Sesame Prawn Balls

Sesame Prawn Balls~

A simple prawn balls recipe for you to cook a great meal for family or friends. Serve this easy to make appetizer in thus weekend.

Ingredients of sesame prawn balls:

• 1 cup of medium size prawn (peeled & deveined),
• 2 tablespoons of rice flour,
• 1 tablespoon of flour,
• ½ teaspoon of ginger paste,
• ½ teaspoon of garlic paste,
• a pinch of red chili powder,
• 1 piece of egg,
• 1 teaspoon of chopped green chili,
• 1 tablespoon of chopped coriander,
• 2 tablespoons of chopped onion,
• oil for frying,
• sesame according to need,
• salt according to taste.

Instructions of sesame prawn balls:

1. At first wash the prawn properly and drain out the water and blend the prawn with the rice powder, ginger & garlic paste, onion, green chili, chopped coriander & salt according to taste on a blender.
2. Then make the balls from the prawn mixture and keep it some time in the refrigerator.
3. Now mix the flour with the egg, a pinch of salt & some water to make a smooth thick batter.
4. Then take out the prawn balls from the refrigerator, dip on the batter and roll it on the sesame and deep fry it until it is golden color, take it out and place it on a serving dish with some salad and a cup of hot tea.
5. Finally, serve the sesame prawn balls and enjoy :) :)

Kunafa

Kunafa~

Kunafa, also spelled kunafeh or kanafeh, is a Levantine cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. It is a dessert specialty of the Levant, especially in Jordan, Lebanon, Palestine, Syria and northern Egypt. It is a first cousin of the Greek kadaifi and the Turkish tel kadayıf, künefe and ekmek kadayıfı.

Ingredients of kunafa:

• 1 packet of laccha shemai or vermicelli,
• ¼ cup of butter (melted),
• ¼ cup of liquid milk,
• 1½ cup of ricotta cheese,
• 3 tablespoons of condensed milk,
• 1 tablespoon of cream,
• 1 cup of sugar,
• ¾ cup of water,
• 1 tablespoon of orange juice,
• 1 teaspoon of lemon juice, cherries or chopped pistachio nuts for garnish,
• 1 drop of food color (orange or whatever).

Instructions of kunafa:

1. At first boil the water with the sugar on a saucepan and stir it gradually until it is sticky and then pour orange & lemon juice on it, make the syrup and keep aside.
2. On the other hand, mix the butter & milk on the vermicelli step by step. Then take the vermicelli and prop root it by the hands.
3. Then make the smooth yeast from the ricotta cheese by the hand then mix with condensed milk & melted cream on it very well.
4. Now mix some butter with the food color and brush around on a round baking pan and pour the laccha shemai or vermicelli and make the first layer which will be 1 inch thick.
5. Then pour the ricotta cheese mixture on it and press it by the hand slowly to make a flat level and pour the vermicelli again and press it very well by the hand to make another level.
6. Now bake it on a preheated oven for 30 minutes over 160d C, take it out and flip it, then place it on a serving dish and pour the sugar syrup on the vermicelli and garnish it with the cherry or chopped pistachio nuts.
7. Lastly, cut the kunafa into pieces before serving and enjoy on your post-Eid party

Spicy Roast Chicken

Spicy Roast Chicken~

A nice big roasted chicken with sticky honey-spice coating makes a great meal for Sunday dinner or any festive occasion, like Eid, you want to make special. You can also do this delicious, spicy chicken dish with whole chicken instead of chicken pieces. Another option is cooking on the bbq (its terrific!)

Ingredients of spicy roast chicken:

• 1 piece of chicken (1 kg),
• ½ cup of sweet yogurt,
• ½ cup of sour yogurt,
• 1 teaspoon of sugar,
• 1 tablespoon of onion paste,
• 1 tablespoon of ginger paste,
• 1 teaspoon of garlic paste,
• 1 tablespoon of caraway,
• 1 tablespoon of poppy seed paste,
• ½ cup of oil,
• 2 teaspoons of coconut paste,
• 2 tablespoons of clarified butter,
• 2 teaspoons of almonds paste,
• 2 tablespoons of fresh cream,
• 1 cup of liquid milk,
• 1 tablespoon of the nutmeg-mace,
• 1 cup of onion beresta,
• 1 tablespoon of cardamom-cinnamon paste,
• 1 teaspoon of red chili powder,
• salt according to taste.

