Category: reciepe
The difference is that the meat has to be cooked while making Shami Kebab. On the other hand, minced meat is used to make Jali Kebab and the minced meat is raw.
Jilapi
Ingredients: 1 cup flour, 2 cups sugar, water as needed, 1/3 teaspoon salt, 3 tablespoons sour curd, half teaspoon baking powder, oil for frying, ingredients for making syrup, 2 cups water, 1 and a half cups sugar, 3 cardamoms. , a little food color, 1 teaspoon lemon juice
Preparation method: Mix flour, baking powder and salt in a bowl, mix with little water. Then I will pour water little by little. Then mix the mixture again with sour curd. Then add a little more water to make fine dough. Beat the eggs well with an egg beater. The mixture should not be too thick or too thin. To make Sira, put water, sugar and cardamom together in a pan. Heat it on medium flame and glue it. I will add food color later. Now let’s see if it is sticky with my finger. When it is done, add lemon juice to the syrup. jilapi should be served while the syrup is still warm. For this, the syrup pot should be covered. I will put the pan in the oven to fry the jilapi. When the oil is hot, squeeze the ketchup bottle and take the shape of jalapeño. Brown the jalapenos in medium flame. When it is fried, take it out and pour the oil and give it to the Sira container. Leave it for 10 seconds and serve it jilapi.
Dark chocolate
Many people love chocolate. The good news for those who love chocolate is that dark chocolate helps in aging. Dark chocolate is rich in antioxidants. So those who regularly eat a small piece of dark chocolate every day can keep young for a long time.
Fried egg noodles
Ingredients- 1 Packet Noodles or more, 1 Egg or more, 1 Onion or more, 1 Chilly or more, Noodles Masala, Salt.
Method-First, boil the noodles with a cup of water, then drain the water in a sieve
Boot daal barfi
Boot Dal
250 gm
/ 500 gm
Milk Vita Liquid Milk
Half cup
/ 1 ltr
Cardamom (Elachi)
Quantitatively
/ 100 gm
Cinnamon (Daruchini)
Quantitatively
/ 100 gm
Bay Leaves (Tejpata)
3 ps
/ 100 gm
Baghabari Special Gawa Ghee
Quantitatively
/ 450 gm
Rupchanda Soyabean Oil (poly)
1 table-spoon
/ 1 ltr
Raisins (Kishmish)
Few
/ 100 gm
Fresh Refined Sugar
Quantitatively
/ 1 kg
Instructions
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Soak booter dal in water for overnight, then boil it.
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Mix hot milk with boiled and mashed booter dal.
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Put ghee and oil in a pan, heat it, add cardamom, cinnamon, bay leaves
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When the oil is hot enough , put the buter dal , milk mixture and stir.
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Add sugar few times in small amount and stir it.
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Keep one thing in mind , while stirring when it thickens, it shouldn’t stick to the pan.
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When the water will reduce completely, buter dal er halwa will be ready..
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Now serve it in a dish, you can also cut it in barfi shape.
Mustared Hilsha
Whole Frozen Hilsha (Net Weight ± 50 gm) 6ps, green chilli 12-15ps 200 gm, Mustard seed (Yellow) 1 bawl 100 gm, Turmeric Powder (Holud) 3 spoon 100gm, ACI Pure Salt, Quantitatively 1 kg, Mustard Oil Quantitatively 500 ml,
1. Take a bowl ,mix turmeric , salt with the fish in it.
2.Take another pan , heat the oil in it and fry the fish pieces
3. Add little water in the fried fishes, mix it with adding salt, green chillies and mustard paste
4.When water is boiled, put slit green chillies and mustard paste , cook it with lid in high flame
5. After 10 minutes, open the lid and you will have your dish ready
Chicken Tikka
Ingredients:
Chicken Boneless Breast 8-10 Pcs, Ginger 1 Piece, Yogurt 1/2 Cup, Black Pepper Powder 1 Teaspoon, Radhuni Garam Masala 1 Teaspoon, Garlic 4-5 (bulb), Radhuni Chili powder, 1 teaspoon, Green Chil 1-2 pieces, Coriander Leaves, Radhuni Coriander powder 1 teaspoon, Radhuni Cumin Powder 1/2 teaspoon, Butter 3 tablespoon, Fenugreek Seed 1.5 tablespoon.
Method
1.Firstly, take the onion, garlic, ginger, coriander leaves, green chili, and paste them separately
2. Now, pour the sour yogurt in a clean bowl.
3. And, mix all the pasted and other powdered spices, as well as the fenugreek with it.
4.Then, marinate the pieces of chicken meat and put them in the refrigerator for 3 to 5 hours.
5. Now, heat the butter in a frypan, and put the meat in it.
6. And, keep frying until it gets dark brown.
7. After that, preheat the cooked meat pieces at 180 degree temperature in the oven.
8. Now, mix the butter with the meat, and grill it for 22-24 minutes.
Finally, serve it with some sliced cucumber and tomato sauce after finishing the grill.
Patishapta Pitha
Ingredients:
Rice Flour 2 to 3 Cups, Salt quantitatively, Full cream liquid milk 1 litre, Khejur gur quantitatively, Suji 2 tablespoons, Coconut 3 to 4 tablespoon, Corn flour 1 to 2 cups.
Method:
1. First of all, you have to make some Khirsha.
2. Boil some milk with another pane.
3. After that, stir and mix together the Coconut baked, Suji and Jaggery.
4. And take the stirred item when it is well fried.
5. Strain and mix the Rice Flour and Corn Flour together.
6. And the, mix them with hot water.
7. Remember that, the mixing should not be too thick or thin.
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Now, heat some oil in another pan and leave quantitatively mixed flour in it.
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Try to make it bread-shaped.
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After that, put the Khir on the bread that has already made.
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Spread the Khir around the bread with a spoon.
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After that, make a size as your preference and take it after a while.
In the month of Magh, I made a lot of pattisapta cake, everyone enjoyed playing together.
Dudh Chitoy Pitha
Ingredients:
Rice Flour 2 Cup, Salt Quantitatively, Full Cream Liquid Milk 1 Liter, Khejur Gur 2 cup.
Method:
1. Mix 2 cup of rice powder with some water.
2. Mix them and make liquid in such a way that, the liquid will not too thick or thin.
3. Take a fresh pot and mix very small amounts of oil in it.
4. Then, heat the pot and cover it with 2 tablespoons Rice powder (Water and Rice Powder Mixed).
5. Just after 2 or 3 minutes, take out the cake from the pot.
6. Then heat up 1 liter of milk and make it thicker in another fresh pot.
7. Then, take another pot and put 2 cup of Jaggery (Gur) and One and a half cups of water to make some Syrup of Jaggery.
8. Then leave the Cake in the Syrup and heat it in the stove for a while.
9. After heating, keep it to be cold and pour the milk in it.
10. Then serve it in the morning breakfast or in the evening.
Egg Pudding
Ingredients:
Chicken Eggs, Fresh Refined Sugar, Rupchanda Soyabean Oil, Aarong Dairy UHT Full Cream Liquid Milk, Cinnamon (Daruchini)
Method:
1. First, put a little amount of oil in a bowl spread the sugar slightly and wait till it turns red. And thus, create the Caramel.
2. Then, cook the milk with sugar, cinnamon for a while and take the cinnamon out of it.
3. Then, take the egg in a different container.
4. When the thickened milk is a bit cold, mix it with egg well and cover the bowl with the lid.
5. Then, take a half of a water in a pot and place the bowl in the pot and put something heavy on it. After that, cook for 15-20 minutes and thus, the Egg Pudding will be made.