Rownak's Bangladeshi

Recipes E-Book
 Hi, this is Rownak Jahan Borna from www.banglarecipes.com.au.
I would like to thanks everyone for the supports they have provided
me for over the years. I had over half a million people visited my site
in last year’s and spend over 2 million minutes reading Bangladeshi
recipes. As some of you know my target is to make Bangladeshi
food popular all over the world and help all Bangladeshi people to
cook better Bangladeshi food in an easy to follow manner. I am
trying my best to achieve my goals and I invite you to make my
goal as yours and invite all your friends and people interested in
Bangladeshi food to my blog www.banglarecipes.com.au and to
the FaceBook page www.facebook.com/banglarecipes so more
and more people can enjoy our great Bangladeshi Cuisine.

I have around 40 of my recipes published here in this eBook with

a good combination of Starter, beverage, meat, fish, dessert
and vegetable recipes. Hope you will like it. Please send me
a line on rownak@banglarecipes.com.au if you have
any comments.

- Rownak Jahan Borna

Starter Recipes
Chirar Polau / Fried Flat 2. Heat the pan with 1 teaspoon oil and make
scramble egg with pinch of salt. Keep aside the
Rice scramble egg.
3. In same pan add 1 teaspoon oil and fry the
cauliflower floret and salt till it becomes tender.
Keep it aside.
4. In same pan rest of oil and add poppy seeds
when it starts crackle, add onion.
5. Fry onion 1 minute and add capsicum. Fry it
2 minutes and flat rice, black pepper, cardamom
powder and salt.
6. Fry it for 1 minute then add cauliflower,
Chirar Polau / Fried Flat Rice is a simple handy scramble egg and sugar.
recipe which you can modify as your taste bud.
Chirar Polau / Fried Flat Rice is usually made as 7. Saute it about 1 minute and remove for heat.
a vegetarian dish but I like to use egg to make a 8. Serve Chirar Polau / Fried Flat Rice hot.
complete food. You can use peanut instate of egg
to make it vegetarian dish. Even you can use your
choice vegetables for this recipe.
Ingredients: Chotpoti
• 1 cup flat rice or pressed rice
• 1/3 cup diced capsicum
• 1/3 cup diced cauliflower floret
• 1 tablespoon chopped onion (optional)
• 2 green chillies
• 1 egg(optional)
• ½ cardamom powder
Chotpoti is basically spicy peas and potato mix
• ½ black pepper
along with tamarind water. I try to keep it simple
• 1 teaspoon poppy seeds and health. If you want, you can use bit oil to fry
• 1 teaspoon sugar the onion and cook potato and peas together.

• 3 tablespoon oil Ingredients:

• Salt to taste • 1 and 1/2 cups dried peas

• 1 diced large boiled potato
• 6 boiled eggs
• 3 tablespoon chaat masala
• 1/2 finely sliced medium size onion
• 4 finely green chillies chopped
• ½ cup chopped cucumber
• Coriander leaves chopped
• ½ chopped turmeric
Ingredients: • Salt
1. Wash the flat rice and soak in water 15 minutes. • 12 fuska shells(optional)
Strain it and keep aside.
For Tamarind water:

1
• 50 gram tamarind • ½ cup red lentil
• 1 tablespoon roasted cumin powder • 3 green chilli finely chopped
• 4 roasted red chillies • 1/8 teaspoon turmeric powder
• 1 tablespoons sugar • ½ sliced medium onion
• Salt • ½ teaspoon ginger paste
• Black salt (optional) • ½ teaspoon garlic paste
How to make: • 1 tablespoon chopped coriander leaves
1. Soak dried peas overnight and wash well. • ½ Bombay chilli (optional)
2. Boil peas with turmeric and 2 teaspoon salt till • Salt
it becomes tender (I prefer to use pressure cooker
to boil peas, less time consumes). For dough:
3. Soak tamarind half hour with one cup water. • 1 and ½ cup plain flour
Crush the roasted chillies and add crushed chillies,
salt, cumin powder and sugar in tamarind water. • 2 tablespoon oil

4. Mash boiled potato and mix with boiled peas • 1 teaspoon salt
and chaat masala. • Oil for deep fry
5. Take a serving bowl and serve pea and potato • Black salt (optional)
mix with 1 chopped egg, cucumber, chilli, onion, 2
fuska crushed and tamarind water. How to make:
6. Enjoy healthy homemade chotpoti. Stuffing:

1. Waste the lentil and cook the lentil with

¾ cup water, green chilli, turmeric, onion,
Dal Puri ginger, garlic and salt.

Dal puri is basically flat bread stuffed with 2. Sometimes you need more water to cook the
lentil and spices. It is a very popular snack in lentil. When water gets dry, take off from hot
Bangladesh and India. Usually red lentil is used plate and mix coriander and Bombay chilli.
for this recipe. Some people like to use dry chilli Make a mask keep it aside.
for this but my personal choice is green chilli (if
Dough:
possible Bombay chilli). If anyone wants to use dry
chilli, dry chilli fry first and then make a flake. 1. First dissolve the salt with water and mix the
flour and oil. Knead the dough 4 minutes
(even you can use food processer for that).
Cover the dough and let it set for 10-15
minutes.
2. Divide the dough and lentil stuffing into 10
equal sizes.
3. Roll the dough into 3” diameter bread and
place the lentil ball in the middle. Seal the
edge by pulling the edges of rolled dough
together to make a ball.
4. In this way make all 10 balls. Let them sit 5
minutes before rolling them.
5. Heat the frying pan on medium heat and pour
Ingredients: the oil.
For stuffing:

2
 6. Roll the balls. It will be easier if you roll the . 200 grams dried peas
ball in dry flour. . 1 diced large boiled potato
7. Carefully press the ball on seal side and keep . 3 tablespoon chaat masala
it on the topside while rolling. Make it 4’ . 1 finely sliced medium size onion
diameter. . 4 finely sliced green chillies
. Coriander leaves chopped
8. Check the oil to put a little piece of dough . Salt
in the oil if it sizzles and comes up slowly .It For Tamarind water:
means the oil is ready.
. 50 gram tamarind
9. Place the puri in the oil and fry it until golden . 1 tablespoon fried cumin powder
brown on both sides. Serve the puris with a .4 dried red chillies
sprinkle of black salt (bit lobon). . 2 tablespoons sugar
. Salt
Fuska -The Best Street . Black salt (optional)
Also need:
Food Ever Round cookie cutter

Fuska
Fuska is the most popular street food in
Bangladesh. I bet that every Bangladeshi, who
lives in abroad, misses its unique spicy, sour,
crispy taste. But we can easily make it at home and
enjoy the deshi flavour in abroad. It is a bit long
process, if you make the Fuska shell before, it will
be less hustle. Only one thing (Talmakhana) will
be hard to get in abroad. You can bring it from
Bangladesh. Even you can buy readymade Fuska
shells from Indian grocery. But I always prefer
homemade one.

How to make:
1. First dissolve salt with water and add
Talmakhana, flour and semolina. Knead properly
and make smooth dough.
Ingredients:
2. Divide the dough 6 equal balls. Take two balls
For dough: and make two equal size flat breads in 6” diameter.
. 1 and ½ cups plain flour
.1 tablespoon semolina 3. Take a flat bread and place another flat bread
over it. Roll again and make thin and large bread.
. ½ teaspoon salt
4. Now cut the bread with cookie cutter. Roll rest
. ½ teaspoon Talmakhana of balls same way.

. Oil for deep fry

For stuffing:
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5. Place fry pan on medium heat. Don’t make • 2 green chillies sliced
oil too hot. Fry the fuska shells on medium heat • 2 tablespoons cucumber sliced
otherwise the shells won’t be crisp.
• 2 teaspoon Ginger finely chopped
6. Soak peas over night and boil with salt. • ½ teaspoon roasted cumin powder

7. Drain peas and mix potato, chaat masala, • ½ lime

chillies, coriander and onion. • 3 tablespoon oil
• ½ teaspoon black salt
8. Soak tamarind half hour with one cup water. Fry
the chillies and crush them. • Salt to taste

9. Add crushed chillies, salt, cumin powder and

sugar in tamarind water.

10. Now make hole in fuska shells and insert peas

stuffing there. Make 8-10 of them and serve in a
plate along with tamarind water.

