Mixed Vegetable

Mixed Vegetable is a familiar curry of Southern Asia. This recipe  is very easy to cook. This curry can be included in our regular menu. This vegetable curry is nutritious and delicious also.

Making Elements: Carrot, Cauliflower, Papaya, Cabbage, Onion, Green Chili, Vegetable oil, Garlic, Ginger, Turmeric Powder, Red Chili Powder, Cumin Powder, and Salt
Measurement:
Carrot tow pieces
Cauliflower half piece
Papaya two (medium size) pieces
Potato two (medium size) pieces
Cabbage one fourth (medium size) piece
Onion grated three (normal size) tea spoon
Green chili as per taste but two is good
Vegetable oil three (medium size) table spoon
Garlic paste (Mondo) one or one and one-forth tea spoon
Ginger paste one or one and one-forth tea spoon
Turmeric powder 1/2 (half) tea sponn
Red chili powder 1/2 (half) tea spoon
Cumin powder one fourth tea spoon
Salt as per taste
Cooking Method:
Take vegetable peed off and four cm sliced.
Onion fried slightly into oil, then add all spcies and one cup of water.
Let it boil and then stir continuously until thick gravy.
Add two cup of hot water and then add vegetables.
Add salt and boile about ten to fifteen minutes with covering the cook pan.
Serve hot with Plain Rice, Pilau, Paratha or Chapati.
Six Servings.

Beef Vuri (Cleaned Stomach) fry

Beef Vuri (Cleaned or dressed Stomach) fry

Cooking Elements:

Beef stomach one kg properly cleaned

Ginger paste 2 tea spoons

Garlic paste 1 tea spoon

Onion sliced ½ cup

Turmeric powder 1 tea spoon

Red chili powder 2 tea spoon

Cumin paste 1 tea spoon

Cinnamon Cardamom Clove roasted and powdered together 1 tea spoon

Oil 1/3 cup

Salt to taste

Cooking Method:

Take beef stomach properly dressed or cleaned and cut into very small pieces, washes thoroughly and drain out water. Take in a pan; add all ingredients and cook on medium heat. Add small amount of water put cover on the pan. Turn heat very low and cook for 30 minutes. Water gets dry and stuff becomes sticky with the bottom of the pan. Then add more 1 cup hot water and keep on low heat with cover for 1 hour. You can add small cubed potato. Take out the cover, fry and stir continuously until oil appears. Serve hot with plain rice, pilaw, chapatti, paratha. 

Beef Vuna

Beef Vuna is a very simple recipe of a fantastic dish. This dish is made mainly with beef and some spice. If you want to have the real taste of this dish then you must collect the beef from the Southern Asian cow.

Ingredients for meat:

Beef 2 kg

Ginger paste 1 table spoon

Garlic paste 2 tea spoon

Onion sliced 1 cup

Turmeric powder 2 tea spoon

Red chili powder 2 tea spoon

Cumin powder 2 tea spoon

Coriander powder 1 tea spoon

Cinnamon 3 piece powdered

Cardamom 4 piece powdered

Clove 4 piece powdered

Oil 1 cup

Salt as per taste

Cooking Method:

Meat cut into small pieces, washes thoroughly and drain out water. Take meat on a big pan; add all ingredients keep on medium heat. Put cover on the pan. Water gets dry and meat become sticky with the bottom of the pan. Then add 4 cups water and keep on low heat with cover for 1 hour. You can add sliced potato. Meats become well-cooked with thick gravy. Serve this beef vuna hot with plain rice, pilaw, chapatti, paratha. 

Pickled Cabbage Salad

Pickled Cabbage Salad

Ingredients:

Cabbage finely sliced 4 cups

Onion finely sliced 1 table spoon

Dry rice noodles

Salt to taste

Serving Method:

1.       Cabbage leaves wash with water and leave extra water.

2.       Mix cabbage leaves with salt.

3.       Put this cabbage in a glass made jar covering the top with a piece of cloth and keep it for 7 days.

4.       Serve after mixing with onion and rice noodles. 

Potato Salad

Potato Salad

Making Elements:

Baked potato small cubes two cups

Boiled egg sliced one

Capsicum sliced two table spoons

Onion slice one table spoon

Coriander leaves one table spoon

Mint leaves one table spoon

Salad dressing ¼ cup

Lettuce leaves 4

Salt to taste

Serving Method:

