Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, December 20, 2013

Crispy Fried Cauliflower (মচমচে ফুলকপি)

  1. Flour of Cauliflower- 10-12 pieces (cut in 1 inch size)
  2. Rice flour- 4 Tbs
  3. Cornflour- 1 Tbs
  4. Cumin powder- 1/2 ts
  5. Red chili powder- 1/2 ts
  6. Turmeric powder- 1/4 ts
  7. Egg- 1
  8. Soy sauce- 1 ts
  9. Sugar- 1/2 ts
  10. Salt- 1/2 ts + 1 ts
  11. Water- 3 Tbs (To make batter)
  12. Oil- for deep fry
  1. Take rice flour, corn flour,  red chili powder, cumin powder, turmeric powder, 1/2 ts salt and sugar in a bowl and mix it.
  2. Beat the egg in a separate bowl. Add soy sauce and 3 Tbs water; and mix it.
  3. Now add the liquid mixture into the flour mixture and mix it to make a smooth batter. Let the batter to set for 10-12 minutes.
  4. Boil water in a sauce pan. Add 1 ts salt. When the water start to boil, add all the cauliflower pieces and boil them for 5-6 minutes or until the flowers become little bit soft. Then drain the water and set them aside.
  5. Now heat oil in a pan. Take a flower, deep it into the batter and carefully put it into the oil. Fry the flower until a nice brown color come out all over the side (do not hurry during frying, otherwise you will not get the crispiness) and then take it out on a paper towel to soak the excess oil.  Fry all the flowers like that and serve as an appetizer or serve with khicuri.

Thursday, December 12, 2013

Vegetable Biryani (সবজি বিরিয়ানি)

  1. Basmati rice- 3 cup
  2. Baby corn – ½ cup
  3. Cauliflower – ½ cup
  4. French bean – ½ cup
  5. Carrot – ½ cup
  6. Green pea – 1/2 cup
  7. Coriander leaf – ½ cup
  8. Cashew nut – 10 pieces
  9. Yogurt – 2 tbs
  10. Tomato – 1 (make it paste)
  11. Red chili powder - 1 tsp
  12. Coriander powder – ½ tsp
  13. Cumin powder – ½ tsp
  14. Garam masala powder – around 1 tsp
  15. Ginger garlic paste – 1 tsp
  16. Green chili – 5-6
  17. Oil or ghee – ¾ cup (ghee is preferable )
  18. Turmeric powder – 1 tsp
  19. Dried prune – 5-6 pieces
  20. Salt – 1 and ½ tsp
  21. Whole spice (cardamom,cinnamon,cloves)- 4 pieces
  22. Bay leaf – 2 pieces
  23. Onion paste – 1 tbs
  24. Onion – ½ cup (finely chopped)
  25. Saffron color- a pinch (mix with 1 ts warm water) 
  1. Wash all the vegetable and cut them into cube size. Then fry each vegetable separately in little ghee  with salt & turmeric powder for few min and keep them aside.
  2. Now wash the rice and keep it in strainer to drain the water. Boil around 6 cups of water in a large pan. Then add the washed rice along with all the whole spices & salt in the water. Cook the rice until it is almost done(around 80%). Then drain the excess water from the rice through a strainer and keep it aside.
  3. Heat ghee in a heavy bottom pan. Add chopped onion and fry until it become golden brown in color. Remove half of the fried onion in a bowl.
  4. Put all the paste, powder masala and tomato paste into pan; and fry them until oil comes out.
  5. Now add the yogurt (Tips) and blend it well with the spices.
  6. Then add the cashew nut and all vegetable;  and carefully mix them to coat the vegetable nicely with the masala. Add little water and then cover the pan with a lid. Let them cook for around 5-6 minutes or until the vegetable become tender.
  7. Add half of the chopped coriander leaf and cook for another minute in low heat.
  8. Now remove half of the vegetable from the pan and start layering the rice and vegetable for biryani. First add half of the cooked rice on the veggie of the pan, spread few coriander leaf, green chili, fried onion & dried prune on the rice. Then add the remaining veggie (which has removed from the pan) on it and then add the rest of the rice on top of the veggie.
  9. Add saffron color and ghee on the rice and cover the pan tightly so that no steam can come out. Now let it cook for around 10 minute on very low flame. 
  10. Before serving, carefully mix the biryani from the bottom to top to make an even mix of vegetable and rice.
  11. Now serve your vegetable biryani hot with kabab or egg korma or anything you like to surprise your guest.
Before adding the yogurt into any kind of hot masala mix, bit it with a form in a separate bowl. Otherwise it may become lumpy and will not blend nicely in the  masala.

Friday, December 6, 2013

Dudh Puli (দুধ পুলি)

  1. Coconut -1 cup+2 Tbs(grated)
  2. Jaggery (liquid or grated) - 1 cup+1/4 cup (Tips
  3. Milk -1 litre
  4. Almond - 2-3 Tbs chopped (optional)
  5. Rice flour - 1 cup
  6. Water - 1 cup
  7. Cardamon powder - 1/2 ts (optional)
  8. Salt - 1/2 ts
  1. Boil milk in medium heat and allow it to cool down to the room temperature.
  2. Heat a pan in medium heat. Add coconut and jaggery, stir until it mix properly and no juice remain.
  3. Boil 1 cup water in a pan with salt (use a heavy bottom pan). Then slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and  knead well till the dough become soft, smooth and not sticky.
  4. Make 32-35 small ball from the dough. Spread the ball a little with a rolling pin. Stuff the mixture into it. Fold it and seal the edges so that filling doesn't come out. (see the picture)
  5. Now add 1 cup jaggery and 2 tbs coconut into the milk which you have boiled earlier. Add cardamon powder if you. (Tips)
  6. Boil the Milk in medium heat for 5 minutes and then slowly add puli into it. Cover the pan and let it cook for 10 minutes in medium heat. Stir it occasionally.
  7. Then turn the heat to low and keep it in low heat for another 5 minutes. 
  8. Now allow it to cool down and then serve.
***You can use sugar instead of jaggery. Also you can use all purpose flour (Maida) instead of rice flour.
***Do not put jaggery into the hot milk if you put then curd will come out from the milk. If you use sugar then put the sugar into the boiled milk.