Haleem
Haleem
By Rownak Jahan,
March 27, 2012

Prep Time: 15 minutes Ingredients:

Cook time: 45 minutes 1. Soak the soup mix and moong dal together at
Yield: 4-6 serves least 1 hour.
Haleem is basically spicy lentil soup. I found that 2. Boil it till it becomes tender. Let it cool down
soup mix is a handy thing to make it. Though I mix and blend it.
moog dal with soup mix in this recipe. Hope you
will like home made the flavour of haleem. 3. Fry the onion till it becomes golden brown. Take
out ½ amount of fried onion from oil and keep
Ingredients: aside.
• 1 and ½ cup soup mix 4. In oil add all powder and paste spices except
• ½ cup moong dal cumin.
• 500 gram beef or mutton(curry cut) 5. When oil comes out add meat and cook till it
becomes tender.
• 2 large onion sliced
6. Add soup mix puree, salt and water. Bring it to
• 1 tablespoon chilli powder
boil and add cumin. Take off from stove.
• 1 tablespoon curry powder
7. Serve haleem hot with cucumber, fried onion,
• 1/4 teaspoon turmeric powder lemon, ginger and black salt.
• 2 teaspoon ginger paste
• 1 teaspoon garlic paste

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Mughlai Paratha
Mughlai paratha is deep fried egg, spiced mince
stuffed bread. You can even make without mince.
I use here puff pastry sheets for bread. I find it
handy. But it can make with scratch. Just knead
the dough thoroughly and roll it in square shape.

Ingredients:
How to make:
• 2 puff pastry sheets
1. Fry the mince with pinch of all spices and keep
• 100 grams beef/mutton mince aside
• Spices for mince 2. Mix salt with onion sliced properly. Then add
(Garlic paste, ginger paste, black pepper powder, chilli, coriander leaves and eggs and give a whisk.
chilli powder, garam masala powder and salt) 3. Heat the pan on medium. I like to use oil to deep
• 3 eggs the sheet half way through.
• 1medium sliced onion 4. Take a puff pastry sheet and top up ½ egg mix
and ½ spiced mince.
• 2-3 chopped green chillies
5. Now fold it like envelope like picture and seal it
• 1 tablespoon chopped coriander leaves
properly.
• Salt to taste
6. Place it gentle in oil and fry medium heat.
• Oil for fry
7. It will take about 25 minutes to cook both sides.
8. Remove from oil and place on paper tissue and
repeat the process with other sheet.
9. Cut into bit size pieces and serve mughlai
paratha hot with or without sauce.

Noodles Pakora / Noodles

Fritter

5
Rice Recipes
 and handy. Only tricky part is not to make smooth
lentil paste, make it coarse.
Noodles Pakora / Noodles Fritter is very easy and
handy recipe with bit of freshness. Ingredients:
Ingredients: • 1 cup red lentil
• 85 grams noodles • 1 large onion sliced
• 1/3 cup flour • 3 green chilli chopped
• 1 small onion finely sliced • 1 tablespoon rice flour/ semolina
• ½ teaspoon turmeric powder • 1/6 teaspoon turmeric powder
• ½ teaspoon chilli powder • 1 tablespoon chopped coriander leaves(optional)
• 1 teaspoon ginger garlic paste • ¼ teaspoon black salt(optional)
• 3 green chilli chopped • Salt to taste
• 2 tablespoon coriander leaves chopped • Oil for deep fry
• Salt to taste
• Oil for deep fry How to make:
How to make: 1. Soak the lentil 20-30 minutes and drain water
1. Boil the noodles and strain it. thoroughly.

2. Mix well all ingredients with noodles. 2. Make coarse paste and mix with rice flour,
onion, chilli, turmeric, coriander and salt.
3. Heat the oil on medium high. When oil is ready,
make fritter of noodles and fry it till it is light 3. Mix lightly.
golden or crisp in outside. 4. Place the pan on medium heat and when oil is
4. Serve Noodles Pakora / Noodles Fritter hot. ready, make flat fritter and put on oil carefully(you
can use spoon and don’t squeeze the lentil mix).
Tips: if you want, you can use more flour. Don’t overcrowd the pan.
5. Fry them till these become golden brown. Take
off from oil and sprinkle black salt. Repeat the
Piaju / Onion Lentil Fritter process to finish the mix
6. Serve piaju / onion lentil fritter hot with puff
Piaju / Onion Lentil Fritter
rice.
By Rownak Jahan,
January 16, 2012

Bindi Polau

Prep Time: 30 minutes

Cook time: 20 minutes
Yield: 8-10 Bindi polau is rice with small bite size meat. It is a
easy recipe with unique flavour.
Piaju / onion lentil fritter is delicious snack which
is must item in Ramadan month. It is very easy Ingredients:
For Bindi:
6
• 400 grams chicken breast fillet 9. Serve hot Bindi polau rice.
• 3-4 green chillies
• 1 medium onion
• 1 white bread slice
Ilish Polau
• 1 teaspoon crushed black pepper
• 1 tablespoon ginger chopped
• 1 tablespoon chat masala
• 3 tablespoon chopped coriander leaves
• 3 tablespoons sultana
• Salt to taste
• Oil for shallow fry
Personally I cook ilish polau in several ways. This
For Rice:
one is one of them. Hope you will like.
• 4 cup basmati or kalijeera rice
Ingredients:
• 1 and ½ cups chopped onion
• 6 hilsa steak
• 1 and ½ tablespoons ginger paste
• 3 cups rice(kalijeera or basmati)
• 3-4 green chillies sliced
• 1 large onion sliced
• 4 cloves
• 1 tablespoon ginger paste
• 4 cardamoms
• 1 teaspoon coriander powder
• 2″ cinnamon sticks
• 1 teaspoon cumin powder
• 1 bay leaf
• 1/6 teaspoon turmeric
• Salt to taste
• 1 bay leaf
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/3 cup oil
• ¼ cup yogurt
• 3 tablespoon ghee / clarified butter
• 1 and ½ cup milk
How to make:
• 8-10 green chillies
1. Wash the rice and soak it for half hr. Strain the
• Salt to taste
rice.
• ½ cup oil
2. Heat the heavy bottom sauce pan with oil and
add clove, cardamom, cinnamon and bay leaves • 3 tablespoon clarified butter / ghee
and onion. Fry till it becomes light brown. Or 3 tablespoon mustard oil
3. Add rice, fry it for 4-5 minutes and stir it How to make:
occasionally.
1. Wash the rice and put in a strainer.
4. Add 6 cups of hot water, green chillies salt, sugar
and ginger and cook it on high heat under closed 2. Marinate the fish with yogurt, salt and turmeric
lid for 10 minutes. at least 15 minutes.
5. Add ghee and stir it. 3. Heat the thick bottom sauce pan with oil and
add sliced onion. Fry the onion till it becomes light
6. Cook it 10 minutes on low heat. golden brown.
7. For bindi blend all ingredients (except sultana) 4. Add ginger, coriander, cumin, bay leaf and milk.
together and make small bite size balls with Cook it when oil is separated and add fish and 5
sultana in middle. green chillies in it.
8. Fry meat balls and mix with polau.
7
5. Cook the fish till it becomes tender. 2. Heat a heavy bottom sauce pan (if possible
non stick one) and add 6 cups water, bay
6. Remove fish pieces from gravy and keep aside
leaf, cardamom, cinnamon, black pepper and 1
fish pieces.
tablespoon salt.
7. Add milk, salt, sugar and 3 cups of water in the
3. Bring it to boiling point and add onion paste,
gravy and when it comes to boiling point; add rice
ginger paste, sugar and oil.
and rest of green chillies.
4. Boil it and add rice and cook it 8 minutes high
8. After 8 minutes take out half rice and place fish
temperature under closed lid.
pieces there. Cover fish with rice.
5. Add vegetables and chillies and cook 3 minutes
9. Add clarified butter/ mustard oil and cook it
on high.
under closed lid on low heat about 15 minutes.
6. Add tasting salt and ghee and cook it on low heat
10. Serve ilish polau hot carefully.
about 15-20 minutes under closed lid.
7. Serve vegetable polau with your favourite curry.

Vegetable Polau Chapli Kabab

Ingredients: Personally I prefer not to buy mince. I like to buy

fillet and put it in food processor to make the
• 4 cups rice
mince. In that way you know which part meat you
• 5 cups diced vegetables(carrot, peas, cauliflower, are having and how lean it is. Don’t use lean meat
broccoli, beans, capsicum) for Chapli kabab. Lean meat makes dry kabab.
• 1 and ½ cups onion paste I am not very fond of deep fried kabab. That’s why I
• 2 tablespoon ginger paste like Chapli kabab which is shallow fried. Even you
can use BBQ for it.
• 2 bay leaf
Ingredients:
• 4-5 cardamom
• 300 grams beef/ mutton mince
• 2 ‘’ cinnamon sticks
• 1 large tomato chopped
• 5-6 black pepper
• 1 small onion finely chopped
• 5-6 green chillies sliced
• 3-4 green chillies chopped
• 1 tablespoon sugar
• ½ teaspoon black pepper crushed
• ½ teaspoon tasting salt(optional)
• 1 teaspoon cumin roasted powder
• Salt to taste
• 1 teaspoon coriander powder
• 1/3 cup oil
• 1 teaspoon ginger paste
• 3 tablespoon ghee/ clarified butter
• 2 tablespoons chopped coriander leaves
How to make:
• 2 tablespoons chopped mint leaves
1. Wash the rice and strain it.

