The Food Lover

Aloo porota/ paratha is one of the most popular recipe from Bangladesh. With this easy to follow recipe, you will learn how to make this absolutely delicious recipe of Aloo Paratha .

Ingredients: White Bread 3 pcs Whole Milk 1 cup Condensed milk 1/4 cup Pistachio & Almond Water 1 cup Sugar 1 cup Cardamom 4 pcs Ghee for frying Procedure: Sugar Syrup: In a saucepan, pour water with sugar and cardamom, gently stir the sugar and water until most of the sugar has dissolved. Let the syrup reduce for 2-3 minutes. Remove from heat and keep warm. Kheer: In a pan, combine whole milk with condensed milk and let it cook for couple minutes until it has reduced to thick consistency. Cook time 5-7 minutes, remove from heat and set aside. Bread slices: Heat ghee in a pan over medium-high heat and fry the bread slices until golden and crisp. Remove and drain excess oil. Presentation: Soak the fried bread slices in sugar syrup. Arrange the bread slices on a plate and pour kheer on top of them. Sprinkle over with sliced pistachios and almond.

Rasmalai is a royal and delicious bengali dessert, Rasmalai is one of our absolute favorite. Hope you guys will like this easy to make homemade Rasmalai Recipe. Malai Ingredients: Whole milk 3 cup Crushed Almonds 1 tsp Crushed Pistachio 1 tsp Cardamom 1/2 tsp Sweet Condensed milk 1/4 cup Directions: In a large pan, heat milk until it comes to a boil. Keep stirring so milk does not burn at the bottom. Add sweet condensed milk, crushed pistachio, almonds and cardamom powder. Cook at medium heat until milk is reduced to 2 cups. Channa Ingredients: Whole milk 1 litre White Vinegar 1/4 cup Water 1/4 cup Corn starch 1/2 tsp Directions: Boil milk in a large saucepan at medium flame. Keep stirring so milk does not burn at the bottom of the pan. Once the milk comes to a boil, turn off the heat and add vinegar + water (mix vinegar and water) in little amounts until the milk curdles completely, gently stirring. You will see the water turning slightly green as the milk curdles. Drain excess water from channa using a cheese cloth and wash it well under cold water, to remove the acidic vinegar taste. Squeeze the excess water from channa. Let it rest for 15 mins. Knead it well for 10 minutes with corn starch and roll them into small cheese balls. Cover and set it aside. In another pan, add 4 cups of water and 1 cup of sugar. Let it come to a boil at high heat and add the cheese balls. Cover with lid and let it boil for 20 minutes. The cheese balls will double its size. Turn off heat and let it cool down for 10 mins. Once it has cool down, squeeze the water from each cheese ball and place it on your serving bowl. Repeat for all cheese balls. Add warm malai on top of cheese balls and let it rest for couple hours. Garnish with crushed pistachio and almonds. Enjoy!

Begun Bhorta/ baingan bharta recipe | baingan bharta recipe | with detailed photo and video recipe. Begun / baingan recipe, Wash and cut eggplant into thick slices. Rub mustard oil on each side of the slices and roast it on a heated pan, medium flame. Roast until the eggplant is soft. Add garlic cloves and allow it to roast on each side under closed lid. This should take 5-7 minutes. Remove eggplant/Begun/baingan and garlic onto a separate plate and allow them to cool down before peeling the skin off the eggplant/Begun/baingan. Mash the eggplant/Begun/baingan using a masher in a separate bowl. Keep aside. Mash by hand the remaining ingredients , roasted dry red chilli with salt as per taste, followed by chopped onions and roasted garlic. Add mustard oil and mix all ingredients well. Add It is a popular Bangladeshi bhorta recipe this style Begun bhorta/ baingan bharta is best suited for dinner and lunch parties and even for potluck parties.

