Malta Juice~

This quick, fresh, and delicious juice is combined with grapefruit, lemon and malta, and is a great way to start off your day!

Ingredients:

• 2 cups of malta juice,
• 1 cup of lemon squash,
• 1 tablespoon of lemon juice,
• 1 cup of grapefruit squash,
• 1 cup of soda water,
• ¼ teaspoon of salt,
• 3 tablespoons of sugar.

Instructions:

1. Mix all the ingredients together and stir it properly.
2. Then serve the malta juice with finely crushed ice.

Lychee Chocolate Pudding~

This delightful pudding is always a treat and easy to make using common ingredients. This is the perfect way to taste the chocolate pudding in a different way ;) It has a rich chocolate flavor, great texture. I can’t count the number of times I have made this :D :D

Ingredients:

• 3-4 cups of chopped lychee, 
• 1 liter of dense milk, 
• 1 cup of sugar, 
• 1 teaspoon chocolate food color, 
• 4 pieces of beaten eggs, 
• 1 tablespoon of gelatin, 
• lychee, pomegranate & grape for garnish.

Instructions:

1. At first boil the milk, stir it properly and let it rest for cool.
2. Pour the beaten eggs and stir it continuously then add the unflavored gelatin & food colors and boil it 4-5 minutes.
3. Put the chopped lychee on the milk mixture and keep it in the refrigerator for about an hour or until it is frozen.
4. Take it out and garnish it with the lychee, pomegranate & grape.
5. Lastly serve the lychee chocolate pudding and enjoy :) :)

Bombay Chili-Green Mango Pickle~

Bombay chili-green mango pickle is a delightful way to spice up any meal. Bangladeshi meals are generally served with a variety of condiments, of which pickles are the most common.

Ingredients:

• 1 cup of bombay chili (discard the stems), 
• 1 cup of green mango slices,
• 5-6 pieces of chopped Bombay chili, 
• 1 cup of garlic clove, 
• 1 teaspoon of garlic paste, 
• 2 tablespoons of mustard paste, 
• 1 cup of mustard oil, 
• ½ cup of sugar, 
• ½ cup of vinegar, 
• 2 tablespoons of five seasoning spices powder, 
• 1 tablespoon of salt.

Instructions:

1. Wash the chili & garlic cloves with the water and drain out the water properly.
2. Then heat the mustard oil on a nonstick pan and pour the mustard paste, garlic paste and stir it some time. 
3. Then give the garlic cloves on the pan and stir it occasionally, pour the mango slices after 5 minutes. 
4. Pour the sugar & salt and stir it for 5 minutes and give the bombay chili and stir it 5 minutes. 
5. Then put the chopped bombay chili & vinegar and mix it very well. When the chili & garlic cloves are tender then add five seasoning spices powder. 
6. Now cook it for another 10-12 minutes at over low heat and take it out when the oil comes out. 
7. Place the bombay chili pickle on the glass jar when it is cooled.
8.  This pickle can be stored for one year in the refrigerator.

Aloe Vera-Cucumber Drink~

I am here suggesting this aloe vera-cucumber drink as it is more than a health drink, also it helps the skin beauty. Also on the other hand its super tasty :)

Ingredients:

• 3 tablespoons of aloe vera pulp, 
• 1 cup of chopped cucumber, 
• 2 cups of water, 
• 1 tablespoon of lemon juice, 
• ¼ teaspoon of black pepper powder, 
• 2 tablespoons of sugar, 
• ½ teaspoon of black salt.

Instructions:

1. At first blend the aloe vera pulp in the blender and keep aside. 
2. Then blend the cucumber and then take it out and strain it properly. 
3. Now mix aloe vera pulp with the cucumber mixture together very well. 
4. Pour the aloe vera-cucumber drink on a serving glass and serve with finely crushed ice.

Pineapple Pulao~

Discover how to prepare a unique pulao recipe with pineapple. Pineapple Pulao is a recipe with many contrasting tastes and makes for a great main course dish. Pineapple pulao is an easy recipe with fresh or tinned pineapple cubes or slices. Taste is simply superb!

