Category Archives: MIS

Prepare Rice Kheer Recipe at Home

Here you can find the Simple Way to Prepare Rice Kheer Recipe. Rice kheer is a popular Indian dessert, We can say one kind of rice pudding. Kheer is also known as PayasamIt is known by various names in different regions of India. The main ingredients are milk, sugar and basmati rice. Let’s have try kheer in a very simple way with minimal ingredients.


  • 1/2 cup rice (soaked)
  • 3 cups milk
  • 200 gm sweetened condensed milk(Nestle)
  • 1/2 Tsp cardamom(Elaichi) powder
  • 2 tsp desi ghee
  • 1 tsp raisins
  • 1 tsp of roasted cashew nuts
  • 1 tsp almonds chopped
  • Sugar to taste or Jagir to taste

Method of preparation

  1. Wash the rice and soak it for15-20 minutes. Now drain the water and crush the rice with your hands, So that the rice gets broken.
  2. Take a pressure cooker, add 2 cups of milk and little water and boil the rice in low flame for 2 whistles.
  3. Heat 2 Tsp Ghee in a heavy bottomed pan or non stick pan and roast cashew nuts, almonds and raisins. Transfer them to a plate.
  4. Placed remaining milk and cooked rice in same pan. Stir continuously on low flame and make sure it does not burn at bottom. Cook it for 5-7 minutes.
  5. After 5-7 minutes add condensed milk and again cook it for12-15 minutes.
  6. Add sugar (or jagir ) as per your taste and cardamom powder and mix well.
  7. Mix 3/4 of dry fruits into the kheer and keeps rest of the dry fruits for garnishing.
  8. Mixture will become very thick when it cools. So keep it thick medium consistency.
  9. Transfer the kheer into a serving bowl and garnishing with the dry fruits.
  10. Serve hot or cold and enjoy Kheer.


  1. You can use milk powder instead of milk. Just warm water and add milk powder with it. Now you can use just like milk.
  2. If you like smoother texture of kheer, over cook the rice and just mash the rice lightly before adding it to milk.
  3. Add khoya in place of condensed milk for variation.
  4. You can add a pinch of salt when boil the rice for better taste.

Prepare Poori Chana Masala Recipe at Home

How to Prepare Cook Poori Chana Masala Recipe

Lets have learn how to cook poori chana masala recipe. Poori is prepared with wheat flour or maida .It  is a deep fried Indian bread most commonly served at breakfast. Poori is also served during special occasions or during festival or rituals accompanied with vegetable curries. Poori is also served with sheera during poojas or rituals as prasad. Poori can be served with halwa, korma, chana masala, dal, potato based curries and also served with mixed vegetable dish. Chana masala is also know as chole masala.

Preparation Time: 15-20 mins     Cooking Time: 40-45 mins Yield: 4 servings   Recipe Type : Veg

Ingredients for Dough

  • Wheat flour-  2 1/2   cups
  • Semolina/sooji-  ¼ cup
  • Oil-  2 tsp
  • Salt to taste
  • Water as needed

Ingredients for Chana Masala Recipe

  • 1 cup Chana, soaked in water overnight or minimum 6-7 hours
  • 3 tsp Oil
  • 1 tsp Cumin seeds
  • 2 Bay Leaves and cinnamon stick
  • 1 Big Onion finely chopped
  • 1 tbsp Ginger garlic paste
  • 2  small tomatoes Finely chopped or make puree of 2 tomatoes
  • 1 tbsp Chana Masala
  • 1 tsp Red Chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  •  ¼ tsp Garam masala powder
  • Chopped coriander leaves

Method of Preparation of Dough

  1. Take wheat flour in a deep bowl, add sooji, salt to taste. Mix well.
  2. Add water and start to knead in to stiff dough. The stiffness is to make sure pooris don’t drunk more oil.
  3. Sprinkle some oil over the dough so the dough does not dry out.
  4. Once dough is ready, cover and keep it to rest for ½ an hour.
  5. After ½ an hour Knead the dough again and divide the dough in equal small round balls.
  6. Roll the ball with the roll pin to make a small poori. Deep fry in hot oil and press with a spoon to puff the poori. Remove once it turns golden in color.

