Buss Up Shot !! Trinidadian Roti Paratha!!!


The large Indo-Caribean community of the Caribbean Islands has a great influence on the food and culture of these islands. Today’s recipe is one of the Indo Caribbean speciality the famous Paratha roti – Buss up shot . So Soft and doesn’t become soggy long after it is made . The perfect combination of roti and paratha in one single thing !!

Ingredients : ( makes 2 or 3 roti paratha)

For dough:

1 cup all purpose flour
2 tea spoon baking powder
1 tea spoon oil
1 tea spoon sugar
1/4 th tea spoon salt or according to taste
Luke warm water, as needed

For spreding:
Clarified butter/ ghee/ margarine
Oil for frying


1. Take a wide bowl and mix 1 cup of all purpose flour with 2 tea spoon baking powder , 1 tea spoon sugar and salt to taste . Now add luke warm water gradually to make a soft dough . Knead . Now add 1 tea spoon oil and knead again . You don’t need to knead vigorously . Just enough to incorporate well.Make a round ball of the dough . Now cover the dough with a damp cloth for at least half n hour .

2. Dust the surface of the place for rolling . Now make 2 or 3 balls from the round ball and roll out thin . apply clarified butter/ ghee or margarine . Now take a knife and give a cut mark , then roll out the roti like a cone . Tuck the edge inside and flatten it like a patty .

3. Put these patties in a close lid box for atleast 2 hours . The more , the better , that would help to give that layered effect .

4. After 4 hours roll them out thin on a flour dusted surface . Fry them on a hot tawa . The roti will puff up . Brush little oil on each side of the roti . Not too much .

5. Smash the rotis with your hands or using two spatula to bring out the layers while they are hot .


Kabab Roll – Viqarunninsa Noon School Canteen Style


I’m a proud Viqi !! Yes , my school is the most renowned school in Bangladesh, Viqarunnisa Noon School !! Among the all proud possession of the Viqis , the legend , the brand , the name Fakruddin Baburchi is one of them . Late Fakruddin Baburchi is a legend in the culinary field of Bangladesh , probably the most respected and renowned one . But behind all his success , there is an institution – our school Viqi Noon . Well , that’s a long story , may be some other day !!

For many years , the tiffins for the school girls are being made by the Fakruddin Baburchi and his heirs . The best snacks of our time . Still feel nostalgic thinking of them . The kabab porota ( kabab roll) is undoubtedly the best and most popular among all those yummy snacks . Just wanted to give a try . So here you go with Fakruddin Baburchi style kabab roll aka kabab porota . :)


For the kabab:

1 lb / 500 gram ground beef mince
1 tea spoon ginger paste
1/2 tea spoon garlic paste
3 tbl spoon bereshta/ fried onion
1 tea spoon red chili powder
1 tea spoon paprika ( for color)
1/2 tea spoon dry roasted cumin ( jeera) powder
1/2 tea spoon cinnamon ( darchini) powder
1/2 tea spoon nutmeg powder
1/2 tea spoon garam masala/ kabab masala powder
2 tbl spoon chopped mint/pudina
1 beaten egg
1/2 tbl spoon yogurt
1 tbl spoon ghee
3 tbl spoon dry roasted chickpea powder or dry roasted besan or 1/3 rd cup breadcrumb
Salt to taste ( around 3/4th tea spoon)


1. Blend the mince again in a food processor with egg .

2. Now mix all the ingredients together and marinate for at least 1 hour. Shape them in a size and shape of sausages. Now bake in apreheated oven for 15/20 minutes at 400 FH or shallow fry in a frying pan .


Ingredients :

1 cup all purpose flour/ maida
1 tea spoon oil
1 tea spoon sugar
1/4 th tea spoon salt
Luke warm water as needed for kneading


1. Make a medium soft dough with the ingredients . Cover it with a damp cloth or cling film and let it rest for at least 1 hour .

2. Now oil the surface on which you will roll out the paratha and oil the rolling pin too . Don’t use any flour for rolling it out . Roll the porota out into a round disk . Now apply some ghee over the disk and dry out with cornstarch. Roll the disk into a log ( like a swiss roll) and shape it like a round patty .
You can also cut the disk and form a cone . Press the edges of the cone and form a round patty . Now roll again with the help of oil . Don’t use any extra flour while rolling out .

