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Here’s a restaurant-style Mini Piyaju recipe with a little extra flair to get that crispy, flavorful bite every time!

Mini Piyaju (Restaurant Style)
Ingredients:
1½ cups onion, thinly sliced
2 green chilies, finely chopped
½ tsp garlic paste
½ tsp ginger paste
¼ tsp cumin seeds
¼ tsp kalo jeera (black cumin seeds)
¼ tsp red chili powder
¼ tsp turmeric powder
¾ tsp salt (adjust to taste)
2½ tbsp besan (gram flour)
1½ tbsp corn flour
2 tbsp fresh coriander, chopped
Oil for deep frying

Instructions:
In a bowl, add sliced onions, green chilies, garlic paste, ginger paste, cumin seeds, kalo jeera, red chili powder, turmeric, and salt.
Mix everything well with your hands, gently squeezing the onions to release water. Let it sit for 5 minutes to soften.
Add besan, corn flour, and chopped coriander. Mix well until the mixture holds its shape when pressed together. If needed, add a sprinkle of water.
Heat oil to 325°F (163°C) in a deep pan.
Take small portions of the mixture and drop them gently into the oil.
Reduce the heat to medium-high and fry for 6-8 minutes, stirring occasionally, until golden brown and crispy.
Remove and let them rest on a paper towel. They will crisp up further as they cool.
Serve hot with chutney or ketchup. Enjoy!
Perfectly crunchy, packed with flavor—these mini piyajus are great as a snack or side dish. Let me know if you want any tweaks!

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The rich flavors of Bangladesh with our traditional Sylheti Akhni recipe! Watch as we guide you through each step of cooking this mouthwatering pulao, featuring tender meat, aromatic spices, and a blend of rice and veggies, all infused with the unique taste of aloo bukhara and mango pickle. Perfect for any occasion, this dish is a feast for the senses. Tune in now to bring the taste of Sylhet right into your kitchen!

Bangladeshi Sylheti Akhni Recipe
Ingredients:

¼ cup cooking oil
1¼ cups onion (about 2 medium, thinly sliced)
3-4 bay leaves
Whole garam masala (4 cloves, 5 cardamom pods, 4 peppercorns, 3-4 small cinnamon sticks)
1 tsp cumin seeds
1½ tbsp garlic paste
1½ tbsp ginger paste
2 medium tomatoes, chopped
1½ tsp salt, plus extra to taste
1 kg beef, lamb, or goat meat, cut into small pieces
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp panch phoron powder
¼ tsp nutmeg
¼ tsp mace
¾ cup hot water
5-6 aloo bukhara (dried plums)
1 tbsp raisins (kishmish)
1 cup chopped carrots
½ cup frozen green peas or fresh
10-12 green chilies
4½ cups hot water
1 tbsp mango pickle
3 cups kalijeera or gobindobhog rice
3 tbsp powdered milk
¼ tsp sugar
2 tbsp ghee
Instructions:

Prepare the Meat:

Heat the oil in a large pan over medium heat.
Add sliced onions, bay leaves, whole garam masala, and cumin seeds. Sauté until onions are lightly browned.
Add a splash of water, garlic paste, and ginger paste. Stir well.
Add chopped tomatoes, salt, and cook until tomatoes are soft.
Cook the Meat:

Add the meat to the pan along with cumin powder, coriander powder, panch phoron, nutmeg, and mace. Mix well.
Pour in ¾ cup of hot water, add aloo bukhara, and raisins. Cover and cook over medium-low heat for 40 minutes or until the meat is tender. Stir occasionally.
Add Vegetables and Rice:

Once the meat is tender, add chopped carrots, green peas, and green chilies to the pan.
Pour in 4½ cups of hot water and add mango pickle. Bring the mixture to a boil.
Stir in the rice, powdered milk, additional salt to taste, and sugar. Keep stirring until the rice surfaces.
Final Cooking:

Reduce the heat to the lowest setting, cover, and cook for another 15 minutes.
If there is excess water on top, that’s normal. Just stir in 2 tbsp of ghee, mix well, then cover and remove from heat. Let rest for 5 minutes.
Serve this hearty and aromatic Sylheti Akhni hot and enjoy a traditional Bangladeshi meal!

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No tandoor? No problem! With these simple ingredients, you can make delicious, smoky Tandoori Chicken right on your pan. This recipe uses mustard oil, ghee, Kashmiri red chili, yogurt, and a mix of aromatic spices to create a juicy, flavorful chicken that’s perfect for any occasion. Let’s dive into how to make this restaurant-style tandoori chicken at home with ease!

