Handi Seekh Kabab

Ingredients:

For Kabab:

1. Minced Beef/Mutton- 1 kg
2. Onion- 1 medium size (sliced)
3. Green chillies- 6 pcs (sliced)
4. Garam masala powder- 1 tsp
5. Ginger-garlic paste- 2 tbs
6. Gram flour- 2 tbs
7. Coriander leaf- 1/2 cup (chopped)
8. Red chili powder- 2 tsp
9. Cumin powder- 1 tsp
10. Coriander powder- 1 tsp
11. Salt-according to taste

For Gravy:

1. Yogurt- 1 cup 
2. Oil- 1/2 cup
3. Onion- 2 medium size (sliced)
4. Garlic- 1 tsp (chopped)
5. Ginger- 1 tbs (Big size piece)
6. Red chili powder- 1tsp
7. Cinnamon- 3 small pcs
8. Cardamon- 5/6 pcs
9. Black pepper- 10 pcs
10. Cloves- 10 pcs

For Smoke:

1. Coal-1 small piece

Procedure:

1. Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.

2. Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.

3. Heat oil in a pan in the medium heat. Fry sliced onion until light brown color come out; then remove them from oil and make a paste.
4. Mix all the gravy ingredients (except yogurt and onion) in a bowl with 1/2 cup of water and then add the mixture to the oil and stir for a while. When oil start to separate from masla; add seekh kabab in it and cover the pan with a lid. Cook it for around 5 minutes.
5. After 5 minutes turn over kabab carefully and cook for another 2-3 min.
6. Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
7. Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
8. Final step is to give smoke to kabab. First heat the cool until it becomes red; then place a foil bowl over the kabab in the pan, take the heated coal on the bowl and pour some ghee on it. Immediately cover the pan with a lid. Remove the foil bowl after 2 minutes.
9. Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
10. Serve the kabab with luchi, paratha or naan.

Whole Eggplant Curry

Ingredients:

1. Whole eggplant: 6 pieces
2. Onion (Chopped)- 1 cup
3. Tomato - 1 (make paste of it)
4. Turmeric powder- 1/2 ts
5. Red chili Powder-1/2 ts 
6. Cumin powder-1/4 ts
7. Coriander powder-1/4 ts
8. Garam masala powder- 1/4 ts
9. Ginger Garlic paste- 1/4 ts
10. Oil- 4 Tbs + 4Tbs
11. Salt- according to taste
12. Peanut (make paste of it)- 1/4 cup

Procedure:

1. Wash the eggplants and dried the water. Make two opposing slit on the bottom of each eggplant. The slits must reach the crown (do not cut the eggplant too much).
2. Add pinch of salt and turmeric powder on the eggplant and coat it well. Then set them aside for around 10 minutes.
3. Heat oil in a pan and fry the eggplant in a medium heat until it become tender. Then take them out on a plate. 
4. Add the remaining oil in the pan and add the chopped onion in it. When onion become soft add the tomato paste, ginger garlic paste and all other ingredients except the fried eggplants. Mix all of them well; add 1/4 cup water. Cook till the oil starts to separate from the gravy.
5. Then add the eggplants and mix them carefully with the gravy. Add 1/2 cup water and cook around 5 minutes in a medium heat. 
6. Add the peanut paste and mix. Cook another 2-3 minutes in low heat.
7. Garnish your curry and serve with rice, naan or Ruti.

Cheese Cake (চিজ কেক)

Ingredients:

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)

Procedure:

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

Ingredients:

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

Procedure:

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.

White Khicuri (সাদা খিচুড়ি)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Cinigura rice/ Bashmati rice - 1 cup
2. Moong Dal - 1/4 cup
3. Masoor Dal- 1/4 cup
4. Carrot (cut in cube size)- 1/4 cup
5. Green pea- 1/4 cup
6. Onion (chopped) - 1/4 cup
7. Ginger paste- 1 Tbs
8. Green chili- 2-3 pieces
9. Bay leaf- 2 pieces
10. Cardamom- 3 pieces
11. Cinnamon - 2 pieces
12. Salt- 1 ts or to taste
13. Oil- 1/4 cup
14. Ghee - 1 Tbs 
15. Hot boiled water- 3 cups

Procedure:

1. Dry roast moong dal for few minutes. Then wash the rice, roasted moong dal and masoor dal together. Soak them in water for 20 minutes then drain the water and set aside.
2. Now heat the oil in a big pan. Add the chopped onion and fry til golden brown color come out. Then add the cubed carrot and green pea; and fry for few minutes. 
3. Add the bay leaf, cardamom, cinnamon and ginger paste and fry for another 1 minute.
4. Then add the rice and fry them until a nice aroma come out (around 3-4 minutes). Add the hot boiled water, salt, green chili and ghee; and let it cook in medium heat for around 4-5 minutes.
5. Cover the pan and let it cook in low heat for around 20-25 minutes.
6. Then turn off the heat and do not open the lid for 10 minutes.
7. Place the white khichuri on a serving dish and enjoy with kabab or chutney.

Mixed Fruit Chutney

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন। 

Ingredients:

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

Procedure:

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.

Courtesy:

Gopa Rani Nondi

South Carolina, USA

Whole Chicken Roast with Gravy

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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

Procedure:

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.

Pui shak with Pumpkin

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন। 

Ingredient:

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

Procedure:

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.

Eggplant with Mustard (সরষে বেগুন)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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

Procedure:

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. 

Dry Fish Vuna (শুঁটকি ভুনা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন। 

Ingredients:

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 

Procedure:

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.

Keema Moong Pulao

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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

Procedure:

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.

Papaya Shemai (পেঁপের সেমাই)

 রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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

Procedure:

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.

Brain Kabab

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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)

Procedure:

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. 

Akhni Pulao (আখনি পোলাউ)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:
Serves 2 people.

For Rice: Bashmati rice- 1 cup Ghee/Butter/ oil - 3 Tbs Onion (chopped)- 1/2 cup Green chili- 3 pieces Sat- 1/2 ts Sugar- 1/2 ts Aloobukhara- 3-4 pieces Raisin- 8-10 pieces

For Akhni water: Water- 4 cup Garlic (roughly chopped)- 2 clove Ginger(roughly chopped) - 2 Tbs Cardamom - 4 pieces Clove- 4 pieces Cinnamon- 2 small sticks Bay leaf- 2 pieces Whole black pepper- 6-7 pieces

Procedure:

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.

Mashed Long-Beans (বরবটি ভর্তা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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)

Procedure:

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.

Lentil- Potato Curry (ডাল-আলুর চচ্চড়ি)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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.

Procedure:

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.

Courtesy: 

Maksuda Hossain

(Portland, Oregon, USA)

Besan Coated Green Chili (মরিচা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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

Procedure:

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.

Banana Bread

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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)

Procedure:

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.

Spicy Beef With Capsicum

রেসিপিটা বাংলায় দেখতে এইখানে ক্লিক করুন।

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

Procedure:

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. 

Orange Chiffon Cake

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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)

Procedure:

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.

Tips:

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.