Sweet corn salsa


Sweet Corn kernels 2 cups boiled

Onion 1 medium sized chopped

Tomato 1 medium sized chopped

Green chilli 2 or 3 chopped

Capsicum 1/2 cup chopped

Fresh coriander leaves 1/4 of a cup chopped

Juice of 1/2 of a lemon

Roasted cumin powder 1/2 tsp

Red chilli powder 1/2 tsp

Black pepper powder 1/2 tsp

Chat masala 1/2 tsp

Black salt 1/2 tsp

Salt 1/4 tsp or as per taste

Melted butter 1 tbsp


  • take the corn kernels in a mixing bowl and add in it, the melted butter and mix well such that the kernels get well coated with butter
  • then add the onions and mix well. This way add all theveggies one by one and mix well each time
  • then add the dry ingredients except the salt and mix well
  • at last add the lemon juice and salt and give a good mix
  • microwave this mixture for 1 minute and serve hot.

Kolkata special chaat Ghugni


Dried whole yellow peas 250 gm soaked in water overnight

Potatoes 2 medium sized peeled

Onion 1 large sliced

Ginger paste 2 tsp

Garlic 3 or 4 cloves crushed

Green chilli 4 or 5 slit

Tomato 1 large chopped

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Bay leaf 1

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp




  • Take the peas along with the whole peeled potatoes, 1/2 tsp salt and water in a pressure cooker and pressure cook them to 2 whistles at high flames
  • heat the oil in a kadhai at medium flames and once hot, temper it with the whole spices and a pinch each of turmeric and red chilli powder
  • to this add the sliced onion and fry till they turn golden brown. Then add the chopped tomatoes and green chillies and sauté and cook till the tomatoes gets mushy
  • while the tomatoes are getting cooked, take out the boiled potatoes and cut them into medium cubes and set aside
  • Once the tomatoes gets cooked well, now add the ginger and garlic and sauté till the raw smell disappears
  • then add the remaining turmeric and red chilli powder and mix well and sauté for few seconds. Then add the cumin powder, coriander powder, remaining salt and mix well and sauté for few more seconds. If the masala gets too dry, add a tbsp of water and mix
  • in this add the cubed potatoes and mix well with the masala and sauté and cook for about a minute or till oil separates from the masala
  • at this point, empty all the contents of the pressure cooker in the kadhai and increase the flames to high. Mix well and bring to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 15 minutes with occasional stirring
  • after the cookin time is over, remove the cover, check the salt of the gravy and add a little salt if required. Then add the sugar and mix and stir well.
  • Ghugni is ready to be served hot. Top it with some chopped onion, green chilli, fresh coriander leaves, a pinch of chat masala, a pinch of black salt and some tamarind water and enjoy.

Salty namkeen



Refined flour or maida 6 tbsp

Kalonji or black cumin 1 tsp

Salt 1 tsp

Sugar 1/2 tsp

Black pepper powder 1 tsp optional

oil 1 and 1/2 tbsp + enough oil for deep frying the namkeens




  • take all the dry ingredients in a mixing bowl and mix well
  • to this add 1 and 1/2 tbsp oil and rub it well with the dry mixture
  • now add little by little water to the mixture and keep mixing and kneading the maida to form a dough. The dough should be little harder than the normal puri dough
  • now brush some oil on the dough and cover and let it rest for about 15 to 20 minutes
  • once the resting time is over, again knead the dough for few seconds.
  • divide the dough into equal parts of size of your choice and roll them into a roti one by one. The rotis should neither be too thick nor too thin
  • now with the help of a knife, cut the rotis to make small barfis out of them
  • Now heat enough oil in a kadhai at medium high flames. Once hot, fry the namkeens part by part untill they turns light brown. Do not overcrowd the namkeens while frying.
  • adjust the flames from medium high to medium low as per need or the namkeens will either be less fried or it may be burnt
  • once all the namkeens are fried, let them cool down and enjoy as an evening snacks along with tea or coffee
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