Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, May 30, 2011

Pigeon Curry

  1. Pigeon-2
  2. Onion-1 medium(chopped)
  3. Turmeric powder-1/2 ts
  4. Red chili powder-1/2 ts
  5. Cumin powder-1/2 ts
  6. Coriander powder-1/2 ts
  7. Garam mashala powder-1/2 ts
  8. Ginger paste-1 ts
  9. Garlic paste-1 ts
  10. Oil-around 4-5 Tbs
  11. Salt-3/4 ts or according to your taste 
  1. Cut pigeon into medium size. Wash and drain water.
  2. Heat oil in a pan. Add onion and stir until tender. Add the rest of the ingredients except pigeon. Stir in medium heat around a minute. Add pigeon. Stir well to mix with all spices. Stir until oil comes out by the side of the pan.
  3. Add around 2 and 1/2 cup water. Cover the pan with lid. Cook until meat become tender and your desired gravy comes out.

Spicy Pakora

  1. Flour- 1/2 cup
  2. Egg- 1
  3. Onion (chopped)-1/4 cup
  4. Green chili(chopped)- 1 ts or your choice
  5. Whole ginger (finely chopped)- 1 ts
  6. Cooked minced beef/ chicken(keema)- 2 Tbs (optional)
  7. Coriander leaf(chopped) -1 Tbs(optional)
  8. Baking powder- 1/2 ts
  9. Salt- 1/2 ts or to taste
  10. Warm water- around 1/4 cup
  11. Oil- for deep fry
  1. Heat around 1/2 Tbs oil in a pan, add beaten egg i  it and scramble it. Then take it out in a mixing bowl.
  2. Take chopped onion, green chili, ginger, coriander leaf, keema in the mixing bowl with scramble egg. Add salt in it and mix well.
  3. Then add flour and baking powder, and mix them well with water. (The consistency of the mix should not be too thin. It should have such a consistency so that you can take a small ball size amount with your hand to put it in the oil).
  4. Now heat oil in a medium heat. When oil is hot enough take a small ball size amount from the batter and put it carefully in the oil. Put another 4 or 5 piece in the oil and fry it until the both side get a nice golden brown color.
  5. When both sides are done take them out on a paper towel to soak excess oil. Fry the rest of the pakora in the same process.
  6. Serve your pakora hot with sauce or ketchup.

Saturday, May 28, 2011

Achar Mangsho (আচার মাংস)

  1. Beef-1 kg
  2. Onion-1 cup(chopped)
  3. Red chili powder-1 ts or your choice
  4. Turmeric powder-1 ts
  5. Ginger paste-1 Tbs
  6. Garlic paste-1 Tbs
  7. Cardamom-7-8 pieces
  8. Cinnamon stick-4 pieces
  9. Bay leaves-4 pieces
  10. Panch foron-3 ts
  11. Tomato-2 large(finely chopped)
  12. Plain yogurt-1/2 cup
  13. Mustard oil/ oil-around 1/2 cup
  14. Salt-1 ts or your choice
** You can also use ready achar mangsho mashala pack.
  1. Cut beef medium size. Wash and drain water.
  2. Heat oil in a deep pan. Add cardamom,cinnamon stick,bay leaves and panch foron. Stir around a minute. Add onion and stir until onion become light brown. Add the rest of the ingredients and stir for few seconds. Add beef and stir thoroughly to coat well with all spices.
  3. Cook until all liquid evaporated and oil comes  out by the side of the pan.(when liquid reduced,stir continuously) Add around 3 cup water.Cover the pan with lid and cook in lower medium heat until meat become nicely tender and liquid looks thick and gravy.(you may also use a pressure cooker. If use, add around 2 cup water and bring it to boil. Cover it and cook in medium heat around 15-18 minutes.)
  4. Serve your beef with khicuri or parata.