Saturday, November 23, 2013

Simple Semolina Halwa (সুজির হালুয়া)

  1. Semolina/Shuji- 1 cup
  2. Sugar- 1 & 1/4 cup
  3. Water- 2 & 1/2 cup
  4. Salt- 1/4 ts
  5. Ghee/ Clarified butter- 6 Tbs
  6. Bay leaf - 1 pieces
  7. Cardamom- 2 pieces
  8. Clove- 2 pieces
  9. Chopped nuts (for decoration) - 1 Tbs (optional)
  1. Take sugar, water, salt, bay leaf, cardamom and clove in a pan and put in the burner to boil. When the syrup start to boil, turn the heat to low and let it simmer for 4-5 minutes.
  2. In the mean time, take shuji in another pan and dry roast it in medium heat until it turns to a light brown color (a nice aroma will spread all over while it is done). Then add the ghee and fry for another 4-5 minutes.
  3. Now carefully add the sugar syrup in the roasted shuji and mix it. Then let it cook for 4-5 minutes or until shuji is cooked and water is reduced (do not make it too dry. When halwa start to spread all over vigorously, then turn off the burner.).
  4. Take the serving plate (the plate should be 2 or 3 inch deep) and carefully pour your halwa in it. Then tap the plate to make the top even. Spread the chopped nuts on the top and keep it aside to cool completely (Tips). 
  5. Then you can serve it plain as a dessert or with Luchi, Parata
If you want to serve your halwa as a square shaped or diamond shaped barfi, then place your halwa in the refrigerator after pouring it on serving plate for around 20-25 minutes. Then cut it in your desierd shape to serve.

Monday, November 11, 2013

Chicken Reshmi kabab

  1. Chicken breast (thinly sliced)- 1/2 lb
  2. Raw papaya paste or meat tenderizer - 1/2 ts
  3. Cumin powder- 1/4 ts
  4. Methi (fenugreek) powder- 1 ts
  5. Garam masala powder- 1/4 ts
  6. Red chili powder- 1/4 ts
  7. Black pepper powder- 1/8 ts
  8. Turmeric powder- 1/8 ts
  9. Salt- 1/4 ts
  10. Ginger paste- 1 ts
  11. Garlic paste- 1 ts
  12. Tomato ketchup- 1 Tbs
  13. Chili sauce- 1/2 Tbs
  14. Greek Yogurt- 2 Tbs (see the Tips
  15. Heavy cream- 2 Tbs
  16. Oil - 1 Tbs + more to brush or spray
  1. Take all the ingredients except the chicken in a mixing bowl and stir well so that all the ingredients mix well and no lumps remain in the mixture.
  2. Now add the thinly sliced chicken in the masala mixture and mix well to coat the chicken with masala. Then marinate it for overnight or at least 4-5 hours.
  3. Preheat your oven to 400 F.
  4. In the mean time skew the chicken in the skewer. (if you are using the bamboo skewers then soak it in water for about half an hour before using it).
  5. Now brush oil in the baking tray and place the skewer on it. Spray or rub some oil on the top.
  6. Bake it for about 25-30 minutes. Flip the kabab after the first 15-20 minutes. (If you want you can grill it instead of baking.)
You can use normal yogurt if you want. You can strained the water from the yogurt using a cheese cloth for better use.

Saturday, November 2, 2013

Eggplant Fry (বেগুন ভাজি)

  1. Large Eggplant- 1 (around 400g)
  2. Turmeric Powder - 1/2 ts
  3. Red chili powder- 1/2 ts
  4. Cumin Powder - 1/2 ts
  5. Salt - 1/2 ts or to your taste
  6. Onion (chopped) - 1/4 cup
  7. Whole Green chili - 3-4 pieces
  8. Oil - around 6-7 Tbs + 2 Tbs
  1. Wash the whole eggplant and cut it into around 1 inch thick slices.
  2. Take all the powder ingredients & salt in a large bowl, add 1/2 ts water and mix them to make a paste.
  3. Now add the eggplant slices in the bowl and rub all the slices with the masala mix and keep it aside for 5- 10 minutes.
  4. Heat the oil in a large pan. Put the eggplant slice in the oil in one layer (if the pan do not have enough space to hold the slice in one layer, then fry them in several turn). Fry the one side for about 2-3 minutes or until the upper side starting to become little soft.
  5. Now flip the side carefully and fry it for another 2-3 minutes. In this time the both side should get a nice golden brown color. If you like little more burning flavor in your dish, fry them for another few minutes.
  6. When the frying is done, take them out on a plate.
  7. Now heat the other 2 Tbs oil and add the chopped onion and the green chili in it. Fry them until they become soft. Then spread them on top of the fried eggplant and serve with ruti, Khichuri or plain rice.

Tuesday, October 29, 2013

Chicken Lolipop

  1. Chicken wings - 8 pieces
  2. Soya sauce - 2 Tbs 
  3. Chilly garlic sauce - 2 Tbs 
  4. Ginger paste - 1 tsp
  5. Egg - 2 pieces
  6. Red chilly powder - 1/2 tsp 
  7. Corn flour - 2 tbs
  8. Bread crumbs - 1 cup or more
  9. Salt - 1/4 ts or to taste
  10. Oil - for deep fry
  1. Wash all the wings. Then take a chicken wing and cut it at the center in the joint with a sharp knife and make two parts. Take one piece (shoulder part) and cut the meat on one end, hold the bone,squeeze the meat downwards and turn it upside down. Then take the next piece(arm part) which has two bones in it.Cut the meat part while holding to the bone, rotate the knife all around it. Now pull the small bone apart.Squeeze the meat downwards to turn it upside down, like previous one (see the attached video).Repeat the same process for all chicken wings and set aside.
  2. Now marinate all the lollipop with soya sauce, chilly garlic sauce, ginger paste and keep it marinated for 30-40 minutes.
  3. Take a small bowl and beat an egg in it. Add salt, red chilly powder and corn flour in the beaten egg and mix it well to form a fine batter. Put the bread crumb in a plate and set it beside the bowl of batter. 
  4. Now dip the lollipop in the egg batter. Then roll them in the bread crumbs and place it on a plate. Repeat the process for all lollipop. 
  5. Heat the oil in medium heat. When the oil is hot enough put the lollipop into it and fry them in a low medium flame until a deep brown color comes out. 
  6. Take them out in  the kitchen tissue to soak the excess oil.Wrap aluminium foil at the end to make it easy to hold and serve with ketchup.

