Author: Rita's Recipes

Hello, I’m Rita, the home cook behind Rita’s Recipes — a food blog where I share traditional Bengali and Indian recipes alongside family-favourite breads, cakes, and cookies. I grew up in a Bengali household where cooking was part of everyday life. Many of the dishes I share are authentic home-style recipes — light fish curries, seasonal vegetable dishes, lentils, and classic Indian comfort food that have been passed down through generations. At the same time, baking has always been part of our family table. Here you will also find simple homemade breads, soft cakes, and cookies that are easy to make with everyday ingredients. My goal is to preserve traditional flavours while making recipes clear, practical, and accessible for cooks around the world — whether you are new to Indian cuisine or looking for reliable home-style cooking. Thank you for visiting, and I hope my recipes bring warmth to your kitchen.

Green Mango & Mint Chicken

A refreshing twist on traditional chicken curry, combining tender chicken with tart green mango, cooling yogurt, and fragrant mint for a light yet flavourful dish.

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There is a mango tree in my garden which produces small but sweet mangoes every year. As the fruit ripens it attracts birds and monkeys to my garden. We usually use the sour raw mangoes from this tree to make pickles and chutneys. It was a very hot day in Gurgaon and I was craving something spicy and tangy, so I cooked up this Chicken curry using raw mango and yogurt . It turned out pretty delicious, and refreshing. There was Mint growing in the garden so I used that too. Do give this recipe a try—I hope you enjoy it as much as we did.

This recipe is is fairly easy to make.

  • First marinate the chicken, with yogurt, salt, mustard oil for a few minutes.
  • While the chicken is marinating gather all the ingedients and grate the onion, ginger garlic, roast and grind the spices.
  • Then heat the ghee in a pan and fry the Onions, ginger garlic, and the spices. Then add the chicken with the marinade. and mint.
  • Add the Yogurt and cover. Lower the heat and let the chicken cook till the chicken is tender and gravy is thick.
  • Serve garnished with Mint leaves.

Ingredients

Chicken : I have used medium size chicken without the skin. I think chicken pieces with skin might give a richer curry.

Raw Mangoes: I used the raw Mango from my garden. Mangoes are available throughout the season these days and you will need only a piece of it.

Yogurt: I had yogurt at home, but any plain yogurt from the market will work. I would not suggest Greek yogurt in this recipe.

Mint: I had a lot of Mint at home, so i used that. But if it is difficult to find fresh Mint, you could try using Coriander leaves ( Dhania Patta).

Other spices: Cumin powder, Coriander, and turmeric are regularly used Indian spices. Fennel seeds make a difference in the flavour. I have used the spicy ( Hot) chilli powder because I wanted that taste. You can use Kashmiri chilli powder or ( Degi Mirch) if you would like it less spicy

Green Mango and Mint Chicken.

A refreshing twist on traditional chicken curry, combining tender chicken with tart green mango, cooling yogurt, and fragrant mint for a light yet flavorful dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 500 g chicken ( without skin and cut into medium size pieces )
For marinating the chicken
  • 1 Tbsp. Mustard oil
  • 1/2 tsp. salt
  • 1/4 tsp. Turmeric powder
  • 1 Tbsp. Yogurt
For the gravy
  • 1/4 cup Grated Onion
  • 1 tsp. Fried onion paste ( optional)
  • 3 or 4 Tbsp Ghee or Butter
  • 1 Tbsp. Garlic and Ginger paste
  • 1 Tbsp Raw Mango grated
  • 1 Tbsp Masala mix
  • 1/4 tsp. chilli powder ( spicy )
  • 1/4 tsp. Turmeric powder
  • 1/2 tsp. Salt
  • 1/4 tsp. Sugar ( optional )
  • 1/2 cup Yogurt
  • 1/4 tsp. Flour
  • 1/2 cup Mint leaves torn. (Save a few Mint leaves for Garnishing )
  • Small piece of Cinnamon, 2 cloves and 2 small cardamoms ( for seasoning or tempering the oil / tadka )
Masala Mix
  • 1/2 tsp. Cumin seeds ( Jeera, Jire)
  • 1/2 tsp. Coriander seeds ( Dhania, Dhone )
  • 1/2 tsp. Fennel ( Saunf, Mouri)

