Anupama or Annapurna – Featuring my Aunt

She should have been named Annapurna because she truly is the Goddess of food in our family. Her love for food is so infectious that you would be eager to get served the delicious food she makes.

She still prefers to make everything with her own hands. She could stand the whole day in the kitchen and wouldn’t sweat! She loves cooking and we love her for that!pp

She takes cooking classes from her humble abode in Kolkata and has recently started baking amazing cakes. Every opportunity she gets to learn new things, she grabs it with both hands and continues to learn more and share more.

She has very enthusiastically agreed to share some wonderful ideas from her kitchen on this blog for all of us! Here are some of her most loved recipes and the best part is she would continue to share her wealth of knowledge with us here on this blog in future as well as a guest author!

Some of her mouth watering dishes!

Scoop Potato Penguins


  • Potatoes, medium size – 10
  • Coconut, grated – 1/4 cup
  • Green chili paste – 1 tsp
  • Mix Vegetables (Peas, carrots, beans), finely chopped – 1/2 cup
  • Capsicum, finely chopped – 2 tbs
  • Cottage cheese, crumbled – 2 tbs
  • Salt to taste
  • Chat Masala – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Butter at room temperature – 4 tbs


  1. Half boil the potatoes and peel the skin. Keep aside to cool.
  2. Make a mixture of coconut, green chili paste, mix vegetables, capsicum, cottage cheese, salt, chat masala, back pepper powder. Keep aside.
  3. Now take a potato, make a horizontal cut, a little above the half way mark, from the top. Take the top off and scoop the potatoes from the center. Now stuff 1 tbs of the mixture in the hollow and close it with the potato lid.
  4. Brush some butter on the sides of the potato and wrap it in aluminum foil.
  5. Repeat step 3 and 4 for all the potatoes and bake all the potatoes in a pre-heated oven at 180 degree C for about 10 to 12 minutes or until done.
  6. Once done, make a slight cut near the top and insert a small carrot piece to make the mouth. Take the aluminum foil off and serve hot with coriander mint chutney.

Mix Vegetable Paratha

Masala Paratha


  • All purpose flour – 2 cups
  • Salt to taste
  • Oil – 2 tbs
  • Carrots, finely chopped/grated – 1/4 cup
  • Cauliflower, finely chopped/grated – 1/4 cup
  • Peas – 1/4 cup
  • Cottage cheese, crumbled – 1/2 cup
  • Boiled potatoes, mashed – 1/2 cup
  • Salt to taste
  • Green chili paste – 1 tsp
  • Garam masala powder- 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Red chili powder – 1/4 tsp
  • Cumin powder – 1/2 tsp


  1. Knead a medium soft dough with all purpose flour, salt, oil and water.
  2. Make a mixture of carrots, cauliflower, peas, cottage cheese, boiled potatoes, salt, green chili paste, garam masala, back pepper powder, red chili powder, cumin powder. Keep aside.
  3. Now roll two equal sized flat rotis/chapatis with the dough.
  4. Spread 2-3 tbs of the mixture on one roti. With your finger dab water on the sides of the roti. Place the other roti on top. Pinch the sides to close the paratha.
  5. Flatten it once again, very lightly and cook on a hot griddle until crisp and cooked from both sides.
  6. Cut them into triangles and serve with a cooling raita or coriander mint chutney.

Masala Paratha with Instant Raw Mango Chutney

masala roti


  • Whole wheat flour – 1 cup
  • Gram flour or besan – 1 cup
  • Onion, finely chopped – 1 cup
  • Tomatoes, finely chopped – 1 cup
  • Fresh coriander, finely chopped – 1/2 cup
  • Salt to taste
  • Black pepper powder – 1 tsp
  • Red chili powder – 1 tsp

For Raw Mango Chutney

  • Raw mangoes – 2
  • Green chilies – 2
  • Salt to taste
  • Sugar – 1 tsp
  • Mustard oil or regular oil – 2 tsp


  1. Mix together onion, tomatoes, coriander, salt, black pepper powder, red chili powder and keep aside for 5 to 10 minutes.
  2. Now take whole wheat flour, gram flour, the onion and tomato mixture and knead into a tight dough with water as required.
  3. Roll small chapatis/rotis and cook them on a hot griddle until crisp and cooked through.
  4. Cut them into triangles and serve them with mango chutney.

For mango chutney

  1. Peel the green mango and take out the pulp.
  2. Grind together mango pulp, green chilies, sugar, salt and mustard oil.

Fasting Potato halwa

Aloo Seera


  • Boiled Potatoes, medium – 4
  • Clarified butter – 3/4 cup
  • Fafar (Kuttu) flour – 1 tbs
  • Milk – 1/2 cup
  • Sugar – 1 cup


  1. Mash the potatoes well.
  2. In a deep pan, add clarified butter.
  3. Once hot, add fafar or kuttu flour and immediately add the mashed potatoes.
  4. Mix well and keep stirring in between to prevent the halwa from burning.
  5. Once the color changes to golden brown, add milk and stir well.
  6. Now add sugar and stir well until the sugar is dissolved and everything is mixed well.
  7. Serve hot.

Fasting Potato Chat

potato chat


  • Baby potatoes, boiled and peeled – 1 cup
  • Tamarind pulp – 1 tsp
  • Chat masala – 1/2 tsp
  • Salt to taste
  • Pink Rock Salt – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Fresh coriander for garnish


  1. Mix everything together and adjust seasoning if required.
  2. Serve warm.

5 Comments Add yours

  1. Meenu Todi says:

    Hi. Thank you so much for sharing Anupama mamiji’ recipes. And really, she is Annapurna!! The day she became our family member…I know, she was amazing…and she proved me right!! She pampers the whole family..especially the kids… with endless love, and we can never thank her enough!!

    Meenu Todi

    Sent from my iPhone



  2. Krishna says:

    Sorry I don’t agree with you all . Giving her one name is actually limiting​ her talent on only one aspect. I know her since childhood and seen her doing everything with great mastery. I actually cannot name one thing which she isn’t expert at . Name it and she knows everything about it and will show you with so much h ease don’tknow if everyone agrees with me on this but we can call her Mother of love who knows everything and showers her love and affection whoever comes near her. Love you Didi always . We all including Jijaji are all so lucky


  3. WordRant says:

    This is great! Simple yet a ‘treat to the taste buds’ recipes. We bachelors can make these at home and we don’t have to fret about complex sauces or ingredients not being available after coming home from a long day at work. What you guys are doing is a great way to contribute to the food lovers community. The best part is we can brag about it in front of our moms when we make them! Keep up the good work ladies.
    Much love.
    – From an always hungry Jerry’s cousin, Nibbles.



    I guess it was because of her food that i survived my graduation days. No serious…all i needed was tasty ..healthy food to study hard and get into a good MBA college. Her food was finger licking good be it the simple ones or the more complicated stuff. She is so innovative with whatever she does. And her cakes…minddddd blowing…whebever i visit Kolkata. I need to have some of what she makes…its become a ritual…


  5. Mamtha goyal says:

    Wow yummy. All the best anu ji. ..keep rocking and make us some lovely recipes


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