Tuesday, 23 September 2014

Prawns Biriyani

Prawns Biriyani

500 gms Basmati rice
500 gms large prawns shelled and deveined
3 medium size potato...
To marinate prawns: 1 cup yogurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tbsps garlic paste
1 tbsp ginger paste
Salt to taste
4 large onions sliced thinly
1 large tomatoes chopped finely
2 tbsp Ginger paste
2 tbsp coriander powder
2 tbsp cumin powder
2" piece of cinnamon
5 cloves
5 pods green cardamom
Jaiphal (nutmeg powder) 1 tablespoon
¼ Jaitri powder
4 pieces bay leaf
1 tbsp kewra jal (Kewra water)
10-12 black peppercorns
4 tbsp green paste
To garnish: 1 tbsp saffron strands
3 tbsps warm milk
4-5 tbsps cooking oil
4-5 tbsps Ghee

  Wash the rice. Soak it in warm water for 30 minutes.
Cook the rice till amost done. Drain remaining water (if any) and keep aside.
Marinate the prawns with yogurt , lime juice , turmeric powder ,salt and ginger garlic paste and keep it for 1 hour.
Peel the potato and make it two pieces each potato and fry with small qty turmeric powder and salt.
Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
In the same oil, add the bay leaf , cinnamon , cloves, cardamom, Jaiphal , Jaitri powder and sauté for 2-3 minutes and now add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
Add all the masala ingredients and fry till the oil begins to separate from the whole mix.
Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
Soak the saffron strands in 2-3 tbsps of warm milk with with kewra jal .
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with ghee. Layer the rice , fired potato and prawn as follows: rice, potato - prawn - rice. End with a layer of rice.
Pour the saffron infused milk all over the top of the last layer of rice.
Garnish with the crispy fried onions and cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Serve hot with a raita and green salad of your choice

Monday, 22 September 2014

Dal-Gosht / Mutton Dalcha

Dal-Gosht / Mutton Dalcha

Dal-Gosht or Mutton Dalcha is a very famous meat curry from  Pakistan!  But now days  this dish is very attractive, delicious and  hit with everybody in Hyderabad & Bangladesh. It is made with mutton, chana dal and a host of spices. You can try with red lentils, kidney beans or soaked Bengal gram or a mixture of all.

Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing


1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha


Bhapa Macher Dim (Steamed Fish Egg)

Bhapa Macher Dim (Steamed Fish Egg)
Bhapa Macher Dim..

Fish Egg (Bual / any big fish's egg) 500 grams
Mustard Oil 4 tbsp...
Green Chilly 10,finely pest
Mustard Paste 5 tbsp
Turmeric Powder 1 tsp
Salt per test

Clean the fish egg and wash well. Drain water and keep aside.
In a bowl, take the egg (preferred bual fish's egg), green chili, mustard paste, turmeric powder, salt. Mix all together well and Pour the water (3 glass) with constant stirring to avoid lump formation. The mix should be smooth and add excess water if required. Now add mustered oil and mix it again.
Heat a pan/ kadai and add little water. Boil the water for 2 minutes and add all mixture of the bowl into the water. Now stir it continuously till the water dries up. In between add some green chili and drizzle some more mustard oil on the top and remove from fire. Serve with plain white steamed rice

Friday, 19 September 2014

Kamranga (Star Fruit) Chutney

Kamranga (Star Fruit) Chutney
Kamranga (Star Fruit) Chutney
Wash 250 grm raw green Kamranga (Star Fruit). You don’t have to take out the peel

Chop them up in small pieces
Heat Mustard Oil in Kadai/Frying Pan...

Add 1/2 tsp of Mustard seeds and 1 Dry Red Chilli. The mustard seeds will sputter.
As soon as the mustard seeds start sputtering , add the chopped Kamranga (Star Fruit)
Add a pinch of turmeric powder and sauté the Kamranga (Star Fruit).

Saute till the Kamranga (Star Fruit) turn a nice yellow because of the turmeric and soften a little.

Add salt and about 1-2 Cup water. Water should be enough to cook the Kamranga . The chaatni should be thick and so add water moderately

Mix and cover and cook till Kamranga (Star Fruit) are almost done. With the spatula check to see if the Kamranga have softened.

Add about 1 small Cup of sugar and mix well. Bengali chutneys are usually sweeter and so a little more sugar might be added if desired. Add a little more water.

Cook and reduce the water till you get a thick consistency and the Kamranga (Star Fruit) are soft but not mashed up.

