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Posted by on Jul 8, 2013 in Lentil, Snacks, Top Ten Recipes: Must See | 0 comments

Chotpoti

Chotpoti

  Chotpoti is basically spicy peas and potato mix along with tamarind water. I posted easy and health version before. This one is handy and more taste to me. Other reason to post recipe again, in Australian white dry peas was not available before. I found dry white peas in local grocery shop, so I feel like rephrase Chotpot recipe again. I found this style is handier. Please don’t forget to join my facebook group or like my facebook page to keep in touch with me .Thanks. Ingredients: • 2 cups dried white peas • 4-5 small potatoes • 4-5 boiled eggs • 2 tablespoon chat masala • 2 teaspoons chilli powder • ½ teaspoon garlic powder • ½ teaspoon ginger powder • ½ sliced medium size onion • 1/2 finely sliced medium size onion • 4 finely green chillies chopped(chilli habanero/ bombai morich preferrable) • ½ cup chopped cucumber • Coriander leaves chopped • ½ teaspoon turmeric • Salt • 2 tablespoon oil • 12 fuska shells(optional) For Tamarind

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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 Mar 13, 2012 in Chicken Recipes, Other, Top Ten Recipes: Must See | 7 comments

Murgir Roast / Chicken Roast (Bangladeshi Style)

Murgir Roast / Chicken Roast (Bangladeshi Style)

Murgir Roast / Chicken Roast (Bangladeshi Style) By Rownak Jahan, March 13, 201215 minutes Cook time: 45 minutes Yield: 8 serves To see the name don’t get confuse. Bangladeshi chicken roast / murgir roast and regular chicken roast are totally different things. Chicken roast / morgir roast is very popular item in Bangladesh and it is the must item in any occasion small or big. It is actually sweet spiced chicken cooked in yogurt. Hope you will love the flavour of Bangladesh. Ingredients: • 2 chicken (Size 8 ) • 2 cup sliced onion • 1 and ½ cup Greek yogurt • 1 tablespoon lemon juice • 2 tablespoon white poppy seed • 2 tablespoon ginger paste • 1 tablespoon garlic paste • 1 teaspoon coriander seeds • 2 cardamom pods • 1 ‘’ cinnamon stick • 4-5 black pepper • 2 clove • ¼ teaspoon nut meg • ¼ teaspoon mace • 1 bay leaf • 3-4 green chillies • 1 and ½ tablespoon sugar • ½ cup of

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Posted by on Feb 4, 2012 in Pickle / Achar / Jam, Top Ten Recipes: Must See | 8 comments

Mango Pickle / Amer Achar / আমের আচার

Mango Pickle / Amer Achar / আমের আচার

  Ingredients: • 4 mangoes • 3 tablespoon hot English mustard paste • 2 tablespoon garlic • ½ teaspoon turmeric powder • 1 tablespoon chilli powder • ½ teaspoon nigella seeds(kali jeera) • ½ teaspoon fenugreek seeds • ½ teaspoon fennel seeds • ½ ajwain seeds • 4-6 dry chillies • ½ cup vinegar • Salt • 1 and ½ cups Mustard oil How to make: 1. Cut mango and remove the seed. Cut into small pieces with skin and wash and pat dry it. 2. Mix chilli powder and 2 tablespoon salt and dry under sun at least 4 hours. 3. Roast all seeds separately and grind them. 4. Heat the pan with oil and add dry chilli. When dry chillies fries, add garlic, mustard paste, rest of spices and vinegar. 5. When it cooperates together, add mango pieces. 6. Stir well and cook about 5minutes. 7. Check the salt and remove from the stove. 8. Let it cool down. Then put into a jar and leave it again

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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 5, 2012 in Snacks, Top Ten Recipes: Must See | 16 comments

Mughlai Paratha

Mughlai Paratha

Mughlai paratha is deep fried egg, spiced mince stuffed bread. You can even make without mince. I use here puff pastry sheets for bread. I find it handy. But it can make with scratch. Just knead the dough thoroughly and roll it in square shape. Ingredients: • 2 puff pastry sheets • 100 grams beef/mutton mince • Spices for mince (Garlic paste, ginger paste, black pepper powder, chilli powder, garam masala powder and salt) • 3 eggs • 1medium sliced onion • 2-3 chopped green chillies • 1 tablespoon chopped coriander leaves • Salt to taste • Oil for fry         How to make: 1. Fry the mince with pinch of all spices and keep aside 2. Mix salt with onion sliced properly. Then add chilli, coriander leaves and eggs and give a whisk. 3. Heat the pan on medium. I like to use oil to deep the sheet half way through. 4. Take a puff pastry sheet and top up ½ egg mix and ½ spiced

