Stuffed Palmyra Kernel

Stuffed Palmyra Kernel~

I love palmyra kernel. To me, it’s awesome after coconut kernel. I can eat countless palmyra kernel :D :D Here I tried something different. It tasted good ;) 

Now you tell me how it taste?

Ingredients:

• 6 pieces of palm shells, 
• ½ cup of chopped cheese, 
• 3 tablespoons of cashew nut powder, 
• 1 tablespoon of chopped raisins.

Directions:

1. Gently cut the middle of palm shells with a knife.
2. Mix the cheese with the nuts & raisins and pour it middle of the palm shells.
3. Then keep it in the refrigerator for ½ an hour to cool.
4. Now serve the stuffed palm shells on a serving dish and enjoy :) :)

Lychee Rice Pudding/ Payesh

Lychee Rice Pudding/ Payesh~

Bangladeshis are fond of fish as they are of sweet. There are more sweet shops in Bangladesh than there are grocery stores. Bangladeshi rasogollas and sandesh has become a pride and heritage for all Bangladeshis :) :)

Payesh or rice pudding is one of the most common desserts that you’ll see getting prepared in every Bangladeshi household. It is one of the most authentic

Bangladeshi desserts. A Bangladeshi occasion without payesh is yet to be heard of :D :D

Ingredients:

• 2 liters of milk, 
• 1 cups of rice, 
• ¾ cup of mawa, 
• 2 cups of sugar, 
• 2 pieces of cardamom, 
• 2-3 pieces of cinnamon, 
• ¾ cup heavy cream, 
• 1 cup of chopped lychee,
• lychee & grape for garnish.

Directions:

1. Boil the milk for some time and pour the sugar, cardamom & cinnamon and stir it properly. 
2. Then wash the rice, drain out the water and put it on the milk after 2-3 minutes. 
3. When the rice is cooked and the milk is thickened, pour the mawa & heavy cream and stir it occasionally. 
4. Reduce the heat and cook some time and then pour the chopped lychee, stir it and take it out after 2 minutes. 
5. Now pour the lychee rice pudding/payesh on a serving dish and garnish it with some lychee & grape and then serve it. 
6. Now simply enjoy :) :)

Jambul Halwa

Jambul Halwa~

Jambul halwa is a very popular sweet dish all over Bangladesh and is made on religious occasions, such as Shab-e-Barat. This is an easy dessert recipe made with jambul, cardamom, sugar, clarified butter and nuts.

Easy to make and so delicious, jambul halwa is a personal family favorite!

Ingredients:

• 1 cup of jambul, 
• 1 cup of water, 
• 1 cup of corn flour, 
• 1½ cup of sugar,
• a dash of cardamom powder, 
• nuts according to your choice, 
• ¼ cup of clarified butter.

Method:

1. At first boil the jambul with 1 cup of water and strain it properly. 
2. Then mix the jambul water with the corn flour, sugar, cardamom powder & nuts together very well. 
3. Fry the mixture with the clarified butter on a pan until it leaves the oil & aroma. 
4. When the halwa is finished you pour it in a tray or plain sheet and cut it (any kind of shape) when it is cold. 
5. Then place the halwa pieces on a serving dish and serve the jambul halwa and enjoy.

Cumin Powder-Tamarind Drink

Cumin Powder-Tamarind Drink~

Cumin powder-tamarind drink is very a popular beverage in Bangladesh. It is usually sold by street vendor. Here is a super simple recipe of cumin powder tamarind drink to refresh you after a long day in this summer :)

This chilled drink made from cumin powder-tamarind is one of my favorites. It is tangy and sweet and completely refreshing :)

Ingredients:

• 2 tablespoons of tamarinds starch, 
• 1 teaspoon of dry roasted cumin powder, 
• 4 tablespoons of sugar, 
• 2 tablespoons of molasses, 
• 3 teaspoons of lemon juice, 
• ¼ teaspoon of black salt, 
• 2 cups of water.

Directions:

1. Boil 1 cup of water with the sugar & molasses on the saucepan, to make the syrup.
2. Then mix tamarinds starch with the syrup, lemon juice & rest of the water and stir it properly. 
3. Then mix the cumin powder & black salt and stir it very well. 
4. After 10 minutes serve the cumin powder-tamarind drink with ice.

Chocolate Layer Cake~

The best chocolate cake you'll ever have. Your search for the ultimate chocolate cake recipe ends here.

Nothing says "celebration" like frosted chocolate layers — which may be the reason this cake has reappeared in Good Housekeeping countless times since 1927 (including a 1984 version made with mayo!). To contemporize this classic, we ramped up the richness: The frosting's flavor is more intensely chocolaty.

Ingredients for cake:

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Instructions for frosting
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup plus 1 tablespoon confectioners' sugar, sifted.

Directions for cake:

1. Preheat the oven to 160°C. Butter two cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes and then invert the cakes onto a rack to cool. Peel off the parchment.

Directions for frosting:

1. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’sugar, about 1 minute.
2. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer. Refrigerate for at least 1 hour before slicing.

Green Mango Juice~

Been craving for green mango juice. This is definitely a super yummy green juice recipe that anyone and everyone will love! It is also very healthy :)

 Ingredients:

• 2 pieces of green mangoes,
• 6 tablespoons of sugar,
• 3 tablespoons of lemon juice,
• 4-5 lemon wedges; without juice,
• ½ cup of fresh spearmint leaves,
• 1 glass of 7up or sprite,
• 1 glass of cold water,
• 1 glass of crushed ice,
• 1 teaspoon of dry roasted cumin powder,
• 2 tablespoons of finely sliced ginger.

Directions:

1. Boil the green mango, peel and make into pulp.
2. Then mix the water, sugar & mango pulp and stir it properly until the sugar dissolved.
3. Mix 7up or sprite, crushed ice, spearmint, lemon juice, lemon wedges, ginger & cumin powder with the mango pulp juice together properly and keep it some time in refrigerator for cool.
4. Take it out and serve chilled on a serving grass.

Green Mango Pickle~

Pickle is a necessary side dish in all the Bangladeshi meals. Bangladeshi Cuisine is very famous for its spicy hot pickles. This is a traditional way of making mango pickle recipe at home.

Ingredients:

• 4 pieces of medium-sized raw mangoes (cut into small pieces with the skin intact),
• 1 teaspoon of turmeric powder,
• ¼ cup of finely sliced ginger,
• 8 pieces of dry red chilies,
• 2 tablespoons of five seasoning spices,
• 4 tablespoons of and some more mustard oil,
• 2 teaspoons of vinegar,
• ¼ teaspoon of asafetida (hing),
• 4 pieces of green chilies (chopped),
• 1 tablespoon of sugar,
• 2½ teaspoons of salt.

Directions:

1. Mix the mango with the turmeric, salt, & ginger together very well and put in sun for 4 to 6 hours. Fry the dry red chilies and five seasoning spices until fragrant.
2. Grind to a coarse powder when cool. Now heat 4 tablespoons of oil and add mango mixture, stir it for 5 minutes. 
3. Remove from the heat, add vinegar, asafoetida & green chilies and mix it very well. Add sugar and five seasoning spices powder to the mangoes and toss them well. 
4. Pour the mango pickle into a glass container and add more mustard oil (according to need). 
5. Mix with a spoon and leave it at a place which receives good amount of sunlight. This pickle is ready to use after 4 days.
6. For the best result, keep the jar in sunlight everyday for about a month :)