Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Tuesday, January 15, 2013

Kalojam 2 (কালজাম ২)


18-20 sweets can be made with this recipe.

For sweet:
  1. Dry milk powder - 1 cup
  2. All purpose flour - 1/2 cup
  3. Semolina (shuji) - 1 Tbs
  4. Ghee/ clarified butter - 1 Tbs
  5. Baking powder - 1/2 ts
  6. Heavy whipping cream - around 1 cup
  7. Oil - for deep fry
  8. Dry Mawa - for garnish
For Syrup:
  1. Sugar - 4 cups
  2. Water - 4 cups
  3. Cardamom - 2 pieces
  4. Lemon juice - 1/4 ts
The amount of Syrup may vary with the 
size of pan.We should take such amount 
of syrup so thatall sweet can deep into it.
  1. Take the sugar and water in a big pan  (the pan have to be big enough to hold all the sweets in a single layer and the depth of the syrup should be enough for all sweets to be submerged into), add the cardamon into it and bring them to a boil. Once the syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner and let them simmer.
  2. Now take the milk powder(if the milk powder is in coarse form, then grind them in a grinder to make them fine), flour, semolina (shuji), baking powder in a large mixing bowl and mix them evenly. Add the ghee into it and mix them well so that the ghee can be incorporated into the dry ingredients (this mixing may take 5-6 minutes).
  3. After give a good mixing to the ingredients, take some dry mix at one side of bowl, spread some heavy whipping cream in it to form a dough like consistency and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much cream. Only add that amount of cream so that you can able to make your sweet smooth. (See the video attached in the below). Tips: Do not make all sweets at a time if your frying pan is not big enough to hold all the sweets. If you keep the sweets for long time before fry, they will dry up and the surface will not remain smooth. So, make 5-6 sweets at a time, then fry them and soak in the syrup. After that make another batch of sweets.

  4. If you can not see the video in the YouTube, please click here to see in the vimeo.com.
  5. Pour the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up to the top of the oil.
  6. Now carefully add 5-6 sweets into the oil and carefully rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).
  7. When the sweets will turn to a deep brown color , take them out from the oil and directly drop them into the syrup which is still simmering in low heat, and cover them.
  8. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweets to soak in the syrup over night (10-12 hours).
  9. Then take out the sweets from the syrup. Cover the surface with maowa and serve them.
Maksuda Hossain
(Portland, Oregon, USA)

Saturday, January 12, 2013

Different style Mashed Eggplant (ভিন্ন স্বাদের বেগুন ভর্তা)

  1. Whole eggplant -1
  2. Mustard oil- 1 Tbs + 1 Tbs
  3. Egg - 1
  4. Grated Ginger - 1/2 Tbs
  5. Grated Garlic- 1/2 Tbs
  6. Onion (chopped)- 1/4 cup
  7. Green chili(chopped)- 6-7 pieces or to your choice
  8. Coriander leaf(chopped)- 2 Tbs(optional)
  9. Salt - 2 ts or to yours taste
  1. Burn the eggplant until it become soft (several ways to burn eggplant) and then keep it aside to cool down.
  2. Now peel the skin and mesh the flesh nicely.
  3. Take the mashed flesh in a bowl, add the egg,ginger paste, garlic paste, chopped green chili and salt, and mix all of them very nicely.
  4. Heat 1 Tbs mustard oil. Add the chopped onion in the heated oil and fry them until the onion become soft and light brown in color.
  5. Now add the mashed mixture to the pan and stir it to mix the fried onion to the mashed eggplant. Continue to stir that for around 5-6 minutes in a medium heat to dries up the water. Add the chopped coriander leaf, stir for another 1-2 minutes and then turn off the heat.
  6. Your dish is ready to serve. Enjoy with plain rice or ruti.
Fahmida Islam Tamanna
(Columbia, SC, USA)