3. Dry fry it ( without any oil ) first . Then add 1 tea spoon ghee or oil on each side of the paratha and fry again .

Let it cool a little bit and assmeble the kabab into it .

Chaana’r payesh


This is my Aunt’s ( my choto khala, we call her Munnila ) recipe . I just improvised a little .


Chaana/ chenna / cheese from 1 and 1/2 ltr milk ( around 3/4 th cup chaana)
1 and 1/4 th cup Evoparated Milk
1 cup regular milk + 1tbl spoon powder milk
2 or 3 green cardamom
Sugar to taste ( around 1/2 cup)
Rose water ( optional)
Nuts and raisins for garnishing

Procedure :

1. Make chaana from 1 and 1/2 ltr full cream milk . For that boil the milk . When the milk is boiling hot add 2 tbl spoon vinegar mixed in 2 tbl spoon water and stir until the water separates from the milk . For chaanar payesh , we need little hard chaana unlike chaana for deshi sweets . So I’m using vinegar as it is very strong and curdles the milk more .

2. Drain the chana and wash with cold water . Now squeeze out the water and put the chaan in the fridger for an hour . It would help to set the chaana .

3. Boil evaporated and regular milk with cardamoms . Add the sugar . Now cool down the milk a little . Add the chaana to the milk , when it is not too hot . Sprinkle some rose water .

4. Garnish with nuts and raisins .


1. If you don’t find evaporated milk just add powder milk with the regular milk to thicken it .

2. You can use condensed milk in the milk mixture too . In that case just reduce the sugar as condensed milk has sugar in it too .

Shahi Zarda with orange



1. Aromatic Rice like kalojeera/ chini gura/ Basmati 1 cup

2. Water 2 cup + 1/4 th cup

3. Sugar 3/4 th cup + 2 tbl spoon or more

4. Fresh orange juice 1/4 th ( one-fourth) cup

5. Whole cardamom pods, bay leaf and cinnamon

6. Ghee 3 tbl spoon

7. Food color (egg-yellow color)

Cooking Method:

1. Soak the rice in water for at least 1 hour before you make jorda. Wash the rice and drain the water very well.

2. Put the rice in a wide vessel with 2 cups of water, cardamom pods, cinnamon stick, bay leaf , 1 tbl spoon ghee and food color. Turn on the stove on medium heat. Cook the rice with lid on.

3. Within 10 minutes the water will be almost dried out, add orange juice and sugar at this point. Don’t stir but once .. .Stir it with light hand just once, don’t stir vigorously and too much otherwise your jorda will be very sticky.When the water is almost dried out add the remaining 2 tbl spoon ghee and mix it with a light hand. Turn off your stove. Let it cool and then mix chopped morobba/ candied/dried fruits and nuts with it.

4. Garnish it with small gulab jamuns and cream . Your Shahi Jorda ( Bangladeshi Biyebari style ) is ready within 15/ 20 minutes without hassle.

Few more tips:

# Have you noticed , Bangladeshi “Biye bari” (* wedding style) zarda is not very sweet . If you add too much sugar the zarda will get too tight and harden later . And just after cooking , it may seem not too sweet ,but after cooling down you will find it sweeter than the time you just cooked . So while cooking don’t add too much sugar just tasting it !!

# Zarda gets the perfect texture 3/4 hours after cooking.After cooking spread the zarda in a wide dish and toss with a fork to get nice non-sticky zarda .

# While cooking if you find the zarda needs sugar more .. just spred the sugar over it and don’t stir until it melts and dries out . It would help it to be non sticky . But always do it when the zarda has still little water in it . If there is no water , while spreding the sugar just add little water and cover . When the sugar is melted and drying out stir with a fork .

For other tips , plz go through this link



Shami Kabab


I always wondered , why does this beautiful kabab is named “Shami Kabab” ??? In Bangla Shami means “husband”, :P so as a kid I always thought it must have been made by a very good husband for her wife or these kabas are only for the husbands ; :O “lucky me , at least Ammu never discriminates , we all along with Abbu can enjoy it’s charm” Hahahahaha How silly I was !!!

Shami came from the Urdu word “Sham” , which means evening . So this is the kabab made for evening snack with tea !! Though we enjoy it not only in the evening , not only as a tea time snack , but any time without anything , no matter you are hungry or not or as a side with any main dish like polau or biriyani or naan or paratha .