Method of Preparation of Chana Masala Recipe

  1. Heat up oil in a pressure cooker.
  2. Add cumin seeds, bay leaf & cinnamon stick.wait until cumin seeds crackles.
  3. Add  onion and cook until onion gets golden brown.
  4. Add ginger garlic paste and cook for 2 mts.
  5. Add chopped tomatoes/tomato puree and cook for two minutes.
  6. Now add chana masala powder, red chilli powder, turmeric powder, salt, garam masala powder and stir well. Here you can add a little water(1-2 tsp).
  7. Cover and cook in low flame for 5 minutes.
  8.  Now add the soaked chana / chickpeas.
  9. Mix it very well and add 2 cups of water and pressure cook for 5-6  whistle.
  10.  Garnish with chopped coriander leaves. Now your cholay is ready.
  11. Serve hot with crispy poori.

Try this Poori Chana Masala Recipe in your home and enjoy. Don’t forget to give us comments.

Prepare Stuffed Lady Finger Recipe ( Bhindi ki Sabji)

Here we will learn how to cook Stuffed lady finger recipe. Lady finger is also known as Bhindi, Gumbo or Okra as well. We will cook lady finger with mustard paste. Specially my family like this recipe very much. It is very simple to cook. So lets have a look how to cook stuffed lady finger recipe.

Preparation Time: 10-12 mins     Cooking Time: 20-25 mins Yield: 2 servings   Recipe Type : Veg

Some people called the same recipe with different names as bellow. But the process of preparation is same for all.

  • Stuffed Lady Finger Recipe
  • Stuffed Bhindi Recipe
  • Stuffed Okra Recipe


  • Lady Finger/Okra/Bhindi- 8-10 Nos
  • Mustard seeds – 1Tsp
  • Cumin seeds- ½ tsp
  • Garlic- 2-3 cloves
  • Red chilli powder-1/4 Tsp
  • Turmeric powder- ¼ Tsp
  • Salt to taste
  • Oil 2 Tsp

Method of Preparation

  1. First wash and pat dry ldy fingers/okras/Bhindi. Cut off the tip and the crown. Make a slit length wise in each Bhindi. Sprinkle a pinch of salt on the bhindi, Mix well and keep them aside.
  2. Grind cumin seeds, mustard seeds and garlic and make them into a fine paste.
  3. Heat 1 Tsp oil in a pan, add the paste, add salt, a pinch of turmeric powder ,red chilli powder and add ¼ cup of water. Cook for 5-10 minutes. When masala becomes dry remove from the flame and let it cool.
  4. Stuff the ladies finger with this masala.
  5. Heat oil in a pan. Add the stuffed ladies finger around the pan and cook on a low medium flame. Every few minutes turn the ladies finger and allow cooking all other sides .The colour of ladies finger will turn to brown when it is cooked.
  6. Now your stuffed ladies finger is ready. Serve hot with Rice or Roti.


  1. Don’t add washed okras/Bhindi into water after cut off.
  2. Do notover fry since it may become crisp.

Note: I have cooked this recipe as Odisha Style. Bengali people also cook this recipe as the same way i did. You can try this at your kitchen and enjoy this recipe.

Prepare Baingan Bharta Recipe

Baingan bharta Recipe or Baingan ka bhurtha or Baingan da bhurtha or baigan bharta or eggplant chutney, we can call it with many names. Baingan bharta recipe is very tasty dishBasically it is a South Asian dish. It is primarily a vegetarian dish that made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish.

Preparation Time: 12 mins      Cooking Time: 10 mins Yield: 4 servings    Recipe Type : Veg-Main


  • Eggplant (Baigan) 2 big size
  • Onion (1 Big size)
  • Tomato(1 medium size)
  • Garlic 2 cloves
  • Green chillies  chopped(2)
  • Res chilli (1)
  • Turmeric powder(1/4 tsp)
  • Red chilli powder(1/4 tsp)
  • Cumin powder(1/2 Tsp)
  • Cumin seeds(1/2 tsp)
  • Mustard seeds(1/2 Tsp)
  • Chopped coriander leaves
  • Refined oil
  • Salt o taste

Method of Preparation

  1. Apply some oil over the eggplant and keep it over direct flame. Turnover and cook it evenly soft. ( You can also use micro wave and hot charcoal)
  2. Peel off the skin. Mash well and keep it aside.
  3. Heat oil in a pan or Kadai. Add mustard seeds and cumin seeds and allow it to splutter. Add one red chilli.
  4. Add chopped garlic, onions and green chillies and cook until onions become soft.
  5. Add chopped tomatoes, Red chilli powder, turmeric powder, Cumin powder and salt. Stir for 2-3 minutes.
  6. Add mashed baigan and stir well for 3-4 minutes on medium flame.
  7. Garnish with coriander leaves.

