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Snacks Snacks recipe For the special garam masala powder grind 4/5 Powered by WordPress.com
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Aromatic rice like kalojeera/ Basmati 750 gram
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or 3 cups
Home Ginger paste 1 tbl spoon
Breakfast Ghee 1/4 th cup + vegetable oil 1/8 th cup Follow Blog
Salt to taste
Snacks
2 Cardamoms, small stick of Cinnamon and 1 KHADIZA'S KITCHEN
Vegetables / Sides
Bay leaf VIEWS
Vegetables / Bhaji /
Handful of green chilies, minimum 20 green 50,303 hits
Curry
chilies, but dont split it.
Bhorta / Mashed
Vegetables META
Cooking Method:
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Chutneys / Achars / Log in
1. Marinate the beef with all the ingredients
Pickles
mentioned above. Cook well adding water little Entries RSS
Rice / Grains
by little for at least 45 minutes.That is what we Comments RSS
Biriyani
call Koshano in Bangla. Then add water and WordPress.com
Khichuri cook until the water is almost dried out.
Pulao
Eggs
a while and then add the chopped onion .Fry
Seafood
3. When the water is almost drying out add
Fish
handful of green chilies, at least 20.
Shrimp
About Khadizas Kitchen Serve hot with desi style salad and
kababs..Enjoy!!!!!!!!!!
Notes:
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Procedure:
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KHADIZA'S
Vegetables / Sides
1. Mix all the ingredients, except oil,chopped garlic and KITCHEN VIEWS
Vegetables / Bhaji /
cilantro.. Knead very well ..now add the oil and mix well.
Curry 50,303 hits
Make a pliable dough and rub the dough with little oil. Put
Bhorta / Mashed
it in a closed box and keep it in a warm place for 1 hour or
Vegetables META
until it doubles up!
Soups / Daals
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Chutneys / Achars /
2.Punch down all the air from the dough and make small Log in
Pickles
balls from it. Entries RSS
Rice / Grains
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Biriyani
3.On a dusted surface roll it over and dust the surface of
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Khichuri the naan on chopped garlic and cilantro. You should roll it
Pulao thin, because it will rise up when you will fry them on
Chicken / Poultry Tawa..
Chicken
Eggs
4.Heat the Tawa as hot as possible and place the naan
there.cover the lid.. .. It may take 1/ 2 minutes to get one
Duck
Lamb / Goat 5. After removing from tawa rub the hot naan with butter
Kabab that would make your naan softer and keep your naan
Kabab / Kabob softer for a longer time .
Seafood
Tips:
Fish
Shrimp
1. You make naan in oven too at 400 Fahrenheit . But to tell
Desserts u honestly , naans made on stove r softer and tastier if you
Bangladeshi Sweets /
compare it with oven made naan and stove made naan
Mishti
stays softer for a longer time.
Bangladeshi Pies /
Pitha
2. If you want to keep them softer , cover the warm naan in
Drinks
cheese cloth and stack the naans together in it to keep the
Drinks
moisture for a longer period!!!!!!!!!
Glossary / Notes
Lychee-
pomegranate Medley!!!!!!!!!!
Posted on June 27, 2013 by khadizahaque | Leave a comment
Lychee-Pomegranate Medly!!!!!!!!!
Ingredients:
Procedure:
Ingredients :
Procedure :
Procedure:
Enjoy!!!!!!!!!!
Note :
IMAGE
Fish Kabab
Fish Kabab
fishes in the fridge , the more smelly it will be) , I make the
best use of them , like this!!!!!!!!
Ingredients:
4/5 pieces of Rohu Fish or any other big fish ( try to take
the pieces from back , they have more flesh than the peti)
1 tea spoon ginger paste
Half teaspoon garlic paste
1 large bayleaf
2 cardamoms
1 small stick of cinnamon (2 stick)
Fried onion
Chopped green chilies
Chopped Cilantro
Chopped Mint
1 egg
1/4 th cup breadcrumbs (you may need a little more)
Garam Masala Powder half teaspoon
Salt to taste
Oil to fry
Procedure:
2. Take out all the bones and the skin and put into a bowl.
Combine garam masala powder, salt, fried onion, chopped
cilantro , mint , green chili, beaten egg and bread crumbs
with it.
