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Home recipes from Dhaka
Raw
Recipes.md

2017

Dal Choccori

Ingredients 2 bay leaves 4-5 green chili 1 teaspoon turmeric Trace amount of Dry cumin powder 3.5 tablespoons of oil 250g of Masoor Daal 1 medium onion Water

Procedure Oil in pan Onions in pan, 5-10 minutes to soften Lower heat, Daal in, move around and fry the daal for another 5-10 minutes Add turmeric, tomatoes, chill and bay leaves and move around for 5 more minutes Add water and continue moving around, cover and simmer. About 20 minutes of simmering under low to medium heat

Cornflower sabji

Khichuri

3-4 tablespoons of oil, few dried chillies and pachforon. Rice, soaked in water. Fry for few minutes. Add

Dim-Tometo

  • 50g or so so onions, soften
  • Add tomatoes (about 2 medium)
  • move around soften a little, add turmeric and salt
  • add eggs and move around till cooked

Alu-Fulcopi (Alu-Gobi)

  • potatoes first (about one) into moderately hot oil
  • gobi next
  • turmeric, small ginger/garlic paste

Khichuri

  • same rice water ratio
  • 3.5 pot rice

Bhuna Kichuri

Ingredients

  • 1 pot basmati/atap rice
  • 0.5 pot mung daal
  • 2.5 pot boiling water
  • 2 bay leaf
  • 1 table spoon pach foron
  • 4 table spoon oil
  • 1 table spoon coriander powder
  • 3-4 dry chillies, cut in halves
  • 0.5 tablespoon turmeric
  • 0.5 tablespoon cumin (near the end)
  • 1 tablespoon salt
  • coriander leaves
  • garam masala (near the end)

Process

  • Dry roast the mung daal and/or put it in boiling water for half an hour to soften
  • Oil in hot pan
  • Add dry chillies, bay leaf and pach foron for a minute
  • Rice in oil
  • Fry it up for few minutes
  • Daal in
  • Turmeric, Coriander, salt in
  • Move around for few more minutes
  • Water in
  • Once boiling starts, cover and lower heat
  • every five min, check and stir till done
  • Add cumin and garam masala

Chingri Shutki Bhuna

  • Hot pan, add oil
  • Onion, soften, green chillies, brown
  • Add Shrimp
  • Lower heat
  • Fry slightly
  • Add little water
  • Add turmeric 0.25 table spoon
  • Add red chili powder
  • Move around
  • Add more water
  • Raise heat
  • COver till done

Begun-Tometo

  • Dry Chillies (couple, pachforon, bay leaf) in slightly heated oil
  • About 1 large eggplant, cut into cubes, and couple medium tomatoes, sliced into eights
  • Add only turmeric and salt
  • cook in low heat

Meat for Biriyani

  • 1 large onion saute
  • ginger garlic coriander paste

Kolizar Curry

  • Chop up liver, and other pieces into small cubes
  • One mid onion small pieces, soften
  • lower heat
  • Add bay leaves, cloves, cardamom, cinnamon, dry chillies (small quantities)
  • Add garlic paste 1 tsp, ginger paste 1 tsp, cumin paste (0.5 tsp)
  • Add 0.5 tsp turmeric powder, 1tsp coriander powder, 1tsp red chilli powder
  • Move around, add little water if necessary
  • Fry the spice mix until they release oil
  • Add liver/stomach/lunge/heart cubes
  • Move around and fry
  • add salt (0.5 salt)
  • add 4-5 green chillies
  • Add water increase heat
  • cover and stir every five minutes till liver is cooked
  • sprinkle garam masala and stir
  • After five minutes, close heat

Shak-Chingri (spinach-shrimp)

  • oil in pan (maybe slight butter)
  • 3-4 dry chilli and little pachforon in
  • ginger in (about 1.5 tsp)
  • add shrimp slight fry
  • lower heat
  • Add 0.5 tsp turmeric, coriander, red chilli powder
  • little bit of water as necessary and fry spices till oil released
  • add spinach
  • raise heat, cover stirring till soften

Badhakopir tarkari

  • Hot oil
  • Low heat
  • Add pachforon
  • brown potatoes
  • add garlic paste
  • add teaspoon turmeric
  • add teaspoon coriander
  • mix and stir
  • add chopped cabbage, carrots and stir till done

Labra (mixed veges medley)