Ingredients:

• 1 kg of pulao rice, 
• 1 cup of pineapple juice, 
• 3-4 cups of oil or clarified butter, 
• ¼ cup of mawa, 
• 1 cup of coarsely chopped pineapple, 
• ¼ cup of minced onion, 
• 1 teaspoon of pineapple essence, 
• ¾ cup of cream, 
• salt & sugar according to taste.

Instructions:

1. At first wash the pulao rice and drain out the water properly.
2. Then heat the oil or clarified butter on a saucepan and fry the onion lightly.
3. Now give the rice and stir it occasionally some time.
4. When the rice is lightly fried then pour the water (according to need) & juice and stir it.
5. Pour the mawa, salt, sugar, pineapple essence, cream & chopped pineapple when reduced the water and stir it then turn off the flame and let it rest for some time on the stove.
6. Lastly take it out and serve the pineapple pulao in a serving dish and enjoy :)

Macarons~

The art of gourmet delicacy is the embodiment of today’s French Macaron which has taken the culinary world by storm.

 Ingredients:

• 1 ¼ cup+1 teaspoon of icing sugar,
• ¾ cup of ground almonds,
• 6 tablespoons of eggs whites,
• ¼ cup of granulated sugar,
• food color according to need.
• pinch of salt.

Ingredients for filling:

• ¾ cup of butter,
• ½ cup of nutella,
• ¾ cup of icing sugar,
• pinch of salt.

Instructions:

1. At first whip the egg whites on a bowl until it is foamy and add the granulated sugar and beat on high speed until it forms a glossy peak.
2. Then mix the food color and fold in the dry ingredients and place in a piping bag (pipe the 1 inch and circles space 2 inch) apart on a baking sheet.
3. Now leave the baking sheets to set for 30 minutes.
4. Bake it in a pre-heated oven at 145°C lower to 135°C and bake for 8 minutes.
5. Rotate the baking sheet every 8 minutes.

Filling:

1. At first beat the butter with the nutella & salt until it is smooth and add the icing sugar and beat it properly until it is fluffy.
2. The macarons should easily peel away from the parchment after cooled.
3. Now fill the decorator bag with the filling and pipe a circle of filling in the centre of the macaron and sandwich with another.
4. Lastly serve the color full macarons and enjoy :)

Chinese Green Tea~

Considered to be one of the world's healthiest and popular beverages, tea has been quenching the thirsts of many since 2737 BC. The emperor of China was the first to discover its healing properties. Tea leaves were used as a religious offering during the Zhou Dynasty. During the Han Dynasty it was available only for the royal families. By 618 BC it had reached various societies in the Tang Dynasty and it was from then that drinking tea became a privilege even among the ordinary people.

Ingredients:

• a pinch of green tea leaves per cup,
• water according to need.

Instructions:

1. Firstly add a few Chinese green tea leaves into each cup.
2. Pour hot water into the cups before it reaches boiling point.
3. Discard the water after a few seconds. Pour hot water once again into each cup with tea.
4. Let it soak for a few minutes before drinking.
5. Lastly enjoy your tea :)

Pineapple Cheese Cake~

Say Aloha! to your new favorite no-bake cheesecake recipe! Pineapple Cheesecake Oh, hello paradise. Take guests and family to exotic places with this cool, refreshing pineapple dessert.

Ingredients:

• 1 packets of toast biscuits, 
• 240 g of cream cheese, 
• 300 g of condensed milk, 
• 1 cup of milk, 
• ¾ cup of butter, 
• 1 cup of chopped pineapple, 
• 1 tablespoon of lemon juice, 
• 1 teaspoon of pineapple essence.

Ingredients for garnish:

• 6-7 pieces of sliced pineapple,
• 8-10 pieces of cherry,
• 2-3 tablespoons of whipped cream.

