Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

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.