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Posted by on Mar 6, 2013 in Chicken Recipes | 2 comments

Chicken Rezala

Chicken Rezala

  Chicken rezala is not as Mutton rezala. Rezala is actually cooked with meat. As I told in my Rezala recipe, rezala is actually cooked with whole chillies (mostly fresh green chillies, though like to add dry chillies too). For green chillies it has unique fresh flavour. I used ghee/ clarified butter in this recipe for more flavour. If you want to make healthy, you can use oil. Ingredients: • 1 chicken • 1/3 cup Greek yogurt(tok doi) • ½ cup onion paste • 1” cinnamon stick • 2-3 cardamoms • 2 dry chillies (optional) • 4-5 green chillies • 1 bay leaf • 2 teaspoons ginger paste • 1 teaspoon garlic paste • 1 tablespoon poppy seed paste or Cashew nuts paste • 2 teaspoon coriander powder • ¼ teaspoon nutmeg powder • ½ teaspoon sugar • Salt to taste • 1/3 cup ghee/ clarified butter How to make: 1. Cut the chicken into 8 pieces and wash it. Pat dry it and marinate with ginger, garlic. 1 teaspoon

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Posted by on Feb 28, 2013 in Chicken Recipes, Vegetables | 0 comments

Chicken Cashew Nuts

Chicken Cashew Nuts

  Chicken Cashew Nuts is Chinese dish. Chinese foods are very popular in Bangladesh. Thought I found, it has lots of difference with authentic Chinese cuisine. I like to call fusion food. In this dish you add your vegetables (mushroom, bean, bok choy, snow peas, broccoli, carrot etc). But from add vegetables, you need to be quick. Vegetables need to crisp (don’t overcook). Though after writing this recipe it is looking long and length recipe, it is a quick recipe. Hope you will enjoy with your friends and family. With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me.   Ingredients: • 300 grams chicken breast • 1 cup cashew nuts • 1/2cup capsicum • 1/3 cup thick sliced onion • 1/3 cup cucumber • 1 tablespoon corn flour • ½ teaspoon soya sauce • ¼ teaspoon garlic paste • ¼ teaspoon ginger paste • 2 tablespoon oil For Sauce: • 1 tablespoon tomato sauce •

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Posted by on Feb 24, 2013 in Prawn | 0 comments

Anarosh Chingri / Sweet and Sour Pineapple Prawn

Anarosh Chingri / Sweet and Sour Pineapple Prawn

  Personally I am a fussy eater. Only two things I eat without even thinking, those are prawn and sweet. I even don’t want to live if prawn and sugar become extinct from world. So I am doing Anarosh Chingri /Sweet and Sour Pineapple Prawn recipe which has sweet and sour flavour which very few ingredients. You can make this simple dish more interesting to serve inside pineapple. Hope you will enjoy this dish. Ingredients: • 400 grams peeled and deveined prawn • 1 cup chopped pineapple • 1 medium onion sliced • 2 tablespoon onion paste • ¼ teaspoon turmeric powder • 2 green chillies • 1 bay leaf • 1 teaspoon coriander powder(optional) • 1 teaspoon sugar • Salt to taste • 2 tablespoon oil • ½ teaspoon roasted cumin powder Or 1 tablespoon coriander leaf     How to make: 1. Heat the pan with oil. When oil is ready, add onion and bay leaf, fry it till onion become lite golden brown. 2. Add turmeric, coriander

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Posted by on Feb 22, 2013 in Appetizers, Snacks | 8 comments

Fuska Without Talmakhana

Fuska Without Talmakhana

  Every time I make Fuska, I get amazed with my daughter’s word such “Fuska is the best street ever” or “it is so addictive that it is hard to stop having Fuska”. But I know that we all know that. I got at least hundred comments about Talmakhana. Talmakhana is a must ingredient to make fuska. It is hard or kinda impossible to get it in abroad. But it is hard to live without fuska for Bangladeshi people. Fuska Without Talmakhana is Indian version of fusk which is called panipur or golgappa. With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me. Ingredints: For Fuska: • ¾ cup semolina • ¼ cup plain flour • 1/8 teaspoon baking powder • ½ cup lukewarm water • Oil for deep fry • 1 tablespoon flour for rolling For stuffing: • 200 grams dried peas • 1 diced large boiled potato • 3 tablespoon chaat masala • 1

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Posted by on Feb 20, 2013 in Lentil, Rice, Vegetables | 0 comments

SOBJI KHICHURI / VEGETABLE KHICHDI / সবজি খিচুরি

SOBJI KHICHURI / VEGETABLE KHICHDI / সবজি খিচুরি

    If it is rainy day or cold winter night, SOBJI KHICHURI / VEGETABLE KHICHDI brings smile on our face. SOBJI KHICHURI / VEGETABLE KHICHDI is a very popular dish. Though this dish is itself a complete diet but we like to have it with with eggplant fry (begun bhaja), egg fry or egg bhuna or hilsa fry or chicken or meat bhuna. I used very few spices here to make it simple. Hope you will enjoy this dish with friends and family. Lentil  and Khichuri consistency denpend on your taste, so you can use more or less lentil and water for that. Some of us like to use 3-5 types of lentils which give unique flavour. If you want, you can use roasted moong lentil(ভাজা মুগ দাল), mash kolai dal(মাষ কলাই ডাল), Split pea (বুটের ডাল), you need to soak these lentil at least hour before cooking. Ingredients: • 2 cups rice • 2 cups red lentil or you can mix different types of lentil (Moong, mashkolai, split peas

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