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Wrong you don't fry with desi ghee.

Better say Sylheti Haluwa, as it is seen only in Sylheti part of Bangladesh.

JAZAAK ALLAH . MADE BIRAN AND CURRY WITH SAME RECIPE ADDING LEMON ZEST . BOTH HAVE COME OUT DELICIOUS . THANK YOU SO MUCH

Jazaak Allahu minal khair . BISSMILLAH . Message to all Muslim . Please listen to Muhammad Qasim pk . Again listen before rejecting and jumping in to conclusions . As all the AL MUBASHSHIRAT is from ALLAH SWT according to hadiss and backed by THE QUR’AN . I HAVE BEEN AND DO BEAR WITNESS BROTHER MD QASIM IS INDEED TRUTHFUL IN SPEECH . MASHAA ALLAH . AVOID ALL SHIRK ( TAWHID ) AND BE HUMBLE AS INSTRUCTED AND PRACTICED TO SPREAD DEEN ( ISLAM ) 1400 years ago . Must research yourself to be steadfast in IMAN . ALLAH HAFIZ . I AM HELPER IN UK .ALLAH SWT KNOWS BEST .

Masha Allah

Looks lovely xx

Hey clown. You do the Sylheti people much disservice. This is historically a Sylheti dessert made and enjoyed by those in Sylhet Division in 🇧🇩 and Barak Valley in India 🇮🇳. This is a Sylheti delicacy, not Bengoli.

Wow everything looks so fresh !

Looks delish

❤❤আমার নাম মুসরাত

Yummy ❤

#bangladesh #travel #travelblogger #food #recipes #deshi

#bangladesh #recipes #food #travel #desi #easyrecipes #holiday

Love it sis ❤

🤩

Thanks for this recipe using fresh spinach and not frozen.

So beautiful ❤

Is the rice flour coarse or fine ?

Yum! I love chot poti!

Wow 🎉looks yummy 😋 need to make this!

Easy Lamb Ribs Recipe! You will need only two ingredients to make this easy starter 😊. Recipe is written in the comment box! Link for the seasoning: www.chefshefs.com/products/lamb-chops-steaks Ingredients 7-8 Full Tsp ChefShef's Lamb chops & Steak Seasoning 25 Pieces of Lamb Ribs (clean, wash & drain) Method: Place the clean pieces of ribs in a bowl and add the seasoning, this can be adjusted to your preference. Marinate and leave this to rest an hour if you have time. To bake/grill: Line the tray with parchment paper and evenly place the ribs in the tray. Heat the oven and bake on gas mark 6/200C fan assisted oven. As a guide should take an 50-60 minutes or cook until it's done. Turn these over half way during the cooking time. Once done take it out the oven so it doesn't dry too much. To serve: Squeeze fresh lemon juice and serve with your favourite sauce as a starter! Another tip: You can heat up few tablespoons of your favourite sauce in a pan, add the ribs, mix it in and coat them fully for extra flavour if you like. Once done turn the gas off and serve!

Ingredients: 250g x 2 Raw peeled Argentinian prawns/King prawns (wash & drain) 3-4 Tbs Oil (adjust as required) 1 Medium & 1 Small onions (sliced) 5 Garlic cloves (sliced) 5-6 Green chillies (half/whole, optional) Salt to taste 1 large tomato (chopped small) 1 large green pepper (chopped in big cubes) 3-4 Tbs Fresh coriander (finely chopped) Spices: 1/3 Tsp Turmeric 1 & 3/4 Tsp Chilli 1 & 1/2 Tsp Corinader 1 & 1/4 Tsp Cumin 1 & 1/3 Tsp Curry Any spice can be adjust to your taste. Method: In a pan add the oil, once the oil is hot add the garlic. Stir fry on high heat until golden. Add the onions, chillies and salt. Cook on medium heat by stirring often, add drops of water if it becomes dry and mix it in. When the onions are soft add the spices. Mix and cook on low heat, spices will become very dry so add some water and mix again. Cook spices for 7-8 minutes. Add the pepper and mix it in. Cook covered for 4-5 minutes on medium heat by stirring occasionally. Add some water if the base becomes dry during this cooking stage. Add the prawns and mix it in, cook over high heat for few minutes and stir often. After few minutes lower the heat to medium. If the prawns doesn't release too much water then add some water to prevent the base from burning. As a guide cook for 8-10 minutes and add the tomatoes. Cook the tomatoes for 4-5 minutes. Taste the salt and adjust if required. Finally, garnish with coriander and turn the gas off! Enjoy with plain white rice or naan bread!

