Opu's Kitchen™

This is one of the most popular dessert item which has been made with Kitkat chocolate bar,, which can be favorable to peoples of any ages. Ingredients: => 21 oz Kit Kat (14 packages) => 400ml heavy cream => 16 oz bittersweet chocolate, melted => 1 ounce gelatin powder, prepared in water => 300g whipping cream => 4 tablespoons sugar => 100g black and white chocolate curls Preparation: = Grind 6 oz of kitkat in a food processor. = Line the bottom of a removable bottom cake pan. = Fill the sides of the pan with the remainder 15 oz of kit kat and put it in refrigerator. = Blend the double cream, melted chocolate and the gelatin. = In a bowl, whish the cream with the sugar to make the whipped cream. = Add the chocolate mixture into the whipped cream and stir it gently until smooth. = Transfer to the pan covered in kitkat. = Let it cool for 3 hours. = Garnish with chocolate curls. Enjoy!

Ingredients: => 1 can sliced pineapple (8 rings) => 40 g granulated sugar => 20 g butter => 2 sheets puff pastry => 200 g cottage cheese => cinnamon => egg wash Preparation: = Add butter to a heated frying pan. When butter has melted, place pineapple rings onto pan and sprinkle granulated sugar on top. Cook over medium heat until caramelized on both sides. Set aside to cool. = Cut out a 20 cm circle out of sheet of puff pastry and lay on top of a baking sheet lined with parchment paper. Pierce the surface with a fork. Cut out long strips with the other sheet of puff pastry and set aside for later. = Put cottage cheese in the center of the puff pastry and flatten with the back of a spoon. Arrange pineapple rings on top. = Arrange the pastry strips on top in a criss-cross fashion. Fold the edges of the bottom pastry over. Brush on the egg wash. = Bake for 30 minutes at 200 degrees C or until pastry is golden brown. Serve with ice cream if desired.

Ingredients: => 1.2 kg chicken => Flour => 50 g of Butter => 6 green onions => 2 carrots => 1 cup of vegetable soup => 1/2 cup of white wine => 200 cc cream => 1 teaspoon of sweet paprika => 200 g of peas => Oil => Salt and pepper => To accompany => 300 g of mushrooms => 50 g of butter => 500 g rice Preparation: = Cut into strips the boneless chicken. Pass through flour, then sauté in oil and butter. Remove and reserve. = Sautee the chopped green onions in butter. Once they are brown, add the carrots cut into slices, the soup, the white wine, the cream, the paprika, the salt and pepper. = Cook over medium heat until it starts to boil. Lower the heat, add the chicken and wait until the meat is tender. Add the peas 10 minutes before the cooking is over. = Cut the mushrooms in slices, sauté them in butter and serve over cooked rice with the hot stroganoff. = Tip: Do not pour very small amounts of flour to the chicken strips, to avoid the pre...

Ingredients: => 2 boneless skinless chicken breast => 2 tsp. dark soy sauce => 2 tsp. shaoxing wine => 2 tsp. corn starch => 1/4 tsp. white pepper => 1 tsp. dark soy sauce => 1 Tbs. light soy sauce => 1 Tbs. black vinegar => 1 Tbs. sugar => 3 Tbs. chicken stock => 2 Tbs. cooking oil => 1 Tbs. Szechuan peppercorn, lightly ground => 10 to 15 dried chilies => 2 tsp. chopped garlic => 2 tsp. chopped ginger => 2 to 3 green onions, 1/2-inch pieces => 1/3 cup roasted peanuts Preparation: = In a mixing bowl, combine all ingredients for chicken and marinate for 10 minutes. = In another mixing bowl, combine all ingredients for sauce and set aside. = Heat large skillet over high heat; add 1 Tbs. cooking oil and marinated chicken. Cook about 5 to 7 minutes or until chicken is 3/4 way cooked. Remove from skillet and set aside. = Add remaining 1 Tbs. cooking oil into now-empty-skillet; Add Szechuan peppercorn, chili, garlic and ginger. Keep stirring...