1.       Mix all vegetables except lettuce with salt and keep in refrigerator for few minutes.

2.       Put the vegetables over lettuce leaves spreading on serving plate.

3.       Four servings.

Tomato and red cabbage salad

Tomato and red cabbage salad

This is a nice Recipe of fantastic salad. This dish is normally made with tomato, red cabbage and salad dressing. This recipe is very simple to make a fantastic dish. This is less time consuming and cheap also.Tomato and red cabbage salad is really a colorful and presentable dish. This salad can be used as lunch. Tomato and red cabbage salad is a nice dish which has great nutritious value.


Ingredients:

The ingredients are Red cabbage, Tomato, White sesame seed, Salad dressing and Salt. The measurements are as follows:
Red cabbage ½

Tomato small 6

White sesame seed 1 tea spoon

Salad dressing 2 table spoon

Salt to taste

Serving method: 
At first all the ingredients should collect and then start to make the dish. All the ingredients should be fresh, neat and cleaned, because raw ingredients are used in this recipe . Take cabbage after properly washed. Cut the cabbage into slender long slices, this slice will give the salad a fantastic look. Then cut the tomato into long small pieces, and then mix with cabbage. Mix all vegetables with salt, pour salad dressing on it, spread sesame seed.

4.     Six servings.

Mixed Vegetable Salad

Mixed Vegetable Salad

Making Elements:

Tomato 1

Cucumber 1

Carrot 1

Beet ½

Pine apple 2 slice

Celery 2 slice

Cabbage ½ cups

Lettuce leaves 4

Potato baked 2 pieces

Egg boiled 1

White pepper powder ½ tea spoon

Salt to taste

White yogurt ¼ cups

Serving method:

1.       Make tomato and cucumber in round sliced.

2.       Make carrot long sliced and half boiled.

3.       Beet sliced and boiled.

4.       Take cabbage a 6cm long piece and wash carefully.

5.       Cut boiled potato and egg into 4 long sliced.

6.       Mix up vegetables and egg with salt and pepper.

7.       Serve on lettuce leaves lying on a serving plate instantly with yogurt toppings.

8.       Full nutrient balanced lunch for one person.

Lebanese Salad

Lebanese Salad is a nice recipe of a tasty and colorful salad. This is really a presentable dish I have ever seen. This dish can be served with Pilow, Biriani, and Khichuri as well, it can also be served as lunch alone.

Ingredients:

The ingredients of this recipe are tomato, Cucumber, Capsicum, Onion, Lettuce leave, Black pepper, French dressing and Salt. The measurements of these ingredients are as follows:
Tomato 4

Cucumber 2

Capsicum 1

Onion 4

Lettuce 2

Black pepper ½ tea spoon

French dressing as required

Salt to taste

Serving Method:

1.       2 Tomatoes, cucumber, capsicum and onion cut into small cubes.

2.       Prepare 2 table spoon tomato juice from 2 tomatoes.

3.       Lettuce and parsley leaves make finely grated. 

4.       Mix vegetables all together with tomato juice, salt, black pepper and French dressing during serving.

5.       Six servings.

Fresh Vegetable Salad

Fresh Vegetable Salad

Ingredients:

Carrot 2

Radish 1

Cucumber 2

Tomato 4

Capsicum 1

Green onion leaves 1 cup

Lettuce leaves 6

Cooking Method:

1.       Vegetables wash with water. Take cucumber, radish and carrot Peel off and cut into 6cm pieces.

2.       Take rest of the vegetables and cut into long pieces.

3.       Decorate in a glass dish.

4.       Serve with crushed ice.

5.       6 servings.

