Brinjal Bahar(বেগুন বাহার)

 Begun Bahar Recipe

Begun Bahar is a flavorful and delicious Bengali-style eggplant dish cooked in a rich, spicy gravy. Here's how to make it:

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Ingredients:

For frying the eggplant:

Eggplants (medium-sized) – 2, sliced into thick round pieces

Turmeric powder – 1/2 tsp

Salt – to taste

Mustard oil – 3-4 tbsp

For the gravy:

Onions – 2 (finely chopped)

Tomatoes – 2 (pureed)

Garlic – 4-5 cloves (minced)

Ginger – 1-inch piece (grated)

Green chilies – 2-3 (slit)

Yogurt – 1/4 cup (beaten)

Cumin seeds – 1/2 tsp

Coriander powder – 1 tsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Fresh coriander leaves – for garnishing

Salt – to taste

Sugar – 1/2 tsp (optional)

Water – 1/2 cup

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Instructions:

1. Prepare the Eggplant:

Sprinkle the sliced eggplants with turmeric powder and salt. Let them rest for 10 minutes.

Heat mustard oil in a pan and shallow-fry the eggplant slices until golden and soft. Remove and set aside.

2. Cook the Gravy:

In the same pan, add a little more oil if needed. Temper with cumin seeds.

Add the chopped onions and sauté until golden brown.

Add the minced garlic, grated ginger, and green chilies. Sauté for another minute.

Stir in the tomato puree and cook until the oil separates from the mixture.

3. Spice It Up:

Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2 minutes.

Lower the heat and slowly add the beaten yogurt, stirring continuously to prevent curdling.

4. Combine Eggplant and Gravy:

Add the fried eggplants to the gravy. Gently coat them with the spice mixture.

Pour in water and simmer for 5-7 minutes until the gravy thickens.

5. Finish with Flavors:

Sprinkle garam masala and sugar (if using). Mix gently.

Garnish with freshly chopped coriander leaves.

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Serving Suggestion:

Serve Begun Bahar hot with steamed rice, parathas, or naan for a comforting and flavorful meal.

Meat Pitha(মাংসের পিঠা)

 Mangsher Pitha (Meat Pitha) is a savory, traditional Bengali snack, often enjoyed during festivals or special occasions. This pitha is made with minced meat, typically mutton or beef, and stuffed inside rice flour dough. Here’s how you can make it:

Ingredients:

For the Dough:

2 cups rice flour

1 cup warm water (adjust as needed)

A pinch of salt

1 tablespoon ghee (clarified butter)

For the Meat Filling:

500g minced mutton or beef (you can also use chicken)

1 tablespoon mustard oil

1 medium onion, finely chopped

2-3 green chilies, chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves (optional)

2 tablespoons ghee or oil for cooking

Instructions:

Step 1: Prepare the Dough

1. In a large bowl, mix the rice flour and salt.

2. Heat the warm water and add it slowly to the rice flour, stirring continuously to avoid lumps.

3. Once the mixture is smooth, knead it into a soft dough.

4. Add a tablespoon of ghee to make the dough smooth and soft. Let it rest for 15 minutes.

Step 2: Prepare the Meat Filling

1. Heat oil or ghee in a pan. Add the chopped onions and sauté until they turn golden brown.

2. Add the ginger-garlic paste and chopped green chilies, and sauté for another minute.

3. Add the minced meat and cook until it releases its moisture and begins to brown.

4. Now, add cumin powder, coriander powder, turmeric powder, garam masala, and salt. Stir well and cook for 5-7 minutes.

5. Add a little water if the mixture gets too dry. Continue cooking until the meat is cooked through and the spices are well incorporated.

6. Once done, remove from heat and let the filling cool. Optionally, add chopped fresh coriander leaves for added flavor.

