Chicken Do Pyaza


Cut the boneless chicken in small pieces and boil them in a pressure
cooker for 3-4 whistles add little ginger while boiling the chicken in
the pressure cooker for the smell. Cut onions (number depends on the
amount of chicken, onion is needed more in this preparation) in thin
lengthwise pieces and ginger and garlic in absolute small pieces. Fry
the cut onions till golden brown then add ginger and garlic fry it for
sometime. After frying them properly add soya sauce (needed more
comparatively), chili sauce tomato sauce (needed less
comparatively) and a little vinegar. Fry this mixture for another 3-4
min and then add the boiled chicken and fry the whole for around 15-20
mins until the chicken has taken in the taste, and it is ready. You can
garnish it with boiled egg.
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Payesh


Ingredients

Gobindo Bhog Rice - 200 gms
Full cream Milk – 1 litter
Full cream Milk - 1 cup
Khoya – 250 gms
Sugar - 300 gms
Cashew nuts - 50 gms
Raisins - 50 gms
Cardomom - 3
Bay leaf - 3

Method of Preparation

1. Soak Khoya in 1 cup of Milk.
2. Soak Raisins in a cup of Water.
3. Chop Cashew nuts into small pieces.
4. Wash the Rice and put it in 1 litter Milk.
6. Cook the Rice in Milk over low heat.
7. After the Rice gets boiled, add Sugar.
8. Stir the mixture till the Sugar dissolves and gets mixed evenly.
9. Now add the Khoya and stir well.
10. Now add Cardomom, Cashew nuts, Raisins and Bay leaf and boil for 5 minutes.
11. After the Payesh cools, put it in the freezer if you feel.
12. Serve the Payesh hot or cold according to your taste.
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Pulao Rice


Ingredients:
Basmati Rice - 500g
Ghee - 200g
Bay leaf - 2
Raisin - 30g
Cashew nut - 12-14
Clove - 6
Cardamom - 6
Cinnamon - 3(1/2" pieces)
Onions - 1(med, sliced)
Ginger paste - 1 tsp
salt to taste
sugar - 1/2 tsp
saffron - 1 pinch(soak it in tbsp of milk and set aside)

Method:

Pick rice, wash it spread it on a absorbent paper to dry. Heat in deep pan. Add bay leaf and onion slices. Fry till golden brown. Add clove, cinnamon, cardamom, cashew and ginger paste. Stir fry till whole mixture light brown, then add rice, salt and sugar. Stir fry for 5 more mins. Add raisin and saffron/milk mixture. Mix well. Add 4 cups hot water. Mix well. Cover and cook, stirring from time to time. Cook till rice done. Garnish with slices of fried onion and serve.
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Bengal spiced chicken


Yield 2 Servings
Measure Ingredient:

Nonstick cooking spray
½ teaspoon Minced garlic
½ teaspoon Minced ginger
1 pounds Boneless, skinless chicken breast in bite-sized chunks
2 teaspoons Corn starch, dissolved in
2 tablespoons Water
1 cup Water
1 Celestial Seasonings Bengal Spice tea bag
2 tablespoons Soy sauce
1 tablespoon Sugar

SAUCE Prepare the sauce: Put tea bag in water & microwave for 2 minutes. Remove tea bag & discard. Add the rest of the sauce ingredients to the tea and mix well. Coat large skillet with cooking spray. Cook garlic & ginger for about 30 seconds. Add chicken and stir fry until opaque. Add sauce, bring to a boil, lower heat, and simmer for another 10 minutes. Add corn starch dissolved in water, and cook over high heat, until sauce has thickened. Serve over rice. Notes: Bengal Spice herb tea contains cinnamon, roasted carob, ginger root, roasted chicory root, dates, cardamom, black pepper, nutmeg, cloves, and quinoa. As a tea, it sounds perfectly awful, but it adds a delicious flavor to the chicken.
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Biriani


Yield 4 Servings
Measure Ingredient:

6 Chicken legs, skinned and cut up (keep the bones) or
2 pounds Beef, boiled for 1 hour
½ cup Plain yogurt
2 teaspoons Ginger
2 teaspoons Garlic
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon Turmeric
4 tablespoons Oil
1 Can tomato paste
1 large Tomato, chopped
3 Green onions, chopped
½ medium Green pepper, chopped
2 tablespoons Lemon juice
2½ cup Basmati rice, washed
7 cups Water
2 tablespoons Salt
2 tablespoons Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 teaspoon Jeers seeds

LAYER A LAYER B LAYER C LAYER D Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a crning ware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeers seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. W
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Cream Chicken Tikka


Marinate 600 gm of boneless chicken (cut for making tikkas) with 10
ml lime juice, 20 gm of ginger-garlic paste and salt. Let it stand
for 30 minutes. Make a smooth semi-thick batter with 50 gm of flour,
two eggs, red chili powder and salt. Add 50 ml cream to the marinated
chicken and sprinkle 20 gm of corn flour over it. Dip chicken tikkas
in the batter and coat with bread crumbs evenly. Heat oil in a pan and
fry the tikkas till golden brown. Serve hot with pulao or biryani.
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Keema Coconut


Take 500 gm of mutton keema, wash and put in a pressure cooker. Pour
in a cup and a half of water. Add a large onion (finely chopped), a
tablespoon of chopped garlic, a teaspoon of chopped ginger and two
green chilies. Cover with lid and steam for about 10 minutes. Drain
and retain the stock. Next, heat some oil in a pan. Fry two potatoes
(cut into small cubes) till brown and add half a cup of finely chopped
coconut. Now add the keema and stir until well fried. Season with a
little turmeric powder, salt, half a teaspoon of garam masala powder
and two teaspoons of sugar. Now add the stock. Cook till the potatoes
are well cooked and all the water has dried. Remove and serve hot with
rotis.
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Chicken with Diced Tomato


Take five or six chicken drumsticks and wash well. Take three
medium-sized tomatoes, blanch and skin. Blend the tomatoes till
smooth. Next, heat oil in a pan and fry chicken legs till brown. Add
the tomato puree, a tablespoon of garlic paste and a teaspoon of red
chilli paste. Fold in the masala well with the chicken. Add salt and
two teaspoons of sugar. The chicken legs should be cool by now. Add a
cup of warm water and simmer in low heat till the gravy
thickens. Meanwhile, in a separate pan heat a tablespoon of ghee. Add
two tomatoes cut into medium pieces and a carrot (diced). Saute for a
few minutes, add the chicken with the gravy, stir well and
remove. Serve hot with rice.
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Misti Doi or sweetened yogurt


Misti Doi or sweetened yogurt is must for the Bengalis.

Ingredients-

1 tin condensed milk.
1 tablespoon unsweetened yogurt.
4 tablespoon sugar.

Method-

Heat oven to 400 degree Fahrenheit.
Wip condensed milk, sugar and yogurt till smooth and fluffy.
Pour into a ceramic bowl.
Set the bowl in the heated oven.
Remove it after half an hour.
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Rasmalai


2 quarts milk
1/4 cup lemon juice
3 cups plus 1 tablespoon sugar
5 whole cardamom pods
1 teaspoon fine grained semolina
3 to 4 drops rose essence
1 quart half and half
1/8 teaspoon cardamom seeds
1 tablespoon shelled, unsalted pistachios

Make the chhena with the milk and lemon juice according to the
directions in the preceding recipe with this difference. Hang up the
milk curds for 2 hours instead of 1/2 hour. Knead thoroughly. Make a
ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and
the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute
pan. Bring to a fast simmer over a medium flame. Once the sugar has
dissolved completely, turn the heat to low and let the syrup simmer
gently for 2 minutes. Turn off the heat.

Flatten the ball of chhena and add the semolina as well as the rose
essence to it. Knead for 5 minutes, making sure the semolina and rose
essence are well mixed in. Now make 20 crack-free balls, rolling each
with just a little pressure between the palms of your two hands.

