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Achar Diye Kumror Chhakka Squash with Pickle
1. 1 butternut squash or an acorn squash.
2. Potatoes equivalent to about 3/4 of the squash in volume.
3. 1 tsp Panch-phoron (an equal combination of mustard seeds, kalonji, cumin seeds, fenugreek and methi seeds).
4. 1 heaping tsp Turmeric.
5. 1 and 1/2 heaping tsp Chaat Masala (available as a powder in Indian groceries).
6. Cooking oil.
7. Salt and sugar to taste.
8. 10 green chilies.
9. Sweet or Hot Mango Pickle (available bottled in Indian groceries).
Peel and cut squash into 1" cubes, and potatoes into 3/4" cubes. Heat
oil on "high" in a large, heavy bottomed fry pan. Put in the panch
phoron and split green chillies. In about 30 seconds, put in the squash
and the potatoes. Stir and fry on high for about 4 minutes. Sprinkle
with turmeric and salt, mix well, turn heat down to low medium, cover
and cook for about 8 minutes. Check and stir in between. Do not
overcook. Do not let vegetables get stuck at the bottom. If this is
about to happen, sprinkle a couple of tablespoons hot tap water.
Lift cover, sprinkle with chaat masala and mix in thoroughly. Taste
for seasonings and doneness. When cooked just right and spices have
mixed well, turn off heat and mix in 2 or 3 heaping tablespoons of the
pickle. If you prefer a slightly sweet taste, then use sweet mango
pickle. However, if you like your food quite hot, then go ahead and
try the hot mango pickle, in moderation at first. You can always add
more later since you are not supposed to cook any further after adding
the pickle. This is perfect with parathas or chappatis. Great with
rice and daal as well.
Stuffed Chinese eggplants Indian Style
1. 6 long thin Chinese eggplants (available in most oriental grocer's refrigerator).
2. 4 fresh, ripe tomatoes chopped fine with a sharp, serrated knife.
3. 1 tsp Panch Phoron.
4. 1/2 a coconut grated
5. 1 small bunch coriander leaves washed and chopped.
6. Handful of hot green chillies.
7. Turmeric, hot Madras curry powder and Chaat Masala.
8. 1 large onion, 4 pods of garlic and a sliver of ginger blended together with 1/2 cup of the chopped tomato and 2 tblsps water.
9. Cooking oil and salt and sugar to taste.
Slit the eggplants lengthwise, almost all the way down to the stem and
leave whole. I usually slit them up to about two inches above the
stem. Immerse these in cold water in a large saucepan for at least
Heat oil in fry pan and sizzle panch phoron and split green chillies
for about 30 seconds. Now add grated coconut, turn heat down to
med-high and stir fry for about a minute. Add a heaping tsp of
turmeric and a heaping tablespoon each of curry powder and chaat
masala. Fry very briefly otherwise the ground spices will burn. Add
wet paste from the blender. Wash blender contents in with 1/4 cup hot
tap water. Stir thoroughly and fry until onions lose raw smell. Now
add finely chopped tomatoes and more chopped green chillies if
preferred. Add salt and sugar to taste and more oil if preferred. When
fully cooked, this paste should be quite oily and should leave the
sides of the pan. Lift 1/2 of this paste and set aside in a bowl. Add
1/2 cup hot tap water to pan and bring to boil to make gravy. Take pan
off the heat.
Lift the eggplants from cold water and dry thoroughly in and out with
paper towels. Now stuff them with the thick spice paste that you've
set aside in a bowl.
Now, on a large (preferably 12") chicken fryer, heat oil and fry
stuffed eggplants first on high and then on medium heat, turning to
fry all sides. Now pour the spiced gravy over the fried eggplants in
the chicken fryer, cover and cook for 5 more minutes. Remove from
heat, sprinkle with grated coconut and chopped coriander. Serve with
Mung dal with Squash and Peas
Boil water in a pot with cumin and coriander powder, bay leaf and
ginger. Add roasted mung dal, cover and simmer. When the mung dal
becomes a little softer, add cubed squash and peas and heat for a
while in medium heat until done. Season with ghee, dry hot chillies
and whole cumin. You can add 1tsp sugar or fresh coriander leaves. I
usually prepare without much gravy.
