Pachmishali Daal er Bhuna Khichuri ( Khichri with 5 types of lentils)


Romanticism is in the blood of Bangali !! Romantic Bangalis love rain and there is hardly any Bangali who doesn’t crave for khichuri in a pouring rainy day !! Yes , Khichuri and rain is almost synonymous to the romantic Bangali adding a unique dimension to the romanticism they possess !!!

There are so many preparations of khichuri .. Some are spicy , some are mild , some are mushy while some have biriyani like grandeur . Among all of them , the most popular may be the “Bhuna Khichuri” .

Traditionally bhuna khichuri is made with aromatic rice and moong daal ( yellow peas ) . But here in this recipe I used 5 types of different daals to make it more flavorful .

Ingredients :

1 and 1/2 th cup of aromatic rice like kalojeera
1/4 th cup Moong daal ( yellow lentil)
1/4 th cup Musoor daal ( red lentils)
1/4 th cup Arhar/ toor daal ( pigeon peas)
1/4 th cup chaana and mattar dal mixed ( split chick pea and split yellow pea )
1 large onion
1 tbl spoon ginger paste
1 tea spoon garlic paste
1 tea spoon turmeric powder
2 tea spoon red chili powder
2 bayleaves
1 small stick of cinnamon
4 green cardamom
Salt to taste
Ghee+ oil
Whole green chilies

Procedure :

Before we proceed , we have to keep in mind there are some preparations before you make mind blowing bhuna khichuri .

* Wash and soak Chaana daal , mattar daal and toor daal . Don’t add moong or mussor in it . Now after minimum 2 hours of soaking half boil it with little water .

* Soak moong daal for 30 minutes . Don’t soak musoor daal . Just add the musoor daal in the moong daal when you are ready to wash the moong daal after at least 30 minutes of soaking . Musoor daal boils sooner than moong so you don’t need to pre soak it .
It’s better to fry the moong daal without oil for few minutes before soaking in water . If you have time do this , it gives the best flavor from the moong daal .

Drain the water from daal.

* Wash the rice and drain out the water .

Now Let’s come to the procedure :

1. Heat oil and ghee together . Add the bayleves , cardamom and cinnamon . Add the sliced onion and fry for a while . Add the daal and rice . Fry . The little tips is , the more you fry and stir, the more flavorful khichuri is . Add the ginger-garlic paste , red chili , turmeric powder and salt . Stir and fry . Add 5 cups of warm water . For per 1 cup of mixed chaal-daal , you should take 2 cups of water . I love little soft khichuri so I added extra little water .

2. Cover the lid and cook on medium heat until the water dries out , around 10-12 minutes . Don’t stir at that point , or else you may end up having “Letka Khichuri” ( mushy khichuri) other than bhuna !!! :D

3. When the water dries out , add whole green chilies and stir carefully only once from bottom to top and side by side without breaking the rice . Don’t stir vigorously !! Now put the khichuri on “Dum” . For that I always use double boiler or bain marie method.It works great for me. Put your khichuri vessel over another same size vessel, filled with water. Place it on the stove..Your khichuri will get the steam and you will be surprised at the beautiful, moisture free texture of Khichuri .

Serve hot with ilish mach , begun bhaja , beef bhuna or even only dim bhaji ( egg omlette). Don’t forget the pickles and onion , lemon . Bon a petit !!!

Notes :

1: For the color of Khichuri , many complains that they don’t get that bright yellow color . If they put small amount of turmeric , color won’t come and if they put little extra , the khichuri tastes bitter .
The secret is the turmeric gets it color brighter while frying the rice and daal . Don’t put the turmeric in the oil, it may get burnt and make the khichuri tastes bitter and look darker.Always add turmeric after you added the rice and daal . Now the more you fry , the more flavorful is the khichuri and more beautiful yellow color it gets .

Italian Cream Cake !!


Though named ” Italian Cream Cake ” , it hardly has any connection with Italy . It is one of the classic Southern recipes !! Ooooooo I love Southern style cakes !!! I am on diet and as per my diet plan on the 9 th day , I am allowed to eat whatever I like !! The moment I started following my diet chart I was craving like crazy for a piece of Humming bird or Italian Cream cake .. Don’t have crushed pineapple at home . So made Italian cream cake !! Yayyyyyyyyyy !! It’s my 9 th day !! I can eat whatever I like , I can “EAT” that rich creamcheese -butter cream frosting on that huge slice of moist cake… yayyyyyyyyyyyyyyyyyyy !!! :D

Original recipe makes about 9″ three layered cake . I just took half the ingredients with slight improvisation and changes . In stead of shortening as mentioned in the original recipe , I took oil and butter , which helped the cake to be moist even when it is kept inthe fridge . :)

