Paneer recipe Starter Recipe


A popular starter recipe cooked from marinating paneer chunks with spices and then dry roasting them on kadai. This dry version of Paneer Tikka is mainly served as starter.

There are two versions of Paneer Tikka – one is Paneer Tikka Gravy which is used as starter as well as side dish for roti/pulao. This veggie Special , quick and easy paneer preparation is very popular for its flavour.

  • Cuisine – Indian
  • Course – Starter
  • Prep time -30 minutes
  • Cooking time -10 minutes.


  • 200 GM Paneer
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Coriander Powder
  • Salt to taste
  • 1 tsp Ginger Paste


  1. Cut paneer into cubes. Wash them thoroughly. Soak it in lukewarm water for at least 30 minutes before any further steps.
  2. Then take the paneer in a bowl.
  3. Add salt to taste, 1 Tsp Garam Masala Powder, 1 Tsp Coriander Powder. Coat paneer cubes well. Marinate for 30 minutes.
  4. Next put the marinated paneer cubes in Kadai. Roast them in medium flame.
  5. Transfer to a plate , it’s ready to serve.
Bengali dish Veg recipes


MOONG DAL DIYE LAU GHONTO – a very common side in Bengali household because of its simplicity. It is mainly a two ingredient curry recipe that has immense health benefits. Since it is a less spicy curry it is a wonderful choice for kids and elderly person. Since it tastes fabulous, they will dig happily into this healthy tasty combination.

Bottle Gourd is one of those veggies,that are known to be Doctor’s or dietitian’s favourite because of its immense health benefits. This veggie fits well in the menu of pregnant woman , diabetic patient and even in weight loss program and many more.

  • Cuisine – Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -20 minutes
  • Author- Tina



  • 1 Medium Size Lauki/Bottle Gourd
  • 2-4 Tsp Moong Dal/ Yellow Lentil
  • 1 Medium Size Potato (Cubes , perboiled)
  • 1 Tsp Turmeric Powder
  • Salt and sugar to taste
  • 1 Tsp Cumin Powder
  • 1 Tsp Garam Masala Powder
  • Mustard Oil to Cook


Scrap the skin of bottle gourd. Cut them into fine shreds.

Dry Roast the Moong Dal. Wash them after roasting.

Pour mustard oil in pan. Add the perboiled potato cubes for frying.

Wash the Moong Dal after dry roasting. Put it in pan.

Toss them for few minutes.

Add shreds of bottle gourd.

Add 1 tsp Turmeric powder, 1 Tsp Cumin Powder. Mix everything.

Add 1 tsp Sugar.

Mix everything. Add 1 green chilli. Put a lid and cook in low flame for few minutes.

After few minutes, again toss everything.

Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes fabulous with rice.

Bengali dish


Hello friends

Hope you all are doing amazing given the crazy circumstances. Thank you for stopping by and showering love on my Recipes. Thank you for loving my Page

So glad to be nominated by Nisha Sharma for the LIEBSTAR AWARD series. The Liebstar award helps budding bloggers like me.Check her page’s beautiful and amazing. There’s so many things to learn from her page.


1. Thank the person who nominated you and mention their blog.

2. Answer the 11 questions given by your nominator.

3. Nominate 11 Bloggers.

4. Ask your nominees 11 questions.

5. Ask your nominees to Nominate 11 others.

6. Notify your nominees once your post is live.


1) Why did you start blogging?

I love cooking. So thought of sharing my Recipes with all. Learning from my new friends.

2) How did you decide on the next topic of your Blog?

I check the veggies in our freeze. Then plan how to incorporate them into yummy food. And the recipe I create are popular Bengali cuisine.

3) Are you a foodie like me?

I am a big big foodie, just like you Nisha 😍

4) What is your favourite cuisine?

I love every cuisine. But my favourite is Mughlai Cuisine and Bengali cuisine.

5) Did you make changes to your routine during Covid lockdown? What were they?

Nothing as such.

6) What do you miss the most due to the lockdown?

Hanging out with friends, travelling.

7) Tell me about your hobbies.

Movie watching, story book reading

8) What is your favourite sport?


9) How would your ideal vacation be?

Going for a long drive without any time limit.

10) Do you love plants?

Yes, very much.

11) Do you grow plants at home?

Yes, we have a small garden at our balcony.

Here’s my question to my Nominees

1) Who inspires you in your Life?

2) How often do you post?

3) Is there a particular time for your posting?

4) Which is your favourite movie?

5) What is your favourite song/ line that inspires you?

6) If given a chance to revamp your life, what you would become?

7) What is your dream destination?

8) Do you love music?

9) Who is your favourite music composer?

10) Fruits or veggies,what’s your pick?

11) Where you see yourself in next 5 years?

My Nominees












Thank you

Happy Blogging 🌼

Prawn recipe

LAJAWAB PRAWN| How to Cook Bengali style delicious Prawn Curry

Being a Bong , fish is my weakness, on top of it #shrimp is my favorite. You can make me do any work over a bowl of yummy shrimp curry. In my blog I have posted several recipes on shrimp.