Plain Pulao

  1. Bashmati rice-2 cup
  2. Onion- 1 large(chopped)
  3. Ginger paste-1 & 1/2 ts
  4. Cardamom-4-5 pieces
  5. Cinnamon stick-3 pieces
  6. Bay leaves-3 pieces
  7. Whole Green chili-3-4 pieces
  8. Ghee/Oil-3 Tbs
  9. Saffron/food color-1 pinch(dissolve in 2 Tbs water)
  10. Fried onion-1/4 cup(for garnish)
  11. Salt-3/4 ts or your choice
  12. Hot water-around 4 cups
  1. Wash and drain water from rice.
  2. Heat Ghee in a pan in medium heat. Add Cardamom,cinnamon stick and bay leaves, and stir for a while. Add chopped onion and stir until tender. Then add ginger paste and stir for around 1 minute. 
  3. Now add rice and stir thoroughly around 1 minute(or until rice seems separated and gives a nice aroma). Then add hot water, salt and green chili. Bring it to a boil. Cover the pan with lid. Cook it in medium heat.
  4. When rice is almost done, turn the heat low and add food color. Cover the pan again. Cook it in low heat until rice become nicely cooked and tender.
  5. Before serving stir carefully and spread fried onion on it.

    Thursday, May 26, 2011

    Simple Cake

    1. Egg-4
    2. Flour-1.5 cup
    3. Sugar-1 cup
    4. Baking powder-1 ts
    5. Milk powder-2 Tbs
    6. Milk-3/4 cup
    7. Oil-3/4 cup
    8. Ghee-1/4 cup
    9. Salt-1/4 ts
    10. Orange skin(finely grated)/vanilla food flavor-1 ts
    11. Cardamom powder-1/2 ts
    12. Pistachios/Almond(chopped)- 2Tbs
    13. Oil- for spray
    1. Take all dry ingredients(flour, milk powder, baking powder, cardamom powder) in a bowl and mix it well so that all ingredients distribute evenly.
    2. Now take eggs in a deep bowl and beat it well with the beater. When eggs start to become foam add milk, oil, sugar, ghee, vanilla extract/orange skin,salt, and beat it well.
    3. Then in the liquid mixture add small amount of dry mixture at a time and mix it gently with with a rubber spatula or big wooden spoon. In this process add the rest of dry ingredients to the liquid mixture and mix it well until all things incorporated (remember do not over mix the batter otherwise the cake will not rise properly).
    4. Preheat your oven to 375 degree F or 190 degree C. In the mean time spray oil in a 10 inches baking pan and pour the batter on it. Spread the chopped Pistachios/almond on it.
    5. Now put the pan into the oven and bake it around 40 to 45 minutes. For better result start to check your cake after 30 minutes with a spoon.To check insert a spoon into the cake and if it comes out clean then your cake is done.
    6. Take out your cake from oven, keep it to cool down to room temperature and then server your cake.
      Lutfunnesa Hauqe
      (Columbia, SC, USA)

      Mango Lassi(আমের লাচ্ছি)

      1. Ripe medium mango-1or Mango Pulp-1/2 cup
      2. Yogurt-1 cup 
      3. Sugar- 3 Tbs or your taste
      4. Water-1/2 cup
      5. Crashed nut- 1 ts (optional)
      6. Ice-2 piece
      1. Peel the ripe mango and separate the seed, then cut the mango in small size and blend it in a blender to make pulp.(if you want to use mango pulp, then add it directly with yogurt.)
      2. Then add the yogurt, water and sugar in the pulp, and blend it to a smooth consistency.
      3. Now pour your lassi in a glass, add the ice and garnish with nut and then serve it.

      Wednesday, May 25, 2011

      Kochu Shak With Shrimp(কচু শাকে চিংড়ি)

      1. Kochu shak-250 gm
      2. Shrimp-150 gm(small)
      3. Onion-1 cup(chopped)
      4. Garlic-12-14 cloves(chopped)
      5. Green chili-6-7 pieces or your choice(slitted from middle)
      6. Turmeric powder-1/4 ts
      7. Oil-around 3 Tbs
      8. Salt-3/4 ts or your choice
      1. Wash and roughly chopped kochu shak. Put shak in the pan. Add 1/2 ts salt,green chili and 1/2 cup water. Cover the pan with lid. Cook in lower medium heat. Stir occasionally. Cook until nicely tender(like paste). Remove from the pan and set aside.
      2. Clean and wash shrimp. Heat oil in a pan. Add onion and garlic. Stir until tender. Add shrimp and remaining salt and turmeric powder. Stir in lower medium heat around 2-3 minutes.
      3. Add kochu shak. Stir and mix all of them well. Stir around another 3-4 minutes. Remove from the pan.
      4. Enjoy with plain rice.