Ingredients: => 8 square spring roll wrappers => 4 ripe bananas or plantains => 1 cup light brown sugar =>  Required amount of   Water (for sealing wrappers) => Required amount of Vegetable oil Preparation: = Slice the bananas into quarters, and roll the pieces in the brown sugar. = Place 1-2 slices on one bottom corner of a wrapper, roll, fold, and seal. Repeat the process. = Heat enough vegetable oil to fill a pan halfway. Fry the lumpia until golden brown on one side, flip and sprinkle a little brown sugar on top. Cook the other side until golden brown, flip and sprinkle the brown sugar on top again. = Place on paper towels to absorb excess oil. = Serve alone or with ice cream.

Ingredients: => 8 nos of Large Cabbage Leaves (parboiled for 5 mins & drained) => 2 nos of Medium Onions (chopped) => 1 cup of Paneer => Turmeric & Chili Powder => 1/2 tsp of Hot Spices => 1-2 Green Chilies (chopped) => Coriander Leaves => String (for tying rolls) => Oil (for frying) Preparation: = Heat 3 tsp of oil and fry the onions until brown.  = Add Paneer, Turmeric & Chili Powder, Hot Spices, Green Chilies, Salt, Coriander Leaves and fry for 5-6 mins.  = Place 2 tsp of cooked ingredients on a Cabbage Leaf and roll up, folding 2 sides in. Tie with a string.  = Heat oil to a frypan and fry the rolls turning once.  = Serve hot.  {serves 8}

Ingredients: => 250 g of Black Gram Daal (without skin) => 500 g of Curd (well beaten) => 1 inch sized Ginger (finely shredded) => 1/2 tsp of Salt (for Baras) => 1 tsp of Salt (for yogurt dressing) => 10-12 tbsp of Oil Preparation: = Soak the Daal in 1 cups of water for 8 hrs. Drain and discard water and grind to a fine paste. Beat well until it becomes light and fluffy.  Mix all ingredients, add salt before frying.  = Make a ball the size of a large lime with wet right hand finger tips, flatten by placing the ball on the most-eved left palm and shaping to a 3 " round shape.  = Make other Baras the same way and fry 3 to 4 at a time until uniformly golden on both sides. Put them in 2 cups of water and keep for 10 to 15 mins.  = Meanwhile; mix salt in card and sprinkle with a big pinch of back pepper, 1/2 tsp of toasted crushed cumin seeds, 1/4 tsp of red chili powder, 2 nos of chopped green chilies.  = Serve with well chilled sweet Tamarind Chut...

Ingredients: => 4 nos of Large Potatoes (boiled & mashed) => 3/4 cup of Grated Cheese => 1/2 of Vermicelli (finely crushed) => 3 nos of Egg (hard-boiled and chopped) => 1 nos of Medium Sized Onion (finely chopped) => 2 nos of Bread Slices (soaked in milk) => 2 nos of Egg (beaten) => 1 tbsp of Mint Leaves (chopped) => 1 tbsp of Coriander Leaves (chopped) => 2 Green Chilies (finely chopped) => Salt, Pepper to taste => Oil (for frying) Preparation: = Mix the Bread Slices, Cheese, Mashed Potatoes, Salt and Pepper well. Separately mix Hard-Boiled Eggs, green chilies, mint and coriander leaves well.  = Take a little potato mixture. Place a little egg mixture in the center and roll it into a boll to cover the filling completely.  = Dip in beaten eggs and roll in vermicelli.  Deep fry in hot oil till golden brown in color.  = Drain on paper before serving. 