Chotpoti! Popular Bengali street food! This dish is made with dabli (motor), onions, chillies, spices, tamarind & coriander. The dish is topped with pieces of boiled eggs, extra onions, chillies and crispy puri (optional) before serving! There is different ways of making this and below I have written my version as few people requested this recipe for Eid! Ingredients: 270g Dabli/Yellow Peas (wash & soaked for 4 hours then boil till tende and drain) 2 Medium Onion (sliced) 1&1/2 Tsp (grated/paste) Salt to taste (as a guide 1/3-1/2 Tsp, spice mix has salt) 2-3 Tbs Oil Green chillies (chopped small) 3 Medium Potatoes (boil, peel & cut in small pieces) 35-40g Tamarind soaked in 1 & 1/3 cup of boiled water with 1 & 1/4 tsp sugar (then sieve & add when required) 1 & 1/2 Cup boiled water (to use towards the end) Spices: 5-6 Tsp Chotpoti Masala (any brand, available in Bangladeshi grocery shops) 1/3 Tsp of Cumin Powder 1/3 Tsp of Coriander Powder (If you can't find the Chotpoti masala use chaat masala, reduce the amount as it stronger) To serve: 4 eggs boiled and cut in small pieces to serve Extra onions (optional) Chillies (optional) Coriander (optional) Puri's (crushed for extra crunch, optional) Method: In a pan add 3 Tbs of oil, when the oil is hot add the onions, ginger, chillies and fry this for about 5 minutes under high heat by stirring occasionally. Add the spices and mix it in. Cook 2-4 minutes Add in the boiled peas and mix it in. Mix and cook for about 10 minutes on medium heat by stirring often. Add lilttle water if required. Add the tamarind juice (take any whole tamarind out or seeds from the cup before adding all the juice to the pan, use a sieve) Cook this for 2-4 minutes on under high heat and add 1 & 1/2 cup boiled water. Cook further 4 minutes and add the potatoes. Cook for 4-5 minutes, taste the salt, the sourness and adjust if required with bit for tamarind soaked/ sauce/lemon juice. Finally garnish with coriander and turn the gas off. Chotpoti should be bit runny so if it, becomes too dry you can add bit more water and boil 2 minutes before turning it off. Before serving garnish the individual bowls with the ingredients listed at the start. Enjoy this mouthwatering recipe!

Thanks for this Salma, just about to cook it. Brilliant use of the glotal stop. Gotta speak proper innit !!!! Oh, and put the gas up 😋

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Shemai/Vermicelli Dessert 150g Vermicelli 150g (break the strand) @khanumbrand 1 & 1/3 Tsp Ghee (use more if required) 5 & 1/2 cups of whole milk (use measuring cup) 2-3 Tbs Raisins (optional) 1/2 Cup Dessicated Coconut (optional) 3/4 Cup White sugar (use more or less according to taste) 3 Cardamom pods 3 Bayleaves 2 Cinnamon sticks 1. In a pan add the ghee, let the ghee melt. 2. Break the strands of vermicelli and add it in the pan, stir and lightly fry the vermicelli on both sides. Fry on low heat. 3. Once it's done take it out and keep aside. 4. In the same pot or different pot add the: Milk Cardamom pods Bayleaves Cinnamon sticks Raisins/dessicated cocount (optional, you can use both) 5. Bring this to boiling point on high heat, keep an eye on it. 6. Once it comes to the boiling point, put the gas down and boil this for 4-5 minutes. 7. Add the sugar (use less or more to your preference) 8. Let the sugar melt in properly over medium heat, keep an eye. 9. Add the vermicelli in. 10. Bring this to boil again and give this a good stir. 11. Once it come to the boiling point, put the gas down and let this cook 2-4 minutes. 12. Turn the gas off. Serve hot, the milk evaporates quickly so add more hot boiled milk on top before serving if you want! This taste perfect served with plain paratha too!