      Monday, May 23, 2011

      Shojne Data Curry(সজনে ডাটার তরকারী)

      1. Shojne data-500 gm
      2. Potato-1 medium(peeled and sliced)
      3. Onion-1 medium size(paste)
      4. Green chilli-6-8 pcs(paste)
      5. Cumin powder-3/4 ts
      6. Coriander powder-3/4 ts
      7. Mustard seed-1 ts(paste)
      8. Turmeric powder-1/2 ts
      9. Salt-3/4 ts
      10. Oil-1/4 cup
      1. First make onion and green chilli paste and keep aside.
      2. Then peel and cut data around 3 inch long.
      3. Heat oil in a pan in medium heat. Add data and all other ingredient and stir around a minute.
      4. Add 1 cup of water, cover the pan and cook until all liquid evaporated.
      5. Stir until oil comes out by the side of the pan. Add around 1 and 1/2 cup water.
      6. Cook around 6-7 minutes or until your desired curry consistency comes out.
      7. Enjoy with plain rice.

      Friday, May 20, 2011

      Fried Rice

      1. Basmati rice-2 cup
      2. Shrimp(medium size)-10/12 piece
      3. Onion(cut in cube)-1/2 cup
      4. Egg-3(beaten)
      5. Ginger paste- 2 ts
      6. Garlic paste- 2 ts
      7. Carrot(cut in cube)-1/2 cup(optional)
      8. Beans(cut in cube)-1/2 cup(optional)
      9. Cauliflower(cut in cube)-1/2 cup(optional)
      10. Green peas-1/2 cup(optional)
      11. Sweet corn-1/2 cup(optional)
      12. Green chilli-2/3 piece
      13. Ajinomoto/Tasting salt-1/2 ts
      14. Salt-2 ts or your taste
      15. Soy sauce- 1 & 1/2Tbs
      16. Oil-1/4 cup
      1. Boil around 3 cup of water in a pan. Add vegetables and pinch of salt into the boiling water and boil it around 3-4 minutes. Then remove from the pan and drain water through a strainer.
      2. Wash rice. Add 5-6 cup water and cook until it become almost done. Remove from the pan,drain water, then rinse with cold water and keep in the strainer to drain water.
      3. Heat 1 Tbs oil in a deep pan. Add beaten egg and scramble it, then remove from the pan and keep aside.
      4. Now heat the remaining oil in a medium heat and then add onion into it and stir until it become soft. Then add ginger paste, garlic paste and shrimp, and stir it for 2 minutes. Add all vegetable, green chilli, salt, tasting salt, soy sauce, and stir it for around 2 minutes.
      5. Then add the rice, scramble egg and gently mix them with vegetable.
      6. Now cover the pan and keep it in low heat for around 15/20 minutes.
      7. Then turn off the heat and enjoy your delicious fried rice.

      Wednesday, May 18, 2011

      Lobongo Lotika Pitha(লবঙ্গ লতিকা)

      1. Grated coconut- 2 cup
      2. Sugar- 1/2 cup or your choice
      3. Butter/ghee/oil-1/2 Tbs + 2 Tbs
      4. Cardamom-2 piece
      5. Cinnamon-1 stick
      6. Clove-10-15 pieces
      7. Flour- 1 cup
      8. Salt-1/2 ts
      9. Warm water- approximately 1/2 cup or less
      10. Oil- for deep fry
      1. Take 1/2 Tbs ghee/oil in a pan and heat it to a medium heat. Saute cardamom and cinnamon,then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dry and separated, then take off from heat and set aside.
      2. Now take flour in a bowl, add salt,2 Tbs ghee/oil and mix well. Slowly add warm water, knead well to make a nice dough. Then divide the dough to small balls.
      3. Take a ball on rolling board and make a small size ruti. If necessary use flour during making ruti.
      4. Cut ruti with a knief to make a square shape.
      5. Now place small amount of coconut mix in the middle of the square ruti, gather all the side in middle to cover mix and close it by putting a clove in the middle (see the video). Make all the puli following by this process.
      6. Heat oil in a 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.
      7. Then take them out on a paper towel to soak excess oil. Fry rest of the puli and serve.