This is the most colorful summery salad, full of fresh herbs, the flavors of which are absorbed by the melon and tomato. Mix the dressing just before serving. Ingredients: => 1 nos of Melon (medium sized) => 500 g of Tomatoes (peeled) => A handful of Fresh Mint Leaves For Dressing: => 1.5 tsp of Mustard Powder => Salt to taste => Black Pepper (for seasoning) => 1 tsp of Fresh Parsley or Coriander (chopped) => 1 tsp of Leek (পেঁয়াজ পাতা -- chopped) => 2-3 tbsp of Olive Oil => 1-2 tbsp of White Vinegar Preparation: = Cut the Melon in half and scoop out the seeds. Peel and cut into one-inch chunks.  = Cut the Tomatoes in half and scoop out their seeds also. Cut each into 4 wedges.  = Strip the Mint leaves from their stems and chop. Combine with the tomatoes and melon into a bowl.  = Put the ingredients for the dressing in a screw-topped jar and shake well.  = Just before serving, put the dressing over the salad and toss together.  

Ingredients: => 1 cup of Ripe Papaya (cut into 1/2 inch cubes) => 1-2 tbsp of Papaya Seeds => 1 tsp of Fresh Ginger (grated) => 3 tbsp of Fresh Lime-Juice => 2 tbsp of Vegetable Oil => Salt to taste => 3 cups of Lettuce (thinly sliced) => 1.25 cups of Cucumber (thinly sliced) => 1/2 cup of Shrimps (boiled & minced) Preparation: = Whisk together the Papaya Seeds, Ginger, Lime-Juice, Oil and Salt in medium bowl.  = Add Lettuce, Cucumber, Papaya cubes and Shrimp and gently toss.  = Ready to serve.  {Serves 4}

Ingredients: => 8 oz. of Rice => Milk of 1 fresh Coconut => Sugar to taste => 9 Mangoes (medium sized) For sauce: => Milk of 1 fresh Coconut => Sugar to taste => 1 can of Nestle Cream Preparation: = First, boil the rice with water. As soon as the rice is half boiled, add Coconut Milk and Sugar. ( The rice will absorb the Coconut Milk and Water & will have a sticky and mushy consistency.) =  Let the rice be cool, and put it to the fridge.  Now cut the mangoes and put it in the fridge  also .   = To make the sauce:  Mix all the sauce ingredients and put in a separate bowl & chill.  = To finally serve:  Take a flat bowl, put the rice in the center / side of the bowl, arrange the mangoes around / side of the rice.  Drizzle the rice with a little sauce and serve the rest of the sauce alongside the mango. =  Ready to serve.  {Serves 10 to 12}

This cake is one of the best cakes which can attract your taste with the fullness of various Chocolates. This cake is enough to celebrate your special occasions such as; Anniversaries, Birthdays etc. Try yourself out! Ingredients: => 6 oz. of Flour => 2.5 tsp of Cocoa Powder => 1 tsp of Baking Powder => 5 oz. of Caster Sugar => 150 ml of Oil => 150 ml of Milk => 2 nos of Egg => 1 tsp of Vanilla Essence => 8 oz. of Melted Cooking Chocolate => 4 oz. of Dairy Milk Chocolate (broken into pieces) => 1 tbsp of Icing Sugar Preparation: = Preheat oven into 1800 degree (or Gas = 4) = Sift the Flour, Baking Powder, Cocoa Powder into a large bowl & stir in caster sugar.  = Pour Oil, Milk, Beaten Eggs and 1/2 tsp of Essence in a measuring jug & whisk lightly to mix. Now take 2 tbsp of the Melted Cooking Chocolate and add to the mixture.  = Add the wet ingredients to the dry ingredients and mix well to combine.  = Pour the cake into greased tin and bake for ...

Ingredients: => 2.5 cups of Natural Yogurt => 1/2 cups of Caster Sugar => 4 tbsp of Fresh Cream => Few slices of Plain Cake => 1 can of Fruit Cocktails => 4 tbsp of Strawberry Jam => 4-6 nos of Cherries Preparation: = Mix yogurt, sugar and cream till well blended.  = Take a medium sexed bowl. Lay the cake slices in the bowl first. Top with half of the Fruit Cocktail and half of the yogurt mixture.  = Repeat the procedure. Now top with jam and sliced cherries.  = Chill before serving.  {Serves 6}

