Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, October 21, 2016

Whole Eggplant Curry


  1. Whole eggplant: 6 pieces
  2. Onion (Chopped)- 1 cup
  3. Tomato - 1 (make paste of it)
  4. Turmeric powder- 1/2 ts
  5. Red chili Powder-1/2 ts 
  6. Cumin powder-1/4 ts
  7. Coriander powder-1/4 ts
  8. Garam masala powder- 1/4 ts
  9. Ginger Garlic paste- 1/4 ts
  10. Oil- 4 Tbs + 4Tbs
  11. Salt- according to taste
  12. Peanut (make paste of it)- 1/4 cup


  1. Wash the eggplants and dried the water. Make two opposing slit on the bottom of each eggplant. The slits must reach the crown (do not cut the eggplant too much).
  2. Add pinch of salt and turmeric powder on the eggplant and coat it well. Then set them aside for around 10 minutes.
  3. Heat oil in a pan and fry the eggplant in a medium heat until it become tender. Then take them out on a plate. 
  4. Add the remaining oil in the pan and add the chopped onion in it. When onion become soft add the tomato paste, ginger garlic paste and all other ingredients except the fried eggplants. Mix all of them well; add 1/4 cup water. Cook till the oil starts to separate from the gravy.
  5. Then add the eggplants and mix them carefully with the gravy. Add 1/2 cup water and cook around 5 minutes in a medium heat. 
  6. Add the peanut paste and mix. Cook another 2-3 minutes in low heat.
  7. Garnish your curry and serve with rice, naan or Ruti.

Thursday, September 1, 2016

Cheese Cake (চিজ কেক)


For Crust:

  1. 1 1/2 cups graham cracker crumbs
  2. 1/4 cup of sugar
  3. 8 tablespoons butter, (1 stick) melted

For Filling:

  1.  4 (8 oz) packages of cream cheese, softened 
  2. 1 1/4 cup sugar 
  3. 2 teaspoons vanilla
  4.  2 tablespoon lemon juice 
  5. 5 eggs 
  6. 2 tablespoons of flour

For Sour Cream Layer:

  1.  1 pint of sour cream
  2.  1/3 cup of sugar 
  3. 1/2 teaspoon vanilla 
  4. 1 tablespoon lemon juice

For Garnish (optional): 

  1. Fresh sliced Kiwi.apple,orange (or as per your choose)


  1.  HEAT oven to 325°F.
  2.  In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes. 
  3.  While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth. Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust.
  4. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center. Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes. Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night. Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh fruits.

Vegetable Kadai


  1. Cauliflower (cut into small floret)-2 cup
  2. Carrot (peeled and cubed)-1 cup
  3. Beans/Barbati (cut into 1 inch long) -1 cup 
  4. Capsicum (cut into cube)-1 cup 
  5. Onion (peeled and cubed)-1 cup
  6. Tomate (finely chopped)-2 
  7. Green chili-2 pieces
  8. Coriander leaf-1/2 cup (optional)
  9. Red chili powder-1/2 ts or your choice
  10. Turmeric powder-1 ts
  11. Cumin powder-1/2 ts
  12. Coriander powder-1/2ts
  13. Ginger paste-1/2 ts
  14. Garlic paste-1/2 ts
  15. Garam masala powder-1/2 ts
  16. Oil-1/3 cup
  17. Cashew nut- 10 pcs (for garnish)
  18. Salt- According to taste


  1. Make paste of the tomato in a blender and keep aside.
  2. Wash vegetables and boil until tender (add some salt). Remove from pan and keep aside.
  3. Heat oil in the pan. Add onion,capsicum and stir. When onion and capsicum become soft add tomato paste and all other ingredients except vegetables and coriander leaves. Stir and add 1/4 cup water. Cook until oil is separated.
  4. Add vegetables, cover it with lid and cook in medium heat for 5 minutes.
  5. Now add coriander leaves and cook in low heat for another 2 minutes.
  6. Turn off the heat and transfer the kadai vegetable to a serving platter. Enjoy with roti, parata or luchi.

Tuesday, February 16, 2016

White Khicuri (সাদা খিচুড়ি)


  1. Cinigura rice/ Bashmati rice - 1 cup
  2. Moong Dal - 1/4 cup
  3. Masoor Dal- 1/4 cup
  4. Carrot (cut in cube size)- 1/4 cup
  5. Green pea- 1/4 cup
  6. Onion (chopped) - 1/4 cup
  7. Ginger paste- 1 Tbs
  8. Green chili- 2-3 pieces
  9. Bay leaf- 2 pieces
  10. Cardamom- 3 pieces
  11. Cinnamon - 2 pieces
  12. Salt- 1 ts or to taste
  13. Oil- 1/4 cup
  14. Ghee - 1 Tbs 
  15. Hot boiled water- 3 cups


  1. Dry roast moong dal for few minutes. Then wash the rice, roasted moong dal and masoor dal together. Soak them in water for 20 minutes then drain the water and set aside.
  2. Now heat the oil in a big pan. Add the chopped onion and fry til golden brown color come out. Then add the cubed carrot and green pea; and fry for few minutes. 
  3. Add the bay leaf, cardamom, cinnamon and ginger paste and fry for another 1 minute.
  4. Then add the rice and fry them until a nice aroma come out (around 3-4 minutes). Add the hot boiled water, salt, green chili and ghee; and let it cook in medium heat for around 4-5 minutes.
  5. Cover the pan and let it cook in low heat for around 20-25 minutes.
  6. Then turn off the heat and do not open the lid for 10 minutes.
  7. Place the white khichuri on a serving dish and enjoy with kabab or chutney.

Thursday, May 14, 2015

Mixed Fruit Chutney


  1. Green mango (cut in cube) -1 cup
  2. Pineapple (cut in cube)- 1 cup
  3. Tomato (cut in cube) - 1 & 1/2 cup 
  4. Prune - 7-8 
  5. Raisin- 10-15
  6. Whole red chili (cut in half)- 3-4
  7. Panch foron - 1/2 ts
  8. Black pepper - 1/4 ts
  9. Red chili powder- 1/2 ts
  10. Salt- 1 ts or to taste
  11. Sugar- 2 Tbs
  12. Oil- 4 Tbs


  1. Heat oil in a pan. Add panch foron in the hot oil and let it temper for few seconds. Then add the whole red chili pieces and fry them for few seconds.
  2. Now add the green mango, pineapple, tomato one by one. Add the black pepper, red chili powder and salt; and mix them. Add little bit of water and cover the pan. Cook them in medium low heat until the fruits become soft.
  3. Mix all the fruits well until they break out. Then add the prune, raisin and sugar; and cover the pan. Cook them for another 5 minutes and then turn off the.
  4. Enjoy your mixed fruit chutney with khicuri or polau or biryani.
Gopa Rani Nondi
South Carolina, USA