Tag Archives: South aSIAN fOOD

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Firni/ Payesh / Kheer

Firni / Payesh / Kheer

Ingredients:

1. Full Cream Regular Milk 1 and half Liter

2. 1/4 th cup (one fourth cup) of aromatic Rice / Polau chaal like Kalijeera, Chini gura or Basmati , soaked ( at least 1 hour)and drained.

3. Sugar

4 Cardamom, Cinnamon, Bay leaf

5. Powder Milk 3 Tbl spoon or evaporated milk 1/4 th cup

6. Dried fruits like nuts and raisins

7.Rose Water

Method:

1. Pour milk to a heavy bottomed Saucepan or Pot. Add the rice, cardamom pods, cinnamon stick and bay leaf.

2. Cook it on low medium flame , stirring occasionally so that the bottom must not get burnt.

3. The milk will come to boil but keep cooking. When the milk has come to almost the desired consistency add sugar. You may add 3 tbl spoon of powder milk, dissolved in half cup liquid milk or you may add 1/4 th ( one fourth cup )cup of evaporated milk at this point for extra creamy texture. Cook a little while. Add raisins and chopped nuts.

4. The firni or payesh gets thicker after cooling down. So don’t make it too thick. Sprinkle some rose water if you want.

5. Garnish with almond, pista and raisins.

Notes:

1. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.

2 Comments

Posted on January 28, 2013 by khadizahaque in Desserts, Glossary / Notes

Tagged Bangladeshi dessert, dessert, finni, Firni, Indian Dessert, kheer, Khir, leche de con, milk pudding, payasa, payasam, Payesh, rice pudding, South Asian dessert, South aSIAN fOOD

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Morog Polau/ Chicken Biriyani

Morog Polau/Chicken Biriyani

Ingredients:

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!!!!!!!!!!!!!!!!!!!!!!!!!!

24 Comments

Posted on January 26, 2013 by khadizahaque in Biriyani, Pulao, Rice and Grains

Tagged bANGLADESHI fOOD, Biriyani, Chicken, chicken birani, Chicken Biriyani, Chicken Polau, chicken pulao, iNDIAN fOOD, Morog Polau, Morog pulao, Murog pulau, pilaf, Polau, South aSIAN fOOD

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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..

Ingredients:
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.

Tips:
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.

7 Comments

Posted on January 25, 2013 by khadizahaque in Fish

Tagged Bangladeshi bhorta, bANGLADESHI fOOD, Bharta, bhorta, Bhurta, Fish Bharta, fish bhorta, Fish Vorta, iNDIAN fOOD, macher bhorta, mas borta, Mas varta, Mas vorta, maser bhorta, Rohu Fish Bharta, Rui Fish Bharta, Rui Fish Bhorta, Rui Fish Vorta, rui macher bhorta, South aSIAN fOOD, Varta, Vorta

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Beef Jhuri with leftover beef

Beef jhuri with leftover beef/ Crunchy spicy fried masala beef

Ingredient:

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..:)

4 Comments

Posted on January 24, 2013 by khadizahaque in Beef

Tagged bANGLADESHI fOOD, beef, Beef Jhuri, crunchy beef, easy fried beef., Gorur jhura mangsho, iNDIAN fOOD, jhura mangsho, masala beef, South aSIAN fOOD, spicy beef

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Egg Halwa

Egg Halwa

Dimer jhuri/halwa( egg halwa)…

Ingredients:

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. 🙂

4 Comments

Posted on January 24, 2013 by khadizahaque in Desserts

Tagged ande ke halwa, bANGLADESHI fOOD, Bangladeshi Halua, Desserts, Dimer halua, Dimer Halwa, Dimer jhuri, Egg Halua, Egg Halwa, egg jhuri, eggs, halua, Halva, halwa, Indian Halwa, South aSIAN fOOD

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Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton biriyani: the ratio of meat and rice should be 2:1..
1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste, garlic paste, 1/2 cup yogurt, salt,lil corriander powder, chilli powder,bayleaf, chinnamon, and garam masala powder made of cumin(jeera), corriander ( dhone), cardamom( elach), black pepper ( golmorich), mace ( joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will make the mutton tender and won’t smell a bit..

2. put oil in the pot and cook the meat…bhalo kore koshiye koshiye tarpor cook korte hobe…gravy ekdom kome ashle alu dite hobe…alu ta puro shidhdho hobe na, karon rice’r shathe dear por r na hole gole jaabe…when the gravy is almost drying out add milk and dry out the gravy..

