Chicken Bhuna

1.5 kg Chicken > washed and drained
4 tbsp Onion paste
1 tbsp Garlic paste
1 tbsp Ginger paste
1.5 tsp Salt
2 tsp Curry Powder (CLIK)
1 tsp Garam Masala
4 tbsp Oi1
1 tbsp Tomato paste
2 tbsp Yogurt

• Heat 4 tbsp oil
• Add onion paste (4tbsp) + Garlic paste (1 Tbsp) + Ginger paste (1 Tbsp) + Salt (1.5 tsp or to taste) > cook on medium heat for about 2 minutes
• Add Curry Powder* (2 Tsp) + Garam Masala  (1 Tsp) + 2 tbs Yogurt + 1 tbs Tomato paste (optional) > Stir
• Add 1/4 cup water and cook for 5 minutes
• Add Chicken (1.5 kg) and coat with the masala
• Reduce the heat to very low > cover and cook (simmer) for 15 minutes
• After 15 minutes give it a stir > cover and cook for another 15 minutes
• After 15 minutes give it another stir and leave it open and cook for another 10 minutes for the sauce to thicken (unless you like it a bit thin, in that case cover it again) > DONE!

Garnish with fried onion.

Health warning: Chicken has to be well cooked, it takes about 40-45 minutes for the chicken to be cooked properly. It's safer to have over-cooked chicken than under-cooked chicken. 

Smoked Salmon Sushi Sandwiches

Recipe: Monira

Ingredients:

1. 4 sushi sheets (roasted seaweed shushinori)
2. 1 cup sushi rice (or Jasmin or glutinous rice) 
3. 100 - 150g smoked salmon slices
4. 2 eggs 
5. Wasabi paste 
6. Rice vinegar 
7. Light soya sauce
8. Sushi ginger slices 
9. Pickled sliced cucumbers or gherkins 

Method:

• Cook the rice
• Make Wasabi sauce (mix 1tsp wasabi paste + 1tsp rice vinegar)
• Make Dipping sauce (mix light soy sauce & rice vinegar 2 tbs each)
• Eggs beaten & cooked into thin omelette (large enough to cover sushi square sheets)
• Coat 2 sushi sheets with dipping sauce & layer
• Smooth & layer rice onto coated sushi sheets 
• Drizzle rice lightly with dipping sauce 
• Add slices of sushi ginger over rice (to taste) 
• Layer smoked salmon slices (overlap until whole square of rice covered)
• Layer omelette (until whole square covered)
• Coat omelette with wasabi sauce (to taste) 
• Layer with pickled cucumber/gherkins 
• Coat final 2 sushi sheets with dipping sauce and layer on top of pickles 
• Cut into 16 squares or 8 rectangles 
• Serve with additional dipping sauce, sushi ginger & wasabi paste 

Fish with orange peel

It is a fish curry with orange peel (skin) for exhotic flavour. Back then our moms and aunties used chunks of peels into the curry during cooking. You still can do it, but now a days we can do better. These days we have grater, grinder, blender, peeler etc. You can use any of these. I just used a peeler to shave off the top layer of the orange skin and used a spice grinder to pulverise them to get maximum flavour without the bits and pieces of the peels.

We love our imported frozen deshi fish and ignore the fresh fish abundantly available in mainstream supermarkets in the western countries. Salmon, Trout, Plaice, Sea Bass, Sea Bream etc. are very tasty fish. You should try them if you have not already.

Here I used Trout, you can use any fish.

Scale and wash 1 trout, cut into 1 inch pieces. (some time Trout can be slippery, just rub it with some lemon juice and salt and wash)

Use a small deep pot (not frying pan)

ground oange peel

• Heat the pot
• add 3 tbs oil
• add 2 tbs onion paste and 1 tsp Garlic paste
• 1 tsp mixed curry powder (click to see tips) 
• 1-2 tsp salt (to taste. It's better to be low on salt, you can always add it even after cooking, but you can't take it out!)
• 1 tsp fish seasoning (optional, remember seasonings are salty so you will have to adjust the amount of salt.) 
• 3 tbs grated orange peel
• cook the masala for 2 minutes, add 2-3 tbs water so that the spice does not burn.
• add the fish and coat them with the masala
• add more water so that the fish pieces are just level with water.
• bring  to boil
• cover and reduce the heat 
• simmer for 10 minutes
• turn the heat off

Garnish with some shaving or shredded orange peels.

