Loving Bangladeshi Kitchen(রান্নাঘর)

Friday, April 8, 2011

Ingredients:

Procedure:

Cut chicken into small pieces,wash and drain water.
Add 1/2 ts red chili powder,1/2 ts cumin powder,1/2 ts coriander powder,1/2 ts ginger paste,1/2 ts garlic paste,yogurt,lime juice and 1/4 ts salt to the chicken. Leave it for marinate around 30 minutes.
Heat oil a pan in medium heat. Fry chicken lightly. Remove from the pan and keep aside.
In the remaining oil add onion,tomato,almond,and the remaining powder and paste ingredients(except garam mashala powder). Stir for a while. Add 1 cup water and cook around 5 minutes or until tomato and onion become tender. Allow it to cool.
Place it in a blender and make a fine paste.
Heat a pan in medium heat. Add butter and allow it to melt. Add the paste,water and salt. Now add the cream and mix well. Cook it for 3 minutes.
Add chicken and cook it around 5 minutes. Add garam mashala powder and sugar. Cook another 5 minutes or until you get your desired consistency.
Serve with chapati, rice or naan.

Ingredients :

Procedure :

Heat a pan in medium heat. Add coconut and date jaggery(gur)/sugar. Stir around 5 minutes. Add cardamom powder and stir until it become little sticky and thick consistency. Remove from the pan and set aside.
Boil around 1 cup water with salt(use a heavy bottom pan). Slowly add rice flour/maida and stir continuously. Add sugar and heat till there is no water left.
Remove from the pan. Knead well till the dough soft and smooth and not sticky.
Make small ball from the dough. Spread some dry flour where you want to roll. Keep the ball on it and roll with rolling pin into thin round shape.
Fill the coconut filling in the corner and fold in semi round shape like half moon. Seal the edge by pressing with your finger so that the filling does not come out. Cut the sealed edge with kitchen scissors/pizza cutter or knife to get the puli shape.
Heat oil in a deep frying pan and fry puli in medium heat until both side turn golden brown.
Now your fried puli is ready.

Ingredients :

Procedure :

Peel and wash pineapple. Cut into small pieces and set aside.
Heat 1 ts oil in a pan. Add onion,cinnamon and cardamom. Fry until become light brown. Put it in a blender and make paste.

Remove shell from egg. Put 1 pinch turmeric powder and 1/4 ts salt to the egg. Mix well.
Heat 2 ts oil in the pan. Add egg and fry until become golden. Remove from the pan and keep aside.( you may halve them)

Heat 4 Tbs oil in the pan. Add pineapple, onion paste and all other spices and cook for few seconds.
Add 1 cup milk, stir and cover the pan with lid. Cook until oil comes out.(if pineapple is not tender add 1/2 cup water)
Add 2 cup milk and bring it to boil. Add egg and cover the pan with lid.
Cook for 5 minutes. Add sugar and cook additional 5-10 minutes in low heat.
Serve with rice or plain Pulao.

Ingredients:

For Kofta :

For Gravy :

Procedure :

Heat 4 Tbs oil in a pan. Add 1/2 chopped onion and fry until tender. Now add all powder and paste from kofta ingredients and stir. Add 1Tbs water and stir until oil comes out by the side of the pan.
Add minced beef and stir for few minutes in medium heat. Add 1/2 cup water and cook until beef become tender and dry.
Remove from the pan to a mixing bowl. Add another 1/2 chopped onion, green chili, bread(bread crumb) and egg yolk. Mix all of them well. Make round shape kofta with your hand.

Heat oil in the pan in medium heat, add kofta into it, wait 2/3 minutes and then flip the other side, and fry both side to a nice brown color. Then take out from oil on a paper towel(kitchen tissue) to soak extra oil.

Heat oil in another pan. Add cinnamon,cardamom and bay leaves. Stir for a while. Add all powder and paste from gravy ingredients and stir in medium heat.
When oil comes out add yogurt and stir. Add 1 cup water and bring it to boil. Put kofta into gravy. Cover the pan and cook for 5 minutes. Then flip the side of kofta. Again Cover the pan and cook for another 5 minutes.
Now keep it in low heat for few minutes and then turn off the burner.
Place kofta curry in a serving bowl, garnish with coriander leave and serve.

Ingredient:

Procedure :

Beat egg in a bowl, add pinch of salt and beat it well. Set it aside.
Heat 1/2 tbs oil in a pan. Add onion and fry it until it become soft, add green chili and stir it for few second. Add the beaten egg and stir it continuously for 3-4 min. Add coriander leave and turn off the heat. (you can use any kind of filling for the roll. If you have vegetable(like carrot, cabbage, beans) or any keema(cooked ground meat) you can use it).

Remove outer black layer from bread slice and soak in water. Take bread slice between two hand and press it to drain water, then place it in a plate.(if you do not like the bread flavor in your roll, you can use milk instead of water)
Add stuffings in a line in one side, then fold it to the other side to form a roll shape. Make rest of the roll in same process

Heat oil in a pan to a medium heat and fry it until the both side turn to a deep golden brown color. Then take out roll on a kitchen tissue to soak the excess oil.
Serve it with tomato ketchup or any kind of sauce.