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Posted by on Jan 30, 2012 in Fish, Prawn, Vegetables | 4 comments

Chingri Kochur Loti / Colocasia stem with Prawn

Chingri Kochur Loti / Colocasia stem with Prawn

Sometimes I feel that I am using too much ingredients. But I think that most of my ingredients are frozen and frozen goods need little extra spice. Today my main ingredients kochur loti / colocasia stem. No , I don’t get fresh one here. So I will work with frozen kochur loti / colocasia stem. Ingredients: • 400 gram kochir loti / colocasia stem • 120 gram peel prawn • ½ medium onion sliced • 4-6 green chillies • ¼ teaspoon turmeric powder • 3 clove garlic chopped • 1 teaspoon hot English mustard paste • 1 tablespoon coconut cream • 3 tablespoon oil • Salt to taste       How to make: 1. Put frozen packet of kochir loti / colocasia stem in drainer and place under running water. When it defrosts, keep aside. 2. Heat pan with oil and fry the onion till it becomes transparent. 3. Add turmeric, garlic, coconut, mustard and salt and saute it till oil is separated. 4. Add prawn and cook 1-2

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Posted by on Jan 23, 2012 in Fish, Vegetables | 10 comments

Hilsa in leaves / Ilish Paturi

Hilsa in leaves / Ilish Paturi

Hilsa in leaves / Ilish Paturi By Rownak Jahan, January 23, 2012 Prep Time: 15 minutes Cook time: 22 minutes Yield: 6 Hilsa Steak Hilsa in leaves / Ilish Paturi is a unique fish item. You can steam the wrapped fish but I like to cook on pan. You can use even bottle gourd leaves. If you want to make from fresh mustard paste, make paste of 2 tablespoons mustard and chilli together. Ingredients:• 6 Hilsa steaks• 12 bottle gourd leaves/ pumpkin leaves• ¼ teaspoon turmeric powder • 1 large onion chopped • 4 green chillies chopped • 3 tablespoon mustard paste • 1 tablespoon poppy seed paste(optional) • 3 tablespoon oil • Salt to taste • 6 toothpicks             How to make: 1. Mix onion, chillies, turmeric, mustard, poppy seed, 1 tablespoon oil and salt together. 2. Clean the leaves and hilsa. 3. Add the paste mix to hilsa and warp with 2 pumpkin leaves each fish. Secure it with toothpick. 4. Heat the

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Posted by on Jan 19, 2012 in Fish, Prawn, Vegetables | 12 comments

Data Chingri

Data Chingri

Data Chingri By Rownak Jahan, January 19, 2012 Prep Time: 8 minutes Cook time: 25 minutes Yield: Serve: 4-6 Ingredients: • 300 grams data • 150 gram pumpkin • 150 gram peeled prawn • ½ medium onion sliced • 2 tablespoon onion paste • 1 teaspoon chilli powder • ¼ teaspoon turmeric powder • 1 bay leaf • ½ teaspoon roasted cumin powder(optional) • 3 tablespoon oil • Salt to taste How to cook: 1. Cut data into 1.5″ pieces and wash it. 2. Cut pumpkin like the picture and wash it. 3. Heat the pan with oil and add the onion. 4. Cook the onion till it becomes transparent. 5. Add bay leaf, turmeric, chilli, onion paste and salt and cook it till oil comes out. 6. Add prawn and cook 2 minutes. 7. Add data, pumpkin and 2 cups water and cook it till data becomes tender. 8. Add cumin powder and check the salt. Remove from the stove. 9. Serve data chingri with rice.  