Serve hot with Rice and dal. And also it goes well with chapathis/rottis/parathas.


  1. Apply some oil over the baingan before keep it over direct flame, it can help you to peel the skin very smoothly.
  2. Adding Red chilli powder is optional, as we have already added chopped green chillies.

Prepare Gobi Manchurian Dry Recipe at Home

Gobi Manchurian Dry Recipe

How to prepare Gobi Manchurian Dry Recipe (Cauli flower Manchurian recipe). Gobi/Cauli Flower Manchurian is an Indo-Chinese recipe. It is very popular in India and very easy to cook. You can cook this recipe in two different ways.

1. Gobi Manchurian Dry or Gravy Recipe

For both the above type, the preparation and ingredients are almost same. If you want to cook Manchurian gravy, then you just need some extra amount of ingredients. That is the only difference.

Preparation Time: 10 mins      Cooking Time: 10 mins Yield: 2 servings    Recipe Type : Veg-Stater


  • Cauliflower( 1 medium size) cut into florets
  • Refined Oil for dip frying

For Batter

  • All purpose flour/Maida (3 Tsp)
  • Corn starch (1&1/2 Tsp)
  • Black pepper powder ( 1/4 Tsp)
  • A pinch of Red food color(optional)
  • Ajinomoto(Chinese salt)(Optional)
  • Salt to taste
  • Water as required
  • Red chili powder(1/2 tsp)

For Sauce

  • 1 Tsp Oil
  • ½ Medium size onion finely chopped
  • Finely chopped ginger ( 1Tsp)
  • Finely chopped garlic(2 Tsp)
  • 1 Green chili chopped
  • Tomato Sauce(2 Tsp)
  • White vinegar(1 Tsp)(Optional, Can use Lemon Juice)
  • Soya sauce(1/2 tsp)
  • Corn flour(1/2 Tsp)
  • Red chili sauce to taste
  • Water
  • Spring onions for garnishing

Method of Preparation

  1. Cut the cauliflower and keep it immersed in hot water with salt for 8-10 minutes and drain.
  2. Take Maida in a bowl, add corn flour, salt, black pepper powder, ajinomoto, food color(optional) and add water. Stir well and make a medium thick batter.
  3. Deep florets in batter and deep fry till nice golden color and keep it aside.
  4. Heat oil in a pan, add chopped onions and fry till onions become soft.
  5. Add chopped ginger and green chilies and fry 30 seconds. After that add chopped garlic and again fry for 30 secs.
  6. Add tomato sauce and Red Chili Sauce and cook until Oil starts to separate from mixture.
  7. Add Soya Sauce and Vinegar and mix well.
  8. Add 1/2 tbsp of corn flour, add some water, mix well.
  9. Add fried cauliflower fritters, coat well with sauce and cook on high heat for 3-4 minutes.
  10. Now your gobi Manchurian Dry is ready. Garnish with spring onions.
  11. Serve immediately.


  • You can increase the spiciness by adding green chilies, it’s all your choice.
  • Also you can add little sugar as per your taste.

How to prepare aloo chop recipe

Aloo Chop Recipe is a very popular fast food recipe specially in Odisha and West Bengal. As we know aloo (potato) is the most common vegetable in India.  We can make so many recipes using potato. So aloo chop is a very simple and common recipe in India. Let’s know how to prepare aloo chop in a very simple way.


For Batter

  • 1 cup Gram flour(Besan)
  • Baking powder(1/2 tsp)
  • Salt to taste
  • Chili powder (1/2 tsp)
  • Turmeric powder(1/2tsp)

For Aloo Masala

  • 4 medium size potatoes
  • 1 onion finely chopped
  • 2 green chillies finely chopped
  • 2 tsp Ginger & Garlic paste
  • Chopped coriander leaves
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp turmeric powder
  • ½ red chilli powder
  • Salt to taste
  • Oil for deep frying

Method of Preparation

  • Pressure cooks the potatoes, peel the skin and mash the potatoes by adding salt and keep aside.
  • Heat oil in a pan, add mustard and cumin seeds and wait till it crackles.
  • Then add chopped onions, chopped green chillies and saute nicely till it turns golden. Then add ginger garlic paste and cook for 1 or 2 minutes.
  • Add turmeric powder, red chilli powder and mashed potatoes and cook well for 2 minutes. Then add chopped coriander leaves and cook for another minute.
  • Divide the masala potatoes into equal size balls.
  • Make a smooth batter with gram flour, baking powder, turmeric powder, red chilli powder and salt.
  • Heat oil in a deep pan, when oil gets hot, deep each ball in batter and deep fry till it turns golden brown in colour.
  • Now your Aloo Chop is ready. Serve hot with tomato ketchup/tamarind chutney.

