• 1/2 of the tandoori spice mix
• 2 lbs chicken
• 1 cup yogurt
• juice from one lemon

Steps

1. Marinate chicken pieces in spice mixture from 4 to 24 hours
2. Arrange on baking sheet
3. Bake at 400 degrees for 20 minutes
4. Then broil for 5-10 minutes until pieces are browned

• 1o cloves
• seeds from 3 cardamoms
• 2 tsp salt
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tbsp dehydrated onions
• 1 tsp granulated garlic powder
• 1 tsp ginger powder
• 1 tsp red chili powder
• 1/2 tsp paprika
• 1 tsp peppercorn
• pinch of red food color

Steps

1. Grind the above mix in a spice grinder
2. Store in an air-tight container away from light

Ilish Polau

Ingredients

• 6-8 ilish (hilsa) pieces
• 1/2 tsp turmeric
• 2 tsp ginger paste
• 1 tbsp lemon juice
• 3 tsp sea salt
• 2 cups Basmati rice
• 1 large bay leaf
• 4 cloves
• 4 cardamoms
• 1 tsp kalojieera (nigella)
• 3 tbsp ghee
• ¼ cup cooking oil
• 3 dried red chillies
• 3 green chillies

Steps

1. Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
2. Meanwhile cook the rice and let cool for 30 minutes
3. In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
4. In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
5. Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
6. Turn off the heat and remove the rice from the pan.
7. Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
8. Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.
9. Repeat with the process with the remaining fish, rice and spices.
10. Pour ½ cup of water over the rice.
11. Cover tightly and simmer over low heat for 15 – 20 minutes.

Fried Bottle Gourd Peel

Ingredients

1 cup peels from bottlegourd1/4 tsp nigella1 tbsp mustard paste1-2 dry red chilli peppers1/2  tsp turmeric powder/paste1 tbsp mustard pastesalt to taste

Steps

• Add the peels, salt and 1/4 of the turmeric into a pot of boling water
• Boil for 10-15 minutes
• Drain and set aside
• Heat the oil over high heat in a pan
• Add the nigella and dr chilis and let splutter for a few minutes
• Add in the boiled peels and fry for 3-4 minutes
• Add the remaining turmeric and cook additional 10 minutes, stirring occassionally
• Add mustard paste and salt to taste
• Stir and cook until the peels are tender

Ingredients

• 1 lb medium/large shrimp, cleaned and deveined
• 2 tsp brown mustard seeds
• 1 tbsp Water
• 1/4 cup tbsp finely chopped onion
• 2 green chili (thai), finely chopped (do not discard seeds)
• 1/4 tsp ground turmeric
• 1/2 tsp red chili powder
• 3 tbsp mustard coil (can substitute Extra Virgin Olive Oil)
• 1/2 cup and an additional 1/4 tsp salt

Steps

1. Rub the shrimp with the 1/4 cup of salt and set aside for 5-10 minutes.
2. Gently wash away the salt over cold water and pat dry
3. Coarsely ground the mustard seeds and transfer to a stainless steel bowl
4. Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.
5. Cover the bowl and set the seasoned shrimp aside for 10 minutes.
6. In a large pan (which can hold the stainless bowl) put enough water so that it will come 1/3 up the way of the bowl and bring to boil
7. Put the bowl in the pan and steam covered for about 10 minutes or until the shrimp is translucent.
8. Stir the shrimp once half way through

This simple preparation uses eggs and in Bangladesh is often served not only as a desert but as a snack often paired with traditional breads such as luchis or parathas.

