Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Wednesday, January 25, 2012

Niramish (নিরামিষ)

Ingredients:
  1. Pumpkin-250 gm
  2. Raw-long-beans/Borboti-2 cup
  3. Cauliflower-2 cup
  4. Potato-2 medium
  5. Carrot-2(sliced)
  6. Egg plant-200 gm
  7. Onion-1/2 cup(chopped)
  8. Garlic-10-12 cloves(chopped)
  9. Green chili-6-8 pieces or according to your taste
  10. Red chili powder-1/2 ts or according to your taste
  11. Cumin powder-1 ts
  12. Turmeric powder-1 ts
  13. Ginger paste-2 Tbs
  14. Garlic paste-1 Tbs
  15. Bay leaves-3-4 pieces
  16. Panch-phoron (bengali 5 spice)-1 ts
  17. Oil-around 2/3 cup
  18. Salt-2 ts or according to your taste
Procedure:
  1. Wash and cut the vegetables into medium size pieces. Place all vegetables separately. Do not mix them up.
  2. Heat 2 Tbs oil in a pan. Add pumpkin and fry. Remove from the pan and set aside. Add little oil in the pan and fry long beans(borboti). Like this, gradually add little oil and fry all vegetables separately.(during frying sprinkle little salt over vegetables)
  3. Heat 3 Tbs oil in a large deep pan. Add bay leaves and chopped onion and fry until light brown. Add remaining salt,green chili and all powder and paste ingredients. Fry a little. Add all fried vegetables and stir to coat with all spices. Add water. Cover the pan with lid. Cook until water reduced and vegetables become nicely tender. 
  4. Heat 2 Tbs oil in another pan. Add panchforon and wait a little time. Add chopped garlic and stir until nice brown color comes out. Pour the seasoning into the vegetables. Stir a little. Remove from the pan to a serving bowl.
  5. Serve with plain rice,roti or luchi. 

Monday, January 16, 2012

Besan Chicken(বেসন মুরগী)

Ingredients:
  1. Chicken- 2 lb
  2. Besan-1/2 cup
  3. Plain yogurt-4 Tbs
  4. Red chili powder-1/2 ts+1/2 ts
  5. Turmeric powder-1/4 ts
  6. Cumin powder-1 ts
  7. Garam mashala powder-1/2 ts
  8. Ginger paste-1/2 ts+1/2 ts
  9. Garlic paste-1/2 ts+1/2 ts
  10. Oil-4 Tbs+ for deep fry
  11. Salt-1 and 1/2 ts or according to your taste
Procedure:
  1. Clean,wash and drain water from chicken.
  2. Take a bowl. Put besan, plain yogurt,1/2 ts red chili powder,turmeric powder,1/2 ts ginger paste,1/2 ts garlic paste and 1/2 ts salt to the bowl. Mix all the ingredients well.Now add water into the dry mixture and mix it well to make a smooth batter. Then keep it aside for around 40 minutes.
  3. Heat 4 Tbs oil in a pan. Add chicken to it. Sprinkle a little salt over the chicken. Fry the chicken. Remove from the pan and add remaining ingredients except oil to the chicken. Mix well and keep it around 30 minutes.
  4. Heat oil in a medium heat. When oil is heated enough coat the chicken 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 chicken pieces in the same process. 

Sunday, January 8, 2012

Dried Fish with Colocasia-Root(শুঁটকি দিয়ে কচু)

Ingredients:
  1. Dried fish-60 gm (any kind of dried fish (like dried shrimp, dried latia fish etc.) can be used. Here we used dried latia fish)
  2. Kochu/Colocasia root/taro/কচু- 250gm
  3. Onion paste- 5 ts
  4. Garlic paste-2 ts
  5. Ginger paste-2 ts
  6. Turmeric powder-1 ts
  7. Cumin powder- 1 ts
  8. Green chili (Silted )- 10-12 pieces or to your taste
  9. Oil - 1/2 cup
  10. Salt-1 ts or  to your taste
Procedure:
  1. Cut the fishes into about 1 inch size pieces. Soak the pieces into warm water for around 10 minutes and then wash it and drain the water. Peel kochu properly and wash it well, then cut them into cube size.
  2. Now pour the oil in a pan and heat it in a medium heat. Add onion paste, ginger paste, garlic paste, green chili and all powder ingredients to the oil, and stir it for around 5 minutes. When oil starts to separate from the masala put kochu in it and stir it to mix masala with the vegetable. Then add the fish pieces and stir them carefully so that fish pieces can not be broken. You can add little bit water so that masala can not burn out. Keep all this in medium heat for about 10 minutes. Stir it occasionally. Then add around 2 cups of warm water in it and bring it to a boil. 
  3. Cover the pan and cook them for about 15- 20 minutes or until kochu become tender. Turn off the heat and serve your curry hot with white rice or ruti.