Prepare Aloo Bharta Recipe at Home

Aloo Bharta Recipe Bengali and Odisha Style

As we know aloo (potato) is the most common vegetable in India.  We can make so many recipes using potato. So aloo bharta is a very simple and common recipe in India. Let’s have a look how to prepare aloo bharta recipe in a very simple way.


  • 5-6 medium size boiled potatoes, peeled and mashed.
  • 1 tomato
  • 1 onion
  • 2 cloves garlic finely chopped
  • 1 green chilli finely chopped
  • 1 red chilli
  • 1 tsp chopped coriander leaves
  • 2 tsp mustard oil
  • 1 tsp cumin seeds
  • salt


  • In a bowl add salt, chopped green chilies, coriander leaves with mashed potatoes.
  • Heat oil in a pan. add one red chili and cumin seeds.
  • When the seeds stop spluttering, add chopped garlic and onions.fry onions till soft.
  • Add chopped tomatoes to it.fry till it becomes soft.
  • Then add mashed potatoes and cook for 2-3 minutes.
  • Garnish with coriander leaves.

Now your aloo bharta is recipe is ready. Serve  hot with chapattis or roti. People eat this alu bharta with rice and daal in Odisha.

Gajar ka Halwa Recipe (Carrot Halwa)

Gajar ka halwa recipe is a very popular dessert. Some people call it simple gajar halwa (Carrot halwa). Anyway here we will find out how to prepare gajar ka halwa with minimum ingredients.  It is a very sweet dish. It is not only very popular in India but also popular in abroad . Specially I love gajar ka halwa very much. So let’s  prepare gajar halwa  in a very simple way.

Preparation Time: 10 mins     Cooking Time: 45-50 minsYield: 2 servings   Recipe Type : Dessert


  • Grated carrots- 2 cups
  • Milk 2 cups
  • Ghee – 2Tsp
  • Cardamom powder- ¼ Tsp
  • Sugar- ½ cup( as per sweetness required)
  • Khoya- 50 gms (Optional)
  • Cashew nuts- 1 Tsp
  • Almonds- 1 Tsp chopped
  • Raisins- 1 tsp

Method of preparation

  1. Wash, peel and grate the carrots.
  2. Take a heavy bottom pan and heat the ghee. Roast the dry fruits and keep it aside.
  3. In the remaining ghee add grated carrots and saute the carrots for 4-5 minutes.
  4. Add milk to this and let it cook for 30-40 minutes on low to medium heat till the whole milk dries up. Stir occasionally.
  5. Then add khoya , sugar and cardamom powder  and cook till the sugar dissolves and khoya is incorporated into carrots thoroughly.
  6. Add the nuts as per your choice.
  7. Garnish with the dry fruits. Now your Gajar ka halwa is ready.


  • Milkmaid/condensed milk could also be used to enhance the taste and texture. If you do, adjust amount of sugar accordingly.
  • Better to use a non stick pan for gajar halwa.
  • You can keep your gajar halwa up to one week. Keep in the refrigerator up to two weeks. When you want to serve just warm it.
  • If you don’t have khoya, then you can prepare the dish without it.

Try this simple gajar ka halwa recipe in your own kitchen and serve hot. Enjoy the dish and please don’t forget to give your valuable comments. It is very important for me.

Prepare Prawn Curry Recipe at Home

Prawn is very expensive but every tasty as well. I love to eat prawn dishes. Prawn curry recipe is very popular in India. Especially in Odisha and West Bengal. Odiya and Bengali people likes prawn (Bengali people call chingri and Odisha people call it chungudi) recipes very much. We can prepare different prawn recipes, but the prawn curry recipe is very simple to cook.

