Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, April 28, 2014

Mashed Long-Beans (বরবটি ভর্তা)

  1. Long Beans- 300 gm
  2. Onion- (chopped)- 1/2 cup
  3. Garlic (chopped) - 3 clove
  4. Green chili- 4- 5 pieces 
  5. Turmeric powder- 1/4 ts
  6. Cumin powder- 1/2 ts
  7. Lemon juice- 1 Tbs
  8. Salt- 1/2 ts or to taste
  9. Mustard oil- 2 Tbs
  10. Coriander leaf (chopped) - 2 Tbs (optional)
  1. Wash and cut the long beans in 1 inch size and keep aside.
  2. Heat the oil in a pan. Add the chopped onion and garlic in the oil and fry for 1 minutes.
  3. Then add the beans, green chili, turmeric powder, cumin powder, lemon juice and salt; and fry all of them in a medium heat until they become soft (around 10-12 minutes).
  4. Then add the chopped coriander leaf and turn off the heat.
  5. Let the cooked beans to cool down and then mashed it on the mortar & pestle or in a chopper.
  6. Serve your mashed beans with warm plain rice.

Monday, April 21, 2014

Lentil- Potato Curry (ডাল-আলুর চচ্চড়ি)

  1. Masoor dal- 1/2 cup
  2. Potato- 2 medium size (around 400 gm)
  3. Onion (chopped)- 2 Tbs
  4. Garlic (chopped)- 3 clove
  5. Ginger (chopped)- 1 Tbs
  6. Whole red chili- 2 pieces
  7. Bay leaf- 1 pieces
  8. Fenugreek seed - 1/4 ts (please see the notes below)
  9. Fennel seed- 1/4 ts (please see the notes below)
  10. Black cumin seed- 1/4 ts(please see the notes below)
  11. Turmeric powder- 1/4 ts
  12. Cumin powder- 1/2 ts
  13. Red chili powder- 1/2 ts
  14. Salt- 1 ts or to taste
  15. Oil- 3 Tbs
  16. Coriander leaf (chopped)- 1 Tbs (optional) 
Note: If you do not have the fenugreek seed, fennel seed & black cumin seed, you can use 1 ts Panch phoron (bengali 5 spices) instead of all those seed.

  1. Peel and wash the potatoes and then  cut into long thin strips (julienne) and set aside. (if you want you can fry the potato in oil for around 5 minutes and set them aside)
  2. Wash the dal and soak it in water for 4-5 minute and then drain the water.
  3. Heat oil in a sauce pan. Then add the fenugreek seed, fennel seed, black cumin seed, whole red chili, and bay leaf; let them temper for few seconds. Then add the chopped garlic, chopped ginger and chopped onion and fry them until the onion become soft and light brown in color. 
  4. Now add the washed da, add turmeric powder, red chili powder & cumin powde, fry them for around 1 minute and then add around 2-3 cups of water.
  5. Cook dal in medium heat until it is 6o% done. 
  6. Then add the cut potato into the dal, stir it, then cover the pan and let them cook until the potato become soft (around 10 minutes).
  7.  Spread the chopped coriander on top of the curry and turn off the heat.
  8. Serve the curry warm with ruti, parata or luci.
Maksuda Hossain
(Portland, Oregon, USA)

Monday, April 14, 2014

Besan Coated Green Chili (মরিচা)

