Dudh CHitoi pitha recipe
Chitoi pitha is a very tasty and popular pitha in bangaldesh.There are verious recipes of chitoi pitha available.You can make sweet dish with plain chitoi pitha also U can take it with chatni or curry or dal.
Check out the Dudh chitoi recipe below.
Check out the Dudh chitoi recipe below.
How to make Chapati or Roti
Chapati
is one of the less fattening bengali bread item.Cuz it contains only salt,flour and water. Its delicious with curry or vaji.
is one of the less fattening bengali bread item.Cuz it contains only salt,flour and water. Its delicious with curry or vaji.
Stuffed meatball
Meatball koftas are equivalent of Scotch eggs and can be served hot or cold,Either as a snack or as a pert of a main meal.
Mango Kulfi /Mango Ice Cream recipe
Kulfi 
is very delicious which is equivalent of ice cream and is always made with fresh fruit or juice.
This basic kulfi recipe
is incredibly easy to make.
is very delicious which is equivalent of ice cream and is always made with fresh fruit or juice.This basic kulfi recipe
is incredibly easy to make.
How to Make Chicken Stock easy recipe
To make chicken stock, start with scraps of chicken or chicken carcasses or Leftover chicken pieces with bone.You also need onions, celery.Put the chicken scraps, onions, celery and salt in a huge stock pot with water. You can also use a little bit of chicken soup base to speed up the process a little. Let it cook.Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
When you're through cooking it, remove the meat and veggies and strain the stock somehow. You can use a yogurt strainer and a fat separator, which removes the fat by taking the liquid off the bottom. Any fine strainer will work. You can also remove the fat by cooling the stock.
Now you have delicious chicken stock ready to put in the freezer and which can be used in a huge variety of dishes.
Tips:
Now you have delicious chicken stock ready to put in the freezer and which can be used in a huge variety of dishes.
Tips:
How to make Naan bread
There are many ways to make Naan.but this particular recipe is very easy to follow.Try this recipe and Enjoy Naan With Curry.
Butter Chicken Recipe
Tandoori chicken – 1 (cut into medium sized pieces)
Tomatoes – ½ kg
Butter – 100 gms
Tomato sauce – 2 tbsp
Chili powder – 1 tsp
Cashew nuts (powdered) – 4 level tbsp
Sugar – 1 tsp
Water – ½ cup
Bay leaf – 1
Thick cream – ½ cup
Method
Chop the tomatoes.Now add water and bay leaf and boil for 15 minutes.Make puree by sieving the mixture. This should be about 2 cups.In a pan,
heat butter and fry the powdered cashew nuts to a golden color.Reduce heat
and add the tomato puree, tomato sauce, chili powder and sugar and while
stirring, bring it to a boil.Cook for 5 minutes and add the chicken pieces.Cook
further for 5 – 7 minutes.Before serving add thick cream.Garnish with chopped
coriander leaves.
TIPS & VARIATIONS
*You can use ready tandoori chicken and use the same gravy mix if in a hurry
*You may use boneless chicken for roasting, if you so prefer.
Corn and Green Chili Salad
make this side dish a meal, or sprinkle over salad greens.
Prep time: 10 minutes
Makes 4 servings
Ingredients:
2 cups frozen corn, thawed1 (10-ounce) can diced
tomatoes and green chilies
2 tablespoons vegetable oil
1 tablespoon lime juice
1⁄3 cup sliced green onions
2 tablespoons chopped fresh cilantro
Method:
Combine all ingredients in a medium bowl; mix them well.
Tasty Mixed Dal Recipe
Black gram dal (whole udad) – 1 cup
Chana (gram) dal – 2 tbsp
Red kidney beans (Rajmah) – 2 tbsp
Ghee – 1 tbsp
Water – 5 cups
Salt to taste
Cloves – 6 to 8 nos.
Cream – ½ cup (optional)
Ginger – 1 inch piece
Garlic – 5 flakes
Tomatoes (medium) – 5 nos.
Green chili – 3 to 4 nos.
Cinnamon – 1 inch piece stick
Butter – 2 tbsp
Coriander leaves – a few sprigs
METHOD
Soak the dal for 2 – 3 hours.Chop the tomatoes, garlic, ginger and coriander leaves
finely.Slit the chili.Pressure cook the dal and rajmah with salt and garlic for 3 –4 whistles.
Once cooked, let it simmer on a low flame for 30 minutes or till thick and creamy.In a pan
heat the ghee.Add chopped ginger, chili, cinnamon, cloves and tomatoes.Cook on medium
flame till the ghee separates.Add it to the dal.Add butter and serve hot.Add ½ cup cream
just before serving.
Samosa or Stuffed Pastries recipe
Samosas are a favorite snack food in bangladesh, India .These little pastries are perfect for eating with your fingers and make a good appetizer to start an bengali meal.Try dipping them in coriander chutney Samosas can be stuffed with many kinds of meat or vegetable fillings.
Step 1:
Dough:
Half cup all-purpose flour
Half cup whole-wheat flour
1/4 tsp. salt
1 tbsp. butter or margarine
up to Half cup water
about 1 cup vegetable oil (for frying)
about 2 cup filling
Step 2:
Make Filling
Ground lamb or beef or chicken ,Cut into small pieces.
Garam masala or 1 tsp. each pepper,ground cloves, and ground cumin
Salt
Vegetable oil
Onion, thinly sliced
Garlic, chopped
Chopped fresh ginger
Cardamom pods
1 stick cinnamon
Medium potatoes, peeled and chopped
Water
Green chili, chopped
Medium tomatoes, chopped
Package frozen peas, thawed, or can green peas, drained
Method
1. In a bowl, mix together meat, garam masala, and salt.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger,
cardamom, and cinnamon and fry about 5 minutes, or until onions turn brown.
