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Bangladeshi Style Cooking

Here are few standard recipe for some dishes. You can make lots of variation by changing the proportion of the spices or substituting the ingredients. You can add different vegetables in some dishes, replace meat with eggs etc. For additional flavour & taste you can add any of these Panchforon, Methi, Lemon or Orange rinds, Pineapple etc. etc.

Meat Bhuna

Heat 4 large spoonful of oil, add Chopped Onion (2 cups), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.) Cardamon(10), few sticks of Cinnamon, few Bayleaf (3) Clove (6) and fry, add small pieces of MEAT (2 lb.) and cook until golden/ brown. Add Zeera Powder(1 tsp.). Dhanya Powder (2 tsp.), Haldi (1 tsp.), Chilli Powder (1/2 tsp.), Paprika Powder (1 tsp.), Salt (3 tsp.) and optional Garam masala powder (1 tsp.), and fry the whole mix for at least 5 minutes. Add small amount of boiling water if the spices stick to the bottom; simmer for 30/40 minutes on low heat; (add boiling water to get the consistency you like) Add salt & chilli to your taste. (1 chopped Tomato can be addedd too)

For Chicken Bhuna fry spices first with onion, then add chicken pieces.


Meat Rezala

Heat 4 large spoonful of oil, add Chopped Onion (2 cups), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.) Cardamon(10), few sticks of Cinnamon, few Bayleaf (3) Clove (6) and fry, add small pieces of MEAT (2 lb.) and cook until golden/ brown. Add Zeera Powder(1 tsp.). Dhanya Powder (2 tsp.), Haldi (1 tsp.), Chilli Powder (1/2 tsp.), Paprika Powder (1 tsp.), Salt (3 tsp.) and optional Garam masala powder (1 tsp.), and fry the whole mix for at least 5 minutes. Add small amount of boiling water if the spices stick to the bottom; simmer for 30/40 minutes on low heat; (add boiling water to get the consistency you like) Add salt & chilli to your taste. (1 chopped Tomato can be addedd too)

For Chicken Bhuna fry spices first with onion, then add chicken pieces.

Use the recipe above but add few Elachi, few sticks of Darchini, few Tejpata (bayleaf), half cup of Yogurt, 1 tsp. Sugar and 10 green chilies . (add potato and take out green chilies and you can call it Kalia)


Chicken Curry

Heat 4 large spoonful of oil, Add of Onion paste (1 cup), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.), Zeera Powder(1 tsp.), Dhanya Powder(2 tbsp.), Chilli Powder (1/2 tsp.-optional), Haldi Powder(1 tsp.), Paprika Powder(1 tsp.), and Salt (3 tsp.), and fry the whole mix for 5 minutes. Add a little boiling water if it sticks to the bottom. Add 2 lbs. of CHICKEN (small pieces) and mix with the paste, add boiling water to get the consistency you like and simmer for 30 minutes on low heat. Add salt & chilli to your taste.


Fish Curry

Rub fish with salt and little Haldi. Heat 4 large spoonful of oil, Fry the small pieces of FISH in oil and remove. Add Onion paste (1 cup), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.), Zeera Powder(1 tsp.), Dhanya Powder(3 tsp.), Chilli Powder(1/2 tsp.), Paprika Powder(1 tsp.) , Haldi Powder(1 tsp.) and Salt(3 tsp.) and fry the whole mix for 5 minutes. Add boiling water if it sticks to the bottom. Add the fried FISH and mix with the paste, add boiling water to get the consistency you like and simmer for 30 minutes on low heat. Add chopped green Dhanya if available; add salt & chilli to your taste.


Mustard Elish

Mix Onion paste(1/2 cup), Garlic Paste(1 1/2 tsp.), Chilli Powder(1/2 tsp.), Haldi Powder(1/2 tsp.), Wholegrain Mustard (3 tsp.), English Mustard (3 tsp.), Mustard Oil (2 tsp.) and Salt(1 tsp.) into a paste, add little water to get right consistency. Mix small pieces of Elish or another type of FISH with the paste. Put in a roasting dish with 4 large spoonful of oil, add whole green chillies and 1 cup water for sauce; cover with foil. Roast or grill for 45 minutes.


Malay Fish Curry

(Shoul, Gojar, Chingri, Elish)

Rub fish with salt and Haldi. Heat 4 large spoonful of oil, fry small pieces of FISH (no need in case of Chingri) in oil and remove. Add Onion paste (1 cup), Ginger Paste (1 tsp.), Garlic Paste(2 tsp.) , Dhanya Powder (2 tsp). , Salt 2 tsp. , Chilli Powder 1/2 tsp., Haldi Powder(1/2 tsp.), Sugar(1 tsp.), Darchini (4 sticks) and fry the whole mix for 5 minutes. Add some boiling water if it sticks to the bottom. Add Coconut Milk 1/2 cup and add the FISH (small pieces), mix and simmer for 20 minutes on low heat. Add boiling water if needed to get the consistency you like. Add salt to your taste.

Fry cut Onion (1cup) until brown and add to the curry.


