Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, May 14, 2015

Mixed Fruit Chutney


  1. Green mango (cut in cube) -1 cup
  2. Pineapple (cut in cube)- 1 cup
  3. Tomato (cut in cube) - 1 & 1/2 cup 
  4. Prune - 7-8 
  5. Raisin- 10-15
  6. Whole red chili (cut in half)- 3-4
  7. Panch foron - 1/2 ts
  8. Black pepper - 1/4 ts
  9. Red chili powder- 1/2 ts
  10. Salt- 1 ts or to taste
  11. Sugar- 2 Tbs
  12. Oil- 4 Tbs


  1. Heat oil in a pan. Add panch foron in the hot oil and let it temper for few seconds. Then add the whole red chili pieces and fry them for few seconds.
  2. Now add the green mango, pineapple, tomato one by one. Add the black pepper, red chili powder and salt; and mix them. Add little bit of water and cover the pan. Cook them in medium low heat until the fruits become soft.
  3. Mix all the fruits well until they break out. Then add the prune, raisin and sugar; and cover the pan. Cook them for another 5 minutes and then turn off the.
  4. Enjoy your mixed fruit chutney with khicuri or polau or biryani.
Gopa Rani Nondi
South Carolina, USA

Wednesday, May 6, 2015

Whole Chicken Roast with Gravy


  1. Whole roast chicken - 2 (around 500 gm)
  2. Onion paste- 1 Tbs
  3. Ginger paste- 2 Tbs
  4. Garlic paste-1 & 1/2 Tbs
  5. Green chili paste- 1 Tbs
  6. Cashew nut paste- 1 Tbs
  7. Coconut paste- 1 Tbs
  8. Yogurt (beat with a fork before use)- 2 Tbs
  9. Cumin paste- 1/2 Tbs
  10. Bay leaf- 2 pieces
  11. Cardamom- 3 pieces
  12. Black cardamom- 1 
  13. Cinnamon (1/2 inch size)- 2 pieces
  14. Clove- 4 pieces
  15. Salt- 1 ts or to taste
  16. Oil- 2 Tbs + 1/2 cup
  17. Water- around 2 cups
  18. Chopped onion- 1/2 cup


  1. Wash and pat dry the whole chicken. Tie both of the leg with a thread.
  2. Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped onion and water; and mix them well with the whole chickens.
  3. Keep them marinated for around half an hour.
  4. Then add the water and put the pan on the stove.
  5. Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
  6. Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other chicken in the same process and put them back on the gravy.
  7. Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2 of the fried onion on top of the chicken and save the other half for decoration.
  8.  Put the chicken again on stove and cook for another 10 minutes. 
  9. Take out the chicken on serving dish, garnish the top with the fried onion and serve.

Wednesday, April 29, 2015

Pui shak with Pumpkin


  1. Pui shak (Basella Leaf / Malabar Spinach)- 200 gram
  2. Pumpkin (cut in cube)- 1 cup
  3. Shrimp (medium size)- 7-8
  4. Chopped Garlic- 1/2 Tbs
  5. Chopped onion- 2 Tbs
  6. Green chili (slitted in the middle)- 4-5 pieces
  7. Whole cumin- 1/4 ts
  8. Turmeric powder- 1/2 ts
  9. Salt- 1 ts or to taste
  10. Sugar- 1/2 ts
  11. Oil- 2 Tbs


  1. Wash and chopped pui shak; and set aside.
  2. Heat oil in a pan. Add the whole cumin seed and let it temper for few seconds. Then add the chopped garlic, chopped onion; and cook until the onion become soft.
  3. Add the shrimp, pumpkin pieces, turmeric powder and salt; and fry them for around 5 minutes in a medium heat.
  4. Then add chopped pui shak, green chili; and mix them well. 
  5. Cover the pan and cook till pumpkin become soft. 
  6. Then spread the sugar on top and cook for few seconds.
  7. Then turn off the heat and enjoy with plain rice.

