Roshugolla and Gulabjamun Stuffed Bhapa Doi ( steamed sweet yogurt)


As I told before , I do possess a very “Fertile Brain” ( according to my hubby) full of ideas . My friends were supposed to come at my place for dinner and I was thinking of making something quick but innovative . Suddenly the idea struck my mind and here you go with my sweet stuffed steamed sweet yogurt , though I baked it . Yes, you can make yogurt the same way in no more than 40 minutes . :)


1 cup strained plain yogurt ( unsweetened)
1 cup evaporated milk or very thick milk
1 or 3/4th of a can of condensed milk ( according to taste)
Sweets like roshogolla and gulabjamun
Chopped nuts


1. Whisk the yogurt and mix evaporated milk and condensed milk with it .

2. Pour onto the baking dish and add chopped nuts and sweets . Push the sweet downwards so that they remain inside the mixture .

3. Take a tray full of water and place the baking dish over it . Now place it in the preheated oven and bake for 30-40 minutes . After cooling down refrigerate it for 3/4 hours to set completely . :)

Serve chilled!!!

মিষ্টি ভরা ভাপা দই ঃ
১ কাপ টক দই (পানি ঝরানো)
১ কাপ ইভাপোরেটেড মিল্ক বা খুব ঘন দুধ (কুসুম গরম বা ঘরের তাপমাত্রার)
১টা বা ৩/৪ ভাগ টিন কন্ডেন্সেড মিল্ক
মিষ্টি, রসগোল্লা/লালমোহন
বাদাম কুচি
১।দই ফেটে নিয়ে তাতে দুধ এবং কন্ডেন্সেড মিল্ক মিশিয়ে নিতে হবে।
২। পরিবেশন এর জন্য রাখা পাত্রে ঢেলে বাদাম কুচি মিষ্টি দিয়ে দিতে হবে।
৩।অভেন এ ৩৫০ ডিগ্রি ফারেন্হাইটে ৪০ মিনিট বেক করে নিয়ে ফ্রিজে রেখে দিয়ে ঠান্ডা পরিবেশন করতে হবে ।
বেক করার সময় দই এর পাত্রের নিচে এক্টা ট্রে তে পানি দিয়ে বেক করতে হবে। চাইলে পুডিং এর মত ভাপ দিয়ে করা যায়।

Egg Fried Oats with veggies


Are you tired of eating oats the same way with milk or water or with fruits or yogurt ??? Try this recipe , you are going to love it . At present , I’m in a weight loss mission !! Being a foodie , I get demotivated so easily . So in order to make this journey an adventurous and smooth one , I do experiment with the foods that can satisfy you without compromising the calories .
Egg fried Oats with veggies is just one of them . My recipe is inspired by one of my very favorite virtual Aunts Suronjona Maya’s Oats Pilaf .
I added , omit few things . The quantity mentioned in the recipe is for 2 servings , each serving contains no more than 170 calorie . But If you like you can take the full containing not more than 340 Calories . Cool , isn’t it??

1/2 cup oats ( old fashioned)
2/3 rd cup Water/ chicken stock ( if you don’t have chicken stock replace it with 1 tea spoon chicken powder/ chicken bouillon )
2/3 rd cup cabbage , broccoli , carrot ( steamed or microwaved)
1/4 th cup green Peas
1 egg beaten
1 tbl spoon olive oil
Onion, chopped
green chilies chopped
1/2 tea spoon turmeric ( optional)


1. Dry roast the oats , until fragrant . Keep it aside .
2. Heat oil and add the onion and green chilies and fry . Now add the beaten egg . Scramble the egg . Add turmeric . Add the steamed veggies .
3. Add the oats . Add the chicken powder . Now add the water slowly . Those who are using instant oats , may not need this amount of water .
4. When the oats are moist and done , your fried rice style oats is ready ..


Since I used chicken bouillon/ chicken powder , I din’t add any extra salt . Same goes with chicken stock . Try to consume less sodium , if you are in a weight loss mission . :D

Rava Laddu ( semolina laddu)


Ingredients :

1 cup sooji or semolina
3/4 th cup sugar ( powdered)
3/4 th cup desiccated coconut
1/3 rd cup melted ghee
1/4 th cup thick milk
1/4 th cup water
1/2 tea spoon cardamom ( elach) powder
1/2 tea spoon saffron or a tiny pinch of food color
Almond / pistachio / raisins , fried in ghee

Procedure :

1. Soak saffron in 1/4 th cup of warm milk . If you don’t have saffron , replace with tiny pinch of food color .

2. Dry roast the sooji/ semolina/ rava in a pan until fragrant and lightly brown . Don’t make it brown . Add the coconut and roast a little together.

