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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 Mar 31, 2015 in Snacks | 0 comments

Homemade Potato Chips / হোমমেইড পটেটো চিপস

Homemade Potato Chips / হোমমেইড পটেটো চিপস

    I did not have plan to make it as a post, so I did not take raw potato slices photo. As usual I tried to do use few ingredients and easiest process, these chips tastes great. But if you want Salt vinegar flavour : add 2 tablespoons vinegar in the water your soaking potato slices. Tomato flavour: add 2 tablespoons tomato sauce in the water your soaking potato slices. Chicken flavour: add 2 chicken stock cubes in the water your soaking potato slices. You can use chicken salt and any other readymade chip spice. Tasting salt is vastly used in chip, but I did not use it. If you want to add tasting salt, it’s up to you. With love, Rownak   INGREDIENTS: For the Chips: 300-500 grams large potato oil for deep frying For Spice: Chilli powder Pepper powder Salt(table salt) How to make: Peeling potato is optional here and cut potatoes into thin slices. Put all slices in a big bowl of water and let sit

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Posted by on Sep 15, 2014 in Snacks | 0 comments

Doi Bora / Dahi Vada / দই বড়া

Doi Bora / Dahi Vada / দই বড়া

Some of us think Doi Bora /Dahi Vada is taugh / hassel to make. But I find it easy (follow the step). you can make bora / vada before (even week before) and keep in refrigerator / freezer (depend on how long you to keep it). then take out from refrigerator / freezer(for freezer one you need to defrost first) and soak in salty water and follow the rest of step. Thanks. Ingredients: For Bora / Fritter: ½ cup split urad dal (skinless mashkolai dal) ½ ts ginger paste Salt Oil for deep fry For Yogurt Gravy: 1 tbsp roasted cumin powder 1 tbsp roasted coriander powder ½ tbsp. crushed dry roast chilli ½ ts black salt (bit lobon) 1 ts mint leaf chopped 2 ts tamarind chutney or to taste 3 cup yogurt(tok doi) 1 cup milk Sugar to taste Salt to taste           How to make: Soak lentil 5-6 hours or overnight and blend it into a smooth paste (use as less water possible). Beat this

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Posted by on Mar 27, 2014 in Bread, Snacks | 2 comments

Mughlai Paratha From Scratch

Mughlai Paratha From Scratch

  Mughlai paratha is deep fried bread stuffed with egg, onion, chillies and sometimes meat mince. Meat mince will be spoonful in each paratha. I have not used meat today. But you want to add meat. Cook minced meat with pinch of garlic paste, ginger paste, black pepper powder, chilli powder, garam masala powder and salt; and add like onion and chillies. If you are adding meat, use mint leaves instead of coriander leaves. Enjoy. Ingredients: For Dough: 1 cup flour ½ teaspoon salt 2 tablespoons oil For Stuffing: 2 eggs 3 tablespoons thinly slice onion 1 tablespoon chopped coriander leaves 1 tablespoon chopped chillies (or to taste) Salt to taste Oil for rolling Oil for fry           How to make: Mix salt water (about 1/3 cup) and add salty water and flour to make soft dough. Add oil and knead well till oil is absorbed by flour and rest for at least 10-15 minutes. Divide the dough into 2 and roll each of them into

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Posted by on Feb 25, 2014 in Pitha, Snacks | 2 comments

Sim ful Pitha/ Dimer Pitha / Egg Snack

Sim ful Pitha/ Dimer Pitha / Egg Snack

  The name or shape of pitha can vary district to district. Sim Ful Pitha is actually from Noakhali which has beautiful shape bean flower though you can make it in any shape. I  used to make thick bread and cut into square; then deep fry it which is called Dimer pitha. Ingredients: 1 ½  cup flour 1 egg ½ cup sugar ¼ tsp salt Oil for deep fry             How to make: Beat egg, sugar and salt together till sugar and salt dissolves. Add flour little at a time to make dough (flour could less or more to depend on egg size). Divide the dough into 4-5 balls and roll each ball into flat bread. Cut each bread with cookie cutter and fold it to follow photo or video. Heat the oil and fry it on low heat till it becomes light golden. Sim ful Pitha/ Dimer Pitha / Egg Snack can keep 1-2 weeks airtight container.     সিমের পিঠা / ডিমের পিঠা

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Posted by on Feb 21, 2014 in Snacks | 2 comments

Alur Chop / Potato Fritter –Two types

Alur Chop / Potato Fritter –Two types

  Alur chop / potato fritter is a simple delicious snack. We make it several ways with stuffing of egg or prawn / without stuffing and dip in besan(chickpeas flour) \ dip in egg and roll in bread crumb (too many twists). The interesting fact is the taste of different types of Alur chop / potato fritter so different. It even differs on uses of dry chilli and green chilli or fried onion or fresh onion. I will give two ways of simple Alur chop / potato fritter recipes today. N/b I have a small request that I made all my recipes and photos with hard work, love and dedication for Bangladeshi food. Feel free to share it but don’t forget to mention the name of my website. Thanks. Alur Chop / Potato Fritter (chickpeas flour batter) Ingredients: 2 cups boiled potato 1 and ½ tsp finely sliced onion 2 green chilli finely chopped 1 tsp fresh coriander leaves finely chopped Salt to taste Oil for deep fry For Chickpeas

