Egg Manchurian Recipe / Egg Manchurian

Ingredients :

 (  For  Marination )

1. Egg -  3 ( Boiled the egg and peeled the  outer skin gently  )
2. Soya Sauce - 1 table spoon
3. Garlic  Paste - 3 table spoon
4. Corn flour - 1 table spoon
5. All purpose flour as required
6. Vinegar - 1/2 tea spoon
7. Ginger paste - 1 tea spoon
8. Green Chili Paste -  1 table spoon

(  For  Gravy )

1.Garlic paste - 3 table spoon
2. Tomato Ketchup - 3 table spoon
3. Soya Sauce - 2  table spoon
4. salt to taste
5. Green capsicum - 1
6. Onion - 2 ( peeled the onion and cut into chopped )
7. Chili Sauce - 2 table spoon
8. Oil  As  Required
9. Corn flour paste  - 2 tea spoon of corn flour paste with water 

Methods :

1. Take a bowl  ,  add corn flour , all purpose flour , garlic paste , soya sauce , vinegar , ginger paste , green  chili paste ,  pinch of salt  and water . Now  mix it  well .

2. In a wok , pour the oil into the wok . When oil is completely hot . 

3. Take one pieces of  egg . Dip the one pieces of egg into the batter . Coat it very well .  Now add the  egg into the hot oil  on low flame . Fry till golden color  on both sides . Take out the fried egg from the  hot  oil .  Put the fried egg into a bowl . Keep  a side .

1. In the same oil  and add onion slices . Fry till golden .

2. Next  add capsicum slices , finely chopped  ripe tomato .  Fry till capsicum and tomatoes  are soft .

3. Add garlic paste and saute till few seconds .

4. Next  add  salt to taste , 3 table spoon of  tomato ketchup  , 2 table spoon of soya sauce , 2 table spoon  chili sauce  and saute till separates oil .

5. Next  also   add fried egg  and  corn  flour  paste  into the spices mixture . Mix it . Stir . Cook for 5 minutes .

6. Meanwhile , egg  stars to thicken .

7. Now  switch off the flame .

8. Transfer  the  egg Manchurian in a  bowl .

9. Serve hot .

Lau Diye ilish Mach / Bottle gourd in Hilsa Fish

Today  i am  sharing   the  recipe    of   hilsa  fish    . This  recipe  name is  Lau diye ilish mach     AKA  Hilsa  fish in  Bottle  gourd  curry . It is a best  recipe  of  Bengali Cuisine .

This  recipe popular in Bangladesh  and India . You can serve  for  guest , relative  and home party . Hilsa  is  of  unique  taste  a  fish  also .  This  recipe  is easy to make .

Bottle  gourd  in  Hilsha fish  is made  from bottle gourd , hilsa fish , slit green chili  , chili powder and other spices .

Even  this  fish  curry  is  side  dish . It goes well with  steam rice .

So  , Hilsa  fish  is  high  sources  of   Vitamin  A , D ,  and  protein . Bottle gourd  is easily digestible  vegetables . Bottle gourd is  best  sources of Iron , Potassium , Vitamin C ,  And Vitamin B .

You  can  also  to  serve  for  Home party .

Recipe is  here of  Bottle Gourd  With  Hisa Fish . How to make Lau Diye ilish  Mach .

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Bottle Gourd - 1
3. Oil  As required
4. Salt  to  taste
5. Turmeric  Powder  as required
6. Sugar - 1/2 tea spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin powder - 1 tea spoon
9. Coriander powder - 1 tea spoon
10. Slit green chili - 3
11.kalo jeera /   Nigella seeds   - 1 small tea spoon
12. Ripe Tomato - 1 ( Cut into Very Finely Chopped ) 

Methods :

1. Cut the bottle gourd on top of portion . Remove the skin of  bottle gourd . Cut into very finely slices . Keep a side .

2. Wash  and  clean the ilish or hilsha fish pieces under running water . Put  the hilsha fish pieces into the  bowl .  Keep a side .

3. Now  sprinkle salt  into  fish pieces  and add 1 tea spoon of salt .  Mix  well  .Rub the fish pieces  with  hand . Marination  the fish pieces  for about 30 minutes . Cover and keep a side .

