মটন কাটলেট

 

মটন কাটলেট

মটন কিমা: ২০০ গ্রাম
আদা রসুন বাটা : ১ ১/২ টেবিল চামচ
পাতিলেবুর রস : ১ টেবিল চামচ
পিঁয়াজ কোরা ::২ টেবিল চামচ
পিঁয়াজ কুচি :১ টেবিল চামচ
কাঁচা লঙ্কা কুঁচি :২ চা চামচ
পুদিনা পাতা কুচি :৩ চা চামচ
ধনেপাতা কুচি : ৩ চা চামচ
লবণ স্বাদমতো
সরষের তেল : ভাজার জন্য।
ডিম : ২ টি
বিস্কুট গুঁড়ো : প্রয়োজন মতো।
প্রণালী : মটন কিমা ভালো করে ধুয়ে নিন।
উপরে উল্লেখ করা সমস্ত উপকরণ দিয়ে (শুধু ডিম বাদ) ভালো করে মাখিয়ে কমপক্ষে ১ ঘন্টা রাখুন।
এরপর একটা পাত্রে ২ ডিম ভেঙে অল্প লবণ দিয়ে ভালো ভাবে ফেটিয়ে রাখুন।
অন্য একটা থালাতে বিস্কিটের গুঁড়ো ঢেলে রাখুন।
এবার মশলা মাখানো কিমাতে ফেটানো ডিম দিন আর ২ চা চামচ মতো বিস্কিটের গুঁড়ো দিয়ে মাখিয়ে রাখুন।
ওই কিমা থেকে নিয়ে হাতের তালুতে সামান্য তেল লাগিয়ে কাটলেটের মতো তৈরী করে থালা তে রাখুন।
এবার খুব সাবধানে একটা একটা করে গড়া কাটলেট নিয়ে থালাতে রাখা বিস্কুটের গুঁড়ো লাগিয়ে সুন্দর করে কাটলেটের আকারে গড়ে ভাজার জন্য তৈরী রাখুন।
কড়াই তে সরষের তেল গরম করে গ্যাসের আঁচ সিম এ রেখে ধিরে ধিরে কাটলেট ভাজুন।
সন্ধ্যায় চায়ের সাথে বা ভাতের পাতে যে কোন ভাবে পরিবেশন করুন।
কাটলেটের সাথে কাঁচা পিঁয়াজ আর টমেটোর সস্ অবশ্যই দিন...।
ভালো খান... আনন্দে থাকুন।

জোয়ান পাতার পকোড়া

জোয়ান পাতার পকোড়া

আমাদের বাড়িতে জোয়ান গাছ আছে। পাতা গুলো বেশ সুন্দর দেখতে।আজ যে রান্নাটা তোমাদের সাথে ভাগ করে নেবো সেটা হলো "জোয়ান পাতার বেগুনী"... ভাবছো তো এটা আবার কি😃। যদি বেগুন দিয়ে বেগুনী বানাতে পারি তাহলে জোয়ান পাতা দিয়ে পকোড়া কেন বানাতে পারব না। এটা যেমন সুস্বাদু তেমনি স্বাস্থ্যকর।
উপকরণ : জোয়ান পাতা (১০ টা থেকেব১২ টা)গাছ থেকে কেটে নিয়ে ভালো করে ধুয়ে নিলাম।
বেসন : ১ ১/২ কাপ
কালো জিরে : ১ চা চামচ
সাদা তেল : ভাজার মতো, সরষের তেল ও ব্যবহার করতে পারেন।
লবণ স্বাদমতো।
প্রনালী : বেসনে সাদা তেল (২ টেবিল চামচ), কালো জিরে, সামান্য লবণ দিয়ে ভালো করে ফেটিয়ে কিছুক্ষণ রেখে দিলাম এতে পকোড়া বেশ মুচমুচে হবে।
এবার কড়াই তে তেল দিয়ে তা গরম হলে গ্যাস সিম এ রেখে জোয়ান পাতা বেসনে ডুবিয়ে ভেজে নিলেই তৈরী হয়ে গেল "জোয়ান পাতার পকোড়া "।
গরম ভাতের পাতে ডালের সাথে খেয়ে দেখো কেমন লাগে।সত্যিই অপুর্ব লাগবে। চেষ্টা করে দেখতে পারো কেমন লাগলো জানিও।

