Pitha's: The main charm of the winter season in Bangladesh is a wide range of pitha's. Here is a little scope to get indulge with the flow of these pitha's.

Doodh Chitoi:
Ingredients: Ground rice 2 cups, Salt 0.5 cups, Molasses 1.5 cups, Milk 0.5 liter.
Procedure: Make a syrup by boiling molasses in 1.5 cups of water. Add salt to the ground rice and pour water to make a mixture. Coat the khola or pan with oil and heat. Put 2 table spoon of mixture into the khola and cover. Sprinkle water on the cover. after 4 minutes remove the pitha and put into the syrup. When all pithas have been dipped in syrup, boil for sometime and allow to cool. then place in milk and leave overnight.

Bhapaa Pitha:
Ingredients: Atop rice 4 cups, Salt 1 tsp, Molasses 1 cup, Coconut 0.5 cup, also required steamer, earthen pots of approximately 3.5-4 inch diameter.
Procedure: Add salt to the ground rice and moisten by sprinkling lukewarm water. Boil water in a steamer. Sieve mixture to look like bread crumbs. Take an earthen pot and spread mixture evenly to cover all sides and fill until half full. In the center fill coconut shavings and molasses as desired. For extra richness, khirsa can also be added. Now fill up the bowl with ground rice. cover the bowl with cloth and place upside down over steamer. Cover the steamer. After 5 min remove while still cover in cloth.

Kheer Patishapta:
Ingredients: Milk 1 litre, Sugar 0.25 cups, Oil 0.25 cups, Ground Atop rice 2 cups, Molasses or sugar 0.5 cups, Water 1.5 cups.
Procedure: Boil milk and reduce to 1.5 cups over slow heat by which time it will be a soft creamy yellow solid called khirsa. Add 0.5 cup of sugar. Mix rice powder, molasses and water separately. Add water slowly to make a semi-thick mixture similar to pancake batter. Heat non stick pan. Brush the pan with oil. pour 0.5 cup of mixture and rotate to spread the mixture evenly over surface. When it dries put 1 tablespoon of khirsa and sugar mixture on one side and fold lengthwise. Press lightly with a spoon and remove from the pan.

Alu Bharta:
Ingredients: Potatoes 3 or 4, Onion 2, Mustard oil or Ghee or Lemon juice 2 teaspoon
Salt to taste, Red or green chilies.
Procedure: Boiled the potatoes. Peal and mashed them till become smooth. Chop the onions and chilies and mix with salt and mustard oil or ghee or lemon juice. Put the mixture into the mashed potato and mix together. Serve with rice.
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Macher Dopiaza :
Ingredients: Fish (preferably small, cut into small pieces) 1 cup, Sliced onions: 1/2 cup, Chili powder/paste (red) 1 tsp, Turmeric powder/paste 1 tsp, Onion paste 2 tbsp, Ginger paste 1/8 tsp
Pepper paste 1/4 tsp, Shredded dhania leaves (cilantro) personal taste, Onion leaves 2 tbsp, Oil 1/3 cup Salt 1 tsp, Tomato (tomato for republicans) 2 medium.
Procedure: 1. Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces. 2. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion pastes). 3. Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat. 4. When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat till the oil starts to float.

Macher Korma:
Ingredients: Fish 1 kg, Yogurt 1/2 cup, Onion paste 1/2 cup, Ginger paste 2 tsp, Garlic paste 1 tsp,
Coriander paste 1 tbsp, Cardamom 6, Cinnamon, 1" 2 pieces, Salt 2 tsp, Ghee (oil) 3/4 cup, Green chilli 6, Kewra (Eng?) 2 tbsp, Sugar 1 tbsp, Lemon juice 1 tbsp.
Procedure: 1. Use large fish for korma. Do not cut the fish into too small pieces. 2. Except for the green chillis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
When the oil begins to float on top, you are done.

Machher Tawrkari (Fish Curry):
Ingredients: Fish 1 lb, Red chili powder 1/2 tsp (fit your tolerance), Turmeric 1 tsp, Garlic 1 tsp
Oil 1/4 cupOnion, diced 1/4 cup, Green chili 2 or 3, Salt 1 tsp, Tomatoes Optional, Cilantro, (chopped) Optional.
Procedure: 1. Sitr fry onion in oil until transcucent. 2. Add garlic and stir fry until the garlic starts to turn brown. 3. Add all the spices and stir fry for about 5 minutes. 4. Add the fish and carefull fry each side for a 2/3 minutes. 5. Add enough water to just barely cover the fish. Put in the green chili and tomatoes. 6. Cook covered in medium heat until done. Add the chopped cilantro and keep covered for 5 minutes before serving
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Bhuna Khichuri:
Ingredients: Moogdal 1 cup, PolAu Rice 2 cups, Finely diced ginger 2 tsp, Salt 1 tbsp, Cinnamon Sticks 2/3, Bayleaf 2 [small ones], Ghee 1/2 cup, Cloves 4/5.
Procedure: 1. Wash the rice 2. Fry the dal separately for a while. 3. Lightly fry in ghee the ginger and bay leaves. 4. Then add the rice, dal, and salt, fry for about 10 minutes. Medium to medium high heat. 5. Add five cups of boiling water and the salt. 6. As soon as the water comes up to boil, put a lid on it. 7. Simmer in low heat for 20/25 minutes.
You could add beresta to it or you could make it spicier by adding turmeric and chili powder. I use 1/2 tsp of the former and 1 tsp of the latter.
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