Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, April 29, 2011

Cholar/Chana Dal(ছোলার ডাল)

  1. Chana dal-1 cup (soaked in water overnight)
  2. Onion(chopped)-1 medium
  3. Ginger paste-2 ts
  4. Garlic paste-2 ts
  5. Red chili powder-1 ts or your choice
  6. Cumin powder- 1 ts
  7. Turmeric powder-1/2 ts
  8. Garam masala powder-1/2 ts
  9. Whole red chili- 2 piece
  10. Whole masala(Cardamom- 2 piece, Cinnamon-2 stick, Clove- 3 piece, Bay leaf-2 piece)
  11. Salt- 1/2 ts or your taste
  12. Oil- 1/2 cup
  1. Wash the soaked dal well and keep it aside.
  2. Heat oil in a pan to a medium heat and fry all the whole masala(Cardamom,Cinnamon,Clove,Bay leaf) and whole red chili a little bit, then add onion and fry until it become soft. Add other masala(Ginger paste, Garlic paste, Red chili powder, Cumin powder, Turmeric powder, Garam masala powder) and salt with 1 Tbs water and stir it until oil separate from masala.
  3. Then add dal and mix it well with masala. Stir dal around 5-6 minutes in medium heat(if dal stick on bottom, lower the flame).
  4. Add around 4 cups(you can add more or less water according to your desire thickness for gravy ) water and bring it to a nice boil, then cover it and let it cook around 15 minutes or until dal become soft.
  5. Then take it out and enjoy with luchi, parata or rice.


  1. Flour-2 cup
  2. Ghee/clarified butter/Oil-3 Tbs
  3. Salt-1/2 ts
  4. Sugar - 1/2 ts
  5. Warm water-around 1/4 cup (it may need more or less according to dough)
  6. Nigella seed- 1/2 ts
  7. Oil- for deep fry
  1. Take flour in a bowl, add salt, nigella seed and ghee/clarified butter, and mix them well so that ghee incorporated with flour.
  2. Now slowly  add warm water with flour and knead well to form dough. Knead the dough well to make it smooth. Divide the dough to small balls.
  3. Take one ball on the rolling board, spread some flour and roll it to a disk size roti. Make all the other ball in the same process.
  4. Now heat the oil in a pan to a little higher than medium flame (pan size should be deep so that luchi can be deep fried). When oil is heated enough put one luchi into it and gently press it with a spoon until it puffs up, then flip the side and fry  it to a nice golden color(don't fry it long otherwise it will be crispy), and take out  on a paper towel to soak the excess oil.
  5. Fry all the luci and enjoy it hot with any curry.

Thursday, April 28, 2011

Fish Head Curry/Muri Ghonto(মুড়ো ঘণ্ট)

  1. Rui fish head-1 large
  2. Mung dal-2 cup
  3. Cinigura or kalijira rice- 1/2 cup
  4. Onion-1 medium(chopped)
  5. Onion (paste)-3 Tbs
  6. Garlic paste-2 Tbs
  7. Ginger paste-2 Tbs
  8. Turmeric powder- 1 ts
  9. Red chili powder-1ts or according to your taste
  10. Cumin powder-1 ts
  11. Coriander powder-1 ts
  12. Dry red chili-3 pieces(optional)
  13. Whole garlic-5/6 cloves(chopped)
  14. Cumin seed-1/2 ts
  15. Bay leaves-3 pieces
  16. Coriander leaves-2 Tbs(chopped)
  17. Oil-1/4 cup+ 1 Tbs
  18. Salt- around 3 ts or according to your taste
  1. Clean and wash fish head and keep it aside.( you may cut the head with electric knife)
  2. Saute mung dal  around 1 minute.Then wash the dal and rice; and keep them in around 3 cup water to soak for around 30-60 minutes.
  3. Heat oil in a deep large pan. Add chopped onion and stir until it become light brown. Add all paste and powder ingredients with little water. Stir it until the water evaporated and oil start to separate from masala. Then add fish head and fry in lower medium heat. Break fish head into small pieces while stirring.
  4. Remove all fish head from the pan and keep aside.
  5. Add soaked dal and rice to the pan in remaining spices. Stir until all liquid evaporated. Add water and stir. Cover the pan with lid. Cook until dal become tender.(if required add more hot water while cooking)
  6. Add fried fish head pieces, cover the pan and cook for another 5 minutes.
  7. Heat 1 Tbs oil in another pan. Add dry red chili,chopped garlic,cumin seed and bay leaves. Fry until garlic turns brown. Pour the oil and spices over the dal and and cook another 5 minutes. Add coriander leaf and turn off the heat.
  8. Enjoy with plain steamed white rice, roti or naan.

