Recent Posts

Hansher Dim Kosha (Bengali Style Duck Egg Spicy Curry)

Hansher Dim Kosha (Bengali Style Duck Egg Spicy Curry)

 

 Hansher Dim Kosha has always been my hot favourite and it’s such a dish which is actually close to my heart as it reminds me of Pishimoni. Among all the other awesome dishes the genius lady used to cook, this dish in particular had been […]

Dhaba Style Dal Palak / Spinach Dal

Dhaba Style Dal Palak / Spinach Dal

 

 Dal is an Indian staple and is enjoyed all over the country in every season throughout the year. Every state, every region has its own speciality of Dal and all the varieties are equally delectable and healthy. While in the eastern part of India people […]

Egg Dum Biriyani / Anda Dum Biriyani

Egg Dum Biriyani / Anda Dum Biriyani

 

There is hardly anyone who doesn’t love biriyani. Biriyani is a rice preparation originated in Indian subcontinents by Muslim royal families. This is typically prepared with meat, but, with times few more varieties have emerged and the most two popular forms other than meat is egg and vegetable. In India, Vegetable Biriyani and Egg Biriyani are no less popular than Chicken and Mutton Biriyani. For me, Vegetable Biriyani is not my thing, but, Egg Biriyani definitely is.

Cooking Egg Biriyani is much more easier than that of Chicken or Mutton Biriyani. But, the taste is something to die for. Being a Bengali I want alu/aloo (potato) in almost everything. My love for alu is the main reason why I love Kolkata style biriyani. I already have the recipe of Kolkata Style Mutton Biriyani on my blog and the same is loved by many. My Egg Biriyani recipe also contains alu and this makes the dish more wholesome and more delicious. If you follow my this particular recipe just remember that alu is completely optional, you can happily skip if you don’t want to.

The very recipe has a South Indian twist with tomatoes in it. Adding tomato gives biriyani a rich colour and flavour. Also, barista (fried onion) does a major job here so try to make your barista as perfect as possible. With that said, here’s the recipe for you all.

Ingredients:

  • 4 hard boiled egg, peeled
  • 2 boiled potato, diced
  • 1.5 cup long grained basmati rice
  • 3 big sized onion, 2 normally chopped, 1 finely chopped
  • 1 big sized tomato, finely chopped
  • 4 green chillies, slitted to half
  • 1 handful chopped coriander leaves
  • 3 table-spoon whisked yogurt
  • 1 table-spoon ginger paste
  • 1 table-spoon garlic paste
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon red chilli powder (1/2 + 1/2)
  • 2 bay leaf (1 + 1)
  • 6 cardamom (2 + 4)
  • 6 clove (2 + 4)
  • 5 whole black pepper
  • 1 cinnamon stick (1 inch approx)
  • 1/2 tea-spoon cumin seed
  • 1 table-spoon kewra water
  • 1 table-spoon rose water
  • cooking oil, as required
  • water, as required
  • salt, according to taste

Method:

  • Wash and soak the rice in water for atleast 30 minutes.
  • Rub the eggs and potatoes with little salt, 1 tea-spoon turmeric powder and 1/2 tea-spoon red chilli powder. Heat little oil in a pan and shallow fry eggs and potatoes. Remove and keep aside.
  • Now it’s the time to make barista. Heat sufficient oil in and pan and fry the normally chopped onion in low flame. Sauté until they turn brownish. Remove, spread in a tissue paper and keep aside. Please make sure that the onion is not getting charred. Maintain the low flame.
  • Heat required water in a vessel and add 1 table-spoon salt, 1 bay leaf, 2 cardamom, 2 clove and 1 table-spoon oil. Bring it to boil.
  • Now, add the soaked rice to the water and cook the rice until it is almost 70% done. Please note that you should not stir the rice continuously. Incase you need to, do with a very light hand. Long grained rice are prone to breakage.
  • Once the rice is 70% done, turn off the flame and drain the water completely from the rice. Retain the water for later use and discard the whole spices.
  • Heat 4 table-spoon oil in a pan and temper with the remaining bay leaf, cardamom, clove, cinnamon, black pepper and cumin seed. Allow them to splutter.
  • Add finely chopped onion and sauté until it turns translucent.
  • Add ginger-garlic paste and stir until the raw smell of the paste goes off.
  • Now, add remaining turmeric powder and chilli powder. Add salt and sprinkle little water and stir for few seconds.
  • Add chopped tomato and stir until it becomes mushy.
  • Now, add coriander leaves and green chilli and give the whole thing a quick mix.
  • Add the yogurt and stir for 2 minutes over low to medium flame. The masala is ready now.
  • Now, add fried eggs and potatoes to the same masala and mix well. Turn off the flame.
  • Take a separate heavy bottom vessel and create layers for biriyani – one layer of rice followed by the masala, eggs and potatoes, some barista. Again one layer of rice on the top of it.
  • Sprinkle kewra water and rose water on the top and also sprinkle some more barista. Also, add some water that you have retained after boiling rice from the top of it.
  • Cover the lid and seal it with atta dough. Seal every opening and let it cook over low flame for 15 minutes. This process is called ‘dum’.
  • After 15 minutes, turn off the flame and let the biriyani rest for another 15 minutes.
  • Open the lid and your Egg Dum Biriyani is ready to be served now.