Ingredients: => 200 g of Butter (softened) => 1 tbsp of Orange Rind (finely grated) => 1 tbsp of Lemon Rind (finely grated) => 1/2 cups of Caster Sugar => 4 nos of Egg => 2 cups of Flour => 1 tbsp of Baking Powder Glace Icing: => 2 cups of Caster Sugar => 1/4 cups of Boiling Water => Few drops of Pink Food Color Rose Petals (for garnish) Preparation: = Preheat oven to 160 degree. Grease a deep 22 cm round cake pan.  = Beat butter, rinds and sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs (one at a time) & beat until well combined.  = Fold in sifted flour and baking powder. Spread the mixture into prepared pans. = Bake the cake for about 1:10 hrs. Make it cool.  = Meanwhile make Glace Icing:  Sift icing sugar into a bowl. Add the boiling water. Stir until smooth. Add the food color and mix well.  = Drizzle the cake with the Icing and decorate with rose petals (if desired) . 

Banana Muffin is an Internationally served Dessert cuisine which is made from Ripe Bananas and also some bites of elements which are commonly used to make Cakes and Bakery Items. This dessert will be quite enough to fulfill your meal including a Main Course & Appetizers. Let's have a look on processing of this Banana Muffin. Ingredients: => 1 cup of Flour => 1/2 tsp of Baking Soda => 1/2 tsp of Ground Cinnamon => 1/4 tsp of Salt => 1/2 tsp of Brown Sugar => 1/4 cup of Vegetable Oil => 1 cup of Mashed Ripe Bananas =>1/2 tsp of Orange Zest => 1/2 tsp of Vanilla Essence  => 1 nos of Egg => 1/4 Cup of Walnuts (chopped) => 4 tbsp of Cream Cheese => Few pcs of Walnuts (for decoration) Preparation: = Preheat oven to 350 degree. Grease a muffin pan and set aside.  = Put flour, soda, cinnamon and slat on a large bowl. Set aside.  = Put  sugar and oil in a 2nd bowl and beat with an electric mixer until well combined. Add bananas, zest, vanilla essen...

Ingredients: => 1/2 kilo of Mutton => 12 flakes of Garlic => 5 cm of Ginger => 2 pcs of Cloves => 2 pcs of Cardamom => 5 cm of Cinnamon => 3 pcs of Tomatoes (chopped) => 4 pcs of Sweet Plum (Aloo Bukhara) => 2 tbsp of Clarified Butter (Ghee)   => 2 pcs of Onions (Chopped) => 2 tbsp of Vinegar => Salt to taste => 2 cups of Water  Preparation: = Blend the Garlic, Ginger, Cloves, Cardamoms, Cinnamon, Tomatoes and Sweet Plums to make paste.  = Heat the Clarified Butter to a pan and fry the onions till golden brown. Add the mutton. vinegar and salt. Mix well for 3-4 mins.  = Add water and then the Blended Spices. Cook on Low heat till meat is tender and well-cooked. Make the gravy thick.  = Transfer to a serving dish. Serve hot.    {Serves 4}

Ingredients: => 1 chicken (whole = 700 g) => 2 tsp of oil => 1 tsp of Ginger-Garlic paste => 1/2 tsp of Red Chili Powder => Salt to taste => 1 Lemon's Juice => 2 tbsp of Onion Juice => Oil for Deep Fry Preparation: = Cut the chicken into Eight pieces. Discard the body parts. Marinade the Chicken with all the ingredients.  = Refrigerate for about 2-3 hrs.  = Heat oil. Deep fry the chickens until tender & perfectly cooked.  = Serve hot by garnishing with the round slices of lemon. {Serves 4}

