Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, March 31, 2011

Keema Parata(কিমা পরাটা)

Ingredients :
For Stuffing :
  1. Beef/Mutton keema-250 gm
  2. Onion-1 medium(chopped)
  3. Red chili powder-1/2 ts
  4. Turmeric powder-1/2 ts
  5. Cumin Powder-1/2 ts
  6. Garam mashala powder-1/2 ts
  7. Ginger paste-1/2 ts
  8. Garlic paste-1/2 ts
  9. Coriander leaves-2 ts chopped(optional)
  10. Oil-1 Tbs
  11. Salt-1/2 ts or according to your taste
For Dough :
  1. Flour-1 cup
  2. Oil-2 Tbs
  3. Salt-1/4 ts
  4. Warm water
For Frying :
  1. Oil or ghee-1 Tbs

Procedure :
  1. Heat oil in a pan. Add onion and stir until tender. Add all the stuffing ingredients except keema. Fry for few seconds. Add keema and stir. Add 1/2 cup water. Cook until keema become tender and dry.
  2. Remove from the pan and place it on a kitchen tissue/paper towel to soak extra oil. Keep it aside.
  3. Mix flour and salt in a bowl. Add oil and mix well so that oil incorporated into the mix.
  4. Add warm water slowly and knead it well to form a soft dough.
  5. Divide the dough into medium sized balls. Press the ball to make a small flat circle. Try to keep the center part thicker than the border.
  6. Take stuffing at a amount of little less than the ball size.
  7. Place the stuffing on the center of the circle. Fold the dough around the stuffing completely enclosing it and pinch the ball end together. Dip the ball in the dry flour and spread it carefully by a rolling pin. If any air bubble remain within the ball when spreading the parata, pinch it slowly with a fork and press around the bubble and take it out. Try to spread the parata evenly.Do not make it too thin.
  8. Now heat the frying pan and keep the parata on the pan and fry it for 30 seconds, then turn the other side and again fry for another 30 seconds and then add the oil to the pan and fry the parata in the oil finely until the both side turn to golden brown color.
  9. Serve your parata hot with ketchup or coriander chutney.

Chicken Korai (কড়াই চিকেন)

Ingredients :
  1. Chicken-500 gm
  2. Onion-2 large(finely chopped)
  3. Tomato-2 large(finely chopped)
  4. Turmeric powder-1/2 ts
  5. Red chili powder-1/2 ts
  6. Black pepper-1 ts
  7. Green chili-3 Pcs(chopped)
  8. Ginger paste-1 ts
  9. Garlic paste-1 ts
  10. Cumin powder-1/2 ts
  11. Coriander powder-1/2 ts
  12. Garam mashala powder-1/2 ts (optional)
  13. Coriander leaves-1 Tbs finely chopped(for garnish)
  14. Ginger-1 ts chopped(for garnish)
  15. Oil-3/4 cup
  16. Salt-1 ts or according to your taste
Procedure :
  1. Cut the chicken into small pieces. Wash and drain water.
  2. Heat oil in a pan. Add all ingredients except onion,tomato and green chili. Fry in lower medium heat. Fry well.
  3. Add chicken and cook it for 5 minutes. Add onion,green chili and tomato. Stir well. Cover the pan with a lid and cook it around 15 minutes. Turn the burner in low heat and keep it another 5 minutes.
  4. Delicious chicken korai is ready. Garnish with coriander leaf and ginger.

Monday, March 28, 2011

Nakshi Puli(নকশি পুলি )

  1. Grated coconut- 2 cup
  2. Sugar- 1/2 cup or your choice
  3. Clarified butter/ghee/oil-1/2 Tbs + 2 Tbs
  4. Salt-1/4 ts
  5. Cardamom-2 piece
  6. Cinnamon-1 stick
  7. Bay leaf-1 piece
  8. clove-2 piece
  9. Flour- 1 cup
  10. Salt-1/2 ts
  11. Warm water- approximately 1/2 cup or less
  12. Food color-1/2 ts(dissolve in 1 ts water)
  13. Oil- for deep fry
  1. Take 1/2 Tbs ghee/oil in a pan and heat it to a medium heat. Fry the whole masala (cardamom,cinnamon, clove, bay leaf) for 2-3 seconds, then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dried and separated, then take off from heat and set aside.( drying the mix is necessary if you want to preserve your puli, otherwise puli will not remain crispy.)
  2. Now take four in a bowl, add salt, ghee/oil and mix well. Slowly add warm water, knead and make a nice dough. Then divide the dough to small balls.
  3. Take a ball on rolling board and make a 2 inch disk size ruti. If necessary use flour during making ruti.
  4. Now place small amount of coconut mix in the middle of the disk, gather all the side in middle to cover mix and close it by pressing in the middle and give a color point in the middle of puli with your finger (see the video). Make all the puli following this process.
  5. Heat oil in a wok or pan. Put one puli into oil, if it stands in the bottom for few seconds and then puff up you will understand oil is perfectly heated. Then add another few puli and fry them slowly until the both side get a nice brown color. Then take them out on a paper towel to soak excess oil. Fry rest of the puli and serve.
  6. You can preserve it in a airtight container.( make sure all puli is cooled down to room temperature before preserve it.)

