Saturday, 25 March 2017

Honey Walnut Cookie

Suddenly got the urge to bake something, but time was too short to arrange for a cake. Then saw this adorable image of walnut cookie in the facebook wall and immediately rushed to the kitchen. Loved the texture and the nuts. 
The original recipe can be found here.


  • All purpose flour - 1 cup 
  • Sugar - 1/4 cup Powdered
  • Honey - 1/4 cup
  • Olive Oil - 1/4 cup
  • Vanilla Essence - 1 tsp
  • Baking Powder - 1 tsp
  • Baking Soda - 1/2 tsp
  • Salt - a pinch
  • Walnuts - 1/2 cup chopped

Preheat oven to 180 Degree C. Grease the baking tray and set aside.

Take flour, powdered sugar, baking powder, baking soda and salt in a bowl. Mix well.
Take oil, honey and vanilla in a bowl and mix well.

Pour this wet ingredients into the dry ingredients. Mix well so it forms into a smooth dough.
Now add in chopped walnuts and mix well.

Form small balls from it and shape them into rounds. Press them slightly and arrange them on the baking tray.

Bake in preheated oven for 12-15 mins. Remove to a cooling rack and let them cool completely. It would be lightly chewy.

Serve with your morning cuppa.

Sunday, 19 March 2017

Lau Shak Posto Bharta

The original recipe was 'Lau patay posto bhate' i.e. poppy seed paste is wrapped  in bottlegourd leaf and then steamed in boiling rice. Don't remember from where did I collected the recipe, most probably it is from a facebook forum. However, I have modified the recipe a bit and added my touch to make it a bharta. It is yummy to the core, if you are a bharta lover like me. I can have bharta anytime with a plate of rice and donot need any fancy stuff afterwards.


  • Lau pata or tender Bottle gourd leaf - 7-8
  • Posto or poppy seed - 4 tbsp
  • Green chilli - as per tolerance level, I have used 4
  • Desiccated coconut - 1 tbsp
  • Onion - 1, chopped
  • Garlic paste - 1 tsp
  • Salt, Sugar, 
  • Mustard oil - a must

Wash and clean the bottle gourd leaves. Make a fine paste of poppy seed along with green chilli and a pinch of salt. Add a spoonful of mustard oil along with desiccated coconut and mix well.

Take a dollop and place it onto clean bottle gourd leaf. Wrap it and secure with a tooth pick. Do it for all leaves.

Place the leaves in a steamer / double boiler and steam it or microwave it for 3 minutes.

Let it cool down a bit. Then remove the toothpick and grind the whole thing in a mixer grinder. Make sure it doesnot become a fine paste, should remain a bit granulated.

In a pan, heat 1 tbsp of mustard oil. When it is hot, add the chopped onion and fry till golden brown.

Next add the garlic paste and fry a bit. Next add the ground mixture and start frying. 

cook till the water evaporates and oil starts coming out of the sides. Adjust the salt and sprinkle a pinch of sugar. You may omit the sugar if you want.

Enjoy with hot rice and a green chilli.

Saturday, 11 March 2017

Bangladeshi Chicken Korma

Last week we were so busy to catch up with various other aspects of domestic life that the main activity of the weekend was ignored completely. I am talking about our weekly shopping spree. Being a working woman with a considerable commuting time, I cannot focus on household chores mid week, hence weekend is the time, when I need to take care of all the buys, from alpin to elephant, you know what I mean. To come back to the topic, since the shopping was the least priority item last week, one important aspects of the weekend was missing, and that was chicken. I think I have mentioned this in my previous post too, that my son is mad about chicken. He can have chicken anytime of the day, in any form. And that major ingredient was missing from his plate for a full week, so imagine the kind of nagging I have gone through the whole week specially from him for not having chicken for such a long period and blah blah.. 
So this is the chicken dish I made specially for him, this week. The name suggests it is a korma cooked in Bangladeshi style, I really donot know how authentic it is since I never been to Bangladesh yet. I picked up the recipe from this link. It was really yummy and we enjoyed every bit of it.