Wednesday, April 27, 2011

Beef Liver Curry(কলিজা ভুনা)

  1. Beef liver-250 gm
  2. Tamato-1 medium(cut into small cube)
  3. Onion-1 large(chopped)
  4. Turmeric powder-1/2 ts
  5. Red chili powder-1/2 ts
  6. Ginger paste-1 ts
  7. Garlic paste-1 ts
  8. Cumin powder-1/2 ts
  9. Garam mashala powder-1/2 ts
  10. Cardamom-3 pieces
  11. Cinnamon-2 stick
  12. Oil-3 Tbs
  13. Salt-1 ts or according to your taste
  1. Cut liver into small pieces. Wash properly with warm water. Drain water and keep aside.
  2. Heat oil in a pan. Add cardamom and cinnamon stick and stir for few second. Add chopped onion and fry until tender.
  3. Add the rest of the ingredients except liver and tomato. Stir in lower medium heat around 3/4 minutes.
  4. Add liver and coat with all spices. Stir until all liquid evaporated and oil start to separate from the side of pan. Then add warm water and cover the pan with lid. Cook until liver become tender.
  5. Then add tomato and cover the lid until tomato become soft and your desired gravy comes out.
  6. Turn off the heat and serve with roti,parata,naan.

Tuesday, April 26, 2011

Curd Pudding (ছানার পুডিং)

  1. Channa -2 cup
  2. Sugar-1/2 cup or according to your taste
  3. Sugar-2 Tbs for caramel
  4. Egg-4
  5. Powder milk-1 cup
  6. Coriander powder-1 pinch
  7. Almond-2 Tbs chopped(optional)

  1. Mix 2 Tbs sugar and 2 Tbs water in a oven proof pan and heat until it turns golden brown color to make caramel. Spread almond on the caramel. Allow it to cool down.
  2. Place all ingredients except almond in a blender and make fine paste.
  3. Pour the mixture in the caramelized pan. Put the pan in a tray or another bigger pan(oven proof) containing around 2 inch water.
  4. Place it in the oven at 350 F for around 45 minutes. Check the pudding gently with a knife. If knife comes out clean then pudding is ready. 
  5. (You can also make the pudding in pressure cooker. Add 1 cup water in the pressure cooker.Put the caramelized pan in the pressure cooker and keep it in low heat for 20-25 min.Check with a knife)
  6. Take the pan out of the oven/pressure cooker and let it cool down.(you may put it in refrigerator after cooling down )
  7. Before serving, separate the side of the pudding from the pan with a knife and place it on a flat serving dish.
  8. Then cut the pudding to your desire shape and serve.

Green Chili Pickle(কাঁচা মরিচের আচার)

  1. Mild green chili-150gm
  2. Panch phoron (Bengali 5 spice) powder-1/2 ts
  3. Whole Panch phoron (Bengali 5 spice)-1 ts
  4.  Brown sugar-1/2 cup
  5. Sugar-3 Tbs
  6. Whole garlic-1/4 cup(chopped)
  7. Turmeric powder-1/2 ts
  8. Red chili powder-1/4 ts
  9. Crash red pepper-1 ts
  10. Cumin powder-1 ts
  11. Coriander powder-1/2 ts
  12. Garam mashala powder-1ts
  13. Cardamom-3 pieces
  14. Cinnamon stick-2 pieces
  15. Bay leaves-2
  16. Tamarind-1 cup(paste)
  17. Vinegar-1/2 cup
  18. Mustered oil-1/2 cup
  19. Salt-1 ts
  1. Boil 3 cup water in a pan. When water start to boil add chili and wait 1 minute. Drain water from chili and keep it aside.
  2. Heat oil in a pan. Saute cardamom,cinnamon,bay leaves,whole panch phoron and garlic. Make a paste of all powder ingredients with 2 Tbs vinegar and then add it into the oil and stir in medium heat until oil separate from masala. Then add green chili and rest of the vinegar, and stir. Cover the pan with lid and turn the heat low.
  3. Cook until chili become tender and all liquid evaporated.
  4. Cool it down to room temperature and preserve it in a jar.

