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Easy Butter Chicken in 30 Minutes

A rich, creamy Indian classic made simple for busy weeknights. This recipe delivers authentic flavor with minimal effort.

⏱️ 30 mins
🍽️ 4 servings
🔥 Medium
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Butter Chicken
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Founder Samir Dhar

Samir Dhar

Author • Publisher • Media Consultant

Founder's Introduction

Once I thought it's easy to win World War 3 (if it happens, though we pray it never does), but cooking for my family—now that's a true battle!

My idea began at the age of 18, just after finishing Intermediate college. From then till now—a gap of almost half a decade—I've learnt to cook thousands of recipes that are easy, budget-friendly, and time-saving.

Modern life is constantly hectic, so we need good food to recharge and fight the next day's battle.

Being author of 100s of Bengali fictions and several English works including my debut fiction Heat of the Mirage (available on Amazon) and poetry collections Peace in Pieces, I now share my self-learned recipes so you too can win your everyday war—with food.

Get in Touch

📧 Email: author.samirdhar@gmail.com
📞 Phone: 8318324389 / 9425214837
🏠 Address: A-201, Brij Hari Apartments, Drummond Road, Ashok Nagar (Landmark: TV Tower), Prayagraj – 211001 (UP)
Kick-Start Your Day with Nutritious Bites - Cookeg.in

Kick-Start Your Day with Nutritious Bites

Quick & Healthy Breakfast Recipes

Nutritious Breakfast Recipes

A healthy morning meal sets the tone for your entire day. After long overnight fasting, your body needs fresh energy to kick-start metabolism, sharpen focus, and keep you active through the early hours. A quick yet nutritious breakfast fuels the brain, balances blood sugar, and prevents mid-morning tiredness or cravings. With the right combination of protein, fiber, and essential nutrients, you can stay energetic, calm, and productive — even on your busiest mornings. These easy and wholesome recipes help you begin each day with strength, clarity, and a smile.

Masala Oats Upma

For 2 people 12 mins Quick

Ingredients:

  • Rolled oats – 1 cup
  • Onion (chopped) – 1
  • Green chilli – 1
  • Mixed veggies (carrot, beans, peas) – ½ cup
  • Oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 6–7
  • Salt – as per taste
  • Turmeric – ¼ tsp
  • Lemon juice – 1 tsp

Preparation:

  1. Heat oil, add mustard seeds and curry leaves.
  2. Add onions & chilli; sauté till pink.
  3. Add veggies, turmeric, salt; cook 2–3 minutes.
  4. Add oats & 1 cup hot water; cook till soft.
  5. Add lemon juice and serve hot.

Nutritional Breakdown (per serving):

Calories: 210
Carbs: 34g
Protein: 7g
Fat: 5g
Fiber: 6g

Bread Besan Toast

For 2 people 10 mins Quick

Ingredients:

  • Bread slices – 4
  • Besan – ½ cup
  • Onion (finely chopped) – 1
  • Green chilli – 1
  • Salt, chilli powder – to taste
  • Water – as required
  • Oil – 1 tbsp

Preparation:

  1. Mix besan, onions, spices & water to thick batter.
  2. Dip bread slices and pan-fry both sides till golden.

Nutritional Breakdown (per toast):

Calories: 130
Carbs: 16g
Protein: 6g
Fat: 5g

Vegetable Poha

For 2 people 12 mins Quick

Ingredients:

  • Poha (medium) – 1 cup
  • Peanuts – 1 tbsp
  • Onion – 1
  • Curry leaves – 6
  • Mustard seeds – ½ tsp
  • Mixed veggies – ½ cup
  • Turmeric – ½ tsp
  • Lemon juice – 1 tsp

Preparation:

  1. Rinse poha & keep aside.
  2. Fry peanuts, remove.
  3. Sauté onions, mustard seeds, curry leaves.
  4. Add veggies, sauté.
  5. Add poha, turmeric, salt; mix gently.
  6. Finish with lemon juice.

Nutrition (per plate):

Calories: 250
Carbs: 45g
Protein: 6g
Fat: 6g

Egg Mug Omelette (Microwave)

For 1 person 3 mins Quick

Ingredients:

  • Eggs – 2
  • Milk – 2 tbsp
  • Onion, tomato, capsicum – ¼ cup total
  • Salt, pepper – to taste

Preparation:

  1. Whisk eggs with milk & veggies.
  2. Pour in a microwave-safe mug.
  3. Microwave for 90 seconds – 2 minutes.

Nutrition:

Calories: 190
Protein: 15g
Fat: 12g
Carbs: 4g

Banana Peanut Butter Shake

For 1 person 5 mins Quick

Ingredients:

  • Banana – 1
  • Milk – 1 glass
  • Peanut butter – 1 tbsp
  • Honey – 1 tsp

Preparation:

  1. Blend everything until smooth.

Nutrition:

Calories: 300
Carbs: 40g
Protein: 10g
Fat: 12g

Instant Rava Idli

For 2 people 15 mins Quick

Ingredients:

  • Rava – 1 cup
  • Curd – ½ cup
  • Water – ¼ cup
  • Eno – ½ tsp
  • Salt – to taste

Preparation:

  1. Mix rava, curd, water, salt.
  2. Add Eno before steaming.
  3. Steam 10 minutes.

Nutrition (2 idlis):

Calories: 180
Carbs: 30g
Protein: 4g
Fat: 3g

Aloo Stuffed Wrap

For 2 people 15 mins

Ingredients:

  • Rotis – 2
  • Boiled potato – 1
  • Onion – ½
  • Chaat masala – ½ tsp
  • Lemon – ½
  • Salt – to taste

Preparation:

  1. Mash potato with spices.
  2. Spread inside roti.
  3. Roll & toast lightly.

Nutrition (per wrap):

Calories: 220
Carbs: 38g
Protein: 5g
Fat: 4g

Sprout Salad Bowl

For 1 person 5 mins Quick

Ingredients:

  • Mixed sprouts – 1 cup
  • Tomato, onion – ½ cup
  • Lemon juice – 1 tsp
  • Chilli & salt – to taste

Preparation:

  1. Mix everything and serve.

Nutrition:

Calories: 150
Protein: 10g
Carbs: 22g
Fat: 1g

Paneer Bhurji Toast

For 2 people 10 mins Quick

Ingredients:

  • Crumbled paneer – ½ cup
  • Onion – 1
  • Tomato – 1
  • Spice mix – salt, chilli powder, turmeric
  • Bread – 2 slices

Preparation:

  1. Sauté onion, tomato + paneer + spices.
  2. Spread on toast & serve.

Nutrition (per serving):

Calories: 260
Protein: 14g
Carbs: 22g
Fat: 12g

Suji Cheela

For 2 people 12 mins Quick

Ingredients:

  • Rava – ½ cup
  • Curd – ¼ cup
  • Water – to adjust
  • Veggies – ¼ cup
  • Salt, chilli – to taste

Preparation:

  1. Mix all ingredients to thick batter.
  2. Cook like a dosa on tawa.

Nutrition:

Calories: 200
Carbs: 30g
Protein: 5g
Fat: 5g

Daliya (Broken Wheat) Upma

For 2 people 15 mins

Ingredients:

  • Daliya – ½ cup
  • Veggies – ½ cup
  • Oil – 1 tsp
  • Salt, turmeric – to taste

Preparation:

  1. Roast daliya 2 mins.
  2. Sauté veggies.
  3. Add water (1.5 cups) & cook till soft.

Nutrition:

Calories: 220
Carbs: 42g
Protein: 7g
Fat: 3g

Instant Vegetable Sandwich

For 2 people 8 mins Quick

Ingredients:

  • Bread – 4 slices
  • Cucumber, tomato, onion – sliced
  • Green chutney – 2 tbsp
  • Salt & pepper

Preparation:

  1. Spread chutney on bread.
  2. Layer veggies, sprinkle salt & pepper.
  3. Grill or serve plain.

Nutrition (per sandwich):

Calories: 190
Carbs: 28g
Protein: 5g
Fat: 5g

© 2025 Cookeg.in - All rights reserved | Kick-Start Your Day with Nutritious Bites

🍛 Featured Bengali Recipes

Savor the rich traditions of Bengal — where spices, memories, and aromas blend into soulful meals.