Step 3: Assemble the Pitha

1. Divide the dough into small portions and roll each into a ball.

2. Flatten each ball into a small disc using your fingers or a rolling pin.

3. Place a spoonful of the meat filling in the center of each disc.

4. Carefully fold the edges of the dough over the filling, sealing it completely to form a half-moon or round shape.

5. Press gently to flatten the pitha.

Step 4: Cook the Mangsher Pitha

1. Heat a pan or griddle and add a little oil or ghee.

2. Place the stuffed pithas on the pan and cook on medium heat until both sides are golden brown and crispy, about 3-4 minutes on each side.

3. You can also steam them for a softer texture, steaming for about 10-15 minutes.

Step 5: Serve

Serve the Mangsher Pitha hot with chutney or a side of yogurt for dipping.

Enjoy your delicious Mangsher Pitha, a flavorful and hearty Bengali snack!

Mutton Rezala( মটন রেজালা)

 Mutton Rezala is a flavorful, rich, and aromatic Bengali curry made with tender mutton pieces cooked in a yogurt-based gravy, along with various spices. Here's how you can make it:

Ingredients:

Mutton (bone-in pieces) – 500 grams

Yogurt – 1 cup (well-beaten)

Onions – 2 large, thinly sliced

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilies – 2-3, slit

Cashew nuts – 10-12

Melon seeds – 1 tablespoon (optional, but recommended)

Ghee – 3 tablespoons

Cooking oil – 2 tablespoons

Whole spices (Cinnamon stick – 1-inch, Bay leaves – 2, Cloves – 3-4, Cardamom – 3-4, Star anise – 1)

Ground spices:

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Red chili powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Salt – to taste

Sugar – 1/2 teaspoon

Water – 1 to 1.5 cups (adjust based on gravy consistency)

Garam masala powder – 1 teaspoon

Fresh cream – 2 tablespoons (optional for richer gravy)

Coriander leaves – for garnish

Instructions:

1. Marinate the Mutton:

In a bowl, mix the mutton pieces with yogurt, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, salt, and a pinch of sugar.

Let the mutton marinate for at least 1 hour (overnight is better for more flavor).

2. Prepare the Gravy:

Soak cashew nuts and melon seeds in warm water for 15-20 minutes, then grind them into a smooth paste. Keep aside.

Heat ghee and oil in a large pot. Add the whole spices (cinnamon, bay leaves, cardamom, cloves, and star anise). Sauté them for a minute until they release a fragrant aroma.

Add the sliced onions and sauté until golden brown. This will take around 10-12 minutes on medium heat.

Add ginger and garlic paste, and cook for another 2-3 minutes until the raw smell disappears.

3. Cook the Mutton:

Add the marinated mutton to the pot and sauté for 5-7 minutes, allowing the meat to brown slightly and absorb the flavors.

Add the cashew-melon seed paste and stir well.

Add a bit of water (around 1/2 cup) and cover the pot. Cook on low-medium heat for 45 minutes to 1 hour or until the mutton is tender and the gravy thickens. Stir occasionally and add water if needed.

4. Final Touches:

Once the mutton is cooked, check for seasoning and adjust salt and sugar.

Add garam masala powder and fresh cream (optional) to enhance the richness of the gravy. Stir and cook for 5 more minutes.

5. Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with steamed rice, paratha, or naan.

Enjoy your delicious Mutton Rezala!

Onion Kheer(পেঁয়াজ পায়েস)

 **Peyaj Payesh (Onion Kheer) Recipe**  

Peyaj Payesh is a unique Bengali dessert made with onions, milk, and sugar. Its sweet and savory taste makes it an unconventional yet delightful treat. Here's how to prepare it:  

### Ingredients:  

- Milk: 1 liter (preferably full cream)  

- Onion: 1 medium-sized (thinly sliced)  

- Sugar: 1/2 cup (adjust to taste)  

- Ghee (clarified butter): 1 tablespoon  

- Cardamom powder: 1/4 teaspoon  

- Chopped nuts (optional): 2 tablespoons (almonds, cashews, or pistachios)  

- Raisins (optional): 1 tablespoon  

### Instructions:  

1. **Prepare the Onions:**  

   - Thinly slice the onion and rinse it thoroughly in water to remove its pungency.  