Ingredients

  • peas, 2 md tomoato
  • cauliflower 1 small
  • carrot 1.5 chopped in small pieces
  • eggplant 1 sm
  • papaya 1 sm
  • potato 2 md, chopped in small pieces
  • cabbage leaves 2-3 (outer)
  • green chilli 4-5
  • dry chilli 3-4
  • celery 0.5
  • 1 tsp cumin (near end) (tala jira not raw)
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp coriander

Process

  • oil in
  • add dry chillies
  • pachforon 0.5 tsp lightly fry
  • cauliflower and potato in
  • 5 min move around
  • Rest of veges in
  • add ginger, salt, turmeric, coriander
  • mix well
  • cook for some time
  • peas and tomato in
  • cover and cook, stirring every so often

###Taco

  • roasted veges — onions, cucumber, pepper, green chillies, peas, carrots

  • chola

  • salsa - onions, garlic, green chilies, lime, cilantro, tomatoes, corn, corn, (jalpai olive?), raw mangoe(amra) + vinegar + olive oil

  • cheese guac

Taco seasoning

2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornflour 2 teaspoons kosher salt 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1 teaspoon black pepper

Taki Mach Bhorta (Fried)

  • Fry fish with onions, mustard seeds, 1 tsp cumin, 0.5 tsp turmeric
  • Debone fish
  • Mix with coriander leaves, and 3-4 dry chillies

Chingri mustard

  • dry chilli/pachforon
  • no garlic/coriander

Chingri Bhuna with tomato

Ingredients

  • 1 medium onion, finely chopped
  • 2-3 tablespoons of oil
  • 3 medium large prawns, cut into cubes
  • 2 medium tomatoes (prawns and tomatoes same amount)
  • 4-5 green chillies
  • handful of chopped coriander
  • 0.5 tsp turmeric
  • 1 tsp garlic paste
  • 0.5 tsp salt

Process

  • Medium hot pan
  • Add oil
  • Add onion and soften/brown
  • Add Tomatoes, chillies, prawns and move around couple minutes
  • Lower heat
  • Add turmeric and garlic
  • Move around and lightly fry
  • Add salt
  • Cover and cook, spreading around until cooked

Moglai Porata

  • Make flour dough (all purpose flour)
  • Roll into shape of flat bread
  • Batter two eggs, finely chopped onion, and coriander
  • Spread out egg mixture thinly on bread, leaving space near end
  • spray oil on pan on low heat
  • lift and fold from four sides to make circular bread into square
  • fry one side till golden brown on bottom
  • very carefully use spatula to turn bread on opposite face
  • press and cook till bread is cooked and crispy
  • chop into squares
  • sprinkle fresh coriander and serve with daal/other curry

Daal (Booter)

####Ingredients

  • 1 cup daal
  • 4 cup water
  • Bay Leaves, cloves, cinnamon
  • 0.5 tsp turmeric
  • 1 tsp coriander
  • 1 tsp red pepper
  • 1 tsp ginger
  • 4 green chillies
  • 1 tsp salt
  • touch of garam masala
  • 0.5 tsp cooked cumin powder (tala jeera)

###Sombhar

  • 4 dry chillies
  • 1 tsp pachforon
  • 3 tsp oil

####Process

  • Soak daal overnight in water
  • Heat water to boiling
  • Add daal, bay leaves, cloves, cinnanom
  • lower heat and cook till daal gets easily smashed (even if not completely mushy)
  • Add ginger, coriander, turmeric, red pepper, green chillies
  • mix

Sombhar

  • For sombhar in hot pan, add oil

  • Add pachforon and dry chillies

  • Lighly fry for a minute

  • Add sombhar to daal

  • Mix well and smash the daal (hand blender could help)

  • Add cumin and garam masala to daal

Mustard seem

  • hot pan, add oil, fry pachforon, add okra, lightly fry
  • Add mustard paste, turmeric and salt
  • Add 0.5 cup water

Fish Curry

####Ingredients

  • 1 medium sized fish, cut into pieces
  • 1 medium onion, small squares
  • 3-4 small tomatoes, into eights
  • 1 small eggplant, small squares
  • 1 tsp ginger paste
  • 1 tsp cumin paste
  • 0.5 tsp Tumeric
  • 1 tsp Coriander
  • 1 tsp red chilli powder
  • 4-5 green chillies, halves

####Process

  • Medium hot pan add oil
  • Add onions, soften
  • Add tomatoes and eggplants, soften
  • Add ginger/cumin paste
  • Move around for couple minutes
  • Lower heat
  • Add turmeric, coriander, red chillie
  • Add a little water, move around
  • Add fish, green chillies
  • Cook till fish is tender and cooked
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