Bangladeshi Egg With Paratha Recipes

Steps:

• FOR PREPARING EGG:.
• In a bowl beat the eggs and add chopped onions, chopped green chili, chopped coriander leaves, coriander powder, black pepper, salt and tasting salt.
• Mix all the ingredients well.
• Now in a non-stick frying pan, heat butter and oil together. When butter is melted completely, add the egg mixture in butter and oil.
• When you think that the lower part of the egg has become brown, turn it to the other side.
• When the egg has been cooked, take off from stove.
• Remember that the fire of the stove while frying should not be large, it should be medium.
• FOR PREPARING PARATHA:.
• In the flour add milk, margarine, and salt; mix with the help of spoon.
• Now make dough by adding bit warm water. Keep on adding until you get a soft dough. Making dough is not so easy. BE CAREFUL about the amount of water. You may do it in dough maker.
• Now keep on spreading this dough with the help of your hands.
• While spreading, you may spread some dry flour on your palm.
• You will now get a flat circle bread.
• In a non-stick frying pan, heat shortening (ghee or butter or oil or vegetable oil etc.). Put this paratha on frying pan and when lower part becomes light brown turn it to other side. When you think it is cooked well take in a flat dish.
• Serve it with the fried egg.
• For garnish use sliced carrots, cucumber and rose flower which is made of tomato peel and two or three mint leaves with it.
• Enjoy this great meal at lunch or at evening meal when you think of eating something delicious and different.

Steps:

• Heat milk and make it 1 cup. Add flour in the milk and mix well. Now take this mixture in a dish and make a dough with the help of your hand. Be Careful! This mixture is hot.
• Make a soft dough. If you need water to knead dough, then add water. Also add butter to the dough.
• Make small, equal, flat and round pieces from this dough. The pieces should not be larger than your palm.
• Now fry them in oil. When they are golden brown, take in a serving dish.
• Spread a teaspoon of sugar syrup on every snack and enjoy.
• TIPS:.
• You can do it in the bread maker in the dough side.
• If you don't like sugar syrup, then you can also spread icing sugar or white sugar on the top of hot snacks.
• FOR SUGAR SYRUP:.
• In 1 cup of water add 3/4 cup sugar and bring to boiling point.

Steps:

• Heat the milk and make it 2 glass or if you want to use prepared packet milk you can use it (2 glass).
• Now take a blender or mixer milk, condensed milk, mangoes, mango ice-cream, sugar & nuts and start mixing. Mix till everything is mixed.

Steps:

• Prepare the dough: In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons olive oil. Whisk to combine. Form a well in the center of the flour mixture and add the water. Using a wooden spoon or rubber spatula, stir gently until the dough comes together. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2 teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen towel and let rest at room temperature for 20 minutes.
• While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
• Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
• Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
• Gently lift the left side of the dough toward the middle and fold it, bringing the left edge slightly to the right of the middle of the filling. Repeat on the right side, folding the right edge of the dough toward the middle of the filling, so both sides slightly overlap at the center. Reinforce the seams by gently pinching them.
• Finish sealing in the filling: Fold the top edge of the dough down toward the middle, just far enough to safely seal in the filling, about 2 inches down, then fold the bottom edge up to seal in the filling, about 2 inches up, gently pressing to seal. Your end result should look like a rectangle.
• Fry the paratha: In a large skillet, heat the neutral oil over medium-high. Place paratha in the skillet, seam-side up, carefully spooning the hot oil on top of the paratha to baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes, then carefully flip the paratha over and baste and cook until golden, another 5 minutes.
• Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.

Steps:

• In a bowl, mix chopped cucumber (small cube shaped), chopped carrots, chopped tomatoes, corns, black pepper together with the help of a spoon. Now add mayonnaise and mix well. Instead of mayonnaise you may add yoghurt also, but mayonnaise is better. Now keep this bowl in refrigerator. Let it be cold.
• Now in another bowl, put the chicken pieces. Add ginger paste, garlic paste, red chili powder, black pepper, cornstarch, coriander powder, vinegar, soy sauce, tasting salt, dried mint leaves, lemon juice, flour (maida), egg and salt. Mix well! Cover and keep in a cool place for at least 2 hours.
• After 2 hours, in a non-stick frying pan heat oil and butter together. Fry the chicken piece together. When they become brown take in a dish. Do not forget to soak them in tissue paper. After five minutes add these fried chicken in salad and now add chopped onions and pinch of salt. Mix well!
• The reason for not adding onions and salt with the salad before is that onions give a bad smell when you keep in refrigerator and by adding salt the water from vegetables come out. Do not add too much salt because mayonnaise is salty.
• Enjoy this delicious Bangladeshi style salad.

Steps:

• Sieve flour with salt into a flat dish.
• Pour the milk and some water and knead to a smooth dough.
• Cover with cloth and set aside for 1 hour.
• Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft.
• Make 12-15 balls and keep aside covered with a wet cloth for 1 hour.
• Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour.
• Cut a radius and keeping the centre as pivot, roll into a cone.
• Cut the top of the cone and insert at the back.
• Flatten the dough with your palm to make a pedha.
• Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
• Shallow fry fry on a tawa till golden brown and serve hot.