Wednesday, 2 August 2017

Recipe of the day: Coconut - Yam Curry (Suran with Coconut)

Hello lovely foodies! How are you? I am doing well here in this monsoon! In West Bengal, this year monsoon has come with her whole family! 😆 So we have rain more than enough! I love monsoon very much; but sometimes heavy rain causes to stop going market to shop groceries and others. And, again I face the problem – what to cook?? 😁

In my readers, so many of you are vegetarian and they have requested to share more vege-recipes. Raksha Bandhan is coming very soon; so I am thinking about a special vege-recipe, which all the vegetarian foodies can cook for their siblings. 😀 What about ‘Elephant Foot Yam’ or ‘Suran’? Let’s go for a delicious recipe of this amazing vegetable! 👇

Coconut - Yam Curry (Suran with Coconut)

Prep Time:       30 minutes
Cook time:       20 minutes
Serve:             4



  1. Yam or Suran:                       500 grams

  2. Potato (cubed):                     2 medioum 
  3.  Coconut (grated):                1 cup
  4. Ginger paste:                         1 tsp.
  5. Turmeric powder:                 ½ tsp
  6. Cumin powder:                       1/2 tsp
  7. Coriander powder:                1 tsp
  8. Red chilli powder:                 1 tsp
  9. Garam masala powder:         ¼ tsp
  10. Cumin Seeds:                        1/4th tsp
  11. Bay Leaf:                              1 
  12. Oil:                                       3 tblesp.
  13. Sugar:                                  to taste 
  14. Salt:                                     to taste



  • Peel and cut the yam into one inch cubes. Wash them well and boil till done. Keep them aside.


  • Heat oil in a pan. 

  • Add bay-leaf and cumin seeds. When the seeds begin to splutter add potatoes, salt and turmeric powder and fry till golden brown.

  •   Now, add the ginger paste and fry another 30sec.

  • Add a little of water, cumin, coriander, red chili powder, sugar and mix very well.

  • Cook on low heat till the oil starts leaving the sides of the pan.

  • Add the boiled suran and coconut on low heat. Cook another 2 minutes. Sparkle some water, if need.

  •      Add 11/2 cup water and mix well.  
  •    Lower the heat, cover and cook till the potatoes are completely cooked.
  •     Garnish with grated coconut and serve hot. 

Saturday, 24 June 2017

Recipe of the day: Chicken Bharta

Hello dear foodies! Another Festival is knocking the door! After the weekend, Monday will come with the colorful Eid! And, like every year, I come with a very special recipe, exclusively for this special day! Try it in your Eid-party.

Chicken Bharta

Prep Time:             30mins
Cook Time:             15mins
Serves:                  4 People


  1. Chicken breast:                           300 gm
  2. Ginger garlic paste:                    1 tbsp.
  3. Onions (medium) (sliced):           2
  4. Turmeric powder:                       ½ tsp
  5. Cumin powder:                             1/2 tsp
  6. Coriander powder:                      1 tsp
  7. Red chilli powder:                       1 tsp
  8. Garam masala powder:                ¼ tsp
  9. Egg yolk (mashed):                      2
  10. Egg whites (Boiled):                    2
  11. Cashew paste:                             3 tbsp
  12. Yogurt:                                        4 tbsp
  13. Green Coriander (chopped):       ½ cup
  14. Kasuri methi:                               2 tsp
  15. Tomato puree:                             1/2 tbsp
  16. Oil:                                              3 tbsp
  17. Butter:                                        1 tbsp.
  18. Salt:                                            to taste


  • Wash and clean the chicken breast and boil with enough water and salt. Cook till done.
  • While the chicken is still hot, shred the chicken with forks and keep it aside. Keep the chicken-stocks aside, too.
  • In a separate bowl mix yogurt and cashew paste and keep aside.
  • In a pan, heat the oil and fry the sliced onions till they become golden brown. Add the ginger garlic paste and saute it.
  • Add all the spices - turmeric powder, cumin, coriander, red chilli powder and cook for 3-4 minutes.
  • Now add the shredded chicken and mix it well on medium heat. Cook again for 3-4 minutes.
  • Add the yogurt and cashew paste mixture to the chicken. Cook on low heat till the oil starts leaving the sides of the pan. Add the tomato puree and continue cooking on low heat. Cook another 2 minutes.
  • Add little of water, mix well and cover the pan. Cook for 5 minutes.
  • After 3 minutes, open the lid and add the mashed egg yolk, butter, garam masala and kasuri methi. Mix well and off the gas.
  • Garnish the chciken bharta with sliced boiled egg whites and chopped green coriander.
  • Serve the chicken bharta hot with roti or paratha or naan.

That’s all for today! Hope you will like today’s recipe. Please share your feedback here with me. And……

Happy Eid in advance to all of you! 



Friday, 26 May 2017

Recipe of the day: Cucumber-Grape Sweet Raita

Hello lovely foodies! How are you? I'm trying to survive in the extreme-heat of Malda!! 😛 Hope you are doing well and taking care of your family to beat the heat! In summer, our body needs water; so drink sufficient water and give your children and other family members, too. To fight against heat, curd helps us a lot. Sometimes, we become bored with raw curd or Raita. Today, I am going to share a special Raita-recipe, which you never eat; I presume! 😀 Try it for a change………

Cucumber-Grape Sweet Raita


Prep Time:           15mins

Cook Time:           5mins

Serves:               4People



  • Cucumber (medium):   2 pieces
  • Grape:                         100gm.
  • Curd:                           200gm.
  • Chat Mashala:             a pinch
  • Sugar:                         1 1/2 teaspoon
  • Salt:                            to taste


  1. Wash and peel the cucumbers, and grate them very well.
  2. Smash the grapes very well. You can use a smasher.
  3. Take the curd in a bowl and whisk to smooth it.
  4. Add the grated cucumber, smashed grapes, chat mashala, salt and sugar to the curd and whisk very well.
  5. Your Raita is ready now. Keep it in refrigerator for few minutes and serve.

My Tip: You can add some black-pepper powder to get a sizzling taste.