Saturday, August 17, 2019

Posto'r Bora- Pan Fried Poppy seed paste Fritters

We have had a good spell of rain to cool off the raised summer temperature over here. And fried stuff specially fritters are integral part of rainy season /Monsoon. I generally don’t do much fried stuff specially pakodas or cutlets these days. But that was a different day. I had some poppy seed paste (posto bata) and I was reluctant to use it in a Jhinge posto( ridge gourd with poppy seeds paste - recipe link-Here) or aloo posto ( potatoes with poppy seed paste - recipe link- Here) nor I was interested to make posto murgi ( chicken with poppy seed paste Recipe Link Here).
I asked my better half and my daughter about Posto’r bora and they absolutely liked the idea of having them.
I recalled, my mother making posto r bora in a deep fry pan/kadai as kind of deep fried. However, I have shallow fried them over Tava/iron skillet. This time I had a non-stick tava, which I utilized for this purpose.
Here is how, I have prepared them

Posto’r bora- Pan fried Poppy Seed Fritters
Recipe requirements (Makes 6-8)
  • 100 gms of poppy seeds
  • 4 tbs of besan
  • 1 tsp of red pepper powder
  • 1 tsp of freshly grounded black pepper
  •  Half cup of chopped onion
  • 2-3 green chillies finely chopped
  • 1 tsp of grated ginger
  • Salt as per taste
  •  4-5 tbs of cooking oil

  • Soak poppy seeds for about 3-4 hrs in water. Grind them into to a smooth paste in a mixer grinder with some water.
  • In a big mixing bowl, take the smooth poppy seed paste, chopped onion, chopped green chillies and grated ginger. Add in besan/black gram flour.
  • Add in red pepper powder, freshly ground black pepper and salt.
  • Now whisk and mix the contents very well.
  • Heat up a flat fry pan or iron skillet. Now when the pan is ready, add in 1-2 tsp of cooking oil.
  • Now with the help of spoon, drop the fritter batter on the hot fry pan. Spread the batter so that they become somewhat flat. Make about 4 fritters at one time. Now drop some more oil, by sides of the fritters for an even fry.
  • It takes about 3-4 mints each side for proper frying at medium flame. Take out and drain over kitchen towels. Serve and enjoy with warm cooked rice or tea as snacks.

Happy Cooking Friends

Wednesday, June 5, 2019

Phirni - a sweet recipe

We were craving for some sweets for a long while. Phirni is rice pudding with a difference, the difference lies that the rice is grounded and then made into a paste unlike normal kheer where rice grains are used. To me taste wise phirni is a smooth and evenly flavoured pudding with kesar and rose essence water.

I was running short of time, so thought of using rice flour, instead of the whole process of soaking rice grains and then grounding it. This saved me some time as well. Rice flour is easily available these days in many supermarkets and every city has their own chain of supermarkets. You can easily spot them in Indian supermarkets here in abroad.

To the recipe now

Phirni- Sweet Recipe

Recipe requirements

4 and half teacups of whole milk

½ cup of rice flour

½ cup of sugar

2-3 pinches of saffron strands

3-4 tbs of rose essence water
2-3 green cardamoms


In a cup of whole milk, dissolve rice flour slowly and if needed add more whole milk to form a lump free smooth mixture. Keep aside.

In a heavy bottom pan, add in rest of the whole milk. Crush some green cardamoms and add in to the simmering milk. Let it come to one boil. Lower the flame and add in sugar. Keep on stirring.

Now add in rice and milk mixture slowly, stirring and mixing well to make sure it doesn’t stick to the bottom of the pan. Phirni requires constant mixing otherwise the pudding will have lumps.

After about 10-15 mints when the sugar has dissolved properly and the milk mixture will start thickening. Take it off from the flame.

Add in rose essence water and stir once again. Garnish with saffron strands.

Set in individual moulds and chill in fridge for 3-4 hrs. Phirni is best enjoyed when it’s chilled.

Garnishing can be any types of nuts as well.

Wishing a very Happy Eid who are celebrating. Enjoy and have fun. Eid Mubarak!!

Friday, May 3, 2019

Of This and That - London Calling

We have been out and about in London, as it was Easter break couple of weeks ago. The city always gives you loads of moments, where you can weave memories out of it.

Spring season looks astonishingly gorgeous over here.The red cherry or Magnolia blossom and white Spirea blossoms looks ethereal. 

Almost all of the trees were laden with beautiful and colourful blossoms in Public Park. 

The arrival of some warm sunshine has slowly turned the events in favour of British summer. The trees now have put a lush green canopy, green grasses in parks are mowed neatly and are getting ready for summer time family picnics and leisure outings.

All public parks are again filled with crowd, them enjoying some sunshine. 
Some even played with volleyballs, footballs and some ate food, had a lovely picnic and some even read books.