   - Pat the slices dry using a kitchen towel or paper napkin.  

2. **Fry the Onions:**  

   - Heat ghee in a pan.  

   - Add the onion slices and fry them on medium heat until golden brown and crispy. Set aside.  

3. **Boil the Milk:**  

   - In a heavy-bottomed pan, bring the milk to a boil.  

   - Reduce the heat and let it simmer, stirring frequently, until it reduces to about 3/4th of its original quantity.  

4. **Add Sugar and Cardamom:**  

   - Add sugar to the milk and stir until it dissolves completely.  

   - Sprinkle in the cardamom powder for flavor.  

5. **Combine the Onion and Milk:**  

   - Add the fried onions to the thickened milk. Stir gently and let it simmer for another 5 minutes to infuse the flavors.  

6. **Add Nuts and Raisins (Optional):**  

   - For added texture, toss in chopped nuts and raisins.  

7. **Cool and Serve:**  

   - Remove from heat and let it cool to room temperature.  

   - Chill in the refrigerator before serving for the best taste.  

Enjoy this intriguing blend of sweetness and the mild aroma of onions!

Gokul Pitha(গোকুল পিঠে)

 Gokul Pitha is a traditional Bengali dessert often prepared during festivals and special occasions. Here's a simple recipe:

### **Ingredients**

#### For the dough:

- Rice flour: 1 cup  

- All-purpose flour: ½ cup  

- Water: 1½ cups  

- A pinch of salt  

#### For the filling:

- Grated coconut: 1 cup  

- Jaggery (or sugar): ½ cup  

- Cardamom powder: ½ tsp  

#### For frying:

- Oil or ghee: For deep frying  

#### For the syrup:

- Sugar: 1 cup  

- Water: 1 cup  

- Cardamom pods: 2-3  

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### **Instructions**

#### Step 1: Prepare the filling

1. Heat a pan and add the grated coconut and jaggery (or sugar). 

2. Stir on low heat until the mixture thickens and comes together.

3. Add cardamom powder for flavor and mix well.

4. Let the filling cool, then shape it into small balls. Set aside.

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#### Step 2: Prepare the dough

1. In a saucepan, boil water with a pinch of salt.

2. Gradually add the rice flour and stir quickly to avoid lumps.

3. Once the dough thickens, remove it from heat and let it cool slightly.

4. Knead the dough with the all-purpose flour until smooth.

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#### Step 3: Assemble the pithas

1. Take a small portion of the dough and flatten it into a disk with your hands.

2. Place a coconut-jaggery ball in the center and seal the edges to form a ball or oval shape.

3. Repeat with the remaining dough and filling.

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#### Step 4: Deep fry the pithas

1. Heat oil or ghee in a deep pan over medium heat.

2. Fry the pithas until golden brown and crispy. Drain excess oil on paper towels.

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#### Step 5: Prepare the syrup

1. In a saucepan, combine sugar, water, and cardamom pods.

2. Bring to a boil and simmer until the syrup is slightly thickened.

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#### Step 6: Soak and serve

1. Dip the fried pithas into the warm sugar syrup.

2. Let them soak for a few minutes, then remove and serve.

Enjoy your delicious Gokul Pitha!

