Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Tuesday, September 27, 2011

Eggplant Fry with Besan coating(বেগুনি)

  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
  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)

  1. Milk- 4 cup
  2. Egg- 4
  3. Sugar- 6 Tbs+ 2 Tbs
  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)

    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
    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. 
    Ananya Sarker
    (Columbia, SC, USA)