Beef Paya Nihari – Instant Pot


  • Beef Bones
  • 2 Yellow Onions
  • 6 Green Chilis
  • 2-4 Teaspoons Garlic & Ginger Paste
  • 1 Whole Garlic Clove
  • 3-4 Cinnamon Sticks
  • 10-15 Cloves
  • 4-6 Cardamon
  • 3-5 Bay Leafs
  • 2-4 Black Cardamon
  • 10-20 Black Peppercorns
  • 2 Star Anise
  • 7-8 Kabab Chini
  • 1/2 – 1 Teaspoon Red Chilli Powder
  • 1/2 – 1 Teaspoon Turmeric Powder
  • 1/2 – 1 Teaspoon Coriander Powder
  • 1/2 – 1 Teaspoon Cumin Powder
  • 1-2 Tablespoons Salt
  • 2-4 Tablespoons Oil
  • 1/2 of a Red Onion Sliced (Garnish)
  • Bunch of Cilantro (Garnish)
  1. Heat the Electric Instant Pot on Sautee Mode or Pressure Cooker Hot
  2. Clean Bones – Rinse with water and set aside
  3. Cut 2 Onions into slices, Peel whole garlic clove – set aside
  4. Gather all the whole spices & powered spices
  5. In the Instant Pot/Pressure Cooker add oil, onions, garlic and ginger paste, whole spices and powdered spices.
  6. Add in the bones and cover with water (Do not exceed Max Water Limit on Instant Pot/Pressure Cooker)
  7. Turn off Sautee Mode.
  8. Turn on Meat/Stew Mode.
  9. Using the Plus (Up the time to 2 Hours) on High Pressure
  10. You can Release the Valve after 2 Hours or Wait for Natural Release and Wait for Red Pin to Drop.
  11. Unlock Lid
  12. Mix Bones gently.
  13. In a separate fry pan sautee 1/2 red onions (Garlic and Green Chili Optional)
  14. Mix in with Bones.
  15. Add cilantro to Garnish.

Serve with Warm Naan, Paratha or Rice.



Bangladeshi Chinese Style Chicken Noodles


  • 1 Package Egg Noodles or Spaghetti
  • 2 Different Colored Bell Peppers
  • 3-5 Green Chili (Non-Spicy)
  • 3 Garlic Cloves
  • 2 teaspoon Black Ground Pepper Powder
  • 2 teaspoons of Corn Starch
  • 3-6 teaspoons Lite Soy Sauce
  • 1 tablespoon Tomato Ketchup
  • 2 Chicken Breasts
  • 1 Tablespoon Ginger & Garlic Paste
  • 1 Yellow Onion
  • Canola Oil
  • Tasting Salt also known as Aji-No-Moto Umami Seasoning
  • Salt
  1. Bring a pot of water to boil, add 1 teaspoon salt, 2 tablespoons canola oil – Add spaghetti when what is boiling. Cook according to package direction.
  2. Thinly slice chicken breasts into bite size pieces – Mix chicken with 2 teaspoons corn starch, 1 teaspoons black pepper, 1 teaspoon salt, ginger and garlic paste. Marinate for 15-30 minutes.
  3. Slice the bell peppers and onion length wise.
  4. Chop the garlic.
  5. Cut the green chilis in half.
  6. Drain the Spaghetti – Rinse with cold water – set aside.
  7. Using same pot – Heat oil, add garlic and cook until light brown.
  8. Add the Marinated Chicken and cook until no longer pink.
  9. Do not cover – Fry until no juices remain.
  10. Add the sliced bell peppers, onions, green chilis.
  11. Add Soy Sauce, Ketchup, Ground Black Pepper, and Tasting Salt, Salt (Additional Salt according to taste)
  12. Add the Spaghetti. Mix Well.
  13. Combine. Serve Hot.



Special Aloo Vorta

  • 4-6 Small size Potatoes (boiled, peeled & mashed with Fork)
  • 5-6 Green Chilies
  • 5 Dry Red Chilies
  • 1/2 Cup Finely Chopped Red Onion
  • 1/2 cup Chopped Coriander Leaves
  • 2 Boiled Eggs (chopped)
  • 2-4 Teaspoons Olive Pickles
  • 2 Tablespoon Mustard Oil
  • Salt to Taste
  1. Boil potatoes, Peel and Mash with Fork.
  2. Boil 2 Eggs, Peel and Chop.
  3. In a large bowl add chopped red onions, coriander, green chilies & combine.
  4. Add mustard oil and salt according to taste.
  5. Add chopped eggs & fold gently with the mashed potato.
  6. Add Olive Pickles (Can be found in a Bangladeshi/Indian Supermarket)
  7. Mix well till fully combined. Taste and adjust the salt.
  8. Transfer to Serving Bowl
  9. Garnish with Dry roasted chili peppers.



