Rummana's Kitchen

Koel Pakhi Bhuna (Asian Koel Curry)

2010-03-29T07:20:00.000-07:00

Serves four to five people.

Ingredients:

Koel (Asian Koel bird) - 10 to 12, whole or cut into 4 pieces
Sliced onions - 1 cup
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Red chili powder - 2 teaspoons
Cumin powder - 1 teaspoon
Cinnamon powder - 1 teaspoon
Cardamom powder - 1 teaspoon
Jaiphal (nutmeg) powder - ½ teaspoon
Green chili - 3 to 4
Black pepper powder - ½ teaspoon
Lime juice - 1 tablespoon
Sugar - ½ teaspoon
Salt - 1 teaspoon (as needed)
Oil - ½ cup
Ghee - 2 tablespoons

Preparation:

Clean the birds thoroughly. Wash and rinse.
Marinate with salt.
Heat oil in a non-stick pan and fry the pieces lightly.
Remove the pieces from the pan and keep aside.

Fry the onions in the same pan.
Keep aside for later use.

Add the ginger and garlic paste into the same heated oil.
Add 2 tablespoons of water and stir for a minute.
Mix in the cumin and red chili powder.
Now add in the fried bird pieces and cook for about 3 to 4 minutes.
Add another 2 tablespoons of water and cook for 2 to 3 minutes.
Add the cinnamon powder, cardamom powder, jaiphal and black pepper powder.
Stir for about 2 to 3 minutes.
Pour 2 cups of water and let it cook over medium heat.

After about 10 to 15 minutes, add in the fried onions (leave about 2 tablespoons for later).
Keep over low heat.
Stir in the green chili, ghee and lime juice.
Cook for another 5 minutes.
Mix in the sugar once the meat becomes tender and the gravy thickens up.
Turn off the heat and let it sit for another 10 minutes.

Garnish with the remaining fried onions.
Serve hot with rice bread, paratha or rice polao.

Gorur Moshla Kabab (Beef Masala Kabab)

2010-03-29T06:57:00.000-07:00

Serves four to five people.

Ingredients:

Boneless beef - 1 kg
Sliced onions - 250 gm
Ginger paste - 2 tablespoons
Garlic paste - 1 tablespoon
Chili powder - 2 tablespoons
Black pepper powder - 1 teaspoon
Crushed cloves - 2 teaspoons
Crushed cardamom - 1 teaspoon
Plain yogurt - 4 tablespoons
Salt - 1 tablespoon (as needed)
Oil - ½ cup

Preparation:

Wash and clean the beef, and cut it into medium sized pieces.
Marinate with a little ginger paste, garlic paste and salt.

Heat up a non-stick pan and fry the beef pieces lightly.
Add all the ingredients, except for the yogurt, to the pan, and stir well.
Now add the yogurt and stir for 3 to 4 minutes.
Pour in 5 to 6 cups of water and cover the pan.
Keep over medium heat.

Once the water starts boiling, lower the heat.
Let it cook for about 1 to 1.5 hours and stir occasionally.
Turn off the heat once the the meat is tender and the water dries up. The oil will separate as well.
Serve hot with bread or paratha, and salad.

Pepe-o-Alu Bhaji (Papaya and Potatoes)

2010-03-13T12:18:00.000-08:00

Serves four to five people.

Ingredients:

Green papaya - 1
Thinly sliced potatoes - 1 cup
Chopped onion - 4 tablespoons
Chopped garlic - 2 tablespoons
Turmeric powder - ½ teaspoon
Green chili - 4 to 5
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
Salt - 1 teaspoon
Oil -4 tablespoons (as needed)

Preparation:

Peel and cut the papaya into thin, long pieces. Wash and rinse.
Boil the pieces in lightly salted water for about 5 to 6 minutes in a covered pot.
Let the water dry up, and keep the papaya aside.

Heat oil in a non-stick pan and fry the onion, garlic and panchforon for a minute.
Stir in the sliced potatoes, turmeric and rest of the salt.
After a while, mix in the papaya and keep stir some more.
Keep over low heat.

After 3 to 4 minutes, add in the green chili and cover.
Serve once the vegetables are cooked and completely dry.

Hakka Fish

2010-03-13T11:42:00.001-08:00

Serves five to six people.

Ingredients:

Any fish fillet (or large fish) - 7 to 8 pieces
Ground turmeric - 1 teaspoon
Finely chopped garlic - 2 tablespoons
Finely chopped coriander - 1 cup
Finely chopped green chili - ¼ cup
Cornflour - ½ cup
Salt - 2 teaspoons (as needed)
Oil - ½ cup

Preparation:

Cut the fish into 2" long pieces.
Wash and rinse thoroughly.
Marinate with turmeric, salt and cornflour and keep aside.

Heat oil in a non-stick pan.
Deep fry the fish pieces until they turn light brown in color and are crispy.
Blot any excess oil from the fish and keep aside.

Transfer 3 to 4 tablespoons of the same oil into another pan and heat again.
Fry the the garlic, coriander and green chili for a minute.
Add in the fried fish and fry for another 2 to 3 minutes.
Turn off the heat and serve hot.

Dhone Patai Murgi Bhuna (Chicken with Coriander)

2010-03-13T10:55:00.000-08:00

Serves four to five people.

Ingredients:

Chicken - 10 to 12 regular pieces
Finely chopped onion - 1 cup
Finely chopped garlic - 1 tablespoon
Finely chopped ginger - 2 tablespoons
Chopped green chili - 2 tablespoons
Turmeric powder - 1 teaspoon
Chopped coriander - 2 cups
Whole cumin - 1 teaspoon
Sugar - ½ teaspoon
Lime juice - 2 tablespoons
Salt - 1 teaspoon
Oil - ½ cup

Preparation:

Wash and rinse the chicken pieces.
Marinate with salt and turmeric.

Heat oil in a non-stick pan.
Fry the chicken pieces until they turn brown.
Keep aside.

Add the whole cumin in the same pan and start frying.
Mix in the onions, ginger and garlic and fry for 2 to 3 minutes.
Add the fried chicken to the mix and saute for another 2 to 3 minutes.
Sir in the chopped green chili and coriander and pour a cup of water.
Stir some more and cover.
Keep over low heat.

Wait until the water dries up. Add the lime juice and sugar.
Let it cook over low heat until the chicken is cooked and fried.
Serve hot with rice or plain polao.

Khashir Paaya (Lamb Trotters)

2010-03-13T07:01:00.000-08:00

Serves four people. Note: This dish takes 8 to 10 hours to prepare!

Lamb Ingredients:

Lamb trotters (paaya) - 8 pieces
Chopped onions - 2 tablespoons
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Ground turmeric - ½ teaspoon
Black pepper - 4 to 5
Bay leaf - 1
Cloves - 3 to 4
Cardamom - 4 to 5
Cinnamon stick - 1
Salt - ½ teaspoon (as needed)
Oil - 2 tablespoons

Frying Ingredients:

Finely chopped onion - 1 tablespoons
Finely chopped ginger - 2 teaspoons
Finely chopped garlic - 2 teaspoons
Whole cumin - 1 teaspoon
Ghee - 1 tablespoon
Oil - 2 tablespoons
Black pepper powder - ½ teaspoon

Preparation:

Thoroughly wash and clean the lamb trotters.
Marinate with turmeric and salt, and keep aside.

Heat oil in a non-stick pan.
Fry the black pepper, bay leaf, cloves, cardamoms and cinnamon for a minute.
Add in the trotters and fry for another 2 minutes.
Now add the onion, ginger and garlic and stir for an additional 2 minutes.
Finally add 14 to 15 cups of hot water and cover.
Cook for 10 to 15 minutes on high heat.

Now lower the heat and let it simmer for 8 to 9 hours.
Keep it covered during this entire time and stir occasionally.
If the water dries up, add 2 to 3 cups of water at a time.
Cook until the trotters are tender, and the soft pieces start coming off the bone. The gravy should start to thicken as well.
Turn off the heat and keep aside.

Heat up oil in a separate pan and brown the onions, ginger and garlic.
Mix in the whole cumin.
Pour in the entire mixture into the lamb trotters pan.
Boil for about 3 to 4 minutes and stir.
Finally add in the ghee and garnish with black pepper powder before turning off the heat.

Serve hot with bread or paratha.

Murgir Korma (Chicken Korma)

2010-03-13T06:21:00.001-08:00

Serves four to five people.

