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Old Dhaka Style Beef Tehari | Khadiza's Kitchen
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Beef Rezala Posted on March 2, 2013 by khadizahaque | 4 Comments
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/ Mishti (5)
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Bangladeshi Lamb and Goat (2)
recipe Beef Rice and Grains (10)
recipe Biriyani Biriyani (4)
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Beef 1 kg , cut in small pieces Follow
http://khadizaskitchen.com/2013/03/02/old-dhaka-style-beef-tehari/[7/1/2013 8:47:36 PM]

Fish Fish Kofta Fish

Vegetables / Sides (4)
Kopta halua Halva Ginger paste 2 tbl spoon
halwa Garlic paste 2 teaspoon
Follow Khadiza's
Bhorta / Mashed
iNDIAN Onion Paste half Cup Kitchen Vegetables (1)

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Kopta Korma Khadiza's
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Kurma mishti Like 850
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Cooking sandwich recipe
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South Asian Curry cloves, half a teaspoon black pepper, half a

South
Recipe teaspoon cumin seeds, half a teaspoon whole
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Aromatic rice like kalojeera/ Basmati 750 gram
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or 3 cups
Home Ginger paste 1 tbl spoon
Snacks / Lighter Fare

Chopped Onion 1/3rd cup
Breakfast Ghee 1/4 th cup + vegetable oil 1/8 th cup Follow Blog
Salt to taste
Snacks
2 Cardamoms, small stick of Cinnamon and 1 KHADIZA'S KITCHEN
Vegetables / Sides
Bay leaf VIEWS
Vegetables / Bhaji /
Handful of green chilies, minimum 20 green 50,303 hits
Curry
chilies, but dont split it.
Bhorta / Mashed
Vegetables META
Cooking Method:
Soups / Daals Register
Chutneys / Achars / Log in
1. Marinate the beef with all the ingredients
Pickles
mentioned above. Cook well adding water little Entries RSS
Rice / Grains
by little for at least 45 minutes.That is what we Comments RSS
Biriyani
call Koshano in Bangla. Then add water and WordPress.com
Khichuri cook until the water is almost dried out.
Pulao
Chicken / Poultry 2. In another pot heat ghee+ vegetable oil. Add

Chicken the cardamoms, cinnamon and bayleaf. Fry for
Eggs
a while and then add the chopped onion .Fry

them until they r light brown. add the rice, salt

Duck
and ginger paste.. Fry a little. Add the meat with
Meat
remaining little gravy. Mix well. Add hot water.
Beef
For each cup of rice, add 1 and half cup of water.
Lamb / Goat So Since here we took 3 cups of rice, we need to
Kabab add 4 and half cup of water.Cover the lid and
Kabab / Kabob cook on medium flame.
Seafood
3. When the water is almost drying out add
Fish
handful of green chilies, at least 20.
Shrimp
Desserts 4. Reduce the heat and stir with light hand

Bangladeshi Sweets
without breaking the rice. Keep it on low flame,
/ Mishti
which is known as dom. What I do, I always use
Bangladeshi Pies /
double boiler method. For that place your Tehari
Pitha
pot over another pot, filled with water. Keep it
Drinks
on medium flame. The steam will make the
Drinks
tehari great!!!!!!!!!!!!
Glossary / Notes
About Khadizas Kitchen Serve hot with desi style salad and
kababs..Enjoy!!!!!!!!!!
Notes:
1. The real taste of tehari depends on the green

chilies we put on it. Dont get scared putting at
least 20 green chilies at a time!!!! It wont make
your tehari hot, but will give you the authentic
flavor.
2. While cooking meat alwayz use mustard oil

and vegetable oil together , but take mustard oil
a little more than vegetable oil. But I wont
recommend you to use mustard oil in cooking
polau. Sometimes the heat of mustard oil may
ruin the taste. So Use it only cooking the meat
and for polau use ghee+vegetable oil.
3. Dont stir your tehari too much while cooking,

if you do so , you may end up having sticky,
gooey mashed rice. Just stir it once with light
hand before placing it on dom. The rice may

seem little uncooked , but dont add any extra

water. When you put it on dom it will be perfect.
I alwayz prefer Steaming process I mentioned
rather keeping it on taowa.. Steam makes it so
perfect..
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This entry was posted in Biriyani, Glossary / Notes, Rice and

Grains and tagged Bangladeshi Tehari, Beef Tehari, Dhakai
Tehari, gorur mangsher tehari, Old Dhaka Style Tehari,
puran Dhaka'r Tehari.., Tehari. Bookmark the permalink.
4 RESPONSES TO OLD DHAKA STYLE BEEF TEHARI
Siemeen Zafrin Soniee | March 2, 2013 at

2:35 PM | Reply
Tempting !!!!!
Anonymous | March 5, 2013 at 5:39 PM | Reply
Apu ata ki goat meat diye kora jabe?? Taste ta

ki rokom hote pare??? R arekta jinis 20 Jon
manus er jonno ami koto tuku chal r meat nibo?

??
Anonymous | July 1, 2013 at 2:59 PM | Reply
can you cook this in the oven instead of

steaming?
khadizahaque | July 1, 2013 at 6:46 PM |

Reply
of course .. but I always found steaming to

be the better option!!!!!!!!!
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luke warm milk 1/4 th cup Follow
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Procedure:
Snacks
KHADIZA'S
Vegetables / Sides
1. Mix all the ingredients, except oil,chopped garlic and KITCHEN VIEWS
cilantro.. Knead very well ..now add the oil and mix well.
Curry 50,303 hits
Make a pliable dough and rub the dough with little oil. Put
Bhorta / Mashed
it in a closed box and keep it in a warm place for 1 hour or
Vegetables META
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Soups / Daals
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Chutneys / Achars /
2.Punch down all the air from the dough and make small Log in
Pickles
balls from it. Entries RSS
Rice / Grains
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3.On a dusted surface roll it over and dust the surface of
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Khichuri the naan on chopped garlic and cilantro. You should roll it
Pulao thin, because it will rise up when you will fry them on
Chicken / Poultry Tawa..
Chicken
Eggs
4.Heat the Tawa as hot as possible and place the naan
there.cover the lid.. .. It may take 1/ 2 minutes to get one
Duck

side done..Flip it over and cook the other side.The flame

Meat
should be at medium high.
Beef
Lamb / Goat 5. After removing from tawa rub the hot naan with butter
Kabab that would make your naan softer and keep your naan
Kabab / Kabob softer for a longer time .
Seafood
Tips:
Fish
Shrimp
1. You make naan in oven too at 400 Fahrenheit . But to tell
Desserts u honestly , naans made on stove r softer and tastier if you
Bangladeshi Sweets /
compare it with oven made naan and stove made naan
Mishti
stays softer for a longer time.
Bangladeshi Pies /
Pitha
2. If you want to keep them softer , cover the warm naan in
Drinks
cheese cloth and stack the naans together in it to keep the
Drinks
moisture for a longer period!!!!!!!!!
Glossary / Notes
About Khadizas Kitchen
Posted on July 1, 2013 by Leave a comment

khadizahaque in Glossary / Notes,
Snacks, Snacks and Lighter Fare
Tagged Bread recipe, garlic naan, homemade Naan, Naan,
naan bread, Naan roti, Naan ruti
Lychee-
pomegranate Medley!!!!!!!!!!
Posted on June 27, 2013 by khadizahaque | Leave a comment

Lychee-Pomegranate Medly!!!!!!!!!
Ingredients:
Pomegranate Juice Half Cup

Lychee Juice Half Cup
Club Soda 1/3rd Cup
Ruh Afza ( For the Sorbet)
Procedure:
Mix pomegranate juice, lychee juice and club soda together

and done !!!!!!!!The red thing floating on the top is
pomegranate and ruh afza mixed sorbet..For the sorbet mix
pomegranate and ruhafza together..You may freeze it on ice
cube case or like my hubby he did it with my muffin
pan!!!!!!!!!!!!!

Posted in Drinks Leave a comment

Tagged Drinks, Juice recipe, Lychee
drink, Mocktails, Pomegranate drink, Sarbet
Beef Bihari Kebab and Chicken

Sheekh Kebab
Posted on June 26, 2013 by khadizahaque | 2 Comments

Beef Bihari Kebab and Chicken Sheekh Kebab
Beef Bihari Kebab:
Ingredients :
Thinly Sliced Beef Strips 300 gram

Ginger paste 1 tea spoon ( level spoon)
Garlic paste a little more than 1/4th tea spoon ( level
spoon)
Raw Papaya paste 1 tbl spoon
Yogurt 2 tbl spoon
Red Chili powder half a tea spoon
salt to taste
Shaan Korma Curry masala 1/4 th tea spoon ( optional)
Kebab Spice less than half tea spoon

For Kebab spice , dry roast cumin , whole coriander , red

chili , allspice/ kababchini ( optional), black peeper , cloves
, fennel , mace and nutmeg together and grind them into a
smooth powder .
We need some oil to rub the kebab before grilling ..
Procedure :
1. Marinate all the ingredients, except oil for couple of

hours . The longer you marinate , the taster and yummy it
is .
2. Skew or stick them in a skewer . Rub some oil over the

kebeb. Now grill it . For me I put them in a preheated oven
at 400 FH for 20 minutes then broil another 15 minutes
until it got that dark kebab look!!!!!! You may put a
charcoal on the grilling pan and cover for few minutes to
get that authentic smoky flavor of charcoal grilled kebebs.
Chicken Sheekh Kebab:
Minced Chicken 250 gram

Ginger paste a little more than half tea spoon
Garlic paste 1/4 th tea spoon
Fried onion one-fourth cup
Salt to taste
Red chili Powder a little more than 1/4th tea spoon
Shaan Korma curry masala mix 1/4th tea spoon (optional)
Kebab spice ( as mentioned earlier) a little less than half a
tea spoon
Chopped mint 2 tbl spoon ( the secret ingredient!!!!!!!)
beaten egg half of one egg
Procedure:
1 . Mix all the ingredients together and marinate for at least

4 hours. keep it in the fridge for that long .
2. Shape them on a skewer , rub some oil over it and grill .
3. Those who doesnt have any griller , you may shallow fry
them on stove too .

Enjoy!!!!!!!!!!
Note :
1. Soak the skewers into water for couple of hours before u

use them . That would prevent them getting burnt in the
griller . I forgot to do so , so the skewers looks little burnt !
Posted in Glossary / Notes, Kabab / 2 Comments

Kabob
Tagged Bihari Kebab, chicken kebab, Chicken sheekh kebab,
Kabab, kebob
IMAGE
Fish Kabab
Fish Kabab
Many of us dont like the smell of Rohu or any other

similar fish like Katla, Mrigel . We are often skeptic as to
the taste of Rohu fish kabab!!!!! Whether it will taste as
good as we make with the white fish fillets or Tuna !!!!!!!!
Trust me, you wont find any Rohu like smell from your
kabab !!!!!!!! It tastes so good . Everytime I found my deep
fridge chamber is stuck with too many fishes , specially
rohu , before it gets stincky smelly ( the longer you keep

fishes in the fridge , the more smelly it will be) , I make the
best use of them , like this!!!!!!!!
Ingredients:
4/5 pieces of Rohu Fish or any other big fish ( try to take
the pieces from back , they have more flesh than the peti)
1 tea spoon ginger paste
Half teaspoon garlic paste
1 large bayleaf
2 cardamoms
1 small stick of cinnamon (2 stick)
Fried onion
Chopped green chilies
Chopped Cilantro
Chopped Mint
1 egg
1/4 th cup breadcrumbs (you may need a little more)
Garam Masala Powder half teaspoon
Salt to taste
Oil to fry
For the garam masala , dry roast or microwave cumin (

jeera), Whole corriander ( gota dhone) , Fennel seed (
mouri), Cardamom , Cinnamon , little nutmeg , mace (
jaifol, joyeetri/javetri) , dry red chili together and crush
them into a fine powder. Instead of this beautifully
aromatic homemade garam masala powder , u can use any
other garam masala or kabab masala.
Procedure:
1. Boil your fish with garlic/ginger paste, bay leaf ,

cardamom, cinnamon and salt. While boiling use less
water, because fish exerts water and only a little amount is
needed to boil them. Dry out all the water.
2. Take out all the bones and the skin and put into a bowl.
Combine garam masala powder, salt, fried onion, chopped
cilantro , mint , green chili, beaten egg and bread crumbs
with it.

