Narkel Naru


Desiccated coconut-2 cups about 250 gm Condensed milk—250 ml (approximately the same amount as coconut) Elaichi (Cardamom powder)—1 pinch


Step 1:In a large utensil (preferably non stick) put the grated coconut. Add the condensed milk and mix well. Initially cook on a medium flame. Gradually reduce the flame and keep stirring constantly on a low flame till the mixture dries.

Step 2:When it is done, if you roll it, the hand should get slightly oily

Step 3:Add the cardamom powder and mix well.

Step 4:Roll into small balls or nadus and enjoy!

Aloo tikki chat


2 boiled potato, peeled & mashed
½ red chilli powder
¼ tsp turmeric
2 tbsp corn starch
½ tsp garam masala
4 tsp oil, for roasting
¼ tsp chaat masala
salt to taste


Firstly, in a large mixing bowl take 2 boiled and mashed potato. Add all the ingredients above and combine well. While doing this , grease hand with oil and prepare small patties. Roast on hot pan with oil. Place the prepare tikki in a plate.



1. 1 cup Dried Yellow/White Peas, soaked for 4 hours
2. 1 inch Ginger , grated
3. 1/2 teaspoon Jeera (Cumin Seeds)
4. 1/4 teaspoon Turmeric powder (Haldi)

For Serving
1 Lemon , to be used when serving
2 Green Chillies , finely chopped
1 onion finely chopped
Coriander (Dhania) Leaves , finely chopped
Salt , to taste


1. The next step is to make the Ghugni. We will first cook the soaked yellow peas until soft and mushy. Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles. After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat. Allow the pressure to release naturally.

2. Once the yellow peas are cooked, making the Ghugni is very simple. Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas. Adjust the salt as required.

3. Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.

4. Serve the Ghugni along with aaloo tikki. Garnish with thinly sliced ginger, onions and more green chillies.

Malabari Prawn


250 grams Prawns
1 cup Coconut milk
1 sprig Curry leaves
1/2 teaspoon Mustard seeds
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
2 Dry Red Chillies
3 Onions
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Kashmiri Red Chilli Powder
Salt , to taste
1 teaspoon Lemon juice
3 teaspoon Mustard oil
For the paste
3/4 cup Fresh coconut , grated
1 teaspoon Ginger , chopped
2 teaspoon Garlic , chopped
2 Green Chillies
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Cumin powder (Jeera)
1 teaspoon Coriander Powder (Dhania)


To begin making the Malabar Prawn Curry recipe, wash and clean the prawns.

Marinate the prawn with 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon salt and a juice of half a lemon for 30 minutes.

Take 1 cup of grated coconut and pour over 1 cup of boiling water and extract the coconut milk through a sieve.

Grind all the ingredients marked under ‘For the Paste’ with some water and keep it aside in a grinder.

In a heavy bottomed pan, fry the prawns on both sides in mustard oil for 3 to 4 minutes. Remove and keep aside.

In the same pan, add a little more oil, when it is hot, add the mustard and fenugreek seeds, once they start to splutter, add the curry leaves, dry red chillies, and the onions.

Fry till the onions turns a little brown and then add the ground masala. Saute for 5 to 6 minutes or till oil comes out from it on medium heat.

Add salt and cook for further 3 to 4 minutes.

Now add the prawns and cook for 3 to 4 minutes and then add the coconut milk.

Let it comes to a boil and then lower the heat and let the curry cook for 2 to 3 minutes more.

Switch off the gas and keep it covered to trap the aroma of the curry inside. Serve Malabar Prawn Curry with hot steamed rice and any raita of your choice for a delicious meal.

- Ritushree Dutta Banerjee

Kolkata style Fish Fry


350gms fish fillet (I have used frozen basa fillets easily available in all the UK supermarkets) For the marinade 1 onion, Handful of coriander leaves, 5-6 Bird eye green chillies 4 cloves of garlic, 1-inch ginger Salt to taste, 1 tsp black pepper powder, 2 tsp lime juice 1Tbsp kashundi, For the breading-breadcrumbs, 2 eggs salt, black pepper powder


Marinate fish fillet
1. Lay the fish fillet on a tray and marinate it with salt and lemon juice and leave it for 10-15mins. Then squeeze the extra water from the fillets and pat dry them.
2. Prepare a marinade by grinding together onion, coriander leaves, green chillies, garlic, ginger, salt, black pepper, and lime juice.
3. Smear the marinade uniformly over the fillet. Turn the fillet and coat the other side well.
4. Marinate the fillets in refrigerator for at least 30 mins.

