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Methods of Cooking:
Badam Bata Country of the Food: India | Email to Author Posted on 20 April
Diye Chicken 2003 @ 12:18:08
Methods of Cooking:
Chicken pieces should not be big it should be cut into small pieces, wash
it
Pat it dry and rub it with 1 tbsp of salt and keep it aside for 10 minutes.
Heat the kadai add 50 gm oil in it, it can be used less as people are
conscious about their health.the recipe is also quiet rich in calories.
Put the chicken which is already marinated in the heated oil
Fry till it becomes slight brown in colour add the masala paste in it and
cover it with lid for sometime on slow flame for 10 minutes.
As soon the chicken gets boiled add the garam masala paste into it
Simmer it for sometime at least another 10 minutes.
Serve it with rice or chapattis.
Turmeric powder should not be added into it.
Sarse Diye Country of the Food: India | Email to Author Posted on 20 April
Murgir 2003 @ 12:17:29
Mangso
Ingredients for Cooking:
Admin :: Edit
1 kg of Boneless chicken.
100 gms of Mustard Oil.
1/2 bunch of Coriander for Garnishing.
1 tbsp of Salt and Turmeric Powder.
2 Medium sized Onion chopped finely.
Methods of Cooking:
Methods of Cooking:
Kasa Murgir Country of the Food: India | Email to Author Posted on 20 April
Mansho 2003 @ 12:16:01
1 kg of Fresh chicken.
1 tbsp of Ginger paste
1 tbsp Onion paste
1 tbsp Garlic paste
1 tsp cinamon,cloves and Cardamom (grinded together) paste.
1 tsp of Chilly powder.
100 gm of Mustard oil for frying
3-4 Chopped Onions.
1/2 cup of Coconut, kaju, kismis, khus khus paste.
1/2 Coconut grated along with 20-25 gms Kaju, same amount for Kismis
and khus khus make it wet grind with 3/4 cup of milk .
5-6 Green chillies can be added instead of Red chilly powder.
Methods of Cooking
Clean and cut the chicken
Pat it dry after straining the water, rub it with 1 tsp of salt .
Heat the kadai with 100gms of oil if its less its better.
Add the chopped onions fry till pink in colour
add the chicken for frying till 5-10 minutes.
Add the masalas into it and fry it in slow flame till 5 minutes with
covered lid.
When the chicken gets boiled add garam masala into it.
Serve it with rice.
Never put turmeric powder in this recipe.
Admin :: Edit Magur Fish is available everywhere in India.Its known as Cat Fish
also.Small one which are available mostly in ponds are always tasty but
now -a-days its cultivated.Its good for children also.Its generally given to
the children as its believed to be nutritious and fish is believed to be
good for skin if taken very often.
Ingredients
Method of Cooking:
Get the fishes cut from the market as its not easy to cut the live
fishes,other wise its very easy to kill them by putting salt over their head
and cover it with lid.
It dies very fast and can be cut easily.
Heat the skillet or non stick kadai with 2 tbsp oil.
Till the kadai or skillet gets heated, rub the fish pieces with 1 tsp of salt
and turmeric powder.
Fry the fishes in the kadai (shallowfry).
Keep it aside.
Put the rest 1 tbsp of oil in the kadai and put cardomom, clove,
cinnamon and two bayleaves along with jeera.
Put the green chillies, 1 tsp of turmeric powder and 1 tsp of salt along
with jeera powder
Slow the gas flame and put 1 cup of warm water in it.
When it starts boiling put the fishes in it cover it with lid and simmer it
for sometime.
Serve with Rice.
Puti Macher Country of the Food: India | Email to Author Posted on 20 April
Chochori 2003 @ 12:14:22
Admin :: Edit This Puti fish is liked by Bengali khadyo rasik who really enjoys fish. it
can be found in 2 varieties.One is shor puti which is bigger in size each
weighing 200gms to 3 00gmsand the other is Puthi which is smaller in
size but very tasty. Smal ones are difficult to clean its better way to
clean is to rub under the water the scales comes out very fast.If the fish
is fresh you can see shine on the fish the sacles will be shining.
Methods of Cooking
Marinate the fish with the paste of onion and garlic with green chillies
and 1/2 tsp of salt and turmeric powder.
Heat the mustard oil in kadai
Put the kalajeer on it let it splutter
Add the marinated fish slowly stir it and keep it in low flame.
It gets boiled very fast, add the chopped corriander in it
Simmer for sometime with covered lid.
Serve it with Rice.
ILish Bhape Country of the Food: India | Email to Author Posted on 20 April
2003 @ 12:13:50
Admin :: Edit
Ingredients
2kg fresh Ilsa Fish Remember if its not good the fish might turn pale and
look dull).Cut it into bengali cut from the shop.Its better to buy 1kg of
fish from the bigger one weighing 2 -2 and 1/2kg.
Grind together:
2 tsp yellow mustard seed
3-4 green chillies and
bit of water.
Methods of Cooking:
Wash the pieces of fish properly and drain the water properly .
Marinate with mustard paste, oil, salt to taste and 1 tsp turmeric powder.
Haser Dimer Country of the Food: India | Email to Author Posted on 20 April
Kasa or Jhal 2003 @ 12:13:05
Duck eggs are found mostly in eastern India and previously Bengalis use
to have duck eggs which is really tasty and did from poultry eggs but its
rich in fat .
6 Eggs, boiled
Salt and turmeric powder for taste.
50ml of Mustard Oil.
Grind together:
1 onion
4 cloves of garlic
1 piece of ginger
5-6 red hot chillies
1 tomato (or little water if tomato is not available)
Methods of Cooking
Method:
The fish can be cleaned and cut from the market and washed properly
because this fish is very difficult to be cut by anybody except experts.
Try to get the live one if its possible or fresh ones.
Wash it properly and pat it dry rub with the salt, turmeric and the
grounded paste for sometime with one tbsp of oil in it.
Heat the oil in kadai about 25gms and put the marinated fishes
Saute the fish and keep it on slow flame.
After the oil starts separating put 1/2 cup of hot water and let it boil.
Garnish it with coriander leaves
Serve it with Rice.
This fish can be cooked as same as Parse mach with Kalajeerer jhol.