Serves: 2 person

Fried Fish (Mach Vaja)

Very popular Bengali dish. Any fish will do, only difference will be the cooking time depending on the type and thickness of the fish. Here I used 2 whole Plaice, it's a close cousin of Pomfret (Roopchanda). For large fish use the pieces of the fish and follow the recipe the same way.

Clean and scale the fish, if necessary. Slash the fish on both side.

• Mix 1 tsp Turmeric (Haldi), 1 tsp Chilli powder, 1 tsp Salt and 1 tbsp Oil. 
• Coat the fish with the spice mix. 
• Heat a thick bottomed nonstick pan, add 3 tbsp oil in the pan, 
• Place the fish in the pan
• Reduce the heat to medium
• After 2 minutes turn the fish over carefully 
• Cover the pan
• Reduce the heat to minimum and cook for 8-10 minutes
• Heat off > Done

Garnish with fried onion, spring onion, chillis and lemon.

* goes very well with Daal (Click)

Some delicate fish like Salmon need very little frying, 4-6 minutes will be enough, a lot of us fry Salmon far too long and it gets hard and rubbery.

Mackerel in Mustard Sauce

Traditionally this is made with Elish (Hilsa fish) and called 'Shorshe Elish'. But it can be quite challenging for those who are not used to it, because Elish is a very fine bony fish and not available everywhere outside Bangladesh. You can use any fish of your choice. Here I used Mackerel, it is remarkably close to Elish, taste-wise. 

• Two Mackerel  > cut in small pieces > coat lightly with some turmeric and very little oil > set aside.

Mustard Sauce: 

• 1/4 cup mustard oil in the hot pan >  4 tbs onion paste + 2 tbs garlic paste + 1 tsp salt + 1 tsp curry powder + 1/2 cup water
• Add 3 tsp whole grain mustard paste (non-alcoholic version available) + 1 tsp English Mustard paste + 2 tbs yogurt (variation: coconut milk) + 4 green chillies > cook for 2 mins
• Add the fish, coat with the sauce, cover and lower the heat and cook for 10 mins. 
• Add water if sauce is too thick.
• Optional: add 1 tsp fish seasoning to enhance taste. 

Garnish with red chilli, coriander leaves and drizzle some mustard oil over the fish. 

Tandoori style baked chicken

Recipe by Monira

Chicken 4-6 pieces 

Coating: 

1/2 cup flour

1 tbs tandoori masala 

1/2 tbs (1.5 tsp) curry powder - ready made or made up (using powdered turmeric / haldi, coriander, cumin, paprika, chilli) 

1 oxo (stock) cubes

1/2 tsp salt 

(Optional extra chilli powder) 

Coat chicken & bake 240c (preheated oven) 30- 40 minutes turning half way.

Sticky Chinese BBQ Lamb Chops

Courtesy: Monira

Marinade:

• Dark soya sauce 3 tbs
• Hoisin sauce 2tbs
• Rice vinegar 1tbs
• Fish sauce 1tbs
• Honey 1tbs
• 1 tsp garlic/ginger paste 
• 2 tsp Chinese 5 spice  
• 2 tsp brown sugar
• 1 oxo (stock) cube 

800g - 1 kg lamb chops

• Marinade chops 15-20 min, 
• Pre-heat oven 200c 
• Bake 15-20 mins 
• Fry lamb chops & marinade together until glaze reduced & thickened (5 mins)
• Sprinkle with white sesame seeds & serve with Jasmin rice or noodles 

Sweet Chilli Fish-Cake

Courtesy: Monira

Tuna chunks 2 cans > drain well

Add Sweet Chilli Sauce 1 tbs + Chilli Sauce 1 tsp + Fish Sauce 1 tbs + chopped Spring Onion + Grated Ginger  1 tsp + Mashed Potato* (Roughly half the weight of drained Tuna) + Lemon Grass Paste 1 tsp (optional) + 1 beaten Egg.