3. Shape the kabab the way you like .Deep or shallow fry
and set aside .
Serve warm!!!!!!!!!!
Posted on June 18, 2013 by Leave a comment

khadizahaque in Fish, Fish and
Seafood
Tagged Fish chop, Fish kabab, Fish recipe, macher chop, Rui
macher kabab
IMAGE
Beef Rezala
Beef Rezala
Rezala means a white colored rich meat preparation

where yogurt , malai, nut paste and other ingredients are
used . But as time went by the color of rezala has turned
into bright golden color other than white . The color
changed and so are the ingredients . There are many
versions of beef rezala . I usually cook beef in so many
different ways , loved and adored by my near and dear ones
so much and that inspires me to experiment each and every
time . This version of Beef Rezala is my favorite , though I
didnt follow the traditional method and ingredients for
Rezala .But trust me , it tastes so good and resembles to

that of Biye Bari Style Rezala ( the rezala served in

wedding parties in Bangladesh) !!!!!!!!!!
Ingredients:
Beef 1 kg
Onion Paste 1 large
Garlic Paste 5/ 6 cloves or 2 teaspoon
Ginger Paste 1 and half table spoon
Chopped Onion 1 medium
Chopped Garlic 1 teaspoon
Chopped Ginger 2 teaspoon
Papaya ( Raw) Paste 2 tbl spoon ( It will work as a meat
tenderizer, plz dont omit this ingredient)
2 Cinnamon stick , 2 long each
4/5 Cardamom pod
2 large Bay leaves
Turmeric Powder a little less than half teaspoon ( not
heaped)
Chili Powder half teaspoon ( you can alwayz adjust
according to your taste)
Dried red chili paste of 3/4 chilies
5/ 6 Dried rec chilies, split in halves
Salt to taste
Oil
Special Garam masala Powder for beef
Radhunigaram masala powder 1/4th teaspoon
Special Garam MAsala Powder:

Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Dry roast them a little , not too much , just slightly dry
roast . I Microwave them for 30-35 second.Then Crush
them into a fine smooth powder.
Method:

1. Wash the meat and drain all the water from meat .
2.Mix meat with all the ingredients including oil , except

garam masala powder. Keep it aside for half an hour if you
have time .
3. Put it on the stove and start cooking on medium flame.

Add 2 cups ( 500 ml) water and cover the lid . After 15
minutes , reduce the heat a little and allow the meat to cook
for atleast 1 and half hour . Water will release from the
meat too . But keep your eyes on the meat . I added water (
1 cup) after 50 minutes , as the water was reduced a lot.
Dont dry up the water .
4 . let the meat cook on low medium flame . After 1 and half
hour the water released from the beef would almost dry up
and oil would start to float on top. Now add the special
garam masala powder and mix well . add 1 cup of piping
hot water and cover the lid . Now You may increase the
flame a little . Let it cook for another 10 minutes on
medium flame or until it comes to desired consistency . Put
it on very low flame for another 5 minutes ( which we call
to keep on dom) , oil will separate and at this point sprinkle
the Radhuni Garam masala . Turn off the stove and put the
meat on the stove with lid on .
Serve with Polau , plain rice,paratha, naan or Chaaler ruti (

bread made of rice flour) . Enjoy!!!!!
Notes:
1. Always try to buy good quality meat . The taste really

differs depending which part of meat you bought. I always
prefer meat from the back of the leg ( Chaap er mangsho ).
2. Though fat of the meat is disgusting , but plz dont throw

away all the fat from the meat , that makes your meat
tasteless . I keep a little bit of fat and bones . The juice
inside the bones make your beef yummy!!!!!!!! So please
keep a little bit of fat ( chorbi) and bones , everytime you
cook desi style beef!!!!!!

3. Radhuni Garam masala is really good . But I dont put

too much of it as it will destroy the color of the beef. Just
sprinkle 1/4 th teaspoon of it when you finished your
cooking .
4. Dont forget the special beef garam masala I mentioned ,

that really enhances the flavor .:)
Posted on May 26, 2013 by khadizahaque 1 Comment

in Glossary / Notes
Tagged beef bhuna, beef curry, Beef recipes, Beef Rezala,
Indian Curry beef, Meat recipe, South Asian recipes
IMAGE
Pizza Pizza , Homemade Pizza

Pizza, Homemade pizza
I make pizzas in two, three different ways , following

different methods or even playing with ingredients . The
Pizza recipe Im sharing today is kind of deep dish style
pizza . The bread tends to be softer and thicker unlike thin
crust pizzas . This is because of only one ingredient and
that is EGG !!!!!!!!!! If you like thin crust crispy style pizza,
omit egg but if you are fond of soft , thick bread for pizza
base, use the egg . The reason behind I make pizzas in
different ways just because though my husband and
daughter both love pizzas, but the type of pizzas they love
are not of the same !!!!!!!
Ingredients:
For Pizza dough:
All purpose flour 500 gram ( 2 cups)

Instant active yeast 1 tbl spoon
Sugar 1 tbl spoon
salt 1 teaspoon
1 beaten egg
1 tbl spoon milk powder
Olive or any other vegetable oil 2 tbl spoon
Luke warm water ( not too hot), enough to make a dough
Topping:

Any topping of your choice. Beef, chicken , shrimp, veggies

, egg , even nothing except sauce and cheese ..
Tomato sauce
Grated garlic 1 teaspoon
Sliced tomato, capsicum
Cheese , I used Mozzarella
Oregano (optional)
Procedure:
1. For pizza dough mix all the ingredients except oil . Be

careful while adding luke warm water. If you use too hot
water the yeast might get killed , and if you use room
temperature or cold water, the yeast wont wake up !!!!!! In
both case the dough will not rise and everything will go in
vain . So always use luke warm water in any recipe where
you have yeast as an ingredient.
2. Knead well . The dough will be very sticky . Now add the
oil and form the dough into a round ball . Now its easier to
work with the dough. Put the dough into a closed lid box
and place it in a warm place . It may take an hour or more
to get the dough double in volume . If it becomes fluffy and
double in volume , the dough is ready to make the pizza.
3.. Divide the dough into two balls. For this recipe I roll out
the pizza bread . But in other recipes I often stretch the
dough ,using my hand,into a flat bread .
Now working with one ball at a time , apply some flour on
your hand and flatten the ball into a disk using your hand .
Now on a lightly flour dusted surface roll out the disk into a
bread , 1/2( half inch) thick. Dont use any extra flour .
4. Rub the surface of the bread with grated garlic. Rub with
tomato sauce . Add the topping of your choice . Add tomato
, capsicum and cheese. Sprinkle oregano , if you want.
5. Bake in a pre heated oven on 400 FH for 15-20 minutes

or until done .

Posted on May 21, 2013 by khadizahaque 4 Comments

in Glossary / Notes, Snacks and Lighter
Fare
Tagged homemade easy pizza, Pizza
IMAGE
Bundt Pan Chocolate Fruits Cake

Bundt Pan Chocolate Fruits Cake
Ingredients:
2 egg ( room temperature)

Butter, softened, or Butter+oil a little more than half cup ,
150 ml ( in a 240 ml measuring cup)
Sugar 2/3 rd cup , 200 ml ( in a 240 ml measuring cup)
All Purpose Flour 1 cup
Cocoa Powder 2 tbl spoon ( heaped)
Milk Powder 1 tbl spoon
Regular Milk( liquid)100 ml or 1/3 rd cup ( room
temperature)
Baking powder 1 teaspoon
Baking soda,a pinch
Dry fruits of your choice
Vanilla essence
Method:
1. Pre-heat the oven at 350 FH .
2. Cream Butter and sugar until light and fluffy . This is the
very important part . The more lighter is this mixture, the
softer is your cake . Now add in eggs one at a time . Blend
them nice.
3. Sift flour, cocoa powder , baking powder, baking soda

and milk powder. Fold them gently into the cake batter.

Add the milk . The Batter should be medium thick, not too
runny nor too thick. If you find it bit thicker then adjust
adding little liquid milk .Add vanilla essence.
4. Add the dry fruits of your choice .Dont add too much ,
especially the raisins.
5. Pour the batter into a greased bundt cake pan . Dont

forget to grease every inch of the pan . The batter should
not cover more than 1/3rd of the pan , because the cake will
rise upto the top and if it does not find enough space to rise
up , the cake will fall apart in the pan.
6. Bake the cake for about 35 minutes or it is done . The

time may vary oven to oven . Insert a knife into the cake , if
it comes out clean , your cake is done.
7. Cool the cake and then run the knife around all of the
edges to loosen the cake.Turn a plate upside down and
place it on top of the cake pan. Then flip both of them at
the same time so that the cake can land on the plate. At this
point, if youre not sure the cake is coming out, just tap on
the pan for few times .
Your Bundt Pan Chocolate fruits cake is ready .
Tips:
1. Dont let your cake sit for long after the preparation
before baking. Always bake it immediately after you put
them into the mould. So preheat the oven the time you
started making the cake . So by the time the oven is
preheated , your cake is ready to bake.
2. For a better cake , try every ingredients to be of room

temperature .

Posted on May 21, 2013 by Leave a comment

khadizahaque in Desserts, Glossary
/ Notes
Tagged Bundt Pan Cake recipe, Bundt pan chocolate fruits cake
recipe, cake recipe, Chocolate bundt pan Cake, Chocolate cake,
Chocolate fruits cake
IMAGE
Bread Roll
Bread Roll
Stuffing :

For boiling the meat:
Minced Meat ( I took beef) 500 gram

Ginger paste 1 and half teaspoon
Garlic paste little more than half teaspoon
Soy Sauce 1 tbl spoon
2 cardamom pods
1 cinnamon stick ( 1 long)
1 large bay leaf
salt to taste
Final preparation:
Chopped onion , green chilli

1/4 th cup Milk
2 teaspoon corn starch
Grated Cottage cheese
Oil
For Bread roll:
Slices of bread ( each bread will make one roll)

1 beaten egg
Bread Crumbs ( I used Japanese Panko Bread crumb)
Oil for deep frying
Method:
1. Boil the meat with the ingredients mentioned above . Dry

out the water and take the cinnamon, cardamom , bay leaf
out from the meat .
2. Heat oil and add the meat . Add chopped onion and
green chilies . Now mix cornstarch in the milk and pour
over the meat. Add the cottage cheese . Now your filling has
a creamy , sticky , yummy texture . Let it cool .
3. Cut the edges of the bread . Now wet your palms and
flatten each slice of bread with your wet palm . Spread
some filling at one side of the bread and roll . Give the
bread a shape of roll . You may wet your palms again to
make the shape perfect . Make sure every ends are closed .

use water to seal the ends .
4. Dip the rolls into beaten egg and then in the bread
crumbs .
5. Heat oil on medium heat and fry them until golden

brown .
Serve hot !!!!!!!!!! enjoy!!!!!!!!!!!!!!!

in Snacks, Snacks and Lighter Fare
Tagged Bread recipe, bread roll, roll ecipe, Snacks recipe
IMAGE
Traditional Cake pitha (

fried Cake)

Traditional Cake pitha ( fried Cake)
This cake pitha is very popular in greater Barisal region .

