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Posted by on Sep 11, 2012 in Lentil, Meat Recipes, Rice | 2 comments

Beef Khichuri

Beef Khichuri

Beef Khuchuri By Rownak Jahan, September 11, 2012Prep Time: 15 minutes Cook time: 75 minutes Serve: 6-8 In Bangladesh Khichuri is a very common and popular full dish like biriyani. There are several types of Kichuri such as vegetable khichuri, bhuna khichuri, masala khichuri, mutton khichuri/ beef khichuri. Personlly I like vegetable khichuri a lot with fried egg. But today I am doing beef khichuri, though you can make it with mutton just use more ginger and garlic paste. Hope you like this authentic dish with full of flavour. Ingredients: • 1 kg beef / mutton(small curry cut) • 3 cups rice • 2 and ½ cup moong lentil • 3 cups sliced onion • 2 tablespoons ginger paste • 2 tablespoons garlic paste • 3 tablespoons onion paste • 1 teaspoon turmeric powder • 1 tablespoon chilli powder • 1 tablespoon coriander powder • 1 tablespoon roasted cumin powder • 1 teaspoon mace(crusted) • 6-8 green chillies • 4 cardamoms • 2 “ cinnamon sticks • 5-6 cloves •

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Posted by on Jun 18, 2012 in Chicken Recipes, Lentil | 7 comments

Moong dal with Chicken Pieces

Moong dal with Chicken Pieces

Moong dal with Chicken Pieces By Rownak Jahan, June 18, 2012 Prep Time: 15 minutes Cook time: 45 minutes Yield: 6 Habanero chilli (bombai morich) goes very well with this dish. If you are lucky enough to have one, add chopped chilli in the end. Ingrdients: • 1 and ½ cup moong dal • 1 large onion sliced • 650 grams(wings, liver, giblet) • ½ tablespoon chilli powder • 1 teaspoon coriander powder • ½ teaspoon turmeric powder • 1 tablespoon ginger paste • 1 tablespoon garlic paste • 1 bay leaf • 2 cardamom • 1″ cinnamon • 3-4 clove • 4-5 green chillies • 1 teaspoon toasted cumin powder • 2 tablespoon chopped coriander leaves • Salt to taste • 1/3 cup oil       How to make: 1. Roast moong dal on slow heat until lentil is crisp. But be careful we don’t want to burn it. And soak in water 15 minutes. Then drain the water. 2. Heat the pan with oil and add sliced

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Posted by on May 18, 2012 in Lentil, Snacks, Top Ten Recipes: Must See | 9 comments

Chotpoti

Chotpoti

  Chotpoti is basically spicy peas and potato mix along with tamarind water. I try to keep it simple and health. If you want, you can use bit oil to fry the onion and cook potato and peas together. Ingredients: • 1 and 1/2 cups dried peas • 1 diced large boiled potato • 6 boiled eggs • 3 tablespoon chat masala • 1/2 finely sliced medium size onion • 4 finely green chillies chopped • ½ cup chopped cucumber • Coriander leaves chopped • ½ teaspoon turmeric • Salt • 12 fuska shells(optional) For Tamarind water: • 50 gram tamarind • 1 tablespoon roasted cumin powder • 4 roasted dry chillies • 1 tablespoons sugar • Salt • Black salt (optional) How to make: 1. Soak dried peas overnight and wash well. 2. Boil peas with turmeric and 2 teaspoon salt till it becomes tender (I prefer to use pressure cooker to boil peas, less time consumes). 3. Soak tamarind half hour with one cup water. Crush the roasted

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Posted by on May 9, 2012 in Lentil, Meat Recipes, Mutton Recipes | 0 comments

Mutton with Moong Lentil / Dal Khasi

Mutton with Moong Lentil / Dal Khasi

  Yeah I know that I was not on my track for last few recipes. May be I will do that kinda mistake in my journey. But believe me that I know my goal, adore my individuality and simply love my country. Mutton with Moong Dal / Dal Khasi is mutton cooked in spiced up moong lentil. It is a famous recipe for restaurant in Bangladesh. Rice, naan or paratha all go very well with this dish. Ingredients: • 1 kg mutton(large curry cut) • 1 and ½ cup moong dal • 2 medium onion sliced • 2 tablespoon white vinegar • 1 tablespoon chilli powder • 1 tablespoon coriander powder • 1 tablespoon garlic paste • 2 tablespoon ginger paste • 1 teaspoon roasted cumin powder • ½ teaspoon turmeric powder • ½ black pepper crushed(optional) • 1 bay leaf • 2 ” cinnamon stick • 2-3 cardamom • 4-5 green chilli • ½ cup oil • Salt to taste     How to make: 1. Marinate mutton with

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Posted by on Mar 27, 2012 in Appetizers, Eid Special Recipes, Iftar Recipes, Lentil | 12 comments

Haleem

Haleem

Haleem By Rownak Jahan, March 27, 2012Prep Time: 15 minutes Cook time: 45 minutes Yield: 4-6 serves Haleem is basically spicy lentil soup. I found that soup mix is a handy thing to make it. Though I mix moog dal with soup mix in this recipe. Soup mix actually mix of wheat, red lentil, split peas mixture . If you want to make by yourself , just use equal amount of wheat red lentil, split peas, moong dal and green moong(mashkolai / urad dal). I skipped green moong (mashkolai dal in this recipe) and added moong dal with soup mix here . Hope you will like home made the flavour of haleem. Ingredients: • 1 and ½ cup soup mix • ½ cup moong dal • 2 tablespoon kali jeera rice ( enhance flavour a lot) • 500 gram beef or mutton(curry cut) • 2 large onion sliced • 1 tablespoon chilli powder • 1 tablespoon curry powder • 1/4 teaspoon turmeric powder • 2 teaspoon ginger paste • 1

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Posted by on Jan 16, 2012 in Iftar Recipes, Lentil, Snacks | 6 comments

Piaju / Onion Lentil Fritter

Piaju / Onion Lentil Fritter

Piaju / Onion Lentil Fritter By Rownak Jahan, January 16, 2012Prep Time: 30 minutes Cook time: 20 minutes Yield: 8-10 Piaju / onion lentil fritter is delicious snack which is must item in Ramadan month. It is very easy and handy. Only tricky part is not to make smooth lentil paste, make it coarse. Ingredients: • 1 cup red lentil • 1 large onion sliced • 3 green chilli chopped • 1 tablespoon rice flour/ semolina • 1/6 teaspoon turmeric powder • 1 tablespoon chopped coriander leaves(optional) • ¼ teaspoon black salt(optional) • Salt to taste • Oil for deep fry   How to make: 1. Soak the lentil 20-30 minutes and drain with enough water thoroughly. 2. Make coarse paste and mix with rice flour, onion, chilli, turmeric, coriander and salt. 3. Mix lightly. 4. Place the pan on medium heat and when oil is ready, make flat fritter and put on oil carefully(you can use spoon and don’t squeeze the lentil mix). Don’t overcrowd the  pan. 5. Fry

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