Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, February 28, 2011

Chola/ Kala chana (ছোলা ঘুগনি)

Ingredients :
  1. Chola (kala chana)-2 cup
  2. Potato-2 medium
  3. Tomato-1 large (chopped)
  4. Onion-2 medium (chopped)
  5. Turmeric powder-1/2 ts
  6. Red chili powder-1 ts or your choice
  7. Cumin powder-1 ts
  8. Garam mashala powder-1 ts
  9. Ginger paste-1 Tbs
  10. Garlic paste-1 Tbs
  11. Bay leaves-3-4 pieces
  12. Oil-around 1/2 cup
  13. Salt-1 and 1/2 ts or your choice
  14. Coriander leaf (chopped)-1 Tbs (optional)
  1. Place Chola (kala chana) into a bowl. Fill it with 6-7 cup water and keep it overnight.
  2. Wash properly. Add 1/2 ts salt and place pressure cooker or large pan. Fill half of pan with water. Boil until soft. Remove from the pan. Drain water, wash it and keep aside.
  3. Peel and wash the potato. Cut it into 1/2 inch square shape. Place them into a pan with water and bring them half boil. Remove from the pan, drain water and keep aside. (if you want you can mashed the potato. This will give a thick gravy in Chola).
  4. Heat oil in a deep pan. Add chopped onion and fry until it become soft. Then add the rest of the ingredients except tomato and potato. Stir it 1-2 minutes in a medium heat. Add tomato and potato; and stir well. Then add a little water and cover the pan. Let it cook for another 3-4 minutes.
  5. When the gravy look thick add Chola (kala chana) and mix it well so that all gravy mix with chola.
  6. Cover the pan and cook in a lower medium heat for 10-12 minutes or until the mixture is thickened.
  7. Then spread the chopped coriander on top of it and serve.

Khejur Pitha(খেজুর পিঠা)

  1. Semolina/Shuji- 1 cup
  2. Flour -1/2 cup
  3. Egg- 1
  4. Sugar - 1/4 cup or your taste
  5. Salt - 1/8 ts
  6. Clarified butter/Ghee/oil- 1 Tbs
  7. Baking powder- 1/4 ts
  8. Warm milk- 4 Tbs
  9. Oil - for deep fry
  1. Take shuji, flour, sugar, salt, baking powder and ghee in a large bowl, and mix it well.
  2. Now add the egg and knead the dough. If dough is too dry spread milk and knead it. Dough must not be too dry or too soft. It should be soft enough so that you can make balls with that. If it is not necessary do not use milk.
  3. Make small balls from the dough.
  4. Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it.
  5. In the same process make all the pitha.
  6. Now heat oil in a pan.
  7. When oil is heated enough, add 3/4 pitha into it, stir it and fry it slowly until it turns to deep golden brown all over and then take it out from oil to a paper tissue. Do not make it hurry otherwise your pitha will remain uncooked inside.
  8. Fry rest of the pitha in the same process and serve it.
  9. You can preserve this pitha in a airtight box for 2/3 weeks. To preserve make sure your pitha is cool down.

Lentil Pakora (পিঁয়াজু )

Ingredients :
  1. Masoor dal (lentil)-1 cup
  2. Onion-2 medium (finely chopped)
  3. Green Chili-6-7 pieces or your choice (finely chopped)
  4. Rice flour-1 and 1/2 Tbs
  5. Cumin powder-1/2 ts
  6. Turmeric powder-1/2 ts
  7. Ginger paste-1/2 ts
  8. Garlic paste-1/2 ts
  9. Coriander leaves-2 Tbs(chopped)
  10. Salt-3/4 ts or your choice
  11. Oil for frying
Procedure :
  1. Wash dal. Place it in a bowl. Fill it with little hot water and keep it for 2-3 hours.
  2. Drain water and place dal (lentil) to a blender.
  3. Blend for 2-3 minutes. Don't blend too finely.
  4. Remove the dal from the blender and add the rest of the ingredients except oil. Mix all of them very well.
  5. Heat oil into a frying pan. Place Tbs amount mixture into frying pan in round shape. Fry medium heat until both sides looks deep golden brown.
  6. Remove them from the pan and place on a kitchen tissue to soak extra oil.
  7. Serve it hot.

