Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

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.