Opu's Kitchen™

Shahi Tukra is also come from the tradition of Old Dhaka. This cuisine was derived from old Mughal generation where this food had been served in Breakfasts and Snacks. In old Dhaka, they also like this food as because of not only it's old circular motions, but also its taste. Shahi Tukra also known as Bread Pudding! Ingredients: => 6 bread slices => 8 cups milk => Ghee for frying bread => 2 tbsp dry fruits for garnishing => 1/4 cup sugar => 1/2 cup condensed milk Preparation: = Trim the crust and cut each bread slice into triangular shapes. = Heat ghee in a pan and fry the bread pieces for about a minute, turn over and fry about a minute more or until light brown and crisp. = Drain on absorbent paper. Meanwhile, bring milk to boil, reduce heat and simmer for ten minutes, stirring continuously or until the quantity is reduced to half. = Add sugar and continue to simmer for five minutes. Now add condensed milk and mix well. = Remove from heat and allow it to cool do...

Eid in old Dhaka is not complete without sheer khorma. Sheer khorma is a traditional preparation made on the festival of Eid. Every household has its own recipe of this rich preparation. Here is an authentic version of this delicacy that is loaded with almonds, cashew nuts, pistachios, raisins and dates. This dish contains huge amounts of milk, many fruits and the main ingredient, vermicelli. This recipe is very popular in old Dhaka and in other Asian countries. Ingredients: => 2 liter milk => 1 cup broken vermicelli => 3 tbsp ghee => 1 tin condensed milk => 1/4 cup almonds blanched and slivered => 1/4 cup cashew nuts blanched and slivered => 1/4 cup pistachio blanched and slivered => 1/4 cop seedless chopped dates => 1/4 tsp cardamom powder Preparation: = Heat the ghee in a deep pan, add vermicelli and cook till turn golden brown, keep aside. =In the same pan, heat ghee and add chopped dry fruits and sauté for 3-4 minutes, stirring often. Heat milk till redu...

The classic nehari originated back in the 18th century during the Mughal Empire. It used to be a favorite early morning dish of the Nawabs. Today, nehari is famous among South Asian Muslims, particularly in Dhaka and Chittagong. It takes one whole night to cook and it is ready to eat in the early morning. Ingredients: => 1 kg beef or mutton legs, cut into pieces => 1/2 tsp turmeric powder, => 3 tbsp ginger paste => 1 tbsp garlic paste, => 4 tbsp oil or ghee => 3 tbsp whole wheat flour, => 1 cup deep fried onion => Salt to taste For Nehari Masala => 2 small cardamom pods => 2 tsp fennel seeds, => 2 tsp coriander powder => 2 whole black cardamom pods, => 1/2 tsp cumin seeds => ½ tsp whole black peppercorns => 10 dry red chill, => 2 tbsp poppy seeds => 4-5 tbsp roasted chickpeas powder => 10 cloves, => 1 cinnamon stick, => One blade mace, => 2 bay leaves, => 1/2 tsp nutmeg For Garnish => 1 peeled and finely chopped oni...

The term 'Glassy or Glaze' was a misrepresentation of the word Glace by the cooks in the olden days. Beef glassy is a traditional and popular recipe of old Dhaka. It is supposed to have thick oil layer which looks like glass. Although this is a very rich dish, you can make it yourself by following the recipe. Ingredients: => 1 kg beef, => 1 cup onion paste => 1 tsp red chilli powder, => 1/2 cup thick milk => 2 tbsp curd, => 2 tbsp ginger paste => 2 tbsp garlic paste, => 1 tbsp peanut paste, => 1 tbsp pistachio paste, => 6-7 whole green chilli, => 2 cinnamon, => 4 cardamon, => 2 tbsp raisin, => 1/4 cup grated mawa => 1/2 tbsp nutmeg and mace powder => 1 cup fried onion, => 6  boiled eggs, 2 tsp ghee => ½ cup oil, => Salt to taste Preparation: = Wash beef and mix with onion paste, ginger-garlic paste, red chili powder, curd, milk, nut-paste, nutmeg, mace salt and oil. Let it marinate for 1/2 an hour. = Heat oil in a pan. Ad...

