Banglar Rannaghor

Stop choking down bitter melon just because it’s healthy! If you lift weights, korolla (bitter melon) is a total cheat code for muscle recovery and fitness. In this video, we are making an easy, healthy, and tasty korolla chicken stir-fry that completely fixes the bitter taste while packing a massive protein punch.

We break down the science of why whole food antioxidants destroy muscle soreness, how onions boost your gym pump, and why a single teaspoon of sugar (only 16 calories!) is a macro-friendly game changer to make this dish taste incredible.

If you are looking for a healthy post-workout meal recipe that actually tastes good, you need to try this!

🔥 Ingredients & Macros Used:

300g Bitter Melon (Korolla)

325g Chicken Breast (High Protein)

1 Medium Onion (Packed with Quercetin for blood flow)

2 tbsp Oil

1 tsp Sugar (Only 16 calories – perfect for macro counting!)

👇 Timestamps:
0:00 - The Gym Benefit of Bitter Melon (Korolla)
0:10 - Prepping the Chicken & Veggies
0:20 - The 16-Calorie Flavor Trick
0:45 - High-Protein Bitter Melon Taste Test

If you enjoyed this easy gym recipe, don't forget to LIKE, COMMENT your favorite way to cook korolla, and SUBSCRIBE for more macro-friendly fitness meals!

#KorollaRecipe #BitterMelon #HealthyRecipes #GymDiet #HighProteinMeal #FitnessFood #PostWorkoutMeal #HealthyCooking #MuscleRecovery

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This traditional Hyderabadi-style chicken curry delivers a rich, regal flavor with surprisingly minimal effort. By blending yogurt, nuts, and coconut into a smooth paste and marinating everything together, we skip the tedious frying and browning stages. It’s a true dump-and-go recipe that yields a deeply aromatic, velvety gravy perfect for your next dinner party or family gathering.

Ingredients
For the Nut & Yogurt Paste:
12 raw cashews

8 raw almonds

2 tablespoons desiccated coconut

¾ cup plain yogurt

½ cup cooking oil

For the Chicken & Marinated Base:
1.2 kilograms chicken, cut into curry pieces

3 to 4 green chilies (seeded if you prefer less heat, left whole/slit if you like it spicy)

1 handful fresh coriander (cilantro), finely chopped

16 to 18 fresh mint leaves, finely chopped

1 cup fried onions (beresta)

1 tablespoon garlic paste

1 tablespoon ginger paste

1 ½ tablespoons Kashmiri red chili powder

2 teaspoons ground coriander

½ teaspoon ground turmeric

½ teaspoon garam masala

1 teaspoon black pepper

Juice of ½ lime

2 teaspoons salt

For Cooking & Garnish:
1 cup water (to rinse the marinade bowl)

1 ½ cups hot water

Extra fried onions (beresta) and chopped coriander, for garnish

Preparation
Step 1: Make the Paste
In a blender or food processor, combine the cashews, almonds, desiccated coconut, yogurt, and oil. Blend until perfectly smooth and creamy.

Step 2: Marinate the Chicken
In a large mixing bowl, add the chicken pieces. Pour in the blended yogurt-nut paste. Add the green chilies, chopped coriander, mint leaves, fried onions, garlic paste, ginger paste, Kashmiri chili, ground coriander, turmeric, garam masala, black pepper, lime juice, and salt. Mix thoroughly with your hands until every piece of chicken is evenly coated. If time permits, let it marinate for 30 minutes; otherwise, we can proceed directly to cooking.

Step 3: Begin the Cook
Transfer the marinated chicken and all the sauce into a large, cold nonstick pan. Pour 1 cup of water into the empty marinating bowl, swirl it around to catch any leftover spices, and pour that into the pan as well. Turn the heat to medium.

Step 4: Simmer and Stir
Once the curry starts bubbling and releasing steam, lower the heat to a gentle simmer. Because the nut paste can easily stick and burn, ensure you stir the mixture thoroughly every 3 to 5 minutes, scraping the bottom of the pan. Cook like this for about 15 minutes until the oil begins to separate and rise to the surface.