Tuesday, October 22, 2013

Nihari (নেহারি)

  1. Beef or lamb leg/ shank - 3 lb
  2. Meat with bone - 1.5 lb
  3. Onion (chopped) - 1 cup
  4. Ginger (chopped) - 2 Tbs
  5. Ginger paste - 2 Tbs
  6. Whole cumin - 1 ts
  7. Whole red chili - 3 pieces
  8. Whole black pepper- 5-6 pieces
  9. Cinnamon - 3 pieces
  10. Cardamom- 3 pieces
  11. Black cardamom - 1 pieces
  12. Bay leaf - 2 pieces
  13. Turmeric powder - 1/2 ts
  14. Red chili powder - 1/2 ts
  15. Roasted cumin powder - 1ts + 1 ts
  16. Salt - 3 ts or to taste
  17. Oil- 3/4 cup
  18. Green Chili - 12/15 pieces
  19. Coriander leaf (finely chopped) - 1 Tbs (optional)
  20. Fried onion - 1/4 cup (for garnish)
  1. Heat the oil in a big pan. Put the whole cumin in the hot oil and let them temper for few seconds. Then add the chopped onion, whole red chili, cinnamon, cardamom, black cardamom, bay leaf and fry them until the onion become soft. 
  2. Now add the chopped ginger, ginger paste, red chili powder, turmeric powder, 1 ts cumin powder, salt to the pan and fried them until the oil start to separate from the masala.
  3. Now add all the leg and meat in the pan and mix them carefully with masala. If needed put some water to prevent the burn of masala. Fry all the things for 10- 15 minutes. 
  4. Then add around 10-12 cups of hot water or enough to deep all the bones into the water. Bring it to a boil and then lower the heat to medium low.
  5. Cover the pan and let them simmer for around 3-4 hours or until the meat stuck in the bone become soft. After around 2 hours add the green chili in the stock and cover the pan again.
  6. Now spread 1 ts of roasted cumin powder (if it is not roasted then do not add them) and the chopped coriander leaf on top and turn off the heat.
  7. Garnish with the fried onion and serve hot with Paratha, Nun, Luci or Ruti.

Wednesday, October 9, 2013

Vegetable Shekh Kabab (সবজি শিক কাবাব)

  1. Carrot – 1 medium, finely chopped
  2. French bean – 10 pcs, finely sliced
  3. Cabbage – ¼ cup finely chopped
  4. Green peas shelled – ¼ cup
  5. Potato – 2 medium, boiled, peeled and mashed
  6. Shahi  jeera – ½ tsp
  7. Ginger – 1 inches finely chopped
  8. Green chilies – 3 finely chopped
  9. Turmeric powder – ¼ tsp
  10. Gram flour (Besan)- 2 tbs
  11. Cashew nut powder – 1 tbs(optional)
  12. Bread crumb – 3 tbs
  13. Black peppercorns – ½ tsp crushed
  14. Green cardamon powder – ¼ tsp
  15. Garam masala powder – ¼ tsp
  16. Chat masala – 1 tsp (optional)
  17. Salt – 1 tsp or according to taste
  18. Oil – 1 tbs + for brush
  19. Lemon and onion – for garnish


  1. Heat oil in a pan. Add shahi jeera and fry for few sec. Add ginger and green chilies and fry for another few sec.
  2. Add carrot and fry for 2 min. Then add french beans, cabbage, green peas and fry for another 2 min.
  3. Add turmeric powder, mix well and fry further few min.
  4. Transfer this mixture into a mixing jar, grind coarsely and keep aside.
  5. Add gram flour in the same pan, fry until the nice aroma come out. Add cashew nut
     powder and fry for another few seconds.
  6. Now reduce the heat and then add the ground vegetable, mix well and fry for few minutes. Then transfer  this mixture into a bowl.
  7. Add mashed potato,breadcrumbs, salt crushed peppercorn, green cardamom powder, garam masala powder and mix well.
  8. Divide this mixture into large equal portions and skew to the skewers tightly to get a sheekh kakab.
  9. Now heat tawa in medium heat and brush oil, then place the skewer over the tawa and cook till a nice light brown color come out.

  10. Sparkle some chat masala and serve hot with lemon.

Wednesday, September 25, 2013

Blueberry chutney

  1. Blueberry- 2 cup
  2. Apple cider vinegar - 1/2 cup (if you want you can use white vinegar)
  3. Garlic(chopped)- 7-8 cloves
  4. Ginger(chopped)- 2 Tbs
  5. Whole red chili- 7-8 pieces
  6. Cinnamon - 1 stick
  7. Bay leaves- 2 pieces
  8. Whole Panch phoron (Bengali 5 spice)-1/2 ts
  9. Mustard seed- 1/2 ts
  10. Cumin powder- 1/2 ts
  11. Red chili powder- 1/2 ts
  12. Garam masala powder- 1/4 ts
  13. Oil- 2 Tbs
  14. Sugar -1/4 cup or to your taste
  15. Salt- 1 ts to your taste
  1. Wash the blueberry and dried them with paper towel or wash cloth.

  2. Take the powder masala (cumin, red chili, garam masala) in a small bowl and make a paste with 2 Tbs apple cider vinegar.
  3. Now heat the oil in a heavy bottom pan. When oil seems hot,  add the whole spices(panch phoron, mustard seed) and let them to temper for few seconds. Then add the whole red chili, cinnamon stick  and bay leaves; and fry them for another few seconds.
  4. Add the grated garlic, ginger and the masala paste (which we prepared earlier) and mix them for around one minute.
  5. Then add the blueberry and mix them with the masala mix. In the time of mixing, the blueberry will start to become soft. 
  6. Now add the salt, sugar and vinegar to the pan, and mix them. 
  7. Then turn the heat to medium low setting and let the chutney to simmer for around 20-25 minutes or until it dried up and you get your desired consistency. Remember to stir occasionally otherwise chutney will burn in the bottom and will destroy the nice aroma.

