Saturday 27 December 2014

Simaer Payesh ( Vermicelli Kheer)




Serves: 

4

Preparation Time: 

5 Min

Cooking Time: 

10 Min

Complexity: 

Easy

Ingredients: 

Vermicelli- 150g
Milk- 500ml
Sugar- 150-200g(as per taste)
Roasted Cashew and Resins
Ghee- 2tsp
Bay leaf- 1no
Cardamom- 4pcs

Directions: 

Heat the ghee in a pan and fry the Vermicelli till golden brown.
Now pour the milk in it and boil till the vermicelli becomes soft.
Then add the sugar and mix well and boil for sometime.
Now add the bay leaf, cardamom and the roasted cashew and resins.
Now take it off the oven, cool it and serve.

Thursday 18 December 2014

Delicious Prawn Chilli


Ingredients: 

Prawn(small)- 250g
Capsicum sliced- 100g
Chopped onion- 3pcs
Green Chilli- 5-6pcs
Chopped Garlic- 7-8clove
Soya Sauce- 5tsp
Salt & sugar- to taste
Diluted Cornflour- 3tsp
Flour-1cup
Baking powder- 1tsp
Oil- 150ml

Directions: 

Make a batter of flour with water, salt and baking powder in a bowl.
Add the small prawns to the batter and mix well.
Deep fry the prawns as Pakora till golden brown.
In the left over oil, add chilli and onion and fry for sometime.
Now, add the capsicum and garlic and fry.
Now, add the soya sauce and the the cornflour to the mixture with salt and sugar to taste.
When the gravy is ready, add the prawn fries to it and cook for 3 more minutes.
Serve hot by garnishing with capsicum.

Sunday 14 December 2014

Pasta with Chicken Keema


Ingredients: 

Pasta- 100g
Chicken Keema- 50g
Onion chopped- 1pc
Tomato Chopped- 1pc
Potato- 1 finger sliced
Butter- 1tsp
Salt & sugar- to taste
Water- 1cup
White Oil- 5tsp

Directions: 

Boil the chicken keema and pasta together.
Now heat the butter in a pan and add the onion and tomato and saute.
Now add salt and sugar and cook for sometime.
Add the boiled pasta and keema with the chicken stock and keep cooking.
When the water vaporizes, keep the pasta off the oven.
Now fry the potatoes to finger chips.
Garnish the pasta with finger chips and serve hot.

Tuesday 9 December 2014

Chicken Rezala


Ingredients: 

Chicken- 1Kg
Onion paste- 4 big
Ginger paste- 5tsp
Garlic paste- 5tsp
Poppy seed paste- 2tsp
Cashew nut paste- 2tsp
Cardamom- 4pcs
Clove- 4pcs
Cinnamon- 2 small bark
Red Chilli whole- 4pcs
Salt & Sugar- to taste
Coconut milk/Curd- 1/2 cup
Ghee- 1tsp
Oil- 5tsp
Water- 1/2 cup
Bay leaf- 2nos

Directions: 

Add oil in a pressure cooker add whole cardamom, clove, cinnamon & bay leaf and chicken.
Saute the chicken with the spices a little and then add onion,ginger and garlic paste and saute again.
Add salt and sugar, coconut milk, cashew paste and mix well.
Add little water now and close the lid and cook till 2 whistles.
Now in a small pan, heat the ghee.
Add the red chilli to it and take it off the oven within 10 seconds.
Pour the red chilli with ghee on the chicken as toppings and serve hot.

Special Chicken Roast


Ingredients: 

Chicken Leg piece- 2nos.
Bitten Egg- 1pc
Corn Flour- 3tablesp
Salt- 1tsp
Baking powder- 1tsp
Corn flakes- 1plate
Oil- 150ml

Directions: 

Boil the chicken lightly with salt.
To the chicken, add the bitten egg and mix well.
Now add little corn flour and salt to it.
Dip it in corn flakes and deep fry it in oil.
When the leg pieces become golden brown, take it off the oven.
Serve hot by garnishing with Onion and tomato sauce.

Footnotes: 

Those who prefer not to fry it in deep oil,they can roast it in Griller.
For them till Step 4 will remain same except frying.

প্যান কেক( Pan Cake)


Ingredients: 

Flour(Maida)- 1cup
Milk- 1cup
Water- 1/2 cup
Egg- 2pc
Chopped onion+carrot+beans- 1/2 cup
Salt & Sugar- To taste
Butter/Oil- 50ml
Baking Powder- 1tsp

Directions: 

Make a diluted batter with Flour, milk and water.
To it, add the bitten egg and whisk well.
Now add the chopped veggies, salt, sugar and baking powder and whisk well again.
Now heat a non-stick pan with butter.
Add 1 small bowl of the batter and fry it like omelet by spreading.
When it is brown on both the sides,take it off the oven and serve hot.

