Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

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.