Step 5: Slow Cook until Tender
Pour in 1 ½ cups of hot water and stir gently to combine. Cover the pan, keep the heat on low, and let it slow-cook for another 35 to 45 minutes. Stir occasionally until the chicken is tender and a beautiful layer of oil completely separates on top.

Step 6: Garnish and Serve
Turn off the heat. Garnish generously with crispy fried onions and fresh coriander. Serve hot alongside flaky porota, soft roti, or simple sada bhat.

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There’s something deeply satisfying about a one-pot dish where every element builds on the last. In this classic Mandi recipe, we gently poach tender chicken thighs in a heavily spiced, aromatic broth, pan-fry them for that perfect golden-crisp skin, and then use that rich stock to cook fragrant basmati rice. To top it off, a quick charcoal smoke gives the entire dish that signature restaurant-style finish, balanced perfectly by a bright, zingy tomato salsa.

Ingredients
For the Chicken & Spiced Stock
3 tbsp neutral cooking oil

5 green cardamom pods

5 whole cloves

1 dried bay leaf

1 cup yellow onion, thinly sliced

1 tbsp garlic paste

1 tbsp ginger paste

1 tbsp ground coriander

½ tsp ground turmeric

¼ tsp red chili powder

¼ tsp roasted ground cumin

Just under ½ tsp freshly grated nutmeg

2 medium tomatoes, chopped

1 ½ tsp kosher salt (plus more to taste)

5 bone-in, skin-on chicken thighs

5 cups hot water

For the Fresh Tomato Salsa
3 medium tomatoes, cut into wedges

1 medium red onion, roughly chopped

2 green chiles

¼ green bell pepper (optional)

1 handful fresh coriander (cilantro) leaves

3 large garlic cloves

Juice of ½ lemon

Kosher salt, to taste

For the Fragrant Rice, Crisp Chicken & Garnish
2 tbsp ghee, divided (plus an extra splash for frying chicken)

1 tbsp raisins (kismish)

1 tbsp raw cashews

1 tbsp sliced almonds

1 tbsp pistachios

1 medium carrot, shredded

3 cups long-grain Basmati rice, rinsed and soaked for 30 minutes

Reserved chicken stock + hot water (to equal 6 cups total liquid)

1 piece natural lump charcoal + a small heat-safe metal bowl or foil cup

full written recipe: banglarrannaghor.com

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We all make milk tea. So why doesn't it taste the same every time?

I've been making tea recipe videos for ten years, but one comment kept coming back: "Bhai, I followed the same recipe and it still didn't come out like before." So this time I didn't just make a recipe — I broke the whole thing down. What actually comes out of the tea leaf, when it comes out, and what exactly milk and sugar are doing.

The biggest mistake we all make: adding more tea leaves to get a stronger cup. More time makes tea strong. More leaves just make it bitter.

What's in this video:

The perfect milk tea recipe — with measurements
The right tea-to-water ratio (scaled by number of cups)
When caffeine and tannin come out — and why that matters
Why milk alone never gives you real tea flavour
Powder milk, evaporated milk, liquid milk, cream — which works best and why
Sugar doesn't actually remove bitterness. So what does it do?

দুধ চা আমরা সবাই বানাই। কিন্তু প্রতিবার একই স্বাদ হয় না কেন?

দশ বছর ধরে চায়ের রেসিপি বানিয়েছি, কিন্তু কমেন্টে একটা কথা বারবার এসেছে — "ভাই একই রেসিপি ফলো করলাম, তাও আগের মতো হলো না।" তাই এইবার শুধু রেসিপি না, পুরো ব্যাপারটা ভেঙে দেখলাম — চা পাতা থেকে আসলে কী বের হয়, কখন বের হয়, আর দুধ-চিনি ঠিক কোন কাজটা করে।

সবচেয়ে বড় যেই ভুলটা আমরা করি: চা কড়া করতে গিয়ে বেশি পাতা দিয়ে দেওয়া। সময় বাড়ালে চা কড়া হয়। পাতা বাড়ালে শুধু তেতো হয়।

এই ভিডিওতে যা যা আছে:

পারফেক্ট দুধ চায়ের রেসিপি — মাপ সহ
চা পাতা আর পানির সঠিক অনুপাত (কাপ অনুযায়ী)
ক্যাফেইন আর ট্যানিন কখন বের হয় — আর কেন এটা জানা দরকার
কেন শুধু দুধ দিয়ে চা বানালে চায়ের স্বাদ আসে না
গুঁড়া দুধ, evaporated milk, তরল দুধ, ক্রিম — কোনটা কেন ভালো কাজ করে
চিনি আসলে তেতো ভাব দূর করে না, তাহলে করে কী?

