Aar Macher Rosha TOP - 20- FISH & MEAT MOUTH WATERING DISHES

Aar Macher Rosha [Artamim fish / Giant River - Cat Fish]

Introduction:    Aar Mach / Artamim fish / giant River-Cat fish of the Ganges in Bengal after cooking , its taste is unbeatable .

Ingredients: 

• 500 g-700 g Aar fish cut into round shape
• 2 medium size potato cut into length wise
• 5-6 tbsp boiled tomato paste 
• 1/2 tsp turmeric powder
• 3/4 tsp red chilli powder 
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder 
• 1/2 tsp ginger paste
• salt & sugar as per taste
• 2-4 bay leafs & 1/2 tsp fennel seed
• 1/2 tsp whole gram masalla 
• 2-3 tbsp fresh chopped cilantro 
• 1 cup mustard oil for frying & cooking 

Procedure:

               

                 

marinate the fishes with salt and turmeric powder 

for 1/2 an hour.

                        

Now heat oil in a pan and fry the fish pieces and 

potato pieces light golden color. 

  

Fried fishes and potatoes keep a side.

Add fennel seed and bay leafs that remaining oil.

When they stop to crackle then add 5-6 tbsp boiled 
tomato paste without skin. 

Make a thick paste with all masalla powder, 
and pore the paste in that pan.

Mix the masalla  paste with tomato paste and

cook on medium flame for oil comes up.

Then add fried potatoes and fishes and coat the
 masalla with them for 1 mint.
After that add 1&1/2 cup of lukewarm water 
and salt & sugar as per taste  .

And cook with cover for 1/2 an hour on low flame.
After that add garam masalla powder 1/2 tsp and 
cook for 1 mint .Now add chopped cilantro and put
 off the gas oven .

Now Ready To Serve Aar Macher rosha With Steamed Rice.

Serves:  4

Next Chicken Dhaniya Walla------>

Bengali Shukto Now TOP - 10 - VEG RECIPES

Bengali Shukto [Indian]

Introduction:     Shukto is a mixture of diced / sliced vegetables, such as,raw banana,  potatoes,brinjal / egg plant, drum stick and bitter gourd or karela, are must you can add also parwal,raw papaya e t c.  The vegetables are lightly sautéed in ginger, mustard seed / panch foran, and radhuni seed [celery fruit seed or ajmud] then cooked with water /milk.

Ingredients:

• All veges cut into 2 inches lengthwise
• 1 cup of potatoes
• 1 cup of raw bananas
• 1 cup of raw papayas
• 1 cup of drum stick
• 1 cup of brinjal
• 1/2 cup of karela
• 1 cup of parwal
• 1 hand full kulakhara leaves [optional]
• 1 cup of broken or small size  bodies
• 1 tbsp ginger paste
• 1 tsp panch foran 1/4 tsp radhuni seed
• 1 tsp each yellow mustard -radhuni powder
• 1/2 tsp each cumin - coriander powder
• 1/5 tsp turmeric powder
• Salt - sugar as per taste, 2 bay leaves
• 1 tsp mouri /fennel /saunf powder
• 1 tbsp corn sturch
• 1/2 tsp ghee 4-5 tbsp mustard oil

Procedure:

Heat oil in a wok and add boddis and fry them until it

 turns golden and take out them in a bowl then add 

karelas and fry them until light golden .

 Now add panch foran, bay leaves, and radhuni seed.

 When they stop crackling, add all veggies,ginger paste,

salt & sugar and all powder masalas  and saute the veggies

 with masalas for 5 mins on low flame.

Then add corn starch with 2-1/2 cup of water 

and transfer the curry in a pressure pan / cooker 

and cover the pan for 3-4 whistles.

      

When the cooker cools down then open the lid and add

 fried boddis and fried karelas cook for 2-3 mins on

 medium flame now add ghee. After that put off the gas.

Ready to serve the Bengali Shukto With Hot Rice.

Serves:  6-8

             

                                                       Next Easy Aloo Mutton Kosha---------->    

             

Vegetable Fried Rice Bengali Style TOP-10-VEG / NON-VEG UNIQUE DISHES

Vegetable Fried Rice Bengali Style

 Introduction:   Fried rice is a Chinese dish of steamed rice that has been stir-fried in a wok / pan.        Fried rice is a delicious with a variety of ingredients, including almost any type of vegetables, meat, and eggs.......e t c .Fried rice is a tasty dish that is traditionally made from steamed rice stir-fried in a wok.