Very easy , simple but super yummy . The beauty of this
pitha is with every bite you will enjoy the crunchiness and
softness at the same time.
Ingredients:
2 eggs
1/3 rd cup of sugar
A little more than 1/3 rd cup of all purpose flour/ maida
Baking Powder a little less than half teaspoon
Baking Soda 1/4 th teaspoon
Oil
Procedure:
1. Blend eggs and sugar together until fluffy and light .
2. Mix flour , baking powder and baking soda with egg

mixture with a light hand . Mix well .The batter should be
like cake batter . Not runny or thin . A little thick like cake
batter. Its better to let the batter rest for at least half an
hour . In that case dont put baking powder and baking
soda in the beginning . Add them in the mixture just before
frying .
3. Heat oil on medium heat. We need to deep fry , so heat

enough oil . When the oil is hot enough add 1 teaspoon of

batter to the oil . it will rise and fry it until brown . When
brown , remove from the oil and put it back into the batter.
Cover it with batter and put into oil again . Repeat the
process until its big enough to be sliced down .
4. Let it cool and slice into pieces .
Enjoy!!!!!!!!!!!!!!
Notes/Tips:
1. The darker you fry the pithas , the darker shade you will
get inside . But dont over fry or burn .
2. If you feel the oil is becoming too hot while frying for a
long time . Reduce the heat . Otherwise it will get colored or
burnt the moment u put them in the oil and may cause
bitter taste .


in Bangladeshi Pies / Pitha, Desserts,
Glossary / Notes
Tagged Bangladeshi pitha, cake recipe, Fried Cake, Pitha recipe
IMAGE
A refreshing cool summer drink,

Ruh Afza mixed lemonade with
Tokma /Basil Seed/ Takmaria

A refreshing cool summer drink
Ingredients:
Tokma/basil seed/ takmaria

Sugar ( according to taste)
Ruh Afza ( according to taste)
Lemon Juice ( according to taste)
Ice Cold water
Method:
Mix everything together except tokma . Now soak tokma in

the drink and keep it in the refrigerator. After 10/15
minutes the basil seed/ tokma will grow in volume forming
a viscous gel . Tokma is very helpful for curing constipation
and it helps to keep your body cool during summer time
too.

Posted on May 5, 2013 by Leave a comment

khadizahaque in Drinks, Glossary /
Notes
Tagged Drinks, lemonade, mocktail . shorbot, sherbat,
Takmaria drink
Older posts
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Tawa..
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Meat 4.Heat the Tawa as hot as possible and place the naan
Beef
there.cover the lid.. .. It may take 1/ 2 minutes to get one
Lamb / Goat side done..Flip it over and cook the other side.The flame
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Posted on July 1, 2013 by khadizahaque

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Notes, Snacks, Snacks and Lighter
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good as we make with the white fish fillets or Tuna !!!!!!!!
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Duck

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Breakfast Cooking Method: Follow Blog
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1. Marinate the Chicken with all the ingredients mentioned KHADIZA'S KITCHEN
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above. Cook well adding water little by little for at least 30/
35 minutes.That is what we call Koshano in Bangla. 51,221 hits
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almost dried out. Dont add too much water as your META
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Khichuri
then add the chopped onion .Fry them until they r light
Pulao brown. add the rice, salt and ginger paste.. Fry a little. Add
Chicken / Poultry the chicken with remaining little gravy. Mix well. Add hot
Chicken water. For each cup of rice, add 1 and half cup of water. So
Eggs Since here we took 3 cups of rice, we need to add 4 and half

cup of water.Cover the lid and cook on medium flame.

Duck
Meat
3. When the water is almost drying out add handful of
Beef
green chilies, at least 20.
Lamb / Goat
Kabab 4. Reduce the heat and stir with light hand without
Kabab / Kabob breaking the rice. Keep it on low flame, which is known as
dom. What I do, I always use double boiler method. For
Seafood
Fish
that place your Tehari pot over another pot, filled with
water. Keep it on medium flame. The steam will make the
Shrimp
tehari just perfect!!!!!!!!!!!!
Desserts
Bangladeshi Sweets
Serve hot with desi style salad and kababs or even boiled
/ Mishti
eggs..Enjoy!!!!!!!!!!
Bangladeshi Pies /
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Notes:
Drinks
Drinks
1. The real taste of tehari depends on the green chilies we
Glossary / Notes put on it. Dont get scared putting at least 20 green chilies
About Khadizas Kitchen at a time!!!! It wont make your tehari hot, but will give
you the authentic flavor.
2. Dont use yogurt or milk while cooking meat . In tehari

you dont need those stuff , rather Ive noticed tehari tastes
even better without using these stuffs.
3. Dont stir your tehari too much while cooking, if you do

so , you may end up having sticky, gooey mashed rice.
Just stir it once with light hand before placing it on dom.
The rice may seem little uncooked , but dont add any
extra water. When you put it on dom it will be perfect. I
always prefer Steaming process I mentioned rather
keeping it on taowa.. Steam makes it so perfect..
4. For the authentic smell you may light some charcoal

and place it on the top of your pot if you are using any
metal lid ..


in Glossary / Notes
Tagged Biriyani, Chicken Biriyani, Chicken Tehari, Tehari
IMAGE
Morog Polau/ Chicken Biriyani
Morog Polau/Chicken Biriyani
Ingredients:
For Chicken preparation:
1. 1 medium chicken cut in 4 pieces

2. 1/4th cup ( one-fourth cup) of yogurt
3. Ginger paste 2 tblspoon + 1 tbl spoon
4. Garlic 2 teaspoon
5. Onion Paste 1/2 ( half cup)
6. special garam masala powder ( the recipe is given

below) 2 teaspoon
7. Whole cardamom, cinnamon , bayleaf
8. food color
9. regular milk 1/4th ( one-fourth) cup
10. oil+ghee
11. salt and sugar to taste
12. chili powder 1 teaspoon
13. Corriander powder 1 teaspoon
Special garam masala:
Microwave or you can dry roast cumin seed, whole

corriander seed, cardamom, cloves, black pepper, nutmeg
(jaifol), mace ( joyetree/javetri) together. Then crush them
into a very fine powder.
For Pulao:
1.Aromatic rice like kalojeera or Basmati 750 gram or 3

cup
2.Ginger paste 2 teaspoon
3.whole garam masala like 2 pods of cardamom ( elachi) ,

one small cinammon stick and 2 bay leaf.

4. Sliced onion 1/4 th cup
5. Handful of green chilies (whole), atleast 15/20
6. salt to taste
Cooking Method:
1. Wash the chicken pieces and marinate them with ginger

juice from 1 tbl spoon of ginger paste , salt and food color
(optional, you can alwayz omit the food color) for at least
1 hour. You can include potato in your Morog polau. In
that case cut the potatos and rub with little food color and
salt.
2. heat oil and fry the potatoes and keep aside. Fry the
chicken pieces for a while. Add the whole garam masala.
3. Beat yogurt and combine other ingredients except milk

and sugar.
4. Add into the chicken and cook adding water little by

little.
4. Add water and cook the chicken. When the gravy is

reducing add the potatoes. The potatoes should be half
done at the end of the cooking. Otherwise after adding it
into polau over cooking may break the potato pieces.The
same is with the chicken pieces. So you should add that
amount of water so that your chicken is done but still
remains firm. When the gravy is almost dried out add one
fouth cup of milk and 1 teaspoon of sugar. The gravy
should be almost dried out. Only a little gravy should
remain.
5. In another vessel add oil+ ghee.Put whole garam

masala and fry for a while. Add the sliced onion. Fry them
until golden brown. Add the ginger paste and salt..Add
rice (soaked and drained out)..Fry for a while.
6. Now add the chicken, potatos into it with the little

remaining gravy. Add hot water. If you take 3 cups of rice

add 4 and half cups of water. For each cup of rice 1 and
half cup of hot water.
7 Cook the rice on medium low flame. Dont stir your

polau after adding the water.That would make your polau
gooey and sticky.The water will be almost dried out
within 15 minutes. You may think, your pulao looks half
done. Dont worry when we are going to place it on dom
( cooking on very low heat), it will be fully done.
8. Add handful of green chilies. Remember the taste of

biriyani alwayz depends on the amount of green chilies
added in it. they enhances the taste. Since you are adding
whole green chilies it wont make your polau that hot.You
may stir your polau now with a very light hand not
breaking the rice so that it sould not get burnt at the
bottom.
9. Now Cook the polau on medium low heat that we call to

keep it on dom. I alwayz use bain marie or double boiler
system, that works excellent for me. Put your polau vessel
over another same size vessel, filled with water. Place it
on heat. The steam will make your poalu so moist free.
when done spread some ghee over your Chicken biriyani,
it would enhance the flavor. Sprinkle some keora water.
Your Morog Polau/ Chicken biriyani is ready. Serve hot
with kabab and salad.
Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!
Posted on January 26, 2013 by 3 Comments

khadizahaque in Biriyani, Pulao, Rice

and Grains
Tagged bANGLADESHI fOOD, Biriyani, Chicken, chicken
birani, Chicken Biriyani, Chicken Polau, chicken pulao,
iNDIAN fOOD, Morog Polau, Morog pulao, Murog pulau,
pilaf, Polau, South aSIAN fOOD
IMAGE
Mutton Biriyani and Shami Kabab
Mutton biriyani: the ratio of meat and rice should be 2:1..

1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste,
garlic paste, 1/2 cup yogurt, salt,lil corriander powder,
chilli powder,bayleaf, chinnamon, and garam masala
powder made of cumin(jeera), corriander ( dhone),
cardamom( elach), black pepper ( golmorich), mace (
joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will
make the mutton tender and wont smell a bit..
2. put oil in the pot and cook the meatbhalo kore koshiye
koshiye tarpor cook korte hobegravy ekdom kome ashle
alu dite hobealu ta puro shidhdho hobe na, karon ricer
shathe dear por r na hole gole jaabewhen the gravy is
almost drying out add milk and dry out the gravy..