Chicken Malai Curry(চিকেন মালাইকারি)

 Chicken Malai Curry, also known as Chicken Malai Kari, is a creamy and flavorful Bengali dish. Here's a recipe to prepare this delicious meal:

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### Ingredients:

**For marination:**

- 500g chicken (bone-in or boneless)

- 1/2 cup yogurt

- 2 tbsp ginger-garlic paste

- 1/2 tsp turmeric powder

- 1 tsp red chili powder

- Salt to taste

**For the curry:**

- 2 medium onions, finely chopped

- 2 green chilies, slit

- 1/2 cup coconut milk

- 1/2 cup fresh cream or heavy cream

- 1 tbsp poppy seeds (optional, soaked and ground into a paste)

- 1 tbsp cashew nut paste

- 2-3 tbsp mustard oil or vegetable oil

- 1 bay leaf

- 1-inch cinnamon stick

- 2-3 green cardamoms

- 4-5 cloves

- 1/2 tsp garam masala

- Fresh coriander leaves, chopped (for garnish)

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### Instructions:

#### 1. Marinate the Chicken:

1. In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.

2. Add the chicken pieces and coat them well with the marinade.

3. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

#### 2. Cook the Curry:

1. Heat mustard oil in a pan until it smokes lightly. Reduce the heat.

2. Add the bay leaf, cinnamon stick, cardamoms, and cloves. Sauté for a few seconds until fragrant.

3. Add the chopped onions and cook until golden brown.

4. Stir in the green chilies, poppy seed paste (if using), and cashew paste. Cook for 2-3 minutes.

5. Add the marinated chicken and cook on medium heat until the chicken is lightly browned and the oil starts separating from the mixture.

#### 3. Simmer with Coconut Milk:

1. Lower the heat and add coconut milk. Mix well and let it simmer for about 10 minutes.

2. Stir in the fresh cream and garam masala. Cook for another 5 minutes until the chicken is tender and the curry reaches your desired consistency.

#### 4. Garnish and Serve:

1. Garnish with chopped coriander leaves.

2. Serve hot with steamed rice, paratha, or naan.

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This rich and creamy dish is perfect for special occasions or indulgent meals. Enjoy!

Water Lilly Curry(শাপলার চচ্চরি)

 **Shaplar Chorchori** (Water Lily Curry) is a traditional Bengali dish prepared with the stalks of water lilies:

### Ingredients:

- **Water lily stalks (Shapla)** - 250 grams (cleaned and cut into 2-inch pieces)  

- **Potatoes** - 1 medium-sized (cut into thin strips)  

- **Onion** - 1 medium-sized (finely sliced)  

- **Green chilies** - 3-4 (slit)  

- **Mustard seeds** - 1 teaspoon  

- **Turmeric powder** - 1/2 teaspoon  

- **Red chili powder** - 1/2 teaspoon (optional)  

- **Salt** - to taste  

- **Mustard oil** - 2 tablespoons  

### Instructions:

1. **Prepare the Water Lily Stalks:**

   - Peel off the outer fibrous layer of the water lily stalks and cut them into 2-inch pieces. Wash thoroughly.

2. **Heat the Oil:**

   - In a pan or wok, heat mustard oil until it starts to smoke slightly. Reduce the heat.

3. **Temper the Spices:**

   - Add mustard seeds to the hot oil and let them splutter.

   - Add sliced onions and green chilies. Fry until the onions turn golden brown.

4. **Cook the Potatoes:**

   - Add the potato strips, turmeric powder, and a pinch of salt. Stir well and cook for 3-4 minutes.

5. **Add the Water Lily Stalks:**

   - Add the prepared water lily stalks to the pan. Stir to mix with the potatoes and spices.

6. **Season and Cook:**

   - Add salt and red chili powder (if using). Stir well and cover the pan with a lid. Cook on low heat for 10-12 minutes, stirring occasionally, until the stalks and potatoes are tender.

7. **Adjust Seasoning:**

   - Taste the dish and adjust the seasoning if needed.

8. **Serve:**

   - Once cooked, remove from heat and serve hot with steamed rice.

Enjoy your **Shaplar Chorchori**, a simple yet flavorful Bengali delicacy!

