Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Sunday, December 30, 2012

Pound Cake

Ingredients:
  1. Self rising flour (shifted) - 1 cup (120g)
  2. Baking powder - 1/8 ts
  3. Milk powder - 2 Tbs
  4. Salt - 1/8 ts
  5. Egg - 3
  6. Oil - 1/2 cup
  7. Liquid milk - 1/4 cup
  8. Heavy whipping cream - 3 Tbs
  9. Sugar - 1/2 cup
  10. Ghee - 2 Tbs
  11. Vanilla essence - 1 ts
Procedure:
  1. Brush the cake pan with oil and lightly flour it and set aside.
  2. Shift the dry ingredients (flour, baking powder, milk powder, salt) in a bowl and set it aside.
  3. Now take the egg in a mixing bowl and beat it well. After 3-4 minutes beating  add the Oil, Ghee, Heavy whipping cream, sugar and vanilla essence to the beaten egg and start beating again. Beat them until the mixture become foamy. Now shift the one third of the dry ingredients on the top of the beaten egg and mix just until incorporated. Then add the half of the liquid milk and another 1/3 part of the flour mixture and mix. Again add the remaining milk and flour on the top of the batter and mix them until all things incorporated well (do not over mix the batter otherwise the cake will not rise perfectly). Then pour the batter in the prepared pan

  4. Preheat your oven to 350 degree F(177 degree C). Put the pan in the middle rack of the oven and bake it around 50-55 minutes or until the cake becomes golden brown and a toothpick inserted in the center comes out clean.(Tips: If you found the cake browning too much as it bakes, cover the pan with a lightly buttered aluminium foil after about 30 minutes.)
  5. Remove the cake from the oven and set aside to cool down. (Tips: Do not try to remove the cake from the pan until it cool down otherwise your cake will break down
Courtesy: 
Kobita Vabi
(Columbia, SC, USA)

Tuesday, October 23, 2012

Kacci Biryani(কাচ্চি বিরিয়ানি)


Ingredients:
  1. Mutton-1 kg
  2. Bashmati rice- 1/2 kg
  3. Potato(cut in cube) - 3 medium size(around 250gm)
  4. Onion - 1 cup(chopped)
  5. Yogurt - 1 cup
  6. Milk- 1 cup
  7. Cinnamon stick -4 pieces
  8. Cardamom-5-6 pieces
  9. Clove-3-4 pieces
  10. Bay leaf- 4 pieces
  11. Garlic paste-1 and 1/2 Tbs
  12. Ginger paste- 1 and 1/2 Tbs
  13. Garam masala powder- 1 ts
  14. Cumin powder- 1 ts
  15. Red chili powder- 1 ts
  16. Black pepper powder- 1 ts
  17. Nutmeg powder (Jaifol)- 1/2 ts
  18. Mace powder (jaiotri)- 1/2 ts
  19. Aloobukhara/Dried prune-7-8 pieces
  20. Raisin -10 pieces
  21. Keora water-1/2 Tbs
  22. Sugar-1 ts
  23. Ghee- 1/2 cup
  24. Oil- 2 Tbs
  25. Salt- 2 Tbs or according to your taste
Procedure:
  1. Clean and wash the mutton properly and keep them on a strainer to drain the excess water.
  2. Now take the mutton in the pan (try to use an ovenproof  heavy pan with heavy lid), add yogurt, salt, sugar, half of the ghee, ginger paste, garlic paste, whole masala (cinnamon, cardamom, clove, bay leaf) and all powder masala. Mix all these things well with mutton, cover it and keep it aside to marinate for around 2-3 hour.
  3. In the mean time fry the potatoes lightly in oil and keep it aside. Then fry the chopped onion till it get nice golden color and take them out on a paper towel to soak extra oil and keep aside.
  4. Wash rice and cook it half and drain through a strainer to drain water.
  5. Now add milk on the top of the mutton and then spread the rice on it.Then spread the fried potatoes , fried onion, rest of the ghee, aloobukhara/Dried prune, raisin, keora water one by one on the top.
  6. Then cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
  7. Now preheat the oven to 375 degree F. Then put the pan in the oven and bake it around 20 minutes and then  reduce the heat to 350 degree F and bake it around 45-50 minutes.
  8. Then turn off the oven and leave it for around 30 minutes.
  9. Now carefully open the lid and slowly mix the biryani from the bottom to top to make an even mix of mutton and rice in the biryani.
  10. Serve your biryani hot and enjoy.