Some says Shami indicates “Sham”- ancient name for Siriya , indicating it’s origin there .Whatever the stories are , this kabab undoudtedly one of my very favorite kababs and most probably the most consumed one in Bangladesh . In every occassion , it’s a must dish made at almost every home of Bangladesh .


Beef Keema (Minced Beef): 1 lb or half K.G
Chaana Daal (Chaana Lentil): 1/2 Cup – Soaked in water for 4 -5 hours or overnight.
Ginger, chopped : 1 tbl spoon
Garlic Paste: 1 and half TSP
Bay Leaf: 1 piece
Cardamom: 5 Pieces
Cinnamon: 2 pieces of 2 inches
Cloves: 1/2 tea spoon
Black pepper : 1 tea spoon
Black cardamom: 1
Onion (Beresta – Onions sliced and deep crispy fried in oil): 1/2 Cup
Mint: 1 Bunch chopped
Green Chili: 3 or 4 Chopped
Eggs: 1 or 2
Oil for frying
Cooking Method:

1. Boil beef keema with 1/2 cup of Chaana daal with the ginger-garlic paste, bayleaf, cardamom, cinnamon, cloves , black pepper , black cardamom and salt until the water completely dries out .

2. When water dries out, blend the keema or minced meat without adding any water with all the whole spices boiled with.

3. Then add the onion bereshta, chopped mint, chopped green chillies, egg and a little salt (if needed), mix well and shape them and shallow fry with good amount of oil at medium low flame.

4. Now serve with Pulao, pilaf, biriyani, khichuri or rice and Naan or Chapati.

Cooking Tips:

1. The Lentil (Chaana Daal) has to be soaked in water overnight or at least for 4-5 hours before the cooking process begins. Otherwise the lentil will not be properly cooked.

2. The kabab will fry better if you refrigerate for 30 minutes or so before you fry them.

Bangladeshi Rustic Style Beef Curry with potatoes


My whole family is in love with this rustic style beef curry with fiery red , spicy gravy and big potatoes , whole or cut in big cubes . The process of making this kind of curry is very simple . But the flavor is unbelievable !! Onion , ginger , garlic are used in paste form and in a little larger quantity than usual .

Ingredients :

1 kg beef with some fat and bones
3 /4 potatoes , whole or cubed
1 and 1/4 th cup of onion paste
2 and 1/2 tbl spoon ginger paste
1 tbl spoon garlic paste
1 tbl spoon chili powder
1 tea spoon turmeric powder
2 bay leaves
1 cinnamon stick ( 2″ long)
6/7 green cardamoms
8-9 cloves
1 tea spoon black pepper ( whole)
1 tea spoon garammasala powder
1 tea spoon dry roasted cumin powder ( bhaja jeear gura)
Salt to taste


1. Mix all the ingredients with meat except potatoes , garam masala powder and roasted cumin powder in a pot.

2.Put the pot on the stove and cook on medium-low flame with lid on . The meat will release water too .. Cook the meat adding water little by little , what we call in Bangla “koshano”, at least for 45 minutes .

3. Add water covering the meat . When the meat is half done add the whole potatoes and if cut in halves add little later . Cook with lid on . When the meat is done and the gravy comes to the desired consistency add the garam masala powder and roasted cumin powder . Turn off the stove and keep the pot on the turned off stove until oil separates .

Ready !!!

Kashmiri Sheekh Kabab


Usually Kashmiri sheekh kababs are long , almost 8″ -10″ long .They are cut in halves when served , an imporatant dish for the wazwan ( Kashmiri multi course of meal).
The kabab is traditionally made with lamb mince , in absence of lamb , mutton or goat meat can be substituted , but must not be made with beef !! In Kashmiri cuisine , there is no place for beef !!
Not only the Hindus but beef is prohibited in Muslim Kashmiri cuisine too !! Another interesting fact is , though Hindu Pandit doesn’t eat any sort of meat , the Kashmiri Pandits are meat eater . Pandit recipes doesn’t use onion , garlic at all like the vegetarians but they are fond of meat preparations !!
The main spice that distingush the Kashmiri cuisine from other cuisines , is the use of fennel / saunf .. In this sheekh kabab fennel/ sauf powder is used along with other ingredients like dried mint , black cardamom powder , cinnamon powder , ginger powder, kashmiri chili powder ( the reason behind the beautiful color of this kabab) and little shajeera/ caraway powder .. as optional ingredient I used little onion too ..