Ingredients:

Chicken - 10 to 12 regular pieces
Chopped onion - 1 cup
Garlic paste - 1 teaspoon
Ginger paste - 2 teaspoons
Coriander powder - ½ teaspoon
Cinnamon stick - 1
Cardamon - 5 to 6
Milk - 2 tablespoons
Plain yogurt - 2 tablespoons
Bay leaf - 1
Kewra - 1 tablespoon
Sugar - 2 teaspoons (as needed)
Salt - as needed
Oil/ghee - ¼ cup
Raisins and almonds - optional

Preparation:

De-skin, wash and rinse the chicken pieces.
Marinate the chicken with the ginger, garlic, coriander powder and salt.

Heat oil (or ghee) in a non-stick pan.
Fry the onions, bay leaf, cardamom, and cinnamon for about a minute.
Add in the chicken pieces and stir for about 5-6 minutes over medium heat.
Once the water starts to dry up, add the yogurt.
Pour in a cup of water and mix well.
Cover the pan and keep over low heat.

After about 10-12 minutes, remove the cover and add in the milk and kewra.
Stir some more and cover.

Once the gravy thickens, and the chicken is cooked, mix in the sugar, raisins and almonds.
Turn off the heat and keep the pan covered for another 5 minutes to let flavor blend in.
Serve hot.

Gorur Pot Roast (Beef Pot Roast)

2010-03-07T09:05:00.004-08:00

Serves four to five people.

Beef Ingredients:

Boneless beef - 1 kg
White vinegar - ½ cup
Onion paste - ½ cup
Ginger paste - 1 tablespoon
Garlic paste - 1 teaspoon
Chili powder - 2 teaspoons
Black pepper powder - ½ teaspoon
Jaiphal (nutmeg) powder - ½ teaspoon
Cinnamon powder - ½ teaspoon
Crushed cardamom - ½ teaspoon
Salt - 1 and ½ teaspoon

Frying Ingredients:

Butter - 3 tablespoons
Finely chopped ginger - 1 tablespoon
Chopped garlic - 1 tablespoon
Sugar - 1 teaspoon
Oil - 3 tablespoons

Preparation:

Wash and clean the beef, and chop them into small equal-sized pieces.
Stab the beef pieces with a fork a few times.
Wash again and rinse.

Mix the beef with the rest of the ingredients (only beef ingredients).
Put them in a sealed container and marinate in the refrigerator for 12-13 hours.

After the beef is marinated, lift each piece from the marinade (sauce) and brush with butter.
Heat up a non-stick pan and fry the beef pieces over medium to high heat until they turn a bit reddish in color.
Pour in the marinade (sauce) into the pan with the beef.
Add 7 to 8 cups of water.
Cover and cook over low heat.

Stir the beef after about half an hour,
Keep on low heat and stir occasionally until the beef is fully cooked.
Once the water dries up, turn off the heat and keep aside.

Heat oil in a non-stick pan and brown the chopped ginger and garlic.
Add the beef pieces to the pan.
Mix in the sugar and stir for another minute.
Turn off the heat when the beef is slightly fried.

Decorate with sliced onions, cucumber and lime.
Serve hot with paratha or naan.

Goster Shobji Fulori (Fried Beef with Vegetable)

2010-02-26T17:56:00.012-08:00

Serves four to five people.

Ingredients:

Cooked Fried Beef (Goster Fulori) - see separate preparation

Finely sliced onion - 2 tablespoons
Finely sliced ginger - 1 tablespoon
Sliced garlic - 1 tablespoon
Steamed, sliced carrot - ½ cup
Steamed, sliced cabbage - ½ cup
Sliced spinach - 1 cup
Sliced green chili - 4 to 5
Chopped coriander - ¼ cup
Soy sauce - 3 tablespoons
Oyster sauce - 1 tablespoon
Sesame oil - 1 tablespoon
Tomato sauce - 2 tablespoons
Corn flour - 2 tablespoons
Black pepper powder - 1 teaspoon
Salt - ½ teaspoon
Tasting salt - ½ teaspoon
Oil - 2 tablespoons

Preparation:

Heat oil in a non-stick pan, and brown the onion, ginger and garlic lightly.
Keep on medium heat.
Add the carrots, cabbage, spinach and green chili to the pan. Fry for 2 to 3 minutes.
Add the fried beef (goster fulori), soy sauce, oyster sauce and sesame oil.
Fry for an additional 2 to 3 minutes.
Now add salt, tasting salt, tomato sauce, black pepper powder and coriander.
Stir for a minute.

Mix the corn flour with ½ cup of water and pour into the pan.
Stir for 1 to 2 minutes until the mix thickens slightly.
Take it off the stove and serve hot.

Goster Modhu Fulori (Honey Beef)

2010-02-26T17:23:00.015-08:00

Serves four to five people.

Ingredients:

Cooked Fried Beef (Goster Fulori) - see separate preparation

Honey - 6 tablespoons
Finely sliced ginger - 1 tablespoon
Sliced garlic cloves - 4 to 5
Soy sauce - 4 tablespoons
Sesame oil - 1 tablespoon
Black pepper powder - ½ teaspoon
Crushed red chili - 2 tablespoons
Roasted cashew nuts - 15 to 16 (as needed)
Salt - ½ teaspoon
Oil - 2 tablespoons

Preparation:

Heat oil in a non-stick pan, and brown the ginger and garlic.
Keep on low heat and add the fried beef (goster fulori) pieces into the pan.
Add the soy sauce, sesame oil, black pepper powder and salt, and stir for 2 minutes.
Now add the honey and stir for an additional 2 minutes.
Finally, add in the crushed chili and cashew nuts.

Stir for another minute to let the mix thicken slightly.
Serve hot.

Goster Fulori (Fried Beef)

2010-02-26T16:51:00.008-08:00

Serves four to five people.

Beef Ingredients:

Boneless beef - 500 grams
Ginger paste - 2 teaspoons
Garlic paste - 2 teaspoons
Black pepper - 1 teaspoon
Chili powder - 1 teaspoon
Soy sauce - 4 tablespoons
White vinegar - 2 tablespoons
Salt - as needed

Frying Ingredients:

Chickpea flour (beshon) - 1 cup
Egg - 1
Chili powder - ½ teaspoon
Salt - ½ teaspoon
Oil - ½ cup

Preparation:

Wash and clean the beef pieces, and organize them neatly in the shape of a meat loaf.
Freeze the loaf for a few hours until it is solid.
Slice the loaf into thin pieces with a sharp knife.
Wash and rinse the pieces completely.

Marinate the beef with all the (beef) ingredients.
Cover and keep aside in room temperature for an hour.

Mix the chickpea flour with the egg, chili powder and salt into a slightly thick paste. Add a little water if necessary.

Heat oil in a non-stick pan.
Dip the sliced beef pieces into the flour mix so that they are completely covered.
Deep fry until the pieces turn brown.

Serve hot as snacks.

Note: two separate dishes, Honey Beef (Goster Modhu Fulori) and Fried Beef with Vegetable (Goster Shobji Fulori), can be made with the cooked Fried Beef.

Murgi-Chingri Tehari (Chicken-Shrimp Tehari)

2008-01-18T17:25:00.001-08:00

Serves three to four people.

Ingredients:

Baby chicken - 1
Shrimps - 1 cup
Polao rice - 3 cups
Peas - ½ cup
Chopped potatoes - ½ cup
Chopped cauliflower - ½ cup
Baby carrots - ½ cup
Ginger paste - 1 tablespoon
Garlic paste - 1 teaspoon
Ground turmeric - 1 teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cinnamon - 2 to 3
Cardamom - 5 to 6
Green chili - 4 to 5
Salt - 1 tablespoon
Oil - 1 cup

Preparation:

Cut the chicken into small pieces. Wash properly with water and rinse.
Marinate the chicken for 10 to 15 minutes with ginger, garlic, turmeric, chili powder, cumin, coriander and ½ tablespoon of salt.

Wash the shrimps and chop them into small pieces.
Mix them with a dash of salt and fry them slightly in a pan. Keep aside.

Chop the vegetables (potatoes, carrot, cauliflower) into smaller pieces.
Also fry them slightly until they are brown. Keep aside.

Heat 1 tablespoon of oil in a pan and brown the onions.
Add in the cardamom, cinnamon and the marinated chicken, and mix thoroughly with 2 to 3 tablespoons of water for 3 to 4 minutes.
Once mixed well, add another ½ cup of water and cover over low heat.
When the gravy thickens and the water has somewhat dried up, turn off the heat.