Tomato Cabbage Salad

Tomato Cabbage Salad is a fantastic recipe of a tasty and colorful salad. This is a presentable dish. Normally this dish is served with Pilow, Biryani and Bhuna Khichuri, it can be also served as lunch alone.
Ingredients:

The ingredients of this recipe are Green Cabbage, Tomato, White sesame, Dry Chili Powder, Garlic, Mustard Oil, Salt etc.The measurements of these ingredients are as follows:
Green cabbage ½ portions

Tomato small size 6

White sesame 1 tea spoon

Dry chili powder ½ tea spoon

Garlic sliced 2 table spoons

Mustard oil 2 table spoons

Salt to taste

Process:

1.       Take cabbage finely sliced.

2.       Tomatos make slice and mix well with cabbage.

3.       Garlic smashed and fried in oil.

4.       Take garlic with frying oil, chili powder, salt, sesame seed, cabbage and tomato all together and mix well.

5.       Six servings.

Italian Meat Balls (Italian Dish)

Italian Meat Balls (Italian Dish)

Ingredients:

Beef minced 225gm

Egg 1

Biscuit powder 50gm

Parmesan cheese 25gm

Garlic smashed 1 pod

Dry parsley ½ table spoon

Oregano ½ tea spoon

Thyme leaves 1 tea spoon

Salt ¼ tea spoon

Black pepper powder 1 pinch

Tomato sliced 225gm

Parmesan cheese 50 gm

Cooking Method:

1       Take parmesan cheese grated.

2       Mix all ingredients together except tomato and 50gm parmesan cheese.

3       Make 12 equal sized balls with the mixture.

4       Arrange the balls in a round microwave dish. Cook in high power microwave oven without covering for 4-5 minutes or until the balls will well cooked.

5      Take out the round dish, turn the balls upside down. Spread grated tomato and cheese over balls. Put the dish into microwave oven and bake covering for 5 minutes.

Garlic Bread (Italian Dish)

Garlic Bread (Italian Dish)

Ingredients:

Flour 2 cups

Butter 1 tea spoon

Sugar 2 tea spoon

Milk 1 table spoon

Yeast 1 table spoon

Garlic sliced 2 table spoons

 Water as required

Egg blended 1

Salt to taste

Cooking Method:

1       Take flour with all ingredients except garlic and ½ portion of blended egg. Make smooth dough with it. Keep the dough covering aside for 1 hour.

2       After 1 hour the dough will puff up, and then press with hand and rubbing well. Make a 30cm length and 10cm width shape by hand. 

3       Spread the garlic slice on the length of dough. Cover garlic by the dough from both sides. Put on oil brushed tray by covering it. When it raises again then brush egg on it.

4       Bake into preheated oven at 200 degree Celsius from 20-25minutes. Take out from heat, brush butter on it.

5       12 servings.

Fried Prawn (Chinese Dish)

Fried Prawn (Chinese Dish)

Easy and quick and appetizing recipe. Favorite to all.

Ingredients:

Prawn 20 medium pieces

Soya sauce 1 table spoon

Egg 1

Toast powder ½ cup

Salt to taste

Oil for fry

Cooking Method:

1.       Take tail on prawns having peeled out and head off.

2.       Prawn mix with soy sauce and slightly blended egg.

3.       Take prawns on toast powder, move over the dust repeatedly.

4.       Deep fry until get golden brown color.

5.       Drain out excess oil.

6.       Serve hot with chili sauce.

7.       Total 6 servings

Samosa (Chicken Patties)

Samosa (Chicken Patties)

Samosa is a delicious snack dish of Bangladesh. It is deep fried, stuffed with chicken and masala, patties like food. It is used mainly in parties, picnic, all kinds of crowds and also entertaining guests.  You must add this to your snack menu.

Ingredients:

Chicken minced ½ kg

Onion sliced 1 cup

Fresh coriander leaves 2 table spoons

Green chili chopped 1 tea spoon

Ginger paste 2 tea spoon

Garlic paste 2 tea spoon

Red chili powder 2 tea spoon

Black pepper powder ½ tea spoon

Cardamom and cinnamon powder ½ tea spoon

Bay leaf 1 piece

Vegetable oil ¼ cups

Flour ½ kg

Water ¾ cup

Salt to taste

Vegetable oil for frying

Cooking Method:
1. Chicken cooked in low heat with spices paste and powder, bay leaf, 1 tea spoon salt, 3 table spoon oil and ½ cup water. Add sliced onion, coriander leaves, green chili and 1tea spoon flour to it when water dried, fry few seconds and take out from heat.
2. Take small amount flour and make paste with adding water.
3. Take 3 ½ cup flour in a bowl; add salt and water to make dough. Make small 16 balls with the dough. Make 16 round discs like bread with the balls by pressing rolling. Take one bread and spread some oil on it then cover it with another bread and keep rolling. Make all breads this way. Put these breads on heat for few seconds and then separate them. Cut 20cm length and 8cm width with a knife.
4. Take one slice of bread, fold three times from one side like a triangular shape, stuffing with chicken and fold again the rest part of bread, attached with flour paste.
5. Deep fry in hot oil. Fry until golden brown color. Take out and drain on a paper towel.
6. Serve with tomato ketchup or onion and green chili.
7. Total 8 servings.

