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Thursday, 17 September 2020

COCONUT POMFRET

 

COCONUT POMFRET

Promret Fish
Promfret Fish
Ingredience:
Pomfret fish - 4 Pic
Mustard Oil- 4 tbs
Turmeric-2 tbs
Salt- As your taste
Whole Garam Masala- (2 Pic cloves,2 Pic cardamom,1 small stick cinneman)
Sugar- As your taste
Grated Coconut -1tbs
Chopped Onion-2 tbs
ginger Paste- 1 tsp
Garlic Paste- 1 tsp
Poppy seed Paste -1 tbs
Cashew Paste- 1 tbs
Fresh Cream -1 tbs
Coconut Milk- 1 cup
Butter- 1tb

**** Promfret Fish curry recipe........

Prossedeour:

          First fry the fish with salt and turmeric. Then add mustered oil, bay leaves and whole garam masala then add chopped onion, ginger paste, garlic paste, chili powder, salt and sugar stir well. In a bowl make a mixture with grated coconut, poppy seed paste, cashew paste, fresh cream. Pour it in a pan. Then add the fried fish with coconut milk in it and then cover the pan with a little day lightly spread butter over the fish and server. Ready coconut pomfret. 

It would be great to eat coconut pomfret with steam rice.

 

Monday, 31 August 2020

Basanti Polao

 

Basanti Polao:

Basanti Polao


A bright yellow sweet Bengali polao redolent with ghee and garnised with fried cashews and raisins.

Ingredience:

500g aged gobindobhog rice

100g Bengali style ghee

6g ginger(fried chopped)

½ tsp turmeric

8 pic cardamom 

3 pic bay leaves

8  pic cloves

20g salt

70g sugar

35g cashew nuts

35g raisins

6 pic green chillies

1050g hot water

* Nolen gurer payes recipe:

 Prosedeour:

                     Wash and rinse rice,and leave in to airdry over a strainer. Once dry transfer it to a mixing a bowl.Add to  if finely chopped ginger turmeric,cardamom,cinnman,cloves,bay leaves,and Bengali style ghee. Mix until rice grain are well coated with ghee and spices. Cover and rest about and set water to boil in a pot or in an  electric kettle heat 5gm ghee in a kadhai .add the cashew and fry then until they are lightly coloured (about a muniute ). Now add the rice takes on an appearance.Add th eraisines and fry for another 2 munuites.Add about 1050gm hot water along with the salt.The amount of water is importants.Add to much and polao will became soggy,and add to little and it may stick to the pan cover and cook on lo2west possibleheat for about 10 munuites.Rest before searing.

WOWWWW!!!!!Basanti polao is ready to searved......

 

Friday, 31 July 2020

Nolen Gurer Payes Recipe

NOLEN GURER PAYES

nolen gurer payes

Ingrediences:-      Full fat milk-1 liter 

                                   Gobindobhog rice-50g

                                   Soak rice in water (30) minutes

                                    Nolen gur- 150g (patali gur chop in to                                                            little shred from solid form)

                                    Resinie-10 g

                                   Cashew -20 g

                                    Salt -½ tsp

                                   Ghee -10

*Basanti Polao recipe

Procedure:- First Stain rice and spread to coat with ¼ tsp. ghee fry cashew in ghee until golden,transfer milk to a heavy bottomed pan after milk comes to a boil,redusce on medium heat15 minutes stir regularly lower the head and add ghee coated rice, boil rice. very very patiently Starch thickness payes keep staring gently to release the starch from rice. If the milk has thickened and rice has still not cooked add1/4 cup hot water and continuing boiling before adding gur rice should be soft if wont cook after gur added. payes  should be thick gur will release water once it melt and loosen the payes up turn off heat and add salt, shocked raisins, fried chasw,nolen gur,keep heat turned off as any impurities in gur may split the milk ,let heat melt the gur.wow!!!😍😍 Nolan gurer payes is ready to searved.but mostly people loved to eat this properly cold .

*Bengali winter specially Nolan gur is available during the season

 


Wednesday, 6 November 2019

Veg daal recipe

Veg daal :

Veg daal recipe, moong daal recipe, lentil recipe, winter special daal recipe
Moong daal 
Ingredients :moong daal or lentil 1 cup
                        whole garam masala                                                   (cinnamon,cardamom,cloves)
                        Chopped Vegetables (carrot,                                        beans,peas,cauliflower etc) 1 cup
                        Cashew nuts 10 grm
                        Resins 10 grm
                        Slited green chilies 5-6 pic
                        Turmeric powder 1tsp
                        Bay leaves 2pic
                        Dry red chilli 2pic
                        Salt, Sugar
*masoor dal with onion recipe
Prossedour :first of all heat a pan and daal is put in to the pan and roast the daal for some times , when the daal's colour little bit change then switch off the flem and take rest some times,when daal is came out room temperature, then wash and boil the daal with some salt and one green chili, when daal is boiled and ready then take off the daal from the oven and then take a pan and heat the ghee or mustard oil then added bay leaves, dry red chilli, and whole garam masala and fry it for some times then added chopped vegetables and fry it for some times then added Cashew nuts and fry it till golden brown then added boiled moong daal and some water , and then added Turmeric powder, rest of green chilies, salt and sugar as a taste then mixed it very well and cover the pan sometimes when the daal is boiling perfectly and water is desolved when daal is become thicker , then switch off the flem and take rest some times and searved.
Woww! ! ! ! Veg moong daal is ready to searved to eat, this is a winter special recipe, it searved with steam rice and aloo fry  (aloo vhaja),
Thank you for watching or reading my recpie article . 
               