Ingredients:

• 4 cup of basmati / long grain steamed rice
• 1 tsp cumin seed & 2-3bay leaves                                 
• 3-4 each cloves,  cardamom, 
• 1/2 inches each 3-4 pieces cinnamon 
• 1/2 :2 salt and sugar [as per taste]
• 1 tsp garam masala powder
• 1/4 cup of sunflower oil
• 1/2 cup of small cube cut carrot
• 1/2 cup of small cube cut beans
• 1/2 cup of small cube cut cauliflower
• 4-5 tbsp sunflower oil & 4 tbsp ghee 
• 1 hand full cashew & 1 hand full raisins                                                                                              

Procedure:

Heat oil and ghee in a wok / kadai .

Now add cumin seed, whole garam masala and bay

 leaves in this ghee.

When they stop to crackle then add chopped

 carrot and saute for 2mins on medium flame.

After that one by one add cauliflower and beans 

and fry them till light crunchy and golden.

In this time add salt and boiled rice and mix well

gently.

Now add cashew - raisins,  garam masala powder and 

sugar.

Now ready to serve Vegetable Fried Rice Bengali Style
with Veg / Non-veg dry curry.

Serves: 3-4

Next Chilli Chicken-------->      

Baingan Bhartha Now TOP - 10 - VEG RECIPES

Baingan Bharta [Panjabi Dish]

Introduction:      Baingan bharta is a South Asian dish bearing a resemblance to baba ghanoush.  Baingan bharta is well known dish of India. This classic dihs is prepared by using roasted baingan or eggplant or brinjal .

Ingredients:

• 1 fresh baingain / bringal /egg plant
• 7-8 green chopped chillis
• 6-7 garlic, 2 inches ginger greated
• 1 big size onion - tomato finely chopped 
• 1 hand full fresh chopped cilantro
• 2 pinch of turmeric powder
• 1/2 tsp kashmiri red chilli powder
• 1/2 tsp dry mango powder[optional]
• 1/2 tsp cumin seeds
• 1 rice spoon of  mustard oil
• Salt as per taste

Procedure:

Slit the baingan / eggplant lengthwise to check whether

the brinjal is spoilt . Now coat the brinjal  a few drops of

 oil, now roast on gas stove with roaster on medium flame.

  

After that put off the gas and take out the roasted brinjal  
in a plate and let it cool for 10 mins. 

Then peel its roasted jacket, but always dip your hand in water.

Now separate the danthal from the brinjal, but store it for decoration.

Now make a fine baingan keema with knife  / grinder.

Now heat oil in a wok / kadai and add cumin seed.
When it stops crackling then add chopped onion.

Saute  the onion till light golden color on medium flame.
 Then add chopped ginger-garlic, green chillies, tomato
and all powder masalas and salt,and saute the masala
 for 2-3 mins. 

After that add mango powder and brinjal keema / chopped brinjal.
stir and mix well the brinjal keema with onion-tomato masala.

After that add chopped cilantro and mix well.

Now put off the gas. Make a brinjal shape with brinjal keema

 masala, and add its danthal.

Now ready to serve Baingan Bharta with Roti, Paratha, Nun.

Serves: 2-3

 
                                Next Cashew Capsicum curry------>                           

Palak Paneer Now TOP - 10 - VEG RECIPES

Palak Paneer

Introduction:      Palak paneer   is a vegetrian dish originating from the Punjab region of the Indian Subcontinent. Palak paneer is a popular Punjabi curry, consisting of shallow fried Paneer cubes in a  Palak [Spinach] tomato gravy.               

Ingredients:

• 2 bundle of blanched palak [spinach]
• 250 g of paneer cubes
• 5-6 green chillis
• 2-3 tbsp chopped onion
• 2 tsp ginger-garlic paste
• 1 medium size tomato
• 1/2 tsp turmeric powde
• Salt - sugar as per taste
• 1 tsp garam masala powder
• 1 tsp kasuri methi powder [fenugreek leaves]
• 1 tsp cumin seed-2 bay leaves
• 2 tbsp sunflower oil
• 50 g butter
• 5-6 tbsp fresh cream

Procedure:

In a grinder make a thigh and smooth paste with blanched 

palak / spinach, green chillis, tomato.

Heat oil and 30 g butter in a wok / kadai and add cubes cut paneer

now saute the paneer till light golden color. On medium flame.

 After that take our the fried paneer in a bowl.

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Now add cumin seeds and bay leaves in this re meaning

butter. When they stop crackling then add onion and turmeric
 powder and saute.

When onions be comes light golden then add ginger - garlic paste
and saute for 1-2 mins on medium flame.

Now add Palak / spinach and mix well with onion masala.

Now add kasuri methi / fenugreek leaves and garam masala  powder.

And then add paneer / cottage cheese and then mix them well again.

And last of all add fresh cream and 1-2 cube of butter. 
And put off the gas.

Now ready to serve Palak  Paneer  with Paratha, Nun, or Roti....

Serves:  2-3

                                    Next Baingan Bharta