Papaya Rasmalai~

Rasmalai or roshmalai is a Bengali dessert eaten in Bangladesh, India and Pakistan. The word ‘lip-smacking’ could have been invented to describe rasmalai. Sweet milk balls in thick milk. This recipe is really a great treat in special occasions.

Ingredients:

• 2 cups of condense milk, 
• 200 g of sugar, 
• 2 cups of grated papaya (boiled), 
• 150 g of mawa, 
• ¼ cup of milk powder, 
• ½ teaspoon of cardamom powder, 
• 50 g of clarified butter, 
• ¼ cup cashew nut (coarsely crumb), 
• 1½ tablespoon of chopped raisins, 
• 2 teaspoons of rose water, 
• ½ teaspoon of saffron, 
• 1 tablespoon of chopped almond & pistachio.

Instructions:

1. At first soak the saffron on rose water and keep aside. Then boil the condensed milk and give the sugar; stir it some time.
2. Pour the ¼ teaspoon cardamom powder & ½ portion of saffron and stir it lightly and then take it out. Then fry the papaya with ½ cup of sugar, clarified butter on a pan and stir it well.
3. When it is properly fried you pour the rest of the cardamom powder, mawa & milk powder and stir it gradually for some time. Then take it out and let it rest for cool.
4. Now mix the papaya with raisins & cashew nut and make small round-shaped sweet balls and keep them on a serving dish.
5. Then pour the condensed milk on top of the papaya sweet. Now pour rest of the saffron (soaked in rose water) and sprinkle the almond & pistachio.
6. Then keep it in the refrigerator for some time. Lastly serve the cold papaya rasmalai and enjoy.

Afghani Malai (Cream) Kabab~

Afghani kababs are very mouth watering recipe in special occasion. Its eye catching colorful presentation would ugre you to eat till it is finish. Chicken malai (cream) kabab is very smooth and succulent and literally melt in the mouth. These kababs are mildly flavored with cream and ginger garlic paste. This is a recipe to make malai kabab in a very easy way at home using a grill pan.

Ingredients:

• ½ kg of boneless chicken breast (cut into cubes), 
• 1½ teaspoon of ginger paste, 
• 1 teaspoon of garlic paste, 
• 1 tablespoon of onion paste, 
• 1 tablespoon of pistachio-almond- cashew nut paste, 
• 2 tablespoons of lemon juice, 
• 2 tablespoons of tomato sauce, 
• 1 teaspoon of white pepper powder, 
• 1 teaspoon of hot spice powder, 
• ½ teaspoon of red chili powder, 
• 4 tablespoons of chopped cheese, 
• 1 tablespoon of corn-flour, 
• 1 cup of cream, 
• 2 tablespoons of oil, 
• salt according to taste.

Instructions:

1. At first smear the meat with ¼ cup of cream and all the ingredients and marinate for 1 hour.
2. Then sew 5-6 pieces in the skewer. Then heat the nonstick grill pan over low heat for 20 minutes.
3. Then grill it over medium heat until it is tender. Take it out and put them on the serving dish and drizzle the cream on top of the kabab.
4. Lastly serve the afghani cream kabab and enjoy.

Vegetable Pancake with Spicy-Prawn~

Ingredients:

• 1 cup of chopped coriander, 
• ½ cup of chopped red onion, 
• 2-3 tablespoons of olive oil, 
• 2 tablespoons of chopped garlic, 
• ½ teaspoon of cumin powder, 
• 1 teaspoon of red chili powder, 
• 2 cups of coarsely chopped cauliflower, 
• 1 piece of coarsely chopped green capsicum, 
• 1 piece of coarsely chopped red capsicum, 
• 2 pieces of coarsely chopped baby corn, 
• 2 pieces of coarsely chopped cucumber, 
• 1 cup of medium sized shrimp (peeled), 
• ½ cup of chopped tomato, 
• some spring onion for garnish, 
• 1 teaspoon of black pepper, 
• salt according to taste.

