Ilish Bhapa Jeera bata diye by foodieshut

Bhapa Ilish Jira bata diye


  • 5 Hilsa pieces ( 60 gm piece )
  • 1 ½ tbsp Cumin seeds ( 15 gm ) or 2 tbsp Cumin powder
  • 4-5 Green Chillies
  • 1 tsp Turmeric powder
  • Salt to taste
  • ¼ tsp Sugar
  • 2 tbsp Mustard Oil
  1. First, In a bowl, add cumin seed, salt and warm water.
  2. Give a stir to dilute salt, then soak the cumin seed at least for 30 minutes.
  3. Next, transfer soaked cumin seed in a grinder jar.
  4. Add 2-3 green chillies, put the lid on and grind them to make a smooth paste!
  5. Next take a metal tiffin box with a tight lid, like me, if you don’t have metal tiffin box then use a cake pan,  and transfer the cumin, green chilli paste, add in turmeric powder, salt and mustard oil.
  6. I like to add a little bit of sugar to balance the taste! You can skip the step if you enjoy the pungent flavour.
  7. Stir the spice mix; then I will add the fish pieces. Make sure the spices well coated on both sides.
  8. Add about a 1/4 cup of water; you can add less water if you enjoy almost dry curry!
  9. Add a couple of slit green chillies.
  10. Cover the pan with foil; I like to wrap the pan twice to secure that the steam cannot escape!
  11. Let the fish marinate for 10- 15 minutes, then start steaming.
  12. Next, take a full cooking pot with a lid.
  13. Pour boiling water.
  14. Place the pan, cover with the lid.
  15. Over high heat cook for 5-6 minutes, you will see steam on the lid, then reduce heat to medium-low, cook for 15 minutes.
  16. Turn off the heat, wait for 10 minutes.
Enjoy with steamed Basmati Rice!

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Kolkata styled Chicken Biryani - recipe by Foodie's Ht

Kolkata styled Chicken Biryani

Langcha recipe by Foodie's Hut


Fried Chicken fingers - recipe by Foodie's Hut

Fried Chicken fingers

Junglee Chicken pulao

Chicken Junglee Pulao

Chicken Junglee Pulao is an Anglo Indian rice recipe- The Hindi word \"Junglee\" and Bengali word \"Jonglee\" means wild! This recipe has a huge flavour hit from the great marinade and which is absolutely suitable for Desi tastebuds, or someone enjoys spicy food! Once the chicken is marinated, one can cook and serve the dish for lunch, lunchbox or dinner within 30 minutes!




  • 1kg chicken bone in
  • 1 ½  cups Basmati rice
  • 2 bay leaves
  • 5-6 green cardamoms
  • 4 cloves
  • 1 inch cinnamon bark
  • Vegetable oil
  • 1 big sliced onion or 2 medium-size red onion
  • ½ cup Chopped coriander leaves(10gm)
  • ½ cup chopped mint leaves (10gm)
  • 3-4 Green Chillies
  • 1 cup plain or ½ cup greek yogurt
  • 1  big chopped tomato
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 2 tsp Red chilli powder
  • 1 tbsp Ginger paste
  • 1 tbsp garlic paste
  • ¼ cup vegetable oil
  • ½ tsp sugar(optional)


  1. In a mixing bowl,  take the chicken drumsticks (bone in and skin off,  you can take any bone-in chicken pieces of your choice!) and add cumin powder, coriander powder, red chilli powder, ginger and garlic paste!
  2. Sprinkle salt to taste, add beaten yoghurt and mix everything well.
  3. let it marinate for 2 hrs.
  4. Soak the Basmati rice in the water for 30 minutes, after that, drain the water and keep the rice on a sieve!
  5. In a cooking pot, preheat cooking oil.
  6. Add all the whole spices ( i.e., cinnamon, cloves, green cardamoms, bay leaves) to the hot oil and keep stirring for a couple of seconds till the spices release the aroma.
  7. Sprinkle salt and add sliced red onion.
  8. Cook the onion till it turns to almost brown colour.
  9. Add the marinated chicken.
  10. Over high heat cook for a couple of minutes.
  11. Add about a half cup of water.cover with a lid and over medium heat cook for 7-8 minutes.
  12. Add the chopped tomato now, put the lid back again.
  13. Continue cooking over medium-low heat till the chicken is almost 90% cooked through. Stir the chicken a couple of times, so that it doesn't stick to the inner bottom of the pan.
  14. When the oil is releasing from the spice mixture add the chopped coriander, half of the chopped mint leaves and the soaked rice.
  15. Increase the heat to high and stir the rice and chicken for 3-4 minutes.
  16. You will see that the texture of the rice will change, this process will help to remove the starch from the rice and we will get a fluffy Pulao.
  17. Add boiling water. The ratio of Rice and water is 1 cup rice to 2 cups boiling water.
  18. When the liquid is boiling, add a little bit of sugar to balance the taste of tomato. This is totally optional.
  19. Then add slit green chillies, remaining chopped mint leaves, reduce the heat to low, put the lid on again.
  20. Cook for 10 minutes, then turn off the heat and give 10 minutes resting time, by that time you can make a quick raita.