Monday, April 25, 2011

Mashed Potato(আলু ভর্তা)

  1. Potato-2 medium
  2. Whole Red chili/green chili-2 pieces or your choice
  3. Onion-1 medium(chopped)
  4. Mustard oil/Ghee-1 ts
  5. Salt-1/2 ts or according to your taste
  1. Boil the potato until become nicely tender. Remove from the pan and then allow to cool down. Peel and mash properly.
  2. Heat little bit oil in a pan and fry the whole red chili for around 1 minutes.
  3. Then mashed the whole chili and chopped onion with pinch of salt. Then add them in the mashed potato, add the mustard oil and salt; and mix all ingredients well. If you want, you can fry the mashed potato in little bit oil after mixing all things.
  4. Enjoy with plain rice.

    Thursday, April 21, 2011

    Parata Kabab Roll(পরটা কাবাব রোল)

    For Kabab
    1. Minced(keema) beef-250 gm
    2. Onion-2 Tbs(chopped)
    3. Turmeric powder-1/4 tsp
    4. Red chili powder 1/4 tsp
    5. Green chili(chopped)-3 pcs
    6. Cumin Powder-1/2 tsp
    7. Coriander powder 1/2 tsp
    8. Garam mashala powder-1/2 ts
    9. Ginger paste-1/2 ts
    10. Garlic paste-1/2 ts
    11. Cornflour 2 Tbs
    12. Coriander leaves-1Tbs (chopped)
    13. Oil-2 Tbs+ 1 cup for fry
    14. Salt-1/4 ts or according to your taste
    15. Tooth pick 5-6 pcs

    For Parata
    1. Flour-1 cup
    2. Salt-1/4 ts
    3. Sugar-1/4 ts(optional)
    4. Warm water
    5. Oil- 2 Tbs(for fry)

    1. Heat 2 Tbs oil in a pan. Add 1 Tbs onion and stir until tender. Add all the kabab ingredients except green chili,cornflour,coriander leaf. 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. Now add green chili,cornflour,coriander leaf,remaining onion with cooked keema and mix it well.
    4. From the keema make long shape kabab.
    5. Heat 1 cup oil in a pan.Fry the kabab in medium heat. Fry until nice radish brown color comes out. Remove from the pan and keep aside.
    6. Now make plain parata by following this link.Plain Parata(পরটা)
    7. Put kabab roll in the corner of the paratha and make a roll.
    8. In the middle of the parata put 1 toothpick.
    9. Yummy parata kabab roll is ready.
    10. Garnish according to your choice and serve.

    Tuesday, April 19, 2011

    Quail Roast (কোয়েল রোস্ট)

    1. Quail-2 pieces
    2. Onion-1 Tbs(paste)
    3. Onion-2 Tbs(chopped)
    4. Green chili-4 pieces
    5. Ginger paste-1/2 ts
    6. Garlic paste-1/2 ts
    7. Garam mashala powder-1/4 ts
    8. Cumin powder-1/4 ts
    9. Coriander powder-1/4 ts
    10. Cardamom-3 pieces
    11. Cinnamon-1 stick
    12. Yogurt-1 Tbs
    13. Sugar-1 ts
    14. Oil- around 1 cup
    15. Salt-less than 1/2 ts
    1. Clean and wash quail. Add yogurt,salt and all powder and paste ingredients to the quail. Keep it for marinate around 30 minutes.
    2. Heat oil in a deep pan. Fry quail in medium heat. Fry both side until it turns golden brown. Remove from the pan and keep aside.
    3. Heat 2 and 1/2 Tbs oil in another pan. Add cardamom,cinnamon and stir for few seconds.Add chopped onion and fry until it turns light brown. Add little amount salt and remaining marinated ingredients.(If you want you can add all powder and paste ingredients in a little amount)
    4. Add 1/2 cup water and bring it to boil.Add fried quail to it.
    5. When the gravy become thick; add sugar and green chili.
    6. Keep it in low heat for few minutes. And then turn off the burner.
    7. Enjoy the delicious quail roast.

