Dry Bombay Duck Bharta TOP- 20 -FISH & MEAT MOUTH WATERING DISHES

Dry Bombay Duck Bharta[With Veggies / without Veggies]

Introduction:        Dry Bombay Ducks Varta its tastes really good and can be served instead of a vegetable.  Loitta Shutki  , it is a typical  Bengali dish.
                            

Ingredients:

Step -1:

• 150 g dry Bombay duck cut into medium pieces  
• 2 medium size finely chopped onions 
• 2 medium size finely chopped tomato
• 2-3 tbsp ginger - garlic paste
• 3-4 tbsp chopped cilantro & green chillis 
• 2-3 chopped dry  red chillis
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 1-1/2 tsp coriander powder
• Salt - sugar as per
• 1 bay leaf -1/2 tsp black cumin
• 1/2 tsp garam masala powder
• 1/2 cup mustard oil 

Step-2:

•  1/2 cup thick sliced potato
• 1/2 cup thick sliced brinjal
• 1/2 cup thick sliced radish
• 1/2 cup thick sliced sheem /hyacinth bean
• 1/2 cup thick sliced pumpkin
• 1/2 cup of thinly sliced gobi danthal [optional]

Procedure:

Take some dry bombay duck and cut its heads and

 tails and fins. After that cut the fishes bite size pieces.

   

  

                                                                              
 Now clean and wash its sand and mud carefully 
                    then shoke the pieces of fish in normal water for                   
 15-20 mins,Then boil the fish pieces in pressure
 cooker with two whistle on high flame.  

                                                                         

After 5-10 mins open the pressure pan  and drain
 the hot water and de-bone the fish pieces like picture.  

Now heat oil in a wok / kadai and add black cumin
and bay leaf .

When they stop crackling , add de-bone fish pieces,
and stir for 5-6 mins on medium flame. 

Now add chopped onion and dry red chillis and 

cook for 2-3 mins.

Now add chopped tomatoes, ginger & garlic paste.

Now add all powder masalas and salt & sugar and 
mix well . And cover wit lid  for 5-8 mins on low flame.  

After that re open the lid and stir and add garam 

masala powder, chopped green chillis and mix well.

 Add chopped cilantro  and put off the gas.

Now ready to serve Dry Bombay Duck Varta With hot Roti & Rice.

Secondly -If you cook with vegetables then boil the 
sliced vegetables in pressure cooker with one whistle.

After that add boiled veges in ready vartha curry. 
Mix and cookfor 6-8 mins on high flame.
Now add all masala powders just 1/2 quantity, 
salt and sugar to taste. 

Now ready Dry Bombay Duck Varta With Veggies.

Now Ready To Serve Dry Bombay Duck Bharta With Veggies Without Veggies

With Stimed Rice OR Roti.

Serves:  5-6

Next pepper Chicken chukka----------->

Chicken Nilgiri TOP - 20 - FISH & MEAT MOUTH WATERING DISHES

Chicken Nilgiri 

Introduction:             The Chicken Nilgiri Looking good , healthy and tasty.             

Ingredients:

• 1 chicken breast cut into small cubes
• 1/2 cup of blanched spinach
• 1/2 cup of chopped cilantro
• 1/2 cup of chopped mint leaves
• 1 hand full green chillis
• 1 tsp whole garam masalla
• 1/2 tsp fennel seeds & 2 bay leaves
• 1/2 cup of yogurt
•  3-4 tbsp chopped onion
• 1-2 tbsp chopped garlic.
• 2-3 slitted green chillis
• 1 tbsp each seedless tomato slice & ginger Julianne
• Salt & sugar as per taste.
• 2 tbsp oil & 4-5 cubes of butter. for cooking

Procedure:

1/2 cup of blanched spinach, 1/2 cup of fresh mint

 leaves,1/2 cup of fresh cilantro and 1 hand full of

 green chilli all together grinder a grinder and 

make a smooth paste.

Now heat oil and butter in a kadai and add whole

 garam masalla, bay leaves and fennel seed. 

When the hole masalla stop to crackle then add 

chicken pieces and salt and mix well. 

After 2-3 mins add yogurt and mix well.

And cook for 5-8 mins with cover on low flame.

Now add chopped onion, chopped garlic and
2-3 slitted green chillis asper taste. 

Now mix them and cook for 2-3 mins.

After that add 4-5 tbsp mixed ment  paste

and sugar.

Mix well and cook for 3-4 mins.

After that put off the gas and taken out the chicken

 curry in a bowl and garnish with tomato sliced and 

ginger Julienne .

Now ready to serve Chicken Nilgiri With Naan or Paratha.

Serves :2-3

Next Dry Bombay Duck Bhatra---->

Chara Pona Macher Rosha TOP -20- FISH & MEAT MOUTH WATERING DISHES

Chara Pona Macher Rosha [Bengali Style]

Introductions:          Chara Pona Macher Rosha / patla Jhol is a very light fish stew with vegetables and baby Rohu fish.

                                                        ‘

Ingredients: 

• 2 pieces of chara pona / baby Rohu fish 
• 1/2 cup of sliced potato 
• 1/2 cup of sliced cauliflower
• 1/4 cup of sliced tomato
• 1 hand full chopped cilantro

Step-1:

• 1/4 tsp cumin seed
• 1 bay leaf
• 1/2 cup of oil for cooking and frying 

Step-2:

• 2 tbsp tomato paste
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/2 tsp cumin powder
• Salt & sugar as per taste
• 1/4 tsp garam masalla powder 

Step-3:                                                       ‘

• 1 hand full chopped cilantro
• 1 tsp corn starch

Procedure:

At first clean and wash the fishes and then marinate 

with salt and turmeric powder for 10 mins. 

Now heat oil in a wok / kadai and fry the fishes 

light golden in it.

Now taken out the fried fishes in a bowl .

After that light golden fry the potatoes,and

 cauliflowers in that remaining oil .Now taken

 out them in a bowl.

Now add cumin seed and bay leaf in that remaining oil.

Make a paste with masallas from  step-2 .

Now add the masalla past in kadai and cook

for 2-3 mins. 

After that add 1&1/2 cup of water in kadai .
When the water start to boil then add fried fishes,
 potatoes and cauliflowers. 

Now add salt and sugar to taste. Then cook the fish

 curry with cover for 10-15 mins on low flame. 

Now remove the cover and add sliced tomato, 

 and corn starch.  

And cook for 1- 2 mins on high flame.

Now add chopped cilantro and put off the gas stove.

Now Ready To Sarve Chara Ponar Rosha With Hot Rice.

Serves: -2

Next  Chicken Nilgiri----------->