Bring the syrup to a simmer over a medium flame. Drop the balls into
the syrup. Bring to a simmer again. Adjust the heat so the syrup
simmers gently for 5 minutes. During this period, move the balls
around and turn them over occasionally, using a very gentle
touch. Make sure you do not damage the balls. Turn the heat up and
bring the syrup to what might be described as a furious simmer. The
syrup should look like a mass of tiny moving bubbles, but it should
never boil over. Sprinkle the balls with 2 tablespoons of water,
cover, and cook for 10 minutes. During this period, the balls should
swell up.

Uncover; sprinkle the balls with another 2 tablespoons of water, cover
and cook, simmering furiously for another 10 minutes. Turn off the
heat. Using a slotted spoon, transfer the balls to an empty bowl. (The
syrup can now be discarded.) Pour the half and half over the balls
and let them soak in it for 3 hours.

Take the balls gently out of the half and half with a slotted spoon
and put them in another bowl. Pour the half and half into a skillet or
saucepan and boil it down until you have about 2 cups left. Turn off
the heat. Crush the cardamom seeds finely in a mortar and mince the
pistachios. Add the crushed cardamom, the minced pistachios, and the
one tablespoon of sugar to the reduced half and half. Pour this half
and half over the chhena balls. Allow to cool. Cover and refrigerate
for at least 2 hours, and serve cold, as a dessert along with the
creamy sauce.
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Bangladeshi Rezala


Ingredients:-

  • 750 gms —- lamb/mutton/beef
  • 500 gms —- youghurt
  • 100g —- ghee
  • 100 gms —- sliced onions
  • 4 —- tezpan leaves
  • 2 inch —- dalchini stick (Cinnamon)
  • 4 —- green ilaichi pods (Cardamom)
  • 4 gms —- laungs (Cloves)
  • 2 tsp —- lahsan paste (Garlic)
  • 2 tsp —- chili powder
  • 1 tsp —- sugar
Salt —- to taste

Method:-

  1. Heat ghee in a pan; add tezpan leaves, laungs, dalchini & ilaichi, and sauté.
  2. Add sliced onion & fry for few minutes, add garlic paste & chilli powder & sauté.
  3. Add mutton & fry for a few minutes.
  4. Add salt & sugar to taste. Gradually stir the yoghurt.
  5. Put the lid on & leave to cook. If water dries up add a little water.
  6. Cook till water dries up & ghee comes on top.
  7. Now ready to serve hot with rice.

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Eid-ul-Azha Special

EID MUBAROK
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Malay Fish Curry


(Shoul, Gojar, Chingri, Elish)

Rub fish with salt and Haldi. Heat 4 large spoonful of oil, fry small pieces of FISH (no need in case of Chingri) in oil and remove. Add Onion paste (1 cup), Ginger Paste (1 tsp.), Garlic Paste(2 tsp.) , Dhanya Powder (2 tsp). , Salt 2 tsp. , Chilli Powder 1/2 tsp., Haldi Powder(1/2 tsp.), Sugar(1 tsp.), Darchini (4 sticks) and fry the whole mix for 5 minutes. Add some boiling water if it sticks to the bottom. Add Coconut Milk 1/2 cup and add the FISH (small pieces), mix and simmer for 20 minutes on low heat. Add boiling water if needed to get the consistency you like. Add salt to your taste.

Fry cut Onion (1cup) until brown and add to the curry.
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Mach Bhaja Fried Fish


Mix Garlic Paste(1 1/2 tsp.), Dhanya Powder(1 tsp.), Chilli Powder(1/2 tsp.), Paprika Powder(1 tsp.), Haldi Powder(1/2 tsp.), Oil (2 tsp.) and Salt(1 tsp.) into a paste, add little water to get right consistency. Mix/rub the pieces of FISH with the paste. Heat 4 large spoonful of oil, Fry the spiced pieces of FISH in oil until both side is brown and remove when cooked. Fry 2 cups of cut Onion in the remaining oil with the paste until brown; garnish the fried onions on the Fish. As an alternative to frying you can grill or roast the spiced fish pieces.
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Roast Chicken


Marinade Chicken pieces in Ginger paste(1 tbs.), Garlic paste(1 tbs.), Onion paste(2 tbs.), Vinegar(2tbs) and Salt (1 tsp.) for 2 hours. Deep fry, grill or roast the CHICKEN pieces until brown.