3. Shape the kabab the way you like .Deep or shallow fry
and set aside .
Serve warm!!!!!!!!!!
IMAGE
Beef Rezala
Beef Rezala
Ingredients:
Beef 1 kg
Onion Paste 1 large
Garlic Paste 5/ 6 cloves or 2 teaspoon
Ginger Paste 1 and half table spoon
Chopped Onion 1 medium
Chopped Garlic 1 teaspoon
Chopped Ginger 2 teaspoon
Papaya ( Raw) Paste 2 tbl spoon ( It will work as a meat
tenderizer, plz dont omit this ingredient)
2 Cinnamon stick , 2 long each
4/5 Cardamom pod
2 large Bay leaves
Turmeric Powder a little less than half teaspoon ( not
heaped)
Chili Powder half teaspoon ( you can alwayz adjust
according to your taste)
Dried red chili paste of 3/4 chilies
5/ 6 Dried rec chilies, split in halves
Salt to taste
Oil
Special Garam masala Powder for beef
Radhunigaram masala powder 1/4th teaspoon
Dry roast them a little , not too much , just slightly dry
roast . I Microwave them for 30-35 second.Then Crush
them into a fine smooth powder.
Method:
1. Wash the meat and drain all the water from meat .
4 . let the meat cook on low medium flame . After 1 and half
hour the water released from the beef would almost dry up
and oil would start to float on top. Now add the special
garam masala powder and mix well . add 1 cup of piping
hot water and cover the lid . Now You may increase the
flame a little . Let it cook for another 10 minutes on
medium flame or until it comes to desired consistency . Put
it on very low flame for another 5 minutes ( which we call
to keep on dom) , oil will separate and at this point sprinkle
the Radhuni Garam masala . Turn off the stove and put the
meat on the stove with lid on .
Notes:
IMAGE
Ingredients:
Topping:
Procedure:
2. Knead well . The dough will be very sticky . Now add the
oil and form the dough into a round ball . Now its easier to
work with the dough. Put the dough into a closed lid box
and place it in a warm place . It may take an hour or more
to get the dough double in volume . If it becomes fluffy and
double in volume , the dough is ready to make the pizza.
3.. Divide the dough into two balls. For this recipe I roll out
the pizza bread . But in other recipes I often stretch the
dough ,using my hand,into a flat bread .
Now working with one ball at a time , apply some flour on
your hand and flatten the ball into a disk using your hand .
Now on a lightly flour dusted surface roll out the disk into a
bread , 1/2( half inch) thick. Dont use any extra flour .
4. Rub the surface of the bread with grated garlic. Rub with
tomato sauce . Add the topping of your choice . Add tomato
, capsicum and cheese. Sprinkle oregano , if you want.
IMAGE
Ingredients:
Method:
2. Cream Butter and sugar until light and fluffy . This is the
very important part . The more lighter is this mixture, the
softer is your cake . Now add in eggs one at a time . Blend
them nice.
Add the milk . The Batter should be medium thick, not too
runny nor too thick. If you find it bit thicker then adjust
adding little liquid milk .Add vanilla essence.
4. Add the dry fruits of your choice .Dont add too much ,
especially the raisins.
7. Cool the cake and then run the knife around all of the
edges to loosen the cake.Turn a plate upside down and
place it on top of the cake pan. Then flip both of them at
the same time so that the cake can land on the plate. At this
point, if youre not sure the cake is coming out, just tap on
the pan for few times .
Tips:
1. Dont let your cake sit for long after the preparation
before baking. Always bake it immediately after you put
them into the mould. So preheat the oven the time you
started making the cake . So by the time the oven is
preheated , your cake is ready to bake.
IMAGE
Bread Roll
Bread Roll
Stuffing :
Final preparation:
Method:
2. Heat oil and add the meat . Add chopped onion and
green chilies . Now mix cornstarch in the milk and pour
over the meat. Add the cottage cheese . Now your filling has
a creamy , sticky , yummy texture . Let it cool .
3. Cut the edges of the bread . Now wet your palms and
flatten each slice of bread with your wet palm . Spread
some filling at one side of the bread and roll . Give the
bread a shape of roll . You may wet your palms again to
make the shape perfect . Make sure every ends are closed .
4. Dip the rolls into beaten egg and then in the bread
crumbs .