      Tuesday, May 17, 2011

      Chicken Roast

      1. Chicken-1 (600 gm)
      2. Onion-1 and 1/2 cup(chopped)
      3. Onion paste-1 Tbs
      4. Plain yogurt- 3 Tbs
      5. Ginger paste-1 ts
      6. Garlic paste-1 ts
      7. Cumin powder-1 ts
      8. Coriander powder-1 ts
      9. Mace powder(joitri)-less than 1/2 ts
      10. Cardamom- 4-5 pcs
      11. Cinnamon-3 sticks
      12. Green chili- 6 pcs
      13. Sugar-1 ts
      14. Salt-1 ts or your choice
      15. Oil around-1 and 1/2 cup
      1. Cut the chicken into 4 pieces,wash and drain water.
      2. Add all powder and paste ingredients, salt and plain yogurt to the chicken. Keep it for marinate around 1 hour.
      3. Heat 1 cup oil in a pan and fry chicken lightly.
      4. Heat around 1/2 cup oil in a pan and add chopped onion,cinnamon and cardamom. Fry onion until it become deep golden brown. Add remaining marinated paste and stir. Add fried chicken to it and stir until oil comes out by the side of the pan.
      5. Add 1 cup water and cook it in medium heat. After 5 min add sugar and green chilli.
      6. Cook until gravy become thick.
      7. Turn off heat and serve with pulao.

      Monday, May 16, 2011

      Patichapta Pitha(পাটিসাপটা পিঠা)

      For Kheer:
      1. Milk-2 liter
      2. Sugar-1 cup or your choice
      3. Coconut-1 cup grated(if you want only milk kheer don't add coconut)
      4. Oil-around 2 Tbs
      5. Salt-1/4 ts
      For Pitha Batter:
      1. Rice flour-1 cup
      2. Sugar-1/4 cup
      3. Milk- around 2 cup(warm)
      4. All purpose flour-2 Tbs
      5. Egg-2(beaten)
      *Oil- around 2 Tbs to brush the pan.
      1. Boil milk in a heavy bottom pan.Bring boil and then turn the heat in medium.
      2. Boil until it become almost half. Add sugar. Stir occasionally all the time of boiling to prevent burn bottom of the pan.
      3. When it become 1/2 liter(2 cup),add grated coconut. It will be a soft creamy brown solid. Remove from the pan and set aside.
      4. Take rice flour and all purpose flour in a bowl, add salt and sugar and mix well. Then slowly add warm milk to the flour. Beat with a whisk. Add beaten egg and again beat until the batter become smooth and do not appear any bubble. Keep the batter for 25-30 minutes.
      5. Now take a pan and brush oil.( you can use kitchen tissue or a clean piece of thin cotton cloth to brush)
      6. Take a big round shape spoon. When the oil become heated put one spoonful of the batter on the middle of the pan and round the pan carefully so that a circular shaped wrapper can be form. Turn the heat low and cook it until the wrapper can be lifted without sticking.
      7. Remove it from the pan on a plate, place some kheer in a line on one corner of the wrapper and wrap it from the one corner pointing towards you and make a roll.
      8. Make the rest of the pitha in the same process.

      Saturday, May 14, 2011

      Egg-Peas Curry(ডিম মটরশুঁটির তরকারি)

      1. Egg-4(hard boiled and grated)
      2. Peas-1/2 cup
      3. Tomato-2 large(finely chopped)
      4. Onion-1 medium(chopped)
      5. Green chili-3 (slitted)
      6. Red chili powder-1/2 ts
      7. Turmeric powder-1/2 ts
      8. Cumin powder-1/2 ts
      9. Garam mashala powder-1/2 ts
      10. Ginger paste-1 ts
      11. Garlic paste-1 ts
      12. Cardamom-2 pieces
      13. Cinnamon stick-2 pieces
      14. Bay leaves-1
      15. Oil-around 3 Tbs
      16. Salt-3/4 ts or according to your taste
      1. Heat oil in a pan. Saute cardamom,bay leaves and cinnamon stick.Add chopped onion and stir until onion become tender.
      2. Add salt, all powder and paste ingredients; and stir around for around 1 minute. Then add peas and tomato and stir.
      3. Add 1/2 cup water and cover the pan with lid. When water become almost reduced and oil start to separate from the masala add grated egg and mix it gently with masala in lower medium heat around 3-4 minutes. Then turn off the heat.
      4. Serve your curry with plain rice or ruti or parata.