Ingredients: => 1 cup of Carrots (peeled & cut into cubes) => 1 cup of Tomatoes (cut into cubes) => 1/2 cup of Long Beans (cut into 1/2 inch length) => 1 cup of Patol (unpeeled & cut into cubes) => 1/2 cup of Onion Paste => 1 tbsp of Ginger Paste => 1.5 tbsp of Garlic Paste => 1/2 tsp of Turmeric Powder => 1 tsp of Cloves (roasted & crushed) => 1/2 cup Oil (approx.) => Salt to taste => 1/2 cup of Water (at least) Preparation: = Sauté the carrots, long beans, patols for a few min.s in a little oil. Set aside.  = In a pot, heat about 3 tbsp of oil. Mix all the spices (except cloves) with a little water and fry the paste in the oil for approx. 5-6 min.s = Add the vegetables and the tomatoes. Stir and add salt. Add water to let it simmer until the vegetables are cooked completely.  = Sprinkle the clove powder and cover for another min. Turn off the heat.  = There should be enough water to have a gravy, unlike dry-fry.  = ...

Ingredients: => 1/2 tsp of Minced Garlic => 1 tbsp of Lemon Juice => 1 tbsp of Dijon Mustard (or freshly ground mustard with 1/2 tsp of sugar) => 1 tsp of Freshly Ground Black Pepper => Salt to taste => 1 whole Chicken Breast (skinned and cut into halves = approx. 1/2 kilo) Preparation: = Mix all the ingredients and make the Basting Sauce in a small bowl.  = Brush over the chicken. Set aside for half an hour.  = Broil for 15 min.s each side, 2 inches from the heat, brushing frequently with the sauce. Allow a few extra min.s if necessary.  = Place to a serving dish (you may garnish with Garlics sautéed into butter, to bring a flavor) .  = Serve hot with Polaw.  [serves 4]

Ingredients: => 1 kilo of Prawns (shelled and de-veined) => 3 tsp of Chili Powder => 5 tbsp of Cumin Powder => 200 g of Garlic (chopped) => 4 Onions (chopped) => 4 Tomatoes (chopped) => 1 tbsp of Curry Leaves  => 2 cups of Oil => 1 cup of Vinegar => 1 tsp of Turmeric => 1 tsp of Salt (or more to taste) => 1 tsp of Mustard Seeds Preparation: = Rub salt and turmeric on the prawns and set aside for 5 min.s. Fry and remove.  = Grind cumin, garlic, half of the chopped onions, chili powder and half of the vinegar to make a paste.  = Heat oil, add remaining onions and sauté. Add the masala paste (you made) and stir. After 5 min.s add chopped tomatoes and rest of the vinegar and salt to taste.  = Cook till oil surfaces. Add prawns and cook for a further of 10-15 min.s  = Garnish with fried curry leaves and mustard seeds.  = Serve hot with Rice OR Polaw.  [serves 4]

Ingredients: => 4 thin slices of Mandarin, Salmon, Snapper (or any White Firm Fish) => Banana Leaf or Aluminium Foil => Oil for frying  For Chutney: => 2-4 Green Chilies => 5 heaped tbsp of Coriander Leaves => 2 tbsp of Mint => 1 tsp of Cumin Powder => 2 tsp of Sugar => Juice of One Lemon => 8 flakes of Garlic => Salt to taste Preparation:  = Blend all chutney items in a blender to make the Chutney.  = Thickly coat the fish with the Chutney and then wrap in Banana Leaves and tie with a string. Keep aside for 30 min.s  = Heat oil. Put the Banana Parcels in and fry for 3-4 min.s each side.  = Transfer to a serving dish / Plate. Serve hot with steamed rice.  [serves 2]

Ingredients:  => 1/4 cups of Olive Oil => 4 cloves of Garlic (crushed) => 1/3 cups of Lime Juice => 1.5 tsp of Chili Flakes => 24 medium Prawns (peeled) => 2 tbsp of Honey => Lemon Wedges (to serve) Coriander Mayonnaise: => 1/2 cups of Mayonnaise => 1/3 cups of Coriander (chopped) => 1.5 tsp of Lime Juice => Salt & Pepper to taste => 1 tbsp of Luke Warm Water Preparation: = Place the oil, lime juice, garlic and chili flakes in a small bowl. Use a fork to whisk until well blended. Season with salt & pepper.  = Add the prawn to the marinade and refrigerate for 30 mins.  = In a separate bowl, place all ingredients of coriander mayonnaise together. Mix well. Season and Refrigerate.  = Now cook the prawns on a BBQ grill till just cooked through.  = Serve warm prawns with Coriander Mayonnaise, accompanied by the Lime Wedges.  [serves 6]

