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Posted by on Feb 9, 2012 in Chicken Recipes, Vegetables | 2 comments

Bottle Gourd with Chicken / Long Melon with chicken /Lau Murgi

Bottle Gourd with Chicken / Long Melon with chicken /Lau Murgi

Pressure was high because I was kinda cooking first time for my parents. On other hand first time (kinda) I am cooking in Bangladesh. You can check the result. Ingredients: • 800 grams bottle gourd • 1 chicken curry cut ( size 10) • 1 medium sliced onion • 2 tablespoon onion paste • ½ teaspoon turmeric powder • 1 tablespoon ginger paste • 2 teaspoon garlic paste • 1 teaspoon coriander powder(optional) • 2 teaspoon chilli powder • 1 bay leaf • 1” cinnamon stick • 2 cardamom pod • ½ teaspoon roasted cumin powder • 4 tablespoon oil • Salt to taste           How to cook: 1. First peel the bottle gourd and cut into small pieces.(check the picture) 2. Wash bottle gourd and keep aside. 3. Heat the pan with oil on medium heat and add sliced onion, cinnamon, cardamom and bay leaf. 4. Cook it till it becomes soft and add turmeric, chilli, coriander, ginger, garlic,1 teaspoon salt and onion paste. 5.

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Posted by on Jan 31, 2012 in Vegetables | 2 comments

Echor / Spicy Young Jack Fruit

Echor / Spicy Young Jack Fruit

Echor / Spicy Young Jack Fruit By Rownak Jahan, January 31, 2012Prep Time: 10 minutes Cook time: 25 minutes Yield: 6 serves I am not very sure that many of us are known to Echor recipe or not. If you are close to Bengali literature, you certain found the word Echor. Echor is actually young jack fruit which is used as a vegetable. Echor / young jack fruit is good source of protein. It used to be very popular among vegetarian. When I come to Australia, I again get close to Echor/ young jack fruit (thanks to Nipa bhabi). This time is more handy form (green jack fruit can). Hope you will like handy form of old recipe.   Ingredients:   • 1 can of jack fruit(280 grams) • 1 small potato cut into small cube • 1 large onion sliced • 1 tablespoon onion paste • 1 teaspoon ginger paste • 1 teaspoon garlic paste • 1 teaspoon chilli powder • ¼ teaspoon turmeric power • 1 teaspoon coriander

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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 27, 2012 in Bhorta/Mash, Pickle / Achar / Jam, Vegetables | 4 comments

Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta

Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta

    Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta is a delish dish.  Some likes it bit tangy. If you want tangy, you can use tamarind or lemon. Personally I like both flavour(tangy or without tangy). Enjoy. Ingredients: • 50 grams coriander • 6 clove garlic • 4-6 green chillies • 1 tablespoon tamarind paste/ 1 tablespoon lemon juice (optional) • 1 tablespoon mustard oil • Salt to taste     How to make: 1. Add everything except mustard oil in grinder and make smooth paste. 2. Mix the oil and serve Coriander Chutney/ Dhone Patar Chutney /Dhone Pata Bhorta with rice or roti. Even use it to make health sandwich. Tips: Sometimes you need add water for making smooth paste but use water as less possible.  

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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 22, 2012 in Chicken Recipes, Vegetables | 0 comments

Indian spinach with chicken breast /Pui Shaker Jhol

Indian spinach with chicken breast /Pui Shaker Jhol

Indian spinach with chicken breast /Pui Shaker Jhol By Rownak Jahan, January 22, 2012Prep Time: 12 minutes Cook time: 15 minutes Yield: Serve: 4 In Bangladesh I think that Indian spinach / pui shak is the most common leafy vegetables. There are two types of Indian spinach /pui shak. One is with green and other one is with red stem. You can check on the photos. But both of them are kind of same taste. We normally use prawn to cook it. But I found that chicken breast goes very well with it. If anyone wants to use prawn, recipe will be same. Ingredients: • 500 grams Indian spinach • 150 grams chicken breast • ½ medium onion sliced • 2 tablespoon coconut cream or ½ cup milk • ¼ turmeric powder • 3-4 green chillies sliced • 1 bay leaf • 2 tablespoon oil • ½ teaspoon sugar(optional) • Salt to taste       How to cook: 1. Remove the leaf from stem and cut stem into 1.5˝