Kosha Mangsho

Kosha Mangsho

A rich, slow-cooked Bengali-style mutton curry infused with mustard oil, garam masala, and nostalgia. Perfect for Sundays.

⏱ Cooking Time: 1 hour 30 mins | Serves: 4–6

Luchi-Alur Dom

Golden, puffed luchis paired with spiced potato curry — a festive favorite across Bengal.

⏱ Cooking Time: 45 mins | Serves: 4–6

Shorshe Ilish

Shorshe Ilish

The iconic Hilsa fish cooked in a velvety mustard sauce — a symphony of pungent flavors and tradition.

⏱ Cooking Time: 35 mins | Serves: 4–6

20 Typically Bengali Dishes

20 Typically Bengali Dishes Loved by All Since 100 or More Years

These dishes are drawn from 19th–20th century Bengali culinary traditions such as Pak-Pranali (1890s) and represent the timeless flavors of Bengal. Each recipe serves 4–6 people, with authentic steps and nutritional details.

1. Rasgulla (Traditional Spongy Cheese Balls in Syrup, Veg)

Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4–6

Ingredients
  • 1 liter full-fat milk
  • 2 tbsp lemon juice
  • 2 cups sugar
  • 4 cups water
  • 1 tsp cardamom powder
Step-by-Step Guide
  1. Boil milk; add lemon juice to curdle until whey separates (5 min).
  2. Strain through muslin, rinse chhena, knead for 10 minutes until smooth.
  3. Divide into 12 balls; prepare syrup with sugar, water & cardamom.
  4. Drop balls in syrup; cook covered 15 minutes until spongy. Cool and serve.
Tip: Knead chhena well to form air pockets. Add a pinch of semolina if the mixture cracks.
Nutritional (per serving):
250 kcal | Protein 6g | Carbs 45g | Fat 6g | Calcium 200mg (20% DV)

2. Sandesh (Traditional Sweet Cheese Fudge, Veg)

Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4–6

Ingredients
  • 1 liter milk
  • 2 tbsp lemon juice
  • 1 cup sugar
  • 1 tsp cardamom powder
  • Pistachios for garnish
Step-by-Step Guide
  1. Curdle milk with lemon; strain and knead chhena until smooth.
  2. Heat chhena with sugar & cardamom till thick and aromatic.
  3. Cool, shape into discs; garnish with nuts and serve.
Tip: Add palm sugar for caramel flavor or mold into traditional fish shapes.
Nutritional (per serving):
200 kcal | Protein 8g | Carbs 30g | Fat 6g | Calcium 250mg (25% DV)

3. Mishti Doi (Traditional Sweet Yogurt, Veg)

Prep: 10 min | Set: 4 hrs | Total: 4 hrs 10 min | Serves: 4–6

Ingredients
  • 1 liter full-fat milk
  • 1 cup sugar
  • ½ cup yogurt starter
  • Earthen pots for setting
Step-by-Step Guide
  1. Boil milk till reduced by half; add sugar and caramelize lightly.
  2. Cool to lukewarm; mix in yogurt starter.
  3. Pour into earthen pots, cover and set 4 hours; chill before serving.
Tip: Use terracotta pots to absorb moisture and enrich flavor.
Nutritional (per serving):
180 kcal | Protein 6g | Carbs 28g | Fat 5g | Calcium 200mg (20% DV)

4. Shorshe Ilish (Hilsa Fish in Mustard Sauce, Non-Veg)

Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4-6

Ingredients
  • 6 pieces Hilsa fish
  • 4 tbsp mustard seeds
  • 2 green chilies
  • 1 tsp turmeric powder
  • 4 tbsp mustard oil
  • Salt to taste
Step-by-Step Guide
  1. Soak mustard seeds in warm water for 15 minutes, then grind with green chilies into a paste.
  2. Marinate fish with turmeric and salt for 10 minutes.
  3. Heat mustard oil in a pan, lightly fry fish pieces and set aside.
  4. In the same oil, add mustard paste, turmeric, salt, and ½ cup water.
  5. Add fish pieces, simmer for 8-10 minutes until gravy thickens.
Tip: Use freshly ground mustard for authentic flavor. Add a pinch of nigella seeds for aroma.
Nutritional (per serving):
280 kcal | Protein 22g | Carbs 5g | Fat 18g | Omega-3 1.2g

5. Chingri Malai Curry (Prawns in Coconut Milk, Non-Veg)

Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 4-6

Ingredients
  • 500g large prawns
  • 1 cup coconut milk
  • 2 onions (paste)
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 2 tbsp mustard oil
  • Spices: bay leaf, cardamom, cinnamon
Step-by-Step Guide
  1. Marinate prawns with turmeric and salt for 15 minutes.
  2. Heat oil, temper with whole spices, add onion paste and sauté until golden.
  3. Add ginger-garlic paste, cook for 2 minutes.
  4. Add prawns, cook for 5 minutes, then add coconut milk.
  5. Simmer for 10 minutes until gravy thickens. Garnish with ghee.
Tip: Use fresh coconut milk for authentic flavor. Don't overcook prawns to maintain tenderness.
Nutritional (per serving):
320 kcal | Protein 25g | Carbs 10g | Fat 20g | Iron 15% DV

6. Kosha Mangsho (Slow-Cooked Mutton Curry, Non-Veg)

Prep: 30 min | Cook: 90 min | Total: 2 hrs | Serves: 4-6

Ingredients
  • 1 kg mutton pieces
  • 3 onions (sliced)
  • 2 tbsp ginger-garlic paste
  • 2 tomatoes (pureed)
  • 2 tbsp mustard oil
  • Spices: cumin, coriander, turmeric, red chili powder, garam masala
Step-by-Step Guide
  1. Marinate mutton with yogurt and spices for 1 hour.
  2. Heat oil, caramelize onions until dark brown.
  3. Add ginger-garlic paste, cook for 2 minutes.
  4. Add marinated mutton, cook on high heat for 10 minutes.
  5. Add tomato puree, cover and simmer for 60-70 minutes until tender.
Tip: Caramelize onions properly for the dark color. Use a heavy-bottomed pan for even cooking.
Nutritional (per serving):
420 kcal | Protein 35g | Carbs 12g | Fat 25g | Iron 25% DV

7. Alu Posto (Potatoes in Poppy Seed Paste, Veg)

Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4-6

Ingredients
  • 500g potatoes (cubed)
  • 4 tbsp poppy seeds (posto)
  • 2 green chilies
  • 1 tsp turmeric
  • 2 tbsp mustard oil
  • Salt to taste
Step-by-Step Guide
  1. Soak poppy seeds in warm water for 30 minutes, then grind with green chilies into a paste.
  2. Heat oil in a pan, add potatoes and turmeric, sauté for 5 minutes.
  3. Add poppy seed paste, salt, and ½ cup water.
  4. Cover and cook on low heat for 15-20 minutes until potatoes are tender.
  5. Uncover and cook until dry. Serve with rice.
Tip: Soak poppy seeds properly for smooth paste. Don't add too much water while cooking.
Nutritional (per serving):
220 kcal | Protein 6g | Carbs 30g | Fat 8g | Calcium 15% DV

8. Shukto (Bitter-Sweet Mixed Vegetable Curry, Veg)

Prep: 25 min | Cook: 30 min | Total: 55 min | Serves: 4-6

Ingredients
  • Bitter gourd, eggplant, plantain, drumsticks, potatoes
  • 2 tbsp mustard paste
  • 1 tsp panch phoron
  • 2 tbsp ghee
  • 1 tsp sugar
  • 1 cup milk
Step-by-Step Guide
  1. Cut vegetables into long pieces, fry bitter gourd separately.
  2. Heat ghee, temper with panch phoron, add vegetables except bitter gourd.
  3. Sauté for 5 minutes, add mustard paste, sugar, salt, and milk.
  4. Cook covered until vegetables are tender.
  5. Add fried bitter gourd last, simmer for 5 minutes.
Tip: Balance bitter and sweet flavors. Add bitter gourd at the end to control bitterness.
Nutritional (per serving):
180 kcal | Protein 5g | Carbs 25g | Fat 7g | Fiber 6g

