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Posted by on May 30, 2013 in Bhorta/Mash, Vegetables | 2 comments

Thankuni Pata Bhorta / Centella Mash (Chittagonian Style)

Thankuni Pata Bhorta / Centella Mash (Chittagonian Style)

  I feel that Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) is easy and handy for abroad kitchen. Thankuni pata / centella is best to have raw, in this way it keeps more nutritional value. This recipe goes as per your taste bud, so you can adjust its ingredients the way you like. Please try to chop all ingredients as fine as possible. Ingredients: • 1 cup finely chopped centella leaves(thankuni pata) • 2 tablespoon finely sliced onion • 2 teaspoons finely chopped chilli • 2 teaspoons fresh lime juice • 1 tablespoon mustard oil • Salt to taste         How to make: 1. Mix all ingredients together. 2. Enjoy Thankuni Pata Bhorta / Centella Mash (Chittagonian Style) with steamy hot rice.  

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Posted by on Apr 1, 2013 in Lentil, Snacks, Vegetables | 2 comments

Thankuni Patar Bora / Centella Fritter

Thankuni Patar Bora / Centella Fritter

  Though you can make with any leafy vegetables, I am making centella / thankuni pata. Centella is very authentic Bangladeshi leafy vegetable. I want to introduce or remind it. Centella is a medical herb. It is a mild adaptogen, mildly antibacterial and can act as a cerebral tonic and useful in the treatment of anxiety. Thankuni Patar Bora / Centella Fritter is very simple snack. Hope you guys will love this simplicity of this recipe. Ingredients: • 1/3 cup red lentil • 1 cup chopped centella leaves(thankuni pata) • 1 onion sliced • 3-4 green chillies chopped • ½ teaspoon salt • ¼ teaspoon turmeric(optional) • 2 tablespoons flour • Oil for deep fry     How to make: 1. Wash lentil and soak it for at least half hour. Strain lentil and make coarse paste of it. 2. Mix well onion and salt together first. Then add rest of ingredients together and make flat balls. 3. Heat the oil and when oil is ready, fry fritters on medium

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Posted by on Mar 18, 2013 in Vegetables | 0 comments

Aloor Dom

Aloor Dom

  Ingredients: • 700 grams chat potatoes(small and same size) • 1 and ½ teaspoons chilli powder • ¼ teaspoon turmeric powder • 1 teaspoon coriander powder • 1 teaspoon ginger paste • ¼ teaspoon whole cumin • 1 teaspoon roasted cumin powder • 2 cardamom pods • 2” cinnamon stick • 1 bay leaf • ½ teaspoon sugar • 2 tablespoon yogurt(tok doi) • Salt to taste • ¼ cup oil • 1 tablespoon ghee         How to make: 1. Please take small chat potato and need to same size. Boil potato and peel the skin. 2. Mash 1-2 potatoes and keep aside. 3. Prick rest of potatoes with fork and toss with 1/3 teaspoon salt. Fry potatoes in oil till it becomes light golden. 4. Make a paste with turmeric, chilli powder, coriander powder and ginger with 2 tablespoon water. 5. In same oil add cardamom, cinnamon, bay leaf and cumin. When cumin starts crackle, add mixture of spices. 6. Stir it and cook it

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Posted by on Feb 28, 2013 in Chicken Recipes, Vegetables | 0 comments

Chicken Cashew Nuts

Chicken Cashew Nuts

  Chicken Cashew Nuts is Chinese dish. Chinese foods are very popular in Bangladesh. Thought I found, it has lots of difference with authentic Chinese cuisine. I like to call fusion food. In this dish you add your vegetables (mushroom, bean, bok choy, snow peas, broccoli, carrot etc). But from add vegetables, you need to be quick. Vegetables need to crisp (don’t overcook). Though after writing this recipe it is looking long and length recipe, it is a quick recipe. Hope you will enjoy with your friends and family. With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me.   Ingredients: • 300 grams chicken breast • 1 cup cashew nuts • 1/2cup capsicum • 1/3 cup thick sliced onion • 1/3 cup cucumber • 1 tablespoon corn flour • ½ teaspoon soya sauce • ¼ teaspoon garlic paste • ¼ teaspoon ginger paste • 2 tablespoon oil For Sauce: • 1 tablespoon tomato sauce •

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Posted by on Feb 20, 2013 in Lentil, Rice, Vegetables | 0 comments