Chita Pitha(ছিটা পিঠা)

Ingredients :
  1. Rice flour-1 cup
  2. Plain flour-1/4 cup
  3. Water-around 2 cup
  4. Oil for brush the pan
  5. Salt-1/2 ts or according to your taste
Procedure :
  1. Place rice flour to a bowl. Add water and salt to the rice flour. Mix well. Keep the batter aside.

  2. Brush oil in a pan. Heat in medium. Spray batter on the pan with your hand.(See the video)
  3. Wait for few seconds. Then remove from the pan carefully. Every time you just mix the batter with your hand before spray.
  4. Enjoy with chicken curry.

Sunday, March 27, 2011

Tuna Cutlet/Kebab(টুনা কাবাব)

Ingredients :
  1. Tuna can-1 (144 gm/5oz)
  2. Potato-1 medium(mashed)
  3. Onion-1 medium(finely chopped)
  4. Green chili-3-4 small pieces(chopped)
  5. Cumin powder-1/2 ts
  6. Garam masala powder-1/2 ts
  7. Ginger paste-1/2 ts
  8. Garlic paste-1/2 ts
  9. Egg-1/2 (beaten)
  10. Coriander leaves-1 Tbs chopped(optional)
  11. Oil-2 Tbs + (oil for spray or deep fry)
  12. Salt-1/3 ts or your choice
Procedure :
  1. Drain water from tuna. Place it to a mixing bowl. Add all ingredients to tuna. Mix properly. If it seems too soft to make kebab add binding substance (like bread, bread crumb, flour, corn starch anything you want). (you may fry onion,green chili and tuna in oil for around 10-15 minutes. This will give your kebab a nice flavor. After done with frying let the mixture to cool down and then add the beaten egg to the mixture.)
  2. Divide the mixture into 9-10 pieces. Take small amount from mixture, round it and then flatten like burger patty.
  3. Take a baking tray. Spray oil in the tray. Place kebab on it. Brush or spray little bit oil on the top of kebab.

  4. Preheat the oven at 400 F. Place the tray in the oven. Bake it around 30 minutes. Flip the side after about 15 minutes and occasionally check. When a nice brown color comes out turn off the oven and your kebab is ready to serve. (You can also deep fry the kebab. If you want to fry them don't mix oil with the mixture. Heat oil in a pan for deep fry. When oil is heated enough place the kebab in it and fry the both side until a nice golden brown color comes out. Then take them out on a paper towel to soak the excess oil.)

Cumin Rice/Jeera Pulao (জিরা পোলাও)

Ingredients :
  1. Basmati rice-1 cup
  2. Cumin seed/ Jeera-2 ts
  3. Onion-1 medium(chopped)
  4. Green chili-2 (cut into small pieces)
  5. Cinnamon stick-1 pieces
  6. Cardamom-2 pieces
  7. Bay leaf-2 pieces
  8. Ghee/ Oil-2 Tbs
  9. Salt-1/4 ts or according to your taste
  10. Water-2 cup
Procedure :
  1. Wash rice and drain properly.
  2. Heat ghee in a pan. Add chopped onion,cumin seed,green chili,cinnamon stick,cardamom,bay leaves and fry around 1 minute.
  3. Add water and bring it to boil. Add rice and salt. Stir and cover the pan with a lid.
  4. Cook in medium heat until rice is fully done.