BTW Please ignore the decoration of the cake !! I did it in 7 munutes !! My 3 years old son was so interested to squeeze the piping bag !! Thank God , at least I finshed decorating it . :D

Ingredients :

1 cup cake flour / all purposr flour

2 eggs + 1 egg white ( whites and yolk separated)

1/4 th cup butter ( softened) +1/2 cup oil

1 cup caster sugar

1/2 ( half ) cup , buttermilk

1/2 cup flaked coconut , crushed

1/3 rd cup chopped walnut

2 tea spoon vanilla essence

1/4 th tea spoon baking powder

1/4 th tea spoon baking soda

Cream Cheese Frosting :

1 packege or 8 0z or 1 cup cream cheese

3 sticks of butter ( 1 and 1/2 cup), softened

2 cups of caster sugar


1. Separate the egg whites and yolks .

2. Preheat the oven to 350 FH.

3. Beat the egg whites until stiff .

4. Beat the butter , oil and caster/ powdered sugar until light and fluffy . Add the egg yolks , one at a time. add in the vanilla essence Add coconut and beat .

5. Sieve the flour , baking powder , baking soda . Now fold in the flour in egg mixture alternately with buttermilk . Fold in the egg white .

6. Add chopped walnut . Pour the mixture into two greased 8″ sized pan and bake for about 25-35 minutes or until if toothpick inserted comes out clean.

7. Cool the cakes completely before applying frosting .


Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar,

beating at low speed until blended. Beat frosting at high speed until smooth.

Notes :

1. If you don’t have cake flour , just take out 2 tbl spoon flour from 1 cup flour and add 2 tbl spoon of cornstarch . Your cake flour is ready !!!

2. If you can’t find buttermilk at your local stores , add 1 tbl spoon white vinegar in 1 cup luke wram milk and cover it for 10 minutes . Your buttermilk is ready too .


Dahi Boondia


Boondia can be sweet or savory !! Dahi boondi is just one of the savory versions of the boondis . For basic boondi recipe please go through the following link ;

After Frying the boondi , don’t soak them in the sugar syrup . The only thing you have to do is to make a chaat with dahi and mix the boondi with the dahi mixture.

If you have 1 cup of boondis , the mixture should be of this quantity ;

Dahi MIxture :

1 and 1/4th cup yogurt
1/4 th cup water
2 tea spoon chopped mint
3/4 th tea spoon , special chaat masala
1/4 th tea spoon , roasted cumin powder
Salt to taste
2 pinces of rock salt
Sugar to taste

For the chaat masal a, plz click the link below

Other ingredient:

Tamarind Chutney/ sauce ( I used the store bought one)
Chopped mint

Procedure :

1. Now prepare the yogurt mixture . Whisk the yogurt and mix all the ingredients with it . If You find the mixture a little thick , you can add a little more water, because if you keep the dahi boondi in the fridge , the yogurt mixture may get thicker .

2. Fold in the boondi with the mixture . Garnish it with tamarind sauce , chopped mint , paprika , cumin powder and chaat masala .

Atakula Daddojanam / Savory Dahi-poha / Jhaal doi chira


Daddojanam refers to tempered spiced curd rice – a comforting South Indian recipe  . When rice is replaced with flattened rice or poha/ chira , it is called Atakula daddojanam .

 I am on diet since couple of days!! So looking for healthy but yummy diet friendly recipes !!! Just got an awesome idea .. This is a South Indian speciality “Atakula Daddojanam” or Savory Dahi- flattened rice ( chira ) !!! Inspired by my Indian blogger friend Aruna Panangapalli of Aharam. Thank u Aruna !! I just modified a little !! A great recipe if you are looking for low-cal but healthy breakfast options !!! This is not more than 280 cal !!! If you are looking for more healthy option , you can try this with oats too . I’ll mention the process at the end of the recipe too .

Ingredients : ( serving for 1 )

1/4 th cup flattened rice / poha 

1/3 rd cup ,plain yogurt 

1/2 tea spoon musturd seed

2/3 dried red chilies 

1 tea spoon finely sliced ginger

1 tea spoon chaana daal

Some peanuts 

Few Curry pattas

Salt to taste 

1/2 ( half) tbl spoon oil



1. Wash and saok the chira in water for few minutes , until soft , around 5 minutes . Drain out the water .

2. Beat the yogurt and mix with chira . Add some salt , not too much .

3.  Put oil in a frypan and add musturd seed , before the oil is too hot . Otherwise the seeds will be burnt and will taste bitter . Now add the dried chilies , chana daal , peanuts . fry a little until the daal and peanuts are brown and crispy . Add the ginger . Add few curry pattas and pour the tempering over the Dahi-chira and serve !! 



1. You can use oats instead of chira too . For that cook oats with water until it absorbs all the water . Let it come to room temperature , then mix with yogurt and temper like the process above.