Chicken Keema Ingredients: Oil 2 tbsp Onion sliced 1 cup Garlic 1 tsp Ginger paste 1 tsp Cinnamon stick 1 Cardamom 2 pcs Cloves 3 pcs Bay Leaf 1 Red chilli powder 1 tsp Turmeric powder 1/2 tsp Cumin powder 1/2 tsp Potato chopped 1/2 cup Ground chicken 1 lb Salt to taste Black Pepper 1/2 tsp Green peas 1/4 cup

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Ingredients: For Meat: 1/2 cup Mustard Oil 1/2 cup Onion sliced 2 pcs Bay leaves 3 pcs Cardamom 2 pcs Cinnamon 3 pcs Cloves 4 pcs Black pepper 1/2 KG Mutton meat 1 tsp Red chilli powder 1 tsp Garlic 1 tsp Ginger 1/2 tsp Coriander powder 1/2 tsp Shah Jeera (black cumin seeds) Salt to Taste 1/2 cup Yogurt 1 tsp sugar 1/2 tsp ground black pepper 1 tsp garam masala powder 1/2 cup Beresta 1/2 tsp Kewra essence For Rice: 4 tbsp Mustard Oil 1/2 cup Onion sliced 2 pcs Bay leaves 2 pcs Cardamom 1 pcs Cinnamon 2 pcs Cloves 2 pcs Black pepper 2 cups soaked rice (soaked for 3 hours) 1/2 tsp ginger 1 cup milk 3 cups water 1 tsp Sugar Salt to taste 1/2 tsp Shah jeera (black cumin seeds) 1 tsp Kewra Essence Steps: Heat mustard oil in a pan at medium-high heat. Add thinly sliced onion and sauté until it's translucent. Add bay leaves, cinnamon, cardamom, cloves and black pepper and continue to sauté. Wash meat and drain all water, add meat to the pan. Add red chilli, corainder, shah jeera (black cumin seeds), ginger and garlic paste. Cook in medium-high heat for about 15-20 minutes until beef is cooked and tender. Add water as required little by little and stir the meat occasionally. Add salt to taste. Add yogurt mix (1/2 cup Yogurt + 1 tsp sugar), ground black pepper, garam masala powder, beresta (fried onion) and cook for another 10 minutes at medium heat. Add kewra essence and set the meat aside, off heat. In a separate pan, add mustard oil and sliced onion. Saute the onions until it's translucent and add bay leaves, cinnamon, cardamom, cloves and black pepper, shah jeera. Add soaked rice (soak rice for 3 hours prior to cooking). Cook and mix the soaked rice with all the spices until it's fragrant. Add ginger, milk, water, sugar and salt to taste. Cover the pan with lid and let it cook until the rice is half cooked, medium heat for 10 mins. Add cooked meat on top of rice along with beresta, green chilli and corainder. Add kewra essence and mix all together. Cover with lid and cook it over low heat over the stove for 20 minutes. Cooking/Baking instructions: Over the stove: Place a flat pan between the stove and cooking pan to avoid the rice from burning at the bottom. Cook over low heat for 20 minutes. Bake in oven: Bake in the oven at 300°F/150°C for 30 minutes.

Dimer korma is one of our very popular recipe.This is a very simple egg korma recipe to make at home in short time. Ingredients: Egg 12 pcs Salt to taste Ghee 3 tbsp Bay leaves 2 pcs Cloves 3 pcs Cardamom 2 pcs Cinnamon stick 1 Onion Paste 2 tbsp Garlic & Ginger Paste 1 tbsp Yogurt mix (plain yogurt + 1 tsp sugar) Garam Masala 2 tsp Black Pepper 1 tsp Milk 1/2 cup Garnish with Fried onion , Green Chili and Kewra water 1 tsp Preparation: Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 8-10 minutes. and remove the shells. Sprinkle some salt to the eggs and fry them egg till light golden in color. Keep aside. Method: Heat ghee in a pan and add bay leaves, cloves, cardamom, cinnamon stick, onion paste, garlic and ginger paste and saute over medium high heat. Now add the yogurt mix ,garam masala and black pepper and cook for few minutes. Place the egg into the mixture and mix gently. Add milk and bring to boil on medium high heat. Then add fried onion, green chilies Cover it and cook on a low flame for 5-10 mins. Finally, mix the kewra water Remove from heat and serve hot with rice or polau.