Crispy Tiny Nimki

Crispy Tiny Nimki

This is a crispy and crunchy dish. Remain fresh for long days. Great snack item, which is best during family outing, picnic, long drives and travelling. Very delicious and popular among children. You can make it just in 30 minutes.

Recipe Ingredients:

Wheat flour 1 cup

Water 2 Table spoon

Ghee 1 Table spoon

Backing powder 1 tea spoon

Cooking oil for frying

Salt 1 Tea spoon

Sugar 1 Table spoon

Cooking Method:

Take a bowl add sieved flower, backing powder, salt, sugar, water and mix well. Slowly add ghee with continuous mixing the dough. Keep the soft and firm dough in a cool place with a cover for 15 minutes.
Take dough and divide into 4 equal size balls.

Take one ball and roll the dough into a flat round shape. Cut slanting with a knife horizontally and then vertically to make small rectangle pieces.

Take oil in a frying pan on medium heat. Take small pieces all together to hot oil. Fry until become golden brown in color. Then take out from oil with the help of a strainer. Let it be cool. Keep in an air tight container. You can store this crispy snack for more than 2 weeks.

Spotted snakehead sizzling fry

Spotted snakehead sizzling fry  

 The native name of this fish is ‘Taki’. This fish is available to all over Bangladesh and almost in every water reservoir.  The fish is popular as a smashed item, by adding salt, chili, mustard oil and fresh coriander leaves.  The fish is good in taste when matured and have some irregular bones.  However, it has some particular taste that you may like.

Ingredients:

Spotted Snakehead big size4 whole fish

Vegetable oil 2 table spoon

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion sliced ½ cup

Green chili sliced 2 pieces

Warm water 1 cup

Salt to taste

Cooking Method:

Take fish and remove useless materials from its abdomen, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take 1 table spoon oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute then turn upside down fry another 1 minute then take out from heat. Take rest 1 table spoon oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and water, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish and cook covering the pan for 15 minutes. Add green chili over the curry, remove from heat. Serve hot with plain rice or pilaw. 4 servings. 

Singara

Singara

Ingredients:
Flour  1 cup
Vegetable Oil  4 teaspoons + oil for deep fry
Warm water to make dough
Salt  to taste
Potato  1 medium (peel and cut in small cubes)
Cauliflower  1 florets (cut into small pieces)
Green peas  1 tablespoon
Turmeric powder  a pinch
Sugar  ½ teaspoon
Cumin powder  ¼  teaspoon
Coriander powder  ¼  teaspoon
Hot spices powder (cinnamon, cardamom and clove)  ¼  teaspoon
Pach phoron (Five spices i.e. fenugreek, aniseed, nigella, celery seed, carom   ¼ teaspoon)
Bay leaf  1
Dried red chili 1
Asafetida (hing) a pinch

Cooking Method:

Take bay leaf, red chili and pach phoron in a pan stir on low heat, take out from heat, and grind together when cool. Heat 3 teaspoons of oil in a pan. Then add salt, turmeric powder, sugar, cumin powder and coriander powder. Mix well. Now add potatoes, cauliflower and green peas and cook covering it until potatoes are tender. If required add very little water. The curry should be dry. Then add hot spices powder and turn off the heat. Let the curry be cool.
Mix flour and salt into a bowl. Add 1 teaspoon oil and enough warm water to make firm dough. Press the dough on a solid surface until forming into a smooth and round ball.
Divide the pastry into equal sized balls (around 8 balls) and roll out into a thin oval shape.
Divide this into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill the cases with the cool potato-cauliflower curry and press the two dampened edges together to seal the top of the cone.
Deep fry the singaras in hot oil (medium heat) until crisp and brown.
Take out and drain on a paper towel.
Serve hot with tamarind sauce or tomato ketchup.

Vegetable Pilaw

 Vegetable Pilaw

People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.