Wash and rinse the rice thoroughly.
Heat the rest of the oil in a separate non-stick pan, and fry the rice.
After 2 to 3 minutes, add salt, peas and mix with 6 to 7 cups of water.

Once the rice starts boiling, add the fried vegetable and green chili.
Cover and keep over medium heat.
Cook for 7 to 8 minutes, and mix in the chicken and gravy.
Stir for a few minutes, and then add the fried shrimps and mix again.
Once the chicken and rice is cooked, turn off the heat and serve hot.

Murgir Roast (Chicken Roast)

2008-01-18T16:24:00.001-08:00

Serves four to five people.

Ingredients:

Chicken - 2
Chopped onions - 1 cup
Yogurt - 4 tablespoons
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Coriander powder - 2 teaspoons
Jaitri (mace) powder - ¼ teaspoon
Cardamom - 5 to 6
Cinnamon - 3 to 4 small pieces
Sugar - 1 teaspoon
Kewra - 2 tablespoons
Green chili - 5 to 6
Salt - 2 teaspoons
Oil - 1 cup

Preparation:

Cut the chickens into 4 pieces. Wash and rinse the pieces thoroughly.
Fry the chicken lightly in a little bit of oil and keep aside.

Mix the yogurt, ginger, garlic, coriander, jaitri and salt in a bowl.
Marinate the chicken in this mix for 10 minutes.

Heat the rest of the oil in a non-stick pan and brown the onions.
Keep aside some of the fried onions, and add the chicken, cardamom and cinnamon to the pan.
Cook over medium heat for 3 to 4minutes until the water dries up.
Add 1 more cup of water and cover over low heat.

After another 4 to 5 minutes, gently stir in the green chili, kewra, sugar and the fried onions. Keep the pan covered.
Cook for 5 to 6 more minutes until the gravy thickens and chicken is cooked.
Turn off the heat and serve hot.

Murag Polao (Chicken Polao)

2008-01-18T15:26:00.000-08:00

Serves three to four people.

Ingredients:

Medium sized chicken - 2
Polao rice - 4 cups
Sliced onions - ½ cup
Chopped onions - ½ cup
Ginger paste - 2 tablespoons
Garlic paste - 2 teaspoons
Jaiphal (nutmeg) powder or paste
Jaitri (mace) powder or paste
Cinnamon - 2 to 3 pieces
Cardamom - 4 to 5
Cloves - 3 to 4
Green chili - 5 to 6
Sugar - 1 teaspoon
Lime juice - 1 tablespoon
Yogurt - 3 tablespoons
Kewra - 1 tablespoon
Milk - 4 tablespoons
Pistachio powder - 1 tablespoon
Food coloring (optional) - 1 teaspoon
Salt - 1 tablespoon
Ghee/Oil - 1 cup

Preparation:

Wash the rice a few times, rinse and keep aside.
Wash the chickens and cut each into 4 pieces. Dry and marinate with ginger, garlic, yogurt, jaiphal, jaitri, and a little bit of salt for 10 to 15 minutes.

Heat about ½ cup of oil in non-stick pan and fry the chopped onions until they are crispy. Keep them aside.
Now add the sliced onions in the oil and heat until they are brown.
Add in the cinnamon, cardamom and cloves, and stir for a minute.
Add the marinated chicken pieces and cook for about 2 to 3 minutes over medium heat.
Pour in 2 to 3 cups of water and cover.
After 10 to 12 minutes of cooking, add the lime juice, sugar and green chili. Mix well with the chicken and cover.
When there is about a cup of water left in the pan and the chicken looks cooked, turn off the heat.

While the chicken is being cooked, mix the milk with kewra, and any food coloring if used. Stir in the pistachio powder with this mix as well. Keep aside.

Heat the rest of the oil in a separate pan, and fry the rice until its crisp.
Pour 5 to 6 cups of hot water over the rice and add in the salt.
Once the water starts boiling, cover the pan and keep over medium heat.
Stir the boiling rice after 3 to 4 minutes, and keep it covered again.
Finally turn off the heat once the water dries up.

Take out approximately half of the cooked rice and pour in all the chicken pieces and the gravy.
Add in half of the milk-kewra mix and some fried onions.
Now cover the chicken with the other half of the rice and add in the rest of the milk-kewra mix and fried onions.
Cook over low heat for 15 to 20 more minutes, and stir whenever necessary to avoid burning the rice at the bottom.
Turn off the heat completely when the mixture looks cooked, giving off a characteristic fragrance.
Serve hot.

Ilish Polao (Hilsha Rice Polao)

2008-01-18T15:03:00.000-08:00

Serves three to four people.

Ingredients:

Medium sized Hilsha fish - 1
Polao rice - 3 cups
Chopped onions - 1 cup
Ginger paste - 2 teaspoons
Ground turmeric -1 teasooon
Coriander powder - ½ teaspoon
Yogurt - 4 tablespoons
Green chili - 5 to 6
Salt - 1 tablespoon
Oil - ½ cup

Preparation:

Wash the rice a few times, rinse and keep aside.
Wash the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.

Heat about ¼ cup of oil in non-stick pan and brown the onions.
Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
Pour in ½ cup of water, and add the green chili. Keep over low heat.
Once the water dries up slightly and the gravy thickens, turn off the heat.

Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.
Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep over medium heat.
Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.
Turn off the heat when the rice is boiled and the water dries up.

Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.
Turn off the heat completely when the mixture looks thoroughly cooked, having a characteristic fragrance.
Serve hot.

Maacher Komla Curry (Fish with Orange Curry)

2007-12-28T12:57:00.001-08:00

Serves three to four people.

Ingredients:

Any large fish (e.g. Tilapia) - 4 to 5 pieces
Sweet Orange - 1
Chopped onions - ½ cup
Chopped garlic - 1 tablespoon
Ground turmeric - ½ teaspoon
Coriander - 2 tablespoons
Chili powder - 1 teaspoon
Green chili - 4 to 5
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
Salt - 1 teaspoon (as needed)
Oil - ½ cup

Preparation:

Wash the fish pieces thoroughly and marinate with turmeric, chili powder and salt for 10 minutes.
Peel and deseed the orange. Keep the wedges aside.

Heat oil in a non-stick pan and brown the onion and garlic together.
Now add in the panchforon, and the marinated fish. Mix in gently.

After stirring for about 3 to 4 minutes, add the green chili and orange wedges and stir slowly for another 2 to 3 minutes.
Add about a ½ cup of water and cover over low heat.
After a few minutes of cooking, turn over the fish pieces in the pan.

Once the gravy thickens and the fish looks done, garnish with coriander and turn off the heat.
Serve hot with rice.

Dim Telani (Egg Curry)

2007-12-28T12:45:00.001-08:00

Serves three to four people.

Ingredients:

Eggs - 4
Chopped onions - 1 cup
Chopped garlic - 1 teaspoon
Ground turmeric - ½ teaspoon
Chili powder - ½ teaspoon
Fried cumin powder - ½ teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Green chili - 4 to 5
Salt - 1 teaspoon (as needed)
Oil - ½ cup

Preparation:

Heat oil in a large pan and brown the onions.
Add the garlic, panchforon, turmeric, chili powder, salt and 2 teaspoons of water, and mix thoroughly for 2 to 3 minutes.
Now add the green chilis and a cup of water.

Once the sauce starts boiling, crack and gently drop each egg over the sauce.
Keep over medium heat.

Once the egg mixes in with the sauce, and the gravy thickens, turn off the heat.
Garnish with cumin powder and serve hot.

Tomator Tok (Tomato Tok)

2007-12-16T09:34:00.001-08:00

Serves three to four people.

Ingredients:

Ripe tomatoes - 4
Chopped onions - 2 tablespoons
Chopped garlic - 1 teaspoon
Ginger paste - ½ teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Bay leaves - 1
Sugar - 1 teaspoon
Salt - 1 teaspoon
Oil - 2 tablespoons

Preparation:

Wash and cut the tomatoes into small pieces.
Boil the pieces with ginger and salt in 4 cups of water.
Once the tomatoes become soft, stir the mix thoroughly into a thick paste.

In a separate pan, heat the oil and brown the onions and garlic.
Add in the panchforon and bay leaf, and fry for another minute.
Add all the ingredients from the pan into the tomato mix.

Stir in the sugar and let it simmer for another 2 to 3 minutes.
Serve hot.

