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By Anasua

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By Anasua

Fusion Meals
(5)

25/06/2024

Summer vibes are rolling in with these delicious rice paper summer rolls! 🌞🌱 Savor the flavors of tender teriyaki chicken, crunchy pickled carrots, refreshing cucumber, and savory onion, all wrapped up in delicate rice paper. Don’t forget to dip them in the irresistible peanut butter soy dressing and tangy soya sauce on the side! 😋✨

24/06/2024

Indulging in the ultimate comfort food combo - creamy udon and flavorful teriyaki chicken! 🍜🍗✨ Savoring every bite of this deliciously satisfying meal. 😋❤️

13/03/2024

Ramadan Drink Mix Powder(18th March)
Beat the summer heat with Summer Drink Mix!
This summer drink health and stay hydrated.It’s good for digestion, heart and also for skin. Therefore introducing my version of Nutritious Mix. It is a mixer of chia seeds, 4 types of nuts, milk and more. All you have to add is sugar!
You can make smoothie with your favorite fruits. For example I use banana, mango and carrots! For simply have it with Rooafza or ice-cream!
Instructions:
•If you mix it in water 20 minutes before having it and blend( optional) it before drinking it.

Servings: 300 grams
Price- 650 taka

29/02/2024

Beef Kalabuna

01/02/2024

My version of Kou Shui Ji

🇧🇩

22/01/2024

Taco Monday!

20/01/2024

Comfort Food!

20/01/2024

Goat cheese Gochuganj Pasta

19/01/2024

Meatball Gravy!

18/01/2024

Chicken Mushroom Pizza

12/01/2024

Biscoff Fresh Toast with Vanilla Chantilly!

12/01/2024

Montreal style air fried chicken with yellow rice and roasted veggies!

10/06/2023

Mango Malai Kulfi!

Creamy and delicious Mango Kulfi is the India version of Mango Ice Cream! Made with milk, milk solids, nuts and flavored with cardamom this kulfi is the ultimate summer treat!

01/06/2023

Chicken curry with coconut milk is a super flavorful dish prepared with coconut milk, cashews, and garam masala to yield a rich creamy textured curry. This chicken curry is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food for this summer! Available at

24/05/2023

Panang Curry

This AMAZING homemade Panang Curry is bursting with rich and creamy flavor and is made hearty with chicken, veggies and fresh basil.

18/05/2023

Maach er Shashranga

Bengali’s are known as “Bhaat e Maach r Bengali”. Comforting, flavor-packed Bengali fish dish will change your fish dinner game forever! A simple braised white fish in Bengali Jhol(sauce) with tomato and bell pepper medley with aromatics and warm Bangladeshi spices and there’s natural sweetness from the sweet onions, carrots, and orange juice.

Will be available on from next week!

03/05/2023

Korola-Chingri (Bitter gourd-Shrimp Stir Fry)

Korola Bhaji is a simple stir fried dish popular in Bengali Cuisine. Korola is Bitter Gourd and Bhaja refers to deep fried or stir fried. We serve Korola Bhaji in the beginning of the meal, and we eat it with plain steamed white rice.

Korola Bhaja is yet another simple side dish that we serve at the beginning of the meal. We sometime also refer to it as ucche bhaja. Bitter is referred to as "teto" in Bengali.

So during these hot summer months, my mother would prepare Korola Bhaji quite frequently.

03/05/2023

Summer Menu coming soon at !

02/05/2023

The bitterness in the bitter gourd promotes appetite, and its potassium has a diuretic effect so it lowers internal body heat. It is a perfect vegetable for the summer. It is absolutely helpful during summers and has the ability to prevent heat strokes and recover the water lost due to perspiration. Calorie count: Only 15 calories and 0.1g fat in 100g. Bitter gourds or karela are beneficial in lowering sugar levels, fighting cancer and a number of infections.

22/04/2023

Beef Seekh Kebab

Whether it’s a barbecue night with friends or family, Eid festivities or a dinner at your favourite deshi restaurant, it feels incomplete with one of the most popular Bangladeshi dish, the juicy beef seekh kabab.

Beef seekh kabab are a type of kebab, that are extremely popular in the subcontinent, made with spiced minced or ground meat.