Breading the fillet
1. Fill a plate with breadcrumbs and season with salt and black pepper. Crack the eggs in a bowl big enough to fit the fillet and whisk it.
2. Take a fillet with a good coating of the marinade and dip it into the whisked egg and then place it on the breadcrumbs. Cover the fillet with breadcrumbs and press gently to cover and shape the fillet. This is the first crumb layer. For a crunchier and thicker coating we are going to coat it twice.
3. After preparing the coated fillets keep them in the refrigerator for at least 30mins1hr before you start to fry them.

Frying and serving
1. Heat a neutral vegetable oil (I have used sunflower oil) until quite hot. Drop the cutlet gently into the oil and fry on medium high heat until golden brown.
2. Serve hot with a side of cabin salad (juliennes of carrots, beetroot, cucumber and onions), kashundi (Bengali mustard) and optionally potato chips (wedges).

Kolkata style Egg Mutton Roll


300 g maida (flour), salt,sugar,15ml oil (shortening),warm water

Mutton kebab, 200 gms minced lamb, 1 onion finely chopped,4-5 cloves garlic, 1inch ginger, 5- 6 green chillies chopped, 1tsp garam masala,1 Tbsp lime juice, 1 Tbsp vegetable oil,Salt to taste, Egg filling, 4 eggs,1 onion sliced,2 green chillies,1 large lime,chaat masala, rocksalt, chopped cucumber,vegetable oil


For the mutton seekh kebab
1. Mix well the minced meat, chopped onions, ginger, garlic, green chillies, garam masala, lime juice, salt and oil.
2. Knead the mixture like a dough. This helps in making the kebabs soft and juicier. Leave it for at least 1-2hrs to marinate well in the refrigerator.
3. Shape the kebabs and put them onto skewers and grill them in a pre-heated oven set at 180C for about 15 mins.

For the wrap
1. For the outer paratha/wrap, add the flour, salt, sugar, and oil to a mixing bowl. Combine the ingredients until it gets breadcrumbs in texture. This will lead to a flakier crust.
2. Now add the warm water and knead the dough for about 5 minutes until it is soft and smooth. Coat it with oil, cover the bowl, and allow it to rest for 30 minutes.
3. After resting, divide the dough into 4 portions and roll the dough in the lachcha paratha style, incorporating layers of flour and oil. Rest the dough for about 5 minutes before rolling it out.

Frying and assembling the roll
1. Beat an egg with a pinch of salt.
2. Heat 3-4 tsp oil in a flat frying pan. Add the parantha and fry it on both sides until golden. Once done, spread the beaten egg over it and turn over to fry the side with the egg. Transfer it to the assembly station, with the egg side facing up.
3. Sprinkle it with chaat masala and rocksalt. Add a row of the sliced onions and cucumber. Squeeze some lime juice over it. Place a mutton seekh kebab.
4. Form a tight roll, making sure the filling is all enclosed within the paratha. Wrap a paper around two-thirds of the roll and tuck any excess at the bottom.

Koraishutir Thosh Kochuri (Mitra Bari Special)


150 g maida (flour),salt,sugar,15ml vegetable oil (shortening),warm water

150 gms green peas (frozen),1-inch ginger,1 tsp fennel seeds,4-5 green chillies, Salt,Sugar,Vegetable oil for frying


For the dough and filling
1. In a mixing bowl, combine flour, salt, sugar, and oil. Add warm water and knead for 5 minutes into a smooth dough. Cover and allow the dough to rest for 30 minutes.
2. Add the peas, green chillies, ginger, salt and sugar in a grinder jar and blitz to a fine paste, adding little wate.
3. Heat 4tsp oil in a pan. Temper it with fennel seeds and then add the ground paste. Sauté on medium heat until the mixture dries out. Set the filling aside to cool.
4. Divide the dough in 10 portions and the filling into 5 portions.

