Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

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.