Monday, October 22, 2012

Shemai Jorda(সেমাই জর্দা)

Ingredients:
  1. Shemai/Sweet vermicelli- 200 gm
  2. Mik-1 cup
  3. Egg-2
  4. Sugar- 1/2 cup or to your taste
  5. Butter/Clarified butter-1 stick/ 1/2 cup
  6. Cardamom-2 piece
  7. Cinnamon-1 stick
  8. Bay leaf- 1 piece
  9. Clove-2 piece
  10. Raisin-10/12 piece
  11. Almond(chopped)- 2 Tbs
  12. Pistachios(chopped)-1 Tbs
  13. Salt-1/4 ts
Procedure:
  1. Take shemai in a pan and fry it in a medium heat until it get a light brown color, and set it aside.
  2. Beat egg in a mixing bowl. Add milk, sugar, salt, and mix them, and set aside.
  3. Now heat ghee in pan and saute the whole masala (cardamom, cinnamon, clove, bay leaf), raisin, and half of almond and pistachios for 20 seconds. Add shemai and fry it in ghee for 1 minute, then add beaten egg and milk mix and mix it carefully with shemai. Cover it for 1 minute. Then mix again carefully.
  4. When shemai seems separated turn off the heat. Take shemai jorda in a serving dish, garnish with the remaining almond and pistachios and serve.

    Sunday, September 23, 2012

    Mashed Fish and Garlic(মাছ রসুনের ভর্তা)


    Serves:4-5 persons

    Ingredients:
    1. Tilapia fillet-2 piece medium (you can use any other fish fillet or boneless fish)
    2. Garlic cloves-12-15 (chopped)
    3. Onion-1/2 cup(chopped)
    4. Green chili-5-6 pieces chopped or according to your taste(you can use whole or crushed red chili)
    5. Turmeric powder-1/2 ts
    6. Red chili powder-1/2 ts
    7. Coriander leaves-2 Tbs chopped(optional)
    8. Mustered oil-around 3 Tbs
    9. Salt-1 ts or according to your taste
    Procedure:
    1. Add turmeric powder, red chili powder and 1/2 ts salt to the fish fillet. Mix well and keep it aside for 10 minutes.
    2. Heat oil in a pan. Add fish and fry both side until light brown color comes out.Remove from the pan and set aside.
    3. Add chopped onion,garlic,1/2 ts salt and green chili to the remaining oil in the pan. Fry until onion and garlic become soft. Add fried fish and stir. Break the fish while stirring. Fry around 3-4 minutes. Remove from the pan. Add coriander leaves and mix well. You can make small round ball before serve.
    Courtesy:
    Israt Disha
    (Columbia, SC, USA)

    Wednesday, September 19, 2012

    Cabbage Niramish(বাঁধাকপির নিরামিষ)

    Serves:6-8 persons

    Ingredients:
    1. Thinly chopped cabbage-1/2(6-8cup)
    2. Potato-1 large(peeled and small cube)
    3. Turmeric powder-1 ts+1/4 ts
    4. Green chili-6-7 pieces or according to your taste(slitted from middle)
    5. Whole red chili-4-5 pieces
    6. Cumin powder-1 ts
    7. Ginger paste-1 ts
    8. Bay leaves-2 pieces
    9. Panch-phoron(bengali 5 spice)-1 ts
    10. Sugar-1/2 ts(optional)
    11. Oil-around 6-8 Tbs
    12. Salt-1 ts +1/4 ts or according to your taste
    Procedure:
    1. Heat 2 Tbs oil in a pan. Add cubed potato. Sprinkle 1/4 ts turmeric powder and 1/4 ts salt to it. Fry until light golden color comes out. Remove from the pan and set aside.
    2. Add rest of the oil in the pan. Add panch foron. Stir for a while. Then add bayleaves,green chili and red chili. Fry a little.
    3. Now add chopped cabbage and rest of the ingredients.Fry the cabbage with the masala for couple of minutes. The cabbage should be nicely coated with the spices. Add the fried potato. Stir well. Cover the pan and cook in lower medium heat until done. 
    4. Before remove from the pan add sugar and mix well. Serve with luci, roti or parata.

