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Wednesday, August 28, 2013

Krishna Janmashtami Recipes

Prasad Pereparation @ Our Place 
Today is Krishna janmashtami, one of the biggest festival which is widely celebrated all around the globe. The celebration of the birth of Lord Shri Krishna where we observe fast for the full day and eat only after midnight as Lord Krishna was born at midnight. We refrain from having Cereals & salt during fasting.
Here are a few delectable recipes to celebrate the grand festival: For Recipes Click on Pictures

                      Wish you all a jouful Janmashtami

Lady Kenny



Coconut Ladoo

Besan Ladoo


Breadcrumbs Burfi

read more.. "Krishna Janmashtami Recipes"

Monday, August 26, 2013

Paneer Pakoras (Canteen Style) | How to Make Paneer Pakora

There was a time when we were in school and during breaks in canteens we used to watch teachers sit and gossip with a cup of tea and pakoras bought from there. As we did not get so much pocket money those days so we had to be satisfied with the good old lunch box. 

However, that never was a dampener for my liking of the pakoras. And as time passed, by the time I was in college and could afford pakoras, they were not as tasty as the ones in school which I used to have very rarely that too after pooling pocket money for weeks. Paneer pakora is a tasty appetizer and goes fabulous with Masala Chai.

400 gms, cut into thick square
1-1 1/2 cup Gram flour (besan)
1/4 tsp Ajwain
1 tsp Turmeric powder
1 tbsp Corn flour
1 tsp Red chilly powder
1 tsp Garam masala powder
Baking soda a pinch
Coriander chutney
Salt to taste
Oil for deep frying
Water to make the batter

Sprinkle some salt, turmeric, red chilly powder, ginger paste and corn flour over paneer pieces, mix well and leave aside for 15 minutes.

Prepare the batter by adding besan in a bowl, make a well in the center and add garam masala powder, ajwain, some salt and baking soda. Add enough water to make a thick paste. In the meantime heat oil in a deep pan. Assemble the paneer sandwich by applying Green Chutney on one side of a paneer piece and place another piece on top of it.
Left: Batter, Right: Sandwich Paneer
Dip each sandwich paneer piece in the prepared batter and deep fry on medium flame till it turns golden and then drain it on kitchen towel. Fry all paneer sandwiches in batches. Transfer these to serving plate and serve with Green chutney or with ketchup.


  • You can easily skip green chutney and make single layer paneer pakora.
  • Homemade paneer also works fine.

read more.. "Paneer Pakoras (Canteen Style) | How to Make Paneer Pakora "

Monday, August 19, 2013

Kela Malpua (Banana Pancakes in Sweet Syrup)

Life is a vicious circle, at least I am following what my Mom did for us to eat ripe bananas :-P Bananas are must at our place daily but the problem is even after making my son understand it's benefits he doesn't like the fruit. Especially if the outer skin has few black spots !! Well frankly speaking neither do I like over ripe bananas. So making Banana malpuas is the solution for me. And guess what the sweet malpuas become the most wanted item on that day ! 

Related post: Kele Ke Pakore

2 Bananas, crush ripe bananas
1/2 cup Wheat flour
1/2 cup Flour
1/4 cup Sooji (semolina)
1/4 Condensed milk
1 cup Milk, approx
2 tbsp Raisins
1/2 cup or less, depends on your sweet level 
A big pinch of Cinnamon powder
Small pinch of salt

To make Syrup you need
1 cup Sugar
1 cup Water
3-4 Cardamoms, whole

Mash bananas in a bowl, add all the dry ingredients in a big bowl and add banana paste into it.
All the dry ingredients in a bowl

 Add milk, condensed milk and make a lump free smooth batter (batter should not very thick nor thin). The batter should be free flowing. Now keep this aside for 1-2 hours.

Allow the batter to sit for minimum an hour
In between make sugar syrup of one string by mixing all ingredients under 'Syrup'. We need warm syrup while frying the malpuas. 
Single thread sugar syrup
Heat oil in a kadhai, do a small test to check if oil temperature is ready, drop a small drop it should sizzle and come up after few seconds. Pour a small ladle full of batter into the hot oil and spread quickly in circular motion.

 After few seconds flip and fry on both the sides until golden. These malpuas are extremely delicate so flip the malpuas carefully. Drain the fried malpuas and immerse in sugar syrup for 20-25 minutes. Garnish with silvered almonds and serve warm.

read more.. "Kela Malpua (Banana Pancakes in Sweet Syrup)"

Monday, August 12, 2013

Bhetki Paturi (Steamed Fish Wrapped in Banana Leaf with Mustard Paste)

Rainy season has arrived and WestBengal is ready to embrace the occasions of having Ilish like anything. A delicacy of Bengal, this preparation goes well with Bhetki and Ilish variety of fish. For vegetarians we have Paneer paturi, the mustard sauce is smeared all over the pieces and then the parcel goes into a steaming vessel. Fish paturi goes fantastic with steamed rice.

Bhetki Maach (5-6 pieces)
4-5 tbsp Mustard seeds
1 tbsp Poppy seeds
2-3 tbsp Coconut, scraped
1/2 tsp Turmeric powder
A big pinch of Nigella seeds(kalo jeera)
Pinch of Sugar
4 tbsp Mustard oil
5-7 Green chillies, adjust to your taste
Salt to taste
Few banana leaves
Threads for wrapping or toothpicks

Clean and cut the banana leaves, remove the stem that runs through the middle and dip in a large bucket of warm water. This will allow the parcel to mold easily. Apply mustard oil on one side and keep aside.