Add meat mixture and stir until meat is completely brown.
3. Add potatoes and water, lower heat, and simmer about 20 minutes,
or until potatoes are tender and liquid has cooked off.
4. Add chili, tomatoes, and peas and stir to combine. Cook for about 5 minutes
to heat through.
5. Remove skillet from heat. Remove cardamom pods and cinnamon stick
from skillet. Your filling is ready.
Step 3:
Samosa
Methods
1. Put all-purpose flour, whole wheat flour, and salt in a mixing bowl.Cut butter
into small pieces and add to flour. Rub butter into flour with your fingertips until
mixture looks like large bread crumbs. Mix in enough water, a little at a time, to
form a firm dough.
2. Knead dough in bowl for about 2 or 3 minutes, or until smooth. Cover bowl
and refrigerate while making filling.
3. When filling is ready, remove dough from refrigerator and place on a floured
surface. Knead dough for about 5 minutes.
4. Divide dough into pieces about the size of walnuts and roll each piece into a
smooth ball with your hands.
5. Roll balls into thin rounds with a floured rolling pin. Cut each round in half.
6. Put about 1 tbsp. filling onto a piece of dough. Fold dough over filling.
Seal edges of dough with your fingers and then with the tines of a fork. Continue
making samosas.
7. In a wok or a deep saucepan, heat oil over medium-high heat. (Oil should be
deep enough to cover samosas while cooking.) Carefully place one samosa in oil.
If samosa fries to a golden brown in about 3 minutes, the oil is at the right temperature.
If it takes longer than this, increase temperature of oil. When oil is at the right temperature,
continue frying samosas, a few at a time, for 3 inutes each. Remove samosas with a
slotted spoon and drain on paper towels. Eat hot or at room temperature.
How to Sizzle Onion
Turn off the heat and place some sliced onion onto dish.Immediately put cooked starter on top of the onion and pour one tablespoon of melted ghee onto side of the dish.The heat from the dish rapidly heats the fat which,in contact with the onion, starts the sizzling.
Now squirt some lemon juice onto onions.This produces even more sizzling and a delicious aroma.Finally, sprinkle with chopped coriander, and serve.
Make a safer French fry
French Fry Recipe:
Tandoori Marinade recipe for all kind of tandoor
A variety of dishes require that the meat, fish or poultry is marinated prior to cooking. Follow this recipe whenever this is necessary.
Ingredients
2 cups plain yoghurt
2 green chillies
2 teaspoon grated green ginger
3 cloves garlic
1½ teaspoon salt
1 teaspoon red chilli powder
1 teaspoon black cummin
1½ teaspoon garam masala
2 teaspoon vinegar
2 tablespoon cooking oil
½ teaspoon red food colouring
½ teaspoon yellow food colouring
Method
Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth. Empty into a bowl and add all the remaining ingredients.Beat the mixture until glossy. Then use it on your cooking.
Ingredients
2 cups plain yoghurt
2 green chillies
2 teaspoon grated green ginger
3 cloves garlic
1½ teaspoon salt
1 teaspoon red chilli powder
1 teaspoon black cummin
1½ teaspoon garam masala
2 teaspoon vinegar
2 tablespoon cooking oil
½ teaspoon red food colouring
½ teaspoon yellow food colouring
Method
Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth. Empty into a bowl and add all the remaining ingredients.Beat the mixture until glossy. Then use it on your cooking.
How To Make Curry Sauce At home
Homemade Curry sauce recipe
Ingredients:
2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2¾ pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
Stage One
Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the ginger and garlic into a blender with about ½ pint of the water and blend until smooth.
Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes. Leave to cool.
Stage Two
Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute
smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Stage Three
Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes. Into the clean saucepan, pour the oil, tomato puree,
turmeric, and paprika.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off. Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the Saucepan. Use immediately or cool and refrigerate for up to four days.
Ingredients:
2 oz (50g) green ginger
2 oz (50g) garlic
2¾ pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
Stage One
Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the ginger and garlic into a blender with about ½ pint of the water and blend until smooth.
Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes. Leave to cool.
Stage Two
Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute
smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Stage Three
Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes. Into the clean saucepan, pour the oil, tomato puree,
turmeric, and paprika.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off. Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the Saucepan. Use immediately or cool and refrigerate for up to four days.
Kumro Phuler Bora Recipe
Kumro Phuler BoraIngredients:
10 large pumpkin/squash/zucchini blossoms
1 cup Besan (gram flour)
1 table spoon rice flour (optional)
1 teaspoon kalo jeere
pinch of turmeric powder
1/2 teaspoon cumin powder
1 teaspoon lonka (powder/green/crushed)
1/2 teaspoon ginger powder
1/2 teaspoon baking soda
1 or 2 tablespoons of chopped cilantro
Salt to taste
Poppy seeds
Cooking oil
Water
Method
1. Wash the flowers thoroughly (soak in a pot of water and handle with care). Check for insects inside and dry gently on paper towels. Cut off the base of the flower and remove the male and female organs (stamens, stigma, style and ovary) - these are often bitter.
2. In a bowl mix the besan with all the other dry ingredients (except poppy seeds) and make a thick paste with water. Add the cilantro and mix it in.
3. Heat the cooking oil to medium high. Dip each flower in the batter to coat it and place in the hot oil. Sprinkle the top surface with poppy seeds and then after a couple of minutes turn over to fry the other side. Should be golden brown and crispy when done. Drain excess oil on paper towels.
Source: http://sutapar.blogspot.com/2008/09/its-harvest-time.html
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