Ingredients: => 350 g of Chicken Breast (minced) => 2 tbsp of Vegetable Stock => 4 tbsp of Lime Juice => 3 tbsp of Soy Sauce => 1 tbsp of Honey => 2 tsp of Chili Flakes => 4 Shallots (sliced into rings) => 20 g of Spring Onions => 8 tbsp of Coriander (chopped) => 4 tbsp of Mint (chopped) => 8 springs of Basil (to garnish) Preparation: = In a sauce-pan, stir-fry minced chicken with vegetable stock until cooked. Set aside.  = Combine the lime juice, soy sauce and honey.  = Add cooked minced chicken with juice & chili flakes and mix well. Sprinkle with sliced shallots, spring onions, coriander and mint.  = Garnish with Basil Leaves. Serve with Main Course Foods.  [serves 4] 

Ingredients: => 1 Pomegranate => 2 tbsp of Lime Juice => 1 tbsp of Honey => 2 Mangoes (chopped) => 1 small Pineapple (chopped) Preparation: = Carefully take out pomegranate seeds and discard bitter membrane.  = In a large bowl whisk lime juice and honey together. Add chopped mangoes and pineapple. Toss gently to coat.  = Stir-in pomegranate seeds. Chill in fridge before serving.  [serves 6]

Ingredients: => 4 medium Chicken Breasts => Salt & Pepper to taste => 2 sticks of Celery (trimmed & chopped) => 2 Spring Onions => 2 Papayas (sliced) => Fresh Mint Springs (to garnish) Salad Dressing: => 2 tbsp of Honey => Juice of a Lemon => 1 tbsp of Vinegar => 2 tbsp of Olive Oil => 2 Red Chilies (chopped) => 2 tbsp of Fresh Mind (finely chopped) Preparation: = Season the chicken, place in a pan with the celery and spring onions and add enough water just to cover.  = Bring to the boil. Simmer for 2 mins. Cover, turn off the heat and leave it to cool.  = Remove chicken from the liquor. Slice thinly. Slice the Papayas and add wit the chicken.  For the dressing:   =  Place the honey in a bowl. Stir-in lemon juice and vinegar.  = Whisk in the oil and stir in the chilies and mint. Season well.  = Pour the dressing over the chicken to coat and serve garnished with mint springs.  [serves 4]

Ingredients:  => 8 oz of Chick Peas (soaked overnight) => 1/2 tsp of Salt => 4 tbsp of Ginger Dressing* => 2 small Onions (finely chopped) => 1 Red Pepper (cored, seeded and diced)  Preparation: = Boil the chickpeas till tender. Drain them and place in a bowl.  = Pour in the ginger dressing and mix-in onions and red pepper. Toss thoroughly.  = Transfer to a serving dish. Serve with Main Course foods.  ---------------- * Ginger Dressing Ingredients: => 3/4 cups of Olive Oil => 4 tbsp of Soy Sauce => 2 tbsp of Lemon Juice => 1 clove of Garlic (crushed) => 1 inch piece of Ginger (finely chopped) => Salt, Sugar & Pepper to taste Preparation: = Put all the ingredients in a bowl.  => Add salt, pepper & sugar and blend well with a fork. It's ready!