    Friday, September 14, 2012

    Doi Begun(দই বেগুন)


    Serves- 4 persons

    Ingredients:
    1. Large eggplant -1 (around 4oo-500gm)
    2. Red chili powder-1/4 ts
    3. Turmeric powder 1ts (for fry)+1/4 ts
    4. Cumin powder 1/2 ts
    5. Coriander powder 1/2 ts
    6. Ginger paste 1/4 ts
    7. Yogurt-200gm
    8. Onion paste-1 Tbs
    9. Cardamom-2 pieces
    10. Green chili-4 pieces
    11. Sugar-1 ts
    12. Salt-1/2 tsp(for fry)+1/2 tsp or according to your taste
    13. Oil-for fry+3Tbs
    Procedure:
    1. Cut eggplant into round shape pieces,wash and drain water.
    2. Rub 1/2 ts salt and 1ts turmeric powder on the slices of the eggplant(both side) and and keep it for 10 minutes.
    3. Heat oil in a fry pan and fry the eggplant slices until cooked and golden brown color on both sides.
    4. Beat the yogurt and set aside. Heat 3 Tbs oil in a pan.Add cardamom and stir for a while. Add 1/4 ts turmeric powder,1/2 ts salt,red chili powder,cumin powder,coriander powder,ginger paste,onion paste and green chili. Stir for a while and add little water.
    5. When oil comes out by the side of the pan add beaten yogurt,sugar and 1/2 ts salt to it, reduce heat and stir.
    6. Add fried eggplant pieces,mix it with the gravy and cover with a lid.
    7. Let it cook for few minutes in low heat.
    8. Doi begun is ready to serve. Serve with polao, biryani or parata.


    Thursday, September 6, 2012

    Mango Pudding

    Serves-4-5 persons

    Ingredients:
    1. Ripe mango-3 large size(around 1 and 1/2 cup puree)
    2. Condensed milk-100 ml or according to your taste
    3. Whipped cream-200 ml
    4. Gelatin-4 Tbs
    Procedure:
    1. Soak gelatin in 12 Tbs boiling water,stir until it dissolved and keep aside.
    2. Wash and cut the mango. Make the mango paste in a blender. Add the rest of the ingredients and soaked gelatin into the blender and blend it properly.
    3. Now pour into pudding bowl and keep in refrigerator for 3-4 hours to set.
    4. Garnish with mango slices if desired and serve.

    Tuesday, August 28, 2012

    Rice Vegetable Ball(ভাত সব্জির বল)


    Serves:3-4 Persons

    Ingredients:
    1. Cooked rice-1 cup(it would be better if the rice cooked 6-8 hours before )
    2. Mixed vegetable-1 cup chopped(Carrot,long beans,peas,corn)
    3. Egg-1(beaten)
    4. Flour-2 Tbs
    5. Green chili-2/3(chopped)
    6. Turmeric powder-1/4 ts
    7. Coriander leaves-2 tbs(chopped)
    8. Salt-3/4 ts or according to your taste
    9. Oil-For deep fry
    Procedure:
    1. Take a mixing bowl. Put all ingredients except oil to it. Mix well with your hand.
    2. Heat oil in a deep pan. Take around 1 Tbs full mixture and make it ball. Put the ball in the heated oil.
    3. Fry until nice golden color comes out.

    Friday, August 17, 2012

    Jarda (জর্দা)


    Ingredients :