SOBJI KHICHURI / VEGETABLE KHICHDI / সবজি খিচুরি

SOBJI KHICHURI / VEGETABLE KHICHDI / সবজি খিচুরি

    If it is rainy day or cold winter night, SOBJI KHICHURI / VEGETABLE KHICHDI brings smile on our face. SOBJI KHICHURI / VEGETABLE KHICHDI is a very popular dish. Though this dish is itself a complete diet but we like to have it with with eggplant fry (begun bhaja), egg fry or egg bhuna or hilsa fry or chicken or meat bhuna. I used very few spices here to make it simple. Hope you will enjoy this dish with friends and family. Lentil  and Khichuri consistency denpend on your taste, so you can use more or less lentil and water for that. Some of us like to use 3-5 types of lentils which give unique flavour. If you want, you can use roasted moong lentil(ভাজা মুগ দাল), mash kolai dal(মাষ কলাই ডাল), Split pea (বুটের ডাল), you need to soak these lentil at least hour before cooking. Ingredients: • 2 cups rice • 2 cups red lentil or you can mix different types of lentil (Moong, mashkolai, split peas

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Posted by on Feb 9, 2013 in Lentil, Vegetables | 0 comments

Sojne Dal / Drumstick with red lentil

Sojne Dal / Drumstick with red lentil

  Don’t get confuse with the title. It’s not chicken drumstick. Drumstick / Sojne is a vegetable. I was so excited to find it my local vegetable shop. It reminds my grandma / my Father who think that Sojne has medicinal value. I was not very sure about medicinal value of it. When I google it, it has high in nutrition value. Like Pat Shak Dal / Lentil with jute leaf I will not put whole recipe. I just want to let you know or remind you about drumstick / Sojne. Drumstick / Sojne needs to peel of the skin and cut into 2.5” pieces. Cook lentil like usual way and lentil is cooked add drumstick / Sojne. When drumstick / Sojne is cooked; fry onion and add with lentil.  

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Posted by on Feb 3, 2013 in Lentil, Meat Recipes, Mutton Recipes, Vegetables | 0 comments

Khasir Dalcha / Mutton Dalcha

Khasir Dalcha / Mutton Dalcha

Khasir Dalcha / Mutton Dalcha is a delicious mutton curry with split yellow peas and long melon/ bottle gourd(lau). This curry dish literally goes with everything(along with luchi, paratha, roti or side with biriyani or main with plain rice or polau). Use of tamarind puree has interest roll here. Using certain amount of tamarind will  enhance the taste without making any tangy flavour to the curry. Enjoy. Ingredients: • 1 kg mutton(curry cut) • 1 and ½ cups split yellow peas • ½ kg long melon(Lau) • 1 cup sliced onion • ½ cup tamarind puree • 2 tablespoons ginger paste • 1 tablespoon garlic paste • 1 tablespoon chilli powder • 1 tablespoon coriander powder • 1 teaspoon cumin seed • ½ teaspoon turmeric powder • 2″ cinnamon stick • 4 – 5 dry chillies • ½ cup oil • Salt to taste       How to make: 1. Wash split yellow peas and soak it for at least 2 hours. Drain water and place it into a

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Posted by on Feb 1, 2013 in Lentil, Vegetables | 5 comments

Pat Shak Dal / Lentil with jute Leaf

Pat Shak Dal / Lentil with jute Leaf

  This one is my cheating recipe. No really cheat but short cut one. I think all of us can cook lentil. For Pat Shak Dal / Lentil with jute Leaf we need cook thick lentil and when lentil is cooked and add jute leaf. The trick of the recipe is how to cut jute leaf. Keep the whole leaf without stem. If you don’t keep whole leaf, you will get slimy lentil. Though some of us like slimy Pat Shak Dal / Lentil with jute Leaf. Traditionally lentil uses for a typical one (kalai dal) with is not available where I live so I used red lentil. If you cook with with Kalai dal, you need to soak it about 2hours then cook same way like red lentil. If anyone want full recipe, let me know. With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me.      

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Posted by on Aug 28, 2012 in Prawn, Vegetables | 0 comments

Spicy Water Melon Skin

Spicy Water Melon Skin

    When I started this blog, I wanted to tell story about my cooking. Then I felt, I need some recipe first then I will tell story. Now I have about 150 recipes, more than thousand readers everyday and about 90,000 page views in a month. All credits go to my readers who give nonstop support and courage to improve me, my cooking and my blog. So I should start telling story now. When I wrote Lau-er Khosha Bhaja/Fried Bottle Gourd Skin, I told about Shirshendu Mukherjee’s story to maximum use of ingredients. Few days ago I bought about 6 kg water melon. Sadly that water melon was not that good. It has thick white flesh which reminded me the story of maximum use. I saw that my mum is used to cook the white skin of water melon which is taste like hairy melon. So I put my little effort to write for my readers. May this recipe is new to you or some of you already knew

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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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