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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 17, 2012 in Snacks, Vegetables | 0 comments

Vegetable Roll

Vegetable Roll

Vegetable Roll By Rownak Jahan, January 17, 2012Prep Time: 45 minutes Cook time: 15 minutes Make:11-12 When I was checking on Google, I can’t find Bangladeshi vegetable roll. All, I find, are vegetable spring roll. Vegetable roll is the most selling fast food in Bangladesh. Bangladesh vegetable roll is vegetables stuffed crepe which rolls in breadcrumb. I use carrot, cabbage and bean for this. But you can use your choice vegetables. It goes really well in kid’s lunch box even for those kids who don’t like vegetables. Ingredients: For stuffing: • 3 cup thinly sliced cabbage • ½ cup grated carrot • 1 cup sliced bean • 1 medium onion • 4-5 green chopped chilli • Salt • 2 tablespoon oil For crepe: • 1 and ½ cups corn flour • 1 cup flour • 1 egg • 2 teaspoon soya sauce(optional) • Salt For Deep fry: • 1 egg • ½ cup bread crumb • Oil             How to make: 1. Heat the pan

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Posted by on Jan 15, 2012 in Appetizers, Iftar Recipes, Snacks, Vegetables | 0 comments

Vegetable Cutlet/ Sobjir Cutlet – Tasty and Healthy

Vegetable Cutlet/ Sobjir Cutlet – Tasty and Healthy

Vegetable Cutlet/ Sobjir Cutlet By Rownak Jahan, January 15, 2012Prep Time: 15 minutes Cook time: 15 minutes Yield: 10/12 Vegetable Cutlet/ Sobjir Cutlet I want to show vegetable cutlet and to keep it as a vegetarian dish  I have not used egg. But if you want to dip in egg and roll on bread crumb, you can do it. I use cauliflower, broccoli, bean and corn here. Habanero chilli (bombai morich) can be used it this cutlet. Ingredients: • 1 cup diced potato • 2 cups choice vegetables(broccoli, cauliflower, carrot, peas,bean, green pawpaw etc) • 1 and ½ sliced onion • 3-4 green chilli • 2 tablespoon cornflour • Salt to taste • Oil for deep fry     How to make: 1. Boil diced potato and vegetables in microwave separately. For microwave boiling you dont need water. Just place into microwave proof bowl , close the lid loosely  and put into microwave.  If you are boiling in water, you need to drain water straight away and place into strain

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Posted by on Jan 11, 2012 in Prawn, Vegetables | 10 comments

Data Shak bhaja/ Bangladeshi Fried Leafy Vegetables

Data Shak bhaja/ Bangladeshi Fried Leafy Vegetables

In Bangladesh we normally use small prawn for vegetables but where I am living small prawn is nt available. So I find the alternative to chop the large prawn. Instead of coconut paste you can use desiccated coconut and coconut cream . Those are handy to me. In this way you can cook radish leaf, kolmi shak and other hard leafy vegetables. Again I use sugar because it enhances taste. Though I wrote it as a Bangladeshi leafy vegetables, it is available in all Asian grocery. Ingredients: • 500 gram Data Shak • 1 medium onion sliced • 1 teaspoon garlic chopped • 7-8 large prawn chopped • 1 tablespoon coconut paste(optional) • 3-4 green chillies • 1/6 teaspoon turmeric • 1 teaspoon sugar (optional) • 2 tablespoon oil • Salt to taste       How to cook: 1. We will take only leaves and wash the leaves 3-4 times. 2. Chop it like the picture and keep aside. 3. Heat the pan with oil on medium high and

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