Buffalo Fish Curry


  • 3-6 Pieces of Fish
  • Oil for Frying
  • 2 Tablespoons Ginger & Garlic Paste
  • 1 Onion
  • 3-6 Green Peppers
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Red Chilli Pepper
  • 2 Teaspoon Coriander Powder
  • 2 Teaspoons Cumin Powder
  • Small bunch of Fresh Coriander

Step 1

Marinade the Fish with 1 Teaspoon Turmeric, 1 Teaspoon Cumin, 1 Teaspoon Coriander, 1 Teaspoon Cumin, 1 Teaspoon Salt. Marinade for 15-30 Minutes. The longer the better.

Step 2

Take a frying wok and heat oil on medium to high heat.

Step 3

Fry the fish and set aside.

Step 4

In the same oil – add onions, green peppers, 2 Teaspoons Ginger & Garlic Paste, 1 Teaspoon Turmeric, 1 Teaspoon Cumin, 1 Teaspoon Coriander, 1 Teaspoon Cumin, 1 Teaspoon Salt (Add more salt if you prefer)

Fry until the onions are soft but not mushy. Add the fish into the onion mix and water to combine. Cook the fish until the water is half or until the gravy is to your liking.

Garnish with chopped fresh coriander.






  • 1 cup all purpose flour 
  • 2 tablespoons granulated sugar or 2 tablespoons superfine sugar
  • 14 teaspoon kosher salt
  • 14 lb very cold unsalted butter, diced
  • 2 tablespoons ice water


  • 12 – 1 1/2 lbs Apples (6 large)
  • 14teaspoon grated orange zest 


  • 14 cup flour
  • 14 cup granulated sugar or 1/4 cup superfine sugar
  • 14 teaspoon kosher salt
  • 14 teaspoon ground cinnamon
  • 18 teaspoon ground allspice
  • 4 tablespoons cold unsalted butter, diced


For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.

Pulse a few times to combine.

Add the butter and pulse 12-15 times, or until the butter is the size of peas.

With the motor running, add the ice water all-at-once through the feed tube.

Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.

Turn the dough onto a well floured board and form into a disc.

Wrap in plastic and refrigerate for at least one hour.

Meanwhile– preheat over to 450 degrees and make filling.

After the dough has been in fridge for one hour– Roll pastry into an 11-inch circle and transfer to baking sheet.

For Filling: Peel, core and cut apples into 8ths.

Cut each wedge into 3 chunks.

Toss with orange zest.

Cover tart dough with the apples leaving a 1 1/2 inch border.

Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.

Add the butter and pulse until mixture is crumbly.

Pour into a bowl and rub it with your fingers until it starts holding together.

Sprinkle evenly over apples.

Gently fold the border over the apples to enclose the apples, pleating it to make a circle.

Bake for 20-25 minutes until the crust is golden and the apples are tender.

Allow to cool. Serve warm or at room temperature.



Emran’s Chicken & Bell Pepper Spaghetti


  • 2 Chicken Breasts
  • 1 Package Spaghetti
  • 3 Garlics
  • 1 Onion
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 3 Green Chilli Pepper
  • 2 Teaspoon Ground Black Pepper
  • 2 Teaspoon Corn Flour
  • 1 Teaspoon Garlic & Ginger Paste
  • 2 Teaspoons Ketchup
  • 2-4 Teaspoons Light Soy Sauce
  • 1/2 Teaspoon Tasting Salt
  • Canola Oil
  • 1/2 Lime Juice

Step 1

Thinly Slice the Chicken Breasts. Marinate the sliced Chicken Breasts with Ginger & Garlic Paste, Salt, Corn Flour, Black Pepper. Mix well and set aside for 15 Minutes.

Step 2

In a Large Deep Pot boil the Spaghetti according to package directions. I use a little oil and salt while boiling my spaghetti. Drain the water and rinse the spaghetti under cold running water to remove starch. Set it aside.

Step 3

Slice the Bell Peppers, Onions. Dice the Garlic. Split the green chillies in half.

Sept 4

In a pot heat canola oil, add garlic and marinated chicken. Stir fry until all the chicken is fully cooked. Chicken should be white in color – not pink.

Add the vegetables, green chillies and continue to stir. Do not cover. Cook on high heat so that the water evaporates from the vegetables and chicken.

Add Ketchup, Soy Sauce, Black Pepper, Tasting Salt.

Once the flavors incorporate with each other, add Lime Juice before serving.