Eid Dessert, I got you a mouthwatering Creamy Kheer recipe just in time for Eid! Save it 😊 Ingredients: 1 & 1/2 cups Glutinous Rice 10 Cups of whole milk 2 & 1/2 Cups cold tap water 1 Tin Condensed milk 5 Cardamom pods 2 Tbs Granulated white sugar To garnish: 4-5 Tbs Pistachios (roasted & crushed/chopped) Method: Wash the rice until the water is clear. Place in a large non stick pot, as the quantity will increase so you'll need a good size pot. Add milk, water & cardamom pods. Bring this to boiling point and then give it a good stir and let this cook for 20-25 minutes, cook over low heat and make sure to stir occasionally to avoid the rice sticking at the bottom of the pot. Keep an eye on the dish. Cook until rice looks done and the consistency thickens. If too much bubbles form on top, discard it before adding the condensed milk. Add the condensed milk, put the gas up and mix it in. After giving it a good mix put the gas in between low to medium heat and taste the sweetness, add sugar if you prefer it sweeter. Cook for 7-10 minutes by gently stirring often. Once it looks thick & creamy turn the heat off. Discard the cardamom pods before serving. Garnish the kheer with roasted crush pistachios just before serving! Enjoy! This can be eaten hot or cold!

Ingredients 8 Chicken legs (clean, 3 light slits on each leg, wash & drain) 3 - 3 & 1/2 Ghee-clarified butter (adjust if required) 4 & 1/2 Medium Onions (blend to a thick smooth paste, add a bit of water to the onion while blending so it blends properly) Salt to taste 1 & 3/4 Tbs Ginger paste 1 & 3/4 Tbs Tsp Garlic paste 7-8 Green whole chilles 3-4 Bayleaves 3-4 Cinnamon sticks 3-4 Cardamom pods 1 & 3/4 Tsp Cumin powder 1/2 a cup of Whole milk Ingredients to make eggs: 8 Hard boiled eggs 8(take the shells off, use a corner of the shell to do long light slits on the egg, about 5 on each one then rise and keep aside. Enough oil lightly to fry the eggs (fry and keep aside) Method In a big high non stick pot, add the ghee. Put the heat on high heat and let the ghee melt. Add the onion, bayleaves, cinnamon sticks, cardamom pods, ginger, garlic and salt to taste. Keep the gas on high heat and mix it in. Once you have mixed it in, put the gas down a bit and let this cook for about 5-6 minutes by stirring often so the raw onions smells dissappear. After 5-6 minutes put the gas down and add the chicken. I like the base of the chicken to be thick, I added 4 & 1/2 medium blended onions, if you like the base to be less thicker then add less onion. Put the gas up and mix the chicken in. Cover the pot and cook on high heat for about 6 minutes, make sure to stir at times. After you have cooked it for about 6 minutes, uncover the pot and give it a good stir. Put the gas down and add cumin powder. Put the gas up and mix it in. Cook on high heat for about 6 minutes. Add the whole green chillies. Put the gas down to medium heat and let the chicken cook until it looks done. Make sure to stir at times, and adjust heat if required. As a guide chicken will take about 30-40 minutes to cook, do not over cook the chicken otherwise it will start coming of the bones and the dish will look messy. If the base looks too dry and you prefer the consistency to be looser add 2/3 cup to 1/2 cup of hot boiled water. If you do not add water then move to egg stage. If you add water then boil on high heat for 4-5 minutes. Add the eggs, mix gently and cook under high heat for 4-5 minutes. Finally add the milk and cook on high heat for 5-6 minutes. Taste the salt and adjust if required. Once done turn the gas off! Enjoy with pilau rice and salad!