Instructions:

1. At first fry the garlic with oil some time on a pan. Then pour the onions, stir it some time and then add all the spices and stir it continuously.
2. Pour all the vegetables and cook it some time until it is boiled. Now pour the tomato, stir it and cook it for 3-4 minutes with salt then sprinkle the coriander & black pepper powder and then take it out and keep aside.
3. Now heat the oil on a pan and fry the shrimps over high heat with a pinch of salt then take it out and mix with the vegetables.

For pancakes

Ingredients:

• 2 cups of flour, 
• 2 pieces of egg, 
• 1 cup of milk, 
• 6 tablespoons of olive oil, 
• 3 tablespoons of coriander paste, 
• ¼ cup of butter for pan to fry the pan cake, 
• water according to need, 
• black pepper powder according to need, 
• salt according to taste.

Instructions:

1. At first mix all the ingredients in a large bowl and beat them gradually till it is smooth batter. Then keep it for half an hour.
2. After then heat the pan with some butter and the butter must layout all over the pan.
3. Now pour 1 big spoon-full of batter and make the pan cake and then reply the process to make other pan cakes.
4. Then pour the prawn vegetables on the pan cake and fold it, band it with spring onion. Lastly serve the hot prawn vegetables pan cake and enjoy.

Molten Lava Cake~

There are a few molten lava cake recipes out there, but in my (and my family) opinion, this one is the best. It is terribly easy and I often make these on family members request.

Ingredients:

• 200 g of cooking chocolate, 
• 100 g of castor sugar, 
• 200 g of butter, 
• 3 pieces of egg yolks, 
• 1 piece of egg, 
• 6 tablespoons of flour, 
• 2 drops of chocolate essence, 
• 2 tablespoons of cocoa powder, 
• butter to brush the mold.

Instructions:

1. At first melt the butter and chocolate together in a double boiler.
2. When it is melted you take it out and then pour the sugar & the egg yolks and stir it gradually.
3. Then pour the egg and all the rest of the ingredients and stir it until it is smooth yeast.
4. Then grease some big sized muffin cup with the butter and spread the cocoa powder on the cup.
5. Pour the mixture into ¾ portions on each cup and bake it in the oven over medium heat for 10-12 minutes.
6. Outer part of the cake will be hard and inner part will be like liquid. Lastly take it out and serve the molten lava cake and enjoy.

Green Mango Juice~

If there’s anything attractive about summers to me, it’s the abundance of mangoes– ripe and unripe. It’s a very popular drink for hot summer days in Bangladesh.

Ingredients:

• 1 cup of chopped green mango, 
• 2 cups of water, 
• ½ cup of sugar, 
• 1 piece of green chili, 
• 1 teaspoon of black salt, 
• 1 tablespoon of chopped spearmint, 
• salt according to taste.

Instructions:

1. At first blend all the ingredients together till it is smooth. Then strain and keep in the refrigerator for some time.
2. Then take it out and pour in a serving glass. Lastly serve the cool green mango juice and enjoy.

Chocolate Chip Muffins~

You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe. If you love chocolate you'll love this recipe for chocolate chip chocolate muffins. Rich, moist and chocolaty, these muffins are a chocolate-lover's dream.

Ingredients:

• 3 cups of flour,
• 1 tablespoon of baking powder,
• ½ teaspoon of baking soda,
• ½ teaspoon of salt,
• 200 g of butter (soft),
• 1¼ cup of sugar,
• ½ cup of condensed milk,
• 2 pieces of eggs,
• 1 teaspoon of vanilla essence,
• 1 cup of chocolate chips,
• chocolate spread; according to need.