Today I am serving this spicy Junglee Pulao with cucumber mint raita.

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Langcha recipe by Foodie's Hut


Begun bhaja - recipe by Foodie's Hut

Begun Bhaja

Begun Bhaja or Deep Fried Eggplant a humble side dish in Bengali Cuisine can be paired with any Daal and Plain Rice to serve a simple Indian meal. In this video I am making Begun Bhaja, this is a simple recipe; many of my Non -Bengali friends try to cook Begun Bhaja, they add many other ingredients, and shallow fry them!

Turmeric powder and salt rubbed eggplant pieces deep fried into the hot oil; this is the beauty of the dish. Though I added red chilli powder in this recipe, my Maa doesn't add red chilli powder; she serves green chillies with it!

If you are calorie conscious, don't make Begun Bhaja frequently, because deep fried Eggplant absorbs a lot of oil, but when you make please deep fry them, the shallow fry or pan fry will kill the beauty of the dish.

How do you love Begun Bhaja or what is your favourite combinations with Begun Bhaja?

  • 1 large  Eggplant cut crosswise into thick pieces. ( you will get 5-6 big pieces from one 600gm Eggplant)
  • ¾ tsp ground turmeric
  • ½ tsp red Chilli powder( optional)
  • ¼ tsp Sugar
  • Salt to taste
  • Mustard oil for deep frying ( you can use vegetable oil too) 


  1. Add in Eggplant pieces into a mixing bowl.
  2. Except for oil, add all the ingredients, give a good rub and set it aside for 10 -15 minutes.
  3. Heating up Mustard oil in a Korai or deep frying pan over medium heat.
  4. It's very important to make sure the oil should be smoky hot.
  5. Add in one eggplant piece, and you need to hear the sizzling sound to confirm that the oil is exactly ready for Begun Bhaja, then add remaining pieces, do not overcrowd the pan.
  6. It will take 2-3 minutes to fry each side, when you see the golden colour, flip the other side.
  7. Give a gentle press to the centre to check if it is soft, which means it's done.
  8. With the slotted spoon remove from the oil and hold for 10-15 seconds.

Recipe by: Shyamali Sinha

Langcha recipe by Foodie's Hut


Poush sankrati - Patishapta and Chosi Pithe by Foodie's Hut

Food Story 9

Hello everyone, 
I'm that kind of people who don't enjoy pre-celebration or post-celebration! I love to celebrate on that exact day!
I remember one year my parents went to famous Ganga Sagar (the point where river the Ganges meets the Bay of Bengal) Mela and obviously no Pitha for us on that Sankranti!
Though Maa made Pitha many times before she went, still I felt sad on the day of Sankranti! 
Now it's been more than five years; Maa makes Pithe on every Sankranti, I 'm not there to enjoy all those delicacies!

Today I prepared Patishapta Pitha and Chusi Payesh with my remaining Chusi to celebrate Makar Sankranti or পৌষ সংক্রান্তি.

Happy Makar Sankranti those who celebrate!

Poush sankrati - Patishapta and Chosi Pithe by Foodie's Hut

Patishapta by Foodie's Hut

Food Story #7 - 12 Jan 2018

Food Story #7 – A Day in Melbourne Museume with Kids and Indian Food

Hello everyone,

It's a moms and kids holiday day out on a hot day. So we were looking for some indoor activities, with some educational experience.
We went to Melbourne Museum and spent almost the whole day there. Melbourne Museum is a popular tourist attraction and the largest Museum in Australia. It's the first time Mithi watched a movie in IMAX theatre, which is a part of Museum complex. We watched the documentary " Under the Sea", and I am glad that we decided to watch the movie. Not only kids, but we all also enjoyed it.

Here are some pics from Museum trip:

Now, I have to share you the food part.
One of our Maharashtrian friends made Poha; utterly different from Chirer Pulao; we paired it with a cup of Chai Latte. I made Omelette sandwiches similar to my Spinach Omelette sandwich, and for desserts, the other friend baked Chocolate cake. And of course, we carried fruits and a little bit junk food like Chips, Chocolate for treats and snacks.