Wash fish pieces and pat dry. Sprinkle some salt, turmeric and apply well on fish pieces. And leave it for 5 minutes and start preparing the mustard paste. In a coffee blender add coconut, mustard seeds, poppy seeds,2-3 green chillies, salt and sugar. Grind by adding little water to make a smooth paste. Apply this paste to the fish pieces and coat well. Leave this for 1/2 hour.
I skipped adding turmeric 
Now place the fish in the center of banana leaf (glossy side up) and add the remaining marinade on it, remaining slit green chillies, nigella seeds and top it with a tsp of mustard oil. Fold to make it a parcel and tie with a cotton tread or toothpick.

Repeat with the rest of the pieces and steam for 10-12 minutes. I generally use my cooker to steam it by pouring 1 cup water, place a separator and place the parcels. Remove the weight and cook it for 10-12 minutes.

 Discard the threads from the parcel and you can transfer the fish pieces into a serving plate or can have it directly from the leaf.

 Mouthwatering paturi is ready to be served with steamed rice.

read more.. "Bhetki Paturi (Steamed Fish Wrapped in Banana Leaf with Mustard Paste)"

Monday, August 5, 2013

Pabda Maacher Shorshe Jhal (Fish in Mustard Sauce)

Ok so I did something crazy during my last trip to Bangalore...Deprived of good quality river fishes in Chennai I took the opportunity to buy fishes in a large amount, stored and packed in a thermocol box with dried ice and came by road journey ! Since then I am on fish diet :-) 

This particular mustard paste Pabda fish gravy is not at all for faint hearted ! Be prepared to keep a tissue as you may have runny nose while eating !! But its certainly worth experimenting this dish if so far you have not tasted it ! Once you get hold of Ilish maach( the season is round the corner) you may try Ilish Maacher Jhal. And for Chicken lovers I already posted Shorshe Murgi.

3-4 Pabda pieces, scales removed, washed
4 tbsp Mustard seeds
2 tbsp Vinegar 
3-4 Green chillies, hotter the better
1/2 tsp Turmeric powder + a big pinch for marinade fishes
A pinch of Onion seeds
3-4 tbsp grated Coconut (optional) Note: I didn't add this time
3 tbsp Mustard oil, strictly mustard oil as no other oil will do justice to this dish
1/2 Water
Salt to taste

First of all soak mustard seeds and vinegar in a small bowl in warm water for about an hour. Marinate fish pieces with some salt, turmeric and red chilly powder. Keep aside for 15 minutes.

Traditionally grinding mustard seeds is done on Sheel Nora, a basic Kitchen Aid at Bengali Kitchen but in most kitchens it has been replaced by coffee grinder tool, which works fine. Add very little water in the grinder along with green chillies and pinch of salt. This paste is called Shorshe Bata: Shorshe means Mustard and Bata means ground into a paste. Keep aside.

Heat mustard oil in a flat pan and fry fish pieces one at a time on low flame till light brown. Pabda fish is basically very tender fish so fry carefully. Now add water into the mustard paste ans add turmeric and chilly powder. Mix well. In the same pan add onion seeds and few green chillies into the hot oil and when the seeds splutters add mustard paste. Cover the pan for 2-3 minutes and then add fried fishes. Simmer for 3-4 minutes. Remove and serve with plain rice. 


  • Vinegar is used to reduce the bitterness.
  • If you cook mustard paste in the hot pan for too long it will turn out bitter !

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read more.. "Pabda Maacher Shorshe Jhal (Fish in Mustard Sauce)"

Thursday, August 1, 2013

Cilantro Fritters / Dhonepatar Bora/ Dhaniya Bhaji

Pakora: The very mention of it makes me mouthwatering. Pakoras can be made with anything practically. Earlier I have posted many varieties like Onion Ring Pakora, Chicken pakora, Pyaaj ke pakore, Bread pokora, Crispy Prawn ke pakore, Palak pakore to name a few. Being an ardent fan of Coriander leaves how could I skip Coriander as the main ingredient for pakora variation? :-) On a rainy day my family wants only one thing i.e Khichuri + Ilish fry + Chutney but you tell me is it possible to make it any our of the day ! So keeping yesterday's cloudy weather in mind I sealed my menu with Tadka Dal, Rice, Bhetki Paturi and Coriander pakora. 

The food was a bliss ! Pakora is a deep fried fritter which can be made with your choice of vegetables or with non veg stuff and made with a spiced chickpea flour(besan) batter. I add onions in this to make it more crunchy and tasty.

5-6 tbsp of Besan /Chickpea flour
1 small bunch of Coriander leaves, chopped
1 big Onion, thinly sliced
2 Green chillies
1/2 Red chilly powder
1/2 tsp finely chopped Ginger
Small pinch of carom seeds /Ajwain
A pinch of baking soda
Salt and Sugar to taste
Water few tbsp
Oil for frying

In a bowl add sliced onion, green chillies, red chilly powder, ginger and some salt. And leave this bowl aside for 1/2 hour as salt will release water.

 Now add carom seeds, chopped coriander leaves, baking soda and add very little water in the onion filled bowl. The binding will take place if you mix the batter with your bare hands!

 I do not like to dominate the gram flour portion over the fragrant leaves so add very little besan at a time. Just when you are ready to fry the fritters add few drops of hot oil in the batter to make them more crispy. Make small balls of batter and drop them in hot oil for frying. Flip them in between for even frying. Do not overcrowd the pan, fry them in batches till golden brown. Like any other pakora tastes best if eaten piping hot with chutney of your choice. I had garama-garam pakodas with Rice-Dal. 

read more.. " Cilantro Fritters / Dhonepatar Bora/ Dhaniya Bhaji"