Doi Bora

Doi Bora~

Doi bora is a traditional dessert item in Bangladeshi cuisine. It is a very popular dish in Bangladesh. It is superbly tasty and very easy to make :)

Ingredients for doi bora:

• 200 g of black gram or urad dal,
• 2 teaspoons of baking powder,
• 1 teaspoon of cumin powder,
• 1 kg of sour yogurt,
• 100 g of sugar,
• 100 g of cream,
• Oil for deep frying,
• Garnish with chaat spices,
• Slat according to taste.

Directions for doi bora:

1. Wash the dal and soak it the water for 3 or 4 hours, then blend it until it is smooth paste.
2. Then mix it with the spices, salt & baking powder together very well and keep aside for an hour to ferment.
3. Now make some small rings shape and deep fry it until it is golden brown color on both sides.
4. Then place it on a boiling water pan for soaked and remove from squeeze out excess water and keep aside.
5. Now blend the cream with the yogurt & sugar together (if it is thick then add some water) properly.
6. Then pour the soaked dal bora on the yogurt mixture and stir it very well and keep it in refrigerator for 30 minutes for cool.
7. Now pour it on a serving bowl and sprinkle the chaat spices to serve & enjoy :) :)

Mango Shrimp Fried Rice

Mango Shrimp Fried Rice~

Looking for a fried rice recipe? This mango shrimp fried rice may be your answer. Its easy to make and taste wonderful & delicious :) :)

Ingredients for mango shrimp fried rice:

• ¾ cup of roasted cashew nut,
• green beans cut into 1-inch slices (according to need),
• 4 tablespoons of olive oil,
• ½ cup of chopped onion,
• 1 tablespoon of garlic past,
• 1 tablespoon of ginger paste,
• ¼ teaspoon of red chili powder,
• 250 g of shrimp peel & deveined,
• 1 tablespoon of butter,
• 2 teaspoons of fried coriander seed powder,
• 6 cups of steamed basmati rice,
• 3 tablespoons soya sauce,
• 1 tablespoon tabasco sauce,
• ½ cup of tomato cut into pieces,
• 1½ cup of ripe mango cut into 1 inch cubes,
• ¾ cup of chopped spinach,
• 2 tablespoons of lemon juice,
• salt according to taste.

Instructions for mango shrimp fried rice:

1. Keep the basmati rice in the refrigerator for 3-4 hours. Then fry the green bean over medium heat with 1 tablespoon of oil & salt on a pan, take it out and keep it on a bowl with the roasted cashew nut.
2. Then fry the shrimp with 1 tablespoon of butter until it is red color and take it out and keep aside.
3. Now pour 1 tablespoon of olive oil on the pan and fry the onions with the ½ teaspoon of salt. When the onions are light brown, add the ginger-garlic paste, coriander powder & red chili powder and cook it for 30 seconds. Don’t burn.
4. Then pour little more oil on the pan and put the ½ portions of cold rice and stir it some time then pour rest of the rice and fry it some time.
5. Now pour the soya sauce & tomato and stir it some time when the rice color is brown and tomato is broken or soft, pour the roasted cashew nut, shrimp & spinach and stir it continuously.
6. Then add the lemon juice & mango cubes and stir it properly and cook it. After 4-5 minutes, when the mango is mixed with the rice very well then take it out and pour on a serving dish.
7. Now garnish it with roasted cashew nut & fried green bean and serve it hot and then enjoy :) :)

Egg & Hog-Plum with Coconut Milk

Egg & Hog-Plum with Coconut Milk~

Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The color and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China and the Caribbean.

This is a wonderful recipe of egg & hog-plum with coconut milk. Its quick and very easy to make :) :)

Ingredients for egg & hog-plum with coconut milk:

• 4 pieces of boiled eggs, 
• 4 pieces of boiled plum, 
• 1 cup of coconut milk, 
• 1 tablespoon of onion paste, 
• ½ teaspoon of cumin paste, 
• ½ teaspoon of garlic, 
• 1 teaspoon of sugar, 
• ½ teaspoon of red chili powder, 
• ½ teaspoon of turmeric powder,
• 4-5 pieces of whole green chili, 
• 2 pieces of cardamom, 
• 1 tablespoon of onion beresta, 
• oil according to need, 
• salt according to taste.

Directions for egg & hog-plum with coconut milk:

1. Heat the oil on a pan and fry the eggs & hog-plum lightly then take it out and keep aside. 
2. Then pour all the spices on the pan and stir it some time till fragrant and pour the eggs, hog-plum & water, stir it and cook it with the lid. 
3. When it is boiled properly you pour the coconut milk, sugar & cardamom and cook it more 2 minutes. 
4. Then pour the green chili and stir it some time and spread the beresta on the pan then take it out and then pour on a serving dish. 
5. Now serve the egg & hogplum with coconuts milk and enjoy :) :)

Cheesy Noodles Cutlet

Cheesy Noodles Cutlet~

Today's recipe is a simple, quick & delicious snack. Cutlet with a twist (i.e.) Noodle cutlet. Noodles, cheese and vegetables make the perfect combination for a cutlet.

