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

0

Fish korma

Fish korma

 Materials

 Big Rui fish pieces - 8/9 pieces

 Turmeric - 1/2 teaspoon

 Salt - Guess what

 Yogurt - 100 grams

 Onion paste - 2 tbsp

 Adabata - 1 teaspoon

 Raisins - 2 teaspoons

 Cumin powder - 1 teaspoon

 White oil - 4 tablespoons

 Cream - 100 g

 Ghee - 2/3 teaspoon

 Hot spices - 1 teaspoon

 Sugar - 1 teaspoon

 Mauribata - 1 tablespoon

 Red chilli powder - 1 tsp

 Method

 Fry the fish with salt and turmeric  Add all the spices in the oil except cream, ghee and hot spices  When tanned, beat the curd well and add it to the tanned spices  After a while, give the fish fried in oil  Give 1 cup of water  When the water is dry, remove from the heat and add ghee, hot spices and cream

Traditional bengali food

1

special pomfret fish recipe

Pomfret Special

 Materials

 Pomfret fish washed and cleaned at 4 p.m.

 Tandoori spices 3 tablespoons,

 Salt to taste,

 2 tablespoons of lemon juice,

 1 tablespoon of garlic juice,

 2 tablespoons of melted butter.

 Method

 Clean the fish. Cut the fish 3 inches long with a sharp knife on both sides at a distance of one inch.  Marinate with lemon juice, salt and garlic juice, raw chilli paste, tandoori spices for 2 hours and grill at 180-200 degree Celsius for 12-15 minutes. Brush the butter. Serve hot with lemon slices on both sides of the fish.

Traditional bengali food

1

Vegetable polao

Vegetable polao

 Materials

 1 cup of basmati rice,

 Salt to taste,

 5 tablespoons of ghee,

 Beans 1/2 cup,

 1 cup chopped carrots,

 Raisins 12 o'clock,

 Almonds 10 o'clock,

 Almonds 10 o'clock,

 Beans 1/2 cup crushed (or cauliflower 1/2 cup crushed),

 Cardamom 4th,

 Cinnamon and a half inches,

 2 bay leaves,

 Clove 4th,

 1 tablespoon cumin,

 Pepper 4 tbsp,

 One and a half cup of water.

 Method

 Heat 2 tbsp ghee in a pan and fry it well with beans, carrots, beans and salt for 3 minutes.  Cinnamon, cloves, black pepper and basmati rice should be fried for 3 minutes. Now salt, fried beans, carrots, beans should be mixed in the rice in the pan.  But a lot of the time it depends on the rice how much water it will take.  So it may take a little more water than a cup and a half. After 10 minutes, add the fried almonds, raisins and almonds in the rice. After 15 minutes, take it out of the oven and serve cold.

vegetarian food

4

chili tomato crab curry

Chili-tomato crab curry

 Materials

 Crab - 500 grams

 Onion paste - 2 tablespoons

 Dried chilli paste - 1/2 teaspoon (you can increase the amount by eating more salt)

 Garlic paste - 1/3 teaspoon

 Ginger paste - 1/2 teaspoon

 Chili sauce - 1 tsp

 Tomato sauce - 3 tablespoons

 Fish sauce - 1 tsp

 Corn Flower - Guess what

 Salt - to taste

 Chili Flakes - 1 tsp

 Sugar - to taste (if needed)

 Oil - as needed (I took a little bit of oil as needed without using too much oil at once)

 Method

 Heat oil in a pan and fry the cut crabs till they turn red.  If you don't fry it all at once, you will need less oil if you fry it step by step.

 -When the crab is fried, fry it with onion paste in the same oil and add chilli paste, ginger-garlic paste and salt one by one and add a little water.  Then you have to give the fried crabs.

 - It should be mixed well with spices.  Then cover with a lid for 5/6 minutes.

 -Then add chili sauce, tomato sauce, fish sauce.  Try it a little, if the sauce is a little too sour, you can balance the taste with a little sugar.  Mix a little cornflower and then take it down with chili flakes.

 Tips:

 Cut the crab into pieces and wash well.  Now, of course, you can buy clean packaged crabs in super shops.  But if you buy fresh crab from the market and cook it with difficulty rather than packaged crab, then its taste will be incomparable and your trouble will be worth sixteen.

 If you want, you can use crushed ginger-garlic instead of bata ginger-garlic.  And if you are good at salty foods, you can also add some crushed red chillies.  Since a variety of sauces will be used in cooking, it is important to keep this in mind when adding salt.

Traditional bengali food

2

White Korma

White korma of flesh

 Materials

 Goat meat - 500 grams

 Tokadai - 200 grams

 Medium size onion paste - 4 tbsp

 Garlic paste - 1 tbsp

 Whole cinnamon - 4/5 hours

 Small cardamom - 5/6 hours

 Cloves - 5/6 p.m.

 Bay leaves - 2/3 tsp

 Salt - Guess what

 Sugar - 1 teaspoon

 Ghee - 100 grams

 Method

 Cover the meat with everything for 5/6 hours  Put ghee in the pan  Before the ghee is hot, add the mashed meat  Cover and cook over low heat until cooked through  Water is not usually needed ‚if needed, heat the water  When the water dries and the ghee comes out, korma is made.

Traditional bengali food

4

cucumber Raita

Cucumber Raita

 Materials

 Cucumber 1

 1 cup sour yogurt

 1/2 teaspoon chaat masala

 1/2 teaspoon tala cumin powder

 1/4 teaspoon bit salt

 1 teaspoon sugar

 Method

 Beat the yoghurt well and add all the spices.  Now chop the cucumber and mix it with curd. Serve with biryani and kebab.

বেংগলী রান্না

1

shrimp coconut curry

Shrimp coconut curry

 Materials:

- Half a kilo of shrimp

 - 250 grams of sour curd

 - Coconut paste 200 grams

 -1 cup of onion sprouts

 - Half a cup of garlic paste

 - 2 teaspoons of turmeric guru

 - 1 teaspoon of chili guru

 - 1 teaspoon of coriander seeds

 - Half a teaspoon of roasted cumin seeds

 -Salt (to taste).

 -Oil (like quantity)

 Method:

Wash and clean the shrimps well.  Now oil in a pan

 Heat the shrimp and keep it lightly fried, then red onion in the same oil

 Fry the shrimps with all the spices given to them one by one

 Add a little water and remove the sour curd and coconut after 3 minutes

 Add 2 cups of water and cover with a lid for another 3 minutes

 Need to cook.  The oil rises to the top of the coriander leaves and slices or kora

 Sprinkle with coconut and serve hot with rice or fried rice

 Shrimp coconut curry.

বেংগলী রান্না

0