Ingredients :

1 lb lamb/ goat/ mutton mince
3/4 th tea spoon fennel/ saunf/ mouri powder
1/2 tea spoon Black cardamom powder
2 tea spoon Kashmiri chili powder or ( 1 tea spoon paprika+ 1 tea spoon regular chili powder)
1/4 th tea spoon cinnamon powder
A pinch of caraway / shajeera powder
1 tea spoon dried mint powder or 1 tbl spoon fresh mint
1/4 th tea spoon ginger powder or 1/2 tea spoon ginger paste
1 beaten egg
1 tbl spoon melted butter
Salt to taste ( around half tea spoon or little more)

Optional Ingredient:

2 tbl spoon chopped onion


1. Blend the lamb mince with 1 egg again in a food processor . The mince needs to be double minced .

2. Now add all other spices and keep it in the refrigerator for at least 4 hours .

3. Shape in size of sheekh kabab , if shaped by hand or you may put the meat around skweres .

4. Grill it on charcoal , or shallow fry in a grill pan or bake it in a preheated oven @ 400 FH for 20 minutes . If you wish , you can broil another 5-10 minutes .

Colorful Dudh Shemai/ Vermicelli and Steamed Vermicelli/ Shemai Pudding


I’ve told you before , I have got such a “fertile brain” , full of so many ideas !! :P Today’s recipes are nothing but production of that fertile brain .. :D

I have one box of colorful vermicelli , left unused , bought for making falooda . All on a sudden an idea pop into my mind , why not making our regular “Dudh Shemai” ( Milk vermecilli) a colorful one ??
No sooner I made that , another idea from my very “fertile brain” jumped out !! Why not making a steamed vermicelli / shemai pudding ???
So here you go with the recipes .


Colorful Dudh shemai:

2 and 1/4 th cup of milk
1/4 th cup powder milk
1/3 rd cup colorful vermicelli
1/3 rd cup regular shemai
1/3 rd cup – 1/2 cup sugar or according to your taste
2 green cardamoms
1 small stick of cinnamon
Dried nuts and raisin for garnishing


1. Mix 1/4 th cup powder milk into the regular liquid milk and boil with 2 cardamoms and a small stick of cinnamon . Add sugar .

2. Boil the colorful shemai and wash and drain out the water . If you wish you can boil them in the milk , but in that case increase the quantity of milk as it needs more time to get done .

3. Dry roast or roast the regular vermicelli with little oil . Don’t burn it out .

4. Now mix both the shemai with milk and cook for 2/3 minutes or so or until the regular shemai is cooked. Sprinkle some rose water.

5. Take out the garam masala from the shemai . Pour in a serving dish and when little cooled down garnish with dried nuts and raisins .


Steamed Vermicelli/ Shemai Pudding:

Follow the same procedure mentioned for colorful dudh shemai , but either increase the milk or reduce the shemai as in order to get creamy pudding we need more milk than the shemai . I just made the shemai as mentioned above , then add some extra milk . But for your convenience , giving you the measurement for it .So here you go with the ingredients :

2 and 1/4 th cup of milk
1/3 rd cup powder milk
1/4 rd cup colorful vermicelli
1/4 rd cup regular shemai
1/3 rd cup – 1/2 cup sugar or according to your taste
2 green cardamoms
1 small stick of cinnamon
2 eggs
Dried nuts and raisin
Tabak or edible silver foil

Procedure :

1. Make colorful dudh shemai . With less shemai , the shemai would look little runny . Yes we need that consistency . Let it cool completely .

2. Beat 2 eggs with a fork . Don’t use blender and don’t beat vigorously. Now mix it with the cooled shemai .

3. Pour it on a mold . Cover the mold and steam like caramel custard /pudding/ flan . Don’t steam too much . I steamed a bit longer due to my son’s devastating activites !! :P just forgot controlling him .
Overturn on a serving plate when cooled down .

For the creamy pudding follow the tips I mentioned in another post . Here is the link;



Methi Beef


This preparation is a combination of “Kata moshlar mangsho” and my “white beef curry” . So different in flavor yet so delicious . This a slow cooked process . The meat need to be cooked on low heat .

