MARIAM AKTER SHOMA
GRAVY CHICKEN WITH RICE CAKE
Ingredients:
Rice cake –
1 cup rice flour, ¼ tsp ginger paste
¼ tsp garlic paste, ½ tsp red chilli powder
Salt to taste, Oil
Chicken gravy -
1 kg chicken, 1½ tsp lemon juice, ½ tsp turmeric powder, Salt to taste
½ grated coconut, ½ tsp coriander seed powder, 1 tsp sliced garlic
1 tsp sliced ginger, 1 tbsp sliced onions
½ tsp cumin powder, 4-5 dried, red chillies
5-6 black peppers, 8-10 pieces garam masala, 1 tsp turmeric powder, ½ cup coconut milk, 1 tbsp oil, 1 tbsp tomato puree, 2-3 bay leaves, 1 tsp sugar
Method:
For rice cakes –
Put some water in a wok and add garlic, ginger, salt, oil, and red chilli powder. Bring to a boil. In a separate container boil the rice. Once the rice gets sticky, remove from flame and make 'khamir.' Make small balls, giving the shapes of cowry, with the palm of your hands. Once done, boil the rice cakes in water once again. Sieve the water and set aside.
For chicken gravy –
Clean the pieces of chicken and then add one by one the lemon juice, turmeric powder and salt. Marinate for 30 minutes. In a pan lightly fry the grated coconut and set aside. In another pan, put some oil, black peppers and garam masala and fry. Now pour the contents of the pan along with the fried, grated coconut into a blender. Whisk.Fry the marinated chicken pieces. In a wok, put oil, bay leaves, sliced onions and fry. Stir the mixture as you pour in some water. Now add the chicken pieces along with the whisked gravy. Stir continuously until gravy thickens.
Mariam Akhter Shoma is a passionate cook, who loves to cook and experiment in the kitchen.
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MAMTAZ BEGUM
SHRIMP PULAO COOKED IN COCONUT MILK GRAVY
Ingredients:
For cooking the shrimp –
12 medium shrimps, ½ cup onion paste
1 tsp ginger paste, ½ tsp garlic paste
1 cup (dense) coconut milk
1 tbsp powder milk, ½ tsp sugar
Salt to taste
¼ cup oil, 4-5 pieces cinnamon
½ tsp mace and nutmeg paste
1 tsp black pepper, 7-8 green chillies
For cooking the pulao –
½ kg pulao rice
1 cup sliced onions, 1 tsp ginger paste
½ tsp garlic paste, 1 tbsp powder milk
1 tsp sugar, salt to taste
¼ cup oil,4 pieces of cinnamon
4 cups of hot water
Method:
For the shrimp –
In a wok, put all the spices one by one and pour some coconut milk and let it fry. Now pour in the rest of the coconut milk and the shrimps. Cover with a lid. Once the water is reduced, add green chillies and garam masala. Mix all the ingredients and remove from flame.
For the pulao –
Wash the rice and strain the water. In a wok pour some oil and fry the onions until they are golden brown. Separate half of the caramelised onions. In that same pot add the spices and add the rice. Mix well. And then cook the rice in a rice-cooker. Once done mix the cooked shrimp and the pulao and cover with a lid. Your shrimp pulao cooked in coconut milk gravy is now ready to serve.
Mamtaz Begum is a housewife but has also started her very own catering business.
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MOUSHOMI AKHTER
BORO BAAPER POLAI KHAI
Ingredients:
1 medium lamb leg
3 tbsp vingegar
1 tsp garlic paste
I tsp cumin paste
1 tbsp fried onion paste
1 tbsp crushed ginger paste
1 tsp rosemary
1 tsp mustard paste
4 tbsp lemon juice
1 tsp white pepper
2 tsp paprika powder
1 cup olive oil
Thyme as needed
1 cup tomato puree
½ cup sour curd
Green chilli as required
1 tsp dry chilli powder
Few strands of saffron
1 tsp nutmeg, mace and poppy seed paste
1 tsp sugar
½ tsp garam masala
1 tsp kewra water
Method:
Mix all the spices together first to make a paste. Remove the fat from the leg piece. Marinate the leg piece with the spices for two hours. Heat oil on a pan and then marinate the leg piece again before setting it on the hot oil. Fry the meat for 40 minutes. In between, open the lid and turn the meat over on the other side. Brush with tomato sauce and oil and keep it in the oven for 15 minutes. Serve with a garnish of salad of your choice.
Moushomi Akhter is a housewife with a passion for cooking and trying out new recipes. She plans to take part in international cooking competitions before opening her own cooking school.
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NASRIN AKTHER
ILISH COOKED WITH PINEAPPLE AND COCONUT MILK GRAVY
Ingredients:
8 pieces ilish
2 cups condensed coconut milk, 1 cup grated pineapple
1 cup beresta (caramelised onions)
8-10 green chillies, sliced into half
1 tsp ginger paste, 1 tsp garlic paste
1 cup oil, ½ tsp cumin powder
Turmeric powder, as required, Salt to taste
1 tbsp sugar, 3 pieces cinnamon, crushed
Method:
Marinate the fish with turmeric and salt. In a frying pan, put onions and stir until they turn brown. Preserve half the caramelised onions. Add ginger paste, garlic paste, cumin paste, turmeric, salt, sliced green chillies and a small portion of the coconut milk; cook over low flame. Add the grated pineapple and rest of the coconut milk. Once the mixture comes to a boil, add the fish pieces.
Then add caremalised onions, sugar, ground cinnamon, a few green chillies and cover the pot with a lid for 10 minutes.
As the oil separates from the mixture, remove from flame but continue to cover with a lid, allowing it to simmer. Serve with fine grained rice or pulao.
Nasrin Akther is a chef who has her own cooking school and is also a member of Bangladesh’s Women Chamber of Commerce.
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RABIYA NUSRAT
SEMOLINA BARFI
Ingredients:
½ cup semolina half cup, 70g ghee, 20ml oil, 2 tbsp condensed milk
1 cinnamon stick, ½ cup normal flour, Baking powder, 1 litre milk, 9 almonds, 1 cup sugar
Method:
Put semolina, flour, condensed milk, cinnamon stick and baking powder in a bowl. Mix well. Place a pan on low heat and pour in milk and sugar. While its colour turns off-white, switch off the flame and let it cool down. To this add more milk with semolina and mix properly with almonds.
Place the mixture in an oven for 20 minutes at 170 degrees. When the colour turns brown remove from oven and cut into desired shapes.
Nusrat is a student of LLB with a passion for cooking.
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MEHNAZ RAHMAN
MINI LOBSTER-THERMIDOR
Ingredients
4 tiger prawns lobsters (cooked and split in half)
1 oz butter, 1 shallot (peeled and chopped)
1 tsp chopped fresh parsley, 2 pints béchamel sauce
3 tbsp heavy cream
1 pinch of French mustard, 1 pinch of salt
1 pinch of pepper, 1 pinch of paprika
2 tbsp Parmesan cheese
1 tbsp browned breadcrumbs
Method
Remove the stomach and intestines from the tiger prawns. Take out the flesh from the body, tail and claws, and dice it. Wash the shells and reserve for serving. Melt the butter, add the shallot and herbs and cook for 5 mins, increase the heat and cook rapidly to reduce by half. Stir into the béchamel sauce gradually. Add the cream, prawn meat, mustard and seasoning to taste. Mix well. Pour into the cleaned shells and sprinkle with cheese and breadcrumbs and cook till brown under the grill.
Mehnaz is currently working in a private firm. In her spare time, she likes to experiment in the kitchen.
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