Egg Cream Korma


Egg Cream Korma :

Ingredients :

6 boiled eggs
1/3 rd cup onion paste
2 tea spoon ginger paste
1/4 th cup yogurt , beaten
1 cup , thick milk
1/2 cup heavy cream
1 cinnamon stick ( 1″ long)
4 green cardamoms
1 bay leaf
1 tea spoon raisin paste ( optional)
Salt to taste
Sugar to taste
Split green chilies
Keora water

Procedure :

1. Heat ghee and fry the eggs for a while . Keep them aside .

2 . Add whole garam masalas and fry for a while . Add the onion -ginger paste . Cook well adding water little by little . Add the beaten yogurt . Cook well .

3. Add the milk and the eggs . After few minutes add the cream , salt , sugar and split green chilies . Cook until the desired consistency comes !! Sprinkle some keora water .

Serve with polau !!

Loukomades / Lokma / Lukmait Al Kadi


Greek calls this fried donuts Loukomades , Turkish calls it Lokma while in Arab countries it is known as Lukmait al kadi .Tried it for the first time and came out super good alhamdulillah !!! Crunchy outside , soft inside just perfect for my aching sweet tooth in time of iftaar . :)

Ingredients :

For the Batter:

1 cup all purpose flour
2 tbl spoon powder milk
1/2 tea spoon instant yeast
2 tea spoon sugar
pinch of salt
3/4 th cup + 2 tbl spoon warm liquid milk

Sugar Syrup :

1 and 1/2 cup sugar
1 cup water
Rose water / Orange blossom water
2 cardamoms , 1 bay leaf
1 tea spoon lemon juice ( to prevent crystallization)

Other Ingredient:

Oil to fry

Procedure :

1. Make a batter using all the ingredients of batter. Pour the batter in a box and keep it in the warm place until fermented . It will take an hour or so .

2. Make a medium thick sugar syrup using the ingredients of the syrup . It must not be thin or too much thick . Correct consistency is important for the lokma .

3. Heat the oil , and put 1 spoonful of batter to the oil . Try to use round spoon to make the lokmas round as much as possible . Fry on medium-low flame until turns red and well fried .

4. Put immediately into slightly warm syrup . Keep it there 1 or 2 minutes . Take them out from the syrup and enjoy them warm !!!!

Bangladeshi Rustic Style Chicken Curry


I always loved rustic way of cooking . It’s all about simplicity but with lots of flavor !! My today’s post is about Bangladeshi chicken curry , cooked in rustic way !! In this type of cooking there is no overmuchness or aggravation of spices , only few whole spices- that’s what makes the curry so aromatic and flavorful. The other condiments and spices are in paste form or pounded.

Ingredients :

More than 1.5 kg chicken ( almost quarter to 2 kg)
1 and 1/2 cup of onion paste
2 tbl spoon ginger paste ( heaped)
1 tbl spoon garlic paste
1/2 tbl spoon finely sliced ginger
2 or 3 garlic cloves , pounded
1 tbl spoon chili powder
1 tea spoon ( heaped) turmeric powder
1 tea spoon coriander powder
8 green cardamoms
1 stick of 3″ long cinnamon
10-12 black pepper
8-9 cloves
2 bay leaves
1 tea spoon dry roasted cumin powder
Salt to taste
Potatoes 2 or 3 cut in big cubes

Procedure :

1. Take a pot in which you are going to cook the chicken . Take the chicken in that pot .Mix all the ingredients with chicken except cumin powder and potatoes . Add little water.

2. Cook the chicken on medium-low flame with lid on . The chicken will release water too . If you see the chicken is not done , but the gravy is drying out , you may add water little by little too . When the chicken is half done add the potatoes . You may add little water , if you wish .

3. When done , tuen on the stove . Sprinkle the dry roasted cumin powder and put the lid on . Keep it on warm stove until you serve . It will help to separate oil nicely giving it a tempting look .

Enjoy with plain rice or even roti , pulao .

Pui Papor


Ingredients :

Vine Spinach leaves

For batter :

3/4 th cup all purpose flour ( moida)
1/4 th cup besan / Bengal gram flour
Baking Powder 1/2 tea spoon
Baking Soda a pinch ( less than 1/4 th tea spoon)
Chili Powder 1 level tea spoon or less
Salt to taste
Chilled Water 3/4 th cup- 1 cup or enough to make a thick batter ( but don’t make it too thick)

1. Wash the leaves and drain out the water well .

2. Mix all the ingredients together and beat them with a hand electric beater until fluffy . This is the secret of being crunchier for a longer time . Those who don’t have electric hand blender , don’t worry . It won’t affect the crunchiness . But if you beat them until fluffy the result is obviously better as that would help retain the crunchiness for a longer time and it helps to make the papars puffed up ..