IMAGE
Ingredients:
2 eggs
1/3 rd cup of sugar
A little more than 1/3 rd cup of all purpose flour/ maida
Baking Powder a little less than half teaspoon
Baking Soda 1/4 th teaspoon
Oil
Procedure:
Enjoy!!!!!!!!!!!!!!
Notes/Tips:
1. The darker you fry the pithas , the darker shade you will
get inside . But dont over fry or burn .
2. If you feel the oil is becoming too hot while frying for a
long time . Reduce the heat . Otherwise it will get colored or
burnt the moment u put them in the oil and may cause
bitter taste .
IMAGE
Ingredients:
Method:
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recipe Beef Home made Naan!!!!!! Garlic Naan!!!!!!!! Rice and Grains (10)
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Snacks
KHADIZA'S
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Vegetables / Bhaji /
Procedure:
Curry 50,327 hits
Bhorta / Mashed
1. Mix all the ingredients, except oil,chopped garlic and
Vegetables META
cilantro.. Knead very well ..now add the oil and mix well.
Soups / Daals
Make a pliable dough and rub the dough with little oil. Put Register
Chutneys / Achars /
it in a closed box and keep it in a warm place for 1 hour or Log in
Pickles
until it doubles up! Entries RSS
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2.Punch down all the air from the dough and make small
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Khichuri balls from it.
Pulao
Chicken / Poultry 3.On a dusted surface roll it over and dust the surface of
Chicken the naan on chopped garlic and cilantro. You should roll it
Eggs
thin, because it will rise up when you will fry them on
Tawa..
Duck
Meat 4.Heat the Tawa as hot as possible and place the naan
Beef
there.cover the lid.. .. It may take 1/ 2 minutes to get one
Lamb / Goat side done..Flip it over and cook the other side.The flame
Kabab should be at medium high.
Kabab / Kabob
5. After removing from tawa rub the hot naan with butter
Seafood
that would make your naan softer and keep your naan
Fish
softer for a longer time .
Shrimp
Desserts Tips:
Bangladeshi Sweets /
Mishti
1. You make naan in oven too at 400 Fahrenheit . But to tell
Bangladeshi Pies /
u honestly , naans made on stove r softer and tastier if you
Pitha
compare it with oven made naan and stove made naan
Drinks
stays softer for a longer time.
Drinks
Glossary / Notes 2. If you want to keep them softer , cover the warm naan in
About Khadizas Kitchen cheese cloth and stack the naans together in it to keep the
moisture for a longer period!!!!!!!!!
LEAVE A REPLY
recipe Beef Many of us dont like the smell of Rohu or any other
Rice and Grains (10)
Kopta Korma 1 tea spoon ginger paste Enter your email address Kitc
Khadiza's
Kurma mishti Half teaspoon garlic paste
Polau Quick and Easy Like 850
1 large bayleaf Sign me up
Cooking sandwich recipe
2 cardamoms
Snacks Snacks recipe
1 small stick of cinnamon (2 stick) Powered by WordPress.com
South Asian Curry
South
Recipe
Fried onion FOLLOW BLOG VIA
aSIAN fOOD Chopped green chilies EMAIL
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1 egg
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1/4 th cup breadcrumbs (you may need a little more)
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Garam Masala Powder half teaspoon Join 46 other followers
Salt to taste
Home
Oil to fry
Snacks / Lighter Fare
Breakfast Follow Blog
For the garam masala , dry roast or microwave cumin (
Snacks
jeera), Whole corriander ( gota dhone) , Fennel seed (
KHADIZA'S
Vegetables / Sides mouri), Cardamom , Cinnamon , little nutmeg , mace (
KITCHEN VIEWS
Vegetables / Bhaji / jaifol, joyeetri/javetri) , dry red chili together and crush
Curry them into a fine powder. Instead of this beautifully 50,327 hits
Bhorta / Mashed aromatic homemade garam masala powder , u can use any
Vegetables
other garam masala or kabab masala. META
Soups / Daals
Register
Chutneys / Achars / Procedure:
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Pickles
Entries RSS
Rice / Grains 1. Boil your fish with garlic/ginger paste, bay leaf ,
Comments RSS
Biriyani cardamom, cinnamon and salt. While boiling use less
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Khichuri water, because fish exerts water and only a little amount is
Chicken / Poultry
2. Take out all the bones and the skin and put into a bowl.
Chicken
Combine garam masala powder, salt, fried onion, chopped
Eggs
cilantro , mint , green chili, beaten egg and bread crumbs
Duck
with it.