4. Heat  the  oil in  wok . When  oil  is  completely  hot  . Now add fish steaks one after one . Fry till few seconds on both sides .  Take out the fish  pieces  from oil .

5.  Now  add  1  small  tea spoon  of  kalo jeera   and  3 pieces of green chili  and fry till golden on low flame .
6. Next add  bottle gourd  slices pieces , 1 tea spoon of  turmeric  powder ,  finely chopped  tomato  pieces    and add salt to taste . Mix it .  Cover the wok . Cook  till  10  minutes  on medium  flame .

7. After 10 minutes , Open the cover of wok and bottle gourd are  50 %  cooked . Now add  1 table spoon of kashmiri dry red chili powder ,  1 tea spoon of cumin powder , 1 tea spoon of coriander powder , and 1/2 tea spoon of sugar and mix it .

8. Next add fried hilsha fish steaks into the bottle gourd and mix well .  Again ,   open  the  cover  of  wok .

9. When completely   absorbed  the water from  bottle gourd  . Now switch off the flame .

10. Transfer the Hilsha fish and bottle gourd in  a serving  bowl .

11. Serve hot with steam rice .

Dhaba Style Okra Masla Curry Recipe / Dhaba Style Spicy Lady's Finger Or Okra Curry

Ingredients :

1. Lady's  Finger / Okra / Bhindi  -  10 - 12
2. Ripe Tomato - 1
3. Tomato Ketchup -  3 table spoon
4. Onion  Paste - 3 table spoon
5. Onion - 2 ( peel the onion of  outer skin  and  cut  into very  chopped  pieces )
6. Salt to taste
7. Sugar - 1 tea spoon ( optional )
8. Ginger Paste -  1 table spoon
9. Garlic paste - 2 table spoon
10. Kashmiri Dry red chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Bay leaf - 2
14. Whole cumin seeds - 1/2 tea spoon
15. Garam Masala powder - 1 table spoon
16. Oil as required
17. Fresh coriander leaves - 2 - 3 table spoon
18. Water as required
19 . Turmeric powder - 1/2 tea spoon
20. Pinch  of  Amchur  Powder - Dried mango powder


Methods :

1. Cut  and remove both sides end of  portion . Cut  into 2 inch of  okra . Keep a sides .

2. Heat  oil  in a wok  and temper  with  bay leaf  and whole cumin seeds . Fry till few seconds on low  flame .

3. Next  add  chopped  onion pieces into hot oil . Saute till golden brown on medium flame .

4. Add  onion paste  3 table spoon  and saute till 2 - 3 minutes .

5. Next add  Lady's  finger  or Okra pieces , ripe tomato pieces   and  add  salt to taste . Mix  well .  Saute  till Okra pieces are soft  on low flame . Cook for 10 minutes and cover the wok .

6. 10 minutes later , open the cover  and  mix it . Now add  1 small tea spoon of turmeric powder and 1 tea spoon of  sugar . Mix well .  Saute  for 5 minutes on low flame .

7. Next  add  1 table spoon of ginger paste ,  2  table  spoon  of  garlic paste ,  3 table  spoon  of  tomato  ketchup ,  1 table spoon of kashmiri dry red chili paste ,  1 table spoon of  cumin powder  and sprinkle few drops of water . Mix well . Saute and fry till  separates oil from spices .

8. Now  add 1 tea spoon of  garam masala powder , Pinch  of  Amchur  Powder / Dried mango powder  , and  3 table spoon of  chopped coriander leaves . Mix  well . Saute till few seconds .

9. Now  add 1 cup of water and mix well . Cook for 5 minutes on high or medium flame .

10. While water is evaporated  . Okra and spices are  completely cooked . Now switch off  the flame .
11. Transfer  the curry  to a serving bowl .

12. Serve  hot  with  phulkas   or chapatis .

Ghugni Recipe

Ghugni  is  a  famous street  food   in  India . Ghugni is made from dried yellow  peas , ripe tomatoes , cumin  powder , coriander powder , fresh finely chopped  coriander leaves , chopped onion and garlic .