3. wash the rice and put ghee/ oil in the pot..add sliced
onion..add bayleaf, cinnamon, cardamom..fry the onion
until brown..add tginger paste..then add rice and salt
fry them for a while..add the meatbhalo kore nere chere
paani diye dite hobe2 cup chaal er jonno 3 cup er moto
hot water..add dried plum/ alu bokharacover the
lid..when water is almost dried out add handfull of green
chilliesektu nere dite hobe jaate niche pora na laage but
care ful beshi nara chara dile kintu bhorta bhorta hoye
jaabe..just pash theke halka haate niche ektu uthiye dite
hobeekhon dom e rakhte hobe..sprinkle keora water
before serving
Shami kabab: boil 1 cup of beef keema with 1/4 cup of

chaana daal( aage theke chaana/buter daal min 4/5
ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf,
cardamom, cinnamon, salt, soy saucewhen water dried
out blend the kima without adding any waterthen add
onion bereshta, chopped mint, chopped green chillies, 1 or
2 eggs and lil salt if needed..shepe them and deep fry at
medium low flame..its better to keep them on
refrigerator for a while before frying
Posted on January 23, 2013 by Leave a comment

khadizahaque in Biriyani, Rice and
Grains
Tagged bANGLADESHI bIRIYANI, Biriyani, Indian Biriyani,
Kabab, Kachchi Biriyani, Kebab, Khashi, khashir biriyani,
Mutton, Mutton Biriyani, Shami Kabab, Shami Kebab, Shemi
Kebab, South aSIAN fOOD
Beef Pakki Biriyani

Posted on January 23, 2013 by khadizahaque | 5 Comments

Beef Pakki Biriyani, very easy to make, yet very

delicious.A Variation of Beef Tehari
Ingredients:
1. Beef: 2 Lbs (cut them in larger pieces)

2. Rice (uncooked): (Kalijeera or Basmati): 1 Lbs
3. Potato: 4 (cut in half vertically)
4. Onion Paste: Cup
5. Ginger Paste: 1 TBSP (tablespoon)
6. Garlic Paste: 1 TBSP (tablespoon)
7. Yogurt: Cup
8. Red Chili Powder: 1 TSP
9. Clove (lobongo): 4
10. Cardamom (Elachi): 4
11. Cinnamon (Darchini): 2 pieces, 1 inch each
12. Bay Leaf (Tej Pata): 2 small
13. Biriyani Masala Mix: (Dry fry on a pan and then
grind the following together to make the mix):
TSP each of whole Cumin, Coriander, Mace (Jaifal),
Cardamom, Cloves, Black Pepper, and TSP of
Mace (Jayatree or Javantri).
14. Mustard Oil: 2 TBSP (Tablespoon)
15. Vegetable Oil: 2 TBSP (Tablespoon)
16. Salt: 2 TSP (teaspoon)
17. Whole spices to cook the rice: 1 Bay Leaf, 2
Cardamom, 2 pieces of Cinnamon and 1 medium
sliced onion.
18. Green Chili: 10 Pieces

19. Milk: Cup

20. Pitted Prune (Aloo Bokhara): 6 10 pieces
21. Keora Water: 1 TSP
Cooking Method:
1. Cut the beef into big pieces..now marinaate it with 3/4th

cup onion paste,1 and 1/2 (half) tbl spoon ginger paste, 1
tbl spoon garlic paste, 1/4th cup yogurt, red chilli powder,
salt, elachi/cardamom, darchini/cinnamon,
tejpata/bayleaf, , musturd oil( shorishar tel)+vegetable
oil( half n half)
2. Now cook the meat on medium heat. You need to cook it

adding water little by little, that we call Koshano in
Bangla for quite long..atleast for 1 hour..Add water
covering the meat..cover with lidWhen the gravy is
reduced add potatos cut in lengthwiseBut remember the
potatos must not be fully done when the gravy is dried
out.when the gravy is almost drying out add 1/4th (one-
fourth cup) of regular milk.Dry out the gravy.
3. Microwave or dry roast cumin , whole corriander,

cardamom,mace ( joyetree), nutmeg ( jaifol), black
pepper, clove togetherGrind them into a fine powder
and add into the meat.
4. Now in another vessel heat ghee and fry whole garam

masalas. Add sliced onin..Fry until golden brown.Add 2
teaspoon of ginger paste and salt to taste.Add the
uncooked rice/chaal .Add the meat.If your meat gathers
some extra oil then put less ghee while cooking the rice. If
You take 2 cups( measuring cup) of rice then add 3 cups of
hot water. Cover the lid. Dont stir.
5. Now when the water is almost dried out add plenty of

green chilies, 1/4 th cup milk and dried plum/alubokhara.
Turn your stove on low heat that we call to keep the
biriyani on Dom. Sprinkle some keora water before
serving!!!!!!!!!!!
Bon A Petit!!!!!!!!

Posted in Biriyani 5 Comments

Tagged bANGLADESHI bIRIYANI,
bANGLADESHI fOOD, Beef Biriyani, Birani, Biriyani, Desi
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Khichuri
Now in a transparent bowl pour some of the from the first
Pulao
custard and then add your favorite fruits, like banana,
Chicken / Poultry mango, papaya..You may add swiss roll pieces too..Add
Chicken some blob of jelloPour the first custard again.. Now
Eggs pour the second custard Decorate them with jello..Keep

Duck it in the refrigerator..serve when its coolyummy..
Meat
Beef
khadizahaque in Desserts
Lamb / Goat
Tagged bANGLADESHI fOOD, Custard, easy Custard, Fruit
Kabab Custard, iNDIAN fOOD
Kabab / Kabob
Seafood
Fish IMAGE
Shrimp
Desserts
Bangladeshi Sweets
/ Mishti
Bangladeshi Pies /
Pitha
Drinks
Drinks
Glossary / Notes
Ingredients:

below) 2 teaspoon
8. food color
10. oil+ghee

For Pulao:

cup

6. salt to taste
Cooking Method:

salt.

and sugar.

little.

remain.





bottom.

Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!

and Grains
Moti Polau

Posted on January 25, 2013 by khadizahaque | 1 Comment
Moti PolauAre you tired of your regular plain polau ???

this fascinating polau with moti kabab can really make a
great difference !!!!!!!!!
Ingredients:
For Moti kabab:
1. Grounded beef 350 gram ( raw)

2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the kababs
5. salt to taste
6. chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.
Cooking Method:
Combine all the ingredients together and make small ball

out of them.Deep fry them on medium low heat and keep
aside.
Polau Ingredients:
Aromatic rice like kalojeera/Basmati 2cups or 500 gram

Ginger paste 2 teaspoon
Chopped onion 1 large

Whole Garam Masala ( Cardamom, Cinnamon, bayleaf)

salt to taste
oil/ghee A little more than 1/4 th cup ( one-fourth cup)
Cooking Method:
1. Heat oil/ ghee . Add whole garam masala..Add Chopped

onion and fry until light golden brown..Add the ginger
paste and fry a little while.
2. Now add the rice, soaked and drained well.Fry a little

while. Add salt.
3. Add hot water. If you take 2 Cups of rice add 3 cups of

water.
3. Cover the lid and cook on medium low heat. Dont Stir.
4. After 10/ 15 minutes the water of the polau will be

almost dried out. Then add handful of green chilies. Cover
the lid. and keep it on very low flame, ie to keep it on
Dom as we say in Bangla.
5. Sprinkle some keora water before serving.While serving
decorate the polau with the moti kababs. Your Moti kabab
is ready
Cooking Tips:
1. For polau or something this sort, the ratio of rice and

water should be 1 cup rice : 1 and Half cup water.So If
you take 2 Cups of rice the water should be 3 cups.
2. Always cook the polau on medium low heat.
3. Dont stir after adding water, that would make your

polau gooey and sticky.
4. After the water is almost dried out you can just loose
the ends of the polau with a light hand not breaking the
rice.
5. For keeping it on dom, you can alwayz use double boiler

or bain marie system.It works great for me. Put your

Polau vessel over another same size vessel, filled with
water. Place it on the stove..Your polau will get the steam
and you will be surprised at the beautiful, moisture free
texture of polau.
6. Many use garlic in the polau..ewwwwwwwwwwww

Dont do this..Ginger is sufficient to enhance the aroma
and flavor of the aromatic rice.
7. Traditinal Polau recipe calls for ghee or clarified butter

. But these dayz we are becoming more health
conscious..So if you dont want to compromise the taste
yet want a healthy one follow the trick. I often Use only oil
for my pulao, but after adding the water just put 1 or 2
teaspoon of ghee. That would make your polau taste like
real traditional one..:)
Happy Cooking, enjoy!!!!!!!!!!!
Posted in Pulao, Rice and Grains 1 Comment

Tagged bANGLADESHI fOOD,
Bangladeshi polau, Indian fried rice, Indian pilaf, Indian style
rice, moti pilaf, Moti polau, moti polaw, moti pulao, pilaf,
Polau, pulau
IMAGE
Fish Bhorta / smashed fish

Fish bhorta
Sometimes you may find boring eating same type fish

preparations. Fried, Curry nothing makes you feel good.
Then you should try this bhorta one..So yummy with
plain, hot steamed rice..
Ingredients:
2 pieces of any Big Fish like Rohu, Carp, Mrigel or any
other.
Little turmeric, chili powder
Chopped Onion
Chopped green chilies
Chopped Cilantro ( Dhonia pata)
Salt to taste
Musturd oil/ Shorishar tel
Fresh lemon zest (optional)
Cooking Method:
1. Wash the fish thoroughly. Now rub little turmeric,chili

powder and salt on the fish.
2. Heat oil in a pan. Fry the fish pieces. It should not be too
fried. But the water in the fish should be dried out.
3. Take out the bones from the fish. You dont need to work
that hard as the big fishes hardly have bones and the few
bones they have are easily removable. .
4. Now by using your hand mix chopped onion, chopped

green chilies, chopped cilantro, lemon zest, salt with
mustard oil squeezing them hard with your fingers. Now
Mix it with the fish.ready.
Serve with hot plain rice.
Tips:
1. The more you can squeeze the onion, green chilies,
cilantro before adding mustard oil, the more you will have
the taste.
2. To enhance its taste you may add oil of the Indian

pickles ( Acharer tel) or add some pickles in it.

khadizahaque in Fish
Tagged Bangladeshi bhorta, bANGLADESHI fOOD, Bharta,
bhorta, Bhurta, Fish Bharta, fish bhorta, Fish Vorta, iNDIAN
fOOD, macher bhorta, mas borta, Mas varta, Mas vorta,
maser bhorta, Rohu Fish Bharta, Rui Fish Bharta, Rui Fish
Bhorta, Rui Fish Vorta, rui macher bhorta, South aSIAN
fOOD, Varta, Vorta
IMAGE
Bakorkhani, Traditinal Old Dhaka (

Puran Dhaka) way,a wonderful
heritage of Old Dhaka
Bakorkhani
Ingredients:
For the dough:
1. All purpose flour 1 cup

2. Ghee 1 and half table spoon of ghee
3. salt to taste
and to create layering effect we need some extra enough

oil+ghee and flour.
Method:

1. Make a dough with 1 cup flour, 1 and half tbl spoon

ghee, salt to taste and water.
2. Knead well and cover it with a wet cloth for atleast 30

minutes. It would make the dough very stretchy. For
Bakorkhani, we need stretchy kindda dough.
3. Apply some oil all over the dough and keep it like this
for 10 minutes.
4. Now take a long board to roll in the dough.I took my

wooden chopping board for that. Apply oil all over the
board and over the rolling pin. That is your board and
rolling pin must be wet with oil. Now without adding any
flour roll out the dough as thin as possible, stretch it over
the entire span of wooden board. The board should be
covered with it.You should be able to see the board
through it.
5. Now Apply some ghee or oil over it and then after strew
some flour over the oil. So the oil is dried out by spreading
the flour.Repeat the process once again. That is apply oil ,
then spread flour evenly on it.
6. Fold it into half. It will look like a rectangle. Now then

again apply the process twice. That is, after spreading
ghee over it, flour is strewn on.
7. Now fold in into like square envelops and then again

repeat the process twice; rub oil/ghee and spread flour
over it. it should be done twice.. In Fact e,it should be
noted,every time the process should be done twice.
8. Now make a roll out of this dough. Take small balls

from the roll and roll in into small breads.
9. Make three cuts with a knife on the bread and bake it in

a preheated oven to 325 FH / 170 C for 25 minutes or until
it gets light brown.
Caution:

Dont over bake the bakorkhani as it may destroy the

flavor and the layering effect.
Tips:
In traditional Dhakai bakorkhani they add reduced dried
milk/maowa/ khoya in the dough. You may experiment
adding a little amount of maowa too. For 1 Cup take one
eighth cup of maowa..
Bakorkhani
Posted on January 24, 2013 by 1 Comment

khadizahaque in Snacks, Snacks and
Lighter Fare
Tagged Bakarkhani, Bakharkhani, bakharkhoni,
Bakhorkhani, bakhorkhoni, Bakorkhani, Bakorkhoni,
bANGLADESHI fOOD, Bokorkhani, bokorkhoni, Dhaka
Bakorkhani, iNDIAN fOOD, Purandhakar Bakorkhani
IMAGE
Beef Jhuri with leftover beef

Beef jhuri with leftover beef/ Crunchy spicy fried masala

beef
Ingredient:
1. Left over beef curry

2. sliced onion
3. Little turmeric and Chili Powder
4. Cumin seed (optional)
5. Fenugreek ( optional)
6. Dried Chili
7. Green Chili
8. Salt to taste
9. Bell peppers ( optional)
Cooking Method:
1. Take some pieces of beef from your leftover curry.Dont
take the gravy.