Instructions:

1. At first mix the flour with baking powder, baking soda & salt, strain and keep aside.
2. Then grease the muffin pans with oil or butter and place the muffin papers on the pan.
3. Mix the butter & sugar in a large bowl and beat till becomes fluffy.
4. Now put the egg, vanilla, flour mixture and milk one by one, beat them gradually to make smooth yeast.
5. Then pour ¾ portions of the yeast on the muffin pan and sprinkle the chocolate spread according to taste and then place the chocolate chips on top of the muffins.
6. Bake it on a pre-heated oven for 20-25 minutes or until tops spring back when lightly touched at 180°C. Allow to cool slightly in their pan before removing to a wire rack. This recipe is 21 muffins.
7. Lastly take it out and serve the chocolate chip muffins and enjoy.

Oriental Duck Salad~

Ingredients:

• 1 piece of duck leg,
• 1 teaspoon of Chinese five-spice powder,
• 140 g of rice noodles,
• 1 celery stick (cut into matchsticks),
• 1 piece of carrot (cut into matchsticks),
• ½ cucumber (deseeded and cut into matchsticks),
• 2 pieces of spring onions (sliced lengthways),
• 2 tablespoons of hoisin sauce,
• 1 tablespoon of soya sauce,
• salt according to taste.

Instructions:

1. At first heat the oven to 200°C.
2. Now rub the duck leg all over with the five-spice powder or five seasoning powder & other spices, salt and keep aside for 2 hours.
3. Then take it and place it on a baking tray and roast it for 25 minutes.
4. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again and toss with the celery, carrot, cucumber and spring onions.
5. When cool enough to handle, remove the duck meat and crispy skin from the bone and shred.
6. To make the dressing, mix the hoisin and soya sauce with 2 tablespoons of water.
7. Divide the noodles between two plates and top with the shredded duck and drizzle over the dressing on top of the plates.
8. Lastly serve the duck salad and enjoy.

Fruit-Vegetable Salad with White Dressing~

Ingredients:

• 35 g of lettuce, 
• 30 g of ripe papaya, 
• 30 g of pineapple, 
• 15 g of green grapes, 
• 15 g black grapes, 
• 15 g of red capsicum, 
• 15 g of green capsicum, 
• 5 g of spring onion,
• salt according to taste.

Instructions:

1. At first cut ripe papaya, pineapple, red capsicum, green capsicum into cubes all together.
2. Then cut black grapes & green grapes into halve and chop lettuce & spring onion according to you need.
3. Then mix all the ingredients together properly and garnish it with dressing.
4. Lastly serve the fruit-vegetable salad with white dressing and enjoy.

Ingredients for french white dressing:

• 15 ml of mayonnaise, 
• 10 g chopped of onion, 
• 5 g of garlic, 
• 10 ml of white vinegar,
• 1 teaspoon of sugar, 
• a pinch of white pepper powder, 
• salt according to taste.

Instructions for french white dressing:

1. At first blend all the ingredients together in food processor or blender.
2. Then pour it in a small cup or mix with the salad.

Baby Chicken’s Broth~

This recipe is like very good medicine for those who are recovering from illness. It helps them to get back their taste

Ingredients:

• 1 pieces of pullet, 
• 2 tablespoon of onion paste, 
• 1 teaspoon of garlic paste, 
• 1 teaspoon of ginger paste, 
• ½ teaspoon of cumin paste, 
• ½ teaspoon of coriander seed powder, 
• ¼ teaspoon of red chili powder, 
• ½ teaspoon of turmeric powder, 
• 2 tablespoon of soya bean oil, 
• 1 piece of bay leaves, 
• 2 pieces of cinnamon, 
• 2 pieces of cardamom, 
• 2 pieces of cloves, 
• 3 tablespoons of sour yogurt, 
• 2-3 pieces of green chili, 
• 1 cup of raw papaya (cut into cubes), 
• ½ teaspoon of black pepper powder,
• salt according to taste.