Saturday, March 26, 2011

Vegetable Pokora(সবজি পাকোড়া)

  1. Cabbage(finely chopped)-1 cup
  2. Carrot(grated)-1 cup
  3. Spinach(chopped)-1/2 cup
  4. Onion(chopped)-1/2 cup
  5. Green chili(chopped)-1 Tbs
  6. Coriander leaf(chopped)-1 Tbs
  7. Egg- 1(beat ed)
  8. Flour- 1/2 cup
  9. Ajinomoto/Tasting salt-1/4 ts
  10. Baking powder-1/2 ts
  11. Salt - 1/2 ts or your choice
  12. Oil- for deep fry
  1. Take all vegetable, onion, green chili, coriander leave in a mixing bowl. Add salt and mix it well with the vegetable
  2. Now slowly add flour and mix. Add egg(beaten), ajinomoto and baking powder, and mix them well with the vegetable. If mix seems too sticky, then add little more flour and make the consistency to form like a ball.
  3. Heat oil in pan to medium flame. When oil is hot, take small amount from the mix, round it and then flat it lightly and put carefully to the oil. Put few pieces at a time and fry them till both side turn to a nice golden brown color.(do not try to hurry in frying otherwise it will remain uncooked in the inside).
  4. Remove pakora from the pan and place on a kitchen tissue to soak extra oil. Fry rest of pakora.
  5. Serve hot with ketchup.

Friday, March 25, 2011

Simple Pumkin Fry(মিষ্টিকুমড়া ভাজি)

  1. Pumpkin-400 gm
  2. Onion-1 small(chopped)
  3. Green chili-5-6 pieces or your choice(slitted)
  4. Garlic(chopped)-1 ts
  5. Turmeric powder-1/2 ts
  6. Oil-around 4 Tbs
  7. Salt-1/2 ts or your choice
Procedure :
  1. Peel,wash and cut pumpkin into small pieces.

  2. Heat oil in the frying pan. First add chopped garlic, stir for 4/5 seconds, then add onion and stir. When onion become soft add pumpkin,green chili,turmeric powder and salt. Stir in lower medium heat. Do not stir continuously to avoid mushy.

  3. Fry until pumpkin become nicely tender but firm.

Thursday, March 24, 2011

Mango Borfi(আমের বরফি)

  1. Mango pulp- 2 cup(you can make fresh pulp by blending ripe mango)
  2. Clarified butter/ghee-4 Tbs
  3. Grated coconut- 1 cup
  4. Mawa-1.5 cup(you can use sweet condensed milk(14oz can) instead of mawa)
  5. Sugar-3/4 cup(if you use sweet condensed milk then use sugar to your taste )
  6. Cardamom powder-1/4 ts
  7. Orange food color-1/8 ts(dissolve in 1 Tbs water)
  8. Almond (chopped)-1 Tbs
  9. Salt-1/4 ts
  1. Pour clarified butter/ghee in a pan and heat it to a medium flame. Add mango pulp and stir it. Stir it until moisture evaporate. Then add cardaom powder, salt, sugar and coconut and mix it well.
  2. Add mawa and mix it. Then add food color and stir continuously to mix the color.
  3. Stir and dried the moisture from the mix until it find enough consistency to make borfi from it(this consistency should be thicker than halwa). Add half almond to it and mix.
  4. Now spread some ghee on your serving dish, pour the halwa and flatten it evenly with the back side of a spoon. For nice plane surface also add some ghee or oil on the spoon.
  5. Garnish the top with the rest of the almond and keep it to cool down. Then cut it to diamond or barfi shape and serve.

    Wednesday, March 23, 2011

    Vegetables Noodles (সবজি নুডলস)

    Ingredients :
    1. Noodles-200gm
    2. Cauliflower-1/2 cup(cut into small floret)
    3. Cabbage-1/2 cup (finely chopped)
    4. Green pea-1/2 cup
    5. Carrot-1/2 cup(finely chopped or grated)
    6. Beans-1/2 cup (cut into small pieces)
    7. Onion-1 medium (finely chopped)
    8. Green chili-3-4 pieces (chopped)
    9. Soy sauce-1 ts
    10. Hot sauce or tomato sauce-1 ts
    11. Chili sauce-1 ts (optional)
    12. Oil-3 Tbs
    13. Salt- 2 and 1/2 ts or according to your taste
    14. Egg-2 (hardly boil for decoration)
    Procedure :
    1. Boil 1 liter water in a deep pan in high heat. When water start boil add 2 ts salt and stir. Add noodles and cook until tender.
    2. Remove noodles from the pan, drain water and keep aside. (you may cut noodles here and there with a kitchen scissor)
    3. Boil all vegetables in another pan medium heat for 2-3 minutes. Add 1/2 ts salt and stir.
    4. Drain water from vegetables and keep aside.
    5. Heat oil in a large pan in medium heat. Add chopped onion and stir. When onion become soft add vegetables and fry it for 5 minutes. Add noodles. Stir around 3 minutes.
    6. Add all sauces and stir. Reduce heat and keep it in low heat for 2 minutes.
    7. Remove outer shell from boiled egg and cut into small pieces.
    8. Decorate with egg and serve.