8
Meat Recipes
• Salt to taste quail, brain, stomach, liver etc which make our
food habit interesting.
• Oil for shallow fry
Ingredients:
• 3 quails (cut into half)
• ¾ cup milk
• ¾ cup plain flour
• 2 teaspoon lemon juice
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon onion paste
• 1 teaspoon chilli powder
• ½ teaspoon crushed black pepper
• ½ teaspoon tasting salt(optional)
• Salt to taste
• Oil for deep fry
How to make:
1. Cut the quails into half and wash well. Pat dry
quail pieces.
2. Add all ingredients except flour into quail pieces
and mix well. Let it marinate at least 2hours in
refrigerator.
How to make:
3. Take out quail from refrigerator and roll in flour.
1. Mix all the ingredients together and make a
patty with it. It will make about 6. 4. Dip again marinated milk and roll in flour again.
2. Heat the oil and shallow fry them till it becomes 5. Fry quail pieces till those become golden brown.
golden brown (don’t over fry it). 6. Serve fried quail fresh salad.
3. Serve hot juicy chapli kakab with naan / paratha
or side with polau.
Tips: just use flesh of tomato. Don’t take watery
part of tomato.
Beef Bhuna
Beef Bhuna is a must item in Bangladeshi cuisine.
Beef Bhuna goes well with roti or paratha. I cook
beef here in kala bhuna style for that beef needs
Fried Quail to marinate overnight which will take less time to
cook.

Sorry being lazy to post. Before I was lazy to cook,

nowadays I am lazy to write. Sometimes in my
house we get bore with conventional meat (beef,
mutton, chicken) and that time I try to cook duck,

9
 6. Repeat this process (stir well and add ½ cup of
water and cook again under closed lid) till meat
becomes tender. I like to cook till flesh comes off
from bone.
7. Beef bhuna will take to cook about 1.45-2 hrs.
8. Add fried onion and cumin and stir it. Turn off
the heat.
9. Beef Bhuna is ready to serve with roti, paratha
or naan.

Bhuri Bhuna / Spicy Beef

Stomach
Ingredients:
• 1 kg curry cut beef
• 3 tablespoon yogurt
• 1 cup sliced onion
• 2 teaspoon chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon fried cumin powder(optional)
Bhuri Bhuna / Spicy Beef Stomach is an unique
• 1 and ½ tablespoon onion paste recipe which is cooked with lots of spices and
• 1 tablespoon ginger paste specially lots of garlic. Though I saw a troublesome
cleaning process of Beef Stomach and even more
• 2 teaspoon garlic paste longer process to cook it. But we get cleaned beef
• 1 bay leaf stomach here and Pressure cooker makes cooking
process shorter. If you want, you can boil the beef
• 3 cardamom
stomach 5-6 days long like our elder and slice it
• 1’’ cinnamon stick and then cook it. I promise that this short process
• 4 tablespoon oil will not effect on taste. You cannot able to find
difference. Hope in your busy schedule, the recipe
• Salt to taste will spice up your life.
Also needs thick base non stick sauce pan with lid. Ingredients:
How to make: • 800 grams cow stomach (cleaned)
1. Marinate beef with yogurt, ginger and garlic and • 2 cups onion sliced
keep it in refrigerator overnight.
• 1 tablespoon onion paste
2. Heat the pan with oil in medium high and fry
the onion till it becomes golden. Take off the fried • 3 tablespoon chopped garlic
onion and keep aside. • 1 tablespoon ginger paste
3. Add the beef in same pan with salt and rest of • ½ teaspoon black pepper powder (optional)
spices except cumin and stir it.
• 2 teaspoon coriander powder
4. Mix all spices with beef well and cook it under
• 1 teaspoon roasted cumin powder
closed lid till the beef becomes dry.
• 1 teaspoon turmeric powder
5. Stir well and add ½ cup of water. Cook again
under closed lid. • 1 tablespoon chilli powder
• 2″ cinnamon stick

10
• 4 cardamom 10. Once the water dries up, add green chilli and
cumin powder.
• 2 Bay leaves
11. Cook 2 more minutes and turn off the heat.
• 5-6 cloves
12. Serve Bhuri Bhuna / Spicy Beef Stomach with
• 4-5 Green chilli sliced
plain rice.
• Salt to taste
Tips: you can boil the beef stomach, sliced it up
• ½ cup oil and keep it in freezer for long.

Chicken Dopiaza

In my house chicken is not that popular. So I try

to not cook regular chicken curry. Need something
extra for chicken or something different. Chicken
Dopiaza is a chicken curry with lots of onion and
less gravy which makes this curry more taste. For
those people who don’t like chicken, please try this
recipe.
How to make:
1. Clean the beef stomach well 5 to 6 times with hot
water and boil them with ½ teaspoon turmeric, Ingredients:
1 bay leaf and ½ tablespoon salt. I prefer to use • Chicken-1 kg(curry cut)
pressure cooker to boil he stomach. It will need 4
• 500 gram onion (thinly sliced)
whistles to boil the beef stomach.
• 2 tablespoon onion paste
2. Let it cool down and slice them into smaller
pieces like the picture. Keep the water from the • 1 tablespoon ginger paste
stomach. • 1 tablespoon garlic paste
3. Heat oil in a pan and brown the onions. • 1 teaspoon roasted cumin powder
4. Add the cinnamon, cardamom, cloves, bay leaf, • 1 teaspoon coriander powder
onion, ginger, garlic, pepper and salt. Cook it till
oil is separated. • 1 tablespoon red chilli powder

5. Now add in the stomach pieces and mix well. • 1/2 teaspoon Turmeric powder

6. After a few minutes add the rest of the • 2″ Cinnamon stick

ingredients except for the roasted cumin powder, • 3 cardamom pods
and green chilli.
• 4-5 cloves
7. Keep stirring for 2 to 3 minutes.
• 1 Bay leaf
8. Add the water from stomach and cover the pan
• ¾ cup Oil
and keep over low heat.
• Salt to taste
9. Stir occasionally.

11
How to make: Ingredients:
1. Clean the chicken and drain water. Pat dry it. • 2 chicken (Size 8 )
2. Heat oil in a pan in medium and fry half amount • 2 cup sliced onion
of onion until it becomes golden brown. Take fried
• 1 and ½ cup Greek yogurt
onion out and keep aside.
• 1 tablespoon lemon juice
3. Add rest of onion, cinnamon, cardamom and
bay leaf in the oil and fry until tender. Add salt and • 2 tablespoon white poppy seed
rest of spices except cumin and cook it oil comes • 2 tablespoon ginger paste
out.
• 1 tablespoon garlic paste
4. Add chicken. Stir well to coat spices with
chicken. Cover the pan with a lid. • 1 teaspoon coriander seeds

5. Cook in medium heat until all moisture • 2 cardamom pods

evaporated. • 1 ‘’ cinnamon stick
6. Add ¼ cup of water and cook it. Continue to add • 4-5 black pepper
¼ cup of water and cook it till chicken is tender.
• 2 clove
7. Check the salt.
• ¼ teaspoon nut meg
8. Add fried onion and cumin powder and cook
• ¼ teaspoon mace
another 2-3 minutes in low heat.
• 1 bay leaf
9. Remove chicken dopiaza from heat.
• 3-4 green chillies
10. Serve chicken dopiaza hot with plain rice or
roti. • 1 and ½ tablespoon sugar
• ½ cup of oil
• 2 tablespoon clarified butter/ ghee
Murgir Roast / Chicken • Salt to taste
Roast (Bangladeshi Style)
Murgir Roast / Chicken Roast (Bangladeshi Style)
By Rownak Jahan,
March 13, 2012

Prep Time: 15 minutes How to make:

Cook time: 45 minutes
Yield: 8 serves 1. Cut each chicken into 4 pieces and cut 1-2 slits
on each piece.
To see the name don’t get confuse. Bangladeshi
chicken roast / murgir roast and regular chicken 2. Clean and wash well. Pat dry it and mix lemon
roast are totally different things. Chicken roast / juice and1 teaspoon salt. Keep it aside for ½ hour.
morgir roast is very popular item in Bangladesh 3. Wash the poppy seed and make paste of poppy
and it is the must item in any occasion small seeds, coriander seeds, nut meg, mace, clove, black
or big. It is actually sweet spiced chicken cooked pepper, cardamom and cinnamon together.
in yogurt. Hope you will love the flavour of
4. Fry the sliced onion in oil till it becomes golden
Bangladesh.
brown. Take out fried onion and keep aside.
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5. Fry chicken pieces in same oil till it becomes
light brown and add yogurt and all spices except
fried onion, green chillies and sugar.
6. Cook it on medium heat 10 minutes and then
low heat till chicken becomes tender and oil comes
out.
7. Add fried onion, green chillies, clarified butter
and sugar and keep it on low heat or you can put it
in oven on 150˚c about 20-25 minutes.
8. Serve out Chicken Roast(Bangladeshi style) /
murgir roast with polau and enjoy the flavour of
Bangladesh.
Tips: If you don’t have poppy seeds, use 7-8
cashew nuts.
How to make:
1. Tenderize the fillet with and marinate soya sauce
for 10 minutes.
2. Spread tomato sauce, chilli sauce, garlic and salt
Ring Kabab on chicken breast.
3. Boil the carrot in salty water for 2 minutes.
4. Place the carrot on chicken breast and roll the
breast. Cut the breast about .35″ wide ring.
5. Seal every ring with toothpick and fry it till
chicken is cooked.
6. Serve ring kabab as a great snack or appetizer.

Mango Pickle / Amer Achar

Today I am doing ring kabab. To keep the original
recipe I used soya sauce and garlic, but if you are
not into soya sauce like me, you can use white
vinegar and ginger.
Ingredients:
• 1 large chicken breast fillet
• 1 carrot peeled
• 1/3 teaspoon garlic paste
• ½ tablespoon soya sauce
• 1 teaspoon tomato sauce
• 1 teaspoon chilli sauce
• Salt to taste
• 1 teaspoon oil
Also needs 7-9 toothpicks Ingredients:
• 4 mangoes

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Beverage Recipes
• 3 tablespoon hot English mustard paste • ½ cup flat rice
• 2 tablespoon garlic • 2 tables fresh grate coconut
• ½ teaspoon turmeric powder • 1 teaspoon salt
• 1 tablespoon chilli powder • 1 and ½ cups milk
• ½ teaspoon nigella seeds • Sugar / Gur to taste
• ½ teaspoon fenugreek seeds How to make:
• ½ teaspoon fennel seeds 1. Wash the flat rice and soak in water for 1hr.
• ½ ajwain seeds 2. Blend all ingredients together.
• 4-6 dry chillies 3. Serve Chirar Shorbot / flat Rice juice chilled.
• ½ vinegar
• Salt
• 1 and ½ cups Mustard oil
Falooda / faluda
How to make: Falooda / faluda
By Rownak Jahan,
1. Cut mango and remove the seed. Cut into small January 16, 2012
pieces with skin and wash and pat dry it.
2. Mix chilli powder and 2 tablespoon salt and dry
under sun at least 4 hours.
3. Roast all seeds separately and grind them.
4. Heat the pan with oil and add dry chilli. When
dry chillies fries, add garlic, mustard paste, rest of
spices and vinegar.
5. When it cooperates together, add mango pieces. Prep Time: 15 minutes
Cook time: 5 minutes
6. Stir well and cook about 5minutes.
Yield: Serve: 2
7. Check the salt and remove from the stove.
Falooda/faluda is a cold and sweet beverage for
8. Let it cool down. Then put into a jar and leave it summer. Falooda is very refreshing. Traditionally
again in the sun for another 4-5 days. it is made with lots ingredients; here I try to make
9. Enjoy mango pickle/ amer achar. it simple to keep it original flavour. If you like, you
can use basil seeds. First need to soak basil seeds,
Tips: Need all mango pieces dip into mustard oil. drain it and add with it.
Ingredients:
• 1 and ½ cup milk
Chirar Shorbot / flat Rice
• 2 tablespoon seed tapioca/ tapioca pearls/ sago
juice • 3 tablespoon sugar
• 1/8 teaspoon cardamom powder
• ¼ banana thinly sliced
• 1 cherry sliced
• 6-8 grapes cut from centre
• ¼ apple thinly sliced
• 2 scoops ice cream(mango flavour)
• 1 tablespoon honey
Ingredients:

14
 Jeerar Sharbot / Cumin
Juice

How to make:
1. Soak seed tapioca in milk at least 15 minutes. Jeerar Sharbot / Cumin Juice is a very healthy
2. Cook milkwith cardamom powder till seed juice. Some of us even call tamarind Sharbot /
tapioca becomes tender and add sugar. Tamarind juice. As you know, we have lots of oily
fried stuffs in Ramadan. This juice is good for
3. When sugar dissolves, remove from heat and let
digestion. Though this recipe is taste as you go, I
it cool down. Put it into refrigerator.
tried to go a measurement. Hope you will enjoy.
4. Take the serving bowl (I prefer ice cream bowl
Ingredients:
for Falooda) and first add seed tapioca.
• 4 cups water
5. Add half of all fruits and on the top of fruits add
1 spoon ice cream. • 3 tablespoon tamarind
6. Spread 1 spoon honey and put half cherry on the • 6 tablespoon sugar / palm sugar
top. Repeat the process for next one. • 1 tablespoon roasted cumin powder
7. Serve chilled falooda /faluda right away. • 2 teaspoon black salt
How to make:
1. Soak the tamarind in 1 cup water at least 1 hour.
2. Strain it and take tamarind water.
3. Mix all ingredients with tamarind water and mix
well.
4. Let it sits in refrigerator about ½ hour and serve
chilled Cumin Sharbot/ Cumin Juice.

15
Mango Lassi / Mango
Smoothie

Prep Time: 5 minutes

Cook time: 24 minutes
Yield: 3-4
Basa with Lemon Rind / Basa Jhuri is a simple
and handy recipe. Thanks to Shanta Auntee. I
want to keep the flavour of lemon so I haven’t
used coriander leaves. but you want , you can add
coriander leaves in the end.
Ingredients:
In Ramadan it is good to have lots of water, • 500 gram basa fillet
fruit juice or beverage. But we love to have oily
fried stuffs. That’s why we need to make our • 1 large onion sliced
beverage interesting and tasty. Mango lassi / • 2 teaspoon finely chopped garlic
mango smoothie is an easy simple tasty but
• 1 teaspoon chilli powder
healthy recipe.
• 1 teaspoon coriander powder
Ingredients:
• ¼ teaspoon turmeric powder
• 2 cup diced ripe mango or mango pulp
• 4-6 green sliced chillies
• 2 cup milk
• 2 tablespoon lemon rind
• 1 cup Greek yogurt
• Salt to taste
• sugar to taste
• 1/3 cup oil
• 2 drops of rose water (optional)
How to make:
Blend all things together and make it smooth.
Serve mango lassi/mango smothie chilled.
Tips: you can add ice to it.

Basa with Lemon Rind /

Basa Jhuri
Basa with Lemon Rind / Basa Jhuri
By Rownak Jahan,
June 20, 2012

How to make:
16
Fish Recipes
1. Cut basa like the picture. • Oil for deep fry
2. Heat the pan with oil and add onion. Cook onion
till it becomes soft.
3. Add all spices and salt and cook till oil is
separated.
4. Add fish and 2/3 of lemon rind and stir well.
5. Cook till all ingredients comes along together an
add rest of rind. Stir well to make crumble (jhuri)
texture.
6. After 1minute check salt and remove from heat.
7. Serve Basa with Lemon Rind / Basa Jhuri with
plain rice.
How to make:
1. Soak lentil about ½ hour in water and drain
Chingri Bora / Prawn water thoroughly.
Fritter 2. Make paste of lentil, coconut and prawn and mix
rest of things with it.
Chingri Bora / Prawn Fritter
By Rownak Jahan, 3. Heat the pan with oil. When oil is ready add
March 12, 2012 make flat fritter and put on oil carefully (you
can use spoon and don’t squeeze the mix). Don’t
overcrowd the pan.
4. Fry them till these become golden brown.
Repeat the process to finish the mix.
5. Serve Chingri Bora/ prawn fritter with rice or as
a snack.

