Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Tuesday, November 15, 2016

Handi Seekh Kabab


For Kabab:
  1. Minced Beef/Mutton- 1 kg
  2. Onion- 1 medium size (sliced)
  3. Green chillies- 6 pcs (sliced)
  4. Garam masala powder- 1 tsp
  5. Ginger-garlic paste- 2 tbs
  6. Gram flour- 2 tbs
  7. Coriander leaf- 1/2 cup (chopped)
  8. Red chili powder- 2 tsp
  9. Cumin powder- 1 tsp
  10. Coriander powder- 1 tsp
  11. Salt-according to taste
For Gravy:
  1. Yogurt- 1 cup 
  2. Oil- 1/2 cup
  3. Onion- 2 medium size (sliced)
  4. Garlic- 1 tsp (chopped)
  5. Ginger- 1 tbs (Big size piece)
  6. Red chili powder- 1tsp
  7. Cinnamon- 3 small pcs
  8. Cardamon- 5/6 pcs
  9. Black pepper- 10 pcs
  10. Cloves- 10 pcs
For Smoke:
  1. Coal-1 small piece


  1. Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.
  2. Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.
  3. Heat oil in a pan in the medium heat. Fry sliced onion until light brown color come out; then remove them from oil and make a paste.
  4. Mix all the gravy ingredients (except yogurt and onion) in a bowl with 1/2 cup of water and then add the mixture to the oil and stir for a while. When oil start to separate from masla; add seekh kabab in it and cover the pan with a lid. Cook it for around 5 minutes.
  5. After 5 minutes turn over kabab carefully and cook for another 2-3 min.
  6. Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
  7. Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
  8. Final step is to give smoke to kabab. First heat the cool until it becomes red; then place a foil bowl over the kabab in the pan, take the heated coal on the bowl and pour some ghee on it. Immediately cover the pan with a lid. Remove the foil bowl after 2 minutes.
  9. Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
  10. Serve the kabab with luchi, paratha or naan.

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.