Method
 

Preparaton
  1. Wash the chicken and Drain out all the water. Then marinate it with Yogurt, Mustard oil, Salt and Turmeric powder. Keep aside while you get all the other ingredients.
  2. Masala Mix: In a small pan roast together, 1/2 tsp. of Fennel seeds ( mouri/ saunf), 1/2 tsp. of Cumin seeds ( Jeera/ Jire), and Coriander seeds ( Dhone/ Dhania ). Once the seeds turn slightly brown and fragrant, remove from heat and put it in a dish to cool. Grind into a powder when it cools.
  3. Grate the onion, and the ginger and garlic
  4. Peel the raw mango, and grate it .
  5. Beat the 1/2 cup Yogurt with the 1/4 tsp. of flour.
  6. Wash and tear about 1/2 cup of mint leaves. Chopping makes it wilt soon.
  7. In a small bowl, mix 1/4 tsp.chilli powder, 1/4 tsp. Turmeric powder, 1/2 tsp. of salt and 1/4 tsp .sugar and 1 Tbsp of the Masala mix.
How to make the chicken
  1. Heat the Ghee in a wok or a heavy bottom pan.
  2. Add the Whole Cinnamon, Cloves and cardamoms. ( Tadka / Phoron)
  3. Add the grated oinion and stir fry, till the raw smell goes.
  4. Add the fried onion paste, and stir it in. ( optional )
  5. Add the grated raw mango and stir well
  6. Add the Turmeric powder, Chilli powder, Salt, Sugar, and the Masala mix.
  7. Fry a little and then add the chicken with the marinade.
  8. Keep stir frying till the oil separates around the gravy.
  9. Add the beaten yogurt. Stir and cover .
  10. After a few minutes add the mint leaves, and stir. Let this simmer till the chicken is cooked and the gravy is thick and creamy.
  11. Transfer to a serving dish and garnish with Mint leaves. Serve with Roti or Rice.

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Mutton Liver Masala ( mete torkari)

Liver Masala or Mete Torkari is spicy Liver Curry. I have used Mutton (Goat) liver to make this curry. We used to eat this a lot in our childhood but now we eat it very seldom. This is a very easy dish and does not take much time. You can you other types of Liver, but I have only tried making it with Mutton Liver.

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Ingredients

Onions : I used red onions, as that is available in India.

Liver : This is Goat Liver, but you can use Chicken or Sheep liver for this recipe too.

Tomatoes : The Tomatoes that I used were the thin skinned round ones. You could use plum tomatoes, or even the canned whole tomatoes. But fresh is always better.

Ginger : Used root ginger which I peeled and Juliened some and grated some so you need quite a bit of Ginger.

Green chilies : The hot an spicy ones are preferred, but I depends on your Taste.

Chilli Powder : This dish is spicy so I used the hot chilli powder, not the Kashmiri Chilli powder which is mild but adds colour to the dish.

GARAM MASALA POWDER: Grind 4 or 5 Cardamoms, 4 or 5 Cloves, and an inch of Cinnamon. This is the Bengali garam masala powder. I have used 1/2 teaspoon of this powder in this dish.

Step by Step Guide

Heat the Wok/ kadai/ Pan , add the oil. When it is hot add the Whole Garam Masala: Black Cardamom, Green Cardamom, Cinnamon pieces, and a few cloves, and the Jeera ( cumin) seeds. This is the Tadka or seasoning.

After a minute, add the Sliced Onions and stir fry, till it is soft and opaque. Like the photo below.

Now add the Garlic and Ginger and stir fry till the raw smell of the Garlic is gone.

Add the Tomatoes, Salt , Coriander powder, Chilli Powder. Stir Fry till the Tomatoes are soft . For about 3 minutes.

Add the Liver pieces to this Tomatoes, and all the spices. Mix well .

Lower the heat, cover the wok and let it cook for 5 minutes. Do not add water.

After 5 minutes remove the lid and use a spoon to see if the Liver piece can be cut with the spoon. Also check the seasoning. If there is too much water, cook till almost dry. Like the photo above. Add a tablespoon of Ghee and Garam masala powder.

Transfer to a serving dish and Garnish With Ginger sliced thin, and slit green chillies and chopped Coriander leaves.

Serve Hot . Enjoy with Roti or Paratha.

Mutton Liver Masala ( Mete Torkari)

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali., Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Mete or Mutton Liver
  • 1 medium sized Onions red onion
  • 1 Tablespoon Garlic grated or paste
  • 1 Tablespoon Ginger grated or paste
  • 5 grams Ginger cut into thin slices Julienne
  • 1/4 teaspoon Jeera seeds
  • 1 piece Black Cardamom
  • 2 or 3 pieces green / small cardamom
  • 4 pieces cloves
  • 4 Tablespoon Vegetable oil
  • 1 cup Tomatoes, peeled and chopped
  • 1 Teaspoon Coriander powder
  • 1/4 teaspoon Chilli powder
  • 4 pieces Green chillies slit (The spicy chillies)
  • 1 Tablespoon Chopped coriander leaves
  • 1 Tablespoon Ghee
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Salt

