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Thursday, 22 April 2010 00:00
    Chicken Paneer Paratha;


    Ingredients for Paratha:
  • Whole-grain wheat flour                        4 Cups
  • Ghee/vegetable oil                               2 Tablespoon
  • Water                                                 1¼ Cup
  • Salt to taste
  • For the stuffing:
  • Boneless roasted chicken (shredded) ½ cup
  • Onion sliced ½ cup
  • Julienne cut vegetables ½ cup
  • Cottage cheese ½ cup

Method;

  • In a nonstick pan sauté the chicken, vegetable and onions, then keep aside.
  • Take the flour in a bowl and add some water to it. Knead it properly to make soft dough. Make sure that it does not stick to your hand.
  • Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit.
  • Press the dough balls gently and dust it with wheat flour. Flatten to the size of Tortilla.
  • Place the paratha over a preheated griddle. After half cooked remove from heat.
  • Put the chicken and vegetables, and topped with cheese on half of each paratha then fold like half moon shape, seal the edges with a toothpick.
  • Sprinkle a little bit of oil/Ghee and cook the stuffed paratha on medium heat, then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done, until golden brown color.
  • Serve hot with green salad on the side
Last Updated on Tuesday, 01 June 2010 17:03
 
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WELCOME TO BANGLADESH RECIPES

Great news!!.....Now this is Summer in Bangladesh....that means Mango season......so we are proudly announcing that very soon we will publish delicious "Mango Dessert" recipes......
 

Summer Recipe

Baishakhi

Baked Mutton in Clay pot

 

 

 

Ingredients;

 

Bone in Mutton (8pcs)                                                 2 kg

Oil                                                                            1 Cup

Butter                                                                       2 Tablespoon

Chopped Onion                                                          2 Cup

White Pepper Powder                                                ½ Teaspoon

Salt                                                                          to taste

Tomato Paste                                                           1 Cup

Almond Paste                                                           ½ Cup

Pistachio Paste                                                         ½ Cup

Red Chilli Powder                                                      1 Teaspoon

Turmeric Powder                                                      1Teaspoon

Cardamom Powder                                                    ½ Teaspoon

Cumin Powder                                                         1 Teaspoon

Water                                                                    5 litres

 

 

Preparation

Heat the oil in a pot and put chopped onion, garlic and stir until brown.

Add tomato paste, turmeric, red chilli & salt continue stirring for 5 minutes.

Add the Mutton, mix with sauce properly, add water, cover and cook over medium heat until the meat is cooked.

Transfer the meat into an oven proof clay pot, add white pepper, cardamom, cumin, Almond Paste, Pistachio Paste and mix them well.

Cover it with lid with flour paste and bake it in oven at 200 ’F temperature for 45 minutes

Serve immediately after opening the lid.

 

 


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Fruity Green Salad with Pomegranate Dressing

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Fruity Garden Salad

Ingredients:

For Salad:

6 ounces mixed baby salad greens

(Mixed lettuce, sliced cucumber, tomato wedges, sliced carrot and capsicum)

1 cup seasonal fruit cut

For Dressing:

1/4 cup Pomegranate Juice

1 teaspoon lemon juice

1/2 teaspoon sugar

1/4 cup mayonnaise

2 tablespoons extra-virgin olive oil

Preparation:

1. Toss together all salad ingredients in large bowl. Arrange on a salad plate.
2. Whisk together pomegranate juice, lemon juice and sugar in small bowl.
3. Add mayonnaise and oil.
4. Whisk until smooth and creamy.
5. Drizzle over salads.


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