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Posted by on Jan 16, 2012 in Bhorta/Mash, Fish, Prawn, Top Ten Recipes: Must See | 12 comments

Chingri Shutki Bhorta/ Spicy Dry Prawn Mash

Chingri Shutki Bhorta/ Spicy Dry Prawn Mash

Chingri Shutki Bhorta/ Spicy Dry Prawn Mash By Rownak Jahan, January 16, 2012Prep Time: 20 minutes Cook time: 2 minutes Yield: Serve:6-8 Dry prawn is available in Asian grocery. Ingredients: • 120 gram dry small prawn • 2 medium sliced onion • 2 tablespoon thin sliced garlic • 2 green chillies chopped • 3-4 dry chillies • 2 teaspoon thin sliced onion • 1 tablespoon chopped coriander leaves • 2 tablespoon mustard oil • 2 tablespoon oil • Salt to taste       How to make: 1. Roast the prawn and make it powder. 2. Fry dry chillies in oil and keep aside. 3. In same oil fry 2 sliced medium onions till it becomes golden brown and keep aside. 4. In same oil fry garlic and keep aside. 5. Now mix all things together with mustard oil. 6. Serve chingri shutki bhorta/ Spicy dry prawn mash with hot rice.  

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Posted by on Jan 9, 2012 in Fish | 3 comments

Rui Macher Tok/ Sour Ruhi fish

Rui Macher Tok/ Sour Ruhi fish

  Ingredients: • 300 gram Ruhi fish • 4 medium tomato ( cut into 8 pieces) • ½ medium onion sliced • ¼ teaspoon turmeric powder • 1 and ½ teaspoons chilli powder • 1 tablespoon onion paste • 1 teaspoon chopped garlic • 1 bay leaf • 2 green chillies chopped(optional) • 1 tablespoon chopped coriander leaves • ½ teaspoon roasted cumin • 3 tablespoons oil • Salt to taste     How to make: 1. You can check on picture to cut ruhi fish into about 1” pieces. 2. Heat the pan with oil on medium high and add sliced onion. 3. Fry onion till it becomes transparent and add bay leaf, garlic, chilli powder, turmeric, onion paste and salt. 4. Cook it till oil is separated and add ruhi fish pieces. Cook about 2-3 minutes and add green chilies, 2 cups of water and tomato. 5. Cook about 10 minutes under closed lid or till fish becomes tender. 6. Check the salt and add cumin powder and

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Posted by on Jan 9, 2012 in Fish | 0 comments

Doi Ilish/ Hilsa in Yogurt

Doi Ilish/ Hilsa in Yogurt

Doi Ilish/ Hilsa in Yogurt By Rownak Jahan, January 9, 2012 Prep Time: 10 minutes Cook time: 30 minutes Yield: 6 Hilsa Steak Everytime I try to write fish recipe, Hilsa comes in my mind first. You know that we (Bangladeshi) Just love Hilsa. Personlly I lived on Hilsa five years (only ate hilsa fish) and never bored. Hilsa is the best fish for not only me to all Bangladeshi. Ingredients: • 6 Hilsa Steak • ½ cup yogurt • 4-5 green chillies • ½ sliced medium onion • 1 and ½ tablespoons onion paste • ¼ teaspoon turmeric • 1 bay leaf • ½ roasted cumin powder • 3 tablespoon oil( mustard oil preferable) • Salt to taste How to cook: 1. Heat the pan with oil on medium and add onion. Fry onion till it becomes transparent. 2. Add turmeric, bay leaf, onion paste and salt and cook it till oil comes out. 3. Add beaten yogurt and stir it well. 4. Add 2 cups water or as

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Posted by on Dec 27, 2011 in Fish | 4 comments

Pomfret Fry / Rupchanda Bhaja / Butter Bream Fry

Pomfret Fry / Rupchanda Bhaja / Butter Bream Fry

Ingredients: • 6 pomfret fish/ butter bream • 1 large sliced onion • 1 and ½ onion paste • ½ teaspoon turmeric • 1 teaspoon chilli powder • 1 bay leaf • 2 green chilli(optional) • 1 tablespoon chopped coriander leaves • ½ teaspoon fried cumin powder • 4 tablespoon oil • Salt to taste     How to make: 1. Clean the fishes and cut 1-2 slits on each side of fish. Add ¼ turmeric powder and ½ teaspoon salt with fish and coat it properly. 2. Heat the pan with 3 tablespoon oil on medium high and fry the fishes about 2 minutes each side or till fish is cooked. 3. Remove the fish from the oil and put on your serving bowl. 4. In same pan add rest of oil and fry onion till it become light golden brown. 5. Add bay leaf, onion paste, chilli powder, turmeric, green chilli and salt. 6. Cook it with ¼ cup water till oil comes out and stir occasionally. 7.

