Sumana's cooking tips tricks

Home made white butter from cow milk...  For making white butter we need I litre cow milk or Buffalo milk whatever you like (tips: of you want some nutritional value then go for cow milk) boil the milk on simmer for 5 minutes. Off the flame and let it cool down completely on the kitchen counter. After it is cool out will see a layer of cream on the milk and now without disturbing the cream or Malai put the milk inside the refrigerator for 1 hour. After 1 hour you will see the Malai on the milk has become thicker. Now collect the Malai in a air tight container carefully. Like the same way  you have to collect the Malai for 15 days and if you want to keep your cream or Malai fresh then collect and store it in freezer . After 15 days take out the Mali or cream from freezer and wait till it comes to normal temperature.  Now transfer the Malai into mixing bowl or any large container where you can mix it properly. Add half glass of water to the Malai you have collected (normal water ) and st

H ello everyone, hope you all are well during this lockdown period. It's a very difficult time for some people and normal for some. But there is a plus point that I have noticed that new chef's are coming forward. They got a golden chance to spend their precious time with their families. And they are showing their love by cooking for their loved ones. Today I am sharing the bangali style recipe of sharsho wale bhindi. Which was accidentally created by me. I was cooking fish and masala bhindi fry  together like each and every housewives does. And the mustard paste was for the fish, but what happened I don't know I poured the mustard paste in fried bhindi. That's how my sharsho bhindi was created. And believe me it was delicious. :Ingredients: Medium size bhindi or lady finger - 500 gems. Yellow mustard paste - 3 tbsp. 1 large tomato - chopped. 1 inch ginger - Finley chopped. 1 green chilli - finely chopped. Salt to taste.  Coriender powder - 1/2 tbsp. Turmeric powder- 1

Stuffed karela or bitter gourd recipe... For stuffed karela we need 3 big karelas or bitter gourd .  Cut from the center and carefully scrape out the seeds with a help of peeler.  Put them in a bowl and add 3 tbsp of salt and rub the salt all over the bitter gourd nicely and keep it side for 1 hour. After one hour wash off all the salt from the karelas nicely and then deep  fry them on mustard oil until brown. Let's prepare the filling. For the filling we need  one onion finely chopped, one tomato finely chopped, one inch ginger finely chopped and one green chilli finely chopped. Heat another pan, add two tbsp of mustard oil when the oil is hot lower the flame add half tsp cumin seeds, add the chopped onion , tomato, ginger and green chilli in the pan and fry them for one minute. Now add the spices salt to taste, tumeric powder half tsp, coriender powder 1 tsp, red chilli powder according to taste, garam masala powder less than half tsp and amchur half tsp. Fry  for one minute, co

Aloo ke parathe in my style simple and tasty... At first we need to make the dough. For the dough we need one cup wheat flour add salt to taste, less than half tsp of ajwain, and one tsp oil. Now mix them well and start binding the dough by adding water gradually and finish making a soft dough. (the dough need to be soft and stretchy so that while stuffing the dough does not break) cover the dough and rest for 10 to 15 minutes. Now the stuffing, for the stuffing we need 4 potatoes, wash them properly and boil them till soft. After the potatoes are nice and soft, smash them. (In this aloo paratha we are not going to add onions this is a simple aloo paratha which is suitable for breakfast, lunch and dinner. ) Now heat a kadai, add mustard oil 3 tbsp, when the oil is hot add half tsp jeera, two dry red chillies for temparing, now add the smashed potatoes mix well and after fry the smashed potatoes for two minutes and then add  salt one tsp, turmeric powder half tsp, dhaniya powder one tsp

Beson borar jhal... Enjoying this since my childhood...   In a bowl, take 6 tbsp of besan( yes in bangali we call beson😁), salt according to taste, red chilli powder according to taste, turmeric powder less than half tsp, roasted jeera powder one pinch. Now gradually add water and make a smooth batter, the batter should be semi thick keep it aside  Take a kadai or wok, pour mustard oil( bangali cooking is all about mustard oil, I just love the flavor of mustard oil ). Now add less than half tsp of baking or a pinch in the batter and mix well. Now one by one deep fry all the pakodas.  Now on the same kadai take out the extra oil and in the remaining oil in the kadai we will make the gravy.  For gravy preparation we need one large and one small tomato, one green chili turn them into a smooth paste.  Now on the hot oil in the kadai will add one third tsp of methi seeds(fenugreek seeds), after it turns light brown add half tsp jeera and add the tomato and green chilli paste into the kadai

Very healthy quick breakfast. Oats and besan chilla... No doubt that  besan(chick pea flour) and oats are the best healthy  options for breakfast.  Believe me I had this for 6 months in breakfast and I lost 14 kg.   Key thing for loosing weight  is healthy diet, drink lots of water and workout or walk 10,000 steps daily is enough to stay fit...  Please check out the benifits of oats and besan at the end of the recipe... The recipe ... 3 tbsp of besan or chick pea flour, 3 tbsp of rolled oats, add salt to taste, one third tsp of turmeric powder, red chilli powder according to taste, black pepper crushed now gradually add water and mix it and form a semi thick batter cover it and leave it for 5 minutes let the oats soak in the batter. After 5 minutes the batter will become thicker now add some water  and bring it to a pouring consistency, and add two tsp of curd or dahi or yogurt. Now add one small chopped onion, one green chili and mix well... Now heat a tawa apply ghee(tips: don't