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Topics - Nujhat Anjum

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Salad / Beet Salad Recepie
« on: September 01, 2014, 12:18:03 PM »
Beet Salad Recepie


6 medium beets (red and golden), about 1 1/2 pounds
1 cup water
8 cups mixed baby salad greens $
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil $
1/2 cup (2 ounces) crumbled goat cheese $
1/4 cup coarsely chopped walnuts, toasted

1. Preheat oven to 375°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
3. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

Food / Akhni Polau
« on: September 01, 2014, 09:03:28 AM »
Akhni Pulao (আখনি পোলাউ)

Serves 2 people.
For Rice:
Bashmati rice- 1 cup
Ghee/Butter/ oil - 3 Tbs
Onion (chopped)- 1/2 cup
Green chili- 3 pieces
Sat- 1/2 ts
Sugar- 1/2 ts
Aloobukhara- 3-4 pieces
Raisin- 8-10 pieces
For Akhni water:
Water- 4 cup
Garlic (roughly chopped)- 2 clove
Ginger(roughly chopped) - 2 Tbs
Cardamom - 4 pieces
Clove- 4 pieces
Cinnamon- 2 small sticks
Bay leaf- 2 pieces
Whole black pepper- 6-7 pieces

Take the water in a large pan, add all the akhni water ingredients in it and boil it. Then let the water to simmer in medium heat until it reduce to around 2 cups of water.
Then strain the flavored water and preserve it to use in polau (we will use the water not the other ingredients).
Now wash the rice and keep it on a strainer for around 5 minutes to remove the access water.
Heat the ghee/oil in a pan. Add half of the chopped onion and fry them until they become light brown in color. Then remove the fried onion on a plate and keep them aside for future garnish.
Add the rest of the chopped onion in the ghee and fry them till they become soft. Then add the washed rice, aloo bukhara and raisin; and fry them for 4-5 minutes (a nice aroma of the fried bashmati rice will be spread in your kitchen at that time).
Then add the flavored akhni water, salt, and sugar; and cook it in medium high heat for 5-6 minutes. After that cover the pan, turn the heat to low and let them cook for around 18-20 minutes.
Garnish the top with the fried onion and serve the polau.

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