Instructions:

1. At first make the biscuits crumb from the toast biscuits and pour it on a spring form bowl and mix it with the butter very well and keep it in the refrigerator for 30 minutes. 
2. Beat all the ingredients properly and pour the mixture over the biscuits crumb and keep it again in refrigerator for 6-7 hours. 
3. Lastly take it out and garnish the pineapple cheese cake with the sliced pineapple, whipped cream & cherry then serve it and enjoy.

Mango Pudding~

This mango pudding is one of my favorite desserts. This simple pudding enhances the natural sweet flavor of mangoes. It is very popular in Bangladesh.

Ingredients:

• 6 pieces of beaten egg, 
• 1 cup of condense milk, 
• ½ cup of sugar, 
• ½ cup of ripe mango paste, 
• ½ cup of ripe mango cubes, 
• 2 tablespoons of sugar for caramel.

Instructions:

1. At first mix the mango paste with the sugar on a pan and boil it properly till it thickens. Then take it out and let it rest for some time to cool.
2. Mix all the ingredients together very well except the mango cubes. Then pour the sugar on a pudding mold and heat it to make caramel and keep aside to cool.
3. Pour the pudding mixture with mango cubes on the mold and bake it in the oven or in pressure cooker by steam for 45 minutes over medium heat and make the pudding.
4. Take it out and let it rest for cool. Lastly serve the ripe mango pudding and enjoy.

Stuffed Chicken Breast~

Stuffed chicken breasts pack your favorite ingredients into a quick and easy recipe that makes the chicken desirable again.

Ingredients:

• 1 piece of large chicken breast,
• 3 tablespoons of spinach paste,
• 2 tablespoons of mozzarella cheese,
• ½ piece of carrots (cubes),
• 4-5 cubes of beetroot,
• 4-5 cubes of potatoes,
• ½ teaspoon of black pepper powder,
• salt according to taste.
• Ingredients for Sauce
• ½ of the beetroot (paste),
• ½ cup of chicken stock,
• salt according to taste.

Instructions:

1. At first wash the chicken breast and dried up it properly and make a hole in the middle of the chicken breast.
2. Then stuff the spinach & salt on the hole in chicken breast along with the mozzarella cheese.
3. Grill the stuffed chicken for some time before transferring it into an oven preheated to 180°C. Bake for 20-25 minutes.
4. Blanch the carrots, beetroots and potatoes then apply butter, salt & black pepper powder. Bake in an oven for a short time.
5. To make the sauce; pour the beetroot paste, salt & chicken stock on a pan and cook it until reduced to gel consistency.
6. Lastly garnish the chicken with some drops of the sauce and serve the hot stuffed chicken breast.

Prawn Satay~

In Bangladesh, satays are usually made with chicken or lamb. But for parties, I like to use prawns because I think it's more festive. With tasty peanut sauce makes this a lip smacking dish.

Ingredients:

• 12 pieces of raw king prawns,
• 1 teaspoon of crushed garlic clove,
• 80 g of smooth pea nut butter,
• 2 tablespoons of finely chopped onion,
• 1 tablespoon of fish sauce,
• ½ teaspoon of chili flakes,
• 1 teaspoon of turmeric powder,
• 2 tablespoons of finely chopped coriander,
• 170 ml of coconut milk.
• Ingredients for satay sauce:
• 2 tablespoon of oil,
• 1 lemongrass stem (white part only finely chopped),
• 2 teaspoons of tamarind puree,
• 250 ml of coconut milk,
• 3 tablespoons of smooth peanut butter,
• 2 teaspoons of sugar,
• 2 teaspoons of roasted unsalted peanut crumb.

Instructions:

1. At first soak the 12 long wooden skewers in cold water for thirty minutes to prevent scorching.
2. Devein the prawns, leaving the tails intact. Then blend all the ingredients together and make a smooth mixture.
3. Now coat all the prawns on the mixture and keep in refrigerator with the cover for 2 hours.
4. Then thread prawns into each skewer. Then brush with the oil and grill over coal or a hot grill pan till it is grilled.
5. Lastly serve it with the sauce and enjoy.

