Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, December 20, 2013

Crispy Fried Cauliflower (মচমচে ফুলকপি)

  1. Flour of Cauliflower- 10-12 pieces (cut in 1 inch size)
  2. Rice flour- 4 Tbs
  3. Cornflour- 1 Tbs
  4. Cumin powder- 1/2 ts
  5. Red chili powder- 1/2 ts
  6. Turmeric powder- 1/4 ts
  7. Egg- 1
  8. Soy sauce- 1 ts
  9. Sugar- 1/2 ts
  10. Salt- 1/2 ts + 1 ts
  11. Water- 3 Tbs (To make batter)
  12. Oil- for deep fry
  1. Take rice flour, corn flour,  red chili powder, cumin powder, turmeric powder, 1/2 ts salt and sugar in a bowl and mix it.
  2. Beat the egg in a separate bowl. Add soy sauce and 3 Tbs water; and mix it.
  3. Now add the liquid mixture into the flour mixture and mix it to make a smooth batter. Let the batter to set for 10-12 minutes.
  4. Boil water in a sauce pan. Add 1 ts salt. When the water start to boil, add all the cauliflower pieces and boil them for 5-6 minutes or until the flowers become little bit soft. Then drain the water and set them aside.
  5. Now heat oil in a pan. Take a flower, deep it into the batter and carefully put it into the oil. Fry the flower until a nice brown color come out all over the side (do not hurry during frying, otherwise you will not get the crispiness) and then take it out on a paper towel to soak the excess oil.  Fry all the flowers like that and serve as an appetizer or serve with khicuri.

Thursday, December 12, 2013

Vegetable Biryani (সবজি বিরিয়ানি)

  1. Basmati rice- 3 cup
  2. Baby corn – ½ cup
  3. Cauliflower – ½ cup
  4. French bean – ½ cup
  5. Carrot – ½ cup
  6. Green pea – 1/2 cup
  7. Coriander leaf – ½ cup
  8. Cashew nut – 10 pieces
  9. Yogurt – 2 tbs
  10. Tomato – 1 (make it paste)
  11. Red chili powder - 1 tsp
  12. Coriander powder – ½ tsp
  13. Cumin powder – ½ tsp
  14. Garam masala powder – around 1 tsp
  15. Ginger garlic paste – 1 tsp
  16. Green chili – 5-6
  17. Oil or ghee – ¾ cup (ghee is preferable )
  18. Turmeric powder – 1 tsp
  19. Dried prune – 5-6 pieces
  20. Salt – 1 and ½ tsp
  21. Whole spice (cardamom,cinnamon,cloves)- 4 pieces
  22. Bay leaf – 2 pieces
  23. Onion paste – 1 tbs
  24. Onion – ½ cup (finely chopped)
  25. Saffron color- a pinch (mix with 1 ts warm water) 
  1. Wash all the vegetable and cut them into cube size. Then fry each vegetable separately in little ghee  with salt & turmeric powder for few min and keep them aside.
  2. Now wash the rice and keep it in strainer to drain the water. Boil around 6 cups of water in a large pan. Then add the washed rice along with all the whole spices & salt in the water. Cook the rice until it is almost done(around 80%). Then drain the excess water from the rice through a strainer and keep it aside.
  3. Heat ghee in a heavy bottom pan. Add chopped onion and fry until it become golden brown in color. Remove half of the fried onion in a bowl.
  4. Put all the paste, powder masala and tomato paste into pan; and fry them until oil comes out.
  5. Now add the yogurt (Tips) and blend it well with the spices.
  6. Then add the cashew nut and all vegetable;  and carefully mix them to coat the vegetable nicely with the masala. Add little water and then cover the pan with a lid. Let them cook for around 5-6 minutes or until the vegetable become tender.
  7. Add half of the chopped coriander leaf and cook for another minute in low heat.
  8. Now remove half of the vegetable from the pan and start layering the rice and vegetable for biryani. First add half of the cooked rice on the veggie of the pan, spread few coriander leaf, green chili, fried onion & dried prune on the rice. Then add the remaining veggie (which has removed from the pan) on it and then add the rest of the rice on top of the veggie.
  9. Add saffron color and ghee on the rice and cover the pan tightly so that no steam can come out. Now let it cook for around 10 minute on very low flame. 
  10. Before serving, carefully mix the biryani from the bottom to top to make an even mix of vegetable and rice.
  11. Now serve your vegetable biryani hot with kabab or egg korma or anything you like to surprise your guest.
Before adding the yogurt into any kind of hot masala mix, bit it with a form in a separate bowl. Otherwise it may become lumpy and will not blend nicely in the  masala.

Friday, December 6, 2013

Dudh Puli (দুধ পুলি)

  1. Coconut -1 cup+2 Tbs(grated)
  2. Jaggery (liquid or grated) - 1 cup+1/4 cup (Tips
  3. Milk -1 litre
  4. Almond - 2-3 Tbs chopped (optional)
  5. Rice flour - 1 cup
  6. Water - 1 cup
  7. Cardamon powder - 1/2 ts (optional)
  8. Salt - 1/2 ts
  1. Boil milk in medium heat and allow it to cool down to the room temperature.
  2. Heat a pan in medium heat. Add coconut and jaggery, stir until it mix properly and no juice remain.
  3. Boil 1 cup water in a pan with salt (use a heavy bottom pan). Then slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and  knead well till the dough become soft, smooth and not sticky.
  4. Make 32-35 small ball from the dough. Spread the ball a little with a rolling pin. Stuff the mixture into it. Fold it and seal the edges so that filling doesn't come out. (see the picture)
  5. Now add 1 cup jaggery and 2 tbs coconut into the milk which you have boiled earlier. Add cardamon powder if you. (Tips)
  6. Boil the Milk in medium heat for 5 minutes and then slowly add puli into it. Cover the pan and let it cook for 10 minutes in medium heat. Stir it occasionally.
  7. Then turn the heat to low and keep it in low heat for another 5 minutes. 
  8. Now allow it to cool down and then serve.
***You can use sugar instead of jaggery. Also you can use all purpose flour (Maida) instead of rice flour.
***Do not put jaggery into the hot milk if you put then curd will come out from the milk. If you use sugar then put the sugar into the boiled milk.