  1. Green chili - 10-12 (keep the )
  2. Besan/Gram flour-1/4 cup
  3. Rice flour-1 ts
  4. Turmeric powder-1/4 ts
  5. Red chili powder-1/4 ts
  6. Cumin powder-1/4 ts
  7. Baking powder-1/4 ts
  8. Salt-1/4 ts
  9. Warm water- around 3-4 Tbs
  10. Oil- for deep fry
  1. Take besan, rice flour, turmeric powder, red chili powder, cumin powder, baking powder,salt in a mixing bowl and mix it well to distribute all ingredients evenly.
  2. Now add water into the dry mixture and mix it well to make a smooth batter(batter should be not too thick or not too thin). Then keep it aside for around 30 minutes.
  3. Wash the green chili, dry with a paper towel and then make a little cut in all the chilies (this cut prevent from temper during frying) and set it aside.
  4. Now heat heat oil in a medium heat. When oil is heated enough deep one chili into besan and then carefully put it into oil. Put another 4/5 pieces into oil and fry both side until a nice golden brown color shown up.
  5. Then take them up on a paper towel to soak extra oil. Fry the rest of the chilies in the same process.
  6. Enjoy your snacks with ketchup.

Monday, March 31, 2014

Banana Bread

  1. Ripe banana - 2-3
  2. Egg- 2
  3. Milk- 1/4 cup
  4. Butter- 1/2 cup (melted and cooled to room temperature)
  5. All purpose flour- 1 & 3/4 cup
  6. Sugar- 3/4 cup
  7. Baking powder- 1 ts
  8. Baking soda- 1/4 ts
  9. Salt- 1/4 ts
  10. Ground cinnamon- 1/2 ts (optional)
  11. Nuts (Pecan/ walnut/ almond/ peanut/ pistachio) - 1 cup (optional)
  1. Lightly butter or spray your loaf pan (9 x 5 x 3 inch) or cupcake pan and place parchment paper on it and keep aside.
  2. Lightly toast the nuts on a low heat and then keep aside to cool down. Roughly chopped the toasted nut and take on a bowl.
  3. Add the flour, sugar, baking powder, baking soda, salt, ground cinnamon in the bowl and mix them well.
  4. Now beat the egg in another bowl. Mashed the ripe bananas and add it to the beaten egg.
  5. Add the milk and melted butter in the egg & banana mixture and mix them well.
  6. Now make a well in the flour mixture, pour the liquid mixture in it and fold the wet ingredients (banana mixture) into the dry ingredients just until combined.
  7. Pour the batter on the prepared pan. (for the cupcake pan, fill half of the cup for each bread, because it will rise while you bake it)
  8. Preheat the oven to 350 degree F or 170 degree C. Then put the pan in the middle rack and bake it for around 50-55 minutes or until the bread is golden brown in color (to avoid over bake of your bread star to check it after 30-35 minutes. Insert a tooth pick into the bread, if it comes out clean then your bread is done). 
  9. Cool down the bread to room temperature and then remove it from the pan and serve.

Saturday, March 22, 2014

Spicy Beef With Capsicum

Ingredients :
  1. Boneless Beef : 500 gm
  2. Capsicum : 2 small ( cut into ring or squire shape)
  3. Large onion: 1 ( cut into large squire shape )
  4. Plain yogurt : ¼ cup
  5. Red chili powder: 1 ts or according to your taste
  6. Turmeric powder: ½ ts
  7. Garlic paste: 1ts
  8. Ginger paste :1 Tbs
  9. Cumin powder: ½ ts
  10. Garam mashala powder: ½ ts
  11. Bay leaves : 2
  12. Nutmeg powder : ¼ ts
  13. Oil- around 6 Tbs + 1 Tbs
  14. Salt- 1ts or according to your taste
  1. Slice the beef thinly.
  2. Add all the powder and paste ingredients, yogurt and salt to the meat. Mix them well and keep marinated for around 1 hour.
  3. Heat 1 Tbs oil in a different pan. Add capsicum and onion. Spread little salt over it. Stir until onion and capsicum become soft and tender. Remove from the pan and set aside.
  4. Heat 6 Tbs oil in the pan. Add bay leaves and then add marinated meat to the oil. Stir well. Cook in low heat until meat is tenderized and all liquid evaporated. (if needed add little warm water)
  5. When meat is done remove from the pan to a serving dish and spread fried capsicum and onion over it and serve. 