Ingredients:

Potato cube 2 cups

Carrot cube 2 cups

Green peas 1 cup

Cauliflower 1 small

Scented rice 4 cups

Vegetable oil or ghee ¾ cup

Onion sliced ½ cup

Garlic pod 8-10 pieces

Ginger paste 2 tea spoon

Hot Spices (cardamom, cinnamon and clove) 4 pieces each

Bay leaf 2 pieces

Green chili 6-8 pieces

Salt to taste

Warm water 8 cups

Cooking Methods:

Take potato, carrot, cauliflower and green peas in a cooking pan, add small amount water and half boil covering the pan. Make the onion deep fry with oil and keep this for final decoration. Add oil/ ghee in the pan heat slightly then add hot spices and bay leaf, stir slowly, add rice and stir continuously for 5 minutes. Prepare a mixture in a mug by adding ginger paste, salt, sugar, milk powder and little water. Add hot water to rice, add garlic pods, all half boiled vegetables and the mixture in mug, and keep on high heat until the water and rice reach the same layer. Add green chilies; keep the pan covering on very low heat for about 25 minutes. 8 servings. 

Trout barb curry with mustard

Trout barb curry with mustard

The native name of this fish is ‘bhol’. The fish is originated from sea and then cultured in the saline affected area. The fish is accepted to all even children due to a smaller amount of fish-bone present in it.
You should try this at least once, and I confident you like this dish.

Ingredients:

Dwarf catfish medium size6 pieces

Vegetable oil 1 table spoon

Mustard paste 1 tea spoon

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon

Green chili sliced 2 pieces

Warm water 4 cups

Salt to taste

Cooking Method:

Take fish pieces, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute take out from heat. Take rest of the oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and mustard paste, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish, green chili and mustard and cook covering it for 15 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

Shrimp Ball Curry

Shrimp Ball Curry

It is an amazing dish! I got it from my mom. In fact, this is a famous dish of East-south region of Bangladesh which produces numerous exporting shrimps. This can be served at lunch or dinner with fresh rice, pilaw or biriani. Even it can be served as single dish to entertain someone. This recipe may help everyone to make the dish in very easy way. This dish is made with shrimp and coconut milk and some spices. This is very simple to cook and tasty.

Ingredients: 
Shrimp, peeled off, 1 kg minced

2        Coconut milk, a bit deep 1 cup

3       Red chili powder 1 tea spoon

4       Turmeric powder 1 tea spoon

5       Ginger paste 1 tea spoon

6       Garlic paste 1 tea spoon

7       Onion sliced 1 cup, grated 1 cup

8       Green chili grated 1 table spoon

9       Cardamom, Sinnamon and clove 3 pieces each, roasted and grounded

1       Lime juice 1 tea spoon

1       Vegetable oil 2 cups for frying shrimp balls.

1       Vegetable oil 1 table spoon for curry

1       Green chili whole 6 quantity

1        Salt- as per taste

1       Sugar ½ tea spoon

Cooking Method:

Take shredded coconut in small bowl, add ½ cup warm water, mix with a spoon and then separate the hard substance from coconut milk with the help of a strainer. Keep this milk in a cup. Add ½ cup water to the coconut and then separate again through strainer. Take shrimps peel off and take out vein from all shrimps, mince well. Combine lime juice to ½ cup coconut milk cup. Add half portion of chili powder, ginger and garlic paste add grated onion and green chili and salt to shrimp mix well, keep aside or half an hour. Make small balls with the shrimp then put into the hot oil in a fry pan. Deep fry for 30 seconds on medium heat. Take out the balls from heat keep in a separate dish. Heat the vegetable oil on pan, when hot, gently add sliced onion. After become golden brown remove half onion from pan and keep it for final decoration. Then add coconut milk to it and add rest half red chili powder, ginger and garlic paste, salt, sugar add shrimp balls and cook for 10 minutes. Wait until the gravy become thick and oily. The brown fried onion spread over it and serve. Great with plain pilaw. 5 servings.

Gorgeous delicious party dish. Try today.

Native Duck Curry

Native Duck Curry

Very tasty dish. Conventional dish of Bangladesh. Generally cooked occasionally, during winter season. In some area this curry is served with different “Pitha (sort of cake)” made with rice powder. Also popular with thin chapatti’s made of rice powder. The curry is a bit hot and spicy. Try one time you must want to cook over again. 