━━━━━━━━━━━━━━━━━━━━

উপকরণ (৩ কাপ):

চা পাতা (CTC) — ৩.৫ চা চামচ
পানি — সমপরিমাণ
দুধ — সমপরিমাণ
চিনি — স্বাদমতো

মূল নিয়ম: ১. পানি আর দুধ একসাথে ৫-৬ মিনিট হালকা আঁচে জ্বাল দিন ২. চা পাতা দিন ৩. কমপক্ষে ৩-৫ মিনিট, যত কড়া চান তত বেশি সময় ৪. চিনি দিন, ছেঁকে নিন

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Bangladeshi Chicken Tehari was never meant to be complicated. Its beauty is in its simplicity, bold aroma, tender chicken, fragrant short-grain rice, and the kind of comforting flavour that makes you want another plate.

In this recipe, we’re making a traditional-style Bangladeshi Chicken Tehari using Kalijeera, Chinigura, or Gobindobhog rice, whole spices, green chilies, ginger, garlic, and a simple homemade Tehari masala. The result is incredibly fragrant, flavorful, and deeply satisfying without making the dish unnecessarily complicated.

Tehari is one of those humble Bangladeshi dishes where a few everyday ingredients come together to create something truly special. ❤️

If you love Bangladeshi food, Bengali recipes, Tehari, Chicken Tehari, traditional Bangladeshi recipes, and easy rice dishes, give this recipe a try and let us know how it turns out!

Ingredients
¼ cup oil
2 medium cinnamon sticks
5 green cardamoms
8 to 10 black peppercorns
2 bay leaves
1¾ cups thinly sliced onions
2½ tbsp ginger paste
1½ tbsp garlic paste
Chicken, cut into small pieces
½ tsp ground white pepper
½ tsp ground mace
⅛ tsp ground nutmeg
1¼ tsp salt, plus more as needed for the rice
20 to 22 green chilies, divided
1 cup hot water
½ tsp MSG
3 cups kalijeera, chinigura, or gobindobhog rice, soaked for 30 minutes
About 4 cups water, adjusted according to the gravy remaining in the pot
½ tsp shahi jeera, lightly crushed
A big pinch of sugar

full written recipe: https://www.banglarrannaghor.c....om/post/the-only-chi

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This salad tastes like it came straight from a 5-star restaurant — but you can make it in your own kitchen with no special tools required! Crisp romaine lettuce, fresh broccoli, carrots, juicy clementine, and creamy avocado come together with a zesty ginger-garlic-lime dressing and crunchy almond flakes for the perfect balance of fresh, tangy, and satisfying.

Whether you're prepping for a dawat, a healthy lunch, or just want a restaurant-quality salad at home, this recipe is quick, simple, and guaranteed to impress. Your guests won't stop asking for the recipe!

What you'll need:
🥗 Romaine lettuce, broccoli, carrot, clementine, chopped coriander, avocado, almond flakes
🍋 Dressing: lime juice, garlic paste, ginger paste, salt, sugar, honey, pepper

Why you'll love this recipe:
✅ No special tools or equipment needed
✅ Ready in minutes
✅ Perfect for dawats, meal prep, or a light healthy meal
✅ Restaurant-style taste with simple, fresh ingredients

If you try this recipe, let me know in the comments how it turned out! And don't forget to subscribe to Banglar Rannaghor for more easy, flavorful recipes rooted in Bengali home cooking.

