Photo: kenzyskitchenkorner

Dhaka, Bangladesh (BBN) - Nihari is a popular Bangladeshi recipe. It will make your dinner or lunch dish delicious.

Learn how to prepare Nihari by following this easy recipe, reports indobase.com.

INGREDIENTS:
• 1/2 kg Beef
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste.

SPICE MIX:
• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing.

HOW TO MAKE NIHARI:
• Take a heavy based pot and heat oil.
• Fry the meat a little.
• Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
• Pour a little water.
• Mix flour in half cup of water.
• Add this mixture to the meat and boil it.
• Grind all the spice mix until powdery fine.
• Add this to the meat.
• Add 3-4 cups of water cover and leave it to tenderize over very low heat.
• It will take about 5 - 6 hours for chicken and more if using beef.
• Fry some onion slices in oil until golden brown.
• Garnish the Nihari with it.
• Fresh coriander, ginger and green chilies can also be used for garnishing.
BBN/MMI/ANS

Photo: shabscuisine

Dhaka, Bangladesh (BBN) - Dry Mutton is a delicious dish in Bangladesh where the meat is slow-cooked with a wide variety of spices.

It is a must-have dish for all mutton lovers especially if you're visiting that part of the country during festivals, reports indobase.com.

INGREDIENTS:
• 500 gms Mutton
• 10 Garlic Cloves (minced)
• 1 tsp Turmeric Powder
• 1 tbsp Garam Masala Powder
• 1 cup Curd

• 2 Bay Leaves
• 1 cup Mustard Oil
• 1 inch piece of Ginger (grated)
• Salt to taste.

HOW TO MAKE DRY MUTTON:
• Beat the curd.
• Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
• Heat oil in a kadhai.
• Add ginger, garlic and bay leaves. Fry for a minute.
• Add marinated mutton pieces.
• Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
• Mix garam masala and stir properly.
• When the mutton turns tender and almost dry, remove it from the flame.
• Dry Mutton is ready.
BBN/MMI/ANS

Photo: zeekhanakhazana

Dhaka, Bangladesh (BBN) - Poppy seeds are a much used spice in the Bangladesh and Aloo Posta is one such dish which makes use of the spice.

The diced potatoes are cooked with a paste of poppy seeds or posta and chilies. Kalonji seeds are used to temper the dish, reports indobase.com.

INGREDIENTS:
• 5 - 6 medium-sized Potatoes
• 2 Green Chillies
• 2 tbsp Mustard Oil
• 1 tsp Pure Ghee
• 1/2 tsp Onion Seeds (kalonji)
• 4 tbsp Poppy Seeds (khuskhus)
• Salt to taste.

HOW TO MAKE ALOO POSTO:
• Cut the potatoes into one-inch pieces and soak them in water.
• Soak poppy seeds in one cup warm water for 15-20 minutes.
• Now drain water and grind poppy seeds to make fine paste.
• Heat up mustard oil in a pot till it reaches smoking point.
• Let the mustard oil cool and then, heat it again on medium heat.
• Mix in kalonji to the heated oil and fry it briefly.

• Mix the chopped potato pieces and stir fry on medium heat for around 5 minutes.
• Mix in the poppy seeds paste, and stir. Put half cup of water and stir fry on low heat till the potatoes are almost cooked. Now, mix in salt and slit green chillies.
• Continue to stir fry for another few minutes.
• Make sure that potatoes are completely cooked.
• In the end, stir in desi ghee and serve hot.
BBN/MMI/ANS

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Dhaka, Bangladesh (BBN) - A trip to Bengal is incomplete without eating a meal with Doi Mach.

Best eaten with rice, you need nothing else to satisfy your appetite other than this heavenly combination of rice and Doi Mach, reports indobase.com.

INGREDIENTS:
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger.

• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste.

HOW TO MAKE DOI MACH:
• Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve Dahi Mach hot with rice.
BBN/MMI/ANS

Photo: Ndtv

Dhaka, Bangladesh (BBN) - Bengal's favourite fish dish - Hilsa in the local five spice mix, coated in a mustard and poppy seed paste.

INGREDIENTS OF SORSEBATA ILISH MACH
• 600 gm hilsa
• 3 Tbsp mustard oil
• 2 Tbsp mustard seeds
• 3 tsp poppy seeds
• 6 green chillies-slit
• 4 Tbsp ginger paste
• 1 tomato diced
• 1 tsp panch phoron
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• Salt to taste, reports NDTV.

HOW TO MAKE SORSEBATA ILISH MACH
1. Marinate the fish with salt and turmeric.
2. Soak mustard and poppy seeds and grind them into a paste.
3. Heat mustard oil in a pan and splutter panch phoron.

4. Add ginger paste and mustard-poppy paste and saute.
5. Now add turmeric and red chilli powder.
6. Add the marinated fish with green chillies and salt.
7. Add the tomatoes. Mix well and cook on a slow flame.
8. Once done, serve with steamed rice.

BBN/MMI/ANS

Photo: Zaffranrestaurant

Dhaka, Bangladesh (BBN) - Chennar Payesh is a popular Bengali dish that adds up to the joy of any celebration.

Learn how to make/prepare Chennar Payesh by following this easy recipe, reports Indobase.com.

INGREDIENTS:
• 1 1/2 l Milk
• 1/2 cup Sugar
• 1 1/2 tbsp Lemon Juice

• A few strands of Saffron (Kesar)
• 5-6 Almonds (blanched and chopped)
• 7-8 Pistachios (blanched and chopped).

