Alpona’s Recipes

Description of Alpona’s Recipes

Alpona hossen Recipes
Chicken Dopiaza -
In my house chicken is not that popular. So I try to not cook regular chicken curry. Need something extra for chicken or something different. Chicken Dopiaza is a chicken curry with lots of onion and less gravy which makes this curry more taste. For those people who don’t like chicken, please try this recipe.
Vegetable polau-
Murgh Musallam-
Murgh Musallam is whole chicken roast cooked in yogurt and spicy fried onion gravy. Though it looks like lot of work but actually pretty easy recipe with extravagant result. Enjoy.
Chittagong Chicken-
When I posted My Goalondo Chicken, I mentioned few times to make sure the freshness of spices. My mother reminds me to make sure freshness of chicken. Specially when we are talking about Bangladeshi cuisine “freshness is the main key ingredient”.
Few things I love to share, in this recipe coriander seeds has a vital role. In Bangladesh all professional chefs /cooks and all authentic cook use roasted and peeled coriander seeds’ paste. First they dry roast coriander seeds; rub it with stone to peel its skin, and then take peeled coriander, even you can buy peeled coriander seeds in shop. If possible please use peeled coriander seeds.
You can use Mustard oil to make it authentic but use of garam masala(in Bd cardamom and cinnamon is called garam masala ) over power mustard oil smell, so vegetables oil will give kind of same taste. Enjoy.
VEGETABLE KHICHDI-
If it is rainy day or cold winter night, SOBJI KHICHURI / VEGETABLE KHICHDI brings smile on our face. SOBJI KHICHURI / VEGETABLE KHICHDI is a very popular dish. Though this dish is itself a complete diet but we like to have it with with eggplant fry (begun bhaja), egg fry or egg bhuna or hilsa fry or chicken or meat bhuna. I used very few spices here to make it simple. Hope you will enjoy this dish with friends and family. Lentil
and Khichuri consistency denpend on your taste, so you can use more or less lentil and water for that. Some of us like to use 3-5 types of lentils which give unique flavour. If you want, you can use roasted moong lentil, mash kolai dal, Split pea , you need to soak these lentil at least hour before cooking.
Kachchi Biryani-
I know very well that all of us (who live in overseas) just love to cook biryani. But we only cook pakki biryani. In pakki Biryani meat and rice are cooked separately then mix together and in kachchi biryani
meat and rice are cooked together. As you know that kachchi biryani has more flavour (to me 10 times) than pakki biryani.
When I cooked my first kachchi biryani, I was sure that mutton would not cooked. But in reality mutton was cooked like cotton ball(Just loved it).
So please please try kachchi biryani next time and share your opinion.
In kachchi biryani meat size is supposed to be 2 -3 times larger than curry cut meat. If you can’t get large cut, use normal one.