Category Archives: Snacks and Lighter Fare


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 . 🙂


Piyaju / lentil fritters / Muchmuche Piyaju / Crunchy Piyaju

Crunchy Piyaju/ lentil fritters

Crunchy piyaju/ lentil fritters


1/3rd cup musoor ( red lentil) daal
Little less than 1/4 th cup, Moong ( yellow lentil )
Little less than 1/4th cup, split Bengal gram/ chana daal/ chola daal
2 tbl spoon split green pea ( motor daal ) , optional
2 tea spoon grated ginger
Half of a medium potato, grated
1/2 tea spoon red chili powder
Chopped Mint ( you may use chopped cilantro too or both , but I wanted only mint flavor , so didn’t add any cilantro)
Chopped onion
Chopped green chili
Salt to taste


1. Soak the lentil for at least 2-3 hours.

2. Drain out the water and blend it in a coffee grinder without adding any water . I use my magic bullet , but if you don’t have magic bullet do it in a coffee grinder . Don’t blend it smooth . It should be half blended.

3. Add all other ingredients with it and keep it in the deep fridge while you heat the oil for frying .

4. Heat the oil and make round flat ball with the lentil mixture , put them in the hot oil and deep fry on medium low heat . Don’t try to turn over until they got brown otherwise the piyaju may fall apart!!!!!


Soojir mohonbhog

Soojir mohonbhog

Soojir mohonbhog

I love semolina !!! I love each and every preparation made with semolina . I don’t think there is any Bengali who doesn’t like mohonbhog- the Bengali delicacy . The difference between mohonbhog and regular sooji halwa is , mohonbhog is drier than halwas . Ghee needs to be separated before you stop cooking it . Texture though dry but should be moist with ghee and should not be mushy .. If you squeeze a little with your finger, you will feel them grainy – “Dana dana jhorjhore ” .. 🙂 sorry couldn’t get any proper English term to describe . 🙂
Many use milk in mohonbhog , but I at my home my mom never used milk making mohonbhog . because milk makes the semolina mushy. I still remember the taste of Mohonbhog of Old Dhaka’s Moronchand sweets . Oh!!! How flavorful mohonbhog can be . Many a time we used to go to Moronchand early in the morning to grab some luchi and mohonbhog . The earlier the better , lest you don’t get any mohonbhog left for you !!! Miss those days !!! Miss Moronchand Sweetmeat , miss mohonbhog !!!!!
For mohonbhog coarse semolina is perfect . But now in New York , the semolina is too fine , even the coarse one looks like powdered !!! Please use coarse semolina to get the correct texture and again the ratio of sugar , semolina and water is very important .

Ingredients :

1 cup coarse semolina/ shooji
1 – 1 and 1/4 th cup sugar ( according to the taste)
1 cup ghee ( If you are using nonstick use 3/4 th cup)
1 and 1/4 th cup water
3 green cardamoms , 1 small stick of cinnamon and 1 bay leaf
Kishmish and dried fruits to garnish

Procedure :

1. Heat the ghee and add cinnamon , cardamom and bay leaf . Add the sooji and fry until light brown and fragrant . The flavor of sooji never comes without frying .

2. Now add the sugar , then add all the water . Stir continuously until ghee separates . And all the water evaporates .

3. Garnish with dried fruits .

Great with luchi , porota or even ruti .. 🙂

Tips :

1. Mohonbhog is great for its flavor of good quality ghee . If anyone doesn’t want to use that much of ghee , then you can cook with oil . But add 2 tbl spoon of ghee at the end of the cooking .. 🙂




Smörgåstårta is a Scandinavian , more specifically Swedish savory sandwich cake . It has several layers , most often , the bread used is light rye bread and layered with seafood , chicken , ham , bakon , egg , frosted with a creamy frosting and decorated with vegetables , seafood , egg or any food of your choice .

Now a days it has several versions . Use your imagination and taste bud to create this edible, beautiful piece of art . 🙂

Ingredients :

8 slices of sandwich bread
Lettuce leaves

Filling # 1 :

Avacado and chicken salad :

Cut one avocado and scoop out the flesh . Mash well . Add some shredded chicken and mustard sauce in it . Sprinkle some salt if you wish . Ready .

Filling # 2:

Take half cup of boiled crab meat . In separate bowl , mix 3 tbl spoon of mayonnaise with 1 tea spoon of tomato ketchup and little lime juice . Mix with the crab meat . Ready .

Filling # 3:

Mix Mayonnaise with little black pepper powder , salt and sugar . Add the grated carrot and cheddar cheese with it . Your filling is ready !!!

