Dudh puli pitha(steamed dumplings soaked in milk)

Hello friends🙋.I will talk about my favourite pitha dish,it’s Dudh puli (steamed dumplings soaked in milk).In bengali it is not only eaten during ‘Poush Parbon’ but also throughout the winter.Dudh puli pitha is steamed dumplings stuffed with coconut & jaggery,finally soaked in milk.Dudh puli taste out of the world.Let celebrate ‘Makar Sankranti’ week with this Bengali dessert dudh puli pitha(steamed dumplings soaked in milk).


Dudh puli pitha,one of the famous pithas of Bengal(Bangladesh & India’s West Bengal).’Dudh’ means ‘Milk’ in bengali and ‘Puli’ is another name of pitha.Dudh puli can be describe as rice flour dumplings with coconut & jaggery filling cooked in cardamom infused milk.

Traditionally each year,the end of the harvest season and the season of winter are filled with festivities and making different type of rice cakes with new rice that adds a special flavour to the rice flavour to the rice cakes.This is a tradition in all parts of rural Bangladesh and also eastern part of India that’s called ‘Poush Parbon’ on ‘Makar Sankranti’.& dudh puli is a traditional recipe of the festival.


Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Course: Dessert

Cuisine: Bengal(Bangladesh & Indian West Bengal)

Serve: 2/3 person 6-8 pithas


1. 1 cup coconut(grated)

2. 2 & 1/2 cup jaggery

3. 3 cardamom(crushed)

4. 3 cup milk

5. 2 cup Rice flour

6. 1/2 cup maida/all purpose flour

7. 2 cup lukewarm water

8. 1/2 tsp salt

Instructions :

• For filling,mix coconut & jaggery in a pan and stirring continuously make a mixture.The mixture will be semi sticky but not runny.& set aside.

• Make dumplings/pithas,boil water in a pan add salt.

• then add rice flour & maida/all purpose flour to boiling water and keep stirring with a wooden spoon a firm but soft and not sticky dough,adjust flour accordingly.

• then take the dough in a plate & start to mix together,to form a nice and smooth dough.

• then divide the dough to 7-8 balls.

• take one ball and roll it into a circle as thin as possible.

• then put a spoon of coconut & jaggery filling in the middle.

• seal tightly to form a semi circle shape.

• Boil 3 cup milk in a another pan & add crushed cardamom in it.

• add jaggery 1 & 1/2 cup in the boiling milk.(alternatively use sugar,if you don’t prefer jaggery)

• add the dumplings and cook about 25-30 mins in medium low heat or until dumplings are cooked(when dumplings skin slippery)

• set aside for cool and you are done, serve & enjoy!

Hope you will like this recipe & must try this recipe and don’t forget to share your feedback (comment) with me.I would love to listen from you all. ❤❤❤❤..

Bhapa/steamed pitha(with theme sea food)

Hello friends🙋.How can I go through winter and not have Bhapa pitha or steamed pitha?Love them😍!Today we will talk about Bhapa pitha or steamed pitha.Have you tried making my version of Bhapa/steamed pitha,a little bit of twist😉?I have added a twist on my pitha shape.Pitha sized theme is like a sea food🐟.So,quickly move on to the recipe.


Bhapa/steamed pitha is the most simplest from of pitha made by bengali’s during ‘Poush Parbon’on Makar Sankranti’.Basically ‘Bhapa/vapa’ means steamed.This amazing dish is a kind of dumpling with the outer shell being made from Rice flour and stuffing being prepared with jaggery and coconut.

Its place of origin also Bangladesh and common in Bangladesh and India,especially India’s eastern part of Odisha,Assam & West Bengal.There are so many different version of this amazing pitha and the popular one is ‘Modak’ from Maharashtra.’Manda pitha’ from Odisha and ‘Takeli pitha’ from Assam.


Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Course: Dessert

Cuisine: Bangladeshi

Serve: 6 pitha

Ingredients :

For filling,

1. 1 cup coconut (grated)

2. 1 cup jaggery

3. a pinch of cardamom powder

For pitha,

4. 1 & 1/2 cup Rice flour

5. 1/2 cup maida/all purpose flour

6. 1/2 tsp salt

7. 3 cup lukewarm water


For filling,

• boil 1/2 cup water in a pan and add jaggery.

• as Jaggery & water mixed and thicken then add coconut & a pinch of cardamom powder to the pan.Cook stirring often until the mixture is semi sticky but not runny.Set aside.

For pitha,

• boil water in a pan and add salt.

• add rice flour & maida/all purpose flour to boiling water and keep stirring with a wooden spoon a form but soft & not sticky dough,adjust flour accordingly.

• then take the dough in a plate and keep it cool little bit,and start to mix together,mix it for about 6-7 mins to form a nice and smooth dough.

• then divide the dough to 7-8 balls.(example – fish dumpling)

• take one ball and roll it into a roughly circle as thin as possible(but not too thin or too thick,it should be medium thin).

• then put a spoon of coconut filling in the middle and cut 3 strips on both side.

• then folded strips like crisscross method.& secure the end by pressing gently.

• stream for 3-4 mins,before streaming try to grease the pan(less oil as possible),on which you put the pithas to steam or else they can stick with the pan.

• remember,stream them immediately after you shape them.because,air can dry out the pithas and eventually they crack.So,dont keep it outside for long time.

• serve hot & enjoy!

Hope you will like this recipe.Do try this recipe and don’t forget to share your feedback with me.I would love to listen from you all.❤❤❤❤.

Look delicious😋..


Teler_pitha or Malpowa_pitha

Hello friends🙋.How r u doing? It’s Makar Sankranti🌾week,so today we will talk about another pitha recipe,its ‘teler pitha’ or ‘Pakan pitha’,also known as ‘Malpowa pitha’ or ‘powa pitha’.One of my favourite thing to eat and the key to getting this perfect is to have patience!even how you turn the pitha or the pieces when getting fried will make or break the inside,its look like a ripe custurd apple,its awesome,that part I love😍 so much. So,quickly moving on to the recipe,


Teler pitha or you can just called it Bangladeshi doughnut.Traditionally, teler pitha-deep fried puffs that made of rice flour and jaggery & it’s sweetend colour because of jaggery(gur).this pitha cooked in a deep fried oil so it’s name teler pitha(in Bengali ‘tel’ means oil). This pitha also form Bangladesh,India,especially all of Bangladesh the eastern state of Odisha,Assam & West Bengal.In Odisha,its also known as ‘Pakan pitha’.its also known as tamilnadu ‘thengai barfi’,and south it’s known as ‘handesh’ & ‘molasses cake’.


Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Course: dessert

Cuisine: Bengal(Bangladesh & Indian West Bengal)

Serve: 4 person


1. 2 cup Rice flour

2. 1/2 cup maida/all purpose flour

3. 1/2 cup semolina/suji

4. 1 cup jaggery/gur

5. 2 cup luke warm water

6. 1 tsp Fennel seeds

7. Oil for deep fry


• Start by making a batter using rice flour,maida/all purpose flour, semolina/suji,fennel seeds,salt & jaggery.Whisk in the luke warm water and remove lumps,make a thick batter like cake batter.

• allow the batter to sit for 30 mins

• take a deep round shape spoon (also use a cup)

• Heat the oil in a deep pan,when the oil become hot enough take a spoon full(round shape spoon/or a cup)of full batter and add to the oil.

• pour in circular movements in to the oil to form a small pan cake.

• turn over gently,

• & deep fry till all the side golden brown.

• take out the pitha on a paper towel to soak the excess oil.

• you are done,serve hot & enjoy!

Hope you will like this recipe.I would love to listen you all❤.So try this recipe & don’t forget share your feedback with me😊.So quickly try this & comment your reviews. 😊❤❤❤❤..