Instructions of spicy roast chicken:

1. At first cut the chicken into 4 pieces and wash it properly and drain out the water and contuse them with the fork.
2. Then rub the chicken with all the ingredients together very well on a bowl, except the milk, nutmeg mixture, clarified butter, oil & fresh cream and keep aside for 20- 25 minutes to marinate.
3. Then fry the chicken pieces with the oil on a large pan and take it out, pour the marinated spices mixture on the same pan and stir it gradually until it is fragrant.
4. Now pour the milk & nutmeg-mace on the pan, when it is simmer pour the chicken on it, cook it with the lid over medium heat.
5. Then pour the clarified butter & fresh cream on the pan when the broth is reduce and cook it over low heat with the lid. 
6. Take it out when the broth is thick and the chicken leaves the oil, and then place the chicken roast on a serving dish and garnish it with some lettuce, beresta & salad.
7. Lastly, serve it hot spicy roast chicken and enjoy on this Eid :) :)

Garlic Beef

Garlic Beef~

This time I will share Garlic Beef recipe, It’s easy to make. Various garlic health benefits have long been claimed and the “stinking rose” treatment has been used extensively in herbal medicine (phytotherapy) down the centuries. Many of the claims are best unproven, however there are some very positive garlic health facts that are now widely accepted. Amongst the most interesting potential applications are suggestions that garlic might be able to assist some people in the management of blood pressure cholesterol levels. This garlic beef stir fry is made with marinated meat, pepper, flavored with garlic, strong taste and flavorful.

Ingredients of garlic beef:

• 2 kg of beef,
• ¾ cup of coarsely chopped onions,
• 1 teaspoon of garlic paste,
• 1 tablespoon of ginger paste,
• 1 teaspoon of cumin powder,
• 1 teaspoon of coriander powder,
• 1 teaspoon of turmeric powder,
• 1 tablespoon of chili powder,
• 1 cup of oil,
• 1 teaspoon of hot spices powder,
• 1 cup of onion beresta,
• green chili according to taste,
• 7-8 pieces of whole garlic,
• salt according to taste.

Instructions of garlic beef:

1. At first cut the beef into pieces and wash it very well, drain out the water properly and rub the meat with the paste & powder spices and keep it an hour.
2. Then fry the onion with the oil until it is light brown, on a large pan and pour the marinated meat on it and stir it occasionally until it is fragrant.
3. Now pour some hot water on the pan and cook it until it is tender, when it is tender give the garlic on the pan and stir it until the broth is reduced.
4. Pour the beresta & green chili and stir it some time and take it out, pour the beef meat on a serving dish.
5. Lastly serve the hot garlic beef and enjoy :) :)

Beef Schnitzel

Beef Schnitzel~

A schnitzel is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. A popular food in many countries, it is made from veal, mutton, chicken, beef, turkey or reindeer. It is very similar to the French dish escalope.

For a simple, budget-friendly dinner for the family, try this tasty beef schnitzel recipe and taste different in this Eid :) :)

Ingredients of beef schnitzel:

• 2 lbs of beef round; sliced into ½ inch slices 6 oz each,
• 1 cup of flour,
• 2 cups of buttermilk,
• 2 eggs of beaten,
• salt and black pepper according to taste,
• ¾ teaspoon of paprika,
• ¼ teaspoon of chili powder,
• 1 cup of béchamel sauce seasoned with fresh thyme.

Instructions of beef schnitzel:

1. At first tenderize the meat with a mallet until thin.
2. Beat eggs with buttermilk.
3. Sift flour with salt and spices.
4. Coat the steaks with flour followed by a dipping into the egg wash.
5. Coat it once again in the flour and deep fry in hot oil at 180°C.
6. Cook on both sides until golden.
7. Drain on a paper towel.
8. Lastly pour the sauce over and serve beef schnitzel hot & enjoy :) :)

Pocket Chicken with Vegetable

Pocket Chicken with Vegetable~

I came up with this recipe when I wanted to make something a little more special than ordinary chicken recipe. It's good with duck & turkey, too. Perfect for outdoor dining, these chicken breasts filled with vegetables make for easy meal.