Thames river bank is filled with loads of people on weekends. Anyone who doesn’t have fish and chips is missing something in UK. 

This is like if you are in Mumbai and you would never have tasted Paav-Bhaji.What pav-bhaji is to Mumbai, what Chole-Bhature is to Delhi, Madras filter coffee to Chennai and Rashogolla to Kolkata, Fish and Chips is to London. Hope I make some sense here.And those long queues, lets you know this also. I have a fascination with merry-go-rounds or carousels.

The ponies and the chairs circling in a very fine rhythm with a music playing in background, is such a visual delight. 

London eye with its 32 capsules (32 Boroughs in London) forms a lovely back drop of this peek- a- Boo- light and shadow picture.

London tubes are one of the best ways to travel in the city. If you happen to get bit of early on weekends, you can still find empty tubes trains, but not after that. 

This actually is a very rare sight over here.I also spotted a placard, as climate change is a global issues, I have always felt that one should initiate with baby steps. 

And one way is using public transport for your commute to office or school. This way we save some non-renewable energies as well. Sometimes, when traffic is bad you can end up spending a bit of time on roads as well. 

This sunset was breath-taking and beautiful from our front window of a double Decker bus.
As the day slowly slipped in to the dark abyss, we had absorbed this city’s vibrancy, somewhere deep inside our heart.Perhaps some years down the line, I may come back to refresh my memories of this post.
You all have a relaxing weekend.

Friday, April 26, 2019

Roasted Chicken with Rosemary

Usually on Sundays, we sometimes do chicken roast. This recipe is very simple to assemble. I have personally liked rosemary herb for its unique smell and its addition, brings a nice twist to our mundane Sunday roast. I have also roasted some asparagus, potatoes, an onion and garlic as sides with it.

Now to the recipe
Roasted Chicken with Rosemary
Recipe requirements
1 medium size whole chicken
For the marination
2 tsp of red pepper powder
2 tsp of coriander powder
1 tsp of garam masala powder
3-4 stems rosemary
2 tbs of cooking oil
Salt as per taste

  • Wash the chicken well in lukewarm water.
  • Now make the marinating powder
  • Mix in coriander+red pepper +garam masala powder +salt as per taste.
  • Now generously rub it all over the chicken and also to inside of chicken.
  • Keep refrigerated for about 1-2 hrs for marination. This way chicken absorbs the flavour most and turns out tenderer.
  • Preheat oven at 180 deg Celsius.
  • Line a roasting tray with foil (if available) and then place the chicken over it.Arrange rosemary herb twigs nicely over it and also inside the chicken.
  • Place in the second shelf of the oven.
  • Bake it for 1 hr without skin and if the chicken has skin, then add in 4-5 mints more.
  • Check for your make of oven and check about proper temperature for roasting. Half way through, take out chicken and bast/brush it with some oil.
  • Roast chicken for about 1hr or till chicken is no longer pink and juices run clear.

Happy Cooking Friends

Thursday, April 18, 2019

Easy Vegetarian Fusilli Pasta with Spinach

Spring season brings new and fresh green leaves on trees and with that a new phase of life starts on mother earth. This also marks our Bengali new year in April. Although, bit late but anyways, it’s good to be late than never. Let me wish everyone a ‘Shobho Naba Borsho’. May you all have a great year ahead filled with delicious food, good health and happiness.
We are having school holidays over here with Good Friday and Easter approaching soon. Let me also wish everyone have a ‘Good Friday’ and a very ‘Happy Easter’ in advance also.

This fusilli pasta recipe with baby spinach is a quick way of fixing dinner, in case you are running out of time. I have liked fusilli pasta because of its shape, bit of twist to a normal pasta and the flavours are bursting and more prominent.
Now to the recipe

Easy Vegetarian Fusilli pasta with spinach 
Recipe requirements
  • 400 Gms of fusilli pasta
  • Baby spinach leaves
  • 1 Onion
  • 1 Tomato
  •  2-3 tbs of pasta sauce
  • ¼ cup of mascarpone cheese
  • Salt as per taste
  • Black pepper as per taste
  • 3-4 tbs of cooking oil
  • some paneer cubes

  • Take a large pot with ample water. Add in salt and 1tbs of cooking oil to it. Let it come to one boil. Add in dried fusilli and cook al dente (cooked but still firm).This may take about 7-10 mints of time depending on the cooking flame.
  • In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in rest of cooking oil and then add baby spinach, chopped onions and tomato. Add in pasta sauce.
  • Stir/fry all for about 4-5 mints. Add in cooked fusilli with the cooking water. Add in mascarpone cheese .Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.
  • Sprinkle some chilli flakes and enjoy. I have added some paneer cubes as well.

Happy Cooking Friends