9. Cholar Dal (Bengal Gram Dal with Coconut, Veg)

Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4-6

Ingredients
  • 1 cup chana dal
  • ½ cup coconut (grated)
  • 2 dried red chilies
  • 1 tsp ginger (grated)
  • 1 tsp ghee
  • Spices: bay leaf, cinnamon, cardamom
Step-by-Step Guide
  1. Pressure cook chana dal with turmeric until soft.
  2. Heat ghee, temper with whole spices and dried chilies.
  3. Add ginger, coconut, and sauté for 2 minutes.
  4. Add cooked dal, salt, and 1 cup water.
  5. Simmer for 10 minutes until slightly thick. Serve with luchi.
Tip: Don't overcook the dal. Add a pinch of sugar for balanced flavor.
Nutritional (per serving):
210 kcal | Protein 10g | Carbs 35g | Fat 4g | Fiber 8g

10. Luchi (Deep-Fried Puffed Bread, Veg)

Prep: 20 min | Cook: 15 min | Total: 35 min | Serves: 4-6

Ingredients
  • 2 cups all-purpose flour (maida)
  • 2 tbsp ghee
  • ½ tsp salt
  • Water as needed
  • Oil for deep frying
Step-by-Step Guide
  1. Mix flour, ghee and salt. Add water gradually to make stiff dough.
  2. Knead for 8-10 minutes until smooth. Cover and rest for 30 minutes.
  3. Divide into small balls, roll into 4-inch circles.
  4. Heat oil, slide luchis one by one, press with slotted spoon to puff up.
  5. Fry until golden on both sides. Drain on paper towels.
Tip: Dough should be stiff, not soft. Oil should be medium hot for proper puffing.
Nutritional (per serving):
280 kcal | Protein 5g | Carbs 45g | Fat 9g | Iron 10% DV

11. Begun Bhaja (Pan-Fried Eggplant, Veg)

Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4-6

Ingredients
  • 1 large eggplant (brinjal)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 4 tbsp mustard oil
Step-by-Step Guide
  1. Cut eggplant into ½-inch thick slices.
  2. Mix turmeric, red chili powder and salt. Rub on both sides of eggplant slices.
  3. Heat mustard oil in a pan, shallow fry eggplant slices in batches.
  4. Fry on medium heat until golden brown and crispy on both sides.
  5. Drain on paper towels. Serve with dal and rice.
Tip: Choose firm, fresh eggplants. Don't overcrowd the pan while frying.
Nutritional (per serving):
120 kcal | Protein 2g | Carbs 8g | Fat 9g | Fiber 3g

12. Mochar Ghonto (Banana Flower Curry, Veg)

Prep: 30 min | Cook: 40 min | Total: 1 hr 10 min | Serves: 4-6

Ingredients
  • 1 banana flower (mocha)
  • 2 potatoes (cubed)
  • 2 tbsp grated coconut
  • 1 tsp panch phoron
  • 2 tbsp mustard oil
  • 1 tsp ginger paste
Step-by-Step Guide
  1. Clean banana flower by removing outer layers and chopping florets.
  2. Boil chopped banana flower with turmeric until tender, drain.
  3. Heat oil, temper with panch phoron, add potatoes and sauté.
  4. Add ginger paste, boiled banana flower, coconut, and spices.
  5. Cook covered for 15-20 minutes until flavors blend. Serve hot.
Tip: Rub oil on hands while cleaning banana flower to prevent staining.
Nutritional (per serving):
180 kcal | Protein 5g | Carbs 25g | Fat 7g | Fiber 6g

13. Dhokar Dalna (Lentil Cakes in Gravy, Veg)

Prep: 30 min | Cook: 25 min | Total: 55 min | Serves: 4-6

Ingredients
  • 1 cup chana dal (soaked)
  • 2 tbsp flour
  • 1 tsp ginger paste
  • 2 tomatoes (pureed)
  • 2 tbsp mustard oil
  • Spices: cumin, turmeric, coriander powder
Step-by-Step Guide
  1. Grind soaked dal with ginger into a thick paste.
  2. Add flour, salt, and shape into flat cakes. Steam for 15 minutes.
  3. Cut into pieces, lightly fry until golden. Set aside.
  4. Prepare gravy with tomato puree and spices.
  5. Add fried dhokas to gravy, simmer for 10 minutes.
Tip: Steam dhokas properly before frying to ensure they hold shape.
Nutritional (per serving):
220 kcal | Protein 10g | Carbs 30g | Fat 7g | Fiber 6g

14. Patishapta (Rice Flour Crepes with Coconut Filling, Veg)

Prep: 25 min | Cook: 20 min | Total: 45 min | Serves: 4-6

Ingredients
  • 1 cup rice flour
  • ½ cup all-purpose flour
  • 1 cup milk
  • 1 cup grated coconut
  • ½ cup jaggery
  • 2 tbsp ghee
Step-by-Step Guide
  1. Mix flours with milk and water to make thin batter. Rest for 30 minutes.
  2. Prepare filling by cooking coconut with jaggery until thick.
  3. Heat non-stick pan, pour ladle of batter, spread into thin crepe.
  4. Place filling in center, fold edges. Cook until golden.
  5. Serve warm, optionally with reduced milk sauce.
Tip: Batter should be thin for delicate crepes. Cook on medium heat.
Nutritional (per serving):
280 kcal | Protein 5g | Carbs 45g | Fat 9g | Calcium 10% DV

15. Lau Ghonto (Bottle Gourd Curry, Veg)

Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4-6

Ingredients
  • 1 medium bottle gourd (lauki)
  • 2 tbsp chana dal (soaked)
  • 1 tsp panch phoron
  • 2 green chilies
  • 2 tbsp mustard oil
  • 1 tsp ginger paste
Step-by-Step Guide
  1. Peel and cube bottle gourd.
  2. Heat oil, temper with panch phoron and green chilies.
  3. Add ginger paste, sauté for 1 minute.
  4. Add bottle gourd, chana dal, turmeric, and salt.
  5. Cook covered on low heat for 20 minutes until tender. Serve with rice.
Tip: Don't add water as bottle gourd releases enough moisture while cooking.
Nutritional (per serving):
120 kcal | Protein 4g | Carbs 18g | Fat 4g | Fiber 5g

16. Chhanar Jilipi (Cottage Cheese Sweets, Veg)

Prep: 30 min | Cook: 20 min | Total: 50 min | Serves: 4-6

Ingredients
  • 2 cups chhena (cottage cheese)
  • 2 tbsp semolina
  • 1 cup sugar
  • 1 cup water
  • Oil for frying
  • Cardamom powder for flavor
Step-by-Step Guide
  1. Knead chhena with semolina until smooth.
  2. Make syrup with sugar, water and cardamom.
  3. Shape chhena into spiral jilipi shapes.
  4. Deep fry until golden, then dip in warm syrup for 5 minutes.
  5. Serve warm or at room temperature.
Tip: Knead chhena well to avoid cracks. Syrup should be warm when dipping fried jilipis.
Nutritional (per serving):
280 kcal | Protein 8g | Carbs 40g | Fat 10g | Calcium 20% DV

17. Aam Pora Shorbot (Raw Green Mango Drink, Veg)

Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4-6

Ingredients
  • 2 raw green mangoes
  • 1 cup sugar or jaggery
  • 1 tsp roasted cumin powder
  • 1 tsp black salt
  • 4 cups water
  • Mint leaves for garnish
Step-by-Step Guide
  1. Roast whole mangoes on direct flame until skin blackens.
  2. Cool, peel and scoop out pulp.
  3. Mix pulp with sugar/jaggery, cumin, black salt and water.
  4. Whisk until smooth, strain if needed.
  5. Chill, serve garnished with mint leaves.
Tip: Roasting mangoes gives smoky flavor. Adjust sweetness and tanginess to taste.
Nutritional (per serving):
120 kcal | Protein 1g | Carbs 30g | Fat 0g | Vitamin C 35% DV

18. Bhetki Paturi (Fish in Banana Leaf, Non-Veg)

Prep: 20 min | Cook: 15 min | Total: 35 min | Serves: 4-6

Ingredients
  • 6 pieces Bhetki fish
  • 4 tbsp mustard paste
  • 2 tbsp coconut paste
  • 2 green chilies
  • 2 tbsp mustard oil
  • Banana leaves for wrapping
Step-by-Step Guide
  1. Marinate fish with mustard paste, coconut paste, turmeric, salt, and mustard oil.
  2. Briefly heat banana leaves to make pliable.
  3. Place fish pieces on leaves, add green chilies, fold into packets.
  4. Steam for 12-15 minutes until fish is cooked.
  5. Serve hot in banana leaf packets.
Tip: Don't overcook fish. Banana leaf imparts unique aroma to the dish.
Nutritional (per serving):
220 kcal | Protein 25g | Carbs 5g | Fat 10g | Omega-3 0.8g

