POPPY HILSA

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crossorigin="anonymous"> padding: 0px;">  DELICIOUS BENGALI DISHES  INGREDIENTS: HILSA FISH 1 PIECE YOGURT 1/2 CUP DRIED CHILLI 3 PIECES CHILLI POWDER 1 TABLESPOON GARLIC PASTE 1/2 SALT AS NEEDED POPPY BATA 2 TABLESPOON CHOPPED ONION 1 CUP TURMERIC POWDER 1/2 TABLESPOON GINGER BATA 1/2 TABLESPOON OIL 1/2 CUP SUGER 1 TABLESPOON METHODS:  WASH THE FISH & CUT IT INTO PIECES. HEAT OIL IN A PAN, ADD  CHILLI & REMOVE FRIED CHILLI FROM THE PAN. NOW  FRY ONION IN HOT OIL, ADD TURMERIC, CHILLI,GINGER,GARLIC & A LITTLE WATER. MIX YOGURT & POPPY SEEDS BATA IN THE  FRIED SPICES. NOW COVER WITH FISH ON LOW HEAT. AFTER A WHILE ,ADD FRIED CHILLI TO THE FISH & COVER THE FISH & COOK IT. WHEN THE OIL RISES FROM THE FISH, TAKE THE FISH  DOWN. YOUR DISH IS READY TO EAT. KjnxXSWRu0A/YQJmL5l1wkI/AAAAAAAAAHw/LNFDPi0JAKYLTjMzhkDU5gYNa3EHIXlKwCLcBGAsYHQ/s1456/IMG_20210729_135321.jpg" imageanchor="1" style="clear: right; float: right; m...
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SHRIMP PAKORA

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 BENGALI DISHES  SHRIMPPAKORA INGREDIENTS:  PEELED SHRIMP 1 CUP CHOPPED ONION 1 CUP EGG 1 PIECE CORNFLOWER 1 TABLESPOON CORIANDER LEAVES 1/4CUP GREEN PEPPER 2 TABLESPOON THE AMOUNT OF OIL THE AMOUNT OF SALT BOILED NODDLE 1 CUP WHITE PEPPER POWDER 1 TABLESPOON SOY SAUCE     METHOD: BOIL THE SHRIMP IN A LITTLE SALT WATER.NOW GRATE THE COOKED SHRIMP, SPREAD ALL THE INGREDIENTS. MAKE SOME SMALL PIECES &  PUT IT IN OIL ON LOW FLAME & FRY IT. SERVE SOME CHILLI SAUCE OR SOUP WITH IT.
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TANDOORI SHRIMP

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BENGALI DISHES TANDOORI SHRIMP   INGREDIENTS: LOBSTER  20 PIECES,GINGER PASTE HALF TEASPOON,CHILLI POWDER 1 TEASPOON, ONION PASTE 1 TABLESPOON, BUTTER 2 TABLESPOON, SOUR YOGURT 4 TABLESPOON, SALT AMOUNT NEEDED,TOMATO SAUCE 2 TABLESPOONS AND TANDOORI SPICES 1 TABLESPOON. METHOD: CLEAN THE DIRT FROM THE SHELL AND THE HEAD OF THE SHRIMP. WASH IT AND SPREAD IT WITH ALL THE INGREDIENTS AND KEEP IT FOR 1 HOUR. WELL BUILD A SHRIMP SKEWERS, TURN IT ON A CHARCOAL FIRE AND ADD SPICES TO THE SHRIMP OCCASIONALLY. IF DESIRED TANDOORI SHRIMP CAN BE GRILLED OR DONE IN THE OVEN. .
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`RUI FISH KEBAB

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BENGALI DISHES RUI FISH KEBAB INGREDIENTS: RUI FISH 1 KG ,ONION 250 G, GARLIC 25 G, GINGER 25 G,  CORIANDER LEAVES 2 TABLE SPOON, RAW CHILLI 6 PIECES, LEMON 1 PIECE, BAY LEAVES 5 PIECES, BASON 1 TABLE SPOON , OIL 1 TABLE SPOON, BISCUIT POWDER AMOUNT YOU NEEDED . METHOD: SPRINKLE LEMON ON THE FISH AND STEAM IT WITH BAY LEAVES. REMOVE THE FISH FROM THE CUT OIL IN THE PAN FOR. SQUEEZE THE CRUSHED ONION, GINGER AND GARLIC IN THE FISH. KEEP STIRRING THE FISH WITH A LITTLE OIL IN THE PAN FOR A WHILE. BEFORE SETTLING DOWN, SHAKE IT  WITH SOME BASON AND POUR IT IN A LARGE BOWL. LET IT BE COOL DOWN. STIR WELL WITH CORIANDER LEAVES AND RAW CHILLI POWDER. ROUND THE FISH BALLS, PRESS THE FISH BALLS ON THE PALMS OF YOUR HANDS,FLATTEN THEM, SPREAD THE BISCUIT POWDER AND KEEP IT IN THE REFRIGERATOR. SERVE WITH MUSTARD OIL AND SALAD ON THE BOTH SIDES OF THE FISH IN A NONSTICK PAN BEFORE SERVING.  
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VETKI PATURI

