Foodie Treat for Durga Puja

Suvo Sharadiya

Today is Maha Saptami of Durga Puja and the 7th day of Navaratri. You already had different essences or aroma of Durga Puja in last three posts from my fellow blogger friends Kuheli, Paromita and Rahul as a part of the #bloggersdurgapujo campaign of Durga Puja 2017.

Durga Puja is the most awaited festival of the Bengalis all over the world. The first thing any Bengali in any part of the world would see the Durga Puja dates when they get the New Year calendar in hand every year. I know you all can relate to this. The few things that ring in the minds of all Bengalis from Panchami to Nabami are – pandal hopping, spending full-on fun time with family and friends, new clothes, no studies for the students, break from work for the corporate people and yes, of course, the lip-smacking varieties of food available. Most of us like to eat out during this time but mostly during the daytime, it’s home cook food we serve at home.

Especially, on Maha Sashti and Maha Ashtami, it’s always Luchi (Puri), Cholar Dal (Chana Dal) or Aaloor Dom (Dum Aaloo) with some sweet dish is what we serve. Here, in my post, I would share a recipe of Dum Aaloo that is a completely vegetarian – without even onion and garlic. The specialty of this recipe is the spice mix or the curry paste that I’ll mention in this recipe is an invention of mine, which I tried just as an experiment. I thought #bloggersdurgapujo would be a great platform to share the recipe with you all. Without taking much of time let’s start.

Serving: 2


  • Boiled & Peeled Potato – 10 pieces small (cut into two pieces form middle)
  • Curry Paste – made of 2 tomatoes, 2-inch ginger, a bunch of fresh coriander leaves, 7-8 clove pods and 2 green chilies
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Cumin (jeera) powder – 1 tsp
  • Coriander (dhania) powder – 1 tsp
  • Kasuri Methi – 2 tsp (crushed)
  • Salt – as per taste
  • Oil – 3 tbsp


  • Cut, boil and peel the potatoes
  • Put 3 tbsp of oil in a deep fry pan
  • Once the oil is heated fry the potatoes till it becomes light yellow
  • Add the curry paste and mix it thoroughly
  • After mixing the paste and cooking for about 2 mins add all the powdered spices (turmeric, red chili, cumin, and coriander)
  • Mix all the spices thoroughly and cook it for 5 mins
  • Add 2 cups of water mix well and cover the lid to cook it till it comes to boil
  • Sprinkle the crushed Kasuri Methi and mix it well
  • You can add some freshly chopped coriander leaves and keep it covered

The Aaloor Dom would be the perfect combination of hot Luchi in Maha Sashti morning or just after you come home after your Pushpanjali on Maha Ashtami. You can check out the video recipe on my YouTube Channel.

Dum Aaloo

Durga Pujo is celebrated with immense joy and enthusiasm by Bengalis all over the world. Join Four bloggers from four different parts of the country as they bring to you a kaleidoscope of festive fervour in the form of blog posts and videos for an entire week. We hope to entertain, inform and enthrall you in a quest to involve everyone in our moment of joy. I am happy to be one of the co-creators for this creative team called #bloggersdurgapujo

Participating bloggers


Head over to Kuheli’s blog on Thursday, 28th September (, then to Paromita’s blog on Friday, 29th September ( and then to Rahul’s blog on Saturday, 30th September (

A week of Pujo related blogs on our #bloggersdurgapujo

I’m linking this post to the #MyFriendAlexa campaign by Blogchatter to take my blog to the next level.



For the Love of Momo

Momo is one of the most loved snacks, well for many of us. It is basically a South Asian dumpling that has its ancestral native in Sikkim, Bhutan, Nepal and Tibet. The close relatives of momos are buuz from Mongolia, jiaozi and baozi from China, mandu in Korea and gyoza in Japan. When looking back in history, momos are believed to actually originate from Tibet and gradually spreads across its neighbors.
Minced Chicken

Momos are one of my favorite evening snack items but I can eat momos any time of the day. I generally buy momos from the street vendors near my house and believe me they make such yummy momos. I have tried both veg and non-veg momos from those vendors. Now that I ate momos buying from outside, once the collective thought of me and my wife Manasi conversed – why can’t we try preparing one at home? As we thought of the idea we made ourselves ready for preparing momos at home the next day.
Here is what I’m sharing with you all the recipe of it.