Ingredients of pocket chicken with vegetable:

• 3 pieces of chicken breast,
• 1 teaspoon of ginger paste,
• 1 teaspoon of garlic paste,
• 2 tablespoons of vinegar,
• 1 teaspoon of cumin powder,
• a pinch of red chili powder,
• 1 teaspoon of soya sauce,
• 1 cup of finely chopped (cabbage, cauliflower & carrots),
• 1 tablespoon of butter,
• oil for frying,
• salt according to taste.

Instructions of pocket chicken with vegetable:

1. At first wash the chicken very well and drain out the water properly and contuse the chicken breast with a fork.
2. Then rub the vegetable with little salt & soya sauce together very well and keep aside.
3. Now rub the chicken with all the seasoning paste, vinegar, cumin powder, red chili powder, salt & soya sauce and set aside for almost 2 hours.
4. Then cut the chicken breast from one side and make a pocket, pour the butter & vegetables on it, close it with the thread properly.
5. Now deep fry it until it is golden color and take it out, place it on a serving dish with some fresh salad & any kind of sauce.
6. Lastly, serve the pocket chicken with vegetable and enjoy :) :)

Ricotta Cheese Zulbia/Jalebi/Jilapi

Ricotta Cheese Zulbia/Jalebi/Jilapi~

Soft, melt in the mouth Bangladeshi pastries (zulbia/jalebi/jilapi) made of homemade fresh ricotta cheese. This is Bangladeshi style of zulbia/jalebi/jilapi. It’s super tasty and very easy to make. This is could be good addition to all those dessert recipes for upcoming Eid-ul-Azha.

Ingredients of ricotta cheese zulbia/jalebi/jilapi:

• 2 cup of ricotta cheese,
• ¼ cup of semolina,
• 2 teaspoons of baking powder,
• 2 cups of sugar,
• 3 cups of water,
• 2 pieces of cardamom,
• clarified butter-soya bean oil for frying,
• saffron according to need.

Instructions of ricotta cheese zulbia/jalebi/jilapi:

1. At first boil the sugar with the water to make the sugar syrup, if you want then you can add saffron in the syrup.
2. Then mix the ricotta cheese with the semolina & baking powder together very
3. well, to make the smooth dough and keep it for 10-15 minutes with cover.
4. Now take it out and make the long dough to make the jilapy like this photo and deep fry it over low heat until it is red color.
5. Then take it out, soak it on the sugar syrup for 3-4 hours with the cover, and take it out place on the serving dish.
6. Lastly, serve the jilapy and enjoy :) :)

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake~

Looking for upside-down cake recipes? Pineapple upside-down cake is a classic dessert. Second time I made this cake. This Pineapple upside-down cake is loaded with fruity goodness :) :)

Ingredients:

• 1 cup of sugar,
• 6-7 pieces of wheel cut pineapple ring, sprinkle the salt & sugar n them and keep aside. Then sieve it and fry it with the clarified butter over low heat on a pan. Now make the caramel with 1 cup of sugar & some water on a baking dish and spread the pineapple ring on it and put the cherry on the pineapple ring.

Ingredients of sponge for pineapple upside-down cake:

• 4 pieces of eggs,
• ½ cup of icing sugar,
• ½ cup of flour,
• 2 tablespoons of milk powder,
• ½ teaspoon of baking powder,
• ½ teaspoon of pine apple essence or vanilla essence,
• 2 tablespoons of melted butter oil.

Directions of pineapple upside-down cake:

1. At first mix the flour, baking powder & milk powder together and sieve it properly.
2. Then beat the egg whites on a bowl until it is fluffy, add the sugar & egg yolk after 2 minutes and beat them very well.
3. Now pour the butter oil & essence, mix it well and pour the flour mixture gradually and beat them until it is smooth yeast.
4. Then pour the flour-egg mixture on the caramelized baking dish and bake it over medium heat for 35-40 minutes in the on the preheated oven.
5. Take it out when it is baked and flip it to place on a serving dish.
6. Lastly, serve the pineapple cakes and enjoy :) :)

Chicken Biryani

Chicken Biryani~

A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat. This is a wonderful recipe for the upcoming Eid-ul-Azha. Try it

Ingredients of chicken biryani:

• 1 kg of basmati rice,
• 4 pieces of chicken (cut each chicken into 4 pieces),
• 1 cup of chopped onion,
• 2 tablespoons of onion paste,
• ½ cup of chopped onion,
• 2 tablespoons of ginger-garlic paste,
• 1 teaspoon of red chili powder,
• ½ of nutmeg-mace paste,
• ½ teaspoon of poppy seeds paste,
• 1 teaspoon of hot spices,
• ½ cup of sour yogurt,
• 2 pieces of bay leaf,
• ½ teaspoon of biryani spices,
• 4 pieces of cardamom,
• 4 sticks of cinnamon,
• 12-14 pieces of prune,
• 2 tablespoons of chopped pistachio-almond,
• 2 tablespoons of raisins,
• 4 tablespoons of clarified butter,
• ½ cup of milk powder,
• 6-7 pieces of whole green chili,
• 1 cup of oil,
• 1 tablespoons of cara way,
• salt according to taste.

Instructions of chicken biryani:

1. At first wash 16 pieces of chicken and drain out the water and place it on a bowl. Then rub chicken with the sour yogurt, red chili powder, nutmeg-mace, ginger-garlic, onion paste, poppy seeds paste & salt very well and keep marinate for 20 minutes.
2. Now fry the ½ cup of chopped onion with the oil-clarified butter on a large pan, take it out when it is light golden color and keep aside.
3. Then pour rest of the oil-clarified butter on the pan and fry the 1 cup of the chopped onion and stir it some time. Now add the hot spices & bay leaves, stir it and pour the marinated meat, stir it and cook it over medium heat until the fragrant.
4. Now pour the water (according to need), and rest of spices, stir it and cook it with the lid until it is tender and stir it occasionally.
5. When the broth is reduced take the chicken pieces from the pan on a pot, now pour the 1½ kg hot water on the same pan, add the cardamom-cinnamon & milk powder (mix it with the a cup of warm water) stir it and cook it.
6. Then wash the rice and sieve it properly, pour the rice, prune & salt (according to taste) on the pan when the water is simmering, stir it occasionally. Now pour the raisins, chicken pieces, caraway & green chili and leave it for 10-15 minutes with the lid without flame on the stove.
7. Now take it out and stir it to mix well the chicken biryani and pour it on a serving dish and garnish it with the sprinkle the beresta & chopped pistachio almond.
8. Lastly, serve hot and enjoy the chicken biryani :) :)

Beef Kofta Curry

Beef Kofta Curry~

Koftas are usually served as an appetizer; this recipe is for a main dish. This is a recipe for those who like cooking. Kofta is a great alternative to meatloaf! These will linger in your home and are guaranteed to tantalize you and your guests!

Ingredients for beef kofta:

• 1 kg solid beef,
• 1 tablespoon of ginger paste,
• ½ tablespoon of garlic paste,
• 1 tablespoon of onion paste,
• 1 tablespoon poppy seed paste,
• 1 teaspoon of hot spice powder,
• 1 teaspoon of black pepper powder,
• 1 tablespoon of lemon juice,
• 3 tablespoons of sour yogurt,
• 1 tablespoon of tomato sauce,
• 1 tablespoon of oil,
• 3 tablespoon of cornflower,
• 2 pieces of green chili,
• 1 tablespoon of beresta,
• salt according to taste.

Instructions for beef kofta:

1. At first cut the meat thinly. Now take ½ kg meat from the actual amount and then add 1 teaspoon of each ginger-garlic paste, salt and water (adequately). 
2. Now boil it and then dry it up. Now take the boiled meat & rest of the raw meat and then blend it. 
3. Now add cornflower, lemon juice, ½ teaspoon of hot spice powder, ½ teaspoon of ginger paste and smeared the blended meat with a bit of salt to make round shape kofta’s. 
4. Then keep it in the freeze for 30 minutes and then take out the kofta’s and steam them.
5. Now in a pan add 1 tablespoon of oil, all the paste & powder spice, adequate salt, tomato sauce and stir it and then add 1 cup of water. 
6. When it is boiled add the kofta’s and then cook it in a medium heat after covering the pan. 
7. When broth is reduced sprinkle green chili and beresta before taking the kofta’s out.
8. Lastly, serve the beef kofta curry & enjoy :) :)

Pineapple Chicken

Pineapple Chicken~

I've been making this flavorful recipe since a friend gave it to me 15 years ago. Cubes of sweet pineapple, tender chicken and crunchy water cashew nuts are in one plate.