Equipment

  • 1 Wok or Pan
  • 1 Knife, Spoons, grater

Method
 

Preparation
  1. Peel and slice Onions
  2. Peel and Grate Garlic and ginger
  3. Peel the skin of the Tomatoes and then cut into chunks
  4. Chop some coriander leaves and slit the green chilies for garnish
  5. Peel the Ginger and Julienne it
  6. Make Garam Masala powder by grinding 1 inch piece of Cinnamon, 3or 4 Green ( small)cardamoms, and 4 cloves. Uses 1/2 teaspoon of this powder.
  7. Wash and cut the Liver into bite sized pieces
How to Make the Mete Torkari/ Curry
  1. Heat a wok, kadai, or pan and add oil.
  2. When the oil is hot, add whole garam masala—black cardamom, green cardamom, cinnamon, cloves—and jeera (cumin seeds). This is the tadka or seasoning.
  3. After a minute, add the sliced onions and stir fry until soft and translucent.
  4. Add the garlic and ginger and sauté until the raw smell of garlic disappears.
  5. Add the tomatoes, salt, coriander powder, and chilli powder. Stir fry for about 3 minutes until the tomatoes become soft.
  6. Add the liver pieces and mix well with the tomatoes and spices.
  7. Lower the heat, cover the wok, and let it cook for 5 minutes. Do not add water.
  8. After 5 minutes, remove the lid and check if the liver pieces can be easily cut with a spoon. Also check the seasoning.
  9. If there is too much water, cook uncovered until almost dry.
  10. Add 1 tablespoon of ghee and garam masala powder.
  11. Transfer to a serving dish and garnish with thinly sliced ginger, slit green chilies, and chopped coriander leaves.
  12. Serve hot with roti or paratha.

Notes

Wash the liver very well
Cut into bite size pieces.

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Kosha Mangsho | Traditional Bengali Mutton Curry Recipe

Kosha Mangsho was cooked in my home on special days. Often when there was a dinner party. My Mother made Luchi ( A deep fried made with Maida / All purpose flour ) to accompany it most of the time, and the guests would focus only on the Kosha Mangsho.

Kosha Mangsho is a mutton curry which is slow cooked very patiently on low heat until the meat is tender and the gravy turns rich dark brown colour.

The Mutton ( goat meat ) that is used should have some fat , otherwise the rich taste is not achieved. Mustard oil is used in most Bengali recipes, in this case too Mustard oil gives the curry a special flavour. Ingredients used generally available in the pantry of Indian homes, so it can be made easily.

Preparation steps

  • Wash the Mutton pieces well, sprinkle 1/2 teaspoon of Salt and 1/2 teaspoon of turmeric powder, rub all the pieces with it and keep aside.
  • Slice the onions, ( I prefer red onions ).
  • Grate some Onion, Garlic and Ginger. Keep them in separate bowls.
  • Wash the Tomatoes, cut in big pieces and make a puree in your blender/ grinder
  • Measure out the masalas/spices and keep them ready

Ingredients for Kosha Mangsho

  • Mutton 1kg
  • Onion sliced 350 g
  • Grated Onion 40 g or 2 tablespoons
  • Grated Garlic 30 g or 1 teaspoon full
  • Grated Ginger 30g or 1 teaspoon full
  • Fresh Tomato pureed 250 g or Canned Tomato puree 1 tablespoon.
  • Garam masala powder 1 tsp
  • Kashmiri mirchi powder 1/4 tsp
  • Hot chilli powder 1/4 tsp or less
  • Salt 1 tsp
  • Haldi powder 1/2 tsp
  • Jeera powder 1/2 tsp
  • Dhania powder 1/2 tsp
  • Mustard oil 1/4 cup
  • Water 1 cup
  • Whole cinnamon 1 inch piece broken, 3 green cardamoms, 3 cloves 1 black cardamom

Tomato puree can be from a can too, I prefer the freshly made one. All you have to do is the run ripe tomatoes in a blender.

The grated onions give thickness to the gravy.n

Ginger and Garlic can be grated or ground , I use fresh Garlic and Ginger. The store bought Garlic and Ginger paste doesn’t taste the same.

The whole Garam Masala, 1inch cinnamon, 3 Green Cardamoms, 3 Cloves, and 1 black cardamom are used for the Tadka (seasoning the oil)

For the ground Garam Masala you just have to Grind some Cinnamon, Cardamom, and Cloves together, then add a teaspoon of the powder to the Mutton at the end.

Usually I buy Mutton with very little fat on the pieces for the everyday Manshor Jhol ( Mutton Curry) , but for this recipe you need the Fat. You could use less fatty pieces but then you may need more oil or ghee to get the right flavour and taste.