Masoor Daal (Lentils)

2007-12-16T09:08:00.001-08:00

Serves four to five people.

Ingredients:

Masoor daal (lentils) - 2 cups
Chopped onions - 1 tablespoon
Chopped garlic - 1 teaspoon
Ground turmeric - ½ teaspoon
Green chili - 3 to 4
Chopped coriander leaves - 1 tablespoon
Dry chili - 2 to 3
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Salt - 1 teaspoon
Oil - 3 tablespoons

Preparation:

Wash the daal and boil with 5 to 6 cups of water.
Skim off any foam that forms on top of the daal.
Add the turmeric and salt.
Once the water dries up somewhat, and the daal's boiled, stir a few times.
Add the green chili, and if needed, some more water.

In a separate pan, heat oil and fry the onions and garlic.
Add the panchforon and the dry chili, and fry some more.
Pour in all the ingredients into the daal and garnish with the coriander leaves.
Turn off heat after 2 to 3 minutes and serve.

Loitta Shutki Bhuna (Dried Loitta Fish)

2007-12-15T16:26:00.000-08:00

Serves four to five people.

Ingredients:

Loitta shutki (dried) - 2 cups
Small potatoes - 2
Sliced onions - ½ cup
Ginger paste - 1 teaspoon
Garlic paste - 2 teaspoons
Coriander powder - 2 teaspoons
Cumin powder - 2 teaspoons
Ground turmeric - 1 teaspoon
Chili powder - 1 teaspoon
Green chili - 4 to 5
Chopped garlic - 1 tablespoon
Fried cumin powder - 1 teaspoon
Salt - 1 teaspoon (as needed)
Oil - ½ cup

Preparation:

Remove the heads and tails, and cut the fish into 1" pieces.
Fry them slightly in a pan without any oil, and then soak the pieces in cold water for about an hour.
While being soaked, wash the pieces thoroughly a few times in water to get rid of all the sand. Once cleaned completely, keep the loitta pieces aside.

Peel and cut the potatoes into 1" pieces.
Heat oil in a pan and brown the onions.
Add ginger, garlic paste, coriander, cumin powder, turmeric, chili powder and salt. Stir fry with a bit of water.

Once mixed thoroughly, add the loitta pieces and saute over low heat.
Add the potatoes, chopped garlic and green chili after 3 to 4 minutes. Continue to keep over low heat.
Add ½ cup of water after another 3 to 4 minutes and cover the pan.

Once the water dries up after 5 to 6 minutes, and the loitta pieces are lightly fried, turn off the heat.
Sprinkle the fried cumin powder over before serving hot.

Lakka Shutki Bhuna (Dried Lakka Fish)

2007-12-07T21:29:00.001-08:00

Serves four to five people.

Ingredients:

Lakka shutki (dried) - 2 cups
Sliced onions - 1 cup
Garlic cloves - 4 to 5
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Ground turmeric - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Bay leaves - 2
Fried cumin powder - 1 teaspoon
Green chili - 5 to 6
Salt - 1 teaspoon (as needed)
Oil - ½ cup

Preparation:

Lightly fry the lakka pieces in a pan without any oil, and soak them in hot water for 2 to 3 hours.
Wash the pieces a few times under running water, and cut them into small pieces. Keep aside.

Heat oil in a pan and fry ½ cup of onions, ginger, garlic pastes, coriander, cumin, turmeric, chili powder and bay leaves. Stir fry for a minute.
Now add the lakka pieces with some salt, and saute for a few more minutes.

After every 3 to 4 minutes, add in a couple of tablespoons of water to keep the mixture moist. Do this for about 10 to 12 minutes.

Now add in the rest of the onions, garlic cloves, green chili and 1 to 2 cups of water, and cover the pan. Keep over low heat for 5 to 6 minutes.

Once the lakka pieces soften up, and the oil separates out, turn off the heat.
Sprinkle the fried cumin powder on top before serving hot with white rice.

Chitol Maacher Kopta (Featherback Fish Balls)

2007-12-04T20:47:00.000-08:00

Serves four to five people.

Ingredients:

Fresh Chitol fish paste - 2 cups
Finely chopped onions - ½ cup
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Ground turmeric - ½ teaspoon
Black pepper - ½ teaspoon
Garam masala (cinnamon, cardamom and cloves) - ½ teaspoon
Finely chopped green chili - 1 teaspoon
Chopped corainder - 2 teaspoons
Salt - 1 teaspoon (or as needed)
Oil - ½ cup

Preparation:

Mix the fish paste with ½ teaspoons each of ginger, garlic, chili powder, cumin powder and salt.
Now mix the paste with the garam masala and black pepper, and make small balls out of it.

Heat oil in a pan and 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 with the sauce slowly.
Add in about ½ cup of water and coriander, cover and keep over low heat.
After 3 to 4 minutes, when the gravy thickens, turn off the heat and serve hot.

Note: The fish balls can also be served separately once they are fried and cooked.

Alu Palong Curry (Potatoes with Spinach)

2007-12-04T20:31:00.000-08:00

Serves three to four people.

Ingredients:

Chopped spinach - 4 cups
Potatoes - 2
Chopped coriander - 4 tablespoons
Chopped onion - 4 tablespoons
Chopped garlic - 1 tablespoon
Ground turmeric - ½ teaspoon
Chili powder - ½ teaspoon
Green chili - 3 to 4
Bay leaves - 2
Salt - ½ teaspoon (or, as needed)
Oil - ¼ cup

Preparation:

Peel the potatoes and cut into small pieces.

Heat oil in a pan and lightly fry the onions, garlic and bay leaves.
Then add the potatoes, turmeric, chili powder and salt.
Stir fry for 2 to 3 minutes.

Add in the chopped spinach, coriander and green chili. Keep frying for another 2 to 3 minutes.
Pour in 4 tablespoons of water and keep stirring gently over low heat.

Once the gravy starts to slightly thicken, turn off the heat and serve with rice.

Shobji Khichuri (Vegetable Khichuri)

2007-12-04T19:27:00.001-08:00

Serves three to four people.

Rice Ingredients:

Polao rice - 2 cups
Masoor daal (lentil) - 1 cup
Ginger paste - 2 teaspoons
Garlic paste - ½ teaspoon
Ground turmeric - ½ teaspoon
Whole cumin - 1 teaspoon
Bay leaves - 2
Chopped onion - ½ cup
Green chili - 4 to 5
Salt - 1½ teaspoon
Oil - ¼ cup
Ghee - 2 tablespoons

Vegetable Ingredients:

Cauliflower pieces - 1 cup
Potato pieces - 1 cup
Beans - ½ cup
Sliced carrots - ½ cup
Sweet peas - ½ cup

Preparation:

Mix all the vegetables, except for the sweet peas, with a dash of salt and lightly fry in about 2 tablespoons of oil. Keep aside.

Wash the rice and daal together and drain the water out.
Mix with ginger, garlic, turmeric and bay leaves, and add 5 to 6 cups of warm water with salt. Start cooking over medium heat.
Stir a few times.

Once the mix starts boiling, add the fried vegetables, sweet peas and green chili.
Cover and keep over low heat.
Stir once again after 3 to 4 minutes and keep covered.
Once the water dries up after another 5 to 6 minutes, keep aside over very low heat to keep it warm.

Heat oil in a separate pan and brown the onions and cumin.
Once fried, add them to the rice and mix thoroughly but gently.
Keep the rice covered and turn off the heat after a couple of minutes.

Mix in the ghee before serving hot.

Note: this dish can also be prepared without vegetables as plain khichuri.

Plain Polao (Rice Polao)

2007-12-04T18:51:00.001-08:00

Serves three to four people.

Ingredients:

Polao rice - 4 cups
Chopped onion - ½ cup
Ginger paste - 2 teaspoon
Garlic paste - ½ teaspoon
Cinnamon - 3 to 4 sticks
Cardamom - 4 to 5
Cloves - 2 to 3
Whole black pepper - 5 to 6
Kewra water - 2 tablespoons
Salt - 1 tablespoon
Ghee or oil - ½ cup

Preparation:

Wash the rice and drain all the water completely.

Heat the ghee or oil in a non-stick pan.
Fry the onions until they are crispy and keep aside.

In the same pan, fry the rest of the ingredients, except for the salt and kewra water, for 1 to 2 mins. Stir gently.
Pour in all the rice and keep frying over low heat.

