Brain Kabab

 Brain Kabab

Ingredients:

    Goat Brain- 2
    Onion- 1 (chopped)
    Ginger paste- 1 ts
    Turmeric powder- 1/2 ts
    Cumin powder- 1/2 ts
    Green chili - 2 (chopped)
    Garam masala powder - 1/2 ts
    Bread crumb -  1 cup
    Egg - 3 ( beaten )
    Salt- 1 ts or to taste
    Coriander leaf (chopped) - 2 Tbs (optional)
    Garlic paste - 1 ts 
    Oil- for deep fry
Procedure:

  1.  Wash and boil brain with salt, turmeric powder and very little water. Remove from water and   cool.

  2.  Then take them in a bowl and mix chopped onions, coriander leaf, green chilies, cumin powder, garam masala powder, ginger paste, garlic paste . Now make them into equal round pieces. Flatten
 them and make them look like shami kababs.

 3.  Heat oil in a fry pan, Dip them one by one in egg, bread crumbs and fry till golden brown.

Normal cake

Ingredients:

  1.  Egg-5
  2.  Flour-1.5 cup
  3.   Sugar-1 cup
  4. Baking powder-1 ts
  5. Milk powder-2 Tbs
  6.  Milk-3/4 cup
  7.  Oil-3/4 cup
  8.  Ghee-1/4 cup
  9.  Salt-1/4 ts
 10. Orange skin(finely grated)/vanilla food flavor-1 ts
 11. Cardamom powder-1/2 ts
 12.  Pistachios/Almond(chopped)- 2Tbs
 13.Oil- for spray

Procedure:

  1.  Take all dry ingredients(flour, milk powder, baking powder, cardamom powder) in a bowl and   mix it well so that all ingredients distribute evenly.

 2.  Now take eggs in a deep bowl and beat it well with the beater. When eggs start to become foam add milk, oil, sugar, ghee, vanilla extract/orange skin,salt, and beat it well.

 3. Then in the liquid mixture add small amount of dry mixture at a time and mix it gently with with a rubber spatula or big wooden spoon. In this process add the rest of dry ingredients to the liquid mixture and mix it well until all things incorporated (remember do not over mix the batter otherwise the cake will not rise properly).

  4. Preheat your oven to 375 degree F or 190 degree C. In the mean time spray oil in a 10 inches baking pan and pour the batter on it. Spread the chopped Pistachios/almond on it.

 5. Now put the pan into the oven and bake it around 40 to 45 minutes. For better result start to check your cake after 30 minutes with a spoon.To check insert a spoon into the cake and if it comes out clean then your cake is done.

  6. Take out your cake from oven, keep it to cool down to room temperature and then server your cake.

Bread pudding

Ingredients-

1.   2 cups whole milk (or 2 cups half & half)

2.  1/4 cup butter

3.   2/3 cup brown sugar (light or dark,

 depending on taste preference)

4.   3 eggs

5.   2 teaspoons cinnamon

6.   1/4 teaspoon ground nutmeg

7.   1 teaspoon vanilla extract

8.   3 cups bread( torn into small pieces)

9.   1/2 cup raisins (optional)
preparation-

1.   In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top.

      Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2.   Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium

       speed for 2 minute. Slowly add milk mixture.

3.    Place bread in a lightly greased 1and

      1/2 quart casserole.
4.    Sprinkle with raisins if desired. Pour batter on top of bread.

5.    Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm

Rosgulla Recipes

 
      Ingredients:

 1.   Milk 4 Cup

 2.  Lemon Juice 1/2 Cup

 3.   Water 4 Cups

 4.   Sugar 2 Cups

     Procedures:

1.    Boil milk in a vessel in a high flame.

2.    When the milk starts to boil, add the lemon juice to it slowly. Stir the mixture until milk fat

      (paneer) and the water gets separated.

3.    Filter the mixture using a clean cloth and drain the water out of the mixture.

4.  Once the water is drained out, wash the milk fat using some plain water to remove the lemon

     taste.

5.   Press and rub the milk fat for around 1-2 minutes to remove excess water.

6.  Make 10-12 small balls from the milk fat (paneer).

7.   Add sugar to 4 cups of plain water and boil in a pressure cooker.

8.   Once the sugar water mixture starts to boil, add the milk fat balls to it.

9.   Close the cooker and boil in medium flame for 5-7 minutes (1 steam whistle).

10.  After 5-7 minutes, open the cooker and transfer the contents (sugar mixture and Rosgulla) into

      another vessel.
11.    Keep the contents in a refrigerator and allow it to cool. Then serve the Rosgulla Cold.

Chicken fried

Ingredients-

1.  1 (3 pound) whole chicken,

      cut into pieces ,

2.  1 quart buttermilk ,

3.  2 tablespoons hot pepper sauce ,

4.  3 cups all-purpose flour ,

5.   2 teaspoons garlic powder ,

6.   2 teaspoon paprika ,

7.   salt and ground black pepper to taste ,    vegetable oil for deep frying .

