Thai soup

Farzana Hoque ‘s Thai soup recipe-

1)Fry chicken pieces/prawn in a little bit of oil until they cook through and put those aside.
2) put a sauspan into a stove, pour chicken stock on it and bring to boil chicken stock. Now add fried chicken/prawn+ mushroom + corn in the boiling stock.
3) Add a little bit of dark Soya sauce, hot chilli sauce and salt. Leave the stock for a few minutes on the stove.

4) Whisk an egg in a seperate bowl and pour it on to boiling stock. Keep stirring in order to get nice and smoothy texture in soup.

Note-I used portabella mushroom instead of using a can mushroom. You can also use fresh button mushroom and any type of vege of your own choice.

Spicy red bullhorn chicken curry

Farzana Hoque’s recipe

1)Fry drumsticks in hot oil , turning occasionally for a few mins, or until golden brown. take drumsticks out from the pan.

2) in the same oil put diced onion and fry onion until it looks light brown in color. now add garlic paste+ginger paste+cumin powder+corionder powder+chillie paste+little bit of garam masala powder. Fry these ingredients for a while. add 1 tbs of yoghurt on it while frying.

3)Now add drumstick in to this masala mixtute so that all the drumsticks get coated with masala.Add water in to it. Make sure there is enough water is added in order to create gravy like consistency. Bring to boil till the chicken being half cooked, then put diced red bull horn capcicum (you can use regular capsicum instead of redbull horn capsicum) in chicken. Cover and simmer until chicken in tender. Stir 1 tsp of lemon juice and sliced fresh chillies

Haleem

Nawshin Laila’s haleem

mutton – half kg
onion- 4 med
garlic n ginger paste – 1 spoon
green chillies – as much as u like
green coriander
cucumber
haleem mix masala .. – 1 pack

heat some oil in the pan and then fry some onion and then some garlic and ginger paste and put the meat. when the mixing is done pour some water for the meat to get cooked. once the meat is tender, i followed the haleem mix receipe … just follow that.
once cooked, spinkle with fried onions, green chillies, coriander and cucumber and lime.
enjoy
i used raduni haleem mix..

Jilapi

Shamsad Parvins Jilapi recipe
Ingredients:
For batter
•1/2 cup All Purpose flour
•1 teaspoon besan (gram flour)
•1/2 teaspoon yeast
•1/2 teaspoon oil
•1/2 teaspoon sugar
•About 1/3 cup of lukewarm water (as needed)

For Syrup:
•1 cup sugar
•1/2 cup water

Procedure:
1.Dissolve the yeast in warm water and let it sit for about five minutes.
2.Mix the flour, besan (gram flour), oil, and sugar together.
3.Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
4.Set the batter aside and let it sit in a warm place for one hour.
5.Make sure the batter is fermented, but do not over ferment.
6.For syrupBoil the sugar and water together.
7.Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
8.Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
9.Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
10.Fry the Jalebis until golden-brown on both sides.
11.Transfer into the warm syrup.
12.Let jalebi soak in the hot syrup for a few seconds and take out.
13.Serve hot…….:)

Mixed vegetable

Nawshin Laila’s recipe

vegetable – cauliflower, potatoes, eggplant, tomatoes.
sob vegetable choto choto cube kore kete nite hobe. then pan e oil gorom kore panchforon dite hobe then onions diye fry korte hobe, onion norom hoye gele olpo ektu garlic n ginger paste diye salt and green chillies dite hobe. then ektu holud, chilli powder(only if u like it more spicy), jeera powder diye sob vegetable dite hobe and then olpo pani diye ekdom kom ache e dheke dite hobe. vegetables sob cook hoye gele tomatoes and daniya pata diye ektu nere dite hobe and then take it off from the stove after 5 mins

Tiramisu

Tiramisu by Mahzabin Mahmud Mou
For them who are not cheese lover but love the fresh cream.

 

Lady finger biscuit
Warm milk with disolve coffe( depends on your likeness to coffe)
Fresh Cream
Icing sugar
Beat cream wid sugar untill medium peak.
Disolve coffe powder into milk n warm it in microwave.
dip biscuit in milk n line in a serving dish( try for transparent n rectangle dish)
after 1st layer spread cream mixture generously.
then again put another layer of biscuit dipped into warm coffe milk.
spread cream again.
you can make rough deasign on the top by fork. just let the fork gently touch the top cream n make squrel design.
Ground i tsp coffe in to fine powder.
Sift the powder with small stainer on top of the design.
chill for 2-3 hr. serve.
better not to keep them for over night or Very long time. otherwise they will be soggy

Kunafa

Kunafa by Mahzabin Mahmud Mou

Syrup:
2-1/2 cups sugar
1-1/4 cups water
1 tablespoon lemon juice
2 tablespoons orange blossom water

Cream filling:
1/2 cup rice flour
4 cups milk
1/2 cup heavy cream
4 tablespoons sugar

Pastry:
1 Packet Lassa Semai
2 sticks (1/2 pound) unsalted butter, melted

Garnish:
2/3 cup pistachios, chopped

1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add orange blossom water, cool then chill.

