Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

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.