Mixed Vegetable Fry(সবজি ভাজি)


  1. Grated Potato-1 cup
  2. Grated Carrot- 1 cup
  3. Grated Green beans- 1 cup
  4. Cauliflower(cut in small cube)-1 cup
  5. Onion(chopped) - 1 cup
  6. Green chili(chopped)-1 Tbs or your choice
  7. Coriander leaves(chopped)-1 Tbs (optional)
  8. Turmeric powder- 1 ts
  9. Salt - 1 ts
  10. Oil-1/2 cup
  1. Wash all the vegetable and cut it.
  2. Now heat oil in a pan to a medium flame. Add all the vegetable, onion, green chili to the oil.
  3. Add turmeric powder and salt to the vegetable, and stir it for 5 minutes so that it mix well
  4. Now cover it and let it to be cook for 10/15 minutes. Occasionally stir so that it do not burn.
  5. When all vegetable become soft add coriendar leaves and turn off the heat.
  6. Serve your vegetable fry with ruti, parata, luci or bread.

Sunday, February 27, 2011

Keski Fish-Curry(কাচকি মাছের তরকারী)


  1. Keski fish- 300gm
  2. Onion(chopped)- 1 cup
  3. Garlic-3/4 cloves
  4. Tomato-1 medium size
  5. Green chili-2/3 piece(optional)
  6. Coriandar leaves(chopped)-1/4 cup(optionaal)
  7. Turmaric powder-1/2 ts
  8. Red cili powder-1 ts or your choice
  9. Cumin powder-1/2 ts
  10. Salt-1 ts or to taste
  11. Oil-4 Tbs
  12. Water- 1/2 cup

  1. Clean and wash the fish. Then add 1/4 ts of turmeric powder and 1/4 ts of salt, mix it gently and set it aside.
  2. Now chopped your onion, garlic, tomato and coriander leaves.
  3. Heat oil in a frying pan to a medium flame.
  4. When oil is hot, add chopped garlic and fry it for 5 seconds, then add onion and stir it.
  5. If onion start to become soft, add little bit of water and then add rest of the turmeric powder, red chili powder, cumin powder, salt and stir it.
  6. When oil start to separate from the masala add fish and spread it on the pan and wait for 3/4 minutes, then carefully stir it and wait for another 4 minutes.
  7. Add tomato, green chili and water, make it to a boil, then cover the pan and simmer it to a low temparature for 20 minutes.
  8. Then add the coriander leaves and turn off the heat. Cover the pan and wait 3/4 minutes.
  9. Now your fish curry is ready. Serve it with hot rice.

Friday, February 25, 2011

Simple Beef Curry

  1. Beef - 2 lb
  2. Onion paste- 2 Tbs
  3. Onion (chopped)- 1/2 cup
  4. Ginger paste- 1 Tbs
  5. Garlic Paste -1 Tbs
  6. Turmeric powder - 1 ts
  7. Red chili powder - 1 ts
  8. Garam masala powder- 1 ts
  9. Cumin powder- 1ts
  10. Black pepper -1/2 ts
  11. Cloves - 2/3 piece
  12. Cardamom- 2/3 piece
  13. Cinnamon stick -2/3 piece
  14. Bay leaves -2 piece
  15. Salt - 2 ts
  16. Oil- 1/2 cup
  17. Potato(optional)- 2 medium size(cut one in 4 piece )
  1. Cut your beef in cube or your desire shape, wash it and drain water.
  2. Add all the paste, powder masala and salt (except whole masala and chopped onion), and mix it well. Then marinate it for approximately 1 hour(you can keep 20 minutes if you are in hurry) so that all masala can incorporate in the beef.

