Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Saturday, December 31, 2011

Oven Roasted Whole Chicken(আস্ত মুরগীর রোস্ট)

Ingredients:
  1. Whole chicken-1 (around 2 and 1/2 lb)
  2. Red chili powder-1 ts
  3. Turmeric powder-1/2 ts
  4. Cumin powder-1 ts
  5. Garam mashala powder-1 ts
  6. Ginger paste-1 Tbs
  7. Garlic paste-1 Tbs
  8. Lemon juice-2 Tbs
  9. Plain yogurt-3 Tbs
  10. Carrot-1 (sliced)
  11. Potato-1 medium(cubed or long shape)
  12. Garlic cloves-10-12
  13. Onion-1 medium(cut into 4-6 pieces)
  14. Butter/oil-3 Tbs  
  15. Salt-1 and 1/2 ts or according to your taste
Procedure:
  1. Clean the chicken properly. Do not off the skin. Wash and drain water from inner side. Poke the chicken with knife or fork.
  2. Take a bowl. Add all powder and paste ingredients and lemon juice,salt and plain yogurt to the bowl. Mix well. Put the chicken on a oven proof pan. First apply butter/oil to the chicken well then apply the mixture to the chicken. Make sure the inside of the chicken gets coated with the mixture. For this you can separate the skin a little and apply the mixture between the skin and meat. (see the picture)  Fill the stomach of the chicken with carrot,potato,garlic cloves and onion.
  3. Fold the wings underneath and tie the chicken legs.Cover the chicken with plastic wrap and keep it for marinate around 3-4 hours.
  4. Preheat oven 350 f. Remove plastic wrap from the pan and cover it with a foil.
     
  5. Place the pan into the oven and bake it around 30 minutes. Then remove the pan from the oven and put the juice over the chicken with a spoon and turn the chicken over.Again place it in oven and bake another 30 minutes. Remove the foil from the pan and bake it another 15 minutes.By this time the chicken should turn brown.(If not take little longer time). Again remove the pan from the oven and turn the chicken over. Bake another 15 minutes. Remove chicken from the oven. Untie chicken legs.
  6. Place the chicken to a serving dish and serve hot.

Sunday, December 25, 2011

Dried Latia Fish Curry(লটিয়া শুঁটকির তরকারী)

Ingredients:
  1. Dried Latia fish-50gm
  2. Potato- 2 medium size(cut in cube)
  3. Italian Green beans-50 gm(cut into 1 inch size pieces)
  4. Tomato - 1 medium size(cut in 4 pieces)
  5. Onion paste-4 ts
  6. Garlic paste- 2 ts
  7. Ginger paste - 2 ts
  8. Turmeric powder- 1 ts
  9. Cumin powder- 1 ts
  10. Red chili powder- 3 ts or to your taste
  11. Oil- 1/4 cup
  12. Salt- 1 ts or to your taste
  13. Cilantro (finely chopped)- 1 Tbs spoon (optional) 
Procedure:
  1. Cut the fish into about 1 inch size pieces. Soak the pieces into warm water for around 10 minutes and the wash it and drain the water. Cut the potatoes in the cube sizes, green beans to around 2 inches size pieces and tomato to 4 pieces.
  2. Heat the oil in a medium heat in a pan. Add all the paste and powder ingredients to the oil, and stir it. When oil starts to separate from the masala put the potato and beans in it and stir it to mix masala with the vegetable.
  3. Now add the fish pieces and stir carefully. You can add little bit water so that masala can not burn out.
  4. Keep all this in medium heat for about 10 minutes. Stir it occasionally (try to stir carefully so that fish pieces can not be broken.)
  5. After that add around 2 cups of warm water to it and bring it to a boil. Cover the pan and wait about 10 minutes. Then add the tomato pieces and cover the pan and cook for another 5 minutes. After that check the potato whether it is cooked or not. If not cook for another few minutes and then spread the chopped cilantro on the curry and turn off the heat.
  6. Server your curry hot with white rice. 