Monday, March 17, 2014

Orange Chiffon Cake

  1. Egg white- 7
  2. Egg yolk- 6
  3. Cake flour- 2 & 1/4 cup (225 gm) (Tips: 1)
  4. Sugar- 1 & 1/4 cup + 1/4 cup
  5. Baking powder- 1 Tbs
  6. Oil- 1/2 cup
  7. Salt- 1/2 ts
  8. Orange zest- 1 Tbs
  9. Orange juice - 3/4 cup (better to use freshly squeezed juice from orange)
  10. Cream of tartar- 1/2 ts (optional) (Tips: 2)
  11. Confectioners sugar (powdered or icing) - To dust on the top of cake (optional)
  1. Separate (Tips: 3) the eggs placing the egg yolks in one bowl and the whites in another. Add the extra whites in the bowl where whites are placed. Cover both the bowl and keep aside to bring them to room temperature.
  2. Have ready a 10 inch (25 cm) two piece tube pan and do not grease it.
  3. Preheat your oven to 325 degrees F or 170 degrees C. 
  4. Place the flour, 1 & 1/4 cup sugar, baking powder, salt, and orange zest in a big bowl and beat with the electric mixture in low speed just until all things are combined. Then make a well in the center of the flour mixture, add the egg yolks, oil and orange juice; and beat until smooth batter forms.
  5. Now take the bowl where you kept your egg white (Tips:4 & 5) (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer. In the middle of beating add the cream of tartar and 1/4 cup sugar and continue to beat until stiff picks form.
  6. Then with a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (do not over mix otherwise the batter may be deflate). Pour the batter into the un-greased tube pan and place on the middle rack of the preheated oven.
  7. Bake it for about 55 to 60 minutes. For better result start to check your cake after 40 minutes with a toothpick or a wooden skewer. Insert the toothpick or the wooden skewer into the center of the cake, if it comes out clean then your cake is done. (When lightly pressed, the cake will spring back). 
  8. When the cake is done take it out immediately from the oven, invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely (about 1 - 1 1/2 hours) before removing from pan.
  9. When the cake is completely cool, run a long metal spatula around the inside of the tube pan and center core to remove it from the pan. Invert it onto a lightly greased plate. Dust the top with confectioners sugar (powdered or icing).
  10. Serve with softly whipped cream or ice cream and fresh fruit.

**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.

  1. Cake flour substitution: 1 cup cake flour can be substitute by 3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)
  2. Cream of Tartar substitution: 1/2 teaspoon cream of tartar can be substitute by 1/2 teaspoon white vinegar or lemon juice.
  3. It is easy to separate egg yolks and white while eggs are cold.
  4. While beating the eggs for cake make sure it is in room temperature which will help to rise the eggs to its full volume.
  5. Make sure the bowl and the whisk attachment are dry while beating the egg whites. Otherwise you will not get the foam.

Monday, March 10, 2014

Mashed Bottle Gourd's Skin (লাউ এর খোসা ভর্তা)

  1. Bottle-gourd skin - Peeled from around 1 & 1/2 lb bottle gourd 
  2. Green chili- 3
  3. Onion (chopped)- 2 Tbs
  4. turmeric powder- 1 pinch
  5. Cumin powder- 1/2 ts
  6. Salt- 1/2 ts to taste
  7. Egg- 1 (if you want you can skip it)
  8. Coriander leaf (chopped) - 1 Tbs
  9. Oil- 1/2 Tbs
  1. Take some water in a pan, put the bottle-gourd skin, the green chili and salt in it and boil them until the skin become soft. Then turn off the heat and keep it aside to cool down.
  2. Then make paste of the boiled skin and green chili using a mortar & pestle or a chopper.
  3. Heat the oil  in a pan. Add the chopped onion and fry them until they become soft. Then add the paste, cumin powder and stir them to mix.
  4. Fry them for 2 minutes, then add the egg and stir continuously to mix the egg with the paste (if you want to skip egg, discard this procedure.).
  5. Fry the whole mixture until all the water evaporates from it. Then spread the chopped coriander leaf and turn off the heat.
  6. Enjoy the mashed bottle-gourd skin with white rice. 