Preparation

1.     Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.

2.     Whisk together the buttermilk, hot pepper sauce and ½ tablespoon paprika in a bowl. Pour the   

        mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with 

        plastic wrap. Refrigerate for about 2 hours to marinate.

3.     Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the  

        remaining buttermilk mixture.

4.     Place the flour, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, 

        and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and 

        shake well to coat the chicken pieces with seasoned flour.

5.     Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place 

        chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10  

        minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried 

      chicken  on paper towels.

Fried rice

Ingredients

1.    2 cups enriched white rice

2.    4 cups water

3.    2/3 cup chopped baby carrots

4.    1/2 cup frozen green peas

5.   2 tablespoons vegetable oil

6.   2 eggs

7.   soy sauce to taste

8.    sesame oil, to taste (optional)



Directions
1.  In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20

     minutes.

 2.  In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and

     drain.

 3.  Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack

     in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce,

     and toss rice to coat. Drizzle with sesame oil, and toss again.

Brown meat

Ingredients

    Meat 2 kg (lean boneless)
    Coconut 1 cup (grated)
    Onion 1/2 cup (finely chopped)
    Ginger 1 1/2 tbsp (paste)
    Garlic 1 tbsp (paste)
    Cinnamon 3/4 tsp (ground)
    Green chili 1/2 tsp (ground)
    Coriander leaves 1/4 cup (finely chopped)
    Cooking oil 1 cup
    Salt to taste


Preparation

    Cut the meat into 5 cm (2”) cubes.

    Grind the coconut to make paste.

    Combine all ingredients except the oil.

    Mix well and marinate for one hour.

    Heat the oil in a saucepan, add the meat, stir, cover and bring to a boil.

    Simmer over a low heat until meat is tender.

    If meat is not tender add water as necessary and cook further as required.

    Keep over a very low heat for about an hour or till oil separates.

    Serve hot with  parata or pullao.

Kacci Biryani(কাচ্চি বিরিয়ানি)

Ingredients:

1.    Mutton-1 kg
2.    Bashmati rice- 1/2 kg
3.    Potato(cut in cube) - 3 medium size(around 250gm)
4.    Onion - 1 cup(chopped)
5.    Yogurt - 1 cup
6.    Milk- 1 cup
7.    Cinnamon stick -3 pieces
8.    Cardamom-5 pieces
9.    Clove-3-4 pieces
10.    Bay leaf- 4 pieces
11.    Garlic paste-1 and 1/2 Tbs
12.    Ginger paste- 1 and 1/2 Tbs
13.    Garam masala powder- 1 ts
14.    Cumin powder- 1 ts
15.    Red chili powder- 1 ts
16.    Black pepper powder- 1 ts
17.    Nutmeg powder (Jaifol)- 1/2 ts
18.    Mace powder (jaiotri)- 1/2 ts
19.    Aloobukhara/Dried prune-7 pieces
20.    Raisin -10 pieces
21.    Keora water-1/2 Tbs
22.    Sugar-1 ts
23.    Ghee- 1/2 cup
24.    Oil- 2 Tbs
25.    Salt- 2 Tbs or according to your taste

Procedure:

1.    Clean and wash the mutton properly and keep them on a strainer to drain the excess water.
2.    Now take the mutton in the pan (try to use an ovenproof  heavy pan with heavy lid), add yogurt, salt, sugar, half of the ghee, ginger paste, garlic paste, whole masala (cinnamon, cardamom, clove, bay leaf) and all powder masala. Mix all these things well with mutton, cover it and keep it aside to marinate for around 2-3 hour.
3.    In the mean time fry the potatoes lightly in oil and keep it aside. Then fry the chopped onion till it get nice golden color and take them out on a paper towel to soak extra oil and keep aside.

4.    Wash rice and cook it half and drain through a strainer to drain water.
       Now add milk on the top of the mutton and then spread the rice on it.Then spread the fried    potatoes , fried onion, rest of the ghee, aloobukhara/Dried prune, raisin, keora water on
5.    Then cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
6.    Now preheat the oven to 375 degree F. Then put the pan in the oven and bake it around 20 minutes and then  reduce the heat to 350 degree F and bake it around 45-50 minutes.
7.    Then turn off the oven and leave it for around 30 minutes.
8.    Now carefully open the lid and slowly mix the biryani from the bottom to top to make an even mix of mutton and rice in the biryani.
9.    Serve your biryani hot and enjoy.
   