Ingredients:

Duck big size 1 ½ kg

Vegetable oil 1 ½ cup

Onion sliced ½ cup

Onion paste ½ cup

Garlic paste 2 table spoon

Ginger paste 1 table spoon

Hot spices powder (cardamom, cinnamon, clove) 1 tea spoon

Bay leaf 2

Black pepper powder ½ tea spoon

Turmeric powder 2 tea spoon

Red chili powder 2 tea spoon

Fenugreek seed ½ tea spoon

Cumin powder 2 tea spoon

Bay leaves 2-3

Coriander powder ½ tea spoon  

Green chili whole 4 pieces

Salt as per taste

Water 5 cups

Cooking Method:

Take sliced duck in a cooking pan. Add all ingredients except water.  Put on high heat, stir gently but constantly. Let it boiled and keep on heat until the bottom of the pan get dried and sticky. Add 3 cups water, when water starts boiling then put cover on pan. Wait for 25 minutes. Add rest 2 cups water heat until produce thick gravy and meat well done. Spread ½ tea spoon roasted and grated hot spices over the cooked curry, keep the cover closed for 5 minutes. Remove from heat. Best with plain rice, pilaw, chapatti and paratha. 10 servings.

Enjoy this delicious dish!!

Sweet Gourd Shrimp

 

 Sweet Gourd Shrimp

The native name of sweet gourd is ‘Misty Kumra’. It is squash like fruit. You can take the whole fresh green fruit with the outside layer.

Ingredients:

Green Sweet Gourd 1 medium or ½ kg

Shrimp medium size 6-8

Vegetable oil 1 table spoon

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon    

Salt as required

Cooking Method:

Take shrimps with half peel on and properly washed. Cut sweet gourd into small pieces after wash with water, take off the inside seed area. Put pan on heat add oil and then add gradually onion, garlic, ginger, cumin stir thoroughly. Add shrimp, turmeric powder, chili powder and salt stir continuously. Pour 2 cups of water and let it boiled. Add sliced sweet gourd into boiled water and keep high heat for 20 minutes. Mix gently, put cover on and keep another 5 minutes on low heat. Test with a spoon through pressing on a piece of gourd, if it smashed instantly then remove from heat. Very little water will remain. Serve with plain rice. 4-6 servings.

Chotpoti

Chotpoti

Introduction: Chotpoti is a popular snack of Bangladesh and West Bengal of India. Pea seeds are using for making this snack. It is spicy, sour and hot in taste. It is mostly liked by girls. The snack is very popular due to its availability, low-price and easy to made formula. It can be found from big super stores snack corners to small fast food store and also in the road side shops.

Ingredients:

White pea (soaked overnight) 2 cups

Onion finely sliced 1 cup

Green chili chopped 3 pieces

Salt as per taste

Sugar 2 tea spoon

Tamarind 100gm soaked in 1 cup water

Spices whole: Cumin seed 1 tea spoon, Coriander 1 tea spoon, Red chili 4 pieces, Clove 4, Black pepper 4, Aniseed ½ tea spoon, Fenugreek seed ½ tea spoon

Roast all spices on low heat then cool and grind altogether.

Tomato 2 finely sliced

Potato 2 boiled and cut into small pieces

Egg 2 boiled and cut into small pieces

Cucumber 1 finely sliced

Fresh coriander leaves 1 cup grated

Lemon 1 small pieces

Rock salt 1 tea spoon

Cooking Method:

Cook the soaked peas with submerged water, add little salt and turmeric powder in a pressure cooker till they become soft. Be aware about the peas are not be totally meshed. Also not be dried at all. Boil tamarind with water; add cumin coriander powder, a bit red chili powder, sugar then boil for 10 minutes. Cool and blend together then strained. Add lemon juice and rock salt. Take a large bowl to mix the cooked white peas, tamarind syrup and other ingredients. Take separate small serving dishes for each individual, pour chotpoti and garnish with coriander leaves and deep fried grated onions. Add more tamarind juice, green chili or lemon juice according to your taste.