Mashed Tomato (টমেটো ভর্তা)

  1. Tomato - 2 medium size
  2. Green chili - 3-4
  3. Onion (chopped)- 2 Tbs
  4. Salt- 1/2 ts or to taste
  5. Mustard oil- 1 ts +  1 ts
  6. Coriander leaf (chopped)- 1 Tbs (optional)
  1. Rub some oil on the tomatoes and put it on a pan in a medium heat. Let the tomato to become soft (remember to stir the tomatoes occasionally ). If you want you can cover the pan. 
  2. When the tomatoes become soft take them out on a plate and let them cool.
  3. Now take the green chili on a pan and dry roast them in a medium heat until the chilies become soft and little burn.
  4. Then carefully remove the skin of the tomatoes, take them on a bowl, add the dry roasted green chili, chopped onion, chopped coriander leaf, salt and mustard oil; and mashed them smoothly by hand or with a spoon (if you want you can use a chopper to mash them).
  5. Enjoy the mashed tomato with white rice.

Mashed Chili (মরিচ ভর্তা)

  1. Green chili- 12-15 pieces
  2. Onion (chopped) - 2 Tbs
  3. Salt- 1/2 ts or to taste
  4. Mustard oil- 1/2 ts
  1. Dry roast the green chili on a pan until they become soft and burn; and then let them cool down.
  2. Take the roasted chili, chopped onion, salt and mustard oil in a bowl and mashed properly with a spoon or hand. If you want you can use a chopper to mashed the chilies.
  3. Enjoy with plain rice or khicuri.

Monday, March 3, 2014

Cauliflower Fry (ফুলকপি ভাজি)

  1. Cauliflower (cut in small size pieces)- 2 cups
  2. Black cumin- 1/4 ts
  3. Whole red chili- 2 pieces
  4. Onion (chopped)- 2 Tbs
  5. Grated garlic- 1 ts
  6. Grated ginger- 1 ts
  7. Green chili (chopped)- 1 Tbs
  8. Turmeric powder- 1/4 ts
  9. Cumin powder- 1/4 ts
  10. Salt- 1/2 ts or to taste
  11. Tomato sauce- 1 & 1/2 Tbs
  12. Soy sauce- 1 Tbs
  13. Coriander leaf (chopped)- 1 Tbs
  14. Oil- 3 Tbs
  1. Heat oil in a pan. When oil is heated enough add the black cumin and whole red chili and let them temper for few seconds. 
  2. Add the grated garlic and ginger and fry them for another few seconds. Then add the chopped onion and fry them for around 1/2 minute.
  3. Then add the cauliflower, chopped green chili, salt, turmeric powder and cumin powder; and stir them carefully to mix them well. Let them cook for around 5-6 minutes (remember to stir occasionally)
  4. When cauliflower looks half done, add the tomato sauce and soy sauce; and mix them.
  5. Then cover the pan and let them cook for around 3-4 minutes or until the cauliflower become soft.
  6. Spread the chopped coriander leaf on the top and turn off the heat.
  7. Enjoy the cauliflower fry with plain rice or ruti or parata.

Monday, February 24, 2014

Egg Halwa (ডিমের হালুয়া)

  1. Egg- 4
  2. Mawa- 1 cup 
  3. Almond- 40-45 pieces
  4. Milk- 1/4 cup
  5. Sugar- 3/4 cup
  6. Nutmeg powder- 1/4 ts
  7. Saffron/ Food color- 1 pinch (optional)
  8. Ghee/ clarified butter- 4 Tbs + 1 Tbs for brush the pan
  9. Salt- 1 pinch
  1. Take all the ingredients in your blender and blend it to make a smooth paste.
  2. Brush some butter on the pan where you want to set your halwa and keep aside.
  3. Now take the paste in a pan, put it on the burner in a medium heat and start to stir.
  4. Stir the paste continuously until it become thick and start to separate from the side of the pan.
  5. Pour halwa on the greased pan, make the top even as much as possible with the help of a spoon or knife and then keep aside to cool down completely.
  6. Then cut halwa to your desire shape, garnish with some slice of nuts and serve.