Salmon maacher Jhol Fish Curry
1 Salmon Steak (about 1/2 lb.)cut into 4 pieces.
A few "Kalo Jeerey"
Salt to taste
1 1/2 tsp. Turmeric Powder
1 1/2 tsp. Chilly Powder (I used Cayenne)
Baby Potatoes - 4 (cut in 1/2)
1 tsp. Coriander Powder
1 tsp. Cumin powder
1 tomato - sliced and diced.
Mustard Oil (3 Tbspns.)
1 tbsps. Mustard Powder
1. Make a Paste out of the Mustard Powder and a few
drops of water, cover and keep aside.
2. Coat your fish steak with turmeric/salt and keep
aside for an hour.
3. Heat oil (Oil should be really hot, or the fish
would tend to stick to the pan) in a pan and fry the
4. Take out the fish and keep aside.
5. In same oil, slightly fry the potatoes.
6. Take out the potatoes and keep aside.
7. Add the nigela("Kalo jeerey") and lightly fry. Add
turmeric powder, chilly, coriander powder and cumin
8. Add the potatoes and fry the masala for about 5
minutes on high heat.
9. Add water (depends on how much jhol u want).
10. Add the fish pieces.
11. After the jhol has started boiling, add the
12. 5 minutes later add the tomato pieces.
13. Reduce the heat, and take off heat after about 10
14. Serve with Steamed Rice.
Green Beans with Peanut Butter
This recipe does not have a Bengali sounding name, but try it with hot
rice and light masoor dal and you'll be convinced that it's just as
good, if not better than any chorchori or chenchki you've ever eaten.
2 lbs green beans (both ends chopped off but otherwise left whole)
1 large onion peeled and sliced in long thin slices
3 pods of garlic, crushed
3 to 4 tablespoons creamy or crunchy peanut butter
1/2 tsp kalonji (onion seeds, found in most Asian groceries)
6 green chilies split in half
1/2 tsp ground turmeric
1 heaping teaspoon hot curry powder (optional)
Vegetable oil to fry
Salt and sugar to taste
In a large chicken fryer, on hot oil, sizzle kalonji seeds and split
green chilies for about 30 seconds. Throw in green beans and onions.
Stir and fry for 2 to 3 minutes. Add crushed garlic, turmeric and
curry powder (if used) fry for a minute longer. Sprinkle with salt,
lower heat, cover and steam for about 5 minutes. Do not over
cook. Beans should still be slightly crunchy, onions glossy and
wilted. Add sugar to taste, turn off heat, add the peanut butter (or a
handful of crushed peanuts if you prefer), mix in thoroughly with the
back of a flat spoon. Serve hot with steamed rice and masoor dal.
Mixed Veggies with Grated cheese
Another unusual but extremely tasty & nutritious side dish.
2 large green bell peppers,
1 large red bell pepper
1 large red spanish onion
2 to 3 cloves garlic, crushed
3 small, ripe, plum tomatoes
Few split green chilies for added punch(!)
1/2 cup grated, mixed cheeses (parmesan, romano, monterey jack, etc.)
Salt and sugar to taste
Cut all veggies into cubes; set aside cubed tomatoes for later
addition. On hot oil in a deep, heavy bottomed saucepan, add chopped
veggies except garlic and tomatoes. Stir and fry for 4 to 5
minutes. Add salt, crushed garlic and tomatoes, stir, lower heat,
cover and steam for 5 to 7 more minutes. Do not over cook. Veggies
should be slightly crunchy and retain most of their original
color. Now turn off heat, sprinkle cheese over all, cover and let
stand for 5 more minutes. Serve with rice or chapattis. This dish may
be served over boiled pasta. In that case, add 1/2 cup of spaghetti
sauce along with the tomatoes.
