Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Wednesday, April 8, 2015

Dry Fish Vuna (শুঁটকি ভুনা)


  1. Dry fish- 100 gm (here I used churi Shutki)
  2. Garlic (chopped)- 2 Tbs
  3. Onion (chopped)- 1/4 cup
  4. Tomato (chopped)- 1/4 cup
  5. Green chili- 3-4 pieces
  6. Red chili powder- 1/2 ts
  7. Turmeric powder- 1/4 ts
  8. Cumin powder- 1/4 ts
  9. Coriander powder- 1/4 ts
  10. Oil- 3 Tbs
  11. Salt- 1/2 ts to or taste
  12. Coriander leaf (chopped)- 1 Tbs 


  1. Saute the dry fish in a pan for 3-4 minutes and then boil them in water for around 3-4 minutes.
  2. Drain the water through a strainer. Then break the fish with hand. If you want you can remove the fish bone.
  3. Now heat the oil in a pan. Add the chopped garlic and fry them for few seconds. Then add the chopped onion and fry until onion become tender.
  4. Add the chopped tomato, green chili, red chili powder, turmeric powder, cumin powder, coriander powder and salt. Fry them until oil start to come out from masala.
  5. Then add the boiled fish and mix them with masala for few minutes. Add little water and cover the pan. Cook it for around 5 minutes.
  6. Then uncover the pan and cook it for another few minutes to reduce all the water.
  7. Add the chopped coriander leaf and stir. Then turn of the heat.
  8. Serve with white rice  or khicuri.

Friday, April 3, 2015

Keema Moong Pulao


  1. Minced Beef/ Mutton (keema)- 1 cup
  2. Cinigura/ kalijira/ Bashmati rice- 1 cup
  3. Moong dal- 1/3 cup
  4. Onion (chopped)- 1 cup
  5. Cashew nut (chopped)- 2 Tbs 
  6. Tomato (chopped)- 1 medium size
  7. Onion paste-2 Tbs
  8. Garlic paste- 1 Tbs
  9. Ginger paste- 2 ts
  10. Red chili powder- 1 ts
  11. Turmeric powder- 1/2 ts
  12. Cumin powder- 1 ts
  13. Garam masala powder- 1/2 ts
  14. Nutmeg powder- 1/4 ts
  15. Mace powder- 1/4 ts
  16. Salt- 2 ts or to taste
  17. Green chili- 5-6 pieces
  18. Green cardamom- 2 pieces
  19. Black cardamom- 1 pieces
  20. Bay leaf- 1 (around 1 inch in size)
  21. Cinnamon- 2 pieces
  22. Oil- 1/2 cup
  23. Ghee/ clarified butter- 2 Tbs


  1. Wash keema and keep on a strainer to drain water.
  2. Then take keema on a mixing bowl, add the ingredients from 7 to 17, mix them well and keep marinated for around 30 minutes.
  3. Saute moong dal for around 1 minutes or until a nice aroma come out. Then soak the rice and dal in water for around 15 minutes and take on a strainer to drain water.
  4. Heat oil in a big pan. Add the chopped onion, Green cardamom, black cardamom, cinnamon, bay leaf; fry them until the onion become light brown in color. 
  5. Add the chopped tomato and chopped cashew nuts. Fry them until the tomato become soft.
  6. Then add the marinated keema and fry them until the oil star to separate from masala.
  7. Add little water, cover the pan and cook keema for around 5 minutes.
  8. If there is water remain in the keema again fry them until all water reduced.
  9. Then add the washed rice and moong dal and mix them with keema.
  10. Fry them for around 5 minutes and then add around 3 cups of  boiling water.
  11. Keep it on a medium heat for around 10 minutes. Then add the ghee and cover the pan properly so that the steam can not be come out. Keep it on very low heat for around 20 minutes.
  12. Open the lid carefully and mix the rice from the bottom to top and then serve.

Sunday, March 29, 2015

Papaya Shemai (পেঁপের সেমাই)

 রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।


  1. Grated papaya - 2 cups
  2. Milk- 500 ml
  3. Sugar - 1/4 cup or to taste
  4. Cardamom- 2 pieces
  5. Bay leaf- 1 piece
  6. Cinnamon- 1 piece
  7. Salt- 1 pinch
  8. Ghee/ clarified butter- 1/2 cup
  9. Milk powder - 1 Tbs (optional)
  10. Chopped Almond- 1/4 cup


  1. Boil around 4 cups of water in a pan. When water start to boil add the grated papaya, and salt; and boil them for around 1 minutes. Then drain the water through a strainer and keep aside.
  2. Boil the milk and reduce it to around 3/4. Set it aside.
  3. Now heat ghee in a pan. Add the cardamom, cinnamon, bay leaf, half of the chopped almond and boiled grated papaya; and fry them for around 5 minutes in a medium heat.
  4. Then add the milk slowly in the fried papaya and stir it (do not add all the milk at once, the milk may start to curdling).
  5. Add the sugar and mix it. Boil it in a medium heat for around five minutes. Then spread the milk powder and stir it in shemai. Turn off the heat.
  6. Pour the papaya shemai in a serving bowl, garnish the top with the rest of the chopped almond and serve.

Sunday, February 1, 2015

Brain Kabab

  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)
  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)

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.