Monday, February 17, 2014

Butter Cookies

  1. Butter- 1 lb (at room temperature)
  2. Orange Blossom water - 6 Tbs
  3. Oil - 6 Tbs
  4. Sugar- 6 Tbs
  5. Baking powder- 2 ts
  6. Flour - around 4 cups
  7. Almond slice/ chocolate morsels- for decoration (if you want you can skip it)
  8. Cookie cutter.
  1. Beat the butter with a hand mixture until the butter become soft. (you can use a fork instead of hand mixture.)
  2. Add the oil, sugar, orange blossom water in the butter and beat them again for few minutes.
  3. Now add the baking powder. Add little flower at a time and beat it. Continue to add the flour until a soft nice dough forms (the dough should not be too soft).
  4. Place a wax paper or parchment paper on a baking tray, spray some oil on it and set it aside.
  5. Sprinkle some flour on top of your rolling board and spread the dough  into 1/4 inch thick circle. Then cut into your desired shape with cookie cutter or with knife and place on the prepared baking tray.
  6. Preheat the oven to 350 degree F. Place the baking tray on the middle rack and bake it for around 10-12 minutes or until a light brown color comes out on the side of the cookies.
  7. Take out the cookies from the oven and keep aside to cool down.
  8. Serve your cookie. Preserve the left over cookie in a airtight container.
Maksuda Hossain
(Portland, Oregon, USA)

Monday, February 10, 2014

Fish Finger

  1. Fish fillet-500 gms
  2. Turmeric powder- 1/4 tsp
  3. Red chilli powder -1/2 tsp 
  4. Cumin powder -1/2 tsp
  5. Coriander powder -1/2 tsp
  6. Ginger-Garlic powder -1 tsp (you can use paste instead of powder)
  7. Garam masala powder - 1/2 tsp
  8. Lemon juice from -1/2 lemon
  9. Salt -1tsp
  10. Besan/ Gram flour - 3 tbs
  11. Bread crums - 3 tbs
  12. Oil - for deep fry
  1. Wash the fish fillet and dry the water using paper towel. Then cut them into finger size strips.
  2. Add lemon juice & all ingredients (except besan, bread crumbs and oil); and mix well. Then keep it to marinate for 15-30 minutes.
  3. Now mix basen and bread crumbs in a plate, deep the fish into it to coat and then put on a plate. Coat all the strips like that. 
  4. Heat oil in a pan in medium heat. Fry the fish strips until golden brown color come out.
  5. When all fish fingers are done, serve hot with ketchup.

Monday, February 3, 2014

French Toast

Spicy Toast:
  1. Egg- 2
  2. Bread slice- 4
  3. Chopped onion- 2 Tbs
  4. Chopped green chili- 1 Tbs
  5. Milk- 1 Tbs (optional)
  6. Salt- 1/2 ts
  7. Sugar- 1/4 ts
  8. Oil- 4 Tbs
  1. Take the egg, salt, sugar, milk and chopped onion & green chili in a bowl and beat them well.
  2. Now heat 1 Tbs oil in a pan. Deep one piece of bread in the beaten egg, place some chopped onion and green chili on the bread slice and carefully place it in the heated oil. Fry one side for around 30-40 seconds or until a nice golden brown color comes out. Then flip the other side and fry that side.
  3. Take out the toast on a paper towel and fry the rest in the same way.
  4. Serve the spicy toast with sauce or ketchup immediately.
Sweet Toast:
  1. Egg- 2
  2. Bread slice- 4
  3. Sugar- 3 Tbs or to taste
  4. Milk- 1 Tbs (optional)
  5. Salt- 1/8 ts
  6. Oil- 4 Tbs
  1. Take the eggs, sugar, salt and milk in a bowl and beat them well.
  2. Now heat 1 Tbs oil in a pan. Deep one piece of bread in the beaten egg and carefully place it in the heated oil. Fry one side for around 30-40 seconds or until a nice golden brown color comes out. Then flip the other side and fry that side.
  3. Take out the toast on a paper towel and fry the rest in the same way.
  4. Serve the toast immediately.