2. Break the meats using your hand.
3. Heat oil and deep fry the meat pieces until little
crunchy.
4. Now in a pan heat oil. You can use the oil you fried the
beef with.Add little amount of Cumin seed and fenugreek (
methi). Add dried chili..Too much fenugreek may ruin the
taste so be careful with that. This is something we call
foron in Bangla.
5. Add sliced onion ( a fairly good amount).Fry then until

tender. Add very little turmeric and chili powder. Now
add the meat and fry. Sprinkle some salt.You may skip the
turmeric and chili powder, wont make any difference.
6. Add green chilies and chopped bell peppers..Fry a little

while.
Serve hot with Plain hot steamed rice or even with Panta
Bhat( prepared rice in water)..Either way it goes
great..:)

khadizahaque in Beef
Tagged bANGLADESHI fOOD, beef, Beef Jhuri, crunchy beef,
easy fried beef., Gorur jhura mangsho, iNDIAN fOOD, jhura
mangsho, masala beef, South aSIAN fOOD, spicy beef
IMAGE
Tuna Kabab, A very easy-

peasy recipe..

Tuna Kabab
Ingredients:
1. 1 Tuna Can in water/ oil

2. 1 large potato ( boiled and mashed)
3. Fried Onion ( Bereshta)
4. Chopped mint and cilantro
5. Chopped green chilies
6. Garam masala powder ( optional)
7. 1 egg
8. Bread crumbs ( enough to shape the kababs)
9. salt to taste
Cooking method:
1. Drain all the water from the tuna. Squezze hard to

remove any extra water.
2. Now combine all the ingredients together.
3. Shape into kababs and deep fry on medium low heat.
Cooking Tips:
You can store the kababs in deep fridge for a quite a long
time.If you want to store, then dont fry them.After
shaping keep them in a box and refrigerate. Fry them and
serve whenever you need.

khadizahaque in Kabab / Kabob

Tagged bANGLADESHI fOOD, easy cooking, easy kabab, easy

recipe, iNDIAN fOOD, Kabab, Kabob, Kebab, Tuna chop, tuna
Kabab, Tuna kebab
IMAGE
Egg Halwa
Egg Halwa
Dimer jhuri/halwa( egg halwa)
Ingredients:
4 Eggs
Ghee: 1/2 (half) cup( you may use ghee+oil)
Milk( thick): 1/2 cup
Sugar ( according to your taste)
cardamom, cinnamon, rosewater, yellow food color
Cooking Mrthod:
Blend eggs, milk, sugar and little food color together Use
a Whisk or egg beater to blend them..Add some rose
water..In a pan add ghee/oil..Fry the garam masal for a
whileAdd the egg mixtureStir frequently on medium
low flame until l it forms small granules and oil
separates..Careful dont burn it or make it brown and
the water should be dried out( it releases water)..You may

add nuts and raisins but before serving take out the
garam masalathats it.. u r done!!!!enjoy.
Cooking Tips:
While blending the ingredients dont use blender or blend

it too much as it will prevent the halwa to form granules.

khadizahaque in Desserts
Tagged ande ke halwa, bANGLADESHI fOOD, Bangladeshi
Halua, Desserts, Dimer halua, Dimer Halwa, Dimer jhuri,
Egg Halua, Egg Halwa, egg jhuri, eggs, halua, Halva, halwa,
Indian Halwa, South aSIAN fOOD
Shami Kabab (Minced Beef Patty)

Posted on January 23, 2013 by khadizaskitchen | 1 Comment
Shami Kabab (Minced Beef Patty)
Ingredients:
1. Beef Keema (Minced Beef): 1 Cup

2. Chaana Daal (Chaana Lentil): 1/4 Cup Soaked in
water for 4 -5 hours or overnight.
3. Ginger Paste: 1 TSP
4. Garlic Paste: 1 TSP
5. Bay Leaf: 1 piece

6. Cardamom: 2 Pieces
7. Cinnamon: 1 piece of 2 inches
8. Soy Sauce: 1 Tsp
9. Onion (Beresta Onions sliced and deep crispy fried
in oil): 1/2 Cup
10. Mint: 1 Bunch chopped
11. Green Chili: 3 or 4 Chopped
12. Eggs: 1
13. Oil for frying
Cooking Method:
1. Boil 1 cup of beef keema with 1/4 cup of Chaana daal

with the ginger-garlic paste, bayleaf, cardamom,
cinnamon, salt, soy sauce.
2. When water dries out, blend the keema or minced meat

without adding any water.
3. Then add the onion bereshta, chopped mint, chopped

green chillies, egg and a little salt (if needed), mix well
and shape them and deep fry at medium low flame.
4. Now serve with Pulao, pilaf, biriyani, khichuri or rice

and Naan or Chapati.
Cooking Tips:
1. The Lentil (Chaana Daal) has to be soaked in water

overnight or at least for 4-5 hours before the cooking
process begins. Otherwise the lentil will not be properly
cooked.
2. The kabab will fry better if you refrigerate for 30

minutes or so before you fry them.
Posted in Kabab / Kabob 1 Comment

Tagged bANGLADESHI fOOD, Beef
Kabab, Beef Kabob, Kabab, Kabob, Minced Beef Patty,
Minced Meat, Minced Meat Recipe, Shammi Kabab

IMAGE
Beef Khichuri
Beef Khichuri
Ingredients:
Cooked Desi style Beef Curry
For Khichuri:
Aromatic rice 1 cup

Daal/lentil 1 cup ( 3/4 th cup moong daal+1/4 th cup red
lentil/mushur daal=1 cup)
Ginger paste 1 tbl spoon
Garlic paste 1 teaspoon
Cumin powder half teaspoon
Turmeric powder little more than half teaspoon
Chili powder 1 teaspoon
salt to taste
Whole garam masala ( Bay leaf, cardamoms, cinnamon)
Hot water 3 cups
Cooking Method:
Cook the beef in regular way, then in another vessel heat

ghee+oil.Add chopped onion and whole garam masala (
bay leaf, cardamoms, cinnamon). Fry until golden
brown.Now add ginger-garlic paste, turmeric-chili

powder, cumin powder and salt.Now add the aromatic

rice and daal (lentil) and fry a while.Add the cooked beef
and hot water.You may add vegetables like potatoes,
carrots and green peas in it.Cover the lid. Cook on medium
low heat. After 10/15 minutes the water will be almost
dried out, add handful of green chilies. Now reduce the
heat of the stove and cook it on very low flame , which we
call to keep on Dom in Bangla.
Cooking Tips:
You may use your left over beef curry to make this
wonderful Khichuri. So from now on no more
wastage!!!!!!!!!

khadizahaque in Khichuri
Tagged bANGLADESHI fOOD, Bangladeshi Khichuri, Beef
Khichri, beef khichuri, Deshi khichuri, Desi Khichri, gorur
mangsho, Gorur Mangsho khichuri, iNDIAN fOOD, khichri,
Khichuri, South Asian cuisine
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at 400 FH for 20 minutes then broil another 15 minutes
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until it got that dark kebab look!!!!!! You may put a
Chicken / Poultry charcoal on the grilling pan and cover for few minutes to
Chicken get that authentic smoky flavor of charcoal grilled kebebs.
Eggs
Duck Chicken Sheekh Kebab:
Meat
Minced Chicken 250 gram
Beef
Ginger paste a little more than half tea spoon
Lamb / Goat
Garlic paste 1/4 th tea spoon
Kabab Fried onion one-fourth cup
Kabab / Kabob Salt to taste
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Fish Shaan Korma curry masala mix 1/4th tea spoon (optional)
Shrimp Kebab spice ( as mentioned earlier) a little less than half a
tea spoon
Desserts
Chopped mint 2 tbl spoon ( the secret ingredient!!!!!!!)
Mishti beaten egg half of one egg
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2. Shape them on a skewer , rub some oil over it and grill .
About Khadizas Kitchen 3. Those who doesnt have any griller , you may shallow fry
them on stove too .
Enjoy!!!!!!!!!!
Note :
1. Soak the skewers into water for couple of hours before u

use them . That would prevent them getting burnt in the
griller . I forgot to do so , so the skewers looks little burnt !
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This entry was posted in Glossary / Notes, Kabab / Kabob and

tagged Bihari Kebab, chicken kebab, Chicken sheekh kebab,
Kabab, kebob. Bookmark the permalink.
2 RESPONSES TO BEEF BIHARI KEBAB AND

CHICKEN SHEEKH KEBAB
mehediawwal | June 26, 2013 at 1:21 PM |

Reply
Thanks for sharing the recipe api
khadizahaque | July 1, 2013 at 6:48 PM |

Reply
thank u dear!!!!!
LEAVE A REPLY
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Soups / Daals
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Achars / Pickles
Rice / Grains
Biriyani
Khichuri
Pulao
Chicken / Poultry
Chicken
Eggs
Duck
Meat
Beef Cooking Method:
Lamb / Goat
1. Combine all the ingredients mentioned for kofta/ meat
Kabab
ball. Make round ball out of this and deep fry on medium
Kabab / Kabob
low flame .
Seafood
Fish
2. Heat oil in a wok and add bay leaf, cardamom,
Shrimp cinnamon.Fry for a while, then add onion paste ginger
Desserts paste, garlic paste, chili powder , Shaan Korma Curry Mix(
Bangladeshi 1 Tbl spoon), salt and cook adding water little by little..
Sweets / Mishti Beat yogurt with water and add . Cook for a little while
Bangladeshi Pies then add hot water and add in the kofta/ meatballs. Cover
/ Pitha the lid. Cook on medium heat.
Drinks
Drinks 3. Make sure the gravy gets into the koftas..When the gravy
is reducing to your desired consistency add the bell
Glossary / Notes
peppers if u wish. Sprinkle garam masala powder .Cover
About Khadizas
Kitchen the lid and turn off the stove keeping the wok on the
stove..After few minutes oil will separate and your Beef
Kofta Korma Curry is ready!!!!!!!!!!!!!!
Tips/ Notes:
1. While making Korma curry , try to use sweet yogurt

along with regular white yogurt. Trust me it enhances the

taste. Like , if the recipe calls for 1/4th cup of yogurt take
1/8 th cup sweet yogurt +1/8 th cup regular white yogurt=
1/4 th cup of yogurt.
2. If You are not using Shaan Korma Curry Mix , then add
a special garam masala powder the same quantity as
mentioned in the recipe. For that Grind , cumin,
cardamom, whole coriander, mace ( joyeetree/javetri) ,
Jaifol( nutmeg), fennel, clove, white/black pepper together
into a fine powder and use accordingly.
3. This Kofta can be used in various recipes..Like you can

try the Koftas in Korma curry style, you can use it in
oriental way or even plain curry way..Either way its
great!!!!!!!
Posted in Beef, Glossary / Notes, Meat 3 Comments

