How to make Cucumber toner
Cucumber toner will replenish, hydrate your skin and at the same time remove sun tan.
1 small size cucumber
1 tbsp Rose Water
Make sure cucumber is clean.
If cucumber is not organic then peel off the skin otherwise you can use the cucumber skin.
Chop into pieces and put it in the blender.
Do not... read more
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!
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
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