Chotpoti

Chotpoti(চটপটি)

Ingredients:

1.    White pea-1 and 1/2 cup(soaked overnight)
2.    Potato-2 medium(grated after boil)
3.    Tomato-1 large(finely chopped)
4.    Egg-2 ( boiled and thinly sliced)
5.    Cucumber-2 (chopped)
6.    Onion-2 medium(chopped)
7.    Cumin seed-3 ts
8.    Whole red chili -3 pieces
9.    Whole black pepper-6 pieces
10.    Green chili-5 pieces(chopped)
11.    Coriander leaves-1/2 cup(chopped)
12.    Tasting salt-1/2 ts(optional)
13.    Tamarind-100 gm
14.    Turmeric powder-1/2 ts
15.    Sugar-1 ts
16.    Salt- 1 and 1/2 ts or according to your taste
17.    Oil-2 Tbs
Procedure:
1.    Roast cumin seed,whole red chili and whole black pepper in a hot pan. Remove from the pan 
    
       and  allow it to cool. Grind all together and set aside.

2.    Heat oil in a pan. Add onion and fry until little golden color comes out. Set aside.

3.    Take a cup of water. Add tamarind and boil a little. Then add sugar and a pinch of dry roast

       masala powder. Boil another 5 minutes. Cool and strain. Keep the water portion for juice.

4.    Boil soaked white peas with salt and turmeric powder until tender. It should not be too meshed.
 
       Don't make it full dry. There should be little water. Add fried onion,potato,tomato,green

       chili,rest
  
       of roast masala powder,tasting salt,2 Tbs tamarind juice and 1/3 portion boiled egg. Mix them
   
       thoroughly. Cook around 2-3 minutes.

5.    Remove from the pan to a serving bowl. Garnish with cucumber,sliced egg and coriander leaves.
   
      According to your taste you can add little tamarind juice.

pakan pitha

 Pakan pitha

Ingredients:

 1.   Ripe banana- 1

 2.   Rice flour-1 cup

 3.  Flour- 1/4 cup

 4.   Sugar-5 Tbs

 5.  Baking powder-1/2 ts

 6.   salt-1/8 ts

 7.   Water-  2/3 cup

 8.  Oil- for  fry
   
Procedure:

  1.   Peel the banana and mashed it smoothly.
  

 2.    Take rice flour, flour, sugar, salt, baking powder in a bowl and mix them well to distribute all

        things evenly.                     
 3.   Now take the mashed banana in a mixing bowl, add the dry ingredients small amount at a time

       and knead them. Add water slowly and make it like a dough consistency. Knead the dough we to

       make it smooth and lump free. Then keep the dough to rest for about an hour or more.

 4.   Divide the dough to small balls. Brush little oil on a plate, take a ball and press it on the plate to

      make it around 1/2 cm oval shaped disk.

 5.   Heat oil in a medium high heat. When oil is heated enough put one pitha into the oil. If oil is

      heated perfectly then

     pitha will remain in the bottom for few seconds and then puffs up. When it puffs up flip the side
     and fry few seconds and then take out on a paper towel to soak the excess oil.

 6.   Fry all the rest of pitha in the same process and serve hot.    

Dugh khejur

Ingredients:

    1.1 cup all purpose flour

    2.1 cup Milk

    3.1 beaten egg

    4.2 table spoon of breadcrumbs

    5. Pinch of salt

    6. 1½ tablespoon Ghee/ oil

    7.Oil for frying

For Sugar Syrup:
   1. 1 and 1/2 cup sugar

   2. 2 cup water

  3.  1 piece cinnamon, about 2”

  4. 3 green cardamoms

Thick Milk:

   1.1 cup milk

   2.1/4 th cup of powder milk

Procedure:

   1.  Make thin sugar syrup with sugar, water, cinnamon and cardamom. Set aside.

   2.   Boil milk. Add a pinch of salt, and flour and mix. Form dough like dough for roti or chapatti.
         Transfer the dough to a bowl. Knead well.

   3.   Add the ghee or oil.When the dough cools a bit add the beaten egg and breadcrumbs. Knead              well. You may find it difficult to incorporate everything smoothly but keep kneading. You  may         need to add some extra breadcrumb to work comfortably with the dough.
        The kneading part is very important. The smoother and glossy dough you can make by                     kneading, the softer pitha you will get after soaking in the syrup.

  4.  Now make round balls and shape them .

  5.   Heat enough oil in a pot so pithas can be deep-fried. Now, the frying part is very important. If      not fried well, the pithas will remain hard, especially in the center, even in the sugar syrup. The oil            must be heated on medium low flame and it must not be too hot. Too hot oil will make the pithas        get   the outer color fast but leaving the center raw. The oil must not be cold either. Carefully,              heat oil on medium low heat and fry the pithas well until dark golden brown.
     Transfer the pithas into lukewarm sugar syrup and soak them for at least 4/5 hours. If soaked              well,  the pithas will be soft like laalmohon . If fried well the pithas will soak  almost  all the  syrup in not more than half and hour and will be very soft . But it’s better to soak them for   a   longer time .
     Now aftr the pithas soaked and absorbed good amount of sugar syrup add very thick milk over the   pithas on to the sugar syrup . If you think there are a large quantity of sygar syrup remained ,         then take out some of the sugar syrup then add the slightly warm milk .

6.   You can garnish with malai/ cream .