MIXED VEGETABLES CURRY/পাঁচমিশালি তরকারি

পাঁচমিশালি তরকারি

 
বাড়ির টবে লাগানো বীজ থেকে ডাঁটা শাক হয়েছিলো তাই দিয়ে আজ একটা লোভনীয় তরকারি বানালাম।
আমরা যখন মালদা তে ছিলাম তখন বিভিন্ন হোটেল এ এই ধরনের সবজি বানাতো, আমার তাদের কাছেই শেখা।
রেসিপি তে আসা যাক।
উপকরণ : ডাঁটা শাক : কিছুটা
কুমড়ো : এক ফালি
পেঁপে : ৪ থেকে ৫ টুকরো
বেগুন : ৫ থেকে ৬ টুকরো
আলু : ৫ থেকে ৬ টুকরো
টমেটো : ১ টি
পিঁয়াজ : ১ টি বড়ো
সমস্ত সবজি লম্বা করে কেটে নিন।
পাঁচফোড়ন :১চা চামচ
কাঁচা লঙ্কা : ২টি চেরা
হলুদ গুঁড়ো :১ চামচ
জিরে গুঁড়ো, ধনে গুঁড়ো :১ টেবিল চামচ করে।
কাশ্মীরী লংকা গুঁড়ো :১ চা চামচ
লবণ স্বাদমতো
চিনি :১ টেবিল চামচ
প্রনালী : সমস্ত সবজি লম্বা করে কেটে ধুয়ে প্রেসার কুকার এ হাল্কা সেদ্ধ করতে হবে। সেদ্ধ করা সব জল ফেলে দেবেন না। তাহলে স্বাদ ও পুষ্টিগুণ ২ টোই নষ্ট হবে।
গ্যাস এ কড়াই বসান তাতে সরষের তেল দিন, তেল গরম হলে পাঁচফোড়ন, কাঁচা লঙ্কা, পিঁয়াজ, টমেটো দিন। সামান্য লবণ দিন যাতে তাড়াতাড়ি নরম হয়ে যায়। এবার সমস্ত পরিমান মতো সমস্ত মশলা দিয়ে ভালো ভাবে নাড়তে থাকুন,এই সময় আর একটু লবণ দিন। একটু তেল ছাড়লে সেদ্ধ সবজি দিয়ে ভালো ভাবে মিশিয়ে নিন। সামান্য জল ছিটিয়ে দিয়ে চিনি দিয়ে নেড়েচেড়ে মাখা মাখা হলে গ্যাস বন্ধ করে ঢাকা দিয়ে রেখে দিন। ৫ থেকে ১০ মিনিট পর গরম ভাতের সাথে খান।রুটির সাথে ও খুব ভালো লাগে।
 

POINTED GOURD BHARTA/পটলের ভর্তা

 

Pointed Gourd Bharata / পটলের ভর্তা

 
It is is easy to cook, but those who are new housewives, it is very difficult for them if they do not learn some simple cooking.
So I want to share this recipe.
Ingredients: Pointed Gourd: 5 to 6 (peeled and cut lengthwise and washed)
Onion (1 large)
Garlic (4 cloves)
Ginger (1 inch),
Green chillies (2)
Tomato (1): Wash and finely chop. Mustard oil: 3 tbsp
Kashmiri red chilli powder :2 tbsps
Salt to taste.
Method:
Boil pointed gourd and drain out the water. Now squeeze the pointed gourds well. Discard the seeds. Add mustard oil to the pan, when the oil is hot, add onion, garlic, ginger, tomato, green chillies.
Add little salt.
When all the ingredients become soft, stir well , add little sugar, stir again with kashmiri red chilli powder, turn off the gas when it becomes smooth. Serve with hot rice or hot home made roti.

LENTIL SEEDS CURRY WITH DRUMSTICKS /মুসুরডাল সজনেডাঁটার চচ্চরি

 

Lentil seeds curry with drumsticks

Today's recipe is a little different... I wanted to make it different from the usual bengali drumstick curry.
Let's come to the recipe.
Ingredients:
Lentil seeds : (100 grams)
Drumsticks: 10 to 12 pieces (peeled and cut into small pieces)
Onion: 1 large (coarsely chopped)
Garlic: 4 to 5 cloves (peeled)
Green Chillies: 2 (chopped)
Tomato: 1 medium (cut into 6 pieces) Mustard oil: 2 to 3 teaspoons
Turmeric powder: 1/2 tsp
Kashmiri Lanka Powder: 1/2
Salt to taste.
Sugar: 1/2 tsp

Preparation:

Place the pan on the gas and add all the ingredients with 2 cups of water and turn on the gas. Cover the pan.
Stir occasionally, when it boils well and let it dry. Now turn off the gas. When lentil seeds, drumsticks mix well and dry mixing is done...our dish is ready. Spread raw mustard oil on top.
Serve with hot rice.
It will be very good with hot rice.