Plain Pilaw

Plain Pilaw

Ingredients:

Basmoti rice 500gm

Onion finely sliced 1 cup

Vegetable oil/ ghee 2 table spoon

Ginger paste 2 tea spoon

Black Pepper 6 pieces

Cinnamon 3 pieces

Cardamom 3 pieces

Clove 4 pieces

Bay leaf 2 pieces

Boiled Water 5 cups

Salt 1 tea spoon (as per taste)

Sugar 2 tea spoon

Milk 1 cup

Cooking Method:

Take rice in a bowl, wash and water drained out properly.  Take oil to a cooking dish, add sliced onion and fry until light brown. Add black pepper, cinnamon, cardamom, clove and bay leaf fry few seconds, add rice stir constantly until fry well. Add boiled water. Prepare a mixture with milk, sugar, salt and ginger paste. After 5 minutes of boiling rice add this milk mixture to it. Wait until the rice and water become same level. Then put cover on the pan and keep heat very low for 25 minutes. Remove from heat stir softly with a long handled flat spoon, cover again. Keep it for 5 minutes. 4 servings. 

Dwarf catfish curry with leaves

Dwarf catfish curry with leaves

 The native name of this fish is ‘Tengra’. The fish is best for making curry with vegetables. The fish is not very big in size. The available size in market is from 2 inches to 10 inches. In this dish we took sweet gourd leaves. You should try this at least once, if you like green and leaves. 

Ingredients:

Dwarf catfish 6 pieces

Vegetable oil 2 table spoon

Fresh sweet gourd leaves 8-10 pieces

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon

Green chili whole 5 pieces

Potato 2 pieces

Boiled water 4 cups

Salt as required

Cooking Method:

Take whole fish after necessary operation; wash repeatedly with plenty of water, drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 2 minutes take out from heat. Cut sweet gourd leaves into pieces; take out fibers from the outside layer of leaves and stalks, wash with water.

Take rest of the oil to a cooking pan and put on heat. Add all ingredients except green chili and stir gently, when the bottom of the pan becomes sticky then add hot water and stir well. Add fish, potato, green chili and leaves. Keep high heat with cover remain closed for 25 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

Easy Beans

Easy Beans:

Ingredients:

Beans with seed ½ kg

Onion grated 2 tea spoons

Garlic 1 tea spoon

Green chili 4-5 pieces

Turmeric powder ½ tea spoon

Salt as required

Oil 1 table spoon

Cooking Method:

Clean up beans properly; take out hard layers of upper and lower portion. Take whole beans for cooking, wash with water and rinse. Take beans in a pan add some water for boiling; add salt, chili and turmeric powder.  Put cover on top of the pan. Keep in medium heat. Remove after water become dry and beans get tender. Take oil in a dry pan; add onion and garlic fry until light brown. Add boiled beans in it and mix slowly. Add small amount salt if necessary. Four servings. 

Bhuna Khichuri

Bhuna Khichuri:

Significance: People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.

Ingredients:

Mung Pulse 2 cups

Scented rice 4 cups

Onion sliced 1 cup

Garlic pod 8-10 pieces

Vegetable oil 2 table spoon

Ginger paste 2 tea spoon

Spices (cardamom, cinnamon and clove) 4 pieces each

Bay leaf 2 pieces

Green chili 8-10 pieces

Salt as per taste

Warm water  8 cups

Cooking Methods:

Take rice and pulse together in a bowl, wash and water drained out properly. Take oil to a cooking dish, add ginger paste, bay leaf, onion and hot spices. Stir fry for 2 minutes or until the onion become light brown in color. Pour rice to it, stir and fry for 5 minutes. Add water, garlic pods  and salt. Put on dish cover when boil. Keep low heat for about 25 minutes. Open the cover, shifted rice up side down with a long handled spoon, spread green chili over rice and put dish cover again. Remove heat. Garnish with deep fried onion and sliced boiled egg during serving.  

Beef Tomatoes made easy

Beef Tomatoes made easy is a very simple and easy recipe of a nice dish to cook. This recipe may be helpful of our day to day life. It can be included in our regular menu. This is a curry that needs a small amount of ingredients.  It has a excellent taste that may feel in our tongue.  You must want to cook over again.