Prep Time: 15 minutes

Cook time: 25 minutes
Yield: 12-14
Chingri Kochur Loti /
Long time I haven’t posted anything. Sorry for my Colocasia stem with Prawn
silence and hopefully I will be regular from now.
In this recipe I use fresh grated coconut. Instead
of fresh grated coconut you can use 2 tablespoons
desiccated coconut soaked in 1 tablespoon coconut
milk/milk.
Ingredients:
• 150 gram prawns
• 2 tablespoons red lentil
• 3 tablespoon grated coconut
Sometimes I feel that I am using too much
• 1 medium onion sliced ingredients. But I think that most of my
• 4 green chillies chopped ingredients are frozen and frozen goods need little
extra spice. Today my main ingredients kochur
• ¼ teaspoon turmeric powder loti / colocasia stem. No , I don’t get fresh one here.
• 2 tablespoon coriander leaves chopped So I will work with frozen kochur loti / colocasia
stem.
• Salt to taste
Ingredients:
17
• 400 gram kochir loti / colocasia stem Chingri Shutki Bhorta/
• 120 gram peel prawn
Spicy Dry Prawn Mash
• ½ medium onion sliced
Chingri Shutki Bhorta/ Spicy Dry Prawn Mash
• 4-6 green chillies
By Rownak Jahan,
• ¼ teaspoon turmeric powder January 16, 2012
• 3 clove garlic chopped
• 1 teaspoon hot English mustard paste
• 1 tablespoon coconut cream
• 3 tablespoon oil
• Salt to taste

Prep Time: 20 minutes

Cook time: 2 minutes
Yield: Serve:6-8
Dry prawn is available in Asian grocery.
Ingredients:
• 120 gram dry small prawn
• 2 medium sliced onion
• 2 tablespoon thin sliced garlic
• 2 green chillies chopped
• 3-4 dry chillies
• 2 teaspoon thin sliced onion
• 1 tablespoon chopped coriander leaves
• 2 tablespoon mustard oil
• 2 tablespoon oil
• Salt to taste
How to make:
1. Put frozen packet of kochir loti / colocasia stem
in drainer and place under running water. When
it defrosts, keep aside.
2. Heat pan with oil and fry the onion till it
becomes transparent.
3. Add turmeric, garlic, coconut, mustard and salt
and saute it till oil is separated.
4. Add prawn and cook 1-2 minutes.
5. Add kochur loti / colocasia stem and ½ water.
6. Cook it till kochur loti / colocasia stem becomes
tender.
7. Serve Chingri kochur loti / colocasia stem with
prawn with rice.

18
 • 1 teaspoon chilli powder
• !/4 teaspoon turmeric powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon onion paste
• 1” cinnamon stick
• 3-4 cloves
• 4-6 green chillies
How to make: • 4 tablespoon oil
1. Roast the prawn and make it powder. • 1 teaspoon sugar
2. Fry dry chillies in oil and keep aside. • Salt to taste
3. In same oil fry 2 sliced medium onions till it
becomes golden brown and keep aside.
4. In same oil fry garlic and keep aside.
5. Now mix all things together with mustard oil.
6. Serve chingri shutki bhorta/ Spicy dry prawn
mash with hot rice.

Chingri Malai Curry / Prawn How to make:

Curry with Coconut Cream 1. Clean the prawn and devain those.
Ingredients: 2. Heat the pan with oil and fry the onion sliced
cinnamon and clove till it becomes transparent.
Chingri Malai Curry / Prawn Curry with Coconut
Cream 3. Add prawns, rest of spices, 75 gram coconut
By Rownak Jahan, cream and ½ cup water(except green chilli
February 15, 2012 and sugar) and cook it under closed lid about
5-7minutes.( need to turn over the prawns in
between)

Prep Time: 15 minutes

Cook time: 20 minutes
Yield: 6 serves
4. Add coconut cream, sugar and chillies and cook
Ingredients: 1-2 minutes.
• 6 prawns(1.2 kg) 5. Check the salt and remove the pan from the
• 1 medium onion sliced stove.

• 200 grams coconut cream

19
6. Serve Chingri Malai Curry / Prawn curry with 9. Serve data chingri with rice.
coconut cream.

Fried Prawn / Chingri Bhaji

Data Chingri – Quick and Easy
Data Chingri
By Rownak Jahan , Fried Prawn / Chingri Bhaji – Quick and Easy
January 19, 2012 By Rownak Jahan,
June 5, 2012

Prep Time: 8 minutes

Cook time: 25 minutes Prep Time: 5 minutes
Yield: Serve: 4-6 Cook time: 8 minutes
Yield: 4
Ingredients:
This is an easy and handy recipe for working
• 300 grams data women like me. My mum is used to make for me.
• 150 gram pumpkin She uses coconut paste. But I use coconut cream
to make it handy. Hope like my family your family
• 150 gram peeled prawn will love this simple recipe.
• ½ medium onion sliced Ingredients:
• 2 tablespoon onion paste • 8 large prawn
• 1 teaspoon chilli powder • 1 large onion sliced
• ¼ teaspoon turmeric powder • 4 green chillies sliced
• 1 bay leaf • ¼ teaspoon turmeric powder
• ½ teaspoon roasted cumin powder(optional) • 3 tablespoon coconut cream / 2 tablespoon
• 3 tablespoon oil coconut paste
• Salt to taste • 2 tablespoon oil
How to cook: • Salt to taste
1. Cut data into 1.5″ pieces and wash it.
2. Cut pumpkin like the picture and wash it.
3. Heat the pan with oil and add the onion.
4. Cook the onion till it becomes transparent.
5. Add bay leaf, turmeric, chilli, onion paste and
salt and cook it till oil comes out.
6. Add prawn and cook 2 minutes.
7. Add data, pumpkin and 2 cups water and cook
it till data becomes tender.
8. Add cumin powder and check the salt. Remove
from the stove.

20
How to make:
1. I peel the prawns to keep the head and tail.
Devine the prawns and wash it.
2. Fry the onion on medium heat till it becomes
soft and add chilli, turmeric and salt.
3. Stir it and after 1 minute add prawn and coconut
cream.
4. Cook it till prawn is tender.
How to make:
5. Serve fried prawn / chingri bhaji with hot rice.
1. Clean the fish and wash it with salt. Drain the
water and pat dry it.

Kajli Chorchori 2. Marinate fish with onion, onion paste, turmeric,

chilli, garlic and salt. Keep it aside.
3. Heat the pan with oil and add bay leaf.
4. After 30 seconds add marinated fish with 1 cup
water and cook 8 minutes under closed lid.
5. Now with a spatula turn the fish and cook till
fish is cooked and water dry up.
6. Add coriander leaf and turn off heat.
7. Serve kajli chorchoi with plain rice.
Ingredients:
• 250 grams Kajli Fish
Keski Chorchori
• 1 cup sliced onion
• 2 tablespoons onion paste
• 4-5 clove garlic chopped
• ½ teaspoon turmeric
• 5-6 green chilli sliced
• 1 bay leaf
• 2 tablespoon chopped coriander leaves
• Salt to taste
Keski is a tiny Bangladeshi fish which has
• ¼ cup oil resemble with silverfish. It is good source of
vitamin A and D. I try to show easiest and health
way to keski fish. It does not take time but you
will love the result. I used potato with keski. If you
want , you can omit the potato.
21
Ingredients: Macher Tikia / Fish Chop
• 380 grams Keski fish
• 1 medium potato julienne cut
• 1 medium Onion(thin sliced)
• 3-4 cloves Garlic(chopped)
• 1 large Tomato (thick sliced)
• 1 bay leaf
• 5-6 Green chillies(sliced)
• 2 tablespoons Coriander leaves(chopped) I usually use Ruhi fish for fish chop. But you can
• ½ teaspoon turmeric powder use any fish of your choice. Though I haven’t used
any onion in this recipe, it is up to you to use onion.
• 1 teaspoon English hot mustard paste(optional)
Hope you will love this recipe.
• Salt to taste
Ingredients:
• 4 tablespoons oil
• 200 grams fish cutlet
• 200 grams potato(boiled)
• 1 teaspoon chat masala
• ½ teaspoon black pepper powder
• 1/3 teaspoon cardamom powder
• 4-5 green chilli (chopped)
• 3 tablespoon coriander leaves(chopped)
• 1 egg
• ½ cup bread crumb
How to cook:
• Salt to taste
1. Clean and wash the fish and potato. Add half of
turmeric powder and ¼ teaspoon of salt and mix • Oil for deep fry
it gently. Let it sets for at least 10 minutes.
2. After 10 minutes take pan and mix fish and all
ingredients except coriander leaves with 1 and ½
cup water.
3. Heat the pan on medium under closed lid till
potato is tender.
4. Add coriander leaves and let it cook till it dries
up. Remove from heat.
5. Serve keski chorchori with hot plain rice.