3. Dip the leaves one or two at a time into the batter and deep fry them at medium low flame until brown . The flame should be at medium low flame from the beginning . You have to be patient in frying them . The longer you fry them , the crisper they will be ..

Bread GulabJamun


My mom and aunts are truly genius , no doubt !!! They have so many unusual recipes !! Today’s post is one of them ” Bread Gulabjamun” – they call ” Paurutir mishti” !!! Well may be the term “Gulabjamun” is misnomer , but the look of the mishti does resemble to that of the gulab jamun , undoubtedly !!! I have improvised the mishti a little from my Mom’s original recipe . :) They used to do it in two different ways . Sometimes with egg and sometimes without egg . I did it without egg . But will surely mention the process with egg too .

Ingredients :

6 pieces of white bread
1/4 th cup of milk or more to soak the bread
2 tbl spoon powder milk
1/2 tbl spoon flour ( if needed)
1 tea spoon ghee
1 tea spoon condensed milk
1/4 th tea spoon cardamom powder
Oil for frying

For syrup:

1 cup sugar
1 cup water
Cardamom, cinnamon , bay leaf

Make a thin syrup with the ingredients . The consistency should be thin but not thin like roshogolla syrup . If the syrup is too thick , the gulabjamun won’t soak the syrup at all .

Procedure :

1. Cut the edges of the breads and soak into the milk for few seconds , just to soften the bread . Squeeze the milk from the bread very well , there should be no drop of milk in the bread .

2. Now add the powder milk , ghee , condensed milk , cardamom powder . Mix well . The dough would seem sticky . If seems too sticky you may add 1/2 tbl spoon flour . Put it in the refrigerator for half n hour to be able to shape properly .

3. Oil your palm with little ghee , now shape them into the size of balls . Deep fry in the hot oil at low flame just like gulabjamun until the color comes and is fried well . If the oil is too hot , the balls will get the color , without being fried well and the mishti won’t soak the syrup . And if the oil is not hot enough the mishti will soak too much oil and will fail too . Right temperature is very important . It took me more than 10 minutes to fry the balls .

4. Transfer the fried balls immediately to warm syrup . If the balls are fried well it will soak the syrup within few minutes .
Always remember , the balls should be hot and the syrup should be warm , but not boiling hot . That would destroy the texture of the mishti . and the stove should be turned off . Hot jamuns ( just fried ) + warm syrup = Perfect soaking of syrup .

Enjoy !!!

Notes :

1. My mom sometimes used to egg . In this case , you don’t need to soak the bread into milk . What you have to do , cut the edges of bread and crush them into crumbs . Now add one beaten egg and other ingredients until forms a dough . You may need more breads to form a dough . :)


Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

I have two versions of white khichuri . One has Polau like texture , while other one is mushy !! Today’s post is about the mushy white khichuri !! Less spice and tastes awesome .

For those who wants my Polau like White khichuri click the link below

Ingredients :

2 cups Aromatic rice like kalojeera
1/2 cup Moong Daal
1/4 th cup Musoor daal
1 tbl spoon ginger paste
1/2 cup chopped onion
1 stick of cinnamon , 5 cardamoms , 7-8 cloves , 10-12 black pepper
2 bayleaf
1 large potato , cut in small cubes
Carrot , cut in small cubes
Salt to taste
Green chilies

Procedure :

1. Boil 7 cup of water with the cinnamon , cardamoms , cloves and black pepper . Reduce it to 6 cups . Strain the water . It will be added in the khichuri.

2. Soak the chaal/ rice and daal for at least half n hour . Drain out the water .

3. Heat Oil . Add bayleaves and chopped onion . Fry until transparent . Fry with chopped potatoes and carrots . Add the rice and daals . Add the ginger paste . Fry for a while . Add the 6 cups of boiling water , we boiled with the garam masala . Add salt.

4. Add some green chilies . Once the water dries out add 2 tbl spoon of ghee over the khichuri . Since it is soft khichuri , you need not put it on “dom” . It will look little mushy .



Homemade chaat masala

Homemade Chaat masala

Chaat Masala !!
My chaat masala is very simple . I hate store bought chaat masala’s .. too salty and too sour .. This is my version of chaat masalas . Hope u’ll love too ..
But before I share the recipe , one thing should be noted , the flavor of chaat masala mostly depends on the dry roasting of dried red chilis and cumin or jeera . If you over roast it and make it too dark , chaat masala will taste bitter and would look dark , and if you under fry ( dry roast), it will not bring out the flavor .
The chilies must be crispy but not dark , may be few black spots , but not completely dark and the cumin should look little darker and you should smell the dry roasted fragrance of cumin ..

