• Debjani Rannaghar: A foodie by heart

    1. NS: Tell NS viewers something about you and your blog
    Debjani: Hi, I am Debjani Chatterjee Alam, a food blogger by passion and financial analyst by profession. I am a mother of Two years old Renaissance and married to an Architect. Born and brought up in a typical, traditional joint family in Kolkata, I am with cooking since childhood. I used to watch my Mother and Aunts to make different traditional Bengali food and used to learn from them. After completion of my Masters’ in Rural Management I have shifted my base to Bihar back in 2009 to work for United Nations as United Nations’ Volunteer and that is the time when I started keeping notes of different recipes to just to make my life easy. I have started my blog in 2012 around a year after my marriage. My Husband Mehebub is a great help in this regard. My blog is “Debanir Rannaghar” which means Kitchen of Debjani. Rannaghar is the Bengali name of Kitchen. Though I write about anything and everything I cook but Bengali Cuisine is my forte.




    1. NS: What inspired you to start food blog?
    Debjani: I have started Debjanir Rannaghar to keep record of my cooking venture to make my life easy. However, with the pace of time blogging turned into my passion and I started exploring history of different food that I try in my kitchen. I think my inspiration is nothing but my love towards food which is a culture itself.

    2. NS: Where does your passion for cooking come from?
    Debjani: My kitchen is the place where I found relief after a hectic day. I love to try different food; love to learn from people about different processes and always try to chat with the elders to record “Grand Maa’s tips”. I believe in simple living and that reflect in my cooking style too. Given I am working for International development and to support my work I often visit different parts of India including the Rural areas and always try to learn our countries’ rich traditional cooking processes. For e.g., I learned to make Khejur Gur er Rosogolla ( Rasgulla prepared with Date Palm Jaggery) from my Aunt; I have explored different books and web documents to learn about the history of Tanduri Chicken


    I talked to the Sweetshop owners for their recipe of Lyangcha and came out with my version and so on.


    3. NS: If I am going to cook only one dish from your blog, which one do you sugggest?
    Debjani: This is indeed the toughest one! All my attempts are close to my heart and special to me! However, a simple Chicken Curry which I learned from my Mother: “Robibarer Murgir Jhol”



    Click Here for recipe
    which means a Sunday special runny Chicken Curry is the one!

    Debjani’s favorite
    Season: Winter
    Book: I am a bookaholic and list is huge actually; however: The Monk who sold his Ferrari” “Harry Potter Series”, “Memories of Midnight” “Omnibus by Rabindranath Tagore are few books which are close to my heart. When it comes to Cooking; I have a small collection which includes “the Jewels of Nizam”, “Amish o Niramish Ranna” by PrgnaSundari Devi, Flavors of Awadh and books written by Madhur Jafari etc.
    Music: Indian, Soft
    Cuisine: Indian, Bengali



    -------Interviewed by Laxmi Khalap Bhatt, Editor, www.narisakhi.com

    If you would like to be featured under NariSakhi Women Empowerment, please email us at editor@naarisakhi.com

    Comments 2 Comments
    1. Aish's Avatar
      Aish -
      Lovely blog. recipes are in details. Pictures help a lot for newbie like me. Thanks.
    1. joelcabar's Avatar
      joelcabar -
      I love bengali food and your blog rocks with bengali cuisine.
  • Food, Home and Beauty

    Fruit vegetable Puree for babies

    How to make beet carrot puree for baby
    Beet Carrot Puree is healthy loaded with Calcium, Iron and Vitamin A. It is sweet taste and beautiful color which kids will love.
    Ingredients
    1/4 cup beet 1/4 कप चुकंदर
    1/2 cup carrots 1/2 कप गाजर
    2 cups water 2 कप पानी

    English


    Hindi


    Method

    Clean, peel and chop beet and carrot.
    Boil water
    Add beet after 2-3 minutes add carrots.
    Cook until fork tender.
    Cool it down.
    Blend it to form puree.
    You can add water to adjust consistency.... read more
    June 22nd, 2017, 09:23 AM
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    Quinoa Salad

    How to make Quinoa Salad

    Ingredients
    1/2 cup cooked quinoa
    1/2 कप क्विनोआ पकाया हुआ
    1/4 cup moong sprouts 1/4 कप अंकुरित मूंग
    1/4 cups chopped cucumber 1/4 कप कटा हुआ खीरा
    2 tbsp Raisins 2 बड़े चम्मच किशमिश
    3-4 mint leaves 3-4 पुदीना के पत्ते
    fresh turmeric or ginger ताजा हल्दी या अदरक
    lemon juice नींबू का रस
    1/3 tsp black pepper powder 1/3 चम्मच काली मिर्च
    पाउडर
    Salt to taste नमक स्वादानुसार

    Method
    English

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    how to make moong dal pani for babies

    Daal Pani for babies

    Ingredients
    2 tbsp Moong Dal 2 चम्मच मूंग दाल
    Water पानी
    1/8 tsp Dill seeds or cumin seeds
    (optional)
    1/8 चम्मच सोया बीज या जीरा

    English



    Hindi




    Method

    Rinse dal 2-3 times and Soak Dal in water for 2-3 hours.
    Make flavoured water by boiling water and add cumin seeds or dill seeds to release gas.

    In a pressure cooker or pot, add soaked dal,and flavoured water or plain water.
    ... read more
    June 19th, 2017, 11:42 AM
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