    1. Beef- 1 kg
    2. Bashmati rice- 1/2 kg
    3. Ginger paste- 2 Tbs
    4. Garlic paste-2Tbs
    5. Onion paste- 2 Tbs
    6. Onion (chopped)-1 cup
    7. Yogurt- 1 Tbs
    8. Cumin powder-2 ts
    9. Garam masala powder- 1 ts
    10. Red chili powder- 1/2 ts
    11. Black pepper powder-1/2 ts
    12. Nutmeg powder-1/2 ts
    13. Green chili- 8-9 pieces or according to your taste
    14. Cardamom-2 piece
    15. Cinnamon- 2 piece
    16. Clove- 2 piece
    17. Bay leaf- 2 piece
    18. Sugar- 1Tbs
    19. Milk-1 cup
    20. Oil- 2/3 cup
    21. Ghee/ Clarified butter- 3 Tbs
    22. Salt-2 ts or according to your taste
    23. Water-approximately 3 cup
    1. Cut beef to a small size like 1 inch cube, clean and wash it well and keep to drain water for 5 minute.
    2. Take beef in a bowl and add yogurt, all paste ingredients(ginger, garlic, onion), powder masala (cumin, red chili,black pepper, nutmeg, garam masala), 3 piece green chili and 1 ts salt, and mix it well.
    3. Now pour oil in the pressure cooker and heat it to a medium heat. Add whole masala (cardamom, cinnamon, clove, bay leaf) and chopped onion and fry until onion turns to golden brown color.
    4. Add marinated beef and stir well. Stir it occasionally until oil start to separate from masala. Add 1/2 cup of water and bring it to a boil, then close the lid and keep it to medium heat for almost 10-12 minutes or 5-6 whistle come out.
    5. Then take out the pressure cooker from the heat to go down the pressure.
    6. Now take a medium large pan, pour 3 cup of water and bring it to a boil. Then add milk, 1 ts salt, sugar, washed rice and rest of the green chili. Then cover it.
    7. Make rice 50% done, then add all the cooked beef with gravy, mix well. Turn the heat to medium low and cover the pan with lid for 5 minute. Then stir the rice again carefully, spread the ghee on the top, cover the pan and keep it on the low heat for around 25-30 minutes. Try to use lid without any hole and cover the pan well. If you want you can seal the lid with flour dough.
    8. Take out the pan from the heat. Uncover it, mix carefully, then spread some fried onion on top of it and serve your tehari hot.

    Borhani (বোরহানি)

    Ingredients :
    1. Yogurt-500 gm
    2. Cumin powder-1/2 ts
    3. Coriander powder-1/2 ts
    4. Red chili powder-1/4 ts
    5. White pepper powder -1/2 ts
    6. White mustard seed paste- 1 ts
    7. Green chili paste- 1 ts
    8. Ginger paste- 1/4 ts
    9. Mint leaf paste- 2 ts
    10. Coriander leaves paste -1/2 ts
    11. Tomato sauce- 1/2 ts (optional)
    12. Sugar- 1 Tbs or according to your taste
    13. Black salt-1 ts
    14. Salt- 1 ts or your choice
    15. Water-1/4 cup
    1. Place all of  the ingredients to the blender. And blend well.
    2. Keep it in the refrigerator to serve cold.

    Monday, March 21, 2011

    Easy Dessert Vermicelli/Shemai Borfi (সেমাই বরফি)

    Ingredients :
    1. Shemai/ Vermicelli-200 gm
    2. Sweet condensed milk-1 can(396 gm/14oz)
    3. Butter- 1 stick or 5 Tbs ghee
    4. Cardamom-4 pieces
    5. Raisin-12-14 pieces (for garnish)
    6. Almond-2 Tbs chopped(optional)
    Procedure :
    1. Break up the shemai into small pieces.
    2. Melt butter in a large pan. Saute cardamom and almond for around 1 minute and then add shemai and stir it  in lower medium heat for around 5 minutes or until shemai become golden brown in color.
    3. Add condensed milk and mix with shemai well. Cover the pan with lid and wait around 3-4 minutes. Remove the cover and stir around another 6-7 minutes in lower medium heat.
    4. When it become thick and do not stick the pan(see the video) remove from the pan to a round or squire shape plate or tray and spread it on the plate. Cool it down. Then cut into borfi (diamond) shape. Garnish with raisin and serve.