How to make Kosha Mangsho

  • Heat the oil in a Kadai/ wok,
  • When the oil is really hot add the Black cardamom first then the Cloves, green Cardamoms and the Cinnamon pieces to the oil
  • Stir a little, then add the sliced Onions. Then add the grated Onions and fry a little. After that, add the fresh Grated Garlic and Ginger. Keep frying on medium heat until the onions are brown.
  • Now Add the dry masalas/ spices : Salt, Turmeric powder, Chilli powder, Cumin and Coriander powders, stir fry for a minute or so
  • Add the Tomato puree. Keep stir frying until the raw smell of the masalas disappears. The oil should separate around the edges of the onion.
  • Add the Mutton pieces and stir fry till the onion and the rest of the masalas coat all the mutton pieces very well
  • Stir fry a little more and cover with a lid
  • Now you will have to cook on very low heat for a long time. Open the lid occasionally. Let the water that has accumulated on the lid drip into the mutton. Stir well and close the lid again. Keep repeating this, opening the lid and stirring the mutton after every 5 or 6 minutes. Mutton takes a long time to cook and this is the slow cooked method so it will take pretty long. It took about an hour for me. It depends on the quality of the meat.
  • In case the gravy get too dry and starts sticking to the bottom of the Kadai / wok , add a couple of tablespoons of water and continue the stir frying ( This is called Koshano in Bangla). The colour of the gravy will slowly turn a Dark Brown. Keep going till the mutton is soft enough to be cut by a spoon.
  • Add 1 full teaspoon of the Garam Masala powder, and mix it well with the curry.
  • The dish is done when the mutton is cooked and there fat floats round the gravy. There is very little gravy in this dish. You could add a few tablespoons of water. Add them in case you like a little more gravy.
  • Serve with Bengali Pulao, or Luchi /puri, Paratha or Roti

Step by step

  1. Heat the 1/4 cup of Mustard Oil in a Wok. Add 1 black cardamom when the oil is very hot. After a minute add the 3 Green Cardamoms, 3 Cloves and 1 inch piece Cinnamon broken.

2 After 1 minute, add the 350 g sliced Onions and Fry , Add the 40g of grated onions after a minute

3 Then add 30g Grated Garlic and 30g Grated Ginger. Stir fry till the onions are soft and brown

4 Now add the 1 teaspoon salt, Turmeric powder, 1/4 teaspoon Chilli powder, 1/2 teaspoon of Cumin powder and 1/2 teaspoon of Coriander powder. Stir fry for about 3 minutes.

5 Add the 250g of freshly made Tomato puree.

6 Keep stir frying with the Tomato puree and all the dry spices till it turns dark brown and some oil can be seen around the onions, as in the video

7 Now we can add the Mutton pieces to the onions and the spices.

8 Stir very well so that all the masala and the mutton are mixed well. This will take about 3 minutes.

9 Cover with a lid and reduce the heat to minimum.

10. After about 5 minutes, open the lid gently to one side. This ensures that the water on the lid drips into the Mutton curry. Add the Garam Masala powder.

11.Stir well for a minute and again cover with the tight lid.

Repeat the two steps, 10 and 11, until the mutton is soft. It should be tender enough to be cut with a spoon. Garam Masala i added only once though.

if at anytime there is very little gravy , or the Mutton is sticking to the bottom of the pan, just add a couple of tablespoons of water and cover.

The gravy in Kosha Mangsho is less, so add water a little at a time. I needed about 1/2 cup of water for this time. it depends a lot on the quality of the Meat.

The Kosha Mangho is ready when the Mutton is soft and there is oil floating around the meat.

Total time taken for cooking this dish was 2 hours, because it has to be cooked in low heat.*

Tips for best results

  1. * You could shorten the time taken to make this by using a Pressure Cooker to soften the meat. Repeat steps 10 and 11 few times. Then, transfer the mutton curry into a pressure cooker. add 1 cup water. Put the pressure cooker on high heat. After the first whistle, lower the heat to minimum. Let it cook for 6 to 10 minutes. Let the pressure cooker cool completely before opening the lid. Now transfer the mutton curry back to the Kadai. Let it cook on medium heat until the gravy is thick. The oil should be seen floating around the mMeat and Gravy.
  2. Buy the best quality fatty Mutton ( Khashir Mangsho).
  3. Use a heavy bottom pan with a well fitting lid, Dutch Ovens are great for this. I used a cast iron Kadai. Cast iron is excellent because the gravy’s colour becomes dark brown because of the Iron. My grandmothers always used Iron Kadais/woks for all their cooking. If you use Iron utensils, transfer the dish into a serving bowl right after cooking. Otherwise, it will become black.