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Last year Austin gesilam, local der jiggesh korlam ki try korte hobe — r Joshua Weissman nijeI amake best brisket spot recommend korsilo. Sei brisket khawar por decide korlam, eibochor exactly oder moto ekta brisket banabo. 9 ta brisket try korar por, finally — perfect Texas-style brisket, ekhon Banglar Rannaghor e!

In this video, Maleka aunty cooks a full 19 lb Prime whole packer brisket (from Costco) using authentic Texas smoking technique — Salt Lick–inspired dry rub, low & slow smoking at 250°F, hourly spritzing, pushing through the stall at 260°F, wrapping at 185°F internal, and pulling at 205°F for that perfect bark and juicy slice.

What you'll learn:
✅ How to pick and trim a whole packer brisket
✅ Salt Lick style Texas rub (simple, no-fuss ingredients)
✅ Why the "stall" happens — and how to push through it
✅ Spritzing technique — cider vinegar vs. apple juice + water
✅ Exact temp & time breakdown from raw to rest

Timestamps:
0:00 Intro
0:00 Trimming the brisket
0:00 The rub
0:00 On the smoker — first 3 hours
0:00 Spritzing phase
0:00 The stall explained
0:00 Wrap & final push
0:00 Rest & slice

If you enjoyed this video, please save it and share it with your BBQ lover friends — r taderke bolben, r kono excuse nai, cholo brisket banai!

Subscribe to Banglar Rannaghor for more authentic Bengali recipes and food science breakdowns every week.

#BrisketRecipe #TexasBBQ #BengaliRecipe #BanglarRannaghor #SmokedBrisket #CostcoBrisket #BBQTips #BanglaFood #FoodScience #TexasStyleBrisket

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Deep bhaja chicken, nomro hoye jawa peyaj, flavourful basmati chal — shob ek patre, minimum bashon majamaji. Jei din ranna korte iccha korche na, kintu kichu bhalo khete iccha korche — shei diner jonno ekdom perfect recipe.

INGREDIENTS

Marination-er jonno:

1 kg chicken drumstick ba hardsoho/hardchara chicken piece, kata dag deya (prai 10 pc drumstick)
¾ tsp salt
1 tsp garlic paste
1 tsp ginger paste
¾ tsp red chili powder
½ tsp turmeric
½ tsp cooking oil
2 tbsp doi (yogurt)

Chal-er jonno:

3 tbsp cooking oil
¾ cup peyaj, patla kore kata
2 ta tejpata
½ tsp salt
1 tsp ginger paste
2 cups basmati chal, 30 minute bhijiye pani jhorano
¼ tsp bhaja jira gura
1 can (400 ml) coconut milk
2 cups water
¾ tsp garam masala
1 pinch chini

Sheshe deyar jonno:

½ tsp garam masala
1 tbsp ghee, shadmoto beshi dite paren
2 tbsp dhonepata ba parsley, kuchi kora

METHOD (shongkhepe)
Chicken 15 minute marinate korun (na korleo cholbe) → bhalo kore bhejey nin, 12-15 minute → peyaj ar tejpata diye koshan jotokkhon na tel alada hoye jay → ginger paste diye ektu bhajun → bhejano chal din → coconut milk, water, garam masala, chini diye futiye nin → chicken abar diye dheke 15 minute olpo anche ranna korun → 5-10 minute rest korano → ghee ar dhonepata diye shajiye poribeshon korun.

Video-te pura step-by-step, technique soho bistarito dekhano ache.

Try kore dekhun, kemon holo comment-e janaben! 👇

#OnePotMeals #BengaliFood #BanglarRannaghor #DesiFood

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Learn how to make authentic Chicken Kabsa — the national dish of Saudi Arabia — from scratch in one pot! This Saudi kabsa recipe brings together tender broiled chicken, fragrant basmati rice, and a homemade kabsa spice mix, finished with raisins, almonds, and shredded carrot for that perfect sweet-savory crunch.

Quick tip before you start: In the video, I add the kabsa masala (spice mix) into the pot right after the tomato and tomato paste — that step got trimmed in editing! Make sure you stir it in at that point (full timing below in the written recipe) so every grain of rice gets that deep, toasted flavor.

