Kabsa ( Saudi Arabian Main Dish)

Kabsa ( Saudi Arabian Main Dish)

Its a popular Saudi Arabian dish, cooked in almost every household. Its easy and very tasty.

Credit: Credit goes to my mom who learned from the Arab people

 

What you need:

Basamati Rice- 2 cup, washed and soaked,  

Beef- 1 pound, large pieces

Tomato Salsa- 2 small cans
Tomato- 2, diced into pieces

Onion- 2, diced into pieces

Salt- 1 teaspoon

Ginger paste- 1 Table spoon

Garlic paste- 1 teaspoon

Garam masala- 3 Cardamom, 3 clover, 3 cinnamon sticks, 8 whole black pepper, 1 bay leaf

Cooking oil- 2 Table spoon

Cooking Time : 25 minutes

 

 

How to cook:

1. In a pressure cooker heat up the oil and add garam masala, onion, tomato, tomato salsa, salt, ginger  and garlic paste

2. After few minutes when oil comes up of the spices add beef and stir well.

3. Add 3 cups of warm water and let it boil for 1 minute.

4. Put the lid of the pressure cooker and keep it on stove for 7 minutes when the whistle starts  to blow.

5. Meanwhile wash and soak the rice

6. Turn off the stove, open the lid after all the steam got out.

7. Take the beef pieces out of the broth and add the rice.

8.  Put the lid on the cooker and cook for 2 minutes.

9. Your rice should be done.

10. Grill or fry the beef, according to your taste.

Tips : You can serve them with boiled egg and french fries.

Baked Salmon Steak

Baked Salmon Steak

Its a popular Canadian dish, cooked in almost every household. Its easy and takes a very little time to cook

Credit: Credit goes to Canadian people

What you need:

Salmon- Large steak piece, washed and cleaned,  

Lemon Juice- 3 table spoon

Tomato ketchup- 2 table spoon
Salt- 1 teaspoon

Soya sauce- 1 Table spoon

Black pepper powdered- Half teaspoon

Cooking oil- 2 Table spoon

Cooking Time : preparation and marination- 1 hour and baking-15 minutes

How to cook:

1. Marinate the salmon steak piece at least an hour with lemon juice, salt, pepper and ketchup.

2. After being marinated, spray cooking oil in the baking tray and put the steak in the tray.

3. Preheat the oven at 300 degree.

4. Put the salmon in the oven and bake for 15-20 minutes.

5. Spray or brush some oil in between this time.

6. The Salmon should be ready.

Tips : You can serve them with grilled or boiled vegetable like beans and carrots.

Sweet and Sour Prawn

Sweet and Sour Prawn

One of the quickest recipes among Chinese dishes. One who wants something gravy with Chinese fried rice, this is the best one.

Credit: Credit goes to me :)

What you need:

Bell pepper - 3 different colors

Onion- 2 medium sliced like large cubes

Green chillies- 1-2 whole

Prawn- 15 pcs
Lemon Juice- 1 table spoon
Tomato ketchup- 4 table spoon
Salt- 1 teaspoon

Cornflour - 1 Table spoon

Black pepper powdered- Half teaspoon

Cooking oil- 2 Table spoon

Cooking Time : 15 minutes

How to cook:

1. Heat your cooking oil in the skillet.

2. Add onion and fry until soft.

3. Add the prawns, bell peppers.

4. Add salt and pepper and stir well.

 

 

 

 

5. Now add the tomato ketchup, lemon juice and green chilli

6. Stir fry for 3 minutes.

7. In a small cup liquidate the cornflour by adding 4 tablespoon of cold water and mix well.

8. Now add the cornflour in and stir rapidly.

9. After 3 minutes, it will give a gravy look.( You can add more water to make it thinner)

10. Serve the curry hot.

Tips : You will love it with egg fried rice.

Chilli Tuna Sandwich

Chilli Tuna Sandwich

 This is one of the quickest way to make a tasty shortcut sandwich, when suddenly guests come in.

Credit: Credit goes to me :)

What you need:

Regular bread - According to your need

Mayonnaise- 1 teaspoon for each slice

Thai chilli tuna can- each makes 2 sets of sandwitch

Preparation Time : 5 minutes

How to prepare:

1. Spread the mayonnaise evenly in each slice of bread.

2. Then spread the tuna from the can into the bread

3. Then you can either put the sandwich in the sandwich machine or toast it in the frying pan

Tips : Serve with hot sauce.

Mashed Broccoli

People who like broccoli and also the mashed (Bhorta) vegetable, this unique one gives kick in the taste as an appetizer.

Credit: Credit goes to me :)

What you need:

Broccoli - 1

Onion- 2 medium thinly sliced

Green chillies- 3-4 chopped

Mustard oil- 1 table spoon
Lemon Juice- 1 table spoon
Cilantro- 50 gm chopped
Salt- 1 teaspoon

Cooking Time : 5 minutes

How to cook:

1. Separate the broccoli flowers in small pieces

2. Wash the broccolis and heat it in microwave for 3 minutes.

3. Mix all the ingredients with broccoli and mash it with masher.
4. The mashed broccoli is ready to serve.

Tips : You will love it with steamed rice.

Dry Prawn Bhuna/Chingri Balachao Bhuna

The people who likes dry fish (Shutki) will love this item. The balachao, which is already kind of cooked,  is sold in a small plastic pot in any Chinese or Bengali stores.

Credit: Credit goes to Falguni Bhabi

What you need:

Prawn balachao- 1 pack
Onion- 1 large chopped

Garlic- 10-12 whole cloves
Garlic paste- 1 table spoon 

Turmeric powder- Half table spoon for sprinkle and 2 cups for the syrup.

Chilli powder- 1 table spoon
Green chillies- 5-6 whole
Oil- 2 Table spoon
Salt- half tea spoon

Cooking Time : 10 minutes

How to cook:

1. Heat the oil in the skillet.

2. Add the onions and whole garlic and fry until tender.

3. Add the powdered spices and salt and fry for a minute.
4. Add the garlic paste and fry for anther minute.
5. Add the balachao, fry for 2 minutes and add 2 table spoon of water.
6. Keep the heat low and put on the lid.
7. The Balachao is done when oil shows up, add the green chillies.

Tips : It pairs up very well with Khichuri.

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.