Enjoy the Kosha Mangsho with Basanti Pulao, or Luchi or Roti.

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Kosha Mangsho | Traditional Bengali Mutton Curry Recipe

Kosha Mangsho is a traditional Bengali mutton curry where tender pieces of mutton are slow-cooked with onions, yogurt, and aromatic spices until the gravy becomes thick, rich, and deeply flavorful. This celebratory dish pairs wonderfully with luchi, paratha, pulao, or steamed rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 persons
Course: Main Course
Cuisine: Bengali , Indian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Kg Mutton ( The pieces should be big and have a bit of Fat on them )
  • 350 g Sliced onions ( Red Onions are best for this recipe)
  • 40 g grated onions ( 2 tablespoons )
  • 30 g Grated Garlic ( 1 teaspoon)
  • 30 g Grated Ginger ( 1 teaspoon )
  • 250 g Fresh Tomato Pureed ( or 1 Tablespoon of canned puree)
  • 1 tsp. Garam Masala Powder
  • 1/4 tsp. Kashmiri red chilli powder ( Degi Mirch)
  • 1/4 tsp. Hot chilli powder ( optioanal)
  • 1 tsp. Salt ( adjust to your taste later)
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Coriander powder ( Dhania Powder)
  • 1/2 tsp. Cumin powder ( Jeera Powder)
  • 1/4 Cup Mustard Oil ( any Vegetable oil will do too)
  • 1 Cup Water
  • Whole cinnamon 1 inch piece broken, 3 green cardamoms, 3 cloves, 1 black cardamom ( For the Tadka/ phoron or seasoning)

Equipment

  • 1 Heavy Bottom Pan or Kadai
  • 1 Knife, Grater
  • 1 Blender Grinder

Method
 

  1. PREPARATION
  2. Wash the Mutton pieces well, sprinkle 1/2 teaspoon of Salt and 1/2 teaspoon of turmeric powder, rub all the pieces with it and keep aside.
  3. Slice the onions.
  4. Grate the Garlic, Ginger, and Onions
  5. Wash the Tomatoes, cut in big pieces and make a puree in your blender/ grinder
  6. Garam masala – Grind 1inch piece of Cinnamon, 4 or 5 small cardamoms, 4 or 5 Cloves, and together and keep aside. We will use a little bit of this powder.
  7. Gather all the spices before starting.
  8. HOW TO MAKE THE MUTTON CURRY
  9. Heat the oil in a Kadai/ wok/ Pan. When the oil is really hot add the Black cardamom first then the Cloves, green Cardamoms and the Cinnamon pieces to the oil
  10. Stir a little, then add the sliced Onions. Then add the grated Onions and fry a little. After that, add the fresh Grated Garlic and Ginger. Keep frying on medium heat until the onions are brown.
  11. Now Add the dry masalas/ spices : Salt, Turmeric powder, Chilli powder, Cumin and Coriander powders, stir fry for a minute or so
  12. Add the Tomato puree. Keep stir frying until the raw smell of the masalas disappears. The oil should separate around the edges of the onion.
  13. Add the Mutton pieces and stir fry till the onion and the rest of the masalas coat all the mutton pieces very well
  14. Stir fry a little more and cover with a lid
  15. Now you will have to cook on very low heat for a long time. Open the lid occasionally. Let the water that has accumulated on the lid drip into the mutton. Stir well and close the lid again. Keep repeating this, opening the lid and stirring the mutton after every 5 or 6 minutes. Mutton takes a long time to cook and this is the slow cooked method so it will take pretty long. It took about an hour for me. It depends on the quality of the meat.
  16. In case the gravy get too dry and starts sticking to the bottom of the Kadai / wok , add a couple of tablespoons of water and continue the stir frying ( This is called Koshano in Bangla). The colour of the gravy will slowly turn a Dark Brown. Keep going till the mutton is soft enough to be cut by a spoon.
  17. Add 1 full teaspoon of the Garam Masala powder, and mix it well with the curry.
  18. The dish is done when the mutton is cooked and there fat floats round the gravy. There is very little gravy in this dish. You could add a few tablespoons of water. Add them in case you like a little more gravy.
  19. Serve with Bengali Pulao, or Luchi / Puri, Paratha or Roti

Notes

  1. Mutton should have some fat on the pieces. This is a rich Mutton Curry, if the Muttton is too lean you need to add more Oil or Ghee. 
  2. The gravy is Thick and Licious, not watery. ( called Makha- Makha in Bengali)

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Ultra Gooey Nut-Free Fudgy Brownies Recipe

I have made many brownies over the years for my kids. Now, I also make them for my grandkids. This particular recipe is the absolute favourite with my family. It is adapted from the Fudgy Cocoa Brownies recipe by CafeDelites. I reduced the sugar and butter. It is also adjusted for my oven, which is a small OTG. These are the gooey, dense chocolatey brownies, you can’t stop eating. Do try this out.