    1. Basmati rice-1 cup
    2. Sugar-1/2 cup or according to your taste
    3. Orange food color-1/4 ts( dissolve in 2 Tbs water)
    4. Ghee-2 Tbs
    5. Raisin-10-12 pieces
    6. Cardamom-2 pieces
    7. Cinnamon stick-1
    8. Cloves-2 pieces
    9. Bay leaves-2 pieces
    10. Almond-2 Tbs(chopped)
    11. Pistachios-1 Tbs(chopped)
    12. Kalojam-2 pieces or made in small round pieces(optional)
    Procedure :
    1. Wash the rice and put them in a deep pan with 4-5 cups of water. Then cook the rice in a medium heat until the rice is almost done (it may take about 20 minutes). Before removing from the burner, add food color and 1 Tbs Ghee to the rice and wait 1-2 minutes.
    2. Then strain out the rice through a strainer to drain the water and wash it under cold running water so that the rice grains remain separate.
    3. Heat ghee in a pan. Sauté cardamom, cinnamon stick, raisin, cloves, bay leaves, and 1 Tbs chopped almond in the Ghee for 1 minute. Then add rice into the pan and carefully stir it to coat the rice with ghee. After that add sugar, mix them well and cover the pan and turn the heat to low.(If you want more radish you may add little more food color.)
    4. Cook it in low heat for about 15-20 minutes. Stir occasionally. Then uncover the lid and carefully stir the rice to evaporate the excess moisture from the rice.
    5. Now put your jorda in a serving dish and garnish with pistachios, rest of almond and Kalojam.

    Monday, July 30, 2012

    Fruit Custard

    Ingredients :
    1. Milk - 1 litter
    2. Egg yolk - 2
    3. Custard powder - 3 Tbs
    4. Sugar - 1/2 cups
    5. Raisin - 2 Tbs (optional)
    6. Chopped nuts - 2 Tbs (optional)
    7. Fruits(banana, mango, apple, grape etc)- around 2 cups (cut in cube size) (do not use fruits which have much water like watermelon)
    Procedure :
    1. Take the egg yolk in a bowl and beat it smoothly. Now add the custard powder to it and mix them well to make it a smooth mixture.
    2. Now take the milk in the saucepan, add the sugar and put it to a medium heat.
    3. Stir the milk and carefully add the yolk mixture to it. Remember to stir the milk continuously when adding the mixture. Otherwise egg yolk will create lump in the milk and the smoothness of your custard will be lost.
    4. Stir the custard continuously until it start to boil.
    5. Then turn off the heat and pour the custard to your serving bowl. Keep it aside to cool down to room temperature and then put it to refrigerator to chill it.
    6. Add the fruits, nuts and raisin in your custard just before serve. Do not add them long time before serve, because that will make the custard light and the taste of fruits will lost.

    Wednesday, July 4, 2012

    Stuffed Pastry


    Ingredients:
    1. Puff pastry sheet-1 piece
    2. Onion-1/2 cup(chopped)
    3. Green chili-3-4 pieces or according to your taste(chopped)
    4. Tomato-1 small(chopped)
    5. Turmeric powder-1 pinch
    6. Egg-2(beaten)
    7. Small shrimp-1/2 cup
    8. Egg yolk-1(beaten and mix with 2 ts water)
    9. Oil-4-6 Tbs+oil for brush
    10. Salt-3/4 ts or according to your taste
    Procedure:
    1. Thawed the puff pastry sheet around 15-20 minutes or until it become ready to handle.
    2. In the mean time heat oil in the pan. Add chopped onion and fry until tender. Add green chili,shrimp,tomato and turmeric powder. Fry for few minutes. Add beaten egg and stir well. Fry around 2-3 minutes. When the egg done remove from the pan.
    3. When pastry sheet is thawed spread some flour on your rolling board, open the sheet from fold and put on the flour. Again spread some flour on the sheet and roll it with rolling pin to make the sheet little thin.
    4. Spread the stuffing in the middle of the sheet.Then cut the side like shown in the picture below. Take one corner of the sheet and crossed it on the other side and pinch it to stick. Then take the other corner and crossed it on the opposite corner and stick it. Crossed all the part like this and make it to a fish shape.Brush oil in a baking tray.Put it on the tray.Brush the egg yolk on it.
    5. Preheat the oven 400 f. Put the baking tray in the oven and bake it around 12-15 minutes or until become nice golden color.

