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Posted by on May 31, 2017 in Appetizers, Iftar Recipes | 0 comments

Stuffed Chilli Fritter / পুরভরা মরিচের পাকোড়া

Stuffed Chilli Fritter / পুরভরা মরিচের পাকোড়া

  Stuffed Chilli Fritter / পুরভরা মরিচের পাকোড়া is a simple recipe with unique taste. Depend on chilli and stuffing its taste can be very different. I have used here yellow chili pepper, however it can be made with jalapeno and other chillies. For stuffing I am using potato here, but cheese and minced meat are great option too. So enjoy my simple Stuffed Chilli Fritter / পুরভরা মরিচের পাকোড়া . With love, Rownak   Ingredients: 6-7 green chillies For Stuffing 1 cup potatoes boiled peeled and mashed ½ tablespoon onion finely chopped ½  tablespoon coriander leaves 2 green chilli chopped finely Salt to taste For Batter ½ cup Besan (gram flour) 3 tablespoon rice flour ¼  teaspoon carom seeds / black cumin ½ teaspoon chilli powder 1/4 teaspoon roasted cumin seeds powder 1/8 tablespoon baking powder ½ teaspoon salt or to taste Cold water Also need oil to deep fry and black salt to sprinkle How to make: Mix all the stuffing ingredients together and set aside. Mix all ingredients together to

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Posted by on Mar 30, 2015 in Appetizers, Vegetables | 0 comments

Pat shaker Bora / Jute Leaf Fritter / পাট শাকের বড়া

Pat shaker Bora / Jute Leaf Fritter / পাট শাকের বড়া

  Honestly speaking I was not very fond of Jute Leaf(Pat shak) before. But when I first found it in Asian vege shop in Australia, I became very excited about it. Then I did some research about Jute leaf specially to make Sukno Pat shak/ Dry Jute Leaf which is traditional North Bengal Food and got to know about its popularity. Many people even compare Jute leaf as “Food of Heaven”. Pat shaker Bora / Jute Leaf Fritter is not as popular as Jute leaf lentil (Pat Shaker Dal) and Jute leaf fry (pat shak bhaja), but  this is my most favourite preparation of Jute leaf. Enjoy it as a snack or with rice and dal, it tastes awesome. As usual I try to use ingredients as less possible, but you want, you can skip onion and instead of red lentil you can use chick peas flour(besan). Enjoy With love, Rownak   Ingredients: 1 cup Pat Shak / Tender Jute Leaf ½ cup Red lentil ½ cup onion (sliced) Salt

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Posted by on Jul 9, 2013 in Appetizers, Iftar Recipes | 2 comments

Beguni

Beguni

  Beguni is basically deep fried sliced egg plant covered with gram flour batter. Begun is very popular in Ramadan. I can remember that egg plant becomes very expensive in Bangladesh at Ramadan time. But high price of egg plant could not resist people to buy it egg plant. So you can understand how popular Beguni is. It is the most common snacks in my house. Because I have made it thousand times, I do lots of experiments with it and find simplest way to make its batter without compromising the taste. Though in our country and traditionally it is used gram flour for beguni batter, I will prefer to use plain flour. I am using carom seeds in it, please make sure you use too. Thanks. Ingredients: • 1 large egg plant • 1 cup plain flour • 2 tablespoon rice flour / semolina • ½ tablespoon chilli powder • 1/3 teaspoon baking powder • 2/3 teaspoon carom seeds • Salt to taste • Oil for deep fry How

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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 7, 2013 in Appetizers | 4 comments

Chicken Corn Soup

Chicken Corn Soup

  It is not very good time to have soup in Australia now. But I have craving for soup. So fine raining day I made Chicken Corn Soup. Though I used corn here but in Bangladesh Chinese restaurants they traditionally use corn flour (because corn is not always available). Though I used fresh corn, you can use canned corn. Enjoy Chicken corn soup. I want to talk about one tiny wing thing. With lots lots of love for Bangladeshi Food I started this site. I have right of all my recipes and pictures. I don’t mind, if anybody shares my contents. But please let me know (contact me) and I deserve to have credit for that. 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: • 150 grams chicken breast fillet • 1 corn cob • 1 egg • 5 cup chicken stock/ 4 chicken stock cube • ¼ teaspoon ginger paste •

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Posted by on Dec 14, 2012 in Appetizers, Iftar Recipes, Lentil, Prawn, Snacks | 0 comments