Ingredients :

1 kg beef ( if you wish you can use mutton , lamb or goat meat)
1 and 1/2 cup thinly sliced onion ( not chopped)
1/4 th cup onion paste
3 tbl spoon sliced ginger
2 tea spoon ginger paste
1 tbl spoon garlic paste
5/ 6 whole garlic cloves
1/3 rd cup yogurt
10/ 12 dried red chili in halves ( or according to taste )
Salt to taste

Masala packet:

2 tea spoon fenugreek seed ( methi seed)
1 tbl spoon whole coriander seed ( dhonia seed)
1/2 tbl spoon whole cumin seed ( jeera )
1 tea spoon fennel seed ( mouri)
1 stick of cinnamon
6 or 7 green cardamom
1/2 tbl spoon black pepper
8-10 cloves
2 bayleaves

Procedure :

1. Marinate the meat with all the ingredients mention above , except dried red chilies .

2. Now take a maslin or cheese or cotton cloth and put all the whole spices mentioned for masala packet . Tie up the cloth into a packet .

3. Heat oil and add the meat . add little water . Add the masala packet into the meat and close the lid . Cook on low flame . The meat will release water and will cook in it’s own water . So you need to keep the flame on low and the lid must be on .

4 . Check every 30 minutes . If you need , if the water is dried out add hot water little by little and cook . When the meat is almost done add the dried red chilies and cook another 15-20 minutes on low flame .

5. Just when you turn off the stove , take out the masala packet from the meat and keep the meat pot on the turned off stove with lid on .

Enjoy !!!


If you wish , you can add 1 tea spoon kasori methi at the end . But I found the whole methi brings out the real flavor .

Achar Gosht/ Meat curry with pickle spices


When I was a little kid ,the next day of Eid ul Adha ,there had always been a Eid get together party either at our place or at one of my Uncle’s place ( my father’s friend) . At uncle’s place the special items on the menu had always been “Bhuna khichuri” and “Achari gosht” . I can never forget that taste . That beautiful golden color of the meat curry with unforgettable achari flavor .

Wanted to get that golden color so badly , achari gosht without that golden color always seemed so unappealing to me . Each curry should have it’s own special color . To me Achari gosht has to be that bright golden colored othar than red or dark . :)

For the flavor , that aunt always used to use her homemade mango or olive pickles . I don’t know which of the spices she used to put in but one thing I know so correct for sure , there is no use of garam masalas ( Cinnamon, cardamom, bayleaf , clove and black pepper) , either whole or grounded . Only the spices , that are used for making pickle should be used .


1 kg of beef/ Mutton
2 large onion paste
2 tbl spoon ginger paste
2 tea spoon garlic paste
5 or 6 whole garlic cloves
1/2 tea spoon turmeric
2 tea spoon red chili powder
4/6 dry red chilies , split in halves
1/2 cup any deshi style mango or olive pickle ( I prefer the brand Nicobena)
Salt to taste
Mustard oil
1/2 tbl spoon achari spice mix

For the achari spice mix :

Cumin seed ( jeera) 1 tbl spoon
Coriander seed ( whole dhonia) 1 tbl spoon
Indian 5 Spice ( panch foron) 1 teaspoon
Nigella/ black cumin/ kalojeera half a teaspoon
Fennel/ mouri half a teaspoon
Fenugreek half a teaspoon
Musturd seed half a teaspoon
Turmeric powder half a teaspoon ( optional)

Crush all the ingredients together into a coarse powder ( it must not be fine). Don’t dry roast anything except cumin .


1. Mix the onion , ginger , garlic paste with the meat . Now heat the oil and add the meat with the marinade . Cook on medium low flame with lid on . The meat will release water and will cook on it’s own water . The meat need to be cooked on medium low flame and the lid must be on .

2. After 40 minutes , the meat is half done , add the turmeric , chili powder . The reason behind adding it now is to maintain that golden bright color . In the mean time before adding chili-turmeric powder , if you need , you may add little water too if you think it may get burnt at the bottom as the gravy dried out too much . Add little water and salt . Cook little while , then add the final water . Not too much and cover the lid and cook for another 20- 30 minutes or until the meat is tender .

3. Add the Whole garlic and the pickles . Add 1/2 tbl spoon achari moshla and mustard oil . Add the dried split red chilies .Now simmer the meat another 10-15 minutes on low flame with lid on .

Ready !!!

Notes :

1. Sometimes it happens , you don’t have the pickles in hand . Inthis situation , doubl up the chari moshla . Like instead of half tbl spoon, take 1 tbl spoon and add little vinegar , like 1 tea spoon while cooking . :)

2. be careful about the using of salt . The pickles have salt too . So don’t add too much salt while cooking the meat .