|  Double Ka Meetha |


Weekend again, and my sweet tooth is again on a role. This time I was inclined to the Hyderabadi cusines as the options for this particular type of dishes are unlimited. But what attracted me is the simplicity and the authenticity which is present in the dish.

Hyderabadi recipes have it’s roots in very well known Mughlai cusines. Double ka meetha is a crisp bread pieces soaked in saffron and cardamom flavoured milk rabri. 
Ingredients : 

2 cups full fat milk, 1/4 teaspoon cardamom powder, 4-5 saffron strands, 1/4 cup sugar / milkmaid , 1/2 cup water, 6 brown or white bread slices, ghee, chopped almonds, cashew nuts, rasins and pista

Preparation :

Heat milk on a large container in high flame. When it starts to boil, we need to stir it constantly so that it does not sticks at the base. We need to boil the milk until the quantity is reduced to half. Add the milkmaid or sugar which ever is feasible to the milk and stir more so that it comes to give a thicker surface and look as well. Add saffron and cardamom powder and mix well. Transfer to a container and cool it at room temperature. Rabri is prepared!

In another pan add sugar and water which gives a sugar syrup. Boil it until 1 string consistency syrup is prepared. Stir it occasionally and turn off the flame and set it aside.

Remove edges of the bread slices and cut each one into 2 triangles.

Now on another pan fry the bread with ghee and give them a crisp appearance.

Add these breads into a large plate and pour in the sugar syrup in it. Cool it in a refrigerator for 15-20 minutes.

Take a plate and serve the breads. Add the hot rabri on each slices alike applying butter on a bread. Garnish them with almond, cashew and rasins and your Double ka meetha is ready to serve! 

Enjoy the dish and don’t forget to provide your valuable feedback, till them happy eating folks! 😀

| Chhena Poda |


Hola  people! Hope everyone is doing good. This post is again with regards to my sweet tooth which tickled me this weekend and that is the reason thought, why not be shared with my loved ones!

A typical Indian recipe, commonly known as Panner cake / Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India. Chhena poda literally means burnt cheese in Oriya. It is made of well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.



Paneer / Chhena – made from 1 liter milk (comes to app 250 gms)
Suji / Semolina / Rava – 1/2 cup
Castor Sugar – 2 cups
Cardamom powder – 1 teaspoon
Raisins – 1/2 cup
Ghee – 1 tbsp
Raisins and Cashew nuts few


Once you make the Paneer / Chhena, you need not press it as you normally do. Let it stand on the sieve for 10 mins.

Roast the raisins and cashew nuts in ghee and keep it aside.

Then take the Chhena in a big bowl and mash it thoroughly.

Next add suji and sugar. Mix the chhena, suji and sugar well. It will turn very soft and crumbly. Now add the cardamom powder, roasted nuts and raisins. Mix again.

For getting the caramelized effect on the top, apply a tablespoon of ghee to the baking tin. Sprinkle a tablespoon of sugar on the tin. Hold the tin slightly above gas stove for few mins to melt the sugar. Spread the melted sugar evenly.

Then transfer the chhena mix over the caramelized sugar.

Preheat the oven at 185 deg c. Then bake the chhena for 30 mins Insert a toothpick to check. It is cooked well if the tooth comes out clean.

Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.

Please share your valuable feedback about the dish! Till then, happy cooking folks. 😀



| Chicken Kofta Biriyani |


It’s again a weekend and you must be busy lazying around on bed thinking what to cook. 😓
Well, not to worry about. I have a brilliant idea to make your laziness buzz off with some mouth watering dishes.

It’s been a long time that I wanted to share an Afghani dish with you guys. Afghanistan is famous for it’s flamboyant spices and richness of it’s aroma. Basically the dishes in the country are cooked in low heat and in most of the cases charcoal and wood are the medium to add on the taste!
Since we have less time in our hands, I have personally made few changes in the dish to make it fast cooked serving along with the same taste. So go ahead and explore the new dish. 🙂


Basmati rice, 500 gms of boneless chicken (preferably the breast pieces), 4 big sized onions chopped, ginger and garlic paste, few green chilly chopped, 2 dried red chilly, black pepper powder, garam masala (ground mixture made of slightly roasted cinnamon, cardamom, cloves, mace, nutmeg, bay leaves, peppercorns, very less cumin and coriander seeds, few fennel seeds, 1/4th star anise), chilly powder for color,  cumin powder, coriander powder,   salt, sugar, ghee, yoghurt, kesar, 1 cup of milk.