Chingri Motor Daler Bora / Prawn Peas Fritter

Chingri Motor Daler Bora / Prawn Peas Fritter

  Chingri Motor Daler Bora / Prawn Peas Fritter is a peas’ fritter stuffed with prawn. Fritter size depends on prawn size. With small you can small fritter and with large prawn you will make large fritter. Ingredients: • ¾ cup yellow split peas • 3 tablespoon plain flour • Prawn • 4-5 green chillies • 1 tablespoon chopped coriander leaves • 1 medium size onion sliced • 1 teaspoon chat masala • ½ teaspoon turmeric powder • Salt to taste • Oil for deep fry       How to make: 1. Soak yellow split peas for at least 4 hours or overnight. 2. Wash the peas and drain water. 3. Add peas, green chillies and coriander leaves in a food processor and mix well. 4. Add rest of ingredients with mixture except prawns and mix it. 5. Take each prawn and stuff it inside the lentil. Repeat the process to use rest of prawns and lentil mixture. 6. Heat the pan with oil on medium and fry the

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Posted by on Oct 23, 2012 in Appetizers, Chicken Recipes, Eid Special Recipes, Snacks | 5 comments

Muthi Kabab

Muthi Kabab

  Ingredients: • 500 gram chicken breast • 2 white bread slices • ½ cup onion sliced • 4-5 green chillies • 2 tablespoon cream • 2 tablespoon tomato sauce • 3 tablespoon coriander leaves chopped • 1 teaspoon ginger paste • 1 teaspoon roasted cumin powder • ½ teaspoon garam masala powder • ½ teaspoon white pepper powder • 1 teaspoon salt or to taste • Oil for shallow fry       How to make: 1. Take all ingredients in food processor and blend it. 2. Take a little mince mixture in your hand; squeeze it to give the shape. It will be long cylinder shape like picture. 3. Heat the oil on medium high and shallow fry it till it becomes golden brown. 4. Take out muthi kabab from oil and serve with your favourite sauce.  

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Posted by on Sep 28, 2012 in Appetizers, Iftar Recipes, Snacks | 0 comments

Fuluri

Fuluri

  Fuluri is basically deep fried cauliflower floret covered with gram flour batter. I am doing Fuluri recipe on request. I thought about this recipe in Ramadan time but as usual forgot to post. Then one of my readers asked for it. Though in our country and traditionally it is used gram flour for fuluri batter. But I tried with plain flour and found that the outcome was same. As you know that gram flour is not common or available in Bangladeshi kitchen except Ramadan time. So try once with plain flour and please don’t forget to share your experience. If you like my recipes please please please like my facebook page or be a member of my facebook group and keep in tauch with me. Thanks. Ingredients: • 1 medium size cauliflower • 1 cup gram flour/ plain flour • 1 egg • 3 tablespoon rice flour • ½ tablespoon chilli powder • 1 tablespoon chat masala • ½ teaspoon turmeric powder • 1/3 teaspoon bicarbonate of soda/ baking

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Posted by on May 15, 2012 in Appetizers, Chicken Recipes, Eid Special Recipes, Snacks | 4 comments

Ring Kabab

Ring Kabab

  Today I am doing ring kabab. To keep the original recipe I used soya sauce and garlic, but if you are not into soya sauce like me, you can use white vinegar and ginger. Ingredients: • 1 large chicken breast fillet • 1 carrot peeled • 1/3 teaspoon garlic paste • ½ tablespoon soya sauce • 1 teaspoon tomato sauce • 1 teaspoon chilli sauce • Salt to taste • 1 teaspoon oil Also needs 7-9 toothpicks     How to make: 1. Tenderize the fillet with and marinate soya sauce for 10 minutes. 2. Spread tomato sauce, chilli sauce, garlic and salt on chicken breast. 3. Boil the carrot in salty water for 2 minutes. 4. Place the carrot on chicken breast and roll the breast. Cut the breast about .35″ wide ring. 5. Seal every ring with toothpick and fry it till chicken is cooked. 6. Serve ring kabab as a great snack or appetizer.  

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Posted by on Apr 1, 2012 in Appetizers, Chicken Recipes, Eid Special Recipes, Snacks | 1 comment

Chicken Lollipop

Chicken Lollipop

For chicken lollipop the only trick is turn over the meat. I use panko bread crumbs here. If you want you can use normally bread crumbs. But I prefer panko bread crumbs. Chicken lollipop is as snack, appetizer or entree. Ingredients: • 8 chicken wings • 1 and ½ cups panko bread crumbs • 1 egg • 1 tablespoon milk • ½ teaspoon black pepper powder • ½ teaspoon chilli powder • ½ teaspoon ginger paste • ½ teaspoon soya sauce • 1 teaspoon vinegar / lime juice • Salt to taste • Oil for deep fry     Ingredients: 1. Divide the chicken wing into 3 parts by slicing through each joint. Keep aside the wing top. 2. We will get 2 pieces from each wing. 1 piece is with 1 bone and another one is with 2 bones. Need to turn over the meat like lolly and need to remove 1 bone from 2 bones piece. 3. Add all spices, vinegar and soya sauce and let it marinate

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