1 cup Basmati rice
1/2 cup split moong dal
1/4 cup split urad dal
1/4 " cinnamon stick
2-3 green cardamons
1 bay leaf
Oil (try using mustard oil if possible)
Turmeric powder 1/2 tsp
Chilly powder 1/2 tsp ( I use cayenne)
Salt to taste
1/4 cup peas - shelled
1/4 cup cauliflower
2 small red potatoes - cleaned and quartered
2-3 jalapenos/ green chilies
1 1/2 tsp Ginger paste (if available, else make a
paste with 1 tsp ginger powder and equal amount of
water and let it sit for 15 - 20 minutes)
1/2 tsp Cumin paste (1/4 tsp cumin powder and 1/4 tsp
water and let it sit for 15 - 20 minutes)
Clean and wash the dals and rice seperately.
Get the pastes and masalas ready.
Heat about 1 tbsp. of Mustard Oil in a flat bottmed
pan. Add about 1/2 tbsp of ghee in it. Let it heat up.
When hot, add the bay leaf, cinnamon stick, the cloves
and the cardamon seeds. Try to slightly crush the
cardamon before putting it in the pan else it will
tend to burst.
Add the dals. fry for 5 - 10 minutes. Add the pastes
(ginger, cumin), masalas (chilly, turmeric) and mix
well. Add the rice. Fry for few more minutes
Add water - about 3 cups. Cover and let it boil on
medium high heat.
When furiously boiling, increase heat, add more water
and add the vegies.
Stir constantly else it will stick to the bottom of
When the veggies are done, remove from heat.
Serve with "begun bhaja" or "Alu bhaja".
Bhaja Fried Eggplant
This item is good with kichuri
1/2 eggplant (big round ones)
2 potatoes washed and sliced.
Cut the egg plant into thin slices. Mix with turmeric
and a pinch of salt and keep aside for 15 - 20
Mix the potato slices with turmeric.
In a pan with hot oil (preferably mustard else
canola), add the eggplant slices gently. The eggplant
slices will absorb the oil and when done will start
releasing the oil. Take them out using a slotted spoon
and place on a absorbent kitchen towel to absorb
excess oil. When done with eggplants, add the
potatoes. Fry them till golden brown.
Enjoy with the khichuri!
Bengali Recipe for Thor Banana Pith
Thor (Banana Pith)
Mustard seeds 1 tsp
Slit green chillies 2
Mustard paste 1 tsp
Yoghurt 2 tbsp
Salt and sugar to taste
Put mustard seeds and the slit green chillies in hot oil so that it
sputters. Put the Thor (finely diced) in the oil. Stirfry for a few
minutes. Add the mustard paste and the yoghurt along with the salt
and sugar. Cover and cook for a few minutes. That is it. It is
Moong Salad Lentil Salad
This recipe is very rich in Vitamin E from the germinating seeds and is very good for your skin.
Moong dal - 1 cup
Chopped cucumber - 2 Tbsp
Chopped onions - 2 Tbsp
Chopped green chillies - 1 tsp
Chopped dhone pata (corriander leaves/cilantro) - 2 Tbsp
Diced cooked potato - 3/4 cup
Black pepper 1/2 tsp
salt to taste
sprinkling of lime juice (optional)
Soak the moong dal in water overnight, drain and place in a large
bowl. Mix in the rest of the ingredients and toss the salad. You can
add as much or as little of the other ingredients. The potato can be
either boiled or fried (or both!) but must be cut into small
pieces. Makes for a simple yet nutritious breakfast.
Borhani Masala Yogurt Drink
In Bangladesh, Borhani is a traditional yogurt drink served at wedding
ceremonies. No occasion or ceremony will be arranged without
Borhani. So, it is my pleasure to share with you the authentic recipe
Plain Yogurt (white & sour) - 1/2 kg (1 kg = 2.2 pound)
Mint Leaf (pudina leaf) paste- 1/2 teaspoon
Coriander Leaf (dhania leaf) pest- 1/2 teaspoon
Green chilly pest - 1/2 teaspoon
Cumin powder - 3/4 teaspoon
Coriander powder - 1/2 teaspoon
White mustard seed powder - 3/4 teaspoon
Black pepper powder - 1/2 teaspoon
White pepper powder - 3/4 teaspoon
Sugar - 3 teaspoon
Tomato sauce- 1 teaspoon
Chat salt (not normal white salt, it's called BIT NUN) - 1/2 tea spoon
Normal salt - 1/2 teaspoon (as per taste).
