Archive for May, 2012

Dhoka is a special Bong dish which involves numerous steps and is quite time consuming. It’s basically a gravy of fried lentil cakes. I have never attempted the dish though.

Ma recently saw this innovative version of Dhoka made out of eggs. It was a welcome change to the normal Dimer Jhol that we have at least once a week. Ma forgot a few ingredients and a few proportions. I referred to Sandeepa’s recipe for the egg cakes and made the gravy as per my own Egg curry recipe:


For the Steamed Egg Cakes or Dimer Dhoka

  • Eggs – 6
  • Onion Paste – 1 small, chopped fine
  • Coriander leaves – finely chopped about 1/4 cup
  • Green Chillies – 3 chopped fine (optional)
  • Tomato – ¼ of a medium chopped fine (optional)
  • Ginger paste – 1 tsp
  • Milk – 3 tbsp
  • Salt – as per taste
  • Baking Powder – a pinch

For the gravy:

  • Potatoes – 2, medium sized, cut into quarters
  • Onion – 1, medium sized, sliced
  • Ginger paste – 2 tsp
  • Garlic paste – 1 tsp
  • Red chilli powder – 2-3 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Cinnamon stick – 1″
  • Bay Leaves – 2
  • Salt – to taste
  • Sugar – a pinch
  • Oil – 2 tbsp (Mustard oil can be used for authentic Bong taste, I genrally mix mustard and sunflower oil)
To pound:
  • Cardamom – 2-3
  • Cloves – 3-4
  • Cumin seeds – 1 tsp


For the steamed cakes:

  1. Beat the eggs in a bowl.
  2. To it add the chopped onions, chopped green chillies, chopped tomato, chopped coriander, ginger paste, pinch of baking powder, milk and salt. Beat well.
  3. Steam it using a steamer. I greased a steal container and poured the egg mixture and steamed in a pressure cooker till the first whistle and 4 mins on sim. As per Sandeepa’s instructions, I tool out the container as soon as the cooker let off pressure.
  4. Cut into cubes.
  5. The recipe that Ma had seen in TV had an additional step of shallow frying the cubes before putting them into the gravy. This is optional.

For the gravy:

  1. Marinate potato quarters with salt and turmeric powder and shallow fry in oil till the exteriors turn golden. Keep aside.
  2. Temper the remaining oil with cumin seeds and bay leaves.
  3. When the cumin seeds splutter, add chopped onions and a pinch of sugar. Saute till they are golden brown.
  4. Add ginger and garlic paste. Saute till the raw smell goes.
  5. Now add half a cup of water along with red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
  6. Also add the steamed cakes and potatoes. Gently stir.
  7. Now add a cup of water and pound garam masala, adjust salt if required. Cover and cook till the potatoes are cooked. Remove the lid and cook till the gravy has attained your desired thickness.


Bod actually means head in Konkani. At my mom’s place, we hardly ate fish head. The maid who cleaned fish would take the heads away. But on rare occassions, they were retained to make this curry. My Annu (dad) and Annamma (granny) loved it. Specially during days when my Granny would be feeling sick and not feeling like eating anything, Amma would make this or any other spicy curry get her taste buds back alive.

I made this curry with mackerel and licked the last bit of the gravy off. You can make it with minimal ingredients that are easily available in any Indian kitchen. I prefer to make it with coconut oil. Do give it a shot, if your taste buds don’t get tantalized, then ‘pasia waapas’


  • Mackerel Fish – 2, cut into 3 pieces
  • Onion – 3 nos, medium sized, finely chopped
  • Chilli powder – 2 tbsp or more as per spice tolerance
  • Tamarind extract – 1 tbsp, if thick ( I used readymade extract)
  • Salt to taste
  • Coconut oil – 3 tbsp


  1. Heat oil in a pan. Add onions and saute till they turn golden, do not brown them much.
  2. Add chilli powder and saute for a minute on low flame.
  3. Add tamarind extract, salt and 2 cups of water.
  4. Add in the fish pieces, cover and let it simmer covered.
  5. Stir lightly in between.
  6. Switch off the gas once the gravy has attained your desired consistency. (It should neither be too runny nor thick)
  7. Serve hot with steamed rice.

Chicken Tikka Kabab

This is a very easy peasy recipe for non veg appetizer. It consumes time but manual intervention is very minimal. What I generally do is hang curd in a muslin cloth while cooking lunch on a weekend. Marinate chicken with the curd and some masala after lunch. Just before dinner, I put the pieces on skewers to grill in the oven and sniff around the most amazing Tandoori smell that fills the entire home 🙂 The amount of oil / butter used is also so less yet the kababs turn out amazing…



  • Boneless chicken pieces – 500g, cut in 1″ dices
  • Lemon juice – 1 tsp
  • Salt – to taste
  • Hung curd – 3 tbsp (Curd – 1 cup)
  • Tandoori chicken masala powder – 2 tbsp
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Red food colour – a pinch (optional)
  • Melted butter / oil – 1 tbsp
  1. Hang curd in muslin cloth and let the excess water drop away.
  2. Marinate chicken pieces with lemon juice and salt. Keep aside for 15 mins.
  3. Marinate the chicken pieces with rest of the ingredients except butter. Keep in the refrigerator for 4-5 hours.
  4. Put the pieces on a bamboo skewers, brush lightly with melted butter or oil all over and grill in oven for 20-25 minutes. (I have an auto menu option for tandoori in my oven)
  5. Serve hot with onion rings, lemon wedges and / or green chutney.

Marinated chicken pieces