Gondhoraj Chicken(গন্ধরাজ চিকেন)

 **Gondhoraj Chicken** is a fragrant and flavorful dish from Bengal, infused with the citrusy aroma of Gondhoraj lime. Here's a recipe to make this delicious dish:

### Ingredients:

- **Chicken**: 500g (bone-in or boneless, as preferred)  

- **Gondhoraj lime**: 1 large or 2 medium (juice and zest)  

- **Curd (yogurt)**: 1/2 cup  

- **Green chilies**: 4-5 (adjust to taste, slit or finely chopped)  

- **Mustard oil**: 3 tbsp  

- **Ginger paste**: 1 tsp  

- **Garlic paste**: 1 tsp  

- **Coriander powder**: 1 tsp  

- **Cumin powder**: 1 tsp  

- **Turmeric powder**: 1/2 tsp  

- **Salt**: To taste  

- **Sugar**: 1/2 tsp (optional)  

- **Fresh cream**: 2 tbsp (optional, for a richer flavor)  

- **Fresh coriander leaves**: For garnish  

### Instructions:

#### Step 1: Marinate the Chicken

1. In a large bowl, combine curd, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, salt, and half the juice of the Gondhoraj lime.  

2. Add the chicken pieces and mix well. Let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

#### Step 2: Prepare the Cooking Base

1. Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.  

2. Add slit green chilies and sauté briefly to release their aroma.  

#### Step 3: Cook the Chicken

1. Add the marinated chicken to the pan and cook on medium heat until the chicken is well-sealed and starts to release its juices.  

2. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the oil separates from the masala.  

#### Step 4: Add Gondhoraj Lime Flavor

1. Once the chicken is cooked, add the zest and juice of the remaining Gondhoraj lime. Mix well.  

2. Add sugar and fresh cream (if using), and cook for another 2-3 minutes.  

#### Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves.  

2. Serve hot with steamed rice or parathas.  

Enjoy the subtle, citrusy aroma and unique flavors of Gondhoraj Chicken!

Desi Egg Potato Curry(দেশি ডিমের কারি)

 **Desi Dim Alur Chorchori (Egg and Potato Curry)** is a simple and flavorful Bengali dish.

### Ingredients:

- Eggs: 4 (hard-boiled)  

- Potatoes: 2 medium-sized (cut into small wedges)  

- Onion: 1 large (thinly sliced)  

- Tomato: 1 medium (chopped)  

- Green chilies: 2-3 (slit)  

- Mustard oil: 3 tablespoons (or regular oil)  

- Turmeric powder: 1/2 teaspoon  

- Red chili powder: 1/2 teaspoon  

- Cumin seeds: 1/2 teaspoon  

- Bay leaf: 1  

- Salt: to taste  

- Sugar: 1/2 teaspoon  

- Water: 1 cup  

- Fresh coriander: for garnishing (optional)

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### Instructions:

1. **Prepare the Eggs:**

   - Peel the hard-boiled eggs and make a few slits on them with a knife to allow spices to penetrate.

   - Sprinkle a pinch of turmeric and salt over the eggs. Mix well.

   - Heat 1 tablespoon of mustard oil in a pan and lightly fry the eggs until golden. Remove and set aside.

2. **Fry the Potatoes:**

   - In the same pan, add another tablespoon of mustard oil. Fry the potato wedges with a pinch of turmeric until they turn slightly golden. Remove and set aside.

3. **Prepare the Masala:**

   - Add the remaining oil to the pan. Once hot, add cumin seeds and the bay leaf. Let them crackle.

   - Add sliced onions and fry until golden brown.

   - Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil separates.

   - Mix in turmeric powder, red chili powder, and salt. Stir well.

4. **Cook the Curry:**

   - Add the fried potatoes to the masala and mix thoroughly.

   - Pour in 1 cup of water, cover, and let the potatoes cook until tender.

5. **Add the Eggs:**

   - Once the potatoes are cooked, add the fried eggs and gently stir. Adjust the salt and add a pinch of sugar to balance the flavors.