Monday, January 27, 2014

Egg Jorda (ডিমের জর্দা)

  1. Egg- 3
  2. Milk powder- 1/4 cup
  3. Milk - 1/4 cup
  4. Sugar- 6 Tbs or to taste
  5. Salt- 1 pinch
  6. Ghee/ melted butter- 6 Tbs
  7. Cardamom powder- 1/4 ts
  8. Cinnamon powder - 1/4 ts
  9. Keoda water- 1 ts
  10. Saffron/ orange food color - 1 pinch
  11. Raisin- 12 pieces
  12. Chopped nuts - 1 Tbs
For Garnish: (optional)
  1. Raisin- 6/7 pieces
  2. Chopped Almond - 1 Tbs
  3. Chopped Date - 1 Tbs
  1. Take all the ingredients except ghee/ melted butter in a bowl and beat them well until the sugar dissolve.
  2. Continue to stir the mix  and add slowly the ghee/ melted butter (if you are using the melted butter, then do not add the hot butter in the mix. Make sure the butter is lukewarm while adding it to the egg mix. Otherwise there will be lump in the egg mix.)
  3. Now take the mix in a pan and put it on a medium heat. Stir the mix continuously until all the water dries out and the egg mixture become lumpy.
  4. Take out the egg jorda on the serving dish. Garnish it and serve warm.

Monday, January 20, 2014

Broiled Lobster Tail

  1. Whole Lobster tail- 4
  2. Red chili powder- 1/2 ts
  3. Turmeric powder- 1/4 ts
  4. Cumin powder - 1/2 ts
  5. Soy sauce- 1 ts
  6. Lemon juice - 1 ts
  7. Oil- 1 Tbs 
  8. Salt- 1/2 ts or to taste
  9. Oil- for spray or brush
For garnish (optional):
  1. Onion, Carrot, Bell pepper (all cut in cubes)- 7-8 pieces
  2. Salt- 1/4 ts
  3. Black pepper powder- 1/4 ts
  1. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise and pull apart the shells slightly.
  2. Take all the ingredients in a bowl and mix well. Now put the cut lobster tail in the mix and marinate it with the masala. Then keep it marinated for around 15-20 minutes.
  3. Seasoned the cut Onion, Carrot, Bell pepper with some salt and black pepper and set aside.
  4. Preheat your broiler to the broil setting.
  5. Spray or brush the baking tray with little oil. Put the marinated lobster tails on the tray, brush little bit oil on the tails and put the tray on the broiler.
  6. Broil it for around 8-10 minutes. 3-4 minutes before finishing the broil spread the seasoned Onion, Carrot, Bell pepper on the tray and finish your broiling (Keep an eye on them while they're in the oven so they don't burn.)
  7. After done broiling take out them from the oven and serve hot. (For better taste you can squeeze little lemon juice all over the lobster tail right after take out from the oven.)
Maksuda Hossain
(Portland, Oregon, USA)

