Wednesday, 27 August 2014

Recipe of the day: Hilsa with Egg Plant (Begun die Ilish macher jhol)

 Hello foodies! how are you in this rainy season? here is a spacial recipe from Bangladesh, to enjoy this rain with Hilsa! Try it and do share your experience!

Hilsa with Egg Plant (Begun die Ilish macher jhol)


  1. Hilsa:                            6 pieces 
  2. Egg plant (small size):    6 pieces
  3. Green chili:                   8-10 pieces 
  4. Turmeric Powder:          1/2teaspoon
  5. Mustard Oil:                 1Cup (150gm)
  6. Salt:                             to taste


  • Wash the fishes and marinate with turmeric powder & Salt before cooking for at least 30mins.
  • Full heat the oil in a pan & fry the fish for 30sec.
  • In the same oil pour in the black cumin. When it smells, add the egg plants, turmeric powder and salt and then fry for 3-4min.
  • When the color of egg plant should take up a bit of brownish, add 4 cup of water in it and stir well.
  • Add fishes and green chillis.
  • Cover and let it cook for 10 minutes on low flame.
  • Take it off the flame when the fishes are well cooked.
  • Serve hot with Rice or Indian plain Roti or Garlic Bread.

* This preparation would taste best when have with steamed rice.

* You may use Shad fish or Sardine fish as an alternative of Hilsa.

Friday, 15 August 2014

Recipe of the day: Murgh Kabuli

Hello foodies! It's Independence Day and also 1st Anniversary of the blog! Hope you  have enjoyed my recipes last year! As it's a special day, I have planned for something special for you. Firstly, today I'm going to share a unique recipe that can change your mood in a glance! Secondly, will start new giveaway and contest from tomorrow in the page! I just want to give you a token gift for the support and love, you have given during last 2 years. Thank you all, keep in touch always with me here and my other blog and page!
Let's go for the recipe........

 Murgh Kabuli


  1. Boneless chicken (skinned and cubed):        1&1/2 kg.
  2. Garlic cloves (large):                                4
  3. Fresh ginger (chopped):                            3 tablespoons
  4. Tomatoes (quartered):                              3 medium size
  5. Plain yogurt:                                            250gm.
  6. Refined oil:                                             180 ml
  7. Nutmeg:                                                  1 teaspoon
  8. Almonds ( ground, blanched):                    2 tablespoons
  9. Cardamom (ground):                                 1 teaspoon
  10.  Cumin (ground):                                      1 teaspoon
  11. Coriander (ground):                                 1 teaspoon
  12. Fennel (ground):                                      1/2 teaspoon
  13. Salt:                                                       to taste
  14. Double cream:                                         125 ml
  15. Black pepper (coarsely ground):               2-3 teaspoon
  16. Coriander (finely chopped):                      4 -5 tablespoons



  • Grind the garlic, ginger, tomatoes and yogurt to make a fine and smooth paste.
  • Combine the oil and the grinded mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook. Stirring constantly to prevent sticking and burning; until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
  • Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
  • Add the nutmeg, almonds, cardamom, cumin, coriander, fennel and salt, and mix well.
  • Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
  • Uncover and continue cooking for another 15 minutes (or until the chicken is cooked).
  • Stir in the cream, black pepper and coriander leaves, and turn off heat.
  • Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly and serve.