Life Style

Directions

Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat and half of the oil. Cover the meat with an equal amounts of water and cook under medium heat. When the water has evaporated, stir fry the meat for about 10-15 minutes. Meanwhile, peel the potatoes, and cut them into large pieces. Fry the potatoes in the rest of the oil until they start turning brown. Add the potatoes to the meat and stir fry them a bit longer, making sure that the potatoes and meat do not start breaking apart. After about 15 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered in medium heat for another 10-15 minutes. When the potatoes are cooked, keep covered on low heat for another few minutes. *** Back List

Directions

Cut the hilsa fish into darnes and wash well in cold water.
Apply turmeric and salt on the fish and set aside for 20 minutes.
Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
Serve hot with boiled rice garnished with slit green chillies. ***

Directions

Mix the onions, potatoes, chilies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low heat, stirring carefully without breaking the potatoes and the fish slices. Cook gently until the fish is cooked and browned and when done, remove from heat. Garnish with chopped coriander leaves and serve hot. *** Back List

Directions

Mince the chicken. Grind all ingredients together except eggs and salt. Mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Garnish with onions and lemon. *** Back List

Directions
Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry. *** Back List

Directions

Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat.

As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice. *** Back List


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		>>> non-vegetarian <<<		>>> vegetarian <<<

.			1. Kalia 2. Prawn Curry 3. Fish Curry 4. Fish Dopeeaja 5. Bhapa Ilish Patey (Fish) 6. Fish in Mustard Oil 7. Reshmi Kabab 8. Tikya Kabab		1. Fulkopir BaatiJhaal 2. Masoor Daal(Lentil) 3. Saak-er Ghanto 4. Bengali Spinach 5. Shukto 6. Banda kopir tarkari


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	Kalia
Details	Kalia
Details	Ingredients  Meat 2 lbs  Oil 1/2 cup  Onion paste 1/4 cup  Ginger paste 1 tbsp  Garlic paste 2 tsp  Turmeric paste 2 tsp  Chili paste 1 tsp  Cumin paste 2 tsp  Coriander paste 2 tbsp  Ground pepper 1 tsp  Cinnamon 3 1" sticks  Cardamom 3  Bay leaf 1  Potatoes 1 lb	Directions Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat and half of the oil. Cover the meat with an equal amounts of water and cook under medium heat. When the water has evaporated, stir fry the meat for about 10-15 minutes. Meanwhile, peel the potatoes, and cut them into large pieces. Fry the potatoes in the rest of the oil until they start turning brown. Add the potatoes to the meat and stir fry them a bit longer, making sure that the potatoes and meat do not start breaking apart. After about 15 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered in medium heat for another 10-15 minutes. When the potatoes are cooked, keep covered on low heat for another few minutes. *** Back List


	Prawn Curry
	Ingredients  1 lb prawns  5 green chilies, chopped  2 onions, chopped  1 small bunch spring onion leaves, cilantroleaves  2 tsp ginger-garlic paste  2 tomatoes, chopped  2 tsp chili powder  1 tsp turmeric  4 tbsp oil  2 tsp garam masala  Salt to taste
		Directions Clean the prawns in salt water to avoid the smell of the prawns (if it bothers you..) Heat oil in a pan. Add green chilies, onions and fry until brown. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes. Then add tomatoes, prawns and cook until they are done. Add salt, chili powder, garam masala and fry for 5 minutes. Garnish with cilantro leaves. *** Back List

