Handi Seekh Kabab

                        Handi Seekh Kabab

Ingredients:

For Kabab: 

1. Minced Beef/Mutton- 1 kg
2. Onion- 1 medium size (sliced)
3. Green chillies- 6 pcs (sliced)
4. Garam masala powder- 1 tsp
5. Ginger-garlic paste- 2 tbs
6. Gram flour- 2 tbs
7. Coriander leaf- 1/2 cup (chopped)
8. Red chili powder- 2 tsp
9. Cumin powder- 1 tsp
10. Coriander powder- 1 tsp
11. Salt-according to taste

For Gravy: 

1. Yogurt- 1 cup 
2. Oil- 1/2 cup
3. Onion- 2 medium size (sliced)
4. Garlic- 1 tsp (chopped)
5. Ginger- 1 tbs (Big size piece)
6. Red chili powder- 1tsp
7. Cinnamon- 3 small pcs
8. Cardamon- 5/6 pcs
9. Black pepper- 10 pcs
10. Cloves- 10 pcs

For Smoke: 

1. Coal-1 small piece

Procedure:

1. Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.

1. Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.
2. Heat oil in a pan in the medium heat. Fry sliced onion until light brown color come out; then remove them from oil and make a paste.
3. Mix all the gravy ingredients (except yogurt and onion) in a bowl with 1/2 cup of water and then add the mixture to the oil and stir for a while. When oil start to separate from masla; add seekh kabab in it and cover the pan with a lid. Cook it for around 5 minutes.
4. After 5 minutes turn over kabab carefully and cook for another 2-3 min.
5. Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
6. Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
7. Final step is to give smoke to kabab. First heat the cool until it becomes red; then place a foil bowl over the kabab in the pan, take the heated coal on the bowl and pour some ghee on it. Immediately cover the pan with a lid. Remove the foil bowl after 2 minutes.
8. Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
9. Serve the kabab with luchi, paratha or naan.

                          Fuska (ফুসকা)

Ingredients:
For Dough: 

1. Semolina-1 cup
2. All purpose flour-1/2 cup
3. Baking soda-1/2 ts
4. Talmakhana-1 and 1/2 ts 
5. Salt-1 pinch
6. warm water-around 1/2 cup
7. Oil-for deep fry

For Filling:

1. Potato-3 medium size
2. Greenchilli-5 (finely chopped)
3. Onion-1 (finely chopped)
4. Coriander leaf-2 Tbs finely chopped
5. Salt- 1/2 ts

For Tamarind Sauce: 

1. Tamarind-50 gm
2. Roasted cumin seed powder-3/4 ts
3. Fried red chilli powder-1/4 ts
4. Salt-1 ts
5. Black salt-1/4 ts
6. Sugar-2 ts
7. Procedure:
8. 1. Put semolina, flour, salt, baking soda,talmakhana in a bowl. Add warm water and make hard dough and keep aside for 30 minutes.
   2. Boil potato until it become tender. Peel and mash potato.Then mix with green chili,coriander leaves, salt and onion.Set aside.
   3. Add tamarind in 1 cup water for 30 minutes. Make tamarind paste. Mix all tamarind sauce ingredients and beat well.
   4. Now make 6 equal ball from the dough and make roti.
   5. Cut roti with a 1 & 1/2 inch diameter  cookie cutter. Roll and cut rest of the ball in the same way.
   6. Heat oil in a pan in medium heat. Fry fuska until it turns golden brown color.
   7. Make a big hole in the middle of the fuska shell, insert stuffing there and serve with tamarind sauce.

      Chotpoti (চটপটি)

      

      Ingredients: 
      

      1. White pea/ Dabli Boot-1 and 1/2 cup (soaked overnight)
      2. Potato-2 medium (grated after boil)
      3. Tomato-1 large (finely chopped)
      4. Egg-2 (hard boiled and thinly sliced)
      5. Cucumber-2 (chopped)
      6. Onion-2 medium(chopped)
      7. Cumin seed-3 ts
      8. Whole red chili - 2-3 pieces
      9. Whole black pepper- 6-7 pieces
      10. Green chili-5-6 pieces (chopped)
      11. Coriander leaves-1/2 cup (chopped)
      12. Tasting salt-1/2 ts (optional)
      13. Tamarind-100 gm
      14. Turmeric powder-1/2 ts
      15. Sugar-1 ts
      16. Salt- 1 and 1/2 ts or according to your taste
      17. Oil-2 Tbs

      Procedure: 

   8. Roast cumin seed,whole red chili and whole black pepper in a hot pan. Remove from the pan and allow it to cool. Grind all together and set aside.
   9. Heat oil in a pan. Add onion and fry until little golden color comes out. Set aside.
   10. Take a cup of water. Add tamarind and boil a little. Then add sugar and 1/4 ts of dry roast masala powder. Boil another 5 minutes. Cool and strain. Keep the water portion for juice.
   11. Boil soaked white peas with salt and turmeric powder until tender. It should not be too meshed. Don't make it full dry. There should be little water. Add fried onion,potato,tomato,green chili,rest of roast masala powder,tasting salt,2 Tbs tamarind juice and 1/3 portion boiled egg. Mix them thoroughly. Cook around 2-3 minutes.
   12. Remove from the pan to a serving bowl. Garnish with cucumber,sliced egg and coriander leaves. According to your taste you can add little tamarind juice.