22
How to make:
1. Boil the fish and debone it.
2. Mash potato and fish together with all together
except bread crumbs.
3. Break the egg and mix with it.
4. Shape the mixture and roll in bread crumbs.
5. Fry the chop till it becomes golden brown.
6. Serve Macher Tikia / Fish Chop with sauce as a
snack or as a side dish with rice or polau. How to make:

Tips: Need the mixture moist enough. Otherwise 1. Peel the skin of ridge gourd. Ridge gourd has
chop will break. For moist mixture need to use egg. very hard skin so try to remove skin well. Cut the
ridge gourd like the picture or your choice thick
slice. Wash it and keep aside.
2. Heat the pan with oil and fry the onion till
becomes soft.
Ridge Gourd with Prawn / 3. Add onion past, turmeric, chilli powder and salt.
Jinga Chingri Fry it till oil comes out and add prawns.
4. Cook prawn about 2 minutes and add coconut
cream.
5. Cook cream about 2 minutes and add ridge
gourd (jinga) and ½ cup of water.
6. Cook it till ridge gourd (jinga) becomes tender.
Check the salt and add coriander leaves. Remove
it from stove.
7. Serve ridge gourd with prawn / jinga chingri
Ridge Gourd with Prawn / Jinga Chingri is one with plain rice.
of my favourite items cooked by my grandmother
(Nani). I tried it with great excitement. I used can
coconut cream instead of fresh coconut milk to
make it more handy. But if you have chance, use Rui-er muro aloo
fresh coconut milk.
motorsuti / Ruhi head
Ingredients:
• 600-800 grams ridge gourd
Curry
• 200 grams peeled prawn Rui-er muro aloo motorsuti / Ruhi head Curry
By Rownak Jahan,
• ½ medium onion sliced June 22, 2012
• 1 tablespoon onion paste
• 2 tablespoons coconut cream
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric
• 2 tablespoon coriander leaves chopped
• 3 tablespoon oil
• Salt to taste Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 3-4

23
As you know that we (who live in abroad) eat ruhi
fish a lot and a fish always comes with a head. I am
just bored to have muri ghonto. So I make Rui-er
muro aloo motorsuti / Ruhi head with potato and
Ruhi with Flat Bean /Rui
peas. You can use even ruhi fish or any other fishes Macher Sim Curry
for this recipe.
Here I used 1 fish head cut into pieces and lots
of chilli powder. Use less chilli powder if you are
cooking fish pieces.
Ingredients:
• 1 Ruhi head
• 1 large potato think slice
• ½ cup frozen peas
• 2 medium tomato (cut into 8 pieces) I used flat bean (sim) in this recipe. If you want,
you can use snow peas instead of flat bean kind of
• ½ medium sliced onion same taste. But snow peas need less time to cook,
• ¼ cup onion paste so add it when potato is half done.
• 1 tablespoon chilli powder Ingredients:
• ½ teaspoon turmeric powder • 6 pieces of ruhi
• ½ teaspoon coriander powder • 400 grams flat beans
• ½ teaspoon roasted cumin powder • 2 medium tomatoes
• 1 bay leaf • 1 medium potato
• Salt to taste • ½ medium onion sliced
• 1/3 cup of oil • 2 tablespoons onion paste
How to make: • 2 teaspoons chilli powder
1. Clean the head pieces and pat dry it. Add • ½ teaspoon turmeric powder
turmeric and salt. • 1 bay leaf
2. Heat the pan with oil and fry the head pieces • 2 tablespoon chopped coriander leaves /
about 4-5 minutes. Remove head pieces from hot.
1 teaspoon roasted cumin powder
3. In the same pan add onion sliced and fry it till
it becomes soft. • ½ cup oil
4. Add rest of spices(except cumin powder), salt • Salt to taste
and bay leaf and cook it till oil is separated.
5. Add potato and stir it 1-2 minutes. Add 3 cups
of water.
6. When gravy comes into boiling point add fish
pieces.
7. Cook it under closed lid about 8 minutes and
add tomato.
8. Cook it 2 minutes under closed lid and add peas.
9. After 2 minutes add roasted cumin powder and
remove from heat.
10. Serve Rui-er muro aloo motorsuti / Ruhi head
with potato and peas with plain rice.

24
 this recipe. Just use your imagination and enjoy
the flavour of spice.
Ingredients:
• 425 gm tuna (can)
• 1 large onion sliced
• 4-5 dry chillies
1 teaspoon fresh ginger paste
How to make: • 1 teaspoon black pepper powder
1. Cut the bean in middle and wash it. Keep aside. • 1 tablespoon chat masala
2. Wash and cut each tomato into 8 pieces. Keep • 1 tablespoon cornflour
aside. • 3 eggs
3. Peel the potato and cut into .30˝ thick. Wash it • ½ bread crumbs
and keep aside.
• 1 tablespoon chopped mint leaves
4. Clean the fish and wash it.
• Salt to taste
5. Mix turmeric and salt with fish.
• Oil for deep fry
6. Heat the pan with oil and fry the fish 2 minutes
each side.
7. Remove fish from oil and in the same pan add
sliced onion.
8. Fry it till it becomes soft and transparent. Add
onion paste, turmeric, chilli, bay leaf and salt.
9. Cook it till oil is separated and add potato. Cook
it 2-3 minutes and bean, fish and 3 cups hot water.
10. Cook it under closed lid about 6 minutes and
add tomato.
11. Cook it till potato is tender and add coriander
leaves or roasted cumin. Remove the pan from
heat.
12. Serve Ruhi with Flat Bean /Rui Macher Sim
Curry with plain rice.

Spicy Tuna Kebab / Tuna

Kabab – Easy and Handy How to make:
1. Fry the onion till it becomes golden brown and
keep aside.
2. Fry the dry chillies and crush it and keep aside.
3. Open tuna can and drain all liquid. Make tuna
shredded to use your finger.
4. Add chilli crush, fried onion, ginger, chat
masala, 2 eggs, cornflour, mint leaves, black
Spicy Tuna Kebab / Tuna Kabab is very easy and pepper and salt. Mix well and make 18-20 flat
handy recipe. You can use less or more spices in balls.

25
Vegetable Recipes
5. Break the last egg and whisk it. Deep each flat • Salt to taste
ball in egg batter and roll in bread crumbs.
6. Heat oil for deep fry and fry spicy tuna kebab /
tuna kabab till it become golden brown.
7. Serve spicy tuna kebab / tuna kabab as snack or
along with rice.
Tips: To make spicy tuna kebab / tuna kabab you
can freeze it. When you need spicy tuna kebab /
tuna kabab, take out from freezer and defrost it.
Fry it till it becomes golden brown.

Data Shak bhaja/

Bangladeshi Fried Leafy
Vegetables
In Bangladesh we normally use small prawn for
vegetables but where I am living small prawn is nt
available. So I find the alternative to chop the large
prawn. Instead of desiccated coconut and coconut How to cook:
cream you can use coconut paste. Those are handy
1. We will take only leaves and wash the leaves 3-4
to me. In this way you can cook radish leaf, kolmi
times.
shak and other hard leafy vegetables. Again I use
sugar because it enhances taste. 2. Chop it like the picture and keep aside.
Though I wrote it as a Bangladeshi leafy 3. Heat the pan with oil on medium high and add
vegetables, it is available in all Asian grocery. onion. Fry the onion till becomes transparent.
4. Add turmeric, garlic, desiccated coconut,
coconut cream and salt and coo k till oil is
separated.
5. Add prawn and cook 1-2 minutes.
6. Add leafy vege and sliced chilli and stir it.
7. Cook it under closed lid and cook it till it
becomes soft and tender.
8. Check the salt and add sugar.
Ingredients:
9. Serve data shak bhaja/ Bangladeshi fried leafy
• 500 gram Data Shak vegetables with rice.
• 1 medium onion sliced
• 1 teaspoon garlic chopped
• 7-8 large prawn chopped
• 1 tablespoon desiccated coconut
• 2 tablespoon coconut cream
• 3-4 green chillies
• 1/6 teaspoon turmeric
• 1 teaspoon sugar (optional)
• 2 tablespoon oil
26
Grilled Eggplant with
Stuffing

How to make:
Eggplant is one of the unique vegetables. I used
prawn in it. You can make it vegetarian dish or 1. Cut the eggplant length wise. Wash it and pat
chicken one. Hope you will like fusion Grilled dry it.
eggplant with stuffing recipe. 2. Add turmeric and salt on sliced eggplant. Spray
Ingredients: the oil each side and grill till it is half done.
• 1 large eggplant 3. Heat the pan with oil and add prawn.
• 1 and ½ cup cabbage / green pawpaw shredded 4. Stir it and after 2 minutes add cabbage, chillies
and salt.
• ½ cup carrot grated
5. When cabbage is about done, add grated carrot.
• ½ cup prawn chopped
Stir well and after 2 minutes remove pan from
• 4 green chillies heat. Let it cools down bit.
• ¼ teaspoon turmeric 6. Stuff each sliced of grilled eggplant and roll it (if
• 2 tablespoon oil you need you can toothpick to seal it)

• Salt to taste 7. Place it on an oven proof dish and spray oil.