Soak basmati rice for about 30 mins and drain. Cook till 75% is done. In minced meat, add garlic n ginger paste, chopped onions, salt, pepper powder, garam masala, and chopped green chillies. make equal sized balls and droop them carefully in boiling water. Do not stir. Cook till done. 

In a kadhai add ghee, fry sliced onions till crispy. Keep aside. In the same kadhai add more onions, ginger garlic paste, whisked yoghurt, garam masala, chili powder, cumin and coriander powder. Fry till oil separates. Add the boiled koftas. Mix well.

Now in another vessel make a layer of ghee, rice, fried onions, kofta with gravy (should not be more than 1 or 1 1/2 cup gravy), pour a cup of milk infused with kesarand and more ghee if you want. Cook covered with lid on low flame so that all flavors come close.

Uncover after few minutes and serve hot with raita made of cucumber.

Please share your valuable feedback about the dish! Till then, happy cooking folks 😋


| Herbs Fried Fish |


A continental starter to present you with. This dish can be served both as a starter or as a snacks item,  which relishes the juicy flavors of fish and the ingridients used in it.
Generally continental dishes compromises of many ingridients, yet the food remains lucrative and simple. The usage of herbs, sauces and varities of ingridients marks an example of it!
So here’s the recipe, check it out. 🙂

Recipe :-

Ingridients :

Fish cut into small pieces( boneless preffered), black pepper powder, white flour/cornflour, red chilli flakes, Italian seasoning(Oregano, Thyme,Rosemary mixture), eggs, bread crumbs, salt to taste, ginger garlic paste, chilli sauce, lemon juice, corriander leaves, mint leaves, olive oil.


Take fish and cut into small long shaped pieces. Add some salt, black pepper powder, ginger garlic paste, chilli sauce, Italian seasoning, red chilli flakes and few drops of lemon juice into it. Flap the fish pieces well and let it marinade for 45 minutes in a refrigerator. Now in a bowl add white flour/cornflour, 2 eggs, pinch of salt and bit ot well. Remember there shouldn’t be any froath left after bitting the egg wash. On another bowl add bread crumbs and finely chopped coriander and mint leaves. Season the fish pieces with the coating of egg wash first, followed by the bread crumb and the corriander mint coating. Repeat the same for both side of the fish pieces and for all.  Shallow fry in a pan contained olive oil. Serve hot with tomato ketchup! 🙂

Hope you’ve loved the dish, please leave behind your valuable feedbacks and comments about the recipe. Till then happy eating everyone! :mrgreen:


| Dhonepata Kachalonka Bhapa Murgi |


A Bong delite again to start off. Dhonepata means coriander leaves and kachalonka resembles green chillies, whereas bhapa means steamed. You must be thinking why a Bengali named dish in a blog which is followed worldwide, well the reason is quite simple, it authenticates the dish, I believe names given to a dish resemble the culture, tastes and the love how one makes their food. So modernisation of the name wouldn’t be a correct choice here.
Quick to make, rich and spicy in taste, this dish will bring out all the flavours in your taste bud.

Recipe :-

Ingridients :

Chicken in small pieces(boneless preffered), cashew, coriander leaves, green chillies, yoghurt, onion (should be less in quantity), ginger and garlic paste, salt, sugar and turmeric powder, Mustard oil(preffered)

Preparation :

Make a paste of cashew, green chillies, coriander leaves, take the chicken pieces in a bowl, add the paste, sprinkle salt, turmeric powder, sugar and spread the mustard oil on it. Add yoghurt and mix everything well, now place this in a container. Put a lid on top to allow vapour to be created. Keep the container in a pressure cooker or a steamer with 1/4th of water in it. Seam the gas and allow it to be cooked for 20 minutes. Remove the container and check. You’ll find a fine green texture on the chicken. Your dish is ready to be served hot!:)

Please leave your valuable feedbacks about the dish. 🙂
Till then happy eating folks! :mrgreen:


| Corn & Date stuffed Cutlets |


Cutlet, mainly served as starter or a snacks item can be made with variety of stuffs including meats, vegetables or fruits. Though the vegetables and meats are the common cutlets you’ll find in the market, yet I’ve dared to try this dish with a combo of vegetable & fruit, something which is very uncommon.
As I’ve mentioned earlier in my blog, food to me is not only restricted to it’s own kind or taste but I like to do experiments making new dishes either with any peculiar combinations or with some ingredients which none has tried before!
I firmly believe that one who enjoys experimenting their dishes, are the ones who end up landing with more varieties and discovering new tastes!
Note down the recipe below;

Recipe ;
Ingridients :

Corn kernels, finely chopped dates, boiled potatoes, poppy seeds (bread crumbs can be used as an alternative), white flour, ginger finely chopped, green chillies finely chopped, salt to taste, black pepper, oil.