Sunday, 3 November 2019

Pahadi chicken recipe

Pahadi chicken :

Pahadi chicken recipe, chicken recipe, chicken curry recipe, pahadi murg recipe, murg recipe
Pahadi chicken 

 Ingredients :chiken with bones 500gm
                        Chopped onion 1 cup
                        Ginger paste 1tsp
                        Gerlic paste 1tbp
                        Cumin seeds paste 1tsp
                        Bay leaves 1-2pic
                        Whole garam masala(1 cinemans, 2                          cloves, 2 cardamom)
                        Garam masala powder 1tsp
                        Turmeric powder 1tsp
                        Black pepper powder 1tsp
                        Red chilli powder 1tsp
                        Chopped fresh coriander leaves 2                              tbs
                        Salt , Sugar
*chicken butter fry recipe 
*chiken veg pakoda recipe 
*posto chicken recipe 
Prossedour :first of all heat the refained oil in a pan, when oil became hot then add whole garam masala and bay leaves, then added chicken pieces and salt and fry it for some times then added ginger paste , Gerlic paste, and mixed it well  then added Turmeric powder, cumin paste , black pepper powder, salt and sugar as a taste then mixed it very well and fry it for some times, when the oil is separated from the spice then added red chilli powder, garam masala powder, and chopped coriander leaves and then added water as your requirements and cover the pan sometimes , when the water is desolved then added chopped onion top of the curry.
Woww !!!!! ! ! Pahadi chicken is ready to searved to eat , 
Thank you for watching or reading my recpie article.
                              

Friday, 1 November 2019

Chili cauliflower

Chili cauliflower recipe :
Chili cauliflower recipe, cauliflower recipe, fullgobi recipe, fulkopi recipe
Cauliflower 

Ingredients :
                       1 big size cauliflower dieced
                       Onion dieced 1 big size
                       Capsicum dieced 1 big size
                       Red, yellow bellpapper dieced (same                         countity as capsicum)
                       Green chilies Slited 6 picecs
                       Chopped Gerlic 1tsp
                       Chopped ginger 1/2tsp
                       Chopped onion 2tbp
                       Vinegar 2tbp
                       Soya source 1tbp
                       Chili sauces 1tbp
                       Tomato kechup 2tbp
                       Egg 1 pieces
                       Cornflour 3 tbp
Prossedour :first of all take a bowl then take cauliflower, bitten egg,salt, chopped ginger and Gerlic put in to the bowl and mixed it very well then added cornflour and mixed again very well and take rest some times, then heat the refained oil in to a pan when oil became hot then add marinated cauliflower and fry it till golden brown, then take off the fried cauliflower in to a bowl and then added chopped garlic and ginger in to the pan. When the garlic and ginger became fried then added one by one dieced Onion, capsicum, bellpapper, Slited green chili, and fry it for some times, when veggies are little bit soft then added vinegar, and all sources and mixed it very well and then add salt and sugar then fry it some time, then added some water and cover the pan sometimes when the water is desolved then added fried cauliflower, and water mixed cornflour then stairs it very well and cover the pan sometimes when the curry get little bit thicker, then switch off the flem and take rest some time , wowwww!!!!!!!Chili cauliflower is ready to searved to eat,
Thank you for watching or reading my recpie article. 

Saturday, 15 June 2019

Pineapple chatni recipe

Pineapple chatni 
Pineapple chatni recipe, chatni recipe, Greaps chatni recipe, bengali chatni recipe, dessert recipe, fruit chatni recipe, fruit dessert recipe
Pineapple 

Ingredients :Daiced pineapple 2-3 cup
                       Greaps 1 cup
                       Cashew nuts 1tbp
                       Raisins 1tbp
                       Salt 1 pinch
                       Sugar 2 cup
                       Dry red chilli 1 nos
                       Panch  foran 1tsp
*pineapple salad recipe 
*watermelon salad recipe 
Prossedour :first of all heat the refained oil Then add Panch foran ,Dry red chilli then added pineapple, then fry it some time then added water as your requirements and add salt then cover the pan sometimes when pineapple is soft then added Greaps, Cashew nuts, Raisins in the pan and stairs it very well then added sugar as per your test, mostly this is much sweet dish like #dessert, when sugar is melt very well, then stairs it very well for some time, when water is desolved and chatni became thicker then switch off the flem and served it cool cool, 😀😀😀wow ! ! ! ! Pineapple chatni is ready to searved to eat .
Thanks for watching or reading my recpie article 😊