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Dudh Mach (Fish Curry with Milk) Very Tasty Indian Bengali Dish

Dudh Mach (Fish Curry with Milk)


Ingredients:
  • Boyal fish pieces
  • Mustard oil
  • Red chilli powder
  • Salt
  • Sugar
  • Milk
  • Onions
  • Ginger
  • Garlic
  • Turmeric powder
  • Jeera powder
  • Garam masala powder
  • Tejpata
  • Jeera

Method Of Cooking:

  • Rub the boyal fish pieces with a pinch of salt and turmeric powder, fry them in mustard oil and then keep aside.
  • Grind onions, ginger and garlic pieces into a fine paste with milk and keep aside.
  • In a deep bottomed pan heat mustard oil. 
  • Add tejpata and whole jeera as phoron and let them splutter.
  • Now add the milky ginger-garlic-onion paste.
  • Stir and cook well. 
  • Add salt to taste, half teaspoon sugar, little turmeric powder and red chilli powder. 
  • Add jeera powder and garam masala powder.
  • Add milk and let the gravy boil. 
  • Add the fried boyal fish pieces cover the pan and cook well for some time.
  • Garnish the boyal fish curry with ghee.
Serve hot with rice.

Mutton Makhani Curry Very Tasty indian Bengali Dish

Mutton Makhani Curry


Ingredients:
  • Mutton
  • Curd
  • Cholar dal
  • Onions
  • Ginger
  • Garlic
  • Tomato
  • Ghee
  • cashewnuts
  • Kishmish
  • Rosewater
  • Red chilli powder
  • Jeera
  • Dhania
  •  Black pepper
  • Whole garam masala

Method Of Cooking:

  • Boil the mutton pieces in a pressure cooker and keep aside. 
  • Dry roast the cashew nuts/ kaju, then crush them and keep aside.
  • Boil the Cholar Dal in a pressure cooker and keep aside.
  • Prepare the powder masala– Take gota/ whole garam masala, gota/ whole jeera, gota dhania, gota golmorich/ pepper.
  • Dry roast them on a tawa and then powder them.
  • In a pan heat refined oil.
  • Add onion paste, ginger paste, garlic paste and tomato paste. 
  • Stir and cook well. 
  • Add the mutton pieces and cook well.
  • Now add the red chilli powder, turmeric powder, and the prepared masala powder (dry roasted and then powdered) mix well. 
  • Add the boiled Cholar Dal.
  • Add beaten sour curd/ yoghurt stir and cook well.
  • Now cover the pan and cook well for some time on low flame.
  • After some time open the lid of the pan and add little salt, crushed kaju/ cashew, kishmish, and special ginger-onion-garlic paste (Fry the onion, ginger and garlic pieces in Ghee and then ground them into paste form in a mixie). 
  • Stir well and add sufficient amount of ghee.
  • Add some golap jal/ rosewater. Stir and cook well.
Serve with rice

Palak Pasta Very Tasty Italian Breakfast dish

Palak Pasta

Serves: 2 

Ingredients:

  • 100g torn spinach leaves
  • 2 tablespoons water
  • 1 egg
  • 1/2 teaspoon salt
  • 175g plain flour

 Method Preparation
  • Combine spinach and water in a pan.
  • Cover, and cook till spinach is very tender,cool slightly.
  • Place spinach and liquid in a mixie along with the egg and salt.
  • Blend till smooth. 
  • Transfer to a bowl, add enough flour to make a stiff dough.
  • Turn dough out onto a lightly floured surface. 
  • Knead for 1 minute. 
  • Roll very thin on a floured surface.
  • Let rest 20 minutes,roll up loosely,slice 5cm (1/4 in) wide. 
  • Cut into desired lengths.
  • Spread out on a rack to dry for 2 hours.
Serve hot.

Fish And Chips Very Tasty English Dish

Fish And Chips


Ingredients:
  • 4 large pieces of cod
  • 1kg or 2½ lbs potatoes 
  • Sunflower seed oil 
  • Salt and fine white pepper to taste.
For the batter:
  • 200g or 7 oz of plain flour 
  • 1 large egg 
  • 150ml or 5 fl oz of water and milk mixed 


Method Of Cooking:
  • Peel the potatoes and cut them into chips. 
  • Start to make the batter mixture by putting the flour into a large bowl. 
  • Whisk the egg and add  a maximum of 2 tablespoons of dark beer or 2 teaspoons of  worcestershire sauce. 
  • Now pour the whisked egg into the flour adding the milk/water mixture and beat until smooth.
  • Leave this to stand for an hour. 
  • Heat a deep pan, filled with enough oil to cover the chips, until it is hot.
  • Heat a second pan of oil just deep enough to cover the fish. 
  • Individually put each fish fillet into the batter.
  • Slide the fish back and forth to cover with batter and lift out and allow to drip for a second or two then repeat. 
  • This makes sure the fish is completely covered in batter. 
  • Lower a battered fish into the hot oil skin side to the bottom of the pan to stop the fillet curling as it heats. Now cook, one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes. 
  • Repeat with the second fillet, keeping the first cooked fillet warm in an oven. 
  • Now put the chips in the pan to cook.
  • Take care as the oil might froth as the wet chips go in. 
  • Carry on cooking the other two fillets and put them in the oven to keep warm. 
  • Lift out the chips when they reach a nice golden brown colour and are cooked. 
  • Use a mesh spoon or similar to lift the chips out, letting the oil drip back into the pan.

Serve on plates or newspapers with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce.

Roast Chicken Very Tasty English Dish

Roast Chicken

Ingredients:
  • Butter , for greasing
  • Chicken  1.5kg 
  • Roasting potatoes 1.0kg  halved or quartered if large
  • Garlic  2 whole heads, halved through the middle
  • White wine  100.0ml 
  • Chicken stock  100.0ml 
  • Stems rosemary 2  broken into sprigs
  • bay leaves 5
  • Lemon 1 cut into wedges

Method Of Cooking:
  • Heat oven to 160C/fan 140C/gas 3.
  • Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
  • Place the chicken in the tin and arrange the potatoes around it. 
  • Put the halved garlic heads in the tin.
  • Pour over the white wine and stock.
  • Then cover with foil and place in the oven. 
  • Cook for 1 hr then remove the foil and give the potatoes a shake. 
  • Add the herbs and lemon wedges, then cook uncovered for 50 mins.
  • Turn the heat up to 220C/fan 200C/gas .
  • Cook for 30 mins more, then remove the chicken and potatoes from the pan.
  • Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins .
  • Keep the potatoes warm.
Serve with any pan juices.
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