    Monday, April 18, 2011

    Plain Parata(পরটা)

    1. Flour- 2 cup
    2. Salt-1/2 ts
    3. Sugar-1/4 ts(optional)
    4. Warm water- approximately 1 cup
    5. Oil- 1 Tbs
    6. Oil- for frying
    1. Take flour in a mixing bowl, add salt and sugar, and mix well. Now add warm water slowly and mix. Add water until it form a dough. Knead the dough well to make it soft.(tip: press the dough with the finger tip, if it come out then the dough is ready.)
    2. Now divide your dough to small balls. Take one ball on your rolling board, spread some flour on the ball and spread it to an around 1 cm  thick disk. Now spread 1/4 ts oil over the ruti with your finger tip and fold it.(see the video). Now again spread it to form parata.
    3. Heat the frying pan to a medium heat. Now place your parata on it and fry it for one minute, then flip the other side and fry it another 1 minute. Then add 1 Tbs oil in the pan and fry both side of parata to a light brown color. Take out parata on a paper towel to soak excess oil.
    4. Serve with vegetable fry, egg fry or any kind of meat.
    5. Any can preserve your parata in your refrigerator for 2/3 week. If you want to preserve do not fry parata in oil, just heat both side about 8-10 seconds on a pan, cool it down to room temperature, store in a ziplock bag and refrigerate it.

    Saturday, April 16, 2011

    Minced Beef Curry(কিমা কারী)

    1. Minced beef-250 gm
    2. Potato-2 medium(cut into cube)
    3. Onion-1 medium(finely chopped)
    4. Tomato-1 small(finely chopped)
    5. Red chili powder-3/4 ts
    6. Turmeric powder-1/4 ts
    7. Cumin powder-1 ts
    8. Ginger paste-1/2 ts
    9. Garlic paste-1/2 ts
    10. Cardamom-4 pieces
    11. Cinnamon stick-2 pieces
    12. Yogurt-1 Tbs
    13. Coriander leaf-1 Tbs(chopped)
    14. Oil-1/4 cup
    15. Salt-3/4 ts or according to your taste
    1. Heat oil in a pan in medium heat. Add cardamom and cinnamon stick. Stir for few seconds. Add chopped onion and fry until it turns light brown.
    2. Add minced beef and stir. Add all other ingredients and stir. Cover the pan with lid. Cook it until all liquid evaporated or oil comes out by the side of the pan.
    3. Add cubed potato and stir around 2/3 minutes. Add 2 cup water.
    4. Cook until potato become tender and liquid evaporated. Add coriander leaf.
    5. Serve with naan,roti or parata.

    Friday, April 15, 2011

    Egg Pulao(ডিমের পোলাও)

    1. Basmati rice-2 cup
    2. Egg-5 beaten (for polao)
    3. Egg-2 hard boiled(for garnish)
    4. Tomato-3 medium(chopped)
    5. Onion-3 medium(chopped)
    6. Green chili-5 (whole)
    7. Red chili powder-1 ts
    8. Cumin powder-1 ts
    9. Ginger paste-1 Tbs
    10. Garlic paste-1 Tbs
    11. Cardamom-4/5 pieces
    12. Cinnamon stick-2 pieces
    13. Bay leave-3 pieces
    14. Nutmeg powder-1/2 ts
    15. Coconut milk-2 cup
    16. Food color-1 pinch(dissolve with 2 Tbs water)
    17. Ghee-2 Tbs
    18. Oil- 2ts
    19. Salt-1 and 1/2 ts or according to your taste
    20. Water-around 3 cup
    1. Wash rice and drain water.
    2. Heat oil in a pan. Saute 1/3 chopped onion. Whisk egg with 1/4 ts salt. Add the whisk egg to the onion and make scrambled. Remove from the pan and keep aside.