19. Kochu Shaag Bhaja (Taro Leaf Stir-fry, Veg)

Prep: 20 min | Cook: 15 min | Total: 35 min | Serves: 4-6

Ingredients
  • 1 bunch taro leaves (kochu shaag)
  • 2 tbsp mustard oil
  • 1 tsp panch phoron
  • 2 dried red chilies
  • 1 tsp turmeric
  • Salt to taste
Step-by-Step Guide
  1. Clean and chop taro leaves finely.
  2. Heat oil, temper with panch phoron and dried chilies.
  3. Add chopped leaves, turmeric, and salt.
  4. Stir-fry on medium heat for 10-12 minutes until cooked.
  5. Serve hot with steamed rice.
Tip: Cook taro leaves thoroughly to remove any irritants. Always use gloves while handling raw leaves.
Nutritional (per serving):
80 kcal | Protein 4g | Carbs 10g | Fat 3g | Vitamin A 60% DV

20. Payesh (Rice Pudding, Veg)

Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4-6

Ingredients
  • 1 liter full-fat milk
  • ¼ cup gobindobhog rice
  • ½ cup sugar
  • 2 tbsp raisins and cashews
  • 2 bay leaves
  • 1 tsp ghee
Step-by-Step Guide
  1. Wash and soak rice for 30 minutes.
  2. Boil milk with bay leaves until reduced by one-third.
  3. Add drained rice, simmer until rice is cooked and milk thickens.
  4. Add sugar, cook for 5 more minutes.
  5. Fry nuts in ghee, add to payesh. Serve warm or chilled.
Tip: Use short-grain rice for creamier texture. Stir continuously to prevent burning.
Nutritional (per serving):
280 kcal | Protein 8g | Carbs 45g | Fat 8g | Calcium 25% DV
Top 10 Easy Breakfast Recipes | Cookeg.in

Top 10 Easy Breakfast Recipes

Quick, delicious fusion breakfast ideas that combine Indian traditions with global flavors

Delicious Breakfast Spread

1. Poha with a Chinese Twist

North Indian-Chinese Fusion

Prep: 15 min Cook: 10 min Total: 25 min

Ingredients (for 4-6 people):

  • 2 cups flattened rice (poha)
  • 1 large onion, finely chopped
  • 2 green chilies, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 cup peanuts
  • 1 potato, diced
  • 1 carrot, grated
  • 1 tbsp soy sauce
  • Salt to taste
  • 2 tbsp oil
  • Lemon wedges and fresh coriander for garnish

Step-by-Step Guide:

  1. Rinse the poha under running water for 30 seconds and drain well to soften it. Set aside.
  2. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.
  3. Add chopped onions, green chilies, and peanuts. Sauté for 2-3 minutes until onions are translucent.
  4. Add diced potatoes and grated carrots. Cook for 5 minutes until potatoes soften.
  5. Stir in the softened poha, soy sauce, and salt. Mix gently and cook for another 3-4 minutes.
  6. Garnish with coriander and serve hot with lemon wedges.
Secret Tip: Add a dash of sesame oil at the end for an authentic Chinese aroma that surprises guests and makes the dish feel gourmet without extra effort.

2. Bengali Chirer Polao

Traditional Bengali with Continental Touch

Prep: 10 min Cook: 15 min Total: 25 min

Ingredients (for 4-6 people):

  • 3 cups flattened rice (chire/poha)
  • 1 cup mixed vegetables (peas, carrots, beans)
  • 1 onion, sliced
  • 1 tsp ginger paste
  • 1/2 tsp turmeric
  • 1 tsp sugar
  • Salt to taste
  • 2 tbsp ghee
  • 1/2 cup raisins and cashews
  • 1/2 cup corn kernels

Step-by-Step Guide:

  1. Rinse chire lightly and drain. Set aside.
  2. Heat ghee in a pan. Fry cashews and raisins until golden; remove and set aside.
  3. In the same ghee, sauté onions until soft. Add ginger paste and turmeric; stir for 1 minute.
  4. Add mixed vegetables and corn. Cook for 5-7 minutes until tender.
  5. Mix in chire, sugar, and salt. Stir gently for 5 minutes on low heat.
  6. Add fried nuts and raisins. Serve warm.
Secret Tip: Sprinkle a bit of grated cheese on top just before serving for a melty Continental surprise that elevates the sweetness and gets everyone asking for seconds.

3. Masala Omelette Sandwich

North Indian-Continental Fusion

Prep: 10 min Cook: 10 min Total: 20 min

Ingredients (for 4-6 people):

  • 8 eggs
  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 4 green chilies, chopped
  • 1 tsp garam masala
  • Salt to taste
  • 8 slices bread
  • 4 tbsp butter
  • Fresh coriander, chopped

Step-by-Step Guide:

  1. Beat eggs in a bowl with onions, tomatoes, chilies, garam masala, salt, and coriander.
  2. Heat 1 tbsp butter in a pan. Pour in enough egg mixture for one omelette (about 1/4 of the bowl). Cook for 2-3 minutes per side. Repeat for all.
  3. Butter the bread slices. Place omelette between two slices to make sandwiches.
  4. Toast sandwiches in the pan for 1-2 minutes per side until golden.
  5. Cut diagonally and serve hot.
Secret Tip: Add a slice of cheese inside the sandwich while toasting for a gooey center that blends Indian spices with Continental comfort, impressing guests with its fusion flair.

4. Vegetable Upma with Soy Chunks

South Indian-North Indian-Chinese Mix

Prep: 15 min Cook: 15 min Total: 30 min

Ingredients (for 4-6 people):

  • 2 cups semolina (rava)
  • 1 cup mixed vegetables (carrots, peas, beans)
  • 1 onion, chopped
  • 1 tsp mustard seeds
  • 1/2 cup soy chunks, soaked
  • 2 green chilies, slit
  • Salt to taste
  • 3 tbsp oil
  • Lemon for garnish

Step-by-Step Guide:

  1. Roast semolina in a dry pan until golden; set aside.
  2. Heat oil, add mustard seeds, onions, and chilies. Sauté until onions soften.
  3. Add vegetables and soy chunks. Cook for 5 minutes.
  4. Pour in 4 cups water and salt. Bring to boil.
  5. Slowly add roasted semolina, stirring to avoid lumps. Cook for 5-7 minutes until thick.
  6. Serve with lemon squeezes.
Secret Tip: Stir in a teaspoon of chili sauce at the end for a subtle Chinese kick that adds depth, making the upma stand out and earning compliments for innovation.

5. Aloo Paratha with Yogurt Dip

Traditional North Indian with Continental Dip

Prep: 20 min Cook: 20 min Total: 40 min

Ingredients (for 4-6 people):

  • 4 cups whole wheat flour
  • 4 potatoes, boiled and mashed
  • 2 tsp cumin powder
  • 2 green chilies, chopped
  • Salt to taste
  • Ghee for cooking
  • 2 cups yogurt
  • 1 tsp garlic paste (for dip)
  • Fresh herbs for dip

Step-by-Step Guide:

  1. Knead flour with water and salt into dough. Rest for 10 minutes.
  2. Mix mashed potatoes with cumin, chilies, and salt for filling.
  3. Divide dough into balls, stuff with potato mix, and roll into parathas.
  4. Cook on hot tawa with ghee, 2-3 minutes per side until golden.
  5. For dip: Mix yogurt with garlic and herbs.
  6. Serve parathas with dip.
Secret Tip: Brush parathas with melted butter mixed with herbs right after cooking for a Continental gloss and flavor boost that makes them irresistible.

