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Posted by on Oct 4, 2012 in Chicken Recipes, Eid Special Recipes | 8 comments

Grilled chicken(Bangladeshi Style)

Grilled chicken(Bangladeshi Style)

    In my house I do grilled chicken on busy day in Aussie style (just put chicken and grill it). But when I tried Bangladeshi style grilled chicken, my daughter said that we should do that more often. Trust me that she knows the taste very well. So enjoy the spicy Bangladeshi style grilled chicken. Ingredients: • 1 whole chicken(size 10 skin off) • 2 tablespoons papaw paste(pepe bata)/ meat tenderizer • 3 tablespoon yogurt • 2 teaspoon chilli powder • 1 teaspoon chat masala / chotpoti masala • 1 teaspoon coriander powder • 1 teaspoon ginger paste • 1 teaspoon garlic paste • ¼ teaspoon cardamom powder • ¼ teaspoon black pepper powder • ¾ teaspoon salt • 1 tablespoon butter/ oil     How to make: 1. Clean chicken and wash it and pat dry chicken well. 2. Marinate chicken with all ingredients except butter. Mix well inside and outside. 3. Let it marinate for at least 8 hrs but don’t do more than 36 hours. 4.

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Posted by on Sep 27, 2012 in Desserts, Eid Special Recipes | 37 comments

Kalo Jam / Kala Jamun

Kalo Jam / Kala Jamun

Kalo Jam / Kala Jamun By Rownak Jahan, September 27, 2012Prep Time: 15 minutes Cook time: 35 minutes Yield: 16-18 Kalo jam/ kala jamun is a unique Bangladesh Sweet. It has similar taste like lalmohon/ golap jamun. But kalo jam / kala jamun has darkened texture because of using sugar and more firm. I tried to simplify the process of making kalojam / kala jamun. To me making any sweet is easy if you can keep or maintain temperature, using a range cooker can help you to achieve this easily. So temperature needs to be medium and it needs to be slow fry. If you fry it on high heat, its outside will be cooked; inside will be raw which will make hard sweet. Ingredients: For Kalojam: • 1 and 1/4 cups full cream milk powder • ¾ cup semolina • ½ cup self raising flour • 2 tablespoon sugar • 1/8 teaspoon nutmeg powder • 150 ml thicken cream • Red food color(optional) • Oil to deep fry(I like

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Posted by on Aug 17, 2012 in Eid Special Recipes, Rice, Vegetables | 6 comments

Vegetable Polau

Vegetable Polau

  Ingredients: • 4 cups rice • 5 cups diced vegetables(carrot, peas, cauliflower, broccoli, beans, capsicum) • 1 and ½ cups onion paste • 2 tablespoon ginger paste • 2 bay leaf • 4-5 cardamom • 2 ‘’ cinnamon sticks • 5-6 black pepper • 5-6 green chillies sliced • 1 tablespoon sugar • ½ teaspoon tasting salt(optional) • Salt to taste • 1/3 cup oil • 3 tablespoon ghee/ clarified butter How to make: 1. Wash the rice and strain it. 2. Heat a heavy bottom sauce pan (if possible non stick one) and add 6 cups water, bay leaf, cardamom, cinnamon, black pepper and 1 tablespoon salt. 3. Bring it to boiling point and add onion paste, ginger paste, sugar and oil. 4. Boil it and add rice and cook it 8 minutes high temperature under closed lid. 5. Add vegetables and chillies and cook 3 minutes on high. 6. Add tasting salt and ghee and cook it on low heat about 15-20 minutes under closed lid. 7.

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Posted by on Aug 17, 2012 in Desserts, Eid Special Recipes | 5 comments

Gurer Peda

Gurer Peda

Peda is a kind of sondesh which is made by ricotta cheese (chhana) and sugar. To give more flavour I used gur (akher gur). If you want, you can use only sugar. Hope you like this simple easy Gurer peda recipe. Ingredients: • 1 litre milk(for Chhana) • 1 cup milk • 1 cup milk powder • 3 tablespoon ghee / clarified butter • 1 and half tablespoons gur • ½ cup sugar • ½ teaspoon cardamom powder • Dry nuts for garnish How to make: 1. Make chhana from 1 litre milk to follow my chhana recipe. Strain it. 2. Heat the pan with ghee and when ghee will melt, add chhana, milk, milk powder and cardamom powder. 3. Stir it continuously and after 8 minutes add sugar and gur. 4. Cook it till it starts leaving aside and becomes like a dough. Remove it from heat and put it into a bowl. 5. Let it cools down and now shape it. 6. Garnish with dry nuts and enjoy

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Posted by on Aug 14, 2012 in Desserts, Eid Special Recipes | 1 comment

