Mutton Sik kebab ( মটন সিক্ কাবাব)

Mutton Sik Kebab

 Materials

 500 grams of lamb,

 1 cup of onion,

 2 tablespoons of butter,

 2 tablespoons ginger garlic paste,

 Coriander, Lanka

 2 teaspoons cumin,

 2 teaspoons of hot spices Guru,

 1 egg

 Method

 Blend with 2 tablespoons butter.  Once blended, you have to blend again with an egg.  Coriander leaves can be given if you want. If you leave it in the fridge for an hour, it is easy to make kebabs.  You have to grill in the microwave at the highest heat. Sometimes you have to take out the kebab and brush the oil on it.  It takes about 30 minutes.

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ইলিশ পোলাও

ইলিশ পোলাও তৈরির সহজ রেসিপি

Hilsa polao

 Materials

 1 large hilsa fish,

 Turmeric powder (will) 1 teaspoon,

 1 teaspoon of chili powder,

 Half a cup of soybean oil,

 Ginger paste 1 teaspoon,

 1 cup of chopped onion,

 Tokadai,

 1 cup of whipped cream,

 1 teaspoon of sugar,

 3 cardamoms,

 Cinnamon 2 cm 2 pieces,

 10 green peppers,

 2 cups of polao rice,

 Salt to taste.

 Method

 Make large pieces of fish.  Sprinkle a little turmeric, chilli and yoghurt on the fish.  Lightly fry the onion in oil in a cooking pot and add all the bata and powdered spices.  Season with a little water.  Stir in the curd, sugar, 1 teaspoon salt and 2 cups of water.  After a while the water decreases and rises when it rises on the oil.  Wash the polao rice and drain the water.  Just keep the fish out of the pot.  Fry for 3-4 minutes with rice, salt and all other ingredients in the pot spice except green chillies.  Then cover with three and a half cups of water.  After a while, reduce the heat of the stove.  Remove after 20 minutes.

বেংগলী রান্না

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chilli prawn

Materials

 200 gms of shrimp (washed off the head)

 1 egg,

 Like the amount of corn flower,

 Capsicum 1 (sliced),

 1 chopped onion,

 Half a teaspoon of crushed ginger,

 Half a teaspoon of crushed garlic,

 Half a teaspoon of raw chilli paste,

 Half a teaspoon of tomato ketchup,

 Half a teaspoon of oyster sauce,

 Half a teaspoon of white vinegar,

 1 teaspoon of ginger and garlic paste,

 1 small carrot,

 Like the amount of oil,

 Like salt,

 A little sugar,

 To garnish onion leaves,

 Method

 Make a smooth mixture by mixing eggs in corn flour.  Mix ginger, garlic paste and salt in it.  Marinate the shrimp in this mixture for one hour.

 After one hour, fry the marinated prawns in hot oil.

 Now heat 2 teaspoons of oil in another pan.  When the oil is hot, add onion and capsicum pieces.  Stir a little and mix well with carrot powder, ginger powder and garlic powder.  Then add a little chilli paste.

 When the oil starts to come out, add tomato sauce and oyster sauce.  Then mix well with the inside of the fried shrimp.  When all the spices are well mixed with the shrimp and vegetables, add white vinegar and a little sugar.

 Stir for a while and pour into a serving dish, garnish with chopped onion leaves and serve.

বেংগলী রান্না

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Spicy yogurt hilsa

 Materials

 Hilsa 1 hour, (weighing one kg)

 Half cup of soybean oil,

 Half a cup of onion paste,

 Half a cup of onion,

 1 teaspoon of turmeric powder,

 1 teaspoon of chilli powder (if not given)

 2 teaspoons of coriander powder,

 Half a teaspoon of fried cumin powder,

 Ginger paste half a teaspoon,

 Like the amount of salt.

 Half a cup of sour or sweet yogurt

 Raw pepper- to taste

 Method

 -Hilsa fish should be cut into large pieces.

 - Heat oil in a pan and add onion.  Fry the onion a little and add all the spices except cumin and curd.

 - Beat the yoghurt well with a little water.  After a while, cover with 1 cup water and salt and cook on low heat.

 - When the curd is well cooked and spread on top of the oil, spread the fish pieces.  If you want, cover with a little water and cook.

 -Open the lid in the middle and turn the fish upside down and cover it with chilli.  If it is sour curd, add a little sugar.  Remove from the oven by roasting over low heat.

বেংগলী রান্না

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Ruhi macher matha diye muri ghonto

Ruhi macher matha diye muri ghonto.

 Materials

 Big Rui fish head and tail (cut,

 Selected, washed and cleaned) 800 g,

 Half a cup of polao rice,

 Ghee quarter cup,

 Half a cup of oil,

 One cup of chopped onion,

 One tablespoon of crushed garlic,

 Two bay leaves,

 Six raw chillies,

 Cumin paste and a half tablespoons,

 Cinnamon four,

 Cardamom four,

 Clove three,

 One and a half tablespoons of coriander,

 Ginger garlic paste two tablespoons,

 Two teaspoons of turmeric,

 Two teaspoons of chilli guru,

 Half a teaspoon of pepper,

 Three tablespoons of onion paste,

 Sugar and salt to taste.

 Method

 Wash the rice, add water and fry well.  In half a cup of oil, fry two raw chillies and bay leaves with half a cup of onion and garlic.  Mix all the bata and powdered spices with a little water and salt and sugar.  Drain with a cup of water for another 15 minutes.  Remove the thorns and the tail part and just wrap it in it for two-three minutes.  Cover with two cups of water and cook over low heat.  When it is boiled, put it in a separate bowl, cover it with a little water for three minutes on low heat with tail and cut.  Break the wrap with your hands and put it in it.  Now gently mix it with the fried rice and cover it with four cups of boiling hot water on low heat for a while.  In another frying pan, fry the remaining onion with hot spices in the remaining half a cup of oil and stir in the raw chillies for a while and pour over the murighanta.  Shake the oil and fried onion lightly and mix well with the murighanta and cover.  Steam on low heat for 10-15 minutes.  When the oil rises, lower it and serve.

Traditional bengali food

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