Chicken Jhuri Kabab

Let's start with some spicy thing.One of my favorite dishes -chicken jhuri kabab.A great smell will fill up your kitchen when it's cooked.

Ingredients:Baby chicken-1
Garlic paste:1 tea spoon
Ginger paste:1 teaspoon
Chili powder:1 teaspoon
Black pepper:1/2 teaspoon
Slice onions:1/2 cup
Vinegar:2 tablespoon
Chopped green chili:1 tablespoon
Dried red chili:3 to 4
Whole cumin:1/2 teaspoon
Salt:1 teaspoon
Oil:1/2 cup

Preparation:Cut the chicken into small pieces with or without bones.Wash and drain.Shred the pieces into long narrow strips.Marinate the pieces for half an hour with ginger,garlic,chili powder,black pepper,vinegar and salt.Heat oil in a pan and brown the onions and dried chili.Crush the dried chili and keep the onion and chili aside.Heat the rest of the oil in the pan and add the whole cumin,green chili and marinated chicken slices.Stir fry for 2 to 3 minutes.Now add a bit of water and cover over low heat for another 3 to 4 minutes.Stir a few times.Once the water dries up,mixed in the fried onion and and crushed chili.Keep heating for a few more minutes until the chicken is cooked completely and serve hot.

Panchmeshali Tarkari

It's a mixed vegetable curry cooked in with out any kind of spices and is a delight to have as a light dinner or as a break fast side dish along with paratha or roti.

Ingredients:Ridge Gourd:50 gms
Pumpkin:50 gms
Radish:50 gms
Potato:50 gms
Italian flat beans:50 gms
Brinjal:50 gms
Green chili;2/3 pieces
Mustard oil:2 teaspoons
Salt to taste
Radhuni:1 teaspoon
Dhone pata:For garnishing

Preparation:Slice the vegetables in 2 inch small slices.Take the oil in a wok and add the radhuni to it.Saute for 30 seconds and add the slice vegetables.As oil gets mix up with the vegetables,add water and salt.Boil the vegetables till they become soft.Add more water if required.Garnish with finely chopped dhone pata.Serve with rice , roti,paratha.

Elish Macher Pulao

Spicy elish fish cooked with basmati rice.Yummy!!Fast to cook.Can use rice cooker to make it.

Ingredients:Basmati Rice:3 cups
Ginger:1.5 inch chopped
Green chili:7 sliced
Cardamom:6pc
Cinnamon:1pc
cloves:1pc
Salt:To taste
Sugar:1/2 teaspoon
Bay leaf:3pc
Ghee:2 Teaspoon
Hilsha shad fish:8pc
Turmeric powder:1 teaspoon
Water:8 cup
Instructions:Marinate hilsha fish with salt and turmeric.Fry slightly using any oil.Wash and soak rice for about an hour.Put rice in a strainer to remove water.Marinate rice with all the ingredients.Keep aside for 30 minutes.Heat ghee and put rice.Fry for a few minutes.Add water.Bring to boil till half done.Put the lightly fried hilsha fishes.Lower heat and cook till done.

Egg Tomato

Egg is always that easy to make and ready to serve recipe in all households.From school tiffin to side a dish for the dinner table egg is always in the menu.So this time thought of tasting the egg in a different way.Here is the recipe for you all.

Ingredients:Eggs:4
Potato:2 medium sizes
Onion:1 large
Garlic:5 to 6 cloves
Ginger garlic paste:1/2 tablespoon
Turmeric powder:1/2 teaspoon
Chili powder:1 teaspoon
Tomato sauce:1 tablespoon
Garam masala:1/2 teaspoon

Preparation:Cut the potato in large square pieces and the onions also.Boil the egg and potato together.De-shell the eggs and cut into halves.Heat oil in a wok and fry the eggs and potatoes separately.While frying the eggs do not toss them hard else the yolk will come out.Heat oil in the wok,saute onions.Throw in the garlic and again saute for a minute or two.As the onions turn golden brown add the ginger garlic paste,tomato sauce,turmeric powder,chili powder,salt,water and cook till the gravy thickens.Add the potatoes and put in some more water if required.Add the egg and toss lightly.Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

Kumro Alur Tarkari

Bengalis have a tendency of putting potato in any kind of recipe.It feels as if potatoes are an integral part of all recipes.I like to add potatoes in different curries,though because of peer pressure the quantity has reduced with the passage of time.