Instructions:

1. At first discard the skin of the chicken and cut into pieces.
2. Then wash and drain out the water properly. Now smear it with yogurt & salt and marinate for 20 to 25 minutes.
3. Heat the oil in a pan and cook some time with all the ingredients except green chili and stir gradually.
4. Now pour the chicken on the pan; stir and cook it for some time with the lid. Then pour some water (according to need) and cook it until the meat is tender.
5. When the meat is tender and the broth is reduced, put some green chili and stir it some time and then take it out.
6. Lastly serve the baby chicken’s broth and enjoy.

Egg-Vegetable Pan Cakes~

This is a traditional Bengali pancake recipe where the pancakes are stuffed with Kheer or khowa. But here I used vegetables and eggs instead of traditional ingredients.

Ingredients:

• 2 cups of rice flour, 
• ½ cup of flour, 
• ½ teaspoon of baking powder, 
• ½ cup of chopped cauliflower, 
• ¼ cup of grated carrots, 
• ¼ cup of chopped tomatoes, 
• ¼ cup of chopped spring onion, 
• 2 tablespoons of chopped coriander, 
• ½ cup of chopped onion, 
• 1 tablespoon of chopped green chili, 
• 8-10 pieces of eggs, 
• salt according to taste.

Instructions:

1. At first mix the rice powder with the flour, baking powder & salt properly.
2. Then mix the rice powder mixture with 1 piece of egg & hot water (according to need) to make batter; do not make too thin.
3. Then slightly steam the chopped cauliflower & carrots and mix with the other vegetables with batter very well.
4. Now heat the oil on a pan and pour ½ cup of batter and fry some time. Then break an egg & place on top of the cake. Once the cake is done take out carefully. Make the other cakes same way.
5. Lastly serve the egg vegetables hot cake and enjoy.

Thai Noodles Soup~

Ingredients:

• 8 cups of chicken stock, 
• 1 cup of pad thai noodles, 
• ½ cup of cabbage , 
• ¼ cup of carrots, 
• ½ cup of chinese cabbage, 
• 100 g of boneless chicken (julian long cut), 
• 4 tablespoons of fish sauce, 
• 1 teaspoon of tasting salt, 
• ½ teaspoon of white pepper powder, 
• 2 teaspoons of sugar, 
• 1 tablespoon of soya sauce, 
• 1 tablespoon of lemon juice, 
• ¼ cup of julian cut spring onion, 
• 2 tablespoons of tomato sauce, 
• 4 pieces of coarsely chopped green chili pepper, 
• ½ tablespoons of fried garlic, 
• salt according to taste.

Instructions:

1. At first cut all the vegetables into julian cut and soak the pad thai noodles on the water for 30 minutes to soften.
2. Then boil the stock and pour all the ingredients gradually except the spring onion, Chinese cabbage, garlic & lemon juice on a pan.
3. When it is come to simmer you put the chinese cabbage, spring onion & lemon juice and cook it for 2 minutes and then remove from the oven.
4. Lastly serve it after garnish with the fried garlic and enjoy.

Beef Steak~

Ingredients:

• 250 g of steak meat (beef), 
• 1 tablespoon of soya bean oil, 
• 1½ tablespoon of butter,
• 1 tablespoon of chopped garlic, 
• 4 pieces of medium size potatoes, 
• 4-5 pieces of cauliflower or broccoli flowers, 
• salt and chili powder according to taste.

Instructions:

1. At first boil the potatoes, broccoli flowers and keep aside.
2. Then fry the garlic with ½ tablespoon of butter in a pan for some time and pour the potatoes & broccoli flowers and stir it for some time to fry.
3. Sprinkle salt & chili powder on the meat and fry it with the oil & butter in a pan over medium heat for 4-5 minutes with the lid.
4. Lastly serve it on the hot plate with any kind of sauce and enjoy.

Dates Kheer/Pudding~

Kheer is a traditional South Asian rice pudding sweet dish liked by everyone. It is one of the most preferred options for weddings and special occasions like Eid, Ramadan.

The inclusion of cardamom pods makes this global dessert distinctive. In one word kheer is “awesome”.

