Fish Shami Kabab


Kacci Biryani

Monday, April 14, 2014

Besan Coated Green Chili (মরিচা)

  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
  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.

Monday, April 7, 2014

Akhni Pulao (আখনি পোলাউ)

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 

  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, March 31, 2014

Banana Bread

  1. Ripe banana - 2-3
  2. Egg- 2
  3. Milk- 1/4 cup
  4. Butter- 1/2 cup (melted and cooled to room temperature)
  5. All purpose flour- 1 & 3/4 cup
  6. Sugar- 3/4 cup
  7. Baking powder- 1 ts
  8. Baking soda- 1/4 ts
  9. Salt- 1/4 ts
  10. Ground cinnamon- 1/2 ts (optional)
  11. Nuts (Pecan/ walnut/ almond/ peanut/ pistachio) - 1 cup (optional)
  1. Lightly butter or spray your loaf pan (9 x 5 x 3 inch) or cupcake pan and place parchment paper on it and keep aside.
  2. Lightly toast the nuts on a low heat and then keep aside to cool down. Roughly chopped the toasted nut and take on a bowl.
  3. Add the flour, sugar, baking powder, baking soda, salt, ground cinnamon in the bowl and mix them well.
  4. Now beat the egg in another bowl. Mashed the ripe bananas and add it to the beaten egg.
  5. Add the milk and melted butter in the egg & banana mixture and mix them well.
  6. Now make a well in the flour mixture, pour the liquid mixture in it and fold the wet ingredients (banana mixture) into the dry ingredients just until combined.
  7. Pour the batter on the prepared pan. (for the cupcake pan, fill half of the cup for each bread, because it will rise while you bake it)
  8. Preheat the oven to 350 degree F or 170 degree C. Then put the pan in the middle rack and bake it for around 50-55 minutes or until the bread is golden brown in color (to avoid over bake of your bread star to check it after 30-35 minutes. Insert a tooth pick into the bread, if it comes out clean then your bread is done). 
  9. Cool down the bread to room temperature and then remove it from the pan and serve.

Saturday, March 22, 2014

Spicy Beef With Capsicum

Ingredients :
  1. Boneless Beef : 500 gm
  2. Capsicum : 2 small ( cut into ring or squire shape)
  3. Large onion: 1 ( cut into large squire shape )
  4. Plain yogurt : ¼ cup
  5. Red chili powder: 1 ts or according to your taste
  6. Turmeric powder: ½ ts
  7. Garlic paste: 1ts
  8. Ginger paste :1 Tbs
  9. Cumin powder: ½ ts
  10. Garam mashala powder: ½ ts
  11. Bay leaves : 2
  12. Nutmeg powder : ¼ ts
  13. Oil- around 6 Tbs + 1 Tbs
  14. Salt- 1ts or according to your taste

  1. Slice the beef thinly.
  2. Add all powder and paste ingredients with yogurt and salt to the meat. Mix them well and keep aside one hour for marination.
  3. Heat 1 Tbs oil in a different pan. Add capsicum and onion. Spread little salt over it. Stir until onion and capsicum become soft and tender. Remove from the pan and set aside.
  4. Heat 6 Tbs oil in the pan. Add bayleaves and then add marinated meat to the oil. Stir well. Cook in low heat until meat tenderized and all liquid evaporated. ( if needed add little warm water for meat tenderization)
  5. When meat is done remove from the pan to a serving dish and spread fried capsicum and onion over it.

Monday, March 17, 2014

Orange Chiffon Cake

  1. Egg white- 7
  2. Egg yolk- 6
  3. Cake flour- 2 & 1/4 cup (225 gm) (Tips: 1)
  4. Sugar- 1 & 1/4 cup + 1/4 cup
  5. Baking powder- 1 Tbs
  6. Oil- 1/2 cup
  7. Salt- 1/2 ts
  8. Orange zest- 1 Tbs
  9. Orange juice - 3/4 cup (better to use freshly squeezed juice from orange)
  10. Cream of tartar- 1/2 ts (optional) (Tips: 2)
  11. Confectioners sugar (powdered or icing) - To dust on the top of cake (optional)
  1. Separate (Tips: 3) the eggs placing the egg yolks in one bowl and the whites in another. Add the extra whites in the bowl where whites are placed. Cover both the bowl and keep aside to bring them to room temperature.
  2. Have ready a 10 inch (25 cm) two piece tube pan and do not grease it.
  3. Preheat your oven to 325 degrees F or 170 degrees C. 
  4. Place the flour, 1 & 1/4 cup sugar, baking powder, salt, and orange zest in a big bowl and beat with the electric mixture in low speed just until all things are combined. Then make a well in the center of the flour mixture, add the egg yolks, oil and orange juice; and beat until smooth batter forms.
  5. Now take the bowl where you kept your egg white (Tips:4 & 5) (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer. In the middle of beating add the cream of tartar and 1/4 cup sugar and continue to beat until stiff picks form.
  6. Then with a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (do not over mix otherwise the batter may be deflate). Pour the batter into the un-greased tube pan and place on the middle rack of the preheated oven.
  7. Bake it for about 55 to 60 minutes. For better result start to check your cake after 40 minutes with a toothpick or a wooden skewer. Insert the toothpick or the wooden skewer into the center of the cake, if it comes out clean then your cake is done. (When lightly pressed, the cake will spring back). 
  8. When the cake is done take it out immediately from the oven, invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely (about 1 - 1 1/2 hours) before removing from pan.
  9. When the cake is completely cool, run a long metal spatula around the inside of the tube pan and center core to remove it from the pan. Invert it onto a lightly greased plate. Dust the top with confectioners sugar (powdered or icing).
  10. Serve with softly whipped cream or ice cream and fresh fruit.

**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.

  1. Cake flour substitution: 1 cup cake flour can be substitute by 3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)
  2. Cream of Tartar substitution: 1/2 teaspoon cream of tartar can be substitute by 1/2 teaspoon white vinegar or lemon juice.
  3. It is easy to separate egg yolks and white while eggs are cold.
  4. While beating the eggs for cake make sure it is in room temperature which will help to rise the eggs to its full volume.
  5. Make sure the bowl and the whisk attachment are dry while beating the egg whites. Otherwise you will not get the foam.