Fish Finger

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

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

Procedure:

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.

Chicken Lolipop

Ingredients:

1. Chicken wings - 8 pieces
2. Soya sauce - 2 Tbs 
3. Chilly garlic sauce - 2 Tbs 
4. Ginger paste - 1 tsp
5. Egg - 2 pieces
6. Red chilly powder - 1/2 tsp 
7. Corn flour - 2 tbs
8. Bread crumbs - 1 cup or more
9. Salt - 1/4 ts or to taste
10. Oil - for deep fry

Procedure:

1. Wash all the wings. Then take a chicken wing and cut it at the center in the joint with a sharp knife and make two parts. Take one piece (shoulder part) and cut the meat on one end, hold the bone,squeeze the meat downwards and turn it upside down. Then take the next piece(arm part) which has two bones in it.Cut the meat part while holding to the bone, rotate the knife all around it. Now pull the small bone apart.Squeeze the meat downwards to turn it upside down, like previous one (see the attached video).Repeat the same process for all chicken wings and set aside.
2. Now marinate all the lollipop with soya sauce, chilly garlic sauce, ginger paste and keep it marinated for 30-40 minutes.
3. Take a small bowl and beat an egg in it. Add salt, red chilly powder and corn flour in the beaten egg and mix it well to form a fine batter. Put the bread crumb in a plate and set it beside the bowl of batter. 
4. Now dip the lollipop in the egg batter. Then roll them in the bread crumbs and place it on a plate. Repeat the process for all lollipop. 
5. Heat the oil in medium heat. When the oil is hot enough put the lollipop into it and fry them in a low medium flame until a deep brown color comes out. 
6. Take them out in  the kitchen tissue to soak the excess oil.Wrap aluminium foil at the end to make it easy to hold and serve with ketchup.

Rose Bread

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:
For Bread:

1. All purpose flour -around 3 cup
2. Yeast-1 Tbs
3. Warm milk-1 cup
4. Beaten egg- 1 
5. Oil or melted butter- 5 Tbs + 1 Tbs for brush
6. Sugar-2 Tbs
7. Powder milk- 2 Tbs (optional)
8. Salt-1 ts
9. Egg yoke-1
10. Nigella seed/sesame seed-1 Tbs

For Stuffing:

1. Cooked keema - 1 cup (beef or chicken)
2. Chopped onion- 1 cup
3. Oil- around 2 Tbs
4. Salt- a pinch

Procedure:

1. Take yeast in a large bowl, add warm milk and a pinch of sugar and stir it until yeast dissolve into water. Leave it around 10 minutes.
2. Then add oil, sugar, salt , powder milk and stir it to mix well.
3. Now slowly add small amount of flour at a time to the liquid and mix it. Add until it forms to a dough. If dough seems too soft then add little bit flour and mix. When dough is done cover it and rest it for around 1 hour to rise.(for better result keep it in a warm place) Dough will be almost double in size after 1 hour.
4. Heat 2 Tbs oil in a pan. Add chopped onion. Spread a pinch of salt over the onion and fry until tender. Add keema and fry around 7-8 minutes in medium heat. It should be dry. Remove from the pan and set aside.
5. Now take the baking pan and spray or brush 1 Tbs cooking oil on it. Beat the egg yoke well and set aside.
6. Divide the dough into 10-12 equal balls. Roll each ball to about 4" diameter. During rolling you can spread some flour.
7. Make 4 diagonal slits, leaving the center intact. Put 1 Tbs stuffing in the middle of the rolling ball. Take one of the sections and cover the side of the filling with it. Take the opposite side's section and cover the other side of the filling with it.
8.  Repeat with the two last sections.Pinch the dough on the side to seal it. (see the picture) 

9. Make rest of the ball in the same procedure. Keep all the roses in the baking tray.
10. Preheat oven 350 degree F or 175 degree C. Now brush egg yoke on the top of the bread and spread some sesame seed or nigella seed on it and place the pan in the preheated oven.
11. Bake it around 15 minutes or until tops become nice golden color and breads are ready.

