Winter Pitha Festival : Sweet Bhapa Pitha Recipe

Bhapa pitha is a famous winter pitha that is made of rice powder. It is one of the dessert items that truly represents Bengali cuisine.Bhapa pitha is a special sweet dish that is prepared usually on the winter. Enjoy the Recipe..

Ingredients :

•     500 g of powdered rice
•     1 cup of grated coconut
•     1 cup of powdered palm date jaggery
•     1/2 teaspoon of sugar / patali

 Preparation method :

1. Sprinkle a bit of water to the powdered rice. Quickly work through the mixture to
    make small crumbs.

2. Sift the crumbs-press and roll on the sieve to collect the powder in a bowl.

3. Pour in water in a steam or pressure cooker.

4. Stuff a teacup one-third with the powdered rice powder. Layer with grated coconut,
     sugar, and powdered palm date jaggery. Add the final layer with more powdered rice
     and fill up the tea cup completely.

5. Cover the mouth of the cup with slightly moist soft cotton cloth.

6. Place a steel sieve in the pressure cooker.

7.  Slowly place the tea cup with the pitha mix-the mouth of the tea cup should be 
      facing the sieve. Put the lid on and cook for 6-8 minutes.

8. Take the lid out, and carefully take out the tea cup with the cloth. Cover the
     mouth with your palm.

9.  Remove the cloth slowly and place the cup upside down on a serving plate.

10. Take out the tea cup to reveal the pitha.

11.Repeat to make 4-5 more pithas.

Chicken Haleem Recipe

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims.It is now a very popular food item in capital Dhaka during Ramadan.

Ingredients :

•     Chicken boneless 1 kg
•     Ginger garlic paste 2 tbsp
•     Brown onion 1/2 cup
•     Turmeric 1 tbsp
•     Red chili powder 3 tbsp
•     Salt 2 tbsp
•     Coriander powder 1 tbsp
•     All spice 1 tbsp
•     Yogurt 1 cup
•     Oil 1 cup
•     Wheat 1/2 kg
•     Chana daal 1 cup
•     Mong daal 1/4 cup
•     Red lentils 1/4 cup
•     Arhar ki daal 1/4 cup
•     Mash daal 1/4 cup

Cooking Directions :

    1.Soak wheat overnight. Rinse under tape water thoroughly in the morning.

    2.Cook this wheat with 12 cups of water so much so that it is finely tender and
      is in a thick form.

    3.Cook chana daal, mong daal, red lentils, arhar ki daal, mash ki daal and rice
      together until all of them are tender.

    4.Heat up oil in a pan and fry ginger garlic paste for 1-2 minutes.

    5.Add red chili powder, little bit of water, turmeric powder and coriander
      powder. Mix well.

    6.Add red onion, yogurt and salt. Cook for 5-6 minutes.

    7.Add boneless chicken and cook till finely tender.

    8.Mash chicken with its mixture very well.

    9.Take another pan and pour all tender daals. Blend these daals with hand blender
      or regular blender and add tender wheat in it. Blend again.

    10.Mix chicken mixture and wheat + daal blended mixture together. Mix very well.

    11.Cook and keep mixing haleem at the same time.

    12.Heat up oil for bhagar and fry sliced onion till golden brown.

    13.Pour this bhagar over haleem and garnish with sliced ginger, Garam Masala and
       fresh coriander leaves and serve.

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Chicken Recipe : How to make Chicken Roast

Chicken roast is delicious and spicy dish. You can have it as a main course on occasions like Eid, Picnic, and Party. Always great to have in all seasons.

Ingredients :

•     Chicken 1 kg
•     Onion 1 cup (chopped)
•     Ghee or cooking oil 1 cup
•     Yogurt 1 cup
•     Ginger 1 tbsp (ground)
•     Garlic 1 tbsp (ground)
•     Black pepper 1/2 tsp (ground)
•     Poppy seed 1 tbsp (ground)
•     Mace 1/4 tsp (ground)
•     Cinnamon 1/4 tsp (ground)
•     Kewara water 2 tbsp
•     Sugar 2 tbsp
•     Lemon juice 1 tbsp
•     Salt to taste

Cooking Directions :

    1. Heat oil and Fry the onion til golden brown.

    2. Spread the onions on a paper for crisp.

    3. Cut chicken into 4 pieces or use it as whole if you like.

    4. Fry the chicken in the remaining oil for about 10 minutes.

    5. Remove pan from heat and let it cool for 15 minutes.

    6. Crush the fried onion.

    7. Then mix onion, salt, yogurt, ginger, garlic and add into the chicken.

    8. Add 1 cup of water, put lid and cook on a low heat for about 2 hours, stir it
       time to time.

    9. Make a paste of black pepper, poppy seeds, mace, cinnamon and cardamom.

    10. In the middle of cooking turn the pieces of chicken/whole chicken, add the
        paste and sprinkle Kewara on the chicken.

    11. When the chicken is tender, add lemon juice, sugar and adjust the taste.

    12. Keep it on a low heat until serve.

    13. Serve with paratha or chapatti.

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Biryani Recipe : Lucknow Chicken Biryani

Lucknowi Biryani is just as famous as the Lucknowi culture. This special Biryani recipe is a real treat.Lucknowi biryani is the royal biryani of Mughals.Try this lunch recipe for any special occasions.

Ingredients :

•     Chicken, cut into pieces 400 gm
•     Garlic, ginger chopped 24 gm
•     Onion chopped 12 gm
•     Milk 1/2 liter
•     Basmati rice 400 gm
•     Saffron 2 pinches
•     Chicken stock 1/2 cup
•     Desi ghee 60 gm
•     Mixed dry fruit 60 gm
•     Onions 250 gm
•     All-spice grounded 2 tbsp
•     Green chillies 60 gm
•     Mint leaves a bunch
•     Coriander leaves a bunch
•     Green cardamom 10 gm
•     White pepper 1 tsp
•     Salt to taste
•     Crushed red chillies to taste

Cooking Directions :

    1. Heat a pan. Heat ghee in it and add cardamom.

    2. When it begins to crackle, add ginger-garlic and onion.

    3. Saute till onion becomes transparent.

    4. Add chicken and saute till dry.

    5. Add green chili, milk, salt, red chillies, mint leaves, all-spice, white
        pepper and chicken stock and cook for 15 minutes.

    6. When the chicken is ready, remove from pan and reduce the sauce to make thick
         gravy.

    7. Cook rice separately with cardamom in salted water.

    8. Flavor some of the rice with saffron.

    9. To assemble, arrange rice on a plate, add chicken and gravy, and top with
          saffron rice.

    10. Garnish with coriander leaves, fried onion and mixed dry fruit.

    11. Serve with papad, raita and pickle.

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Bengali Food Recipe : Potol Keema Kofta (Pointed Gourd Meat Kofta)

Potol Keema Kofta is a recipe native in Jessore, the southwest region of Bangladesh.I would say, the dish is worth the effort because it tastes great, especially if you are a meat fan. The koftas are usually served with plain pulao or fried rice, and is cooked on special occasions.

Ingredients :

•     5 medium sized pointed gourds ( potol)
•     1/2 cup soyabean oil
•     2 cups of sliced onions
•     1/2 cup minced chicken
•     2 bay leaves
•     salt as needed
•     1 tablespoon coriander seeds powder
•     1 tablespoon ginger paste
•     1 tablespoon garlic paste
•     4 cardamom
•     2 cinnamon sticks
•     2-3 cloves
•     3-4 green chillies
•     1/2 tablespoon cumin powder
•     just a pinch of black pepper powder

Preparation method :

1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the
   gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal"
   like sections form. Clean the inside filling out of the gourd completely. Set
   aside the cleaned pointed gourds.

2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander
   seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped
   green chillies and cumin and black pepper powders.

3. Add the minced chicken and fry until the chicken is slighty brown, but not
   completely cooked. Stir continously so that the ingredients do not stick together.
   The frying of chicken with the spices should take around 15 minutes.

4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when
   the meat is almost fried. Fill in the pointed gourds with the almost cooked minced
   chicken. Tie the gourd firmly with a string by wrapping the string around the
   gourd a couple of times. Tying the gourd will prevent the meat from falling out.
   Note: It is better to tie the gourd near its mouth in one concentrated area than
   tying the string all over the gourd.

5. Repeat for all the other pointed gourds.

6. Deep fry for 20 minutes until the gourds become soft.

7. The string should be untied when the gourds are being served. Garnish with
   carrots, onions and green chillies.

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Bengali Food Recipe : Doi Maach

Doi Maach, a Bengali-style fish cooked with yoghurt..Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.

Ingredients :

•     5-6 medium large rohu fish/aar/bhetki
•     salt to taste
•     2 teaspoon holud powder (turmeric powder)
•     2-3 medium sized onions
•     3-4 pods garlic
•     1/2 teaspoon ginger paste
•     4 tablespoons oil
•     4 green chilies
•     2 tablespoons plain yogurt
•     10 kismis (raisins)
•     1 tej pata (bay leaf)
•     1/2 stick darchini (cinnamon)
•     4 lobongo (cloves)
•     3 choto elanch (green cardamom)
•     1 teaspoon jeera powder (cumin powder)
•     1 teaspoon dhone powder (coriander powder)
•     1 cup water
•     1 teaspoon sugar

Preparation method :

1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of
   turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the
   garlic pods into pieces.

2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well.
   Take the fish out and set aside.

3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green
   chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic,
   ginger chilies back into a mixer and grind it with 2 table spoons of yogurt

4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon,
   cloves and cardamom in the hot oil. Let it splutter, add the ground paste of
   onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add
   a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder
   and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.

5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the
   remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium
   heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar
   according to taste. Serve hot with rice.

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Bengali Food Recipe : Aloo Posto

This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook.

Ingredients :

•     7-8 table spoons posto seeds (poppy seeds)
•     1/2 cup water to grind posto seeds
•     5 green chilies
•     2-3 tablespoons sarser tel (mustard oil)
•     pinch of hing (asafetida)
•     1/2 teaspoon holud powder (turmeric powder)
•     400 g aloo (potato)
•     1-1½cups water to cook
•     salt to taste

Preparation method :

1. Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green
   chilies, and salt to taste till poppy seeds are soft. It should be a thick
   consistency and can take up to 10 minutes.

2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well.
    Drain; add salt.

3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and
   turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning,
   add posto ground into paste. Keep stiring for a minute. Add ½ cup of water to it
   and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and
   cook. Once the aloo is soft and fully cooked, let the water dry up and stir the
   aloo without mashing them or breaking them. Turn off the heat. Taste and adjust
   salt. Garnish with a green chilli sliced to 4 pieces.

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