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Posted by on May 4, 2017 in Desserts | 0 comments

Jackfruit Seeds Halwa / কাঁঠালের বিচির হালুয়া

Jackfruit Seeds Halwa / কাঁঠালের বিচির হালুয়া

After million years I am here with new recipe. Sorry for inconvenience, I promise that I will try to be regular from now on. Shab-E-Barat is coming soon and having halua/ halwa/ halva is a very common tradition in this festival. So I am here with Jackfruit Seeds Fudge / Jackfruit Seeds Halwa / Kathaler Bichir Halua / কাঁঠালের বিচির হালুয়া recipe which is not that common but it has unique taste with lots food value. And the best part is unlike other halua recipe, it has brief cooking time. Though I wish if I could say same for preparation time (As you know that cleaning jackfruit seed is bit time consuming). If you follow my tips, you can do it easily with less. For this recipe I try to maintain that less is more theory. Some of us love to add more spices and mawa, coconut paste, condensed milk, milk powder etc. But my point is when simple jackfruit seed is so tasty why you need to put anything

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Posted by on Aug 2, 2016 in Snacks | 0 comments

Nimki / Salted Crackers / নিমকি

Nimki / Salted Crackers / নিমকি

  Nimki / Salted Crackers / নিমকি is one of my favourite snacks. It is very easy to make if you follow the steps (Make the dough + perfect salt +roll very thin bread+fry on medium low heat) . Just follow the steps and you will get perfect Nimki / Salted Crackers / নিমকি. I like it with Rosogolla, but it goes perfect with Tea. Please make it and enjoy with your loved one. With love, Rownak   Ingredients: 1.5 cup plain flour 4 tablespoons ghee/ oil ¾ teaspoon salt ¾ teaspoon sugar ¼ teaspoon black cumin(kalijeera) lukewarm water Oil for deep fry       How to make: Sift flour in a bowl and add oil/ghee. Mix it together and crumble it up. Mix water, sugar and salt together and add with flour to make into soft dough. Knead well. Cover the dough with damp paper towel, let the dough rest for at least 15 minutes. Knead the dough and make 15-16 small balls. Using a rolling pin, flatten the

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Posted by on Jun 26, 2016 in Desserts, Eid Special Recipes | 1 comment

Lachcha Semai / লাচ্ছা সেমাই (Homemade)

Lachcha Semai / লাচ্ছা সেমাই (Homemade)

  Lachcha Semai / লাচ্ছা সেমাই  is must have dessert For Eid in Bangladesh (Even in Indian and Pakistan ). Though we read and see lots news about hygiene issue of commercial Lachcha Semai making. Though making Lachcha Semai at home is not hard, can be little bit tricky for 1st time but trust me not hard. So hopefully you will make homemade Lachcha Semai in this festive season for your loved one. With love Rownak For Dough 1 and half cup plain flour Water For Oil Mixture ¾ cup oil Half cup ghee / vegetable shortening 4 tablespoon cornflour And also need oil for deep fry.               How to make: Mix water and flour and make hard dough. Melt ghee / vegetable shortening and mix with oil and cornflour. Divide the dough into three and give donut shape to press thumb in the middle of it (check photo). And soak all dough in oil mixture. Now check video to stretch each dough, fold

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Posted by on Apr 11, 2016 in Rice | 0 comments

Spicy Broken Rice / Khuder Bhat /বউ খুদি / খুদের ভাত / বউয়া

Spicy Broken Rice / Khuder Bhat /বউ খুদি / খুদের ভাত / বউয়া

  Spicy Broken Rice / Khuder Bhat /বউ খুদি / খুদের ভাত / বউয়া is typical Bengali delicacy. Khud(broken rice) is a grade of rice consisting of grains broken in the milling process. Bangladesh is the fourth-largest rice producer in the world. In the process of rice production it creates lots of broken rice (khud), so there are few recipes with khud ( broken rice) which is less expensive than rice. For that reason khud (broken rice) is more popular among poorer consumers. This typical recipe is specially served with Bhorta, dal chochchori, dim bhaja(egg omlet) etc. It is typically cooked in mustard oil but you can use any vegetable oil or mix match of mustard and other oil. Some add potato in it, so if you want to add potato, slice potato, fry with onion and rest of the process will be same. Now most important khud (broken rice) is not that available like other rice so if you don’t have khud (broken rice), soak any Aromatic rice (still

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Posted by on Jan 5, 2016 in Fish | 2 comments

Dry Fish Kofta / Chepa Shutki Bora / চেপা শুঁটকি বড়া

Dry Fish Kofta / Chepa Shutki Bora / চেপা শুঁটকি বড়া

  Dry Fish Kofta / Chepa Shutki Bora / চেপা শুঁটকি বড়া  is a kofta that is made from pumpkin leaves / Bottle gourd leaves/ Spiny gourd leaves wrapping a filling dried fish or shutki specially Chepa shutki. Chepa sutki is a semi dried traditional fermented fish. Usually dry fish is baked under sun, but Chepa sutki is made with semi fermentation.  It is origin to Mymensingh district of Bangladesh. The shutki itself is very very spicy and is best paired with plain steaming rice. Enjoy. With love Rownak (N.B. Sorry to take long break for unavoidable circumstance, I will try to reply all your email and question as possible. Thanks for staying with me) Ingredients: Makes: 8-10 koftas/bora 4 chepa shutki/dried fish Mustard oil 1 cup onion slices 1/2 cup garlic slices 12-15 dry red chillies 2 green chilli chopped Salt as needed 8-10 pumpkin leaves / Bottle gourd leaves/ Spiny gourd leaves       How to Make: Wash the chapa shutki(dry fish) in lukewarm water. Set aside. Heat 1

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