Menu

Translate

Showing posts with label bengali food. Show all posts
Showing posts with label bengali food. Show all posts

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.
0

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.
1


 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.
0

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.
0

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
1

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.
1

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.
4

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.
2

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.
4

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.
1

Tuna fish kebab

 Materials

 Tuna fish 1 kauto
 1 medium sized onion
 1 egg
 3 cloves of garlic
 2 medium sized potatoes
 For frying soybean oil
 3 green chillies
 Like the amount of coriander leaves
 One-fourth of a teaspoon of coriander powder
 One-fourth of a teaspoon of cumin powder
 One-fourth of a teaspoon of hot spices
 Ginger paste a little (as desired, even if not given)
 Salt to taste
 Method

 1. First, without oil in the frying pan, just fold the onion sprouts a little and squeeze the whole water in it.
 2. When the fish turns a little brown, take it out of the oven and take it in a bowl and mix all the above ingredients in it.
 3. Take the egg yolk in the mixture and take the white part in another container.
 4. Now mix the mixture very well, make 8-10 medium size chapata or round kebabs, dip the white part of the egg and fry it in oil.
 5.  Serve garnished with fun tuna fish kebabs.
1

Chicken Polao

 Materials

 Polao rice - half a kg
 Chicken meat - one and a half kg
 Mushari dal - half a cup
 Onion chop - 1 cup
 Onion paste - 2 tablespoons
 Ginger paste - 2 teaspoons
 Garlic paste - 1 tbsp
 Hot spice powder / bata - 1 tsp
 Bay leaves - 2 p.m.
 Sour yogurt - 2 tablespoons
 Potato Bokhara - 2 p.m.
 [Cinnamon, Cardamom, Clove, Nutmeg, Jayatri] Bata together - 1 tsp
 Salt - Quantitatively
 Ghee - 2 tablespoons
 Soybean oil - half a cup
 Sugar - 1 teaspoon
 Pepper powder - half a teaspoon
 Pepper - 2/3 p.m.
 Onion Beresta - 1 cup
 Cumin paste - 1 teaspoon
 Turmeric powder - 1 part to 3 parts of a teaspoon
 Pepper - half a teaspoon
 Coriander powder - 1 teaspoon
 Water - 4 cups

 Method

 Peel a squash, grate it and squeeze the juice.  When water is lost, add onion paste, ginger paste, garlic paste, sugar, cinnamon-cardamom-clove-nutmeg-jayatri together paste, black pepper powder, salt, cumin paste, turmeric powder, chilli powder, coriander powder, potato bokhara, sour curd.  Mix well and keep for 1 hour.
 Polao rice and lentils should be washed and drained.  Mix rice and lentils together.

 When the ghee oil is hot in the oven together, stir in the chopped onion, it will turn brown and the onion will turn brown.  Keep the onion verista tuku separate.  In that oil, fry the meat with hot spices and bay leaves.

 When the meat is cooked and the water is dry, the pieces of meat should be kept.  ঐ In the pot, add polao rice and lentils, then cover it with 4 cups of water and salt.  Reduce the heat of the stove.  When the rice boils, stir occasionally and cover over medium heat.  When the polao water is dry, take out some polao and put the cooked chicken pieces in the rest of the polao in the pan along with the rest of the polao along with the green chillies.  After 10 minutes, shake lightly and press again.  Remove after another 5 minutes.  Serve with salad and pickles spread over Veresta polao while serving.
0

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.
0


Sour spice mutton 

Ingredients:
1.   Mutton-  1 kg,
2.  Onion medium 5 to 4 pieces,
3.  1 tablespoon garlic,
4.  Ginger and a half tablespoons,
5.  1 tablespoon of cumin powder,
6.  1 tablespoon coriander powder,
7.  Yellow and a half teaspoons,
8.  2 teaspoons of chilli,
9.   Hot spices,
10.  2 bay leaves,
11.  The amount of oil,
12.  Mango pickle 2 tablespoons,
13.  The amount of salt.

process:
Wash the meat and spread all the ingredients together and cover it with a small amount of oil on low heat. Stir occasionally.  When the meat is well cooked, add 1 cup of water.  Keep it on low heat. When the oil rises to the top, take it down.
3

~~~ Dhaba style cheese dopeyaja
 (Dhaba style paneer dopayaza)
 Recipe ::
 First grate the onion and tomato.  You can't make a paste.  A little onion should be cut into square pieces.  Then the pieces of cheese should be smeared with salt, turmeric, dried chilli powder, black pepper powder, a little kasuri fenugreek (rubbed with both hands) and a little oil, then 1 teaspoon of yogurt should be smeared all over again.  Leave this marinated cheese for 10 minutes.

 This time heat the oil in a pan and first lightly fry the onion pieces cut into squares and keep them separate.  Now you have to fry the marinated cheese by raising the gas flame.  Now you have to remove the pear with spices and put it in a container.
In the same oil, boil bay leaves, cardamom, cinnamon and add onion, ginger, garlic paste and tomato.

 Then it should be shaken well with a pinch of flour and yoghurt.  Then add coriander powder, red chilli powder, salt, a little sugar and turmeric powder and grind well until the spice oil is released.

 Now cover with 1 cup water and let the gravy cook for 5-6 minutes on low heat.  Then remove the lid and cook with the cheese cubes and let it cook for another 2 minutes. Now cook with the fried onions for another 2 minutes.

 Finally, take down the hot spices and coriander leaves.  Serve hot with roti / parota / tandoori roti / polao.
0

Home-made mustard hilsa recipe

 Materials:
 Hilsa fish: 6 pieces
 Red mustard paste: 2 tablespoons
 Chili powder: 1/2 table spoon
 Turmeric powder: 1 teaspoon
 Coriander powder: 1/2 teaspoon
 Chili: 3/4 cracked a little
 Mustard oil: 1/2 cup
 Onion paste: 1/2 cup
 Salt: to taste

 Method:
 In the pot you will cook first, you have to mix all the ingredients together very well except hilsa fish and green chillies.  It should be applied like whipping repeatedly with hands.  When it is very well smeared, the pieces of hilsa fish should be gently smeared with spices.  You have to wash your hands a little and give water.  The fish pieces should not be submerged in water, that is, water should be mixed.  Spread the raw peppers on top.  Put the pot in the oven and increase it first.  After a ball has come down, reduce it today, when the bottom part of the fish is cooked, gently turn the fish over.  When the broth is spread, the oil rises to the top and actually turn off the stove.  Do not move in the middle.  If there is a possibility of sticking down, you can hold the pot and shake it a little 2/1 times.  Very funny hand-made mustard hilsa.  You can also try.
2

Author

authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
Learn More →



Follow Us