Nakshi Puli(নকশি পুলি )

Ingredients:

    Grated coconut- 2 cup
    Sugar- 1/2 cup or your choice
    Clarified butter/ghee/oil-1/2 Tbs + 2 Tbs
    Salt-1/4 ts
    Cardamom-2 piece
    Cinnamon-1 stick
    Bay leaf-1 piece
    clove-2 piece
    Flour- 1 cup
    Salt-1/2 ts
    Warm water- approximately 1/2 cup or less
    Food color-1/2 ts(dissolve in 1 ts water)
    Oil- for deep fry

Procedure:

    Take 1/2 Tbs ghee/oil in a pan and heat it to a medium heat. Fry the whole masala (cardamom,cinnamon, clove, bay leaf) for 2-3 seconds, then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dried and separated, then take off from heat and set aside.( drying the mix is necessary if you want to preserve your puli, otherwise puli will not remain crispy.)
    Now take four in a bowl, add salt, ghee/oil and mix well. Slowly add warm water, knead and make a nice dough. Then divide the dough to small balls.
    Take a ball on rolling board and make a 2 inch disk size ruti. If necessary use flour during making ruti.
    Now place small amount of coconut mix in the middle of the disk, gather all the side in middle to cover mix and close it by pressing in the middle and give a color point in the middle of puli with your finger (see the video). Make all the puli following this process.
       
    Heat oil in a wok or pan. Put one puli into oil, if it stands in the bottom for few seconds and then puff up you will understand oil is perfectly heated. Then add another few puli and fry them slowly until the both side get a nice brown color. Then take them out on a paper towel to soak excess oil. Fry rest of the puli and serve.
    You can preserve it in a airtight container.( make sure all puli is cooled down to room temperature before preserve it.)

Bibikhana Pitha (বিবিখানা পিঠা)

Ingredients:

    Rice flour-2 cup
    Egg-4 pieces(beaten)
    Coconut-1 cup(grated)
    Sugar-1 cup or according to your taste
    Powder milk-3/4 cup
    Ghee-3/4 cup
    Cardamon powder-1/2 ts
    Water-1 cup
    Raisin and pista-few pieces for garnish
    Ghee-1 Tbs for brush the baking pan

Procedure:

    Heat a pan in medium heat. Fry rice flour around 2-3 minutes. Remove from the pan to a mixing bowl.
    Add all ingredients to the mixing bowl except raisin,pista and 1 Tbs ghee. Mix them well to make a smooth batter.
    Brush the baking pan and pour the batter in it and bake it in 200 f around 1 hour.(different oven may vary temperature. So, check it with a knife. Insert it into the pitha. If it comes out clean then your pitha is done. If it seems still liquid or sticky, keep it  in oven for another 5-10 minutes and check again.
    
    Cut it according to your desire shape,decorate with raisin and pista and serve.

Kolar Pitha (কলার পিঠা)

Ingredients :

    Ripe Banana -1
    Rice flour - 3/4 cups
    Flour - 2 Tbs
    Egg -1
    Jaggery- 5 Tbs or to your taste (soaked in around 1/2 cup of water)
    Sugar - 1 Tbs (optional)
    Salt - 1/4 ts
    Baking powder - 1/4 ts
    Oil - to deep fry

Procedure :

    Mashed the ripe banana nicely in a mixing bowl. Add the jaggery soaked water, rice flour, flour, salt, baking powder and mix them well.
    Take egg in a bowl and beat it well. Then add the beaten egg to the banana mixed batter and mix them.
    Make a nice smooth batter by mixing all the ingredients and keep it aside for 15 minutes.
    Now heat the oil in the frying pan. when oil is heated enough take a spoon of batter and carefully add it into the oil. Add another three or four batch and fry them nicely.
    Remember do not hurry during frying, otherwise they will remain uncooked inside.
    When the both side turn a nice brown color, take them out on a paper towel to soak the excess oil.
    Fry the rest of the batter and serve them.

Seekh Kabab (শিক কাবাব)

Seekh Kabab (শিক কাবাব)

Kalojam(কালজাম)

 Kalojam(কালজাম)

Ingredients:

10-12 sweets can be made with this recipe.

For sweet:

    Milk powder – 1 cup
    Flour – 1 ½ Tbs
    Clarified butter -1 Tbs
    Semolina/Shuji -1 Tbs
    Baking powder -1/2 ts
    Warm milk – ½ cup
    Oil - for deep fry

   
For Syrup:

    Sugar – 2 cups
    Water -4 cups
    Lemon juice – 1/2 ts
    Cardamom- 2 pieces

The amount of Syrup may vary with the
size of pan.We should take such amount
of syrup so thatall sweet can deep into it.

Procedure:

1. Take shuji in a small bowl and soak it into water for 4-5 minutes.
2. In the mean time make sugar syrup by adding water, sugar in a big pan (the pan have to be big enough to hold all the sweets in a single layer and the depth of the syrup should be deep enough such that all the sweets can deep fully in it) and bring it to a boil. Once the syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner.
3. Take the milk powder in a bowl and add ghee. Then mix it well so that ghee can be incorporated into the dry milk.
4. Add flour and baking powder and mix it.
5. Now drain the water from shuji. Add the wet shuji in the dry mix in a little amount at a time and mix it well.
6. Take some dry mix at one side of bowl, spread some warm milk in it and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much milk. Only add that amount of milk so that you can able to make your sweet smooth. Make all the sweets in the same process.
   
7. Take the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up the top of the oil.
8. Now carefully add 3-4 sweets into the oil and slowly rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).

9. When the sweets will turn to a deep brown color, take them out from the oil and drop them directly into the syrup which is still simmering in low heat and cover them.


10. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweet to soak in the syrup over night (10-12 hours).
12. Then take out the sweets from the syrup.
13. Cover the surface with maowa and serve them. This recipe is for 10sweets.
    

Shami kabab

Ingredients:

    Chana dal-1 cup
    Beef keema -400 gm
    Egg-2(beaten)
    Ginger paste-1 ts
    Garlic paste-1 ts
    Cumin powder-1 ts
    Coriander powder-1 ts
    Garam masala powder-1/2 ts
    Red chilli powder-1/2 ts
    Cardamom-4 pieces
    Cinnamon-1 stick
    Onion paste-2 ts
    Copped onion-2 ts
    Chopped green chili-5 pieces
    Bread crumb-around 1 cup
    Chopped coriander leaf-1/2 cup
    Salt-1and1/2 ts or according to your taste
    Oil-1 cup for deep fry

Procedure:

    Clean and wash beef keema and chana dal. In a heavy bottom pan put beef keema,chana dal,ginger paste,garlic paste,onion paste,cinnamon,cardamon,salt and water.Cook until the chana dal and meat become well cooked and the water is completely dried up.
    
    Grind the cooked ingredients to make a fine paste.
    Put the paste in a mixing bowl.Add rest of the ingredients to it except oil and mix well.
    Make small round flattened balls from the mixture.
    Heat oil in a pan in medium heat. Deep the kabab in the beaten egg and carefully put in oil. Put another 4-5 kababs in the same way and fry them till golden brown color come out in both side.
    When frying is done take out the kabab in a paper towel to soak excess oil.
    Now Shami kabab is ready to serve. Serve it hot.