Vuna Khichuri (ভুনা খিচুড়ি)

Vuna Khichuri (ভুনা খিচুড়ি) 

Ingredients: (to serve 4-5)

1. Basmati/Polao/Kalijira rice 2 cups.
2. Mung daal 1 cup. Soaked in water for one hour.
3. Masoor daal 1Tbsf. Soaked in water for one hour.
4. Onion 1 big chopped
5. Termeric 1tsf
6. Red chili powder 1 tsf( optional)
7. Cumin powder 1/2 tsf
8. Ginger powder 1/2 tsf
9. Garlic powder 1/2 tsf
10. Garam masala powder 1/2 tsf
11. Bay leave 2
12. Cinamon stick 1/2" 2 piece
13. Cardamom 4
14. Whole black peppercorn 4 
15. Clove 4 
16. Dry red chili 2
17. Ghee/Clarified butter 2tbsf
18. Salt to taste
19. Green chili 2
20. Green peas and carrot (cut into small square pieces) 1/2 cup 
21. Nuts, raisin for garnishing only.

Procedure:

1. Take a large deep vessel on medium high heat, add ghee to come to heat enough.
2. Add bayleaves, cinnamon sticks, cardamoms, black peppercorns, cloves, dry red chili and fry for one minute.
3. Add chopped onion fry them till brown and caramelized. 
4. Add soaked and drained mung and masoor dall. 
5. Add rice.
6. Add all powdered spices and salt.
7. Add green peas and carrots.
8. Fry for about 3 minutes.
9. Add 5 cups of hot water let it comes to boil.
10. Lower the heat and put the lid on. Check salt. Add if need.
11. Keep in very low heat for about half an hour. 
12. Serve it hot with eggplant fry/vuna mangso( Spicy chicken or beef)/fried Hilsa fish or any other fried fish.

Shorshe Ilish (শর্ষে ইলিশ)

Shorshe Ilish (শর্ষে ইলিশ)

Ingredients:

1. Ilish fish 6 pieces
2. Mustard paste 2 tsf
3. Finely chopped onion 2 tbsf
4. Turmeric powder 1 tsf
5. Garlic paste 1/2 tsf
6. Ginger paste 1/2 tsf
7. Mustard oil 2 tbsf
8. Green chili 4
9. Salt to taste 
10. Coriander leaves chopped 1 tbsf

Shorshe Ilish (শর্ষে ইলিশ)

procedure:

1. Mix all the ingredients well with the fish pieces and cook in a vessel in medium heat and with the lid on. 
2. Stir very carefully occasionally.
3. Cook for about 15 to 20 minutes.
4. Garnish with some chopped coriander leaves.
5. Serve it hot with plain rice!

Golden pudding

Golden pudding

Ingredients:

1. Egg 3 in room temperature
2. Milk 1 cup
3. sugar 1 cup
4. Vanilla essence 1 tsf
5. Butter 2tbsf in room temperature

Procedure: 

1. Take 4 tbsf water and 1tbsf sugar in a pan and let the sugar melt, stir it until it turns golden color. Then pour the golden caramel in a cake former (my one was square shaped).
2. Preheat the oven in 200 degree celsius.
3. Beat sugar into eggs very well.
4. Add vanilla essence.
5. Add milk and butter, beat it well.
6. Add the mixture in the cake former.
7. Keep it in a water bath in a large oven proof bowl and let it bake into the oven for about 40 minutes.
8. Check it with a toothpick, if it comes out clear then it is done.
9. Keep the pudding in the fridge for about 4 hours and serve it cold.

Chili chicken

Chili chicken

Ingredients:

1. Chicken 500g cut into small cube shaped size
2. Capsicum red, green and yellow cut in small cube size 1and1/2 cup
3. Onion cut into cube shaped 1/2 cup
4. Black pepper powder 1/2 tsf
5. Salt to taste
6. Oil 2 tbsf
7. Soya sauce 2 tsf
8. Egg 1
9. Corn flour 2tbsf
10. Garlic chopped 1tsf
11. Chili sauce 1 tsf
12. Vinegar 1 tsf
13. Chicken stock or water 1 cup
14. Green chili chopped 2 ( Optional)

Procedure:

1. Marinate the chicken pieces with 1tbsf cornflour, egg, 1 tsf soya sauce and black pepper powder. Keep it aside for 10 minutes.
2. Heat oil in a non stick pan and fry all the chicken pieces. Set them aside.
3. Take oil in another pan in medium heat. Add chopped garlic, fry them until brown.
4. Add capsicum and  onion cubes and chopped green chili. Fry all for 3 minutes
5. Add salt, chili sauce, rest of the soya sauce. Stir and mix well.
6. Add fried chicken pieces. Stir them well and fry for 2 minutes.
7. Add chicken stock and let it cooked for 10 minutes.
8. Mix rest of the corn flour with 2tbsf of water and add into the chicken.
9. Cook for another 5 minutes. Then let turn the stove off.
10. Serve it hot with fried rice!