  3. Now heat your oil in the pressure cooker to a medium heat, add the whole masala and fry it for 5 seconds, then add the chopped onion and fry until it turns to brown.
  4. Then add your marinated beef and fry it for about 20/30 minutes. Occasionally add little water, but do not add too much water.
  5. Then add your potato and stir it and add approximately 2 cups of warm water and wait till it comes to a boil.
  6. Now close the lid and keep it to a medium heat.
  7. Wait for about 4/5 whistle to come out or approximately 20 minutes.
  8. Turn off the stove and let the pressure cooker to go down pressure by itself.
  9. Then open the lid and serve your dish with rice or ruti/ parata/lucy.

Rohu Fish Curry ( রুই মাছ ভুনা )

Ingredients :
  1. Rohu fish - 400 gm (8-9 pieces)
  2. Tomato-1 large ( cuted into 8 pieces )
  3. Onion paste-3 Tbs
  4. Ginger paste-1 ts
  5. Garlic paste-1 ts
  6. Red chili powder-1 ts or your choice
  7. Turmeric powder-2 ts
  8. Cumin powder-1/2 ts
  9. Garam mashal powder-1/2 ts
  10. Bay leaves-2/3 pieces
  11. Oil for frying and cooking
  12. Salt-1 Tbs or your choice
Procedure :
  1. Clean and wash fishes. Add 1 ts turmeric powder, 1/4 ts red chili powder and 1/2 Tbs salt to the fish. Mix gently.
  2. Heat oil in the pan and fry the fish lightly. Remove them from the pan and keep aside.
  3. Heat oil again (if needed add a little oil). Add bay leaves and onion paste, stir and add the rest of the ingredients. Mix all of them very well.
  4. Add a little water. When the oil comes out from the mashala add fried fish pieces. Cover the pan. Let it come to the boil.
  5. Reduce the heat and simmer for 2-3 minutes.
  6. Transfer to a serving tray and serve it hot.

Mashed Dry Beans (সীমের বীচির ভর্তা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।


  1. Dry beans-1 cup
  2. Onion-1 medium (finely chopped)
  3. Hot green chili-5/6 pieces or your choice (chopped)
  4. Mustered oil-1 Tbs (optional)
  5. Coriander-2 Tbs (optional)
  6. Ghee-1 Tbs
  7. Salt-3/4 ts or your choice


  1. Soak the dry beans in water for overnight. Then peel and wash the beans.
  2. Place beans into a pan and fill with water. Cover and cook until beans become tender. Then drain water properly and keep it aside to cool down. Then mash them properly. 
  3. Add all the ingredients and mash until it become light and fluffy.

Mustard Oil Khicuri (সরিষার তেলে খিচুড়ি)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

  1. Bashmati rice-1 cup
  2. Massor dal-1/2 cup
  3. Moong dal-1/2 cup
  4. Onion-1 medium( chopped )
  5. Green chili-7/8 pieces or your choice
  6. Turmeric powder-1 ts
  7. Cardamom-5/6 pieces
  8. Cinnamon stick-4 pieces
  9. Bay leaves-4 pieces
  10. Ginger paste-1 Tbs
  11. Garlic paste- 1Tbs
  12. Mustard oil-4 Tbs
  13. Salt- 1 ts or your choice

Procedure :

  1. Wash rice and dal together and drain water properly.
  2. Heat oil in the pan. Add chopped onion, cardamom, cinnamon stick and bay leaves. Fry them around 1 minute.
  3. Now add rice and dal and the rest of the ingredients. Fry them in medium heat around 4-5 minutes.
  4. Now add hot water around 4 cups. Cover it with lid. Cook in medium heat. When become maximum cooked turn the heat low.

