Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

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.