Pudina Sharbat


Pudina leaves

हेलो फ्रेंड्स सुनन्दास किचन में आपका स्वागत है आज हम आपके लिए एक समर रिफ्रेशिंग ड्रिंक लेकर आए हैं, इसका नाम हमने दिया पुदीना शरबत इसके इंग्रेडिएंट्स में हमने

पुदीना पेस्ट लिया है,
आइस क्यूब ६-७
लेमन जूस ४ चम्मच लगवग १ निम्बू लग गया है
ब्लैक साल्ट हाफ चम्मच
चीनी ४ चम्मच आप चाहे तो कम भी दे सकते हैं आप दे यह  सकते हैं अपने अनुसार
तथा ठंडा पानी हमने रखा है २ गिलास

अब हम इसे तैयार करेंगे आइस कुबेस में हम २ गिलास पानी मिला देंग चिल्ड होना जरुरी है | चीनी ४ चम्मच, एक एक करके सबको ऐड करते जाएंगे | काला नमक आधा चम्मच, निम्बू का रस ४ चम्मच, पुदीना का पेस्ट ४ चम्मच सबको हम अचे से मिला लेंगे, ये आपका पुदीना शरबत बनके तैयार है | अब हम इसको गिलास में और मग में सर्वे कर देंगे | हमने कटे हुए निम्बू और पुदीना पत्तो से इसको सजाया हअ| ये गर्मियों के मौसम में सरीर के लिए बहत अच्छा है |आप इसको बनके अपने साथ कूलिंग जार में लेके बहार भी जा सकते है | ये आपको रिफ्रेशिंग फीलिंग्स भी देखा और ताकत भी देगा

Cauliflower and fish curry recipe
An excellent fish curry is very satisfying, and it at all times surprises me how easy they are to make.  This dish is a very famous Bengali fish curry made with cauliflower. The curry is very scrumptious and easy to prepare.  Of all the Bengali Fish Curries featuring a variety of veggies in different permutations as well as combinations, this one is my much-loved. Medium sized cauliflower florets afloat in the curry attract me more than the pieces of fish in the dish.

The exact preparation time for this recipe is 15 minutes along with 10 minutes marinating time. And the cooking time is 30 minutes. The measurements mentioned in this recipe will help to serve four people.


    Rohu Fish - 8 pieces ( 500 gm)
    One small cauliflower cut into florets, about one mug full
    Salt - 1-2tsp
    Turmeric Powder - 1/2tsp
    Mustered Oil - 5tsp
    Green Chilli – 2
    Panchfodon - 1/2tsp
    Onion - 1 Big Size
    Tomato - 1 medium size
    Cumin Powder - 1/2 tsp
    Coriander powder - 1/2tsp
    Ginger Paste - 1/2 tsp
    Red Chilli Powder - 1/2tsp

Steps to make the recipe
    The first thing that we need to do is wash the fish and cut it into pieces.
    Then add half tablespoon of salt and the 1/4th spoon of turmeric powder and mix them well.
    Marinate the mixture and the fish for 10 minute's or so.
    It will help salt and turmeric to enter the fish pieces and soak.
    Now heat mustard oil in a pan.
    Heat up the oil and add the fish piece by piece.
    Fry till they turn into brown in color.
    As the fish gets fried, remove it and keep it in a plate separately.
    Now add green chilies chopped into the oil.
    Then add cut onion and keep them cooking
    Once they are fried, you can add the cauliflower florets
    Add one teaspoon of salt and the remaining turmeric powder.
    Cook them till the cauliflower florets are cooked.
    Add half tablespoon of ginger paste
    Add half tablespoon of cumin powder
    Add half tablespoon of coriander powder
    Add half tablespoon of Red Chilli Powder
    Now mix them nicely
    Add chopped tomatoes and fry them till they blend beautifully
    Cover the pan with a lid and let the ingredients cook for 5-6 minutes in medium flame.
    Now add 2 cups of water.
    After adding water cover the lid and allow the water to boil for 3-4 minutes so that all the masala blend nicely.
    Now add the fried fish pieces and again cover it with a lid and allow it to cook for 2-3 minutes.
    When done remove the lid and decorate it with coriander leaves.
    Serve it with hot steaming rice and enjoy.
    You can use potato in place of cauliflower.
    You can garnish the curry with coriander leaves or even cilantro.
    You can serve it with rice hot and steaming.
    This recipe is suitable for both young and old alike as cauliflower is an excellent vegetable for kids as well as seniors.

Bengali Poha/Chirer Pulao Recipe

Bengali Chirer Pulao Recipe is a twist to the poha varieties that you find in different Indian states. With a mellow sweet taste to poha, it serves as an excellent breakfast in Bengal. Poha uses many types of vegetable; that's why it's a good and reliable supplement food and a sound menu option for the school lunch box also. Serve the Bengali Chirer Pulao for the breakfast alongside some tea or appreciate it in the evening as a snack for tea time.

Poha is a well-known dish of Maharashtra. We as a whole know Indian society has solidarity in differing qualities. It's valid for the sustenance environment of Indians over the districts and states.

Flattened rice likewise called beaten rice is de-husked rice which is straightened into flakes of light and dry.  This recipe is about smoothed rice cooked with potato and dry fruits. Whether its chindé bhaja (singed flattened rice) with toasted nuts or grated coconut, or the chindé doi (sweet yogurt with smoothed rice), chindé has its unique spot as a reliable and well-used food. Chindé is so well known in Bengal that even markets deal with stuffed chindé bhaja.
The preparation time for this recipe of Chirer Pulao is only 20 minutes. And the cooking time hardly takes only 10 minutes. The measurements mentioned in this recipe will help to serve two people or 2 servings for a single individual. 


    Raisin - 50gm
    Ground Nut - 50gm
    Cashew nut - 50gm
    Chopped Ginger - 1 inch
    Green Chilli – 5
    Chopped Onion – 1
    Cardamom – 5
    Cinnamon Stick - 2inch
    Cloves – 6
    Cumin Seed - 1/2 tsp
    Potato - 1 Medium Size
    Salt - 1tsp
    Sugar - 1tsp
    Flat Rice - 400 gm
    Vegetable Oil - 6tsp
    Ghee 1 tablespoon

Steps to make the Chirer Pulao Recipe

    Soak the flat rice in water if they are thick
    First of all, pour vegetable oil into a pan and heat it
    Fry the groundnuts in the oil
    Remove it and then add cumin seeds to the hot oil
    Once the cumin seed is fried add cloves
    Then add cardamom
    Then add cinnamon stick
    Now add finely chopped onions
    Add chopped ginger
    Add chopped green chili
    Now cook the whole thing nicely.
    Keep stirring so that nothing burns
    After they are fried for 5 minutes, you can add the cashew nuts
    Now add the chopped potato
    Add the raisins
    Add salt and cover with a lid for 3-4 minutes
    Remove the lid and see if the potato is cooked
    When the potato is cooked, you can add the sugar
    Add half tablespoon of ghee
    Now add the soaked flat rice and keep stirring
     Insert the roasted ground nuts and mix them nicely
    Chirer Pulao is now ready to be served. Garnish and serve
    Place the poha into a serving bowl and then serve with some ketchup.
    You can also serve this dish warm or even hot either for breakfast, a light lunch or even as an evening snack.
    In case you have cholesterol or are suffering from any heart ailments then you can avoid the ghee
    You can add different vegetables to this dish to make a variant of the recipe.

Bengali Beguni Recipe

Thin slices of brinjal or eggplant which is our adored Begun when dipped in a zesty Besan batter and nicely fried in hot oil, the subsequent is an enticement that a couple of Bengalis can stand up to. Beguni is very easy to make and to fulfill too. With cooked Dal as a starter, to being a super hit nibble with puffed rice or muri or some karak chai (tea), Beguni rules it all around. Beguni or Baingan pakora is not only a major most loved as a break time nibble it is an absolute necessity have on Iftar and fast's.

The preparation time for this recipe of Bengali Beguni is only 10 minutes. And the cooking time hardly takes only 20 minutes. The measurements mentioned in this recipe will help to serve five people. 


    Brinjal (Egg Plant) - 1 Small Size
    Black Cumin Seed - 1/2 tsp
    Turmeric Powder - 1/2 tsp
    Cumin powder- 1/2 tsp
    Salt - 1/2 tsp
    Coriander Powder - 1/2 tsp
    Red Chilli Powder - 1/2 tsp
    Baking Soda - 1/4 tsp
    Gram flour - 100 gm
    Mustered Oil - 6-8 tsp

Step by step instructions to make the recipe

    First of all, let's make the batter dip in the brinjal
    Take the Gram flour in a vessel
    Add baking soda
    Add Red Chilli Powder
    Add Coriander Powder
    Add cumin powder
    Add Turmeric Powder
    Add salt
    Add Black Cumin Seed
    Heat oil and add 2-3 tablespoons of this on the mixture
    Now add water slowly and keep mixing
    Mix till every ingredient blends nicely
    Once the batter is ready to pour the mustard oil in a Kadai and heat it
    Now soak the brinjal pieces one by one in the batter and put it in the hot oil
    Fry by flipping both sides
    Fry it in medium flame
    Allow it to fry till the whole thing swells
    Once it puffs your Bengali Beguni snack is ready
    Serve it with sauce or chutney


    Serve instantly when it is hot with an additional sprinkling of black salt.
    It's a delicacy in itself for Monsoon followed by a cup of hot masala tea.
    Always use chilled or super cold water in making the batter. They get the firmness. Some include soda to make the batter as well.
    Try to utilize the mixture when you make them. The baking powder and soda won't work. So if you need to make the batter early, do it, yet don't include baking powder and soda that time. Also, keep the batter in the cooler till you utilize them. Add baking powder and soda just before you are prepared to fry the Beguni.
    Always boil, when the oil is sufficiently hot. Be careful of the oil should not be that hot as to brown the surface without making it firm. So Heat the oil on medium low fire from the starting and when it's sufficiently hot include the eggplants and broil for a more extended time to make them crispy.
Recipe for Sponge Gourd with Bengal gram

It is a regular Sabji for summer days. I appreciate every single daily vegetable and use them in all the ways that are available.
Nenua Bengal gram sabzi is one of the typical household names in India. This robust and divine curry is very famous in every part of India. In western Gujarat, this curry is known as Dudhi Channa Sabji. Likewise in some areas of India nenua is known as Ghiya so this curry is also called Ghiya channa sabzi.
It's an incredibly straightforward and simple curry arranged with container gourd and chickpeas. Despite the fact that I adore cooking, I don't prefer to trudge in the kitchen for a considerable length of time, so a hefty portion of my formulas are anything but difficult to get ready and takes less time. This Nenua Channa Sabji can be set up in only 20 minutes. We, for the most part, have rotis for supper, so I make an assortment of sabzis which is visible from the gathering of side dish formulas for chapatti. This is one of my most loved Nenua curries which I learned from a companion long time back. As I have included channa, it is substantial, filling and protein rich. With entire wheat rotis, it makes a complete supper. Today let us figure out how to make Nenua channa curry (dudhi channa dal curry) with the recipe mentioned as below.
The preparation time for this recipe is 30 minutes. And the cooking time hardly takes only 20 minutes. The measurements described in this method will help to serve four people or 4 servings for a single individual.

•    Cooking oil-2 tbsp
•    Sponge Gourd (peeled and chopped)-1kg
•    Turmeric powder-1/2 tsp
•    Boiled Bengal gram-1 cup
•    Cumin powder-1/2 tsp
•    Coriander powder-1/2 tsp
•    Chopped green chilli-1
•    Chopped onion-2
•    Black cumin seed-1/4 tsp
•    Salt to taste
•    Heat a dish, include cooking oil and let the oil heat.
•    Add black cumin seeds, green chilies, and onion and boil it for few moments on medium fire.
•    cook the onions till it turns softer.
•    Add turmeric powder, red chili powder, cumin powder ,coriander powder and cook it for a  
      moment on medium fire.
•    Add boiled Bengal gram and blended it.
•    Add cleaved nenua (wipe gourd), blend it.
•    Cover the container and cook it on medium-high flame for 5-10 minutes.
•    Simmer the fire, cover the container and cook it for 5-7 minutes, continue mixing in the middle.
•    Add salt  and cover the skillet and now cook it for 2-3 more minutes on low fire.
•    Turn off the fire, ready to present with roti, paratha, and puri.


While including salt be careful, vegetable segment will get to be smaller once appropriately cooked. While chopping, you may cut round pieces too. That will make chopping simpler furthermore; you will save your precious time. You may likewise supplant dry red chili with Green chilies. Kindly don't include whatever any other spice, it will spoil the taste.
Urad Dal tadka Dhaba Style

Masala urad dal is set up with natural ground flavors and tastes indeed tasty and super scrumptious. Making lentils or dal has dependably been a saver for me, with regards to time and endeavors. When you are in no mindset of cooking excessively extravagant dishes or searching for some essential suppers then making dal is a decent choice for you. I regularly incorporate dals in my meals, particularly for dinner.
Meals at my house are inadequate without the dal. Along these lines, today I have a simple to make masala urad formula for all of you. Attempt to follow this method for making Masala urad dal at your home with these simple guidelines and I am confident everybody will savor eating it without a doubt. Enjoy!
The preparation time for this recipe is 10 minutes. And the cooking time hardly takes only 30 minutes. The measurements mentioned in this recipe will help to serve two people or 2 servings for a single individual.

•    Urad Dal - 100gm
•    Green Chilli – 2
•    Butter – 50 gm
•    Salt - 1/2tsp
•    Turmeric Powder - 1/4th tsp
•    Vegetable Oil - 2tsp
•    Cumin Powder - 1/2 tsp
•    Tomato – 1 Small size finely chopped
•    Coriander Powder - 1/2tsp
•    Finely chopped Garlic - 6-8pcs
•    Coriander Leaves - 2tsp

•   Roast the urad daal for 5 min in medium flame.
• Wash the urad dal under running chilly water till water runs clear. Put the soaked dal in the Pressure  cooker. Include some water.
•    Add turmeric powder, red chili powder, and salt.
•    Stir with the spoon.
•    Cover the pressure cooker, put the weight on. Turn the heat to medium. Cook it for 3-4 whistles till the urad dal is cooked. Let the pressure reduce on its own and then open the cooker.
•    Now warm the oil in a dish on medium fire. Sprinkle some salt. Be watchful while adding salt, since we as of now added salt while pressure is cooking the dal.
•    Add  garlic and green chilies.
•    Stir and sauté for a moment or till the raw odor of garlic.
•    Add chopped tomatoes.
•    Mix well and cook.
•    Cook till tomatoes are delicate and marginally soft.
•    Add cooked dal and 1 and 1/2 cups of water. Confirm the water amount according to your enjoying dal consistency.
•    Mix well and let it go to a stew.
•    Simmer the dal on medium-low heat for 5-7 minutes. Do mix in the middle to ensure that dal is not sticking to the base of the container.
•    Then include butter.
•    Let the butter melt. 
•    Mix well.
•    Turn off the stove.

Serving idea:

Served alongside Tandoori Roti or Laccha Parathas, this smoky and exceptionally flavourful dal is an absolute necessity on the off chance that you are going to a Dhaba. In any case, on the off chance that you are not, then this formula will bring you down the world of fond memories with an exceptionally commonplace taste of Dhaba ka Khaana.
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