   - Cook for another 3-5 minutes, allowing the eggs to absorb the spices.

6. **Finish and Serve:**

   - Turn off the heat and garnish with chopped fresh coriander (optional).  

   - Serve hot with steamed rice or parathas.

Enjoy your **Dim Alur Chorchori**!

Flaxseed Rice(তিসির ভাত)

 Here's a simple and nutritious recipe for **Flaxseed Rice**:

### Ingredients:

- 1 cup cooked rice (white or brown)

- 1 tablespoon flaxseeds (whole or ground)

- 1 tablespoon olive oil or ghee

- 1 teaspoon cumin seeds

- 1-2 green chilies (slit, optional)

- 1 small onion (finely chopped)

- 1/4 teaspoon turmeric powder

- A pinch of asafoetida (hing, optional)

- Salt to taste

- Fresh coriander leaves (chopped, for garnish)

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### Instructions:

1. **Prepare the Rice**:

   - Cook the rice and let it cool slightly to prevent it from becoming mushy. Leftover rice works great too.

2. **Toast the Flaxseeds**:

   - Heat a small pan and dry roast the flaxseeds for 1-2 minutes until aromatic. Set aside to cool.

3. **Make the Seasoning**:

   - Heat oil or ghee in a pan on medium heat.

   - Add cumin seeds and let them splutter.

   - Add green chilies, asafoetida, and chopped onions. Sauté until onions turn translucent.

4. **Spice it Up**:

   - Add turmeric powder and salt. Mix well.

5. **Combine Flaxseeds and Rice**:

   - Add the roasted flaxseeds to the pan and mix.

   - Add the cooked rice and gently combine everything, ensuring the rice is well-coated with the seasoning.

6. **Garnish and Serve**:

   - Sprinkle chopped coriander leaves on top.

   - Serve warm with yogurt, pickle, or a side dish of your choice.

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### Tips:

- **Ground flaxseeds** blend better with the rice, but whole flaxseeds add crunch.

- To enhance flavor, add grated coconut or a squeeze of lemon juice.

- For a protein boost, toss in some cooked lentils or chickpeas.

Enjoy this healthy and flavorful dish!

Cauliflower Roast(ফুলকপির রোষ্ট)

 Recipe for Cauliflower Roast (Phulkopir Roast)

Ingredients:

1 medium cauliflower (cut into medium-sized florets)

2 medium potatoes (peeled and cubed)

2 onions (finely sliced)

2 tomatoes (finely chopped)

2 green chilies (slit)

1 tablespoon ginger-garlic paste

1 cup yogurt (whisked)

2 tablespoons cashew paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/4 cup oil (for frying and cooking)

Salt to taste

Fresh coriander leaves (for garnish)

Water (as needed)

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Instructions:

1. Preparation:

Heat oil in a pan and lightly fry the cauliflower florets and potato cubes until golden. Set aside.

2. Cooking the Base:

In the same pan, add a little more oil if needed and sauté the sliced onions until they turn golden brown.

Add the ginger-garlic paste and green chilies, cooking until the raw smell disappears.

3. Adding Tomatoes and Spices:

Add the chopped tomatoes and cook until they become soft and mushy.

Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute.

4. Adding Yogurt and Cashew Paste:

Lower the heat and add the whisked yogurt and cashew paste to the pan. Stir continuously to prevent curdling.

Cook until the mixture releases oil and turns into a smooth, thick gravy.

5. Cooking the Vegetables:

Add the fried cauliflower and potatoes to the gravy, mixing well to coat the vegetables.

Add a little water if the gravy seems too thick and cover the pan. Cook on low heat for 10–15 minutes until the vegetables are tender.

6. Final Touches:

Sprinkle garam masala and mix gently.

Garnish with fresh coriander leaves.

7. Serve:

Serve hot with steamed rice, roti, or parathas.