Assembling and frying the kochuris
1. Roll out two dough portions into luchi like size.
2. Place one rolled out dough and place one portion of the filling on it. Place another rolled out dough on top of that and then fold the sides of the of the two rolls nicely into a braided style all around. Get the other 5 kochuris ready in a similar way.
3. Lower each kochuri into hot oil (on medium flame) and allow it to fry on both sides evenly until golden. Drain from the oil and serve hot on its own for with curried spicy potato.

- Soma De Majumder

Special White Egg Gravy


Eggs – 4 (cut into two pieces)
Onions(big) – 3 (sliced)
Black Pepper powder – 2tsp
Green Chilli’s (chopped)
Cashew paste – 2 tsp
Milk – 1cup
Milk powder – 2tsp
Red chilli powder as per required (optional)
Salt to taste
Ghee – 1tsp

For Garnishing: Soaked Raisins
Cashew – Nuts(fried in desi ghee)


Boil the eggs and cut them into two pieces Pour oil in the pan and switch on the gas stove, heat the oil. Once the oil is heated, fry the onions till they are soft. Then add 2 tsp green chilli’s to the onions and black pepper (1tsp) to it. Mix cashew paste with milk powder properly and mix it in the pan with onions. Once the paste is properly mixed and the gravy starts to leave oil add salt and red chilli powder. Then add milk to the gravy and bring it boil. Place the cut pieces of eggs on the gravy and put the onions on top of the eggs, sim the gas/oven, cover the pan for 5 mins. After 5 mins the milk will reduce and a smooth white thick gravy will be found. Sprinkle the rest of the black pepper and 1tsp ghee.

Garnish with soaked raisins and fried cashew nuts ☺ Ready to serve with Luchi, Parotha, Basanti Pulao.

Potoler Dorma


Potol – 6
Chicken Keema / Katla Maach or any preferred fish (boiled deboned)
Onions – 3 (big) (paste)
Garlic Paste – 4 tsp
Ginger Paste – 4 tsp
Tomato Paste - (2)
Garam Masala – whole – 1tsp
Garam Masala powder – 2 tsp
Tej pata
Red whole Chilli – 2
Green Chillis – 2 (chopped)
Chopped Coriander Leaves
Turmeric powder
Red Chilli powder – 2tsp
Raisins (Kismis)
Cashew (Paste)
Cashew – 10 (chopped)
Curd (1tsp) for the gravy
Oil – Mustard Oil.
Sugar – 2tsp
Salt to taste
Water for the gravy


Preparation for the Potol
Wash the Potols properly and pat dry them. Cut the sides of the Potols and scoop out the seeds from inside for the filling to be filled in. Rub the Potols with turmeric powder and salt and set aside for 10 mins. After 10 mins fry them in mustard oil. Set them aside.

Preparation for the Filling :
Heat the oil in a pan. Once the oil is heated add tej pata, whole red chilli and whole garam masala. Once the masala’s start to splutter add onion ( 1 ½) paste to it, Garlic 1tsp, Ginger 1tsp, chopped green chillis(1tsp) to the oil, Onions are fried then add tomato (1) paste. Mix the masala’s well and fry them. Once mixed add turmeric powder, red chilli powder, garam masala powder, sugar 1tsp and salt to it. Next add the chicken keema/ maach er paste (boiled and deboned) Mix well and cook this in a low flame, till the oil separates out in the pan. Add chopped coriander leaves and soaked raisins and chopped cashews, mix well. Cool it and keep it aside. After the filling is cool, fill in the fried Potols with the fillings. Keep them ready to be placed on the gravy later.

Preparations for the Gravy :
Heat the pan and pour mustard oil. Add Tej pata, whole red chilli, whole garam masala. Once the masala’s start to splutter add onion ( 1 ½) paste to it, Garlic 1tsp, Ginger 1tsp to the oil Onions are fried then add tomato (1) paste. Mix the masala’s well and fry them. Add 1tsp curd to the masala. (Mix the curd well before pouring in the gravy) Add the cashew paste to it. Once mixed add turmeric powder, red chilli powder, garam masala powder, sugar 1tsp and salt to it. Mix well and cook this in a low flame, till the oil separates out in the pan. Add the raisins and cashew nuts and mix well. Mix water as per the gravy requirement.( Suggestion don’t add to much of water) Once the gravy comes to boil, add coriander chopped leaves it. Then add the Potol (filling filled Potols) to the gravy and switch off the gas/oven and cover the pan and keep it aside for 10 mins.