Dosa

Ingredients:

For dosa: Rice-1 cup Urad dal-1/2 cup Chana dal - 2 tbs (optional) Fenugreek seed - 1/2 ts Salt - according to your taste Oil for brush Water

For masala: Potato - 2 large size Onion -1 medium (chopped) Urad dal - 1 ts Chana dal - 1ts Mustard seed - 1/4 ts Cumin seed - 1/4 ts Turmeric - 1/2 ts Cumin and coriander powder - 1/2 ts Oil - 1/4 cup Red chili powder - 1/4 ts Green chili - 4 pieces(chopped) Salt - according to your taste

Procedure:
Masala making:

1. Peel and cut potato into small cubes and boil until it become tender.
2. Heat oil in a pan in medium heat. Add mustard seed,cumin seed,chana dal,urad dal and stir for few seconds.
3. Add copped onion and green chili and cook until onion become tender.
4. Add salt,turmeric powder,red chili powder,cumin and coriander powder and stir.
5. Then add boil potato and stir to make it mash.
6. When oil comes out turn off the burner and keep aside.

Dosa making:

1. Take rice,urad dal,chana dal,fenugreek seed in a bowl,wash and soke atleast 6 hours.
2. After 6 hours drain water and blend it to make  paste.
3. Keep it 6 hours for fermentation in room temperature. 
4. Now add salt and water to make thin batter.
5. Heat tawa or a heavy bottom flat pan in medium heat, pour batter and spread with a flat surface in circular motion to make thin dosa.
6. Apply some oil over dosa with a brush.
7. Place some masala in line on the corner of the dosa.

8. When it is golden brown colour roll it and serve hot with chutney.

Ring Kabab (রিং কাবাব)

Ingredients: 1 large boneless chicken breast Soya sauce- 1 Tbs Salt - 1/4 ts Garlic (finely grated)- 1 ts Chili sauce - 1 ts Tomato ketchup- 1 ts Carrot- 2  Oil- for deep fry Toothpick

Procedure:

1. Take the chicken breast and cut it around 3 inches wide size pieces and take them in a bowl. Add the soya sauce and salt to them and give a light mix. Then cover the bowl and set it aside to marinate for about 15-20 minutes.
2. In the mean time wash the carrot, peel it and cut them around 3 inches sized long pieces. Put some water in a sauce pan, add pinch of salt and make a boil. Then put the cut carrot to the boil water and boil them for 3-4 minutes and then drain the water and keep the carrot aside.
3. Take the grated garlic, chili sauce, tomato ketchup in a small bowl and mix them.
4. Now stretched out one piece of chicken breast on a plain plate or on a chopping board. Spread some sauce mix on the breast and put one piece of carrot at one side of the breast. Now slowly start to roll the breast by keeping the carrot in the middle. When whole breast will be rolled carefully pierce two toothpick in the two side of the roll to stick the chicken breast with the carrot. Now cut in the middle of the roll. If you want you can cut the other side little bit to make a even surface. Now make the rest of the ring following the same process. (see the video to understand the procedure to make ring kabab)
If you can not see the video in the YouTube, please click here to see in the vimeo.com.
5. Heat oil in a frying pan. When oil is heated enough, carefully put 5-6 pieces of ring kabab in the oil and fry the both side until a light brown color come out.(this frying will be done in around 4-5 minutes, because the chicken breast do not take much time to be cooked).
6. Remove the kabab from the oil on a paper towel to soak excess oil. Fry the rest of the kabab. 
7. Now your kabab is ready to serve. Enjoy with sauce or ketchup or raita.

Kolosh Pitha(কলস পিঠা)

Ingredients:
For Stuffing:

1. Beef keema-1 cup(cooked)
2. Onion-1 cup(chopped)
3. Tomato-1 medium(chopped)
4. Red chili powder-1/2 ts or according to your taste
5. Salt-1/2 ts or according to your taste
6. Oil-4 Tbs

For Roti:

1. Milk- 1 cup
2. Flour - 1 cup
3. Rice flour-2 Tbs
4. Salt- 1/2 ts
5. Oil/ghee- 1 Tbs
6. Water - 1/2 cup
7. Oil - for deep fry

Procedure:

1. Heat 4 Tbs oil in a pan. Add chopped onion and fry until tender. Add tomato,red chili powder and salt. Stir until tomato become tender. Add cooked keema and fry around 7-8 minutes in medium heat. Remove from the pan and set aside.
2. Take milk in a pan, add salt and make it boil in a medium heat. When milk start to boil, add the flour in it and stir it to mix flour with milk. Mix the dough for about 2-3 minutes in the heat.
3. Now take the dough in a plate and keep it to cool little bit so that you can handle it with hand. Take the oil/ ghee in your hand and start to mix the dough nicely. Mix it for about 6-7 minutes to form a nice dough. Then divide the dough into small balls.
   