You may add any filling of your choice , like egg , shrimp , beef . 🙂

For frosting:

1/2 cup heavy cream
3 tbl spoon of mayonnaise
2 tbl spoon of sour cream ( you can substitute sour cream with yogurt , but try to drain the water from the yogurt well )
1 tbl spoon icing sugar

For garnish:

Carrot , cucumber , radish , basil leaves , grape tomatoes , boiled eggs .

Procedure :

1. Cut the brown edges of the breads and these breads will be arranged in a rectangle shape . For that 4 slices in one side and other 4 slices on the other side making a rectangle shape .

2. Now Put 2 slices of bread side by side . Cover with lettuce and spread the first avocado-chicken filling . Now cover them with 2 pieces of breads.

3. Now again cover the bread with lettuce and spread the 2nd filling , the crab filling evenly . Cover with another two pieces of breads .

4. Now again some lettuce over bread and the third carrot-cheddar filling and final cover with the remaining two pieces of breads .

5. Beat the chilled heavy cream until stiff , now add the mayonnaise , sour cream and icing sugar . Beat again . Frost the sandwich cake with the frosting . and garnish with cucumber , carrot , reddish , basil leave, grape tomatoes and eggs . You can use shrimp , orange , pineapple, corn , peas , egg roe anything of your choice to garnish , just apply your imagination.

Notes :

1. You can add cream cheese in the frosting or can make the frosting with only cream cheese and sour cream . For that take 1 cup of cream cheese with half cup of sour cream and 2 tbl spoon of icing sugar together and beat well until creamy . Cream cheese should be of room temperature .

2. For the filling , you canuse tuna , egg or anything of your choice .

Restaurant style paratha

Restaurant style paratha

Restaurant style paratha

In Bangladesh , a special type of paratha is being served in the roadside local restaurants – known as “hotel” , soft , less oil , doesn’t get soggy , long after it is fried . Most of the time , this paratha is termed as “sheka/ cheka paratha” . These parathas are crumpled or clapped by the hands immediately they are being fried to release the layers . This clapping of parathas is not an easy task for many of us , as it is considered to be an art !!! Here you go with a little secret , crumple the parathas without burning your hands !! Just put one one hot paratha ( just after frying) into a closed box and shake , shake , shake !!! Shake vigorously for few a times and you get that crumpled parathas !!! Same effect as you get by clapping them by your hands . 🙂


For the dough:

2 cups of flour ( I took 1 cup white atta flour + 1 cup all purpose flour)
2 tea spoon of oil
2 tea spoon of baking powder
2 tea spoon of sugar
Salt to taste
1/2 cup of luke warm milk or water

Other ingredient:

Enough vegetable shortening / dalda or ghee


1. Make a medium soft dough with the ingredients mentioned above . You may need little more water or milk to get that soft dough . Knead for 1 or two minutes . Don’t knead too much . Cover the dough with a damp cheese cloth and place it on a slightly greased box . Close the box and let the dough rest for minimum 1 hour .

2. After 1 hour , you will find the dough to be very stretchy . That’s the dough we want . 🙂 Now dust your hand with flour and make small balls . You will get 5 or 6 parathas from this recipe .

3. Roll each ball on a slightly flour dusted surface . Don’t put too much flour to knead them . Roll the ball into a large roti. Apply shortening / dalda/ ghee generously all over it . Now make a cut in the middle and try to roll them like a cone like the pic .

Now press the cone and roll the paratha out .

4. Heat the pan or skillet. Add the paratha and fry both side lightly until the color changes to white . Now apply 1 tea spoon of oil over paratha . Rub them all over . Don’t put any oil in the pan , just over the paratha . Turn over and apply the same to the other side of paratha .

5. Crumple the parathas by your hand immediately you remove them from the pan . As I said earlier , the clapping of parathas is bit difficult for many of us . So take a box, put the hot paratha into the box close it and shake vigorously for few times .


Quiche Loraine

Quiche Loraine

Quiche Loraine


For the crust :

1 cup of all purpose of flour
1/3 rd cup of butter
Salt to taste
1 egg yolk
1 or 2 tbl spoon of chilled water

For the filling:

2 eggs
1 cup of heavy cream
Few pinches of white pepper powder
A pinch of nutmeg powder
Salt to taste
Shredded and sauteed chicken
Veggies of your choice , like carrot , mushroom

Procedure :

1. Combine flour , butter and salt and mix with your finger tips until resembles with coarse bread crumbs . Add the egg yolk and 1 tbl spoon of chilled water at a time until the dough comes together . You may add another tbl spoon of water , if needed . Be careful , don’t over mix . Shape the dough into a disk and wrap with plastic . Keep it in the refrigerator for at least 1 hour .

2. For the filling , beat the egg with a fork . Add heavy cream ,salt , pepper , nutmeg powder .

3. Roll Out the dough and fit in the pan . Arrange the chicken and mushroom on it . Pour the egg mixture .

4. Bake in the pre-heated oven for 45-50 minutes at 375 FH .

Enjoy with salad!!!!