Footnotes: 

The batter should not be too thick nor too diluted.

Monday 17 November 2014

Royal Bengali Polao



Ingredients: 

*Gobindo bhog Rice- 5 cups(100g cup)
*Ghee- 100g
*Sugar- 150-200g(as per taste)
*Salt- 1tsp
*Cashew & Resins- 100g
*Water- 6 cups
*Whole garam masala- 25g
*Keora water- 5tsp
*Turmeric- 2tsp

Directions: 

>Clean the rice in water and dry it by mixing 5tablespoon of ghee and turmeric for half an hour.
>Now heat the remaining ghee in a pressure cooker and add whole garam masala and rice,then fry for 5 minutes.
>Add Cashew and resin to the rice.
>Add Sugar and salt and add warm water to it and mix well.
>Close the lid of the cooker and keep till one whistle.
>Now after opening the cooker, add Keora water and serve hot.

Footnotes: 

#Water should be measured in the same cup used for measuring rice.

Thursday 13 November 2014

Macher Jhal Chorchori (Fish's Hot Curry)

Ingredients: 

Small fish(Kajri, Amodi, Puti)- 500g
Chopped onion- 200g
Mustard oil-100ml
Chopped garlic+green chilli- 5-6 nos.
Turmeric powder- 1/2tsp
Chilli powder- 2tsp
Salt & sugar- to taste

Directions: 

In a pan heat the oil and deep fry the fishes(marinating with salt and turmeric before frying) and keep aside.
If the left over oil is less then add some more oil and fry the onion till golden brown.
Now add chopped garlic+chilli and fry for 2 mins.
Add salt,sugar and red chilli powder and mix well.
When its cooked well,add the fried fishes and mix thoroughly.
Serve hot with Plain rice.

Tuesday 11 November 2014

La Jawab Biriyani

Ingredients: 

Chicken(cut into large pieces)- 750g
Basmati Rice-500g
Curd- 100g
Ginger+garlic+green chilli paste-5 tablesp
Onion paste- 150g
Onion chopped- 150g
White oil- 150ml
Ghee- 150g
Garam Masala- 2tablesp
Potato(cut in halves)- 8pcs
Nutmeg(Jaifal)+Jaitri- 1tsp
Saffron- 1pinch Dipped in 1/2 cup Milk
Keora+Rose water- 2tsp each
Salt & Sugar- To taste
Water- As required

Directions: 

Marinate the chicken with curd,onion,ginger,garlic & chilli paste for an hour.
Now, half boil the rice and keep aside.
In a pressure cooker,add oil(100ml) and ghee(50ml) and fry chopped onion till golden brown and keep aside.
In the same oil,fry the 1/2 cut potatoes to brown and then add the marinated chicken and cook well for sometime.
Now add some water,sugar & salt to taste and again cook for few minutes.
Now close the lid and keep it till 1 whistle.
Now,in a deep bottom pan grease the surface with ghee and spread the rice uniformly.
Then add the chicken along with gravy in the second layer and sprinkle a pinch of garam masala and jaifal+jaitri powder.
Now add 2tsp of saffron in milk on it.
Again add another uniform layer of rice on it uniformly.
Again add the rest of the chicken along with gravy as the fourth layer.
Add rice uniformly as 5th layer and add the remaining saffron mixture on the rice.
Again add the remaining jaifal+jaitri powder and garam masala to it.
Now add the golden brown crispy onion fries on top.
Add rose water+keora water to it.
Now put a lid on the pan keep in seam flame for 5 minutes.
Now mix the rice,masalas and chicken so that the dual color is preserved.
Serve hot with Chicken Chap by garnishing with onion.

Footnotes: 

While mixing the rice,masalas and chicken,it should be done in light hand and very slowly.


Sunday 9 November 2014

তেল পটল( Parwal/Parval in Mustard oil)


Ingredients: 

পটল(Parval)- 500g
Onion paste- 4tablesp
Ginger paste- 2tablesp
Garlic- 2tablesp
Greenchilli- 2 tablesp
Mustard oil- 100ml
Garam masala powder- 1tsp
Turmeric powder- 1/2tsp
Salt & sugar- To taste

Directions: 

First peel off the skins of the gourd,make a deep scratch on the body and fry the whole gourd in oil and keep aside.
In the left over oil, add onion+garlic+ginger+chilli paste and cook for sometime.
Then add Salt & sugar, turmeric and the fried gourds(পটল) and mix well.
When the masala gets stick to the gourd, add garam masala.
Serve hot with plain rice.

Footnotes: 

Scratch on the body of the gourd is made in order to let the masalas enters inside it.