Instructions for sauce:

1. At first heat the oil in a pan and pour the lemongrass & tamarind, cook it and stir it until aromatic.
2. Then pour the coconut milk, peanut & sugar and boil it. When it is boiled, reduce the heat and cook it uncovered and stir it gradually until it is thickened.
3. Then take it out and let it rest some time for cool and serve it.

Grapefruit Jelly~

I love making jellies. I absolutely LOVE grapefruit and I thought, well why can't you make grapefruit jelly? This jelly is so easy, and is definitely something you won’t find at the grocery store!

Ingredients:

• 2 cups of grapefruit juice (strained), 
• 1 cup of lemon juice (strained), 
• 1 cup of sugar or according to taste, 
• 1 teaspoon of jelly powder.

Instructions:

1. At first cook the grapefruit juice on a pan at medium heat.
2. When it is simmering pour the sugar & lemon juice and stir well.
3. When it is again simmering then you mix the jello powder with some water and pour on the pan and stir it continuously until it is thick.
4. You take it out when the juice is thick and pour on a container and let it rest for some time.
5. Lastly serve the grapefruit jelly and enjoy it.

Note:

Store in the refrigerator and you can enjoy for long time.

Caramel Glass Cake~

Chocolate and caramel is my son’s favorite of flavor combinations. The trick is to cook it for a shorter amount of time than usual so it stays clear.

Ingredients:

• 125 g of butter, 
• 125 g of flour, 
• 1 teaspoon of baking powder, 
• 125 g of brown sugar, 
• 2 pieces of eggs, 
• 2 drops of coffee essence.

Ingredients for caramel sauce:

• ¼ cup of water, 
• 1 cup of castor sugar, 
• 1 cup of milk cream, 
• 1 cup of whipped cream.

Instructions:

1. At first beat the butter with the brown sugar very well and then add the eggs and beat them properly till it is fluffy.
2. Then pour the flour, baking powder & essence and beat them gradually until it becomes smooth yeast.
3. Take 4 oven-proof thick glasses and pour the mixture on it. Then pour the water on an oven tray and place the glass and bake it for 25 minutes over 180°C heat.
4. Lastly take out the glass and pour the caramel & whipped cream on top of the glass cake and then enjoy.

Instructions for Caramel Sauce:

1. At first pour the sugar & water on a saucepan and heat it, stir it and make the caramel.

Chocolate-Dipped Strawberries~

I love everything about chocolate-covered strawberries. I love the crunchy, melting- your-mouth shell and the cool, sweet strawberry beneath. I love giving them as  presents, and I love receiving them equally as much. And I especially love how  easy they are to make at home — it's an afternoon project with a result that looks fancy no matter your candy-making skills (or lack thereof)! 

Ingredients:

• 1 pound of fresh strawberries, 
• 2 cups of dark chocolate chips or chopped chocolate, 
• 1/2 cup of white chocolate, optional for drizzling. 

Equipment:

• double-boiler or heatproof bowl and saucepan, 
• heat proof spatula, 
• parchment, wax paper, or silpat, 
• baking sheet, 
• small plastic bag. 

Instructions:

1. At first wash strawberries, drain out the water and dried up them properly before  dipping. 
2. Then pour the chocolate on the bottom of the double-boiler or pour the chocolate  on a heatproof bowl and set this over the simmering water. Stir it occasionally until  it is properly melt and remove the bowl from heat. 
3. Then place the baking sheet with the parchment and grasp the strawberry by the  top leaves and dip it into the chocolate and put into the baking sheet. Repeat with  dipping the remaining strawberries and keep the strawberry sheet in the fridge for  some time to set the chocolate. 
4. Then melt the white chocolate at the same way and remove it from the bowl to  small zip lock bag. Push the melted white chocolate to one corner of the bag and  drizzle to strawberries with white chocolate and keep the baking sheet in the fridge  again for some time to set the white chocolate.  
5. Lastly serve the cool chocolate-dipped strawberries and enjoy.