Once the water dries up and the oil separates out, add the salt and about 6 cups of hot water. Stir and turn up the heat.
Wait until the water starts to bubble. Cover the pan and lower the heat once again.
Gently stir the rice after 3 to 4 minutes, and add the kewra water.

Keep over low heat for about 15 to 20 minutes. Stir occasionally and ensure the rice does not stick to the bottom of the pan.
Turn off the heat once the rice becomes soft and fluffy.
Sprinkle the fried onions on top and serve hot.

Murgir Jhuri Kabab (Chicken Jhuri Kabab)

2007-12-03T20:56:00.001-08:00

Serves four to five people.

Ingredients:

Baby chicken - 1
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Chili powder - 1 teaspoon
Black pepper - ½ teaspoon
Sliced onions - ½ cup
Lemon juice/vinegar - 2 tablespoons
Chopped green chili - 1 tablespoon
Dried red chili - 3 to 4
Whole cumin - ½ teaspoon
Salt - 1 teaspoon
Oil - ½ 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, lemon juice/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 the 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, mix in the fried onion and crushed chili.
Keep heating for a few more minutes until the chicken is cooked completely and serve hot.

Tilapiar Methi Chochori (Tilapia with Fenugreek)

2007-12-03T20:36:00.001-08:00

Serves four people.

Ingredients:

Tilapia - 5 to 6 pieces
Fenugreek - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Lemon juice - 2 tablespoons
Ground turmeric - ½ teaspoon
Sliced onions - ½ cup
Green chili - 3 to 4
Whole cumin - ½ teaspoon
Salt - 1 teaspoon
Oil - ¼ cup

Preparation:

Wash the fish pieces a few times with water and a little bit of salt or vinegar.

Once washed, mix them with ginger, garlic, lemon juice, turmeric, salt in about ½ cup of water to a pan, cover and cook over low heat.
Turn the pieces over after 2 to 3 minutes.
Once the water dries out, take them off the heat and keep aside for cooling.
De-bone the fish pieces as much as possible without breaking the pieces.

Heat oil in a separate pan and add the fenugreek, whole cumin and onion.
Once the turn slighly reddish, add in the fish pieces with green chili.
Cover and saute over low heat for 5 to 6 minutes. Stir a few times.
Once the oil separates out, turn off the heat.
Serve hot.

Celery Fulkopi Bhaji (Celery and Cauliflower Mix)

2007-12-03T20:18:00.001-08:00

Serves four to five people.

Ingredients:

Celery - 1 bunch
Mid-sized cauliflower - 1
Chopped onion - 4 tablespoons
Green chili - 3 to 4
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Salt - ½ teaspoon
Oil - ¼ cup

Preparation:

Remove the fiber from the celery and cut into small, thin slices.
Cut the cauliflower into small pieces as well.
Wash them both together and drain all the water out.

Steam them over low heat in a covered pan with salt. Stir lightly.
Once the celery and cauliflower pieces soften up and are steamed, turn off the heat.

Heat oil in a separate pan, and add panchforon and onion.
Drop the steamed celery, cauliflower and green chili.
Stir gently for a while.
Once the oil separates out, turn off the heat and serve hot.

Alur Daal-e Dim Omelette (Egg and Potato Curry)

2007-12-03T19:53:00.000-08:00

Serves four people.

Ingredients:

Potatoes - 8
Eggs - 4
Chopped onion - 4 tablespoons
Chopped garlic - 1 teaspoon
Fried cumin powder - ½ teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
Turmeric powder - 1 teaspoon
Green chili - 4 to 5
Salt - 1½ teaspoons
Oil - ½ cup

Preparation:

Boil and slightly mash the potatoes. Do not turn it into a paste.
Add 10 to 12 cups of water, and mix with turmeric and salt thoroughly.
When the mixture turns thin, heat over low heat and keep stirring.

Leave the mixture on the stove and stir occasionally.
Make omelettes with the eggs in a separate pan, and cut them up into small pieces.
Keep the eggs aside.

Heat the rest of the oil and add the panchforon.
Brown the onions and garlic in the same mixture, and add the green chilis.
After a while, pour all the contents into the potatoes mix.
Wait for a couple of minutes and add the omelette pieces into this mix as well.
Keep stirring.

Take off the stove once the mix starts to boil and the gravy slightly thickens.
Sprinkle with fried cumin powder and serve hot or cold.

Paka Kolar Dopeayaja (Banana Dopeayaja)

2007-12-03T19:40:00.001-08:00

Serves two to three people.

Ingredients:

Yellow bananas - 2
Chopped onion - 3 tablespoons
Garlic paste - 1 teaspoon
Ground turmeric - ½ teaspoon
Chili powder - 1 teaspoon
Green chili - 3 to 4
Chopped corainder - 2 tablespoons
Salt - 1 teaspoon
Oil - ¼ cup

Preparation:

Peel and slice the banana into 1-inch pieces crosswise.
Fry the pieces lightly mixed with a pinch of turmeric and salt, and keep aside.

Heat the rest of the oil in the pan and brown the onions.
Saute with the turmeric, chili powder, garlic, salt and a bit of water.
Add the fried banana, green chili and corainder to the mix and stir gently over low heat.
Pour in ½ cup of water and cover. Keep the heat low.

Turn the pieces over if they start to stick to the bottom of the pan.
Turn off the heat after 2 to 3 minutes when the gravy thickens.
Serve hot.

Alur Tok (Spicy Potatoes)

2007-12-02T21:54:00.000-08:00

Serves four people.

Ingredients:

Round red potatoes - 6
Chopped onion - 2 tablespoons
Chopped garlic - 1 teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Ground turmeric - ½ teaspoon
Chili powder - 1 teaspoon
Sugar - 1 teaspoon
Tamarind sauce - 4 tablespoons
Salt - ½ teaspoon
Oil - 4 tablespoons

Preparation:

Cut the potatoes crosswise into two pieces. Do not peel off the skin.
Wash and boil the pieces in water.
Once boiled, drain the water and dry all the potatoes.
Mix thoroughly with salt, turmeric, and chili powder and keep aside.

Heat oil in a pan.
Fry the potatoes until they turn slightly reddish. Pick them up and keep aside once done.

Add the panchforon to the rest of the oil, and fry with the onions and garlic.
Add the potatoes to the mix and stir for about 2 to 3 minutes.
Now add about ½ cup of water and tamarind sauce. Stir and cover over low heat.
Check whether the gravy has turned thick about 2 to 3 minutes later.
Sprinkle the sugar on top of the potatoes and serve hot.

Shorshe Shak Bhaji (Mustard Green Leaf Mix)

2007-12-02T21:39:00.000-08:00

Serves three to four people.

Ingredients:

Chopped mustard green leaves - 4 cups
Shrimps - ½ cup
Chopped onion - 4 tablespoons
Chopped garlic - 2 teaspoons
Green chili - 3 to 4
Ground turmeric - ½ teaspoon
Chili powder - ½ teaspoon
Salt - 1 teaspoon
Oil - ¼ cup

Preparation:

Wash and drain the mustard green leaves before chopping them into pieces.
Steam the leaves in pan with a few pinches of salt and cover over medium heat.
Uncover after 2 to 3 minutes and turn the leaves over.
Turn off the heat once the water dries up and the leaves are boiled. Keep aside.

Fry the onions and garlic in oil in a separate pan.
Stir fry the shrimps, turmeric, chili powder and the rest of the salt in the pan over low heat.
When the mix turns a little reddish, add the boiled leaves and green chili.
Continue to stir fry over low heat for another 5 to 6 minues.
Serve hot with white rice.

Taaki Maacher Bhorta (Mashed Fish)

2007-11-29T19:46:00.000-08:00

Serves four 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 cooled enough, mash the fish and the rest of ingredients thoroughly.
Serve fresh.

Pabda Maacher Dopeaza (Pabda Fish Curry)

2007-11-29T19:28:00.000-08:00

Serves four people.

Ingredients:

Fish - 4 to 5 pieces
Chopped onion - ½ cup
Green chili - 4 to 5
Chopped coriander - 2 tablespoons
Garlic paste - 1 teaspoon
Ground turmeric - ½ teaspoon
Chili powder - 1 teaspoon
Fried cumin powder - 1 teaspoon
Salt - 1 teaspoon
Oil - ½ cup

Preparation:

Clean the fish well with water, and some salt or vinegar.

Heat oil in a pan and brown the onions.
Add in garlic paste, turmeric, chili powder and salt with a few spoons of water.