I made this for my family and they loved it. Thank you 😊

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Ingredients: as a guide serves 8-10 people 4 Cups @tildarice pure original basmati rice (wash & soak in cold water for 30min and drain) 2 Large Onions (sliced) 4 inch fresh Ginger (chop small) 3-4 Tbs Ghee (adjust as required) 2 Tsp Cumin seeds (optional) 6 Whole green chilies 1 Tsp Cumin powder 3 Each of Bayleaves & Cinnamon sticks Salt to taste. Final stage: Boil one full kettle of water Foil to seal pot with Method: Prepare all ingredients as instructed. In a large pot add the Ghee, once it melts add the ginger, cumin seeds, bayleaves & cinnamon sticks. Stir fry for 3-4 minutes on high heat. Add the onions and fry mainly on high heat by stirring often. Adjust the heat as required. Once the onions are golden add in the salt. Mix and cook for 2 minutes and add the cumin powder. Cook this for 5-6 minutes on low heat by stirring occasionaly. Add in the rice and mix it on high heat. Fry the rice just under high heat by gently stirring quite often. At this stage boil the water. Once you've fried the rice for 7-8 minutes, add in 7 cups of hot boiled water and add the chillies. Put the gas up and mix it in properly. Cook on high heat. The water would start to bubble up and it will start to dry. Once it does, give it a good stir and cover the top part of the pot fully at the top with foil/parchment paper. Place the lid on top and tuck in excess bit of the foil/paper. Place the lid on top, simmer and cook for 15-20 minutes until the rice is fully tender. Let the rice rest for 10-15 minutes before serving. Serve with your favourite meat/vegetarian dish & salad on side! Instagram @salmasrecipes

Wow I’ll try this for Eid

The sounds are so soothing 😊

Nice shot at the end!

Your videos are like ASMR

Ingredients: 1 Cup Plain flour 1 Cup Rice flour 1 & 1/4 Cup White Granulated sugar 1 & 1/2 Cup hot tap water Oil to deep fry Method: In a bowl/jug add hot tap water, then add the sugar. Whisk this until the sugar melts fully. Keep aside. Sugar can be adjusted to your taste, taste the mix and adjust later. In a bowl add the plain flour. Add the rice flour. Mix this in with a whisk/spoon. Gradually add sugar syrup, whisk as you go (I diluted sugar in 2 cups of water but I only used 1 & 1/2 cup of the syrup) Mix this in and keep adding syrup gradually until you get a good consistency. Use a electric whisk or a normal one. You need to constantly whisk until the mixture is smooth. I added 1 & 1/2 cup of syrup only but you can add bit more if required to get the perfect consistency. The consistency should be in the middle not too thick or too thin. Leave this covered and let the mix rest for 1-2 hours. In a deep pan add in enough oil to deep fry (use new oil). Heat the oil up on high heat, once the oil is hot put the gas on medium heat and add some batches in. I used a small jug to pour it in the oil, as I find it easier. I like keeping it on medium heat/slightly higher so the inside cooks nicely without burning too quickly but you can adjust the heat as you go to meet your requirement. Once you place the mixture in, it should slowly start to rise up, this is a very tricky dessert to make, so do not be disappointed if it doesn't rise well. Once the bottom looks done turn them over and cook until the other side looks light golden. Take them out and place in a bowl with kitchen tisssue underneath to drain the excess oil. Repeat the cooking process for remaining batches. You can store these once cool in a airtight container in the fridge for 1-2 weeks. These can be heated in the microwave or in a dry pan until both sides warm up fully. Enjoy!

Ingredients: 15-18 Chicken Kebabs (fry/drizzle with oil & baked till cooked then chop to 3 pieces each) 4 Medium Potatoes (cut in medium size cubes) 4 Medium onions (sliced) 4-5 Tbs Oil 2 & 1/2 Tsp each of Ginger & Garlic paste Salt to taste (mix & rice already has salt) 5-6 Green chillies 5 Medium Tomatoes (cut in 1/4) Spices: 1 Packet Shan Malay Chicken Biryani For the rice: 4 Cups of Rice (I used Sela Basmati rice, wash & soak for 30 min then drain fully) 7 Cups water 3 star Anise 3 Each of Bayleaves, Cinnamon & Cardamom pods 1 & 1/4 Tsp Cumin seeds 1/3 Tbs Salt (adjust if required) Topping: 2 Tbs Ghee (to use on rice for layering) 5-6 Tbs Fresh Coriander finely chopped 1 Lemon (cut in circles, optional) Food colour (optional) 4 Large onions (sliced & fried in oil till golden) Method: Prepare all the ingredients as instructed and keep aside. In a big pot add water, salt, whole spices and the rice. Cook until the rice break into 2-3 parts then drain in a colander and keep aside. Cook the kebabs as instructed and keep aside. Base: In a pot add the oil, once it's hot add the ginger & garlic and fry for few minutes by stirring on high heat. Add in the onions and salt to taste. Mix and cook this under high heat until it's soft Add the biryani mix and cook over low heat by stirring often. Add drops of water if spices are too dry. Cook for 7-8 minutes, add the chillies and tomatoes. Mix and cook for 5-6 minutes on medium heat. Add the potatoes and mix it in on high heat. Cook for few minutes and add about 3/4 cup of hot boiled water so the potatoes can cook properly, cook over medium heat by stirring occasionally. Once the potatoes is 3/4 done, add in the kebabs pieces and mix it in. Cook the kebabs in spices for 8-10 minutes by stirring occasionally Layering: Once kebabs are done add all the rice on top. Add: Ghee drops Food colour Coriander Lemon slice Cover the pot with foil and place the lid on top. Simmer and cook for 20-35 minutes or until the rice is fully done and turn the gas off. Let this rest for 10 minutes then garnish with the fried onions, gently toss to combine in the layer and serve with your favourite raita! Enjoy!