Saturday, December 24, 2011

Small Shrimp Fry (ছোট চিংড়ি ভাজি)

Ingredients:
  1. Small shrimp-300 gm
  2. Onion-1 cup(chopped)
  3. Turmeric powder-1/2 ts
  4. Red chili powder-1/2 ts
  5. Green chili(slited)-5-6 pieces or your choice
  6. Oil-around 1/2 cup
  7. Salt-1 ts or according to your taste
Procedure:
  1. Clean and wash shrimp properly. Add turmeric powder, red chili powder, and 1/2 ts salt to the shrimp. Mix them well.
  2. Heat 1/2 oil in a pan. Add shrimp and fry around 5-7 minutes in medium heat. Remove the shrimp from the pan and set aside.
  3. Add remaining oil to the pan. Add chopped onion,green chili and remaining 1/2 ts salt and fry the onion until tender. Add fried shrimp and fry another 3-4 minutes.
  4. Remove from the pan and serve.

Wednesday, December 21, 2011

Bibikhana Pitha (বিবিখানা পিঠা)

Ingredients:
  1. Rice flour-2 cup
  2. Egg-4 pieces(beaten)
  3. Coconut-1 cup(grated)
  4. Sugar-1 cup or according to your taste
  5. Powder milk-3/4 cup
  6. Ghee-3/4 cup
  7. Cardamon powder-1/2 ts
  8. Water-1 cup
  9. Raisin and pista-few pieces for garnish
  10. Ghee-1 Tbs for brush the baking pan
Procedure:
  1. Heat a pan in medium heat. Fry rice flour around 2-3 minutes. Remove from the pan to a mixing bowl.
  2. Add all ingredients to the mixing bowl except raisin,pista and 1 Tbs ghee. Mix them well to make a smooth batter.
  3. Brush the baking pan and pour the batter in it and bake it in 200 f around 1 hour.(different oven may vary temperature. So, check it with a knife. Insert it into the pitha. If it comes out clean then your pitha is done. If it seems still liquid or sticky, keep it  in oven for another 5-10 minutes and check again.
     
  4. Cut it according to your desire shape,decorate with raisin and pista and serve.

Friday, December 2, 2011

Different Ways to Cook Beef (ভিন্ন স্বাদে গরুর মাংস)

Ingredients:
  1. Beef-2 lb
  2. Rice flour-1/2 cup
  3. Onion-1 cup(chopped)
  4. Onion-2 Tbs(paste)
  5. Turmeric powder-1 and 1/2 ts
  6. Red chili powder-2 ts or according to your taste
  7. Cumin powder-1 ts
  8. Coriander powder-1 ts
  9. Garam mashala powder-1 ts
  10. Ginger paste-2 Tbs
  11. Garlic paste-2 Tbs
  12. Cardamom(elach)-5-6 pieces
  13. Cinnamon stick(darucini)-3-4 pieces
  14. Bay leaves(tejpata)-4 pieces
  15. Cumin seed-1 ts
  16. Green chili-5-6 pieces(slitted from middle)
  17. Oil-1 cup
  18. Salt-2 ts or according to your taste
Procedure:
  1. Cut beef into medium size. Wash and drain water.
  2. Add all powder and paste ingredients (except rice flour) and salt to the beef. Mix well and keep it around half an hour.
  3. Heat 1/2 cup oil in a pressure cooker. Add cardamom,cinnamon stick and 2 bay leaves. Stir for a while. Add 1/2 cup chopped onion and fry until tender. Add beef and stir well. Cook until all liquid evaporated. Add 1 cup hot water and bring it to boil. Cover the pressure cooker with lid and wait until 4 whistle comes out or around 15 minutes.(different pressure cooker varies time).
  4. Allow to cool the pressure cooker. Remove lid from the cooker. Add 4 cup hot water and bring it to boil. Take a bowl. Add 1 cup hot water in it and then add 1/2 cup rice flour. Mix well. Then slowly add the rice flour mixing water to the beef. Stir continuously to prevent burn at the bottom of the pan. Cook around 2/3 minutes. Then remove the cooker from the burner. 
  5. Heat remaining 1/2 cup oil in a deep pan. Add 2 bay leaves and 1 ts cumin seed and stir for a while. Add remaining 1/2 cup chopped onion and fry until turn brown. Add beef to the pan and stir. Cook around 5 minutes.
  6. Remove from the pan and serve hot.