Ingredients:

• 2 liters of milk
• ½ cup jasmine rice or kali zeera aromatic rice,
• 2 cup of date palm jaggery, grated
• 5 pieces of green cardamoms, bruised
• ½ cup raisins, soaked
• ½ cup almonds, finely chopped.

Instructions:

1. At first wash and drain the rice. Crush it partially with a motor and pestle. Set aside for 30 minutes.
2. Pour milk in a heavy base pan and bring it to boil. Add the rice and simmer on low flame stirring continuously.
3. Mix in the cardamoms, almonds and continue to cook while stirring for 15 more minutes. Once the consistency thickens remove from the stove and cool for a few minutes.
4. Add the jaggery a little at a time and continue to stir until it has dissolved. Bring it back to the stove and simmer under low heat for a few more minutes.
5. Mix in the raisins and remove from the heat. Pour into a serving dish and garnish with more sliced almonds, raisins and refrigerate.
6. Lastly serve and enjoy.

Potato Chocolate Halwa~

Ingredients:

• 2 cups of mashed potato, 
• 2-3 cups of sugar, 
• ½ teaspoon of cardamom powder, 
• 3 tablespoons of butter, 
• 3 tablespoons of clarified butter, 
• ½ cup of chocolate, 
• 3 pieces of eggs, 
• 2 tablespoons of cocoa powder, 
• nuts & raisins according to need.

Instructions:

1. At first mix the mashed potato with sugar, cardamom powder & eggs together properly.
2. Then heat the clarified butter on the pan and pour 1 tablespoon of butter, potato mixture. Fry it some time and gradually stir it and put the nuts and raisins, when it is mixed properly you take it out and divide into four portions.
3. Then mix the one portion of halwa with the butter & melted chocolate and another portion with cocoa powder & butter.
4. Take the serving dish and place the first white halwa layer and then put the second halwa layer mixed with cocoa.
5. Now put the third white halwa layer and then place the fourth layer on top mixed with chocolate.
6. Now preach it with hand & make a nice shape and then sprinkle the rested nuts & raisins over the potato chocolate halwa. Lastly serve it and enjoy.

Watermelon Juice~

Today is Pohela Boishakh. Pohela Boishakh is the first day of the Bengali calendar, celebrated on 14 April in the Bangladesh. The traditional greeting for Bengali New Year is a Happy New Year "Shubhô Nôbobôrsho" which is literally "Happy New Year". In Bengali, Pohela stands for 'first' and Boishakh is the first month of the Bengali calendar.

Mughal Emperor Jalaluddin Muhammad Akbar, introduced a revised Bengali Calendar in order to make tax collection easier in Bengal. The Mughals collected tax according to the Islamic calendar and Akbar ordered an improvement of the calendar systems, because the lunar Islamic calendar did not agree with the harvest sessions and the farmers faced severe difficulties in paying taxes out of season. Some sources credit the idea to the finance minister of Akbar, Todar Mal. The distinctive characteristic of this revised Bengali year was that, rather than being a solar or lunar calendar, it was based on a union of the solar and lunar year. This was essentially a great promotion, as the solar and lunar years were formulated in very diverse systems. Primarily this calendar was named as "Fasli San" and then "Bônggabdô". The Bengali Year was launched on 10/11 March 1584, but was dated from 5 November 1556 or 963 Hijri. This was the day that Akbar defeated Himu in the clash of Panipat-2 to ascend the throne.

Shubhô Nôbobôrsho to everyone and enjoy the juice coz its healthy and the weather is too hot :)

Ingredients:

• 180 ml of watermelon juice,
• 50 ml of soda water,
• sugar syrup according to taste,
• 2 pieces crushed of ice cubes,
• some watermelon slices for garnish.

Instructions:

1. At first pour the watermelon juice into a glass and pour the soda water and stir it properly. Then pour the sugar syrup, crushed ice cubes and stir it very well.
2. Then garnish with some watermelon slices. Lastly serve it and enjoy.