Thursday, February 24, 2011

How to Make Clarified Butter/Ghee(ঘি)

  1. Unsalted butter
  1. Take butter in a pan and heat it to a medium low heat. Allow the butter to melt and come to a boil.
  2. Keep it for boiling and become foaming for about 15 minutes in low heat.  Stir it occasionally so that it can not burn.
  3. Wait until a nice golden color to show up. Then turn off the heat and allow it to cool down. Then drain it through a strainer into a dry container and preserve it for your cooking.


রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।
Ingredients :
  1. Puff pastry sheet-1 pack
  2. Ground beef or ground chicken-1/2 lb
  3. Mix vegetable-1 cup (finely chopped)
  4. Onion-2 medium(chopped)
  5. Red chili powder-1/2 ts
  6. Turmeric powder-1/2 ts
  7. Cumin powder-1/2 ts
  8. Garam mashala powder-1/2 ts
  9. Ginger paste-1 ts
  10. Garlic paste-1 ts
  11. Egg-1 large( yellow part,beaten)
  12. Salt-1/2 ts or your choice
  13. Oil-5 Tbs
Procedure :
  1. Heat oil in the pan. Add 1/2 chopped onion and stir. When onion become soft add ground meat. Stir and add rest of the ingredients except egg and vegetable. Cook it for 25-30 minutes. When meat become tender add vegetables. If needed add a little water. When all of them become nicely tender add the rest of the chopped onion and fry them on a medium high flame for 2-3 minutes and then  remove them from the pan.
  2. Take a puff pastry sheet. Thaw for 15-20 minutes. Cut it in square shape (from 1 sheet you can make 9 pieces).
  3. Put the stuff on sheet and seal it in triangular shape. Brush the upper level with yellow part of the egg.
  4. Preheat oven at 400 F. Put all of them into a oven proof pan and put it in the oven around 15 minutes or until nice golden brown color comes out.

Wednesday, February 23, 2011

Chicken Bite

Ingredients :
  1. Boneless chicken breast-1/2 lb
  2. Cumin powder-1/2 ts
  3. Garam mashala powder-1/2 ts
  4. Ginger paste-1 ts
  5. Garlic paste-1 ts
  6. Soy sauce-2 Tbs
  7. Corn flour-2 Tbs
  8. Red chili powder-1/2 ts
  9. Egg-1 large
  10. Bread crumbs-1 cup
  11. Oil for frying
  12. Salt-1/4 ts or your choice
Procedure :
  1. Clean and wash the chicken. Then cut the chicken into bite sizes.
  2. Add all the ingredients except oil and bread crumb to the chicken. Mix all of them very well. Keep them marinated for 30 minutes.
  3. Take 1 piece of chicken and coat it with the bread crumb mixture. Coat all of the chicken pieces and keep them on a plate. 
  4. Keep it in freezer for 10 minutes.
  5. Heat oil in the pan. Fill oil half of the fry pan. When oil become heated start deep frying.
  6. Enjoy with sauce.

Hot and Sour Chicken Breast Curry

Ingredients :
  1. Boneless chicken breast-1 lb
  2. Onion- 1 large (finely chopped)
  3. Red chili powder-2 ts
  4. Cumin powder-1 ts
  5. Garam masala powder-1 ts
  6. Ginger paste-2 Tbs
  7. Garlic paste-2 Tbs
  8. Plain yogurt-2 Tbs
  9. Soya Souce-3 Tbs
  10. Egg-1 large
  11. Corn flour-2 Tbs
  12. Tomato souce-2 Tbs
  13. Whole red chili-3/4 pieces
  14. Oil-around 10 Tbs
  15. Salt-1 ts or your choice.
Procedure :

  1. Cut the chicken into small cube. Clean and wash properly. Drain the water from the meat.
  2. Add 1 ts red chili powder, 1/2 ts cumin powder, 1/2 ts garam mashala powder, 1 Tbs ginger paste, 1 Tbs garlic paste, yogurt, soya souce, corn flour, egg and 1/2 ts salt. Mix all of them very well. Allow them to merinate for 30 minitues.
  3. Heat oil in the pan. Fry chicken until looks brown. Remove them from the pan and set aside.
  4. Add chopped onion in the pan. Stir and add the rest of the ingredents. Add 1/2 cup water. When water boil add fried chicken. Cover the pan and cook it in medium heat around 6/7 minitue. Stir occasionally.
  5. Enjoy your curry with Polawo or biryani.