Preparation Time: 10-15 mins      Cooking Time: 25 mins Yield: 2 servings    Recipe Type: Non-Veg

Prawn Curry Recipe Ingredients

  • 250 grams Prawns
  • 1 medium size potato
  • 2 medium size onions chopped
  • 1 green chilli (Optional)
  • 1 tsp ginger paste
  • 1 Tsp garlic paste
  • 1 tomato chopped
  • Turmeric powder- ½ tsp
  • Red chilli powder – ½ tsp
  • Coriander powder- ½ tsp
  • Cumin powder- ½ Tsp
  • Meat masala powder- ½ tsp
  • Garam masala powder – ¼ tsp
  • Cumin seeds- ½ tsp
  • Mustard oil – (5-6 Tsps)
  • Salt to taste
  • Chopped coriander leaves

Prawn Curry Recipe Method of preparation

  1. Shell and wash prawns.  Add ¼ tsp of salt and a bit of turmeric powder to the prawns and marinate it for 10 minutes.
  2. Boil the potato and peel the skin. Cut it length wise and keep it aside.
  3. Take oil in a pan and wait till heat. Then add prawns and fry it till prawns golden brown and keep aside.
  4. In the same oil add cumin seeds. Wait till it crackles.
  5. Then add chopped onions and fry it till golden brown color.
  6. You may add one green chilli to if you want little bit spicy.
  7. After that add ginger-garlic paste and fry for 1 more minute.
  8. Add turmeric powder, chilli powder, chopped tomatoes, cumin powder, coriander powder, meat masala powder, garam masala powder and salt. Fry for 2 more minutes.
  9. Then cover it.  Add little bit water and again cook for 2-3 minutes with low heat.
  10. Add fried prawns and boiled potatoes and mix well.
  11. Cook well for 10-15 minutes. Add water as per consistency.

Now prawn curry is ready, Garnish with fresh coriander leaves and serve hot with roti or rice.
Try prawn curry recipe in your kitchen and enjoy.

Prepare Mustard Fish Curry Recipe at Home

Mustard Fish Curry Recipe ( Macha Besara Curry Recipe ) is very popular in Odisha and West Bengal. Basically it is a Bengali recipe, but it is also very popular in Odisha. There are two different variants for for this recipe. You can prepare it as gravy style and also little bit dry (fry) style with mustard paste

Preparation Time: 10 mins     Cooking Time: 20-25 mins Yield: 4 servings   Recipe Type : Non Veg-Main


  • Fish ( ½ kg Rohu or Bhakur)
  • Onion Sliced ( 1 medium size)
  • Tomato puree ( 2 medium)
  • Mustard seeds paste 3 Tsp (3 tsp mustard seeds,1 Tsp cumin seeds,5-6 cloves of Garlic and grind them into a fine paste)
  • Green chilies (2 no)
  • Mustard seeds ( ½ tsp)
  • Cumin seeds ( ½ Tsp)
  • Turmeric Powder (1/2 Tsp)
  • Red chili powder ( 1 Tsp)
  • Dry mango (1 Piece) (optional)
  • Mustard oil
  • Salt to taste
  • Water as needed
  • Chopped coriander leaves for garnishing.

Method of Preparation

  1. Clean, wash the fish and mix with turmeric powder, little bit red chili powder and salt.keep aside for 5-10 minutes.
  2. Heat oil in a pan and fry the fish till  it becomes brown.Transfer them into a plate and keep aside.
  3. Keep 3 Tsp oil in the same pan and remove extra oil from the pan (if more oil left after fish fry).
  4. Add mustard seeds and cumin seeds and let them crackle. Add sliced onions and fry until onions become golden.
  5. Add tomato puree, turmeric powder, red chili powder and salt. Fry them until oil dissolve in to the  gravy (masala).
  6. Add Mustard seeds paste and add 3-4 cups of water immediately otherwise it might gives a bitter taste. Let it boil for 10-12 minutes with slow flame.
  7. Add fried fishes and half cut green chilies and again boil for 2-3 minutes. Here you can dry mango piece to it, which is optional. You you don’t like it you may not add it. Specially Bengali and Odisha people use this dry mango with mustard fish (mach besara) recipe.
  8. Garnish with coriander leaves.
  9. Now your mustard fish recipe or you can say macha besara recipe is ready.
  10. Serve hot with plain rice and dal.


  1. You can use chopped tomatoes instead of tomato puree.
  2. While adding mustard seeds paste, immediately add water otherwise it might gives little bitter taste.
  3. You can add Dry mango (Thakara ambula in odiya) into this recipe.