Tuesday, April 21, 2015

Eggplant with Mustard (সরষে বেগুন)


  1. Eggplant - 1 medium size (around 250 gram)
  2. Red chili powder- 1/2 ts
  3. Turmeric powder- 1/2 ts
  4. White mustard paste- 2 Tbs
  5. Green chili paste- 1 ts
  6. Grated coconut- 1 Tbs
  7. Black cumin - 1/2 ts
  8. Salt- 1 ts
  9. Oil- 1/2 cup


  1. Wash the eggplant and then cut it into 1 inch thick pieces.
  2. Take them in a bowl, add the red chili powder, turmeric powder and 1/2 ts salt; and mix them well. Keep it aside for around 10 minutes.
  3. Now heat half of the oil in a pan and fry the eggplant pieces until it become little soft and a light brown color on both of the sides.
  4. Take them out on paper towel to soak the excess oil.
  5. Heat the rest of the oil. Add the black cumin seed into the oil and let it temper for few seconds.
  6. Then add the mustard paste, green chili paste, grated coconut and 1/2 ts salt; and fry them in a medium heat until the oil come out. Add around 1/4 cup of water and mix with masala.
  7. Carefully add the fried eggplant pieces on the gravy, cover the pan and let it cook for around 3-4 minutes.
  8. When the gravy become thick turn of the heat and take them out on a serving dish.
  9. Decorate with fried onion and serve with pulao or khicuri. 

Wednesday, April 8, 2015

Dry Fish Vuna (শুঁটকি ভুনা)


  1. Dry fish- 100 gm (here I used churi Shutki)
  2. Garlic (chopped)- 2 Tbs
  3. Onion (chopped)- 1/4 cup
  4. Tomato (chopped)- 1/4 cup
  5. Green chili- 3-4 pieces
  6. Red chili powder- 1/2 ts
  7. Turmeric powder- 1/4 ts
  8. Cumin powder- 1/4 ts
  9. Coriander powder- 1/4 ts
  10. Oil- 3 Tbs
  11. Salt- 1/2 ts to or taste
  12. Coriander leaf (chopped)- 1 Tbs 


  1. Saute the dry fish in a pan for 3-4 minutes and then boil them in water for around 3-4 minutes.
  2. Drain the water through a strainer. Then break the fish with hand. If you want you can remove the fish bone.
  3. Now heat the oil in a pan. Add the chopped garlic and fry them for few seconds. Then add the chopped onion and fry until onion become tender.
  4. Add the chopped tomato, green chili, red chili powder, turmeric powder, cumin powder, coriander powder and salt. Fry them until oil start to come out from masala.
  5. Then add the boiled fish and mix them with masala for few minutes. Add little water and cover the pan. Cook it for around 5 minutes.
  6. Then uncover the pan and cook it for another few minutes to reduce all the water.
  7. Add the chopped coriander leaf and stir. Then turn of the heat.
  8. Serve with white rice  or khicuri.

Friday, April 3, 2015

Keema Moong Pulao


  1. Minced Beef/ Mutton (keema)- 1 cup
  2. Cinigura/ kalijira/ Bashmati rice- 1 cup
  3. Moong dal- 1/3 cup
  4. Onion (chopped)- 1 cup
  5. Cashew nut (chopped)- 2 Tbs 
  6. Tomato (chopped)- 1 medium size
  7. Onion paste-2 Tbs
  8. Garlic paste- 1 Tbs
  9. Ginger paste- 2 ts
  10. Red chili powder- 1 ts
  11. Turmeric powder- 1/2 ts
  12. Cumin powder- 1 ts
  13. Garam masala powder- 1/2 ts
  14. Nutmeg powder- 1/4 ts
  15. Mace powder- 1/4 ts
  16. Salt- 2 ts or to taste
  17. Green chili- 5-6 pieces
  18. Green cardamom- 2 pieces
  19. Black cardamom- 1 pieces
  20. Bay leaf- 1 (around 1 inch in size)
  21. Cinnamon- 2 pieces
  22. Oil- 1/2 cup
  23. Ghee/ clarified butter- 2 Tbs


  1. Wash keema and keep on a strainer to drain water.
  2. Then take keema on a mixing bowl, add the ingredients from 7 to 17, mix them well and keep marinated for around 30 minutes.
  3. Saute moong dal for around 1 minutes or until a nice aroma come out. Then soak the rice and dal in water for around 15 minutes and take on a strainer to drain water.
  4. Heat oil in a big pan. Add the chopped onion, Green cardamom, black cardamom, cinnamon, bay leaf; fry them until the onion become light brown in color. 
  5. Add the chopped tomato and chopped cashew nuts. Fry them until the tomato become soft.
  6. Then add the marinated keema and fry them until the oil star to separate from masala.
  7. Add little water, cover the pan and cook keema for around 5 minutes.
  8. If there is water remain in the keema again fry them until all water reduced.
  9. Then add the washed rice and moong dal and mix them with keema.
  10. Fry them for around 5 minutes and then add around 3 cups of  boiling water.
  11. Keep it on a medium heat for around 10 minutes. Then add the ghee and cover the pan properly so that the steam can not be come out. Keep it on very low heat for around 20 minutes.
  12. Open the lid carefully and mix the rice from the bottom to top and then serve.