Hilsha Fish Korma~

Tomorrow is Pohela Boishak (first day of Bengali New Year). Bengali dishes are incomplete without fish. This is a traditional Bangladeshi dish served as curries in festive times.

It’s a very delicious dish with hilsa fish. Goes well with pulao or biriyani or even with white rice. Let’s have a look at an amazing preparation of hilsa.

Ingredients:

• 8 slices of hilsha fish, 
• 2-3 cups of chopped onions, 
• 1 teaspoon of garlic paste, 
• 1 teaspoon of ginger paste, 
• ½ teaspoon of cumin powder, 
• 2 teaspoons of sour yogurt,
• 3 tablespoons of water, 
• 4-5 pieces of smashed garlic cloves, 
• 1 pinch of cardamom powder, 
• ½ cup of olive oil, 
• 5-6 pieces of green chili (cut in to middle), 
• coriander for garnish, 
• salt according to taste.

Instructions:

1. At first wash the hilsha fish and smear with the 1 teaspoon salt, garlic paste, ginger paste, cumin & yogurt properly and keep aside for 15 -20 minutes.
2. Then heat the oil on a pan fry the smashed garlic for some time and then pour the chopped onions and fry another 10 minutes over medium heat. Then pour the water and cook for 5 minutes with the lid.
3. Now pour the slices of fish on the pan and cook one side of the fish for 10 minutes and then flip them and cook that side for another 10 minutes with lid over medium heat.
4. When the fish leaves the oil then you put the cardamom powder & green chili.
5. Then cook for 1 minute with lid and take it out and sprinkle some coriander on the fish.
6. Lastly serve the hilsha fish korma and enjoy.

Pea-Tofu Stuffed Chicken~

Ingredients no-1:

• ½ kg of minced chicken, 
• 2 slices of bread, 
• 1 teaspoon of black pepper powder, 
• 1 teaspoon of mustard powder, 
• 2 tablespoon of tomato sauce, 
• 1 piece of egg, 
• foil paper according to need, 
• grease paper according to need, 
• salt according to taste.

Ingredients no-2:

• 1 cup of boiled green peas, 
• 2 tablespoons of corn flour, 
• ½ teaspoon of white pepper powder, 
• 2 teaspoons of lemon juice, 
• 2 teaspoons of sugar.

Ingredients no- 3:

• 200 g of tofu, 
• 1 tablespoon of lemon juice, 
• 1 tablespoon of honey, 
• salt according to taste.

Instructions:

1. At first smear all the no-1 ingredients properly and keep aside, except the foil and grease paper.
2. Then make paste of green peas of ingredients no-2 and then mix with all the ingredients and keep aside.
3. Now cut the tofu of no-3 ingredients into long pieces and smear with all the ingredients very well and keep aside.
4. Now put the grease paper on a tray and layout the minced meat mixture ½ centimeter thick. Then spread the green pea paste and finally spread the tofu mixture on top.
5. Then carefully roll them; grease paper remains in your hand but meat is rolled properly. Now wrap the roll with the foil paper and bake in the oven over 180°C heat for 1 hour.
6. Lastly serve the pea-tofu stuffed chicken and enjoy.

Vegetable Patishapta Pitha/Pan Cake~

Patishapta pitha is one of the most popular pithas in Bangladesh. It is even seen in the fast food store in the country. It is soft and melts inside the mouth easily. Bengalis are renowned for their love for anything sweet, be that rasugullo, sandesh, or any kind of pitha.

This is a traditional Bengali pancake recipe where the pancakes are stuffed with Kheer or khowa. But here I used vegetables instead of traditional ingredients.

