DELICIOUS BENGALI DISHES

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

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. .

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.  

BENGALI DISHES    FRY RAW TOMATOES INGREDIENTS:  TOMATO CRUSH 250 G,ONION CRUSH 1 TEASPOON, GARLIC CRUSH 1 TEASPOON,DRIED CHILLI 1 TABLE SPOON, MUSTARD OIL 1 TEASPOON. METHOD:TOMATO WASH AND CRUSH. HEAT OIL IN A PAN AND FRY DRIED CHILLI, ONION AND GARLIC CRUSH UNTIL BROWN AND ADD TOMATO AND SALT. KEEP STIRRING OCCASIONALLY. TOMATOES  WILL BE COOKED BUT TRERE WILL BE NO WATER IN THE FRYING PAN. IF NECESSARY INCREASE THE HEAT OF THE OVEN AND DRY THE WATER. IT WILL BE GOOD TO EAT THIS FRY WITHSOUR TASTE. TRY IT IN YOUR HOME.😘😘          

 

 BENGALI DISHES      HILSA STEAMED INGREDIENTS: HILSA FISH 10 PIECES, COCONUT2 TABLE SPOON,WHITE AND BLACK MUSTARD PASTE 2 TABLE SPOON,POPPY PASTE 1 TABLE SPOON, TURMERIC POWDER 1 TEASPOON, RAW CHILI 8 TO 10, LIKE SALT TASTE,THE AMOUNT OF OIL.  METHOD: FINELY CHOP  THE GREEN CHILLIES. WASH THE WHITE AND BLACK MUSTARD WELL AND SOAK IT IN WATER FOR A WHILE. THEN GRIND THE MUSTARD SALT AND CHILLI TOGETHER. BEAT THE MUSTARD PASTE. WHEN THE MUSTARD PASTE IS COVERED, KEEP IT OPEN. IN A BOWL,MIX COCONUT,WHITE AND BLACK MUSTARD PASTE,POPPY PASTE, TURMERIC AND SALT TOGETHER. IF NECESSARY, YOU CAN ADD A LITTLE WATR. NOW PUT THE FISH PIECES IN IT.FILL IT IN TIFFIN BOX .NOW CLOSE THE MOUTH OF THE TIFFIN BOX AND PUT IT IN THE PROFESSION COOKER ANDCLOSE IT 3 TO 4 WHISTLES. LEAVE IT IN THAT CONDITION FOR HALF AN HOUR. THE FISH WILL BE BOILED WELL.IT WILL FREEZE WITH HOT RICE. STEAMING FISH IN THE MICROWAVE OVEN IS NOT BAD AT ALL.IT IS READY TO BE USED FINALY. WE CAN MAKE ...

BENGALI DISHES      HILSA ROAST INGRIENTS: HILSA FISH 4 PIECES, SALT YELLOW QUANTITY, ONION BUTTER 1 TABLE SPOON, GINGER BATA 1 TABLE SPOON,CHILI POWDER HALF SPOON, VINEGAR 1 TABLE SPOON,WHITE OIL FOR FRYING 2 TABLE SPOON. MET HOD: ADD SALT, YELLOW VINEGAR AND ALL OTHER SPICES TO THE FISH AND KEEP IT FOR 10 MINUTES. NOW FRY THE FISH IN A FRYING PAN WITH A LITTLE OIL UNTILS IT TURNS RED. SPREAD ITON  TOP AND SERVE WITH HOT RICE OR POLAO.WE CAN  MAKE IT IN YOUR HOSE. IT IS EASY TO BE USED.

BENGALI DISHES HILSA STEW MATERIALS: HILSA FISH- 4 PIECES; RAW PEPPER RIP-4; PATAL- 2; SOFT SAJANE DATA-4; MUUTARD POWDER-1 SPOON; FENUGREEK-1/2 SPOON; SALT- TO TASTE; WATER-2 CUP;PATATO-2; EGGPLANT-1; SHRIMP-2; YELLOW AND GINGER BATA-1/2 SPOON. DRY PEPPER-2;MUSTARD OIL-2 TABLE SPOON; BASON-1 TABLE SPOON. METHOD: ALL VEGETABLES AT LENGTH IN PIECES PLEASE.  FENUGREEK; MUSTARD IN POWDER; DRY PEPPER FORK WITH ALL VEGETABLES PUT IN THE PAN. MOVING YELLOW; GINGER BATA; SALT AND WATER MIXTURE WITH THE VEGETABLE COVER THE PAN WITH THE LID AND BOIL IT. BEFORE YOU HAVE TO FRY THE FISH LIGHTLY.YOU HAVE TO TAKE BOIL VEGETABLE WITH THE BASON AND FRY IT. YOU HAVE TO GIVE FRIED FISH WITH IT 2/3 TIMES. RECIPE IS READY TO EAT. WE CAN MAKE IT IN YOUR RESTAU RENT. .      V