6. Sabudana Khichdi with Veggie Stir-Fry

Traditional Indian-Chinese Fusion

Prep: 10 min (plus soaking) Cook: 15 min Total: 25 min

Ingredients (for 4-6 people):

  • 2 cups sabudana (tapioca pearls), soaked overnight
  • 1 cup peanuts, roasted and crushed
  • 2 potatoes, diced
  • 1 bell pepper, sliced
  • 1 tsp cumin seeds
  • Salt to taste
  • 2 tbsp oil
  • Lemon and coriander for garnish

Step-by-Step Guide:

  1. Drain soaked sabudana.
  2. Heat oil, add cumin seeds and potatoes. Cook for 5 minutes.
  3. Add bell pepper and stir-fry for 3 minutes.
  4. Mix in sabudana, peanuts, and salt. Cook for 5-7 minutes, stirring gently.
  5. Garnish with lemon and coriander.
Secret Tip: Add a splash of vinegar in the stir-fry for a tangy Chinese edge that contrasts the softness, delighting palates with unexpected zing.

7. Idli with Tomato Chutney

South Indian-Bengali Fusion

Prep: 5 min Cook: 20 min Total: 25 min

Ingredients (for 4-6 people):

  • 3 cups idli batter (store-bought or homemade)
  • 4 tomatoes, chopped
  • 1 onion, chopped
  • 2 red chilies
  • 1 tsp mustard seeds
  • Salt to taste
  • 2 tbsp oil
  • Fresh curry leaves

Step-by-Step Guide:

  1. Steam idli batter in idli molds for 10-15 minutes until fluffy.
  2. For chutney: Heat oil, add mustard seeds and curry leaves.
  3. Add onions and chilies; sauté until soft.
  4. Add tomatoes and salt. Cook until mushy, then blend smooth.
  5. Serve idlis with chutney.
Secret Tip: Mix a pinch of Bengali panch phoron in the chutney for aromatic depth, turning a simple dish into a fusion hit that guests rave about.

8. Paneer Toast

North Indian-Continental Fusion

Prep: 10 min Cook: 10 min Total: 20 min

Ingredients (for 4-6 people):

  • 200g paneer, crumbled
  • 8 bread slices
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp chili powder
  • Salt to taste
  • 4 tbsp butter
  • Cheese slices (optional)

Step-by-Step Guide:

  1. Mix paneer with onion, tomato, chili powder, and salt.
  2. Butter bread slices. Spread paneer mix on half the slices, top with cheese if using, and cover with remaining slices.
  3. Toast in a pan or toaster until golden and crispy.
  4. Cut and serve hot.
Secret Tip: Grill with a press for even crispiness and add herbs like oregano for Continental flair, making it a crowd-pleaser with minimal work.

9. Moong Dal Cheela with Schezwan Sauce

North Indian-Chinese Fusion

Prep: 15 min (plus soaking) Cook: 15 min Total: 30 min

Ingredients (for 4-6 people):

  • 2 cups moong dal, soaked
  • 2 green chilies
  • 1 tsp ginger
  • Salt to taste
  • Oil for cooking
  • 1/2 cup Schezwan sauce

Step-by-Step Guide:

  1. Blend soaked dal with chilies, ginger, and salt into batter.
  2. Heat oil on tawa, pour batter to make thin cheelas. Cook 2-3 minutes per side.
  3. Serve with Schezwan sauce on side.
Secret Tip: Fold cheelas with sauce inside for a stuffed pancake effect, blending flavors seamlessly for applause-worthy presentation.

10. Fruit Chaat with Yogurt Dressing

Indian-Continental Mix

Prep: 10 min Cook: 0 min Total: 10 min

Ingredients (for 4-6 people):

  • 4 cups mixed fruits (apple, banana, pomegranate, grapes)
  • 1 tsp chaat masala
  • 1 tsp roasted cumin powder
  • Salt to taste
  • 2 cups yogurt
  • Honey for dressing

Step-by-Step Guide:

  1. Chop fruits into bite-sized pieces.
  2. Mix with chaat masala, cumin, and salt.
  3. Whisk yogurt with honey.
  4. Drizzle over fruits and toss gently.
  5. Serve chilled.
Secret Tip: Add crushed nuts on top for crunch and a mint leaf garnish for freshness, turning it into a refreshing starter that wows with simplicity.

© 2025 Cookeg.in | All recipes are carefully crafted for your breakfast delight

Lunch & Brunch Recipes - Cookeg.in

Lunch & Brunch Recipes

Delicious meals to brighten your midday

Lunch and Brunch Recipes

Vegetable Biryani with Raita

North Indian Traditional with Bengali Spices 50 mins

Ingredients (for 4-6 people):

  • 2 cups basmati rice
  • 2 cups mixed vegetables (carrots, peas, beans, cauliflower)
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 1 tbsp biryani masala (add Bengali garam masala for twist)
  • 1 cup yogurt
  • Salt to taste
  • 4 tbsp ghee
  • Saffron strands (alternative: use turmeric for color)
  • Cucumber for raita

Step-by-Step Guide:

  1. Soak rice for 30 minutes, then parboil.
  2. Heat ghee, fry onions until golden. Add tomatoes and masala; cook to paste.
  3. Add vegetables, yogurt, and salt. Cook for 10 minutes.
  4. Layer rice and veggie mix in pot, add saffron milk. Dum cook for 15 minutes.
  5. For raita: Mix grated cucumber in yogurt with salt.
  6. Serve biryani with raita.

Secret Tip:

Layer with fried onions and mint leaves between rice for extra aroma, making it fluffy and flavorful enough to earn standing ovations.

Bengali Khichuri

Traditional Bengali with Continental Veggies 40 mins

Ingredients (for 4-6 people):

  • 1 cup rice
  • 1 cup moong dal
  • 1 potato, diced
  • 1 cauliflower, florets
  • 1 tsp panch phoron
  • 1/2 tsp turmeric
  • Salt to taste
  • 2 tbsp ghee
  • 1 cup broccoli (Continental add; alternative: use more cauliflower)

Step-by-Step Guide:

  1. Roast dal lightly.
  2. Heat ghee, add panch phoron and turmeric.
  3. Add potatoes, cauliflower, and broccoli. Sauté 5 minutes.
  4. Add rice, dal, salt, and 4 cups water. Cook until soft (20 minutes).
  5. Serve hot.

Secret Tip:

Drizzle ghee on top just before serving for a glossy finish that enhances the Bengali earthiness with Continental veggie freshness.

Paneer Butter Masala with Naan

North Indian-Continental Fusion 35 mins

Ingredients (for 4-6 people):

  • 400g paneer, cubed
  • 4 tomatoes, pureed
  • 2 onions, pureed
  • 2 tbsp butter
  • 1 tsp kasuri methi
  • 1 cup cream (Continental richness)
  • Salt and garam masala to taste
  • Ready naan (alternative: make chapati)

Step-by-Step Guide:

  1. Heat butter, sauté onion puree until golden.
  2. Add tomato puree, garam masala, and salt. Cook for 10 minutes.
  3. Add paneer and cream. Simmer 5 minutes. Stir in kasuri methi.
  4. Heat naan and serve with masala.

Secret Tip:

Add a pinch of sugar to balance acidity, creating a velvety sauce that pairs perfectly with naan for restaurant-like applause.

Veg Hakka Noodles

Chinese-Indian Fusion 25 mins

Ingredients (for 4-6 people):

  • 400g noodles
  • 2 cups mixed veggies (cabbage, carrots, bell peppers)
  • 2 tbsp soy sauce
  • 1 tbsp chili sauce
  • 2 garlic cloves, minced
  • Salt to taste
  • 3 tbsp oil
  • Spring onions for garnish

Step-by-Step Guide:

  1. Boil noodles, drain, and toss with oil.
  2. Heat oil, sauté garlic and veggies for 5 minutes.
  3. Add sauces and salt. Mix in noodles.
  4. Stir-fry for 5 minutes. Garnish with onions.

Secret Tip:

Toss with sesame seeds at the end for nutty crunch, blending Chinese authenticity with Indian spice to wow fusion lovers.

Dal Makhani with Rice

North Indian Traditional 60 mins

Ingredients (for 4-6 people):

  • 1 cup whole urad dal
  • 1/4 cup kidney beans
  • 2 tomatoes, pureed
  • 1 onion, chopped
  • 2 tbsp butter
  • 1 tsp cumin
  • Salt and cream to taste
  • 2 cups rice

Step-by-Step Guide:

  1. Soak dal and beans overnight, then pressure cook until soft.
  2. Heat butter, add cumin and onions. Sauté.
  3. Add tomato puree and spices. Cook 10 minutes.
  4. Mix in dal, simmer 20 minutes. Add cream.
  5. Cook rice separately. Serve together.