Mix it all together > Shape into balls and flatten slightly > Shallow fry in medium/low heat until both side is golden brown.

Tip: after frying you can put it in the pre-heated oven 200c for 5-10 mins to get the inside well cooked.

* Mashed potato: Microwave whole potato for approx 4-6 mins (depending on the power of microwave) & mash. 

Sliced Green Bean Vorta

Courtesy: Monira

Store bought sliced Green Bean > cut into 1 inch length > boil in salted water (5 min approx) + whole pealed garlic cloves + 1 tsp oil > drain

Mix with sliced red onion + Salt & Mustard Oil to taste.

Sprinkle some red chilli flakes over.

Smoked Mackerel Vorta

Courtesy: Monira

No cooking involved, this is a quick fix when you don't feel like cooking! This will remind you of 'Taki macher vorta', if you are from Bangladesh, which is one of the most popular dishes in Bangladesh.

Smoked Peppered Mackerel is available in every superstores in the UK. If it is not available in your part of the world, just use canned mackerel fillets (if available)

Mash some store-bought smoked peppered Mackerel > add some finely chopped red onion & chopped watercress (salad cress) or chopped spring onions + red chilli flakes to taste > mix it all up, that is it!

Smoked Mackerel in packet

Daal (Lentil)

Dall is a common side dish on asian dining table. It is a versatile dish, it compliments other dishes. It goes very well with vegetables, you can add vegetables in it while cooking; peas, broccoli, cauliflower, carrots even leaf spinach goes very well and that will make it a great vegetarian dish. It is also an alternative source of protein.

Nothing can be easier than cooking Daal, yet I know some people (my daughter is one) complain that it never comes out right, not like the way they want. This is one of the dish that everyone cooks differently, some like it thick, some like it runny and they all taste different but usually good. You have to be a real bad cook to get it wrong! There is no right or wrong way to cook daal.

This simple Daal recipe is for students and busy people who likes daal but struggles with it!

1 cup Red Lentil > wash and drain + 1 tsp Salt + 1/2 tsp Turmeric

Add 3 cups of hot water > bring to boil > reduce the heat to minimum > cover and simmer for 20 mins.

After 20 mins use a whisk to break up the lentils and make it as smooth as you like. You can use an electric hand blender as well. If you like it thicker, cook uncovered for few more minutes. Remember it gets thicker as it cools down.

Your basic Daal is done. To make it extra special, there are a lot of things you can do to lift it up to a different level, such as:

• add a vegetable stock cube (oxo) during cooking.
• add 1 tsp of ghee or mustard oil
• add some coriander leaves
• add some green chillies

Most common is Tarka:  1-2 tbs Oil + 1-2 tsp Ghee + some thinly sliced shallots + some sliced garlic > Fry till golden brown > pour over the dal on a serving dish.  Sprinkle some chopped coriander or mint leaves and some red chilli flakes over. The combination of yellow, red and green colours will make it sparkle on the table!

Masala Fish

Tilapia, Shorputi, Trout, Sea Bass, Pomfret, Plaice etc are good for this recipe.

Clean (scale if necessary) the fish, make 3-4 slashes on both side of the fish to get the spices inside.

4 tbs Oil in large hot pan (large enough to hold the fish) + 1/2 cup Onion paste + 2 tbs Garlic paste + 1 tsp Salt + 2 tsp Curry Powder (see Tips page) + 1 tsp Garam Masala Powder + 1 tbs Lemon juice + 1 tbs Tomato paste + 1 tsp Fish seasoning (optional) > Fry on medium heat.

Add 1/4 cup water + Coriander leaves > cook to a thick masala paste.

Place the Fish in the pan > coat inside and outside of the fish with the masala paste > place some chopped tomato, green chillies & whole garlic cloves around and over the fish.

Cover the pan with a lid > reduce the heat to minimum > leave it to cook for 30 mins.

I always use a timer because it's easy to forget while doing other things, no need to stand by the cooker, after 30 mins your fish will be ready to serve.

