Tag Archives: bANGLADESHI fOOD


Double Layered Fruit Custurd

Double Layered Fruit Custurd

Double Layered Fruit Custurd

Two Different tastes together…


First layer:

1. Milk 1 liter
2. 2 egg yolks
3. Custard Powder ( as directed in the packet)
4. Sugar to taste

Second Layer:

1. Sweetened Condensed milk half tin
2. Sour Cream 100 gram
3. Heavy cream ( whipped) 100 gram

And Fruits of your choice


Pour 1 litre milk in a pot.. Either Cold or of room temperature. Remember they must not be hot…Take 1 cup from it…Blend two egg yolks ( only the yolk) and Custard powder with that milk..Now mix them with the remaining milk of the pot..Turn on the stove and boil them..Add sugar…Stir constantly.. It will take a while until they become thick..Make a medium thick custard….Keep it aside to cool..better to keep it in the fridge after it gets cool..

For the second custard mix condensed milk, sour cream/ yogurt and heavy cream together…Mix some canned fruit with it like canned mangosteen, pineaple and canned palm seeds..

Now in a transparent bowl pour some of the from the first custard and then add your favorite fruits, like banana, mango, papaya..You may add swiss roll pieces too..Add some blob of jello…Pour the first custard again.. Now pour the second custard …Decorate them with jello..Keep it in the refrigerator..serve when it’s cool…yummy..


Morog Polau/ Chicken Biriyani

Morog Polau/ Chicken Biriyani

Morog Polau/Chicken Biriyani


For Chicken preparation:

1. 1 medium chicken cut in 4 pieces

2. 1/4th cup ( one-fourth cup) of yogurt

3. Ginger paste 2 tblspoon + 1 tbl spoon

4. Garlic 2 teaspoon

5. Onion Paste 1/2 ( half cup)

6. special garam masala powder ( the recipe is given below) 2 teaspoon

7. Whole cardamom, cinnamon , bayleaf

8. food color

9. regular milk 1/4th ( one-fourth) cup

10. oil

11. salt and sugar to taste

12. chili powder 1 teaspoon

13. Corriander powder 1 teaspoon

Special garam masala:

Microwave or you can dry roast cumin seed, whole corriander seed, cardamom, cloves, black pepper, nutmeg (jaifol), mace ( joyetree/javetri) together. Then crush them into a very fine powder.

For Pulao:

1.Aromatic rice like kalojeera or Basmati 750 gram or 3 cup

2.Ginger paste 2 teaspoon

3.whole garam masala like 2 pods of cardamom ( elachi) , one small cinammon stick and 2 bay leaf.

4. Sliced onion 1/4 th cup

5. Handful of green chilies (whole), atleast 15/20

6. salt to taste

7. Oil+Ghee

Cooking Method:

1. Wash the chicken pieces and marinate them with ginger juice from 1 tbl spoon of ginger paste , salt and food color (optional, you can alwayz omit the food color) for at least 1 hour. You can include potato in your Morog polau. In that case cut the potatos and rub with little food color and salt.

2. heat oil and fry the potatoes and keep aside. Fry the chicken pieces for a while. Add the whole garam masala.

3. Beat yogurt and combine other ingredients except milk and sugar.

4. Add into the chicken and cook adding water little by little.

4. Add water and cook the chicken. When the gravy is reducing add the potatoes. The potatoes should be half done at the end of the cooking. Otherwise after adding it into polau over cooking may break the potato pieces.The same is with the chicken pieces. So you should add that amount of water so that your chicken is done but still remains firm. When the gravy is almost dried out add one fouth cup of milk and 1 teaspoon of sugar. The gravy should be almost dried out. Only a little gravy should remain.

5. In another vessel add oil+ ghee.Put whole garam masala and fry for a while. Add the sliced onion. Fry them until golden brown. Add the ginger paste and salt..Add rice (soaked and drained out)..Fry for a while.

6. Now add the chicken, potatos into it with the little remaining gravy. Add hot water. If you take 3 cups of rice add 4 and half cups of water. For each cup of rice 1 and half cup of hot water.

7 Cook the rice on medium low flame. Don’t stir your polau after adding the water.That would make your polau gooey and sticky.The water will be almost dried out within 15 minutes. You may think, your pulao looks half done. Don’t worry when we are going to place it on “dom” ( cooking on very low heat), it will be fully done.

8. Add handful of green chilies. Remember the taste of biriyani alwayz depends on the amount of green chilies added in it. they enhances the taste. Since you are adding whole green chilies it won’t make your polau that hot.You may stir your polau now with a very light hand not breaking the rice so that it sould not get burnt at the bottom.

