Dhaka Chicken is a tasty , tangy and crunchy dish from Bangladesh capital city Dhaka.
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| Dhaka Chicken ڈھاکہ چکن |
Ingredients:
- Chicken 8 pieces
- Oil for frying
- Eggs beaten for coating 1-2
- White sesame for coating 1/2 - 1 cup
Batter:
- Maida (wheat starch) 1/2 cup
- Corn starch 1 table spoon
- Yoghurt 1/2 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Red Chilli cutter 1 teaspoon
- Black pepper powder 1/2 teaspoon
- Cumin seed powder1 teaspoon
- Baking soda 1/2 teaspoon
- Sugar 1 teaspoon
- Mustard powder 1 teaspoon
- Ajwain 1/4 teaspoon
- Chinese salt MSG 1 teaspoon
- Vinegar 1 tablespoon
- Soy sauce 1 teaspoon
Procedure:
- Mix all batter material in yogurt and mix well.
- Apply batter on chicken pieces and keep in a cool place for 2 hours to marinate.
- Now heat oil in a Karahi.
- Dip the marinated chicken pieces in beaten egg, then roll in sesame seeds.
- Deep fry in oil on medium flame till chicken is tender and golden.
- Delicious Dhaka Chicken is ready to serve.
Sandesh is a mouth watering sweetmeat. Its preparation is very simple everybody can easily prepare it at home. When I was working for Ahmed Food Industries. I was dealing with QC of Freshwell brand of Sweetmeats of Ahmed Foods.
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| Sandesh Real Recipe |
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| Sandesh with khoya |
Ingredients:
- Milk full cream 2 litre
- Cardamom powder 1/4 teaspoon
- Icing sugar 1/3 cup
- Citric acid 1-2 teaspoon
- Vanilla essence few drops
- Pistachio chopped for garnish
Procedure:
- Boil milk in a pan.
- At boiling point add citric acid to curdle (coagulate) the milk with constant stiring.
- Drain water retain solids, solids are known as Chaina چھینا (cottage cheese). Cool and keep aside.
- Now add icing sugar, cardamom powder and vanilla essence and dough well by rubbing.
- Make small balls, decorate with chopped pistachio.
- Cool in refrigerator and serve.
Note:
- Cow's milk is best for Sandesh making.
- For more taste some khoya can be added during rubbing.
- Citric acid can be replaced with 1-2 tablespoon of lemon juice.
- 2 tablespoon full cream dry milk powder can also be added during rubbing.
Kosha Mangsho is a very delicious Mutton dish of Bengal বাঙ্গালা . Bangladesh (East Bengal) and West Bengal of India. It is served on weddings and ceremonies. I dedicate my this recipe to the Bengali speaking community of Karachi.
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| Kosha Mangsho |
Ingredients:
- Mutton 1/2 kg
- Mustard Oil (সরিষা তেল) 1 cup
- Onion chopped 2-3
- Tomatoes chopped 2
- Potatoes halved 3-4
- Yoghurt 1/2 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
Powder Spices:
- Salt to taste
- Red Chillies powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Garam Masala 1/2 teaspoon
Whole Spices:
- Cloves whole 5-6
- Black pepper whole 10-12
- Cinnamon sticks 2
- Cardamom green 4
- Bay leaves 2
- Red Chillies whole 3
Procedure:
- Add powder spices, 1/2 quantities of ginger garlic pastes to the yoghurt and make a paste, then coat on mutton and leaves in a cool place to marinate for 2 hours.
- Fry potatoes in oil till golden, keep aside.
- Now fry onion in oil till golden brown.
- Add remaining ginger garlic paste and fry for 2 minutes.
- Add tomatoes and fry for another 5 minutes.
- At this stage add marinated mutton and whole spices and fry for 5 more minutes then lower the flame and cook on simmering heat till mutton is tender (45-60 minute). Lid should be on during simmering.
- Evaporate water on high flame till oil separates out.
- Delicious Kosha Mangsho is ready.
- Serve with luchi/boiled rice and salad.