Serve hot with raita and make your lunch time more delightful. If you are an egg lover, this is definitely your thing.

Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating people!

Kancha Pepe Bharta (Papaya Mash)

Kancha Pepe Bharta (Papaya Mash)

 

  Kancha Pepe or Raw Papaya is probably one of the most underestimate vegetable in any Bengali kitchen. We often remember it when someone is unwell in the house and the preparation is rather tremendously boring. Growing up, a runny curry with raw papaya and […]

Lobongo Lotika Pitha

Lobongo Lotika Pitha

 

  Well, this pitha has a special place in my heart. Among all the things I learned from Pishimoni, this is probably the very first one. As I said time and again that my Pishimoni was a gifted cook. Instead of terming her mere cook, […]

Bhapa Puli Pitha / Sheddho Puli (Steamed Stuffed Rice Flour Dumpling)

Bhapa Puli Pitha / Sheddho Puli (Steamed Stuffed Rice Flour Dumpling)

 

With the advent of Makar Sankranti comes the season of pitha-puli. The festival of harvest always calls for grand celebrations. From sweets to savory dishes, from veg to non-veg dishes – this time of the year is to eat. No calorie count, no guilt in mind – you eat to celebrate harvest, you eat to pay homage to the land that gives us grains to survive and most importantly, you eat to celebrate life. Makar Sankranti, Poush Sankranti, Magh Bihu, Lohri or Pongal whatever you call it, the significance is same – thanking Mother Earth for being eternal fertile and respecting her biggest blessing, Food.

See Other Sweet & Dessert Recipes Here

I celebrate Sankranti earnestly. From decorating my house with flowers and colours to preparing as many traditional dishes as possible for family and friends. Like many other Bengali houses, my celebration starts at least one week prior to Samkranti. Unlike any other usual day, my kitchen is messy now and everywhere I look I see rice flour, maida, til, tel, ghee, coconut, jaggery and what not…I feel so blessed 🙂

Bengalis prepare many varieties of pitha (sweet dumplings or wraps) – deep fried, shallow fried, steamed, boiled and what not. Some are quick and easy while the other are tedious. No matter what the variety or form is, these are age old recipes of our tradition and need utmost care and often demand granny’s and mommy’s food wisdom to handle.

Today, what I have prepared is Bhapa Puli Pitha. There are different types of puli pitha that we Bengalis make. I already have the recipe of Dudh Puli and Chanar Daler Puli recipe on my blog. Keeping the basics same, Bhapa Puli Pitha is just another variation and is made by steaming coconut-jaggery stuffed rice flour dumpling. With the below mentioned ingredients you should get 8-9 dumplings. Here’s the recipe for you all.

Ingredients:

For The Dough:

  • 1.5 cup rice flour
  • 1 tea-spoon ghee
  • 1/2 tea-spoon salt
  • hot water (as required to knead a soft and smooth dough)

For Stuffing:

  • 1 cup grated coconut
  • 1/2 cup date palm jaggery (nolun gur/patali gur)
  • 1/2 tea-spoon cardamom powder

Method:

  • Mix all the ingredients as mentioned in For The Dough section together and knead a smooth dough. Cover and let it rest for sometime.
  • Meanwhile, heat a pan and add all the ingredients mentioned in For Stuffing section. On a low flame, stir until the ingredients mix properly and the coconut is little fried. The stuffing should be sticky such that if you compress it should bind together. Once done, remove it from the flame and keep aside.
  • Cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
  • Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings.
  • Boil water in the steamer.
  • Grease the steamer pan, place the dumplings, and cover the lid. Steam the dumplings for 10 minutes.
  • After 10 minutes, check the dumplings and if they are sticky, it’s not done. In that case, steam for another 5-6 minutes.
  • Check again by touching the dumplings. If your finger comes clean, the Bhapa Puli Pitha is done and ready to be served.

