Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Saturday, November 23, 2013

Simple Semolina Halwa (সুজির হালুয়া)

  1. Semolina/Shuji- 1 cup
  2. Sugar- 1 & 1/4 cup
  3. Water- 2 & 1/2 cup
  4. Salt- 1/4 ts
  5. Ghee/ Clarified butter- 6 Tbs
  6. Bay leaf - 1 pieces
  7. Cardamom- 2 pieces
  8. Clove- 2 pieces
  9. Chopped nuts (for decoration) - 1 Tbs (optional)
  1. Take sugar, water, salt, bay leaf, cardamom and clove in a pan and put in the burner to boil. When the syrup start to boil, turn the heat to low and let it simmer for 4-5 minutes.
  2. In the mean time, take shuji in another pan and dry roast it in medium heat until it turns to a light brown color (a nice aroma will spread all over while it is done). Then add the ghee and fry for another 4-5 minutes.
  3. Now carefully add the sugar syrup in the roasted shuji and mix it. Then let it cook for 4-5 minutes or until shuji is cooked and water is reduced (do not make it too dry. When halwa start to spread all over vigorously, then turn off the burner.).
  4. Take the serving plate (the plate should be 2 or 3 inch deep) and carefully pour your halwa in it. Then tap the plate to make the top even. Spread the chopped nuts on the top and keep it aside to cool completely (Tips). 
  5. Then you can serve it plain as a dessert or with Luchi, Parata
If you want to serve your halwa as a square shaped or diamond shaped barfi, then place your halwa in the refrigerator after pouring it on serving plate for around 20-25 minutes. Then cut it in your desierd shape to serve.

Monday, November 11, 2013

Chicken Reshmi kabab

  1. Chicken breast (thinly sliced)- 1/2 lb
  2. Raw papaya paste or meat tenderizer - 1/2 ts
  3. Cumin powder- 1/4 ts
  4. Methi (fenugreek) powder- 1 ts
  5. Garam masala powder- 1/4 ts
  6. Red chili powder- 1/4 ts
  7. Black pepper powder- 1/8 ts
  8. Turmeric powder- 1/8 ts
  9. Salt- 1/4 ts
  10. Ginger paste- 1 ts
  11. Garlic paste- 1 ts
  12. Tomato ketchup- 1 Tbs
  13. Chili sauce- 1/2 Tbs
  14. Greek Yogurt- 2 Tbs (see the Tips
  15. Heavy cream- 2 Tbs
  16. Oil - 1 Tbs + more to brush or spray
  1. Take all the ingredients except the chicken in a mixing bowl and stir well so that all the ingredients mix well and no lumps remain in the mixture.
  2. Now add the thinly sliced chicken in the masala mixture and mix well to coat the chicken with masala. Then marinate it for overnight or at least 4-5 hours.
  3. Preheat your oven to 400 F.
  4. In the mean time skew the chicken in the skewer. (if you are using the bamboo skewers then soak it in water for about half an hour before using it).
  5. Now brush oil in the baking tray and place the skewer on it. Spray or rub some oil on the top.
  6. Bake it for about 25-30 minutes. Flip the kabab after the first 15-20 minutes. (If you want you can grill it instead of baking.)
You can use normal yogurt if you want. You can strained the water from the yogurt using a cheese cloth for better use.

Saturday, November 2, 2013

Eggplant Fry (বেগুন ভাজি)

  1. Large Eggplant- 1 (around 400g)
  2. Turmeric Powder - 1/2 ts
  3. Red chili powder- 1/2 ts
  4. Cumin Powder - 1/2 ts
  5. Salt - 1/2 ts or to your taste
  6. Onion (chopped) - 1/4 cup
  7. Whole Green chili - 3-4 pieces
  8. Oil - around 6-7 Tbs + 2 Tbs
  1. Wash the whole eggplant and cut it into around 1 inch thick slices.
  2. Take all the powder ingredients & salt in a large bowl, add 1/2 ts water and mix them to make a paste.
  3. Now add the eggplant slices in the bowl and rub all the slices with the masala mix and keep it aside for 5- 10 minutes.
  4. Heat the oil in a large pan. Put the eggplant slice in the oil in one layer (if the pan do not have enough space to hold the slice in one layer, then fry them in several turn). Fry the one side for about 2-3 minutes or until the upper side starting to become little soft.
  5. Now flip the side carefully and fry it for another 2-3 minutes. In this time the both side should get a nice golden brown color. If you like little more burning flavor in your dish, fry them for another few minutes.
  6. When the frying is done, take them out on a plate.
  7. Now heat the other 2 Tbs oil and add the chopped onion and the green chili in it. Fry them until they become soft. Then spread them on top of the fried eggplant and serve with ruti, Khichuri or plain rice.