After 10 mins it is ready to eat with rice, luchi, basanti pulao…. ☺ ☺ ☺ ☺

- Srabanti Das

Chilli fish


Fish (haddock/cod/bhetki - 600gms), garlic paste(1 tsp), ginger paste(1 tsp) green chilli paste(1 tsp), pepper powder(1 tsp), salt(1 tsp), soya sauce(2 tsp), white vinegar(1 tsp).


Marinate the fish with the above ingredients for 1 hour and then mix 3 tbsp of corn flour, 1 tbsp of maida, and 1 egg, and keep it aside. In the mean time, prepare the base sauce with dark soy sauce (4 tbsp), Red chilli sauce (1 tbsp), tomato sauce (1 tbsp), Vinegar (1tsp), Kashmiri red chilli powder (1 tsp) and sugar (1tsp) and keep it aside. Also make a slurry with 2 tbsp of corn flour and 4 tbsp of water. Process: Deep fry the marinated fish and keep it aside. Take fresh oil in a wok and heat it up. Fry finely chopped 8-10 garlic cloves at high flame for 2 mins. Add 1 big onion and capsicum cut in cubes. Fry it till half done and add 1 tbsp of ginger juice; add the fried fish and after 2 mins, pour the base sauce in the wok and saute the whole mixture for 5 mins. Now add the slurry; If you like more gravy, add water accordingly. Reduce the flame to medium, check for salt and add as required; garnish with spring onion greens.

Chapli Kebab


Mutton keema(800gms), Onion(2 med finely chopped), Ginger paste(3/4th tbsp), Garlic paste(1 tbsp), Tomato deseeded(1 finely chopped), Mint & Coriander leaves(1/2 cup each), Green chillies(as per tast e), 1tsp Chaat masala. For masala spices: Coriander seeds(2 tbsp), Cumin seeds(1 tbsp), Dry red chillies(5 no), Black cardamom(2 pcs), Cinnamon stick(1&1/2 inch), Kasoori methi(2tsp), fennel seed (1 tsp) - dry roast and make a fine powder and take 2tbsp of the powder.


Mix all the ingredients with the keema and keep refrigerated for 4hrs or overnight. Post freezing, mix salt as per taste, lightly fried whole coriander seeds 1&1/2 tsp, 1tsp Ajwain (lightly fried and half crushed), 3 tbsp Sattu and knead the mixture nicely. Take handfull portions of the mixture and shape it up as a disc/patty. Prepare all the patties in the above manner and bake it at 170degC for 45 mins or shallow fry it in oil or ghee. Serve this with coriander, mint and yogurt chutney and onion cucumber salad.

- Sucharita Ghosh

Posto Sorche Potol


For Frying the Potol
Potol , 3-4 tsf sunflower oil, salt and turmeric

For the Gravy
2 tbsp mustard oil
½ tsp kala jeera
2 thinly sliced onions
3-4 green chili
1 tsp turmeric powder
1 tsp red chili powder
4 tsf poppy seeds paste and 1 tsf black mustard paste
Lukewarm water
Salt as required


Scrape the skin lightly or peel the skin in alternate strips Now make 4-5 small cuts with a knife on each potol. Heat the oil in a pan. Add potol, turmeric powder, and salt, fry and keep them separate.

Methods of making Potol sorshe Posto
Heat the same pan by adding 1 tbsp sunflower or mustard oil. Add 1 tsf kalojire seeds for seasoning and slit green chillies. Let them splutter. Add sliced onions and fry until onions turn slightly golden. Add turmeric powder, red chili powder and salt. Saute for few minutes until oil separates. Add fried potols and saute for 2-3 minutes. Add poppy seed and mustard paste and ½ cup luke warm water. Stir well. Cover the lid. Simmer the flame and cook until the veggies are done. Stir in between. The consistency should be slightly thick. Finally, add a tsp of mustard oil on the top Serve hot with steamed rice and daal

Dai Rohu fish recipe – Bengali style


8 pieces Rohu fish
2 bay leaves
Whole garam masala - 1 tsf
1 large Sized Onion
1 tsf ginger paste
100 gm natural yogurt or dahi 1/2 cup approximately
1 tsp Turmeric Powder
1 tsp kashmiri red chili powder
3- 4 no split green chillies
Salt To Taste
sugar 1 tsf
Garam masala powder
Mustard oil