There is nothing better than a delicious chicken roast dinner – follow our chicken roast recipe to impress your guests. Ingredients: 1 tbsp ginger 1 tsp garlic 1/2 cup plain yogurt 1 tsp sugar 1 cup milk 1 tbsp red chilli powder 1/4 tsp salt 1/2 tspn shah jeera Ghee/ Oil ( as required) 1/2 cup Beresta 1 tsp Kewra water 1/2 tsp black pepper powder 3 pcs cardamom 2 cinnamon sticks 2 pcs clove 1 bay leaves Directions: Marinate the chicken with 1 tbsp red chilli powder, 1/4 tsp salt. Let it rest for 15 mins. Fry the chicken on a heated pan, fry both sides well. On a heated pan, add oil/ ghee, add shah jeera and onions. Saute until onions are translucent. Add bay leaves, cardamom, black pepper, cinnamon sticks, cloves. Add ginger, garlic, red chilli powder and yogurt mix (1/2 cup plain yogurt + 1 tsp sugar). Saute all spices at high heat for 10 mins, add milk in little quantities in between, continuously stirring. Add garam masala powder and cook for 5 mins. Add chicken pieces and dry plums onto the mix and let it cook at medium-high heat for 10 mins. Add remaining hot milk, reduce heat to low-medium heat and cook for 15 mins. Lastly add, beresta, ground black pepper and kewra water, let it cook for another 10 minutes. Enjoy delicious chicken roast!

Dal Mix lentil 1/4 cup basmati rice 1/4 cup split chickpeas / chana dal / booter dal 1/4 cup moong dal 1/4 cup yellow peas 1/4 cup wheat 1/4 cup urad / mashkalai dal 1/4 cup green split chickpeas 1/4 cup

This quick and easy recipe for lentil soup puts a hearty vegetarian dinner on the table in just about 30 minutes.We pretty much have this every day , this dish is a great source of protein. Here is what you'll need Masoori Daal 1 cup Water 4 cups Turmeric powder 1/2 tsp Salt as needed 1 Tomato cubed Green chilli 4 pcs 1 Onion sliced Coriander 1//4 cup Cumin seeds 1/4 tsp Dry red chilli 2 pcs Garlic sliced 4 pcs Directions: In a large soup pot, add masoori daal, water, turmeric powder and salt as needed. Bring to a boil at medium-high heat. Stir occasionally. After it comes to boil, turn off heat and blend the lentils. Add tomato and green chilli. Remove it from heat. In a small frying pan, fry cumin seeds over medium high heat with onions, garlic and dry red chilli. Once they turn golden brown, add daal and reduce heat. Mix it well and garnish with coriander. Serve hot!

Flan or Pudding is a popular creamy custard dessert in Spain. Good pudding should have slight jiggle. It is a very popular dessert in Bangladesh, very easy to make and looks beautiful. Ingredients: Water 2 tbsp Sugar 1/2 cup Eggs 3 Sweet condensed milk 1/4 cup Warm Milk 1 cup Cinnamon powder 1/4 tsp To make caramel, heat sugar with 2 tbsp of water in a saucepan over medium-high heat until it melts. As the water evaporates, the sugar will begin to turn brown quickly ( caramelization ). Don't stir the pan, you can shake the pan to allow the sugar to redistribute. Make sure to not burn the sugar as that will give you a bitter taste. When you get a nice caramel color, remove the pan from heat and pour the caramel into your pudding bowl. Tilt the bowl to cover all sides of the bottom. In a large bowl, beat the eggs, warm milk, cinnamon powder and condensed milk until combined. Make sure no lumps are formed. Pour the mixture over the caramelized sugar. Cover the bowl with aluminium foil and place it inside a pan with boiling water. Be careful to use mittens. Cover the pan with lid and cook for 20 minutes over medium heat. Insert a fork/knife near the center of pudding and check if it comes out clean. Remove the pan from heat and let it cool down at room temperature. Refrigerate for 1.5 hours and demould. Enjoy!