After a couple of minutes, gently drop the fish into the pan. Stir for 2 to 3 minutes.
Add the green chili and coriander powder now with a cup of water. Cover and keep over low heat.
After a few minutes, turn the pieces over in the pan.

Once the sauce starts to thicken, sprinkle the fried cumin powder.
Take off the heat and serve.

Shol Maach Bhuna (Shol Fish Curry)

2007-11-29T19:05:00.001-08:00

Serves three to four people.

Ingredients:

Shol Maach - 5 to 6 pieces
Chopped tomatoes - 4 tablespoons
Chopped onion - ½ cup
Green chili - 3 to 4
Ginger paste - ½ teaspoon
Garlic paste - 1 teaspoon
Cumin powder - ½ teaspoon
Ground turmeric - ½ teaspoon
Chili powder - 1 teaspoon
Chopped coriander - 2 tablespoons
Fried cumin powder - ½ teaspoon
Salt - 1 teaspoon
Oil - ½ cup

Preparation:

Wash the fish a few times with water and a little bit of salt or 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 the mix.
Keep over low heat with some water and saute for 4 to 5 minutes.
Add another cup of water and turn the fish pieces over every few minutes.

Once the water dries up and the oil separates out, turn off the heat.
Sprinkle the fried cumin powder and serve.

Shorshe Ilish (Hilsha in Mustard Sauce)

2007-11-28T21:01:00.000-08:00

Serves four to five people.

Ingredients:

Medium sized Hilsha fish - 1
Chopped onion - 1 cup
Turmeric powder - ½ teaspoon
Green chili - 7 to 8
Mustard paste/powder - 3 tablespoons
Salt - 1 teaspoon
Oil - ½ cup

Preparation:

Wash the fish pieces in water and drain it all out. The fish may lose its taste if washed too thoroughly.

Heat oil in a pan and brown the onion.
After 2 to 3 minutes, add in the mustard paste and some water. Mix thoroughly.
Now add the turmeric and salt along with the fish pieces and mix well.
Keep stirring for a few more minutes.

Add ½ cup of water and green chili before covering the pan over low heat.
Keep turning the fish pieces over every 2 to 3 minutes.
Once the sauce thickens slightly, take off the heat and serve.

Alu Bhaji (Potatoes)

2007-11-28T20:51:00.000-08:00

Serves three to four people.

Ingredients:

Thinly sliced red potatoes - 4 cups
Chopped onion - 3 tablespoons
Green chili - 3 to 4
Turmeric powder - ½ teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Salt - 1 teaspoon
Oil - ¼ cup

Preparation:

Heat oil in a pan and fry the onion and panchforon.
After a couple of minutes, add the sliced potatoes, turmeric, salt and green chili.
Stir for 3 to 4 minutes to mix the ingredients thoroughly.

Add 4 to 5 tablespoons of water and cover the pan over low heat.
After another 3 to 4 minutes, remove the cover and stir some more.

Serve once the potatoes are lightly fried and brown.

Begun Bhaja (Fried Eggplants)

2007-11-28T20:44:00.001-08:00

Serves three to four people.

Ingredients:

Large, round eggplant - 1
Turmeric powder - ½ teaspoon
Chili powder - ½ teaspoon
Salt - ½ teaspoon
Oil - ½ cup

Preparation:

Cut the eggplant crosswise into round ½-inch slices.
Wash and dry the pieces completely.
Mix with turmeric, salt and chili powder and set aside for 2 to 3 minutes.

Heat oil in a pan and deep fry the eggplant pieces over medium heat.
Turn the pieces over after 1 to 2 minutes.
Turn off the heat once both sides of the pieces turn brown.

Serve hot.

Gorur Bhuri Bhuna (Spicy Cow Stomach)

2007-11-27T18:18:00.001-08:00

Serves six people. Note: This dish takes 3 to 4 days to prepare!

Ingredients:

Properly cleaned cow stomach - 4 pounds
Sliced onions - 2 cups
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Ground turmeric - 1 teaspoon
Chili powder - 1 tablespoon
Whole cumin - 1 teaspoon
Cinnamon - 3 to 4 pieces
Cardamom - 7 to 8
Bay leaves - 2 to 3
Cloves - 5 to 6
Fried cumin powder - 1 teaspoon
Green chili - 7 to 8
Garlic cloves - 5 to 6
Salt - as needed
Oil - ½ cup

Preparation:

If needed, cut the stomach pieces into 3x3x3 inch cubes.
Wash the pieces well 5 to 6 times, and slightly boil them with a little bit of turmeric and salt.
Once the water starts to bubble, turn the heat off and keep the pieces aside for cooling.
Once cooled, slice them into smaller cubes or pieces and wash again a few times.

Heat oil in a pan and brown the onions.
Add the cinnamon, cardamom, cloves, whole cumin, ginger and garlic pastes.
Now add in the stomach pieces and mix well.
After a few minutes, add the rest of the ingredients except for the fried cumin powder, garlic cloves, and green chili.
Keep stirring for 2 to 3 minutes.
Add 10 to 12 cups of water. Cover the pan and keep over low heat.
Stir occasionally.

Once the water dries up, turn off the heat.
Keep aside for 5 to 6 hours. Yes, hours.

Saute the mix again with a little bit of water.
Also add in the whole garlic cloves and green chili.
Once the water dries up, take it off the heat.

Saute the mix twice a day every day with a little bit of water over the next 3 to 4 days. The longer this is repeated, the tastier the dish will be!
Finally, saute it for the one last time and serve hot with sprinkled cumin powder on top.

Marich Keemar Achaar (Stuffed Pepper with Minced Beef)

2007-11-27T17:44:00.000-08:00

Serves four to five people.

Ingredients:

Jalapeno pepper - 8
Minced beef - 200 grams
Chopped onion - 4 tablespoons
Chopped garlic - 1 tablespoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Turmeric powder - ½ teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
Fried cumin powder - ½ teaspoon
Tamarind - 6 tablespoons
Salt - as needed
Oil - 6 tablespoons

Preparation:

Cover and boil the beef with garlic paste, ginger paste and salt in 2 cups of water over low heat.
Dry the water completely.

Heat the oil in a pan.
Add panchforon and brown the onions.
Now mix in the minced beef and fry slightly until brown.
Once cool, mix with cumin powder and 3 tablespoons of tamarind, and keep aside.

Wash and clean the peppers. Keep the stems intact.
Split the peppers lengthwise in the middle and clean out the pulp with a knife.
Stuff each pepper with the minced beef mix and keep aside.

Heat the rest of the oil and brown the chopped garlic.
Add the remaining tamarind.
Drop the stuffed peppers gently into the pan. Keep over low heat and cover.
If needed, add a little bit of water.
Turn the peppers over after 2 to 3 minutes.

Serve hot once done.

Dim Shobjir Kopta (Egg Vegetable Kopta)

2007-11-27T17:19:00.000-08:00

Serves three people.

Ingredients:

Hard boiled eggs – 3
Potatoes – 2
Sliced green beans - ½ cup
Chopped cauliflower - 3 to 4 pieces
Chopped cabbage - 1 cup
Beaten egg - 1
Chopped onion – 2 tablespoons
Chopped chili - 1 teaspoon
Ground black pepper - ½ teaspoon
Fried cumin powder - ½ teaspoon
Chopped coriander – 2 tablespoons
Crumbs - 4 to 5 tablespoons
Salt - 1 teaspoon
Oil - ¼ cup

Preparation:

Boil the potatoes, cauliflower, beans and cabbage until soft, and then mash together.
Mix them with all other ingredients except for the eggs, crumbs and oil.
If the paste becomes too soft, mix in a little bit of crumbs.

Cover the the boiled eggs completely with a thick layer of paste. Mold the layer along the shape of the boiled eggs.

Start heating the oil in a pan.
Dip the paste-covered eggs into the beaten egg and crumbs and fry for a few minutes.

Once slightly cooled off, cut the eggs lengthwise into half and serve.

Murgi Palong (Chicken with Spinach)

2007-11-06T20:06:00.000-08:00

Serves three people.

Ingredients:

Boneless chicken - 1 cup
Chopped spinach - 250 gm
Cashew nut - 50 gm
Regular cheese - 100 gm
Ginger paste - ½ teaspoon
Garlic paste - ½ teaspoon
Chopped onions - 2 tablespoons
Chopped garlic - 1 tablespoon
Green chili - 3 to 4
Salt - 1 teaspoon
Oil - 4 tablespoons

Preparation:

Cut the chicken into small pieces. Wash well.