Fry 1 cup cut Onion until brown. Add Ginger paste(2 tsp.), Garlic paste (2 tsp.), Onion paste(1/2 cup), Yoghurt(1/2 cup), Garam Masala (Darchini, Elachi, Tejpata) and Salt to taste. Add CHICKEN with the remaining marinade and simmer for 30/40 minutes. Add small amounts of boiling water to maintain the right consistency. For Korma add more water to the paste to allow for a light sauce.
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Mustard Elish


Mix Onion paste(1/2 cup), Garlic Paste(1 1/2 tsp.), Chilli Powder(1/2 tsp.), Haldi Powder(1/2 tsp.), Wholegrain Mustard (3 tsp.), English Mustard (3 tsp.), Mustard Oil (2 tsp.) and Salt(1 tsp.) into a paste, add little water to get right consistency. Mix small pieces of Elish or another type of FISH with the paste. Put in a roasting dish with 4 large spoonful of oil, add whole green chillies and 1 cup water for sauce; cover with foil. Roast or grill for 45 minutes.
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Fish Curry


Rub fish with salt and little Haldi. Heat 4 large spoonful of oil, Fry the small pieces of FISH in oil and remove. Add Onion paste (1 cup), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.), Zeera Powder(1 tsp.), Dhanya Powder(3 tsp.), Chilli Powder(1/2 tsp.), Paprika Powder(1 tsp.) , Haldi Powder(1 tsp.) and Salt(3 tsp.) and fry the whole mix for 5 minutes. Add boiling water if it sticks to the bottom. Add the fried FISH and mix with the paste, add boiling water to get the consistency you like and simmer for 30 minutes on low heat. Add chopped green Dhanya if available; add salt & chilli to your taste.
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Chicken Curry


Heat 4 large spoonful of oil, Add of Onion paste (1 cup), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.), Zeera Powder(1 tsp.), Dhanya Powder(2 tbsp.), Chilly Powder (1/2 tsp.-optional), Haldi Powder(1 tsp.), Paprika Powder(1 tsp.), and Salt (3 tsp.), and fry the whole mix for 5 minutes. Add a little boiling water if it sticks to the bottom. Add 2 lbs. of CHICKEN (small pieces) and mix with the paste, add boiling water to get the consistency you like and simmer for 30 minutes on low heat. Add salt & chilly to your taste.
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Here are few standard recipes for some dishes. You can make lots of variation by changing the proportion of the spices or substituting the ingredients. You can add different vegetables in some dishes, replace meat with eggs etc. For additional flavors & taste you can add any of these Panchforon, Methi, Lemon or Orange rinds, Pineapple etc

Meat Rezala


Heat 4 large spoonful of oil, add Chopped Onion (2 cups), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.) Cardamon(10), few sticks of Cinnamon, few Bay leaf (3) Clove (6) and fry, add small pieces of MEAT (2 lb.) and cook until golden/ brown. Add Zeera Powder(1 tsp.). Dhanya Powder (2 tsp.), Haldi (1 tsp.), Chilli Powder (1/2 tsp.), Paprika Powder (1 tsp.), Salt (3 tsp.) and optional Garam masala powder (1 tsp.), and fry the whole mix for at least 5 minutes. Add small amount of boiling water if the spices stick to the bottom; simmer for 30/40 minutes on low heat; (add boiling water to get the consistency you like) Add salt & chili to your taste. (1 chopped Tomato can be added too)

For Chicken Bhuna fry spices first with onion, then add chicken pieces.

