Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, September 1, 2016

Cheese Cake (চিজ কেক)


For Crust:

  1. 1 1/2 cups graham cracker crumbs
  2. 1/4 cup of sugar
  3. 8 tablespoons butter, (1 stick) melted

For Filling:

  1.  4 (8 oz) packages of cream cheese, softened 
  2. 1 1/4 cup sugar 
  3. 2 teaspoons vanilla
  4.  2 tablespoon lemon juice 
  5. 5 eggs 
  6. 2 tablespoons of flour

For Sour Cream Layer:

  1.  1 pint of sour cream
  2.  1/3 cup of sugar 
  3. 1/2 teaspoon vanilla 
  4. 1 tablespoon lemon juice

For Garnish (optional): 

  1. Fresh sliced Kiwi.apple,orange (or as per your choose)


  1.  HEAT oven to 325°F.
  2.  In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes. 
  3.  While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth. Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust.
  4. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center. Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes. Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night. Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh fruits.

Vegetable Kadai


  1. Cauliflower (cut into small floret)-2 cup
  2. Carrot (peeled and cubed)-1 cup
  3. Beans/Barbati (cut into 1 inch long) -1 cup 
  4. Capsicum (cut into cube)-1 cup 
  5. Onion (peeled and cubed)-1 cup
  6. Tomate (finely chopped)-2 
  7. Green chili-2 pieces
  8. Coriander leaf-1/2 cup (optional)
  9. Red chili powder-1/2 ts or your choice
  10. Turmeric powder-1 ts
  11. Cumin powder-1/2 ts
  12. Coriander powder-1/2ts
  13. Ginger paste-1/2 ts
  14. Garlic paste-1/2 ts
  15. Garam masala powder-1/2 ts
  16. Oil-1/3 cup
  17. Cashew nut- 10 pcs (for garnish)
  18. Salt- According to taste


  1. Make paste of the tomato in a blender and keep aside.
  2. Wash vegetables and boil until tender (add some salt). Remove from pan and keep aside.
  3. Heat oil in the pan. Add onion,capsicum and stir. When onion and capsicum become soft add tomato paste and all other ingredients except vegetables and coriander leaves. Stir and add 1/4 cup water. Cook until oil is separated.
  4. Add vegetables, cover it with lid and cook in medium heat for 5 minutes.
  5. Now add coriander leaves and cook in low heat for another 2 minutes.
  6. Turn off the heat and transfer the kadai vegetable to a serving platter. Enjoy with roti, parata or luchi.