Meat
Beef 3. Shape the kabab the way you like .Deep or shallow fry
Lamb / Goat and set aside .
Kabab
Serve warm!!!!!!!!!!
Kabab / Kabob
Fish
Shrimp
Desserts
Bangladeshi Sweets /
Mishti
Bangladeshi Pies /
Pitha
Drinks
Drinks
Glossary / Notes
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Kurma mishti whole coriander , half teaspoon fennel , 3 cardamoms , 5/6 Like 855
cloves , 9/10 white or black pepper , little mace ( javetri ) Sign me up
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Snacks Snacks recipe Powered by WordPress.com
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2/3 Cardamoms, small stick of Cinnamon and 1 Bay leaf
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Handful of green chilies, minimum 20 green chilies, but
Home dont split it.
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1. Marinate the Chicken with all the ingredients mentioned KHADIZA'S KITCHEN
Vegetables / Sides VIEWS
above. Cook well adding water little by little for at least 30/
Vegetables / Bhaji /
35 minutes.That is what we call Koshano in Bangla. 51,221 hits
Curry
Then add water and potatoes and cook until the water is
Bhorta / Mashed
Vegetables
almost dried out. Dont add too much water as your META
chicken will be already almost cooked while koshano .
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Just add enough water to get the potatoes half done and the
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chicken to be well cooked.
Pickles
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Rice / Grains
2. In another pot heat ghee+ vegetable oil. Add the Comments RSS
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cardamoms, cinnamon and bay leaf. Fry for a while and WordPress.com
Khichuri
then add the chopped onion .Fry them until they r light
Pulao brown. add the rice, salt and ginger paste.. Fry a little. Add
Chicken / Poultry the chicken with remaining little gravy. Mix well. Add hot
Chicken water. For each cup of rice, add 1 and half cup of water. So
Eggs Since here we took 3 cups of rice, we need to add 4 and half
Meat
3. When the water is almost drying out add handful of
Beef
green chilies, at least 20.
Lamb / Goat
Kabab 4. Reduce the heat and stir with light hand without
Kabab / Kabob breaking the rice. Keep it on low flame, which is known as
dom. What I do, I always use double boiler method. For
Seafood
Fish
that place your Tehari pot over another pot, filled with
water. Keep it on medium flame. The steam will make the
Shrimp
tehari just perfect!!!!!!!!!!!!
Desserts
Bangladeshi Sweets
Serve hot with desi style salad and kababs or even boiled
/ Mishti
eggs..Enjoy!!!!!!!!!!
Bangladeshi Pies /
Pitha
Notes:
Drinks
Drinks
1. The real taste of tehari depends on the green chilies we
Glossary / Notes put on it. Dont get scared putting at least 20 green chilies
About Khadizas Kitchen at a time!!!! It wont make your tehari hot, but will give
you the authentic flavor.
IMAGE
Ingredients:
4. Garlic 2 teaspoon
8. food color
10. oil+ghee
For Pulao:
6. salt to taste
Cooking Method:
2. heat oil and fry the potatoes and keep aside. Fry the
chicken pieces for a while. Add the whole garam masala.
add 4 and half cups of water. For each cup of rice 1 and
half cup of hot water.
Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!
IMAGE
2. put oil in the pot and cook the meatbhalo kore koshiye
koshiye tarpor cook korte hobegravy ekdom kome ashle
alu dite hobealu ta puro shidhdho hobe na, karon ricer
shathe dear por r na hole gole jaabewhen the gravy is
almost drying out add milk and dry out the gravy..