Wednesday, November 30, 2011

Mango Paesh(আমের পায়েস)

Ingredients:
  1. Milk-1 liter
  2. Bashmati rice-1/4 cup
  3. Mango puree-1 and 1/2 cup
  4. Sugar-3/4 cup or according to your taste
  5. Cashew nut-5 pieces
  6. Raisin-6-7 pieces
  7. Cardamon-2-3 pieces
  8. Salt-1 pinch
Procedure:
  1. Wash rice and drain water from the rice.
  2. Then heat milk in a pan in high heat and bring it to boil then reduce heat let it to simmer.
  3. Then add rice, salt, cardamon, half cashew nut, raisin and stir occasionally with a egg beater (this help to break rice into small pieces and prevent burn bottom of the pan.)
  4. When rice become tender add sugar and cook until get your desire consistency.
  5. Add mango puree and cook around 2-3 minutes in low heat.
  6. Remove from the pan, decorate with remaining cashew nut and raisin. 
  7. Allow it to cool and serve.

Monday, November 28, 2011

Puli Pitha(পুলি পিঠা)


Ingredients:
  1. Coconut-2 cup
  2. Jaggery/sugar-5-6 Tbs or according to your taste
  3. Cardamon powder-1/4 tsp (optional)
  4. Rice flour-1 cup
  5. Salt-1/4 tsp
Procedure:
  1. Heat a pan in medium heat.Add Coconut,jaggery/sugar and cardamom powder and stir.
  2. Cook it for 5 minutes or until it get a thick consistency. Remove from the pan and set aside.
  3. Boil 1 cup water in a pan with salt(use a heavy bottom pan). Slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and  knead well till the dough soft and smooth and not sticky.
  4. Make 12 small ball from the dough and make small bowl shape with your hand(see the picture). Put coconut mixture in the middle of the dough bowl and seal the edge.
  5. You may also spread the ball a little with a rolling pin. Stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out.

  6. Now it get puli shape like picture.
  7. Arrange puli in a steamer and steam those for about 10 min.
  8. In absence of steamer place 5-7 puli in a colander. Boil 1 liter water in a deep pan. Put the colander over the pan and cover the colander with a lid and keep it for 10-12 min.By this time puli gets steamed properly.
  9. Take it out and let it cool. Steam rest of the pitha in the same process.
  10. Now it is ready to serve.


Friday, November 25, 2011

Ilish Pulao (ইলিশ পোলাও)


Ingredients:
  1. Ilish-6-7 pieces
  2. Bashmati rice-2 cup
  3. Onion-1 cup(chopped)
  4. Onion paste-1 Tbs
  5. Red chili powder-1 ts
  6. Cumin powder-1/2 ts
  7. Ginger paste-1 Tbs
  8. Cardamom(elach)-5 pieces
  9. Bay leaves(tejpata)-3 pieces
  10. Cinnamon stick(darucini)-3 pieces
  11. Green chili-5-6 pieces(whole)
  12. Green peas-1/2 cup
  13. Plain yogurt-2 Tbs
  14. Lemon juice-1 Tbs
  15. Oil-around 1/2 cup
  16. Ghee-1 Tbs
  17. Salt-2 ts or according to your taste
Procedure:
  1. Clean and wash fish. Add onion paste,red chili powder,cumin powder,ginger paste,plain yogurt,lemon juice and 1 ts salt to the fish. Mix all of them well and keep it for marinate around 30 minutes.
  2. Heat oil in a deep pan. Add cardamom,bay leaves and cinnamon stick and stir for a while. Add chopped onion and stir until tender. Add marinated fish and green chili to the pan. Cook it in lower medium heat around 10 minutes.(after 5 minutes you may turn over the fish carefully). In the mean time wash rice and keep aside.
  3. Remove only fish from the pan and keep aside. Add green peas and stir for few seconds. Add rice and 1 ts salt to the pan. Stir around 2-3 minutes. Take 4 cup hot water in the bowl you marinated the fish. Add the water to the rice,cover the pan and cook it in medium heat until rice almost done(90%).
  4. Remove 2/3 portion of rice from the pan. Add fish and rice layer by layer.Cover the pan with lid  and keep it in low heat around 20 minutes.
  5. Spread ghee over the rice. Before serve carefully mix rice and fish.