Hello friends🙋.Its time to celebrate ‘Harvest Festival’ everywhere in India,like ‘Lohri’,’Pongal’,’Makar Sankranti’.This festival special bengali delicacy is ‘Poush Parbon’on ‘Makar Sankranti’.So,today we will discuss another ‘Makar Sankranti’ & ‘Poush Parbon’ special recipe,its Patisapta_pitha.’Makar Sankranti’ is incomplete without Patisapta_pitha.This is traditionally bengali pancake,stuffed with coconut, Jagger & kheer/khoya.Let us celebrate these ‘Harvest Festival’ with this recipe.


Patisapta pitha,one of the famous pitha of Bengal(Bangladesh and Indian West Bengal).Traditionally patisapta pitha is a type of rice pan cake,less like dumplings more like crepes.This thin crepes made from rice flour and stuffed with jaggery, coconut and khoya.Its place of origin Bangladesh & India(south) & it’s also famous in eastern part of India, especially West Bengal,Assam & Odisha.


Preptime: 15 mins

Cooktime: 1 hour

Totaltime: 1 hour 15 mins

Course: Dessert

Cuisine: Bengal(Bangladesh & Indian West Bengal)

Serve: 4 person(8-10 pitha)


For the pancake,

1. 1cup rice flour

2. 1 cup maida/all purpose flour

3. 1/2 cup semolina/suji

4. 1/2 tsp salt

5. 2 cup warm milk

For filling,

6. 500 ml milk

7. 1 & 1/2 cup khoya or mawa

8. 2 cardamom or a pinch of cardamom powder.

9. 1 cup sugar/jaggery

10. 2 tbsp coconut(grated)

11. Oil for cooking


For filling,

• heat milk in a deep pan on medium flame,stirring continuously,till it reduces and reach a semi grainy consistency.

• add coconut,khoya,cardamom powder and sugar/jaggery.mix well till its turn slightly golden brown.and set aside.

For pancakes,

• start by making a batter using rice flour,all purpose flour,semolina and salt.Whisk in the milk and remove lumps.make a thick batter.

• allow this batter to sit for 30 mins

• heat some oil in a nonstick pan or tawa,pour in 2 tbsp of the batter and spread into a medium size pancake and let the underside cook on it.

• put a spoon of khoya,coconut mixture in the one side of pancake.

• help of your spatula rolling gently till all the side turn golden brown

• and you are done.

• serve hot.Enjoy!



Hello friends🙋..Happy Maker Sankranti🌾,”Let your dream fly high like a kite”..Its also Bengali’s favourite festival ‘Poush Parbon'(the poush festival) week, so today’s recipe is ‘Makar Sankranti’ special mouth watering bengali sweet Golap_pitha or Rose_sweet.This recipe is one of my favourite as well as these are delicious😋 ..There’s no doubt it is the most popular & widely cooked paths among all bengali ‘pithe puli’ during ‘Poush parbon’ on ‘Makar Sankranti’. Let us celebrate ‘Makar Sankranti’ with this recipe.


Golap pitha or Rose sweet is a type of rice cake from Bangladesh and the eastern region of the India.It is common in Bangladesh,Nepal,and India especially all of Bangladesh the eastern state of Odisha,Assam,West Bengal,Meghalaya & Tripura.Its a type of sweet ‘Naksi pitha’.In bengali ‘Naksi’/’Naksa’ means design,and the design can be seen on the pitha.This pitha design like a rose(in Bengali,’Golap’) flower 🌹,that’s why this recipe called Golap_pitha or Rose Sweet..

While some pitha can be made at any time of the year in Bengal (Bangladesh & Indian West Bengal),there are special pitha strongly associated with the ‘Poush parbon’ or ‘Makar Sankranti’ celebrate on January 14,every year.

Anyway moving on to the recipe for today which is Golap_pitha or Rose_sweet,which has its origin on the state of Bangladesh..


Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Course: Dessert

Cuisine: Bangladeshi & Indian

Serve: 16 pitha


For dough,

1. 1 cup milk

2. 1 cup Maida/all purpose flour

3. 2 tbsp Rice flour

4. 1/2 tsp Salt

For sweet syrup,

5. 1 cup Jaggery

6. 1/2 cup water (if required)

For frying,

7. Oil or ghee


To make pitha

• Take a pan,milk boil in a medium flame,then add salt in it.

• when milk start to boil,add the rice flour and Maida(all purpose flour) in it and stir continuously,to mix flour with milk.

• Mix the dough for about 2-3 mins & remove from flame.

• then take the dough in a plate and keep it to cool little bit,and start mix together,mix it for about 6-7 mins to form a nice & smooth dough.

• then divide the dough to 7-8 balls

• take a small ball,and roll it into thin circle as of chapati roll as thin as possible.

• take a round cookie cutter or any round shape sharp edge glass or cup or anything else.

• cut some small round shape part from your large roti.

• take the excess rotis portion to put in the dough for other small part of your flower.

• put 5 small roti on top of one another(we need 5 small roti to make 1 rose)

• then secure the end by pressing gently(repeat the same process for all small rotis for making your roses)

• furthermore,begin to roll the small rotis like a swiss roll.

• take the rolled ball and cutted to middle portion.

• ready 2 roses.(repeat the same process for making roses)

• now heat the oil in a pan,when oil is heated put flowers in the oil and fried the both side till a nice golden colour comes out.

• remember,do not frying in the high flame,because your will remain uncooked.so frying in medium flame.

• take out the pitha on a paper towel to soak the excess oil.

To make syrup

• now in another kadai/pan,heat 1 cup Jaggery/gur keep stirring on medium flame(alternatively use sugar,if you do not prefer Jaggery).

• boil the Jaggery syrup on low flame till the syrup turn glossy & thicken.

• simmer the flame and add fried roses.

• stir well making sure jaggery syrup coats well.

• make rest of the pitha following the same process.

• Keep your pitha cool down to room temperature.then serve & taste this nice Golap_pitha.



Hello friends🙋..How r u doing?

Today we will talk about a delicious curry recipe,its Egg drop curry or Andra style poached egg curry.This is a quick and easy recipe that is to be serve with steamed rice or roti…


Egg drop curry or Andhra style poached egg curry is one of the basic exotic egg recipe from Andhra Pradesh.The reason for the name of this recipe are the raw eggs are directly dropped into the gravy.Usually make this curry 2 ways.. One is tomato based egg drop curry & another one is coconut based egg drop curry..

Today we will talk about tomato based egg drop curry recipe.Lets start the recipe:


Prep time : 5 mins

Cooking time : 25 mins

Total time : 30 mins

Course : curry

Cuisine : Indian

Serve : 3


1. 3 Eggs

2. 1 Bay leaf/tej patta

3. 2 cardamom

4. 2 clove

5. Cinnamon

6. 1 Onion (finely chopped)

7. 2 green chili

8. 1 tomato (chopped)

9. 1 tsp Turmeric powder

10. 1tsp red chili powder

11. 1 tsp coriander powder

12. 1 tsp jeera powder

13. 1 tsp Garam masala powder

14. 1 tbsp ginger garlic paste

15. 2 tbsp mustard oil

16. Salt to taste

17. Sugar to taste

18. Water

19. Coriander leaves(chopped) for garnish.


• Heat pan,add oil,bay leaf,cardamom, cloves,cinnamon,onion and saute it well.

• add ginger garlic paste and saute for a minute.

• once the onion turns brown add tomato,turmeric powder,red chili powder,jeera powder,coriander powder and salt saute till tomato mashed up.

• add water to the masala,then add garam masala,sugar to taste and close the lid.Let it simmer till the raw smell goes off.

• mixed well & let it cook for about 2 minutes.

