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Chicken Patties (চিকেন প্যাটিস)

Recipe Name: Chicken Patties (চিকেন প্যাটিস) Ingredients: For the Dough: 500 grams of flour 20 ml vinegar (4 caps) 30 grams of fat (butter or margarine) 4 grams of salt 2 eggs 250-300 ml water For the Patties Cream (Butter Layer): 300 grams of fat (butter or margarine) 75 grams of flour Preparation: Dough Preparation: Sift the flour to remove any lumps. Mix the fat, vinegar, and eggs together, then add the salt and water. Knead the mixture thoroughly until it forms a smooth dough. Cover the dough and place it in the deep freezer for 15 minutes to rest. Patties Cream Preparation: Mix 300 grams of fat with 75 grams of flour until well combined. This mixture will be used for layering in the dough. Layering Process: After 15 minutes, take the dough out of the freezer. Dust a clean surface with flour and roll the dough out into a square shape. Using a spatula, spread a thick layer of the prepared patties cream (fat and flour mixture) evenly over the rolled dough. Fold the dough into ...

Moong Dheri (মুগ ঢেঁড়ি)

Recipe Name: Moong Dheri (মুগ ঢেঁড়ি) Ingredients: Whole Moong Dal (1 kg) Potatoes or Taro (300 grams) Salt (to taste) Cumin seeds Red chili powder or ground pepper Bay leaves Ghee or oil (for tempering) Preparation: Preparing the Ingredients: Take 1 kg of whole moong dal (either green or black). Ensure the dal is clean, with the skins intact. Peel the potatoes or taro if using small ones, ensuring they are thoroughly cleaned. Wash the moong dal thoroughly in water to remove any impurities. Cooking Process and Method: Boiling the Ingredients: In a large pot, boil the moong dal along with the peeled potatoes or taro until they are fully cooked. The dal should be soft but still hold its shape. Tempering the Dish: Heat ghee or oil in a separate pan. Add cumin seeds and bay leaves to the hot oil and let them splutter to release their aroma. Add red chili powder or ground pepper to the pan, stirring quickly to avoid burning the spices. Pour this tempering mixture over the boiled dal a...

Potol Mishti

Potol Mishti Recipe Ingredients: Pointed gourd (potol) - 250 grams Kheer (thickened milk) - 200 grams Raisins - 5 grams Green cardamom - 4-6 Sugar - 250 grams Ghee - as needed Bread - 2 slices Preparation: Peel the pointed gourd, cut both ends, remove the seeds, and slice it. Prepare the filling by mixing kheer, cardamom, raisins, and a little sugar. Cooking Procedure: Stuff the pointed gourd with the filling and seal the ends with bread. Fry the stuffed pointed gourds in ghee until golden brown. Cook the fried pointed gourds in sugar syrup over low heat. Cool and serve. This recipe provides a step-by-step guide on how to make Potol Mishti, a delicious Bengali sweet.

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