Fish in yogurt sauce

Clean 6-8 pieces (400gm) of fish of your choice > Coat them with 1/2 tsp turmeric > set aside

Blend 1 onion into paste with some water > set aside

Hot pan > 3 tbs oil + onion paste + garlic paste 2 tsp + my Curry Powder 2 tsp + salt 1 tsp (or to taste) > cook for 2 mins
(optional: fish seasoning 1 tsp to enhance taste)

Add 3 tbs lo-fat yogurt (tok-doi) + Lemon juice 1 tbs > cook for 3 mins

Add fish > coat with sauce > cover and cook in very low heat for 8 mins.

Garnish with green onion, green and red chillies.

Done!

Curry Powder: Click on the word link above to go to tips page where you will find how to make your own Curry Powder. Otherwise you can buy Bassar Curry Powder or Masala in Asian shops. I like the Pakistani one because it's not too hot and gives nice colour. Unfortunately Bangladeshi curry powders are too hot for my liking and also for children. Madras curry powder is very popular in the west but I find it is too 'safe' and lacklustre! 

Ice Cream Delight

Courtesy: Nahida & Imran

• Blend the Raspberry, or Strawberry  (or any bright coloured fruit) in a blender
• Pass it through a fine sieve by pressing the mix down with a flat spoon to get a smooth syrup. add some sugar, it should be tangy-sweet.
• Place some chopped summer fruits at the bottom of a clear glass or plastic cup. 
• Put one or two scoops of ice cream on top
• Break some store-baught merringue and sprinkle over
• Drizzle the syrup over
• Sprinkle some nuts on top & enjoy.

Semai (Vermicelli pudding)

Semai has a special place in Muslim households, in some part of the Muslim world it is called Semaiya and in some parts of India it is called 'Sheer Khurma'. I had Semai in Turkey, Morocco and Egypt as well.

For us, there can be no Eid without Semai and almost everyone knows how to make it. But it is one of those dishes that everyone makes but each one will be different in taste, texture and flavour.

Here is an easy recipe to make it in the Microwave, there is no chance of milk catching in the bottom, no need for constant stirring and it is safe for children to make it.

Ingredients:

Semai 160g (now a days they are pre-fried. Break it inside the pack)

1 tbsp Ghee

3 cups Milk

1 Can Sweetened Condensed Milk

1 Can Evaporated Milk

1 Cup Cream

1 tbsp Rose water (optional)

½ tsp Salt (optional)

Process:

Mix it all up, Microwave for 5 minutes, give it a stir, back to microwave for another 5 minutes, give it another stir, and put it back in the Micro for another 5 minutes but this time keep an eye on it. As soon as you see the Semai is boiling and puffing up, turn the micro off, it's done.

Let it cool and chill in the fridge. It will thicken in time. I like it not too runny and not too stiff, adjust the quantity of milk depending on your liking. Also increasing the microwave time will thicken it.

Garnish with chopped pistachio nuts, saffron and golden sultanas.

Jilapi

Jilapi, as Bangalis call it, is probably the most popular sweet in all over Bangladesh, India and Pakistan. I had Lebanese Jilapi as well, they call it 'Jilabia'​ or 'Shabbaq'. In other parts of India it is called Jilebi. But I had the best Jilapi in Dhaka, they are big, crispy and jucy. Now a days Jaypuri Jilapi is popular with younger generation, it's thin and small, often called 'Reshmi Jilapi'

I like the traditional Dhakaiya Jilapi and I learned to make it from the best, one of the roadside Jilapi makers. I befriended one in Panthapoth in Dhaka who gave me all the tips I needed.

My friend on Panthopoth, Dhaka teaching me.

The main important thing is the Jilapi batter mix will have to be fermented, that is the key. In tropical countries the heat ferments it overnight without any raising agent added to the mix, Often they add some yogurt to help it along. In cold countries you have to use some kind of raising agent, like Yeast or Baking powder. If self-raising flour is available, use it, you won't need any raising agent. Besan (chickpea flour) is added to give it a slightly chewy texture.

Syrup:

(Make syrup first because it will take about an hour to cool down)
5 cup Sugar.(1kg)
2 cup water.
Lemon juice of 1/2 lemon
Elachi essence 1 tsp.

Add the ingredients in wide but deep pot and heat until sugar is dissolved then let it cool.