    Friday, June 29, 2012

    Kolar Pitha (কলার পিঠা)

    Ingredients :
    1. Ripe Banana -1
    2. Rice flour - 3/4 cups
    3. Flour - 2 Tbs
    4. Egg -1 
    5. Jaggery- 5 Tbs or to your taste (soaked in around 1/2 cup of water)
    6. Sugar - 1 Tbs (optional)
    7. Salt - 1/4 ts
    8. Baking powder - 1/4 ts
    9. Oil - to deep fry
    Procedure :
    1. Mashed the ripe banana nicely in a mixing bowl. Add the jaggery soaked water, rice flour, flour, salt, baking powder and mix them well.
    2. Take egg in a bowl and beat it well. Then add the beaten egg to the banana mixed batter and mix them. 
    3. Make a nice smooth batter by mixing all the ingredients and keep it aside for 15 minutes.
    4. Now heat the oil in the frying pan. when oil is heated enough take a spoon of batter and carefully add it into the oil. Add another three or four batch and fry them nicely.
    5. Remember do not hurry during frying, otherwise they will remain uncooked inside.
    6. When the both side turn a nice brown color, take them out on a paper towel to soak the excess oil.
    7. Fry the rest of the batter and serve them.

    Wednesday, June 27, 2012

    Bread Pudding


    Ingredients:
    1. Milk - 5 cups
    2. Egg - 4
    3. Sugar - 3/4 cups or to your taste 
    4. Sugar - 3 Tbs (to make caramel coating)
    5. Bread - 6/7 pieces (you can use any kind of left over bread, here we used croissants bread )
    6. Ghee / melted butter - 2 Tbs
    7. Raisin - 15/16 pieces
    8. Almond - 4/5 pieces (chopped)
    9. Pistachios - 6/7 pieces (chopped) 
    Procedure :
    1. Boil the milk in a pan and reduce it to around 4 cups and set it aside to cool down.
    2. Take 3 Tbs of sugar in the pan where you are going to make your pudding, add 4 Tbs of water and put in a medium heat to make caramel. Carefully move the pan on the heat until a nice brown color comes out. Then take out the pan from heat and put on a even surface to cool down. OR you can make the caramel on a separate pan, then quickly transfer it on your pudding pan and keep it aside to cool down.
    3. Now slice your bread to small pieces. In this recipe we sliced our croissants in the middle.
    4. Place your bread slices on the top of the caramel. Drizzle the ghee or melted butter on the bread slice, then spread the chopped almond, pistachios and raisin on the bread and keep aside.
    5. Now take the milk on a blander, add egg and sugar and bland them smoothly. You can also use hand mixer.
    6. Pour the mixture on the pan where you put the bread slices earlier.

    7. 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 ).
    8. *** Making on the oven :
      If you want to bake the pudding, preheat your oven to 400 degree 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 both the pan and then place it in the preheated oven. Bake it for around 45- 50 minutes. At the last 10 minutes uncover both the pan and keep it in the oven to turn a nice golden color on the top of it.
    9. 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.
    10. 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.
    11. Cut your pudding to your desire shape and serve.

    Sunday, June 24, 2012

    Kolosh Pitha(কলস পিঠা)



    Ingredients:
    For Stuffing:
    1. Beef keema-1 cup(cooked)
    2. Onion-1 cup(chopped)
    3. Tomato-1 medium(chopped)
    4. Red chili powder-1/2 ts or according to your taste
    5. Salt-1/2 ts or according to your taste
    6. Oil-4 Tbs
    For Roti:
    1. Milk- 1 cup
    2. Flour - 1 cup
    3. Rice flour-2 Tbs
    4. Salt- 1/2 ts
    5. Oil/ghee- 1 Tbs
    6. Water - 1/2 cup
    7. Oil - for deep fry
    Procedure:
    1. Heat 4 Tbs oil in a pan. Add chopped onion and fry until tender. Add tomato,red chili powder and salt. Stir until tomato become tender. Add cooked keema and fry around 7-8 minutes in medium heat. Remove from the pan and set aside.
    2. Take milk in a pan, add salt and make it boil in a medium heat. When milk start to boil, add the flour in it and stir it to mix flour with milk. Mix the dough for about 2-3 minutes in the heat.
    3. Now take the dough in a plate and keep it to cool little bit so that you can handle it with hand. Take the oil/ ghee in your hand and start to mix the dough nicely. Mix it for about 6-7 minutes to form a nice dough. Then divide the dough into small balls.
    4. Take one small ball on your rolling board. Spread little bit dry flour on it and make a thin ruti.
    5. Now place around 2 Tbs amount of stuffing in the middle of the ruti, fold all side with your finger and press to close so that the stuffing does not come out.(see the picture).
    6. Make all the pitha following this process. Now heat the oil in a medium heat. When oil is heated enough put the pitha in the oil and fry all side, till a nice golden brown color comes out. 

