Bangladeshi Recipe

Bhuna Khichuri :

Ingredients
Lentil Mug (fried): 1/4 cup
Lentil Moshoor: 1/4 cup
Rice (Aromatic): 1/2 cup
Potato (pieces): 3 or 4
Cauliflower: 1/2 head
Cumin: 1/2 tsp
Grate ginger: 1 tsp
Tomato: 1 or 2
Green Chili: 1 or 2
Onion: 1 lagre
Butter or Ghee: 4 tbsp
Salt: to test

Procedure
In a fry pan put pieces of potato, cauliflower, onion, 1 tsp of grated ginger, 1/2 teaspoon of cumin seeds, 1/2 tomato (cut pieces), 1-2 green chili, salt, sugar and 2 tbsp butter/ghee . Fry on a low heat and let the flavor of the spices rise. Don't overcook them.
Take another container. Put fried mug dal, Moshoor dal, rice and 4 cup of water. Steam it. Now mix the fried potato, cauliflower and add 2 tbsp butter/ghee. Boil it till the water dried.


Fish Korma

Ingredients
Fish: 1 kg
Yogurt: 1/2 cup
Onion paste: 1/2 cup
Ginger paste: 2 tsp
Garlic paste: 1 tsp
Coriander paste: 1 tbsp
Cardamom: 4
Cinnamon: 2 pieces
Salt to taste
Oil: 3/4 cup
Green chili: 4
Kewra (aroma) water: 2 tbsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp

Procedure
Use large fish for korma. Cut the fish into medium pieces. Put cut fish in a cooking dish, add yogurt, onion paste, ginger paste, garlic paste, coriander paste, cardamom, cinnamon, lemon juice, oil, salt, sugar and 1 cup water. Mix well. Heat covered in low heat for 10 to 15 minutes. Turn over the fish once. When the water is almost dried up, add green chili and Kewra (aroma) water and cook it for another 30 minutes in low heat. When the oil begins to float on top. The Fish Korma is ready.


Fish Tikka

Ingredients:
Fish, cut into boneless pieces: 1 Kg
Ghee/Butter: 1/2 cup
Onions (sliced): 1/2 cup
Garlic (chopped): 3 tbsp
Red chilli powder: 2 tbsp
Coriander powder: 2 tsp
Cumin powder: 1 tsp
Turmeric powder: 1 tsp
Yoghurt: 1/2 cup
Butter for basting
Salt to taste

Methods
Heat the ghee in a pan, fry the onions till brown. Remove, drain excess ghee and blend the onions to a smooth paste. In the same pan, fry the garlic and keep aside. Allow the ghee to cool. Mix the onions paste, garlic, the remaining ingredients, and fish pieces with the ghee and keep aside for 2 hours. Skewer the fish pieces and roast in a tandoor / oven / grill for 10-15 minutes. Remove, baste with butter and cook further for 5-7 minutes.
Remove from skewers and serve hot.

Reshmi Kabab

Ingredients
Boneless chicken 2 lb
Medium sized onions 4
Ginger 2"
Cloves garlic 8
Coriander (cilantro) leaves 1 bunch
Cummin (jeera) seeds 1 tsp
Eggs 2
Garam masala 1 tsp
White pepper to taste 1 tsp
Salt to taste
Lemon and spring onions needed for garnish

Procedure
First mince the chicken and grind all ingredients together except eggs and salt. Now mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Lastly it garnish with onions and lemon. And it is ready for serve.

Pineapple Chutney

Ingredients
Medium pineapples or a can 2
Kashmire chilies 2
Lime, juiced 1
Ginger piece 2" chopped 1
Sugar 1 cup
Salt 1 tbsp
Dates or dried apricot finely chopped 100 gm
Panch phoron (aniseed, cummin seed, mustard seed,
onion seed & fenugreek seeds) Large pinch

Procedure
First heat a tbsp of oil and season with panch phoron and kashmiri chilies. Now add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft; at last add lime juice when cooked. Now it is ready to serve between 8 peoples.