Bhapa iilish

Ilish is a well-liked Bengali saucer in Kolkata. It is a full of flavour fish preparation. 

Ingredients:

llish pieces(500gm)

Mustard seed: 2 tablespoons
coconut 3-4 tablespoons
Green chilies: 6/7
Mustard oil 4 tablespoon
Turmeric powder: 2 tsp.
Sugar : 1 tsp.
Salt to taste

                            

Preparation:

• Combine mustard seeds, coconut, green chilies, salt and dassify into a attach.
• Combine this fixative with mustard lubricate, and turmeric powder.
• Seize fish slices and plaster them amid the outside attach. Located them during a greased bud vase, swathe and roast larger then haze.
  
  
• Consequently file in a complexity interrogate, which is crammed among water pending semi of the basin or little lessor. Bake for 2-3 whistles or regarding 10 minutes in method blaze.  Haze this pending attach furnish off a jagged scent.
• Dish up burning amid rice.                                          

 

Bhapa illish

IT IS A LIP-SMACKING SAUCER. I AM GOING TO PRESENTED A CUSTOMARY BENGALI PLATE CALLED COCONUT ILISH.

Ingredients:

1. 500 gm illish  

2. 1 tsp turmeric powder

3. Coconut

4. Poppy seeds

5. Salt to taste

6. Mustard Oil

7. Salt

8. 3-5 Green Chilly

 

Cooking procedure:

Preserve fish by salt and turmeric powder.

Remove the coconut, poppy seeds, turmeric powder, salt and mustard oil into the bud vase of a disinfected blonde beater.

                                                  

Abandon to sputter in oil and afterward adjoin the fish and greater than paste together with water. Stew for 5-7 minutes. Jumble in 1 teaspoon crude mustard oil, salt. Abandon  the green chilies and revolve losing the temperature.Serve to ready illish

 

Serving Suggestions:

Assembly it hot amid rice and green chilies.

Coconut samosa

THIS RECIPE IS A REFRESHMENTS TYPE TECHNIQUE.

Ingredients:

                       Flour 2-3 cup

                       Coconut paste

                       Chili paste

                       Coriander leaves(paste)

                       Oil 2tbsp

                       Salt to taste

                       Curry leaves

                       Pudina chutney

Method:

·      In a pan heat the 2tbsp oil add the coconut paste, mix the pan.

·      Then added the chili paste, coriander paste, salt mix the samosa  pour. Medium heat for 5minutes.

·      In a large bowl flour salt, water mix the paste.

 

·      Then the flour exterior, turn over available currency to about 6”length with progressing stick. Slash ring in half. Fold over 1 curve of half circle awake and more internal. Double next curve more to turn out triangle and bit curve of triangles to close. Abscond smoothed surface unlock. Stick triangle in your dispense with unlock curved plane upbeat. Material the funnel with inside jumble. Unlock the curved side by theft with your dispense. Show again the method with residual currency and satisfying.

 

·      In a pan heat the oil samosa deep frying  in a pan for a little resume or pending golden-haired.

·      Serve to ready samosa.

·      Garnish with curry leaves. Serve with pudina chutney.

 

Samusa

SAMUSO IS A MUNCHIES FOODER.YOU CAN APPLY AT YOUR HOME.

                        

Ingredients:

• Flour 200gm
• Minced meat
• Vegetable oil 3tbsp
• Potato 3medium size
• 1-2tbsp ginger paste
• 1-2tbsp garlic paste
• Field pea (your choice)
• Gram 50gm
• Turmeric powder (pinch)
• Chili powder(pinch)
• Coriander powder(pinch)
• 2 tsp green chilies
• Salt to taste
• Coriander leaves
• Water
• Tamarind chutney.

Method:

How to make samosa:

1.Heat the pan in a 2 tbsp oil mix the pan. Add the minced meat, turmeric powder, chili powder, coriander powder mix the minced meat.

2.Heat the medium flame. Add the ginger, garlic paste, gram, field pea, green chilies salt mix the samosa pour.

 

3.Add the potato mix the pour. Cook for 5minutes.

4.Ready to samusa pour.

5.In a small bowl make add the flour, salt, water mix the paste.

 

6.Fold a tartlet area finished to make a narrow piece. Place a portion of the minced meat pour mixture in one spot of the pie slip and double greater than in to a triangle. Crinkle the triangle beside the strip off, seal the limits with the flour paste.

7.Reiterate the method production 20 samosas in whole.

 

8.Roast the oil for sweltering in a oil. 5mintes for deep frying and serve to ready samosa.

9.Garnish with tamarind chutney. Serve to ready samusa with coffee.