Even ,   Ghugni  is  made  to  easy . You can serve  for   Home party or Gate to gather  party . Ghugni  is  serve  like  evening  Snacks .  

Ingredients :

1. Dried  yellow peas - 2 cup

2. Salt  to taste

3.  Turmeric  powder - 1 tea spoon

4. Sugar - 1 small tea spoon

5. Potatoes - 1

6. Bay leaf - 2 pieces

7. Whole  cumin seeds - 1 small tea spoon

8. Kashmiri dry red chili powder - 1 table spoon

9. Dry  red  chili powder - 1 tea spoon

10. Cumin powder - 1 table spoon

11. Coriander  powder - 1 table spoon

12. Lemon juice as required

13. Oil  as required

14. Garam masala powder -  1 tea spoon

15. Fresh  coriander leaves finely chopped - 3 table spoon

16. Ripe tomatoes -1 ,  cut  into very finely chopped

17. Onion - 2 - 3 ( peeled  the onion  and  cut  into  slice pieces )

18. Garlic  paste  -  2  table spoon

19. Ginger  paste - 1 table spoon

Methods :

1. Take  a bowl . Now  add  dried  yellow  peas  into  a bowl  .  Pour the enough  water  into  dried  yellow  peas . Soak  the  dried  yellow   peas  for  about whole night  or 7 - 8 hours  and keep  a side . Cover  it .

2. Next  morning  drain the  water  from  dried  yellow peas  and  keep  a side . Take  a pressure cooker  , add  soak  yellow  peas  into  a  pressure cooker  with  water . Cover  and  close  the lid  to pressure cooker . Pressure  cook till  2 - 3 whistles on  medium  flame . Then  switch  off the flame  and  keep  a side .

3.  Take  a  wok  . Now  pour the oil  into a wok .  Heat  the oil . Meanwhile oil  is completely hot . Add  bay leaf  and 1/2 tea spoon of  whole cumin seeds  and fry till few seconds on low flame .

4. Next  add  small  cube  potatoes  pieces  into  hot  oil  and fry until  golden brown . 

5. Add  slices  onion pieces  into hot oil  and  fry for few minutes on medium flame .

6. Add  2 table spoon of  garlic paste and 1 table spoon of  ginger paste . Saute for few seconds .

7. Next  add  1  small  tea  spoon  of  turmeric  powder . Saute till raw smell goes off  from the turmeric powder . Add  chopped  tomato pieces  and  saute  until  tomatoes  pieces  are soft  on medium  flame .

8. Add  salt to taste and 1 small tea spoon of  sugar . Mix well .

9. Next  add  1 table spoon of  kashmiri  dry red chili powder ,  1 tea  spoon of  dry  red chili powder ,  1 table spoon of  cumin powder , 1 table spoon  of  coriander powder and sprinkle few  drops of water . Saute till separates oil  from the spices mixture .

10. Add  boiled  yellow peas into spices mixture  and  pour 1 cup of water . Mix well . Now  add 1 tea spoon of  garam masala powder . Mix well . Cover the wok and cook for  5 - 10  minutes on high flame .

11.  After 10 minutes , open  the  cover  and   Gravy is completely thicken . Then switch  off the flame .

12. Pour the Ghugni  into a serving bowl . Now add 1 tea spoon of lemon juice , sprinkle  finely chopped  green chills and sprinkle  finely chopped   fresh  coriander leaves on top of Ghugni .

13. Serve hot .

Bengali Style Narkel Diye Pui shaak er Tarkari / Bengali Style Malabar Spinach Curry in Coconut

Ingredients :

1. Pui  Shaak / Malabar Spinach - 500 gm
2. Potatoes - 2
3. Brinjal / Eggplant - 1
4. Pumpkin - 250 gm
5. Panch Phoron - 1 tea spoon
6. Oil  as  required
7. Grated coconut - 1 cup
8. Home made bori - 4 - 5 pieces
9. Ginger  paste - 1 tea spoon
10. Green  chili paste - 1 tea spoon
11. Cumin powder - 1/2 small tea spoon
12. Coriander powder - 1/2 small tea spoon

Methods :

1. Remove the  stem  of  malabar spinach  . Wash and clean Malabar  Spinach  under  running water and  keep  a side . Cut into small pieces of Malabar spinach .