Ingredients:Pumpkin :100gms
Potato :2 medium sizes
Onion :1 small
Green chili:2
Turmeric powder:1/2 teaspoon
Mustard oil:1 teaspoon
Salt to taste

Preparation:Heat the oil in a wok.Saute the onions in the heated oil and throw in the panch phoron.Stir for 30 seconds before adding the vegetables.Put in turmeric powder.salt and the chilies.Stir for 2-3 minutes,add 1/2 cup water for the vegetables to get cooked properly.As the vegetables get cooked properly,take out from the flame and serve with roti ,paratha or rice.

Rui Maacher Jhol

Fish is always my love at the dining table.Fish of all types and fish of all kinds always bring extra smile to my face.

Procedure:Half fry the rui fish pieces,potatoes separately and keep aside.Take oil in a wok and some onions,and the bay leaves.Add all the spices to the onions and fry a bit.Add 2 cups of water and to it add the potatoes.Cook the broth till it starts boiling and then add the fish pieces.Cook till the potatoes get fully cooked.Serve with rice and enjoy eating.

Bengali Salad

Ingredients:Cucumber,carrot,small beetroot,radish,tomatoes,dal,chilies,salt,lime juice,mustard oil, crushed peanuts.

Procedure:Place all the vegetable ingredients in a large bowl.Add the seasoning and toss the salad until everything is uniformly mixed .Sprinkle the lime juice,mustard oil and finally the crushed peanuts on top.Serve 15 minute later preferably chilled.

Cauliflower Potato Curry

This is a simple recipe for cauliflower potato curry.We Bengali's call "Aloo Phulkopir Torkari" and if it is winter time this is staple home food in every Bengali home.

Method:Cut the cauliflower in 1size florets and the potatoes also the same size.Pour oil in a wok and fry the cauliflower and potatoes separately.Keep aside.Add the cumin seeds to the heated oil and let it fry a bit.To it add the ginger paste and the tomato,cut into one-fourth.Take 2 table spoons of water in a small bowl.Add the cumin,chili and turmeric powder and make a smooth butter.Add this to the wok.Cook for 1 minute.When the gravy starts boiling add the fried cauliflower and potatoes.Cook till they become soft.In between add little water for the vegetables to cook well.Serve hot with rice,roti,paratha.

Bhapa Pitha

Work Procedure:Wash and soak rice in 6 cups of water 45-60 minutes.Test rice pressing in between teeth whether soft ,if not,soak for another 15 minutes.Drain water and spread rice in the colander,keep for 30 minutes,pound and grind rice to make flour.Sift the rice flour.Assemble one small round of 8cm diameter,3 cm deep,a piece of cotton cloth measuring 25 square cm,a small but deep saucepan with a lid and a strainer that that can be fitted on the saucepan.Boil some water in the saucepan placing the strainer on it.Add salt to the rice flour and sprinkle some water just to dampen the flour,sift the flour again.Spread 25g flour in the small cup.Place 1 table spoon molasses at the center.Sprinkle2 teaspoons coconut over it.Cover the molasses and coconut by spreading another 25grams of rice flour in the cup.Spread a wet cloth on the cup.Gather the 4 corners of the cloth with the cup inside.Hold the cloth with the cup tightly keeping the cup upside down.Place the cup with the cloth in the strainer fitted on the saucepan.Uncover the cup and remove it carefully from the pitha.Gather the corner of the cloth again and cover the pitha with it.Put lid on saucepan and steam for 30-60 seconds.Holding the cloth remove pitha from the stainer.

Rice Molasses Pudding

Rinse rice,then drain water and soak rice in half cup of fresh water for 30 minutes .On a bread board press the rice with a rolling pin to make it half broken.In a pan put rice and mix well.Bring to boil,reduce heat and boil milk for about 1 hour,stir occasionally.Add 1/4 cup of molasses at a time,stir molasses dissolves and and blend well.Remove from heat.

Patishapta Pitha

Winter is a season of fresh vegetables and and special dishes popularly called "siter pitha".We Bangladeshis have something special to offer and enjoy in winter.Let's be introduced some of them.

Boil milk,keep aside 1/4 of milk.By boiling reduce the quantity of milk to half.During the time of boiling stir regularly adding 1 tablespoon sugar at a time.Dissolve 1tablespoon flour in 1/4 cup of milk.Add flour and sugar to the thick milk when it is on the burner.Stir quickly for 2-3 minutes .When it thickens more remove from heat.Keep covered with a cheese cloth.Dissolve sugar in 2 cups of water.Add rice flour and mix well;batter should be moderately thin.Heat a frying pan with handle,brush oil,pour in 1/4 cup of batter.Move the pan so that the batter spreads all over it.Reduce heat when pan cake dries up place 1 tablespoon prepared thick milk at one edge.Roll on the pancake .With back of a serving spoon press the roll lightly .Serve as a dessert or in the breakfast.