3. Add the sugar . Add the melted ghee and mix well . The sooji will look moist due to ghee . You can add the dried fruits at this point .

4. Now the important part add the milk first . Let the sooji absorb the milk . It will look just little moist . Now add the water slowly . Don’t add too much water like halwa , you may not be able to get the correct texture . You have to add the liquid slowly to mix it with sooji evenly .

5. Apply some ghee on your palm and shape them into laddus .

Enjoy !!

Mixed Vegetables with Chicken


This vegetable preparation is inspired by my mom’s mixed veggie with chicken recipe . She always use butter-oil that gives a very unique flavor but unfortunately we don’t get any butter-oil here in USA , so used ghee instead of butter-oil . This recipe is actually a copy cat version of Bangladeshi Chinese style vegetable recipe .


1 cup chicken, cubed ( breast and thighs)
2 cup green papaya , thick cubed
1/2 cup bottle gourd ( lau)
1/2 cup pointed gourd ( potol)
1 cup carrot , cubed
1/2 cup string/ long bean ( borboti)
1/2 cup capsicum , cubed
1/2 cup onion cubed
6/7 green chilies , split in half
2 tea spoon chicken powder or 2 powdered chicken bouillon
1 tbl spoon cornstarch
3/4 th cup liquid milk
1/2 tbl spoon ( heaped) ginger paste
1 tea spoon tasting salt
Salt to taste ( if needed)
Butter oil , ghee 1 tbl spoon

You can use other veggies like cauliflower , mushroom, broccoli too .


1. Microwave the papaya for 5 minutes or until tender . Don’t make it mushy . Microwave other veggies except capsicum for 3 minutes too . You can boil the veggies too with little water and salt until just tender . If you over boil it , the veggie will be mushy and won’t taste good .

2. Mix ginger paste with chicken . Heat oil and add the chicken . Fry until tender . Add the chicken powder . Now add the microwaved or boiled veggies and the capsicum . Add little salt and tasting salt.

3. Mix the cornstarch in milk and add into the veggies . Add the onion and green chilies at this point . The gravy will thicken up. Turn off the stove and pour the butter oil or ghee over the veggies .

Enjoy !!!!

Carrot-Kalakand Laddu


Divine!!! Delightful!!Decadent!!! My husband would go on adding some few more adjectives for this luscious laddu for sure !! It was my 9th marriage anniversary and wanted to make a dessert for the hubby dear using carrot, his favorite . Suddenly something popped into my brain and here comes the end result !!

This laddu is a combination of two desserts , carrot halwa and kalakand . But trust me , they are not at all difficult to make .

For the Carrot halwa:


1 and 1/2 cup of shredded carrot
1/4 th cup sugar
2 tbl spoon ghee
1/3 rd cup of condensed milk
Little orange food color ( optional , if your carrot gets light colored while cooking)

Don’t use any “garam masala” like cardamom, cinnamon . Trust me they ruin the taste of halwa . Keep it simple , you will find the taste better .


1. Peel and finely grate the carrots . Now mix with sugar . Put them in a pan , preferably non-stick one , cover with the lid tightly and cook on low flame until the water from sugar and carrots dries out . As the pan is covered by the lid , the steam created inside will cook the carrot soon . Check after five minutes . Stir so that the carrot must not get burnt . Keep it like this another 2 minutes . This method helps to retain the color of the carrot and sugar enhances the color a lot . Make sure the stove is on low flame . If you find your carrots need some little more time to get done , take your time but stir occasionally .

2. Add ghee and mix well . Now pour the condensed milk and keep stirring until the liquid dries out and halwa pulls away from the sides of the pan. Turn off the stove and let it cool a bit .