Ingredients :

25 dry red chilies
3 tbl spoon pachforon or Indian 5 spice
2 tbl spoon cumin
1 tbl spoon ( heaped) whole coriander /dhonia
1/2 tea spoon fennel
8/9 cloves
1 tea spoon black pepper
3/4 th tea spoon Radhuni ( I used ajwain instead)
3/4 th tea spoon black salt/ bit lobon / rock salt
1/2 tea spoon amchoor powder ( you can add more if u want little more tangy)

Dry roast dry red chilies and cumin separately . Dry roast other ingredients except black salt and amchoor powder . Now grind them together into a powder .Mix in black salt and amchoor powder . Store in an air tight container .


Chickpea-Avocado Salad

Chickpea-Avocado Salad

Chickpea-Avocado Salad

Alhamdulillah we have reached the blessed month of Ramadan !!!! In Bangladesh iftaar in Ramadan is always synonymous with fried , spicy foods which is really bad for your health . This is one of my healthy recipes , hope you would love it !!!

Ingredients :

2 cans of Chickpea/ garbanzo
2 large ripe avocado
2 large cloves of garlic
1/4 th cup chopped cilantro
4/5 greeen chilies
1 tbl spoon chopped onion
Sliced onion
Lemon zest
Lemon juice ( according to your taste)
Chopped capsicum
Chopped mint
Chopped tomato
Chopped cucumber
Crushed black pepper
Salt to taste
Olive oil

Procedure :

1. Wash the canned chickpeas very well . Drain out the water .

2. Scoop out the avocado . Slice few for the salad and rest will be used for the puree .

3. Blend avocado , green chilies , cilantro , garlic together . Better , if you make the paste of cilantro , chopped onion, garlic and green chilies first then mash with the avocado . Add little salt in the paste .

4. Mix with chickpea , sliced avocado , sliced onion . chopped capsicum, cucumber , tomato , mint , lemon zest , lemon juice and olive oil . If needed sprinkle some salt. Add some crushed black pepper .

Enjoy !!!



Classic Chana bhuna/ chola bhuna /boot bhuna

Classic Chana bhuna/ chola bhuna /boot bhuna

Classic Chana bhuna/ chola bhuna/ boot bhuna

Iftar in Ramadan in Bangladesh is synonymous with Chaana bhuna !!! This is the must item in iftar !!! Here you go with the classic chana bhuna recipe !!!

Ingredients :

2 cups of Kala chana / black chickpea
1/2 cup sliced onion
2 tea spoon ginger paste
1 tea spoon garlic paste
Less than half tea spoon turmeric powder
1/2 tea spoon chili powder
1/2 tea spoon cumin powder ( dry roasted and grinded)
1/2 tea spoon garam masala powder
3/4 th teaspoon chaat masala
1 potato , boiled
2 dried chilies ( optional)
2 split green chilies
1 tea spoon lemon zest
Salt to taste
2 tbl spoon thin tamarind juice ( optional)

Other ingredients :

Dried chilies , fried ( for garnish)
Julian cut ginger
Chopped mint
Sliced onion

Procedure :

1. Soak the black chick pea for at least 5/6 hours .

2. Boil the chickpeas and potato . Drain out the water . Don’t add any salt . Now wash the chickpeas in freash water . Drain well .

3. Heat oil . Temper with dried chilies . Add the sliced onion . Fry until soft . Add the ginger paste , garlic paste . Add little water , then add turmeric, chili powder , garam masala powder . Fry well . add the boiled potato , cut in cubes . Add the chickpeas . Fry for a while . Add salt and water . Add the tamarind juice and split green chilies . Don’t add too much water . Around Half a cup .

4. When the water dries out stir continuously so than it’s not burnt. Add the cumin powder and chaat masala . Mix with lemon zest .

5. Garnish with julian cut ginger , fried red chilies and sliced onion .


Garlic-Cheese toast

Garlic-Cheese toast

Garlic-Cheese toast

Ingredients :

6 slices of bread
1/3 rd cup olive oil/ butter / cream cheese ( I used olive oil and cream cheese both )
1 tbl spoon grated garlic
Mozzarella / cheddar cheese ( I took Mexican 4 cheese)
Sliced bell pepper/ capsicum
Any dried herb/ I used Italian seasoning ( optional)

Procedure :

1. Preheat the oven to 400 FH . Cut the breads in halves .

2. Brush olive oil or butter or cream cheese . I brushed the bread with olive oil then spread cream cheese . :)

3. Rub some grated garlic over the bread .

4. spread grated cheese over the bread . Arrange sliced bell pepper . Sprinkle some seasoning .

5. Bake until toasted , around 15 minutes . Time may vary depending on the temperature.


Notes :

1. You can heat the olive oil for few minutes . Add the chopped garlic then . Use after it cools down . You get youe own garlic olive oil . :)

2. If you want to make them ahead of time , you can do it . Just don’t toast them . Cover them with a plastic or cling film and store in the freezer . Take them out and bake in the pre-heated oven , whenever you want . :)