  • Chicken - 1 kg, cut into regular pieces
  • Chopped onion - 1 cup
  • Garlic paste - 2 tbsp
  • Ginger paste - 2 teaspoons
  • Green chilli paste - as per tolerance level
  • Kashmiri chilli powder - 1 tsp
  • Coriander powder - ½ teaspoon
  • Cinnamon stick - 1
  • Cardamon - 5 to 6
  • Milk - 2 tablespoons
  • Plain yogurt - 75 gms
  • Bay leaf - 1
  • Kewra water- 1 tablespoon
  • Sugar - as per taste
  • Salt - as needed
  • White Oil and ghee - ¼ cup
  • Raisins - few
Clean and rinse the chicken pieces. Marinate the chicken with the ginger, garlic, coriander powder and salt.

Heat oil and ghee in a pan. Add bayleaf, cardamom and cinnamon and fry for 30 seconds. 

Next goes the onbions. Fry them for 2-3 minutes with a pinch of salt and sugar. I always add sugar during frying of onions, since it gives a nice color.

Add in the chicken pieces and stir for about 5-6 minutes over medium heat.

Once the water starts to dry up, add the curd mixed with water.

Cover the pan and keep over low heat. After about 10-12 minutes, remove the cover and add in the milk and kewra water. Stir some more and cover. You may add the kashmiri chilli powder dissolved is a tbsp of water at this stage. It will give a nice rich color.

Once the gravy thickens, and the chicken is cooked, mix in the sugar and raisins.
Turn off the heat and keep the pan covered for another 5 minutes to let flavor blend in.
Serve hot.

Sunday, 5 March 2017

Potato Salad

Seasons last baby potatoes are used to make this beautiful salad!! We really loved this!!


  • Baby potato - 10-12, peeled and boiled in salted water
  • Onion 1- Thinly sliced
  • Extra V Olive oil - 1 tbsp
  • Hot water - 1 tbsp
  • Blue cheese dressing, store bought - 1 cup
  • Capsicum and Carrot, jullienned  - 4 tbsp
  • Dried parsley - 2 tsp
  • Chili flakes - 1 tsp

Mix boiled potato with onion, EV Olive oil and hot water.

Mix all the remaining ingredients of dressing.

Add to the potato and stir carefully.

Keep covered and serve cold.

Sunday, 26 February 2017

Narkol Posto Chingri

This dish is a combination of two of the Bengali delicacies, prawn and posto or poppy seed paste. The gravy is made using onions and desiccated coconut, then it was given a nutty flavor with 'posto bata' or poppy seed paste. When the gravy is almost done, we  I have dunked the lightly sauteed prawns into the gravy and given it a nice bath.. Delicious with a plate of steamed rice.


  • Prawns - 500 gms cleaned and shelled
  • Potato 1, cubed
  • Onion - 2 , finely chopped
  • Dessicated coconut - 2 tbsp
  • Poppy seed paste - 3 tbsp
  • Green chille - as per taste
  • Ginger paste - 1 tsp
  • Salt, turmeric, sugar - a pinch

Make a paste of poppy seed along with green chilli. Keepp it aside.

In a wok, fry the potato cubed with some salt and turmeric. Keep aside.

In the same pan, fry the prawns till golden.

In the same wok, add some more mustard oil. Then add chopped onion with a pinch of salt and sugar and fry till golden brown. The sugar will enhance the color of the dish.

Next add salt, turmeric, kashmiri chilli powder mixed in some water. Let the water evaporate.

Add the desiccated coconut and fry over low flame.

Add the poppy seed paste and nicely incorporate into the masala.

Add the potatoes and 1 cup of hot water. Let it boil.

When potatoes are almost done, add the fried prawns and cook for some more minutes till the potatoes are well done. Be careful not to overcook the prawn,or else, it will turn rubbery.

At the end sprinkle some garam masala powder and keep covered for 10 minutes.

Enjoy as a leisurely Sunday lunch over a plateful of steamed rice. Pure bliss !!!

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