  • Minced chicken – 200 gms
  • Maida (refined flour) – 200 gms
  • Water
  • Ghee – 2 tsp
  • Black pepper (crushed) – 2 tsp
  • 1 medium sized onion (chopped)
  • Garlic (chopped) – 8-9 pods
  • Half capsicum (chopped) (Optional)
  • Spring onion (chopped)
  • Fresh coriander leaves (chopped)
  • Lemon juice – 1 tsp
  • Salt – To taste
  • Oil
The Ingredients
Chicken Mixture


  • Make dough with maida and water and cut them out in to small dough balls
  • Mix minced chicken, chopped onion, garlic, capsicum, spring onion and coriander leaves
  • Add 2 tps ghee and crushed black pepper and mix
  • Flatten the maida dough in small puris
  • Place one or one and half tsp of chicken mixture in the middle of the dough and close the dough by joining two ends to make the dumplings
  • You can give any shape as per your liking and convenience
  • Keep water in a steamer to pre-heat the same
  • Grease the steamer plate with oil and place the dumplings
  • Place the steamer plates with the dumplings into the pre-heated steamer
  • Steam the dumplings for 25 minutes in the steamer or till it becomes soft
  • Serve the hot momos with the dip made of tomato, red chili and garlic
The Shapes

The Momos with Dip

This was the first time that we prepared momos at home and it came out really well. I and Manasi liked the taste and enjoyed the home-made momos in the evening snacks. As we were successful in preparing the chicken momos we are planning for preparing its veg counterpart as well. Will post the same once we prepare it

Chicken preparation with Black Pepper

This is truly a very tasty chicken recipe. It is prepared using lots of black pepper (crushed and not powder). And that gives the recipe a great flavor and a punch to the taste.

As I had mentioned in my earlier post that my love for chicken is inevitable and that drove me to try another chicken recipe this weekend. This time I had tried something in completely Desi style. I’ve used the egg white and yolk  separately to garnish the dish and it gave pretty colourful contrast to the presentation.

Chicken (with bone/boneless) – 300 gm
Egg – 1 (for garnishing)
Onion – 1 medium sized chopped
Capsicum – Half of a large capsicum (this is an optional choice)
Green chili – 4 chopped
Ginger paste – 1 tsp
Curd – ½ cup
Crushed black pepper – 4 tsp
Butter – 20 gm
Salt – To taste

Oil – 2 tbsp

  • Marinate chicken with beaten curd, 2 tsp crushed black pepper and salt and rest it for about an hour.
  • Heat oil and butter in a frying pan and sauté chopped onion.
  • Add diced capsicum to the sautéed onion. If you are not using capsicum please ignore this step.
  • Once onion gets soften add ginger paste and stir it well.
  • Add marinated chicken and mix it well with the sautéed mix.
  • Wait till the time the gravy leaves oil.
  • Add little water and cook it covered till the chicken gets tender.
  • Switch off the gas and sprinkle the remaining crushed black pepper and butter. Mix it well.
  • Fry egg white and yolk separately. Cut both in julienne and use it for garnishing.

Try this recipe at home and am sure you like the taste. I would love to prepare the dish again and next time I will try it with phulka or naan or paratha. Don’t forget to post your comments out here and please share if you have tried it in any different way.

Chili Chicken with a twist in the recipe

My love for chicken is unavoidable whatever preparation it may be. I and my wife Manasi have tried many chicken recipes – some from cooking shows, some from blog posts and even some from cooking books as well. But our love for eating chicken has never diminished. We love to try different chicken dishes in restaurants and some we have liked and some had not been able to tickle our taste buds as we had expected. But never mind, we have not stopped trying new stuffs whatsoever.
Like how we try new chicken dishes in restaurants, we have not stopped experimenting with various recipes of chicken. When it comes to experimenting, we try give a twist to some existing chicken recipes and sometimes we come up with something creative from our creative mind. Yes of course some goes well and some do not come out well as we would have expected. But that had never hold us back in trying something new as far as experimenting is concerned.
With the zeal of experimenting new stuffs I and Manasi thought of giving a bit of twist to the well-known recipe of chilli chicken and see how would it come. Let me share the recipe with all you people.


