Monday, 20 February 2017

Chicken Keema Pasta

We love our pasta, specially the one with lots of chicken and capsicum with a hint of cheese. So. this one is done on a weekend, when it was me and my beloved son, and we were spending time together, with some chatting, and giggling and cooked this dish for our dinner. 


  • Bow Tie Pasta - 1 cup
  • Chicken Mince / Keema - 300 gms
  • Onion - 2, chopped
  • Capsicum - 1, chopped
  • Tomato - 4, roughly chopped
  • Garlic Paste - 1 tbsp
  • Green chilli - chopped, as per taste
  • Some pasta cheese 
  • Mixed herbs
  • Salt

Cook the pasta as per packet instruction, Drain and keep aside.
In a pan, add oil, then add the chicken keema with chopped green chilli and brown them evenly. Add in a spoonful of cumin powder with little salt and mix them well.

Cook till the keema is done. Keep aside.

In the same pan, now add some more oil and then add the garlic paste.

When the garlic is fragrant, add chopped onion and capsicum. Saute quickly.

Next goes the mixed herb. Mix well.

Add tomato puree. I have added a dash of tomato sauce too.

Next goes 1/2 cup of hot water along with the cooked keema. Mix well.

Cook till the keema and masala are mixed well and the water is almost evaporated.

Now add the cooked pasta and fold them carefully into the masala.

Once done, put it on a casserole and spread evenly. Sprinkle chopped cheese on the top.

Pop into a pre-heated oven at 180 degree C and bake for 20 minutes or till the cheese starts melting.

Serve hot.

Wednesday, 15 February 2017

Sorshe Posto Dhonepata diye Bhola Bhetki / Mustard Poppyseed Coriander Fish

I never had this 'Bhola Bhetki' fish before marriage and used to think of this as a smelly fish. I have first tasted this fish when my MIL cooked it with coriander leaves and served me on a bed of rice, and it was not that bad. Today I have prepared this dish with a slight modification, when I have added some poppyseed paste alongwith mustard paste and it tastes awesome. Thoroughly enjoyed the new flavor. Will surely try this with other fishes too.


  • Fish- 6 pieces
  • Mustard paste- 3-4 tsp 
  • Poppy seeds paste- 1 tbsp
  • Freshly chopped coriander leaves- 1 cup
  • Green chilies – As per taste
  • Garlic paste- 1 tbsp
  • Nigella seeds/Kalonji/Kalojire- 1/4 tsp
  • Salt to taste
  • Turmeric Powder
  • Mustard oil
Grind coriander leaves, garlic cloves and green chilies to a fine paste with 1/4 cup of water using a mixer. Keep aside.
Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of fish. Heat oil in a deep frying pan/kadai and shallow fry the fish pieces. Remove and keep aside.
In the remaining oil (there should be 3-4 tsp oil in the kadai, otherwise add some more oil) temper with nigella seeds. Next goes the coriander garlic paste. Fry well till the green paste starts changing colors.

Now add the mustard-poppy seeds paste, mix briefly. Add 1/2 tsp turmeric powder and salt.

 Mix well, add 1 cup water. Mix and give this a quick boil on high flame. Once boiled reduce the heat, add the fried fish pieces. 

Cover and cook on low flame until oil starts coming out. Remove from heat. Your ‘Mustard poppyseed  Coriander Fish’ is ready.

Serve hot with steamed rice.

Saturday, 11 February 2017

Pomfret Fish Curry - Parsi Style

This dish tastes awesome with the unusual combination of spices. Planning to try the dish with other white fleshy fishes like Bhetki too. Recipe adapted from the book of Jeroo Mehta.


  • Pomfret fish - small- 8 pieces
  • Onion - 1 cup, chopped
  • Garlic paste- 2 tsp
  • Ground Methi seeds - 1/2 tsp
  • Kashmiri chilli powder - 1 tbsp
  • Desiccated coconut - 4 tbsp
  • Coriander powder - 2 tsp
  • Ginger paste - 1 tbsp
  • Curry leaves - 1 sprig
  • Salt, turmeric
  • oil
  • Juice of 1/2 lemon

Smear salt and turmeric onto the fish and fry them lightly.

In the same pan, fry the onion lightly. 

Mix the garlic paste, chilli powder, green chilli paste, coriander powder, turmeric powder, coconut powder with methi seed powder. Add a splash of water to make a paste.

Add the masala paste to the onions and stir frequently for 5 minutes. Sprinkle some water if necessary to prevent the masalas sticking to the pan.