Fish loaf

Fish loaf

Fish loaf

I love baking cakes and I love fish too . So how about something like savory cake or like meatloaf!!! I already have Tuna loaf recipe in my blog . You can take a look on that recipe too . Here’s the link of Tuna loaf recipe , . But this fish loaf recipe is completely different from the Tuna loaf recipe . I used Rohu fish , you can use any big fish . 🙂 The whole process has three parts . The first part involves boiling the fish pieces with little spice then debone them . Next step involves baking as a loaf and the third and final part is shallow frying in butter or oil . It tastes awesome . 🙂

Ingredients :

8/9 big pieces of Rohu Fish , boiled with 2 tea spoon of ginger-garlic paste , salt and 1 bayleaf
1 medium potato, boiled and mashed
2 eggs
3 tbl spoon of sour cream
2 tbl spoon of heavy cream
2 tbl spoon of ghee
1 ta spoon of kabab masala
3 tbl spoon of Fried onion or breshta
1/2 cup of chopped spinach
2 tbl spoon of chopped cilantro
1 tea spoon of white pepper powder
1 tbl spoon of chopped green chilies
Salt to taste


1. Debone the boiled fish pieces and take out the flesh . Don’t take the skin . While boiling , don’t put too much water . Water releases from the fish too . so don’t boil with excess water.

2. Pre-heat the oven to 350 FH and grease and line a loaf pan with parchment / wax paper .

3.In a food processor combine all the ingredients and blend until incorporated .

4. Put the fish into the pan , rub some oil over it and bake for 50 minutes . Now broil another 10/ 15 minutes or until you get the golden brown color on the top . Broil at 400 FH .

5. Now let it cool completely . Otherwise you may find difficulty in slicing . Slice and you can preserve it in fridge until you are ready for the final step .

6. Shallow fry in butter or oil just like you fry fishes . One thing to be noted shallow frying here doesn’t mean too little oil . 🙂

Enjoy with Pulao , biriyani or any fried rice or just as it is . 🙂

Garlic Potato

Garlic Potato

Garlic Potato

Ingredients :

4/ 5 potatoes
1/2 cup of mayonnaise
1 tea spoon of garlic
1/2 teaspoon white pepper
Cheddar cheese
Oil for frying
Olive oil for rubbing the potatoes before baking
Italian seasoning (optional)


1. Wash the potatoes very well . Don’t peel . Now make several crosswise cuts into it making sure not to slice the potato completely .

2. Rub some olive oil over the potatoes and bake @ 450 FH for 45 minutes .

3. Deep fry it until crunchy . Let it cool.

4. Make a mixture of mayonnaise and garlic and white pepper . You can add little sugar in it too to sharpen the taste . Now put the mixture into every slits of the potato . Put some cheddar cheese too. Sprinkle some Italian seasoning over the potatoes .Now bake again in a pre-heated oven for 15 minutes at 400 FH .


Crispy Fried Chicken

Crispy Fried Chicken

Crispy Fried Chicken

I have experimented so many times before developing this recipe and alhamdulillah it turned out to be just perfect .For the restaurant style crispy fried chicken , you have to follow 3 simple steps !!! Often our fried chickens are dried out and becomes tasteless while frying and often the outside is not crispy at all , rather becomes very soggy !!! Here you go with some tricks , that would make the chicken , juicy and tender inside and at the same time the outer crust would be super crispy in Sha Allah!!! 🙂

Step 1:

Brine the chicken : That would make the chicken juicy and tender even after deep frying . It enhances the flavor too .

Ingredients :

6 pieces of chicken drumstick
1/2 a cup milk
1 tbl spoon yogurt
1 tbl spoon of sugar
2 tea spoon of salt

Prick the chicken pieces with a fork and soak them into the mixture of milk , yogurt , sugar and salt for at least 4 hours . The more the better . After 4 hours take the chicken pieces out of the mixture and pat dry with a kitchen towel .

Step 2 :

Marinade the chicken:

Ingredients :

1 egg
1/2 a cup of flour
1/3 rd cup of milk
1 tea spoon White or black pepper powder
1 tea spoon ( heaped) chili powder / paprika
1 tea spoon garlic paste
1 tea spoon ginger paste
Sugar 1 tea spoon
Salt to taste

Marinade the chicken pieces in this batter for another 2 hours at least . If you find the marinade too dry , add little milk too for the right consistency .

Step 3 :

Coating :

Ingredients :

2/3 rd cup of flour
2/3 rd cup of rice flour
1/4 th cup of Cornflour / corn starch
1 tea spoon of garlic powder
1/2 tea spoon of ginger powder
1 tea spoon of Chili powder
1/2 tea spoon of white pepper powder
1/2 tea spoon of baking powder
1 star anise crushed into powder ( optional , though it gives beautiful flavor )
1 tea spoon of chicken stock powder / or one chicken stock cube , powdered
Salt to taste

This coating mixture will be dry . Mix them together .