2. In a medium saucepan on high heat, add milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever. Add cream, mix well. Reduce heat to low and allow simmering 10 minutes, whisking through out every minute. Add sugar, set aside.

3. In an extra large bowl, add Lassa Semai breaking all strings apart with hands. Add melted butter over Lassa Semai mixing well with hands, until covered. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling, smoothing out then add other half of Kataifi pastry, press down. Bake in a pre-heated 350 F oven for 45 minutes.

4. Take a sharp knife and run along Lassa Semai’s sides. Cover pan with plate and gently flip. Pour half of sugar syrup over semai; reserve other half to serve at table. Garnish with pistachios.

Yields: 10 servings

Chicken corn soup

 Recipe by Naz Islam

 you will need half chicken,corn starch,2 eggs,soya sauce,vinegar,ginger &garlic paste, salt,black pepper corsed, ketchup.
in a pot fill the pot with water and put the cleaned and washed chicken in add ginger & garlic and salt, soy sauce and vinegar…let it boil until chicken is cooked…once chicken is cooked take the chicken out of the pot…in a cup take some of the broth out…..take all the b…ones out from the chicken and shredded with your hand then get the boil back to boiling when its boiling add 2 beaten eggs slowly and keep on stirinig while pouring it in…..then add the chickens and the cup of broth that u will keep aside u will put corn starch in about 6 spoon and mix it well then slowly add it to the soup…don’t make it too thick keep on stiring then add black pepper, ketchup…stir well and serve…vinegar and soya taste is according to your taste bud…enjoy guys….

Thai Soup and shrimp wonton

 

Farzana Afroze Urmi’s Thai Soup and shrimp wonton

THai soup.(thick)

… chicken stock, chicken meat, shrimp, mushroom, green chilli, egg, corn flour, coriendar leaf, lemon grass, green chilli, chilli sauce, tomato sauce, ginger cut into thin slice,fish sauce, lemon juice, sugar, soy sauce, chilli powder

in a pan heat little bit oil, add the chicken and add soy souce and chillipowder… stirr 1 min add the stock… add the fisjsauce, chilli sauce, lemon grass, tomato sauce. sugar,shrimp, mushroom…thinly sliced ginger..

in the mean time in one cup water mix corn flour, and egg… blend and then add it to the stock….add lemon juice and sugar to taste..

Egg Drop Soup with Asparagus and Shrimp

 

Egg Drop Soup with Asparagus and Shrimp by Salpy Rozario

½ lb. Shelled and deveined shrimp
1 bunch Asparagus, cut into thin discs
3 to 4 small shitake mushrooms, thinly sliced
… 1 can creamed corn
3 cups chicken stock
2 eggs, beaten
1 tsp mashed garlic
1 tsp grated ginger
4 spring onions sliced and green section separated
1 tsp sesame oil
1 tbls vegetable oil
1 tsp hoisin sauce
1 tsp soy sauce
1 tsp cornstarch, diluted in 3 tbls of water

Marinate the shrimp in garlic, ginger, hoi sin sauce and soy sauce for about 10 minutes. Prepare the rest of the ingredients before you start cooking. Heat the wok and sauté the shrimp in the hot vegetable oil. Stir fry until barely pink for 1 minute. Add the white part of the green onion and stir, add the mushroom, asparagus and the corn stirring continuously. Stir in the stock and bring to a boil. Add the corn starch and continue stirring. Holding the beaten egg bowl hi, let it stream in while the soup is boiling and stir once. Pour in the sesame oil and take off the heat. Sprinkle with the remaining spring onions. Enjoy

Tom yam soup and spring roll

Farzana Afroze Urmi’s recipe for Tom yam soup and spring roll

Recipe:

… 8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves , minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup (2 fl oz/60 ml) fish sauce
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon chili paste
1 tablespoon chopped cilantro/coriander leaves

 
How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,add the lime juice and black chili paste Pour the soup into the bowl,garnish with the cilantro leaves, and serve.

Hot prawn and musroom corn soup

Hot prawn and musroom corn soup by Farzana Hoque

1)Fry chicken pieces/prawn in a little bit of oil until they cook through and put those aside.
2) put a sauspan into a stove, pour chicken stock on it and bring to boil chicken stock. Now add fried chicken/prawn+ mushro…om + corn in the boiling stock.
3) Add a little bit of dark Soya sauce, hot chilli sauce and salt. Leave the stock for a few mi…nutes on the stove.

4) Whisk an egg in a seperate bowl and pour it on to boiling stock. Keep stirring in order to get nice and smoothy texture in soup.

Note-I used portabella mushroom instead of using a can mushroom. You can also use fresh button mushroom and any type of vege of your own choice