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Posted by on Jan 13, 2014 in Pitha, Snacks | 2 comments

Mach Pitha / Fish Puff

Mach Pitha / Fish Puff

  Mach Pitha / Fish Puff is a wonderful snack. Fish and Pitha are two most popular foods in Bangladesh. When both of these come together; the end result is awesome.  If you are using Ilish fish for stuffing you can call ilish pitha. Enjoy. Ingredients: For dough: • 1 cup plain flour • 1 cup rice flour • ¼ tsp salt • 1 tbsp oil For Stuffing: • 1 and ½ cups fish fillet / mince • 3 cups chopped onion • 3-4 green chillies chopped • 1 tbsp coriander leaves chopped • 1 tbsp oil • 1/6 tsp turmeric powder • 6 clove • Salt to taste • Oil for deep fry           How to make: 1. For dough boil 1 cup water with ¼ tsp salt; when water comes boiling point, add flour and rice flour. Give a stir and cover it with lid. Turn off heat and rest it for 10 minutes. 2. For stuffing fry onion with 1 tbsp oil till

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Posted by on Jan 6, 2014 in Pitha, Snacks | 2 comments

Kolar Pitha / Banana Fritter

Kolar Pitha / Banana Fritter

Kolar Pitha / Banana Fritter is a very simple snack. Chinichompa kola(a type of small banana with unique fragrant and taste ) is usually used in the recipe.There is no use of water in this recipe. Taler pitha /Palm fritter is made with same way. Ingredients: • ¾ cup rice flour • 2 tablespoon plain flour • 3 bananas(lady finger / chinichampa kola) • ½ cup jaggery/ palm sugar(grated)(to taste) • 1/6 tsp black cumin(kalijeera) • ¼ tsp salt • Oil for deep fry         How to make: 1. Mashed banana, jaggery and salt together; make a smooth batter. 2. Add rice flour and flour and make a nice smooth thick batter. Add black cumin. 3. Heat the oil in the frying pan. When oil is ready, make roundel of batter and carefully add it into the oil. Don’t overcrowd in frying pan. 4. Fry in medium till it becomes golden brown. 5. Enjoy Kolar Pitha / Banana Fritter. Tips: 1. Fry on medium heat to cook

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Posted by on Oct 3, 2013 in Snacks | 1 comment

Kolijar Singara / Liver Samosa

Kolijar Singara / Liver Samosa

  Eidul Adha is knocking at the door. So I am posting another mouth watering snack. Kolijar Singara / Liver Samosa is made with beef liver (which is very rich in Iron), instead of beef liver you can use lamb or chicken liver or diced red meat as per your taste. I like to add green peas or carrots for extra flavour and nutrition. Please don’t forget to join my facebook group or like my facebook page to keep in touch with me .Thanks. Ingredients: • 1 cup of plain flour • ½ teaspoon salt • 2 tablespoons oil • ¼ teaspoon nigella/kali jeera (optional) • Water Stuffing: • 1 and ½ cups diced liver • 1 and ½ cups potatoes (peeled and diced) • ½ cup green peas (optional) • ½ cup onion sliced • ¼ teaspoon turmeric powder • 1 teaspoon chilli powder • 1 teaspoon ginger paste • 1 teaspoon garlic paste • 3-5 green chillies chopped • ½ teaspoon roasted cumin powder • Salt to taste

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Posted by on Sep 27, 2013 in Desserts, Snacks | 0 comments

Khaja / Jive Goja

Khaja / Jive Goja

  Khaja is Sugar coated Bangladeshi pastry. Because of its tongue it calls Jive Goja in some places. Jiv means tongue in Bengali and goja is sugar coated snacks. Ingredients: For dough: • 1 cup plain flour • 1 tbsp semolina • ½ tsp salt • 1/3 tsp baking powder • 2 and 1/2 tbsp ghee/oil • 2 tsp rice flour • Oil for deep fry For Syrup: • 1 cup sugar • ¼ cup water       How to make: 1. Take flour, semolina, salt and 2 tbsp ghee in a bowl and mix well. 2. Add water (¼ cup and 1 tbsp) to make it into tight dough. Knead well for 5 min. Let it sits for 10 minutes. 3. Divide into 2 balls. Roll each ball into thin about 12” wide flat bread or as thin possible. 4. Take a flat bread and brush ghee over it and rub rice flour; place other bread over it and repeat ghee and rice flour process. 5. Fold up

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