What makes a perfect burger? Part-2~

After the buns, comes the most important element of the burger which is the burger patty itself. This is the one thing that deserves the most attention. Without a good meat, a burger falls flat on its face. The chuck or briskets are good cuts to use for your patty but that really is up to whoever is serving you the burger.

However, you can check if there is ample fat content. A burger should be either 40 percent fat and 60 percent meat or ideally 80 percent meat and 20 percent fat. Without the fat, the burger dries up and is hard to chew or even taste the flavors. Also, remember that it is good for the meat to cook in the grease from the fat. The grease works as a natural-flavoring agent and helps to make the burger taste meatier. If your burger does not taste like meat, then it is not a burger at all. And make sure the patty reaches the edge of the bun.

Finally, we come to the sauces, veggies and the condiments. Lettuce, tomatoes and onions are crowd favorites, however it is important to use the ingredients with the right texture. For instance, the lettuce used should be crispy or crunchy. It cannot be a soggy, dead piece of betel leaf. The lettuce, in reality, doesn't add much to the flavor and using a soggy one kills the taste rather than enhances it. A crunchy onion and a little tomato again adds to the flavor.

Pickles give the burger that extra zing and about using cheese, it is easy to compose a whole ballad. Top it all off with tomato sauce and even mustard and mayonnaise if you want. Served like that, short of the mushrooms, the bacon, the this and the that, you have the perfect burger with the most necessary elements.

One of the biggest problems is the use of too many ingredients. A burger is not a sandwich. The focus should always be on the patty and how it tastes. The patty is the orchestra and the rest make up the symphony. And a symphony is irrelevant without an orchestra. The same thing applies to burger or it just did as I just applied it. Now that you know, go off looking for the perfect burger in down and look down upon those who don't know the rules.

What makes a perfect burger? Part-1~

Burgers are now bigger than ever. While it's hard to point out the exact time when the burger craze caught on. See, the perfect burger isn't one that comes with a step by step recipe. It can easily vary from person to person but certain elements remain fixed. It is the presence of these elements that make the burger perfect. Adding something extra, apart from them, can enhance or ruin a burger but the absence of these elements make a burger just not worth it.

So, what are the key elements? The first, according to experts, is the meat to bun ratio. You cannot eat a burger where the meat is much more than the bun. Another unacceptable situation is when you run out of meat but there's more of the bun left. Thus, the first thing you need to look out for is balance. The balance is perhaps the most important feature of a burger. And it isn't only the balance between the bun and the meat but with most other ingredients as well.

If the balance is right, then it is time to move onto the next thing: the bun. The bun should never outsize or even dominate the taste of the patty. The patty is the burger and its taste cannot be overwhelmed by anything else. The bun used can also not be too dry or too soggy because of the sauces used.

The buns should be soft, plump and easy to chew. Some people swear by sesame seed buns and others do not. That choice is yours, but the others are not. Toasting the bun is a good idea as that helps the bun retain its softness while also adding a sort of crispiness around the edges. The bun must of course be able to soak up the juices without crumbling and that is again an important aspect to consider.

to be continued...

Cucumber-Sour Yogurt's Thick Soup~

This easy cold cucumber- sour yogurt’s soup is very good meal for breakfast and for evening……and it taste awesome :)

Ingredients:

• 1 teaspoon of chopped garlic,
• 1 tablespoon of chopped onion,
• 1 tablespoon of lemon juice,
• 4 cups of chopped cucumber,
• 2 tablespoons of chopped coriander,
• 1 cup of sour yogurt,
• 1 teaspoon of chopped green chili,
• salt according to taste.

Instructions:

1. At first boil the garlic & onion for some time. Then pour the 3½ cups of cucumber and cook it for 5-6 minutes.
2. When the cucumber is boiled you take it out and let it rest for some time to cool.
3. Mix whole mixture with the 1½ tablespoons of coriander, green chili & salt and blend it in a blender.
4. Then pour it on a bowl and mix with yogurt, remaining ½ cup of cucumber & coriander.
5. Lastly serve the cucumber and sour yogurt thick soup and enjoy.