Chaler Payesh

I always have a sweet corner for sweets.I used to devour sweets whenever I got the chance.I remember those days from school I used to study at night and my mom always kept sweets loaded in the fridge.My way of taking a break from my study was to get hold some sweets and have them.

Serves:4

Ingredients:Sweet smelling rice:100 gms
Milk:1 kg
Sugar:150 gms
Ghee:1 teaspoon
Cashew nuts:10 gms
Raisins:10 gms
Green Cardamom:3 or 4
Almonds:5 or 6
Bay leaf:1 or 2

Preparation:Boil the milk in very low flame, and let it condense till it become 3/4 its original volume.Meanwhile,add ghee to rice and mix well.Drop in the rice when the milk is ready,and now cook on high flame,stirring often.As the rice gets cooked add sugar,green cardamom,bay leaf.Keep on flame till the sugar melts.Throw in the cashew nuts and raisins.Serve hot refrigerate as u like it.Garnish with raisins,almonds,cashew nuts or any other dry fruits of your choice.

Chili Garlic Chicken

Sometimes back I read about a chili garlic crab preparation in a cookbook.Thought of trying the same preparation but with chicken in a place of crab.The experiment turned out to be a very spicy and yummy platter,so here it is sharing with you all.

Ingredients:Chicken:1 kg
Red chili powder:3- teaspoons full,mixed with water to make a paste
Garlic:15 cloves
Mustard oil:2 table spoons
Tomato:3 small sized
Onions:1
Cornflour:2 tablespoons
Vinegar:1 table spoon
Spring onion:2 stalks
Eggs:2, beaten well
Salt to taste
Preparation:Take the chicken, one tomato one onion and boil the whole in a deep pan with sufficient water such that the ingredients get covered with water.Take it out,when the chicken is half cooked.Keep the stock for later use.Heat oil in a wok deep fry the half cooked chicken.Keep aside.Take some more oil and saute the garlic for a minute.Add the tomato puree,chili powder paste and the stock and bring it to boil.When it starts boiling add salt.Take the cornflour in a bowl mix it with water.Add it to the boiling sauce,cook till it gets thickened.Now add the chicken along with vinegar and spring onions to the sauce and mix.Add the beaten egg in trickle and cook till the egg stands rise to top.

Shol Maach Bhuna

Serves:3-4 people

Ingredients:Shol Maach:5to 6 pieces
Chopped tomatoes:4 tablespoons
Chopped onion :1/2 cup
Green chili:3 to 4
Ginger paste:1/2 teaspoon
Garlic paste:1 teaspoon
Cumin powder:1/2 teaspoon
Ground turmeric:1/2 teaspoon
Chili powder:1 teaspoon
Chopped corainder:2 tablespoons
Fried cumin powder:1/2 teaspoon
Salt:1 teaspoon
Oil:1/2 cup
Preparation:Wash the fish a few times with water and little bit of salt and vinegar .Heat oil in a pan and brown the onions slightly.Fry the onions some more with the ginger,garlic and cumin powder .Stir in a bit of water as well.After a few minutes ,add in the rest of the ingredients except for the fish and tomatoes.Wait for a couple of minutes before adding the fish and tomatoes to mix.Keep over low heat with some water and saute for 4 to 5 minutes.Add another cup of water and the fish pieces over every few minutes.Once the water dries up and the oil separates out ,turn of the heat.Sprinkle the fried cumin powder and serve.

Taaki Maccher Bhorta

Serves:4 people
Ingredients:Taaki Fish:6 to 7
Chopped garlic:2 teaspoons
Chopped onion:4 tablespoons
Chopped green chili:4 to 5
Chopped coriander:3 tablespoons
Salt as needed
Mustard oil:4 tablespoons

Preparation:Clean and wash the fish properly,and cut out the heads and tails from the body.Heat 2 tablespoons of oil in a pan and add in the fish.Cover and keep over low heat.Keep aside once the fish is steamed.Remove all the bones completely.Fry the green chili and garlic in the pan.Once the fish pieces have cold enough, mash the fish and the rest of ingredients thoroughly.Serve fresh.

Daler Bora

Serves:4

Ingredients:Motor Dal powder:100 gms
Onions:3 medium sizes
Green chili:4,cut into small ringlets
Turmeric powder:1 teaspoon
Mustard oil:1 tablespoon
Salt to taste
Preparation:Take the onions in a bowl and pour in one tablespoon of oil and soak in the onions.Add the other ingredients to the onions.Pour in enough matter to make a soft dough and keep for half an hour.Heat oil in a pan fry the doughs in small balls.Serve with sauce as starter or with rice and dal as a great side dish

Begun Morichut

Morichut is a typical naming for any curry in the native language of Chittagong.I love this one with eggs and aubergines.Morichut also can be made using potatoes.

Serves:2

Ingredients:Aubergine:200 gms
Onion:1 medium size
Eggs:2
Mustard oil:1/2 teaspoon
Turmeric powder:1/2 teaspoon
Green chili:1 or 2
Salt to taste
Preparation:Heat oil in a shallow wok.Add the onions to saute as the oil gets heated.Toss in the aubergine cut into small square shaped pieces and fry till they are partly cooked .Add salt,turmeric and green chili.Keep aside the half cooked egg plants and heat 1 spoon of oil and add the eggs.Scramble the eggs and add it to the half cooked aubergine.Cook till the aubergine gets cooked.

String Beans

Ingredients:String Beans:100 gms
Potato:4 medium sizes
Nigella seeds:1/2 teaspoon
Mustard oil:1 teaspoon
Turmeric Powder:1/2 teaspoon
Green chili:2

Preparation:Slice the string beans into one inch sizes and the potato into small square.Take oil in a wok and let it heat.Throw in the nigella seeds as the oil gets heated.Add the potatoes and string beans along with the turmeric powder and salt.Toss the vegetables for a minute so that the oil and spices get mixed.Fry for 2-3 minutes.Pour in one cup of water and let it cook with stirring twice or thrice.As the vegetables get cooked take out of flame.

Chitol Maccher Kopta

Ingredients:Fresh Chitol fish paste:2 cups
Finely chopped onions:1/2 cup
Ginger paste:1 tea spoon
Garlic paste:1 teaspoon
Chili powder:1 teaspoon
Cumin powder:1 teaspoon
Ground turmeric:1/2 teaspoon
Black pepper:1/2 teaspoon
Garam masala:1/2 teaspoon
Finely chopped green chili:1 teaspoon
Chopped corainder:2 teaspoons
Salt:1 teaspoon
Oil:1/2 cup
Preparation:Mix the paste with 1/2 teaspoons each of ginger,garlic,chili powder,cumin powder and salt.Now mix the paste with garam masala and black pepper and make small balls out of it.Heat oil in a pan deep fry the fish balls until they are reddish.Keep aside.Now brown the onions in the same pan ,and add the rest of the ginger,garlic,chili powder,cumin,turmeric,salt and some water.Mix well for 2 minutes.Add the fried fish balls to the pan and mix the sauce slowly.Add in about 1/2 cup of water and coriander ,cover and keep over low heat.After 3to 4 minutes,when the gravy thickens,turn off the heat and serve hot.