Other important ingredient:

1 bowl of chilled water

Procedure :

1. Take out the chicken pieces from the marinade and coat in the coating mixture . Now this step is important . soak them all into the chilled water.

2. Now Again roll into the coating mixture . The coating should not be smooth . It should look like this

soaking into the chilled water would make the coating look crumbly . If your coating is crumbly , your chicken will be crispy . Rest the chicken pieces into the fridger for at least half n hour before frying .

3. Heat oil on medium low flame and then place the chicken pieces into the oil . The chicken should be submerged into oil . Don’t try to turn over until one side is golden brown . Fry both side very well . You can fry the chicken with lid on . But many times I forgot to do so . But that doesn’t really make any difference . The temperature of oil is very important to get the crispy crust .

Enjoy with your favorite dip , sauce and French fries !!

Stromboli , Folded Pizza

Stromboli , Folded Pizza

Stromboli , Folded Pizza

Stromboli !! this is kind of folded Pizza , ingredients though Italian, usually salami , pepperoni , provolone cheese , mozarella, it is indeed originated in USA back in 50s and named after the famous Ingrid Bergman starred movie “Stromboli” by the Romanos in Philadelphia .

Ingredients: (Would make 12″ long 2 Strombolis)

2 and 1/4 th cup of All purpose flour
2 tea spoon yeast
2 teaspoon of sugar
1 teaspoon of salt
1 tbl spoon of milk powder
1 beaten egg
4 tbl spoon of oil+ 1 tbl spoon of ghee/butter ( ghee is better)
Luke warm liquid milk , enough to make a dough ( it took me almost 1/2 a cup milk)

For Stuffing:

Prepared shredded chicken or beef mince or both ( you can take salami , pepperoni , bologna , I ran out my halal salami so made with the ground meat )
Provolone cheese
Mozzarella, cheddar cheese
Green and yellow bell pepper, Italian pepper
Pizza sauce or any sauce of your choice
1 tea spoon Finely grated garlic
Italian seasoning

Other ingredients:

1 beaten egg for egg wash
Olive or any vegetable oil for oil brush
Italian seasoning

For prepared beef mince , I boiled the mince with soy sauce , little salt and ginger-garlic paste until dried out. Then , in oil , added the mince , and added little oyster sauce , carrot , onion and chopped capsicum and chilies .

For Shredded chicken , just boil the chicken breast with soy sauce , ginger paste and whole black pepper . Dry out the water and shred the chicken pieces .


1. Combine all the ingredients ( that is flour , yeast , sugar , salt , milk powder , egg, 1 tbl spoon of ghee )except 4 tbl spoon oil . Now make a soft dough . Don’t make a hard , tight dough . The softer is your dough the , softer is the bread . So , you may need a little more milk too . First , the dough may seem very sticky . Now add the oil and knead . Now it will be easier to knead . Knead very well, so that the dough becomes glossy and smooth . The dough will come together and won’t stick any more . Knead for at least 10 minutes . The more you knead , the softer bread you get . If you find little sticky at the end , you may add little oil . Form the dough into a ball and rub some oil over it .

2. Now put the dough in a greased , closed lid box and place it in a warm place .. It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the Stromboli. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

3. Punch down all the air form the dough . Now roll out the dough into a square . The quantity mentioned in the recipe will make two 12″ long stromboli .Don’t use too much extra flour to roll out . It may make your bread hard . Just roll them on a slightly flour dusted counter top .

4.Spread pizza sauce over most of the dough, leaving a 2 inch border. Now arrange the stuffing demonstrated in the pic .

5. Brush with olive or any other vegetable oil , then brush with beaten egg . Sprinkle with Italian seasoning . Cover with a cling film and let it rise for another half n hour .

6. In the mean time pre-heat the oven at 400 FH or 200 centigrade . Bake the Stromboli for 15-20 minutes . it took me 17 minutes . May vary oven to oven . But don’t over bake , that would dry out the bread . 🙂 After removing from the oven rub some butter over it for soft and glossy look . This would keep your bread soft for a longer time .


1. I have many followers living in Bangladesh and ask me to give the ingredients available in Bangladesh . Trust me , you will find every ingredients mentioned above in Bangladesh in big super stores . If you don’t find Provolone cheese , leave it . Mozzarella , cheddar is available .
If you don’t find the Italian seasoning , make your own with these ingredients , they are available in Bangladesh ;

2 Tablespoons basil
2 Tablespoons marjoram
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme
Mix all ingredients in a bowl until well combined. keep it in the air tight container . 🙂