Bhaat bhaja

Bhaat bhaja

pan e oil gorom kore … onion diye ektu garlic paste diye holud powder, chilli powder n jeera powder dite hobe. then cube size potatoes dite hobe once they r half cooked canned tin chola diye dite hobe once the water drys out dress it wid tomatoes and coriander.
 — with chola bhaja
Chhola bhaja

Chhola bhaja

pan e oil gorom kore … onion diye ektu garlic paste diye holud powder, chilli powder n jeera powder dite hobe. then cube size potatoes dite hobe once they r half cooked canned tin chola diye dite hobe once the water drys out dress it wid tomatoes and coriander.
Mixed vegetable

Mixed vegetable

Nawshin Laila’s recipe

vegetable – cauliflower, potatoes, eggplant, tomatoes.
sob vegetable choto choto cube kore kete nite hobe. then pan e oil gorom kore panchforon dite hobe then onions diye fry korte hobe, onion norom hoye gele olpo ektu garlic n ginger paste diye salt and green chillies dite hobe. then ektu holud, chilli powder(only if u like it more spicy), jeera powder diye sob vegetable dite hobe and then olpo pani diye ekdom kom ache e dheke dite hobe. vegetables sob cook hoye gele tomatoes and daniya pata diye ektu nere dite hobe and then take it off from the stove after 5 mins

Tiramisu

Tiramisu

Tiramisu by Mahzabin Mahmud Mou
For them who are not cheese lover but love the fresh cream.

 

Lady finger biscuit
Warm milk with disolve coffe( depends on your likeness to coffe)
Fresh Cream
Icing sugar
Beat cream wid sugar untill medium peak.
Disolve coffe powder into milk n warm it in microwave.
dip biscuit in milk n line in a serving dish( try for transparent n rectangle dish)
after 1st layer spread cream mixture generously.
then again put another layer of biscuit dipped into warm coffe milk.
spread cream again.
you can make rough deasign on the top by fork. just let the fork gently touch the top cream n make squrel design.
Ground i tsp coffe in to fine powder.
Sift the powder with small stainer on top of the design.
chill for 2-3 hr. serve.
better not to keep them for over night or Very long time. otherwise they will be soggy

Kunafa

Kunafa

Kunafa by Mahzabin Mahmud Mou

Syrup:
2-1/2 cups sugar
1-1/4 cups water
1 tablespoon lemon juice
2 tablespoons orange blossom water

Cream filling:
1/2 cup rice flour
4 cups milk
1/2 cup heavy cream
4 tablespoons sugar

Pastry:
1 Packet Lassa Semai
2 sticks (1/2 pound) unsalted butter, melted

Garnish:
2/3 cup pistachios, chopped

1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add orange blossom water, cool then chill.

2. In a medium saucepan on high heat, add milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever. Add cream, mix well. Reduce heat to low and allow simmering 10 minutes, whisking through out every minute. Add sugar, set aside.

3. In an extra large bowl, add Lassa Semai breaking all strings apart with hands. Add melted butter over Lassa Semai mixing well with hands, until covered. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling, smoothing out then add other half of Kataifi pastry, press down. Bake in a pre-heated 350 F oven for 45 minutes.

4. Take a sharp knife and run along Lassa Semai’s sides. Cover pan with plate and gently flip. Pour half of sugar syrup over semai; reserve other half to serve at table. Garnish with pistachios.

Yields: 10 servings