If you see, the yogurt is very thick ,then add 1 glass (normal) of
water but if not then 1/2 glass of water & beat until it becomes
smooth. Now strain the mint leaf paste, chilli paste, coriander paste
together with some (like 3 tea spoon) water & add in yogurt. Then add
the rest of the ingredients into the yogurt & mix very well. Serve
Tip: You must fry all the seeds (which I mentioned above) in low
flame & then you will make them into powder, so that you can get the
real flavor of them.
Bandhakopi with Ground Turkey
First of all, drain water from ground turkey - (this will
automatically happen when you fry it, in this case defrosting on a
Then add some Turmeric (holud guro) and Jeera powder to it and mix
it well with the loose turkey. Fry the mixture till all water is
drained from it and the turkey looks real brown. The turkey basically
now should look scrambled.
Next,in oil, add Gota Gorom Mosla and fry thinly sliced onions
till they are transparent. While frying them on low heat, also add
Kancha Lonka in sufficient amount and the scrambled turkey pieces.
Now add finely shredded Bandhakopi(as fine as possible) to it
slowly and constantly stir the mixture. Gradually, add ginger paste,
shukno-lonka guro (optional) & dhone-guro to it. Keep on stirring till
the bandhakopi is drained of all water.
In the end, sprinkle gorom-mosla guro over it and may add ghee to it.
Here are a couple of pepe (papaya) recipes.
Peper daalnaa Papaya Recipes
2 large potatoes diced
equal quantity of diced green papayas
2 medium tomatoes, chopped finely.
1 bay leaf
1/2 tsp grated ginger
1/2 tsp cumin seeds
2 green chillies
Fry the potatoes and papayas lightly and set aside. Heat oil in pan.
Add the cumin seeds, bay leaf. Next add the green chillies and ginger
and fry for about one minute in high heat. Add tomatoes and stir till
a paste is formed. Add potatoes and green papaya and cook over medium
heat with a little water, till tender. Sugar and salt to taste.
Generally this dish calls for a liberal addition of sugar.
1/2 a coconut grated
Grate one medium sized papaya
1/2 tsp grated ginger
1/2 tsp cumin seeds.
two green chillies
Heat oil. Add the chillies, ginger and cumin and fry over high heat
for one minute. Add the coconut and fry over medium heat. Add the
papaya. Stir for a couple of minutes, add a little water and cook over
medium heat till all the water dries off. Fry for about 3 minutes over
medium heat, stirring. Salt and sugar to taste.
Pepe diye mangshor jhol
This is one of my all-time favourites which reminds me of lazy sunday lunches back home.
1) Mutton (marinated in yogurt and a little garam masala)
2) Onions (2, diced)
3) Tomatoes (3 small, chopped)
4) Papaya (cut into wedges)
5) Potato (cut into wedges)
6) Green chilli, sliced
7) Ginger paste (1 tablespoon)
1) Powder: Dhania, Geera, Turmeric, Chilli
2) Whole: Cardamom, Bay leaves, Pepper, Cinnamon sticks
1) In some heated oil, add the whole spices till spluttering reduces.
2) Add the onions and a pinch of sugar and stir occasionally.
3) Once onions are half-cooked, add the chopped tomatoes and ginger.
4) Add a little bit of salt and lower the heat.
5) Add the masala mixture and continue stirring occasionally.
6) Once oil starts to separate from the masala (sign that it is cooked),
add the marinated mutton. Stir well to ensure even coating of mutton
by masala mixture.
7) Continue to stir over a low flame. Patience adds taste to this dish!
8) When mutton is half-cooked, add salt.
9) Then the pre-fried potatoes and raw papayas are added.
10) If using a pressure cooker, put on the lid and keep on low heat till
about 3 whistles!
Kumror Chhokka and its variations
Ingredients: Butternut squash (or equivalent), potato, chana,
turmeric, salt, dried red chili, oil, panch foron, cumin seeds and sugar.