Tagged Bangladeshi recipe, Beef Balls,
Beef Kofta, Beef recipe, Indian recipe, Kofta Korma Curry,
Kopta, Kopta Kurma curry, Korma, Kurma, Meat ball, Meat
Ball in Creamy Curry Sauce, Meatball curry
Traditional Mutton/Lamb Korma


Traditional Mutton/Lamb Korma
Ingredients:
Mutton/Lamb 1 kg
Onion paste 4 medium
Chopped Onion 2 medium
Garlic paste 2 teaspoon and a little
more
Yogurt 1/2 cup (half cup)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk half one-third cup
Poppy seed paste 1 tbl spoon
Oil
For special garam masala powder

Microwave 1 teaspoon jeera/cumin, 1
tea spoon whole coriander, 1 teaspoon
black or white pepper, 2 or 3
cardamoms,5 or 6 cloves,1/2
(half)teaspoon mace/ joyetree and little
nutmeg together for 25 second.. Crush it
into a smooth powder.

Procedure:
1. Marinate the meat with all the

ingredients, except salt, sugar , chopped
onion, oil and maowa/khoya for at
least 8 hours.
2. Now heat the oil and add the chopped

onion..Fry until golden brown. Add the
meat with marinade
Cook very well adding water little by
littleThat is what we call Koshano
in Bangla. It should be cooked like this
for at least 1 hour.
3. After koshano add water and

potatoes..Cover the lid.When the gravy
lessens add milk..Add lot of green
chillies..You may add littlel
mace(joytree),cardamom powder
again.. Add poppy seed paste..Lastly
add little sugar, 1 and half teaspoon is
perfect for me, and maowa/Khoya..
4. Turn the stove on very low heat and

cook the korma for another 10 minutes
.. Thats what we call to keep on Dom
in Bangla. You may sprinkle little keora
water before serving..
Posted in Lamb and Goat, Meat 2 Comments

Tagged goat, khashir korma,
Korma, Kurma, lamb recipe, Mutton, mutton korma,
mutton recipe
Mutton/Lamb Korma (khashir korma)


Mutton/ Lamb/ Goat Korma , shortcut way..:D
Ingredients:
1. Mutton/Lamb 1 KG
2. Onion paste 3/4 th cup ( three-fourth cup)
3. Garlic paste 2 teaspoon
4. Ginger paste 1 and half table spoon
5. Chili Powder 1 teaspoon
6. Corriander Powder half teaspoon
7. Potato ( optional)
8. 2/3 Bayleaf
9. Cardamom, cinnamon, Black pepper,
10. Fresh cream half cup
11. Regular Milk 1 cup
12. Sugar 1 and half teaspoon or according to

your taste

13. salt to taste
14. Special garam masala powder ( Microwave 1

teaspoon poppy seed/posto, 1 teaspoon
jeera/cumin, 1 tea spoon whole coriander, 1
teaspoon black or white pepper, 2 or 3
cardamoms, 5/6 cloves,1/2 (half)teaspoon mace/
joyetree and little nutmeg together for 25/30
second.. Crush it into a smooth powder)
15. Oil half cup
Procedure:
1.Wash the mutton thoroughly..Marinate 1 kg

mutton with garlic paste, ginger paste, onion
paste,bayleaf, cardamom, cinamon, coriander
powder, chili powder ,1/2 cup oil and salt in a
pot for at least 1 hour before cooking. The longer
is marination the yummier it is..
2.Place the pot on the oven on a medium

flame..Cover the lid and let the water come out
from the meat..Cook very well adding water little
by little for atleast 45 minutes to 1 hour . That is
what we call Koshano in Bangla.
3. After Koshano , when the water is almost

dried out add the potatoes and let them cook for
few minutes too..Add water covering the potato
and the meat
4.When the gravy thickens and almost drying

out add 1 cup regular milk , 1/2 cup heavy cream,
and 1 and 1/2 teaspoon sugarLet them cook
until the desired gravy appearsGive handful of
green chilies. Add the special garam masala
powder at the end of the cookingCover the lid
until u serve.
Posted in Glossary / Notes, Lamb 3 Comments

and Goat

Tagged Bangladeshi recipe, Indian recipe, khashir

korma, khorma, Korma, Kurma, lamb korma, lamb
recipe, mutton korma, mutton recipe, qorma, qurma
IMAGE
Easy Chicken Korma
Easy Chicken Korma.. my childhood crush!!!!!!!!!!

still in love with it<3
1. Marinate 1 baby chicken ( cut in 6 or 8 pieces)

with 4 tbl spoon of onion paste, 1 tbl spoon of
Ginger, 2 teaspoon of garlic, salt and a special
garam masala powder for atleast half n hour.
2. For the special garam masala powder crush

1/3 ( one third) teaspoon of cumin seed, 1/2 (
half) teaspoon of Whole coriander seed, 2 or 3
cardamom pods, 3 cloves and 1/2 ( half teaspoon)
of white pepper. You may add little amount of
nutmeg and mace with these..The purpose of
grinding them is to get a better flavor from the
chicken and also sometimes it is kindda
annoying to have whole spices in ur Korma.
3. Heat oil/ ghee in an wok. You can use oil and

ghee together as well.Add bayleaf, Cinnamon in
it and fry a little.Then add 1 chopped onion (

medium sized)and fry them until gets little

soft..Add the chicken pieces from the marinade
and fry a little while. Now add the marinade too.
Cook the chicken by adding water little by little,
what we call in Bangla koshano .
4. After koshano add water and cover the lid.

Cook it on medium flame until the chicken is
done and the gravy almost dried out.Now add 1
cup of regular milk in it and cook until u get the
desired consistency.Dont cover the lid now.Add
sugar to your taste. Sometimes my mom used to
blend the raisins and add into the korma.but if u
dont have much time just add sugar to your
taste. Add handfull of green chilies and cover the
lid. Set the stove on low heat .Which we call to
keep on Dom.
5. Sprinkle some Keora or rose water before

serving..
Tips:
1. Kormas are normally White.So if you fry your
onion browner it will be more brownish. So I
dont fry the onions too much.
2. For richer flavor you may add freash cream
too instead of regular milk.
3. You may add almond, pista and raisin paste
into your korma for richer flavor. But I saw
children love it more simple way..
Bon a Petit!!!!!!!!!!!!!!!!!!

khadizahaque in Chicken, Chicken
and Poultry
Tagged Bangladeshi Korma, BAngladeshi Kurma,
Chicken, Chicken Korma, Chicken Kurma, Easy
Chicken Korma, Korma, Kurma, Murgi Kurma,
Murgir Korma, Murgir Kurma

Egg / Dimer Korma with coconut milk

Posted on January 15, 2013 by khadizahaque | Leave a comment
Egg / Dimer Korma with coconut milk
Ingredients: 4 egg( boiled), Coconut Milk 1 Cup ,

ginger paste 1 tbl spoon, onion paste 2 tbl spoon,
chopped onion 1 medium, garam masala ( elach,
darchini, tejpata), salt to taste, sugar to
taste,raisins
In a pan heat oil+ghee..Fry the eggsKeep them

aside..Add the whole garam masala..Fry it for a
minute..Add chopped onoinFry them till they r
soft and almost golden brownAdd onion,
ginger paste, saltAdd little water and stir it
welladd coconut milkThen the eggs taste
Add the green chillies u may add raisins if u
want.. Bon A Petit!!!!!!!!!!!!!!
Posted in Eggs Leave a comment

Tagged Bangladesh Curry
Recipe, coconut milk, Dim, Dimer korma, Egg, egg
korma, Korma, South Asian Curry Recipe
IMAGE
Egg/ Dimer Korma

Egg Dimer Korma
Ingredients: 4 egg( boiled), regular milk 3/4 th

cup ( three-fourth cup/ 200 ml), ginger paste 1
tbl spoon, onion paste 2 tbl spoon, chopped onion
1 medium, garam masala ( elach, darchini,
tejpata), salt to taste, sugar to taste,raisins
In a pan heat oil+ghee..Fry the eggsKeep them

aside..Add the whole garam masala..Fry it for a
minute..Add chopped onoinFry them till they r
soft and almost golden brownAdd onion,
ginger paste, saltAdd little water and stir it
welladd milkThen the eggsAdd l teapoon
sugar and raisinsYou can alwayz adjust sugar
according to your tasteAdd the green chillies
Before serving sprinkle some rose/keora water
enjoy with Polau/ Pilaf
You may use heavy cream or half n half instead

of regular milk if you want richer flavor..


khadizahaque in Chicken and
Poultry, Eggs
Tagged Dim, Dimer korma, Egg, Korma
The Coraline Theme.

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recipe Biriyani combining it with polau .Ilish polau can be cooked in so Biriyani (4)
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Khichuri
Oil
Pulao
Chicken / Poultry Green chilies

Chicken
Eggs Ingredients for Polau:

Duck
3 cups of ( 750 gram) Kalijeera or any other aromatic rice
Meat
Beef
Sliced Onion 1 medium
Lamb / Goat
Kabab Ginger paste 1 and half teaspoon

Kabab / Kabob
Seafood Bayleaf , cardamom , cinnamon

Fish
Shrimp Salt to taste
Desserts
Handful of Green chilies
Bangladeshi Sweets
/ Mishti
Bangladeshi Pies /
Ghee+oil
Pitha
Procedure:
Drinks
Drinks
1. Wash the fish well . Beat sweet and plain yogurt together
Glossary / Notes
with 1/4 th cup of water so that no lump is there .
2. Heat oil and add the onion paste and ginger paste . Cook
them well adding water little by little . Now add the beaten
yogurt . Add the fish and salt . Add the ginger juice and
cover the lid . When the gravy is reducing add the coconut
milk / regular milk . When the gravy comes to desired
consistency add some green chilies and keep it on low
flame for five minute with the lid on until the oil separates.
Your Ilish korma is ready !!!!!