• now slowly crack the egg and drop in to the curry one by one.close the lid and let it cook for 15 mins on medium low flame.(Remember, not to touch eggs or add water on the top of the egg)

• garnish it with chopped coriander leaves.

Delicious egg drop curry is ready to serve… 😋🍲..



Hello guys🙋..Today we will talk about a wonderful meal that we like very much..today’s topic is Lachha Paratha..

Paratha is a Hindustani word,delivered from Sanskrit.Paratha is a flat bread that originated in the Indian subcontinent. India,Srilanka,Pakistan,Bangladesh,and Nepal,where wheat paratha is a traditional food.Today’s recipe is Lachha_Paratha or Lachedar Paratha.


Laccha paratha is a popular paratha from North India, made from wheat flour,its also called as paratwala paratha.In Punjabi “parat” means layer and layer can be seen on the paratha when it’s get cooked.

Traditionally these parathas are made in a tandoor,but can also be made in an oven or on a tawa/pan with equal case. The trick to make the paratha crisp is to cook it over a low flame.Anyway moving on to the recipe for today which is Lachha_Paratha,which has its origin on the state of Punjab.

Prep time: 40 mins

Cook time: 10 mins

Total time: 50 mins

Course: Roti

Cuisine: Indian

Serving: 4


For laccha paratha dough:

1. All purpose flour(maida) 1 cup

2. Wheat flour(atta) 1 cup

3. Salt 3/4 tsp

4. Sugar 1 tsp

5. Pinch of baking soda

6. Oil or ghee(for shallow frying)

For lachha paratha:

7. 1/4 cup wheat flour(atta)

8. oil as required


For dough recipe:

• sift maida (all purpose flour) wheat flour,salt(3/4 tsp) ,sugar(1tsp),and baking soda mixed together.

• furthermore crumple well with your hand.

• In a deep plate,pour the flour and make dent(well like) in the middle,add milk to it,mix gradually and knead in to smooth dough.

• cover with a moist cloth and keep aside for 30 minutes.

For Lachha paratha recipe:

• melt 1/2 cup ghee or oil and pour it on the dough.kneading constantly to make it soft and smooth.

• divide the dough into 4 even pieces and roll each into a smooth roundable.

• also dust with some wheat flour

• further more roll it into a thin circle as of chapati roll as thin as possible.

• grease the chapati with oil and sprinkle wheat flour over it. This helps to get flakey layers.

• now cut to thick strips

• roll each strips and merging together

• begin to roll the pleated dough like a Swiss roll.

• further more secure the end by pressing gently

• take the rolled ball and dust with some wheat flour.

• and start rolling to a thin circle. Do not roll to thin as you wont be able to enjoy the layers.

• take hot chapati tawa and place the rolled paratha

• after a minute flip off and cook the other side

• once the golden brown spots starts appearing,on the both side grease with oil

• further more, flip and roast the both side.

• then crush the paratha to form layers.

• finally serve roti immediately with curry of your choice.



Sometimes a bowl of creamy soup is all I want in this season⛄. It’s time to make creamy tomato soup🍅🍲😋.This soup will literally feed the soul and warm up with this irresistible the body and heart.

Let’s start the instant recipe:


Prep time : 2 mins

Cook time : 15 mins

Total time : 17 mins

Course : Soup

Cuisine : Indian

Serving : 2


1. 1 tbsp butter

2. 1/2 onion(finely chopped)

3. 3 clove garlic

4. 1 bay leaf/tej patta

5. 3 tomatoes(chopped)

6. 1/2 carrot(chopped)

7. 1/2 tsp salt

8. 2 cup water

9. 1 tsp sugar

10. 1/2 tsp pepper(crushed)

11. 2 tbsp malai/cream(optional)


• Roughly chopped the onion and tomatoes and crush the garlic.

• Heat a pressure cooker 1 tbsp butter and saute the onion & garlic

• add the chopped tomatoes and stir well & add salt.