Batter:

1¼ cup self rising flour. (If using plain flour you will need to add 1/2 tsp yeast).
¼ cup gram flour (besan)
1 cup cold water

Mix gently, vigorous mixing of flour often makes the mix gluey and shaping the jilapi will be a little difficult. 

Leave for 15-30 min.

Frying

I litre Oil+1 cup ghee on medium heat under 175c It's better to have medium heat, to have jilapy cooked through.

Use a piping bag or squeezy bottle to shape jilapi on oil and fry. Turn them over once to fry both sides evenly.

When golden, lift them up, drain the oil, and drop them in Syrup. The lifting sieve should never touch the syrup because if syrup drops in the oil, it will burn and you will get black spots on the Jilapi.

Use a separate spoon or sieve to push them down to absorb the syrup, it takes only few seconds, you will see syrup getting in. After that take them out. Done!

Points to remember:

• If oil is too hot, outside will get cooked too soon while inside will remain uncooked and jilapi will not absorb syrup and will be dry and soft.
• If syrup is hot Jilapi will get soft.

Doi-Mishti

Rosogolla with Doi are a great combination. If you have made some Roshogolla you can make a formal dessert dish out of it to impress your guests without making mishtidoi (sweet yogurt). It is relatively a healthy dessert, because of the yogurt instead of cream. But if you like cream and want to make it a decadent devine dish, go ahead, whip some whipping cream or double cream to 'soft peak' and spread over; oh, that will be a dessert to die for!

This is what you do:

1 kg thick Greek yogurt + 1 can sweetened condensed milk > whisk it up.

Layer the rosogollas (no syrup) at the bottom
Spread the yogurt on top.

Problem: Last time I made it (pic above) my guests didn't know that there were rosogollas underneath, I had to tell them. So next time I will use less yogurt so that the rosogollas shows through. I will put the remaining yogurt in a small dish on the side for anyone wanting more yogurt.

Where thick Greek yogurt is not available, you can thicken the normal yogurt, Put the yogurt on a fine muslin or cheese cloth (or Gamsa) and hang it for few hours on top of the sink. In few hours you will have almost cheese-like thick yogurt. In olden times in Bengal they used to call it 'Gamsa-badha doi'.

Variations: Use your imagination, you can give a lot of sweets or fruits the same treatment, a layer of yogurt or cream over. 

Biryani

There are mainly 2 kinds of Biryani; Kacchi, where meat is raw and Pakki where meat is pre-cooked. Biryani is the ultimate party food. But let's be honest, it's not a diet food!

Rule of thumb is rice should always be half of meat by weight

Marinade 1 kg meat (lamb or mutton) in:  1/2 cup Oil + 2 tbs my Biryani Masala (3 tbs if you like extra zingy) + 2 tbs Yogurt + 1 tbs Garlic paste + 1 tb Ginger paste + 2 tsp Salt + Fresh Lemon Juice 2 tbs, > 1 hour (longer the better)

Dilute pinch of Saffron in 1c Hot milk + 4 tb Rose Water > Set aside.

Sultana (golden raisins) 1/4 c + Cashew 1/4 c (if you or your children, like mine, don't like raisins and nuts > Blend them into paste with some yogurt. > Set aside

Rice: Wash and soak 1/2 kg Basmati Rice in water for 30 mins

When ready to cook:

• Place marinaded meat in the pot. Meat should cover the bottom of the pot fully
• Add 1/2 kg Basmati rice in boiling water + 1tb salt + 2 tb oil > boil untill 75% done (about 8-10 mins)
• Drain and Spread the rice over the meat
• Mix the Sultana and Cashew paste with the rice.
• Sprinkle the Saffron Milk & RW mix over the rice.
• Drizzle 1/4 cup Ghee over the rice. 
• Optional: Drop some yellow or Orange food colour over the rice.
• Seal the pot with Aluminium foil, put the lid on, this stage is called DUM. That's why in Hyderabad they call it Dum Biryani.
• Place a 'Tawa' or a diffuser on the burner > put the pot on > turn the heat on and down to bare minimum heat > leave for 1 hour.

After 1 hour turn the heat off but leave it covered for another hour.

Biryani is done! Just spread plenty (1 cup) of Fried Onion (Self-made or store bought) on the rice and lightly mix the rice with the meat at the bottom.