0. Soak chana overnight and boil to make them soft.
1. Peel squash and cut into small pieces (say around 1" cube size).
2. Slice potatoes around 1" cube size (leave the skin on if they are fresh and clean).
3. Heat oil, add dried red chili (you may break them in half, depending on their size).
4. When chili turns blackish, add panch-foron, let them crackle (but not burn).
5. Quickly add squash and potato. Stir. Add salt, turmeric. Stir and cover.
6. Don't let the squash stick to the bottom of the pan (should use sufficient oil).
7. Add sugar and chana around midway.
8. In another pan roast cumin seeds and grind in coffee grinder.
9. When the squash becomes soft and mushy and potatoes are cooked add freshly-ground-cumin-powder.
10. Turn off the heat. Quickly mix in the cumin powder and it's ready to serve!
Quite good with chapathi, you may serve with rice also.
For its variations one might add other vegetables along with the squash
and potatoes. Some suggestions are: Zucchini, yams, carrots etc.
Home made ghee
Unsalted butter 6-8 sticks.
1. Heat a non stick cooking pan and put all the butter sticks into it.
2. Keep the flame or coil in low.(Lowest possible)
3. First there will be lot of bubbles but slowly they will stop to form. Then some brown granules will start precipitating. Later the
smell of ghee will start to come.
4. This process takes 90 mins approximately.
5. Strain and store in a jar.
If the heat is more then the ghee will have burnt smell and it won't
turn out good. So keep the flame at the lowest possible position.
Don't stir or do anything. Every thing will be happening one after another.
Standard time--90 mins.
More or less everybody loves Italian food, specially Pizza. In
Bangladesh it's very popular & expensive food. So if you don't wanna
pay too much but wanna have the real taste, then it's for you. I give
you the easy process of making Pizza & you can try it easily. So what
we need are.
1. 2 cup flour
2. 1 1/2 tbl spoon yeast
3. 1 tea spoon sugar
4. 1 tbl spoon oil
5. 1 tea spoon salt
6. Some warm water to mix
For pizza sauce
1. 3/4 medium sized ripe tomato
2. 1/2 tea spoon finely chopped garlic
3. 3 tbl spoon tomato ketchup
4. 1tbl spoon sugar
5. pinch salt
Capsicum( Bell pepper), beef keema, tomato, onion, cheese,
mushroom. You can add as your own. But I prefer these.
Firstly pour yeast into 1/4 cup warm water & leave that for 5
minutes. Add flour,salt, sugar,oil & mix thoroughly. Then add east &
water & make a dough.Cover the dough up with a napkin & leave that in
normal hot place ( like in Meatsafe/ cupboard/ any other closed place)
for 6/7 hours. By that time the dough will get fluffy & soft. In the
mean time prepare the pizza sauce. Boil some water(4/5 mugs) & pour
the tomatoes into that & leave for 5 minutes. Then take off the
tomatoes from boil water & keep into cold water, so that you can peel
the skin of tomato. Then smashed those. Take a pan in heat. Add 1 tbl
spoon oil & then add chopped garlic & later pour smashed tomato & keep
stirring. After 1 or 2 minute add tomato ketchup, sugar, pinch salt &
mix well & leave them until the sauce becomes thick & then take out
Now take a little dough & make a slightly thin bread (6") & strike the
bread with fork continously. Bake that in oven (200 degree Celsius)
for 10 minutes. Then take out the bread from oven & firstly spread 1
tbl spoon pizza sauce on the bread & then spread beef keema, cheese,
capsicum, onion, pinch salt, pepper, lastly mushroom
respectively. Bake that on 210 degree Celsius for 15 minutes & serve
Tips: You will take two types of cheese. One is mozzarella & other is
canned cheese .This will make your pizza more tasty.
Tetuler achaar Bengali Tamarind
Take the required amount of tetul. Add gur, some green chilies or red
chili powder, mustard paste, mustard oil, and if required a little
amount of salt for taste. You can add some fried mouri, whole or
ground for flavor. Marinate tetul with the ingredients and leave it in
the sunlight everyday for about a week for it to bake naturally. When
the sauce becomes thick and sticks with the tetul, it is done. Add
amounts according to taste.