Shahi Phirni or Royal Rice Pudding

Shahi Phirni or Royal Rice Pudding~

It is a Mughal dessert, prepared with rice and milk. Phirni/ Firnee is made with ground rice cooked in milk. This is a very festive sweet made all over South-Asia. Phirni is very similar to Kheer (made with whole rice) but much quicker to make. So let’s make this traditional sweet on tha occasion of Eid-ul-Azha :) :)

Ingredients for shahi phirni or royal rice pudding:

• 2 liters of liquid milk,
• 1 cup of condensed milk,
• ½ cup of basmati rice powder,
• ½ cup of grave gourd-carrot,
• 2 tablespoons of chopped pistachio nuts-raisins & cherry,
• sugar according to taste,
• 250 g of small ricotta cheese ball,
• 1 tablespoon of mawa,
• 250 g of cream,
• 1 teaspoon of rose water,
• 1 tablespoon of clarified butter.

Directions for shahi phirni or royal rice pudding:

1. Boil the gourd-carrots and fry it with the clarified butter and stir it some time and take it out and keep aside.
2. Now cook the milk on a large pan until it is thick and pour the condensed milk, cream, mawa, pistachio, raisin, rice powder & fried gourd-carrots over medium heat and stir it some time.
3. Then pour the sugar and stir it constantly until rice powder is boil & thick, pour small ricotta cheese ball & rose water on the pan, when the rice mixture is boiled & thick and stir it to well to mix.
4. Now take it out and pour the shahi phirni on a serving dish and garnish it with the sprinkle the chopped pistachio, raisins & cherry fruit.
5. Serve the shahi phirni and enjoy :) :)

Chicken in Potato Baskets

Chicken in Potato Baskets~

So I am always trying to find ways to sneak vegetables in my meals as my little sis refuses to eat them. So this is a children’s favorite, potatoes and chicken!

Ingredients for chicken in potato baskets:

• 2 cups of chicken (cube cut),
• 2 tablespoons of butter,
• 1 teaspoon of soya sauce,
• 1 teaspoon of chopped oregano,
• 1 teaspoon of ginger paste,
• ½ teaspoon of garlic paste,
• ½ teaspoon of black pepper powder,
• 1 cup of onion cubes,
• 1 tablespoon of chopped green chili,
• 3-4 pieces of large potatoes (Julian cut),
• 1 piece of beaten egg,
• 1 tablespoon of corn flour,
• 2 pieces of tea strainer,
• oil for frying,
• salt according to taste.

Instructions for chicken in potato baskets:

1. Fry the onions with the butter on a pan and pour the ginger-garlic paste and stir it some time and pour the chicken on it and stir it properly until the chicken is tender.
2. Then pour the rest of the ingredients on the pan and stir it occasionally until the mixture or stuffing is fried and take it out and keep aside.
3. Now rub the julian cut potato with the egg, salt, corn flour & black pepper then sprinkle the potato mixture on the tea strainer and put the other tea strainer on it and press it with the clip and deep fry it properly.
4. Then take it out, open the clip and take the potato basket and fill with chicken stuffing and place it on a serving dish.
5. Finally, serve the chicken in potato baskets coriander chutney with the coriander chutney and enjoy :) :)

Mango-Papaya Beef

Mango-Papaya Beef~

The sweetness of the mangoes and papayas complements the aromatic coriander, chili and lemon juice in this dish. I love making this simple yet tasty dish to serve at a dinner party :) :)

Ingredients for mango-papaya beef:

• 500 g of beef bone & fat-less,
• ½ cup of ripe papaya puree,
• ½ cup of chopped onion,
• 2 teaspoons of garlic-ginger paste,
• 3 tablespoons of oil,
• ½ cup of water,
• salt according to taste.

Ingredients for mango sauce:

• ¾ cup of ripe mango puree,
• ¼ cup of vinegar,
• 1 tablespoon of lemon juice,
• ½ teaspoon of green chili paste,
• 1 piece of smashed garlic clove,
• 1 teaspoon of red chili powder,
• 1 tablespoon of chopped coriander.

Directions for mango-papaya beef:

1. Cut the meat into 1-by-1 inch pieces, wash it properly and drain out the water very well.
2. Then rub the meat with the ripe papaya puree and set aside for 8-10 hours or whole night to marinate.
3. Fry the onions with the oil in a pan and then pour the meat & salt on the pan, stir it some time and cook it with cover over medium heat for 20 minutes and stir it occasionally.
4. Then blend the mango sauce ingredients on a blender and make a paste. Now pour the mango past & ½ cup of water and cover it with the meat and cook for another 15 minutes over low heat.
5. When the meat is tender and broth is reduced, take it out and pour it on a serving dish
6. Now serve hot mango-papaya beef and enjoy :) :)

Tikiya Kebab or Kabab

Tikiya Kebab or Kabab~

Tikya kebab or kabab is a popular classic Bangladeshi dish. This dish is great at barbecues, as snack, starters or main course. Kebabs generally go well with salad, lemon wedges and tandoori chutney :)

Tikya kebab or kabab made with raw mince meat is simple to prepare and can be ready for eating in a short time. It has a unique and exceptional taste of kebab and is perfect for afternoon tea or any special occasions where you need to satisfy large number of guest :)

Ingredients of tikiya kebab or kabab:

• 500 g of boneless & fatless beef or mutton,
• 2 pieces of whole cloves, ¼ cup of bengal gram,
• 3 pieces of whole cardamom,
• 4-5 pieces of whole dried chili,
• 3 sticks of cinnamon,
• 1 teaspoon of whole coriander,
• 1 small piece of ginger,
• 1 piece of egg,
• 1 piece of whole garlic,
• oil according to need for frying,
• 2 pieces of whole onions,
• 1 piece of kebab sugar,
• 1 tablespoon of corn flour,
• chopped onion, green chili, raisins & spearmints (according to need for stuffing),
• salt according to taste.

