Kacha Lanka Ar Kalo jeera Diye Ilish Mach Jhol / Hilsa Fish Gravy With Green Chilli And Nigella Seeds

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Slit  Green  Chilis  -  4
3. Salt As required
4. Mustard  Oil As Required
5.   kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Turmeric Powder As Required
7. Water  As  Required

Methods :

1. Wash and  clean the fish pieces very carefully . Keep a side .

2. Marination  the fish pieces with turmeric powder and salt . Rub  all over fish . Cover and marinate for  about 30 minutes . Keep a side .

3. Heat oil in a pan . When oil is completely hot . Now add  one after one fish steaks into hot oil . Reduce  heat on low flame . Fry till  few second on both sides . Take out the fish steaks  from hot oil . Put  the  fish  in a  bowl . Keep  a side .  Fry remaining  steaks in the  same way .

4. In  the  same oil , now add  1 tea spoon of     kalo jeera /   Nigella seeds  and  add  4 pieces of slit green chili . Stir for few seconds . Allow  the spices to splutter and allow their aroma . 

5. Now  add  salt  to taste ,   turmeric powder  and  fried  fish pieces  and mix well .

6. Next  also add 1 cup of  water  and mix well on medium flame . Cover the  pan . Cook for 5 minutes .

7. After 5 minutes , open the cover of  pan . Meanwhile gravy is completely  thicken . Now switch off  the  flame .

8. Pour the fish curry in a serving bowl .

9. Serve hot  with    rice .

Rose Flavored Chawal Ki Kheer / Rice Pudding With Rose Flavored

Ingredients :

1. Milk - 1 liter
2. Sugar - 1 cup ( Sugar  as required )
3. Rose Water -  1 tea spoon 
4. Condensed Milk - 3 table spoon
5. Rice - 4 - 5 table spoon  ( basmati rice or Gobindobhog  rice )
6. Cashew nuts - 1 table spoon
7. Raisins  - 1 table spoon

Methods :

1. Wash and  rinse the rice under running water .

2. Soak  the rice in enough water for  3 - 4 hours . 

3. Take  a heavy bottom saucepan . Now pour 1 liter milk into a heavy bottom pan .

4. Heat  the milk  . When it  comes to a boil . Now add  soak the rice into hot milk  on low flame .

5. When rice are  completely cooked . Rice  is soft  and  mushy  . Now add sugar and mix well .  Stir till sugar is dissolved .

6. Scrape cream  of  saucepan  from side into milk . Mix it .

7. Now add raisins , 3  table  spoon  of  condensed milk  and  cashew nuts  .   Mix  well  .

8. When milk is completely thicken .

9. Now  switch off the flame .

10 . Next  add  1 tea spoon   spoon  of  rose water into chawal ki kheer . Mix well .

11. Transfer  to a serving bowl .

12. Serve  at  room temperature  or  cold .

Bengali Style Pineapple And Dry Fruit Chutney

Today  i am sharing  Pineapple  and  dry fruit  chuiney  Recipe . Which  is  made  from Pineapple , Raisins , sugar , dry fruit  and  panch phron . Pineapple  chutney is serve after the meal .

Main  ingredients  is  in  this  recipe  the   Pineapple .

Ingredients :

1. Small  Pineapple - 1

2. Sugar - 1 bowl or  sugar  as required

3. Cashew Nuts - 10 - 15

4. Raisins   -  3 table spoon

5. Dates  Fruits - 10 ( Discard  Seeds And  Finely Chopped )

6. Mango Papad / Aam  Satto / Candied  Mango  -  50 gm

7. Pinch of  salt

8. Water  as required 

Methods :

1. Take a pineapple  and  peeled   of  outer skin  . Cut the pineapple on the  top portion .

2. Now  grated  the Pineapple . Keep a side .

3. Now pour  few drops of  oil into a wok . When oil is completely hot .

4. Next add 1 tea spoon  of  panch phoron  and stir on low flame .

5. Now  add  grated pineapple ,  pinch  of  salt ,  1  bowl  of  sugar , 3 table spoon  of  raisins , Aam Papad / Aam satto  ,  dates fruit and  10 - 15  pieces  of   cashew nuts . Stir    and mix well . Stir  for few minutes . Now  add 1 cup of water and mix . Cook till 10 minutes on  medium flame .

