Tuesday, December 1, 2015

Vegetable Manchurian Ball


Soya Sauce - 1 tbsp

Chili Sauce - 1 tsp

Garlic - 1 tbsp finely chopped

Onion - 1 small finely chopped

green chili - 1 tsp finely chopped 

salt to taste

white pepper powder to taste

Corn flour - 1 tsp

Water - 1/4 cup

Spring Onion - 1/2 for garnishing

For Manchurian:

Carrot - 1 large (finely grated)

Cabbage - 1 cup (grated)

Onion - 1 large grated

Potato - 1 big (Boiled and mashed) 

Ginger Garlic Paste - 1 tbsp

Green chili paste -1 tsp

Corn Flour - 1/2 cup

Salt to taste

White Pepper powder - to taste

Oil for Frying


Combine all the ingredients required for Manchurian in a large mixing bowl and mix them well into the dough consistency. (Adjust cornflour to get perfect dough. dont add water as vegetables will the water as u knead more.)

Make small balls of the mixture and deep fry it. Manchurian balls are ready. Keep it aside.

Heat the oil in a wide pan, add finely chopped onion, garlic and chili paste into it. Saute until golden brown.

Add salt, pepper, chili sauce and soya sauce. mix well.

In a small bowl mix well corn flour with water and add it in the pan. bring it to boil. Manchurian Sauce is ready.

Add the Manchurian balls into the above sauce and stir fry it so that the sauce gets coated in the manchurian.

Garnish it with spring onion 

 vegetable Manchurian is ready to serve. Serve it as a started with hot soup.

Wednesday, November 25, 2015

Egg Curry With Coconut Milk


  • Eggs- 6 (hard boiled and cut into half)
  • Oil -4 tbsp
  • Mustard seeds -1/2
  • coriander leaves – a sprig
  • Dried red chilies – 3-4
  • Onion-2 cups (thinly sliced)
  • Ginger garlic paste- 1 tsp
  • Tomato-1 cup (chopped)
  • Coriander powder- 2tsp
  • Red chili powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Garam masala-1 tsp
  • Salt to taste
  • Coconut milk -1/2 cup


  • Heat oil in a heavy-bottom pan.
  • When the oil is hot, add mustard seeds.
  • When the seeds starts splattering, add  dried red chilies.
  • Add onions and fry till they turn translucent.
  • Add ginger garlic paste and fry for 3-4 minutes.
  • Add tomatoes and fry for 4-5 minutes.
  • Add coriander powder, red chili powder, turmeric powder,  garam masala and salt.
  • Fry till the oil comes out.
  • Add two cups of water and cover the pan and simmer on medium heat for 10-12 minutes.
  • Add coconut milk and halved eggs.
  • Cook for a minute.
  • Garnish with fresh coriander.
  • Serve hot with roti or rice.

Tuesday, November 24, 2015

Cauliflower And Potato Curry


  • Potato (Peel and cut the potatoes into quarters) – 2-3 
  • Cauliflower (cut into florets and soak in warm water for 10 min) – 1 medium
  • Salt to taste –
  • Chopped Tomato (Cut into quarters) – 4 
  • Chopped Onion – 2 
  • Oil for frying –
  • Bay Leaf (tej patta) – 1-2 
  • Green Cardamom – 2-3 
  • Cinnamon Stick – 1/2 inch
  • Turmeric Powder – 1 tbsp
  • Coriander Powder – 2 tbsp
  • Cumin Powder – 1 tbsp
  • Red Chili Powder – 1 tbsp


  • Heat the oil in a pan on medium flame, add potato.
  • Fry it till turns little golden brown.
  • Add cauliflower and fry the florets of cauliflower till they turns a little golden brown, remove and keep it aside.
  • Heat the oil in a pan on medium flame, add bay leaves, green cardamoms, cloves and cinnamon.
  • Fry for 1-2 min.
  • Add onion and fry it till turns little golden brown in colour.
  • Add tomato, coriander powder, cumin powder and red chili powder, mix well.
  • Add 1/4th cup of water and boil it.
  • Add the fried potato-cauliflower and stir fry for 2-3 min.
  • Cook it till vegetables are cooked.
  • Serve hot with roti/rice.