   
   
   
   
4. Take one small ball on your rolling board. Spread little bit dry flour on it and make a thin ruti.
5. Now place around 2 Tbs amount of stuffing in the middle of the ruti, fold all side with your finger and press to close so that the stuffing does not come out.(see the picture).
   
   
   
   
   
6. Make all the pitha following this process. Now heat the oil in a medium heat. When oil is heated enough put the pitha in the oil and fry all side, till a nice golden brown color comes out. 

Keema-puri (কিমা-পুরি)

Ingredients:
For stuffing:

1. Any kind of ground meat (chicken, beef, mutton) - 1/2 cup
2. Onion (chopped)- 1/4 cup
3. Green chili (chopped)- 1 Tbs or to your taste
4. Turmeric powder-1/2 ts
5. Cumin Powder-1/2 ts
6. Garam mashala powder-1/2 ts
7. Ginger paste-1/2 ts
8. Garlic paste-1/2 ts
9. Coriander leaves-2 ts chopped(optional)
10. Oil-1 Tbs
11. Salt-1/2 ts or according to your taste

For Dough :

1. Flour - 1 cup
2. Oil/ ghee/ clarified butter - 2 Tbs
3. Salt - 1/4 ts
4. Warm water (to make a nice dough)

For Frying :

1. Oil - to deep fry your puri

Procedure:

1. Heat oil in a pan. Add onion and stir until tender. Add ginger paste, garlic paste, turmeric powder, cumin powder, salt, green chili, and fry them for few seconds. Then add keema and stir. Add little bit water and cover the pan. Cook until keema become tender. After that  uncover the lid and dry up the excess water from keema.
2. Then remove it  from the pan and place it on a kitchen tissue/paper towel to soak extra oil. Keep it aside to cool down.

3. Take the flour in a mixing bowl, add salt and oil in it, and mix it well so that oil can incorporate into the flour. Then carefully add the warm water and knead it. Knead the dough well until it become soft.
4. Now divide the dough into several small balls. Take one balls, make this a little cup, place keema in the middle of the cup and carefully gather all the side in the middle by covering all the keema and press the middle to close the ball. (you can follow the steps from the picture). Make all the balls stuffed with keema.

5. Take one stuffed balls in a plain surface and gently press it with the lower side of your hand's palm. Try to press evenly on all over it to make a 1 cm thick puri. Make all the stuffed balls like this and set them aside.

6. Now heat the oil in a pan. When oil is heated enough, carefully add one puri into it and gently move it in the oil. When puri puffs up carefully flip it and fry the both side until a nice golden brown color comes out.
   
   Then take it out on a paper towel to soak the excess oil. Fry the rest of the puri like this.
7. After frying all the puri, serve it hot with any kind of chutney or ketchup.

Spicy Patishapta (ঝাল ঝাল পাটিসাপটা)

Ingredients:
For Stuffing:

1. Beef keema-1 cup(cooked)
2. Onion-1 cup(chopped)
3. Tomato-1 medium(chopped)
4. Red chili powder-1/2 ts or according to your taste
5. Salt-1/2 ts or according to your taste
6. Oil-4 Tbs

For Batter:

1. All purpose flour-3/4 cup
2. Rice flour-1/4 cup
3. Milk- around 2 cup(warm)
4. Egg-2 beaten
5. Onion-2 Tbs(finely chopped)
6. Green chili-2(finely chopped)
7. Salt-3/4 ts or according to your taste
8. Oil-for brush

Procedure:

1. Heat 4 Tbs oil in a pan. Add chopped onion and fry until tender. Add tomato,red chili powder and salt. Stir until tomato become tender. Add cooked keema and fry around 7-8 minutes in medium heat. Remove from the pan and set aside.
   