  8. When chutney is done, let them to cool down completely and then enjoy! 
  9. Put the rest of the chutney  in a air tight jar and store in your freezer for 2-3 weeks. 

Saturday, September 14, 2013

Bosnian Ruti ( বসনিয়ান রুটি )

  1. All purpose flour - 3 cup
  2. Yeast-1 Tbs
  3. Warm milk-1 cup
  4. Beaten egg- 1 
  5. Oil or melted butter- 5 Tbs 
  6. Sugar-2 Tbs
  7. Powder milk- 2 Tbs (optional)
  8. Salt-1 ts or according to your taste
  9. Oil- For deep fry
  1. Take yeast in a large bowl, add warm milk and a pinch of sugar and stir it until yeast dissolve into milk. Leave it around 10 minutes.
  2. Then add oil, sugar, salt , powder milk and stir it to mix well.
  3. Now slowly add small amount of flour at a time to the liquid and mix it. Add until it forms to a dough. If dough seems too soft then add little bit flour and mix. When dough is done cover it and rest it for around 1 hour to rise.(for better result keep it in a warm place) Dough will be almost double in size after 1 hour. Knead the dough again.
  4.  Divide the dough to 14-16 small balls.Take one ball on the rolling board, spread some flour and roll it to a thick ruti. Make all the other ball in the same process. ( do not put the ruti on top of one another, keep them separate). When all ruti is done cover them with a kitchen towel and keep them for another 10-15 minute fro second rise. 
  5. Now heat the oil in a pan to a little higher than medium flame (pan size should be deep so that ruti can be deep fried). When oil is heated enough put one ruti into it and gently press it with a spoon until it puffs up, then flip the side and wait for 4-5 seconds and  remove from the pan.(don't fry it long, the color of the ruti should be white) and take out  on a paper towel to soak the excess oil.
  6. Fry all the ruti and enjoy with beef curry or tandoori chicken and raita.
Fahana Anjum Korobi
(Columbia, SC, USA) 

Friday, September 13, 2013

Raita (রাইতা)

  1. Whole cumin - 1 Tbs
  2. Whole mustard - 1/2 Tbs
  3. whole black pepper- 2/3 pieces
  4. Yogurt - 1/2 cup 
  5. Salt -1/4 ts 
  6. Sugar- 1/2 ts 
  7. Mint chutney - 2 ts (Here I used store bought mint chutney. If you want you can take fresh mint leaf and make a paste)
  8. Green chili -1 small piece (Finely chopped ) 
  9. Finely chopped cilantro - 1/2 ts (optional)
  1. Take the whole cumin, mustard seed and whole black pepper in a pan and dry roast them in a medium low heat until you get a nice aroma. Then remove from the pan and cool down to room temperature. After that grind it in your grinder and save in a air tight jar. 
  2. Now take rest of the ingredients in a bowl, add 1 ts of the grind masla (prepared in step 1) and then beat the mixture lightly with a fork (Do not over mix your raita.)
  3. Enjoy with salad or sheek kabab or any kind of kabab.

Saturday, August 31, 2013

Rose Bread

For Bread:
  1. All purpose flour -around 3 cup
  2. Yeast-1 Tbs
  3. Warm milk-1 cup
  4. Beaten egg- 1 
  5. Oil or melted butter- 5 Tbs + 1 Tbs for brush
  6. Sugar-2 Tbs
  7. Powder milk- 2 Tbs (optional)
  8. Salt-1 ts
  9. Egg yoke-1
  10. Nigella seed/sesame seed-1 Tbs
For Stuffing:
  1. Cooked keema - 1 cup (beef or chicken)
  2. Chopped onion- 1 cup
  3. Oil- around 2 Tbs
  4. Salt- a pinch
  1. Take yeast in a large bowl, add warm milk and a pinch of sugar and stir it until yeast dissolve into water. Leave it around 10 minutes.
  2. Then add oil, sugar, salt , powder milk and stir it to mix well.
  3. Now slowly add small amount of flour at a time to the liquid and mix it. Add until it forms to a dough. If dough seems too soft then add little bit flour and mix. When dough is done cover it and rest it for around 1 hour to rise.(for better result keep it in a warm place) Dough will be almost double in size after 1 hour.
  4. Heat 2 Tbs oil in a pan. Add chopped onion. Spread a pinch of salt over the onion and fry until tender. Add keema and fry around 7-8 minutes in medium heat. It should be dry. Remove from the pan and set aside.
  5. Now take the baking pan and spray or brush 1 Tbs cooking oil on it. Beat the egg yoke well and set aside.
  6. Divide the dough into 10-12 equal balls. Roll each ball to about 4" diameter. During rolling you can spread some flour.
  7. Make 4 diagonal slits, leaving the center intact. Put 1 Tbs stuffing in the middle of the rolling ball. Take one of the sections and cover the side of the filling with it. Take the opposite side's section and cover the other side of the filling with it.
  8.  Repeat with the two last sections.Pinch the dough on the side to seal it. (see the picture) 
  9. Make rest of the ball in the same procedure. Keep all the roses in the baking tray.
  10. Preheat oven 350 degree F or 175 degree C. Now brush egg yoke on the top of the bread and spread some sesame seed or nigella seed on it and place the pan in the preheated oven.
  11. Bake it around 15 minutes or until tops become nice golden color and breads are ready.

