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Our new cuisine consultant - Tapasi Dhar Chowdhury, has  a keen interest in beauty, fashion, interior designing and food. Infact the finer aspects of life always is of interest to her. Her love for food and her interest in creating a variety of dishes over the past 20 years made her venture outside and share with the world her love for multi cuisine delights. So came up with Khanar Henshel, a niche and authentic catering service, with the sole objective of cooking multicuisine specialities with fresh stock, traditionally grinded spices in 'sil-nora', and purified water. She always had a soft corner for the traditional dishes of Bengal which are slowly eluding the present generation or are not being cooked for want of time by increasingly nuclear families.

Khanar Henshel – all about food – খনার হেঁসেল

Recipe from Khanar Henshel

Chingri (Prawn) Do Pyaza


    • Prawn 500 grams
    • Ginger Paste 1 tbsp
    • Garlic Paste 2 tbsp
    • Cumin Paste 1 tbsp
    • Onion Paste 2 tbsp
    • Turmeric Powder ½ tsp
    • Finely chopped onion 1 cup
    • Green Chili 7-8
    • Small cardamom 2
    • Cinnamon Stick 1
    • Bay Leaf 1
    • Refined Oil 1 Cup
    • Salt to taste
    • Water 3 cups


    • Fry prawns in hot oil. Add little bit of all spices paste (ginger, garlic, cumin, onion).
    • Add salt according to taste.
    • After frying for a while when prawns are cooked set aside.
    • In a cooking pot add fresh oil. Once oil is hot then add onion slice, bay leaf, cinnamon and cardamom, and green chili. Sauté for five minutes. Then add ginger paste, cumin paste, garlic paste and salt and turmeric. Cook for some time.
    • Add water and cover and simmer.
    • Once water is dried up add the prawns and little water and cook for few minutes.
    • Once water dries up prawn do pyaza is ready. Remove from heat.

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Cooking Tips / Recipes submitted by listeners & viewers

Chicken in Dahi Masala: By - Shilbhadra Dutta


    • Chicken Pieces 1.5 KG
    • Onion 5 Finely Chopped
    • Yogurt Whipped 1.5 Cup
    • Garlic Paste 1.5 tsp
    • Ginger Paste 1.5tsp
    • Mustard Oil 1.5 Cup
    • Turmeric Powder ½ tsp
    • Green Chili 7-8
    • Red Chili Powder ½ tsp
    • Kashmiri Mirch Powder ½ tsp
    • Ajwain Powder ½ tsp
    • Roasted Small cardamom 2
    • Roasted Cinnamon Stick 1
    • Roasted Clove 6
    • Roasted Black Pepper 1 tsp
    • Roasted fenugreek seeds 1 tsp
    • Salt to taste
    • Sugar to taste
    • Water 3 cups


  • Marinate for 30 / 40 minutes chicken with exactly half the masala and dahi without the finely chopped onions.
  • Take a Skillet or kadhai and heat 1 cup of mustard oil. Add, the ¾ of the finely chopped onions to it. Fry the onions on high heat for 10 minutes or until the onions turn transparent.
  • Stir frequently, reduce the heat to low and continue frying until the onions turn light golden. Remove the onions from the oil and drain out the oil i.e., spread the fried onions on an absorbent paper and allow it to cool then crush the crisp onions coarsely with a rolling pin. (Foron)
  • Now, in the same oil add the rest of the oil and heat it. Then add the garlic paste and fry for a few seconds, then stir in the marinated chicken along with the rest of the masala and ginger paste, whipped dahi and a sprinkle of sugar to caramelize the masala. Also, add salt to taste.
  • Cover and cook on low heat until the chicken is tender. Do not forget to open the cover every 3 or 4 minutes and stir the masala along with the chicken. See to it that the masala doesn’t get stuck with the base of the kadhai and get burnt. Add, 1 or 2 cups of water.
  • Finally, add the crushed onions along with the rest of the remaining finely chopped ones and stir. Also, add some vertically slit green chili into the mix. Then cover and cook on low heat for 5 minutes or until the oil separates from the gravy.
  • Garnish with chopped coriander leaves. Best served with hot steamed rice or Phulka Paratha.
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