Chicken breast – 300 Gms (cut in small pieces)
Corn flour – 4 tbsp
Egg white – 2 eggs
Black pepper powder – 4 tsp
Green Capsicum – 1 small (diced)
Onion – 1 small (diced)
Ginger – 1 tsp (chopped)
Garlic – 1 tsp (chopped)
Green chilli – 7-8
Tomato sauce – 4 tsp
Chilli sauce – 2 tsp
Soya sauce – 4 tsp
Oyster sauce – 3 tsp
Chilli flakes
Refined oil
  •        Marinade chicken breast pieces with corn flour, egg white, 2 tsp of black pepper powder and extract of mashed ginger-garlic in mortar & pestle
  •        Leave the marinade to settle for some time (about 15-20 mins)
  •        In the meantime cut capsicum, onion and green chilli along with chopped ginger-garlic
  •        Take refiled oil in a frying pan and shallow fry the marinated chicken till its golden brown in color
  •        Saute the diced capsicum and onion in oil for some time and ensure that capsicum and onion do not get soften too much
  •        Add the fried chicken in frying pan and stir it along with the sauteed capsicum-onion duo
  •        Add chopped ginger-garlic and slit green chilli and stir-fry the mixture well until the ginger-garlic leaves its aroma
  •        Now it’s time to add the sauces – tomato, chilli, soya and Oyster
  •        Mix it well and keep the lid of the frying pan closed for some time
  •        You can add some water if you like or stir fry it in the sauce mixture
  •        Sprinkle 2 tsp black pepper and chilli flakes and mix it thoroughly
  •        Simmer the content for few minutes and your dish is ready to be served

The change that I tried in the recipe was not using vinegar to marinate the chicken pieces, which did not offer the typical chilli chicken taste. I had used black pepper powder for the marinade. The other change I tried out here is the Oyster sauce while cooking and less of soya, tomato and chilli sauce. The experiment was successful and it tasted a bit different than the regular chilli chicken. I liked the taste of the recipe and would like to try it again some time!!

A unique sweet dish – Halwa made of Chikoo

Yes!! You are reading it right. Its indeed a halwa made of Chikoo or Sapota or Sapodilla. We all are well-versed with the nutritional facts and health benefits of this hard from outside yet soft from inside fruit. I was completely unaware that chikoo can be converted into a delicious sweet dish, before I come across of the recipe in one of the food blogs. I and my better half love to try out new recipes and this very different recipe caught my attention instantly… Yes!! You are thinking it right… I have tried it and it came out well.

Since I have tried the recipe I would like to share the same with you all. Try it out and am sure that you will like it too. After all it is a sweet dish!!


Chikoo: 4 – 5
Grated Khoya:1 Cup
Ghee: 2 tbsp
Sugar: 1/3 Cup or as per taste
Crushed Cardamom: 3 – 4 pods crushed
Dry fruits: For garnish
  • Peel off the chikoo skin and remove the seed from the centre. Cut the pulp into small pieces and grind it to make a smooth paste.
  • Heat 1 tbsp ghee in a heavy bottom utensil and add the grated khoya. Roast it till it changes the colour. You need to ensure continuous stirring so that it does not stick to the bottom of the utensil. Set it aside once done.
  • Heat the remaining 1 tbsp ghee in the utensil and add the chikoo paste. Roast the same in medium flame until you get the thick consistency and the mixture leaves the side of the frying pan.
  • Add sugar and crushed cardamoms to the paste and cook it for 5 to 6 minutes until the sugar gets dissolved completely.
  • Now it’s time to add the roasted khoya to the mixture. Keep it stirring continuously after adding it in medium flame so that it does not get stick to the bottom of the frying pan.
  • Ensure that there is no lump in the mixture.
  • Garnish the sweet dish with dry fruits of your choice and serve.

Prawns with coconut milk

This is one of my favourite main course dish. The dish is really tasty dish and I prepare this at home almost regularly. Bengalis call this dish as “chigri macher malaikari” – one of the most loved recipe among them.

