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Posted by on Jan 8, 2012 in Snacks, Vegetables | 5 comments

Kumra Fuler Bora/ pumpkin flower’s fritter

Kumra Fuler Bora/ pumpkin flower’s fritter

Pumpkin flower is available for me because I have pumpkin plant. Pumpkin plant is very easy to grow. Try once. I promise that you will love the result. You can add gram flour(besan) in the batter to make thick coating. Thanks. Ingredients: • 10-12 pumpkin flowers • 1 tablespoon sliced onion • ½ teaspoon chopped green chilli • 1 egg • 1/6 teaspoon chat masala • 1/8 teaspoon chilli powder(optional) • Salt to taste • Oil for dry fry     How to make: 1. We will take only Pumpkin flower’s petal. So remove rest of part. 2. Stuff onion and green chilli inside the flower and fold the petal (check the photo). 3. Make batter to mix egg, chat masala, chilli powder and salt. 4. Heat the pan with oil on medium. When oil is ready, deep the flower in egg batter add place in oil. 5. Fry it till it becomes golden brown. 6. Serve kumra fuler bora/ pumpkin flower’s fritter hot.  

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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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Posted by on Dec 16, 2011 in Fish, Prawn, Vegetables | 4 comments

Bottle Gourd with Prawn/ Lau Chingri

Bottle Gourd with Prawn/ Lau Chingri

Bottle gourd /lau is an unique vegetable. I was shocked when I found that Bottle gourd/ lau is originated from Africa not from Asia. But it is used widely in Bangladeshi cuisine. Here I am giving bottle Gourd with Prawn/ lau chingri of the easiest recipe which you never go wrong. In the list of ingredients you can see that I use sugar. Don’t get shocked about it. Sugar is used as a taste enhancer in Bangladesh and other countries. Hope you will like. Ingredients: • 800 grams bottle gourd • 150 grams peeled prawn or to your taste • ½ medium sliced onion • 1 tablespoon onion paste • ¼ turmeric powder • 1 and ½ teaspoon chilli powder • 1 bay leaf • 1 tablespoon chopped fresh coriander leaves • 1 teaspoon sugar (optional) • 3 tablespoon oil • Salt to taste How to cook: 1. First peel the bottle gourd and cut into small pieces. 2. Wash bottle gourd and keep aside. 3. Heat the pan with

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Posted by on Dec 13, 2011 in Vegetables | 2 comments

Lau er Khosha Bhaja/Fried Bottle Gourd Skin

Lau er Khosha Bhaja/Fried Bottle Gourd Skin

In my childhood I read a story of Shirshendu Mukherjee where he wrote the definition of a good cook “He/she is a good cook who cooks tasty food with fewer ingredients and making less waste”. I was very young that time but still believe in that. It will reflect in my recipe today. I hope that you will like my simple, easy recipe. Bottle gourd/Lau is a wonderful vegetables but I will talk about bottle Gourd skin. Its skin has nice taste. Normally I like to fry bottle gourd’s skin with potatoes. It is a very simple recipe; the only tough part is to slice the skin. Ingredients: • 350 grams thin sliced Bottle Gourd’s skin • 150 grams thin sliced potato • ½ sliced medium onion • ¼ teaspoon turmeric • 2-3 sliced green chillies • 2 tablespoon oil • Salt to taste How to make: 1. Wash sliced bottle gourd’s skin and drain the water. 2. Mix ½ teaspoons salt to the skin properly. 3. Heat the pan

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Posted by on Dec 12, 2011 in Appetizers, Snacks, Vegetables | 1 comment

Kacha kolar Kofta/Chop/Tikka / Plantain Cutlet

Kacha kolar Kofta/Chop/Tikka / Plantain Cutlet

Plantain/kacha kola is highly nutritious, good source potassium, vitamins A & C, high in fibre and carbohydrates. Ingredients: • 400 grams green plantain • 1 medium sliced onion • 1 teaspoon chat masala • 2 chopped green chillies • ½ teaspoon fried cumin powder • 1 tablespoon chopped coriander • 1 egg • ½ cup bread crumbs • Salt to taste • Oil for deep fry How to make: 1. Fry the sliced onion till it becomes golden and keep aside. 2. Boil the plantain with skin and after boiling peel the skin. 3. Take the flesh and mash it with all spices and salt. 4. Divide into 8-10 parts and shape those (cylinder, leaf or flat ball). 5. Break the egg and whisk it. 6. Deep each ball into egg butter and roll in bread crumbs. 7. Heat the pan with oil in medium high. 8. When oil is ready, fry it till it becomes gold brown. 9. Serve hot kacha kolar kofta/chop/tikka with your favourite sauce.    

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Posted by on Nov 28, 2011 in Fish, Vegetables | 2 comments

Kochur Shak with Ilish Head

Kochur Shak with Ilish Head

Kochur Shak with Ilish Head By Rownak Jahan, November 28, 2011 Prep Time: 15 minutes Cook time: 45 minutes Yield: Serve: 4-5   Kochur shak/taro stem with illish head is an authentic Bengali dish. Kochur shak is rich source of iron. This is one of my favourite dishes, hope you guys will like too. In my tight schedule I do some easy steps to fulfil my food fantasy. I am telling that here because kochur shak is little bit time consuming dish.  First you need to boil the stems and then cook with spices. In my case I boil lots of stems together and fridge them in small container. When I want to cook it, just take out from fridge and cook it. In this way kochur shak can be handy to you. You can use prawn instead of ilish head. Even instead of desiccated coconut and coconut cream you can use 2 tablespoons coconut paste. Ingredients: 1 kg kochur shak ( cut into 1’’) 1 ilish head(cut into small

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Posted by on Nov 16, 2011 in Vegetables | 5 comments

Labra

Labra

Labra is a mixed vegetable recipe. You can use your choice vegetables for labra. I am using flat bean (sim), bottle gourd leaves(lau shakh) and potato because my mother normally uses these vegetables. Here I will use pach foron, if anyone does nt want to use pach foron, you can just omit that or use cumin/black cumin. Ingredients: • 400 grams flat bean • 150 grams bottle gourd leaves • 1 large potato • 1 medium sliced onion • 3 clove of sliced garlic • 3 green chillies • ¼ teaspoon pach foron/cumin/black cumin • 1 bay leaf • ¼ teaspoon turmeric powder • 2 tablespoons oil • Salt to taste • Fresh coriander leaves for garnish • 1 teaspoon sugar(optional) How to make: 1. First cut flat beans, gourd leaves and potato into small bite size pieces, wash them and keep the aside separately. 2. Heat the pan on medium high and add oil. When oil is ready add pach foron and bay leaves. 3. When pach foron crackles,

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