A) Kochu diye Chingri. A typical Bengali style dish where shrimps are fried and then cooked with taro root.
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B) Onion Prawn. Prawns are tossed in oil with onion cubes. It is less spicy.
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C) PRAWN DO PYAZA. Fried shrimps are cooked in the gravy of tomato garlic where fried onion rings are added to the top.
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D) Chilli Prawn. A bengali version of the popular Chinese preparation of the prawn.
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E) Chingrir bati Chorchori. An age old bengali recipe for prawn. It is very popular in the Bengali household.
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Today I am sharing another prawn recipe.

Preparation time-10 mins Cooking time-20 minutes Total time -30 minutes

INGREDIENTS. ✓Prawns -250 gm ✓ Tomato -1 large. ✓ Garlic cloves -4 to 5. ✓Coriander powder-1tsp. ✓ Turmeric powder -1/2 tsp. ✓Salt to taste. ✓Potato cubes

COOKING STEPS. 1) First step involves washing of prawns. Prawns need to be washed throughly. Sprinkle turmeric powder on the prawns. Then boil oil in pan and fry prawns in the oil. Add the potato cubes in the same oil.

2)Now prepare a paste of tomato and garlic. As the prawns get fried, add the paste. Add salt to taste. Add the coriander powder.

3) Cook everything till the raw smell goes away. Add water if needed.

Cook in low flame for a while till the water starts boiling. As the gravy gets cooked , it is ready to serve.



A) Aloo bhaja. It is very popular Bengali side dish. It goes best with rice and dal combo. Often we love to munch it while sipping tea /coffee.
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B) Niramish Aloor dum. Another awesome bengali recipe straight from our kitchen. It has been cooked without onion and garlic. It is a very tasty delicacy which you can have even on the eve of any pujo.
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C) Aloo Posto. If you ever ask a Bong what is his/ her first time, Mark my words, the answer is gonna be ALOO POSTO. It’s our comfort food. It is less spicy but very tasty. Have it one day with biulir dal (a popular dal of Bengal).
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E) Aloo Dal ki Sabzi. Another master blaster from my Mom’s kitchen. This is one goes best with phulkas. It is bit spicy.
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F) Bengali style Potato Chicken curry. This blast from the past is the yummiest out of all. It’s a mandatory meal for our Sunday lunch 😋. Have you checked the recipe. Do it then.
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Lunch at HAKA

Since I started blogging I have only posted recipes which I have cooked. But today I am sharing something different. Yesterday we went to a restaurant to celebrate my sister’s graduation. Also she got her first job. Hence double celebration. We choose HAKA @CITY CENTER 1.

Firstly I would like to state about the ambience… It’s awesome. It’s a family restaurant. You can visit there with your family and friends. Staffs are very courteous. They give each and every customer equal care and service. Now comes the menu. You can easily view the menu in Zomato. But I would like to mention few things. Every dish served there are hot and delectable. Also it’s pocket friendly.

Now comes to my choice.. What we had for lunch???

We kept our menu simple. We had……. For starter we had Chicken Hakka Soup and Shanghai Chicken Spring Roll

Soup was hot and delectable. I can still feel it’s taste. Now comes the roll. It’s crunchy outside but the inside stuffing is tender. We enjoyed it.

Next is the main course where we ordered Stir fried Hakka Noodles Chicken and Pepper garlic Chicken.

I admit Chicken is our first crush…still it was the best Chinese preparation of Chicken we ever had. Chicken pieces were tender inside and crunchy outside. Smell of pepper and garlic was just up to the mark. Also the taste of the preparation was simply mind blowing. Now comes the noodles which came in with it’s awesome taste. The noodles were cooked so beautifully , it wasn’t soggy at all. It was fried carefully that strands were perfect throughout.

Now comes the most important course …. Dessert. We had Sizzling Chocolate Brownie with Ice cream.

Words are falling short to describe beauty of it. Warm at the bottom and ice cream at the top the dessert made our lunch just perfect.

So that was our experience at HAKA penned by me.

Bengali dish

Pumpkin Fritter| How to Cook fritters with pumpkin slices

This fritter is very popular in the Bengali household. It can be cooked quickly and goes best with rice and dal.

Ingredients ▶️ Pumpkin pieces ▶️ Besan – 5 spoons ▶️ Salt as per taste ▶️ Sugar – tastewise ▶️ Turmeric powder- 1/2 tsp ▶️Water

Cooking steps ▶️ Wash pumpkin pieces and start preparing the batter. ▶️Now mix besan, turmeric powder, salt , sugar and water well. Consistency is important. ▶️ The batter shouldn’t be too thin nor too thick. As the batter gets ready dip pumpkin pieces in them and then fry fritters in oil.

Serve crispy brown fritters with hot rice and dal.