Wednesday, November 23, 2011

Haleem(হালিম)


Ingredients:
  1. Beef-2 lb(cut into small pieces)
  2. Whole wheat grain-1 cup
  3. Rice-1 cup
  4. Moong dal-1/2 cup
  5. Masoor dal-1/2 cup
  6. Chana dal-1/2 cup
  7. Mator dal-1/2 cup
  8. Onion-4 medium size (finely chopped)
  9. Onion paste-3Tbs
  10. Ginger paste-2 Tbs
  11. Garlic paste-2 Tbs
  12. Turmeric powder-3 ts
  13. Red chilli powder-2 ts or according to your test
  14. Garam masala powder-1 Tbs
  15. Cumin powder-2 ts
  16. Coriander powder-2 ts
  17. Black pepper-1/2 ts
  18. Coriander leaf-1/2 cup chopped for garnish
  19. Lemon-2 pieces
  20. Oil-1/2 cup
  21. Oil/Ghee-1/2 cup
  22. Salt-2 ts+1/2 tsp+1 ts or according to your taste
Procedure:
  1. Clean and wash beef. Drain water from it. Add onion paste,ginger paste,garlic paste,turmeric powder,red chili powder,garam mashala powder,cumin powder,coriander powder,black pepper and 2 ts salt to the beef. Mix all of them well and keep it for 30 minutes.
  2. Heat 1/2 cup oil in a pressure cooker. Add beef and stir. Cook around 25-30 minutes or until all liquid evaporated.Add around 2 cup warm water and bring it to boil.Now close the lid and cook it in medium heat until 4/5 whistle comes out or around 15 minutes or until beef become nicely tender. If still the liquid looks more, reduce it. Remove from the burner and keep aside.
  3. Soak wheat for 2 hours. Add 10 cup water and 1/2 ts salt to the soaked wheat and cook it in medium heat until tender. Then blend it in a blender and keep aside.
  4. Cook rice and all lentils with 1 ts salt and 12 cup water in medium heat until tender. Then blend it in a blender to make paste.
  5. Transfer cooked beef in a heavy bottom pan and put it in a medium heat burner.
  6. Add blended wheat with cooked beef,mix it well and cook for 2 minutes.
  7. Then add rice-lentil paste,mix well and cook for another 2-3 minutes. Stir continuously to mix well.
  8. Heat 1/2 cup oil/ ghee in a pan in medium heat,add chopped onion and fry till golden brown.
  9. Remove half fried onion from oil for garnish and pour half fried onion with oil over haleem and keep it in low heat for 10-15 min.( you may add all spices little more if you want)
  10. Haleem is ready and serve it hot with fried onion,coriander leaf and lemon pieces.

Monday, November 21, 2011

Tonduri Chicken(তন্দুরি চিকেন)

Ingredients:
  1. Chicken leg-quarters-8 pieces
  2. Red chili powder-1 ts
  3. Cumin powder-1/2 ts
  4. Garam mashala powder-1/2 ts
  5. Ginger paste-1 Tbs
  6. Tonduri mashala-2 ts
  7. Lemon juice-1 and 1/2 Tbs
  8. Plain yogurt-2 Tbs
  9. Oil or ghee-4 Tbs
  10. Salt-1 ts or according to your taste
Procedure:
  1. Clean and wash chicken properly. Drain water. Slit the meat a little with a kitchen knife.
  2. Take all the ingredients in a mixing bowl and mix well. Then add the meat to the mixture and mix well so that all the spices give a nice coating to the meat. Keep it for marinate around 2 hours. Take a ovenproof pan(little deep). Brush or spray oil on the pan. Place the chicken pieces in a single layer. Do not add the gravy.
  3. Preheat oven to 400 F. Then place the pan into the oven. After 30 minutes turn over the chicken pieces.(be careful when you turn over the chicken pieces). Wait another around 30 minutes or until the chicken turn to brown and juices dry out. Then turn the oven into broil. Wait for another 5-7 minutes.(time may vary for different oven, so check your tonduri chicken before remove from the oven).
  4. When chicken turn to a nice brown color, remove them from the pan and serve hot.

Sunday, November 20, 2011

Whole Tilapia Fry(আস্ত তেলাপিয়া ভাজি)

Ingredients:
  1. Whole Tilapia-1 piece
  2. Onion-1 cup(chopped)
  3. Green chili-3-4 pieces(slited from middle)
  4. Red chili powder-1 ts
  5. Turmeric powder-1/2 ts
  6. Ginger paste-1 Tbs
  7. Lemon juice-1 Tbs
  8. Oyster sauce-1 Tbs
  9. Flour-3 Tbs
  10. Salt-1 ts or according to your taste
  11. Oil-for deep fry
Procedure:
  1. Properly clean the fish. Slit both side of the fish with a kitchen knife.
  2. Put red chili powder,turmeric powder,ginger paste,lemon juice,oyster sauce and salt in a bowl. Make paste. Add the mixture both side of the fish gently. Keep it 1 hour.
  3. Heat oil in a pan. Deep both side of the fish in the flour. Fry both side of the fish in lower medium heat until turn brown.
     