3. Separate the fishes from the gravy . The gravy will go

directly into the polau .
Now the polau part!!!
4. Heat ghee+oil . Add the sliced onion and whole garam

masala ( bay leaf, cinnamon, cardamom). When the onions
are little brown add the ginger paste, salt and rice . Fry
them well . Add the gravy into it . Mix well .It would spread
the flavor of Ilish in every grain of polau. Now add 4 and
half cup of hot water into the rice ( for every cup of rice ,
take 1 and half cup of water). Cover the lid and cook it on
medium flame.
5. When the water is drying out, add handful of green

chilies and reduce the heat a little . When the water dried
out and your pulao is ready arrange the fish pieces on the
top of the polau , cover the lid and place it on very low
flame , which we call to keep on dom.
6. Be careful while serving . Take out the fish from the top
of the polau . Take a serving dish and arrange polau and
fish layer by layer . Take some polau and add few pieces of
fish, cover it with layer of polau and place remaining pieces
of fish on the top of it . Garnish it with Fried onion/
Bereshta .
Notes:
1. Never fry the fish for Ilish polau .. The taste will be
reduced , if you do so.
3. Many put turmeric while cooking the fish !!!!!!!!! Its a

NO NO .. The korma for Ilish Polau should be real korma
, without turmeric , chili powder .
4. Dont put cumin in your korma . It may ruin the flavor of

Ilish.

Posted on April 23, 2013 by khadizahaque 3 Comments

in Glossary / Notes, Pulao, Rice and
Grains
Tagged Elish Polau, Elish pulao, Hilsha polau, Hilsha pulao,
Hilsha recipe, Ilish polau, Ilish polaw, Ilish pulao, pilaf recipe,
Polau, pulau
White Khichuri/ Shada Khichuri

Posted on March 9, 2013 by khadizahaque | 5 Comments
White Khichuri/ Shada Khichuri
Ingredients:
Aromatic Rice like kolojeera/ Basmati 2 cups

Moong Daal / yeloow lentil 1 cup
Chopped onion 1 medium
2 Bay leaves
4 cardamoms
Cinnamon
Ghee+oil
salt to taste
Green Chilies
Cooking Method:
1. Wash the rice and daal. Drain well.
2. Heat oil+ ghee . Add the whole garam masala , fry for a
while. Add the chopped onion and fry until soft and
translucent. Add the rice and daal . Add ginger paste and
salt. Fry for couple of minutes stirring continuously. Now
add 4 and half cup of hot water ( sincerice and daal
together makes 3 cups, for each cup we have to take 1 and
half cup of water). Cover the lid and cook on medium
flame. Dont Stir , otherwise you may end up having gooey
type khichuri.
3. When the Water is almost dried out, add handful of

green chili and stir only once with a light hand.Cover the
lid and reduce the heat to very low. That is what we call
to keep on Dom . But what I do , I place my pot over
another pot filled with water and the steam doeas the
Dom work. It works nice.
4. Garnish with bereshta ( fried onion) before you serve.

Please check the tips I shared for making pulao. Heres the
link..
http://khadizaskitchen.com/2013/01/25/moti-polau/
Posted in Glossary / Notes, Rice and 5 Comments

Grains, Khichuri
Tagged Khichuri, khicdi, khicri, shada khichuri, safed khicri,
Khichuri recipe
Haleem
Haleem

Ingredients:
Moog Daal / yellow lentil 100 gram
Mushur Daal/ Red Lentil 100 gram
Chaana/ Bengal Gram peas 75 gram
Urad Daal/ Mashkolai ( grinded) 75 gram
Whole wheat( grinded) 100 gram
Kalojeera rice 100 gram
Meat ( Beef/ Mutton) 1 KG
Onion Paste Half Cup
Ginger paste 1 and half tab spoon+ 1 tbl spoon
Garlic Paste 2 teaspoon + 2 teaspoon
Whole Garam Masala , Cardamom, cinnamon, bayleaf
Garam Masala Powder for meat ( roast cumin, whole

coriander, cardamom, cloves, black pepper together and
grind them into a smooth powder)
Turmeric little more than Half teaspoon
Chili Powder 1 teaspoon
Coriander Powder half teaspoon
Salt to taste
Special Ingredients:
SHAAN Korma Curry Mix 1 tbl spoon
Special Haleem Masala Powder 1 tbl spoon

For Special Haleem Masala:
Jeera/ Cumin 1 teaspoon

Dhone / Whole Coriander 1 teaspoon
5/ 6 Shukna morich/ dried chilli
8/9 Golmorich/ Black pepper
5/6 Clove/ lobongo
Methi/ Fenugreek 1/4 th teaspoon
kaloojeera/ nigella 1/4 th teaspoon
pachforon/ Indian 5 spice 1 teaspoon
2/3 Elach/ cardamom
Fennel/ mouri half teaspoon
Dry roast the spices and grind them into a smooth

powder.
Other Ingredients:
Mustard oil
Regular Oil
Chopped Onion 1 cup ( Half for bagar and half for
Bereshta)
Chopped garlic
Chopped ginger
Chopped mint
Chopped green chili

Cooking Method:
1. Cook Beef/ mutton in regular way with onion paste, 2

tbl spoon ginger paste, two teaspoon garlic paste, meat
masala powder, Whole garam masala ( cardamom,
Cinnamon, bay leaf),turmeric, chili and coriander
powder, salt and oil. Cook very well and reduce the gravy
until it is almost dried out.
2. In the mean time boil all the daal , rice and whole wheat
with 2 tbl spoon of ginger paste, 2 teaspoon of garlic paste
and large amount of water. Since the whole wheat and
Urad daal is grinded it will be thick soon. So Boil them
with large amount of water and stir occasionally ,
specially when it will get thicker, otherwise u may end up
having lumps in your haleem.
3. When the Chaal/Daal mixture comes to desired

consistency, add the salt and meat. Mix well .. Add the
Speacial Masalas , i.e , Shaan Korma Curry Mix and
Special Haleem Masala 1 tbl spoon each.
4. Now the very important part. The Bagar/ seasoning .

Heat regualr and mustard oil together taking half n half.
Add the Onions and little amount of garlic. Fry them until
brown and add to the haleem. In another pan make
bereshta of other half of chopped onion.
5. Serve haleem with chopped ginger, fried onion(

bereshta), chopped mint, chopped green chili, salad and
lemon.
Enjoy!!!!!!!!!!!!!!!!!!!!!!!
Notes:
1. If you dont find whole wheat, dont worry only rice will
do. In that case take 200 grams of rice.

Posted in Glossary / Notes, Rice and 2 Comments

Grains, Snacks
Tagged Bangladeshi Haleem, Bangladeshi Halim, Beef
Haleem, Beef Halim, Haleem, Halim, Khashir haleem,
Khashir halim
Old Dhaka Style Beef Tehari

Old Dhaka Style Beef Tehari
Ingredients:
For Meat:

Beef 1 kg , cut in small pieces

Onion Paste half Cup
Chili Powder 1 teaspoon ( level)
Coriander powder half a teaspoon
3 Cardamom pods, cinnamon stick, 2 bayleafs
Mustard oil 100 ml + Vegetable oil 50 ml= 150
ml
Special Garam Masala
salt to taste
For the special garam masala powder grind 4/5

cloves, half a teaspoon black pepper, half a
teaspoon cumin seeds, half a teaspoon whole
coriander, 3 cardamoms, little amount of
joyetree/ mace together..
For Rice:
Aromatic rice like kalojeera/ Basmati 750 gram

or 3 cups
Chopped Onion 1/3rd cup
Ghee 1/4 th cup + vegetable oil 1/8 th cup
Salt to taste
2 Cardamoms, small stick of Cinnamon and 1
Bay leaf
Handful of green chilies, minimum 20 green
chilies, but dont split it.
Cooking Method:
1. Marinate the beef with all the ingredients

mentioned above. Cook well adding water little
by little for at least 45 minutes.That is what we
call Koshano in Bangla. Then add water and
cook until the water is almost dried out.
2. In another pot heat ghee+ vegetable oil. Add

the cardamoms, cinnamon and bayleaf. Fry for
a while and then add the chopped onion .Fry

them until they r light brown. add the rice, salt

and ginger paste.. Fry a little. Add the meat with
remaining little gravy. Mix well. Add hot water.
For each cup of rice, add 1 and half cup of water.
So Since here we took 3 cups of rice, we need to
add 4 and half cup of water.Cover the lid and
cook on medium flame.
3. When the water is almost drying out add

handful of green chilies, at least 20.
4. Reduce the heat and stir with light hand

without breaking the rice. Keep it on low flame,
which is known as dom. What I do, I always use
double boiler method. For that place your Tehari
pot over another pot, filled with water. Keep it
on medium flame. The steam will make the
tehari great!!!!!!!!!!!!
Serve hot with desi style salad and

kababs..Enjoy!!!!!!!!!!
Notes:
1. The real taste of tehari depends on the green

chilies we put on it. Dont get scared putting at
least 20 green chilies at a time!!!! It wont make
your tehari hot, but will give you the authentic
flavor.
2. While cooking meat alwayz use mustard oil

and vegetable oil together , but take mustard oil
a little more than vegetable oil. But I wont
recommend you to use mustard oil in cooking
polau. Sometimes the heat of mustard oil may
ruin the taste. So Use it only cooking the meat
and for polau use ghee+vegetable oil.
3. Dont stir your tehari too much while cooking,

if you do so , you may end up having sticky,
gooey mashed rice. Just stir it once with light
hand before placing it on dom. The rice may

seem little uncooked , but dont add any extra

water. When you put it on dom it will be perfect.
I alwayz prefer Steaming process I mentioned
rather keeping it on taowa.. Steam makes it so
perfect..
Posted in Biriyani, Glossary / Notes, 4 Comments

Rice and Grains
Tagged Bangladeshi Tehari, Beef Tehari, Dhakai Tehari,
gorur mangsher tehari, Old Dhaka Style Tehari, puran
Dhaka'r Tehari.., Tehari
Shrimp Polau with Coconut Milk

Shrimp Polau with Coconut Milk
There are two parts of this cooking. The first part is to

make Shrimp korma and the second part is to make polau
with that.
Ingredients:
For Shrimp preparation:
Shrimp 1 lb


Onion paste 1 tblspoon
garlic paste half teaspoon
Whole garam masala , i.e, cardamom, cinnamon and
bayleaf
Coconut milk 1 cup
chili powder 1 teaspoon
salt to taste
oil
Polau:
Aromatic rice ( kalijeera/chinigura/basmati), 2 cups, 500

gram
Sliced Onion 1 medium
Whole garam masala , i.e, cardamom, cinnamon and
bayleaf
salt to taste
Green chilies
Ghee/oil
Cooking Method:
1. Shell, de-vein and wash prawns well.
2. Heat oil in a pan and add the prawns. Fry a while .That
would help to keep the flavor of shrimp intact even after
adding spices.Now add the whole garam masala , fry a
little while now add the onion paste, ginger paste, garlic
paste, chili powder, salt and little water. Cook well adding
water little by little. Now add the coconut milk and cook it
until the gravy reduced to half .
It will look like this;

3. In another vessel heat ghee+oil . Now add the Whole

garam masala and onion.Fry until brown. Add the
rice(soaked and drained). Add the ginger paste and salt (
dont use too much salt as we have salt in the shrimp
gravy too) .Fry for a while. Now add the shrimp with the
gravy.Add 3 cups water ( for 2 cups of rice). Cover the lid.
Careful not more than that as we have already used the
gravy.Cook on medium flame.Dont stir while cooking
your polau, that would make your polau gooey and sticky.
4.When the water is almost dried out add some green

chilies. Now you can stir only once with a very light hand
without breaking the rice , so that the bottom must not get
burnt..
5. Keep it on very low flame for another 10/15 minutes.