Secret Tip:

Slow-simmer with a coal smoke infusion (dhungar) for smoky depth that makes it taste like a feast.

Fish Curry with Rice

Bengali Traditional with Chinese Soy 40 mins

Ingredients (for 4-6 people):

  • 500g fish fillets
  • 2 potatoes, diced
  • 1 onion, paste
  • 1 tsp turmeric
  • 1 tsp panch phoron
  • Salt to taste
  • 2 tbsp mustard oil
  • 1 tbsp soy sauce (Chinese twist; alternative: omit)
  • 2 cups rice

Step-by-Step Guide:

  1. Marinate fish with turmeric and salt.
  2. Heat oil, add panch phoron. Fry onion paste.
  3. Add potatoes, cook 5 minutes. Add water and boil.
  4. Add fish and soy. Simmer 10 minutes.
  5. Cook rice. Serve curry over rice.

Secret Tip:

Add fresh green chilies slit at the end for heat burst, enhancing Bengali mustard flavor with subtle umami.

Pasta in Tomato Sauce with Indian Spices

Continental-Indian Fusion 30 mins

Ingredients (for 4-6 people):

  • 400g pasta
  • 4 tomatoes, pureed
  • 2 garlic cloves
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • Cheese for grating

Step-by-Step Guide:

  1. Boil pasta, drain.
  2. Heat oil, sauté garlic. Add tomato puree and garam masala. Cook 10 minutes.
  3. Toss pasta in sauce.
  4. Grate cheese on top.

Secret Tip:

Add roasted cumin for an Indian smoky twist that fuses perfectly, making it a unique crowd favorite.

Chana Masala with Puri

North Indian Traditional 50 mins

Ingredients (for 4-6 people):

  • 2 cups chickpeas, soaked
  • 2 onions, pureed
  • 2 tomatoes, pureed
  • 1 tbsp chana masala
  • Salt to taste
  • Oil for frying
  • 4 cups flour for puri

Step-by-Step Guide:

  1. Pressure cook chickpeas.
  2. Sauté onion and tomato purees with masala. Add chickpeas, simmer 15 minutes.
  3. Knead flour into dough, roll puris, fry until puffed.
  4. Serve together.

Secret Tip:

Garnish with fresh onions and lemon for tang, elevating the humble dish to applause-worthy status.

Veg Fried Rice

Chinese-Indian Mix 25 mins

Ingredients (for 4-6 people):

  • 2 cups rice, cooked
  • 2 cups mixed veggies
  • 2 tbsp soy sauce
  • 1 tsp ajinomoto (alternative: omit if unavailable)
  • 3 tbsp oil
  • Garlic and ginger, minced

Step-by-Step Guide:

  1. Heat oil, sauté garlic and ginger.
  2. Add veggies, stir-fry 5 minutes.
  3. Mix in rice, soy, and salt. Fry 5 minutes.

Secret Tip:

Add scrambled eggs on top for protein boost, creating a hearty fusion that impresses with ease.

Aloo Gobi with Chapati

North Indian Traditional with Continental Herbs 40 mins

Ingredients (for 4-6 people):

  • 4 potatoes, diced
  • 1 cauliflower, florets
  • 2 tomatoes, chopped
  • 1 tsp cumin
  • Salt to taste
  • 2 tbsp oil
  • Dried oregano (Continental; alternative: use jeera)
  • Flour for chapati

Step-by-Step Guide:

  1. Heat oil, add cumin. Sauté potatoes and cauliflower 10 minutes.
  2. Add tomatoes, salt, oregano. Cook until tender.
  3. Make chapatis from dough.
  4. Serve hot.

Secret Tip:

Sprinkle fresh cilantro and a squeeze of lime at serving for brightness that highlights flavors beautifully.

Corn Chaat

Indian-Continental Mix 15 mins

Ingredients (for 4-6 people):

  • 4 cups corn kernels
  • 1 onion, chopped
  • Chaat masala
  • Butter
  • Herbs

Step-by-Step Guide:

  1. Boil corn.
  2. Mix with onion, masala, butter.
  3. Garnish with herbs.

Secret Tip:

Roast corn for smoky flavor, making it irresistible.

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Exclusive Bengali Sweets Collection - Cookeg.in

Exclusive Bengali Sweets Collection

Traditional flavors with modern twists

Exclusive Bengali Sweets Collection

Coconut Jaggery Sandesh with Saffron Infusion

Innovative Bengali Twist
For 4-6 people 25 mins

Ingredients:

  • 2 cups grated fresh coconut
  • 1 cup date palm jaggery (nolen gur; alternative: regular jaggery)
  • 1/2 tsp saffron strands soaked in 2 tbsp warm almond milk
  • 1/2 cup almond flour for binding
  • 1 tsp cardamom powder
  • Pinch of salt
  • Chopped pistachios for garnish

Step-by-Step Guide:

  1. Blend grated coconut into a smooth paste using a food processor.
  2. Heat jaggery in a pan until melted, then mix in coconut paste, almond flour, cardamom, and salt.
  3. Cook on low heat for 8-10 minutes, stirring until it thickens and leaves the sides.
  4. Stir in saffron milk for a golden hue and aromatic depth.
  5. Cool slightly, shape into small discs, and garnish with pistachios.
  6. Chill for 30 minutes before serving.

Secret Tip:

Infuse with a hint of rose water during cooking for a floral burst that melds with saffron, creating a silky, melt-in-mouth texture that leaves guests craving more with its exotic allure.

Vegan Mishti Doi Parfait with Berry Compote

Modern Bengali-Continental Fusion
Vegan
For 4-6 people 2 hours 10 mins

Ingredients:

  • 2 cups coconut yogurt
  • 1/2 cup date syrup
  • 1 tsp vanilla extract
  • 1 cup mixed berries (strawberries, blueberries)
  • 1/4 cup maple syrup for compote
  • Granola for layering
  • Mint leaves for garnish

Step-by-Step Guide:

  1. Whisk coconut yogurt with date syrup and vanilla until smooth and creamy.
  2. Simmer berries with maple syrup for 5 minutes to make compote; cool.
  3. Layer yogurt mixture, compote, and granola in glasses.
  4. Repeat layers and top with more compote.
  5. Chill for 2 hours to set.
  6. Garnish with mint before serving.

Secret Tip:

Swirl in a layer of chia seeds soaked in almond milk for added pudding-like thickness, turning this into a refreshing, tangy-sweet explosion that wows with vibrant colors and textures.

Almond Milk Payesh with Mango Puree Swirls

Innovative Bengali Tropical Twist
For 4-6 people 40 mins

Ingredients:

  • 1 liter almond milk
  • 1/2 cup gobindobhog rice (alternative: basmati rice)
  • 1 cup jaggery powder
  • 2 ripe mangoes, pureed
  • 1 tsp cardamom powder
  • Sliced almonds for garnish

Step-by-Step Guide:

  1. Rinse rice and cook in almond milk on low heat for 20 minutes until soft.
  2. Stir in jaggery and cardamom; simmer for 10 minutes to thicken.
  3. Cool slightly, then swirl in mango puree gently without fully mixing.
  4. Chill for 1 hour.
  5. Garnish with sliced almonds.

Secret Tip:

Add a pinch of black salt to the mango puree for a subtle savory contrast, enhancing the creamy richness and making each spoonful a tropical symphony of flavors.

Vegan Chomchom with Pistachio Filling

Bengali Classic Reinvented
Vegan
For 4-6 people 40 mins

Ingredients:

  • 2 cups chickpea flour (besan)
  • 1 cup coconut milk
  • 1 cup sugar
  • 1/2 cup ground pistachios
  • 1 tsp rose essence
  • Green food color (optional)
  • Silver foil for decoration

Step-by-Step Guide:

  1. Mix besan with coconut milk to form a dough-like consistency.
  2. Shape into oval balls and steam for 15 minutes.
  3. Prepare sugar syrup by boiling sugar with water and rose essence.
  4. Soak steamed balls in warm syrup for 10 minutes.
  5. Stuff with ground pistachios and decorate with silver foil.

Secret Tip:

Roll the chomchoms in desiccated coconut after soaking for a nutty exterior crunch, elevating the spongy interior to an irresistible, jewel-like treat.