Monday, January 13, 2014

Soft Coconut Cookie

  1. Grated Coconut-1 & 1/2 cup (150 gm)
  2. Crushed Almond/Pecan - 3/4 cup
  3. Egg - 2
  4. Sugar - 3/4 cup (150 gm)
  5. Baking Powder- 1/2 ts
  6. Orange/ Lemon zest - 1 whole orange or lemon
  7. Orange blossom water- 1/2 cup
  8. Powdered Sugar- around 1/2 cup + 2 Tbs to dust on the top.
  1. Place a wax paper or parchment paper on the baking tray. Brush some oil or butter on the paper and set it aside.
  2. Beat the eggs in a bowl. 
  3. Add the crushed nuts, grated coconut, sugar, baking powder and orange zest in the beaten egg and mix all the ingredients well.
  4. Take orange blossom water in a bowl and 1/2 cup powdered sugar in another bowl. Now take one table spoon of the cookie mix in hand, deep it in the orange blossom water, then coat with powdered sugar and then place it on the prepared baking tray. In the similar way place all the cookies. (make sure there is around 1/2 inch gap between the cookies.)
  5. After placing all the cookies on the tray, dust the top with powdered sugar.
  6. Preheat the oven to 350 degree F. Place the baking tray on the middle rack of the oven and bake the cookie around 10-12 minutes or until the cookie turn to a nice golden brown color.
  7. Take out the cookie from the oven and keep aside to cool down to room temperature. 
  8. Serve your cookie. Keep the left over cookie in a air tight container.
Maksuda Hossain
(Portland, Oregon, USA)

Saturday, January 11, 2014

Crossed 1 MILLION (1,000,000) unique views

Dear Viewers,

We have passed 1 MILLION (1,000,000) unique views at our blog (www.lovingbangladeshikitchen.com) in less than 3 years and all credit goes to YOU! As a thank you, we are giving away our book for free on 12th and 13th January, 2014. Please get your copy from amazon at http://www.amazon.com/dp/B00D1ECKLO. We would highly appreciate your positive review in Amazon :)

Friday, January 10, 2014

Dal Vuna (ডাল চচ্চড়ি)

  1. Masoor dal - 1/2 cup
  2. Onion (chopped) - 1/4 cup
  3. Green chili (slit in the middle)- 7-8 
  4. Turmeric powder - 1/4 ts
  5. Salt- 1/2 ts
  6. Oil- 2 Tbs
  7. Coriander leaf (chopped) - 1 Tbs
  1. Soak dal in water for 15-20 minutes. Then wash it and set aside.
  2. Now heat oil in a pan. Add the chopped onion, green chili in the hot oil and fry them for few seconds. Then add the dal, turmeric powder and salt; and fry them for 3-4 minutes. 
  3. Now add around 3/4 cup water and cover the pan. Let it cook for around 4-5 minutes or until dal become soft (dal should not be mashed). Spread the chopped coriander leaf and turn off the heat.
  4. Serve dal vuna with Ruti or Parata.

Tuesday, January 7, 2014

Sabudana Payesh (সাবুদানার পায়েস)

  1. Tapioca/ Sabudana- 1/4 cup
  2. Milk- 2 liter + 1 cup
  3. Sugar- 1/2 cup or to taste
  4. Raisin- 15-16 pieces
  5. Cinnamon-  2 pieces
  6. Cardamom- 2 pieces
  7. Nuts (chopped)- 2 Tbs (almond/ pistachios)
  8. Custard powder- 2 ts (optional)
  1. Soak sabudana in 1 cup of milk for around 1 hour.
  2. Boil 2 liter milk in a heavy bottom saucepan and reduce it to around half (remember to stir the milk continuously during boil, otherwise it will burn in the bottom). Add the cardamom and cinnamon in the milk.
  3. Now mix the custard powder in the milk where sabudana are soaked (do not add the custard powder directly in the hot milk, it will make lump in the milk) and then add them in the reduced milk. Remember to stir during mixing.
  4. Then add the sugar and stir the milk until sabudana become transparent and bigger. Then add the chopped nuts and raisin, stir for another 6-10 minutes and then remove payesh from the heat. 
  5. Let payesh to cool down and then serve.