Wednesday, November 18, 2015

Sweet And Sour Lentil


1 cup Toordal
2 Tbsp. ghee
1/4 tsp. cumin seeds
1/4 tsp. mustard seeds
a few curry leaves (optional)
3  tomatoes, chopped
1 tsp. ginger paste
1 green chili chopped
1/4 tsp. chili powder (optional)
1/2 tsp. turmeric powder
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
4 Tbsp. chopped coriander leaves(Cilantro)


1.Pick through the dal and then wash it.  Drain the water. Add 4 cups of water to a heavy pot, add the dal, salt to taste. Boil the dal. Reduce heat and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin and mustard seeds till brown. Add the  curry leaves, tomatoes, ginger, green chili, chili powder and fry the seasonings for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and  soft and cooked. Add lime juice, jaggery and cilantro. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup)
Serve with rice or flat bread and a choice of pickle.

Sunday, November 15, 2015

Hilsa Curry With Eddoe (ilish mach e kochu muhki)


Hilsa (Ilish Mach): 4 pieces
Eddoe(Mukhi Kochu): 2: peeled and cubed.
Green Chilies: 4-5, slit longitudinally(according to heat preferences)
Turmeric: 1-2 tsp
Red Chili Powder: 1 tsp
Sugar: 1/4 tsp
Kalo Jeere/Kalonji/Nigella Seeds: 1/2 tsp
Mustard oil: 6-7 tbsp


Clean the fish well, and remove all the scales. Wash it well, under running water, and then pat it dry with a paper towel. Coat the fish pieces with turmeric and some salt. Keep aside.

Heat mustard oil in a non stick pan. Don't substitute mustard oil, with any other oil, as it lends to the signature taste. So when you buy Ilish Mach, ensure you also have Mustard Oil with you, on stock. Once the oil has just about started to smoke, carefully place the fishes in the pan, and shallow fry them, on moderately high heat. Ilish Mach tends to splutter, so keep a splutter guard handy. Turn the fishes after about frying them for 3 minutes per side, so that they are evenly fried on both sides.

 Remove the fishes from the oil, and add in the diced Mukhi Kochu. Fry them lightly and then keep aside
In the same oil, add in Kalo jeere and the slit green chilies. Let them splutter.

Meanwhile, make a paste of red chili powder, turmeric powder, salt, sugar and around half a cup of water, in a bowl. Once you get the aroma of green chilies, from the oil, add this spice mixture. Mix well. Add in the fried Kochu, and cover and cook at about medium heat, till the Kochu is almost cooked.

Add in the fried Ilish Mach carefully in the gravy, and cook uncovered till the Kochu is totally cooked, and the fish has soaked up the gravy well. Reduce the gravy, so that it not too watery, but not too thick.

Check for seasonings ! Remove from Fire .

Serve hot with some steamed Basmati Rice.

Friday, November 13, 2015

Spicy Chicken Ball


1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis 
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying


1. Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2. First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
3 .Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
4.Serve hot with tomato sauce or green chutney.

Sunday, November 1, 2015

Catfish Curry


  • Catfish (Shingi Machh) - 3, cut into pieces
  • Cauliflower - 1/2, cut into florets
  • Sheem or Broad Beans - 4, cut into half
  • Bori or Bengali lentil balls - 10-12
  • Panch Foron or Bengali five spice - 1/2 tsp
  • Green Chilli - as per taste
  • Ginger Paste - 1 tsp
  • Red chili powder
  • Salt, Turmeric
  • Bay leaf
  • Mustard Oil
  • Method:

    Smear salt and turmeric onto the fish. Fry lightly in mustard oil and keep aside.

    Take half a cup of water and mix the kashmiri chilli powder, turmeric powder and coriander powder. Keep aside.

    Heat the mustard oil and then lightly fry the marinated fish. Fry the bori too.

    Add panchforon, bayleaf and slit green chilli to the hot mustard oil of the same pan.

    Add the chopped vegetables and stir fry for 1 min. Next add the masala water and stir to cover the vegetables.

    After 3-4 minutes, add 2 cups of hot water. ( The dish would be soupy  it is a machh er jhol, so be liberal with the water.)

    When it starts boiling, add the fishes immersed in the soup and cook covered for 10 minutes over low heat till the vegetable is cooked.