Monday, August 26, 2013


For dosa:
  1. Rice-1 cup
  2. Urad dal-1/2 cup
  3. Chana dal - 2 tbs (optional)
  4. Fenugreek seed - 1/2 ts
  5. Salt - according to your taste
  6. Oil for brush
  7. Water

For masala:
  1. Potato - 2 large size
  2. Onion -1 medium (chopped)
  3. Urad dal - 1 ts
  4. Chana dal - 1ts
  5. Mustard seed - 1/4 ts
  6. Cumin seed - 1/4 ts
  7. Turmeric - 1/2 ts
  8. Cumin and coriander powder - 1/2 ts
  9. Oil - 1/4 cup
  10. Red chili powder - 1/4 ts
  11. Green chili - 4 pieces(chopped)
  12. Salt - according to your taste
Masala making:
  1. Peel and cut potato into small cubes and boil until it become tender.
  2. Heat oil in a pan in medium heat. Add mustard seed,cumin seed,chana dal,urad dal and stir for few seconds.
  3. Add copped onion and green chili and cook until onion become tender.
  4. Add salt,turmeric powder,red chili powder,cumin and coriander powder and stir.
  5. Then add boil potato and stir to make it mash.
  6. When oil comes out turn off the burner and keep aside.
Dosa making:
  1. Take rice,urad dal,chana dal,fenugreek seed in a bowl,wash and soke atleast 6 hours.
  2. After 6 hours drain water and blend it to make  paste.
  3. Keep it 6 hours for fermentation in room temperature. 
  4. Now add salt and water to make thin batter.
  5. Heat tawa or a heavy bottom flat pan in medium heat, pour batter and spread with a flat surface in circular motion to make thin dosa.
  6. Apply some oil over dosa with a brush.
  7. Place some masala in line on the corner of the dosa.
  8. When it is golden brown colour roll it and serve hot with chutney.

Tuesday, August 20, 2013

Aloor Dom(আলুর দম)

  1. Small Potato- 500 gm/around 1lb
  2. Onion - 1/2 cup
  3. Tomato - 1 medium size
  4. Whole cumin- 1/2 ts
  5. Black mustard- 1/2 ts
  6. Whole red chili - 3-4 pieces
  7. Bay leaf- 2 pieces
  8. Cinnamon - 2 pieces
  9. Cardamom - 2 pieces
  10. Turmeric powder - 1/2 ts
  11. Red chili powder - 1 ts
  12. Cumin powder - 1/2 ts
  13. Garlic paste - 1 ts
  14. Salt- 1 ts or to your tast
  15. Chopped coriander leaf - 2 Tbs
  1. Boil the potato with pinch of salt. Then peel them and cut them to 2/3 pieces or you can break them with hand. Keep them aside.
  2. Now heat the oil in a pan. When the oil is heated add the whole cumin & black mustard; and let them to splutter for few seconds. Then add the whole red chili, cardamom, cinnamon and bay leaf in the oil and fry them little bit. 
  3. Then add the onion and tomato and fry them till soft. Then add the rest of the masala (garlic paste, turmeric powder, red chili powder, cumin powder and salt) and stir them until the oil starts to separate from masala. Now add the potato pieces to the pan and mix them gently with the masala (be careful while stirring the potato. over mixing may make the potato mashed and your dish will lost its traditional taste.) Add 1/4 cup of water, carefully stir the curry, cover the pan and then wait for few minutes.
  4. Then uncover the pan and if water remains in the curry then wait for another few minutes so that most of water evaporate and the gravy become thick.
  5. Now spread the chopped coriander on the curry and turn off the heat.
  6. Your curry is ready to server. Enjoy with ruti, parata or plain rice. 

Thursday, August 1, 2013

Nargesi Kofta (নারগেসি কোফতা)

Serves 4 people.

For Kofta:
  1. Ground meat (chicken/ beef)- 1 cup
  2. (**Tips: Try to use the meat with no
    fat to make ground meat and grind
    them 2-3 times so that it become
    soft and sticky.Otherwise the kofta
    will breakdown during frying.)
  3. Hard Boiled egg - 2
  4. Ginger paste- 1/2 ts
  5. Garlic paste- 1/2 ts
  6. Cumin powder- 1/2 ts
  7. Red chili powder- 1/2 ts
  8. Garam masala powder- 1/2 ts
  9. Tomato Sauce - 2 ts (optional)
  10. Green chili (finely chopped)- 1 ts
  11. Green onion (finely chopped)- 2 ts
  12. Coriander leaf (finely chopped)- 2 ts 
  13. Salt- 1 ts or to your choice
  14. Oil- for deep fry

For Gravy:
  1. Onion (chopped)- 1/4 cup
  2. Bay leaf- 1 piece
  3. Cinnamon- 1 stick
  4. Cardamom- 2 pieces
  5. Black cardamom- 1 piece
  6. Onion paste- 1 Tbs
  7. Ginger paste- 1/2 Tbs
  8. Garlic Paste- 1/2 Tbs
  9. Tomato paste- 1/2 cup
  10. Almond/ Cashew paste- 1/2 Tbs
  11. Cumin powder- 1/2 ts
  12. Red chili powder- 1/2 ts
  13. Garam masala powder- 1/2 ts
  14. Mace powder- 1/4 ts
  15. Nutmeg Powder- 1/4 ts
  16. Salt - 1 ts or to your taste
  17. Keoda water- 3/4 drop (optional)
  18. Sugar- 1 ts
  19. Milk- 1/4 cup
  20. Oil- 1/4 cup
  21. Ghee/Clarified Butter- 1 Tbs
  22. Green chili (slit in the middle)- 2 pieces 
  1. Take the Ground meat in a mixing bowl and add all the kofta ingredients except egg and oil. Mix them well and set aside to marinate for around half an hour.
  2. Now take half amount of ground meat mixture and flatten it in your palm like a cutlet. Put one hard boiled egg in the center and wrap the meat tightly around it. Repeat this with the other egg and meat. Refrigerate the kofta for around 2-3 hours.
  3. Heat oil in a deep-fryer or large saucepan. When oil is heated enough, add one kofta carefully in the oil and fry it until the kofta become light brown color and slightly crispy on the outside. It may take 10 to 15 minutes. When it is done take out on a paper tawel to soak the excess oil. Fry the other kofta in the same way.
  4. Now heat 1/4 cup of oil in a pan to make the gravy for kofta. Add the chopped onion and fry them until they become light brown in color.  Then add all the masala (Gravy ingredients from 2-16) and stir them well. When the oil starts to separate from the masala, add 1/4 cup water and stir it. Then cover the pan and let it cook for 5 minutes in medium heat. Now add the milk, green chili and  ghee/ clarified butter in the gravy and stir it well. Then add the fried kofta in the gravy, add the keoda water, sugar and stir it to coat the kofta with gravy. Then cover the pan and let it cook for another 5-6 minutes.
  5. When it is done, take out the kofta from the gravy on a serving dish, carefully cut the both kofta in half and then spread the gravy on top of them. Then serve your Nargesi kofta with Polao or any kind of Biryani.