Ingredients for pineapple chicken:

• 1½ kg of chicken cut into small pieces (washed and strained),
• 1 cup of chopped onion,
• 1 teaspoon of garlic paste,
• 1½ tablespoons of ginger paste,
• 1 teaspoon of turmeric powder,
• 1 tablespoon of coriander seed powder,
• 2 tablespoons of paprika powder,
• 1 tablespoon of red chili powder,
• 1 tablespoon of sugar,
• ¾ cup of oil,
• ½ cup of hot water,
• 100 g of cashew nut (soak it on the hot water),
• 6 pieces of carry leaves,
• 5-6 pieces of green chili,
• salt according to taste,
• 2 cups of pineapple cubes,
• 1 tablespoon of lemon juice.

Instructions for pineapple chicken:

1. At first fry the chopped onion with the oil on a large pan until it is light golden color and pour all the spices and stir it for 8-10 minutes over medium heat.
2. When the spices is fragrant pour the chicken on it and stir it some time over high heat for 5 minutes and pour the hot water & cashew nuts and cook it with the lid until it is tender and stir it occasionally.
3. After 15 minutes pour the carry leaves, green chili, pineapple cubes, lemon juice & sugar and stir it very well and cook until the broth is reduced, take it out and pour it on a serving dish.
4. Lastly, serve it hot and enjoy the pineapple chicken :) :)

Lucknow Biryani

Lucknow Biryani~

Lucknow biryani is also called Awadh Biryani. Lucknow Biryani is a form of Pakki Biryani. Pakki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'.

It basically has three steps. First, the meat is seared in ghee and cooked in water with warm aromatic spices till meat is tender. The meat broth is drained out. Second, the rice is lightly fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and cooked rice are layered in a Handi (pan). Sweet flavors are added. The Handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

Ingredients for lucknow biryani:

• 3 kg of chicken meat,
• 1 kg of basmati of rice,
• 1 cup of chopped onion,
• 2 tablespoons of ginger paste,
• 1½ tablespoon of garlic paste,
• 1 tablespoon of cumin paste,
• 1 tablespoon poppy seed paste,
• 1 tablespoon of peanut paste,
• 1 teaspoon of red chili powder,
• 1 teaspoon white pepper powder,
• 1 cup of chopped tomatoes,
• ½ cup of apricot,
• 1 cup of beresta,
• ½ cup of spearmint,
• 1 cup of soya bean oil,
• 100 g of butter,
• 1 cup of sour yogurt,
• ¼ cup of sweet yogurt,
• 1 teaspoon of hot spice powder,
• ½ cup of chopped pistachio-raisins,
• 1 cup of dense milk,
• 10-12 pieces of green chili,
• hot spices (4 sticks of cinnamon, 4 pieces of large cardamom, 6 pieces of cloves, 8 pieces of fenugreek, 2 pieces of bay leaves, ½ teaspoon of nutmeg-mace, 1 teaspoon of cumin, 1 teaspoon of coriander seed) cover all the hot spices with the clean thin cloth and make like a zip bag.

Instructions for lucknow biryani:

1. At first cut the meat into medium pieces, wash it and drain out the water properly and rub with the sour-sweet yogurt & red chili-white pepper powder and keep it for 25-30 minutes.
2. Heat the oil and fry the onions on a large pan, stir it until it is brown color and pour all the paste spices with chopped tomatoes and stir it some time.
3. Then pour the meat and stir it occasionally until it fragrant and add the 2 cups of hot water & spices bag, stir it very well and cook it until it is tender.
4. Then add the hot spices powder & some beresta when the broth is reduced and take out the spices bag and stir it some time and take it out from the stove and keep aside.
5. Now wash the rice and sieve it properly, boil the water on a saucepan then pour the rice, salt & hot spices bag. When the rice is half-cooked, sieve to drain out starch properly and keep aside some time with the cover.
6. Now pour in the biryani saucepan some meat, some rice, some beresta, some green chili & some spearmint and make the 2-3 layers follow the same way.
7. Then pour the milk & butter and spread the chopped pistachio & raisins on the top of the layers then seal it with the aluminum foil & lid. Cook it over low heat for 20-25 minutes. Then take it out and pour on a serving dish.
8. Lastly, serve it warm and enjoy the lucknow biryani

Pomegranate Shrimps

Pomegranate Shrimps~

Hosting a festive get-together? Try this easy recipe for Bangladeshi-style shrimp with pomegranate— it's easy to prepare, festive and delish! This dish is from south-eastern city of Bangladesh, Khulna. The jewel-toned recipe features fresh pomegranate and serves as a fitting complement to the shrimp.