Also need spray oil 8. Bake it about 20-25 minutes on 170˚c.

9. Serve grilled eggplant with stuffing with polau/
pilaf.

Indian Spinach with

Pumpkin / kumra Pui shak

Indian spinach (pui shak) is my favourite leafy

vegetables. I use pumpkin with Indian spinach
here which gives little bit sweetness in this dish.
Instead of pumpkin you can use sweet potato
(kumara).
27
Ingredients: Pea Fritters / Motorshutir
• 500 grams Indian spinach
Chop
• 150 gram pumpkin(large diced)
• 150 grams prawn (peeled)
• ½ medium onion sliced
• 2 tablespoon coconut cream or ½ cup milk
• ¼ turmeric powder
• 3-4 green chillies sliced
• 1 bay leaf
• 2 tablespoon oil
Hi! How are you going? Hope that everybody
• Salt to taste is happy in her/ his life. Nowadays my mum
complains that I am doing complex recipes with
too many spices which are not available at home.
So I will give some simple but healthy recipes with
6-7 ingredients. Hope you will love this recipe.
Ingredients:
• 2 cups of frozen peas
• ½ medium onion sliced
• 4 green chillies chopped
• 1 tablespoon chaat masala
• 1 tablespoon chopped coriander leaves
• Salt to taste
How to cook:
• Oil for shallow fry
1. Remove the leaf from stem and cut stem into
1.5˝ pieces. Wash leaf and stem thoroughly and
drain the water.
2. Heat the pan with oil and add onion and fry
onion till it becomes transparent.
3. Add prawn and bay leaf, when it changes
the colour; add coconut cream, green chillies,
turmeric salt.
4. When oil is separated, add Indian spinach
pieces and pumpkin with 1/2 cup water and cook
it till it becomes tender.
5. Check the salt and remove from the stove.
6. Serve Indian spinach with pumpkin/ kumra pui
shak with rice.

How to make:

28
1. Defrost the peas and take paper towel to let it
dry. We don’t want any excess water there.
2. Make smooth paste of peas.
3. Mix all ingredients and make flat ball with pea’s
paste. It will make about 10-12 balls.
4. Shallow fry it till it becomes golden brown (don’t
overcook).
5. Serve Peas Fritters / Motorshutir Chop as a
snack or as a side dish with rice.
Tips: If the pea’s paste is not smooth, there is
chance to break the fritter. In that case you can
add 1 tablespoon cornflour or 1 egg white with the
paste.

Spicy Water Melon Skin

Ingredients:
• 700 grams water melon skin
• 150 grams peeled prawn
• 1 medium onion sliced
• 4-5 green chillies
• ½ teaspoon turmeric powder
• 2 tablespoon coconut cream (optional)
• 1 bay leaf
When I started this blog, I wanted to tell story • 3 tablespoon chopped coriander leaves
about my cooking. Then I felt, I need some recipe • Salt to taste
first then I will tell story. Now I have about 150
recipes, more than thousand readers everyday and • 2 tablespoon oil
about 90,000 page views in a month. All credits How to make:
go to my readers who give nonstop support and
courage to improve me, my cooking and my blog. 1. Peel green skin of water melon and cut like
picture.
So I should start telling story now. When I wrote
Lau-er Khosha Bhaja/Fried Bottle Gourd Skin, 2. Wash it and place in strainer.
I told about Shirshendu Mukherjee’s story to 3. Heat the oil with bay leaf and onion and fry it
maximum use of ingredients. Few days ago I till it becomes soft.
bought about 6 kg water melon. Sadly that water
4. Add turmeric, prawn and salt. Stir it and cook
melon was not that good. It has thick white flesh
about 2 minutes.
which reminded me the story of maximum use. I
saw that my mum is used to cook the white skin 5. Add water melon and fry about 5 minutes.
of water melon which is taste like hairy melon. So 6. Add coconut cream and green chillies.
I put my little effort to write for my readers. May
this recipe is new to you or some of you already 7. Stir it and cook it till water melon becomes
knew it. tender.
8. Add coriander leaves and stir it.
9. Check the salt and remove from heat.
10. Serve Spicy water melon skin with hot rice.

29
Dessert Recipes
 7. Pour it in serving dish and let it cool down. Put
it in refrigerator.
Ameer kheer / Mango Rice 8. Serve Ameer kheer / Mango Rice Pudding
Pudding chilled.

Cream Roll / Cream Horn

As you know that Kheer /firni / payesh / pudding

which ever name you call it. It is a very authentic To remember those golden days of our childhood I
Bangladeshi Dessert. I make it mango flavour to have started to give school snacks. I was very much
give twist. In Ameer kheer / Mango Rice Pudding inspired by Iwata Rumi’s Photos. Thanks Rumi.
you can use fresh mango puree or pulp. But in Though our cream roll and cream horn are same
Australia mango is not in season so I used tined thing with different name. Hope you will enjoy this
mango pulp. Bring the sweetness on Eid day with simple recipe.
Ameer kheer / Mango Rice Pudding.
Ingredients:
Ingredients:
For Roll:
• ½ cup kalijeera rice
• 1 ready made puff pastry sheet
• 2 and ½ litre milk
• ¼ cup caster sugar
• 1 cup mango pulp
• 1 egg
• 1 cup sugar
For Cream:
• 2 cardamom
• 200 ml thicken cream
• 1″ cinnamon stick
• ¼ cup caster sugar
• 2 tablespoon sliced almond / pistachio/ sultana
Also 6 cream horn moulds, brush, aluminium foil
How to make: and spray oil

1. Wash the rice and soak in water about hour.

Strain the water.
2. Blend rice with half litre milk.
3. Boil the rest of milk, cardamom and cinnamon
together and bring it to half amount. Stir
occionally.
4. Add rice mix in boiling milk and stir it.
5. When rice is cooked and milk becomes your
desire constancy, add mango pulp, sugar and dry
nuts.
6. Stir it and cook it till sugar dissolves. Remove
Ameer kheer / Mango Rice Pudding from heat.

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 Cham cham the Authentic
Bangladeshi Dessert
Cham cham or Chum Chum is a traditional
Bengali sweet which comes in various colours. It
is normally coated with mawa. Cham cham is for
those who really really love sweet ( specially for my
dad who has the sweetest tooth I ever seen).

Ingredients:
How to make: . 2 litres milk
1. Preheat the oven on 150˚c. . 3 tablespoons white vinegar/ lemon juice
2. Cut the puff pastry sheet into 8 strips. . 1 tablespoon sugar
3. Spray oil over each mold. .1 tablespoon semolina
4. Starting at the point of the mold, wind the pastry .1 tablespoon plain flour
around the cone, overlapping the layers slightly to .1 tablespoon self raising flour
cover the cone with a spiral of pastry. I need little
bit more than 1 strip. .1/4 teaspoon cardamom powder
5. Repeat the process to make 6 roll. . 4 cups sugar for syrup
6. Now break the egg and whisk it. . 4 tablespoon sugar of caramel
7. Brush the egg over each roll and roll in caster . 2 tablespoon dry mawa
sugar. Also needs
8. Take a baking tray, place aluminum foil over it .Strainer/cheesecloth
and spray oil.
. Deep large pan (28’’) with lid
9. Place rolls over the foil and put into oven.
How to make:
10. Bake the rolls 1 hr or till it becomes crisp and
golden brown. Chhana/chenna:

11. Whip thicken cream with sugar until stiff and Check out my chhana recipe.
chill it.
12. Take out roll from oven and let it cools down.
Remove the roll from mold gently.
13. Pipe the cream in each roll and enjoy the
flavour of cream roll / cream horn.