Monday, July 29, 2013

Mango Punch

  1. Mango juice - 2 cups
  2. Sprite/ 7up - 1 & 1/2 cups
  3. Orangette/ Fanta- 1 & 1/2 cups
  4. Mango sherbet - 8-9 scoop
  5. Ice cube - 10-12 pieces
  1. Take the ice cubes in a punch bowl or in a large bow. 
  2. Add the juice, sprite, orangette in the bowl.
  3. Then scoop the sherbet on top of the punch and serve. (make this punch just before the serve)

Saturday, July 13, 2013

Spinach Pakora (পালং শাকের পাকোড়া)

  1. Finley chopped Spinach- 1 cup (you can use frozen chopped spinach)
  2. Grated carrot- 1/4 cup
  3. Finely chopped onion- 1/4 cup
  4. Finely chopped Green chili- 1 Tbs or to your taste
  5. Cumin powder - 1/2 ts
  6. Besan /Gram flour - 3 Tbs (this amount may vary according to need)
  7. Rice flour - 1 Tbs (optional)
  8. Baking Powder- 1/4 ts
  9. Salt - 1/2 ts or to your taste
  10. Oil - for deep fry
  1. If you want to use fresh spinach, first wash them, drain water properly and then chopped them finely. (If you want to use frozen chopped spinach, defrost it and bring it to room temperature. Then squeeze out the water.)
  2. Take chopped spinach, grated carrot, chopped onion, green chili in a mixing bowl, add salt, cumin powder, baking powder and mix them well.
  3. Now first add 2 Tbs besan to the mixture and mix them all. Try to make a ball with the mixture, if it breaks down add more besan and mix. Add besan until you can make a ball.
  4. Heat oil in a pan. When oil is heated enough take your desire amount of mixture, make a ball and carefully drop it in the oil. Put another 4-5 pieces in the oil and fried the both side until it turns to light brown color.(do not hurry during frying otherwise the inner part will remain uncooked)
  5. When frying is done take them out on a paper towel to soak the excess oil.
  6. Serve your pakora hot with any sauce or ketchup. 

Monday, July 1, 2013

Papaya Smothie

  1. Ripe papaya (cut in cube size)- 2 cup
  2. Cold Milk - 1 cup
  3. Mango juice - 1/2 cup (you can add any flavor juice)
  4. Yogurt- 2 Tbs
  5. Ice cream (any flavor)- 1-2 scoop 
  6. Honey - 1/2 Tbs (optional)
  7. Sugar- 1 ts (optional)
  8. Ice cube - 3-4 pieces
  1. Take all in ingredients except the ice cube in your blender and blend them smoothly.
  2. Pour the smoothie in a serving glass, put the ice and serve chill.

Sunday, June 16, 2013

Beguner Chatni (বেগুনের চাটনি)

  1. Large eggplant- 1 (around 250-300 gm)
  2. Onion paste- 2 Tbs
  3. Onion- 2 Tbs (chopped)
  4. Turmeric powder- 1 ts + 1/2 ts
  5. Red chili powder- 1/2 ts + 1/2 ts
  6. Cumin powder- 1/2 ts
  7. Ginger paste- 1 ts
  8. Garlic paste- 1 ts
  9. Cardamom- 3-4 pieces
  10. Bay leaves- 2 pieces
  11. Tamarind sauce- around 1 Tbs
  12. Tomato sauce- 2 Tbs
  13. Sugar- around 1 Tbs
  14. Oil- For eggplant  fry + 3 Tbs
  15. Salt- 1/2 ts + 1/2 ts or according to your taste
  1. Cut eggplant into round shape pieces,wash and drain water.
  2. Rub 1/2 ts salt,1/2 ts red chili powder and 1 ts turmeric powder on the slices of the eggplant(both side) and and keep it for 10-15 minutes.
  3. Heat oil in a fry pan and fry the eggplant slices until cooked and golden brown color comes out on both sides. Remove from the pan and let it cool. Now blend them or you can mash with your hand.(if you do not want too much oil, do not use the extra oil)
  4. Heat 3 Tbs oil in a pan. Add cardamom and bay leaves and stir for a while. Add chopped onion and stir until soft. Now add all the rest of the ingredients except sugar. Stir all masala in lower medium heat until oil comes out side of the pan.
  5. Now add mashed fried eggplant and stir well. Stir around 3-4 minutes. Now add a little warm water. When water reduced add sugar and cook another 2-3 minutes. Check your catni. If you need add little more sugar.
  6. Remove from the pan and serve with polao,biriany or khicuri.

Tania Ahsan, USA

Wednesday, June 12, 2013

Mango Kulfi (আমের কুলফি)

  1. Fresh sweet mango puree- 2 cup ( around 3-4 mango) 
  2. Powder milk- 1 and 1/2 cup
  3. Condensed milk- 200 gm (if you want more sweet you can add more)
  4. Cornflower - 1 and 1/2 Tbs
  5. Mango essence - 2/3 drop
  6. Pistachio Nuts (Pesta)- 3 Tbs (chopped)
  7. Water- 2 cup
  1. Pour water in a deep pan and put on your burner. When the water become warm add powder milk and cornflower.Stir well. Boil until milk become thick. (Stir occasionally to prevent burn in the bottom of the pan. ) Add condensed milk and stir around 3-4 minutes. Remove from the pan and let it cool.
  2. Put milk and mango puree in a blender and blend it to make the mixture smooth.
  3. Add chopped  pistachio nuts and bit a little. Pour the mixture to your kulfi shaper/small cup/ cup cake shapers and freeze it for 6-8 hours for it to set completely.