Date Palm Jaggery Ladoo with Superfood Seeds

Modern Bengali Health Boost
For 4-6 people 20 mins

Ingredients:

  • 2 cups grated coconut
  • 1 cup date palm jaggery
  • 1/4 cup mixed seeds (chia, flax, pumpkin)
  • 1 tsp ginger powder
  • Pinch of nutmeg
  • Coconut oil for binding

Step-by-Step Guide:

  1. Toast coconut and seeds in a pan for 5 minutes.
  2. Melt jaggery with a tsp of coconut oil.
  3. Mix in toasted ingredients, ginger, and nutmeg.
  4. Cool slightly and roll into bite-sized ladoos.
  5. Let set for 30 minutes.

Secret Tip:

Dip half in melted dark chocolate for a decadent fusion layer, blending earthy jaggery with bitter-sweet notes that make these ladoos addictively poppable.

Vegan Rasgulla with Cardamom-Infused Syrup

Innovative Light Version
Vegan
For 4-6 people 35 mins

Ingredients:

  • 1 cup semolina
  • 1/2 cup mashed banana for binding
  • 2 cups sugar
  • 1 liter water
  • 1 tsp cardamom pods
  • Lemon juice for curdling alternative

Step-by-Step Guide:

  1. Knead semolina with mashed banana into soft dough.
  2. Shape into small balls.
  3. Boil sugar, water, and cardamom to make syrup.
  4. Drop balls into boiling syrup and cook for 15 minutes.
  5. Cool in syrup.

Secret Tip:

Add a few saffron threads to the syrup for golden infusion, creating ultra-spongy rasgullas that burst with aromatic sweetness in every bite.

Coconut Barfi with Lavender Essence

Bengali-Continental Herbal Fusion
For 4-6 people 25 mins

Ingredients:

  • 3 cups desiccated coconut
  • 1 cup coconut condensed milk (alternative: simmer coconut milk with sugar)
  • 1 tsp lavender extract
  • 1/2 cup chopped cashews
  • Pink food color (optional)

Step-by-Step Guide:

  1. Mix coconut with condensed milk and lavender in a pan.
  2. Cook on medium heat for 10 minutes until thick.
  3. Stir in cashews and color if using.
  4. Spread in a greased tray and let set for 1 hour.
  5. Cut into squares.

Secret Tip:

Layer with edible flowers before setting for visual elegance, infusing a calming floral note that transforms this barfi into a sophisticated, melt-away delight.

Vegan Pantua with Almond Syrup

Fried Bengali Delight Revamped
Vegan
For 4-6 people 30 mins

Ingredients:

  • 2 cups chickpea flour
  • 1 cup almond milk
  • 1 cup sugar
  • 1/2 tsp baking soda
  • Oil for frying
  • Sliced almonds for garnish

Step-by-Step Guide:

  1. Mix flour, milk, and soda into batter.
  2. Drop spoonfuls into hot oil and fry until golden.
  3. Boil sugar with water to make syrup.
  4. Soak fried balls in syrup for 10 minutes.
  5. Garnish with almonds.

Secret Tip:

Infuse syrup with cinnamon sticks for warm spice depth, making these crispy-on-outside, juicy-inside pantuas an exotic, comforting indulgence.

Rose-Flavored Phirni with Pomegranate Seeds

Bengali Pudding Innovation
For 4-6 people 30 mins

Ingredients:

  • 1/2 cup rice flour
  • 1 liter coconut milk
  • 1 cup jaggery
  • 1 tbsp rose water
  • 1 cup pomegranate seeds
  • Chopped nuts for topping

Step-by-Step Guide:

  1. Whisk rice flour into coconut milk to avoid lumps.
  2. Cook on low heat, stirring until thickened (15 minutes).
  3. Add jaggery and rose water; simmer 5 minutes.
  4. Cool and mix in half pomegranate seeds.
  5. Top with remaining seeds and nuts.

Secret Tip:

Chill overnight for creamier texture, where the juicy pomegranate bursts provide a fresh contrast, turning phirni into a ruby-studded masterpiece.

Vegan Kheer Kadam with Coconut Cream

Layered Bengali Wonder
Vegan
For 4-6 people 40 mins

Ingredients:

  • 2 cups grated coconut for outer layer
  • 1 cup semolina for inner balls
  • 1 cup sugar
  • 1/2 cup coconut cream
  • Cardamom powder

Step-by-Step Guide:

  1. Make small semolina balls by cooking with water and shaping.
  2. Prepare sugar syrup and soak balls briefly.
  3. Mix coconut with cream and cardamom.
  4. Coat soaked balls in coconut mixture.
  5. Let set for 1 hour.

Secret Tip:

Add edible gold dust on the outer layer for luxurious shine, creating a dual-texture sweet that's crunchy outside and soft inside, mesmerizing palates.

Sesame Jaggery Tilgul with Quinoa Pops

Innovative Bengali Crunch
For 4-6 people 20 mins

Ingredients:

  • 2 cups sesame seeds
  • 1 cup jaggery
  • 1/2 cup popped quinoa
  • 1 tsp fennel seeds
  • Coconut oil for greasing

Step-by-Step Guide:

  1. Toast sesame and fennel seeds.
  2. Melt jaggery with a dash of oil.
  3. Mix in seeds and quinoa.
  4. Spread on greased surface and cut into shapes while warm.
  5. Cool completely.

Secret Tip:

Incorporate dark chocolate chips for melty pockets, blending nutty sesame with modern superfood crunch for an energy-packed, irresistible snack.

Vegan Malpua with Saffron Rabri

Pancake-Like Bengali Treat
Vegan
For 4-6 people 30 mins

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup almond milk
  • 1 cup sugar for syrup
  • 1/2 tsp saffron in rabri (thickened almond milk)
  • Oil for shallow frying
  • Nuts for garnish

Step-by-Step Guide:

  1. Mix flour with milk to thin batter.
  2. Fry small pancakes in oil until golden.
  3. Soak in warm sugar syrup.
  4. Thicken extra almond milk with saffron for rabri.
  5. Drizzle rabri over malpua and garnish.

Secret Tip:

Add banana puree to batter for natural sweetness and fluffiness, making these malpuas golden, syrup-soaked delights with creamy topping.

Pineapple Coconut Pitha with Chili Infusion

Spicy-Sweet Bengali Fusion
For 4-6 people 30 mins

Ingredients:

  • 2 cups rice flour
  • 1 cup grated coconut
  • 1 cup pineapple puree
  • 1/2 cup jaggery
  • 1/2 tsp red chili flakes
  • Banana leaves for wrapping (alternative: parchment)

Step-by-Step Guide:

  1. Mix rice flour, coconut, pineapple, jaggery, and chili into dough.
  2. Wrap portions in leaves.
  3. Steam for 15 minutes.
  4. Unwrap and serve warm.

Secret Tip:

Grill briefly after steaming for smoky edges, where the subtle heat from chili elevates the tropical sweetness to an adventurous, mouth-tingling experience.

Vegan Sitabhog with Almond Threads

Vermicelli-Like Innovation
Vegan
For 4-6 people 25 mins

Ingredients:

  • 2 cups thin rice vermicelli
  • 1 cup coconut milk
  • 1 cup sugar
  • 1/2 cup almond slivers
  • Rose petals for garnish

Step-by-Step Guide:

  1. Fry vermicelli lightly.
  2. Boil coconut milk with sugar.
  3. Add vermicelli and cook until absorbed.
  4. Mix in almond slivers.
  5. Garnish with rose petals.

Secret Tip:

Thread with saffron for colorful strands, creating a noodle-like sweet that's delicately crunchy and perfumed, perfect for elegant servings.

Beetroot Halwa with Coconut Caramel

Vibrant Bengali Dessert
For 4-6 people 40 mins

Ingredients:

  • 4 cups grated beetroot
  • 1 liter coconut milk
  • 1 cup jaggery
  • 1 tsp cardamom
  • Coconut sugar for caramel

Step-by-Step Guide:

  1. Sauté beetroot in a pan for 10 minutes.
  2. Add coconut milk and simmer until reduced.
  3. Stir in jaggery and cardamom.
  4. Make caramel by melting coconut sugar.
  5. Drizzle caramel on top.

Secret Tip:

Add roasted beet chips as garnish for extra crunch, turning the earthy halwa into a ruby-red, caramel-drizzled sensation that's visually stunning.