9. Now Cook the polau on medium low heat that we call to keep it on dom. I alwayz use “bain marie” or double boiler system, that works excellent for me. Put your polau vessel over another same size vessel, filled with water. Place it on heat. The steam will make your poalu so moist free.
when done spread some ghee over your Chicken biriyani, it would enhance the flavor. Sprinkle some keora water. Your Morog Polau/ Chicken biriyani is ready. Serve hot with kabab and salad.

Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!


Moti Polau

Moti Polau…Are you tired of your regular plain polau ??? this fascinating polau with moti kabab can really make a great difference !!!!!!!!! 😀

Moti Polau


For Moti kabab:

1. Grounded beef 350 gram ( raw)
2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the kababs
5. salt to taste
6. chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.

Cooking Method:

Combine all the ingredients together and make small ball out of them.Deep fry them on medium low heat and keep aside.

Polau Ingredients:

Aromatic rice like kalojeera/Basmati 2cups or 500 gram
Ginger paste 2 teaspoon
Chopped onion 1 large
Whole Garam Masala ( 4 /5 green cardamoms, 1 stick of Cinnamon, bayleaf, 2 small black cardamoms)
salt to taste
oil/ghee A little more than 1/4 th cup ( one-fourth cup)
Keora Water

Cooking Method:

1. Heat oil/ ghee . Add whole garam masala..Add Chopped onion and fry until light golden brown..Add the ginger paste and fry a little while.

2. Now add the rice, soaked and drained well.Fry a little while. Add salt.

3. Add hot water. If you take 2 Cups of rice add 3 cups of water.

3. Cover the lid and cook on medium low heat. Don’t Stir.

4. After 10/ 15 minutes the water of the polau will be almost dried out. Then add handful of green chilies. Cover the lid. and keep it on very low flame, i’e to keep it on “Dom” as we say in Bangla. For dom , I use double boiler mrthod , which works like magic . See the notes for this method !!
5. Sprinkle some keora water before serving.While serving decorate the polau with the moti kababs. Your Moti Polau is ready…

Cooking Tips:

1. For polau or something this sort, the ratio of rice and water should be 1 cup rice : 1 and Half cup water.So If you take 2 Cups of rice the water should be 3 cups.

2. Always cook the polau on medium low heat.

3. Don’t stir after adding water, that would make your polau gooey and sticky.

4. After the water is almost dried out you can just loose the ends of the polau with a light hand not breaking the rice.

5. For keeping it on dom, you can alwayz use double boiler or bain marie system.It works great for me. Put your Polau vessel over another same size vessel, filled with water. Place it on the stove..Your polau will get the steam and you will be surprised at the beautiful, moisture free texture of polau.

6. Many use garlic in the polau..ewwwwwwwwwwww…Don’t do this..Ginger is sufficient to enhance the aroma and flavor of the aromatic rice.

7. Traditional Polau recipe calls for ghee or clarified butter . But these dayz we are becoming more health conscious..So if you don’t want to compromise the taste yet want a healthy one follow the trick. I often Use only oil for my pulao, but after adding the water just put 1 or 2 teaspoon of ghee. That would make your polau taste like real traditional one..:)

Happy Cooking, enjoy!!!!!!!!!!!


Fish Bhorta / smashed fish

Fish Bhorta / smashed fish

Fish bhorta

Sometimes you may find boring eating same type fish preparations. Fried, Curry nothing makes you feel good. Then you should try this bhorta one..So yummy with plain, hot steamed rice..

2 pieces of any Big Fish like Rohu, Carp, Mrigel or any other.
Little turmeric, chili powder
Chopped Onion
Chopped green chilies
Chopped Cilantro ( Dhonia pata)
Salt to taste
Musturd oil/ Shorishar tel
Fresh lemon zest (optional)

Cooking Method:

1. Wash the fish thoroughly. Now rub little turmeric,chili powder and salt on the fish.

2. Heat oil in a pan. Fry the fish pieces. It should not be too fried. But the water in the fish should be dried out.

3. Take out the bones from the fish. You don’t need to work that hard as the big fishes hardly have bones and the few bones they have are easily removable. 🙂 .

4. Now by using your hand mix chopped onion, chopped green chilies, chopped cilantro, lemon zest, salt with mustard oil squeezing them hard with your fingers. Now Mix it with the fish.ready.
Serve with hot plain rice.

1. The more you can squeeze the onion, green chilies, cilantro before adding mustard oil, the more you will have the taste.
2. To enhance it’s taste you may add oil of the Indian pickles ( Acharer tel) or add some pickles in it.


Bakorkhani, Traditinal Old Dhaka ( Puran Dhaka) way,a wonderful heritage of Old Dhaka




For the dough:

1. All purpose flour 1 cup
2. Ghee 1 and half table spoon of ghee
3. salt to taste

and to create layering effect we need some extra enough oil+ghee and flour.