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 Prep Time: 30 minutes
Cook time: 15 minutes
Yield: 8-10 Golap Pitha
About 6 months ago somebody told me how
interesting food blogging is. I was excited about
my blog then. But now I know the meaning of
interesting food blog. Hope my reader will find my
blog same way.
Cham cham:
It was boring day off for me. I tried to make
1. Now need to squeeze the cheese to extract the interesting for me and my reader. You know
water. Make sure the cheese has no excess water that sometime I find our (Bangladeshi) food so
otherwise Cham cham will break into pieces. beautiful that it is hard to eat. If you don’t believe
2. The cheese needs to be kneaded 2 minutes. Then me check my post.
add sugar, semolina, plain flour, self raising flour Ingredients:
and cardamom powder. Knead the cheese until
your palm feels a little greasy. You can use food • 1 cup flour
processor for kneading then it will be a lot easier. • ½ cup milk/ water
3. Now divide the dough into 20 equal parts and • 1 cup sugar
make them into oval shaped ball.
• ¼ teaspoon salt
4. Heat the pan with 7 cups water and add the
sugar on medium high. Bring it to boil and add the • 1 tablespoon clarified butter/ ghee
balls to the syrup. Cover the pan with the lid. • 1 cardamom
5. Need to boil the ball 80 minutes but need add • 1/2″ cinnamon stick
½ cup of water in every 10 minutes.
• 1 teaspoon flour(for glue)
6. Make caramel of sugar and add with syrup.
• Oil for deep fry
7. Cook 10 minutes more and turn off the heat. Add
Also needs cookie cutter 3″
1 cup of hot water in syrup and let it cool down.
8. Take out Cham cham from syrup and roll in
mawa. Cham cham is ready to serve.

Golap Pitha / Sweet Rose

Golap Pitha / Sweet Rose
By Rownak Jahan,
June 1, 2012

32
 5. Roll each ball into thin flat bread and cut with
cookie cutter.
6. We need 3 to make 1 rose and check the picture
to the step of it. Need to bend or spread petals to
give the look of exact flower.
8. Heat the oil on medium heat and fry golap pitha
till it becomes golden brown.
9. Take out fried golap pitha from oil and soak in
syrup for 2-3 minutes. Take it out from syrup.
10. Serve beautiful golap pitha and enjoy the
beauty of food.

Gurer Peda

Peda is a kind of sondesh which is made by ricotta

cheese (chhana) and sugar. To give more flavour I
used gur (akher gur). If you want, you can use only
sugar. Hope you like this simple easy Gurer peda
recipe.
Ingredients:
• 1 litre milk(for Chhana)
• 1 cup milk
• 1 cup milk powder
• 3 tablespoon ghee / clarified butter
• 1 and half tablespoons gur
• ½ cup sugar
• ½ teaspoon cardamom powder
How to make: • Dry nuts for garnish
1. Make syrup with sugar, cardamom, cinnamon How to make:
and 2 cups water. Keep aside the syrup because we
need lukewarm syrup. 1. Make chhana from 1 litre milk to follow my
chhana recipe. Strain it.
2. Boil milk/ water with salt and when it comes
boiling point, add flour. Turn of the heat and let it 2. Heat the pan with ghee and when ghee will melt,
sit for 2-3 minutes under closed lid. add chhana, milk, milk powder and cardamom
powder.
3. Make glue with 1 teaspoon flour and 1 teaspoon
water. 3. Stir it continuously and after 8 minutes add
sugar and gur.
4. Make smooth dough with boiled flour and
clarified butter. Divide the dough into 4 balls.
33
4. Cook it till it starts leaving aside and becomes • Saffron imitation
like a dough. Remove it from heat and put it into • Oil for deep fry
a bowl.
5. Let it cools down and now shape it.
6. Garnish with dry nuts and enjoy the flavour of
Gurer peda.
Tips: don’t make it crumbly. It will become like
dough. Otherwise use more milk and cook again.

Nakshi Puli / Fried Coconut

Dumpling
Nakshi Puli / Fried Coconut Dumpling
By Rownak Jahan,
May 25, 2012

Prep Time: 25 minutes

Cook time: 15 minutes
Yield: 10-12 Nakshi Puli
In Nakshi puli or puli pitha we normally use fresh
grated coconut. I use dry coconut to make it handy
and simple.
Ingredients:
For dough:
• 1 cup flour
• ½ teaspoon salt
• 1 tablespoon oil
• Lukewarm water
For Stuffing:
• 1 and ½ cup of dry coconut
• 1 cup sugar
• 1/3 cup coconut milk/ cream
• 1 teaspoon clarified butter / ghee
• 1/3 teaspoon cardamom powder

34
 Ingredients:
For Rasmalai balls:
• 2 litres milk
• 3 tablespoons white vinegar/ lemon juice
• 1 tablespoon sugar
• 1 tablespoon semolina
• 1 tablespoon plain flour
How to make:
• 1 tablespoon self raising flour
1. Cook coconut, sugar, coconut cream, clarified
butter and cardamom together till it comes dry • 1/4 teaspoon cardamom powder
along together. • 4 cups sugar for syrup
2. Mix flour, salt, oil and water to make smooth For Malai:
hard dough. Cover it and let it set for at least 15
minutes. • 2litres milk

3. Take the dough and divide into 10-12 balls. • ½ cup sugar
Roll each ball into 3.5″ flat bread and place 1 • ¼ cardamom powder
tablespoon coconut stuffing on flat bread. Now
Also needs
fold like dumpling and twist it and close it to press
it in the middle. .Strainer/cheesecloth
4. Repeat the process with rest of balls and coconut . Deep large pan (28’’) with lid
stuffing. How to make:
5. Heat the pan with oil on medium and fry Chhana/chenna:
dumplings till those become golden brown.
Check out my Chhana recipe.
6. Serve Nakshi puli / fried coconut dumpling or
store it when it is cool down. How to make:
Rosogolla:
1. Now need to squeeze the cheese to extract the
Rosomalai /Rasmalai water. Make sure the cheese has no excess water
otherwise rosogolla will break into pieces.
Rosomalai /rasmalai is a unquie Bangladeshi
2. The cheese needs to be kneaded 2 minutes. Then
delicacy. This Bangladeshi dessert is flattened
add sugar, semolina, plain flour, self raising flour
cheese ball soaked in malai (clotted cream)
and cardamom powder. Knead the cheese until
flavoured with cardamom. Malai or clotted cream
your palm feels a little greasy. You can use food
itself has a unique texture. Hope you will love
processor for kneading then it will be a lot easier.
recipe.
3. Now divide the dough into 20 equal parts and
In the picture you can garnish with pistachio or
make them into smooth balls and flatten them.
saffron. But in Bangladesh we do this way simple
and unbeatable taste.

35
4. Heat the pan with 7 cups water and add the • ½ teaspoon vanilla essence
sugar on medium high. Bring it to boil and add the • ½ cup sugar
curd balls to the syrup. Cover the pan with the lid.
5. Need to boil the curd ball 45 minutes but need
add ½ cup of water in every 10 minutes.
6. Turn off the heat.
Rasmalai:
1. Boil the milk in thick base wide pan on medium
heat till it becomes half in amount.
2. Need to stir frequently otherwise it will burn in
bottom of the pan.
3. Add cardamom powder and sugar and remove
from heat.
4. Squeeze the syrup little bit rasmalai balls before
adding in malai.
5. Serve Rasmalai chilled.
N.B. Normally rasmalai’s malai has a unique
texture. To make texture you need to let the milk
stuck little bit on the pan base. Then remove it
using spatula. But don’t burn the milk. If you are
not sure about it, don’t do that.

Snowball Custard

How to make:
Its winter in Australia but I know that all over the 1. Heat the milk till it gets to boiling point and turn
world people are suffering the heat of summer. So off the heat.
I am giving you a chilled summer dessert.
2.Separate egg yolk and egg white.
Ingradients:
3.Take egg whites, sugar and cornflour into a large
For Snow ball clean mixing bowl and beat them on medium
• 2 egg white speed with an electric hand whisk till the mixture
resembles a fluffy cloud (meringue) and stands up
• ½ teaspoon corn flour
in stiff peaks when the blades are lifted.
• 3 and ½ tablespoon sugar
4. Turn on the heat for milk and add spoonful
For Custard meringue in hot milk. Make sure that milk does
• 1 litre milk not go to boiling point.

• 2 egg yolk 5. Every time you add spoonful meringue, it will

become like snow ball. Repeat the process to finish
• 1 and ½ tablespoon corn flour meringue.
• ½ tablespoon ghee/ clarified butter(optional) 6. Remove snow balls from milk in a serving bowl
and turn off heat.
36
7. In same mixing bowl take egg yolks, corn flour
and sugar and whisk well.
8. Add egg yolk mix, butter and vanilla essence in
milk and turn on the heat.
9. Stir constantly and it becomes thick like custard,
turn off the heat.
10. Pour custard over snow balls and let it cool
down.
11. Serve Snowball Custard chilled.

37
 Thank You!
Please visit my blog for over 150 awesome
Bangladeshi Recipes and I am adding more recipes
every week.

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email: rownak@banglarecipes.com.au