Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Wednesday, November 30, 2011

Mango Paesh(আমের পায়েস)

  1. Milk-1 liter
  2. Bashmati rice-1/4 cup
  3. Mango puree-1 and 1/2 cup
  4. Sugar-3/4 cup or according to your taste
  5. Cashew nut-5 pieces
  6. Raisin-6-7 pieces
  7. Cardamon-2-3 pieces
  8. Salt-1 pinch
  1. Wash rice and drain water from the rice.
  2. Then heat milk in a pan in high heat and bring it to boil then reduce heat let it to simmer.
  3. Then add rice, salt, cardamon, half cashew nut, raisin and stir occasionally with a egg beater (this help to break rice into small pieces and prevent burn bottom of the pan.)
  4. When rice become tender add sugar and cook until get your desire consistency.
  5. Add mango puree and cook around 2-3 minutes in low heat.
  6. Remove from the pan, decorate with remaining cashew nut and raisin. 
  7. Allow it to cool and serve.

Monday, November 28, 2011

Puli Pitha(পুলি পিঠা)

  1. Coconut-2 cup
  2. Jaggery/sugar-5-6 Tbs or according to your taste
  3. Cardamon powder-1/4 tsp (optional)
  4. Rice flour-1 cup
  5. Salt-1/4 tsp
  1. Heat a pan in medium heat.Add Coconut,jaggery/sugar and cardamom powder and stir.
  2. Cook it for 5 minutes or until it get a thick consistency. Remove from the pan and set aside.
  3. Boil 1 cup water in a pan with salt(use a heavy bottom pan). Slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and  knead well till the dough soft and smooth and not sticky.
  4. Make 12 small ball from the dough and make small bowl shape with your hand(see the picture). Put coconut mixture in the middle of the dough bowl and seal the edge.
  5. You may also spread the ball a little with a rolling pin. Stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out.

  6. Now it get puli shape like picture.
  7. Arrange puli in a steamer and steam those for about 10 min.
  8. In absence of steamer place 5-7 puli in a colander. Boil 1 liter water in a deep pan. Put the colander over the pan and cover the colander with a lid and keep it for 10-12 min.By this time puli gets steamed properly.
  9. Take it out and let it cool. Steam rest of the pitha in the same process.
  10. Now it is ready to serve.

Friday, November 25, 2011

Ilish Pulao (ইলিশ পোলাও)

  1. Ilish-6-7 pieces
  2. Bashmati rice-2 cup
  3. Onion-1 cup(chopped)
  4. Onion paste-1 Tbs
  5. Red chili powder-1 ts
  6. Cumin powder-1/2 ts
  7. Ginger paste-1 Tbs
  8. Cardamom(elach)-5 pieces
  9. Bay leaves(tejpata)-3 pieces
  10. Cinnamon stick(darucini)-3 pieces
  11. Green chili-5-6 pieces(whole)
  12. Green peas-1/2 cup
  13. Plain yogurt-2 Tbs
  14. Lemon juice-1 Tbs
  15. Oil-around 1/2 cup
  16. Ghee-1 Tbs
  17. Salt-2 ts or according to your taste
  1. Clean and wash fish. Add onion paste,red chili powder,cumin powder,ginger paste,plain yogurt,lemon juice and 1 ts salt to the fish. Mix all of them well and keep it for marinate around 30 minutes.
  2. Heat oil in a deep pan. Add cardamom,bay leaves and cinnamon stick and stir for a while. Add chopped onion and stir until tender. Add marinated fish and green chili to the pan. Cook it in lower medium heat around 10 minutes.(after 5 minutes you may turn over the fish carefully). In the mean time wash rice and keep aside.
  3. Remove only fish from the pan and keep aside. Add green peas and stir for few seconds. Add rice and 1 ts salt to the pan. Stir around 2-3 minutes. Take 4 cup hot water in the bowl you marinated the fish. Add the water to the rice,cover the pan and cook it in medium heat until rice almost done(90%).
  4. Remove 2/3 portion of rice from the pan. Add fish and rice layer by layer.Cover the pan with lid  and keep it in low heat around 20 minutes.
  5. Spread ghee over the rice. Before serve carefully mix rice and fish.