   
   
   
   
2. Take all purpose flour and rice flour in a bowl, add chopped onion,chopped green chili and salt and mix well. Then slowly add warm milk to the flour. Beat with a whisk. Add beaten egg and again beat until the batter become smooth. Keep the batter for 25-30 minutes.
3. Now take a pan and brush oil.( you can use kitchen tissue or a clean piece of thin cotton cloth to brush)
4. Take a big round shape spoon. When the oil become heated put one spoonful of the batter on the middle of the pan and round the pan carefully so that a circular shaped wrapper can be form. Turn the heat low and cook it until the wrapper can be lifted without sticking.
5. Remove it from the pan on a plate, place some keema in a line on one corner of the wrapper and wrap it from the one corner pointing towards you and make a roll.
   
   
   
   
   

Eggplant Fry with Besan coating(বেগুনি)

Ingredients:

1. Eggplant- 200 gm
2. Besan/Gram flour-1/2 cup
3. Rice flour-2 ts
4. Turmeric powder-1/2 ts
5. Red chili powder-1/2 ts
6. Cumin powder-1/2 ts
7. Baking powder-3/4 ts
8. Salt-1/2 ts
9. Warm water- around 4/5 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 35/40 minutes.

3. Wash the eggplant and then slice it into around 1/2 cm thick pieces and set it aside.

4. Now heat heat oil in a medium heat. When oil is heated enough coat both sides of the eggplant piece with 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 slices in the same process.
6. Enjoy your snacks with ketchup.

Sabudana Chop (সাবুদানার বড়া)

Ingredients:

1. Tapioca/Sabudana-1/2 cup
2. Potato- 1 medium size
3. Green chili(chopped)-2 Tbs
4. Onion(chopped)- 1/2 cup
5. Coriander leaf(chopped)- 2 Tbs(optional)
6. Ginger paste- 1 ts
7. Garlic paste-1/2 ts
8. Rice flour- 3 Tbs
9. Cumin powder- 1/2 ts
10. Garam masala powder- 1/2 ts
11. Chat masala powder- 1/2 ts (optional)
12. Lemon juice- 2 ts
13. Salt - 2 ts or to your taste
14. Oil- for deep fry

Procedure:

1. Soak sabudana/tapioca for around 2- 3 hours. 
2. Boil the potato and then grate it through a grater.

3. Drain water from sabudana and then add it with the grated potato.
4. Add all ingredients (green chili, onion, coriander leaf, ginger paste, garlic paste, cumin powder, garam masala powder, rice flour, chat masala powder, lemon juice, salt) except oil with sabudana and potato mixture, and mix them well.
5. Now take small amount from mixture, round it and then flatten it like small sized burger patty. Following this process make all the chops.

6. Heat oil in a frying pan in medium heat. When oil is heated enough add 4-5 chop in it and fry the both sides of chops until a nice brown color come out.(don't hurry during frying otherwise inside will remain uncooked)

7. Then take them out on a paper towel to soak excess oil and fry the remaining chop.
8. Serve your chop hot with ketchup or any chutney.

Patties

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Puff pastry sheet-1 pack
2. Ground beef or ground chicken-1/2 lb
3. Mix vegetable-1 cup (finely chopped)
4. Onion-2 medium(chopped)
5. Red chili powder-1/2 ts
6. Turmeric powder-1/2 ts
7. Cumin powder-1/2 ts
8. Garam mashala powder-1/2 ts
9. Ginger paste-1 ts
10. Garlic paste-1 ts
11. Egg-1 large( yellow part,beaten)
12. Salt-1/2 ts or your choice
13. Oil-5 Tbs

Procedure :

1. Heat oil in the pan. Add 1/2 chopped onion and stir. When onion become soft add ground meat. Stir and add rest of the ingredients except egg and vegetable. Cook it for 25-30 minutes. When meat become tender add vegetables. If needed add a little water. When all of them become nicely tender add the rest of the chopped onion and fry them on a medium high flame for 2-3 minutes and then  remove them from the pan.

2. Take a puff pastry sheet. Thaw for 15-20 minutes. Cut it in square shape (from 1 sheet you can make 9 pieces).

3. Put the stuff on sheet and seal it in triangular shape. Brush the upper level with yellow part of the egg.

4. Preheat oven at 400 F. Put all of them into a oven proof pan and put it in the oven around 15 minutes or until nice golden brown color comes out.