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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



• Prawn 500 grams
• Finely chopped onion 4
• Fish Sauce 1 tsp
• Tomato Sauce 1 tbsp
• Green Chili Minced 4
• Basmati Rice 2.5 cup
• Refined Oil 1 Cup
• Black Pepper Powder 1 tsp
• Ginger-Garlic Paste (2:1) 1tbsp
• Onion Paste 2tbsp
• White Vinegar 1 tbsp
• Slit green chili 4
• Yogurt 2 tbsp
• Salt to taste
• Cream 3 tbsp
• Ghee/Butter Melted ¼ cup
Required for Yakhni/Stock:
• Water 4 cups
• Garlic 1
• Ginger Small Piece 1
• Whole Garam Masala
• Fennel Seed 1 tsp
• Whole Coriander Seed 1 tsp


    • Soak the basmati rice for 45 minutes.
    • Marinate prawns in vinegar for 10 minutes.
    • Drain and wash the prawns. Marinate prawns with fish sauce and tomato sauce.
    • Make yakhni /stock with the above ingredients listed under stock. Boil for 30 minutes and Strain.
    • Fry onions till golden brown. Set aside.
    • Heat a heavy bottom deep pan with refined oil and ghee. Add whole garam masala, half the fried onions, ginger garlic paste. Sauté for few seconds. Add prawns. Sauté till prawns are light pink in color.
    • Lower the flame to sim. Add beaten curd, cream, green chili, black pepper powder and sauté everything until specks of oil are seen on the surface. Set aside.
    • Heat refined oil/ghee (2tsp) in a heavy bottom pan. Add whole cardamom green chili and the rice. Sauté. Add the yakhini. Add salt and vinegar. Cover and cook the rice.
    • When the rice is 80% done and the water is almost absorbed, layer the previous cooked prawn on top. Cover with lid. Put in dum on hot tawa for 10 to 15 minutes. Garnish with rest of the brown onion and coriander leaves.

Listeners and viewers:

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Cooking Tips / Recipes submitted by listeners & viewers

POTOL NARKOL POSTO By: Kakoli Dasgupta


    • Potol (Pointed Gourd) 500 gm
    • White Oil 4 tbsp
    • Tomato 1
    • Ghee 1tbsp
    • Bay leaf 4
    • Small cardamom 4
    • Cinnamon Stick 2
    • Clove 4
    • Whole Dried Chili 2
    • Ginger Paste 2 tsp
    • Coconut Paste 4 tbsp
    • Posto Paste 4 tbsp
    • Turmeric Powder 1 tsp
    • Kashmiri Chili powder 1tsp
    • Green Chili Paste 1 tsp
    • Sugar ¼ tsp
    • Salt to taste
    • Yogurt 2 tbsp
    • Milk 1 cup


  • Scrape Potol with back side of knife and make small cut on both the sides.
  • Fry all the Potol in white oil.
  • Add Ghee, whole cardamom, cinnamon stick and clove, bay leaf, and dried chili to the same oil and sauté. (Foron)
  • Add ginger paste, coconut paste, posto paste, green chili paste, to the same oil. Stir for 5 minutes.
  • Now add turmeric, Kashmiri chili, and tomato pieces, yogurt, sugar and salt
  • Add fried potol to the paste.
  • Cover and cook for 5 minutes.
  • Add 1 cup of milk and ½ cup water, cook till the gravy thickens.
  • Garnish with 3-4 green chili.
  • Serve over hot rice.
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