Add the ginger paste and cook for 2 more minutes. Add the curry leaves too.

Then add 2 cups of water and bring it to boil. Gently slide the fishes into the gravy and mix carefully.

Add the juice of the lemon along with salt. Continue till the fish is cooked. 

Serve with white rice.

Saturday, 4 February 2017

Kachur Loti - Karai Paturi

We bangals ( those whose ancestors are from East Bengal, now Bangladesh) love to eat our Kochu or colocasia. Kochur Loti or colocasia stem / shoots are a delicacy, though a bit tedious to cut and clean etc, but the effort is worth it. Cooked this with a generous dose of mustard oil, mustard paste and some grated coconuts. A great dish to enjoy with a plateful of steamed rice.


  • Kochur Loti - 500 gms, clean, cut into 1 inch long pieces after removing the skin
  • Mustard Paste - 2 tbsp
  • Grated Coconut - 4 tbsp
  • Mustard Oil - 4 tbsp
  • Salt, Turmeric. Sugar - as per taste
  • Green Chilli paste - As per the tolerance level
  • Kalonji seeds / kalo jire - a pinch

Steam the loti lightly and discard the water. 

In a flat bowl, take the kochur loti, and add mustard paste, grated coconut, salt, turmeric, green chilli paste, sugar and half of the mustard oil. Mash everything and keep aside for 30 minutes.

After the marination time is over, heat a flat pan and add the remaining mustard oil onto it. When it is smoking hot, add the kalonji seeds and let it splatter. Next add the kochur loti mixture and spread evenly after giving it a good stir.

Now lower the heat and cover the pan tightly. Let it cook in its own juice.
After 10 minutes, remove the lid. Carefully flip the mixture on the other side and continue cooking over low heat for 10 more minutes. Usually, you don't need to add water. If required sprinkle few drops here and there.

Adjust the seasoning.  Remove from heat once the kochur loti is soft the bottom side is almost brown.
Sprinkle some more grated coconut and relish with hot steamed rice.

Sunday, 29 January 2017

Cheesy spaghetti casserole

Delicious cheesy spaghetti with goodness of vegetables and chunks for Sausage for a foolproof dinner on a cold winter evening. Pure bliss !!


  • Spaghetti - 1 pack
  • Carrot - 4, chopped
  • Cabbage - 1/2, chopped
  • Capsicum - 1, chopped
  • Sausage - 5, cubed
  • Cheddar Cheese - 2/3 block
  • Tomato - 4, pureed
  • Salt, dried herbs
  • green chilli - 1

Cook the spaghetti as per cooking instruction and keep aside. Now in a oak, add oil. Then add the chopped carrots and stir fry quickly.  Then add the capsicum and Cabbage, When half cooked, add the salt and dry herbs. Next goes the tomato puree and green chilli paste. Cook till the vegetables are soft. Add chopped sausages and cook for 3 more minutes.

Now toss the spaghetti in the sauce and mix so that the spaghetti is well coated with the sauce. Put it in a casserole. Grate the cheese, ( I didnot have the grater, too lazy to find any, so I chopped the cheese and sprinkle, however grating is a good option). and sprinkle all over.

Pre-heat the oven at 170 degree.

Put the casserole in the oven and bake for 20 minutes. 

Enjoy hot bubbly cheesy spaghetti casserole with your loved ones.

Sunday, 22 January 2017

Chicken Lollipop in Green Masala

Prepared these for my hungry monster at home, who is always for the lookout of something yummy, something different for his chicken tooth. 


  • Chicken wings / lollipops - 250 gms
  • Coriander leaves - 1 cup
  • Onion - 1, chopped
  • Garlic paste = 2 tbsp
  • Ginger paste - 1tbsp
  • Green chilli paste - according to taste
  • Salt
  • Turmeric
  • Oil

Marinate the chicken wings in some salt and vinegar for 30 minutes. Then saute them in oil till golden brown.

In the same pan, add the garlic paste followed by the ginger paste. Fry till the raw smell is gone.

Add the chopped onion and continue frying. Make a paste of coriander leaves along with green chilli and add it to the pan.

Add turmeric and salt if required. Continue frying till the coriander paste is cooked thoroughly and starts changing the green color.

Now add the fried chicken wings and fold them nicely to get evenly coated by the masala paste.

Sprinkle some water and cook covered till the chicken is cooked through and the masala is clinging to the chicken. Sprinkle some garam masala powder and you are done.

Serve hot as a side dish or as snack.

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