Fuska

Fish Shami Kabab

Chomchom

Kacci Biryani

Sunday, February 1, 2015

Brain Kabab

Ingredients:
  1. Goat Brain- 2
  2. Onion- 1 (chopped)
  3. Garlic paste - 1 ts 
  4. Ginger paste- 1 ts
  5. Turmeric powder- 1/2 ts
  6. Cumin powder- 1/2 ts
  7. Green chili - 2 (chopped)
  8. Garam masala powder - 1/2 ts  
  9. Bread crumb - around 1 cup
  10. Egg - 2 ( beaten )
  11. Salt- 1 ts or to taste
  12. Oil- for deep fry
  13. Coriander leaf (chopped) - 2 Tbs (optional)
Procedure:
  1. Wash and boil brain with salt, turmeric powder and very little water. Remove from water and cool. 
  2. Then take them in a bowl and mix chopped onions, coriander leaf, green chilies, cumin powder, garam masala powder, ginger paste, garlic paste . Now make them into equal round pieces. Flatten them and make them look like shami kababs. 
  3. Heat oil in a fry pan, Dip them one by one in egg, bread crumbs and fry till golden brown. 

Saturday, January 31, 2015

Akhni Pulao (আখনি পোলাউ)


Ingredients:
Serves 2 people.
For Rice:
  1. Bashmati rice- 1 cup
  2. Ghee/Butter/ oil - 3 Tbs
  3. Onion (chopped)- 1/2 cup
  4. Green chili- 3 pieces
  5. Sat- 1/2 ts
  6. Sugar- 1/2 ts
  7. Aloobukhara- 3-4 pieces
  8. Raisin- 8-10 pieces
For Akhni water:
  1. Water- 4 cup
  2. Garlic (roughly chopped)- 2 clove
  3. Ginger(roughly chopped) - 2 Tbs
  4. Cardamom - 4 pieces
  5. Clove- 4 pieces
  6. Cinnamon- 2 small sticks
  7. Bay leaf- 2 pieces
  8. Whole black pepper- 6-7 pieces 
Procedure:

  1. Take the water in a large pan, add all the akhni water ingredients in it and boil it. Then let the water to simmer in medium heat until it reduce to around 2 cups of water.
  2. Then strain the flavored water and preserve it to use in polau (we will use the water not the other ingredients).
  3. Now wash the rice and keep it on a strainer for around 5 minutes to remove the access water.
  4. Heat the ghee/oil in a pan. Add half of the chopped onion and fry them until they become light brown in color. Then remove the fried onion on a plate and keep them aside for future garnish.
  5. Add the rest of the chopped onion in the ghee and fry them till they become soft. Then add the washed rice, aloo bukhara and raisin; and fry them for 4-5 minutes (a nice aroma of the fried bashmati rice will be spread in your kitchen at that time).
  6. Then add the flavored akhni water, salt, and sugar; and cook it in medium high heat for 5-6 minutes. After that cover the pan, turn the heat to low and let them cook for around 18-20 minutes.
  7. Garnish the top with the fried onion and serve the polau.

Monday, April 28, 2014

Mashed Long-Beans (বরবটি ভর্তা)

Ingredients:
  1. Long Beans- 300 gm
  2. Onion- (chopped)- 1/2 cup
  3. Garlic (chopped) - 3 clove
  4. Green chili- 4- 5 pieces 
  5. Turmeric powder- 1/4 ts
  6. Cumin powder- 1/2 ts
  7. Lemon juice- 1 Tbs
  8. Salt- 1/2 ts or to taste
  9. Mustard oil- 2 Tbs
  10. Coriander leaf (chopped) - 2 Tbs (optional)
Procedure:
  1. Wash and cut the long beans in 1 inch size and keep aside.
  2. Heat the oil in a pan. Add the chopped onion and garlic in the oil and fry for 1 minutes.
  3. Then add the beans, green chili, turmeric powder, cumin powder, lemon juice and salt; and fry all of them in a medium heat until they become soft (around 10-12 minutes).
  4. Then add the chopped coriander leaf and turn off the heat.
  5. Let the cooked beans to cool down and then mashed it on the mortar & pestle or in a chopper.
  6. Serve your mashed beans with warm plain rice.

Monday, April 21, 2014

Lentil- Potato Curry (ডাল-আলুর চচ্চড়ি)

Ingredients:
  1. Masoor dal- 1/2 cup
  2. Potato- 2 medium size (around 400 gm)
  3. Onion (chopped)- 2 Tbs
  4. Garlic (chopped)- 3 clove
  5. Ginger (chopped)- 1 Tbs
  6. Whole red chili- 2 pieces
  7. Bay leaf- 1 pieces
  8. Fenugreek seed - 1/4 ts (please see the notes below)
  9. Fennel seed- 1/4 ts (please see the notes below)
  10. Black cumin seed- 1/4 ts(please see the notes below)
  11. Turmeric powder- 1/4 ts
  12. Cumin powder- 1/2 ts
  13. Red chili powder- 1/2 ts
  14. Salt- 1 ts or to taste
  15. Oil- 3 Tbs
  16. Coriander leaf (chopped)- 1 Tbs (optional) 
Note: If you do not have the fenugreek seed, fennel seed & black cumin seed, you can use 1 ts Panch phoron (bengali 5 spices) instead of all those seed.

Procedure:
  1. Peel and wash the potatoes and then  cut into long thin strips (julienne) and set aside. (if you want you can fry the potato in oil for around 5 minutes and set them aside)
  2. Wash the dal and soak it in water for 4-5 minute and then drain the water.
  3. Heat oil in a sauce pan. Then add the fenugreek seed, fennel seed, black cumin seed, whole red chili, and bay leaf; let them temper for few seconds. Then add the chopped garlic, chopped ginger and chopped onion and fry them until the onion become soft and light brown in color. 
  4. Now add the washed da, add turmeric powder, red chili powder & cumin powde, fry them for around 1 minute and then add around 2-3 cups of water.
  5. Cook dal in medium heat until it is 6o% done. 
  6. Then add the cut potato into the dal, stir it, then cover the pan and let them cook until the potato become soft (around 10 minutes).
  7.  Spread the chopped coriander on top of the curry and turn off the heat.
  8. Serve the curry warm with ruti, parata or luci.
Courtesy: 
Maksuda Hossain
(Portland, Oregon, USA)

Monday, April 14, 2014

Besan Coated Green Chili (মরিচা)

Ingredients:
  1. Green chili - 10-12 (keep the )
  2. Besan/Gram flour-1/4 cup
  3. Rice flour-1 ts
  4. Turmeric powder-1/4 ts
  5. Red chili powder-1/4 ts
  6. Cumin powder-1/4 ts
  7. Baking powder-1/4 ts
  8. Salt-1/4 ts
  9. Warm water- around 3-4 Tbs
  10. Oil- for deep fry
Procedure:
  1. Take besan, rice flour, turmeric powder, red chili powder, cumin powder, baking powder,salt in a mixing bowl and mix it well to distribute all ingredients evenly.
  2. Now add water into the dry mixture and mix it well to make a smooth batter(batter should be not too thick or not too thin). Then keep it aside for around 30 minutes.
  3. Wash the green chili, dry with a paper towel and then make a little cut in all the chilies (this cut prevent from temper during frying) and set it aside.
  4. Now heat heat oil in a medium heat. When oil is heated enough deep one chili into besan and then carefully put it into oil. Put another 4/5 pieces into oil and fry both side until a nice golden brown color shown up.
  5. Then take them up on a paper towel to soak extra oil. Fry the rest of the chilies in the same process.
  6. Enjoy your snacks with ketchup.