Ingredients of pomegranate shrimps:

• 15-20 pieces of medium size shrimp (cut the heads and peel & deveined),
• 2 teaspoons of oil,
• ½ cup of chopped onion,
• 1 teaspoon of paprika powder,
• 1 tablespoon of chopped garlic,
• 2 tablespoons of finely chopped green chili (red color),
• 2 tablespoons of chopped coriander,
• 4-5 tablespoons of pomegranate grain,
• ¼ cup of pomegranate juice,
• ½ teaspoon of salt.

Instructions of pomegranate shrimps:

1. At first rub the shrimps with the salt, paprika & chopped red color green chili properly and keep aside for 10 minutes.
2. Fry the shrimps with the oil on a pan for 5-6 minutes over medium heat, and take it out.
3. Then fry the chopped garlic-onion until it is light golden color on the same pan and pour the pomegranate juice and stir it some time.
4. Now pour the fried shrimps on it and cook it for 4-5 minutes more and give the chopped coriander & 2 tablespoons of pomegranate grain and stir it some time and take it out from the stove.
5. Then pour the pomegranate shrimps on a serving dish and spread the rest of the pomegranate grain over the shrimps before serve and enjoy :) :)

Lasagna Pizza

Lasagna Pizza~

Sometimes the hardest decision of the day is figuring out what you're going to have for dinner. Chicken or steak? Pizza or lasagna? Trust us, we get it. So, to make your life just a teensy bit easier, we made you a pizza that combines not one, but two of your favorite dishes into one mouth-watering masterpiece. Meet the lasagna pizza.

Ingredients of the crust for lasagna pizza:

• 1 package of active dry yeast,
• 1 tablespoon of sugar,
• 1 tablespoon of olive oil,
• 2 ½ cups of bread flour,
• 1 cup of warm water (50°C),
• liberal dashes of salt and pepper,
• 1 tablespoon of oregano.

Ingredients of the toppings for lasagna pizza:

• 1 tablespoon of olive oil,
• ½ cup of marinara sauce,
• 7.5 ounces of part-skim ricotta,
• ½ cup of shredded mozzarella cheese,
• ¼ cup of shredded parmesan cheese,
• ¼ medium onion; sliced,
• 3 pieces of cloves garlic; minced,
• liberal dashes of salt and pepper,
• fresh basil.

Instructions for lasagna pizza:

1. At first pre-heat your oven to 190°C. Grease a pizza pan with nonstick cooking spray.
2. In a medium bowl, mix the yeast, water and sugar together. Let sit for 10 minutes or until foamy. Add in the flour, olive oil, salt and pepper and oregano. Stir the mixture with a wooden spoon.
3. Turn the dough onto a floured surface and knead until elastic, or about 8 minutes.
4. Place the dough on the pizza sheet and roll (with a floured rolling pin) until about 1/4-inch thick.
5. Spread the olive oil over the crust and add the sauce. In a shallow bowl, mix together the ricotta and mozzarella. Press spoonful of the ricotta mixture on top of the tomato sauce, covering the pizza but still leaving some patches. Cover with olive slivers, garlic and Parmesan.
6. Lastly, garnish with additional salt and pepper and basil. Bake for 11-12 minutes, or until the crust is golden brown and cheese is melted :) :)

Mezbani Beef

Mezbani Beef~

Cooking this scrumptious traditional dish of Chittagong is no more a nightmare for the novice cook. You can find marinated meat and as well as the cooked version in the mall. That will definitely save your time and energy. This is a wonderful and delicious dish from Bangladeshi cuisine :)

Ingredients for mezbani beef:

• 1 kg of marinated beef,
• ½ cup of soya bean oil,
• 1 cup of onion paste,
• 1 cup of sliced onion,
• a pinch of salt (if needed),
• 1 tablespoon of hot spices powder.

