Sponge Roshogolla

Almost every one likes sponge roshogolla as they are softer than the traditional roshogolla and less sweet.

Credit: Credit goes to Dr.Jhanja

What you need:

Milk- 1.5 liter

Shuji- 2 table spoon

Sugar- 2 table spoon for sprinkle and 2 cups for the syrup.

Vinegar- 2 table spoon

Cooking Time : 50 minutes

How to cook:

1. Put the milk on heat for boil.

2. Add 2 table spoons of vinegar when the milk starts boiling.

3. The curd (Chana) starts forming.

4. Pour the chana in cheese cloth and drain the rest of the water.

5. Squeeze the the cheese cloth to drain all the water from chana.

6. When it looks dry enough spread in a plain surface ( I used my wooden chopping board).

7. Sprinkle the 2 table spoons of shuzi and sugar over the chana and mash it by your fingers.

8. Prepare small balls out of those mix. (remember the balls should be half of the size you want them to be)

9. Mean while in a large saucepan pour 2 cups of sugar and 4 cups of water to make the syrup.
10. When sugar melts fully and water starts to boil, drop the chana balls into it.

11. Put the lid on it and let it boil in medium heat for 25 minutes.
12. Turn of the heat, let it cool and serve fresh.

Tips : You can reduce the amount of sugar in syrup according to your taste.

Lentil (Daal)

Daal sounds to be a very easy item to cook, but honestly its not that easy. To bring the right look and taste, one has to be very precise.

Credit: Credit goes to my mother.

What you need: 

Masoor Daal- 1 cup

Onion- Half, chopped

Garlic- 2 cloves, chopped

Cooking oil- 1 table spoon

Green chillies- 2 whole

Coriander leaf or Cilantro- 50 gm, chopped

Salt- 1 tea spoon

Turmeric powder- 1/4 teaspoon

Cooking Time : 30 minutes

How to cook:

1. Wash daal properly. 

2. Add 2 cups of water, turmeric powder and salt.

3. Put the pot with daal in a medium heat.

4. When it starts boiling, beat the daal with a beater ( I use egg beater since I do not have the conventional one)

5. Beat until the daal looks mashed .

6. Add green chillies and cilantro.

7. In another frying pan, heat the oil and fry the onions and garlic, when they turn red, add the onion, garlic including the remaining oil to the daal.
8. Boil for another one minute and the daal is ready to serve.

Tips : This daal is traditionally known as paatla daal and is commonly preferred with mashed potato (Alu varta) and rice.

Dry Beef (Bhuna) with Papaya paste

Dry Beef (Bhuna) with Papaya paste

Credit: I got this recipe from my mom. She got it from her mother in law, that is my grand mother. So credit goes to my grandmother.

What you need: 

Beef- 2 pounds, cut into small (0.5 inches) pieces

Onion- 2 medium, cut into cubes

Garam masala- 1 cinnamon, 3 cloves, 3 cardamoms, 3 whole black pepper and 1 bay leaf

Cooking oil- 3 table spoon

Green chillies- 4 whole

Ginger paste- 2 table spoon

Papaya paste- 1.5 tea spoon (Should be available in any Bangladeshi, Indian convenience or grocery stores, I bought it from Marhaba, Danforth, Toronto)

Salt- 1 tea spoon

Roasted cumin powder- 1/2 teaspoon

Process Time : 40 minutes

How to cook:

1. Wash meat properly. 

2. Add papaya paste, ginger paste, salt to the meat and let it marinate for 20 minutes. Please make sure you do not marinate it too long as the beef might thaw out.

3. Heat oil in a non stick saucepan and add onions, chillies and garam masalas.

4. When the onions look soft add the marinated beef and stir twice.

5. Put a lid on it and reduce your heat in medium, let it cook for 15 minutes.

6. Remove the lid and stir fry the beef until the oils show up.

7. The beef bhuna is ready to serve.

Tips : This beef bhuna tastes good with any kind of rice or with paratha/ roti or even in sandwich.

I have a great passion for food. I love to eat and I love to explore new recipes . When I moved to Toronto from Dhaka with my husband , I barely could cook. But I learned gradually with the help of cooking bible "Siddiqua Kabir's Recipe". She was a legend and her recipes do give one utmost satisfaction.

This blog is for those young inexperienced Bangladeshi cooks who want to cook the same tasty Bangladeshi cuisines but with less effort and time. I have tried several of my self invented recipes as well of some collected from my friends and "Bhabis".

My only objective of creating this blog is to share my joy of cooking. I will be overwhelmed if this blog contributes to anyone's life in a positive manner.