    3. Heat ghee in a deep bottom pan. Add bay leaves, cinnamon and cardamom. Stir for a while. Add 2/3 onion and fry until it turns light golden. Add ginger and garlic paste, tomato, salt, all powder ingredients and coconut milk, and stir it until oil separate. Then add rice and mix it carefully with the gravy around 5 minutes.

    4. Add 3 cup hot water,stir. When it start to boil, cover the pan with lid. When the rice is almost done add scrambled egg,toss gently. Add food color and keep it in a very low heat.(If needed you can add little hot water to the rice) 

    5. Cook until the rice gets well cooked.
    6. Slice the hard boiled egg. Garnish and serve.(before serve mix gently)

    Thursday, April 14, 2011

    Sweet Pinwheel

    1. Puff pastry sheet- 1 packet
    2. Ricotta cheese-1/2 cup
    3. Nut(almond/pistachios/pecan/hazelnut)-1/4 cup(chopped)
    4. Brown sugar- 1 Tbs(optional)
    5. Sugar- 2 Tbs or your choice
    6. Cardamom powder-1/2 ts
    7. Egg (beaten)-1(for brush on the side of the pinwheel)
    8. Oil- for spray or brush on the baking tray
    1. Thawed the puff pastry sheet around 15-20 minutes or until it become ready to handle.
    2. In the mean time mix ricotta cheese with sugar, nut, cardamom powder and set it aside.
    3. When pastry sheet is thawed spread some flour on your rolling board, open the sheet from fold and put on the flour. Again spread some flour on the sheet and roll it with rolling pin to make the sheet little thin.
    4. Now spread the cheese mix on the sheet evenly and then start to fold the sheet from one end and stop at the other end. With little bit water seal the end part.
    5. With a sharp knife cut the puff roll to a 1.5 inch thick pieces.
    6. Spray or brush some oil on the baking tray and put the pieces on it. Brush beaten egg on the side of pinwheel.
    7. Set your oven to 375 degree F or 190 degree C, put the baking tray into it and bake it around 30 minutes or until it become nice golden color.
    8. Then take out the pinwheel and serve hot.
    Hasna Mustafa

    Tuesday, April 12, 2011

    Potato Halwa(আলুর হালুয়া)

    1. Potato- 4 (medium size)
    2. Sugar- 1 cup or your choice
    3. Ghee/Clarified butter- 3 Tbs
    4. Milk -1 cup
    5. Milk powder-2 Tbs
    6. Cardamom powder-1/4 ts
    7. Cinnamon powder-1/4 ts
    8. Almond (chopped)- 2 Tbs+ 1 Tbs(for garnish)
    9. Raisin- 15 pieces
    10. Cocoa powder -1 tsp
    11. Vanilla essence- 1/2 ts(optional)
    12. Salt-1/4 ts

    1. Wash and boil potato in medium heat until it become tender. Allow potato to cool down, peel and mash them.
    2. Heat ghee in a pan in medium heat. Add mashed potato, milk, sugar, cardamom powder and salt, and stir well. Stir occasionally until the mixture start to thicken.
    3. Then add milk powder, almond, raisin and vanilla essence, and stir continuously.
    4. Stir it until ghee separates from the potato mixture. Then carefully divide halwa into 3 portions and take out 2 portions on 2 separate plates. (Remember to spread some ghee on plate so that halwa does not stick on the plate.
    5. Add cocoa powder to the remaining halwa in the pan and mix it well in low heat. Then turn off the heat and take it out on another plate.
    6. Now from the three portion of halwa make 3 thick roti. Then put cocoa powder mix portion on one of the white part and then put another white portion on the top of the cocoa portion. Then press little bit on them so that the three parts can stick together.
    7. Cut it with a knife(you can spread some oil in your knife to cut your halwa smoothly) to your desire shape. Garnish with almond, raisin and serve.