    Beef Vindaloo (বিফ ভিন্দালু)

    1. Beef- 1 kg
    2. Onion(chopped)- 1 cup
    3. Ginger paste-2 Tb
    4. Garlic paste-2 Tbs
    5. Red chili powder- 1 & 1/2 ts or according to your taste
    6. Turmeric powder-1 & 1/2 ts
    7. Cumin powder-1 ts
    8. Coriander powder-1 ts
    9. Garam masala powder- 1 ts
    10. Mustard seed paste- 1ts
    11. White vinegar- 2 tbs
    12. Tomato puree- 1/4 cup
    13. Bay leaves- 2 piece
    14. Cardamom-1 piece
    15. Cinnamon-2 piece
    16. Clove-2 piece
    17. Mustard oil- 2 ts
    18. Clarified butter/Ghee- 4 Tbs
    19. Salt-1 and 1/2 ts or according to your taste
    1. Cut and wash beef. Drain water from beef.
    2. Take beef to a mixing bowl. Add all the ingredients except onion, ghee and whole masala to the beef. Mix all of them very well and keep it marinated around 2 hours.
    3. Heat ghee in a pan. Fry all beef until become brown. Remove beef from the pan and set aside.
    4. Take a pressure cooker and place remaining ghee from the frying pan. Saute bay leaves,cardamom,cinnamon stick and clove around 1 minute in medium heat. Add onion and fry until become light brown.
    5. Add marinated beef and cook until water become fully reduced. Take 2 cup water to the mixing bowl where you marinated the beef.(so that the remaining masala you can add to the beef) Add the water to the beef and bring to a boil. Cover the pressure cooker with lid. Wait for about 5-6 whistle come out or approximately 15-17 minutes.
    6. Turn off the burner and let the pressure cooker to go down pressure by itself.
    7. Serve hot.

    Saturday, March 19, 2011

    Fish Kofta Curry(মাছের কোফতা কারি)

    For kofta:
    1. Big fish piece(like rohu, mrigal)- 500 gm
    2. any fish fillet(salmon,tilapia) can be used
      also can fish like tuna, salmon can be used;
    3. Onion(chopped)-1 cup
    4. Green chili(chopped)-1Tbs
    5. Coriander leaves(chopped)-1 Tbs(optional)
    6. Egg yolk-1
    7. Cumin powder-1/2 ts
    8. Turmeric powder- 1/2 ts
    9. Garam masala powder- 1/2 ts
    10. Salt- 1/2 ts
    11. Soy sauce- 1 Tbs
    12. Bread -1 piece(this is used as binding,so
      you can use bead crumb/
      corn starch/cooked rice
    13. Oil- around 1/2 cup
    For Gravy:
    1. Onion paste- 3 Tbs
    2. Ginger paste-1/2 ts
    3. Garlic paste-1/2 ts
    4. Cardamom-2 piece
    5. Cinnamon - 1 stick
    6. Clove-2 piece
    7. Bay leaves- 1 piece
    8. Cumin powder- 1/2ts
    9. Turmeric powder-1/2 ts
    10. Garam masala powder-1/4 ts
    11. Salt-1/4 ts or your choice
    12. Milk- 2 Tbs(or yogurt)
    13. Nut paste-1 Tbs(optional)
    14. Oil- 3 Tbs
    15. Coriander leaves- 1 Tbs(for garnish)
    16. Fried onion- 1 Tbs(for garnish)
    1. Take 1 Tbs oil in a pan and lightly fry fish on both side(if can fish is used frying is not necessary). Cool it down, remove bone and then mash.
    2. Now fry chopped onion to the light brown color in the pan and add with the mashed fish.( this will give a nice aroma in your kofta)
    3. Add all other kofta ingredients except oil and mix well. If necessary add binding substance(bread crumb/corn starch/cooked rice/flour) and make round kofta.
    4. Heat oil in the pan to a medium heat, add kofta into it, wait 2/3 minutes and then flip the other side, and fry both side to a nice brown color. Then take out from oil on a paper towel(kitchen tissue) to soak extra oil.