Ingredients for Tandoori Chicken:
Chicken – 1 whole (cut into pieces)
Mustard oil – ¼ cup + 2 tbsp (for cooking)
Ghee – 1 tsp + 1 tsp (for added richness)
Kashmiri red chili powder – 2 tsp (for color)
Red chili powder – ¼ tsp (for heat)
Plain yogurt – 2 tbsp (for marinade)
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
বিট লবণ – ½ tsp
Salt – to taste
Pepper – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Sugar – ¼ tsp
Lime juice – ½ lime
Besan (gram flour) – 1½ tbsp

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Discover how to make crispy and delicious Mini Fuchkas at home with our easy-to-follow recipe! In this video, Banglar Rannaghor walks you through the steps to create the perfect fuchkas from scratch using commonly available ingredients like AP flour, suji, and cooking oil. Learn the secrets to kneading a tight and smooth dough, rolling it thin, and frying it to golden perfection. Whether you’re a beginner or a seasoned cook, this recipe will guide you to make these delightful street-style snacks that puff up beautifully. Don’t forget to tune in for tips on serving them with traditional toppings and tangy tamarind water. Perfect for snacking, parties, or a fun cooking project! Like, share, and subscribe for more delicious recipes from around the world, brought to you from the heart of Toronto by Banglar Rannaghor.

Here’s a recipe for mini fuchka:

Ingredients:

AP flour/Maida: 1 cup
Suji: 1/3 cup
Salt: ½ tsp
Cooking oil: 2 tbsp plus a bit more for rolling
Water: as needed
Instructions:

In a bowl, mix together 1 cup of AP flour/maida, 1/3 cup suji, and ½ tsp of salt.
Add 2 tbsp of cooking oil to the dry ingredients and mix thoroughly.
Gradually add water, a little at a time, to knead a tight and smooth dough. This may take 4-5 minutes.
Once the dough is ready, divide it into 3 parts.
Lightly oil a rolling board, then roll out the dough as thin as possible. Overlap one end to another and roll it again. It should be thin but doesn’t need to be super thin.
Using a small cutter or the cap from a small bottle, cut out the fuchka pieces.
Heat oil in a pan until very hot. This high temperature is crucial for the fuchkas to puff up.
Add the fuchka shells to the hot oil. Once they puff up, lower the heat to medium and keep stirring until they are golden brown.
Remove the fuchkas from the oil and let them cool.
Serve with your favorite toppings and tamarind water.
Enjoy your delicious, crispy mini fuchkas!

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Dive into the world of flavors with our Crispy Aloo Samosa recipe, a timeless classic that promises to deliver the crunch and taste you crave. This step-by-step guide is meticulously crafted to help you achieve the perfect crispy layer on the outside while savoring a deliciously spiced potato filling inside. Whether you’re a cooking enthusiast or a beginner, this recipe is designed to guide you through the process of making the ultimate Aloo Samosas from scratch.

Key Highlights:

Crispy Layering Technique: Learn how to knead the perfect dough for that irresistible crispy exterior.
Flavorful Filling: A step-by-step guide to creating a spiced potato filling that’s bursting with flavors.
Ramadan Ready: Ideal for Iftar, these samosas are a fantastic way to break your fast and enjoy with family and friends.
Easy to Follow: With detailed instructions and tips, you’ll find making samosas at home simpler than ever.

Ingredients:

2 cups all-purpose flour (maida)
1 tsp salt
¼ tsp cumin
2 tbsp ghee
¾ cup cold water (approximately)
2 tbsp cooking oil
½ cup chopped onion (1 medium)
1 tsp chopped garlic
1 tsp ginger paste
½ tsp red chili powder
½ tsp chili flakes
2 green chilies, finely chopped
¼ tsp turmeric powder
½ tsp fennel seeds
½ tsp crushed coriander seeds
450 g boiled and mashed potatoes
3 tbsp chopped coriander
½ tsp roasted cumin
Cooking oil for frying
Instructions:

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tsp salt, ¼ tsp cumin, and 2 tbsp ghee. Mix well.
Gradually add approximately ¾ cup of cold water to form a tight dough. You may need a little less water, so add it gradually. Knead well to ensure a crispy layer.
Rest the dough for 30 minutes.
Meanwhile, prepare the filling. In a pan, heat 2 tbsp cooking oil. Add ½ cup of chopped onion and sauté until light brown.
Add 1 tsp chopped garlic and 1 tsp ginger paste. Sauté for 30-40 seconds.
Add a splash of water, then add ½ tsp red chili powder, ½ tsp chili flakes, 2 chopped green chilies, ¼ tsp turmeric powder, ½ tsp fennel seeds, and ½ tsp crushed coriander seeds. Sauté for 3-4 minutes.
Add ½ tsp salt (to taste) and 450 g mashed boiled potatoes. Mix well and use a potato masher to combine the spices with the potatoes.
Add 3 tbsp chopped coriander and ½ tsp roasted cumin. Mix well and set aside.
Divide the dough into 12 pieces. Roll each piece into a ball and cover with a damp cloth.
Take one ball and roll it into a thin oval shape. Cut it in half to form two semi-circles.
Place a spoonful of filling on one side of the semi-circle, leaving the edges clear. Wet the edges with water and fold the dough over the filling to form a triangular shape. Seal the edges by pressing them together.
Heat cooking oil in a deep pan to around 300°F (150°C).
Fry the samosas over medium-low heat until golden brown. This will ensure a crispy exterior.
Serve the crispy aloo samosas with raita or tamarind chutney. Enjoy this satisfying and easy-to-make snack that everyone will love!

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