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Posted by on Dec 6, 2011 in Beef Recipes, Meat Recipes, Top Ten Recipes: Must See | 7 comments

Beef Bhuna

Beef Bhuna

Beef Bhuna is a must item in Bangladeshi cuisine. Beef Bhuna goes well with roti or paratha. I cook beef here in kala bhuna style for that beef needs to marinate overnight which will take less time to cook. Ingredients: • 1 kg curry cut beef • 3 tablespoon yogurt • 1 cup sliced onion • 2 teaspoon chilli powder • ¼ teaspoon turmeric powder • 1 teaspoon coriander powder • ½ teaspoon fried cumin powder(optional) • 1 and ½ tablespoon onion paste • 1 tablespoon ginger paste • 2 teaspoon garlic paste • 1 bay leaf • 3 cardamom • 1’’ cinnamon stick • 4 tablespoon oil • Salt to taste Also needs thick base non stick sauce pan with lid. How to make: 1. Marinate beef with yogurt, ginger and garlic and keep it in refrigerator overnight. 2. Heat the pan with oil in medium high and fry the onion till it becomes golden. Take off the fried onion and keep aside. 3. Add the beef in same

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Posted by on Nov 28, 2011 in Desserts, Top Ten Recipes: Must See | 6 comments

Rosomalai /Rasmalai

Rosomalai /Rasmalai

Rosomalai /rasmalai is a unquie Bangladeshi delicacy. This Bangladeshi dessert is flattened cheese ball soaked in malai (clotted cream) flavoured with cardamom. Malai or clotted cream itself has a unique texture. Hope you will love recipe. In the picture you can garnish with pistachio or saffron. But in Bangladesh we do this way simple and unbeatable taste. Ingredients: For Rasmalai balls: • 2 litres milk • 3 tablespoons white vinegar/ lemon juice • 1 tablespoon sugar • 1 tablespoon semolina • 1 tablespoon plain flour • 1 tablespoon self raising flour • 1/4 teaspoon cardamom powder • 4 cups sugar for syrup For Malai: • 2litres milk • ½ cup sugar • ¼ cardamom powder Also needs .Strainer/cheesecloth . Deep large pan (28’’) with lid How to make: Chhana/chenna: Check out my Chhana recipe. How to make: Rosogolla: 1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise rosogolla will break into pieces. 2. The cheese needs to be kneaded

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Posted by on Nov 10, 2011 in Desserts, Top Ten Recipes: Must See | 29 comments

Cham cham the Authentic Bangladeshi Dessert

Cham cham the Authentic Bangladeshi Dessert

Cham cham or Chum Chum is a traditional Bengali sweet which comes in various colours. It is normally coated with mawa. Cham cham is for those who really really love sweet ( specially for my dad who has the sweetest tooth I ever seen). Ingredients: . 2 litres milk . 3 tablespoons white vinegar/ lemon juice . 1 tablespoon sugar .1 tablespoon semolina .1 tablespoon plain flour .1 tablespoon self raising flour .1/4 teaspoon cardamom powder . 4 cups sugar for syrup . 4 tablespoon sugar of caramel . 2 tablespoon dry mawa Also needs .Strainer/cheesecloth . Deep large pan (28’’) with lid How to make: Chhana/chenna: Check out my chhana recipe. Cham cham: 1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise Cham cham will break into pieces. 2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little

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Posted by on Oct 29, 2011 in Snacks, Top Ten Recipes: Must See | 11 comments

Dal Puri

Dal Puri

  Dal puri is basically flat bread stuffed with lentil and spices. It is a very popular snack in Bangladesh and India. Usually red lentil is used for this recipe. Some people like to use dry chilli for this but my personal choice is green chilli (if possible Bombay chilli). If anyone wants to use dry chilli, dry chilli fry first and then make a flake.     Ingredients: For stuffing: ½ cup red lentil 3 green chilli finely chopped 1/8 teaspoon turmeric powder ½ sliced medium onion ½ teaspoon ginger paste ½ teaspoon garlic paste 1 tablespoon chopped coriander leaves ½  Bombay chilli (optional) Salt For dough: 1 and ½ cup plain flour 2 tablespoon oil 1 teaspoon salt Oil for deep fry Black salt (optional) How to make: Stuffing: Wash the lentil and cook the lentil with ¾ cup water, green chilli, turmeric, onion, ginger, garlic and salt. Sometimes you need more water to cook the lentil. When water gets dry, take off from hot plate and mix

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