Bangladeshi Chicken Salad Food

BANGLADESHI CHICKEN KORMA

Steps:

• Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
• Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
• Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
• Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.

BANGLADESHI CHICKEN SALAD!

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.

EASY BANGLADESHI SWEET SNACKS!

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.