Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, August 25, 2011

Sabudana Chop (সাবুদানার বড়া)

  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
  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)

  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
  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)

  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
  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


  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
  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.

Sunday, August 14, 2011

Kacagolla (কাঁচাগোল্লা)

8-9 sweets can be made with this recipe.
  1. Milk- 1 L
  2. White vinegar- 4 Tbs
  3. Water- 4 Tbs
  4. Sugar - 4 Tbs
  5. Maowa- 1 cup
  6. Ghee/ clarifed butter- 1 &1/2 tbs
  1. Make chaana by following this link.Making Curd/Chaana(ছানা).
  2. At this time don't hang chaana for long time. Wash chaana under cold water, then squeeze the cheese cloth to remove water from chaana, and then take it out in a mixing bowl.
  3. Instead of kneading chaana, just mix it with hand to make chaana coarse.
  4. Then add sugar and 3/4 th cup of maowa (if you have maowa like a solid bar, grate it in a grater to make maowa in a coarse form) and mix them.  
  5. Now heat ghee in a pan. Add chaana mixure in the ghee and stir it. Stir chaana until chaana start to fold from the side of pan like halwa.(less than 10 minutes. Time may vary for different burner)
  6. Then take it out in the mixing bowl and keep it to cool down so that you can handle it with hand.
  7. Divide chaana to make your desire size ball.
  8. Spread the rest of mawa in a plate. Take one chaana ball, make it round, and then round it in the maowa to coat the outside layer with maowa. Do the same process for the rest of chaana ball.
  9. Serve your kacagulla to make everyone happy.
Nusrat Sadia

(Montreal, Canada)

    Wednesday, August 10, 2011

    Mutton Rezala

    1. Mutton-2 kg
    2. Onion-10 pieces(medium)
    3. Ginger paste-2 Tbs
    4. Garlic paste-2 Tbs
    5. Turmeric powder-1 ts
    6. Red chili powder-2 ts
    7. Yogurt-1 and 1/2 cup
    8. Cinnamon stick-4 pieces
    9. Cardamon-8 pieces
    10. Bay leaf -4 pieces
    11. Mace-1 ts
    12. Nutmeg powder-1 ts
    13. Green chili-6 pieces
    14. Milk-1/2 cup
    15. Kewra essence-few drop(Instead of kewra essence you can use rose water-1/2 cup)
    16. Whole black pepper-1 Tbs
    17. Oil-1 cup 
    18. Ghee-1/2 cup
    19. Salt-3 ts or according to your taste
    1. Make 4 onion paste and chop finely rest of the onion.
    2. Wash and clean mutton pieces and drain water.
    3. Take mutton in a bowl. Add yogurt,salt,all paste and powder ingredients. Mix them well and keep aside for 2 hours.
    4. Heat oil and ghee in a pan in medium heat.Add chopped onion and fry until light brown. Add bay leaf, cinnamon,cardamon and fry for few seconds.
    5. Then add marinated mutton,whole black pepper and cover with a lid and cook until all moisture is evaporated.
    6. Then add 1 or 2 cup water(according to necessity) and cook in low heat until meat tender.
    7. When water is evaporated add milk,green chili and cook for few min, add kewra essence and keep in low heat for 2 minutes.
    8. Mutton rezala is ready to serve.