6. 10 minutes later ,  chutney  is   thicken  and  sticky    consistency .

7. Now  switch  off  the flame .

8. Pour the pineapple chutney in a serving bowl .

9. Put  the pineapple and  dry fruit chutney into a refrigerator . Refrigerator for about 1 hour  .

10. Serve chilled after the meal .

Chole , Potato And Paneer Masala Recipe / Spicy Dried White Chickpeas , Potato And Cottage Cheese Curry

Ingredients :

1. 1 Cup or 200 gm  chole  ( Dried white chickpeas or  Safed  Chana ) 
2. Potato - 1 ( peeled the potato and cut into cube pieces )
3. Salt To Taste
4. Turmeric Powder As Required
5. Whole Cumin Seeds - 1 tea spoon
6. Paneer or Cottage Cheese - 250 ( Cut into small Pieces )
7. Sugar - 1/2 tea spoon
8. Garam Masala Powder - 1 tea spoon
9. Ripe Tomato - 2 ( Cut Into Small Pieces )
10. Bay Leaf - 2 pieces
11. Ginger Paste - 2 Table Spoon
12. Garlic paste - 2 table spoon
13. Dry Red Chili Powder - 1 table Spoon
14. Kashmiri Dry red Chili Powder - 1 table Spoon
15. Cumin Powder - 1 table Spoon
16. Coriander Powder - 1 table Spoon
17. Fresh  Chopped Coriander Leaves   - 3 table spoon
18. Oil As Required
19. Water As Required
20. Onion -  3 ( Cut into slices )
21. Green  cardamom - 1 ( slit and broken )
22. Cinnamon ( dalchini ) - 1 

Methods : 


1. Wash  and  rinse the chole ( dried white Chickpea )  under  running water . Keep a side .

2. Take a bowl , add chole ( dried white chickpeas ) and pour enough water into a bowl .  Soak the chole ( Dried white chickpea ) for about  7 - 8 hours or overnight .

3. Next morning drain the water from chole ( Dried white chickpea )  . Again ,  Rinse the chole  from water . Keep a side .

4. In  a pressure cooker ,   add  soak chole ( dried white chickpea ) and water . Pressure cook for 2 - 3 whistles .  Switch off the flame and keep a side .

5. Pressure will be released naturally  and open the pressure cooker . Keep a side .

6.  In a wok  , Pour  the  oil and heat the oil . When oil is completely hot and smoking . Reduce the heat very low . Now add  cube potato into hot oil . Fry till  golden color . Next  take out the potato pieces  from hot oil .  Put the fried potato pieces into a bowl . Keep a side .

7. Next add  one  after one paneer  cube  ( cottage cheese )  into hot oil . Fry till few seconds . Take out the paneer pices ( cottage cheese ) .

8. Next add  2 pieces  of  bay leaf ,  1  pieces  of   green  cardamom ( slit  and  broken ) ,  1  pieces of cinnamon ,  1 tea spoon of cumin seeds  and stir for few seconds .

9. Now also add slice onion and fry till  golden  brown  .

10. Add ripe tomato pieces   and  cook till tomatoes  are  soft .

11. Next  add salt to taste , 1 tea spoon of turmeric powder and 1 tea spoon of sugar . Saute till few minutes .

12. Now  also   Add  2 table spoon of ginger paste and add 2 table spoon of garlic paste  . Mix  and  Saute till few second .

13.Next  also add  1 table spoon of dried red chili powder ,  1 table spoon of kashmiri dry red chili powder ,  1 table spoon of cumin powder , 1 table spoon of coriander powder and add  3 table spoon of  coriander leaves . Mix it . Saute till oil is separates from spices .

14. Now  add boiled chole or  white chickpea , Fried paneer ( cottage cheese ) and fried potato pieces . Mix well . Pour 2 cups of water and mix it .  Cook for 10 minutes .

15. After 10 minutes , When gravy is thicken  . Potatoes and Chole  are tender and completely Boiled .

16. Now switch off the flame .

17. Transfer the Curry into a serving bowl .

18. Serve hot with  bhature .

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 .