      (you can bake your kofta instead of frying. Preheat oven to 350 degree F, spray oil on the baking tray, place kofta on it and put the tray into oven, bake it for about 20/30 minutes. Flip the side on the middle of time and occasionally check, if nice brown color come out turn off the oven ).
    5. Now make gravy for the kofta. Heat oil in a medium heat, saute the whole masala(cardamom, cinnamon, clove, bay leaves). Add onion paste, garlic paste, ginger paste, salt and all other masala and stir the mix well. When oil separate from the mix add milk and stir. Add 1/2 cup of water and bring it to a boil.
    6. Then put the kofta into the gravy and cover it for 4 minute, then flip to the opposite side of kofta, cover, wait another 5 minutes and then turn off the stove.
    7. Pour the kofta curry in the serving dish, garnish with coriander leaves and fried onion, and serve.

    Ladies finger/ Okra curry (ঢেঁড়স কারি)

    Ingredients :

    1. Okra-250 gm
    2. Tomato-1/2 (chopped)
    3. Onion-1 large (chopped)
    4. Turmeric powder-1/4 ts
    5. Cumin powder-1/2 ts
    6. Red chili powder-1/4 ts
    7. Green chili-2 pieces
    8. Oil-4 Tbs
    9. Salt-1/2 ts or according to your taste
    Procedure :
    1. First wash then cut okra into small pieces.

    2. Heat oil in a pan. Add onion and fry until tender. Add tomato and cook until tomato become tender.
    3. Add all spices, mix well and add 2 Tbs water. Stir occasionally. When oil comes out by the side of the pan add okra and mix well with spices.
    4. Cover the pan with lid. Cook in low heat for 15 minutes or until okra become tender. Stir occasionally.
    5. Now the curry is ready. Serve with plain rice or roti.

    Friday, March 18, 2011

    Catfish Curry

    Ingredients :
    1. Skinless catfish-5 pieces
    2. Onion-1 medium(chopped)
    3. Green chili-4 pieces or your choice
    4. Tomato-1 small(cut into 8 pieces)
    5. Turmeric powder-1 ts
    6. Red chili powder-1/2 ts
    7. Ginger paste-1/2 ts
    8. Garlic paste-1/2 ts
    9. Cumin powder-1/2 ts
    10. Oil-around 3 Tbs
    11. Salt-1 ts or your choice
    Procedure :
    1. Clean and wash the fish. Add 1/2 ts turmeric powder,1/2 ts red chili powder and 1/2 ts salt to the fish. Mix gently.
    2. Heat oil into a pan. Add fish and fry lightly. Remove fish from the pan and keep aside.
    3. Add chopped onion to the oil. Stir. When the onion become soft add green chili,1/2 ts turmeric powder,ginger paste,garlic paste,cumin powder and salt. Stir in medium heat around 1 minute. Add tomato and again stir. When oil comes out by the side of the pan add 1 cup water and cover it with lid.
    4. When water boil, reduced and become half add fried fish.
    5. Cook in low heat around 5 minutes. When it looks gravy turn off the burner.

    Vegetable Korma (সবজির কোরমা)

    Ingredients :
    1. Cauliflower-1 cup(cut into small floret)
    2. Potato-1 cup(peel and cut into cube)
    3. Carrot-1 cup(peel and cut into small cube)
    4. Beans/barbati-1 cup(cut into 1 inch long)
    5. Green pea-1 cup
    6. Coconut milk-2 cup
    7. Onion-1 medium(chopped)
    8. Green chili-3-4 pieces
    9. Red chili powder-1/2 ts
    10. Turmeric powder-1/2 ts
    11. Cumin and coriander powder-2 ts
    12. Ginger paste-1 ts
    13. Garlic paste-1 ts
    14. Cardamom-4 pieces
    15. Cinnamon stick-1 pieces
    16. Bay leaves-2 pieces
    17. Coriander leaf-1 cup(finely chopped)
    18. Cashew nut-10 pcs(make it paste)
    19. Oil or Ghee-2 Tbs
    20. Salt-1 and 1/2 ts or according to your taste.
    1. Heat ghee in a large pan. Saute cardamom,cinnamon stick,bay leaves. Fry until a wonderful aroma rises from the pan.
    2. Add onion and stir until become light brown. Add all vegetables, green chili, salt and stir. Cover the pan with lid. Cook it until vegetables become tender but remain firm.
    3. Add the rest of the spices and 1/2 cup coconut milk and stir. When oil comes out by the side of the pan add remaining coconut milk and cashew nut paste. (you can also add some roasted cashew nut)
    4. Cover the pan and cook around 5 minutes in medium heat.
    5. Now turn the heat in low and keep it another 15 minutes or until oil comes out.
    6. Now it's ready to serve.