Ameer kheer / Mango Rice Pudding

Ameer kheer / Mango Rice Pudding

  As you know that Kheer /firni / payesh / pudding which ever name you call it. It is a very authentic Bangladeshi Dessert. I make it mango flavour to give twist. In Ameer kheer / Mango Rice Pudding you can use fresh mango puree or pulp. But in Australia mango is not in season so I used tined mango pulp. Bring the sweetness  on Eid day with Ameer kheer / Mango Rice Pudding. Ingredients: • ½ cup kalijeera rice • 2 and ½ litre milk • 1 cup mango pulp • 1 cup sugar • 2 cardamom • 1″ cinnamon stick • 2 tablespoon sliced almond / pistachio/ sultana How to make:   1. Wash the rice and soak in water about hour. Strain the water. 2. Blend rice with half litre milk. 3. Boil the rest of milk, cardamom and cinnamon together and bring it to half amount. Stir occasionally. 4. Add rice mix in boiling milk and stir it. 5. When rice is cooked and milk becomes

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Posted by on Aug 14, 2012 in Eid Special Recipes, Rice | 1 comment

Bindi Polau

Bindi Polau

  Bindi polau is rice with small bite size meat. It is a easy recipe with unique flavour. Ingredients: For Bindi: • 400 grams chicken breast fillet • 3-4 green chillies • 1 medium onion • 1 white bread slice • 1 teaspoon crushed black pepper • 1 tablespoon ginger chopped • 1 tablespoon chat masala • 3 tablespoon chopped coriander leaves • 3 tablespoons sultana • Salt to taste • Oil for shallow fry For Rice: • 4 cup basmati or kalijeera rice • 1 and ½ cups chopped onion • 1 and ½ tablespoons ginger paste • 3-4 green chillies sliced • 4 cloves • 4 cardamoms • 2″ cinnamon sticks • 1 bay leaf • Salt to taste • 1 tablespoon sugar • 1/3 cup oil • 3 tablespoon ghee / clarified butter How to make: 1. Wash the rice and soak it for half hr. Strain the rice. 2. Heat the heavy bottom sauce pan with oil and add clove, cardamom, cinnamon and bay leaves and

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Posted by on Jun 29, 2012 in Desserts, Eid Special Recipes | 10 comments

Snowball Custard

Snowball Custard

Its winter in Australia but I know that all over the world people are suffering the heat of summer. So I am giving you a chilled summer dessert. Ingradients: For Snow ball • 2 egg white • ½ teaspoon corn flour • 3 and ½ tablespoon sugar For Custard • 1 litre milk • 2 egg yolk • 1 and ½ tablespoon corn flour • ½ tablespoon ghee/ clarified butter(optional) • ½ teaspoon vanilla essence • ½ cup sugar         How to make: 1. Heat the milk till it gets to boiling point and turn off the heat. 2.Separate egg yolk and egg white. 3.Take egg whites, sugar and cornflour into a large clean mixing bowl and beat them on medium speed with an electric hand whisk till the mixture resembles a fluffy cloud (meringue) and stands up in stiff peaks when the blades are lifted. 4. Turn on the heat for milk and add spoonful meringue in hot milk. Make sure that milk does not go

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Posted by on Jun 1, 2012 in Desserts, Eid Special Recipes, Pitha | 15 comments

Golap Pitha / Sweet Rose

Golap Pitha / Sweet Rose

Golap Pitha / Sweet Rose By Rownak Jahan, June 1, 2012Prep Time: 30 minutes Cook time: 15 minutes Yield: 8-10 Golap Pitha About 6 months ago somebody told me how interesting food blogging is. I was excited about my blog then. But now I know the meaning of interesting food blog. Hope my reader will find my blog same way. It was boring day off for me. I tried to make interesting for me and my reader. You know that sometime I find our (Bangladeshi) food so beautiful that it is hard to eat. If you don’t believe me check my post. Ingredients: • 1 cup plain flour • ½ cup milk/ water • 1 cup sugar • ¼ teaspoon salt • 1 tablespoon clarified butter/ ghee • 1 cardamom • 1/2″ cinnamon stick • 1 teaspoon flour(for glue) • Oil for deep fry Also needs cookie cutter 3″-4″               How to make: 1. Make syrup with sugar, cardamom, cinnamon and 2 cups water.

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Posted by on May 25, 2012 in Desserts, Eid Special Recipes, Pitha | 4 comments

Nakshi Puli Pitha / Fried Coconut Dumpling

Nakshi Puli Pitha / Fried Coconut Dumpling

Nakshi Puli / Fried Coconut Dumpling By Rownak Jahan, May 25, 2012Prep Time: 25 minutes Cook time: 15 minutes Yield: 10-12 Nakshi Puli Nakshi puli is artistic varsion of fried Puli pitha. This is actually coconut stuffed fried dumpling. If you dont have fresh grated coconut, you can use dry coconut and 1/2 cup coconut cream to give flavour to make it handy and simple. Ingredients: For dough: • 1 cup flour • ½ teaspoon salt • 1 tablespoon oil • Lukewarm water For Stuffing: • 2 cups grated coconut • 1 cup sugar • 1 teaspoon clarified butter / ghee • 1/3 teaspoon cardamom powder • Saffron imitation • Oil for deep fry               How to make: 1. Cook coconut, sugar, clarified butter and cardamom together till it comes dry along together. 2. Mix flour, salt, oil and water to make smooth hard dough. Cover it and let it set for at least 15 minutes. 3. Take the dough and divide into 10-12

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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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