The materials used here are easily available in India, so I can make it frequently. My oven is simple. It takes longer in my oven to bake bread and cakes. This is compared to the ovens you get in homes in the USA or Australia.

The MOST IMPORTANT thing when making these Brownies is exactly when to take the brownies out of the oven. It should be soft in the centre and set on top and sides. I usually check frequently to see if the brownies are ready. Use the toothpick test by inserting a toothpick in the middle. It should come out with some brownie clinging to it. If the toothpick is clean then the brownie is over baked. It will still be great tasting but may not have the gooey texture.

ngredients

  • 200 g Unsalted butter
  • 2 tablespoon Vegetable oil
  • 220 g White Sugar ground
  • 200 g Brown Sugar
  • 4 Eggs
  • 1 tablespoon Vanilla essence
  • 1/4 teaspoon Salt
  • 128g Maida ( All purpose flour)
  • 85 g Cocoa Powder
  • 150g Amul 55 percent dark chocolate bar chopped.

Prepping: Before you start to mix things up it is better to gather all the ingredients together.

Sugar – I usually grind the sugar before measuring. The sugar in India has big grains. It doesn’t melt easily.

Butter– Melt the butter in the Microwave, it will take about 1 minute.

Eggs – used the eggs kept at room temperature. I broke them into a small pan beat it up a little, before adding to the rest of the ingredients.

Chocolate bar- Chopped it up.

Sieve the Maida ( All purpose flour ) , Cocoa Powder , and the salt into a bowl

The ingredients can be mixed by hand easily, but I used a food processor. Makes things much easier and quicker.

Line a 9 x 13 inch baking dish with parchment paper. Keep a little extra, this helps to take the brownie out of the pan.

Heat the oven to 180 degrees C ( 375 F) .

Method

Add both the sugars, white and brown to the warm melted butter in a big mixing bowl. And beat till it is creamy.

Add the beaten eggs to the sugar and butter mixture.

Add the Vanilla and the Oil

Beat the mixture for a minute or so

Fold in the Sieved flour and Cocoa powder with the butter sugar egg mixture gently.

Then add the chopped chocolate and fold that in too. You can keep a little to sprinkle on top if you like.

Pour the mixture into the parchment paper lined baking pan and smooth the top. iF you want to sprinkle chocolate chips then you should do it now.

Put the baking dish into the oven and set a timer for 25 minutes

After 25 minutes, check the middle. If it is still very soft, let it bake for another 5 minutes. Once you see the sides look set, and the top has a shiny film, do the toothpick test. Insert a toothpick in the middle. The toothpick should have some grains of the brownie. It should not be very soft and liquid. In my oven it took 40 minutes.

Take it out of the oven and let it cool on the counter to room temperature. If you try to cut it when it is very warm it will be difficult.

I pop it in the fridge for a while after it reaches room temperature. It is much easier to cut into neat pieces once it is cold.

This recipe gave me 16 pieces.

I usually store in and airtight box at room temperature. In the hot summer months I keep it in the fridge.

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Easy Shrimp and Vegetable Curry with Onion Stalks ( piajkoli diye chingri maach)

This an easy recipe for a mixed vegetable dish in which the Onion Floral Stalks are the main ingredients. Adding some fish to it makes it even more tasty. Tangra Maach ( dwarf striped catfish) or Chingri Maach ( Shrimp/Prawn) are the usual choices for this dish. The Recipe is the same for both of them. Probably other small fish can also be used, but I have not tried that.

Onion flower stalks, which are called Piaj Koli in Bengali are not available throughout the year. I find them in the market in the winter months. Unlike the Onion Leaves (Spring Onions), the flower stalks retains its shape when cooked . Also the stalks are hollow so the juices or gravy get in and tastes great. In the picture below you can see the difference between Piaj Koli ( Onion Floral stalk ) and Piaj saag ( Spring onion).

If the (Piaj Koli) onion floral stalks are not available, you can use the leaves, Spring Onion, ( Piaj Saag). The taste will differ slightly. You will need more leaves than floral stalks because the leaves wilt when cooked.

NOTE: The photos and videos are taken by me on my phone. The videos are a bit shaky unfortunately .

These are the vegetables used

Prepping

  • Potato, ( Aloo) – Wash and peel the skin. cut in half lengthwise and then make thick slices
  • Eggplant ( Begoon) – Wash and cut into 2 or 3 inch cubes. If you have the Japanese long eggplant the cut lengthwise then into 3 pieces each.
  • Onion floral stalks ( piaj koli) – Wash them, then discard any yellowed ones. I discard the bud and a bit of the bottom . Then cut into 2 inch lengths. If you are using Spring onion, first remove the yellowed and dried leaves. Then, cut the leaves into 2 inch lengths. You can chop up the white part or the the bulb into pieces and add them to the sliced onion.
  • Green chilies ( kancha lonka) – wash and slit each one.
  • Onions ( Piaj ) – Peel onions, make thin slices , and grate some of it too. Amounts are specified in the Ingredients
  • Shrimp ( Chingri maach ) . Remove the shell, except the tail. Clean the black thread like thing on the back. Wash well, drain out all the water. sprinkle some salt and turmeric powder on the shrimp , mix well.

Ingredients

  • Potatoes ( Aloo) Peeled and cut 175 g
  • Eggplant ( Begoon ) cut 135g
  • Onion floral stalk ( Piaj koli ) washed and chopped 135g
  • onion sliced (piaj ) peeled and sliced162g
  • onion grated (piaj bata )15 g or 2 tbsp
  • Water ( Jol) 1/2 cup
  • Shrimp ((Chingri maach) 250g ( after cleaning)
  • Salt ( noon) 1teaspoon
  • Turmeric powder ( holud ) 1/4 tsp
  • Chili powder ( lonka gudo) 1/4 tsp
  • Green chilies ( kancha lonka ) 5 or 6 slit
  • Mustard oil ( sorsher tel) 4 tbsp + 2 tbsp
  • Nigella seeds ( kalonji/ kalo jire) 1/4 tsp.
  • Garlic ( rosun) grated 15g or 1 Tablespoon.

Method

  • Heat a wok/ kadai or a pan and add the Mustard oil ( 4 tablespoon)
  • Fry the shrimp (250) in this hot oil till the shrimp get reddish. Take the shrimp out with a slotted spoon, onto a plate and keep aside
  • Add the Nigella seeds ( 1/4 tsp. ) and a slit 1 green chili to the remaining oil, and stir a minute. You can add couple of more teaspoons of oil to the Wok if necessary.
  • Add the Garlic,( 1 tablespoon) stir fry
  • Now add theground or grated onion ( 2 tablespoons ), stir fry till the raw onion smell is gone
  • Add the sliced onion ( 162 g ) to this and stir fry till they are soft.

Next, add the salt (1 tsp). Then, add Turmeric powder (1/4 tsp) and Chili powder (1/4 tsp). Stir fry for a minute.

Put the ,eggplant ( 135g), potatoes ( 175g), and the onion floral stalks ( 135g) in. Stir a while with the sautéed onion and spices already in the wok/ pan.

Add the remaining slit green chilies and the water ( 1/2 cup)

Cover with a lid and let it simmer.

After about 5 minutes, remove the lid. Check if the vegetables are soft. See if they are almost done or not.

If the eggplant is soft, add in the fried shrimps that you had kept aside .

Give it a stir then put the lid on again.

Let is simmer on low heat for 2 minutes.

After about 2 minutes, open the lid to check the potato. Make sure it is done. There should also be a little gravy.

The dish is ready, It should not be completely dry but should have a little gravy.

Transfer to a serving dish and serve with hot cooked rice or roti.

Leftovers can be kept in the fridge for a out 2 days. warm it up in the Microwave when you want to eat it again.

Variation to this recipe.

Tangra Maach piaj koli diye. ( onion floral stalks with Tangra maach)

Tangra Maach ( variety of catfish)

These are Tangra Maach that have been fried a little. The Vegetables are cooked exactly the same way as in the recipe above. The only difference is that, when the vegetables are cooked, the Tangra Maach is added. It is then simmered for a few minutes before taking it off the flame.

The Tangra with all the onion floral stalks and other vegetables

Tangra is a small ( dwarf) fish, a variety of catfish. It is a fresh water fish found in rivers and pond. Ones I have used are about 8 to 10 cms long.

Clean the fish, keeping the head. Add salt and turmeric powder and let them sit for at least 15 minutes before frying them.

The recipe for the vegetables are the same as above. After adding the fish, let it simmer for 5 to 7 minutes. This will make the fish soft and help it imbibe the taste.

Easy Shrimp and Vegetable Curry with Onion Floral Stalks (Piaj Koli Diye Chingri Maach)

  • Servings: 4
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Ingredients

  • Shrimp (Chingri Maach), cleaned – 250 g
  • Potatoes (Aloo), peeled and sliced – 175 g
  • Eggplant (Begoon), cubed – 135 g
  • Onion floral stalks (Piaj Koli), chopped – 135 g
  • Onion, thinly sliced – 162 g
  • Onion, grated – 15 g (about 2 tbsp)
  • Garlic, grated – 15 g (about 1 tbsp)
  • Green chilies, slit – 5–6
  • Water – 1/2 cup
  • Mustard oil – 6 tbsp (4 tbsp + 2 tbsp)
  • Nigella seeds (Kalonji/Kalo Jire) – 1/4 tsp
  • Salt – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Chili powder – 1/4 tsp

Directions

  1. Heat a wok or pan and add 4 tablespoons mustard oil.
  2. Fry the shrimp in hot oil until they turn reddish. Remove and set aside.
  3. Add nigella seeds and 1 slit green chili to the remaining oil. Stir briefly.
  4. Add grated garlic and sauté.
  5. Add grated onion and fry until the raw smell disappears.
  6. Add sliced onions and sauté until soft.
  7. Add salt, turmeric powder, and chili powder. Stir for 1 minute.
  8. Add potatoes, eggplant, and onion floral stalks. Mix well with spices.
  9. Add remaining green chilies and 1/2 cup water.
  10. Cover and simmer for about 5 minutes until vegetables are nearly cooked.
  11. Add the fried shrimp, stir gently, cover, and simmer on low heat for 2 minutes.
  12. Check that potatoes are fully cooked and there is a little gravy.
  13. Remove from heat and serve hot with steamed rice or roti.

Rita's Recipes1 Comment

Fresh Haldi Lassi (Turmeric Yogurt Drink) – Healthy Indian Turmeric Drink

Haldi or Turmeric is a common spice that is used in all Indian homes. Turmeric has a substance called Curcumin which is anti inflammatory, antioxidant and many more health benefits. Haldi (turmeric) is used in Indian food everyday. The powered Haldi is generally used for cooking . The fresh root of the Haldi is considered to have more benefits than the Haldi (turmeric )powder. Some like to chew a piece of the fresh haldi. Others prefer the powder in a cup of hot milk. You can use a little bit of the fresh root in salads too. I tried chewing it because I heard it is a good idea to have some Haldi in the morning. However, it made my teeth yellow. Now I have the best solution. I make lassi with the fresh haldi root. Lassi is a yogurt drink which is usually made with yogurt, salt and sugar.

This Haldi ( Turmeric ) Lassi has a light taste and flavour of Haldi. It is a refreshing drink. It is also healthy, especially in the summer.

Haldi Lassi is very easy to make, and can be made in a few minutes. All you need is Fresh Haldi root, Plain yogurt, water and some salt.

I don’t like sugar in the lassi but it can be added too.

Ingredients

  • Haldi ( Turmeric ) grated 1 Tablespoon
  • Yogurt 1/2 cup
  • Water or milk 1/2 cup
  • Salt less than 1/4 tsp or according to taste
  • Sugar 1/2 tsp ( optional)

How to make the Lassi

First scrub and rinse the Haldi ( turmeric ) root very well.

Peel off the dry skin

Grate enough of the root to make 1 tablespoon

In a blender jar, add all the ingredients, Grated Haldi ( Turmeric ) Yogurt, water, and Salt. Blend until the grated Haldi is well mixed with the yogurt.

Strain the Lassi with the help of good strainer Into a tall glass.

Enjoy the delicious Haldi Lassi. Its very good for your gut, it has Probiotic Yogurt and the Wonderful Haldi.

Fresh Haldi Lassi (Turmeric Yogurt Drink)

  • Servings: 1 glass
  • Difficulty: Easy
  • Rating: ★★★★★
  • Print

A refreshing and healthy lassi made with fresh turmeric root, yogurt, and a touch of salt or sugar. A simple way to enjoy the health benefits of haldi.

Ingredients

  • 1 tablespoon fresh haldi (turmeric), grated
  • 1/2 cup yogurt
  • 1/2 cup water or milk
  • Less than 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional)

Directions

  1. Add the yogurt, grated fresh haldi, and water or milk to a blender.
  2. Add the salt and optional sugar.
  3. Blend for 20–30 seconds until smooth and frothy.
  4. Taste and adjust salt or sugar if needed.
  5. Pour into a glass and serve immediately.

  • Fresh turmeric can stain hands and clothes, so handle carefully.
  • You can add a pinch of black pepper to help with better absorption of curcumin.
  • This lassi can be served chilled or at room temperature.

Nutrition


Approximate per serving: 110 calories, 5g protein, 6g fat, 8g carbs

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Rita's Recipes1 Comment