Ingredients: => 250 ml / 9 oz of Water => 600 g / 1 lb of Plain Yogurt => 4 cloves of Garlic (chopped) => 1 tbsp of Olive Oil => 1 tsp of White Vinegar => 1 tbsp of Fresh Mint (chopped) => 1 Cucumber (cut into half length-ways, seeds-out & discarded and flesh diced) => Salt to taste => Black Pepper to taste For Garnish: => 3 tbsp of Fresh Mint (chopped) => 3 Spring Onions (trimmed & thinly sliced) Preparation: = In a blender, whiz the water, yogurt, garlic, olive oil, vinegar, mint and one quarter of cucumber until smooth.  Season well with salt and pepper. =  Pour into a large bowl and stir-in the remaining cucumber. Cover with cling-film and chill for an hour. = Check and adjust the seasoning.  = Serve with sprinkled mind and a handful of chopped spring onion slices. [serves 4 to 6]  

Ingredients: => 1 tbsp of Olive Oil => 1 medium Onion (finely chopped) => 3 cloves of Garlic (crushed) => 700 g of Boiled Pasta Sauce => 1.5 cups of Fish Stock => 1/4 cups of Vinegar => 2 strips of Lemon Rind => 600 g of Uncooked Medium Prawns => 600 g of Firm White Fish Fillets => 300 g of Calamari / Scuttle (কাতলা)  Fish => 1/4 cups of Fresh Basil (finely shredded) => 1/4 cups of Fresh Coriander (chopped) Preparation: = Heat oil in a large pan, cook onion and garlic. Stir until onion gets soften.  = Add pasta sauce, stock, vinegar and rind. Bring to the boil. Reduce the heat and simmer covered for 10 mins.  = Meanwhile, shell and de-vein the prawns. Chop the fish into 2 cm pieces.  = Add chopped calamari to the pan, simmer covered for 5 mins.  = Add prawns and fish to the pan and allow to simmer until cooked. Stir in herbs.  = Transfer the soup into Soup Cups. Serve hot.  [serves 4]

Ingredients: => 1 tbsp of Olive Oil => 1 Small Onion (thinly sliced) => 8 oz of Boiled Chicken Breast (thinly sliced) => 1-2 tbsp of Red Curry Paste => 6 cups of Chicken Stock => 2 Tomatoes (chopped) => 5 oz of Baby Corn (canned) => 4 tbsp of Coriander (chopped) => Grated Zest of 1/2 Lime => Salt to taste => Sugar to taste Preparation: = Heat oil in a soup pot, add onion, fry to soften. Add curry paste & cook for 2 mins.  = Add Chicken, chicken stock, tomatoes and baby corn. Cook until heated through.  = Season with salt & sugar.  = Served with coriander and lime zest. 

Ingredients:  For Nehari: => 1/2 kg of Beef (cubbed) => 2 Onions (chopped) => 1 tbsp of Ginger-Garlic Paste => 1 tbsp of Coriander-Cumin Powder => 2 tsp of Red Chili Powder => 1 tsp of Hot Spice Powder => 1/2 cups of Milk => Salt to taste => A few strands of Saffron (dissolved in a little water) => 1 tbsp of Ghee  => 1 tbsp of Flour  For Garnish: => 1 tbsp of Oil => 3 Cardamoms => 4 Cloves => 4 cm Cinnamon => 6-8 Peppercorns => 1 Bay Leaf => 1/2 tsp of Cumin => 1 Onion (chopped) => 2 Whole Red Chilies Preparation: = Cook the beef with all the ingredients except ghee, saffron and flour.  = Heat ghee in a pan. Add flour and sauté for a while. Lower the heat and gradually add little water. Stir briskly to obtain smooth batter.  Add saffron. =  Add the batter to the meat & stir for 5 min.s  = In a separate pan, heat oil. Add whole Hot Spices, bay leaf and cumin. Stir for 1 min.  = A...