2. You can add cubed fried carrots and potatoes , if you are not on diet . :)

You can go and check Aruna’s recipe for Atakula Daddojanam !! Here’s the link;




Teddy Bear Bread !! Funtime with my kids !!!


This summer , my seven years old daughter was supposed to attend kid’s baking course !!! But because of my surgery she is getting bored at home and looking at her , I feel sad too !! So decided to make something fun with her !! What about a bread , but a teddy bear one !! :D

Ingredients :

2 and 1/2 cups of All purpose flour
2 tea spoon instant active yeast
2 tea spoon sugar
3/4 th tea spoon salt
2 tbl spoon powder milk
1 beaten egg
3 tbl spoon oil +2 tbl spoon melted butter
1/2 cup + 2 tbl spoon liquid warm milk ( you may need little more to make a soft dough)

Other ingredients :

Raisins/ kishmish

Procedure :

1. Mix all the ingredients for bread except oil . Be careful while adding luke warm milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

2. Knead well . The dough will be very sticky . Now add the oil . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes . The dough should be glossy and if you touch with the tip of your finger , that should feel like the earlobe . :D Put the dough into a closed lid box and place it in a warm place . Don’t forget to rub the box with oil and rub some oil on the dough ball too. It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

3. Punch down all the air form the dough . Now Make two big balls from the dough . One is little small then the other. The small ball will be for the face and the bog one for body . Make seven more small balls for hands , legs , ears and nose . You may make a bow too , if making a girl teddy !! Now add the raisins to create eyes , bellybutton and nose .

4. Cover the teddy with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little again . This is called second proofing . In the mean time preheat the oven at 400 FH . Brush the teddy with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from oven and rubbing some melted butter.

Onion Rings !!!!


Who doesn’t love onion rings !!! At least I can’t resist myself jump at those golden rings of joy , no matter what is the time , whatever is my health condition or where I am !! I just had a gall bladder removal surgery and I’m strictly told not to indulge myself in any junk and fried foods !! These days , I feel bad looking at my kids , they are bored and is missing my handmade foods !! So what would be a great excuse than that !! Decided to make a bowl of happiness – onion rings !! After ten dull days , I think I deserve a little happiness.. :/

Ingredients :

2 Medium sized onion , cut crosswise

For the batter:

3/4 th cup flour
2 tbl spoon cornstarch
1/2 cup- 3/4 th cup chilled water ( you may need a little more to make a thick batter)
1 tea spoon baking powder
1/4 th tea spoon baking soda
1 tea spoon red chili powder
Salt to taste
1 egg white, beaten ( optional, but I would recommend it )

For dredging :

Dry flour mixture :

1/2 cup all purpose flour
1/2 cup bread crumbs
chili powder

Procedure :

1. Separate the rings from the onion slices .

2. Make a batter with the ingredients mentioned above . Coat the rings carefully with the batter .

3. Now dredge on the dry flour mixture .

4. Fry on medium flame until golden brown .

Enjoy !!!


Chocolate Mayonnaise Cake


Yes , it is an egg and butterless cake !! Oil less too !!! And it is a chocolate mayonnaise cake !! You heard that right !! Mayonnaise !! :D Mayonnaise is all about egg , oil and vinegar and that’s why it replaces the addition of extra egg and butter/oil .All these three ingredients of mayonnaise are responsible to make a cake super moist !!!
This is the basic Southern style mayonnaise chocolate cake recipe !! I just changed a tiny bit ..

Ingredients :

For the cake :

1 cup Mayonnaise
1 cup caster sugar ( powdered sugar)
2 cups all purpose flour
1/4th cup cocoa powder
1 and 1/2 tea spoon baking soda
1/2 tea spoon baking powder
1/4 th cup liquid milk
1/2 cup water or brewed coffee or you can add 1 tea spoon instant coffee in 1/2 cup hot water
1 tea spoon vanilla essence

Chocolate Ganache:

1/2 cup semi-sweet dark chocolate chips
1/3 rd cup Heavy cream ( you can use regular liquid milk instead)
1 tbl spoon butter

Chocolate frosting :

1/2 cup Semi sweet chocolate chips
1/3 rd cup heavy cream
2 tbl spoon butter ( softened)
1 cup icing sugar
1 teaspoon vanilla essence

Procedure :

1. Preheat the oven to 350 FH . Grease a 8″ square baking pan and line with parchment paper .

2. Sieve flour , cocoa powder , baking soda and baking powder together .

3. In a bowl put the mayonnaise and caster sugar . Beat with an electric hand beater until fluffy . Add the 1/4th cup liquid milk and vanilla essence , beat .

4. Now add the flour mixture alternately with warm water / brewed coffee in three bathces . Mix very well . You can use the electric beater at lowest speed at the very end just to make sure everythings incorporated well .