18/04/2023

Ramadan Series- Day 22

Red Chicken Curry

Ingredients:
Coconut oil
Sweet Vidalia onion
Chicken thighs and drumsticks
Garlic
Ground or fresh ginger
Ground coriander
Canned coconut milk
Shredded carrots
Thai red curry paste
Fresh spinach
Lime juice
Brown sugar
Fresh cilantro

Instruction:

Add the oil and chopped onion to a large skillet and sauté until softened.

Add the chicken and cook until done, then add the garlic, ginger, and coriander.

Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.

Stir in the spinach, lime juice, and optional brown sugar last.

16/04/2023

Ramadan Series- Day 21

Coconut Flan

Ingredients:
1 ½ cups white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
½ cup milk
6 eggs
½ cup fresh shredded coconut

Instruction:

Preheat oven to 350 degrees F (175 degrees C).

Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.

Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.

Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

10/04/2023

Ramadan Series- Day 16

Gajar er Halua

Ingredient:
1 Kg Carrot
1 1/2 litre Milk
8 Green cardamoms
5-7 tbsp Ghee
5-7 tbsp Sugar
2 tbsp Raisins
1 tbsp Almonds shredded
2 tbsp Dates, chopped

Instruction:
Peel and grate the carrots.
Simmer in milk with the cardamom until liquid evaporates
Heat ghee in a heavy pan and add the carrot mixture
Cook over a gentle flame for 10-15 minutes.
Stir in sugar and continue cooking until the halwa turns deep reddish color.
Stir in dried fruit and serve.

09/04/2023

Ramadan Series- Day 15

Garlic Peanut Wings

Ingredients:
2 pounds chicken wingettes
2 tablespoons butter
1 teaspoon finely chopped fresh garlic
3 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hot chili sauce
1 tablespoon vinegar
2 teaspoons honey

Instruction:

Preheat grill to 350 degrees, or medium heat.
Brush grill grates with oil.
Toss wings in salt and black pepper to coat.
Place in a single layer on the grill pan.
You want them close so they steam and stay moist.
Flip wings every 5 minutes, for about 20 minutes, until cooked and crispy.
Meanwhile, prepare peanut sauce.
Once wings are cooked, toss wings and sauce in a large bowl and garnish with crushed peanuts.

08/04/2023

Ramadan Series- Day 14

Ingredients:

for raj kachori dough:  1½ cup maida / plain flour / refined flour ½ cup rava / semolina / suji (fine)
¼ tsp baking soda
½ tsp salt
2 tbsp hot oil
½ cup water (to knead)
oil for frying

for chaat:
1 potato (boiled & peeled)
½ cup chickpea / chana (soaked & boiled)
½ cup green moong dal ( soaked & boiled)
1 cup curd
¼ cup green chutney
¼ cup tamarind chutney
1 tsp kashmiri chilli powder
1 tsp cumin powder
1 tsp chaat masala
1 tsp aamchur / dry mango powder
1 tsp salt
½ cup sev
¼ cup boondi
½ cup pomegranate
2 tbsp coriander (finely chopped)
2 tbsp onion (finely chopped)

Instruction:
firstly take a poori and make a hole. poori turns crisp once cooled completely (after 2 hours) stuff with 1 tbsp boiled potato, 1 tbsp boiled chana and 2 tbsp boiled moong dal.
also pour 2 tbsp curd.
now pour a tsp of green chutney and tamarind chutney.
also sprinkle chilli powder, cumin powder, chaat masala, aamchur and salt.
further drizzle half tsp of curd, green chutney and tamarind chutney.
garnish with 2 tbsp sev, 1 tbsp boondi, 1 tbsp pomegranate, 1 tsp coriander and 2 tsp onion.
finally, enjoy raj kachori immediately as a chaat.

̇ftar

03/04/2023

Ramadan Series- Day 11

Dim Bhurji

Ingredients:
2 tablespoons (30ml) vegetable oil
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
3 green chile peppers, slit lengthwise
2 teaspoons ginger-garlic paste (see notes)
1 teaspoon red chile powder
1/2 teaspoon turmeric powder
4 large eggs, lightly beaten
Salt
2 teaspoons unsalted butter, divided
1/4 cup chopped cilantro leaves, divided

Instruction:

In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. Add onions and stir until softened, about 5-6 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.