Ingredients

• 3large eggs
• 1 quart of full cream milk
• 8 tbsp full of sugar
• 2 ozs  butter
• 1 medium bay leaf
• Dash of powdered cinnamon
• 1/4 cup of blanched, finely chopped almond (optional)

Steps

1. Pour the milk in a saucepan and add half of the sugar and the bay leaf
2. Boil to nearly half its volume with occasional stirring to prevent a skin being formed
3. Allow to cool
4. Beat the eggs in a large bowl, adding the remaining sugar in three steps.
5. Add this and the dash of cinnamon to the milk and mix thoroughly.
6. Cook, uncovered in a thick bottomed pan over medium heat until the halua  turns golden yellow
7. Keep stirring regularly to prevent sticking and forming large chunks. This is very important to prevent clumping. The more you stir the less clumpier is the resultant halua.
8. Add the butter and continue stirring until almost dry, but be carefull not to overdry.
9. Serve when cool with a sprinkling of the almonds (if desired)

In Bangladesh folks will often have them for breakfast with fried eggs or fried vegetable such as Alu Bhaji (fried potatoes).

Many people will also often eat them with Bangladeshi deserts such as Shandesh and halua.

Luchi - Fried Flatbread

Ingredients

• 4 cups flour
• 1 tbsp  baking powder
• 2 tbsp powdered milk
• 1 tsp  salt
• 1-1/2 cup warm water
• 1 cup shortening, enough to fill 1 inch deep in frying pan

Steps

1. In a large bowl, mix flour with baking powder, salt, and powdered milk.
2. Pour in warm water and mix to form dough.
3. Knead dough by hand until it is soft but not sticky.
4. Cover with a cloth and allow to stand for about 15 minutes
5. Shape into balls about 2 inches across, then flatten by patting and stretching the dough with hands and fingers until the dough is flat and round.  A rolling pin may be used instead.
6. Melt shortening in a heavy frying pan, and heat for frying. Add dough, fry one side, then turn.
7. Fry bread until it is golden brown on both sides.

The ingredients are generally added in equal proportions, though this can vary according to taste.

Panch Phoron

Ingredients

1. 1 tbsp nigella seeds
2. 1 tbsp yellow mustard seeds
3. 1 tbsp fenugreek seeds
4. 1 tbsp fennel seeds
5. 1 tbsp cumin seeds

Steps

• Combine all spices.
• Store away from light

Rui Maccher Jhaal Kalia - Spicy Fish Kalia

Ingredients

• 2 lb fish, cut into 3/4 inch steaks
• 1 tsp cumin seeds
• 1 large bay leaf
• 1 large onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 1/2 inch ginger, finely chopped
• 4 green chili, slit down the middle
• 3 tbsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp salt
• 1/2 cup cooking oil, preferable mustard oil
• 1/4 cup yogurt
• 1 tsp sugar (optional)

Steps

1. Marinate the fish with 1 tsp turmeric and 1 tsp of salt and set aside
2. Heat the oil in a heavy pan over high heat
3. Fry the fish until golden brown (do note that the oil must be very hot or else the fish will stick to the pan). Set aside the fish
4. Trun down the heat to medium, and in the same pan, add the cumin seeds and bay leaf until it seeds start to splutter
5. Add the onion, garlic, and green chili and stir fry until the onions start to caramelize
6. Add the remainder of the spices along with 1/4 cup of water and fry the spices until most of the water evaporates
7. Add in the yogurt and stir fry until it starts to stick to the pan
8. Add the fish steaks turning them over so that both sides have a liberal coating of the spices
9. Add 2 cups of water and bring to boil
10. Sprinkle in the rest of the salt and the optional sugar (check for seasoning and add additional salt if ncessary)
11. Reduce heat and simmer for 15 minutes until the gravy thickens

Tomato Begun - Eggplant with tomato

Ingredients

• 1 medium to large eggplant (cut to 1/2 inch cubes)
• 1 large tomato, diced
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp nigella (kalojira) seeds
• 1 tsp garlic powder or 1-2 finely chopped garlic cloves
• 1 tsp cumin powder
• 1/2 – 1 tsp chili powder
• Salt to taste
• Small bunch of cilantro, julienned

Steps

1. Heat the oil in a pan over medium to high heat
2. Add in the cumin, fennel, nigella and fennel seeds, stir fry until the seeds starts to splutter
3. Add in egg plant and tomato and stir fry8-10 minutes until the eggplant starts to soften
4. Add in the rest of spices and salt and stiry fry an additional 10 minutes or until the eggplant is completely cooked
5. Mix in the cilantro just before serving