INGREDIENTS

Kabsa Spice Mix: cardamom, cinnamon, grated nutmeg, coriander, cumin, turmeric, Kashmiri chili powder, black pepper

Chicken & Rice: whole chicken (4 pcs), basmati rice, onion, garlic-ginger paste, tomato, tomato paste, dried black lime (loomi), bay leaves, cloves, chicken bouillon

Garnish: ghee, shredded carrot, raisins, slivered almonds, coriander, boiled egg, lemon, raw onion

QUICK METHOD

Grind cardamom + cinnamon → mix with remaining spices → set aside (this is your kabsa masala)
Sauté whole spices + onion in oil, add garlic-ginger paste
Sear chicken pieces, remove and set aside
Cook tomato + tomato paste, stir in the kabsa masala until oil separates
Add hot water + chicken back in, simmer 20–25 min
Strain broth, cook soaked rice in the broth
Broil chicken in ghee until golden while rice finishes
Fry carrot, raisins, almonds in ghee for garnish
Plate rice + chicken, top with garnish, egg, lemon, coriander, raw onion

🔔 Subscribe to Banglar Rannaghor for more authentic South Asian and Middle Eastern recipes, cooked the traditional way with real technique behind every dish.

#Kabsa #ChickenKabsa #SaudiFood #OnePotMeal #BasmatiRice #BanglarRannaghor #MiddleEasternFood #ArabianRice #EasyChickenRecipe #FoodScience

Full Printable Written Recipe: https://www.banglarrannaghor.c....om/post/the-one-pot-

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Welcome to our kitchen! We are passionate about taking classic, flavor-packed dishes and turning them into step-by-step recipes that anyone can master at home.

In this video, we are sharing our recipe for the Ultimate Butter Chicken. You'll notice we intentionally skipped the onions in this gravy, this deliberate move lets the sweet acidity of the tomatoes and the warmth of the whole spices shine through for a cleaner, richer, and more authentic flavor profile.

From ultimate comfort foods to time-saving base gravies, we share our favorite meals to help you elevate your cooking game with deep flavors, balanced spices, and simple techniques.

What you’ll find on this channel:

Ultimate Recipes: Detailed, foolproof guides to iconic dishes.

Make-Ahead Basics: Flavorful sauces, bases, and meal-prep tips.

Pro Techniques: Hacks for rich marinades, perfect searing, and deep spice balances.

If you love good food made simple, hit that Subscribe button and join us on our culinary journey. Tap the bell icon so you never miss a recipe, and let us know in the comments how your butter chicken turned out!

Let’s get cooking!

Here is what you'll need:

Ingredients

For the Ultimate Butter Chicken Base Gravy

600 g tomatoes, cubed

125 ml cooking oil (or ½ cup + 2 tbsp)

2 bay leaves

6–7 green cardamoms

2 black cardamoms

2 medium cinnamon sticks, broken

1 tbsp + 1 tsp garlic paste

1 tbsp ginger paste

1 ½ tbsp tomato paste

1 ½ tsp Kashmiri red chili powder

1 ¼ tsp salt

1 tsp garam masala

¾ tsp roasted cumin powder

1 tsp honey

Pinch of sugar

1 green chili

¾ tsp dried fenugreek leaves (Kasuri Methi)

For the Chicken Marinade

1 kg chicken

1 tsp salt

½ tsp black pepper

1 tbsp lime juice

1 tsp garlic paste

1 tsp ginger paste

1 tsp Kashmiri red chili powder

¼ tsp turmeric powder

½ tsp roasted cumin powder

½ tsp garam masala

3 tbsp full-fat Greek yogurt (or strained yogurt)

1 tsp mustard oil

To Finish the Dish

¾ cup to 1 cup whipping cream (or cooking cream)

2 tbsp butter

Step-by-step Instructions

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Subscribe to BR: bit.ly/BRYouTubesub

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Website: https://www.banglarrannaghor.com/

Become a member of our channel and get exclusive perks:
https://www.youtube.com/channe....l/UCcf99XTO-KPPAGs03

Subscribe to BR: bit.ly/BRYouTubesub

Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | https://www.facebook.com/banglarrannaghor/
Website: https://www.banglarrannaghor.com/