Rice Flour 2 cups Water (lukewarm) - 3/4 cup Salt to taste Coconut grated Jaggery crushed Flour mixture: In a bowl, add rice flour with salt. Add water in little amounts at a time, to dampen the flour. Mix it well so all flour is wet/moisture. Keep it aside for 15 minutes. Shift the flour mix using a strainer. Set it aside. Prepare cheese cloth: Take water in a separate bowl and soak the cheese cloth used to make the pitha. Do this every-time you make the pitha. Squeeze the excess water before using the cloth. This technique helps the flour mix to not stick to the cheese cloth. Cooking directions: Add water in a large saucepan (fill upto 1/4 of saucepan) and cover it with aluminum foil (add double layer so it does not tear apart). Make few holes towards the center of the foil. Cover the pan with lid and start boiling the water at medium heat. Use any plastic cup to make your bhapa pitha, you can also use a dipping sauce cup. Fill the base of the cup with flour mix, add a layer of jaggery and grated coconut in between and then add another layer of flour mix. Pat the mix to nicely fit in the cup Once the water is boiling, cover the cup with the damp cheese cloth, carefully flip over the cup and place it on top of the holes on the foil. Close the lid of the pan and let it steam cook for 5 mins. Once done, carefully place the pitha on a plate, unwrapping the cheese cloth. Repeat the procedure for next pitha. Enjoy!!

Ingredients Chicken 6 pcs Plain yogurt 2 tbsp Ginger paste 1 tsp Garlic paste 1 tsp Red chilli powder 1 1/2 tsp Turmeric powder 1/2 tsp Salt to taste Lime juice 1 tsp Charcoal 1pc Ghee 1 tsp Directions: Remove skin from chicken pieces, and cut slits into them lengthwise. In a medium bowl, combine yogurt, garlic, ginger, red chilli powder, turmeric powder, lemon juice and salt to taste. Spread yogurt mixture over chicken. Mix until smooth, set aside for 30 minutes. Heat a grill pan, at medium high heat. Cook each side of the chicken for at least 20 minutes, until no longer pink and juices run clear. After it's done cooking, remove chicken to a bowl. To add tandoori flavor to the chicken, first take a piece of charcoal and put it over a gas flame with the help of tongs. The charcoal will begin to turn red hot and grey, this indicates that it's ready to be used for smoking. Place the hot coal inside a steel cup and pour 1 tsp of ghee on top of the coal. It will being to smoke, immediately cover the bowl with lid and allow for the chicken to have a smoked tandoori flavor. After 1.5 minutes, remove lid. Serve hot! Enjoy!

carrot halwa recipe | gajar ka halwa recipe | Gajorer Halua recipe is one of the most popular Bangladeshi dessert. We have this short video recipe that will help you to grasp this recipe quick and easy. Thank you for watching our quick recipe videos.

Patishapta pitha is one of the most popular bengali sweet delicacy. Learn how to make Patishapta watching this easy to follow cooking method. Patishapta is a popular Bengali dessert.

Mishti Doi is a fermented rich & creamy sweet doi (yogurt) that is a widely popular Bengali dish. It is one of those dishes that brings a sweet taste to your mouth at the very mention of it. Enjoy this easy mishti doi recipe with just a handful of ingredients!

Kochur Loti is also known as colocasia stems/Taro Stolon, it has calcium oxalate crystals that can cause itchiness if not cooked properly. It requires cooking with high heat or lime juice to remove the oxalate crystals. The origin of this delicacy can be traced back in many traditional household kitchens in Bangladesh.