2. Cut and remove of top  of   eggplant  . Cut into  cube  pieces  from eggplant . Put  cube  eggplant  pieces into  a  bowl . Pour water into eggplant pieces . Keep  a side .

3.Peel the potatoes of skin . Cut into cube pieces . Peeled  the pumpkin of  skin . Cut into cube pieces .

4. Peeled and remove the skin of pumpkin . Cut into cube pieces . Keep a side .

5.Take  a wok . Now pour the oil  into the wok . When  oil is hot .  Next  add  4 - 5  pieces  of  home made  bori   and  fry  till  golden  brown  on  low  flame  . Then  take  out  the  home made  bori  pieces  from  the  hot  oil  and  keep  a side  . Now add 1 tea spoon of  Panch phoron  and  stir  for few seconds  on  low  flame .

6. Now  add  vegetables  pieces  one  after  one  . Mix well . Sprinkle  salt  to  taste  on  top  of  vegetables . Mix well .

7.Next  add 1 tea spoon of turmeric powder , 1  tea  spoon  of  ginger  paste , 1/2 small   tea spoon  of  cumin  powder ,  1/2  small tea spoon of  coriander  powder ,   1 tea spoon  of  green  chili  paste ,  add  crushed  home made  bori  and 1 tea spoon of  sugar . Mix well . Saute for few minutes .

8. Add 1 cup of grated coconut  and mix well . Saute for  few minutes .

9. Next add 1 small  cup  of  water  into  the  vegetables . Mix well . Cover  the  wok . Cook for 15 to 20 minutes .

10. 15 minutes later , open the cover  of  wok . Meanwhile , water  is  evaporated  from the curry . All the  vegetables  are cooked . Now switch off the flame .

11. Transfer  the  curry to a serving bowl  .

12. Serve  hot  with  steam rice .

Doi Chicken / dahi chicken recipe / Chicken with curd Recipe

Ingredients :

1. Chicken - 500 gm
2. Doi / Curd - 300 gm ( beaten ) 
3. Kashmiri  dry  chili paste - 3 table spoon
4. Ginger paste - 3 table spoon
5. Garlic Paste - 2 table spoon
6. Onion  paste - 1 cup
7. Onion  3 ( peeled ) - Cut into very finely slices
8.  Bay leaf - 2 - 3
9. Green cardamom - 2 ( slit and crushed )
10. Cumin seeds - 1 tea spoon
11. Salt to taste
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Oil as required

Methods :

1. Wash and clean the chicken pieces  under running water . Take a bowl , add  chicken pieces into the bowl .

2. Now add  300 gm  curd ( beaten )   , salt to taste , chicken  pieces  , 3 table spoon  of  ginger paste ,  2 table spoon  of  garlic paste ,  1 tea spoon of turmeric powder  into the bowl . Mix well . Keep a side  .

3. Keep the marinated  chicken  pieces  into the fridge . Marination or fridge for about 3 hours .

4. 3 hours later , open the fridge . Take out the marination chicken from fridge .

5. Take a wok , now pour oil into the wok . When oil is  completely  hot .Now add  2 pieces  of bay leaf  , 1 tea spoon of cumin seeds ,  2 pieces of  green cardamom  one after one . Fry till golden color .

6. Now   add  finely slices onion pieces and fry till golden color .  Next  add  1 cup of onion paste . Saute till golden brown .

7. Now  add  marinated  chicken  pieces  into the fried onion . Mix well   .  Add  1  tea  spoon  of  garam  masala  powder  .  Saute till  golden brown color  on  medium  flame .

8. Now  pour 2 cup of  hot water into the chicken pieces . Mix well . Cook for 10 minutes .

9. 10 minutes later  , meanwhile  chicken  is completely tender  and  soft  . Gravy is  thicken . Now switch off the flame .

10 . Transfer  to  a serving bowl .

11. Serve  hot .