Bite-sized key lime pie sprinkled with toasted coconut makes for one zesty, delicious Summer treat. You can try making this at your home during your special days or weekends. Ingredients: CRUST: => 6 tablespoons unsalted butter, melted => 2 tablespoons sugar => 3/4 cup graham cracker crumbs => 1/4 cup coconut flakes => 1/4 cup finely chopped macadamia nuts FILLING: => 1 (8-ounce) package cream cheese, room temperature => 1 (14-ounce) can sweetened condensed milk => 1 tablespoon finely grated lime zest => 1/2 cup key lime juice WHIPPED CREAM: => 1 cup heavy cream, chilled => 2 tablespoons powdered sugar => 1 teaspoon pure vanilla extract GARNISH: => Toasted coconut chips => Chopped macadamia nuts => Key limes, sliced Preparation: For CRUST: = Line a standard size muffin tin with paper liners. = In a medium bowl, combine melted butter, sugar, graham cracker crumbs, coconut and macadamia nuts. = Add a heaping tablespoon of mixture into each muf...

This big apple fritters, is quite enough to make your meal or snacks enjoyable and something different. This cuisine can give you the sweetness of Apples and also the crisp of fries. Ingredients: => 3 cups all-purpose flour => 1½ cups sugar => 3 teaspoons baking powder => ½ teaspoon salt => ¾ teaspoon Apple Pie Spice => 2 large eggs => 1 cup milk => 1 teaspoon vanilla => 2 Tablespoons butter, softened => 1½ cups peeled, chopped apples => Oil for frying => Confectioners sugar Preparation: = Pour oil into a deep skillet or Dutch oven to a depth of about 3 inches. Heat to 375 degrees. Sift flour, sugar, salt, and Apple Pie Spice into a large mixing bowl. Place eggs in a separate bowl and beat them lightly. = Stir in milk and vanilla. Make a well in the center of the dry ingredients and pour in the milk mixture. Add butter and beat with a mixer on low speed to moisten, about ½ minute. = Scrape down sides of bowl and increase speed to medium for 2 minutes...

Chhola Batura is a most poular cuisine from South India. Specially in Tamil Nadu. This cuisine is Perfect for those peoples who like to have some spice in their snacks and also in their Breakfasts. Nowadays this cuisine has become most popular in Bangladesh also. You can try this if you want to see what actually it is. Ingredients: =>  1 tbsp of Semolina (সুজি) => 1.5 cups of Flour => Salt to taste => 1 tbsp of Sugar => 0.5 tsp of Baking Soda => 1 tbsp of Sour Yogurt => Water as required => 1 cup of Chhola (Chickpea) (Peeled) => 1 cup of Tomatoes => 1 cup of Onions (chopped) => 0.5 tsp of Turmeric Powder => 1 tsp of Red Chili Powder => 1 tsp of Hot Spices Powder => 0.5 tsp of Cumin => 2 nos of Bay Leaves => 2 tbsp of Tamarind (তেঁতুল) => 1 tbsp of Ginger Paste => 1 tsp of Garlic Paste Preparation : => In the flour, add Semolina, Salt, Sugar, Baking Soda, Yogurt and required amount of water and mix well. Apply some oil and kee...

Onion Pakora is a one of the popular variant of pakora. It is easy to make and absolutely tasty snack. It is prepared by adding sliced onions to a gram flour batter with Indian spices. It is best served hot with a hot cup of tea, green chutney or tomato sauce. Ingredients: => Onions – 4 (medium) sliced lengthwise => Coriander leaves – ½ cup (chopped) => Red chilli powder – ½ tsp => Turmeric powder – ½ tsp => Cumin powder – ½ tsp => Asafoetida / hing – a pinch => Garlic- ginger paste – 1 tsp => Salt – to taste => Coriander leaves – 2 tbsp  (chopped) => Gram flour / besan – 2 cups => Water – as required Preparation: = Take the gram flour in a bowl and add Garlic- ginger paste, chilli powder, turmeric powder, cumin powder, asafoetida and salt and mix well. = Now add the required water and make a batter of medium consistency, add the sliced onions and chopped coriander leaves and mix well. = Now drop a spoonful of this batter in hot oil and then deep f...