  4. Remove the fish from the pan. Add chopped onion and chili to the remaining oil and fry until turn brown. Spread the fried onion and green chili to the fish.

Friday, November 18, 2011

Egg Korma (ডিমের কোরমা)

Ingredients:
  1. Egg-7/8 pieces(hard boiled)
  2. Onion-1 medium(chopped)
  3. Onion paste-2 Tbs
  4. Garlic paste-1/2 ts
  5. Ginger paste-1/2 ts
  6. Green chili-5-6 pieces(whole)
  7. Cumin powder-1/2 ts
  8. Cardamom-4-5 pieces
  9. Cinnamon stick-2-3 pieces
  10. Plain yogurt-2 Tbs
  11. Milk-1/2 cup warm(you may also use coconut milk)
  12. Cashew nut paste-1 Tbs
  13. Sugar-1 ts
  14. Oil-6 Tbs
  15. Salt-1 ts or according to your taste
Procedure:
  1. Heat 2 Tbs oil in a deep pan. Add hard boiled egg and fry a little. Remove egg from the pan and set aside.
  2. Take the yogurt in a bowl and beat it well. Keep that aside.
  3. Add the rest of the oil to the pan. Add cinnamon and cardamom. Stir for a while. Add chopped onion and fry until tender. Add onion paste and stir for few seconds. Add ginger paste,garlic paste,green chili,cumin powder, salt and stir them. Now slowly add the beaten yogurt and cashew nut paste and stir the curry continuously. Fry all of them around 2 minutes in medium heat. Add warm milk and bring it to boil.
  4. Add egg and stir well to coat with all spices. Cover the pan and cook for few minutes in low heat. Add sugar and cook another 2-3 minutes.
     
  5. Now the korma is ready to serve. Enjoy with pulao or biryani.

Tuesday, October 11, 2011

Beef With Whole Spices(কাটা মশলায় গরুর মাংস)

Ingredients:
  1. Beef-2 lb
  2. Onion-2 medium
  3. Potato-3 medium(cut into 4 pieces and lightly fried)
  4. Whole red chili-8-9 pieces or according to your choice(slited from middle)
  5. Ginger-2 Tbs(finely chopped)
  6. Garlic-2 Tbs(finely chopped)
  7. Cumin seeds-1 Tbs
  8. Cardamom-6-7 pieces
  9. Cinnamon stick-3-4 pieces
  10. Bay leaves-3 pieces
  11. Plain yogurt-1/2 cup(optional)
  12. Oil- around 1/2 cup
  13. Salt-1 and 1/2 ts or according to your taste
Procedure:
  1. Cut beef and wash properly. Drain water. Add ginger,garlic,yogurt and salt to the beef. Keep it for marinate about an hour.
  2. Heat oil in a pan. Add cardamom,cinnamon stick,bay leaf and cumin seed. Stir for a while. Then add onion,whole red chili and stir until it turns light brown.
  3. Add beef and stir well to coat with all spices. Cover the pan with lid and cook until all liquid evaporated. Add fried potato and stir around 5 minutes.
  4. Add around 4 cups warm water and cover the pan with lid. Cook in low heat until beef become tender.

Tuesday, September 27, 2011

Eggplant Fry with Besan coating(বেগুনি)

Ingredients:
  1. Eggplant- 200 gm
  2. Besan/Gram flour-1/2 cup
  3. Rice flour-2 ts
  4. Turmeric powder-1/2 ts
  5. Red chili powder-1/2 ts
  6. Cumin powder-1/2 ts
  7. Baking powder-3/4 ts
  8. Salt-1/2 ts
  9. Warm water- around 4/5 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 35/40 minutes.
  3. Wash the eggplant and then slice it into around 1/2 cm thick pieces and set it aside.
  4. Now heat heat oil in a medium heat. When oil is heated enough coat both sides of the eggplant piece with 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 slices in the same process.
  6. Enjoy your snacks with ketchup.

