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Wander With Aakash, Gazipur (2025)

25/07/2025

কাচ্চি ভাইয়ের মাটন তেহারি ফালতু?!

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18/07/2025

🍗 Chicken Kosha Recipe (Bengali Style)

🕐 Prep Time: 15 mins

🧑‍🍳 Cook Time: 45–60 mins
🍽️ Serves: 4

🧂 Ingredients:

For Marination:

500g chicken (bone-in, curry cut)

½ cup plain yogurt (dahi)

1 tbsp mustard oil

1½ tsp ginger paste

1½ tsp garlic paste

½ tsp turmeric powder

1 tsp red chili powder

Salt to taste

For Cooking:

2 large onions, thinly sliced

2 medium potatoes (optional), halved and lightly fried

2–3 green chilies (slit)

2 tbsp mustard oil (you can mix with white oil if needed)

1 tsp sugar (for color)

Whole spices:

2 green cardamoms

1 black cardamom

1 bay leaf

3–4 cloves

1 inch cinnamon stick

1 tsp cumin powder

1½ tsp coriander powder

1 tsp red chili powder (adjust to heat)

½ tsp garam masala powder

Salt to taste

Warm water (as needed)

🔪 Instructions:

Step 1: Marinate the Chicken

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and mustard oil.

2. Cover and marinate for at least 1 hour (overnight preferred for deeper flavor).

Step 2: Fry Potatoes (Optional but Authentic)

1. Heat oil in a kadai or heavy-bottomed pan.

2. Lightly fry the potato halves with salt and turmeric till golden. Remove and set aside.

Step 3: Start the Kosha (Slow Cooking)

1. In the same oil, add sugar and let it caramelize slightly — it gives a deep brown color.

2. Add whole spices and sauté for a few seconds.

3. Add sliced onions and sauté on medium heat till golden brown (takes about 10-12 mins).

4. Add marinated chicken and fry on medium-high heat — this is the kosha step. Stir constantly for 15–20 minutes until oil separates.

5. Add green chilies, cumin, coriander, and more red chili powder if needed. Stir well.

Step 4: Simmer and Finish

1. Add fried potatoes and about ½ to 1 cup warm water (based on how thick you want it).

2. Cover and cook on low-medium flame for another 20–25 minutes, stirring occasionally.

3. When chicken is tender and oil separates on top, sprinkle garam masala and mix.

4. Finish with a drizzle of mustard oil for aroma. Let it rest for 5 mins before serving.

🍽️ Serving Suggestions:

Best enjoyed with Luchi (puffed fried bread), Paratha, or Plain Basmati Rice.

Serve with onion salad and a wedge of lime.

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16/07/2025

🌶️Tteokbokki (떡볶이) recipe — (Korean Spicy Rice Cakes)🍲

🧂 Ingredients (Serves 2–3):

300g Korean rice cakes (tteok) – cylinder type (soaked in warm water if hard or refrigerated)

100g fish cakes (eomuk) – sliced

2 cups anchovy or dashi broth (or water, but broth is better for flavor)

1/2 onion – sliced

1 green onion – chopped (plus more for garnish)

1 boiled egg (optional)

🔥 Sauce Mix:

2 tbsp gochujang (Korean red chili paste)

1 tbsp gochugaru (Korean red chili flakes – adjust for spice level)

1 tbsp soy sauce

1 tbsp sugar

1 tsp minced garlic

1 tsp sesame oil (optional)

👩‍🍳 Instructions:

1. Make the Broth:

In a pot, bring 2 cups of anchovy or dashi broth to a light boil. (If using water, add a pinch of salt or a dash of soy sauce for flavor.)

2. Add the Sauce Mix:

Stir in gochujang, gochugaru, soy sauce, sugar, and garlic. Mix well to combine and dissolve.

3. Add Rice Cakes & Ingredients:

Add the rice cakes, fish cakes, and onions. Boil on medium-high for 8–10 minutes, stirring often to prevent sticking.

The sauce should reduce and thicken. The rice cakes will soften and become chewy.

4. Finish Up:

Once thickened and glossy, add chopped green onions and sesame oil. Stir for a minute.

Optional: Add a halved boiled egg and let it soak briefly in the sauce.

5. Serve:

Transfer to a plate or bowl, garnish with extra green onions or sesame seeds.

Enjoy hot!

📝 Tips:

Spiciness: Adjust gochugaru and gochujang if you want it milder.

Cheese Tteokbokki: Add shredded mozzarella at the end for a cheesy twist!

Extra Add-ins: Ramyeon noodles, cabbage, or dumplings (mandu) work great.

07/07/2025

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Sagor Sk, Nandini Mondal Mondal, Md Rasal Sake, Akhona Senzo, Aleez Magar, Damtar Mlxm, Maysha Maysha, Joy Mouri, Prisca Nomena, Md Samim Samim, Hasain Ahmed, نذير محمد, Sanu Bk, Chandevi Chhantyal, Ajijul Sk, Ratri Akanda, Celso Pop, Muhammad Shabafu Usman, Imtiaz Ahmed Mahin ❤️

06/07/2025

1k Likes ❤️ and 1k Comments, and i will mention the prompt in the Comment Section!

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04/07/2025

আজকের আকাশটা অনেক সুন্দর ❤️

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28/06/2025

কদম ❤️🌸

25/06/2025

Korean Food 😍🫰

13/06/2025

🍽️ Crispy Fried Pomfret (Recipe)

🐟 Ingredients:

2 medium pomfrets, cleaned and gutted

1 tbsp ginger-garlic paste

1 tsp red chili powder (adjust to taste)

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tbsp lemon juice or vinegar

Salt to taste

2 tbsp rice flour or semolina (rava/sooji) – for coating (optional, for extra crispiness)

Oil – for shallow frying (coconut oil or vegetable oil)

🧂 Marinade Preparation:

1. In a bowl, mix:

Ginger-garlic paste

Red chili powder

Turmeric

Pepper

Coriander powder

Cumin powder

Lemon juice

Salt

2. Apply the masala generously to both sides of the pomfret, including inside the slits and cavity.

3. Marinate for at least 30 minutes (or refrigerate up to 2 hours for deeper flavor).

🔥 Cooking Instructions:

1. (Optional) Lightly coat the marinated fish with rice flour or rava for a crispy texture.