Enjoy your delicious and flavorful Cauliflower Roast!

Cabbage Chili Kabab(বাঁধাকপি লঙ্কা কাবাব)

 Recipe for Cabbage Chili Kebab (Badhakopi Lanka Kebab)

Ingredients:

Cabbage: 2 cups, finely grated

Green chilies: 2-3, finely chopped

Potato: 1 medium-sized, boiled and mashed

Gram flour (besan): 3-4 tbsp

Ginger: 1 tsp, finely grated

Garlic paste: 1 tsp

Onion: 1 medium, finely chopped

Coriander leaves: 2 tbsp, finely chopped

Spices:

Turmeric powder: 1/2 tsp

Red chili powder: 1/2 tsp

Garam masala: 1/2 tsp

Cumin powder: 1/2 tsp

Salt: To taste

Oil: For shallow frying

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Instructions:

1. Prepare the cabbage:

Squeeze out excess water from the grated cabbage using your hands or a clean cloth. This prevents the kebabs from becoming soggy.

2. Mix the ingredients:

In a mixing bowl, combine the cabbage, mashed potato, green chilies, onion, ginger, garlic paste, coriander leaves, gram flour, and all the spices. Add salt as needed.

3. Form the kebabs:

Mix everything well to form a dough-like consistency. Divide the mixture into equal portions and shape them into small patties or oval kebabs.

4. Fry the kebabs:

Heat oil in a pan over medium heat. Shallow fry the kebabs until golden brown and crisp on both sides. Avoid overcrowding the pan for even frying.

5. Serve:

Remove the kebabs onto a paper towel to soak excess oil. Serve hot with mint chutney, tomato ketchup, or a yogurt dip.

Enjoy your delicious Badhakopi Lanka Kebab as a snack or appetizer!

Reshmi Polao(রেশমি পোলাও)

 Recipe for Reshmi Polao

Ingredients:

For the rice:

Basmati rice: 2 cups (soaked for 30 minutes and drained)

Ghee (clarified butter): 3 tablespoons

Bay leaf: 1

Cinnamon stick: 1

Green cardamom: 4-5

Cloves: 4-5

Mace (optional): 1 piece

Salt: to taste

Water: 4 cups

For the chicken:

Boneless chicken (cut into small pieces): 500 grams

Yogurt: 1/2 cup

Ginger-garlic paste: 1 tablespoon

Lemon juice: 1 tablespoon

Garam masala powder: 1 teaspoon

Salt: to taste

White pepper powder: 1 teaspoon

Cream: 1/4 cup

Ghee: 2 tablespoons

For garnishing:

Fried onions: 1/2 cup

Sliced almonds: 2 tablespoons

Raisins: 2 tablespoons

Chopped coriander leaves: 2 tablespoons

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Instructions:

Step 1: Prepare the chicken

1. Marinate the chicken with yogurt, ginger-garlic paste, lemon juice, garam masala powder, white pepper powder, and salt. Let it rest for 1 hour.

2. Heat ghee in a pan and sauté the marinated chicken until cooked. Add cream and cook for 2-3 more minutes. Set aside.

Step 2: Cook the rice

1. Heat ghee in a heavy-bottomed pot. Add bay leaf, cinnamon stick, green cardamom, cloves, and mace. Sauté until aromatic.

2. Add the soaked rice and stir gently for 2-3 minutes.

3. Add 4 cups of water and salt. Cook on low heat until the rice is fully cooked and the water is absorbed. Fluff the rice lightly with a fork.

Step 3: Assemble the polao

1. In a large pot, layer half the rice, then the cooked chicken, and finally the remaining rice.

2. Garnish with fried onions, almonds, raisins, and chopped coriander leaves.

3. Cover the pot and cook on very low heat (dum method) for 10-15 minutes to let the flavors meld.

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Serve hot with raita or a light salad. Enjoy the silky and fragrant Reshmi Polao!