Roast about 1 tsp of panch puran/paanch phoron till you get a nice aroma, cool and dry grind it. Sprinkle this powder on the chaatni
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Thursday, 18 September 2014

Mocha-r Tari / Paturi ((Banana Flower))

Mocha-r Tari / Paturi

1Large Mocha (Banana Flower)
½-cup grated coconut
1 ½ -tablespoon white mustard ...
1 ½ -tablespoon Poppy seeds
1-teaspoon turmeric
1-green chili
2-tablespoon mastered oil
1-big banana leaf / 4 pieces of purplish-red outer bracts (leaves) of banana blossoms / flowers (much darker and tougher compared to the tender inner leaves) or aluminum foil (I used outer leaves of banana blossoms / flowers)
Salt to taste

1. Peel each layer of the flower and bring out the stem (which almost looks like small banana actually). Then you will have to take each stem and remove the central pith. Throw the central pith ( it is hard and you will not be able to cook it)
2. Cut the stems in to small pieces almost like mince
3. Add salt and turmeric and boil for while or until soft and cooked
4. Drained the boiled water and keep aside the minced mocha
5. Grind the coconut, poppy seeds, white mustard seed, green chili and make a paste
6. Add little salt immediately otherwise the paste might turn bitter
7. Combine the above paste, salt if you need more, turmeric, mustered oil, boiled mocha together very well using your hands to mix them really well
8. In case you are using outer leaves / banana leaf Wash the banana leaf and dry with a kitchen towel. Lightly roast the leaf so that it becomes soft and manageable. Hold over a low flame and remove.
9. Put the mocha mix in the flamed outer leaves / banana leaf and wrap it well
10. Then grill it on a tawa for 10/15 mins, keep turning until both side color change of the banana leaf
11. If you are using aluminum foil, just wrap the mocha mix in foil, put them on a hot tawa and grill it like you will do for banana leaf. The taste does not differ much but the smell of the banana leaf will be missing
12. It should not take more than 25/30 mins
13. Sprinkle little mustard oil and over the mocha r Tari / Paturi before serving with hot rice

Wednesday, 17 September 2014

Prawns Mayo

Prawns Mayo

Prawns Mayo
• Medium-sized prawns, with tails being intact : 500 grm
• Turmeric powder (for marination): ¾ tsp
• Salt (for marination): ¾ tsp
• Refined oil: 3 tsp...
• Garlic paste : 3 tsp
• Lemon (for marination): 2 pieces
• Turmeric powder (for the curry): ½ tsp
• Salt (for the curry): ¾ tsp (or according to taste)
• Sugar: 1 tsp
• Green chillies: 4
• Tomato puree: 3 tsp (optional)
• Milk : 1 small cup
• Mayonnaise : 4 tbsp
• Butter / Fresh cream: 2 tsp
• Coriander leaves
• Garnish with coriander leaves and serve with jeera rice or plain boiled rice

Marinate prawns for at least 2hrs, with lemon juice, garlic paste, turmeric powder and salt.
Grind the mayonnaise with milk to make thin.
The marinated prawns being fried in refinedd oil. In the same hot oil, add whole garlic (cassia bark) and wait for a few seconds. Add the tomato puree . Sauté for few min, add the mayonnaise , turmeric and green chilli . Sauté continuously to prevent burning of the powders. Sprinkling a little water if the gravy starts sticking to the pan. After 5 min, add the rest of the salt, sugar, sauté till the mixture starts separating from the oil. Now add fried prawns and sauté for 5 min at a simmered flame. Now add butter / fresh cream. Let the curry boil for 10min, simmered and covered. Before serving, add Garnish with coriander leaves and serve with Jeera Rice or plain boiled rice

Sukha Keski Maacah

Sukha Keski Maacah
Sukha Keski Maacah
Keski fish (Small tiny whitebait fish) is a tiny Bangladeshi fish resembling Silverfish but not quite. It is mostly cooked dry-style as opposed to a curry dish. Small whitebait fish is good for hypothyroid.
250grm Keski fish (found in most Bangladeshi stores)
2 pieces onion...
1 piece tomatoes
5 green chillies
4 tbs mustered oil
Handful of fresh coriander leaves
Spices: 3/4 tsp turmeric, 1/2 tsp red chilli powder, , 1/2 tsp salt or to taste.
How to:
1. Place fish in colander, wash and drain well until completely dry and taking care not to make it mushy.
2. Heat oil in a non-stick pan and add finely diced onion. Fry until soft and almost brown.
3. Add the spices as indicated above and cook for 1 minute.
4. Add 1/2 cup of water and form a paste. Stir and fry for 2 minutes and then add finely chopped tomatoes. Stir-fry for a further 2-3 minutes.
5. Add the fish, stir-fry for 1-2 minutes until the water evaporates.
6. Cover with lid and allow cooking on low heat for 15 minutes. By now all the water should have evaporated.
7. 5 minutes before removing from heat, add slit green chillies and fresh coriander leaves.
Recommendations: Serve with hot rice of your choice and definitely worth trying as this dish is very tasty!