    Carrot Cheese Omelet

    Ingredients :
    1. Egg-2(beaten)
    2. Carrot-1 medium(grated)
    3. Cheese-2 Tbs(grated)
    4. Onion-1 medium(finely chopped)
    5. Green chili-2 small(chopped)
    6. Garam mashala powder-1/4 ts(optional)
    7. Turmeric powder-1/4 ts
    8. Salt-1/4 ts or according to your taste
    9. Oil-1 ts
    Procedure :
    1. Beat egg well. Add all ingredients except oil and again beat.
    2. Heat oil in a pan. Pour the mixture to the hot oil. Cook both side until get well cooked.

    Sunday, April 10, 2011

    Turkish Nut Cookie

    1. Nut(pecan/walnut/almond/pistachios/hazelnut)-1.5 cup(crushed or chopped)
    2. Flour-around 3 cups
    3. Butter/margarine-2 stick(4oz/stick)
    4. Egg-1
    5. Oil- 2 Tbs
    6. Yogurt- 2 Tbs
    7. Baking soda- 1/4 ts
    8. Sugar-2.5 cup
    9. Water-2.5 cup
    10. Lemon juice- 1/2 ts + (1/2 ts to dissolve baking soda)
    11. Oil- for spray
    1. Take water and sugar in a pan and boil it. When syrup start to boil add lemon juice and boil it for another 4/5 minutes. Then set it aside to cool down.
    2. Now take melted butter in a mixing bowl and cool it down to room temperature. Add egg, oil, yogurt, crushed nut and baking soda(baking soda should be dissolve in 1/2 ts lemon juice), and mix them well. Then add small amount flour at a time to the mixture and mix. If dough have the consistency to make shape without sticking in hand, stop adding flour and knead the dough a little.
    3. Spray oil on the baking tray. Make an oval shaped disk with small amount of dough and put it on the baking tray. Make rest of the dough.
    4. Set 350 degree F or 180 degree C temperature in your oven, put the baking tray into the oven and bake it around 45-50 minutes.(for better result start to check it occasionally after 30 minutes) When a nice brown color shown up, turn off the oven, take out the tray, put all the cookie in a bowl and pour the syrup on it. Make sure all the cookie deepen into the syrup. Then cover the bowl and set it aside to be soaked for around 30 minutes.(for better result you can put the bowl into your oven (make sure your oven is turned off) with door open (as shown in picture below)).
    5. Then take out the cookie from the syrup on a plate and serve. 
    (Columbia, SC, USA)

        Beef Cabbage Curry

        1. Beef-250 gm(boneless)
        2. Cabbage-500 gm(chopped)
        3. Onion-1 large(finely chopped)
        4. Green chili-4 pieces
        5. Red chili powder-1/2 ts
        6. Turmeric powder-1 ts
        7. Cumin powder-1 ts
        8. Coriander powder-1 ts
        9. Garam mashala powder-1/2 ts
        10. Ginger paste-1/2 ts
        11. Garlic paste-1/2 ts
        12. Cardamom-4 pieces
        13. Cinnamon-1 sticks
        14. Cloves-4 pieces
        15. Oil-6 Tbs
        16. Salt-1 ts or according to your taste
        1. Wash and chop the cabbage and keep aside.

        2. Cut beef into small pieces,wash and drain water.
        3. Heat 4 Tbs oil in a pressure cooker to a medium heat. Add cinnamon,cardamom and cloves. Stir for a while.Add 1/2 chopped onion and fry until it turns brown.
        4. Add red chili powder,1/2 ts turmeric powder,1/2 ts cumin powder,1/2 ts coriander powder,ginger paste,garlic paste,1/2 ts salt and stir.
        5. Add beef and stir until oil comes out. Add 1 cup water and bring it to boil. Cover the pressure cooker and wait for around 7 whistles to come out or around 15 minutes. Then turn off the heat and set it aside.

        6. Heat 2 Tbs oil in another deep bottom pan. Add remaining onion and stir until it turns brown. Add all remaining ingredients except garam mashala powder. Stir for few seconds, then add cabbage. Cook it for around 5 minutes.
        7. Add beef in the cabbage and stir.
        8. Add garam mashala powder, if needed add 1 cup of water. Cook it for around 10 minutes or until total liquid evaporated.
        9. Now beef cabbage is ready to serve.