HOW TO MAKE CHENNAR PAYESH:
• Soak saffron in two tablespoons of warm milk and set aside.
• In a shallow pan, boil half litre of milk and add lemon juice to it and stir it till the milk curdles.
• Pour the chenna (curdled milk) on a muslin cloth and strain the whey. Dip it in ice cold water till completely cool and strain again and set aside.
• Boil remaining milk and add a pinch of saffron to it. Allow the milk to simmer in low heat till reduced to half.
• Add sugar and stir till completely dissolved.
• Smash chenna in a bowl and add it to the milk and simmer again.
• Just before removing from heat, add almonds, pistachios and soaked saffron.
• Serve chilled.
BBN/MMI/ANS

Photo: Tastediary

Dhaka, Bangladesh (BBN) - Pati Sapta is a traditional Bengali sweet which is made with thin crepes made out of refined flour and semolina.

A mixture of grated coconut, khoya and jaggery is then added to the pancakes or crepes, reports Indobase.com.

INGREDIENTS:
For stuffing
• 3 cups Grated Coconut
• 1 tbsp Khoya
• 1 cup Sugar/ Date Palm Jaggery.

For batter
• 3 cups All-Purpose Flour
• 1 tbsp Condensed Milk
• ½ cup Semolina
• ¼ cup Rice Flour
• 4 cups Milk
• Ghee to fry.

HOW TO MAKE PATI SAPTA:
• Take a pan and add grated coconut and sugar to it. Mash the coconut and mix it properly until the mixture becomes a little moist.
• Now turn on the flame and put khoya in the pan. Keep on stirring until the mixture turns a light brown and becomes sticky. Now turn off the flame and remove the pan.
• To make batter, add all-purpose flour, semolina, fine rice flour in a vessel and mix them.
• Occasionally add milk to make the consistency of the batter a little thin and smooth.
• Heat a frying pan and smear a little oil/ghee on it.
• Take a ladle full of batter and pour it on the frying pan. Evenly distribute the batter in a circle.
• When one side is cooked, flip over and put the stuffing lengthwise at the centre of the circle.
• Fold and let it cook until it turns a little brown in color. Put off the flame.
• Take it out, dash a tbsp of condensed milk on it.
• Pati Sapta is ready to serve.
BBN/MMI/ANS

Photo: Steamy Kitchen

Kolkata, India (BBN) - Indian Kolkata Egg Rolls are a delicious delight from the city of Kolkata. Learn how to make/prepare Indian Kolkata Egg Rolls by following this easy recipe.

INGREDIENTS:
• 4 Rotis
• 4 Eggs
• 2 tbsp Oil
• ½ Cucumber

• 1 Red Onion
• 4 Green/ Purple Chili Peppers
• Tomato Sauce (to taste), reports Indobase.com.

HOW TO MAKE INDIAN KOLKATA EGG ROLLS:
• Thinly slice cucumber, red onion and green chili pepper.
• Beat the eggs in a medium bowl until fluffy.
• Place a large frying pan on heat and heat ½ tbsp of oil.
• Pour ¼ egg mixture into the frying pan and swirl it immediately to form a roti size omelet.
• Before the egg sets, place a roti on the egg and press it gently.
• Flip the roti when the egg is done and cook for a few seconds.

• Remove the roti from the frying pan and place on a board with the egg side up.
• Divide the sliced vegetables into 4 portions.
• Line up one portion of the vegetables in the center of the roti.
• Squeeze out some tomato sauce.
• Roll up the roti with the vegetables in the center.
• Wrap up the roll into lunch paper or greaseproof paper to hold it together.
• Repeat for the remaining egg mixture, rotis and vegetables ingredients.
BBN/MMI/ANS

Photo: Mamafinas

Hyderabad, India (BBN) - Chicken Barbeque is a very popular recipe. Learn how to make/prepare Chicken Barbecue by following this easy recipe.

INGREDIENTS:
• 1 kg Chicken Legs
• 15 Garlic Cloves
• 2 small Ginger Pieces

• 3 tbsp Chili Powder
• 1 tsp Turmeric Powder
• Salt (to taste)
• 1½ cups Curd, reports Indobase.com.

HOW TO MAKE CHICKEN BARBEQUE:
• Combine garlic, ginger, chili powder, turmeric powder, and salt in a blender. Grind into a fine paste.
• Marinate the chicken with the paste and curd. Keep aside for 30-60 minutes.

• Grill the chicken until brown on all sides.
• Serve hot.
BBN/MMI/ANS

Photo: hindi.boldsky.com

Hyderabad, India (BBN) - Served as a main course in the Deccan regions, the simple mix of chicken, minced mutton onions, yogurt and so on works a charm that will have you guzzling every single time.

INGREDIENTS:
• 1 Chicken, cleaned and cut
• 1 kg Mutton, minced
• 2 Cups clarified butter

• 4 Big sized onions, minced
• 1/4 kg Curd (yoghurt)
• 1/2 kg Rice
• 1/2 tsp Saffron
• Few sliced and fried almonds
• 4 Bay leaves

• 1" Cinnamon piece
• 5 Cloves
• 5 Cardamoms
• 5 Peppercorns
• 3 Garlic pods
• 1" Ginger piece
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/4 tsp Turmeric powder
• 1 tsp Salt, reports Indobase.com

HOW TO MAKE MUGHLAI PULAO:
• Grind garlic, ginger, chili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tbsp ghee and fry 2 onions till brown.
• Add half of the whole spices and then add chicken and meat. Let it brown.
• Add ground spices and fry for a few minutes.
• Add 2 cups hot water cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and the remaining whole spices.
• Add remaining onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and add salt.
• Spread a layer of rice on a flat serving dish and then a layer of meat.
• Repeat with one more layer of each.
• Garnish with almonds.
• Mughlai Pulao is ready.
BBN/MMI/ANS