	Fish Curry
	Ingredients  Fish 1 lb  Red chili powder 1/2 tsp (or to taste)  Turmeric 1 tsp  Garlic 1 tsp  Oil 1/4 cup  Onion, diced 1/4 cup  Green chili 2 or 3  Salt 1 tsp  Tomatoes Optional  Cilantro, (chopped) Optional
		Directions Sitr fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add all the spices and stir fry for about 5 minutes. Add the fish and carefully fry each side for a 2-3 minutes. Add enough water to just barely cover the fish. Put in the green chili and tomatoes. Cook covered in medium heat until done. Add the chopped cilantro and keep covered for 5 minutes before serving. *** Back List
	Fish Dopeeaja
	Ingredients  Fish (preferably small, cut into small pieces) 1 cup  Sliced onions: 1/2 cup  Chilli powder/paste (red) 1 tsp  Turmeric powder/paste 1 tsp  Onion paste 2 tbsp  Ginger paste 1/8 tsp  Pepper paste 1/4 tsp  Shredded dhania leaves (cilantro) personal taste  Onion leaves 2 tbsp  Oil 1/3 cup  Salt 1 tsp  Tomato (tomatoe for Dan Quayle) 2 medium	Directions Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion paste) Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and cook at medium-hi heat. When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat till the oil starts to float. *** Back List
	Bhapa Ilish Patey (Fish)
	Ingredients  Hilsa Fish - 600 gms  Turmeric Powder - 1 1/2 tsp  Salt - to taste  Mustard Seed Paste - 40 gms  Green Chilli Paste - 20 gms  Green Chilli Slit - 4 nos  Cream - 25 ml  Mustard Oil - 75 gms	Directions Cut the hilsa fish into darnes and wash well in cold water. Apply turmeric and salt on the fish and set aside for 20 minutes. Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp). Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker. Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam. Serve hot with boiled rice garnished with slit green chillies. ***
	Fish in Mustard Oil
	Ingredients  1/2 kg fish, sliced  3 potatoes, sliced  2 onions, sliced  2 green chilies  1 tsp turmeric powder  1/2 cup coriander leaves, chopped  100 gms mustard oil, heated and cooled  Salt to taste	Directions Mix the onions, potatoes, chilies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low heat, stirring carefully without breaking the potatoes and the fish slices. Cook gently until the fish is cooked and browned and when done, remove from heat. Garnish with chopped coriander leaves and serve hot. *** Back List
	Reshmi Kabab
	Ingredients  2 lb boneless chicken  4 medium sized onions  2" ginger  8 cloves garlic  1 bunch of coriander (cilantro) leaves  1 tsp cummin (jeera) seeds  white pepper to taste (1 tsp.)  1 tsp garam masala  2 eggs  salt to taste  for garnish: lemon and spring onions	Directions Mince the chicken. Grind all ingredients together except eggs and salt. Mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Garnish with onions and lemon. *** Back List
	Tikka Kabab
	Ingredients  1 oz (25 g) channa dhal, split  8 oz (225 g) fatless stewing steak  1 brown cardamom, ground  1/2 large onion, chopped  1 bay leaf  1 inch (2.5 cm) fresh ginger, chopped&  1/4 teaspoon black pepper,  1 large clove garlic, chopped  salt to taste  1/2 teaspoon paprika  ghee or oil  1/2 teaspoon garam masala  1 egg yolk  1/4 cup chopped fresh coriander or parsley  fine breadcrumbs
		Directions Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry. *** Back List
	Fulkopir BaatiJhaal
	Ingredients  1 cup of potato, diced  1 cup of cauliflower flowerets  almost similar size as potatoes  2 teaspoon of freshly ground mustard paste  1 medium size tomato, quartered  1 green chilly  1/2 teaspoon of turmeric powder  salt, to taste	Directions Mix all the ingredients in a small saucepan, and add a cup of water. Cook covered, on low heat, until the vegetables are done. Serve in room temperature. This dish should have some gravy- add some more water if needed. *** Back List
	Masoor Daal(Lentil)
	Ingredients  masoor daal (lentil) 1 cup  peya(n)j (onion) 1 medium/sliced  jiraa (cumin seeds)1/2 tsp.  halood (turmeric powder) 1/2 tsp.  laban (salt) to taste 1 tbsp.  ka(n)chaa lankaa (green chilli) 1	Directions Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red Add the sliced onions and fry until golden brown. Pour the mashed daal into the wok and add turmeric powder, salt, and green chilli. Let daal simmer for atleast 10 to 15 minutes. The more you simmer, better it tastes. *** Back List
	Saak-er Ghanto
	Ingredients  1 cup of eggplant, diced  1 cup of pumpkin, diced  1/2 cup of Potato, diced  1/2 cup of radish, diced  3 cups of spinach, roughly chopped  1/2 teaspoon of Panchforan  1/2 teaspoon of ginger paste  1/2 teaspoon of turmeric powder  1 teaspoon of mustard paste or powder  1 red chilly, halved  1/2 teaspoon of sugar  salt, to taste  2tablespoons of oil  8-10 pieces of Bori,deepfried, optional	Directions Heat the oil in a saucepan, and add the red chilly and panchforan . When the seeds turn brown, add potato and radish. Stirfry for 2 minutes. Add pumpkin and eggplants and stirfry for a further 2 minutes. Add the chopped spinach and stirfry the whole mixture for 2-3 minutes. Add turmeric powder, half cup of water, salt, sugar and mustard paste/powder. Cook , covered, on medium to low heat until the potato and radish are done. Mix the deep fried Boris. Serve in room temperature. *** Back List
	Bengali Spinach
	Ingredients  2 packets frozen spinach, thawed  1" cube of ginger, finely diced  Shukhno lonka (dry red chilli) - 3  Dash of Hing (Asafoetida)  Potatoes - about 4 medium-large ones  Kasoori Methi (Dried fenugreek leaves)  Mouri/Saunf (Fennel seeds)  Salt to taste	Directions Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. *** Back List
	Shukto
	Ingredients  kachakola(plantain ) 1  mula(radish/daikon) 1 cup  alu(potato) 1 medium  begun(eggplant) 1 medium  uchche(bittergourd) 1 (slice thinly)  shorshe(mustard seeds) 1-1/2 tbsp.  methi(fenugreek seeds) 1/2 tsp.  posto(poppy seeds) 2 tbsp.  salt to taste 1 tbsp.	Directions Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bittergourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bittergourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice. *** Back List
	Banda kopir tarkari
	Ingredients  1/2 tsp Tumeric  1/2 lbs Potatoes , 225 g.  1 each Onion, finely chopped  1 each Bay leaf  1/2 tsp Cumin, ground  1/2 tsp Ginger, ground  1/4 tsp Chili powder  4 each Tomatoes, chopped  1 cup Cabbage, finely sliced  1/2 cup Peas  Oil  Salt (by taste)	Directions In bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard." meghna guharthakurta, dhaka, bangladesh start by heating the oil in a heavy pan and put in the tumeric and some salt. Fry for a few seconds and then add the cubed potatoes, turning frequently so that they turn yellow from the tumeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove them from the oil and set aside. Adding more oil if necessary, now saute the onion slices until they are soft and transparent. Then add the bay leaf, cumin, ginger and chili powder.Stir well and put in the tomatoes. When they have begun to break down, add the cabbage bit by bit, stirring it in well so that it is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally put in the peas and semi-fried potatoes and seasoning.mix well, replace the cover and continue to cook for 5-10 minutes or until potatoes are ready. *** Back List