Pomfret Fry

Pomfret is a type of fish and you know how healthy fishes can be. There is a common belief that eating fish strengthen memory. I don’t know how true that is but I love eating fish. You may have guessed that with all my fish recipes 😀 The most easy thing you can do with a fish is fry it. I have stuffed this pomfret with mint and coriander leaves boosting the health factor. Enjoy!:)


Time: 45 minutes       Serves:4



1. Pomfret                 -4

2. Mint leaves            – 1 bunch

3. Coriander leaves – 1 bunch

4. Green chillies       -4

5. Garlic                     -6 pods

6. Ginger                   –a small piece

7. Oil                           -4 spoon

8. Cornflour(For coating)

9. Lemon juice         –  1 teaspoon

10. Pinch of salt

11. Pinch of black pepper




1. Slit the middle of the fish half way

2. Marinate the outside and inside with lemon juice, black pepper, salt for 10 minutes

3. Make a paste of mint leaves,coriander leaves,ginger and garlic

4. Fill the fish with the paste

5. Dissolve cornflour in a separate bowl to make a batter like consistency

6. Brush the fish with the batter

7. Heat two spoon of oil in a pan

8. Fry the fishes one by one in the pan till it is golden brown in colour

9. You can fry two fishes in two spoon of oil and then add two more spoon for the next two fishes

10. Garnish the fish with coriander leaves,green chillies and sauce and the dish is ready to serve 🙂


Rice Appam

Cooking is a wonder. There are so many different things you can make out of the same ingredients. Appam is a south indian dish. It is very simple to make and yet so delicious and soft that it makes the consumer beg for more. It is more of a steam dish than a fried dish. You simply have to try it to know it. I have served coconut milk and mutton pulusu along with the appam which compliments each other in a beautiful way.


Time: Preparation:12 hours                            Cooking:10 minutes                      Serves:4


  1. Boiled rice-1 cup
  2. Plain rice-2 cups
  3. Yeast- ½ tbspn
  4. Cooked rice- 1 cup
  5. Coconut(grated)- 1 cup
  6. Salt- ½ tbspn
  7. Oil- ½ tbspn per appam
  8. Sugar- as per taste
  9. Water – 1 ½ cup


Prior Cooking

  1. Grind the boiled and plain rice together by adding water and set aside

Note: The amount of water depends on the amount of batter you want which depends on the number of people you want to feed

  1. Smash the cooked rice
  2. Add the smashed rice to the grinded rice mixture
  3. Add grated coconut
  4. Add yeast
  5. Add salt
  6. Mix the ingredients well and keep it untouched for 12 hours (overnight)



  1. Heat a wok
  2. Pour a large spoonful of the mixture on the pan in a circular shape ( exactly like a dosa)
  3. Spread ½ tb spn of oil on the mix in the pan
I used a non-stick pan instead of a wok
  1. Put a lid on the wok


  1. Let the mix stay till bubbles erupt(only for a minute or so)
  2. Remember only one side is cooked

Coconut milk

  1. Grate a whole coconut
  2. Add water little by little while you grind the grated coconut
  3. After the whole coconut is grinded use a sieve to separate the coconut milk from the residue
  4. Add sugar according to your taste

Note : You can use packet of coconut milk that is found in market instead. I used fresh coconut since they are healthier and tastier

Chicken Hot Pot Noodle Soup

After a long hiatus I have come back with a simple recipe. It is easy, cheap, un-orthodox, healthy and quick. It fits right into a busy schedule which I have had lately. I have made the non-veg version but you can use anything you want- mushrooms, cottage cheese or just the veg items I have used in my recipe here. As I have mentioned it is very healthy and I have included cabbage and chicken health benefits here. 🙂