3. wash the rice and put ghee/ oil in the pot..add sliced onion..add bayleaf, cinnamon, cardamom..fry the onion until brown..add tginger paste..then add rice and salt …fry them for a while..add the meat…bhalo kore nere chere paani diye dite hobe…2 cup chaal er jonno 3 cup er moto hot water..add dried plum/ alu bokhara…cover the lid..when water is almost dried out add handfull of green chillies…ektu nere dite hobe jaate niche pora na laage but care ful beshi nara chara dile kintu bhorta bhorta hoye jaabe..just pash theke halka haate niche ektu uthiye dite hobe…ekhon dom e rakhte hobe..sprinkle keora water before serving…

Shami kabab: boil 1 cup of beef keema with 1/4 cup of chaana daal( aage theke chaana/buter daal min 4/5 ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce…when water dried out blend the kima without adding any water…then add onion bereshta, chopped mint, chopped green chillies, 1 or 2 eggs and lil salt if needed..shepe them and deep fry at medium low flame…..its better to keep them on refrigerator for a while before frying…

5 Comments

Posted on January 23, 2013 by khadizahaque in Biriyani, Rice and Grains

Tagged bANGLADESHI bIRIYANI, Biriyani, Indian Biriyani, Kabab, Kachchi Biriyani, Kebab, Khashi, khashir biriyani, Mutton, Mutton Biriyani, Shami Kabab, Shami Kebab, Shemi Kebab, South aSIAN fOOD

Beef Pakki Biriyani

Posted on January 23, 2013 by khadizahaque | 7 comments

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

Ingredients:

Beef: 2 Lbs (cut them in larger pieces)

Rice (uncooked): (Kalijeera or Basmati): 1 Lbs

Potato: 4 (cut in half – vertically)

Onion Paste: ¾ Cup

Ginger Paste: 1 ½ TBSP (tablespoon)

Garlic Paste: 1 TBSP (tablespoon)

Yogurt: ¼ Cup

Red Chili Powder: 1 TSP

Clove (lobongo): 4

Cardamom (Elachi): 4

Cinnamon (Darchini): 2 pieces, 1 inch each

Bay Leaf (Tej Pata): 2 small

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).

Mustard Oil: 2 TBSP (Tablespoon)

Vegetable Oil: 2 TBSP (Tablespoon)

Salt: 2 TSP (teaspoon)

Whole spices to cook the rice: 1 Bay Leaf, 2 Cardamom, 2 pieces of Cinnamon and 1 medium sliced onion.

Green Chili: 10 Pieces

Milk: ½ Cup

Pitted Prune (Aloo Bokhara): 6 – 10 pieces

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!!!!!!!!

7 Comments

Posted in Biriyani

Tagged bANGLADESHI bIRIYANI, bANGLADESHI fOOD, Beef Biriyani, Birani, Biriyani, Desi Food, Gorur Birani, iNDIAN fOOD, pakki biriyani, South aSIAN fOOD, Tehari

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Steamed Fish Cake Curry

Steamed Fish Cake Curry

Ingredients:

For the Fish cake/ Pudding:

1. 6 Pieces of any big Fish like Rohu, Mrigel. Katla or any carp.

2. 2 eggs

2. Ginger-garlic paste 1 teaspoon

3. salt to taste.

4. Little amount of chili-turmeric powder.

For the curry:

Sliced Onion 2 small
Onion paste 2 teaspoon
Ginger paste 2 teaspoon
Garlic Paste 1 teaspoon
Turmeric powder half teaspoon
Chili powder 1 teaspoon or according to your taste
Corriander powder half teaspoon.
Cumin powder half teaspoon ( dry roasted and grinded)
Chopped tomato 1 small
salt to taste
green chilies
garam masala ( cinnamon stick, cardamoms, bayleaf)
Bell peppers/capsicum

Cooking Method:

1. Wash the fish. Rub some turmeric, chili powder, salt on them.

2. Fry them and take out the bones from the fish pieces. You don’t need to work that hard as the big fishes hardly have bones and the few bones they have are easily removable. 🙂

3. Blend fish with 2 eggs, 1 teaspoon ginger-garlic paste and little turmeric-chili powder.

4. Pour the mixture into a greased baking pan. Now you can steam it like pudding / creme caramel or you can bake it like cake in a preheated oven.

5. Slice the cake or pudding. Normally I don’t try to flip it over as sometimes it tends to break if you try to do that. So cut it when it’s on the pan.

6. Shallow fry them just like regular fish fry. keep it aside.

7. Heat oil in a pan. Add whole garam masala like cardamoms, cinnamon and bayleaf. Then add sliced onion and fry them until brown.

8. Add the onion, ginger, garlic paste. Add turmeric, chili powder, corriander powder, cumin powder,salt. Cook very well adding water little by little.

9. Add chopped tomatoes and cook until the tomatos are completely dissolved. Add water.

10. Add the sliced fish cakes and cover the lid.

11. When the gravy is near about your desired consistency add the cubed bell peppers or capsicum and green chilies.

12. Cover with lid and keep it on low heat until the oil separates.

Cooking Tips:

1. You may cook it with coconut milk the same way mentioned. You Just have to omit the tomatoes.

2. You may cook it in tomato sauce, or using yogurt or in oriental way too.

3. You may add chopped spinach too in the fish cake batter before steaming it .

Enjoy!!!!!!!!!!!!!!!

1 Comment

Posted on January 14, 2013 by khadizahaque in Fish, Fish and Seafood

Tagged bANGLADESHI fOOD, Fish, Fish cake, Fish cake curry, Fish Curry, Fish pudding, iNDIAN fOOD, South aSIAN fOOD, Steamed Fish