1. Wash the fish thoroughly. Add turmeric and salt
2. In the meanwhile, make a paste of the onion and ginger in a blender using very little water along with 3-4 green chillies.
Fish should be fried lightly and kept it separately 4 .In the same oil, add cumin seeds, whole garam masala and bay leaves for seasoning for 2 min.
5. Add the onion masala paste and keep frying.
6. Take normal yogurt in a mixing bowl. Add one tsf salt and 1 tsf sugar and whisk thoroughly,
7. Add 1/2 tsp of turmeric powder and the kashmiri red chilli powder and continue frying. Sprinkle some water if the masala starts to stick to the bottom. Continue frying till oil starts to show around the sides. At that point reduce the heat to a minimum and add the whisked yogurts. Keep stirring or else the yogurt will split. After a minute or two, add a cup of water and stir well. Add 3-4 green chilli When water boils add the fish and put the flame on a low heat for 20 min – 30 min till you can see oil floating on the top Sprinkle Garam masala powder at the end. Serve with steamed rice and enjoy !

- Susmita Ray



1 cup basmati rice; washed
Salt to taste
Sugar (optional)
Jira whole (1 teaspoon)
Cinnamon (½ stick)
Cardamom (3-4 pods)
Cloves (3-4)
Bay Leaf (2 leaves)
Carrot (½ medium sized; diced)
Peas (½ cup)
Shahi Garam Masala (½ teaspoon)
Olive Oil (2 tablespoon)
Ghee (½ teaspoon)
Water (2 cups)


Hear a pressure cooker (you can use a normal pan but may need more water) and add oil. Once the oil is heated add bay leaf, jira, cinnamon, cardamom and cloves. Fry till the spices start to leave aroma. Add carrots, peas and salt, and fry a little. Add rice and fry till water evaporates. How add water (preferably warm) and mix. Add Sugar and Garam Masala powder. Close pressure cooker and wait for 2 whistles (or till rice cooks) Open the cooker, add ghee and stir it I gently.

Mutton Kofta


300g boneless mutton
1 Onion (medium sized grated)
½ Tomato (medium sized grated)
Salt to taste
Sugar (optional)
Hing (1 pinch)
Ginger paste (1 teaspoon)
Garlic paste (1 teaspoon)
Haldi powder (1 teaspoon)
Jira powder (1 teaspoon)
Dhania powder (1 teaspoon)
Shahi Garam Masala (1 teaspoon)
Chili powder (½ teaspoon)
Olive Oil (1 tablespoon)
Mustard Oil (1 tablespoon)
Ghee (½ teaspoon)
Water (¾ cup)
Chopped Coriander leaves for garnish


Mince the mutton and convert into balls. You should be able to make 12 balls. Keep in fridge to cool. Heat a wok / khadhi. Add Olive oil and Mustard Oil. Once the oil is hot, add sugar, hing, ginger past and garlic paste. Fry a little before adding onion, tomatoes and salt. Fry for a few minutes, till the water starts to evaporate. Add the rest of the masalas and fry well till the masalas starts to smell cooked and all the water leaves the wok. Add water and bring to the curry to boil, then reduce heat. Pierce the mutton balls with a fork or dull knife multiple times before introducing to the curry. Cook for 15 mins, till the mutton balls are properly cooked. Add ghee and a little Garam Masala for a lovely smell and garnish with coriander leaves.

- Joyoti and Craig

Ilish pilau


Ilish fish 3 to 4 pieces done cut 350 grams super fine Basmati rice. 2 numbers white onions thin slices cut and golden fried. First soaked the rice 30 minutes with the normal water Clean the fish and marinate ( salt, turmeric powder chilli powder and mustard oil) Then get ready to boil the rice, take another pot to make the pilau. Now searing the fish and keeping it separate, when your rice is cooked 40 to 50 percent then stain the rice. Now take the pot and put some desi ghee in it, spread the cooked rice then put nicely all fish pieces and a few amounts of fried onion and 3 to 4 green chillies and rest of the rice. After putting the rice, put the rest of the fried onion and one spoon of ghee. Then nicely cover the pot with the lid or aluminium foil then seamer the stove or cooker for 15 to 20 minutes after that open the lid and very carefully serve the rice and fish

- Chef Kisore Das