  1. Noodles: 50gms
  2. Diced Chicken: 50 grams
  3. Chopped Cabbage: 25gms
  4. Chopped Cauliflower: 25gms
  5. Chopped Beans: 25gms
  6. Chopped Carrots: 25gms
  7. Chopped Onion:1
  8. Chopped Garlic: 5 pods (You may crush the garlic instead if you like)
  9. Salt: According to taste
  10. Black pepper: According to taste
  11. Soy sauce
  12. Vinegar
  13. Chili sauce


  1. Heat 1 spoon of oil in a cooker
  2. Add the chopped onion to the oil and sauté it
  3. Add the garlic
  4. Add the diced chicken and fry it for 5 minutes
  5. Add the vegetables to the cooker : Cauliflower , Cabbage , Carrots , Beans
  6. Add 600 ml of water to the cooker
  7. Add salt and pepper to the same
  8. Close the cooker with the lid.
  9. Wait for the cooker to whistle(alert) twice
  10. While you are waiting boil the noodles separately for 5 mins in water sufficient to soak the noodles completely.
  11. Switch off the stove then and let the cooker cool.
  12. Add the boiled noodles to the soup in the cooker and stir to mix the noodles well.
  13. Serve the hot pot in a soup bowl along with chop sticks for the noodles and soup spoon for the soup.
  14. Add soy sauce, vinegar, chili sauce according to your taste

Dahi Vada

    Dahi Vada is a type of Indian chat that is loved by all. This recipe is popular mainly because it is easy to make and cheap and quick. You can have it on special occasions and even as a summer evening snack. I made it on a lazy day for dinner. Good thing my family eats about anything I make. Doesn’t it look colour full? 🙂
      A word of caution: You need to prepare the ingredients beforehand because they take a while


Serves: 4 Time:  hour

dahi  vada


For the Vada:

1. Black Gram (Urad Dal) : 250 gms.

For the chutney(Sauce):

1. Curd (Dahi) : 500 gms.

2. Mint (Pudina) : 1 bunch

3. Coriander leaves : 1 bunch

4. Salt : According to taste

5. Green Chilly : 4-5 Nos.

6. Tamarind (Imali) : 100 gms.

7. Jaggery (Gud) : 50 gms.

8. Red Chilli whole : 8-10 pieces

9. Black Cumin(Jeera) Whole : 4 spoon


For Vada:

1. Soak Urad dal for 4-5 hours

2. Grind the soaked dal in a mixer to make a paste (add a little water to the mixer while making the paste).

3. Make 24 balls (Vada) of the paste and deep fry them in a wok.

4. Dip the fried balls in salt water (1 spoon of salt and 2 lts. of water) and keep them aside.

For Green Chutney:

5. Take pudina patta, green chillies and a little curd. Grind them with water to make a paste. Add little salt as per taste. Keep it aside.

For Tamarind Chutney:

6. Take the tamarind and soak them in hot water till they are soft.

7. Smash them and make a paste.

8. Take frying pan and heat a little oil in it.

9. Add 2 red dry chilies and sauté it.

10. Add the tamarind paste to the sautéed chilies in the pan and stir for 5 minutes then add Gud(jaggery) and stir till the gud melts.

11. Add salt as per taste.

For White Sauce:

12. Take curd and beat it smooth.

13. Add a little sugar or sugar free.

14. Add black salt.

15. Mix them properly.

For garnishing:

16. Take red chilies whole and jeera whole and roast them in a dry frying pan then grind them into a fine powder.

Now for spread,

17. Take a plate big enough to accommodate 6 vadas.

18. Take the vadas one by one and remove the excess water by squeezing them with your palms gently.

19. Place the vadas on the serving plate.

20. Spread white sauce (dahi sauce) over the vadas

21. Spread Green chutney over the vadas

22. Spread Imili chutney over the vadas

Note: You can use a big spoon to pour the chutneys (sauces) over the vadas.