Always serve these dumplings hot and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!

Gajorer Halua / Gajar Ka Halwa (Indian Style Carrot Pudding)

Gajorer Halua / Gajar Ka Halwa (Indian Style Carrot Pudding)

 

  Indian Style Carrot Pudding aka Gajar Ka Halwa (also called Gajorer Halua in Bengali) is a super popular Indian dessert and almost relished by everyone during the winters. At this time of the year carrots are available in abundance and thus this is an […]

Goalondo Steamer Curry or Steamer Fowl Curry

Goalondo Steamer Curry or Steamer Fowl Curry

 

  Having my roots in Sylhet (now in Bangladesh) of Undivided India, I take pride and feel so much fascinated by the story of those boatmen, who, probably sylhetis, used to sing those Bhatiyali songs and cook their daily food completely ignorant about the fact […]

Rum-Dry Fruit Mini Muffins

Rum-Dry Fruit Mini Muffins

 

Red is the theme of the season and Rum is the warmth of the same. Traditional Rich Fruitcake aka Christmas Cake is a must-bake at this time of the year and I, being no exception, do the same every year without miss. This year, though the Rich Fruitcake is also in the bucket-list, I thought of starting the official baking season with something new and different. Baking has never been my forte but yes, I enjoy baking. As it is something out of my usual kitchen activity, I try to come up with different things whenever I bake. Today’s muffins are the outcome of that try and the result is utterly delicious.

See Other Cake & Cookies Recipes Here

My this year’s baking has already started and my cake-aholic sister has not stepped yet at my place as she is on holiday. Also, she is not yet aware of my newly baked muffins and is going to bring the hell on earth when she will know that I have already finished the bunch without saving a single piece for her 😛 Sam and I literally finished the entire bunch at one go and that too at midnight while watching Little Things on Netflix. These little things matter in life so much 🙂

Coming to these cute yummy muffins, they are soft and moist and have the crunchiness of dried fruits and kick of rum. The below mentioned ingredients should give you 10 mini muffins. Please note that I use my Microwave Oven for baking and have given the instructions accordingly. I always set the oven in grill+convection mode to pre-heat and microwave+convection to bake. The baking time and temperature may vary from oven to oven. Read your oven’s instruction manual properly. Here’s the recipe for you all.

Ingredients:

  • 1 cup all purpose flour (maida)
  • 2/3 cup powdered sugar
  • 1 tea-spoon baking powder
  • 2 pinches of baking soda
  • 1 tea-spoon cinnamon powder
  • 5 table-spoon rum soaked dry fruits
  • 2/3 cup rum
  • 4 eggs
  • 1/2 tea-spoon vanilla essence
  • 50 gm salted butter
  • as required melted butter to grease the baking vessels

Method:

  • Beat the eggs properly with rum and vanilla essence until blended. Keep aside.
  • In a mixing bowl, mix the butter and sugar powder properly. Keep mixing them until the butter has no lumps.
  • Now, in a separate bowel, mix all the dry ingredients – all purpose flour, baking powder, baking soda and cinnamon powder together.
  • For batter, pour the blended egg mixture on the dry mixture and whisk properly.
  • Add dry fruits and mix very well with the batter.
  • Preheat the oven at 170 °C for 10 minutes.
  • Meanwhile, grease the muffin moulds with melted butter and pour the batter. Tap the moulds to make sure there is no air bubbles left on the batter.
  • Place the moulds carefully on the baking tray and place in the oven and bake for 6 minutes at 110 °C.
  • Once the baking time is over, take out the muffins and insert a toothpick to check if properly baked. If the toothpick comes out clean, the muffins are done. If not, bake for some more time.
  • Once done, remove the muffins from oven and let them cool down completely.
  • With the help of toothpick make small holes on the muffins and spread some rum on the top of them. Let the muffins absorb the rum. Your Rum-Dry Fruit Mini Muffins are ready now.

These cute mini muffins make excellent evening munch. Also, they can be served as dessert. If you are like me, these muffins can become your mid-night munch as well 😀

Enjoy this rich muffins with your love ones and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Merry Christmas in advance!

Rui Macher Rosha (Rohu Fish Spicy Curry)

Rui Macher Rosha (Rohu Fish Spicy Curry)

 

  Rui Mach (Rohu Fish) is probably the only fish that is available in abundance anywhere in India and my Bengali heart thanks the suppliers for that. This is the frequently bought fish in my home and I actually love to cook it in different […]