Bengal mirchi

Bengal mirchi

Ingredients:

 500 gms  fish
Oil
5-6 green chilly and coriander for garnishing

Sauce:

2 tsp turmeric powder
1 tsp chilly powder
2 tsp mustard seeds

Grind all the sauce ingredients to a fine paste

Method:

Marinade the fish in turmeric powder and salt-1tsp each
Heat oil in a kadai/wok and deep fry the fish and keep aside
Add the onion seeds
Add the sauce with 1 cup water and let it boil for 2mins
Lastly add the deep fried fish and let it simmer till the gravy thickens
Garnish with green chilly and chopped coriander

BENGALI CUISINE ALLO POSTO

BENGALI CUISINE ALLO  POSTO

Ingredients:

4 Potatoes-cut into small quaters
4 tbs poppy seeds
3 cloves garlic
Oil
Salt to taste

Method:

Grind the poppy seeds with garlic cloves
Heat oil in a kadai,add the cut potatoes and fry till they become golden
Lastly add the poppy seed paste and salt
Fry for a few mins on slow flame and switch off
Garnish with slit green chilly

MAGI

I hope most of us r fallowing the same method for the making the yummy magi more
yummy..
Even then I am sending you this becoz it give me more happiness when I eat it.

Ingredients:

Onion -1 medium size(chopped)
Green chili – 1 small (chopped)
Green peas – 20 gm (if u like)
Capsicum -50 gm chopped (if you like )
Salt – ¼ T. spoon ( only if you r adding capsicum*.)
Oil – two spoon.
Water – 1 ½ cup
Maggi – one 10/-rupee pack

Put your nonstick pan on flame .
Pore oil it.(if you are not using non stick please add little more oil)
Add chopped onion
stir properly, fry it for 1min .
add green chili , capsicum , green peas.
Add water when onion becomes golden brown.
Add maggi with taste maker (masala)
Add Salt *.
Keep stir it on medium flame .
Fry it properly after drying its soup .
Now your maggi is ready to serve

Dry Chicken Masala

 Dry Chicken Masala 

  Ingredients:

•  500 gms Chicken
•   2 Onions chopped
•   3 tsp garam masala powder
•   8-10 peppercorns
•   2 cinnamon sticks
•  Salt according to taste
•   Oil 

 Method:

  Heat oil,add the peppercorn and cinnamon sticks,
next add the chopped onions and fry till it becomes translucent.
Add the chicken,garam masala powder,salt and cover with a lid and cook 
on slow flame,occassionally stirring till the chicken is cooked.

indian coocking

Hi,

Ingredients:

• 1/2 cup masoor dal
• 2 onions chopped
• 1 tomatoe chopped
• 6-8 pods garlic
• 1tsp ginge
• 1/2 cup rice
• r(either chopped or grated)
• 1 tsp haldi powder
• 1 tsp jeera
• Salt according to taste
• 4 tbsp ghee

Method:

Take a saucepan and heat 4cups water

Add the massor dal and let it boil till the dal is cooked

Add the rice,haldi powder and salt to the dal and let it boil till the rice is 3/4 cooked

Take another kadai and heat the ghee

Add the jeera

Add the onions,tomatoe,garlic,ginger and fry till soft

Add the tempering to the saucepan and let it simmer till the rice is fully cooked

PS-add water if required

Enjoy cooking

West Indian Rice and Peas with Tempeh

West Indian Rice and Peas with Tempeh

2 cups uncooked brown rice
1/2 cup unsweetened grated coconut
2 1/2 tbsps. vegetable oil
4 cups water
1 cup dried black eyed peas, soaked for 5 hours at least
3 bay leaves
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup vegetable oil
1 small chile, sliced
1/2 red or green bell pepper
8 ozs. tempeh, cubed
1 pinch fennel, generous pinch
salt and pepper to taste
2 scallions, chopped

Saute rice and coconut in the 2 1/2 tablespoons oil for 2 to 3 minutes, stirring constantly. 

Add the water and cinnamon stick. Cover the pot, bring it to a rapid boil.

 Do not peek at the rice, but when the steam starts escaping, turn the heat down. 

Simmer for 40 minutes. Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender, only takes abot 20 to 25 minutes.

 Drain them and remove the bay leaves. Keep warm till the rice and tempeh are ready. Saute the garlic and onion with the 1/4 cup of oil till the onions soften.

 Stir in chile and bell pepper. Saute for 2 minutes. Add fennel, tempeh, salt and pepper. Lower heat, but stir frequently til tempeh is crisp and golden. 

Combine everything, mixing together well. Serves 4.