Ingredients: => 2 tbsp of Olive Oil => 2 Onions (peeled and chopped) => 1 clove of Garlic (crushed) => 700 g of Pumpkin Flesh => 2 large Potatoes (peeled and roughly chopped) => 1200 ml of Vegetable Stock => Salt & Black Pepper to taste => 200 ml of Milk => 4 tbsp of Cream Preparation: = Heat oil in a large pan and cook onions and garlic for a few min.s to soften.  = Add the pumpkin & potatoes and cook for 4-5 min.s , then stir in the vegetable stock.  = Season with salt and pepper, cover the pan and brink to the boil. Then simmer for 25 min.s until vegetables are tender.  = Stir in milk. Then cool the soup and whiz everything in a blender till smooth and return to the pan.  = Warm through gently, then serve hot in bowls with a swirl of cream.   [serves 6]

Ingredients: => 2 cups of medium sized prawns (shelled & divined) => 4-5 cups of Broths => 1 tsp of Coriander Root (pounded into a paste) => 6-7 Red Chilies (finely sliced) => 3 Lemongrass Stalks (sliced) => 3 tbsp of Fish Sauce => 3-4 tbsp of Lime Juice => 3 slices of Ginger => 1 tsp of Lime Leaves (finely sliced) => Dash of Dried Red Chili Shreds  => Coriander to Garnish Preparation: = Bring two cups of the broths to boil and add the coriander root paste. Bring to the Boil.  = Add ginger and lemongrass slices and prawns. Add more broths and bring to the boil again.  = Season to taste with lime juice, fish sauce and crushed chilies. Garnish with coriander leaves and chili shreds before serving.  = Serve hot.  [serves 4]

Ingredients: => 1 cup of Orange Juice => 1 cup of Carrot Juice => 1 cup of Papaya (Cubed) => 1 tbsp of Dated (chopped) Preparation: = Mix all the ingredients in blender.  = Serve Chilled. 

Ingredients:  => 1 Tea Bag => 3 tbsp of Sugar Syrup => 1/4 cup of Hot Water => 2 tbsp of Crushed Ice => Few drops of Lemon Juice => 2 Lemon Wedges  Preparation: = Put tea bag into hot water for 4-5 min.s for the tea extraction. Cool it. = Add 1 cup of cold water, sugar syrup, crushed ice and lemon juice to taste.  = Stir everything together.  = Serve with lemon wedges. 

Ingredients: => 80 g of Mango Pulp => 100 g of Natural Yogurt => 120 g of Ice Cubes => Sugar to taste Preparation: = Blend all the ingredients together and pour into a tall glass.  = Garnish with a slice of mango. = Serve Cold. 

Ingredients:  For Malt: => 1 cups of Chocolate Ice Cream => 3/4 cup of Chocolate Balls => 1 tbsp of Peanut Butter For Stir-Ins: => 1 tbsp of Crushed Chocolate Chips => 1 tbsp of Crushed Home-Made Cookies    OR => 1 tbsp of Crushed Candy Bar  Preparation: = Combine all malt ingredients in a blender.  = Blend until smooth.  = Stir in the chosen stir-ins.  = Serve Cold. 

Ingredients: => 100 g of Fresh Raisins => 3 Cups of Apple Juice => 1 Medium Banana Preparation: = Blend all ingredients until smooth.  = Drink is best made just before serving: mixture will separate on standing.

Seven Layered Tea is the most popular Tea in the Village side of Bangladesh. In the tropical & mountain area of Bangladesh, specially near Sylhet, Srimangal & the places where you can see the Tea-garden, can enjoy this Tea. The Specialty of this Tea is, you can enjoy not only the Seven Layer, it has different different Tastes at a same time in every layers.  . Ingredients:  . => 1.5 tsp Tea Leaves => 1 tbsp of sugar => 2 tbsp of Condensed Milk Preparation: = Firstly, mix the sugar with 2 tbsp amount of water, boil, and make sugar syrup with that.    = Make a liquor by mixing and boiling required amount of water and tea-leaves.  Now mix 1 tbsp Sugar Syrup and 1 tbsp Liquor together.   = Then mix 1 tbsp liquor with the condensed milk.    = Now in a cup, pour some plain Sugar Syrup first. Then after 20 sec.s pour the Liqur mixed Syrup over it.    = Then after 30 sec.s pour the Condensed Milk mixed Liquor over them.    = Then after about 1 min.s re-boil the left amount of ...