Variations: for Pakki Biryani just pre-cook the meat, rest of the process is same but reduce the DUM time to 30 mins. For extra flavour and richness sprinkle some melted GHEE (clarified butter) over. You can also add Mint / Coriander leaves, shredded lemon or lime skin. You can also add potatoes. Coat the potatoes with some turmeric powder and fry lightly and push them down in the rice.

Traditional Roshogolla

This is the most popular Bengali dessert and hardest to make. Yes, they are available in shops, so why make them? Because it's a dying art, now a days what you buy in most shops is not what I had in my childhood. They should be soft and jucy, melting in the mouth and shouldn't be chewy. First make sure the people who made it are Bangali because it is a Bangali thing, if they are not, buy your laddoo and halva from them but not the Roshogolla. Authentic Roshogolla is still available mostly in rural Bengal, don't know for how long, these days quality is compromised for shelf-life.

People from Orissa claim it's their's. There is a Bengal v Orissa online Rosogolla war going on. Orissan's claim may have some basis. Those days most cooks in the kitchens of Bangali aristocrat homes in Kolkata were from Orissa, they were called Thakurs. They used to make Rashogolla at pujas and weddings. One Bangali cook, Nobin Chandra Das (Nobin Moira) learned the skill (he claimed he invented it) and he opened a shop in 1868 and commercially started selling Roshogolla in Kolkata. Subsequently, K.C. Das, who was Nobin Das's son invented Rosomalai and began to can the Roshogolla which resulted in the widespread availability of the sweets. They still have the business under the name K.C.Das Grandson Pvt. Ltd

This is my version, it is soft, spongy and not too sweet.

​Make Channa (Cheese) 

This is the most important part, to make soft Channa. 2 litter milk will make about 360g Channa.

• Bring to boil 2 litre (4 pints) full-cream Milk 
• Once boiling > Add 1/4 c of vinegar (or lemon juice) > Stir slowly. (2 cups plain yogurt is better because you'll get more channa and no smell to wash off) 
• As soon as the curd separates, drain using a cheese cloth on a strainer > run under cold water to wash off the vinegar smell (if used) and stop cooking, but don't wash for too long, because that will wash off the fat content. 
• Squeeze out as much water as you can and leave it hanging or on the strainer for 4 hours. 
• Add 1 tbsp cornflour 1 tbsp Semolina (shuji)  and 1 tbsp Sugar
• Add 2 pinch of Bicarbonate of soda and 2 pinch of Cardamon powder.  
• Knead until all lumps are gone and feels smooth. 
• Make 24 balls 

Make Syrup:

• Use a wide enough pot (Karhai is better) to allow room for Rosogollas to expand, because they will become double in size.  
• Add 2 cups Sugar + 6 cups Water (1:3 ratio) + 1 tbsp Milk(it's very important, it creates the foam over the syrup that engulf the balls ensuring they are cooked all way around. (you can use less sugar 1:4 ratio)
• Bring to boil > Add the balls > Lid on > let them boil on high temperature for 30 mins. The syrup should be continuously bubbling. 
• After 30 minutes add 1 cup of boiling hot water gradually > Cover and boil for another 10 minutes.
• Turn the heat off and leave to cool 

Watch the video: 

https://www.youtube.com/watch?v=AS0a6aCqQ54

Mustard Fish

Traditionally this is made with Elish (Hilsa fish). But it can be quite challenging for those who are not used to it, because Elish is a very fine bony fish. You can use any fish of your choice. Here I used boneless fish fillets.

• Two fish fillets > cut in small pieces > coat lightly with some turmeric and very little oil > set aside.

Mustard Sauce: 

• 2 tbs oil (mustard oil is better) in the hot pan >  2 tbs onion paste + 1 tb garlic paste + 1 tsp salt + 1 tsp curry powder + 1/2 cup water
• Add 2-3 tsp whole grain mustard paste (non-alcoholic version available) + 2 tbs yogurt (variation: coconut milk) + 4 green chillies > cook for 2 mins
• Add the fish cook for 10 mins in medium heat.
• Add water if sauce is too thick.
• Optional: add 1 tsp fish seasoning to enhance taste.