    Crispy Nimki(কুড়কুড়ে নিমকি)

    1. Flour- 1cup
    2. Clarified butter/ghee- 2 Tbs
    3. Baking powder -1/4 ts
    4. Salt-1/4 ts
    5. Sugar-1/2 ts
    6. Nigella seed-1/4 ts
    7. Warm water- 4 Tbs or as needed
    8. Oil- for deep fry
    1. Take flour, baking powder, nigella seed, salt and sugar in a mxing bowl. Add ghee and mix it well so that it incorporated into the flour.
    2. Now slowly add water and mix. Make a nice smooth dough and divide them into small ball.
    3. Spread some oil on your rolling board and make ruti from the dough. Make your ruti little thinner than usual ruti. Now cut it into diamond shape or square shape.

    4. Heat oil in a pan to a medium heat.Put one nimki into the oil, if it sit on the bottom and puffs up, then your oil is hot enough. Now put few at a time and carefully fry them to nice golden color on both side(Do not hurry in frying otherwise it will not be crispy enough). When frying is done, take it out on the paper towel to soak the excess oil.
    5. Now enjoy it. You can preserve it in a airtight container in room temperature(allow them to cool before preserve).

    Wednesday, March 16, 2011


    1. Bread flour/All purpose flour -around 3 cup
    2. Yeast-1 Tbs
    3. Warm milk-1 cup
    4. Oil or melted butter- 5 Tbs + 1 Tbs for brush
    5. Sugar-2 Tbs
    6. Powder milk- 2 Tbs (optional)
    7. Salt-1 ts
    8. Egg yoke-1
    9. Nigella seed/sesame seed-1 Tbs
    1. Take yeast in a large bowl, add warm milk and a pinch of sugar and stir it until yeast dissolve into water. Leave it around 10 minutes.
    2. Then add oil, sugar, salt , powder milk and stir it to mix well.
    3. Now slowly add small amount of flour at a time to the liquid and mix it. Add until it forms to a dough. If dough seems too soft then add little bit flour and mix. When dough is done cover it and rest it for around 1 hour to rise.(for better result keep it in a warm place) Dough will be almost double in size after 1 hour.
    4. Now take the baking pan and spray or brush 1 Tbs cooking oil on it. Beat the egg yoke well and set aside.
    5. When dough become double take small amount, make round or your desire shape and put on the baking pan. Make rest of the dough and put on the pan. Do not overcrowd the pan, otherwise bread cannot find place to rise. Then again rest it for 15-20 minutes.
    6. Preheat oven 350 degree F. Now brush egg yoke on the top of the bread and spread some sesame seed or nigella seed on it and place the pan in the preheated oven.
    7. Bake it around 18-20 minutes and occasionally check. If nice brown color showed up turn off the oven and take out bread, and serve.
    (Columbia, SC, USA) 

    Papaya Halwa(পেপের হালুয়া)

    Ingredients :
    1. Ripen papaya-1
    2. Sugar-1 cup(according to papaya's sweetness)
    3. Milk-1 cup
    4. Dry milk powder-4 Tbs
    5. Cardamom-4 pieces
    6. Saffron-1 pinch(optional)
    7. Raisin-10-12 pieces
    8. Almond-10 pieces
    Procedure :
    1. Peel and cut papaya into small pieces.
    2. Boil the papaya with milk. Boil it until milk evaporates and then cool it down and mash it to make a fine paste. Keep it aside.
    3. Heat ghee in a pan. Add cardamom and stir. After 1 minute add papaya paste and stir.
    4. Now add sugar and stir occasionally. When halwa starts to become thick add milk powder and stir continuously.
    5. Prepare the mixture of saffron with 2 Tbs water.And add that to the halwa and stir continuously until it comes to a thick consistency that does not stick on the pan.
    6. Add almond and raisin and mix well.
    7. Then transfer it to the serving dish and garnish with some nuts and raisin. Enjoy!