My Kitchen and My Recipes

My blog is dedicated to my parents and my family.I have learned cooking basics from my parents.I love to cook and cooking is my passion.Cooking makes me happy too.I have stayed in USA,Europe,Malaysia and have traveled in many countries.Different cuisines ,different cultures ,different eating habits always made me happy.My passion for cooking helped me to make new friends across the world.You will love these recipes.Thank you all and Happy Cooking. .I am a blogger at present and enjoy writing my recipes and clicking photos of my dishes prepared. "MALLIKA EY KITCHEN"" Nationalist(Winner in Local and Regional Round) 2012 Winner from Kolkata in "SECRET RECIPES"(Food Food)with Sanjeev Kapoor in 2012(National contest) ''SHERA RADHUNI'" in Kutchina Contest in a channel 2011 2 times winner in a "'BENGALI CULINARY MAGAZINE"' 2012 and 2013 Winner in SAMSUNG RECIPE CONTEST 2011 Viewers Choice winner in"' HAR GHAR KA MASTERCHEF" Masterchef India Season 3(Online Public Vote)2013. "SHERA RADHUNI"Contest winner for the second time 2014 Game show winner-"DIDI NO 1" "SUPERWOMEN"'in 2013 "DADAGIRI"with Saurav Ganguly Winner of "'RANNAGHORE ROCKSTAR" with Mithun Chakraborty Selected În"TOP 16 INDIAS DIGITAL CHEF"National contest with Chef Sanjeev Kapoor,Amrita Raichand ,Chef Saransh 2018

Sunday, 9 August 2020

Chessy Bread Pakora with leftover bread


Chessy Bread Pakora

This is a evening snack recipe made with leftover bread slices.Lot of time we  throw away the left over bread slices.Very simple snack recipe which can be made within half an hour.Added cheese to make it delicious and cheesy for kids.If you want you can ommit that.Any kind of tangy sauce goes really well with this.I served hot and tangy ketchup and Mayonnaise combined together.Let us check the ingredients needed.
You can Airfry or deep fry,I deep fried it.

Serves 4 people
Cooking Time Max 30 min

Ingredients 🍞🍞
  1. Slices of Bread-6
  2. Boiled potatoes-2 big
  3. Chopped Onion-1 big
  4. Chopped Green chillies-5
  5. Chopped coriander-1/4th bunch
  6. Lemon juice-1 tp
  7. Red chilli powder-1/2 tp
  8. Garam masala powder-1/2 tp
  9. Salt to taste
  10. Grated cheese-1/2 cup
  11. Egg 1 0r 2 as per need
  12. White oil for frying

  • Mash the potatoes well.Now tear the bread slices and add.Add all the ingredients one by one.
  • Add chopped onion,chopped green chillies,chopped coriander,lemon juice,red chilli powder,garam masala powder,salt and mix it well.Check you seasoning and the add  beaten egg.Again mix it very well.
  • Make small balls and and in the middle add 1 tp cheese and cover it again and make a ball .
  • In a pan add enough white oil.Heat it to medium and fry all the pakoras one by one in medium flame so that it is cooked well in the middle.
  • You can fry in airfryer too.
  • Serve it with any kind of hot and sweet sauce.

Recipe of my Maa.
Created by Chef Dimple Chakraborty

Tuesday, 28 April 2020

Monday, 27 April 2020

Basbousa (Egyptian Recipe with Semolina) Eggless

Semolina is a popular treat in Middle East and parts of Europe.Some are with Eggs and some without eggs with Yougurt.Honey based or sugar based syrup used.This a very simple baked dessert in Middle eastern houses and made often at home.This is a traditional dish of middle east soaked in syrup and made with lot of nuts.

Step 1

  • Semolina- 2 and 1/2  cup
  • Dessicated coconut-1 cup
  • Sugar-  1 cup Caster/powder sugar
  • Flour-1/2 cup
  • Thick Yogurt- 200 gm
  • Unsalted Butter/ Ghee-200 gm
  • Vanilla essence-few drops
  • 30 gm blanched cashew and almond
  • Milk- as per use
  • Baking powder-1 tp

Step 2

  • Sugar-1 and 1/2 cup
  • Water- 1 cup
  • Lemon Juice-2 tbsp
  • Rosewater-1 tp


  1. Preheat the Oven to 190*c
  2. Mix Semolina,Coconut,Sugar,Flour, Yogurt,Melted Butter,Baking Powder,Vanilla essense together.If the mixture looks thick then add little milk to make it semithick.Keep it aside for 15/20 mins. Add little shaved nuts in the batter and rest use for garnish.
  3. Grease the Baking Tray with ghee or butter  and pour the mixture and bake in 180* for 35 to 40 min in OTG.

Step 2

  1. Make Sugar Syrup which will be semi thick with water,sugar,lemon juice and rose water.Cool it down.
  2. Once the Basbousa is baked pour the  syrup on the baked tray and let the syrup get soaked inside the Baked Semolina Cake.(Cover and Keep)

Cut into Diamonds and Spread chopped or shaved nuts on top.

Serve it hot or cold.Delicious dessert is made for all.

NOTE-Ghee gives a lovely flavour.

Recipe by Chef Dimple.

Wednesday, 15 April 2020

Rosho-Puli with Khejur Gur

Rosho Puli is a traditional Bengali Dessert.This dessert is being relished by generation after generation.Both my grandmoms used to make and then my Mom.I learnt this from my mom.This creamy dessert reminds me of childhood.This Noboborsho I made and relived my childhood days with my family.I made it with DatePalm jaggery called Khejur Gur but you can make with sugar too.