Sunday, September 25, 2011

Simple Egg Pudding(ডিমের পুডিং)

Ingredients:
  1. Milk- 4 cup
  2. Egg- 4
  3. Sugar- 6 Tbs+ 2 Tbs
Procedure:
  1. Boil 4 cups of milk and reduce it to around 2 cups. Then cool it down to room temperature.
  2. In the mean time take 2 Tbs of sugar in a pan, add 1 Tbs of water and heat it in a  medium low temperature to make caramel and then quickly pour it on the pan where you are going to make your pudding, then keep it aside to cool down.
  3. Now add eggs, sugar and milk in your blender and blend it to make a smooth mixture (you can also use a hand mixture to make the mixture). Then pour it in the baking pan where you already poured your caramel (make sure that caramel is fully cooled down, otherwise it will mix with the egg mixture and you won't get the caramel layer on your pudding.)
  4. You can make your pudding in two ways, on your burner or in your oven.
    *** Making on the burner: Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed ).
  5. *** Making on the oven: If you want to bake the pudding, preheat your oven to 350  F, then take a bigger pan than your pudding pan, pour some boiling water in it (take such an amount of water so that  when you will place your pudding pan in the water half of the pan will be under the water and the pan will not float in the water). Now place your pudding pan in it. Cover your pudding pan and then place the pan  in the preheated oven. Bake it for around 45- 60 minutes.
  6. Check your pudding with a knife. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.
  7. When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
  8. Your pudding is ready to serve.

    Thursday, September 22, 2011

    Chotpoti (চটপটি)


    Ingredients:
    1. White pea/ Dabli Boot-1 and 1/2 cup (soaked overnight)
    2. Potato-2 medium (grated after boil)
    3. Tomato-1 large (finely chopped)
    4. Egg-2 (hard boiled and thinly sliced)
    5. Cucumber-2 (chopped)
    6. Onion-2 medium(chopped)
    7. Cumin seed-3 ts
    8. Whole red chili - 2-3 pieces
    9. Whole black pepper- 6-7 pieces
    10. Green chili-5-6 pieces (chopped)
    11. Coriander leaves-1/2 cup (chopped)
    12. Tasting salt-1/2 ts (optional)
    13. Tamarind-100 gm
    14. Turmeric powder-1/2 ts
    15. Sugar-1 ts
    16. Salt- 1 and 1/2 ts or according to your taste
    17. Oil-2 Tbs
    Procedure:
    1. Roast cumin seed,whole red chili and whole black pepper in a hot pan. Remove from the pan and allow it to cool. Grind all together and set aside.
    2. Heat oil in a pan. Add onion and fry until little golden color comes out. Set aside.
    3. Take a cup of water. Add tamarind and boil a little. Then add sugar and 1/4 ts of dry roast masala powder. Boil another 5 minutes. Cool and strain. Keep the water portion for juice.
    4. Boil soaked white peas with salt and turmeric powder until tender. It should not be too meshed. Don't make it full dry. There should be little water. Add fried onion,potato,tomato,green chili,rest of roast masala powder,tasting salt,2 Tbs tamarind juice and 1/3 portion boiled egg. Mix them thoroughly. Cook around 2-3 minutes.
    5. Remove from the pan to a serving bowl. Garnish with cucumber,sliced egg and coriander leaves. According to your taste you can add little tamarind juice. 
    Courtesy:
    Ananya Sarker
    (Columbia, SC, USA)

    Thursday, August 25, 2011

    Sabudana Chop (সাবুদানার বড়া)