    Add the fried bori and mix carefully. Boil for 1 more minute

    Keep covered for a standing time of 10 minutes. 

    Serve  with hot steamed rice

    Tuesday, October 6, 2015

    Cauliflower Pulao


    Cauliflower – 1 (cut into florets)
    Basmati rice – 2 cups.
    Onion – 1 (chopped)
    Garlic paste – 1/2 tsp.
    Ginger paste – 1/2 tsp.
    Turmeric powder – 3/4 tsp.
    Red chilly powder – 1/2 tsp.
    Cumin powder – 1/4 tsp.
    Coriander powder – 1/2 tsp.
    Salt to taste.
    Sugar – 1/2 tsp.
    Raisins – 50 grams.
    Cumin seeds – 1/2 tsp.
    Bay leaves – 2.
    Oil – 4 tbsp.
    Ghee – 2 tbsp.
    Cinnamon – 2 sticks.
    Cardamom – 4 (crushed)
    Clove – 6.
    Water – 2+3/4 cups.
    Green chili 4


    Wash and soak the rice in water for 20 minutes and drain well. Marinate the rice with 1/2 tsp.of salt and a pinch of turmeric powder. Wash the cauliflower florets and by adding 1 tbsp.of salt soak the florets for 20 minutes and transfer to a colander. Marinate the florets with 1 tsp.of salt and a pinch of turmeric powder. Keep aside.
    Heat 4 tbsp.of oil in a frying pan, add the florets and fry for 2 minutes. Remove pan from the heat,keep aside. Place the pressure cooker on heat, add ghee. Add whole garam masala (cinnamon,cardamom,clove), bay leaves and cumin seeds. When the cumin looks light brown add chopped onion and fry till light brown. 
    Add the rice and fry for 2 minutes. Add ginger,garlic,masala powders (turmeric,chilly,cumin,coriander) and 1 cup of water. Saute for 2 to 3 minutes. Remove the cooker from heat. Add water,salt,sugar,raisins , cauliflower florets and green chili. Mix gently. Place the cooker on medium heat and cook for 4 to 6 minutes (one whistle).
    Remove the cooker from the heat, allow it to cool naturally for 5 to 6 minutes. Release the pressure.
    Delicious Cauliflower Pulao is ready, serve hot.

    Monday, October 5, 2015

    Jhinge,Alu Posto (Ridge Gourd and Potato)


    Ridge gourd – 500 grams (peeled and washed)
    Potato (large) – 1 (peeled and cut into small cubes)
    Poppy seeds – 50 grams.
    Onion – 1 (chopped)
    Ginger paste – 1/4 tsp.
    Garlic paste – 1/4 tsp.
    Turmeric powder – a pinch
    Nigella seeds (kalonji) – 1/2 tsp.
    Chilly powder – 1/4 tsp.
    Salt to taste
    Sugar – 1/4 tsp.
    Green chilly – 2
    Ghee – 1 tsp.
    Oil – 4 to 5 tbsp.


    1.Cut ridge gourd into small pieces, keep aside. Immerse potato cubes in water for 5 to 6 minutes, drain and keep aside. Using a mixer grinder, grind the poppy seeds into a powder. To this add 1 cup of water and green chilly. Now grind the poppy seeds into a smooth paste. Transfer it to a bowl.

    2.Heat 3 tbsp. of oil in a frying pan, Fry the potato for 4 to 5 minutes. Remove from oil. In the remaining oil fry the ridge gourd for 3 to 4 minutes. Remove the pan from heat and transfer the ridge gourd with oil to a bowl. Clean out the pan.

    3.Heat 1 tbsp. of oil and ghee in the same frying pan, add nigella seeds. Stir fry for 30 seconds. Add onion, fry till it become light brown. Add ginger- garlic paste,turmeric,red chilly,sugar and 1/2 cup of water, saute for 3 to 4 minutes. Add poppy seeds paste, saute for 3 to 4 minutes Add fried potato and ridge gourd, saute for 2 minutes. Add 1 cup of water and salt, stir and cook on slow flame with stirring continuously. When the water is dried out and oil separates remove pan from heat. Cover and give 10 minutes standing time.