Sunday, March 29, 2015

Papaya Shemai (পেঁপের সেমাই)

 রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।


  1. Grated papaya - 2 cups
  2. Milk- 500 ml
  3. Sugar - 1/4 cup or to taste
  4. Cardamom- 2 pieces
  5. Bay leaf- 1 piece
  6. Cinnamon- 1 piece
  7. Salt- 1 pinch
  8. Ghee/ clarified butter- 1/2 cup
  9. Milk powder - 1 Tbs (optional)
  10. Chopped Almond- 1/4 cup


  1. Boil around 4 cups of water in a pan. When water start to boil add the grated papaya, and salt; and boil them for around 1 minutes. Then drain the water through a strainer and keep aside.
  2. Boil the milk and reduce it to around 3/4. Set it aside.
  3. Now heat ghee in a pan. Add the cardamom, cinnamon, bay leaf, half of the chopped almond and boiled grated papaya; and fry them for around 5 minutes in a medium heat.
  4. Then add the milk slowly in the fried papaya and stir it (do not add all the milk at once, the milk may start to curdling).
  5. Add the sugar and mix it. Boil it in a medium heat for around five minutes. Then spread the milk powder and stir it in shemai. Turn off the heat.
  6. Pour the papaya shemai in a serving bowl, garnish the top with the rest of the chopped almond and serve.

Sunday, February 1, 2015

Brain Kabab

  1. Goat Brain- 2
  2. Onion- 1 (chopped)
  3. Garlic paste - 1 ts 
  4. Ginger paste- 1 ts
  5. Turmeric powder- 1/2 ts
  6. Cumin powder- 1/2 ts
  7. Green chili - 2 (chopped)
  8. Garam masala powder - 1/2 ts  
  9. Bread crumb - around 1 cup
  10. Egg - 2 ( beaten )
  11. Salt- 1 ts or to taste
  12. Oil- for deep fry
  13. Coriander leaf (chopped) - 2 Tbs (optional)
  1. Wash and boil brain with salt, turmeric powder and very little water. Remove from water and cool. 
  2. Then take them in a bowl and mix chopped onions, coriander leaf, green chilies, cumin powder, garam masala powder, ginger paste, garlic paste . Now make them into equal round pieces. Flatten them and make them look like shami kababs. 
  3. Heat oil in a fry pan, Dip them one by one in egg, bread crumbs and fry till golden brown. 

Saturday, January 31, 2015

Akhni Pulao (আখনি পোলাউ)

Serves 2 people.
For Rice:
  1. Bashmati rice- 1 cup
  2. Ghee/Butter/ oil - 3 Tbs
  3. Onion (chopped)- 1/2 cup
  4. Green chili- 3 pieces
  5. Sat- 1/2 ts
  6. Sugar- 1/2 ts
  7. Aloobukhara- 3-4 pieces
  8. Raisin- 8-10 pieces
For Akhni water:
  1. Water- 4 cup
  2. Garlic (roughly chopped)- 2 clove
  3. Ginger(roughly chopped) - 2 Tbs
  4. Cardamom - 4 pieces
  5. Clove- 4 pieces
  6. Cinnamon- 2 small sticks
  7. Bay leaf- 2 pieces
  8. Whole black pepper- 6-7 pieces 

  1. Take the water in a large pan, add all the akhni water ingredients in it and boil it. Then let the water to simmer in medium heat until it reduce to around 2 cups of water.
  2. Then strain the flavored water and preserve it to use in polau (we will use the water not the other ingredients).
  3. Now wash the rice and keep it on a strainer for around 5 minutes to remove the access water.
  4. Heat the ghee/oil in a pan. Add half of the chopped onion and fry them until they become light brown in color. Then remove the fried onion on a plate and keep them aside for future garnish.
  5. Add the rest of the chopped onion in the ghee and fry them till they become soft. Then add the washed rice, aloo bukhara and raisin; and fry them for 4-5 minutes (a nice aroma of the fried bashmati rice will be spread in your kitchen at that time).
  6. Then add the flavored akhni water, salt, and sugar; and cook it in medium high heat for 5-6 minutes. After that cover the pan, turn the heat to low and let them cook for around 18-20 minutes.
  7. Garnish the top with the fried onion and serve the polau.