Friday, November 29, 2013

Bengali Food: Begun Vaja

Begun vaja is most important food in Bangladesh. Its need to daily in dinner. Its a very popular Bengali Food.


= mustard oil to fry

= 1 tsp turmeric powder
salt to taste
= 1 big size brinjal

How to make:
=Wash and cut the brinjals into half inch round slices.=Apply salt and turmeric powder.
=Heat up the oil in a pot to smoking point.

=Take off heat, cool slightly and then reheat.
=Fry the brinjal pieces till crunchy and brown.
=Serve hot.

Then it will be very testy and yammy.

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Bengali Food: Khichuri

Khichuri is on of the most popular food in Bangladesh. Its a Bengali Food. Its very testy food. Today i give you How to make Khichuri?


=4 medium potatoes (cubed)
=1/2 tsp red chilli powder
=1/2 tsp sugar
=1/2 tsp turmeric powder
=1 1/4 cup green gram split, (moong dal) roasted
=250 gms cauliflower florets250 gms.
=6 cup water (approx)
=salt to taste
=6 green chillies
=1 1/4 cup rice1 1/4 cups
=2 tsp cumin powder
=1/2 cup peas(onion)
 For The Seasoning

=4 tblsp Ghee
=2 Bay Leaves
=3 Red Chillies Whole
=4 Green Cardamoms
=6 Cloves
=2 Cinnamon 1 inch pieces
 How to make:
=Roast moong dal, cut cauliflower florets and slit green chillies.
=Make a paste of turmeric powder, cumin powder and red chilli powder.
=Wash rice and drain.
=Take sufficient water in a big size pot and stir fry dal and rice in it.
=When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at low temperature) till they are cooked.
=In the meanwhile dal and rice will also be cooked.
=Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.
=Serve hot with pure ghee on top.
 wow, ready your khichuri and its very testy.

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Chinese Food: Steamed Ginger Milk Custard

Steamed Ginger Milk Custard is a very testy Chinese Food. Its looking very good and attractive.
Ever tried this steamed milk custard? It’s so smooth that even tofu fatofu can’t beat it. It’s a perfect quick dessert after dinner. The pungent aroma of ginger makes the silky milk custard so beautiful. My family loves its simply and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea. Old ginger is often used in creating confinement dishes in Chinese tradition. When it comes to making this delicious dessert, I often use old ginger, it is suitable for all people in the family though.
You might have known a classic Chinese dessert, Ginger milk curd that are mainly made by ginger, milk and sugar. However, you’ll be easily disappointed as many things could go wrong along the cooking process as a result that the milk won’t set properly. Egg white is a good and natural coagulator. Armed with this recipe, you’ll be very confident to enjoy a bowl of nice and hot ginger milk custard after dinner, instead of compelling to drink ginger milk because you don’t want to waste anything.

Steamed Ginger Milk Custard

Prep time: =5 mins
Cook time:= 20 mins
Yield: =2 serves


=2 egg whites
=220 ml milk, room temperature
=2 Tbsp sugar
=2 Tbsp ginger juice

  1. =Place all the ingredients in a large bowl. Mix well. Try not to beat too hard and avoid from making too many bubbles. Sift through a fine sieve.
  2. =Transfer the milk mixture into two rice bowls. Cover with aluminium foil. Steam in a wok over medium-high heat for about 12 minutes. Turn off the heat. Don’t remove the wok lid. Let it stay in the wok for 12 minutes. Done. Serve immediately.

Bangladeshi Food: Tikya Kabab

Tikya Kabab are an almost an essential dish served in formal gatherings along with polaus. These kababs can also be eaten with chapattis or paratas. Its a very popular Bengali Food.
=1 oz (25 g) channa dhal, split
=8 oz (225 g) fatless stewing meat
=1 brown cardamom, ground

=1/2 large onion, chopped
=1 bay leaf
=1 inch (2.5 cm) fresh ginger, chopped
=1/4 teaspoon black pepper,
=1 large clove garlic, chopped
=salt to taste
=1/2 teaspoon paprika
=ghee or oil
=1/2 teaspoon garam masala
=1 egg yolk
=1/4 cup chopped fresh cilantro
=fine breadcrumbs
  1. =Soak the daal overnight, then boil in twice its volume of water. Strain off any excess water.
  2. =Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
  3. =Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
  4. =The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
  5. =For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
  6. =For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8. These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.

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Thursday, November 21, 2013

Bangladeshi Food: Biriyani

Biriyani is most favourite food for Bangladeshi peoples. Its a very nice and popular Bengali Food in Bangladesh. Though this food is originated from Mughal empire but Bangladeshi peoples adopted this food from them and they like it a lot. In every big occasion they cook this food and serve. This is mainly made up of rice (a special kind of rice like basmati rice or kalijira (atop or atop rice).

The rice has its own nice flavor and different kinds of meat are mixed with it. Like chicken, mutton or beef. Biryani is really a very tasty food to taste in this Bangladesh.

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