1. Make a dough with 1 cup flour, 1 and half tbl spoon ghee, salt to taste and water.

2. Knead well and cover it with a wet cloth for atleast 30 minutes. It would make the dough very stretchy. For Bakorkhani, we need stretchy kindda dough.

3. Apply some oil all over the dough and keep it like this for 10 minutes.

4. Now take a long board to roll in the dough.I took my wooden chopping board for that. Apply oil all over the board and over the rolling pin. That is your board and rolling pin must be wet with oil. Now without adding any flour roll out the dough as thin as possible, stretch it over the entire span of wooden board. The board should be covered with it.You should be able to see the board through it.

5. Now Apply some ghee or oil over it and then after strew some flour over the oil. So the oil is dried out by spreading the flour.Repeat the process once again. That is apply oil , then spread flour evenly on it.

6. Fold it into half. It will look like a rectangle. Now then again apply the process twice. That is, after spreading ghee over it, flour is strewn on.

7. Now fold in into like square envelops and then again repeat the process twice; rub oil/ghee and spread flour over it. it should be done twice.. In Fact e,it should be noted,every time the process should be done twice.

8. Now make a roll out of this dough. Take small balls from the roll and roll in into small breads.

9. Make three cuts with a knife on the bread and bake it in a preheated oven to 325 FH / 170 C for 25 minutes or until it gets light brown.


Don’t over bake the bakorkhani as it may destroy the flavor and the layering effect.

In traditional Dhakai bakorkhani they add reduced dried milk/maowa/ khoya in the dough. You may experiment adding a little amount of maowa too. For 1 Cup take one eighth cup of maowa..




Beef Jhuri with leftover beef

384Beef Jhuri with leftover beef

Beef jhuri with leftover beef/ Crunchy spicy fried masala beef


1. Left over beef curry
2. sliced onion
3. Little turmeric and Chili Powder
4. Cumin seed (optional)
5. Fenugreek ( optional)
6. Dried Chili
7. Green Chili
8. Salt to taste
9. Bell peppers ( optional)

Cooking Method:
1. Take some pieces of beef from your leftover curry.Don’t take the gravy.

2. Break the meats using your hand.

3. Heat oil and deep fry the meat pieces until little crunchy.

4. Now in a pan heat oil. You can use the oil you fried the beef with.Add little amount of Cumin seed and fenugreek ( methi). Add dried chili..Too much fenugreek may ruin the taste so be careful with that. This is something we call “foron” in Bangla.

5. Add sliced onion ( a fairly good amount).Fry then until tender. Add very little turmeric and chili powder. Now add the meat and fry. Sprinkle some salt.You may skip the turmeric and chili powder, won’t make any difference.

6. Add green chilies and chopped bell peppers..Fry a little while.

Serve hot with Plain hot steamed rice or even with “Panta Bhat”( prepared rice in water)..Either way it goes great..:)


Egg Halwa

Egg Halwa

Egg Halwa

Dimer jhuri/halwa( egg halwa)…


4 Eggs
Ghee: 1/2 (half) cup( you may use ghee+oil)
Milk( thick): 1/2 cup
Sugar ( according to your taste)
cardamom, cinnamon, rosewater, yellow food color

Cooking Mrthod:

Blend eggs, milk, sugar and little food color together …Use a Whisk or egg beater to blend them..Add some rose water..In a pan add ghee/oil..Fry the garam masal for a while…Add the egg mixture…Stir frequently on medium low flame until l it forms small granules and oil separates…..Careful don’t burn it or make it brown and the water should be dried out( it releases water)..You may add nuts and raisins but before serving take out the garam masala…that’s it.. u r done!!!!enjoy.

Cooking Tips:

While blending the ingredients don’t use blender or blend it too much as it will prevent the halwa to form granules. 🙂

Shami Kabab (Minced Beef Patty)

Shami Kabab (Minced Beef Patty)

Shami Kabab (Minced Beef Patty)


  1. Beef Keema (Minced Beef): 1 Cup
  2. Chaana Daal (Chaana Lentil): 1/4 Cup – Soaked in water for 4 -5 hours or overnight.
  3. Ginger Paste: 1 TSP
  4. Garlic Paste: 1 TSP
  5. Bay Leaf: 1 piece
  6. Cardamom: 2 Pieces
  7. Cinnamon: 1 piece of 2 inches
  8. Soy Sauce: 1 Tsp
  9. Onion (Beresta – Onions sliced and deep crispy fried in oil): 1/2 Cup
  10. Mint: 1 Bunch chopped
  11. Green Chili: 3 or 4 Chopped
  12. Eggs: 1
  13. Oil for frying

Cooking Method:

1. Boil 1 cup of beef keema with 1/4 cup of Chaana daal with the ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce.

2. When water dries out, blend the keema or minced meat without adding any water.

3. Then add the onion bereshta, chopped mint, chopped green chillies, egg and a little salt (if needed), mix well and shape them and deep fry 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.