Ingredients for Step 1

  • Coconut grated-1(1 small bowl)
  • Semolina(1/4th bowl)
  • Date Palm Jaggery-1 bowl (or can use sugar)
  • Ghee-2 tp
  • Milk-1 tbsp

Ingredients for step 2

  •  Milk-500 gm
  • Green Cardamom-4
  • Batasa-Few
  • Date Palm Jaggery-1/2 cup(Sugar if you donot have jaggery)

Method for Step 1

  1. First take a pan,add ghee.Heat the ghee.
  2. Now add samolina first and then grated coconut and saute it for min in low flame.
  3. Now add jaggery and mix it well.Add 1 tbsp milk and saute till it binds together and leaves sides.
  4. Take it out on a plate and cool it down.
  5. Shape it like small puli or small cylinder shapes.
  6. Keep it aside.

Method for Step 2

  1. Pour full cream 500 gm milk in a pan and bring to boil.Add green cardamom and continue to cook.
  2.  Add batasha and jaggery and reduce it to 50%.
  3. Then add the Puli at last and serve hot or cold.

Written Recipe by Chef Dimple

Thursday, 28 November 2019

My kitchen and my recipes: Simple Chicken Sandwich

My kitchen and my recipes: Simple Chicken Sandwich: Simple Chicken Sandwich This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and s...

Simple Chicken Sandwich

Simple Chicken Sandwich

This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and serving serving.This is surely a very filling breakfast as chicken,vegetables,cheese and bread or bun is used.Lets get started.


  1. Shredded Boiled Chicken-200 gm
  2. Shredded Boiled Eggs-2
  3. Tomato small-1cut into circles
  4. Onion small-1 cut into ringlets
  5. Cucumber small-1 cut into circles
  6. Cheese-Few slices
  7. Lettuce-Few leaves
  8. Pepper powder- 1 tp
  9. Egg Mayonese-3 tbsp
  10. Bread Slices-Few
  11. Salt to taste


  • In a bowl add shredded chicken,boiled eggs,pepper powder,pinch of salt,mayonese and mix it well.Check the seasoning according to your taste.
  • Now in a pan grill the breads on both sides with butter and keep it aside.
  • Now take one bread slice,on top of it add lettuce leaf,add the chicken mayo mixture ,add tomato slices,onion slices and cucumber slices.Cover with cheese slice and cover with another bread on top.Sandwich is ready.You can also add cheese sauce if you want instead of cheese slice.
  • Healthy and delicious breakfast is ready.This also a very good tiffin for kids or kids party snack.

Note :This mixture can be made before hand and stored in the fridge for 2 days.Before eating toast the bread,assemble the sandwich and serve.

Recipe by Chef Dimple

Thursday, 21 November 2019

Mixed Sukhi Sabzi

Mixed Sukhi Sabzi

This is a dry sabzi made with winter vegetables .This dish is cooked in its steam and it very delicious to eat with roti,paratha,puri,rice and dal.The dish is cooked in medium to low flame and tastes good if you make in kadai.


  1. Potatoes-2 diced small
  2. Cauliflower-1 cut into small pieces
  3. Pumpkin-300gm diced
  4. Tomato- 1 chopped
  5. Cumin seeds-1/2 tp
  6. Dry red ciliies-3
  7. Hing-pinch
  8. Turmeric powder-1 tp
  9. Red chilli powder-1 tp
  10. Cumin powder-1/2 tp
  11. Salt to taste
  12. White oil-2 tbsp
  13. Chopped coriander for garnish.


  • First cut the vegetables in same sizes so that it cooks evenly.Wash and keep them aside.

  • Take white oil in a kadai or pan and heat the oil first.Then add cumin seeds,dry whole red chillies and hing and temper for 1/2 a min.

  • Now add diced potatoes first as it takes long time to cook.Fry it for 1 min and then add cauliflower.Fry for 3 min till it starts to change its colour.Then add Turmeric powder,cumin powder,salt to taste and continue to cook till it is 60% cooked.

  • Now add chopped tomatoes,diced pumpkin and continue to fry for few min.

  • Now add red chilli powder and continue to cook further till the vegetables are fried well.

  • Now close with lid and cook for 5 min in low flame.This way the vegetables will cook and turn soft.

  • At last garnish with chopped coriander and give it standing time for a min and serve hot with roti,paratha,puri ,rice.
Recipe by Chef Dimple

Sunday, 3 November 2019

Mixed Saag recipe

Mixed Saag recipe
This is recipe with mixed saag of your choice. A day before kali puja we make this with 14 types of saag and light 14 candles.
 This dish can be made with any type or no of mixed saag. Very healthy dish and super easy dish to make. You can enjoy this with roti, paratha or rice. Here I have used boiled cubed potatoes but you can also use cubed brinjals.


  1. Bunches of Saag washed and chopped.
  2. Boiled potatoes -6 cubed
  3. Onion seeds-1/4th tp
  4. Green Chilli slit-1
  5. Whole dry red chilli-1
  6. Few Garlic cloves chopped
  7. Salt to taste
  8. Turmeric powder -pinch
  9. Red chilli powder -1/4th tp
  10. Mustard oil-1tp


  • Wash the leaves well and soak in water for atleast 15 min. Then chop and keep it aside. 
  • Boil potatoes, peel the skin and make cubes. If small potatoes are used no need to cut
  • Now add mustard oil in the pan and heat it well. 
  •  Now add kalongi or onion seeds, chopped garlic,green chilli,whole red chilli. Temper and add the saag.
  • Now add salt, turmeric powder, red chilli powder and continue to fry. 
  • To make the saag soft you can add little water. Add the  potatoes and coat it well with the saag. After cooking for sometime it is done. 
  • Note You can also add fried cubed brinjals. 
  • Serve hot. 
  • Recipe by Chef Dimpol Chakraborty