House Of H – French Baguettes


  • 1 1/2 cups warm 105-115 degrees water, divided
  • 1 1/2 tablespoons 2 packets active dry yeast
  • 2 teaspoons sugar divided
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • Melted butter for brushing on loaves (optional)


  1. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture (combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar.) Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
  2. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
  3. Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (or if you have ice cubes you can toss in ice cubes inside of the oven) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.

My recipe makes 2 Large Baguettes. You can double or triple this recipe for more Baguettes.



Chicken and Potato Jhol

This recipe is completely done by my husband. It is a very simple and in my book a very traditional Bengali recipe. I think every Bangladeshi household makes this recipe with little variations almost every other day, which is the case with us. We are cutting back on eating red meat to just once or twice a week. In substitution we are increasing our chicken and fish intake. Hope you all Enjoy this recipe.


  • 1 Whole Chicken
  • 1 Onion
  • 4-6 Green Cardamons Wholes
  • 4-6 Cloves
  • 2-4 Bay Leafs
  • 2-4 Cinnamon Sticks
  • 2-4 Tablespoons Ginger and Garlic Paste
  • 4-6 Whole Black Peppercorns
  • 1 Teaspoon Turmeric Power
  • 1 Teaspoon Cumin Powder
  • 1-2 Teaspoon Red Chilli Powder (According to Taste)
  • 1-3 Teaspoons of Salt (According to Taste)
  • 1-2 Teaspoons Chicken Curry Powder (Found at Local International Store)
  • 4-6 Russet Potatoes
  • 4-6 Green Chillies (Garnish)
  • Canola Oil
  • Water as Needed

In a deep karai (Pot) heat oil, add the onions, whole spices, ginger and garlic paste. Add Water as needed and continuously mix.

Once the marinade is ready – Add chicken pieces. Mixing and coating all the chicken. Add water as needed. Cook 50% and then Add Cubed Potatoes. Adding more water.

Cover and cook of Medium heat until the chicken and potatoes are fully cooked.

Serve with Hot Rice or Fresh Paratha or Naan Bread.



Rosemary Tilapia


  • 3 Tilapia Fillets
  • Salt
  • Old Bay Seasoning
  • Sea Food Seasoning (Your Choice)
  • Turmeric Powder
  • Red Chilli Powder
  • Cumin Powder
  • Lemon Juice
  • Garlic
  • Rosemary
  • Cilantro

Marinate the fish fillets for 15 minutes

Heat a large skillet or flat cooking surface

Heat the skillet or Flat top and apply cooking oil. Take a garlic clove and rub all over the oiled pan. This will enhance the flavor of the fish.

Lay your fillets on the pan and sear them – Dont move them around too much – they will break. Wait until one side is done cooking. It will be opaque.
Flip the fillet and cook the second side.

Remove fillets and let them rest.

Apply more oil and add the onions, garlic and jalapeños – Cook the vegetables.

When onions are cooked and jalapenos are charred add the rosemary and cilantro.

Plate the Tilapia fillet – covering them with the grilled onions and jalapeños.



White Chicken Taheri

This is one of dish that my Husband loves. So I had the opportunity to learn how to cook this dish from my Sister-in-law. It’s an all in one, which makes it all the more better in my book.


  • 1 Whole Chicken
  • 3 Cups Rice
  • 4-6 Potato
  • Mustard Oil
  • 2 Bay Leaf
  • 3-4 Cinnamon Sticks
  • 3-4 Cloves
  • 3-4 Black Peppercorns
  • 3-4 Cardamons
  • 2 Black Cardamons
  • Javentri Powder 1 teaspoon
  • Nutmeg Powder 1 teaspoon
  • Ginger and Garlic Paste
  • 4-8 Green Chilli
  • 1 Onion
  • Fried Onions (Optional)
  • Cilantro or Mint (Optional)
  • Kerwa Water (Optional)
  1. Wash and Strain Rice for about 15-20 Minutes
  2. Peel and Cut the Potatoes into large pieces – Wash and Drain
  3. Heat Pot
  4. Add Mustard Oil in a Pot
  5. Add Potatoes and Fry until lightly Golden
  6. Remove Potatoes and Set Aside
  7. In the same pot add all the whole spices and fry
  8. Add Onions, Green Chillis, Ginger & Garlic Paste and fry
  9. Add the Chicken and cook 50%
  10. Add Rice on top of the Chicken
  11. Layer Potatoes on top of Rice
  12. Add Green Chillies
  13. Add Fried Onions
  14. Add water. (Each 1 Cup of Rice Needs 2 Cups of Water)
  15. Cover and Cook on Low to Medium Heat
  16. Half way through cooking – Mix everything together – keep heat low – Let the steam do the cooking!
  17. Garnish with Cilantro or Mint

I hope You all enjoy this family recipe. I make this often for my husband and he loves it.