    4.Now ready serve hot

    Monday, September 21, 2015

    Beef Korma (Eid Special)


    Beef 1 kg
    Chopped onion 2 cup
    Onion paste 1/4 th cup
    Chopped ginger 2 tbl spoon
    Ginger paste 2 teaspoon
    Chopped garlic 1 and half tbl spoon
    Whole Garlic 6 /7
    Garlic paste 1 and half teaspoon
    Yogurt 1/4th cup
    5/6 cardamoms, cinnamon stick, 2/3 bay leaves
    Black pepper half teaspoon
    Cloves 1 teaspoon
    potato (optional)
    Dry chilies 7/8 or according to your taste, split in half
    Salt to taste
    Green papaya paste 1 tbl spoon ( will work as meat tenderizer)


    1. Combine all the ingredients in a pot.Mix well . Add 1/3rd cup of hot water.
    2. Cook the meat on low flame for 2 hours.After 1 hour you may add another half cup of water. Stir well and cook with the lid on. You may add little water when needed. But cook very well.
    3. When the meat will be almost done , increase the heat, add 1 cup of water and cook on medium flame with the lid on. You may add potatoes at this point. When the gravy comes to desired consistency , keep it on very low flame for another 10 minutes until the oil separates.
    Enjoy with rice, pulao , khichuri or parata.

    Thursday, September 17, 2015

    Mutton Leg Roast (Eid Special)


    1 mutton leg (2 kgs. Approx.)

    Some salt

    1 tspn minced garlic

    1 tspn crushed ginger

    1 tbspn ayesha’s kitchen special garam masala

    1 tspn cracked black pepper

    1 tspn red chilli flakes

    1 cup yogurt

    ½ cup lemon juice

    4 tbspns oil

    Some baby potatoes (optional)


    Make some cuts and incisions in the meat. 

    Combine everything except yogurt and oil in a bowl and rub this mixture on the meat.

    Keep aside for 8 hours.

    Apply yogurt and rub gently. Keep aside for 2 hours.

    Heat oil in a pressure cooker and place the marinated meat (with bone) in it. 

    If the bone is bigger than the cooker cut it with the bone cutting knife. Add potatoes.

    Pressure cook for 6 whistles on medium heat. Remove the pressure lid carefully. 

    If there is water then allow it to dry on medium heat otherwise carefully take out the meat and place it on a flat serving dish with potatoes on side. 

    Garnish with some chopped coriander or parsley and serve hot.

    Sunday, September 13, 2015

    Fish Curry With potato And Pointed Gourd


    Fish: 4 pieces roui fish (any kind of big fish)
    Potato: 3-4 small or one medium 
    Pointed gourd: 4-5 pieces
    Onion Paste: 1 tbsp 
    ginger paste: 1/2 tsp
    cumin powder: 1/2 tsp
    coriander powder: 1/2 tsp
    Tomato: 1 medium
    Green chillies: 2-3 (depending on your heat tolerance)
    Panch foron (Bengali 5 spice): 1/2 tsp
    fresh coriander leaves: optional
    Oil: 5-6 tbsp


    Mix little turmeric and salt to the cleaned fish pieces and keep aside for at least 15 minutes.

    In the mean time cut off the pointed sides of the gourds and run a knife lightly on the surface to slightly peel off the top skin. cut diagonally in two. Wash the potatoes under running water and cut them in half (if using baby potatoes) or peel and cut in 6 or 8 pieces if you are using medium sized potatoes. 

    mix the ginger paste-cumin-coriander powder with 1/4 cup water and keep aside.

    Heat the oil and and fry the fish pieces till they are golden on both sides (approx. 4-5 minutes each sides). Take out and keep aside.

    In the same oil lightly fry the potatoes and gourds with a pinch of salt and turmeric. Fry till the potatoes are half cooked. take out and keep aside.

    In the same oil crackle the panchforon and slit green chilies. Once the roasted aroma rises add the onion paste and a pinch of salt. Cook on low flame for 4-5 minutes or till the raw smell is gone. Add in the spice mixture and cook for another 3-4 minutes. Finally add chopped tomato, salt and turmeric and cook till the tomato is cooked and oil start to separate at the sides. Pour 21/2 cups of warm water. adjust the seasoning and cover. Please adjust the amount of water as per you requirement of the gravy. We like it light and runny

    Once it starts to boil add all the veggies and fish pieces. cover and let it cook for 5-6 minutes on medium flame till the potatoes are cooked through. Sprinkle fresh chopped coriander leaves and serve hot with steamed rice.