Preparation ;

Peel the boiled potatoes and mash them thoroughly in a bowl.  Now mix mashed potatoes, sweet corn, finely chopped dates, ginger, green chillies, half of the bread crumbs and salt thoroughly. The dough for the cutlets ate ready now. On other hand, in another bowl take two eggs and cornflour. Frisk well until the froth diasapears. Make an oval shape of yhe dough with the help of your palms gently. Repeat the process until you have 5 – 6 in numbers with you. Heat oil in a frying pan, and fry the cutlets with golden brown on both the sides. Remember not to cook the cutlets on a high flame, else it will burn and only will give a color on the top of the skin. Once fried, immediately put a coating of poppy seeds to give a crispy look. The corn dates cutlet are ready to be served hot!

Please leave your reviews and valuable feedbacks about the dish. Hope you enjoy the dish. 🙂
Till then happy eating everyone! :mrgreen:


| Mutton Kalimirch with Egg Bell Pepper Salad |


Mutton!  This red meat will definitely make you salivate with it’s any form of preparations. With regards to all kind of meat available in the market, mutton has always been my favourite. The color and the aroma of the meat adds an extra taste to the dish. Irrespective of the time taking factor to cook,  when it is served to you with a green salad and white rice, its sure a bliss! ☺

Pepper has always been my favourite and the most important spicies among all in my kitchen, I use it in every possible dishes, the aroma and the spicy flavor of fresh black peppers acts as a catyst to all  the dishes cooked.

This recipe is a simple one, mainly origanates from the Mughal era. Tastes spicy due to addition of dried red chillies and black pepper, a very easy and less time consuming main course dish which can be cooked on special occasions to surprise your family members! Let’s not waste more time on describing it, here is the recipe for you all. 😉

Recipe ;

Egg Bell Pepper Salad :

Ingridients :
Fresh bell peppers (red, green and yellow), 4 boiled eggs, 2 onions sliced, salt, black pepper, white mayonnaise sauce (eggless), cinnamon powder, olive oil.

Semi boil the fresh peppers in medium hot water, in a bowl smash the boiled eggs, heat 2 table spoon of olive oil in a pan and saute the semi boiled bell peppers. Mix these bell.peppers now with the smashed eggs with a pinch of cinnamon powder, black pepper, salt and white mayonnaise sauce. Your salad is ready to be served with the main course!:)

Mutton Kalimirch :

Ingridients ;
500 gms of mutton (ribs portion preffered), dried red chilli flakes, onions grinded, ginger garlic paste, tomato puree, cinnamon, cloves, cardamoms, fresh grinded black pepper powder, cumin powder, red chilli powder, salt, mustard oil.
Preparation ;
Heat the mustard oil on a pan, add the cloves, cardamoms and cinnamons (2-3 each) along with 2 red dried chillies, let it fry until you get the aroma of the fresh spicies, now addthe ginger garlic paste and the grinded onions to it. Saute it till the paste gives a golden brown color, add red chilli powder, black pepper powder, cumin powder and salt, mix well for 5 minutes, add the tomato puree now. Add the mutton to the paste and mix it well with the paste, cook in a slow medium steam for 20 minutes. When the oil starts to release from the paste, add 2 cups of water, and place the lid and allow to boil for 15 minutes. Saute it again removing the lid after the given time. Your diah is now ready to serve with warm white rice! 🙂

Share your experiences about the dish and please do leave your valuable feedbacks too! Till then happy eating everyone :mrgreen:


| Malpua|


Folks, this will be my second post in a day! It’s Janmasthami (birth of Lord Krishna), a perfect Bong dish,  and there’s nothing apart from sweet which suits occasion!
Malpua have been one of my favourite sweet dishes that hangs around. The taste of sooji and white flour crunches your tounge when you give a bite to it!
Remember this dish needs no time to be served, anytime of the day Malpua can bring you bundle of joy! 🙂
Alright so here’s the recipe, grab and try it!

