Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Tuesday, October 23, 2012

Kacci Biryani(কাচ্চি বিরিয়ানি)

  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
  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)

  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
  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.