Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Tuesday, February 16, 2016

White Khicuri (সাদা খিচুড়ি)

Ingredients:

  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

Procedure:

  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

Ingredients:

  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

Procedure:

  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.
Courtesy:
Gopa Rani Nondi
South Carolina, USA

Wednesday, May 6, 2015

Whole Chicken Roast with Gravy

Ingredients:

  1. Whole roast chicken - 2 (around 500 gm)
  2. Onion paste- 1 Tbs
  3. Ginger paste- 2 Tbs
  4. Garlic paste-1 & 1/2 Tbs
  5. Green chili paste- 1 Tbs
  6. Cashew nut paste- 1 Tbs
  7. Coconut paste- 1 Tbs
  8. Yogurt (beat with a fork before use)- 2 Tbs
  9. Cumin paste- 1/2 Tbs
  10. Bay leaf- 2 pieces
  11. Cardamom- 3 pieces
  12. Black cardamom- 1 
  13. Cinnamon (1/2 inch size)- 2 pieces
  14. Clove- 4 pieces
  15. Salt- 1 ts or to taste
  16. Oil- 2 Tbs + 1/2 cup
  17. Water- around 2 cups
  18. Chopped onion- 1/2 cup

Procedure:

  1. Wash and pat dry the whole chicken. Tie both of the leg with a thread.
  2. Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped onion and water; and mix them well with the whole chickens.
  3. Keep them marinated for around half an hour.
  4. Then add the water and put the pan on the stove.
  5. Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
  6. Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other chicken in the same process and put them back on the gravy.
  7. Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2 of the fried onion on top of the chicken and save the other half for decoration.
  8.  Put the chicken again on stove and cook for another 10 minutes. 
  9. Take out the chicken on serving dish, garnish the top with the fried onion and serve.



Wednesday, April 29, 2015

Pui shak with Pumpkin

Ingredient:

  1. Pui shak (Basella Leaf / Malabar Spinach)- 200 gram
  2. Pumpkin (cut in cube)- 1 cup
  3. Shrimp (medium size)- 7-8
  4. Chopped Garlic- 1/2 Tbs
  5. Chopped onion- 2 Tbs
  6. Green chili (slitted in the middle)- 4-5 pieces
  7. Whole cumin- 1/4 ts
  8. Turmeric powder- 1/2 ts
  9. Salt- 1 ts or to taste
  10. Sugar- 1/2 ts
  11. Oil- 2 Tbs

Procedure:

  1. Wash and chopped pui shak; and set aside.
  2. Heat oil in a pan. Add the whole cumin seed and let it temper for few seconds. Then add the chopped garlic, chopped onion; and cook until the onion become soft.
  3. Add the shrimp, pumpkin pieces, turmeric powder and salt; and fry them for around 5 minutes in a medium heat.
  4. Then add chopped pui shak, green chili; and mix them well. 
  5. Cover the pan and cook till pumpkin become soft. 
  6. Then spread the sugar on top and cook for few seconds.
  7. Then turn off the heat and enjoy with plain rice.

Tuesday, April 21, 2015

Eggplant with Mustard (সরষে বেগুন)

Ingredients:

  1. Eggplant - 1 medium size (around 250 gram)
  2. Red chili powder- 1/2 ts
  3. Turmeric powder- 1/2 ts
  4. White mustard paste- 2 Tbs
  5. Green chili paste- 1 ts
  6. Grated coconut- 1 Tbs
  7. Black cumin - 1/2 ts
  8. Salt- 1 ts
  9. Oil- 1/2 cup

Procedure:

  1. Wash the eggplant and then cut it into 1 inch thick pieces.
  2. Take them in a bowl, add the red chili powder, turmeric powder and 1/2 ts salt; and mix them well. Keep it aside for around 10 minutes.
  3. Now heat half of the oil in a pan and fry the eggplant pieces until it become little soft and a light brown color on both of the sides.
  4. Take them out on paper towel to soak the excess oil.
  5. Heat the rest of the oil. Add the black cumin seed into the oil and let it temper for few seconds.
  6. Then add the mustard paste, green chili paste, grated coconut and 1/2 ts salt; and fry them in a medium heat until the oil come out. Add around 1/4 cup of water and mix with masala.
  7. Carefully add the fried eggplant pieces on the gravy, cover the pan and let it cook for around 3-4 minutes.
  8. When the gravy become thick turn of the heat and take them out on a serving dish.
  9. Decorate with fried onion and serve with pulao or khicuri.