        Friday, May 13, 2011

        Shrimp Khicuri(চিংড়ি খিচুড়ি)

        1. Shrimp-1/2 lb medium size
        2. Bashmati rice-1 cup
        3. Masoor dal-1/2 cup
        4. Moong dal-1/2 cup
        5. Tomato-1 large(finely chopped)
        6. Onion-1 medium( chopped )
        7. Green chili-4-5 pieces
        8. Red chili powder-1/2 ts
        9. Turmeric powder-1 ts
        10. Cardamom-5/6 pieces
        11. Cinnamon stick-4 pieces
        12. Bay leaves-4 pieces
        13. Ginger paste-1 Tbs
        14. Garlic paste- 1Tbs
        15. Oil-around 4 Tbs
        16. Salt- 1 ts or your choice

        1. Wash rice and dal together and drain water properly.
        2. Heat oil in the pan. Saute cardamom, cinnamon stick and bay leaves. Add chopped onion and fry until tender. Add shrimp. Fry around 1 minute.
        3. Add the rest of the ingredients except rice and dal.
        4. Fry them around 3-4 minutes. Add rice and dal. Fry all of them together another 3-4 minutes.
        5.  Now add hot water around 4 cups. Cover the pan with lid. Cook in medium heat. When rice become maximum cooked turn the heat low. (if required add little hot water.)When rice become properly cooked turn off the burner.

        Raw/Green Mango Sharbat(কাঁচা আমের শরবত)

        1. Raw mango-1 large
        2. Sugar-5-6 Tbs
        3. Black pepper-1/2 ts
        4. Black salt(বীট লবন)-1/2 ts
        5. Green chili-2
        6. Salt-1/2 ts
        7. Water-around 2 and 1/2 cup
        1. Peel and wash mango. Cut the mango 6-8 pieces. Remove seed.
        2. Boil mango until tender. Remove from the pan and place it in a blender.
        3. Add all the rest of the ingredients and blend.
        4. While serving add ice.

        Tuesday, May 10, 2011

        Chicken Fry

        1. Chicken- 1 small size
        2. Lemon juice -2 Tbs
        3. Ginger paste-1 ts
        4. Garlic paste- 1 ts
        5. Cumin powder-1 ts
        6. Coriander powder-1/2 ts
        7. Garam masala powder-1 ts
        8. Black pepper-1 ts
        9. Egg-2(beaten)
        10. Bread crumb-1 cup
        11. Salt-1 ts or your choice
        12. Oil for deep fry- around 2 cup

        1. Cut chicken into 8 pieces; then wash and drain water. Add all ingredients except egg, bread crumb and oil. Mix all of them well to the chicken and keep it marinated for around 2 hours.
        2. Dip the chicken pieces in the beaten egg. Then roll it and cover with bread crumb.
        3. Heat oil in a pan in medium heat and add chicken pieces.
        4. Fry chicken in low heat until it become deep golden brown.
        5. Remove from the pan and serve hot.

        Snake Gourd Fry/Chichinga Vaji(চিচিঙ্গা ভাজি)

        1. Snake gourd/Cicinga-2 
        2. Egg-2(beaten)
        3. Onion-1 medium(chopped)
        4. Green chili-5-6 pieces
        5. Turmeric powder-1/2 ts
        6. Salt-3/4 ts or according to your taste
        1. Wash and peel/scrape the outer skin of snake gourd /chichinga with a knife. Slice thinly.(remove seeds)
        2.  Heat oil in a pan. Add onion and stir until tender. Add chichinga and the rest of the ingredients except egg. Stir and mix well all of them. Cover the pan with a lid and cook in medium heat until tender.
        3. Add beaten egg. Stir around 2-3 minutes. Remove from the pan.
        4. Enjoy with plain rice or roti.