    Ingredients:
    1. Tapioca/Sabudana-1/2 cup
    2. Potato- 1 medium size
    3. Green chili(chopped)-2 Tbs
    4. Onion(chopped)- 1/2 cup
    5. Coriander leaf(chopped)- 2 Tbs(optional)
    6. Ginger paste- 1 ts
    7. Garlic paste-1/2 ts
    8. Rice flour- 3 Tbs
    9. Cumin powder- 1/2 ts
    10. Garam masala powder- 1/2 ts
    11. Chat masala powder- 1/2 ts (optional)
    12. Lemon juice- 2 ts
    13. Salt - 2 ts or to your taste
    14. Oil- for deep fry
    Procedure:
    1. Soak sabudana/tapioca for around 2- 3 hours. 
    2. Boil the potato and then grate it through a grater.
    3. Drain water from sabudana and then add it with the grated potato.
    4. Add all ingredients (green chili, onion, coriander leaf, ginger paste, garlic paste, cumin powder, garam masala powder, rice flour, chat masala powder, lemon juice, salt) except oil with sabudana and potato mixture, and mix them well.
    5. Now take small amount from mixture, round it and then flatten it like small sized burger patty. Following this process make all the chops.
    6. Heat oil in a frying pan in medium heat. When oil is heated enough add 4-5 chop in it and fry the both sides of chops until a nice brown color come out.(don't hurry during frying otherwise inside will remain uncooked)
    7. Then take them out on a paper towel to soak excess oil and fry the remaining chop.
    8. Serve your chop hot with ketchup or any chutney.

    Wednesday, August 24, 2011

    Sweet vermicelli with Milk (দুধ সেমাই)

    Ingredients:
    1. Shemai/Sweet vermicelli- 100 gm
    2. Milk- 4 cup
    3. Sugar - 4 Tbs or to your taste
    4. Bay leaf- 2 pieces
    5. Cinnamon - 2 pieces
    6. Cardamom- 2 pieces
    7. Ghee/ clarified butter- 1 ts
    8. Salt- 1/4 ts
    9. Raisin- 10-12 pieces
    10. Almond/pistachios(chopped)- 1 Tbs
    Procedure:
    1. Roast the Sweet vermicelli in a medium flame for around 10 minutes or until it turns to light brown color. Then remove it from flame and set aside.
    2. Now heat the milk in a pan. Add bay leaf, cinnamon, cardamom, salt and stir it. Boil the milk properly and reduded it to around 80% by boiling. During boil make sure to stir it so that milk don't burn in the bottom.
    3. Add sugar and ghee in the milk, and make it to another boil. 
    4. Now add the roasted Shemai/Sweet vermicelli in the milk and stir it to mix for about 10 seconds and then take the pan out from the heat.(don't let the shemai to keep in the heat for a long time after adding it in the milk, otherwise shemai will soak all the milk and it become dry.)
    5. Add the raisin and nuts in the shemai and serve it.

    Friday, August 19, 2011

    Chicken Dopiaza (চিকেন দোপেঁয়াজা)

    Ingredients:
    1. Chicken-1 kg
    2. Onion-500 gm (finely chopped)
    3. Ginger paste-1 Tbs
    4. Garlic paste-1 Tbs
    5. Cumin powder-1 ts
    6. Coriander powder-1 ts
    7. Red chili powder-1 ts or according to your taste
    8. Turmeric powder-3/4 ts 
    9. Cardamom-6 pieces
    10. Cinnamon stick-2 pieces
    11. Bay leaf-2 pieces
    12. Oil-3/4 cup
    13. Salt-1 ts or according to your taste
    Procedure:
    1. Cut the chicken into small pieces,clean,wash and drain water.
    2. Heat oil in a pan in medium heat and fry half onion until it become golden brown.Take it out and keep aside.
    3. Add remaining onion in the oil and fry until tender. Add cinnamon,cardamom and bay leaf and fry for few seconds. Add all powder and paste ingredients and stir.
    4. Add chicken. Stir well to coat spices with chicken. Cover the pan with a lid.
    5. Cook in medium heat until all moisture evaporated.(If chicken is not tender add 1 cup water).
    6. Add fried onion and cook another 3-4 minutes in low heat.
    7. Chicken dopiaza is ready to serve.

    Wednesday, August 17, 2011

    Paesh(পায়েস)

    Ingredients:
    1. Milk-1 liter
    2. Bashmati rice-1/4 cup
    3. Sugar-3/4 cup or according to your taste
    4. Salt-1 pinch
    5. Cashew nut-5 pieces
    6. Raisin-6-7 pieces
    7. Cardamon-2-3 pieces
    Procedure:
    1. Wash rice and drain water.
    2. Heat milk in a pan in high heat and bring it to boil then reduce heat.
    3. Add rice,salt,cardamon,nut,raisin and stir occasionally with a egg beater(this help to break rice into small pieces)
    4. When rice become tender add sugar and cook until get your desire consistency.
    5. Remove from the pan,allow it to cool and serve.