Ingridients :
Sooji, White four (maida), milk,  cardamon, nuts

Preparation :
Mix sooji, maida with a few table spoon of water, few sugar bids,(3 table spoon), milk(half  cup) and make a thick batter, now heat the oil in a frying pan, use a big spoon which can pour a nominal quantity of the batter on the pan to give a nice circle shape to it. Fry the batter until it gets golden brown with color. You can now place the malpuas on a tissue paper to soak the excess oil from it. Garnish the dish with few cardamom and nuts and serve it hot!

Please leave your valuable feedback and comments about the dish,  till then happy eating everyone!! :mrgreen:


| Chocolate Truffle |


Hola all! Another Saturday and here I’m to share a recipe of dessert with you all. Sweet has always been my favourite part of any cusine and so it always gives me a inner kick to cook or discover any recipe which contains sweet! And if contains chocolates, ahh who can resist it?

Well, it’s a quick dish which I’ve learnt from the foodie friend of mine, Ms. Sahana, thanks a ton bud for sharing with me. 🙂 What makes the dish more attractive is it is actually very easy to prepare, less time consumption and not much hectic to get the ingridients too!
If you’re planning a sudden party or any sudden incoming of guests at your house, you can impress them with this dessert!

Recipe :
Ingridients :
Sliced chocolate cakes, mixed fruit jam, fresh orange juice, fresh cream, sugar powder, egg yolks, vanilla essence, rasins, cherries, nuts
Preparation :
Take chocolate slice cakes on a dish and  spread mixed fruit jam gently with an equal proportion to each of them. Add fresh orange juice (about half cup) to moist the cakes and add a tangy flavor to it. On the other hand, in a bowl take the fresh cream and heat it, until it melts. Add sugar powder, egg yolks and 3-4 drops of vanilla essence into it.  Stir well and make a thick batter. Spread this batter gently over the sliced cakes. Garnish the cakes with nuts, rasins, grated dark chocolates and cherries on top.
The yum yum  chocolate truffle is ready! 🙂

P.S. Leave the dessert for 30 minutes in a refrigerator and serve it cool!

Hope you enjoy making the dish and yeah, please do leave your valuable feedback and reviews about the dish.
Till then, happy eating folks! 🙂


| Dab Chingri | ( Prawns in a Tender Coconut )


Prawns!  Needless to describe much about it. This sea food is cooked and enjoyed across the world with various recipes. This juicy striped delicacy certainly arouses the taste buds to have a serious affair!

The recipe which I’m sharing is a Bong delite which is very close to all the hearts of this community. Bengalis are known to be foodaholic and this main course proves that. The poppy seeds acts as a catalyst whereas the mustard plays the role of activists in this recipe. At the end tender coconut potrays the dish to be an absolute melancholic! Best served with warm plain white rice.


Ingridients :
Fresh prawns, White cumin seeds, Dry red chilli, Cardamom, Cinnamon, Clove, Poppy seeds paste, Musturad seeds paste, 1/2 Coconut grinded well, Coconut milk, Turmeric powder, Salt, Sugar, Green chilli, Mustard oil

In a pan add 4 table spoon of mustard oil and fry the prawns gently, until a rim of golden brown appears on the body of the prwans. Filter out the prawns and add a tinge of cumin seeds on the oil along with 2-3 dried red chillies. To that add cardomom, clove & cinnamon (2-3 each). Saute it. A fresh smell of the seeds will spread in your kitchen. Now on to this add 2 table spoon of poppy and mustard seeds  paste, saute it with a tinge of turmeric powder, salt and sugar. Add the coconut milk now and let it boil for 2 minutes. Add a cup of water and place the whole curry into an emptied tender coconut. Now carefully place the coconut on a steamer or a pressure cooker for 20 minutes. Don’t forget to cover the coconut top with it’s cut out cover along with 3-4 sliced green chillies. You need to be careful enough that the coconut is not misplaced with the pressure of steam or the water boils. After 20 minutes very gently take out the coconut with its lid covered from the steam. Open the lid and add a table spoon of ghee on to it. Serve it with warm hot plain rice.

P.S : The whole cooking should be done in low flame.

Go ahead and try this awesome Bong delite and let me know your reviews for sure! Till then happy eating folks. 🙂