Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

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.