Chicken Chaap is a very popular dish from Kolkata, a part of the Awadhi cuisine. It’s easy to cook, blended with readily available spices, a must try for any Mughlai food lover. If the meat has high amount of fat, then you’d need to use less oil / ghee. Ingredients: For Marination: => Chicken – 1 kg (Cut in chaap pieces) => Hung Curd – 2 cups => Chilly powder – 1.5 tbsp => Ginger garlic paste – 1 tbsp => Onion paste – 1 onion’s (big) => Turmeric powder – 0.5 tsp => Garam masala – 2 tbsp => Lemon juice – 2 lemon (medium) => Salt – as per taste For Cooking: => Clarified butter / Ghee – 2 tsp (as per requirement) => Rose water – few drops => Saffron/kesar – few strands, soaked in 2 tbsp warm milk => Poppy seeds / Posto / Khus-Khus – 0.5 cups (made into a smooth paste) Preparation: = Wash the chicken, use a fork to prick the chicken pieces. = Mix all the ingredients for marination, and allow the chicken to marinate in the refrigerator for at least 3-...

This cuisine also comes from Bangladesh, the main difference between this and the Normal or Regular egg curry is;  in the Regular one people keep the egg unmixed, but boiled & little bit fried (the boiled eggs) and in This they just fry the egg like Scrambled Eggs and then cook as Curry. You can try this one also! Ingredients: => 2 nos of Egg => 1 cup of Chopped Onions => ½cup of Chopped Garlic. => 1 tsp of Turmeric Powder => 1½ tsp of Curry Powder => 1½ tsp of Dried Chili Flakes => Salt to taste => Required amount of Oil => Some chopped Parsley for Garnish. Preparation: => First, mix the eggs on a cup with a whisk without adding any salt. Heat oil to a frying pan and add the mixed eggs. Fry them in scrambled without color and little bit hard texture. Take them in a plate => Add some more oil. Now add the Onions, fry for sometime without color. Add the garlic and fry for 20 secs. => Add hot water and let it being to half boiling. Now add Turmeric...

This is one of the most popular Malaysian Cuisine. It's actually a bread which looks like net. You can call it a Net Bread. It can be said also a "Pan Cake" and can served with any curry in Breakfasts & Snacks. Let's have a try! Ingredients: => 3 cups of wheat flour => 2 1/2 tablespoons of cooking oil => 1 tsp salt => 1 egg => 3 cups water / coconut milk / fresh milk (I use water mixed with a little coconut milk) => A little yellow dye. Preparation: = Mix all the above ingredients until well mixed. If you want to know the dough can be done or not, try inserting the binder into the mold. = If the outgoing outburst can be in the nets using non stick pans. The regular pan can be non-stick. If concentrated then add water again until it can be welded. = Take off the nets on the pan for a few seconds. If you do not get it back then keep on lifting and rolling. = When ready to be eaten with cooked chicken. Ideal for open house because even until the eve...

Steaks coming with cream sauce, will make your meal more exciting and enjoyable. This cuisine can be a part of your special day. Lets have a try! Ingredients: For the steak: => 2 (10 oz) ribeye 1 inch thick => sea salt => freshly ground black pepper => 3 tablespoons of vegetable oil => 2 garlic cloves, whole => 4 tablespoons of butter => 4 sprigs of thyme For the sauce: => 1 tablespoon of olive oil => 3 cloves of garlic, minced => 1 cup of heavy cream => 2 tablespoons of whole mustard seed => ½ cup of grated parmesan cheese => 1 tablespoon of butter => freshly ground black pepper => salt => ½ lemon, juiced For the potatoes: => 6 small Idaho, boiled => olive oil => salt => pepper => ¼ cup of parsley, chopped => ½ cup of parmesan, grated Preparation: = Pat dry ribeye with paper towel. Season both sides with salt and pepper = In the bottom of a heavy saute pan heat 2 tablespoons of vegetable oil on medium-high heat until oi...