Beef Khichuri

Beef Khichuri

Beef Khichuri


Cooked Desi style Beef Curry

For Khichuri:

Aromatic rice 1 cup
Daal/lentil 1 cup ( 3/4 th cup moong daal+1/4 th cup red lentil/mushur daal=1 cup)
Ginger paste 1 tbl spoon
Garlic paste 1 teaspoon
Cumin powder half teaspoon
Turmeric powder little more than half teaspoon
Chili powder 1 teaspoon
salt to taste
Whole garam masala ( Bay leaf, cardamoms, cinnamon)
Hot water 3 cups

Cooking Method:

Cook the beef in regular way, then in another vessel heat ghee+oil.Add chopped onion and whole garam masala ( bay leaf, cardamoms, cinnamon). Fry until golden brown.Now add ginger-garlic paste, turmeric-chili powder, cumin powder and salt.Now add the aromatic rice and daal (lentil) and fry a while.Add the cooked beef and hot water.You may add vegetables like potatoes, carrots and green peas in it.Cover the lid. Cook on medium low heat. After 10/15 minutes the water will be almost dried out, add handful of green chilies. Now reduce the heat of the stove and cook it on very low flame , which we call to keep on “Dom” in Bangla.

Cooking Tips:
You may use your left over beef curry to make this wonderful Khichuri. So from now on no more wastage!!!!!!!!!


Beef Pakki Biriyani


Beef Pakki Biriyani

Beef Pakki Biriyani, very easy to make, yet very delicious….A Variation of Beef Tehari


  1. Beef: 2 Lbs (cut them in larger pieces)
  2. Rice (uncooked): (Kalijeera or Basmati): 1 Lbs
  3. Potato: 4 (cut in half – vertically)
  4. Onion Paste: ¾ Cup
  5. Ginger Paste: 1 ½ TBSP (tablespoon)
  6. Garlic Paste: 1 TBSP (tablespoon)
  7. Yogurt: ¼ Cup
  8. Red Chili Powder: 1 TSP
  9. Clove (lobongo): 4
  10. Cardamom (Elachi): 4
  11. Cinnamon (Darchini): 2 pieces, 1 inch each
  12. Bay Leaf (Tej Pata): 2 small
  13. Biriyani Masala Mix: (Dry fry on a pan and then grind the following together to make the mix): ½ TSP each of whole Cumin, Coriander, Mace (Jaifal), Cardamom, Cloves, Black Pepper, and ¼ TSP of Mace (Jayatree or Javantri).
  14. Mustard Oil: 2 TBSP (Tablespoon)
  15. Vegetable Oil: 2 TBSP (Tablespoon)
  16. Salt: 2 TSP (teaspoon)
  17. Whole spices to cook the rice: 1 Bay Leaf, 2 Cardamom, 2 pieces of Cinnamon and 1 medium sliced onion.
  18. Green Chili: 10 Pieces
  19. Milk: ½ Cup
  20. Pitted Prune (Aloo Bokhara): 6 – 10 pieces
  21. Keora Water: 1 TSP

Cooking Method:

1. Cut the beef into big pieces..now marinaate it with 3/4th cup onion paste,1 and 1/2 (half) tbl spoon ginger paste, 1 tbl spoon garlic paste, 1/4th cup yogurt, red chilli powder, salt, elachi/cardamom, darchini/cinnamon, tejpata/bayleaf, , musturd oil( shorishar tel)+vegetable oil( half n half)…

2. Now cook the meat on medium heat. You need to cook it adding water little by little, that we call “Koshano” in Bangla for quite long..atleast for 1 hour..Add water covering the meat..cover with lid…When the gravy is reduced add potatos cut in lengthwise…But remember the potatos must not be fully done when the gravy is dried out….when the gravy is almost drying out add 1/4th (one-fourth cup) of regular milk.Dry out the gravy.

3. Microwave or dry roast cumin , whole corriander, cardamom,mace ( joyetree), nutmeg ( jaifol), black pepper, clove together…Grind them into a fine powder and add into the meat.

4.  Now in another vessel heat ghee and fry whole garam masalas. Add sliced onin..Fry until golden brown.Add 2 teaspoon of ginger paste and salt to taste.Add the uncooked rice/chaal .Add the meat.If your meat gathers some extra oil then put less ghee while cooking the rice. If You take 2 cups( measuring cup) of rice then add 3 cups of hot water. Cover the lid. Don’t stir.

5. Now when the water is almost dried out add plenty of green chilies, 1/4 th cup milk and dried plum/alubokhara. Turn your stove on low heat that we call to keep the biriyani on “Dom”. Sprinkle some keora water before serving!!!!!!!!!!!
Bon A Petit!!!!!!!!