    Thursday, June 21, 2012

    Keema-puri (কিমা-পুরি)



    Ingredients:
    For stuffing:
    1. Any kind of ground meat (chicken, beef, mutton) - 1/2 cup
    2. Onion (chopped)- 1/4 cup
    3. Green chili (chopped)- 1 Tbs or to your taste
    4. Turmeric powder-1/2 ts
    5. Cumin Powder-1/2 ts
    6. Garam mashala powder-1/2 ts
    7. Ginger paste-1/2 ts
    8. Garlic paste-1/2 ts
    9. Coriander leaves-2 ts chopped(optional)
    10. Oil-1 Tbs
    11. Salt-1/2 ts or according to your taste
    For Dough :
    1. Flour - 1 cup
    2. Oil/ ghee/ clarified butter - 2 Tbs
    3. Salt - 1/4 ts
    4. Warm water (to make a nice dough)
    For Frying :
    1. Oil - to deep fry your puri
    Procedure:
    1. Heat oil in a pan. Add onion and stir until tender. Add ginger paste, garlic paste, turmeric powder, cumin powder, salt, green chili, and fry them for few seconds. Then add keema and stir. Add little bit water and cover the pan. Cook until keema become tender. After that  uncover the lid and dry up the excess water from keema.
    2. Then remove it  from the pan and place it on a kitchen tissue/paper towel to soak extra oil. Keep it aside to cool down.
    3. Take the flour in a mixing bowl, add salt and oil in it, and mix it well so that oil can incorporate into the flour. Then carefully add the warm water and knead it. Knead the dough well until it become soft.
    4. Now divide the dough into several small balls. Take one balls, make this a little cup, place keema in the middle of the cup and carefully gather all the side in the middle by covering all the keema and press the middle to close the ball. (you can follow the steps from the picture). Make all the balls stuffed with keema.
    5. Take one stuffed balls in a plain surface and gently press it with the lower side of your hand's palm. Try to press evenly on all over it to make a 1 cm thick puri. Make all the stuffed balls like this and set them aside.
    6. Now heat the oil in a pan. When oil is heated enough, carefully add one puri into it and gently move it in the oil. When puri puffs up carefully flip it and fry the both side until a nice golden brown color comes out.
      Then take it out on a paper towel to soak the excess oil. Fry the rest of the puri like this.
    7. After frying all the puri, serve it hot with any kind of chutney or ketchup.

    Tuesday, June 19, 2012

    Red Spinach Fry/Lal Shak Vaji(লাল শাক ভাজি)

    Ingredients:
    1. Red spinach(lal shak)-1 bunch
    2. Onion-1 medium (chopped)
    3. Green chili-4-5 pieces or according to your taste(slited from middle)
    4. Garlic cloves-5-6 pieces(chopped)
    5. Oil-around 4-5 Tbs
    6. Salt-1/2 ts or according to your taste
    Procedure:
    1. Clean and wash lal shak and chop finely. 
    2. Take lal shak in a pan. Add green chili and salt.
    3. Keep the pan to a medium heat and cover it. Cook until shak become tender.
    4. Remove from the pan and set it aside.
    5. Now heat oil in a frying pan, add chopped garlic and fry it for few seconds then add chopped onion and fry until tender. Add shak and fry around 2-3 minutes or fry until all liquid evaporated.
    6. Now it is ready to serve. Enjoy with plain white rice.