23. Garnish with the red chili and jeera powder

24. Best served cold 🙂

Pui Shak’er Chocchuri (Malabar Spinach Curry)

I prefer vegetarian dishes to non-vegetarian ones. Where I live there isn’t much choice when it comes to leafy vegetables but I do find small treasures hidden in bazaars once in a while. Recently, I found this old lady sitting in a corner of a bazaar selling a bunch of what we call “pui shak” in Bengali also commonly known as Malabar spinach.  Malabar spinach is very delicious and chochuri of any kind is my favourite. The curry I have made is pretty cheap and easy to make and has the added health benefits of Pumpkin and Malabar spinach.

Time:30 minutes        Serves:4

Puisak'r Chadchadi


  1. Oil     –  10 table spoon
  2. Malabar Spinach  –   5 bunches
  3. Potato     –   1 big
  4. Brinjal (Egg plant)     –   2
  5. Broad beans  – 10-12
  6. Radish             –    1
  7. Pumpkin        – 1 slice (10 gms)
  8. Green chillies – depending on how spicy you like it
  9. Salt to taste
  10. Turmeric powder
  11. Mustard paste- 4 tb spoon
  12. Raw mustard oil – 2 tb spoon
  13. Dried red chilli – 2
  14. Paanch phoron(fenugreek seed, nigella seed, cumin seed, black mustard seed(or celery seed/radhuni) and fennel seed in equal parts) – 2 pinch full


  1. Heat oil in a wok and add paanch phoron and dried red chilli
  2. Chop the potato, brinjals , broad beans(with the skin), radish and pumpkin into small pieces.
  3. Add the chopped pieces to the wok.
  4. Stir  and fry for 10 minutes on medium flame
  5. Add the washed and chopped pui shak to the wok.
  6. Add a pinch of salt and turmeric powder and stir to mix them well and cover the wok with a lid.
  7. Stir the wok occasionally.
  8. When the vegetables are soft and fried well enough, add four table spoons of mustard paste and stir.
  9. Then add raw mustard oil  and stir to mix it properly
  10. Pui Shaak’er Chocchuri is ready to serve


Rui Mach ar Pepe’r Jhol (Rohu Fish and Raw Papaya Curry)

Rohu is a very commonly available fish. This curry can be made with any non-veg item you wish if you do not prefer fish, but, I would advice non-veg lovers to definitely try it with fish. Coming to papaya, with the recent developments in agriculture and plantations, papaya is found all year round and is really a very sweet and tasty way of getting healthy. There are many benefits of Raw Papaya and Rohu. Go ahead and try this for a lazy day in the kitchen guys! 🙂

Rui Mach ar Pepe'r Jhol

Serves: 4 Time: 30 minutes

rohu maach


  1. Rohu fish                            :           ½ kg
    Rahu Fish
  2. Papaya                                 :           1 No. Small or ½ if big
  3. Potato                                  :           2 Nos.
  4. Turmeric                             :           2 spoon
  5. Green Chilli                        :           4 Nos.
  6. Cumin Powder (Jeera)     :            2 spoon
  7. Ginger Paste                       :           1 spoon
  8. Kalonji(Black Cumin)      :           ½ spoon
  9. Salt                                       :           As per taste
  10. Oil                                        :           100 ml


  1. Take 6 piecesRohu fish(get it cleaned and chopped when you buy it)
  2. Add 1 spoon of turmeric powder, ½ table spoon salt to the fish pieces to marinate it.
  3. Fry the marinated fish pieces and keep it aside
  4. Cut papaya and potato of same size in form of long wedges. Fry in the same oil as was done for fish. Keep it aside
  5. In the same oil add slit green chillies and kalonji for tempering
  6. In a small bowl mix turmeric powder, jeera powder and ginger paste with a little water.
  7. Add the paste to the frying pan having tempered green chillies and kalonji and fry for some time
  8. Add warm water and then add the fried wedges of potato, fried wedges of papaya, fried fish pieces and salt as per taste
  9. Boil the same for 15 minutes in low flame with cover
  10. Allow the preparation cool down and serve with rice