Instructions for mezbani beef:

1. Fry the sliced onion into beresta and set aside.
2. Fry the onion paste for a while, add marinated beef and mix it well for 10 minutes.
3. Add 2 cups of water and cover the pot with a lid in a medium heat.
4. Wait for a while and mix the meat well. Check for salt.
5. When the water is dried and gravy looks thick, just keep the burner off.
6. Take all the meat in a bowl, garnish the dish with fried onions and serve :) :)

Ricotta Cheese Sandesh

Ricotta Cheese Sandesh~

Sandesh is one of the most popular sweets made during festive season in South- Asia. Making sandesh is not difficult and is an easy recipe. Sandesh is a specialty from Bangladesh and the state of Bengal of India. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made ricotta cheese/cchana.

Ingredients for ricotta cheese sandesh:

• 4 cups of ricotta cheese,
• 170 g of cream,
• 2 cups of sugar,
• 1½ cup of grated mawa,
• 1 teaspoon of cardamom powder,
• 1 tablespoon of butter.

Instructions for ricotta cheese sandesh:

1. At first pour the ricotta cheese 2/3 on a large pan and cook it over medium heat. Now pour the sugar gradually and stir it continuously. 
2. When the sugar is dissolved, pour rest of the ricotta cheese on it and stir it until it is mixed well. 
3. When the sugar is sticky pour the cream & mawa, stir and mix it well, turn off the heat and remove the pan. 
4. Brush the tray with butter and pour the mixture on it and press it with the spud to spread evenly. 
5. Place the tray in the refrigerator to cool for 4-5 hours. Then take it out and cut into square or barfi shape. 
6. Now garnish the sandesh with the chopped pistachios. 
7. Now serve the ricotta cheese sandesh and enjoy :) :)

Spinach Paratha

Spinach Paratha~

Spinach paratha is a great healthy variation to the usual parathas. Spinach paratha is another excellent variation of paratha. Spinach paratha is specially good for children who are usually not fond of spinach. Spinach paratha is a perfect way to enjoy the goodness of spinach.

Ingredients for spinach paratha:

• 1 truss of spinach, 
• 500 g of flour, 
• 1 cup of yogurt, 
• 1/8 teaspoon of fried black pepper powder, 
• 1 tablespoon of clarified butter, 
• 2 teaspoons of clarified butter for frying (for each), 
• 2 teaspoons of sugar, 
• salt according to taste.

Instructions for spinach paratha:

1. At first wash the spinach very well and chopped it properly.
2. Then steam the spinach and keep aside, and mix the flour in a bowl with the salt, sugar & fried black pepper powder very well.
3. Now pour the 1 tablespoon of clarified butter with the flour mixture and mix them well.
4. Then mix the steamed spinach with them and pour the yogurt on the mixture and make the dough.
5. Then make 8-10 portions from the dough and make the ball then roll it and make the round paratha and fry it both side with 2 spoons of clarified butter on a fry pan.
6. Lastly serve the hot spinach paratha on a serving plate and enjoy :)

Vanilla Panna Cotta

Vanilla Panna Cotta~

Vanilla essence, china grass, strawberry jello and whipped cream powder make this luscious dessert worthy of a standing O! Panna cotta is one of my FAVORITE desserts when prepared properly. It tastes just like the panna cotta served at Italian restaurants :) :)

Ingredients for vanilla panna cotta:

• ½ liter of dense milk, 
• ¼ cup of condensed milk, 
• 1 teaspoon of vanilla essence, 
• 2 tablespoons of whipped cream powder, 
• sugar according to taste, 
• 8-10 g of china grass, 
• ½ packet of strawberry jello.

Instructions for vanilla panna cotta:

1. Firstly chop the china grass properly and soak it with the ½ cup of hot water for 30 minutes. 
2. Then pour the china grass on a pan and stir it some time over low heat until it melts. 
3. At the meantime take another large pan and pour rest of the ingredients together except the strawberry jello and boil it some time. 
4. Then add the melted china grass on the milk mixture and stir it properly until it is well mixed (you can strain it if you want). Set aside some time for cool. 
5. Now follow the packet’s instructions and make the strawberry jello. Then pour the strawberry jello 1/3 on your selected mold and keep it in the refrigerator for some time to chill. 
6. Then take it out, pour the milk mixture on the jello and keep it again in the refrigerator for 4 hours. 
7. When it is chilled and compact enough flip the panna cotta mold on a serving dish carefully. 
8. Lastly, serve the cold vanilla panna cotta and enjoy :) :)