In the mean time start making your kalakand;

Ingredients for kalakand:

For Chaana/ chesse

1. Milk 1 ltr / 4 cups

2. Lemon Juice 1 and half table spoon

Other Ingredients:

1. Ghee/clarified butter 2 tbl spoon

2. Powder Milk 4/5 tbl spoon

3. Condensed Milk a little more than half Tin

4. Cardamom Powder/ Elach guro half teaspoon

Cooking Method:

1. Heat the milk and bring it to a boil stirring occasionally so that the milk should not get burnt on the bottom. Then add the lemon juice and stir until the greenish water is seen, i.e, the whey is separated and the milk curdled.

2. Now remove almost all the whey/ water from the cheese , taking a little amount of it . If you strain all the whey no prob at all. :)

3. Continue to cook the Chaana on the stove on medium low heat. Add ghee, cardamom powder and sweetened condensed milk. Keep stirring. It will get thicker and will form water less lump. Remember Kalakand should have that crumbly texture.Add the powder milk and cook for last 1 minute . let it cool a bit too .

Making the laddu:

Now mix the kalakand with carrot halwa and shape into the size of laddus .

Enjoy !!

Egg curry with cauliflower and potato in coconut milk ( Narkel dudhe dim , fulkopi r alu )


My Bubu ( grandma) had magical hands !! With a little stroke of her fingers every ordinary food used to turn out to be extra-ordinary !!!! The recipe I’m sharing today is one of my most favorites amongst all the “out of the world” creations of my grandma . My Mom and Aunts make them too , and they do a pretty good job but nothing comes closer to Bubu’s version . She will always be the best .
This is my humble endeavour to replicate my Bubu’s version.


4 eggs ( hard boiled)
Cauliflower ( microwaved for 3 minutes or steamed)
4 green cardamoms
2 small sticks of cinnamon
2 bayleaves
1/3 rd cup onion paste
1 tea spoon ( heaped) ginger paste
1/2 tbl spoon garlic paste
1 and 1/2 tea spoon red chili powder
1 level tea spoon turmeric powder
1 tea spoon dry roasted cumin powder ( bhaja jeerar guro)
Salt to taste
1/2 cup thick coconut milk mixed in 1/4 th cup water*
Whole Green and red chilies
1/2 tea spoon sugar ( optional , but increases taste)
Vegetable oil

Other ingredient:

Some extra turmeric and red chili powder to rub the eggs before frying.
Ghee ( optional )

* Those who cannot get fresh coconut milk , try my way . I used maggie coconut powder . Mix 1/4 th cup regular milk with 1/4 th cup water . Now add 2-3 tbl spoon coconut powder into it and mix well . use this in your gravy .


1. Rub turmeric , chili powder and salt on the hard boiled eggs and keep aside for half n hour before frying .

2. Fry the eggs in the oil until the skin is little crispy and lightly brown . Take out the eggs from the oil. Fry the potatoes too and take them out too .

3. Now in the same oil add the whole garam masalas and fry for a while . Add the onion paste , ginger paste and garlic paste . Cook adding little water . Add the chili , turmeric powder and salt . Cook very well adding water little by little . Add the cauliflower and potato . If you wish you can steam or microwave the potatoes prior cooking . I did microwave the cauliflower for 3 minutes before I started cooking . It helps to save time without compromising the taste .
Add little water and the eggs . Now add the coconut milk and the whole green chilies . Cook until the gravy thickens . Add little sugar before turning off the stove .. If you wish , you may spread a tbl spoon of ghee at this pont . Sprinkle dry roasted cumin powder at the end .

Serve with plain rice or polau .

Garlic Cheese Ball Bubble Pizza


It was a snowy afternoon !! Looking at those white snows in a gloomy, gray weekend , something just popped into my mind !! How about making pizza ?? But not any ordinary one !! How about a bubble pizza with cheese stuffed garlic balls !! YUUUUUUUUUUUMMMM!!!


For the Pizza crust and balls:

2 and 1/2 cup all purpose flour
2 tea spoon instant yeast
1/2 tbl spoon sugar
1 tea spoon salt
1 beaten egg
4 tbl spoon oil
1/2 – 3/4 th cup warm milk

For the topping:

Halal salami
Garlic paste
Pizza sauce or tomato sauce
1/2 tbl spoon garlic paste
Grated Mozzarella

Other ingredients :

2 tea spoon finely grated garlic ( for the balls)
Italian Seasoning
Garlic infused Olive oil*

* Peel and smash the garlic cloves . Heat olive oil with smashed garlic at medium low flame until bubbles form around garlic . Now reduce the heat to low and cook for another 5 minutes . Careful the garlic must not get brown . Let the oil cool and use it anytime you want it .


