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…….:)

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

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

Egg-tomato soup (with butter)

Egg-tomato soup (with butter)

Recipe By : Samira Mourin

Take 6 midium sized tomatoes.Boil them with two and a half cup of water, half Tea.spoon of salt,chili power and one Tea.spoon grated onion. Keep them on the oven for 5-7 mins.After that filter the juice from the pulp.Take a wok.Add one more cup or a lil bit more water with that juice.add two Tea.spoon suger,chili sause,! table spoon Butter …and a few more salt if needed and stir gently.After 3-5 mins when it starts boiling break an egg and stir with pepper and 1 pinch of salt.Add then on the soup slowly and continually stir.Finally add pepper,2 slitted green chili and coriander leaves on it and keep it on the oven for 3 mins. Serve with crispy toasted bread and chili sause.

Veggie soup

 Recipe By : Suraiya Shariff Lagna

veggie soup. my style!
it turned out really grt !

… ingredients- carrot, green bean,mushroom, broccoli,green papaya, cauliflour, chinese brussel sprout,corn,green chilli, rapini leaves (optional).
lemon juice, lemon /lime leaves, lemon grass, egg,lil bit of noodles (optional), ginger chunk big few, cream of broccoli(ready mate powder),butter, chicken stock/plain water, salt, testing salt(optional), & shrimp.

procedure-use non stick pan for drying out the mushrooms first. stir mushrooms untill it leaves water & dries out totally. add green chilli, ginger chunk, lemon juice few tsp,water/stock, salt & all the veggie one by one (carrot, grn bean, grn papaya, sprout first then after few mint add broccoli, cauliflour). then add shrimp.
if you r not using frozen cooked shrimp, boil shrimp pieces for 5-10 mints brfore putting on the soup.when all the veggies are very little bit of soft but still green add cream of broccoli 1-2 tsp, testing salt, butter,
and the most 2 important ingredients- lime leaves 3-4, & lemon grass. bit an egg and put in the soup in a high heat. your soup is ready. you don wanna cook it long becoz veggie gets soft very quick.

Thai soup (Tom yam)

Thai Soup (Tom Yum) by Salpy Rozario

5 cups water
3 lemon grass stems only. Bruised
4 kaffir lime leaves chopped
… 1 1-inch piece of fresh ginger, thinly sliced
3-4 red Thai chilis, chopped thin
¾ lb Shrimp, peeled and deveined
4 large mushrooms, thinly sliced
Juice of 4 limes
2 tbls fish sauce
1 tbls Tom Yum Soup paste
Salt to taste
Fresh cilantro leaves for garnish

Combine first five ingredients in a large pot and bring to a boil. Reduce heat to medium and gently boil for about 5 minutes until fragrant.
Add shrimp and mushrooms. Heat and stir for 4 minuts, until shrimp is pink. Add the remaining ingredients, excluding the cilantro. Stir and remove from heat. Garnish with cilantro leaves after serving in bowls. Enjoy.

Wonton soup

Wonton soup by Salpy Rozario

Filling:
1 lb ground pork or chicken (you can also use Shrimp)
1 tbl soy sauce
… 1 tbl oyster sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1/2 tsp sugar
3 green onions, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
2 cloves garlic, mashed
1 tsp ginger

Soup:
4 1/2 – 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil
1 inch piece of ginger sliced
1 clove garlic, cut into pieces
1 tsp soy sauce
4 Crimini mushrooms
1 small pack of enoki mushroom
Baby bok choy
water for boiling the wontons
Combine all the filling ingredients in a bowl, mixing well. : Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the won ton wrapper in half forming a triangle, making sure the ends meet. Press down firmly on the ends to seal. . Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurses cap.

Boiling the won tons:
Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the ginger and garlicAdd the won tons and bring the soup back to a boil. Add the green onion, the mushrooms and the bok choy. Remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

Vegetable soup

Vegetable Soup

Recipe By : Shahnaz Quayyum

Take vagetable of your choice. I prefer cauliflower, carrot, chayote squash, onion, asparagus. Slice the vegetable thinly and separate the cauliflower florates. Now heat minimum amount of oil and sautee the vegetables. Add green chilli slice while on pan. When vegetables become tender then add corn flour water mix and coat them well. Then add salt to taste and water to your desire. When reach desired consistency turn off the heat. I did not add any tasting salt in it for health reason. If you want you can add. Enjoy, it is really good 🙂

Chicken Pot Pie Soup

 

Chicken Pot Pie Soup by Salpy Rozario

2 cups Chicken Breast, poached and diced
½ small onion, finely chopped
2 carrots, diced
… … 1 stalk of leek, chopped and rinsed thoroughly
2 stalks celery, diced
2 Russet potatoes, peeled and diced
2 tsp. Chicken bouillon granules
1 tsp. garlic salt
½ tsp black pepper
½ cup all purpose flour
½ cup butter or margarine
½ cup frozen peas
2 cups milk
4 cups water

Sauté the onions, leeks, celery and carrots in the butter until translucent, about 5 minutes. Stir in the flour and whisk until it forms a roux. Add the seasonings, potatoes and peas and the cooked chicken. Stir and add the water. Bring to a boil, lower heat and simmer until potatoes are soft. Add the milk and continue to simmer until thickened. Remove from heat. Enjoy.