• Pour one cup of water and allow this mixture to cook in the pressure cooker for about 3 whistles.When the stream goes down,open the pressure cooker and transfer the contents to a blender jar.

• blend the mixture to smooth paste without adding any water.

• now strain the tomato paste discarding the residue.

• add 1/2 cup water or more adjusting consistency.

• get the soup to boil and add 1 tsp sugar,1/2 tsp pepper and 1/4 tsp salt.mix well making sure all the spices are combined well.

• turn of the flame and add 2 tbsp cream(optional) mix well.

• finelly serve creamy tomato soup garnished coriander leaves, mint leaves or cream. ❤

Easy Beetroot_vada

Cooking is like love😍”The better you cook as much as, you cook,the better”..Happy winter guy’s ⛄..one more healthy fritter receipe😋up in mah blog.. It’s Beetroot vada..Pink colorfull vada aka beetroot vada – nice weather calls for a hot vada as a evening snack!Lets start the receipe:


Prep time : 15 min

Cooking time : 15 min

Total time : 30 min

Course : snacks

Cuisine : Indian

Makes : 8 serving


1.Toor dal – 1/4 cup

2.Chana dal – 1/2 cup


3.Red chili powder – 1/2 tbsp

4.Haldi powder – 1/2 tbsp

5.salt to taste


6.betroot 1 no.(grated)

7.onion 1 no. (finely chopped)

8.curry leaves(10)

9.2 tbsp coriander leaves(finely chopped)

10.1 tbsp ginger garlic paste/chopped

11.2 green chilies

12.oil for deep fry


• wash the toor Dal and the chana Dal, and soak them for overnight(at least 2 hours).

• to make the vada batter in a mixer jar,add 2 green chilies soak dal,and salt to taste.

• grind it to a coarse mixture without adding any water.

• to the coarsely ground mixture add finely chopped ginger garlic,curry leaves,masala and grated beetroot.

• mix everything together and make round patties.

• heat some oil for deep frying and slowly drop the vadas into the hot oil.

• deep fry them till they turn golden brown on the both sides.

• serve the beetroot vadas hot with tea,tomato sauce,or hot boiled rice. ❤


I m not a chef,bt I love cooking so much 😍& I do love to share receipes and pics of food with friends via social media…For me,cooking is an extension of love❤..

Today I share a snack receipe on my blog, it’s called veglollipop . These cute small veg lollipops are very delicious and crispy..😋


Couse – snacks

Cuisin – Indian

Prep time – 10 min

Cooking time – 20 min

Total time – 30 min



1. 2 boiled potato(pealed & grated)

2. 2 tbsp oninon(finely chopped)

3. 3 tbsp peas/matar

4. 2 tbsp capsicum(finely chopped)

5. 2 tbsp carrot(grated)


6. 1/2 tbsp Red chili powder

7. 1/2 tbsp haldi powder

8. 1/2 tbsp Garam masala powder

9. 1/2 tbsp garlic ginger paste

10. 2 tbsp corriander leaves(finely chopped)

For batter

11. 1/4 cup bread crums

12. 2 tbsp maida

13. 2 tbsp cornflower

14. 1/2 cup water

15. Salt to taste

16. Oil for deep fry


• firstly in a large mixing bowl 2potato grated & pealed.

• add in 2 tbsp onion finely chopped,3 tbsp peas,2 tbsp capsicum finely chopped,1 carrot grated,2 tbsp corrianderleaves finely chopped,1/2 garlic ginger paste.

• also add masala,1/2 red chili powder,1/2 haldi powder,1/2 Garam masala powder,salt to taste.

• mix well & from a soft dough.

• now prepare small size balls.

• dip in maida paste,further roll & coat with breadcrumbs all the side.

• deep fry in hot oil.Stir occasionally & fry on medium flame till veg lollipop turns golden brown.

• insert a toothpick into the lollipop.Finally serve veg lollipop recipe with tomato sauce,salad,kasundi or mayonnaise.

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