1.Mix all the ingredients except oil . Be careful while adding luke warm milk and water . 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. Make a soft dough . If you make the dough hard , the bread will be hard , so make it a soft dough .

2.. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . 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 .Put the dough into a closed lid box and place it in a warm place . 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. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

4. Punch down all the air form the dough . Now divide the dough into two equal portion .

5.Now working with one ball at a time , apply some flour on your hand and flatten the ball into a disk using your hand . Now on a lightly flour dusted surface roll out the disk into a bread , 1/2( half inch) thick. Don’t use any extra flour . You can ethe dough to shape the pizza base . Now transfer it to the baking sheet . Rub the surface of the bread with grated garlic. Rub with tomato sauce . Add the topping of your choice . Sprinkle the Italian seasoning . Add the cheese .

6. Now with the other half of the dough,mix the grated garlic and Italian seasoning with the dough very well and make small balls to put around the pizza base . Flatten each ball and put some cheese into it. Reshape the ball . Make all thes balls like this . All of them should be of same size . Place the balls closely to each other but not touching each other. Do keep some space . Dont place them so close as they touch each other because after second rising they will rise and spread , that time they will touch each other , and that is desired . But if you place them touching each other , the shape will not be good . Cover with a wet cloth for 20/ 30 minutes and let it rise again a bit . At that time you will see the balls are touching each other by rising and spreading . Perfect !!! In the mean time pre-heat your oven to 400 FH or 200 Centigrade.Now brush the garlic infused olive oil over the balls .

7. Bake for 15- 20 minutes . Don’t over bake . That would dry out the pizza .

Enjoy !!!

Boondi Laddu


This is the easiest and fail proof way to make boondi laddu . :)

Ingredients :

For Batter:

1 cup besan/ Benglam gram flour , sifted
3/4th cup -1 cup water ( room temperature), depending on the quality of besan . I took 3/4th cup+2 tbl spoon
1/4 th teaspoon baking soda
1/4 th tea spoon baking powder
Little food color
Little salt

For Sugar Syrup :

1 cup Sugar
1 cup of water
1/2 ( half) tbl spoon lemon juice ( prevents crystalization) , don’t skip this part
2 green cardamom and a small stick of cinnamon
1 tea spoon ghee ( add at the end)


After frying all the boondies take 1/2 cup of boondies from it and coarsly grind it . We need 1/3 rd cup of it , but if needed we can use the whole amount . It would help to bind the laddus .


1. Heat oil in a karahi on medium flame . Boondis need to be deep fried . In the mean time , start making the sugar syrup with the ingredients mentioned . The sugar syrup must me medium thick . It must not be thin . It must be like that , when you touch the syrup with finger , your finger sticks. But don’t make it too thick that it crystallizes . The syrup is very important for the boondia . If it’s thin , your boondis will be soggy and if your syrup is too thick the boondies will not absorb the syrup .

2. Sift the gram flour or besan . Make batter with the ingredients mentioned for batter . Add water little by little , so that there is no lump . Don’t add extra 1 or 2 tbl spoon of water unless needed . The batter should be medium thick . It must not be thin or else you won’t have the perfect shape . And if you make it too thick , it won’t pour into the oil through the strainer or spoon . It should be just like the cake batter . Now if you wish you can divide the batter into two or three bowl and add different colors to have colorful boondi laddu .

3. When the oil is ready to fry , hold the strainer just 2 inches above the hot oil . If you hold it above this height you won’t get the perfect round boondis . Hold it as near as possible to the oil . Now pour a little amount of batter onto the strainer or perforated ladle with a spoon and from the back of the spoon press a little . You will see small balls r dropping in to the oil . It should fall with intervals , then the perfect round shape will come . But if it falls like a line , you won’t have the shape . So little amount of batter one at a time . Must not be thin and press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . :)

4. Fry the boondis until little crispy . Not too much , but yet crispy . remove them from the oil with another spoon . From this fried boondies , keep asise 1/2 cup of it and coarsly crush them into a grinder . Take 1/3 rd cup of powdered boondi and keep that side . you can store the remaining crushed boondies , if remain .

