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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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Posted by on Nov 12, 2015 in Pickle / Achar / Jam | 0 comments

Homemade Pineapple Jam / আনারসের জ্যাম

Homemade Pineapple Jam / আনারসের জ্যাম

  As you know (or could guess), I am big fan of homemade cooking and I have hobby of gardening. So when I have grown huge pineapple in my garden, I thought to make some Jam for my Mum( Hopefully she will visit us soon) . I am adding pineapple flower photo for my readers.  I have used pinch of cinnamon powder which enhances the flavour and gives gorgeous colour, but it’s totally optional. Before start making jam , please keep in mind that jam sets better with tangy and ripe fruit (which has more pectin) than overripe sweet fruit. So overripe sweet fruit and overcooking are two enemy of jam setting. If you still want to use overripe fruit for sweetness, use half amount of overripe and half amount of ripe fruit. Or you can you use store bought jam setter. Personally I like to have chunky fruit piece in my jam, If you like smooth jam just blend the pineapple.   Ingredients 2 cup pineapple 1 and ¾

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Posted by on Sep 21, 2015 in Beef Recipes, Eid Special Recipes, Meat Recipes | 2 comments

Beef Chop In Bangladeshi Style/ গরুর চাপ

Beef Chop In Bangladeshi Style/ গরুর চাপ

  What should I say? Beef Chop In Bangladeshi Style/ গরুর চাপ  is a simple recipe, just need bit of patience to let marinate the meat for enough time. You can marinate the meat up to 2days in your refrigerator. So you can prepare the meat and just fry whenever you want to have.   I like to cook it in mustard oil, but you can use vegetable oil and brush with ghee too for more flavour. Just remember to flatten meat to quarter inch which will make meat more tender, easy to marinate and easy to cook. Ingredients: Boneless beef half kg Onion paste 1 table spoon Chili powder 1 teaspoon or to taste Ginger paste half table spoon Garlic paste half table spoon Lemon juice 1 teaspoon Roasted cumin powder half teaspoon Black pepper crushed half teaspoon Greek yogurt 2 table spoons Saffron imitation Garam masala powder 1 teaspoon Green pawpaw with skin 2 teaspoons(or any store meat tenderizer) Oil 3 tablespoons(vegetable oil / mustard oil/ vegetable oil+ ghee)

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Posted by on Aug 18, 2015 in Desserts | 1 comment

Shahi Tukra / Bread Pudding / শাহী টুকরা

Shahi Tukra / Bread Pudding / শাহী টুকরা

  Shahi Tukra / Bread Pudding / শাহী টুকরা is a quick and easy recipe, specially perfect for those who just start learning the cooking.  Like all shahi dish this one has ghee, dry fruits, and thick evaporated milk. In original recipe bread are deep fried in ghee and need to soak fried bread into the sugar syrup first, then milk sauce is poured over fried breads . But I like to swallow fry bread in ghee and skip syrup process which makes the recipe easier without compromising its taste. Just make sure use pure ghee for its “Shahi” taste and fry bread on medium heat. With love, Rownak   Ingredients: 4 slices bread(white preferable) 3 tablespoons ghee 3 cups milk 3 tablespoons sugar or to taste 1 Cardamom pod Saffron imitation(optional) 1 tablespoon Dry fruits(pistachio/ almond/ raisin)   How to make: Cut the bread in your desire shape (tringle, square, rectangle, round, heart shape etc) and cutting the crust is optional. Heat the pan with ghee and when ghee

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Posted by on Jul 14, 2015 in Desserts, Eid Special Recipes | 0 comments

Bird’s Nest Kunafa

Bird’s Nest Kunafa

  Bird’s nests is so crunchy and just the right sweetness. This Bite sized nutty dessert is popular Middle Easter dessert specially during the holy month of Ramadan and Eid. Any kind of Kunafa is made of Kataifi and Kataifi is a very fine vermicelli-like pastry (close to Bangladeshi moist and pliable Semai). I know that Kataifi is not available in Bangladesh. So I thought how to make our Semai (vermicelli) pliable(Because we need to roll Vermicelli to give shape of bird’s nest). So I soaked it for 10 minutes in water which made easy my work J . If you have Kataifi, use kataifi otherwise our very own Semai (vermicelli) will do the magic. With love, Rownak Ingredients: 150 gram Kataifi / Semai (vermicelli) 100 grams butter/ghee(melted) Nuts for filling(your choice) For Syrup: 1 cup sugar ½ cup water 3 cloves 1”cinnamon stick 1 teaspoon lemon juice Orange zest   How to make: First make boil water with rest of ingredients to make thick syrup. Leave it to cool

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