3. wash the rice and put ghee/ oil in the pot..add sliced
onion..add bayleaf, cinnamon, cardamom..fry the onion
until brown..add tginger paste..then add rice and salt
fry them for a while..add the meatbhalo kore nere chere
paani diye dite hobe2 cup chaal er jonno 3 cup er moto
hot water..add dried plum/ alu bokharacover the
lid..when water is almost dried out add handfull of green
chilliesektu nere dite hobe jaate niche pora na laage but
care ful beshi nara chara dile kintu bhorta bhorta hoye
jaabe..just pash theke halka haate niche ektu uthiye dite
hobeekhon dom e rakhte hobe..sprinkle keora water
before serving
Ingredients:
Cooking Method:
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Snacks powder with that milk..Now mix them with the remaining
KHADIZA'S KITCHEN
Vegetables / Sides milk of the pot..Turn on the stove and boil them..Add
VIEWS
Vegetables / Bhaji / sugarStir constantly.. It will take a while until they
Curry become thick..Make a medium thick custard.Keep it 51,227 hits
Meat
Posted on January 28, 2013 by Leave a comment
Beef
khadizahaque in Desserts
Lamb / Goat
Tagged bANGLADESHI fOOD, Custard, easy Custard, Fruit
Kabab Custard, iNDIAN fOOD
Kabab / Kabob
Seafood
Fish IMAGE
Shrimp
Morog Polau/ Chicken Biriyani
Desserts
Bangladeshi Sweets
/ Mishti
Bangladeshi Pies /
Pitha
Drinks
Drinks
Glossary / Notes
Ingredients:
4. Garlic 2 teaspoon
below) 2 teaspoon
8. food color
10. oil+ghee
For Pulao:
6. salt to taste
Cooking Method:
juice from 1 tbl spoon of ginger paste , salt and food color
(optional, you can alwayz omit the food color) for at least
1 hour. You can include potato in your Morog polau. In
that case cut the potatos and rub with little food color and
salt.
2. heat oil and fry the potatoes and keep aside. Fry the
chicken pieces for a while. Add the whole garam masala.
Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!
Moti Polau
Ingredients:
Cooking Method:
Polau Ingredients:
Cooking Method:
3. Cover the lid and cook on medium low heat. Dont Stir.
Cooking Tips:
4. After the water is almost dried out you can just loose
the ends of the polau with a light hand not breaking the
rice.
IMAGE
Fish bhorta
Ingredients:
2 pieces of any Big Fish like Rohu, Carp, Mrigel or any
other.
Little turmeric, chili powder
Chopped Onion
Chopped green chilies
Chopped Cilantro ( Dhonia pata)
Salt to taste
Musturd oil/ Shorishar tel
Fresh lemon zest (optional)
Cooking Method:
2. Heat oil in a pan. Fry the fish pieces. It should not be too
fried. But the water in the fish should be dried out.
3. Take out the bones from the fish. You dont need to work
that hard as the big fishes hardly have bones and the few
bones they have are easily removable. .
Tips:
1. The more you can squeeze the onion, green chilies,
cilantro before adding mustard oil, the more you will have
the taste.
2. To enhance its taste you may add oil of the Indian
IMAGE
Bakorkhani
Ingredients:
Method:
3. Apply some oil all over the dough and keep it like this
for 10 minutes.
5. Now Apply some ghee or oil over it and then after strew
some flour over the oil. So the oil is dried out by spreading
the flour.Repeat the process once again. That is apply oil ,
then spread flour evenly on it.
Caution:
Tips:
In traditional Dhakai bakorkhani they add reduced dried
milk/maowa/ khoya in the dough. You may experiment
adding a little amount of maowa too. For 1 Cup take one
eighth cup of maowa..
Bakorkhani
IMAGE
Ingredient:
Cooking Method:
1. Take some pieces of beef from your leftover curry.Dont
take the gravy.
3. Heat oil and deep fry the meat pieces until little
crunchy.
4. Now in a pan heat oil. You can use the oil you fried the
beef with.Add little amount of Cumin seed and fenugreek (
methi). Add dried chili..Too much fenugreek may ruin the
taste so be careful with that. This is something we call
foron in Bangla.
Serve hot with Plain hot steamed rice or even with Panta
Bhat( prepared rice in water)..Either way it goes
great..:)
IMAGE
Tuna Kabab
Ingredients:
Cooking method:
Cooking Tips:
You can store the kababs in deep fridge for a quite a long
time.If you want to store, then dont fry them.After
shaping keep them in a box and refrigerate. Fry them and
serve whenever you need.