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BENGALI DISHES VETKI PATURI    INGREDIENTS:VETKI FISH 10 PIECES, MUSTARD PASTE 25,POPPY PASTE 50 G, GREEN CHILLI 4 PIECES, ONIONS 2 PIECES, SALT AMOUNT NEEDED AS MUCH, CORIANDER LEAVES 4 TABLE SPOON, BUTTER 50 GRAMS AND A BANANA  LEAF. METHOD: FISH PIECES MIX WITH MUSTARD, POPPY PASTE,ONION POWDER, CORIANDER LEAVES AND BUTTER.LIKE MEAT, PLACE THE FISH ON THE BANANA LEAVES IN A FRY PAN, TURN IT UPSIDE DOWN 4/5 TIMES FOR HALF AN HOUR, COVER IT AND SERVE AFTER HALF AN HOUR. VETKI PATURI . Step Step
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ROOSTER KORMA

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 BENGALI DISHES  ROOSTER KORM  INGREDIENTS:  ROOSTER 1(1 KG) GINGER PASTE 2 TABLESPOON BBAY LEAVE 1 PIECE CARDAMOMS 2 PIECES SOUR YOGURT 2 TABLESPOON LEMON JUICE 1 TABLESPOON THE AMOUNT OF SALT ONION PASTE 4 TABLESPOON GHEE 2 TABLESPOON CINNAMON 2 PIECES SUGAR 1 TEASPOON MILK 1/2 CUP WATER 1/2 CUP GREEN PEPPERS 4 PIECES            METHOD: CUT THE MEAT INTO PIECES & DRAIN THE WATER FROM IT. TAKE THE MEAT IN A BOWL& MIX ALL THE INGREDIENTS EXCEPT WATER & CHILLI TOGETHER & LEAVE IT FOR 10 MINUTES. AFTER10 MINUTES, COVER WITH WATER& COOK AGAIN.WHEN IT IS FULLY BOLED, REDUCE THE HEAT & LET IT COOK. MAKE SURE THE MEAT IS COOKED & DOES NOT MELT. WHEN THE BROTH THICKENS, STIR IN THE CHILLIES AND SUGAR &LEAVE IT IN THE OVEN FOR 2 MINUTES.   V .V
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BEGUNI CHOP

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BENGALI DISHES BEGUNI CHOP  INGREDIENTS:    GRAM FLOUR 2 CUPS RICE POWDER1/2 CHILLI POWDER1/2 LONG EGGPLANT 2 PIECES TURMERIC POWDER 1/2 BAKING POWDER1 TABLESPOON ONION PASTE 1/2 AMOUNT OF SALT AMOUNT OF OIL                                 METHOD: MIX ALL THE INGREDIENTS EXCEPT EGGPLANT & OIL TOGETHER . COVER THE LID FOR AN HOUR. CUT THE EGGPLANT INTO THIN SLICES & ADD A LITTLE SALT. NOW  HEAT THE OIL IN A PAN AND DIP  THE   EGGPLANT IN      A BOWL,  BEGUNI CHOP FRY IT IN OIL UNTIL CRISPY BROWN, REMOVE FROM THE OIL, PLACE A KITCHEN TOWEL OR PAPER & SERVE.      
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SPICY HILSA

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CHEESE CUTLET

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 BENGALI DISHES CHEESE CUTLET  INGREDIENTS: CHEESE 250 GRAMS, ONION 2 PIECES, GINGER PASTE 2 TABLE SPOON, CORIANDER LEAVES 2 TABLE SPOON,BREAD 2 PIECES, BISCUIT POWDER AMOUNT YOU NEEDED, A PINCH OF OIL, A PINCH OF SALT. METHOD: AT FIRST,  MIX THE CHEESE VERY WELL. FINELY CHOP THE ONION AND GRIND IT.  BREAK THE EGG AND MIX THE EGG WITH SALT, GINGER PASTE, CORIANDER LEAVES, BUTTER AND BAKE BREAD . IN THE SHAPE OF CUTLETS, SPREAD BISCUIT POWDER AND FRY IN OIL. SERVE HOT. YOUR RECIPE IS READY TO USE.😘👍👍 .
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CHICKEN FRIED RICE

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