Use the recipe above but add few Elachi, few sticks of Darchini, few Tejpata (bay leaf), half cup of Yogurt, 1 tsp. Sugar and 10 green chilies.
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Kosha Mangsho


Ingredients:

Mutton - 700 gms
Onion Sliced - 125 gms
Clove - 6 nos
Cardamom (small) - 5 nos
Cardamom (big) - 4 nos
Cinnamon - 2 sticks
Red Chilli Paste - 2 tsp
Turmeric Powder - 1 1/2 tsp
Roasted Cummin Powder - 1 1/2
Curd - 60 gms
Salt - to taste
Mustard Oil - 120 ml
Ginger Garlic Paste - 30 gms

Preparation :

Cut the mutton into small pieces and set aside.
Take oil in a handi and add the whole spices. When they crackle, add sliced onions and cook till soft. Add ginger garlic paste.
Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and bhunno well till oil leaves the masala. Add beaten curd, roasted cummin powder and salt. Bhunno for about 15 minutes till the onion seems to blend into the masala.
Cover with a lid and dum for 20 minutes on a tawa (indirect heat). Check for tenderness of meat.
Serve hot. (Note that no water is useed.)
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Bhapa Ilish Pate


Ingredients:

Hilsa Fish - 600 gms
Turmeric Powder - 1 1/2 tsp
Salt - to taste
Mustard Seed Paste - 40 gms
Green Chilli Paste - 20 gms
Green Chilli Slit - 4 nos
Cream - 25 ml
Mustard Oil - 75 gms

Preparation :

Cut the hilsa fish into darnes and wash well in cold water.
Apply turmeric and salt on the fish and set aside for 20 minutes.
Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
Serve hot with boiled rice garnished with slit green chillies.
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Macher Tela Jhol (Oily Fish Curry)


River Fish - 1 kg
Turmeric Powder - 1 teaspoon
Onion Seeds - 2 teaspoons
Salt - to taste
Mustard Oil - 100 gms
Tomato - 50 gms
Green Chili - 20 gms
Red Chili Powder - 1 tablespoon
Fresh Coriander Leaves - 25 gms

Preparation:

Cut the fish, preferably any river fish, into dares after decaling and apply salt and turmeric. Set aside for an hour. Deep fry the fish till crisp. Smoke oil and crackle Onion seeds.

Make a paste of turmeric and red chilly in 1/4 cup water and add to the pan. Add chopped tomatoes, cook for 5 minutes. Throw in slit green chilies and salt. Add fish pieces and simmer for 5 minutes. Garnish with fresh coriander leaves.
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SEASONAL BANGLADESHI FOOD COOKING



The Bengali people are perhaps the greatest food lovers and the women of Bangladesh love to cook food for their family member.The people of Bangladesh has a special saying: ''Mach-e-Bhat-e-Bangali" which translated means ''Fish and rice make a Bengali''.In Bangladesh the staple food is rice and fish.

The people of this country celebrate many traditions with certain types of foods. Korma and chicken biriani are eaten on special days, such as Eid day. Sondesh is a food made with coconut, milk and sugar, which is eaten on Puja day. On the first day of Bangali a special rice and fish fry dish is prepared for the occasion. During the winter months Pitha is eaten.

Polao is a type of rice eaten in Bangladesh for celebrations like birthdays and marriages. Meat, fish, eggs and a variety of sweet foods are also eaten as a means of celebration. There are different religions in the country of Bangladesh, and these religions celebrate in different ways, with the eating of various types of foods. There is a huge menu on offer when you eat in Bangladesh, not only that, but they also have healthy alternatives too, whith a number of vegetable dishes added in to the equation.

There are a range of curry dishes in Bangladesh that are full of flavor and spice. Bhoona, rezala, korma, chicken tikka, chicken kashmiri, chicken afghani, and some fish curries are all popular choices of the people of Bangladesh. Instead of rice, mughlai parata, plain parata or naan, are eaten with curries.

Bangladeshi food is unique to the country and to the rest of the world. Various textures, flavors, spices, and creamy tastes can be derived from the eating of a Bangladesh meal. The people of the country eat traditional dishes, with the majority of foods being native to their own country.

Food is a major part of Bengali culture. So I have opened this blog for the help of Bangladeshi women in cooking.

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