Roast Chicken

Marinade Chicken pieces in Ginger paste(1 tbs.), Garlic paste(1 tbs.), Onion paste(2 tbs.), Vinegar(2tbs) and Salt (1 tsp.) for 2 hours. Deep fry, grill or roast the CHICKEN pieces until brown.

Fry 1 cup cut Onion until brown. Add Ginger paste(2 tsp.), Garlic paste (2 tsp.), Onion paste(1/2 cup), Yoghurt(1/2 cup), Garam Masala (Darchini, Elachi, Tejpata) and Salt to taste. Add CHICKEN with the remaining marinade and simmer for 30/40 minutes. Add small amounts of boiling water to maintain the right consistency. For Korma add more water to the paste to allow for a light sauce.


Mach Bhaja Fried Fish

Mix Garlic Paste(1 1/2 tsp.), Dhanya Powder(1 tsp.), Chilli Powder(1/2 tsp.), Paprika Powder(1 tsp.), Haldi Powder(1/2 tsp.), Oil (2 tsp.) and Salt(1 tsp.) into a paste, add little water to get right consistency. Mix/rub the pieces of FISH with the paste. Heat 4 large spoonful of oil, Fry the spiced pieces of FISH in oil until both side is brown and remove when cooked. Fry 2 cups of cut Onion in the remaining oil with the paste until brown; garnish the fried onions on the Fish. As an alternative to frying you can grill or roast the spiced fish pieces.


Misti Doi Sweet Yogurt

1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar

That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it's not setting up the temperature a bit.

Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.


Mango lassi

1 cup yogurt
1 cup mango pulp
3 cup milk
3 cup water
1 cup sugar

That's it, mix them together and put the mix in the fridge and serve chilled, you can't go wrong, perfect every time !


Caramel Custard egg pudding

1 cup sugar ( put in saucepan and heat on stove until melted into golden brown caramel) Pour in a suitable dish, and let cool down.

Mix 8 eggs, 2 cup milk, 1 cup sugar and 1 ts vanilla and pour in the dish on top of caramel (see above)

Seat the dish on a oven tray. Put 2 glasses of water in the tray (very important). Put it in the pre-heated oven at 150 degree C for 1hr. Take it out let it cool down. Run a knife around it to separate from the dish. Turn upside-down on a serving dish (careful) and serve chilled.


Tusha Halwa

1 cup all purpose flour (moyda).
1 cup butter or margarine or ghee.
1 cup sugar
1 cup water
2 small pieces of cinnamon stick (about 1 1/2 inches)
2 cardamons and cloves.

Heat butter (or the other choices) on medium pan. Fry cardamons,
cinnamon sticks and cloves until slightly golden. Pour the flour in.
Keep stirring continuously until completely reddish-golden.
In another small pan, boil water and pour the sugar into
it to make a syrup. If syrup is too thick, add more water.
Pour the syrup over the golden-reddish "halwa". Stir until smooth.
Serve warm.


Lemon Curd

Juice of 1 small lemon / 1 Large egg / 1.5 oz sugar / 1oz butter / 1 tsp. cornflour

Whisk the egg and mix all ingredients in a saucepan. Place over a medium heat and whisk continuously until the mixture thickens. (3 Minutes)


Recipe for shutki with vegetables

Take handful of shutki (more the better) and boil it in water several
times. Next, chop onions in thin slices (not ad-hoc shape, you got to
have respect for shutki) chop and/or grate two-three large cloves of
garlic and a generous portion of ginger (finely chopped). Fry them all
in a saucepan and when it turns brown add an appropriate amount of
salt, cayne-pepper, turmeric and start cooking the onion in it. If you
like you can add cubed eggplants and/or "danta" stems at this
stage. When the eggplants are almost done, you may even add "kumro"
(or if it is not available, yellow squash) cut longitudinally (not
cubed).

If it is too dry, add a little more oil if your spouse is not watching
otherwise add a little water. As you begin to cook this, after about a
minute, add your shutki in it and stir the content thoroughly in low
heat. When you are about to take it out, add already fried lima beans
(very large frozen beans) and green kanchalankas slightly broken and
pressed into it. Mix them well and simmer it for about 30 secs and
remove the content from the fire. In Europe, you could get broad beans
like our "chhim" -- this could also be added into the shutki for its
"umph" effect.


Simple loitta shutki recipe

Wash the cut shutki pieces several times with hot water to get rid of
the sand present. Fry the shutki pieces with turmeric and salt. You
can either deep fry them or light if you want more of the 'aroma'. I
keep them medium. Next, give some dried red chilli 'phoran' in heated
oil. Add chopped onion and fry them. Add some ginger and garlic pastes
in generous propotions. I put more of garlic as I like it that
way. Add turmeric and red chilli powder and 'kashao' the masala. I add
a lot of chilli powder as I love it hot. Then you add the shutki to it
and mix well with the masala. I leave it on low heat for quite
sometime. I found that shutki tastes best in mustard oil. However, if
you are short of it cook in regular oil and pour a little mustard oil
just to enhance the flavor. I hope you like it this way. Have fun.