Friday 7 November 2014

Bangalir Labra Tarkari (Mixed Vegetable Curry)



Ingredients: 

Potato- 250g
Pumkin- 150g
Brinjal- 200g
Cauliflower leaf- 100g
cabbage leaves-5/10 pcs
Ridge Guard (Jhinge)- 150g
Panch-phoron-half tsf
Red chilli- 2pcs
Cumin seeds & powder- half tsf
Corriander powder- half tsf
Ginger paste- half tsf
Turmeric powder-half tsf
Salt & sugar- To taste
mustarard oil- 10 table spoon
Ghee- 1tsp
water- Quarter cup(if needed)

Directions: 

Heat oil in a frying pan.
Add panch-phoron and red chilli.
when the seeds start crackling add all the vegetables.
Saute for five minutes.
Add all the spices and ginger paste alongwith turmeric powder,salt & sugar and mix well.
Cook for some time placing the lid.
when properly cooked spread ghee over it and serve hot with Bengali Khichuri (Khichdi){already posted}

Bengali Khichuri (Khichdi)




Ingredients: 

Govindo Bhog Rice- 500g
Moong Daal- 500g
Tomato- 1big
Ginger+green chilli paste- 3tablesp
Red chilli- 2pcs
Cumin Seeds- 1/2tablespoon
Bay leaves-2 nos
Salt & Sugar- To taste
Oil- 50ml
Potato- 3pcs
Cauliflower- 1/2 pc
Water- 1litre
Ghee- 1tsp
Turmeric powder- 2tablesp

Directions: 

Roast the moong daal in a dry pan and soak it in water along with the rice for sometime.
Heat the oil,then add cumin seeds,bay leaf and red chillies and fry little.
Now add, chopped tomato,ginger+chilli paste,potato and cauliflower and fry well.
Add turmeric powder,salt & sugar and then add the soaked Daal+rice to it and mix well.
Add the water and again mix well.
Pour it in a Pressure cooker and cook till one whistle.
Serve hot by spreading ghee on the Khichuri with vegetable fries as shown or with fried Hilsa

Monday 3 November 2014

Bangalir Macher Mathar(Fish Head) Lau( Lauki or Bottle Gourd) Ghanto


Ingredients: 

Chopped Lauki(Bottle gourd)- 500g
Rohu fish Head- 2nos.
Cumin seed(whole)- 3tsp
Green chilli- 4-5pcs chopped
Cumin powder- 1tsp
Turmeric-1/2tsp
Salt & Sugar- To taste
Red chilli powder & Whole- 1/2tsp/2pcs

Directions: 

Deep fry the fish heads in oil.
In the left over oil,add cumin seeds and red chillies.
To it,add the gourd and cook for 5 mins.
Add salt & sugar to taste,turmeric,cumin and chilli powder and mix well and continue cooking.
Now add the fried fish head and crush it to mix it well in the lauki.
When cooked take it from the oven and serve hot with white rice.

Chin-Bengal Chowmein (Noodles)

Ingredients: 

Noodles- 500g
Onion chopped- 1small
Chopped carrot+beans+capsicum+chilli- 1 medium sized bowl
Egg- 2pcs
Oil- 50ml
Salt & sugar- To taste
Ajinomoto- 3tsp
Dark Soya Sauce- 4tablesp
Cucumber & Onion- For salad
Tomato & Chilli Sauce

Directions: 

>Boil the Noodles in water and then dry up the noodles.
>Mix oil thoroughly to the noodles so that the strings remain unattached to each other and keep it for 3hr to soak the oil.
>Now heat the oil in pan add fry the onions along with the chopped veggies till light brown.
>Then add the noodles and mix well with the veggies.
>To it,add soya sauce,ajinomoto,salt n sugar and mix properly in light hand.
>Now make a fried scrambled egg and add to it and take away from the oven.
>Garnish it with Salad and Sauce and serve hot with Improvised Chilli Chicken.

IMPROVISED CHILLI CHICKEN









Ingredients

Boneless Chicken- 500g
Onion chopped- 500g
Smashed Garlic- 5-6pcs
Egg- 2pcs
Vinegar- 3tablesp
White oil- 200ml
Ajinomoto- 3tsp
Dark Soya Sauce- 4tablesp
Salt & sugar- To taste
Corn flour- 3tablesp
Water-20ml
Green Chilli- 5-6pcs chopped

Directions

Marinate the chicken pieces with vinegar and keep it atleast for 3hrs.
Now after marination time, take the marinated chickens and add bitten eggs to it with little corn flour to make the batter thick.
Now deep fry all the chicken cubes individually.
Now fry the green chillies first and then add onions in the left over oil till it becomes light brown.
Add smashed garlic and fry well.
Then add the fried chickens to the onion add mix well.
To it,add soya sauce and mix uniformly so the color is evenly distributed.
Now dilute the corn flour in little water and add it to the chicken.
Mix well to make a smooth gravy and take away from the oven.
Decorate it with Onion-Rose and Green chilli and serve hot with Noodles.

Footnotes

In the fried chicken oil,fry the chillies first to bring a different flavor.