looks yummy! making for Eid

gol gappe >>>>🤤🤤🤤😴😴

Crunchy Papdi topped with spiced chickpeas & potatoes, yoghurt, sev and pomegranate! It's busting with flavours and finger licking good, perfect sharing platter for the holidays!! Ingredients: 1 box of Papdi 1 Tin Chickpeas (wash & drain) 2 Medium red onion (chopped small) 2 Medium Potato (boil till tender with skin, peel and chop in small cubes) Green chillies to taste (chop small) Fresh coriander (chop small to taste) 1 & 1/2 Cup Greek style natural yoghurt (use according to your taste, whisk the yoghurt with a 1/2 Tsp of sugar) 1/2 Tsp Cumin powder (roast in a dry pan by stirring few minutes on low heat) 1/2 Tsp Chilli powder Salt to taste Chana Chaat/Chaat Masala to your taste Tamarind sauce (use to your taste) Mint & Coriander chutney (use to taste) To garnish: Sev to taste Pomegranate seeds (optional) Optional: Green chillies Coriander Onions Method: Prepare all the ingredients as instructed. In a medium size bowl, add the chickpeas, potatoes, onions, chillies & coriander. Add the spices. Add the tamarind sauce and mint & coriander sauce. Mix it all in. After mixing everything together, taste and adjust the spices/sauces/salt if required. Once all the flavour is right keep aside. Whisk/mix the yoghurt with sugar and keep aside. On a large platter even spread the papdi/papri. Evenly spread the chaat mix on top. Spread the yoghurt on nicely on top Now you can: Sprinkle some chaat masala on top, add some chopped chillies, onions and coriander. Sprinkle sev and pomegranate seeds and it's ready to be served! Perfect savoury platter to share 👌

Ingredients: (as a guide serves 9-10 people) 2 Cups of Rice flour 1 Cup Plain flour 9 Tbs Molasses paste 2 Tsp Sugar 1 Cup warm water (might not need all of it) Oil (to deep fry) Method: Add both flour in a bowl. Add the molasses paste. If you want the colour of the handesh to be lighter then add less molasses and a bit more of the sugar. Taste the mixture as you go and adjust as required. Gradually add the warm water in the bowl. Whisk as you add the water. Keep whisking. It should start to blend in, add more water slowly. The mixture shouldn't be too thick or too runny. Once the mixture is almost mixed in, whisk with an electric whisk to make it smoother. If you don't have a electric one then just carry on with the manual one. If the mixture still seems too thick then add a bit more water and carry on whisking until it's smooth. Once the mix is smooth leave this to rest for 4-5 hours if you have time or at least 1-2 hours minimum! Give it a good whisk again before frying. Try the mixture to check the sweetness, if it's not sweet enough then add more sugar to your taste and whisk again. If you leave the mixture in the fridge overnight, then take it out couple of hours before frying to bring it down to room temperature. Give it a good whisk before frying and if it becomes to thick add drops of warm water and whisk properly before frying. Put the mixture in a small jug/milk jug before frying so it's easier to put in the oil in batches. Add enough oil to deep fry. Make sure the oil is very hot and on high heat before you add it in. Make sure you use new clean oil for the handesh. Gently place the mixture in- you can do a few at a time. The gas should be on high heat. The bottom will start to get solid and it will start to rise up. Once it starts to rise up, you can put the gas down a bit for 1-2 minutes so the inside cooks. After 1-2 minutes, put the gas up and turn them around and repeat the cooking process without burning them. Once they look done, take them out and drain on a tissue paper in a bowl. Repeat the cooking process for the remaining batter. You can do few at a time, for filming purposes I started of showing one. Enjoy this with cup of chai or you can break this in pieces and have it with warm milk! I remember my dad used to have it like this after coming from his Eid prayers from the mosque 🕌

How do you boil eggs?