5.Put the remaining boondis in the hot sugar syrup until they get soft . Remember the syrup should be boiling hot . when you put the boondis into the syrup , the stove must be turned off , but after adding the boondi turn on the stove and cook the boondis at very low flame for at least 5/6 minutes until the boondis absorbed almost all the syrup and turned very soft .

6. Now add the caorsley grinded 1/3 rd cup of boondis into the boondies in syrup . mix well . Transfer them into a large serving dish . It should look like this;

7. Grease your hands with little ghee and start shaping the laddus while they are hot . If you wish , you can add dried nuts ( fried in ghee) or khoya ( maowa) .

Enjoy !!!


Dudh Chitoi


Winter is no winter without the decadent , soaked in heavenly milk-date molassess syrup “Chitoi Pitha” , the variation known as Dudh Chitoi .

For the basic Chitoi pitha recipe click the following link;


8 chitoi pithas
4-5 cups of water
Solid Date molassess ( khejur gur patali) , grated or broken in small pieces ,according to the taste
1/2 cup or more grated coconut
1 cup of evaporated milk or very thick milk

Procedure :

1. In order to make dudh chitoi , the pithas need to be hot . It can be freshly made or made previously but steamed later on to warm them up .

2. Make a molasess syrup by boiling water with the molasess until little thick . The syrup should be thin but not too watery . It must not be thick , or else the pithas won’t soak up the syrup. Depending on the size of pithas you may need more water .

3. Add the coconut . Turn off the stove .

4. Now immediately add the warm/ hot pithas into the hot syrup . Cover . The pithas will soak up much syrup .

5. When the syrup is cooled down a bit or slightly warm , add slightly warm milk into it . Don’t add hot milk or don’t add milk into very hot syrup , that would separate water from milk . The syrup and milk both must be slightly warm . Now cover it and let the pithas to be soaked atleast 4/5 hours .

Enjoy !!!


1. Always use puffed up soft pithas for dudh chitoi . While making the chitoi pitha , if your batter is too thick , the pithas will be very dense and will not soak the syrup .

2. Many add cardamom , bayleaf in the syrup . Please don’t do this . This ruins the flavor of date molassess .

Chitoi Pitha


Chitoi pitha is a very popular , traditional Bangladeshi pitha . I must say the most consumed pitha . Typically pithas are mostly consumed in winter but chitoi is a pitha that doesn’t need any special season , we the Bengalis enjoy it all around the year . Some loves it to be a sweet treat with molassess and grated coconut , sometimes soaked in milk and date molassess . Whereas some enjoy it as a savory treat with beef or duck curry or various types of bhortas .

Traditionally , chitoi pitha is cooked on a clay wok . If you on’t find that cast iron griddle is must . I have that special cast iron mold to make this . Without these utensils , chitoi pitha can never be perfect . So try to buy any cast iron wok or the special mold to make them perfect .



1 cup rice flour of parboiled rice ( shidhdhdo chaaler guri) , I took parboiled Basmati
1/2 cup white rice flour ( Atop chaal er guri) or readymade, store bought rice flour
1 and 1/4 th cup luke warm water ( you may need more or less )
1 fistful of cooked rice
few pinches salt
1 tea spoon baking powder
1/2 tea spoon baking soda

* If you want to make rice flour at home, soak the rice for couple of hours , at least 4/5 hours . Then drain the water . Dry out the rice and grind in the grinder .


1. Blend the rice flour , cooked rice , salt , water , baking powder , baking soda together with water . The batter should not be thick . It should be thin but not too thin . The correct consistency of batter is very important to make perfect chitoi pitha . I made a few seconds video to show you the consistency . Please check the following video to see the consistency of the batter ;

2. Heat the mold or cast iron wok . It should be very hot . grease the wok or mold with little oil . For that you can use kitchen tissue or cheese cloth or any piece of cotton cloth . Now pour some batter and cover the wok or mold . Cook the pitha at low flame for 2- 3 minutes . The temperature is very important too . So always cook chitoi pitha on a very hot wok at low flame .

3. Cook just one side and loosen the edges around the pitha from mold or wok with a knife and take them out . Grease the wok , everytime you pour the batter .

Enjoy !!!