20 Apr, 2019

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

  1. Soak booter dal in water for overnight, then boil it.
  2. Mix hot milk with boiled and mashed booter dal.
  3. Put ghee and oil in a pan, heat it, add cardamom, cinnamon, bay leaves
  4. When the oil is hot enough , put the buter dal , milk mixture and stir.
  5. Add sugar few times in small amount and stir it.
  6. Keep one thing in mind , while stirring when it thickens, it shouldn’t stick to the pan.
  7. When the water will reduce completely, buter dal er halwa will be ready..
  8. Now serve it in a dish, you can also cut it in barfi shape.
 

17 Apr, 2019

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