Tuesday, February 22, 2011

Mutton Khicuri (মাটন খিঁচুড়ি)


For mutton
  1. Mutton- 1 kg
  2. Ginger paste- 2 Tbs
  3. Garlic paste- 1 Tbs
  4. Plain yogurt-3 Tbs
  5. Cumin powder- 1 ts
  6. Garam mashala powder-1 ts
  7. Turmeric powder-1/2  ts
  8. Red chili powder- 1 ts
  9. Onion- 1 medium(chopped)
  10. Oil-around 1/2 cup
  11. Salt- 1 ts or your choice
For rice
  1. Bashmati rice-2 cup
  2. Masoor dal-1/2 cup
  3. Moong dal-1/2 cup (saute little bit)
  4. Chopped onion- 1/4 cup
  5. Green chili- 3 pieces
  6. Turmeric powder-1 ts
  7. Ginger paste-1 Tbs
  8. Garlic paste-1 Tbs
  9. Cardamom-6 pieces
  10. Cinnamon sticks-4 pieces
  11. Bay leaves-4 pieces
  12. Oil-around 1/4 cup
  13. Salt- 2 ts or your choice
  14. Hot water-around 5 cup.

Procedure :

For mutton
  1. Add all the ingredients except onion and oil to the mutton. Keep the mutton to marinate for 2 hours.
  2. Heat oil to the pan. Add chopped onion and stir. Then add mutton. Stir continuously.
  3. Turn the heat low. Cover the pan and cook for 2 and 1/2 hours or until the meat is tender. If needed add a little hot water.
For rice
  1. Wash the rice and dal together and drain the water properly.
  2. Heat oil in the pan. Add bay leaves, cardamom and cinnamon stick and stir. Then add chopped onion and stir. When the onion become soft add rice and dal. Stir and add the rest of the ingredients. Fry them around 3/4 minutes in medium heat.
  3. Add hot water and cover the pan. Cook the rice until it maximum cooked.
  1. Take a heavy lid pod or a big tray. Brush some melted ghee on the bottom of the pod. Put a layer of rice and then add a layer of mutton. Repeat and finish off the process with rice layer. Add some ghee bottom of the rice.
  2. Cover it properly. Turn the heat very low and cook for 1 hour.
  3. You can also put it in electric oven. Set temperature 200 F for 15-20 minutes then turn the heat in warm and keep it 1 hour.

Shrimp Biryani(চিংড়ি বিরিয়ানী)


  1. Bashmati rice- 2 cup
  2. Shrimp - 1 lb
  3. Coconut milk -2 cup
  4. Warm water -4 cup
  5. Onion (chopped)- 1 cup
  6. Tomato (cut in cube)- 2
  7. Ginger paste -1 ts
  8. Garlic paste - 1 ts
  9. Green chili - 4/5 piece
  10. Cloves - 3 piece
  11. Cardamom -3 piece
  12. Cinnamon stick -3 piece
  13. Bay leaves -2 piece
  14. Garam masala powder -1/2 ts
  15. Cumin powder -1/2 ts
  16. Red chili powder -1 ts
  17. salt -1&1/2 ts or your choice
  18. Oil or Ghee - 2 Tbs
  1. Wash the rice, drain water and then keep it aside.
  2. Pour oil or ghee in a pan and heat it to a medium heat. When oil is hot put all the whole masala in it and fry for 4 -5 second. then add the onion and fry it until it turns to brown color.
  3. Now add the ginger and garlic paste and fry little bit. Then add the shrimp and tomato, and stir it.
  4. Add little bit water and put all the powder masala and salt and stir it and then add the rice and fry it for 3-4 minutes.
  5. When a nice flavor start to come out add the coconut milk and stir it carefully.
  6. After 4-5 minutes add the warm water and wait until it start to boil.
  7. Then taste the salt and cover it, and keep it to a medium low heat(approximately 30-35 minutes). Stir it 1 or 2 times.
  8. When the rice is done turn off the heat and cover it for another 8-10 minutes.
  9. After that your delicious shrimp biryani is ready to serve.