IMAGE
Egg Halwa
Egg Halwa
Ingredients:
4 Eggs
Ghee: 1/2 (half) cup( you may use ghee+oil)
Milk( thick): 1/2 cup
Sugar ( according to your taste)
cardamom, cinnamon, rosewater, yellow food color
Cooking Mrthod:
Blend eggs, milk, sugar and little food color together Use
a Whisk or egg beater to blend them..Add some rose
water..In a pan add ghee/oil..Fry the garam masal for a
whileAdd the egg mixtureStir frequently on medium
low flame until l it forms small granules and oil
separates..Careful dont burn it or make it brown and
the water should be dried out( it releases water)..You may
add nuts and raisins but before serving take out the
garam masalathats it.. u r done!!!!enjoy.
Cooking Tips:
Ingredients:
6. Cardamom: 2 Pieces
7. Cinnamon: 1 piece of 2 inches
8. Soy Sauce: 1 Tsp
9. Onion (Beresta Onions sliced and deep crispy fried
in oil): 1/2 Cup
10. Mint: 1 Bunch chopped
11. Green Chili: 3 or 4 Chopped
12. Eggs: 1
13. Oil for frying
Cooking Method:
Cooking Tips:
IMAGE
Beef Khichuri
Beef Khichuri
Ingredients:
For Khichuri:
Cooking Method:
Cooking Tips:
You may use your left over beef curry to make this
wonderful Khichuri. So from now on no more
wastage!!!!!!!!!
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Recipe spoon)
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Month Kebab Spice less than half tea spoon
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Home For Kebab spice , dry roast cumin , whole coriander , red
Snacks / Lighter Fare chili , allspice/ kababchini ( optional), black peeper , cloves
Breakfast , fennel , mace and nutmeg together and grind them into a Follow Blog
Bhorta / Mashed
Procedure :
Vegetables META
Soups / Daals 1. Marinate all the ingredients, except oil for couple of
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hours . The longer you marinate , the taster and yummy it
Chutneys / Achars /
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Rice / Grains
2. Skew or stick them in a skewer . Rub some oil over the Comments RSS
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kebeb. Now grill it . For me I put them in a preheated oven WordPress.com
Khichuri
at 400 FH for 20 minutes then broil another 15 minutes
Pulao
until it got that dark kebab look!!!!!! You may put a
Chicken / Poultry charcoal on the grilling pan and cover for few minutes to
Chicken get that authentic smoky flavor of charcoal grilled kebebs.
Eggs
Meat
Minced Chicken 250 gram
Beef
Ginger paste a little more than half tea spoon
Lamb / Goat
Garlic paste 1/4 th tea spoon
Kabab Fried onion one-fourth cup
Kabab / Kabob Salt to taste
Seafood Red chili Powder a little more than 1/4th tea spoon
Fish Shaan Korma curry masala mix 1/4th tea spoon (optional)
Shrimp Kebab spice ( as mentioned earlier) a little less than half a
tea spoon
Desserts
Chopped mint 2 tbl spoon ( the secret ingredient!!!!!!!)
Bangladeshi Sweets /
Mishti beaten egg half of one egg
Bangladeshi Pies /
Pitha Procedure:
Drinks
1 . Mix all the ingredients together and marinate for at least
Drinks
4 hours. keep it in the fridge for that long .
Glossary / Notes
2. Shape them on a skewer , rub some oil over it and grill .
About Khadizas Kitchen 3. Those who doesnt have any griller , you may shallow fry
them on stove too .
Enjoy!!!!!!!!!!
Note :
thank u dear!!!!!
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9. Salt to taste
KHADIZA'S KITCHEN
VIEWS
Home 10. Garam masala powder half teaspoon
51,227 hits
Snacks / Lighter
Fare 11. Bell pepper/ capsicum ( optional)
META
Breakfast
Soups / Daals
Chutneys /
Achars / Pickles
Rice / Grains
Biriyani
Khichuri
Pulao
Chicken / Poultry
Chicken
Eggs
Duck
Meat
Beef Cooking Method:
Lamb / Goat
1. Combine all the ingredients mentioned for kofta/ meat
Kabab
ball. Make round ball out of this and deep fry on medium
Kabab / Kabob
low flame .
Seafood
Fish
2. Heat oil in a wok and add bay leaf, cardamom,
Shrimp cinnamon.Fry for a while, then add onion paste ginger
Desserts paste, garlic paste, chili powder , Shaan Korma Curry Mix(
Bangladeshi 1 Tbl spoon), salt and cook adding water little by little..