Wednesday, November 23, 2011


  1. Beef-2 lb(cut into small pieces)
  2. Whole wheat grain-1 cup
  3. Rice-1 cup
  4. Moong dal-1/2 cup
  5. Masoor dal-1/2 cup
  6. Chana dal-1/2 cup
  7. Mator dal-1/2 cup
  8. Onion-4 medium size (finely chopped)
  9. Onion paste-3Tbs
  10. Ginger paste-2 Tbs
  11. Garlic paste-2 Tbs
  12. Turmeric powder-3 ts
  13. Red chilli powder-2 ts or according to your test
  14. Garam masala powder-1 Tbs
  15. Cumin powder-2 ts
  16. Coriander powder-2 ts
  17. Black pepper-1/2 ts
  18. Coriander leaf-1/2 cup chopped for garnish
  19. Lemon-2 pieces
  20. Oil-1/2 cup
  21. Oil/Ghee-1/2 cup
  22. Salt-2 ts+1/2 tsp+1 ts or according to your taste
  1. Clean and wash beef. Drain water from it. Add onion paste,ginger paste,garlic paste,turmeric powder,red chili powder,garam mashala powder,cumin powder,coriander powder,black pepper and 2 ts salt to the beef. Mix all of them well and keep it for 30 minutes.
  2. Heat 1/2 cup oil in a pressure cooker. Add beef and stir. Cook around 25-30 minutes or until all liquid evaporated.Add around 2 cup warm water and bring it to boil.Now close the lid and cook it in medium heat until 4/5 whistle comes out or around 15 minutes or until beef become nicely tender. If still the liquid looks more, reduce it. Remove from the burner and keep aside.
  3. Soak wheat for 2 hours. Add 10 cup water and 1/2 ts salt to the soaked wheat and cook it in medium heat until tender. Then blend it in a blender and keep aside.
  4. Cook rice and all lentils with 1 ts salt and 12 cup water in medium heat until tender. Then blend it in a blender to make paste.
  5. Transfer cooked beef in a heavy bottom pan and put it in a medium heat burner.
  6. Add blended wheat with cooked beef,mix it well and cook for 2 minutes.
  7. Then add rice-lentil paste,mix well and cook for another 2-3 minutes. Stir continuously to mix well.
  8. Heat 1/2 cup oil/ ghee in a pan in medium heat,add chopped onion and fry till golden brown.
  9. Remove half fried onion from oil for garnish and pour half fried onion with oil over haleem and keep it in low heat for 10-15 min.( you may add all spices little more if you want)
  10. Haleem is ready and serve it hot with fried onion,coriander leaf and lemon pieces.

Monday, November 21, 2011

Tonduri Chicken(তন্দুরি চিকেন)

  1. Chicken leg-quarters-8 pieces
  2. Red chili powder-1 ts
  3. Cumin powder-1/2 ts
  4. Garam mashala powder-1/2 ts
  5. Ginger paste-1 Tbs
  6. Tonduri mashala-2 ts
  7. Lemon juice-1 and 1/2 Tbs
  8. Plain yogurt-2 Tbs
  9. Oil or ghee-4 Tbs
  10. Salt-1 ts or according to your taste
  1. Clean and wash chicken properly. Drain water. Slit the meat a little with a kitchen knife.
  2. Take all the ingredients in a mixing bowl and mix well. Then add the meat to the mixture and mix well so that all the spices give a nice coating to the meat. Keep it for marinate around 2 hours. Take a ovenproof pan(little deep). Brush or spray oil on the pan. Place the chicken pieces in a single layer. Do not add the gravy.
  3. Preheat oven to 400 F. Then place the pan into the oven. After 30 minutes turn over the chicken pieces.(be careful when you turn over the chicken pieces). Wait another around 30 minutes or until the chicken turn to brown and juices dry out. Then turn the oven into broil. Wait for another 5-7 minutes.(time may vary for different oven, so check your tonduri chicken before remove from the oven).
  4. When chicken turn to a nice brown color, remove them from the pan and serve hot.

Sunday, November 20, 2011

Whole Tilapia Fry(আস্ত তেলাপিয়া ভাজি)

  1. Whole Tilapia-1 piece
  2. Onion-1 cup(chopped)
  3. Green chili-3-4 pieces(slited from middle)
  4. Red chili powder-1 ts
  5. Turmeric powder-1/2 ts
  6. Ginger paste-1 Tbs
  7. Lemon juice-1 Tbs
  8. Oyster sauce-1 Tbs
  9. Flour-3 Tbs
  10. Salt-1 ts or according to your taste
  11. Oil-for deep fry
  1. Properly clean the fish. Slit both side of the fish with a kitchen knife.
  2. Put red chili powder,turmeric powder,ginger paste,lemon juice,oyster sauce and salt in a bowl. Make paste. Add the mixture both side of the fish gently. Keep it 1 hour.
  3. Heat oil in a pan. Deep both side of the fish in the flour. Fry both side of the fish in lower medium heat until turn brown.
  4. Remove the fish from the pan. Add chopped onion and chili to the remaining oil and fry until turn brown. Spread the fried onion and green chili to the fish.

Friday, November 18, 2011

Egg Korma (ডিমের কোরমা)

  1. Egg-7/8 pieces(hard boiled)
  2. Onion-1 medium(chopped)
  3. Onion paste-2 Tbs
  4. Garlic paste-1/2 ts
  5. Ginger paste-1/2 ts
  6. Green chili-5-6 pieces(whole)
  7. Cumin powder-1/2 ts
  8. Cardamom-4-5 pieces
  9. Cinnamon stick-2-3 pieces
  10. Plain yogurt-2 Tbs
  11. Milk-1/2 cup warm(you may also use coconut milk)
  12. Cashew nut paste-1 Tbs
  13. Sugar-1 ts
  14. Oil-6 Tbs
  15. Salt-1 ts or according to your taste
  1. Heat 2 Tbs oil in a deep pan. Add hard boiled egg and fry a little. Remove egg from the pan and set aside.
  2. Take the yogurt in a bowl and beat it well. Keep that aside.
  3. Add the rest of the oil to the pan. Add cinnamon and cardamom. Stir for a while. Add chopped onion and fry until tender. Add onion paste and stir for few seconds. Add ginger paste,garlic paste,green chili,cumin powder, salt and stir them. Now slowly add the beaten yogurt and cashew nut paste and stir the curry continuously. Fry all of them around 2 minutes in medium heat. Add warm milk and bring it to boil.
  4. Add egg and stir well to coat with all spices. Cover the pan and cook for few minutes in low heat. Add sugar and cook another 2-3 minutes.

  5. Now the korma is ready to serve. Enjoy with pulao or biryani.