ABOUT US

ABOUT US


Hello friends

My name is Abhijit Mukhopadhyay & my blog name is abhijit707791.blog spot.com
mainly this blog is for cooking ,recepes & food.
By profession I am an engineer,at the age of 20 I joined Air force & seen many places so different varieties of foods & recipes I experienced & at the same time I used to try to prepare the recipes I experienced.Now at the age of 52 I thought to share my recipes to all over the world .

About us:- 
Name- Abhijit Mukhopadhyay
City- kolkata
State-west Bengal
pin 700064
contact:- mukho67@yahoo.co.in

Comments

Post a Comment

Popular posts from this blog

Elephant Apple Chutney(Chaltar Achar)

Image
Elephant Apple Chutney(Chaltar Achar) ingrediants 1 elephant apple(chalta) 1 tsp panch phoron(Indian 5 spices) 3 dry chillies 1 tsp turmeric 2 t spoon mustard oil Sugar to taste Salt  to taste   method Wash & cut elephant apple , boil it with turmeric and 1 tsp salt. Drain water and keep the water. Heat the oil; add chilli-panch phoron mix. When aroma starts coming out, add chalta pieces Give a stir and add  left over water and sugar. Remove from heat and let it cool down before you store it. You can store it for a week in room temperature and for a month in refrigerator.
Read more

Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery)

Image
 Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery) Nolan gur ( jaggery) is famous in Bengal, it is made in winter, palm tree juice is made from mesh. The palm juice is also taken raw as tari(Bengali term) But there is no pair of this jaggery in Bengal, and I do not know that it can be found anywhere else in India. Prep Time: 15 mins Cook Time: 35 mins Total Time:50 minutes ingrediants 1/2 cup   gobind bhog rice(mainly available in West Bengal) 1 litre fat milk   ½ cup chopped dates palm jaggery  ( can add more to taste) 1  tej patta ( bay leaf) 2 tablespoons chopped cashews ( optional) 1 tablespoon  cherry - (for garnishing-optional) Procedure Wash the rice and keep aside. Add milk and bay leaf in a heavy bottom pan and bring it to a boil. When the milk starts boiling add  rice to it and start stirring continuously to prevent scalding .  Wait till the rice gets cooked before you add
Read more

chicken ghondhoraj

Image
chicken ghondhoraj Gandharaj  is a cross between Lime and Mandarin orange. Also known as kaffir Lime or Markut Lime or magood Lime.In west Bengal it is famous as Gandhoraj lebu.It's flavor is so excellent that you put one or two drops in any recipe it's taste will increase much.   Ingredients 500 g - chicken 1/2 cup -oil 2 -Gandharaj lebu 1-capcicum & tomato(chopped) 2 - onion, chopped 2 tsp -garlic & ginger paste 1 tsp - chili powder 1 tsp -coriander powder 1 tsp -cumin powder 2 tsp -turmeric salt to taste 1 cup-water method Wash chicken  and marinate with salt, turmeric and ginger garlic paste and one gandharaj lebu juice. Heat oil in a frying pan, add chopped onion and fry light brown in color. Then add ginger garlic paste & cook for 2 minutes. Add cumin,coriander & turmeric powder and cook for 3 minutes Add the chicken pieces,tomato & capcicum and fry for 10-12 mins. then add a 1/2 cup warm water mix well ,cover t
Read more