What I do I use double-boiler system. I place my Vessel
over another vessel filled with water and let it cook on the
steam.It works like magic.
Your Shrimp Polau is ready..Bon A Petit!!!!!!!!!!
Posted in Pulao, Rice and Grains, 2 Comments

Shrimp
Tagged Bangladeshi recipe, Chingri Polau, Chingri Polaw,
Chingri Pulau, Chingru Polau, Indian Pulao/Polau? Pilaf
recipe, Narkel dudh diye polau, Prawn Polau, Prawn pulau,
Shrimp Pilaf, Shrimp Pilau, Shrimp Polau, Shrimp Pulau

IMAGE
Ingredients:

below) 2 teaspoon
8. food color

10. oil+ghee

For Pulao:

cup

6. salt to taste
Cooking Method:

salt.


and sugar.

little.

remain.




bottom.


Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!

and Grains
Moti Polau
Posted on January 25, 2013 by khadizahaque | 1 Comment

Moti PolauAre you tired of your regular plain polau ???

this fascinating polau with moti kabab can really make a
great difference !!!!!!!!!
Ingredients:
For Moti kabab:
1. Grounded beef 350 gram ( raw)

2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the kababs
5. salt to taste
6. chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.
Cooking Method:
Combine all the ingredients together and make small ball

out of them.Deep fry them on medium low heat and keep
aside.
Polau Ingredients:
Aromatic rice like kalojeera/Basmati 2cups or 500 gram

Chopped onion 1 large
Whole Garam Masala ( Cardamom, Cinnamon, bayleaf)

salt to taste
oil/ghee A little more than 1/4 th cup ( one-fourth cup)
Cooking Method:
1. Heat oil/ ghee . Add whole garam masala..Add Chopped

onion and fry until light golden brown..Add the ginger
paste and fry a little while.
2. Now add the rice, soaked and drained well.Fry a little

while. Add salt.
3. Add hot water. If you take 2 Cups of rice add 3 cups of

water.
3. Cover the lid and cook on medium low heat. Dont Stir.
4. After 10/ 15 minutes the water of the polau will be

almost dried out. Then add handful of green chilies. Cover
the lid. and keep it on very low flame, ie to keep it on
Dom as we say in Bangla.
5. Sprinkle some keora water before serving.While serving
decorate the polau with the moti kababs. Your Moti kabab
is ready
Cooking Tips:
1. For polau or something this sort, the ratio of rice and

water should be 1 cup rice : 1 and Half cup water.So If
you take 2 Cups of rice the water should be 3 cups.
2. Always cook the polau on medium low heat.
3. Dont stir after adding water, that would make your

polau gooey and sticky.
4. After the water is almost dried out you can just loose
the ends of the polau with a light hand not breaking the
rice.
5. For keeping it on dom, you can alwayz use double boiler

or bain marie system.It works great for me. Put your

Polau vessel over another same size vessel, filled with

water. Place it on the stove..Your polau will get the steam
and you will be surprised at the beautiful, moisture free
texture of polau.
6. Many use garlic in the polau..ewwwwwwwwwwww

Dont do this..Ginger is sufficient to enhance the aroma
and flavor of the aromatic rice.
7. Traditinal Polau recipe calls for ghee or clarified butter

. But these dayz we are becoming more health
conscious..So if you dont want to compromise the taste
yet want a healthy one follow the trick. I often Use only oil
for my pulao, but after adding the water just put 1 or 2
teaspoon of ghee. That would make your polau taste like
real traditional one..:)
Happy Cooking, enjoy!!!!!!!!!!!
Posted in Pulao, Rice and Grains 1 Comment

Tagged bANGLADESHI fOOD,
Bangladeshi polau, Indian fried rice, Indian pilaf, Indian style
rice, moti pilaf, Moti polau, moti polaw, moti pulao, pilaf,
Polau, pulau
IMAGE

Mutton biriyani: the ratio of meat and rice should be 2:1..

1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste,
garlic paste, 1/2 cup yogurt, salt,lil corriander powder,
chilli powder,bayleaf, chinnamon, and garam masala
powder made of cumin(jeera), corriander ( dhone),
cardamom( elach), black pepper ( golmorich), mace (
joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will
make the mutton tender and wont smell a bit..
2. put oil in the pot and cook the meatbhalo kore koshiye
koshiye tarpor cook korte hobegravy ekdom kome ashle
alu dite hobealu ta puro shidhdho hobe na, karon ricer
shathe dear por r na hole gole jaabewhen the gravy is
almost drying out add milk and dry out the gravy..
3. wash the rice and put ghee/ oil in the pot..add sliced
onion..add bayleaf, cinnamon, cardamom..fry the onion
until brown..add tginger paste..then add rice and salt
fry them for a while..add the meatbhalo kore nere chere
paani diye dite hobe2 cup chaal er jonno 3 cup er moto
hot water..add dried plum/ alu bokharacover the
lid..when water is almost dried out add handfull of green
chilliesektu nere dite hobe jaate niche pora na laage but
care ful beshi nara chara dile kintu bhorta bhorta hoye
jaabe..just pash theke halka haate niche ektu uthiye dite
hobeekhon dom e rakhte hobe..sprinkle keora water
before serving
Shami kabab: boil 1 cup of beef keema with 1/4 cup of

chaana daal( aage theke chaana/buter daal min 4/5
ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf,
cardamom, cinnamon, salt, soy saucewhen water dried
out blend the kima without adding any waterthen add
onion bereshta, chopped mint, chopped green chillies, 1 or
2 eggs and lil salt if needed..shepe them and deep fry at
medium low flame..its better to keep them on
refrigerator for a while before frying

khadizahaque in Biriyani, Rice and

Grains
Tagged bANGLADESHI bIRIYANI, Biriyani, Indian Biriyani,
Kabab, Kachchi Biriyani, Kebab, Khashi, khashir biriyani,
Mutton, Mutton Biriyani, Shami Kabab, Shami Kebab, Shemi
Kebab, South aSIAN fOOD
IMAGE
Beef Khichuri
Beef Khichuri
Ingredients:
Cooked Desi style Beef Curry
For Khichuri:
Aromatic rice 1 cup

Daal/lentil 1 cup ( 3/4 th cup moong daal+1/4 th cup red
lentil/mushur daal=1 cup)
Cumin powder half teaspoon
Turmeric powder little more than half teaspoon
Chili powder 1 teaspoon
salt to taste
Whole garam masala ( Bay leaf, cardamoms, cinnamon)

Hot water 3 cups
Cooking Method:
Cook the beef in regular way, then in another vessel heat

ghee+oil.Add chopped onion and whole garam masala (
bay leaf, cardamoms, cinnamon). Fry until golden
brown.Now add ginger-garlic paste, turmeric-chili
powder, cumin powder and salt.Now add the aromatic
rice and daal (lentil) and fry a while.Add the cooked beef
and hot water.You may add vegetables like potatoes,
carrots and green peas in it.Cover the lid. Cook on medium
low heat. After 10/15 minutes the water will be almost
dried out, add handful of green chilies. Now reduce the
heat of the stove and cook it on very low flame , which we
call to keep on Dom in Bangla.
Cooking Tips:
You may use your left over beef curry to make this
wonderful Khichuri. So from now on no more
wastage!!!!!!!!!

khadizahaque in Khichuri
Tagged iNDIAN fOOD, bANGLADESHI fOOD, Khichuri, beef
khichuri, gorur mangsho, khichri, Bangladeshi Khichuri,
South Asian cuisine, Beef Khichri, Desi Khichri, Deshi
khichuri, Gorur Mangsho khichuri

Beef Pakki Biriyani

Posted on January 23, 2013 by khadizahaque | 5 Comments
Beef Pakki Biriyani, very easy to make, yet very

delicious.A Variation of Beef Tehari
Ingredients:
1. Beef: 2 Lbs (cut them in larger pieces)

2. Rice (uncooked): (Kalijeera or Basmati): 1 Lbs
3. Potato: 4 (cut in half vertically)
4. Onion Paste: Cup
5. Ginger Paste: 1 TBSP (tablespoon)
6. Garlic Paste: 1 TBSP (tablespoon)
7. Yogurt: Cup
8. Red Chili Powder: 1 TSP
9. Clove (lobongo): 4
10. Cardamom (Elachi): 4
11. Cinnamon (Darchini): 2 pieces, 1 inch each
12. Bay Leaf (Tej Pata): 2 small
13. Biriyani Masala Mix: (Dry fry on a pan and then
grind the following together to make the mix):
TSP each of whole Cumin, Coriander, Mace (Jaifal),
Cardamom, Cloves, Black Pepper, and TSP of
Mace (Jayatree or Javantri).
14. Mustard Oil: 2 TBSP (Tablespoon)

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Old Dhaka Style Beef Tehari | Khadiza's Kitchen

HOME SNACKS / LIGHTER FARE VEGETABLES / SIDES RICE / GRAINS

CHICKEN / POULTRY MEAT KABAB SEAFOOD DESSERTS DRINKS

GLOSSARY / NOTES ABOUT KHADIZAS KITCHEN

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http://khadizaskitchen.com/2013/03/02/old-dhaka-style-beef-tehari/[7/1/2013 8:47:36 PM]

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Chicken / Poultry 2. In another pot heat ghee+ vegetable oil. Add

http://khadizaskitchen.com/2013/03/02/old-dhaka-style-beef-tehari/[7/1/2013 8:47:36 PM]

them until they r light brown. add the rice, salt

Desserts 4. Reduce the heat and stir with light hand

1. The real taste of tehari depends on the green

2. While cooking meat alwayz use mustard oil

3. Dont stir your tehari too much while cooking,

http://khadizaskitchen.com/2013/03/02/old-dhaka-style-beef-tehari/[7/1/2013 8:47:36 PM]

seem little uncooked , but dont add any extra

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This entry was posted in Biriyani, Glossary / Notes, Rice and

4 RESPONSES TO OLD DHAKA STYLE BEEF TEHARI

Siemeen Zafrin Soniee | March 2, 2013 at

Anonymous | March 5, 2013 at 5:39 PM | Reply

Apu ata ki goat meat diye kora jabe?? Taste ta

http://khadizaskitchen.com/2013/03/02/old-dhaka-style-beef-tehari/[7/1/2013 8:47:36 PM]

Anonymous | July 1, 2013 at 2:59 PM | Reply

can you cook this in the oven instead of

khadizahaque | July 1, 2013 at 6:46 PM |

of course .. but I always found steaming to

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The Coraline Theme.

http://khadizaskitchen.com/2013/03/02/old-dhaka-style-beef-tehari/[7/1/2013 8:47:36 PM]

HOME SNACKS / LIGHTER FARE VEGETABLES / SIDES RICE / GRAINS

CHICKEN / POULTRY MEAT KABAB SEAFOOD DESSERTS DRINKS

GLOSSARY / NOTES ABOUT KHADIZAS KITCHEN

RECENT POSTS IMAGE CATEGORIES

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Lychee- Chicken (8)

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fOOD Home made Naan!!!!!! Garlic Naan!!!!!!!! Meat (8)

recipe Beef Rice and Grains (10)

http://khadizaskitchen.com/[7/1/2013 8:58:41 PM]

Fish Fish Kofta Fish

Snacks Snacks recipe

Snacks / Lighter Fare

http://khadizaskitchen.com/[7/1/2013 8:58:41 PM]

side done..Flip it over and cook the other side.The flame

About Khadizas Kitchen

Posted on July 1, 2013 by Leave a comment

http://khadizaskitchen.com/[7/1/2013 8:58:41 PM]

Pomegranate Juice Half Cup

Mix pomegranate juice, lychee juice and club soda together

http://khadizaskitchen.com/[7/1/2013 8:58:41 PM]