Can I use any filling for the samosas or does it have to be chicken?

Cool!

The samosas are the perfect shape Mashallah! ❤

Nice!😊

Ingredients 1 Tin White Chickpeas (wash & drain) 1 large red onion (chopped in small ) 1 large potatoe (wash, boil with skin on, then peeled & cut in small cubes/mashed) 3-4 Tbs Maggi's Tamarind sauce 3/4 Tsp Shan Chana Chaat 1 Tsp Cumin powder (roast the powder in a dry pan for 2-3 minutes by stirring) 3/4 Tsp Chilli powder Green chillies (chop small to taste) 2-3 Tbs Fresh coriander (chopped small) Salt to taste (other spices already has salt, so use less) To serve: 1 Large box Gol Gappha/Pani Puri box Imlipani to serve Method: Boil the potatoes as instructed, cut in small cubes or mash it as it's easier to mould & place in the puri. Prepare all the fresh ingredients as instructed and keep aside in a separate bowl. Wash the chickpeas and drain them, place the chickpeas in a large bowl. Add all the ingredients listed to the chickpeas apart from the imlipani & puri. Mix all these together properly, once all the ingredients are combined the mix is ready. This stage is done only before eating! Tap puri in the middle to make a hole in the middle. Put the chaat in each puri pour in the imlipani through the hole and have it in one bite! Fill each one and add water especially just before eating or the puri will become soggy. Enjoy!

Ingredients; 12 Large Eggs (hard boiled, shells off, few light slits on each then rinsed) 3 Large Onions (sliced thin) 2 Tsp Ginger paste/grated 2 Tsp Garlic paste/grated 3 Each of Cinnamon, Bayleaves 1 Tsp Cumin seeds (optional) Salt to taste 4 Tomatoes (cut in 1/4/circles) Whole chillies (use as required) Ghee 3 & 1/2-4 Tbs (adjust if required) Spices: Shan Biryani Mix 50g To cook the rice: 4 Cups Rice (preferably Sella basmati rice, wash, soak for 1/2 an hour and drain) 7 cups of water to cook the rice 5 Star anise (optional) 1 Tsp Cumin seeds Salt to taste (as a guide 3/4 tbs) To Garnish the rice: Onions 2 large (sliced long and thin, deep fried till dark golden-optional) Food colour, orange/any (1 used only one colour-optional) Ghee to add some drops on top (use as required, optional) Fresh coriander chopped (optional, as needed) To fry the egg: 3-4 Tbs Oil to fry the Egg 1/4 Tsp Tumeric powder 1/3 Tsp Chilli powder Method Prepare all the instructions as mentioned above. In a big pot add the salt, whole spices and the rice. Cook until the rice break into 2-3 parts then drain in a colander and keep aside. Prepare the egg while the rice in cooking. In a pan add the oil, once the oil is hot add the chilli & turmeric powder and mix it in. Add the egg and fry these evenly until nice and golden evenly all the way around and turn the gas off. Making the base: In a big pot add the ghee, whole spices & ginger and garlic. Fry on high heat by stirring for few minutes. Add the onions and salt and cook until it's soft. Add the biryani mix, mix this and cook on low heat for 10-12 minutes. Spices will become dry so add in little amount of water while frying the spices. Add in the eggs, put the gas up and mix this in. Cook for 8-10 minutes, stir gently without breaking the egg. Add drops of water if it's too dry. Add in the tomatoes and chillies on top evenly. Add all the rice on top and even it out nicely. Add the food colour, coriander, ghee drops and fried onions. Cover the top with foil/parchment paper and place lid on the top. Put the gas up for 3-4 minutes then let this simmer and cook for 20-25 minutes until the rice is fully cooked. Let this rest for ten minutes then gently mix the rice and serve with Raita and your favourite snacks!

making this tonight !!😮😮😮😮