Prawn fry

Ingredients:

1. Prawn 10 pieces, deveined and washed.
2. Soya sause 1 tsf
3. Sweet chili sauce 1 tsf
4. Chili powder 1/2 tsf
5. Garlic powder 1/2 tsf
6. Lemon juice 1 tbsf
7. Salt to taste
8. Egg 1
9. Plain flour as required 
10. Bread crumbs as required
11. Ice cubes 3 or 4 peaces 
12. Oil for deep fry

Procedure:

1. Marinate all the prawns with soya sauce, sweet chili sauce, chili powder, garlic powder, lemon juice and salt for 2 hours in the fridge.
2. After breaking the egg mix it with half cup of cold water and put ice cube into it.
3. Take bread crumbs in one plate and plain flour in other plate.
4. Take marinated prawn and dip in egg batter then coat with plain flour.
5. Again dip in egg batter and finally coat with bread cramps
6. Deep fry it until golden brown. 
7. Serve it hot with chili sauce. 

Wish you happy new year to all my visitors!

Fried rice

Fried rice

Ingredients:
1. Cooked rice 2 cups
2. Egg 2
3. Onion 1 medium chopped
4. Green pea 1/3 cup
5. Carrot cut into very small pieces 1/3 cup
6. Oil 2 tbsf
7. Black pepper powder 1tsf
8. Green chili 2, chopped
9. Coriander leaves 2 tbsf chopped
10. Soya sause 1 tsf
11. Sweet chili sause 1 tsf
12. Salt to taste.

Fried rice

Procedure: 
1. Boil the green peas and carrot and drain out the water.
2. In a nonstick pan take oil in medium heat.
3. Add onion and fry until soft and shiny.
4. Add carrot and green peas. Stir.
5. Add soya sause, sweet chili sause, salt, black pepper powder, and stir well for 5 minutes.
6. Break 2 eggs and fry by setting others in the pan aside (carrots and peas).
7. Finally add rice. Stir and mix all together very well.
8. Check salt and sprinkle coriander leaves over the dish and serve it hot!

Chicken curry (মুরগির তরকারি)

Chicken curry (মুরগির তরকারি)

Ingredients: ( to serve 5-6)
1. Chicken 1 kg
2. Potato 2 large
3. Onion 1 large, chopped
4. Turmeric powder 1 tsf
5. Chili powder 1 tsf
6. Coriander powder 1 tsf
7. Garlic powder 1/2 tsf
8. Ginger powder 1/2 tsf
9. Garam masala powder 1/2 tsf
10. Cinnamon stick 1 small
11. cardamom 4 pieces
12. Whole black peppercorn 4
13. Cloves 3
14. Bay leaves 1
15. Oil 3 tbsf
16. Salt to taste
17. Coriander leaves chopped 2 tbsf
18. Tomato 2, chopped

Procedure:
1. Cut and wash the chicken and potatoes into small pieces.
2. Take a large vessel put on medium heat and add oil.
3. Add bay leaves, cinnamon stick, cardamom, cloves, black peppercorn fry for 30 sec.
4. Add chopped onion and fry until golden brown.
5. Add all the spices and salt with little bit water( 4 tbsf) and keep stirring until oil comes over the spices.
6. Add potatoes and coat them well with the spice mix. Put the lid on. and keep for about 8 minutes.
7. Add the chicken pieces and tomatoes coat with spices in medium heat and put the lid on.
8. Let it cook for about 20 min. Stir occasionally. If you want you can add little bit water more to make the curry more runny.
9. After 20 min, check the curry. If the chicken and potatoes are cooked, salt is OK then turn off the stove. If not then cook it for another couple of minutes.
10. Sprinkle some chopped coriander leaves over the curry for garnishing.
10. Serve it hot with plain rice, polao or khichuri!