2. Heat about 3–4 tbsp of oil in a non-stick or cast iron pan over medium flame.

3. Place the pomfret in the pan gently. Fry for about 4–5 minutes per side, or until golden brown and crispy.

4. Remove and drain on a paper towel.

🧄 Serving Suggestions:

Serve hot with lemon wedges, sliced onions, and a sprinkle of chaat masala or fresh coriander.

08/06/2025

🥘 BEEF REZALA Recipe : Home Style

🍽️ Serves: 4-6

⏱️ Prep Time: 20 min | Cooking Time: 1.5–2 hours

🧄 Ingredients:

For Marination:

Beef (bone-in chunks) – 1 kg

Yogurt – 1 cup (well beaten)

Ginger paste – 2 tbsp

Garlic paste – 1 tbsp

Onion paste – ½ cup (from fried onions, see below)

Green chilies – 5-6, slit

White pepper powder – 1 tsp (optional for authentic flavor)

Nutmeg powder – 1 pinch

Mace powder – 1 pinch

Salt – to taste

For Cooking:

Ghee – 4 tbsp (or mix of ghee & oil)

Bay leaves – 2

Green cardamoms – 4

Cloves – 5-6

Cinnamon stick – 2 inches

Whole black pepper – 8-10

Dried red chilies – 2

Fried onion (beresta) – ½ cup (blend into a paste)

Warm water – as needed (about 2–3 cups)

Milk – ½ cup

Cashew paste – 2 tbsp (soak cashews & grind)

Kewra water – 1 tsp (optional but authentic)

Rose water – 1 tsp

Sugar – 1 tsp (optional, to balance flavor)

👩‍🍳 Instructions:

1. Marinate the Beef:

Mix beef with yogurt, ginger, garlic, onion paste, salt, nutmeg, mace, white pepper, and green chilies.

Cover and let it marinate for at least 2 hours (overnight is ideal).

2. Prepare Fried Onion (Beresta):

Thinly slice 2 large onions and deep-fry in oil until golden brown.

Blend half into a paste; keep the rest for garnish (optional).

3. Cook the Beef:

Heat ghee in a heavy-bottomed pan or pressure cooker.

Add bay leaves, whole spices (cardamom, cinnamon, cloves, pepper, red chilies). Let them release aroma.

Add marinated beef and cook on medium heat for 10–15 minutes, stirring until oil starts to separate.

Add warm water gradually, cover, and cook on low heat until beef is tender (~1.5 hours), or pressure cook for ~30 mins.

4. Final Touches:

Once beef is cooked and oil floats on top, stir in milk, cashew paste, kewra, and rose water.

Cook uncovered for another 10 minutes until the gravy thickens and becomes silky.

Add sugar to balance the flavor (optional).

Top with remaining beresta if desired.

🍚 Serving Suggestion:

Serve hot with steamed Rice, paratha, or naan.

07/06/2025

🍛 Chicken Curry (Recipe) : Home Style

🐔 Ingredients:

For the Chicken Marinade:

500g chicken (bone-in or boneless), cleaned and cut into pieces

½ cup plain yogurt (curd)

1 tsp turmeric powder

1 tsp red chili powder

Salt to taste

For the Curry:

2 tbsp oil (mustard oil or vegetable oil preferred)

2 medium onions, finely sliced

2 medium tomatoes, chopped

1 tbsp ginger-garlic paste

1–2 green chilies, slit (adjust to spice level)

1 tsp cumin seeds

1 bay leaf

2–3 cloves

2–3 green cardamoms

1 small cinnamon stick

1 tsp coriander powder

1 tsp cumin powder

½ tsp garam masala

½ tsp red chili powder (optional for extra heat)

Salt to taste

Fresh coriander leaves for garnish

🔪 Instructions:

1. Marinate the Chicken:

Mix chicken with yogurt, turmeric, red chili powder, and salt.

Let it marinate for at least 30 minutes (1–2 hours is better for deeper flavor).

2. Make the Curry Base:

Heat oil in a deep pan or kadai.

Add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon. Sauté for a few seconds until aromatic.

Add sliced onions and cook until golden brown (10–12 minutes on medium flame).

Add ginger-garlic paste and green chilies. Cook until raw smell disappears (about 2–3 minutes).

Add chopped tomatoes and cook until they soften and oil starts to separate.

3. Spice It Up:

Add coriander powder, cumin powder, red chili powder (optional), and salt.

Mix well and cook the masala until oil separates (5–7 minutes).

4. Cook the Chicken:

Add the marinated chicken pieces to the masala.

Sauté on medium-high heat for 5–7 minutes until the chicken changes color and is well-coated with the masala.

5. Simmer:

Add about 1 to 1½ cups of hot water depending on desired gravy thickness.

Cover and cook on low-medium heat for 20–25 minutes, or until the chicken is cooked through and tender.

Stir occasionally and adjust salt or spices if needed.

6. Finish:

Add garam masala and mix well.

Simmer uncovered for 5 more minutes to thicken slightly.

7. Garnish:

Turn off the heat, garnish with fresh coriander leaves.

🍽 Serving Suggestions:

Serve hot with:

Steamed basmati rice

Jeera rice

Roti, paratha, or naan

Wander With Aakash

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