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Yummy Super Quick Egg Jumbo Sandwich!!!!!!!!!!!!!!

Yummy Super Quick Egg Sandwich with a twist

Yummy Super Quick Egg Sandwich with a little improvisation!!!!!!!!!!!!!!You are gonna love this 3 layered gigantic sandwich!!!!!!!!!!!!! 😀

Ingredients:

1 or 2 eggs (boiled)
Butter
Mayonnaise
Peanut butter (Crunchy)
Crushed black pepper
grated carrot, cucumber,
Sliced onion
mushroom
cream cheese
salt to taste
little sugar

Cooking method:

Spread for the first layer:

1. cut the boiled eggs into small pieces and fry them in little butter with little amount of salt for a while.Let it cool.

2. In a bowl take mayonnaise and beat nice with a fork and mix a little sugar and crushed black pepper with it. Add the grated carrot, cucumber, onion and the fried boiled egg.

Your spreading is ready.

Spread for the second layer:

Take enough from the first basic egg spreading and add melted or soften crunchy peanut butter. To soften the peanut butter you may microwave the peanut butter in a small bowl for few seconds. I took the crunchy one coz I love that crunchy feeling under my teeth…

your second spreading is ready too.

Spread for the third layer:

Mushroom-cream cheese spread.

For this cut the mushrooms into small pieces.. Sautee them in oil for few minutes. Blend them with cream cheese. Add crushed black pepper. Your Mushroom-cream cheese spread is ready.

Cut the crusts off the bread and spread with soft butter or margarine. Then Spread over the fillings. Your very yummy, super quick Jumbo Sandwich is ready!!!!!!!!!!!!!!

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Chicken rezala

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Ingredients:

1. Chicken pieces 1 kg
2. Onion paste 3/4 th cup (three-fourth cup)
3. Sliced Onion half cup
4. Ginger paste 2 tbl spoon
5. Garlic paste 1 tbl spoon
6. yogurt 1/4 th cup
7. Red chili powder 1 and half teaspoon
8. Coriander powder 1 and half teaspoon
9. Salt to taste
10. Whole garam masala ( bay leaf, cardamom, cinnamon)
11.Special garam masala powder.
12. Sugar to taste

For the special garam masala powder:
Microwave elachi ( cardamoms), mace(joyetree), blackpepper, whole dhania/coriander seed, whole jeera/ cumin seed , cloves,poppy seed for 25/30 second…crush it into a powder…

Cooking Method:

1.Wash the chicken pieces(1 kg) and marinate it with onion paste, ginger paste, garlic paste, yogurt, red chilli powder, corriander(dhania) powder, and salt….What i do do to save time I blend onion, ginger, garlic altogether..:)…set aside for half an hour…

2.In the mean time in a pan heat the oil..and add few bay leafs (tejpata), darchini, elachi and stir it…For this you will have a good aroma from your meat…then add 1/2 cup sliced onion…fry it until it is golden brown…..now add the chicken with the marinade…add little water…cover it with lid..you have to cook it adding water little by little,i.e, “koshano” in bangla, for 20/25 minutes…….Now add water and cover the lid..Don’t add too much water..Just enough to get the chicken done.

3.When oil separates from chicken add 1 teaspoon sugar and raisins(kishmish)..If i have time sometimes i blend the kishmish and add them…add some green chillies and 1 teaspoon ghee…add the garam masala powder we made…cover the lid and keep it in very lil flame for 3/5 minutes…….ur chicken rejala is ready…u may sprinkle lil keora water before serving..alhamdulillah it tastes so good and doesn’t take much time…

Tips:
the color of the rejala depends on how u fry the onion…if it is too dark the rejala would be too dark..if it is light golden brown the color of the rejala would be perfect…inshaAllah..enjoy

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Morog Polau/ Chicken Biriyani

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

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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..

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.

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

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Bakorkhani

Ingredients:

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.

Method:

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.

Caution:

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

Tips:
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..

Bakorkhani

Bakorkhani

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Beef Jhuri with leftover beef

384Beef 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..:)

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Tuna Kabab, A very easy-peasy recipe..

Tuna Kabab

Tuna Kabab

Ingredients:

1. 1 Tuna Can in water/ oil
2. 1 large potato ( boiled and mashed)
3. Fried Onion ( Bereshta)
4. Chopped mint and cilantro
5. Chopped green chilies
6. Garam masala powder ( optional)
7. 1 egg
8. Bread crumbs ( enough to shape the kababs)
9. salt to taste

Cooking method:

1. Drain all the water from the tuna. Squezze hard to remove any extra water.
2. Now combine all the ingredients together.
3. Shape into kababs and shallow fry in enough oil on medium low heat.

Cooking Tips:
You can store the kababs in deep fridge for a quite a long time.If you want to store, then don’t fry them.After shaping keep them in a box and refrigerate. Fry them and serve whenever you need. 🙂

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Achari Fish

Achari Fish

Achari Fish

Ingredients:

1. Fillet of any fish, I took 2 fillets of Tilapia
2. Chopped onion 1 medium onio
3. Onion Paste 2 tbl spoon
4. Chopped Garlic 2 cloves
5. Garlic Paste 1/2 (half) teaspoon
6. Ginger Paste 1 teaspoon
7.Tamarind sauce/Tamarind to taste.
8.Indian 5 spices ( crushed) 1 teaspoon
9.Chopped tomato 1 small
10. Turmeric powder half teaspoon
11. Red Chilli Powder 1 teaspoon
12.Cumin half teaspoon
13. Whole Coriander half teaspoon
14.Mustard oil 1 teaspoon.
15. Salt and sugar to taste.
16. Bell peppers cubed and green chilies

Cooking Method:

1.Take any fish fillet…I took tilapia fillet…Cut them into cubes…..Wash them thoroughly..rub them with salt,lil turmeric and red chili powder…Fry them a little while..Don’t over fry them…

2.Now in oil put sliced onion..Fry them till tender. Add finely chopped garlic and fry them until the onion and garlic gets light brown..Add salt, onion paste and ginger paste, little turmeric and chili powder in it…You need to cook the spices very well adding water little by little.

3. Add chopped tomato ..Add water when the tomatos are completely dissolved in the gravy..Add fish cubes in the gravy..Add lilttle tetul chunney ( store bought Indian tamarind sauce)in it..:).. You can use tamarind, soaked in water .In that case use little sugar with it.

4.When the gravy is reducing add green chilies and cubed bell peppers…

5.Now the final part, for the achari flavor, crush pachforon( Indian 5 spices) , whole corriander seed and little cumin seed together..put them into the gravy…add 1 teaspoon mustard oil over the fish , cover the lid, and keep it on very low flame for 5 min ..( which we call to keep on “Dom” in Bangla)…ready.. You may add little sugar to sharpen the taste..:)

Cooking Tips:
Not only fillet, you can try this recipe with regular cut fishes too.

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Egg Halwa

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. 🙂

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Mutton Biriyani and Shami Kabab

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…