Monday, February 21, 2011

Vegetable Roll(সবজি রোল)

Ingredients :

For wrap:
  1. Flour - 1cup
  2. Warm milk-around 1& 1/2 cup
  3. Egg-2
  4. Salt-1/2 ts or your choice
  5. Oil for deep frying
For stuffing:
  1. Cabbage-3 cup
  2. Green beans-2 cup
  3. Carrot-1 large
  4. Peas-1 cup
  5. Corn-1cup
  6. Onion-1 medium (chopped)
  7. Garlic paste-1 ts
  8. Ginger paste-1 ts
  9. Red chili powder-1 ts
  10. Turmeric powder-1 ts
  11. Cumin powder- 1/2 ts
  12. Salt-1 ts or your choice
  13. Oil-around 4 table spoon
**All vegetables should be finely chopped.

  1. Take flour in a bowl, add salt and mix well. Beat the egg. Then add warm milk and beating egg to the flour mix and beat with a whisk until the batter become smooth and do not appear any bubble. Keep the batter for 25-30 minutes.
  2. In the mean time, heat oil in the pan for stuffing. Add onion and stir. When onion become soft add all the chopped vegetables. Then slowly add the rest of the ingredients. Stir and cover with lid. Cook it in medium heat until vegetable become tender. Now remove it from the pan and set aside.
  3. Now take a pan and brush oil.(or you can use kitchen tissue or a clean thin cloth piece). 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.
  4. Remove it from the pan and fill it with stuffs one corner pointing towards you. First fold the left and right corner and then fold the bottom and roll. Make rest of the roll in the same process.
  5. Put oil into a deep fryer or a pan and fry until it turns deep golden brown.
  6. Enjoy the vegetable roll with sauce.

Vegetable Khicuri (সবজি খিচুড়ি)


  1. Bashmoti rice-2 cup
  2. Masoor Dal-1/2 cup
  3. Moong Dal-1/2 cup
  4. Chanar Dal- 1/4 cup
  5. Onion (chopped) -1/2 cup
  6. Green chili - 4/5 piece(cut in the middle)
  7. Cauliflower -1/2 cup (cut in cube)
  8. Carrot -1/2 cup (cut in cube)
  9. Potato -1/2 cup (cut in cube)
  10. Turmeric powder - 1/2 ts
  11. Ginger paste - 1 ts
  12. Garlic paste -1 ts
  13. Cardamom - 2 piece
  14. Cinnamon stick-2piece
  15. Cloves -3 piece
  16. Bay leaves -2 piece
  17. Salt -1 & 1/2 ts or to taste
  18. Oil -1/4 cup
  19. water - 6 cup

  1. Wash the rice and all dal together and drain water, then set it aside.
  2. Pour oil in a pan and heat it to a medium heat. When oil is hot put all the vegetable and fry them for 3-4 minutes. During frying spread little bit salt to the vegetable. Then take out them and keep aside.
  3. Now add the whole masala (cloves, cinnamon, cardamom, bay leaves)in the oil and fry it for 10 seconds and then add onion and fry it till onion start to be brown.
  4. Then add ginger paste and garlic paste and stir it.
  5. Then add rice and dal mix, add turmeric powder and salt, and fry it for 3-4 minutes.
  6. Add the vegetable and green chili, stir it and then mix the water.
  7. When water comes to a boil, cover the pan and wait till the rice almost done (approximately 8-10 minute). Stir occasionally.
  8. Then reduce the heat to low and let the rice to be cooked for another 15- 20 minutes.
  9. Now your khicuri is ready to serve.