Boil the chicken pieces with garlic paste, ginger and a bit of salt in 1 cup of water. Boil until the water dries out.
Fry them in about 2 tablespoons of heated oil.
Keep aside once fried.

Boil the spinach separately, in a covered pot, with green chili in slightly salted water.
Stir a few times until the spinach turns into a thick paste.

Heat the rest of the oil in a pan, and brown the chopped onion and garlic.
Add the cashew nuts, along with small cubes of cheese.
Stir fry them together for a minute or so.

Now add the spinach sauce and keep stirring.
Add the chicken after a couple of minutes.
Once the spinach begins to thicken, turn off the stove.
Serve hot.

Murgir Dopeayaja (Chicken Dopeayaja)

2007-11-06T19:43:00.001-08:00

Serves five people.

Ingredients:

Chicken - 1
Sliced onions - 4 tablespoons
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Mustard powder - ½ teaspoon
Ground turmeric - ½ teaspoon
Chili powder - 1 teaspoon
Lemon juice - 2 tablespoons
Tomato ketchup - 1 tablespoon
Chopped mint leaves - 1 tablespoon
Sugar - ½ teaspoon
Salt - 1 teasoon
Soybean oil - 1/3 cup
Sesame oil - 1 tablespoon
Mustard oil - 1 tablespoon

Preparation:

Cut the chicken into small pieces. Wash and drain.

Marinate the chicken in a bowl for half an hour with all the ingredients except for onion, soybean oil and sugar. Keep the bowl covered.

Heat oil in a pan and add the onions.
Once the onions start to brown a little, add the marinated chicken pieces.
Saute over low heat.

After a few minutes, add ½ cup of water and cover. Keep on low heat.

Once the oil separates out, and the chicken looks done, sprinkle a little bit of sugar over the chicken.
Serve hot.

Murgir Curry (Chicken Curry)

2007-11-06T19:23:00.000-08:00

Serves five people.

Ingredients:

Chicken - 1
Potatoes - 2
Chopped onion - 1 cup
Garlic paste - 2 teaspoons
Ginger paste - 1 tablespoon
Ground turmeric - ½ teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - ½ teaspoon
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4 to 5
Fried cumin powder - ½ teaspoon
Salt - 1 teaspoon
Oil - 1/3 cup

Preparation:

Peel the potatoes and cut into small pieces.
Wash and keep aside.

Wash the chicken pieces in water.

Brown the onions slightly in heated oil.
Fry ginger, garlic, cinnamon, cardamom and cloves with the onions.
Add 3 to 4 cups of water, and stir the mixture over medium heat.
Now pour in the rest of the spices and salt, and cook for another 1-2 minutes.

Add the chicken and stir with a little bit of water for 3-4 minutes.
Once the chicken begins to turn brown, add the potatoes.
Add 2 to 3 cups of water before covering the pan.
Cook over medium heat for 20-25 minutes.

When the gravy starts to thicken, and chicken and potatoes are cooked, add the fried cumin powder before taking off the stove.
Serve hot.

Dherosh Bhorta (Mashed Okra)

2007-11-04T21:50:00.000-08:00

Serves four people.

Ingredients:

Fresh okra - 250 gm
Chopped onion - 2 tablespoons
Chopped garlic - 1 teaspoon
Green chili - 2 to 3
Chopped coriander - 1 tablespoon
Salt - ½ teaspoon
Mustard oil - 1 tablespoon

Preparation:

Wash the okra under water and cut them into small pieces.
Boil the pieces, over low heat, in about ½ cup water with green chili, garlic and salt. Cover the pan.
Stir occasionally as the okra is getting boiled.

Turn off the heat once the okra is boiled and the water dries up. Let it cool for a while.

Mix the onion, salt, coriander with the oil separately.
Add the mix to the okra and mash completely by hand.
Serve.

Dherosh Bhaji (Okra)

2007-11-04T21:41:00.001-08:00

Serves three people.

Ingredients:

Fresh okra - 250 gm
Chopped onion - 2 tablespoons
Green chili - 3 to 4
Salt - ½ teaspoon
Oil - 4 tablespoons

Preparation:

Wash the okra and cut into thin, round pieces.
Hit the oil in a pan and add all the ingredients. Cook over low heat.
Keep stirring frequently to ensure the okra does not get burnt. Do not let the okra turn brown.
Turn off the heat once the okra is cooked and the oil separates out.
Serve.

Kechki Maacher Chochori (Minnow Fish Chochori)

2007-11-04T21:24:00.000-08:00

Serves four people.

Ingredients:

Kechki maach (Minnow fish) - 250 gm
Chopped onion - 6 tablespoons
Garlic paste - 1 teaspoon
Ground turmeric - ½ teaspoon
Green chili - 3 to 4
Chopped coriander - 2 tablespoon
Fried cumin powder - ½ teaspoon
Salt - ½ teaspoon
Oil - ¼ cup

Preparation:

Wash the fish carefully in water. Rinse and drain properly.

Fry a little bit of oil in a pan, and dry the fish over very low heat. This will keep the fish intact and retain its fresh look.

In another pan, brown onion in heated oil.
Add garlic, turmeric, salt and some water. Mix thoroughly.
Add the fish and chili.

Once the fish start to dry up and become flaky, add fried cumin powder and coriander.
Wait for a few more minutes to let the oil separate out, and serve.

Bele Maacher Jhuri (Sand Fish Jhuri)

2007-11-04T20:55:00.001-08:00

Serves three people.

Ingredients:

Bele fish - 6 pieces
Chopped onion - 6 tablespoons
Chopped garlic - 1 tablespoon
Chopped coriander - 1 tablespoon
Green chili - 3 to 4
Ground turmeric - ½ teaspoon
Salt - ½ teaspoon
Fried cumin powder - ½ teaspoon
Oil - ¼ cup

Preparation:

Wash the pieces of fish carefully in water with a little bit of salt. Rinse and drain.
Boil the fish with turmeric and salt.
Remove all the bones completely once boiled.

Fry the onion and garlic.
Once brown, add the boneless fish and green chili.
Saute over low heat.
Once the oil separates out, sprinkle the fried cumin powder and coriander on top and serve.

Maasher Daaler Dim Curry (Lentil Egg Curry)

2007-11-03T21:16:00.000-07:00

Serves four people.

Ingredients:

Boiled eggs - 4
Maash daal (white lentil) - 1 cup
Chopped onion - 4 tablespoons
Ginger paste - 2 teaspoons
Garlic paste - 1 teaspoon
Turmeric paste - 1 teaspoon
Chili paste - 1 teaspoon
Coriander paste - 1 teaspoon
Cumin paste - 1 teaspoon
Green chili - 3 to 4
Salt - 2 teaspoons
Fried cumin powder - ½ teaspoon
Oil - 4 tablespoons
Ghee - 2 tablespoons

Preparation:

Boil the lentil in about 3 cups of water until it softens.

Fry the boiled eggs in a pan slightly mixed with salt and turmeric. Leave the eggs aside.

Fry the onions and mix well with all the different paste ingredients in ½ cup of water.
Now add the lentil and chili.
Cook for another 2 to 3 minutes.

Add the eggs along with ½ cup of water and cover.
If the gravy turns too thick, add another ½ to 1 cup of water.

Once the gravy starts to bubble, add the fried cumin powder and ghee.
Serve hot or cold.

Note: the white lentil can also be replaced with other types of lentil if not available.

Fulkopi Dim Bhaji (Cauliflower Egg Mix)

2007-11-03T12:42:00.001-07:00

Serves four people.

Ingredients:

Medium sized cauliflower - 1
Beaten eggs - 2
Chopped onion - 2 tablespoons
Green chili - 3 to 4
Salt - 1 teaspoon
Oil - ¼ cup

Preparation:

Cut the cauliflower into tiny pieces.

Heat oil in a pan and fry the onion.
Once the onion softens, add cauliflower.
Add salt and green chili.
Stir with a little water and cover the pan.
Cook over low heat.

Occasionally stir the mix until the cauliflower is fully boiled.
Once the oil starts to separate out, add the beaten eggs.
Cook until the cauliflower starts to turn slightly red.
Serve hot.

Murgir Begun Cutlet (Chicken & Eggplant Cutlet)

2007-11-03T12:04:00.001-07:00

Serves four to five people.