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Posted by on Dec 22, 2011 in Fish | 1 comment

Ilish Dobhaja

Ilish Dobhaja

Ilish Dobhaja By Rownak Jahan, December 22, 2011 Prep Time: 10 minutes Cook time: 30 minutes Yield: 6 Hilsa Steak Hilsa/ilish is the national fish of Bangladesh. So you can guess how much we love Hilsa(ilish). Ilish dobhaja is an unique recipe which goes very well with pilau(polau). I am not using ginger paste in this recipe, if your fish is long time stored use 1 teaspoon ginger paste. Ingredients: • 6 pieces hilsa steak • 1 sliced medium onion • 2 tablespoon onion paste • 1 teaspoon chilli powder • ½ teaspoon turmeric • 2 green chillies • 1 bay leaf • ½ teaspoon fried cumin powder • 1 tablespoon chopped coriander leaves(optional) • 4 tablespoon oil • Salt to taste How to cook: 1. Clean hilsa pieces and apply turmeric and ½ teaspoon salt on fish pieces. 2. Heat the pan with half amount oil and when oil is ready, fry the fish pieces in both sides. Need to half fry them. 3. Remove the pieces and add

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Posted by on Dec 20, 2011 in Fish, Vegetables | 1 comment

Pumpkin leaves with prawn (Kumra Shak)

Pumpkin leaves with prawn (Kumra Shak)

Ingredients: • 700 grams pumpkin leaves • 100 gram peel prawn • 100 gram coconut cream • ½ sliced medium onion • ½ teaspoon chopped garlic • 1/8 teaspoon turmeric • 3-4 green chillies • 1 bay leaf • 2 tablespoon oil • Salt to taste • 1 tablespoon chopped coriander leaves How to make: 1. Wash the leaves and drain it properly. 2. Heat the pan with oil and add the sliced onion and bay leaf. Fry the onion till it becomes soft. 3. Add turmeric, garlic, coconut cream and 1 teaspoon salt. 4. Cook it till oil comes out and add the prawn. 5. When the prawn is half cooked and add the leaves, chillies and ½ cup of water. 6. Stir it and cook it under closed lid till leaves become tender. 7. Stir it and add coriander leaves and check the salt. 8. Turn off the heat and serve pumpkin leaves with prawn (kumra shak) with hot rice.  

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Posted by on Dec 19, 2011 in Bhorta/Mash, Fish, Vegetables | 8 comments

Lau er khosa bhorta/ bottle gourd skin mash

Lau er khosa bhorta/ bottle gourd skin mash

Nowadays, I am in mood to use all off cut ingredients for cooking. Hope you guys will take it positively. You even can use round bean, pumkin and plantain skin to make this recipe. Ingredients: • 400 grams bottle gourd skin • 1 sliced medium onion • 1 tablespoon coconut paste(optional) • 100 gram prawn • 4 green chillies • 2 tablespoon oil • Salt to taste How to make: 1. Wash the bottle gourd skin and boil it. I like to use microwave for that. 2. Fry the onion in oil till it becomes light golden. 3. Add chillies, prawn, coconut paste and salt and fry them till prawn cooks. 4. Blend bottle gourd skin and prawn paste together in food processor or use pedal pestle. 5. Put the mash in same pan and dry up on heat. Check the salt and turn of the heat. 6. Serve lau er khosa bhorta/ bottle gourd skin mash with hot rice.  

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