5. Pour the mixture into the baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean . Baking time may vary according to various oven and power system .

6. Cool the cake completely and then apply ganache . Let the ganache set over the cake . Then use the frosting . :)

For Chocolate Ganache :

Heat chocolate chips , butter and heavy cream in the microwave until the chocolates are almost melting !! Around 50 seconds . Don’t try to melt it completely in the oven , that might get burnt . So when the chocolate are almost in melting stage stir gently to melt in completely . Let it cool . Then apply on the cake . After the ganache is set , then apply the chocolate frosting to decorate .

For chocolate frosting :

Heat butter , chocolate and heavy cream together . Cool down . Then add vanilla essence and icing sugar little by little and beat with the electric beater . Let it set for couple of minutes .
I used single layered cake . If you wish you can make layered cake and spread the chocolate frosting in between the layers . :)

Egg Cream Korma


Egg Cream Korma :

Ingredients :

6 boiled eggs
1/3 rd cup onion paste
2 tea spoon ginger paste
1/4 th cup yogurt , beaten
1 cup , thick milk
1/2 cup heavy cream
1 cinnamon stick ( 1″ long)
4 green cardamoms
1 bay leaf
1 tea spoon raisin paste ( optional)
Salt to taste
Sugar to taste
Split green chilies
Keora water

Procedure :

1. Heat ghee and fry the eggs for a while . Keep them aside .

2 . Add whole garam masalas and fry for a while . Add the onion -ginger paste . Cook well adding water little by little . Add the beaten yogurt . Cook well .

3. Add the milk and the eggs . After few minutes add the cream , salt , sugar and split green chilies . Cook until the desired consistency comes !! Sprinkle some keora water .

Serve with polau !!

Loukomades / Lokma / Lukmait Al Kadi


Greek calls this fried donuts Loukomades , Turkish calls it Lokma while in Arab countries it is known as Lukmait al kadi .Tried it for the first time and came out super good alhamdulillah !!! Crunchy outside , soft inside just perfect for my aching sweet tooth in time of iftaar . :)

Ingredients :

For the Batter:

1 cup all purpose flour
2 tbl spoon powder milk
1/2 tea spoon instant yeast
2 tea spoon sugar
pinch of salt
3/4 th cup + 2 tbl spoon warm liquid milk

Sugar Syrup :

1 and 1/2 cup sugar
1 cup water
Rose water / Orange blossom water
2 cardamoms , 1 bay leaf
1 tea spoon lemon juice ( to prevent crystallization)

Other Ingredient:

Oil to fry

Procedure :

1. Make a batter using all the ingredients of batter. Pour the batter in a box and keep it in the warm place until fermented . It will take an hour or so .

2. Make a medium thick sugar syrup using the ingredients of the syrup . It must not be thin or too much thick . Correct consistency is important for the lokma .

3. Heat the oil , and put 1 spoonful of batter to the oil . Try to use round spoon to make the lokmas round as much as possible . Fry on medium-low flame until turns red and well fried .

4. Put immediately into slightly warm syrup . Keep it there 1 or 2 minutes . Take them out from the syrup and enjoy them warm !!!!

Bangladeshi Rustic Style Chicken Curry


I always loved rustic way of cooking . It’s all about simplicity but with lots of flavor !! My today’s post is about Bangladeshi chicken curry , cooked in rustic way !! In this type of cooking there is no overmuchness or aggravation of spices , only few whole spices- that’s what makes the curry so aromatic and flavorful. The other condiments and spices are in paste form or pounded.

Ingredients :

More than 1.5 kg chicken ( almost quarter to 2 kg)
1 and 1/2 cup of onion paste
2 tbl spoon ginger paste ( heaped)
1 tbl spoon garlic paste
1/2 tbl spoon finely sliced ginger
2 or 3 garlic cloves , pounded
1 tbl spoon chili powder
1 tea spoon ( heaped) turmeric powder
1 tea spoon coriander powder
8 green cardamoms
1 stick of 3″ long cinnamon
10-12 black pepper
8-9 cloves
2 bay leaves
1 tea spoon dry roasted cumin powder
Salt to taste
Potatoes 2 or 3 cut in big cubes

Procedure :

1. Take a pot in which you are going to cook the chicken . Take the chicken in that pot .Mix all the ingredients with chicken except cumin powder and potatoes . Add little water.

2. Cook the chicken on medium-low flame with lid on . The chicken will release water too . If you see the chicken is not done , but the gravy is drying out , you may add water little by little too . When the chicken is half done add the potatoes . You may add little water , if you wish .

3. When done , tuen on the stove . Sprinkle the dry roasted cumin powder and put the lid on . Keep it on warm stove until you serve . It will help to separate oil nicely giving it a tempting look .

Enjoy with plain rice or even roti , pulao .