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Posted by on Aug 30, 2013 in Chicken Recipes, Feature | 11 comments

Goalondo Chicken Curry / Steamer Curry

Goalondo Chicken Curry / Steamer Curry

I cannot tell how many times I am requested for this recipe(strangely I found that they(requesters) left Bangladesh about at least 40 years ago or 1st or 2nd generation Bangladeshi born in overseas). So you can understand that Goalondo Chicken Curry / Steamer Curry will be very traditional Bangladeshi recipe. 40 years ago mustard oil was the only cooking oil (though there was few use of coconut oil which wasn’t very popular). And freshness of spices and uniqueness of fewer ingredients are main motto in this recipe. Please don’t cook it if you don’t have fresh ginger, garlic or chillies. Goalondo Chicken Curry / Steamer Curry was originated by the boatmen of “Goalondo-Narayanganj” steamers in pre-partition India (Bangladesh, India and Pakistan). Ingredients: • 1 whole chicken (1 kg) • 2 cups onion chopped • 1 tablespoon garlic chopped • 1 and ½ tablespoons ginger paste • 8-10 green chillies sliced • 1 ts turmeric powder • 1/3 cup mustard oil • Salt to taste         How to

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Posted by on Jul 18, 2013 in Desserts, Feature | 0 comments

Almond Pudding / Badam Kheer

Almond Pudding / Badam Kheer

  I have bad habit to have some sweet after my meal. For that I am so much into desserts. Hope my love for desserts will not annoy you. Please don’t forget to share my website with your friends and family. Thanks. Ingredients: • ¼ cup almonds • 2 and 1/2 cups full cream milk • 1 pinch of saffron (optional) • 1/4 tsp powdered cardamom powder • 1/4 cup of sugar or to taste)     How to make : 1. Soak the almonds in warm water for at least hour and blanch it. 2. Soak the saffron in 2 tbsp cold milk (if using). 3. Grind the almonds with 1/2 cup milk to a smooth paste. We need smooth paste. 4. Cook this badam/ nut paste, cardamom powder and rest of milk in a wide pan on low heat until it starts to bubble. Stir well. 5. Add sugar and saffron, stir well and cook till sugar dissolve. Remove it from heat. 6. Serve Almond Pudding / Badam

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Posted by on Mar 17, 2012 in Egg Recipes, Feature | 6 comments

Dimer Cutlet/ Egg Cutlet / ডিমের চপ

Dimer Cutlet/ Egg Cutlet / ডিমের চপ

Dimer Cutlet/ Egg Cutlet By Rownak Jahan, March 17, 2012Prep Time: 25 minutes Cook time: 10 minutes Yield: 6 egg cutlets I am using whole to make large Egg cutlet/ dimer cutlet. But you can cut the egg to make your preferable size or shape of Egg cutlet. I prefer to keep the whole egg and fry in it cut from centre. If you want, you can use half or quarter of egg. Ingredients: • 4 cup large potatoes(boiled) • 8 eggs(boiled and peeled) • 3-4 dry chillies • ½  cup onion sliced • 1 tablespoon chat masala • ½  teaspoon  roasted cumin powder •½ teaspoon crushed pepper • 1-2 eggs for rolling • ½ cup bread crumbs • Salt to taste • Oil for deep fry How to make: 1. Heat the pan and fry the dry chillies and keep aside. 2. Fry the onion in same oil till it becomes golden brown. Remove fried fried onion from oil. 3. Mash the potatoes with fried chilli, fried onion, pepper, roasted

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Posted by on Oct 14, 2011 in Feature, Fish | 10 comments

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto By Rownak Jahan, October 9, 2011Prep Time: 15 minutes Cook time: 35 minutes Yield: 4-6 When I was checking my blog, I only posted desserts or appetizers. Where is the main dish? So I will decide to post some main dishes now. Then I think what the recipe will be, may be some authentic fish recipe. It is not actually main dish but very authentic Bangladeshi dish. It is a spicy dish moong lentil cooked with Rohu/Rui fish head. I am going to share my mother’s recipe for the first time. There is no chance to get wrong because she has 35 years experience of cooking. Ingredients: 1 and ½ cups Moong Dal 1 large Rui Fish head 1 cup sliced onion 2 cloves chopped garlic 1 teaspoon garlic paste 1 tablespoon ginger paste 1 tablespoon chilli powder ½ teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon fried cumin powder 1 bay leaf 3-4 green chillies Fresh coriander leaves 5 tablespoon vegetables oil Salt to

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