  4. Remove from the shaper and enjoy. ( if you face difficulties to remove kulfi from shaper just dip it in little warm water)

Friday, June 7, 2013

Vegetable cutlet (সবজি কাটলেট)

Serve 8-10 people
  1. Boiled potato - 2 medium size
  2. Mixed vegetable - 2 cups (carrot, long beans, peas and corn)
  3. Whole cumin seed- 1/2 ts
  4. Crushed cashew nuts - 1 Tbs (optional)
  5. chopped onion- 1/2 cup
  6. chopped green chili- 4/5 ts or according to your choice
  7. Ginger paste - 2 ts
  8. Garlic paste- 2 ts
  9. Cumin powder - 1/2 ts
  10. Red chili powder - 1/2 ts
  11. Garam masala powder - 1/2 ts
  12. Chat masala - 1 ts (optional)
  13. Dry mango powder/ amchur powder - 1 ts (if you do not have this add 1 Tbs lemon juice)
  14. Chopped coriander - 2 Tbs
  15. Salt - 1 ts to your taste
  16. Egg -1 to coat the cutlet
  17. Bread crumb - around 1 cups
  18. Oil- for deep fry
  1. Grate the boiled potato and set aside.
  2. Boil around 3 cups of water. When water start to boil add the mixed vegetables and pinch of salt; and boil them for around 4-5 minutes (for frozen mixed vegetable; boil less than that ). Then drain the water through a strainer and keep aside to cool down. After cool down squeeze the water from the vegetable. Now coarsely mashed the vegetable (do not make paste of vegetable ).
  3. Heat 1 Tbs of oil in a pan. Add the cumin seed and crushed cashew nuts; and fry them for few seconds. Then add the chopped onion and fry them until the onion become soft. Then add the chopped green chili, ginger paste, garlic paste and fry them for another few seconds. Then add the vegetable (except mashed potato) and fry them till all the water dry up.
  4. Now take out the vegetable in a mixing bowl, add the grated potato and mix them. Add the cumin powder, red chili powder, garam masala powder, chat masala, mango powder, chopped coriander and salt; and mix them well. If it seems there remains little water in the mixture then add little bread crumb to make it dry.
  5. Now beat the egg with 2 ts water.
  6. Take small amount of vegetable mixture, press and make your desired shape cutlet. Then deep the cutlet in the egg wash and immediately coat it with  bread crumb. Make the rest of the cutlet (keep the cutlet in one layer otherwise they will stick with one another).
  7. Heat oil in a deep pan. When oil is heated enough carefully put cutlet on the oil and fry the both side until a nice golden brown color comes out.
  8. Take out the cutlet on a paper towel to soak the excess water.
  9. Serve hot with ketchup or any kind of chutney. You may also serve this cutlet with biryani.
After coating the cutlet with bread crumb, keep them in freezer for around half and hour and then fry them. This will help to set the bread crumb with the cutlet.

Sunday, June 2, 2013

Apple's Kheer (আপেলের ক্ষীর)

Serves: 4 Persons

  1. Red apple - 2 
  2. Milk- 4 cup
  3. Ghee -around 1 Tbs
  4. Sugar- 4 Tbs or according to your taste
  5. Salt - 1 pinch
  6. Raisin and pistachio few for decoration
  1. Wash and grate apple.
  2. Heat ghee in a pan in medium heat. Put grated apple and stir until all moisture is evaporated.Remove from the pan and set aside.
  3. Boil milk in a deep pan in medium heat until milk volume become half.
  4. Now add apple,salt and sugar,cook until apple become tender.(if apple is sour then you have to cool the milk then add apple).
  5. When you get your desire consistency remove from the pan to a serving bowl.
  6. Let it cool. Decorate with raisin and pistachio and serve.

Thursday, May 30, 2013

Chola Bhatura (ছোলা ভাতুরা )

For Chola:
  1. Kabuli Chana-1 cup (Soaked overnight)
  2. Potato-1 medium (boiled and grated)
  3. Onion-1/2 cup (chopped)
  4. Green chili- 4-5 pieces(chopped)
  5. Turmeric powder-3/4 ts
  6. Red chili powder-1/2 ts
  7. Ginger garlic paste- 2 Tbs
  8. Chana masala- 2 Tbs
  9. Cardamom-4/5 pieces
  10. Bay leaves-1
  11. Cinnamon stick- 1
  12. Cumin powder-1/2 ts
  13. Oil-around 5 ts
  14. Salt-1 ts or according to your taste
For Vhatura:
  1. All purpose flour-2 cup 
  2. ( 1 cup all purpose flour and 1 cup
    atta would be better)
  3. Plain yogurt- 1/2 cup
  4. Baking powder-1/2 ts
  5. Sugar-1 Tbs
  6. Salt-1 ts or according to your taste
  7. Warm water- a little (around 5-6 Tbs)
  8. Oil- 3 Tbs + oil for deep frying 

For decoration: 
  1. Onion- 1/2 cup
  2. Green chili - 2
  3. Coriander leaves (finely chopped)- 2 Tbs
  1. Heat oil in a pan. Add cardamom,bay leaves and cinnamon stick. Stir for few seconds. Add chopped onion and fry until tender. Add the rest of the ingredients except chana and potato. Fry them a little. Then add chana and grated potato. Stir well to coat with masala. 
  2. Add water and cover the pan with lid. Cook until chana become nicely tender. Gravy should be thick.
  3. Now take a large mixing bowl. Add flour,baking powder,sugar,salt and 3 Tbs oil. Mix them well. Add plain yogurt and water. Knead well to make a smooth soft dough.
  4. Cover the dough with cling film and keep it in little warm place around 2-3 hours.  
  5. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic. Divide the dough into 6-8 equal-sized balls. (If you have not enough large pan to fry you can make it 10. Then size would be small.)
  6. Set up the cooking oil to heat, in a large, deep pan, on medium heat. 
  7. Take one ball on the rolling board, spread some flour and roll it like roti size. Make all the other ball in the same process.
  8. When the oil is heated enough (to test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready) add a rolled-out vhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the vhatura with the slotted spoon. This will cause tit to puff up like a ball. Keep frying and turning gently till both sides are golden. 
  9. Drain and remove from oil when done and keep in bowl/ plate on paper towels to soak extra oil.
  10. Grnish chola with chopped onion,green chili and coriander leaves.