Sunday, January 6, 2013

Fish Shami Kabab

  1. Chana dal- 1 cup (soaked in water for overnight)
  2. Tuna fish (142g/5oz can)- 4 (same amount of any other fish fillet can be used)
  3. Bay leaf - 2 pieces,
  4. Cloves - 2 pieces
  5. Cinamon - 2 pieces
  6. Cardamom - 2 pieces
  7. Turmeric powder - 1/4 ts + 1/4 ts
  8. Cumin powder -1/2 ts + 1/2 ts
  9. Red chili powder -1/2 ts + 1/2 ts
  10. Garam masala powder - 1 ts
  11. Salt- 1/2 ts + 1/2 ts
  12. Chopped onion - 1 cup
  13. Chopped green chili - 3 Tbs
  14. Ginger paste - 1 Tbs
  15. Garlic paste - 1 Tbs
  16. Chopped coriander - 2 Tbs
  17. Egg - 2 + 1 (separated)
  18. Shan Lahori fish masala - 2 Tbs (optional)
  19. Oil - 2 Tbs
  20. Oil - For deep fry
Procedure :
  1. Wash the soaked dal. Then put them in a pan, add around 3 cups of water and put the pan on the burner to boil. Add the whole masala (bay leaf, cloves, cinnamon, cardamom), half amount of turmeric powder, cumin powder, red chili powder, garam masala powder and salt. Boil it until the dal becomes soft and no water remains in it.
  2. Now grind the dal to make a fine paste and keep it aside.
  3. Heat 2 Tbs oil in a pan. Add the chopped onion in the oil and fry them until the onion starts to become light brown in color. 
  4. Then add the ginger paste, garlic paste and chopped green chili, and fry them for a few seconds. Now add the mashed fish in the pan and add all the remaining masala (remaining half of turmeric powder, cumin powder, red chili powder, garam masala powder and salt). Keep stirring the fish and fry the fish until it dries up (around 5-6 minutes).
  5. Now take the mashed dal and fried mashed fish in a large bowl. Add the whole 2 egg and 1 egg yolk (save the egg white in a bowl), Shan lahori fish masala, chopped coriander and mix them well.
  6. Make small round flattened ball from the mixture and keep them aside to fry.
  7. Pour the oil in a deep pan and heat it in a medium heat. Now take one flattened ball, dip it in the egg white (which we saved earlier) and carefully put it in the oil. Put another 4 or 5 balls in the oil in the same way and fry the both sides of them until a nice brown color comes out. (Remember not to hurry during frying, otherwise the inside will not be fried well).
  8. Now take out the kabab on the paper towel to soak the excess oil. Fry the remaining kabab and serve them warm.

Wednesday, January 2, 2013

Lentil soup with Tomato (ডাল টমেটো)

  1. Masoor Dal (lentil) - 1 Cups
  2. Turmeric powder - 1/2 ts
  3. Salt - 1& 1/2 ts
  4. Tomato - 1 medium size (cut in 4 pieces)
  5. Whole red Chili - 3 pieces
  6. Panch-phoron (bengali 5 spice) - 1 ts
  7. Chopped Garlic - 2 Tbs
  8. Chopped Onion - 1/2 cup
  9. Chopped coriander - 1 Tbs
  10. Oil - 4 Tbs
  1. Soak the dal in water for around half and hour and then wash it well.
  2. Take dal in a medium size saucepan, add around 2 Cups of water and put it on the burner in a medium high heat to boil.
  3. Boil it until your dal become tender enough to break it down with a whisk(it may take 20- 25 minutes).
  4. Add the turmeric powder and salt in the dal and whisk it to make a coarse mixture. then add around 2 and half cups of warm water and the cut tomato in the mixture and make a boil.
  5. Now heat the oil in another pan. Add Panch- Phoron and whole red chili to the oil and fry for them for 4-5 seconds. Then add the chopped Garlic and fry it for another 3-4 seconds and finally add the chopped onion and fry them until the onion become soft and light brown in color (Tips: it is important to add the spices separately in oil, not all at the same time because this gives the nice aroma of each spice in your dal ).
  6. Then carefully pour the hot oil with fried spice in the the liquid dal and make the dal another boil for around 2-3 minutes, spread the chopped coriander on the top of dal. Now your dal is ready to serve.