simple recipes

The Easiest Crispy Piyaju Recipe | How To Make Onion Fritters

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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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How To Make A Smashburger

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The perfect smashburger—crispy, juicy, and packed with flavor. Recipe as follows:

Ingredients:

For the Burger:
2 pounds (roughly 1 kg) ground beef, 80/20 or 85/15 fat by content
Kosher salt, to taste
2 teaspoons neutral oil
2 medium yellow onions, thinly sliced

For Assembly:
1 tablespoon neutral oil
2 potato buns
6 slices thin American cheese
6 slices thin sharp white cheddar
Pickle chips
Bottled ketchup / mustard / special sauce

For the Special Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons finely chopped pickles
1 teaspoon honey
1 teaspoon pickle juice or vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon sugar
Kosher salt and freshly ground black pepper, to taste

Directions:

1. Divide the beef into 6 equal portions. Gently roll each portion into a ball and then pass the beef in between your hands, slapping it from one hand to the other to compress the ball and remove any excess air. Place the balls on a plate and place in the refrigerator, uncovered, to let the fat re-solidify.
2. While the burgers are in the refrigerator, make the special sauce. In a small mixing bowl, add all of the ingredients and whisk well to combine. Cover and refrigerate until ready to use.
3. Once the burgers are ready to cook, preheat a large cast iron griddle or skillet over medium high heat. Add the oil to the griddle and once the oil is shimmering, add the bun top side down to the griddle. Cook for 1-2 minutes, or until the top bun is a deeper golden brown. Remove from the griddle and set aside.
4. Season the top of three ground beef balls with salt. Add them to the still-hot griddle, then place a heavy burger press onto each patty, compressing it down to ¼ inch (.6 cm) thick. Cook each patty for 1 minute, or until deeply golden brown and lacy. Season the other side of the burger with salt, then flip the patty and cook for 30 seconds. Turn off the heat and add 3 pieces of American cheese to three of the patties (one on each), and 3 pieces of the sharp cheddar to three burgers. Turn the heat off and cover the patties to let the cheese melt. Once the cheese is melted, stack 3 patties on top of each other, alternating cheese types.
5. Transfer the patty stack to the prepared buns. Top with a few pickle slices, a drizzle of ketchup, mustard and special sauce. Serve immediately.
6. For the Onion Burger, repeat the same process with the bun and set aside.
7. Season the top of three ground beef balls with salt. Add them to the still-hot griddle, then cover each ball with a generous heap of onions. Place a heavy burger press onto each patty, compressing it down to ¼ inch (.6 cm) thick. Cook each patty for 1 minute, or until deeply golden brown and lacy. Season the other side of the burger with salt, then flip the patty and cook for 30 seconds. Turn off the heat and add 3 pieces of American cheese to three of the patties (one on each), and 3 pieces of the sharp cheddar to three burgers. Turn the heat off and cover the patties to let the cheese melt. Once the cheese is melted, stack 3 patties on top of each other, alternating cheese types.
8. Transfer the patty stack to the prepared buns. Top with a few pickle slices, a drizzle of ketchup, mustard and special sauce. Serve immediately.

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How to Make Pink Frosting | Minimalist Baker Recipes

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PINK FROSTING made with…BEETS! 🩷 This naturally dyed frosting has a gorgeous 😍 pink color and no, it doesn’t taste like beets! It’s perfect for sugar cookies, Valentine’s Day cupcakes 🧁, birthday cakes 🎂 & beyond!

Full Recipe:

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How To Make THE BEST Garlic Bread Ever | What’s For Lunch

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Impress your friends with this easy to make, yet delicious garlic bread recipe. Perfect for the big game! I’ll be breaking down ingredients step by step alongside you and before you know it, you’ll be enjoying.
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Yummy Akhni Pulao Recipe | How To Make Sylheti Akhni

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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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How To Make Tandoori Chicken Recipe

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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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How To Make Oreo Cookies (EASY)

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How to make the best Oreo Cookies with Oreo buttercream frosting! These cookies are super easy to make and there’s no chilling involved. These cookies taste like an Oreo with a soft, thick, doughy cookie texture. The Oreo buttercream icing tastes amazing and makes these cookies taste even better!

Ingredients

For the Cookies:
28 Oreos, finely crushed (about 2 ½ cups Oreo crumbs)
145g plain flour (1 ¼ cups all-purpose flour)
25g cornflour (2 tbsp cornstarch)
25g cocoa powder (3 tbsp)
½ tsp bicarbonate of soda (½ tsp baking soda)
¼ tsp baking powder
½ tsp salt
190g butter, softened (¾ cup)
90g granulated sugar (½ cup)
30g icing sugar (¼ cup powdered sugar/confectioners’ sugar)
1 large egg

For the Icing:

150g unsalted butter, softened (⅔ cup)
200g icing sugar (1 ⅔ cups powdered sugar/confectioners’ sugar)
1–2 tbsp milk (if needed)
2 tbsp of Oreo crumbs from the cookie ingredients (+ 1 tbsp for decoration)
You could also decorate them with whole Oreos or mini Oreos.

Makes 10 cookies

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Baking Instructions:

Preheat oven to 180°C (160°C fan)/350°F.
Bake for 8–10 minutes.
Let cookies cool fully before adding the icing.

For my U.S. audience, use the measurements given in (brackets). Let me know if you need any more conversions or tips!

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How To Make The Best Lemon Loaf Cake (So Easy)

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How to make the best lemon loaf cake ever. This amazing lemon pound cake is so delish, the drizzle and lemon syrup makes the sponge so deliciously moist. All the ingredients are below, so follow along if you want to make this easy zesty lemon cake.

Measurements are both metric and US measurements

Cake:
225g margarine or butter, softened – 1 cup (2 sticks) margarine or butter
225g caster sugar (or granulated/white sugar) – 1 cup caster sugar (or granulated sugar)
4 large eggs, room temp
225g self raising flour (or 225g plain/all purpose flour + 2 tsp baking powder) – 1 3/4 cups self-raising flour
Zest of 1-2 lemons

Lemon syrup:
50g icing sugar (powdered sugar) – 1/3 cup powdered sugar
45ml lemon juice (3 tbsp – approx 1 large or 2 small lemons) – 3 tablespoons lemon juice

Lemon icing:
150g-170g icing sugar (more if needed) – 1 1/4 to 1 1/3 cups powdered sugar (adjust for consistency)
1 tbsp lemon juice
1 tbsp milk (any)

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How To Make Perfect Mini Fuchka Recipe

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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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