Thick, meaty fish like mahimahi works best in this doi maach (yogurt fish) recipe. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian & Bangladeshi SeaFood meal. Ingredients: Spice mix: => 2 tbsp of Coriander seeds => 1 tsp of Cumin seeds => 2 pcs of Hot red chilies (Dried) => 2 pcs of Cloves (whole) => 2 pcs of Green cardamom pods => 1 pcs of Cinnamon stick (1 inch) Fish: => 2 1/4 pounds of Mahimahi (cut into 1 1/2-inch pieces) => 3-4 tsp of Ground turmeric => 1-2 tsp of Salt => 2 tbsp of Canola oil (divided) Sauce: => 3/4 cup of Red onion (finely chopped) => 1 tsp of Peeled fresh ginger (grated) => 1 pcs of Garlic clove (minced) => 1 pcs of Bay leaf => 1/4 cup of Water => 1/4 tsp of Salt => 1/2 tsp of Sugar => 1 cup of Plain Milk yogurt (whole) Preparation: => Combine all 6 ingredients in a spice or coffee grinder; process until finely ground to make Spicy mix. =...

Crispy veggie bites stuffed with herby goodness and mozzarella will be your new favorite vegetarian snack. Ingredients: => 1 1/2 large heads of cauliflower, steamed => 1/2 cup slivered almonds => 1 cup basil leaves, packed => 1 cup shredded Romano or Parmigiano-Reggiano cheese => Salt & pepper to taste => 3 cloves garlic => 1 egg, beaten => 1 cup almond meal or panko => 10-12 mini mozzarella balls => Olive oil => Marinara sauce for dipping   Preparation: = Cook the cauliflower in a stovetop steamer or in the microwave until softened. Drain well, and dry with a clean towel or paper towel. Set aside. = Toast almonds in a dry skillet until just browned. Careful not to burn. = In a food processor, pulse together basil leaves, cheese, toasted almonds, garlic, salt and pepper. Remove pesto and set aside. = Into the food processor, add steamed cauliflower and pulse until coarsely ground. Add to the pesto and add the egg. Mix well. = Grab a palmful (ab...

Mariana Sauce is a kind of sauce with which you can enjoy your snacks and fried well. Try to make it at your home. Ingredients: => 1 tablespoon good olive oil => 1 cup chopped yellow onion (1 onion) => 1 1/2 teaspoons minced garlic => 1/2 cup good red wine, such as Chianti => 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped => 1 tablespoon chopped fresh flat-leaf parsley => 1 1/2 teaspoons kosher salt => 1/2 teaspoon freshly ground black pepper   Preparation: = Heat the olive oil in a large (12-inch) skillet. = Add the onion and saute over medium heat until translucent, 5 to 10 minutes. = Add the garlic and cook for 1 more minute. = Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. = Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes. = Serve cold.  

After cutting down trees and eating lunch, skip and jump your way over to this chocolate-frosted plaid red velvet cake. Ingredients: Red velvet cake (dark red layer): => 1/2 cup butter, softened at room temperature => 2 tablespoons cocoa powder => 2 tablespoons red food coloring => 2 1/2 cups all-purpose flour, sifted => 1 teaspoon salt => 1 1/2 cups sugar => 2 large eggs => 2 teaspoons vanilla => 1 cup buttermilk => 1 tablespoon vinegar White cake (red layer): => 2 1/2 cups cake flour => 1 1/2 teaspoons baking powder => 1/2 teaspoon baking soda => 1 teaspoon salt => 3 large eggs => 1 teaspoon vanilla => 3/4 cup butter, softened at room temperature => 1 1/2 cups sugar => 1 cup buttermilk => 8 tablespoons red food coloring Chocolate cake layer: => 1 1/2 cups all-purpose flour => 1 cup sugar => 1 teaspoon baking powder => 1/2 teaspoon baking soda => 1 teaspoon salt => 1/3 cup cocoa powder => 3/4 cup butter, ...