Prawns – 250 gms
Onion – 2 medium sized and pasted
Ginger paste – 1 teaspoon
Resins – 2-3 teaspoons
Beaten curd – 3-4 teaspoons
Sugar and salt – to taste
Ghee – 1 teaspoon
Oil – 1 teaspoon
Coconut milk – 1/2 cup

Marinate the prawns with turmeric powder and fry it slightly. Take ghee and oil together in a frying pan and add all the above ingredients, except the coconut milk and salt, and saute it well. Now add the fried prawns and mix well. Add salt to it and stir well. Once the gravy becomes a bit thicker, add the coconut milk and bring it to boil. Sprinkle a little bit of garam masala and the tasty prawn is ready to go to your plates.

Noodles pakoda – a tasty snacks

This is one of my favourite snack item. This is solely an experiment by my better half. An evening snack with a difference. Try it out – am sure you too will like it.

Noodles – 1 bowl (soaked in water for sometime)
Egg – 2
Onion – 2 medium sized (chopped)
Green chili – 2 (finely chopped)
Salt – to taste

Soak the noodles in water for some time. Take the soaked noodles in a bowl and add eggs, chopped onions, green chili and salt. Mix well. Take oil in a frying pan. Make small balls out of the mixture and deep fry till it attains a texture of light golden brown. Serve it hot with ketchup and enjoy it with a cup of coffee. It will be crispy and tasty snack for the evening.
Thinking that what if you are vegetarian? No worries!! You can use besan in place of eggs.Simple!!

Chicken chat – a unique snack item

Have you got an untimely guest who have come without intimation. You are thinking what you can treat them with that can be prepared in less time? Here is the solution for that. This snack item is really a nice one and quick to prepare. I’ve tried it at home and it came out really well.

Few chicken pieces (may be 4-5 medium ones – boiled & cut in small cubes)
Tomato – 2 medium sized and chopped
2 medium Boiled Potato – cut in small cubes
Onions – 2 medium sized and chopped
Green chili – 2 teaspoon (chopped)
Fried jeera powder – 2 teaspoon
Red chili powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Amchur powder – 1 teaspoon (but not mandatory)
Chat masala – 1 teaspoon
Lemon juice – 2-3 teaspoon (you can put according to your taste)
Chopped coriander leaves
Salt – To taste

Take boiled potato and the chicken pieces along with tomato and onions. Add the chopped green chili and all the powder masala along with salt and lemon juice. Mix it well and thoroughly and keep in fridge for sometime. Take it out, sprinkle some chopped coriander leaves and serve it. You can keep a boiled egg in the middle, for garnishing.

Crochets in Sweet Syrup

This is one of a very different type of sweet dish that is being prepared. Its very easy to prepare and moreover one of the lovable sweet dish for many sweet lovers….at least I can say that I like it a lot!!

Urad Dal – 100 gms
Sugar – 1 cup
Elaichi (Cardamom) powder – 1 tsp
Cardamom – 3 flakes
Water – 1 and 1/4 th cup
Oil – for deep fry

Soak the urad dal for 6-7 hours. Prepare sugar syrup and add cardamom seeds while preparing it. Make a smooth batter out of the soaked dal and beat it nicely so that there would be no lumps. Add the elaichi powder to the batter. Heat oil in deep fry pan. Now make small sized balls of the batter and deep fry in the oil till golden brown. When fried, add those fried balls into the sugar syrup. See to it that the calls are completely submerged in the syrup. Allow it to get settled for some so that the syrup gets in and your sweet dish is ready.

Yummy Bhindi (Okra)

This is an experimental dish we tried at home….and truly speaking it came out well. It’s not a full curry item, a dry recipe I must mention, but a tasty one…try once, am sure you will like it.

Bhindi (Okra) – 250gms
Potato – 2 medium
Poppy seed and mustard paste – 6-7 tsp
Black jeera – 1/2 tsp
Green chili – 2 (slitted)
Turmeric powder 1/2 tsp
Salt – to taste

Cut bhindi and potato slightly thicker than finger chips. Take oil in a pan, when its get heated add black jeera. Now add the cut vegetables and fry for some time. Then add the poppy seed and mustard paste along with slitted green chili. Add salt and turmeric powder and fry for some time. Now add water and boil for few moments, till the vegetables become soft. Allow the excess water to dry up. Now your dish is ready to be served.