Phirni

Grind rice with 1/2 cup water.Heat the milk in a pan.Add the rice paste and keep stirring till it thickens enough to coat the back of a spoon.Add the sugar and cook till the mixture thickens again to coat the back of the spoon.Remove from heat.Transfer the thickened milk into individual earthen containers or glass bowls.Sprinkle rose water and half the dry fruits.Grind the saffron in a mortar and pestle.Garnish with the remaining dry fruits.Refrigerate to set.Serve cold

Chingri Macher Malaikari

Chingri macher malai kari is a delicious Bengali dish.

Preparation of Chingri Malakari:Clean and shell the prawns but reserve the heads.Marinate them in turmeric and add a pinch of salt.Make a paste of the turmeric powder,cumin powder,chili powder,sugar and ginger.Heat oil in a deep pan and add the dry spices .Add the tiger prawns and let it cook for a while.Ensure that the prawns dip well into the spice.Then add the coconut milk,ghee and mustard paste.Cover the cooking pan and let it cook for ten to fifteen minutes.Add garamasala powder for taste and smell.

Popular Cooking Program

"Siddiqua kabir's Recipe"stand out among the popular cookery shows in Bangladeshi TV channels.The show is currently running on NTV Bangla.Siddiqua kabir has been involved with cooking shows on television since 1965.Siddiqua kabir uses her own recipes on the show.A postgraduate in Food and Nutrition and food administrations from Oklahoma State University.She was also the principal of Home Economics College in Dhaka.

Mixed Fruit Chutney

Ingredients:Apple,grapes,date,ripe mango,sugar,salt,lemon juice,fennel seeds

Work procedure:Cut the mango and the apple into small pieces.Take the seeds out of the dates and slice the dates into thin strips.Rub the fruits with lemon juice.Now add 1 cup of water to a pan and let it boil.Pour all the fruits in the pan after the water starts boiling.Add the fennel seeds,sugar and the salt.Cover the lid of the pan.Reduce the heat.Remove the pan once the fruits are cooked.Add rest of lemon juice to the chutney.

Matar Pulao

This is a very easy recipe,with basmati rice and green peas.It is very mild and fragnant.,and great as a side dish,or for those picky kids who don't like their peas.

Working procedure:Heat the oil in a deep heavy skillet over low heat.Add the cloves,cardamom seeds,peppercorns.Cook for a few minutes to bring out the aroma of the spices.Stir the garlic powder and 2 tablespoons of water together to make a paste.Add the green peas to the pan,cover and cook for about 5 minutes.Add 4 cups of water and rice to the pan.Season with a little salt.Bring to a boil ,then cover and cook for about 15 minutes,until the rice is tender and the water has been absorbed.Taste and adjust the salt before serving.

Dalpori

Ingredients:chana dal,turmeric powder,flour,ghee or oil,cumin seeds powder.

Working procedure:Wash dal and boil with turmeric and salt till it is soft in just enough water(2cups) so that water get absorbed when it is done.While boiling kneed flour with water to dough.Strain and grind dal to a fine paste ,add cumin powder.Adjust salt to taste.Roll out to a thin paratha and cook on a high flame for few minutes.Just flip from one side to the other.Serve with chutney.

Shorshe ilish

As a pure bengali guy one of my favourite dish is shorshe illish.Shorshe is nothing but mustard and the fish ilish is called or wellknown in English by the name hilsha.

Working procedure:First of all the mustard,the green and red chillies should be made into paste in a mixture machine.Marinate the pieces of ilish fish with turmeric and salt.Now in the frying pan just keep the mustard oil and fry the onion in a low steam.After that pull the mixture in the pan and keep the fish pieces also with all the masalas.Add sufficient amount of water.After that just close the pan with a lid and keep the heat with low steam for few minutes until the water gets vaporized and the fish pieces also get sufficiently boiled.While serving just add few drops of mustard oil.

Matar Dal Shorshey Diea

Matar Dal is a one of my favorite food.Sometimes mother cooks it for our family.I know it from my mother.Now I describe the recipe.

Bring some water to a bowl.Lower the heat slightly and add split peas,bay leaf, turmeric and simmer until the peas are tender,about 40-50minutes.Add salt and keep warm .Heat oil in a small skillet ,fry ginger and some chili until the ginger is lightly browned.Add mustard seeds powder paste and fry for another minute.Add coconut and stir a couple of times.Remove from heat and pour over the dal .Cover and let stand for 15 minutes.Sprinkle with ghee and serve.