Ingredients:

Murgi keema (minced chicken) - 1 cup
Small, round, soft eggplants - 3
Beaten egg - 1
Chopped green chili - 1 teaspoon
Chopped coriander - 2 tablespoons
Crumbs - 4 to 5 tablespoons
Chopped onion - 4 tablespoons
Garlic paste - ½ teaspoon
Ginger paste - 1 teaspoon
Black pepper - ½ teaspoon
Cumin powder - ½ teaspoon
Salt - 1 teaspoon
Oil - 4 tablespoons

Preparation:

Wash and cut the eggplants lengthwise into two pieces.
Boil the pieces.
Once the pulp is completely boiled, gently lift the pieces out of the water.
Keep aside for cooling.

Boil the minced chicken with salt, garlic and ginger in 2 cups of water over low heat.
Keep aside once boiled.

Heat the oil in a pan and add onion.
Once the onion turns red, add the boiled chicken.
Saute over low heat until the chicken begins to turn red. Keep aside.

Slowly scoop out the soft seeded pulp out of the eggplants with a spoon.
Keep the skin as intact as possible, and keep aside.

Mash the pulp and mix with the chicken.
Cook the mixture over low heat.
Add salt, cumin, black pepper, coriander. Keep on low heat until the mixture thickens.

Stuff the eggplant skins with the mix, and press down hard with a spoon.
Add a layer of beaten eggs on top of the mix and add crumbs to thicken.
Fry each cutlet in oil and serve hot.

Begun Keemar Khangina (Eggplant Keema Khangina)

2007-11-03T11:33:00.002-07:00

Serves four people.

Ingredients:

Beef keema (minced beef) - 1 cup
Medium sized eggplant - 1
Chopped onion - 4 tablespoons
Chopped garlic - 1 tablespoon
Chopped green chili - 4 to 5
Chopped coriander - 2 tablespoons
Chopped ginger - 1 tablespoon
Whole cumin - 1 teaspoon
Salt - 1 teaspoon
Turmeric - ½ teaspoon
Oil - ¼ cup

Preparation:

Boil the minced beef with turmeric in 2 cups of water. Keep aside.

Cut the eggplants into small pieces, and boil them in slightly salted water.
Once soft and dried, mash the eggplants. Keep aside.

Heat the oil in a pan and fry the onion, garlic, ginger and cumin.
Add the minced beef.
Saute over low heat for 5-7 minutes.
Once the meat turns slightly reddish, add the mashed eggplant, green chili and coriander.
Keep on low heat until the water dries out completely.
Serve hot and fluffy.

Tomato Dim Khangina (Tomato Egg Khangina)

2007-11-03T10:58:00.000-07:00

Serves four people.

Ingredients:

Chopped tomatoes - 4
Eggs - 4
Chopped onion - 1 cup
Chopped coriander - 1 cup
Green chili - 4 to 5
Salt - 1 teaspoon
Oil - ¼ cup
Black pepper - ½ teaspoon

Preparation:

Beat the eggs in a bowl until well blended. Keep aside.

Heat the oil in a pan.
Add the rest of the ingredients and keep stirring.
Add the eggs after a couple of minutes.
Keep stirring until the mixture turns thick.
Once the oil separagtes out, take off the heat and serve hot.

Note: Instead of tomatoes, this dish can also be prepared with peas, cauliflower, spinach.

Daal Palong (Spinach Daal)

2007-10-30T21:25:00.000-07:00

Serves four people.

Ingredients:

Musur daal (lentil) - 1 cup
Chopped spinach - 4 cups
Beaten eggs - 2
Oil - 4 tablespoons
Chopped onion - 4 tablespoons
Chopped garlic - 2 teaspoons
Green chili - 3 to 4
Salt - 1 teaspoon
Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon

Preparation:

Boil the lentil in 4 cups of water.
Keep aside once the water evaporates.

Boil the spinach in salted water while stirring. Boil until water evaporates.
Mix the lentil with spinach and stir well together.
Add green chilis. Keep aside.

Heat oil in a pan and fry the onion and garlic with panchforon.
Add the spinach-lentil mixture to the pan.
Add ½ cup of water.
Turn the heat low.
Once the water starts boiling, add the beaten eggs to the pan. Alternatively, fried, thin slices of eggs can be added.
Keep stirring.
Once the lentil thickens, turn off the heat and serve.

Dim Beguner Cutlet (Egg & Eggplant Cutlet)

2007-10-30T20:55:00.001-07:00

Serves four people.

Ingredients:

Eggs - 3
Small round eggplants - 3
Chopped onion - 3 tablespoons
Chopped chili - 4 tablespoons
Chopped coriander - 1 tablespoon
Salt - 1 teaspoon
Black pepper -½ teaspoon
Cumin powder - 1 teaspoon
Crumbs - 4 tablespoons
Oil - for frying
Beaten egg - 1 (for frying)

Preparation:

Cut the eggplants lengthwise into two. Keep the stem.
Boil eggplants in water upside down.
Drain the water once boiled. Keep aside for cooling.

Soft boil the eggs and slice them into thin pieces.
Mix the eggs with onions, chili, coriander, and salt.

Slowly scoop out the soft seeded pulp out of the eggplants with spoon.
Keep the skin as intact as possible, and keep aside.

Mash eggplants and mix with the egg mixture.
Add black pepper and cumin to the mix.
If the mix is too soft, add crumbs to harden slightly.
Stuff the eggplant skins with the mix, and press down hard with a spoon.
Add a layer of beaten eggs on top of the mix and add more crumbs.
Fry each cutlet in oil and serve hot.

Dim Omeletter Rokom Fer (Mixed Egg Omelette)

2007-10-30T20:18:00.000-07:00

Serves three people.

Ingredients:

Eggs - 4
Butter - 2 tablespoons
Milk - 1 cup
Chopped spinach – 2 tablespoons
Thin sliced carrot – 1
Chopped coriander – 2 tablespoons
Chopped onions – 2 tablespoons
Chopped mint – 1 tablespoon
Chopped garlic – 1 teaspoon
Chopped green chili – 3 to 4
Whole cumin – ½ tablespoon
Oil – 4 tablespoons
Salt – ½ teaspoon

Preparation:

Melt butter in a pan.
Beat the eggs with milk and butter. Keep aside.

Fry garlic and onion in oil until they turn brown.
Add cumin and stir.
Add spinach, coriander, mint, chili and carrot.
When crisp, add the egg mix.
Rotate the pan, fry like omelette.
Keep the heat low.
Serve hot.

Palong Sauce-e Dim (Egg in Spinach Sauce)

2007-10-28T12:10:00.000-07:00

Serves four to five people.

Sauce Ingredients:

Chopped spinach – 4 to 5 cups
Mint – 1 tablespoon
Chopped coriander – 1 tablespoon
Green chili – 3 to 4
Garlic – 2 to 3 cloves
Salt – 1 teaspoon

Sauce Preparation:

Boil the spinach and all other ingredients in 3 cups of water.
Cool a little.
Blend or mix like a paste.

Egg Ingredients:

Eggs - 5
Chopped onion – 1 tablespoon
Chopped garlic – 1 teaspoon
Oil – 2 tablespoons

Egg Preparation:

Poach each egg in 2 cups of water, mixed slightly with a teaspoon of oil and a little salt. Or, simply poach in oil. Keep aside.

Fry the garlic and onion.
When red, add the spinach sauce.
Stir until the sauce is thick and looks done.
Add the sauce to the eggs.
Serve cold or warm.

Dim Tomato Kopta (Egg-Tomato Kopta)

2007-10-28T11:20:00.000-07:00

Serves three people.

Ingredients:

Eggs – 3
Hard plum tomatoes – 3
Chopped onion – 4 tablespoons
Chopped garlic – 1 tablespoon
Chopped coriander – 1 tablespoon
Turmeric - ½ teaspoon
Red chili powder – 1 teaspoon
Cumin powder - ½ teaspoon
Mustard/regular oil – 4 tablespoons
Salt – as needed

Preparation:

Hard boil 3 eggs and cut them crosswise into half. Keep aside.

Cut tomatoes crosswise and gently clean them out.
Boil the tomatoes just enough in ½ cup salted water to soften them up. Keep aside.

Fry garlic and onion in mustard oil.
Once they turn red, add red chili, turmeric, cumin. Mix.
Add the tomatoes and a little water. Stir a little.
Add salt, and coriander.
Stir until the paste is thick.
Add the eggs inside the tomatoes and cover with gravy.
Serve hot.