Sweets / Mishti Beat yogurt with water and add . Cook for a little while
Bangladeshi Pies then add hot water and add in the kofta/ meatballs. Cover
/ Pitha the lid. Cook on medium heat.
Drinks
Drinks 3. Make sure the gravy gets into the koftas..When the gravy
is reducing to your desired consistency add the bell
Glossary / Notes
peppers if u wish. Sprinkle garam masala powder .Cover
About Khadizas
Kitchen the lid and turn off the stove keeping the wok on the
stove..After few minutes oil will separate and your Beef
Kofta Korma Curry is ready!!!!!!!!!!!!!!
Tips/ Notes:
taste. Like , if the recipe calls for 1/4th cup of yogurt take
1/8 th cup sweet yogurt +1/8 th cup regular white yogurt=
1/4 th cup of yogurt.
2. If You are not using Shaan Korma Curry Mix , then add
a special garam masala powder the same quantity as
mentioned in the recipe. For that Grind , cumin,
cardamom, whole coriander, mace ( joyeetree/javetri) ,
Jaifol( nutmeg), fennel, clove, white/black pepper together
into a fine powder and use accordingly.
Ingredients:
Mutton/Lamb 1 kg
Onion paste 4 medium
Chopped Onion 2 medium
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon and a little
more
Yogurt 1/2 cup (half cup)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk half one-third cup
Poppy seed paste 1 tbl spoon
Oil
Procedure:
Ingredients:
1. Mutton/Lamb 1 KG
7. Potato ( optional)
8. 2/3 Bayleaf
Procedure:
IMAGE
Tips:
1. Kormas are normally White.So if you fry your
onion browner it will be more brownish. So I
dont fry the onions too much.
2. For richer flavor you may add freash cream
too instead of regular milk.
3. You may add almond, pista and raisin paste
into your korma for richer flavor. But I saw
children love it more simple way..
Bon a Petit!!!!!!!!!!!!!!!!!!
IMAGE
recipe Beef Ilish polau recipe has two parts . Cooking Ilish korma and Rice and Grains (10)
recipe Biriyani combining it with polau .Ilish polau can be cooked in so Biriyani (4)
Bread recipe many different ways based on different recipes of Ilish Khichuri (2)
Chicken korma. MY mom used to cook it in at least three different Pulao (4)
Chicken Recipe ways. Some times she used to cook it in coconut milk ,
Snacks and Lighter
coconut milk Curry sometimes in regular milk and sometimes in yogurt. My Fare (19)
dessert Dim Dimer version is the improvised version and it came out really Breakfast (5)
korma Egg Egg recipe great !!!!!!!!!! Snacks (16)
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Snacks
Half table spoon of Ginger juice ( Adar rosh) KHADIZA'S KITCHEN
Vegetables / Sides VIEWS
Vegetables / Bhaji /
Curry 2 tbl spoon of Sweet yogurt ( mishti doi) 52,499 hits
Bhorta / Mashed
Vegetables 2 tbl spoon of plain yogurt META
Duck
3 cups of ( 750 gram) Kalijeera or any other aromatic rice
Meat
Beef
Sliced Onion 1 medium
Lamb / Goat
Desserts
Handful of Green chilies
Bangladeshi Sweets
/ Mishti
Bangladeshi Pies /
Ghee+oil
Pitha
Procedure:
Drinks
Drinks
1. Wash the fish well . Beat sweet and plain yogurt together
Glossary / Notes
with 1/4 th cup of water so that no lump is there .
About Khadizas Kitchen
2. Heat oil and add the onion paste and ginger paste . Cook
them well adding water little by little . Now add the beaten
yogurt . Add the fish and salt . Add the ginger juice and
cover the lid . When the gravy is reducing add the coconut
milk / regular milk . When the gravy comes to desired
consistency add some green chilies and keep it on low
flame for five minute with the lid on until the oil separates.
Your Ilish korma is ready !!!!!
6. Be careful while serving . Take out the fish from the top
of the polau . Take a serving dish and arrange polau and
fish layer by layer . Take some polau and add few pieces of
fish, cover it with layer of polau and place remaining pieces
of fish on the top of it . Garnish it with Fried onion/
Bereshta .