    Noodles Pakora (নুডলসের পাকোড়া)



    Ingredients:

    1. Maggie/ Ramen Noodles - 1 Packet (approximately 3 or 3.5 oz packet)
    2. Onion (chopped) - 1/4 cup
    3. Tomato  (chopped)  - 1/4 cup
    4. Green chili - 2 Tbs or to your choice
    5. Cilantro (chopped) - 2 Tbs (optional)
    6. Egg - 1
    7. Baking powder - 1/4 ts
    8. Flour - 2 & 1/2 Tbs
    9. Salt - 1/4 ts
    10. Oil - for deep fry
    ** you can use any kind of chopped vegetable whatever you have in your home, like carrot, cabbage, beans etc. You can also use minced meat or shrimp if you want. 
    Procedure:
    1. Boil 1 & 1/2 cups of water in a saucepan. When water starts to boil add the noodles and seasoning/masla packet in it, and boil around 3 minutes. Keep it aside to cool down
    2. Take the boiled noodles in a mixing bowl (there is no need to drain the water from noodles but if it seems there is too much water in the noodles drain them).
    3. Add egg, chopped onion, chopped chili, chopped cilantro, baking powder, salt and flour, and mix them well. If the mixture seems too liquid to handle add little more flour.
    4. Heat the oil in a frying pan. When oil is heated enough, take small amount of mixture in hand  and carefully put them in the oil. Put more pakora in the oil and fry the both sides until nice golden color comes out.(remember do not hurry during frying, otherwise your pakora will remain uncooked in the inside)
    5. Take out the pakora on a paper towel to soak excess oil. Fry all the remaining mixture following same process.
    6. Enjoy your pakora with sauce or any kind of ketchup.

    Sunday, June 17, 2012

    Date Halwa( খেজুরের হালুয়া)

    Ingredients:
    1. Dates-500 gm
    2. Milk-500 ml
    3. Cardamon-3 pieces
    4. Milk powder-1/2 cup
    5. Ghee-1/4 cup
    6. Raisin-15  pieces
    7. Almond-12  pieces
    ** Usually there is no need to add sugar but if you want more sweet you may add sugar according to your taste.
    Procedure:
    1. Remove seed from dates. Soak it in milk for 30 minutes.Blend it in a blender to make a fine paste.
    2. Heat ghee in a pan in medium heat. Add cardamon and fry for few seconds.
    3. Then add dates paste and stir.When halwa start to become thick add milk powder.
    4. Stir continuously until it comes to halwa consistency that do not stick the pan. 
    5. Remove from the pan and garnish with nuts and raisin.

    Friday, June 15, 2012

    Golap Pitha (গোলাপ পিঠা)

    1. Milk- 1 cup
    2. All purpose Flour - 1 cup
    3. Salt- 1/2 ts
    4. Oil/ghee- 1 Tbs
    5. Sugar- 1 cup
    6. Water - 1/2 cup
    7. Oil - for deep fry
    Procedure :
    1. Take milk in a pan, add salt and make it boil in a medium heat. When milk start to boil, add the flour in it and stir it to mix flour with milk. Mix the dough for about 2-3 minutes in the heat.
    2. Now take the dough in a plate and keep it to cool little bit so that you can handle it with hand. Take the oil/ ghee in your hand and start to mix the dough nicely. Mix it for about 6-7 minutes to form a nice dough. Then divide the dough to 7-8 small balls.
    3. Take one small ball on your rolling board. Spread little bit dry flour on it and make a thin ruti.
    4. Take a 6-7 cm round cookie cutter or any round shape sharp edge glass or cup and cut some small round shape part from your large ruti.
    5. Put 3 small ruti on top of one another, take small part from the excess of ruti to put in the center of your flower. Then make your flower following the procedure described in the video.
    6. If you can not see the video in the YouTube, please click here to see in the vimeo.com.
    7. Pour the water in a saucepan, add the sugar in it and make it a boil. Then keep it in a low heat to simmer.
    8. Now heat the oil in a medium heat. When oil is heated enough put the flowers in the oil and fried the both side till a nice golden brown color comes out. (remember do not hurry during frying otherwise your pitha will remain uncooked).
    9. Take out the pitha on a paper towel to soak the excess oil. Then put them in the sugar syrup which is simmering in the low heat. Flip your pitha in the syrup for couple of time to coat it with sugar syrup. Then take them out on a plate.
    10. Make rest of the pitha following the same process.
    11. Keep your pitha to cool down to room temperature. Then surprise everyone by serving this nice Golap Pitha.
    Courtesy:
    Israt Jahan (Disha)
    (Columbia, SC, USA)