Friday, January 6, 2012

Simple Spinach Fry(পালংশাক ভাজি)

Ingredients:
  1. Fresh spinach-250 gm
  2. Onion-1/2 cup(chopped)
  3. Garlic clove-10 pieces(chopped)
  4. Green or red chili(slited)-3-4 pieces or according to your taste
  5. Oil-3 Tbs
  6. Salt-1/2 ts or according to your taste
Procedure:
  1. Clean and wash spinach. Put spinach in a pan, sprinkle salt over it and cover the pan with lid. Cook until spinach tender. Remove from the pan and set aside.
  2. Heat oil in the pan. Add onion,garlic and chili and fry until tender. Add spinach and fry around 2-3 minutes.
  3. Remove from the pan and serve with plain rice.

Thursday, January 5, 2012

Goat Brain Fry(মগজ ভাজি)

Ingredients:
  1. Goat brain-250 gm
  2. Onion-1 cup(chopped)
  3. Turmeric powder-1/4  ts
  4. Whole red chili(slited)-5-6 pieces or according to your taste
  5. Cardamom-3-4 pieces
  6. Cinnamon stick-2 pieces
  7. Bay leaves-2 pieces
  8. Oil-around 5 Tbs
  9. Salt-3/4 ts or according to your taste
Procedure:
  1. Soak brain in hot water for 5 minutes then clean,wash and drain water. Sprinkle 1 pinch turmeric powder and 1/2 ts salt to it. Mix gently.
  2. Heat oil in a pan. Add brain and fry around 5 minutes. Remove from the pan and set aside.
  3. Add cardamom,cinnamon and bay leaves to the oil. Stir for a while. Add chopped onion,red chili and remaining salt and fry until tender.
  4. Add brain and fry another around 10 minutes in medium heat. Remove from the pan and serve hot.

Tuesday, January 3, 2012

Bottle Gourd with Shrimp (লাউ চিংড়ি)

Ingredients:
  1. Bottle gourd- 500gm
  2. Shrimp-10-12
  3. Onion paste- 6 ts (you can use around 1/2 cup chopped onion instead
    of onion paste )
  4. Garlic paste-2 ts
  5. Cumin powder -3/4 ts
  6. Turmeric powder-1ts
  7. Green chili paste- 1 ts or to your taste (you can use 5-6 pieces
    stilted green chili instead of paste)
  8. Salt- 1 ts or to taste
  9. Oil- 1/4 cup
  10. Cilantro (chopped)- 2 Tbs (optional)
Procedure:
  1. Wash the bottle gourd, peel it and then cut it around 1/2 inch slices. And wash the shrimp and set them aside.
  2. Pour oil in a pan and heat it in a medium heat. Add onion paste, garlic paste, green chili paste, turmeric powder, cumin powder and salt in the oil one after another, and stir them. Stir  the masala around 3-4 minutes or until oil starts to separate from the masala. Then add the shrimp and bottle gourd pieces and stir them to mix with masala. Keep this in medium heat for around 10 minutes (stir them occasionally).
  3. After that add around 1 & 1/2 cups of warm water in  it and bring it to a boil.  Then cover the pan, lower the heat to medium low and cook them around 15-20 minutes or until the bottle gourd become tender.
  4. Now spread the chopped cilantro over the curry and let the curry simmer in low heat for 1-2 minutes.Then turn off the heat. Your curry is now ready to serve.

Sunday, January 1, 2012

Koi Fish With Garlic and Peas(রসুন-মটরশুটিতে কই মাছ)

Ingredients:
  1. Koi fish-5 pieces(around 600 gm)
  2. Onion-1 medium(chopped)
  3. Onion-3 Tbs(paste)
  4. Turmeric powder-1ts
  5. Red chili powder-1/2 ts
  6. Cumin powder-1/2 ts
  7. Garlic cloves-15-16 pieces
  8. Garlic paste-1 ts
  9. Green chili(slited)-6-7 pieces or according to your taste
  10. Peas-1/2 cup
  11. Oil- around 1/2 cup
  12. Salt-1 and 1/2 ts or according to your taste
Procedure:
  1. Clean and wash fish. Add 1/2 ts turmeric powder,red chili powder and 1 ts salt to the fish. Mix gently.
  2. Heat 4 Tbs oil in a pan. Add fish and fry both side of the fish. Remove from the pan and set aside.
  3. Heat remaining oil in a pan. Add chopped onion and fry until tender. Add rest of the ingredients and stir  around 2-3 minutes in medium heat. Add 1 cup water and bring it to boil. Add fish and cover the pan with lid. Cook until gravy become thick.
  4. Remove from the pan and serve.