Notes:
1. Never fry the fish for Ilish polau .. The taste will be
reduced , if you do so.
Ingredients:
2 Bay leaves
4 cardamoms
Cinnamon
Ghee+oil
salt to taste
Green Chilies
Cooking Method:
2. Heat oil+ ghee . Add the whole garam masala , fry for a
while. Add the chopped onion and fry until soft and
translucent. Add the rice and daal . Add ginger paste and
salt. Fry for couple of minutes stirring continuously. Now
add 4 and half cup of hot water ( sincerice and daal
together makes 3 cups, for each cup we have to take 1 and
half cup of water). Cover the lid and cook on medium
flame. Dont Stir , otherwise you may end up having gooey
type khichuri.
Please check the tips I shared for making pulao. Heres the
link..
http://khadizaskitchen.com/2013/01/25/moti-polau/
Haleem
Posted on March 5, 2013 by khadizahaque | 2 Comments
Haleem
Ingredients:
Salt to taste
Special Ingredients:
Other Ingredients:
Mustard oil
Regular Oil
Chopped Onion 1 cup ( Half for bagar and half for
Bereshta)
Chopped garlic
Chopped ginger
Chopped mint
Chopped green chili
Cooking Method:
2. In the mean time boil all the daal , rice and whole wheat
with 2 tbl spoon of ginger paste, 2 teaspoon of garlic paste
and large amount of water. Since the whole wheat and
Urad daal is grinded it will be thick soon. So Boil them
with large amount of water and stir occasionally ,
specially when it will get thicker, otherwise u may end up
having lumps in your haleem.
Enjoy!!!!!!!!!!!!!!!!!!!!!!!
Notes:
1. If you dont find whole wheat, dont worry only rice will
do. In that case take 200 grams of rice.
Ingredients:
For Meat:
For Rice:
Cooking Method:
Notes:
Ingredients:
Shrimp 1 lb
Polau:
Cooking Method:
2. Heat oil in a pan and add the prawns. Fry a while .That
would help to keep the flavor of shrimp intact even after
adding spices.Now add the whole garam masala , fry a
little while now add the onion paste, ginger paste, garlic
paste, chili powder, salt and little water. Cook well adding
water little by little. Now add the coconut milk and cook it
until the gravy reduced to half .
IMAGE
Ingredients:
4. Garlic 2 teaspoon
8. food color
10. oil+ghee
For Pulao:
6. salt to taste
Cooking Method:
2. heat oil and fry the potatoes and keep aside. Fry the
chicken pieces for a while. Add the whole garam masala.
Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!
Moti Polau
Posted on January 25, 2013 by khadizahaque | 1 Comment
Ingredients:
Cooking Method:
Polau Ingredients:
salt to taste
oil/ghee A little more than 1/4 th cup ( one-fourth cup)
Cooking Method:
3. Cover the lid and cook on medium low heat. Dont Stir.
Cooking Tips:
4. After the water is almost dried out you can just loose
the ends of the polau with a light hand not breaking the
rice.
IMAGE
2. put oil in the pot and cook the meatbhalo kore koshiye
koshiye tarpor cook korte hobegravy ekdom kome ashle
alu dite hobealu ta puro shidhdho hobe na, karon ricer
shathe dear por r na hole gole jaabewhen the gravy is
almost drying out add milk and dry out the gravy..
3. wash the rice and put ghee/ oil in the pot..add sliced
onion..add bayleaf, cinnamon, cardamom..fry the onion
until brown..add tginger paste..then add rice and salt
fry them for a while..add the meatbhalo kore nere chere
paani diye dite hobe2 cup chaal er jonno 3 cup er moto
hot water..add dried plum/ alu bokharacover the
lid..when water is almost dried out add handfull of green
chilliesektu nere dite hobe jaate niche pora na laage but
care ful beshi nara chara dile kintu bhorta bhorta hoye
jaabe..just pash theke halka haate niche ektu uthiye dite
hobeekhon dom e rakhte hobe..sprinkle keora water
before serving
IMAGE
Beef Khichuri
Beef Khichuri
Ingredients:
For Khichuri:
Cooking Method:
Cooking Tips:
You may use your left over beef curry to make this
wonderful Khichuri. So from now on no more
wastage!!!!!!!!!
Ingredients: