city, where I had the opportunity to taste their signature street food. I took an instant liking towards this dish. Readily available vegetables and the quick preparation time is an add on. 

The Churchgate area is lined with street vendors and lunch time is swarming with people. Armed with a huge iron griddle and a ladle the vendor rustles up Tawa Pulao in no time as most of the ingredients are the same as Pav Bhaji sans the Pav. Besides the vegetables Pav Bhaji masala is the main spice used.

2 cups Basmati rice
1/4 cup Green peas
1/4 cup French Beans, chopped
1/4 cup Carrot, chopped
1/4 cup Capsicum, chopped
1/4 Onion thinly sliced
1/4 cup tomato, chopped
1-2 green chilies chopped
1 tbsp Cumin seeds
2 tbsp Pav Bhaji malasa 
2 tsp Ginger-Garlic paste
1 tsp Turmeric powder (Haldi)
1/2 tsp Red chilly powder if you like extra spicy rice
2-3 tbsp Butter
Juice of 1 lemon
Coriander leaves for garnishing 
Salt to taste

Wash and soak rice for 20 minutes. This Tawa pulao is a quick fix if made with leftover rice. Otherwise cook 2 cups Basmati rice first in 4 cups of water in which do add a tbsp of oil and some salt. Cover and cook till the rice is 90 % done. Later fluff it up with a fork and keep aside to cool. 

 Heat butter in a pan or tawa, once it is hot add cumin seeds. When it begins to crackle add onions. Fry the onions until they turn translucent, then add ginger-garlic paste. 

Saute for a minute on a low flame or till you get a nice aroma. Add french beans, carrot, capsicum and green peas in the same order. Fry until they are crisp.

  Now add Turmeric powder, chopped tomatoes and cook until the tomatoes water dries up. Sprinkle red chili powder if you want your rice dish extra spicy.

 Add pav bhaji masala red chilly powder, salt and add rice little by little, be gentle as over mixing will break the basmati strands. Turn off the heat, add lemon juice and coriander leaves. Serve it piping hot with plain raita.


  • I have noticed if you use leftover rice from previous day then rice grains are non sticky and standout.
  • If making with fresh rice, make sure the rice is not very hot as while mixing it may get sticky and clump together.
  • When mixing rice with the masala do it in small portions as it might break.
  • You can also add 1 boiled potato in this dish.

read more.. "Mumbai Tawa Pulao Recipe | Indian One Pot Meal | How To Make Tava Pulav"

Friday, May 29, 2015

Kancha Aamer Chutney | Bengali Style Raw Mango Chutney

Kancha Aamer Chutney or Mango Chutney is sweet and tangy chutney which is made with seasons raw mangoes. In Bengali cuisine Chutney is an integral part during summer time. It is a stand-alone side meal which could act as a side dish as well as a dessert during the end of a meal. Even a hint of spice would add an extra zing to it. Like I prefer the flavour of roasted and powdered fennel seeds sprinkled over the final dish.

 Raw mangoes are as much awaited as ripe mangoes. Aam dal, Aam pora shorbot, Aam Murraba are to name a few dishes that are made with raw mangoes.
You can also check my previous posts with Raw Mangoes: Aam Dal, A very light and soupy version called Aam Jhol and Aam ki Launji
 **This post has been Re-edited, re-photographed and re-published                                                                 
 1 Kancha Aam / Raw mango
1/2 cup Sugar
2 whole Red chilly
1/2 tsp Panch phoron 
1/2 tsp Fennel Seeds /Saunf (dry roast and pound it in a mortar pestle to get a coarse powder)
1/4 tsp Mustard seeds
1/2 tsp Red chilly powder
Pinch of turmeric powder
Pinch of salt
1-2 cups of water
1 tbsp Mustard oil

Wash and peel the mango. Chop them in cubes and do not discard the pit. Heat oil in a pan and add mango pieces, sprinkle little salt and red chilly powder and fry till light brown. Now keep these fried pieces aside. 

In the same pan add whole red chillies, fennel and mustard seeds, as the seeds starts spluttering, add fried mango pieces and saute till the mango chunks soften a bit. Add 2 cups of water and simmer on low flame. Cover and cook till the mangoes soften. 

Add sugar and stir well till it gets dissolved. Cook till it thickens to your desired consistency. I personally like little thick consistency, taste and adjust the sweetness you prefer. Remove from heat and sprinkle saunf powder over the chutney and cover it for 5 minutes. Serve warm or cold.


  • Use jaggery instead of sugar as it will give a nice color. Moreover it is healthier and tastier alternative to sugar. 
  • Using Panch phoron bhaja moshla is another very popular version of Kanch Aamer chutney. So instead of Saunf powder you can dry roast Panch phoron and grind it to powder. Sprinkle this over chutney.

read more.. "Kancha Aamer Chutney | Bengali Style Raw Mango Chutney"

Wednesday, May 20, 2015

Fresh Kiwi - Cucumber Juice

Kiwi fruit is full of Vitamins and minerals, recently a study has proved its role in lowering blood pressure levels. In fact did you know Kiwi contain more of the antioxidant than oranges and lemons.

 Kiwi may look a small brownish, hairy skinned but they are rich source of Vitamin A, E, potassium, copper, iron and magnesium. Summer is in full swing, which means more of juices and milkshakes. I take 2 varieties of juices in a day to stay hydrated. And fortunately summer means lots of friendly fruits in the market.  For this recipe I have used fresh and ripe Kiwis and cucumber. So the next time you are feeling thirsty, make this green juice and enjoy this beverage as a breakfast drink for kids and adults.

Ingredients: (For 2 tall glasses)
3 peeled Kiwis
1/4 cup diced Cucumber (peeled)
Few ice-cubes

Cut kiwis into large chunks (save 2 round thick slices for garnish). In a blender or food processor, blend together the pieces of kiwi, cucumber and ice cubes. Divide juice among 2 glasses and garnish with remaining kiwis. Serve immediately. 

read more.. "Fresh Kiwi - Cucumber Juice"

Friday, May 15, 2015

Paneer Kali Mirch (Cottage Cheese in Black Pepper Curry) | How to Make Kalimirch Paneer

I am going to share one royal Paneer dish i.e. Paneer Kali Mirch. This mouthwatering Kalimirch Paneer is coated with cashew- onion paste and cream. One thing that I feel extremely proud as an Indian is the success of curry all across the world. Just now I was chatting with my sister over Whatsapp, she was telling me how surprised she felt on seeing Sarvana Bhawan and Desi Indian Restaurants in Paris. It’s so popular that in UK there is a yearly curry festival where various veg and non-veg curries are savored by people and attracts lots of visitors from around the world. Paneer means cottage cheese and Kali mirch is Black pepper, hence the name Kali mirch wala Paneer. Basically cubes of cottage cheese is marinated with mix of spices and then simmered slowly with Cashew paste to bring out the flavor. The end result is before you...

Coming from North India it was obvious for us to love Paneer Dishes like Methi Mutter Paneer, Paneer Bhurji, Shahi Paneer, Tandoori Paneer and we Bengalis are fond of Paneer Paturi

For the marinade:
200 gms Cottage cheese (paneer), Cut into small cubes
4 tbsp Hung curd
1/2 tsp Turmeric powder
1 tsp Ginger paste
Salt to taste
1/4 tsp Black pepper powder

To make gravy you need:

2 Onions
1" inch Ginger
2 Green chillies
1 cup Yogurt
1/2 tsp Red chilly powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Pepper powder (adjust as per your taste) + 15 Pepercorns*
2 Cloves
2 Tej patta
8-10 Cashews, soaked in warm water
1 tbsp fresh Cream
Salt to taste
3 tbsp Oil


Start with the marination of cottage cheese, Mix everything together under "For the Marination" and keep aside for 2 hours. 

Heat oil in a non-stick pan. Fry the paneer pieces until turns to light pink (be careful as frying them too long will make paneer lose it's softness). **Save the left over of marinade to use later. Dip the fired paneer pieces into 1/2 warm milk.

We need to blanch the onions for this recipe so after you peel them, cut onions into four pieces. Bring a large pot of salted water to a boil, drop the onions in the hot water and continue to boil for another 4-5 minutes or till soft. Remove the blanched onions immediately and place them in cold water. Once they cool completely, drain from cold water and keep aside. 

Now make a paste of blanched onion, ginger, green chilies, cashews with 15 peppercorns*.  In the remaining oil add tej patta and cloves and stir it for a second.

 Add onion-cashew paste and fry till it's light pink or till you see oil leaving the sides. Take the marinade leftover **add little water and mix in  salt, red chilly powder, coriander powder and pepper powder and stir well for 3-4 minutes. Later add whisked yogurt. Stir fast so that it doesn't curdle. Add one cup of water and salt to taste and bring it to boil. 

After first boil add fried paneer pieces and let it cook on medium flame for another 3-4 minutes. Mix in cream and garam masala. Adjust the seasoning and consistency of the gravy, cover the pan and  cook it for another 5-6 minutes. Remove from the heat and garnish with freshly grounded black peppercorns and serve hot with Peshawari Paratha or Kulcha.

read more.. "Paneer Kali Mirch (Cottage Cheese in Black Pepper Curry) | How to Make Kalimirch Paneer"

Wednesday, April 29, 2015

Aam Ki Launji |Green Mango Sauce With Jaggery | Kairi Ki Laungi

"Aam Ki Launji" means Green Mangoes saute in spices and little amount of jaggery is added to balance the tanginess of raw mangoes. Little water is added to form a thick gravy. Raw mangoes when simmered with mustard , nigella seeds along with few other spices and finally the jaggery in the end makes it a summer treat. It is finger licking tangy and sweet sauce which is a fantastic accompaniment with lunch during summer days. Kairi, means Unripe Green Mangoes that's why it is called as Kairi Ki Launji also in many states. The spices varies from state to state in North India. I kind of like the usage of jaggery more instead of sugar in chutneys so here you would see I have used jaggery. But you can use sugar if you like.

Mango being the King of all fruits, the versatility is offers is amazing. Juice, ice-creams, shakes, dals, rice, sorbet, jam, pickles, jelly, sauce are to name a few.  So learn this simple, quick Kairi Ki Launji and you can enjoy it with paratha /bread or have it after meals.
Have a look at some other recipe from Raw Mangoes:

1 1/2 cups Raw Mango, peeled and diced
3 tsp Mustard oil
1/4 tsp Fenugreek (methi) seeds
1/2 tsp Nigella (Kaloungi) seeds
1/2 tsp Fennel (Saunf) seeds
1/4 tsp Cumin (jeera) seeds
1/2 tsp Roasted Cumin powder
Asafoetida (hing) small pinch
pinch of Black Salt
1/4 tsp Chili flakes
1/4 tsp Turmeric powder
1/3 cup Water
4 tbsp Jaggery, shredded

Put the mustard oil in a pan and heat in on high flame till you can see the smoke. Remove the pan from the flame and let it cool for few seconds. This step is done to remove the raw smell of mustard oil from any dish. 

Put the pan back on low flame and now add methi, kaloungi, saunf and jeera seeds. Once it starts spluttering add hing, haldi, chili flakes and stir quickly. Immediately add raw mango cubes, salt and mix well with the spices. Cook for 2-3 minutes on low heat. 

Add water and cover the pan with a lid. In next 4-5 minutes you will see mangoes are almost cooked. Now add jaggery to the pan, mix well and simmer for another 5-6 minutes. When the jaggery is completely melted, taste and adjust the level of sweetness according to your taste.

 At this point I actually mash the mango pieces a bit to get a pulpy consistency. Now sprinkle some roasted cumin powder, black salt and combine well. Allow it to cool completely. Then you can transfer the launji to sterilized glass jars and store refrigerated for next 4-5 days. Each time use a dry, clean spoon to scoop out required quantity of launji.


  • If you are making it in huge quantity it may take some time to clean, peel and dice the raw mangoes. Just don't keep it open for a long time. Submerged the cubes in water or else they will become dry.
  • How much jaggery you need also depends on the sourness of your raw mangoes. So adjust the jaggery according to your taste.
  • You can use sugar instead of jaggery.

read more.. "Aam Ki Launji |Green Mango Sauce With Jaggery | Kairi Ki Laungi"