Ingredients:

The ingredients of this recipe are Beef, Tomato, Mustard oil, Onion, Garlic, Ginzer, Hot spices, Red chili, Salt etc. The measurement of this recipe are as follows:
Beef 2kg

Tomatoes 1 kg

Mustard oil ½ cups

Onion sliced 1 cup

Garlic paste 1 tea spoon

Ginger paste 1 tea spoon

Hot spices (cardamom, cinnamon, clove) 4 pieces each

Red chili sliced, seedless

Salt as per taste

Cooking Method:

To cook "Beef Tomatoes made easy" take meat in a bowl, add ginger and garlic paste, salt, mustard oil and mix well. Marinated for about 1 hour. Take a non stick pan; take a portion of beef first and spread at the base of pan, then spread and make a layer with tomatoes, hot spices and red chilies. Make total 4-6 layers by meats and tomato ingredients. Put cover over the pan and keep on low heat for 2 hours. Let it cooked well, until meat become tender. Remove from heat, take out the cover. Serve this dish with plain rice or paratha. You can add small amount of sugar if it taste sour.

Spicy Hot Chicken Curry

Spicy Hot Chicken Curry

Spicy Hot Chicken Curry is a very simple and easy Recipe to cook, this fantastic dish is less time consuming. It's unusual taste and smell may attract everyone. Conventional dish of Bangladesh and West Bengal. You must want to cook over again.

Ingredients:

The main ingredients of this recipe are Chicken, Vegetable, Onion, Garlic, Hot spice powder, Turmeric powder, Red chili powder, Fenugreek seed, Cumin powder, Green chili, Salt and Water. The measurement of these ingredients are as follows:
Chicken 1 ½ kg

Vegetable oil 1 cup

Onion sliced 1 cup

Garlic paste 1 table spoon

Ginger paste 1 table spoon

Hot spices powder (cardamom, cinnamon, clove) 1 tea spoon

Turmeric powder 1 tea spoon

Red chili powder 2 tea spoon

Fenugreek seed ½ tea spoon

Cumin powder

Bay leaves 2-3

Coriander powder ½ tea spoon

Green chili whole 4 pieces

Salt as per taste

Water 5 cups

Potato 2 large

Cooking Method:

Take sliced chicken in a bit small pieces in a cooking pan. Add all ingredients except green chili.  Put on high heat, stir gently. Let it boiled and keep on heat until the bottom of the pan get dried. Add water, when water starts boiling then put cover on pan. Wait for 45 minutes. Make thick gravy. Spread green chilies over the curry and keep the cover closed for 5 minutes. Make sure that potatoes are well cooked. Add more water if necessary. Remove from heat. Best with plain rice, pilaw, chapatti and paratha.

Try now!

Rose Shaped Pitha

Rose Shaped Pitha
This is a nice recipe of a fantastic snacks (Pitha), this is sweet to taste, and made mainly with flour, egg and liquid milk. At first sight anyone may think it is difficult to make, but after a little bit practice it will be very easy to do this. In this way different shaped pitha may make easily.


Ingredients:

The ingredients of this recipe are Flour, Salt, Sugar, Liquid milk, Ghee, Vegetable oil, Egg and Water. The measurements are as follows:


For dough preparation

Flour 1 cup

Salt little amount

Sugar 1 tea spoon

Liquid milk 1 cup

Ghee 2 table spoon

Vegetable oil for frying

Egg yolk 1

For preparing sugar syrup

Water 2 cups

Sugar 2 cups

Cooking Method:

Take 1 cup water in a pan add sugar and salt, heat to boil then add 1 cup flour and stir thoroughly. Remove from heat. When dough gets normal temperature then add yolk to it and mix with hand until become soft and smooth. Add ghee little by little with continuous mixing. Take one third dough and make a round flat chapatti with it. Cut into 3-4 pieces round in shape by round shape cutter.  Take two circle one after another, cut in 3 points towards border to the center on it. Take one portion and shape it by folding two edges together and press with base. Complete all 6 parts in the same way folding together. Let your finger tips wet by water frequently during pressing the edges, so that they will stick collectively during frying. Make total 10 flowers with the dough.

Put pan on the heat. Take as much vegetable oil as you can deep fry with it. Let the oil properly heated. Then keep the heat at low and add 3-4 flowers at a time, fry until deep brown in color.  Pick flowers from oil, drip oils totally, keep in a bowl.

Take 2 cups water in a pan add 2 cups sugar and keep in medium heat. Boil 10 minutes after melting sugar completely. Remove from heat; pour the sugar syrup into a nice boul. Put all flowers carefully in the bowl, notice that all flowers are placed properly, otherwise they will break. Serve after 12 hours.