Add green chiles and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.

Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread.

02/04/2023

Ramadan Series- Day 10

Marble Mousse

125g (4oz) good quality plain chocolate, finely chopped, plus extra shavings to decorate
125 g (4oz) Nutella

Instruction:

Melt 100g (3½oz) of the plain chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Take off the heat and leave to cool for 15min. Meanwhile, using the same method, melt 100g (3½oz) of the Nutella.

Using a large metal spoon, fold the cream into sugar mixture.Spoon half the mixture into one of the now-empty bowls. Fold the cooled and melted plain chocolate and remaining Nutella into one bowl of mixture, then stir the melted and cooled Nutella and remaining chopped plain chocolate into the other.

Spoon one mousse on top of the other and lightly fold the two together to get a marbled effect. Divide the mixture among six glasses. Cover and chill for 4hr or overnight. Top with chocolate shavings before serving.

01/04/2023

Ramadan Series- Day 9

Peanut Butter Fried Chicken ( Air fried)

Ingredients:
500 gram chicken(legs and thighs)
3 cloves minced garlic
2 tbsp peanut oil or canola oil
1/2 cup peanut butter
2 Tbsp Sriracha sauce more or less to taste
1/4 cup hoisin sauce
1/4 cup water
4 Tbsp Soy sauce low sodium preferred
2 tsp toasted sesame oil
4 Tbsp rice vinegar
2 Tbsp brown sugar
1 Tbsp freshly grated ginger root
1/2 tsp black pepper
2 tbsp lemon juice
1/4 cup roasted peanuts for garnish optional

Instruction:
Weave the chicken strips onto the skewers and set aside in the fridge until the sauce is ready.
To prepare the sauce
In a small saucepan over medium low heat, lightly sauté the garlic in the peanut oil for just a minute or so, just to soften but not brown the garlic.
Add all of the remaining ingredients for the sauce, except the lemon juice and simmer slowly for 5 -10 minutes or until the sauce thickens just little. If you cook it down too much just add a little more water to bring the sauce back to a pourable/brushable consistency.
Remove from heat and stir in the lemon juice.
Let the sauce cool for a few minutes. Pour half of it into a separate bowl and reserve that half as a dipping sauce or to pour on rice if serving as a meal.
Brush the remaining half of the sauce onto the prepared skewers.
Lay the skewers onto the preheated grill and cook for about 3 minutes per side or until fully cooked through.
Serve immediately with a garnish of roasted peanuts if you like.

31/03/2023

Ramadan Series - Day 8

Egg Fried Rice

Ingredients:
4 large eggs
3 tablespoons peanut, vegetable, or olive oil, divided
1 cup diced onion, about 1 small onion
1 1/2 to 2 cups diced mixed carrots ana corn
1/2 cup sliced scallions, white and green parts divided
pinch of salt
4 cups cooked overnight jasmine rice
2 1/2 tablespoons soy sauce, use tamari if gluten free
1/2 teaspoon five-spice powder
dash of ground white pepper, optional
1 to 2 teaspoons toasted sesame oil

Instruction:

Crack the eggs into a small bowl and beat them together.
Heat a skillet with 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
Add the soy sauce, five-spice powder, dash of white pepper (if using) and sesame oil and stir to distribute the seasonings. Add the scrambled eggs and stir to mix again. Garnish with remaining sliced scallions.

30/03/2023

Ramadan Series- Day 7

Chicken Chaap

Ingredients:
Chicken 250 gm
Plain yogurt 4 tbsp
Gram flour/besan 2 tbsp
Red chili powder 1 tsp
Cumin Powder 1/2 tsp
Coriander powder 1 tsp
Black pepper 1/2 tsp
Chili flakes 1/2 tsp
Salt 1/2 tsp
Mustard paste 1 tsp
Garlic paste 1 tsp
Ginger paste 1/2 tsp
Mustard oil 1 tbsp
Lime juice 2 tbsp

Instruction-

1. Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
2. Fry 3-4 pieces at a time until golden brown, flipping several times to ensure the chicken cooks evenly and does not burn.
3. Enjoy!

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BY ANASUA

A self taught passionate cook trying to spread love and happiness through good food. Because good food equals to good mood. I mostly do fusion meals as I love to add a twist in each of dishes so her