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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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

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

Tuna Fish kebab

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.

south indian food

1

Chicken Polao

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.

south indian food

0

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

sour spice mutton

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.

south indian food

3

Paneer Dopayaza

~~~ 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.

vegetarian food

0

Mustard Hilsa

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.

south indian food

2