Ingredients for cheesy noodles cutlet:

• 1 cup of boiled noodles,
• ½ cup of grated processed cheese,
• ½ cup of boiled and coarsely crushed sweet corn kernels,
• ¼ cup of finely chopped spring onion,
• ¼ cup of finely chopped onion,
• 2 teaspoon of finely chopped green chili,
• ¼ teaspoon of freshly ground black pepper,
• salt according to taste,
• bread crumbs for rolling,
• oil for deep frying.

Directions for cheesy noodles cutlet:

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 6 equal portions and shape each portion into a 75 mm. (3)" flat round cutlet.
3. Roll each cutlet in bread crumbs till it is evenly coated from all the sides.
4. Heat oil in a pan; deep fry a few cutlets at a time, till they turn golden brown in color from all the sides.
5. Drain on an absorbent paper.
6. Serve the hot cheesy noodles cutlet with sauce.

Stick Beef Kabab

Stick Beef Kabab~

What's a summer without beef kebabs? Looking for beef kabab recipes? This kebab recipe features beef mince and plenty of vibrant mixture of ingredients that add so much flavor.

Ingredients for stick beef kabab:

• 2 cups of beef mincemeat, 
• 1 teaspoon of ginger paste, 
• 1 teaspoon of garlic paste, 
• 1 tablespoon of papaya paste, 
• 1 table spoon of cashew nut paste, 
• 1 tablespoon of raisins paste, 
• 2 tablespoons of onions beresta, 
• 1 teaspoon of chopped almonds, 
• 1 tablespoon of chopped green chili, 
• 1 piece of egg, 
• ½ teaspoon of nutmeg + mace powder, 
• 1 tablespoon of corn flour, 
• 3 tablespoons of clarified butter,
• 1 tablespoon oil for frying, 
• sticks according to need, 
• salt according to taste.

Directions for stick beef kabab:

1. Mix all the ingredients together properly. 
2. Then wrap and press the mincemeat mixture on the stick very well. 
3. Now heat the clarified butter & oil on a pan and fry the sticks on the pan carefully. 
4. Then take it out when the color is golden and place it on a serving dish. 
5. Now serve the hot for stick beef kabab :) :)

Rice Kheer/Pudding

Rice Kheer/Pudding~

This was offered to the gods during festivals and famed for its healing properties in strengthening and building reproductive tissues. It was also often served warm for patients suffering with colds and flu symptoms. But this rice kheer/pudding is a wonderful South-Asian dessert. This is a special dessert for religious festivals in South-Asian countries :) :)

Ingredients for rice kheer/pudding:

• a pinch of saffron (soaked in warm milk),
• 4 cups of milk,
• ¼ cup of Basmati rice (washed and drained),
• 1 piece of crushed cardamom,
• 2 tablespoons of almonds (blanched and sliced),
• 1 tablespoon of pistachio (skinned and chopped),
• 1 tablespoon of raisins,
• 2-3 tablespoons of raw cane sugar cubes.

Instructions for rice kheer/pudding:

1. Boil the rice with the milk, sugar, cardamom & raisins together properly. Simmer gently and keep stirring to prevent lumps. 
2. Once the rice is soft and starts to break, add the almonds, pistachio & saffron and simmer for further 5 minutes. 
3. Now take it out and pour it on a serving dish and serve while the rice kheer/pudding is warm.
4. Now just enjoy :) :)

Falooda/Faluda

Falooda/Faluda~

Falooda/Faluda is a popular South Asian cold and sweet dessert that is prepared with combination of many ingredients. Falooda/Faluda is a dessert, if you look at it technically, but practically it is an any-time snack! Homemade falooda/faluda recipe is easy to make and cheaper too.

Ingredients for falooda/faluda:

• 1 tablespoon of basil seeds or ‘tokma’, 
• 1 tablespoon of sago grain, 
• 2-3 tablespoons of any red color juice as you like, 
• 2 cups of liquid milk, 
• 1 cup of boiled noodles, 
• ½ cup of milk powder, 
• 2 scoops of any kind of ice cream as your choice, 
• 1 packet of jell-o, 
• various chopped nuts for garnish.

Directions for falooda/faluda:

1. Soak the basil seeds or tokma & sago grain in 2 separate bowls. Now boil the noodles and drain out the water properly and keep aside. 
2. Then cook the jell-o following the instructions written in the packet and put 2 tablespoons on one bowl and pour rest of the jell-o on another plate and keep aside to get frizzed. 
3. Mix the milk powder with liquid milk and boil it. Then pour the sago grain and stir it properly, take it out when the sago grain is properly boiled. 
4. Now mix the red juice with the milk sago mixture very and well when it is cool keep it in the refrigerator for 2 hours to get chilled. 
5. Then pour the soaked basil seeds or tokma on the jell-o bowl and pour the cooked noodles on the basil seeds or tokma and then pour the cold milk. 
6. Now cut the jell-o into cubes and pour the jell-o cubes & chopped nuts on top of the falooda/faluda for garnish. 
7. Now serve it with the 2 scoops ice cream on the top of the falooda/faluda and simply enjoy :) :)