Ingredients for pitha/cake:

• 1 cup of flour, 
• 1 piece of egg, 
• 1 teaspoon of ginger paste, 
• 2 tablespoons of chopped spinach, 
• 2 tablespoons of chopped red amaranth, 
• 2 tablespoons of chopped carrots,
• 1 tablespoon of butter, 
• water according to need, 
• 1 tablespoon of oil, 
• salt according to taste.

Ingredients for stuffing:

• ½ cup of chopped red amaranth, 
• ½ cup of chopped carrot & green peas, 
• 1 cup of chopped spinach, 
• 2 tablespoons of oil, 
• 2 tablespoons of chopped onions, 
• 1 teaspoon of chopped green chili, 
• ½ teaspoon of black pepper powder, 
• 1 tablespoon of garlic beresta, 
• 2 tablespoons of milk, 
• 1 tablespoon of flour.

Instructions:

1. At first fry the flour with butter on a pan and pour the milk, then stir it to make white sauce.
2. Fry the spinach and red amaranth in the oil and pour the white sauce and all the ingredients, fry and stir it very well to make the stuffing.
3. Now mix the flour with the remaining ingredients properly to make the batter.
4. Then fry the 1 spoon of batter like flat bread with a little oil on the pan. Then take it out and fill it with the stuffing and then make a roll.
5. Lastly serve the vegetable patishapta pitha/pan cake and enjoy.

Pomfret Fish Cutlet~

Ingredients:

• 500 g of pomfret fish, 
• 1 cup of chopped onions, 
• ½ teaspoon of turmeric powder, 
• 1 teaspoon of chopped green chili, 
• 1 teaspoon of red chili powder, 
• 4 tablespoons of chopped coriander, 
• ½ teaspoon of cumin powder, 
• ½ cup of flour, 
• ½ teaspoon of ginger paste, 
• ½ teaspoon of garlic paste, 
• 3 tablespoons of oil, 
• 2 pieces of eggs, 
• 2 tablespoons of lemon juice, 
• 1 cup of biscuits crumb, 
• 1 piece of beaten egg, 
• oil for frying, 
• salt according to taste.

Instructions:

1. At first cut and wash the fish, cook it with lemon juice and salt, discard the fish bone and keep aside.
2. Then heat the oil on a pan and put the turmeric, red chili, ginger, garlic and stir it and cook it some time with ½ cup of water.
3. Then break the 2 eggs and pour on the pan and stir it and then pour gradually fish, onion, green chili and cook.
4. When onions are boiled then pour the cumin powder, chopped coriander, flour & sesame seed and mix it very well for some time and take it out and make your desired size cutlets.
5. Then dip them in the beaten egg and roll with the biscuits crumb and deep-fry them till it is golden brown.
6. Lastly serve the hot pomfret fish cutlets and enjoy.

Pointed Gourd /Potol Dessert~

Special treat for our Bengali new year.......which is on the way :)

Ingredients:

• 2 liters of milk, 
• 250 g of peels & seeded potols, 
• 1 tablespoon of shredded almond,
• 1 tablespoon of shredded pistachio, 
• 1 pinch of soda, 
• 1½ tablespoon of rosewater, 
• ¼ teaspoon of saffron, 
• for syrup (1 cup of sugar, 1 cup of water ).

Instructions for stuffing:

1. At first bring 2 liters of milk into simmer and then covert it into 1 liter of dense milk over low heat.
2. Then stir it continuously over medium heat and pour the ½ portion of almond & pistachio.
3. When it is thick and gluey; take it out and keep aside for cool.

Instructions:

1. At first soak the saffron in the rose water.
2. Then boil the water in a pan and pour the soda and potols and stir it very well and cook it for 3-4 minutes. Then take it out and strain.
3. Now cook the sugar and water and make the sugar syrup and pour the potols on the syrup and cook for 8-10 minutes over medium heat. Take it out when boiled and keep aside for cool.
4. Now pour the stuffing and sprinkle the soaked saffron and remaining almonds & pistachio in each potols accordingly.
5. Lastly serve the potol dessert and enjoy.