About Me

Hello friends, first thank you very much for visiting my page. My self-Riya kundu, based in Pune. Grown in middle class family in the eastern region of our country (Assam). Raised by a home maker mother, always managed to put out fresh, nutritious at the same time delicious food.

My mother is my inspiration in terms of cooking. My inception with cooking with started with early teenage days. She used to tell " Cooking is as good as mathematics and calculation" Now a days I am realizing her words.

When I got married and trying to get settle down in far away from family, in spare time I used to check out lots of food magazine and cooking channel which again increased my love with cooking.

In last year, I started small food joint based from my home, in short span of time it was quite success. However due to this pandemic situation I could not peruse that. But still the love with cooking kept me inspiring to do something with cooking.

Recently while surfing for some recipe, I got to know about food blogging ideas, which mesmerized me with simple idea of sharing love with cooking.

So, this blog is the outcome of my learning from different indigenous cooking style and some delicious recipe which were forgotten by many of us.

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Kakrol Pur Bhaja I Stuffed Teasel Gourd Pakoda I A Bengali style Bhaja for Dal Rice

As a Bengali homemaker I am always fond of traditional Bengali authentic food. Today I am going to share another authentic recipe, Kakrol Pur Bhaja (Stuffed Teasel gourd Pakoda). By name it may be difficult to identify the vegetable, hope you will able to recollect by the image. Availability of Kakrol is very rear in Pune, at the same time size of the vegetable should be big enough to do stuffing. Serving: 03 Person Cooking time: 20 Minutes What we Need: Kakrol (Teasel Gourd)-4-5 Pcs Soaked Rise-1.5 Cup Oil for deep frying Mustard Seeds-1.5 tsb Turmeric-1/2tsp Green Chilli- 2pcs (D epending on how much spicy you want) Salt to taste Preparation: Wash the kakrol and section in middle. Take a pan with water,some salt and turmeric,add all the kakrol for boil to 70-80%. Once...

Stuffed Chalkumro with Sorse / Stuff Ash gourd with Mustard seeds/ Veg starter for Rice.

Chal Kumro / Ash Gourd also known as white pumpkin. Ash gourd have maximum water content low in calories, fat and protein and carbs, yet it is rich in fiber and antioxidants which is helpful for immune system. This dish can be a very good side dish. along with Dal and Rice. Most obviously it is a Bengali vegetarian recipe. Serving: 03 Person Cooking time: 15 Minutes What we Need: Ash Gourd/ Chal Kumro- 6 pcs Mustard seeds -1 Bowl Green chilli- 1/4 Cup Frying Oil- Turmeric- a Pinch Salt to taste Preparation: First take the Ash gourd/ Chal kumro wash and peel off the skin. Cut the Ash gourd in round -round pieces. The thickness of each piece should be around 1 inch. Now with a knife cut in a middle s...

Kumro phuler Bora (Pumpkin Flower Pakora..)

Pumpkin flowers or Kumro phul is one of the favorite food item. It is one of the favorite food starter in Bengali cuisine. But now a days its almost forgotten recipe. So today i am sharing this recipe which can be very simple and quick to make. It is pure vegetarian recipe. Serving: 3 Person Cooking time: 15 Minutes What we Need: Rice flour-1.5 Cup Besan-1/2 Cup Kalonji-1/2 tsp Green chilli pate-1/2 tsp Turmeric-1/4 tsp Salt to taste Oil to fry-2 Cup Preparation: Cut the stem of the flowers and wash them gently and rinse the water. Keep them aside and wait till all flowers gets fried up. Take 2 cup oil and heat it up. Oil qty to be adjusted based on qty you need. as we required for deep fry. Now we have to prepare the batter usin...

Fried Maggie Recipe I Instant Maggie with Goodness of Vegetables

Instant Maggie is one of the all-time favorites for all age group. As it can be cooked in very quick time so it can be very well for morning as well evening time. Today i am going to share recipe how to make Fried Maggie or Veg Maggie. In this dish I am going to add as many as vegetables possible so that it gives boost nutritional value of the food. Serving: 02 Person Cooking time: 10 Minutes What we Need: Maggie-2 packet Turmeric-1/4 Tsp Green Chilli-1/2 Tsp Red chilli powder-1/4 Tsp (Optional) Garam masala-1/4 Tsp Sweet Corn-1/4 Cup Salt to Taste Maggie Masala Clear oil-2-3 Tbsp Vegetables chopped mix-1/2 Cup Carrot Beans Tomato Onion Capsicum Preparation: First take one bowl with 4 cups of water, when water comes to boil add th...

Veg. Dum Biryani / Vegetable Dum Biriyani Recipe

Veg Dum Biryani is one of the most famous Indian traditional recipes made with some easily available ingredients. Though its lengthy cooking process but it can be mouthwatering dish in any day. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, Biryani is often prepared for special occasion and festivals. It tastes best when served with Raita. This biryani recipe is the almost traditional way of making Biryani in a Handi, sealed with Foil paper and slow-cooking. However, you can add your favorite vegetables or Panner to enhance the taste of it or give yourself touch. What we Need: Basmati Rice- 250 gm Carrot-1/2 Cup raw Beans-1/2 Cup raw Potato-1pcs Cauliflower-250gm Green Peas-125gm Capsicum-1pcs (Medium Size) Onion-4pcs (2 for biryani barista and 2 for mix vegetables) Garlic and Ginjer paste-1 1/2 tsp Tomato-1 1/2 cup (2 medium size) Cashew-1/2 cup Broken Curd-3tsp ...

Masoor Dal Pakora with Cabbage I Dal Pakora Recipe.

Masoor Dal Pakora with cabbage is one of the very good for evening snacks. Specially in rainy time no combination can beat of Pakora and cup of hot tea. Being today as a rainy day in Pune, I am preparing this for evening snacks. It is very simple and easy to cook. Serving: 03 Person Cooking time: 15 Minutes What we Need: Masoor Dal (Red Lentil) Paste-2 small Cup Onion-1/2 small Cup Cabbage-1 small Cup Green Chilli- 4-5 pcs (Based on your spicy intake capacity) Coriander leaves-1 small Cup Turmeric-1/2 tsp Onion-1/2 small Cup Oil for fry-Based on deep frying Clear oil-3 tsp P Preparation: First soak the Masoor dal or Red Lentil for about 2.5 to 3 hr in water and make the paste with mixer grinder. yo...

Mourala fish curry with Bringal (Bengali fish Curry)

Mourala fish is another tasty river fish. They are very small in size. People used to avoid to eat those small fishes due to cutting & cleaning time it required. But believe me if you afford to take the effort then this fish will be much more tastier than the Big fishes. What we Need: Morrala Fish- 250gm Brinjal-1Pcs (Medium Size) Potato-1 pcs. (Medium Size) Turmeric-1 1/2 tsp ( 1/2 for cooking and 1 for marinate process) Jeera (Cumin Seed)- 2tsp (2 tea spoon for paste, 1/4 for Tadka) Green chilli-5 nos (3 for Paste and 2 for Curry) Kajonji-1/4tsp Mustard oil-3/4 Cup (However you can take clear oil too) Water-2 cup Salt to taste Preparation: Clean the fresh Mourala fish at running water, once we clean it properly there will be minimum smell. Then take a small bowl, where we are going to marinate the fish with Salt, 1/2 tsp Turmeric ...

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