Tuesday, May 21, 2013

Ring Kabab (রিং কাবাব)

  1. 1 large boneless chicken breast
  2. Soya sauce- 1 Tbs
  3. Salt - 1/4 ts
  4. Garlic (finely grated)- 1 ts
  5. Chili sauce - 1 ts
  6. Tomato ketchup- 1 ts
  7. Carrot- 2 
  8. Oil- for deep fry
  9. Toothpick

  1. Take the chicken breast and cut it around 3 inches wide size pieces and take them in a bowl. Add the soya sauce and salt to them and give a light mix. Then cover the bowl and set it aside to marinate for about 15-20 minutes.
  2. In the mean time wash the carrot, peel it and cut them around 3 inches sized long pieces. Put some water in a sauce pan, add pinch of salt and make a boil. Then put the cut carrot to the boil water and boil them for 3-4 minutes and then drain the water and keep the carrot aside.
  3. Take the grated garlic, chili sauce, tomato ketchup in a small bowl and mix them.
  4. Now stretched out one piece of chicken breast on a plain plate or on a chopping board. Spread some sauce mix on the breast and put one piece of carrot at one side of the breast. Now slowly start to roll the breast by keeping the carrot in the middle. When whole breast will be rolled carefully pierce two toothpick in the two side of the roll to stick the chicken breast with the carrot. Now cut in the middle of the roll. If you want you can cut the other side little bit to make a even surface. Now make the rest of the ring following the same process. (see the video to understand the procedure to make ring kabab)
  5. If you can not see the video in the YouTube, please click here to see in the vimeo.com.
  6. Heat oil in a frying pan. When oil is heated enough, carefully put 5-6 pieces of ring kabab in the oil and fry the both side until a light brown color come out.(this frying will be done in around 4-5 minutes, because the chicken breast do not take much time to be cooked).
  7. Remove the kabab from the oil on a paper towel to soak excess oil. Fry the rest of the kabab. 
  8. Now your kabab is ready to serve. Enjoy with sauce or ketchup or raita.

Tuesday, May 14, 2013

Fuska (ফুসকা)

For Dough:
  1. Semolina-1 cup
  2. All purpose flour-1/2 cup
  3. Baking soda-1/2 ts
  4. Talmakhana-1 and 1/2 ts 
  5. Salt-1 pinch
  6. warm water-around 1/2 cup
  7. Oil-for deep fry
For Filling:
  1. Potato-3 medium size
  2. Greenchilli-5 (finely chopped)
  3. Onion-1 (finely chopped)
  4. Coriander leaf-2 Tbs finely chopped
  5. Salt- 1/2 ts
For Tamarind Sauce:
  1. Tamarind-50 gm
  2. Roasted cumin seed powder-3/4 ts
  3. Fried red chilli powder-1/4 ts
  4. Salt-1 ts
  5. Black salt-1/4 ts
  6. Sugar-2 ts
  1. Put semolina, flour, salt, baking soda,talmakhana in a bowl. Add warm water and make hard dough and keep aside for 30 minutes.
  2. Boil potato until it become tender. Peel and mash potato.Then mix with green chili,coriander leaves, salt and onion.Set aside.
  3. Add tamarind in 1 cup water for 30 minutes. Make tamarind paste. Mix all tamarind sauce ingredients and beat well.
  4. Now make 6 equal ball from the dough and make roti.
  5. Cut roti with a 1 & 1/2 inch diameter  cookie cutter. Roll and cut rest of the ball in the same way.
  6. Heat oil in a pan in medium heat. Fry fuska until it turns golden brown color.
  7. Make a big hole in the middle of the fuska shell, insert stuffing there and serve with tamarind sauce.

Wednesday, March 20, 2013

Swiss Roll


For Sponge Cake:
  1. Large eggs - 2 + 2 
  2. Large egg yolk -1 (** we will not use the whites of this egg)
  3. Sifted cake flour -1/3 cup (35 grams) 
  4. Cornstarch (corn flour)- 3 Tbs (30 grams) 
  5. Granulated white sugar (divided)- 1/2 cup (100 grams)+ 1 Tbs (15 grams) 
  6. Vanilla extract -1 ts
  7. Cream of tartar- 1/4 ts (optional)
  8. Salt - 1/4 ts
  9. confectioners sugar - 4 Tbs (to sprinkle on the top of the cake)
For whipped cream:
  1. Cold heavy whipping cream (double cream)--1 cup (240 ml)
  2. Vanilla extract -1/2 ts
  3. White sugar-1 Tbs (15 grams)
  4. Cocoa powder- 2 Tbs
(If you want you can use ready made whipped cream or any kind of jam or jelly instead of makeing it. )
  1. Take a 17x12 inch (43x30 cm) baking pan and lightly butter, or spray with a nonstick vegetable spray. Line it with parchment paper, and then again spray with a nonstick vegetable/flour spray.
  2. Separate 2 eggs placing the yolks in one bowl and the whites in another bowl. (Tips 1: Separate the eggs while they are cold, cover the bowl and set aside to come to room temperature. Tips 2: Be careful while separating egg that the yolk do not break down. If it break down and a little part of it remain in the white, then the egg white will not form into foam.). Add the additional yolk and remaining two whole eggs to the separated yolks bowl, and set them aside.
  3. Take the flour, the cornstarch and salt in a bowl and whisk them to just mix all dry things together.
  4.  Now add sugar to the yolk's bowl and beat with your hand mixer or stand mixer on high speed for five minutes, or until it become thick, pale yellow, and fluffy.(Tips: When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then add the vanilla into it and beat for a minute.
  5. Take the dry ingredients and sift half of it over the beaten egg. Then fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in like before.
  6. Now take the bowl where you kept your egg white (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer until it become foamy. Add the cream of tartar, sprinkle the 1 Tbs sugar and start to beat again until stiff peaks form.
  7. Now gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites and gently fold them (remember do not over mix them otherwise you will lost the softness of your cake).
  8. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon.
  9. Preheat your oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven.  
  10. Bake your cake for about 6-8 minutes or until it become golden brown in color and when lightly pressed, springs back or inserting a toothpick comes out clean. 
  11. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean cloth or dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Then set aside to cool down.
  12. Preparing Chocolate whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for one hour. Then beat the mixture until stiff peaks form.
  13. Assemble cake:  Once the cake has cooled unroll the cake, spread with the cream and re roll it. Then cover the cake and chill in the refrigerator for a few hours. Just before serving,dust with confectioners sugar and cut in pieces

**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.