Making process of tikiya kebab or kabab:

1. Cut the meat into small pieces and wash it properly and drain out the water.
2. Then boil the meat with 1 tablespoon of oil, water & salt.
3. Now chop all the ingredients with the spices properly or blend it on a blender except the egg & corn flour.
4. Then mix the meat mixture with the egg & corn flour. Now mix all the stuffing ingredients with the salt, and sectioned the meat mixture as you like then fill on the kebab with the spearmints stuffing.
5. Then make the kebab any kind of shape and deep fry until it gets a nice golden color. 
6. Now take it out and place it on a serving dish with any kind of sauce.
7. Serve the hot tikiya kebab or kabab and enjoy :) :)

Kacchi Biriyani

Kacchi Biriyani~

Kacci biriyani is one of the famous and traditional Bangladeshi recipes. It is one of the provocative and healthy recipes. Its dish would attract you so much. You could celebrate with your family members in any special occasions with this recipe :)

Ingredients for kacchi biriyani:

• 1 kg of marinated mutton,
• ½ kg of basmati rice,
• 3 piece of medium size (around 250 g each) potatoes,
• 1 cup of chopped onions,
• 1 cup of milk,
• 7 to 8 pieces of dried prunes,
• 10 pieces of raisins,
• ½ tablespoon of caraway,
• ½ cup of clarified butter,
• ½ cup of mawa,
• a pinch of saffron.

Directions for kacchi biriyani~ when baking in an oven:

1. Fry potatoes lightly in oil and keep aside. Then fry the chopped onions until it gets a nice golden color and then take them out on a paper towel to soak the extra oil out of it.
2. Wash rice and cook partially; drain the water through a strainer.
3. Now add milk on top of the mutton marinade and spread half the rice on it. Then scatter the fried potatoes, fried onions (half quantity), mawa, dried prunes, raisin, a pinch of saffron, and caraway one on top of the other. At the end, place the rest of the rice on top of everything and spread the rest of the fried onions, half cup of clarified butter and the saffron over it.
4. Cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
5. Now pre-heat the oven to 180°C, put the pan in the oven and bake it for about 20 minutes; then reduce the heat to 160°C and bake it for around 40-45 minutes.
6. Then turn off the oven and leave it for approximately 30 minutes.
7. Now carefully open the lid and slowly mix the biriyani from the bottom to top, to make an even mix of mutton and rice in the biriyani :) :)

Directions for kacchi biriyani~ when cooking on a burner:

1. Place the sealed handi (you can use pan) with mutton, rice, potatoes and ingredients arranged together in the same way (see above), and put this on slow cooking or 'dum' as we say in the common tongue.
2. For the mutton to be fully cooked, this has to be put on heat for at least an hour. A word of caution though: to prevent the biriyani from becoming burnt put the handi on a tawa/skillet and not on the burner directly!
3. Now relax for an hour and then when you break open the seal - simply divine!
4. Before serving, mix the biriyani from bottom to top for an even distribution of meat :) :)

Rashmalai

Rashmalai~

Rasmalai is an South-Asian delicacy often categorized as a Milk Sweet. It is made from chaana or ricotta cheese and it makes a great dessert and is served chilled. Just because this dessert is so delicious, don’t think it would be difficult to make. But, it’s a quite an easy recipe. Anyways, it takes a while to prepare this dessert and it’s worth the waiting so give it a try :) :)

Ingredients for rashmalai:

• 1 cup of ricotta cheese,
• 1½ -2 liters of milk,
• ½ tablespoon of rose water,
• ½ teaspoon of saffron,
• ¾ cup of sugar,
• 1 tablespoon of chopped almond & pistachio.

Instructions for rashmalai:

1. Beat the ricotta cheese until it is smooth and make some small ball by the hand.
2. Then make the sugar syrup with the sugar & water, and pour the balls on the hot syrup for 7-8 hours. Now soak the saffron with the rose water.
3. Then boil the milk over medium heat and pour the sugar gradually, stir it until it is thick.
4. Place the sweet on the serving bowl from the syrup, mix the saffron with the rose water very well and pour the ½ portion on the milk and mix it well.
5. Then pour the saffron milk on the sweet and sprinkle rest of the saffron water on top of the rashmalai and garnish it with the chopped pistachio nuts & almonds.
6. Now serve and enjoy the rashmalai :) :)

Vibibis

Vibibis~

For over a thousand years, Swahili people have occupied a narrow strip of coastal land extending from the north coast of Kenya to Dar es Salaam. They also occupy several nearby Indian Ocean islands, including Zanzibar, Lamu, and Pateall. Early Arabs colonised these regions and brought Islam to the East African coast. This is a great dessert from Tanzanian cuisine for any occasions.

Ingredients for vibibis:

• 250 g of barley grits; washed,
• 2 liter of water,
• 3 tablespoon of olive oil,
• salt to taste,
• 2 teaspoon of cumin,
• 2 cups of milk,
• 2 tablespoon of butter,
• 6 oz of evaporated milk.

Instructions for vibibis:

1. Mix the barley grits, water, olive oil, salt and cumin in a pot.
2. Once it comes to a boil, let it simmer over medium heat for 40 minutes, stirring occasionally.
3. Once the soup is thick and the grains are tender, stir in the milk.
4. Bring to a boil and simmer again for a few more minutes.
5. Turn off the heat, and stir in the butter and evaporated milk.
6. Adjust seasoning & serve and then simply enjoy :) :)