No need to say that we spent a great time.
When we returned home, I was so tired that couldn't cook anything! And when this kind of situation occurs, my leftovers are there to feed us a satisfying meal!
So our Dinner was:

All I had to do was, to roll out the Ruti and cook, though I felt too tired to do that job also, I don't know it's only me, or you think the same!

Happy Friday friends!

Food Story #7 - 12 Jan 2018

Food Story #7 - 12 Jan 2018

Food Story #8 - 13 Jan 2018

Food Story 8 – 13 Jan 2018

The other day I was talking with one of my friends, as we were discussing our life in India, festivals, food, she was telling me "you know what Shyamali, it's been so many years I am living out of my country, my home, it seems I have started forgetting many things about my place"
I felt sad, scared! I can't explain my fear to you, on the same day I saw a post of kolkata Dim-toast on Instagram @indrajit_lahiri post! That reminds me my college days, my college canteen, Dim toast and tea used to be my go-to breakfast to beat the morning blues! Not at all a morning person and all our honours classes used to start at 6.30 in morning! Why🤷
Saturday brunch Dim Toast and Tea after a long time! Have a beautiful day my friends!

Food Story #7 - 13 Jan 2018

Food Story #8 - 13 Jan 2018

Choshi Payesh recipe by Foodie's Hut

Choshi Payesh

After Christmas and new year celebration, now we Bengali are celebrating our winter festival Poush Parbon. Rice flour made with freshly harvested rice, Date jaggery, coconut and Milk created tons of memories in many Bengali Kitchen!
Cooking with my daughter is one of our favourites activity during school holidays, this way I love to introduce her our festivals, traditional foods, I tell her my childhood stories!
This weekend we made Chusi together for Chusir Payesh! Some people call it Hate Kata Semai ( Handmade Seviyan) or Chui Pithe.
I was telling her how we used to enjoy our school holidays in Mamarbari ( maternal grandparents house) with my cousins, Masi( Aunts) and my Dida ( grandma) used to make all these Bengali delicacies for us!
Not only that, but the everyday meal was a feast!
When I tell her my childhood stories, then I also revisit my childhood! Win-win isn't it.
Hope this winter you all are going to create some delicious memories as we did!
Here is my version of Choshi-r Payesh recipe.


To make Choshi:

  • ¼  cup rice flour
  • ¼  cup boiling water( keep ready  ½ cup boiling water, don’t pour all the water at a time, save ¼ cup of water, and add if required)

For Payes:

  • 1ltr full cream milk
  • ¼ cup sugar
  • 100gm date jaggery( approx ½ cup)
  • ½ tsp cardamom powder


  • For 1ltr milk, I add 1 or 1 ¼ cup Choshi
  • You can prepare the Choshi and store in the refrigerator for up to two weeks.
  1. Pour Milk into a heavy-duty saucepan or Kadai and let it boil over high heat.
  2. Once it starts boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes to thicken up the milk.
  3. While the milk is boiling, you can start making Chosi. Boil water in another saucepan, save some boiling water in a cup, just in case it required.
  4. Remove the saucepan from heat and add rice flour little by little, with the help of a spoon tries to bring the mixture together.
  5. Cover with a lid and give ten minutes resting time.
  6. When the rice mixture is warm, start kneading it to make a dough.Then cover with a lid and give another fifteen to twenty minutes resting time.
  7. On clear and clean surface dust with some rice flour.
  8. Take a lime size small portion of the dough, roll it on the surface to make a thin log.
  9. Nip tiny portions from the rice flour log and roll in between your palm cylindrical shape. Keep repeating until you are done. You can put them in a glass container and store in the refrigerator up to two weeks.
  10. Next, add sugar to the boiling milk, let this cook for 5 minutes or so. Then reduce the heat to low!
  11. On the other burner, heat up another cooking pot, add in jaggery and a little bit of water, over medium heat stir it and let it melt.
  12. When the melted jaggery bubbled up, in it, add Chusi,  a rough guide, for one ltr Milk I add 1 cup or  1 ¼ cup Chusi.
  13. Let them simmer for about 3-4 minutes over medium-low heat; stir them gently.
  14. Then take two or three ladlefuls of milk and pour in the Chusi mixture.
  15. Give a stir, then transfer this mixture to the Milk.
  16. Sprinkle cardamom powder.
  17. Cook for about 5-6 minutes or until it gets a bit thick.
  18. Turn off the heat, cover with a will get a bit thick when it\'s cool.
  19. Serve it cool!

Recipe by: Shyamali Sinha