    Tuesday, September 8, 2015

    Garlic Mushrooms


    250g button mushrooms, halved or quartered depending on what size they are

    4 tbsp extra virgin olive oil

    4-5 garlic cloves, peeled and chopped

    ½ tsp chilli flakes (optional)

    1 tbsp lemon juice

    2 tbsp chopped flat-leaf parsley


    Heat the olive oil in a large frying pan and sauté the mushrooms with the garlic and chilli over a medium-high heat.

     Add some salt and pepper as the mushrooms are cooking.

     The mushrooms will soak up all of the oil first and then release it again with their juices.

     Add  lemon juice, lower the heat and cook, uncovered, until the mushrooms are really soft, the juices have almost evaporated and the oil is sizzling through. 

    This should take 15-20 minutes in total.

    Stir in the parsley and serve .

    Monday, September 7, 2015

    Beef With Pumpkin


    2 ½ lbs chuck roast cut into 1 inch pieces*

    2 tbsp green seasoning

    1 tsp curry powder

    1 lb pumpkin, chopped

    1 medium onion, finely chopped

    2 scallions, chopped

    1 beef bouillon

    1 bay leaf

    2 tbsp canola oil

    Curry Paste

    2 tbsp + 1 tsp curry powder

    ½ tsp cumin

    ½ tsp finely crushed ginger

    ½ tsp garam masala

    3 tbsp water


    Place beef, green seasoning, salt and 1 tsp curry powder in a large bowl and mix to coat. Set aside and allow to marinate for at least 4 hours.

    To make the curry paste, in a small bowl mix all ingredients until well combined. In a large stew pot over medium fire, add canola oil. When the oil is hot, add curry paste and cook for 5 minutes stirring occasionally. Next add seasoned meat and onion; stir to coat with the curry paste then allow to cook for 15 minutes stirring a few times. Add bouillon, bay leaf and enough water to cover and bring to a boil. Lower heat and cover and cook for 1 hour or until tender. I highly recommend using a pressure cooker to cook the beef. If using a pressure, cook for 10 minutes once the pressure starts to whistle.

    When the beef is tender, add pumpkin and cook for 15 minutes until pumpkin is tender but not mushy. Once pumpkin is tender remove from the heat and garnish with chopped scallion. Serve hot with  rice.

    Wednesday, August 26, 2015

    Wrap Climbing Fish ( koi masher paturi )


    4 climbing fish (koi mash)

    8 leaves of bottle gourd or pumpkin

    1 cup chopped onoin

    2/3 tsp turmeric powder

    1 1/2 tbsp mustard paste

    6 green chili sliced

    1 1/2 tbsp mustard oil

    Salt to taste



    Clean the leaves and fish cut 2/3 slits on each side of fish.

    Mix onion,chili,mustared past,tuemeric,salt and oil.

    Add the paste mix and keep asaid 15 min.

    Wrap with 2 leaves each fish and secure with thw toothpick.

    Steam it for 25 min and rest it 5min before oepn it.

    Now serve with hot rice. 

    Monday, August 24, 2015

    Chicken Cashew Nut Salad


    Chicken thighs 400 gm

    Cashews 250 gm

    1 tomato (chopped)

    3 green chili (chopped)

    1 big onion (chopped)

    Cilantro (chopped)

    Cornstrach 1tbsp

    Pepper 1/4 tsp

    Red chili powder 1/2 tsp

    Garlic powder 1/4 tsp

    Dried red chili 4

    soy souce 1tsp

    lemon juice 1sp

    salt to taste

    oil for fry


    Tomatoe,green chilies,onion and cilantro chopped and set aside.

    fry cashews in oil until light brown ,drain and set aside.

    Slice chicken thighs,now add cornstrach,salt,pepper,garlic powder,red chili powder,dried red chili and soy sauce all mix together abd keep aside 15 min.

    Now fry until cooked through,drain oil.

    Now add cashews and the chopped veges and herbs and mix.

    Squeeze in lemon juice and serve it.