Vegan Labanga Latika with Spice-Infused Filling

Sealed Bengali Pastry
Vegan
For 4-6 people 40 mins

Ingredients:

  • 2 cups flour for dough
  • 1 cup grated coconut filling
  • 1/2 cup jaggery
  • Cloves for sealing
  • Oil for frying
  • Cinnamon powder

Step-by-Step Guide:

  1. Knead dough and roll into squares.
  2. Mix coconut, jaggery, and cinnamon for filling.
  3. Stuff squares, seal with cloves.
  4. Fry until golden.
  5. Soak in light syrup.

Secret Tip:

Use star anise in syrup for aniseed twist, making these crispy parcels burst with warm, spiced coconut that's utterly enchanting.

Pumpkin Jaggery Kheer with Nut Brittle

Autumnal Bengali Innovation
For 4-6 people 30 mins

Ingredients:

  • 2 cups pumpkin puree
  • 1 liter almond milk
  • 1 cup jaggery
  • 1/2 cup mixed nuts for brittle
  • Ginger powder

Step-by-Step Guide:

  1. Cook pumpkin puree in almond milk for 15 minutes.
  2. Add jaggery and ginger; thicken.
  3. Melt sugar with nuts for brittle.
  4. Break brittle and top kheer.

Secret Tip:

Swirl in pumpkin spice for cozy warmth, pairing creamy kheer with crunchy brittle for a seasonal, comforting explosion of flavors.

Vegan Mihidana Tartlets with Fruit Compote

Mini Bengali Bites
Vegan
For 4-6 people 30 mins

Ingredients:

  • 2 cups boondi (mihidana-like fried drops from chickpea batter)
  • 1 cup sugar syrup
  • Tart shells from whole wheat
  • Mixed fruit compote

Step-by-Step Guide:

  1. Fry small boondi drops.
  2. Soak in syrup.
  3. Bake tart shells.
  4. Fill with boondi and top with compote.

Secret Tip:

Add lemon zest to compote for citrus zing, creating bite-sized tarts that combine crunchy mihidana with juicy fruits for elegant, pop-in-mouth joy.

Fig and Coconut Modak with Bengali Spices

Festival Fusion
For 4-6 people 25 mins

Ingredients:

  • 1 cup dried figs, pureed
  • 2 cups coconut flour
  • 1/2 cup jaggery
  • Panch phoron spice mix
  • Steamer molds

Step-by-Step Guide:

  1. Mix fig puree, coconut flour, jaggery, and lightly toasted panch phoron.
  2. Shape into modak forms.
  3. Steam for 10 minutes.
  4. Cool and serve.

Secret Tip:

Stuff with date pieces for chewy centers, infusing aromatic spices that make these modaks a unique, figgy delight with Bengali flair.

Vegan Rosh Bora with Vanilla Syrup

Syrupy Bengali Spheres
Vegan
For 4-6 people 25 mins

Ingredients:

  • 1 cup urad dal flour
  • 1 cup sugar
  • 1 tsp vanilla extract
  • Oil for frying
  • Rose water

Step-by-Step Guide:

  1. Mix dal flour with water to batter.
  2. Fry into small spheres.
  3. Boil sugar with vanilla and rose water for syrup.
  4. Soak fried spheres in syrup.
  5. Serve chilled.

Secret Tip:

Pierce spheres before soaking for better absorption, resulting in ultra-juicy, vanilla-scented treats that glisten and tantalize with every syrupy bite.

© 2025 Cookeg.in - All rights reserved | Exclusive Bengali Sweets Collection

Dearest Dinner Recipes - Cookeg.in

Dearest Dinner Recipes

Evening delights to complete your day

Dearest Dinner Recipes

Chicken Curry with Rice

Bengali Traditional with North Indian Spices
For 4-6 people 50 mins

Ingredients:

  • 1 kg chicken
  • 2 onions, paste
  • 2 tomatoes, pureed
  • 1 tbsp garam masala
  • Salt
  • 3 tbsp oil
  • 2 cups rice

Step-by-Step Guide:

  1. Heat oil, sauté onion paste.
  2. Add tomato, masala. Cook to oil separate.
  3. Add chicken, salt. Simmer 20 minutes.
  4. Cook rice. Serve.

Secret Tip:

Add coconut milk for creaminess, blending regions for rich taste.

Veg Manchurian with Fried Rice

Chinese-Indian Fusion
For 4-6 people 45 mins

Ingredients:

  • 2 cups cabbage, grated for balls
  • 1 cup flour
  • Soy sauce
  • Veggies for gravy
  • 2 cups rice

Step-by-Step Guide:

  1. Mix cabbage with flour, fry balls.
  2. Make gravy with soy, veggies. Add balls.
  3. Fry rice with veggies.
  4. Serve together.

Secret Tip:

Garnish with spring onions for freshness, enhancing appeal.

Palak Paneer with Naan

North Indian Traditional
For 4-6 people 35 mins

Ingredients:

  • 500g spinach
  • 300g paneer
  • 2 onions
  • Spices
  • Cream
  • Naan

Step-by-Step Guide:

  1. Blanch spinach, puree.
  2. Sauté onions, add puree, spices.
  3. Add paneer, cream.
  4. Heat naan.

Secret Tip:

Add garlic butter on naan for extra flavor.

Fish Fry with Dal

Bengali-Continental Mix
For 4-6 people 40 mins

Ingredients:

  • 500g fish
  • Turmeric, salt
  • Oil for fry
  • 1 cup dal
  • Herbs (Continental)

Step-by-Step Guide:

  1. Marinate fish, fry golden.
  2. Cook dal with spices.
  3. Serve with herbs.

Secret Tip:

Lemon herb drizzle on fish for zesty twist.

Butter Chicken

North Indian with Continental Cream
For 4-6 people 50 mins

Ingredients:

  • 1 kg chicken
  • Tomato puree
  • Butter, cream
  • Spices
  • Rice or naan

Step-by-Step Guide:

  1. Grill chicken.
  2. Make sauce with butter, tomato, spices.
  3. Add chicken, cream.
  4. Serve.

Secret Tip:

Honey in sauce for subtle sweetness.

Stir-Fry Veggies with Noodles

Chinese-Indian
For 4-6 people 25 mins

Ingredients:

  • 400g noodles
  • Mixed veggies
  • Soy, spices
  • Oil

Step-by-Step Guide:

  1. Boil noodles.
  2. Stir-fry veggies.
  3. Mix with sauces.

Secret Tip:

Add peanuts for crunch.

Rogan Josh with Rice

North Indian-Kashmiri with Bengali Touch
For 4-6 people 60 mins

Ingredients:

  • 1 kg mutton (alternative: chicken)
  • Yogurt, spices
  • Oil
  • Rice

Step-by-Step Guide:

  1. Marinate meat.
  2. Cook with spices.
  3. Simmer.
  4. Serve with rice.

Secret Tip:

Saffron for color and aroma.

Pasta Aglio Olio with Indian Herbs

Continental-Indian Fusion
For 4-6 people 25 mins

Ingredients:

  • 400g pasta
  • Garlic, oil
  • Chilies, herbs
  • Cheese

Step-by-Step Guide:

  1. Boil pasta.
  2. Sauté garlic, chilies.
  3. Toss pasta.
  4. Grate cheese.

Secret Tip:

Add curry leaves for Indian aroma.

Chilli Paneer

Chinese-North Indian Fusion
For 4-6 people 30 mins

Ingredients:

  • 400g paneer
  • Bell peppers
  • Soy, chili sauce
  • Oil

Step-by-Step Guide:

  1. Fry paneer.
  2. Stir-fry peppers.
  3. Mix with sauces.

Secret Tip:

Cornflour slurry for glossy sauce.

Baingan Bharta with Chapati

North Indian Traditional
For 4-6 people 40 mins

Ingredients:

  • 4 eggplants
  • Onions, tomatoes
  • Spices
  • Oil
  • Flour for chapati

Step-by-Step Guide:

  1. Roast eggplants, mash.
  2. Sauté onions, tomatoes, add mash.
  3. Cook spices.
  4. Make chapatis.

Secret Tip:

Smoke infusion for authentic smokiness that captivates.

© 2025 Cookeg.in - All rights reserved | Dearest Dinner Collection

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