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 :) :)

Chocolate Dipped Meringues

Chocolate Dipped Meringues~

These little chocolate dipped meringues are a very simple idea and there are lots for your helpers to do – including finger licking! Great for Easter, a gift or simply an activity.

Ingredients for chocolate dipped meringues:

• 2 pieces of egg white,
• 110 g of caster sugar,
• chocolate for melting,
• chopped nuts or seeds.

~This will make approx. 23-30 meringues.

Directions for the meringues:

1. At first turn your oven to 110°C. Line a baking tray or two depending on size.
2. Ensuring all your utensils are totally clean, whisk your egg whites in a glass or ceramic bowl with an electric whisk until they form 'stiff peaks' (but don't become
3. dry).
4. Add sugar, 1 tsp at a time, ensuring that it dissolves before the next tsp is added. This should take 5-7 minutes.
5. Spoon your meringue mixture into a piping bag with a largish nozzle.
6. Pipe mini meringues. Place in the bottom half of the oven to cook until dried all the way through, this will be approx. 1 hr
7. Lastly allow to cool on a wire rack.

Tip:

If your meringues have spiky tails – dip your finger in water and dab them down. Otherwise they will burn.

Directions for the chocolate:

1. At first melt your chocolate in a bain-marie; this is simply hot water in a pan with a bowl placed over the top that contains your broken up chocolate.
2. Line a tray. Prepare your nuts or seeds – they can be toasted or plain.
3. Gently pick up your meringue and dip in the chocolate and then any nuts or seeds.
4. Lastly place on your lined tray and allow the chocolate to set.

Sago-Jello Pudding

Sago-Jello Pudding~

Looking for recipes for jello pudding? I think you will love this pudding. Its name is sago-jello pudding, very popular South-Asian dessert. Goes well in any occasion :) :)

Ingredients for the lower level for sago-jello pudding:

• 1 liter of milk, 
• ½ cup of sago grain, 
• sugar according to taste, 
• 1 piece of bay leaf-cinnamon-cardamom, 
• salt according to taste.

Ingredients for the upper level for sago-jello pudding:

• ½ liter of milk, 
• 5 tablespoons of sugar, 
• 1 tablespoon of agar-agar powder, 
• 5 tablespoons of water, 
• 3-4 drops of any kind food color.

Directions for sago-jello pudding:

1. At first boil the milk with cardamom-cinnamon-bay leaf. Then pour the sago grain and stir it and cook it until the milk is reduced to 50 percent. 
2. When the sago is cooked pour the sugar & a pinch of salt and stir it continuously until it is cooked and take it out. 
3. Then pour it on the serving glass and keep it in the refrigerator for 2 hours to cool. 
4. For the upper layer; soak the agar-agar powder with some water, then mix the milk with the sugar & food color properly. 
5. Now pour the agar-agar mixture in the milk and boil it, stir it continuously and take it out when it is boiled.
6. Then pour it on the sago glass and keep in the refrigerator for cool. 
7. Lastly take it out before serve and enjoy :) :)

Dum Murgh

Dum Murgh~

Dum murgh is a delicious chicken dish flavored with rich spice and cooked on its own steam. Dum murgh recipe is a sinfully tasty and very well savored recipe. Simple and very tasty :) :)

Ingredients for dum murgh:

• 2 kg of chicken meat (cut into pieces, as your choice), 
• 2 cups of chopped onions, 
• 2 teaspoons of finely chopped ginger, 
• 1 tablespoon of chopped garlic, 
• 4 slices of green chili, 
• 4 slices of red chili, 
• 1 teaspoon of black pepper powder, 
• ½ cup of onion beresta, 
• 1 teaspoon of hot spices powder, 
• ½ teaspoon nutmeg-mace powder,
• 4 sticks of cinnamon, 
• 4 pieces of cardamom, 
• 4 pieces of cloves, 
• 2 pieces of bay leaf, 
• ½ teaspoon of turmeric powder, 
• 1 cup of coarsely chopped tomato, 
• 6 cups of sour yogurt, 
• 2 tablespoons of sweet yogurt, 
• 1 cup of mustard oil, 
• salt according to taste.

Instructions for dum murgh:

1. At first wash the chicken meat properly and drain out the water and rub with the sweet & sour yogurt, turmeric & salt and marinate for 20 to 25 minutes. 
2. Then pour the oil on the large pan and spread the onion, ginger, garlic and then meat on the pan. 
3. Now give all the ingredients one by one except hot spices & beresta then pour 1 cup of water, cover them with the lid. 
4. Then put a pan with hot water on top of the lid and cook them over medium heat for 1 hour. 
5. Then pour the beresta & hot spices when the broth is reduce and stir it very well and take it out after some time. 
6. Lastly pour the chicken meat on a serving dish and serve it hot with any kind of steam or fried rice or paratha/roti and enjoy :) :)

Corn flour Halwa

Corn flour Halwa~

This corn flour halwa turned out delicious and all the guests visiting me today just loved it. I still have to try my hands on more sweets recipes. My guests could not believe that it is made out of corn flour and my heart was filled with happiness that everyone loved it. Corn flour halwa recipe is perfect sweet for festive season as this halwa is so easy to make.

Ingredients for corn flour halwa:

• 1 can of corn flour, 
• 1 cup of sugar, 
• 1 cup of water, 
• 1 cup of clarified butter, 
• 1 teaspoon of vanilla powder, 
• 3-4 cups of powder milk, 
• ¼ teaspoon of cardamom powder, 
• 1 drop of food color (orange).

Instructions for corn flour halwa:

1. At first brush the tray or flat plate with the clarified butter properly and keep aside.
2. Then mix the corn flour with the sugar, milk powder & vanilla powder together very well and fry them with the clarified butter on a pan and stir it continuously and pour the water. 
3. Then pour the orange food color & cardamom powder and stir it until it is thick. 
4. Take it out and pour this halwa on the greased tray or plate and keep it sometime for cool. 
5. Now cut it in burfi shape and place the halwa on a serving plate to serve and enjoy corn flour’s halwa :) :)

Pasta with Tomato Sauce

Pasta with Tomato Sauce~

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients. Once you've made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it :) :)

Ingredients for pasta with tomato sauce:

• 1 tablespoon of olive oil,
• 1 piece of brown onion; chopped,
• 2 pieces of garlic cloves; crushed,
• 1 x 800 g of can diced tomatoes,
• 1 tablespoon of tomato paste,
• ½ teaspoon of caster sugar,
• salt & freshly ground black pepper according to need,
• 400 g of dried penne pasta.

Instructions for pasta with tomato sauce:

1. At first heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
3. Stir in the sugar. Taste and season with salt and pepper. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
4. Lastly add the sauce to the pasta and toss some boiled beans & creamy mozzarella cheese for garnish. 
5. Serve immediately and enjoy pasta with simple tomato sauce :) :)