Winter special spring onion pakoda/ piyanj kolir vela vajha

 

As soon as winter comes, I remember what to eat. How many kinds of vegetables are around. If we overcome acidity 😝😁😁 then many types of fried food can be eaten. Various types of bara or pakora can be made with different vegetables and served with tea or coffee. I tried so a little today. Very simple but very satisfying to eat.

Ingredients: Onion Springs: 4 (A little thicker is better.)
Chick pea flour /Besan: 100 grams
Rice powder: 2 tbsp
White oil: For frying. Chilli powder: 1 tablespoon
Turmeric powder: 1/4 tsp
Salt to taste
Kebab sticks: 3 or 4 (If you don't have kebab sticks, a toothpick will do)

Method:

 
Mix well all the above mentioned ingredients in chickpea flour and mix well with water and keep it. Make a smooth batter n keep aside.
Wash spring onions well and cut them into 3" to 4" pieces. Keep the kebab stick a little bigger than the size of the spring onions to hold it well.
Now adjust 4 pieces of spring onions to the kabab stick and prepare it for frying. Add oil to the pan... When the oil is hot enough, reduce the gas.
Dip the prepared spring onion in besan, spread besan well around and fry 2 sides of ready spring onions slowly in hot oil. I named this pakora "Vela Vaja" because it looks like a small raft. Serve with hot rice and dal or have it with tea or coffee for an evening chat.
Tell me how you feel.
Enjoy cooking.

Sorse Phuler Bora /Mustard flower pakoda

 

winter recipe

We used to get a lot of mustard flowers when we were in North Bengal. One of my neighbour used to bring me lots of mustard flowers from the neighboring land. The mustard field looks so beautiful....looks like someone has spread a yellow sheet. The mind fills. You only have to see from a distance.

 
We, Bengalis usally want to eat all kinds of vegetables and others in all seasons. So why is the mustard flower omitted?
So let's come to the cooking....very simple but delicious to eat.
Ingredients: Mustard flowers- 100 grams (I took....you can use as you like)
Gram flour: 1 cup plus a little
Black cumin: 1 teaspoon
Rice powder: 1 tbsp. If not then omit it. Adding rice powder makes pakoras very crispy.
White oil: 2 tbsp
Salt to taste.
Mustard oil for frying
Process: Remove the mustard flower from the stem and wash it. Now mix all the ingredients well. Add 2 tablespoons of white oil to this mixture. Be careful not to make the mixture too thin. Place the pan on gas and add mustard oil. Heat it well and reduce the gas and fry slowly in the form of pakoras. Ready all mustard flower pakoras carefully. Try it with hot dal and rice ...give a comment that how does it taste.

 
Eat and be happy in winter.

Custard Apple Dessert /Atar Payesh

 

Custard Apple dessert/Atar payesh

At first I thought it would not taste good, but after cooking it, I realized that it is so delicious that guests coming home will not leave without praising it.

 
So without further delay let's get to the recipe.

 
Ingredients: 1 liter of milk (milk with fat is best.)
Custard Apple : 1 large
Sugar: 100 gms...not more than this is needed as custard apple is sweet and I used little date plam jaggary (khejurer gur) also.
Cashews, Raisins3Tablespoons... Cut into small pieces.
Method:

Put 1 liter of milk on gas and thicken it. Scoop out the seeds of custard apple and put the palp in a bowl. Add sugar and jaggary(khejurer gur) while thickening the milk. Now mix all palp of custard well so that the milk does not curdle. Garnish with thinly sliced ​​almonds and raisins when dessert become thick.
Give rest for 1 hour, then serve in small glass bowls. If you want keep it in refrigerator for perfect setting.
Eat happily.

WHOLE GREEN MOONG SALAD

Health benefits of green moong, Mung,Whole green gram.

1) It is rich in folate,folic acid... so helpful for pregnent lady.

2) Lower blood pressur.

3) Full of antioxidants like flavonoids which protect heart from free radicals that damage blood vessels of our body.

4)Rich in Magnesium, Potassium, Calcium which help for formation of bones,teeth.
Magnesium helps to protect cardiovascular desease specially for women.

5)Rich in protein for vegetarians that help to make new cells.

 
6) It is helpful for good skins, for healthy eye sights.

7) Helpful for weight loss.

So it is good for us taking green moong as breakfast or for any meal in different way.

PROCESS OF MAKING GREEN MOONG SALAD

Soak green whole moong in water yesterday night. I also soak handful of kabli chana ( white chick pea)with it. Boil green whole mung n white chick pea together.
Take atleast 15 to 20 minutes for proper boiking in pressure cooker.
Transfer boiled materials in a bowl. Add black pepper, corriander leaves, green chillies ,lettuce, 1 to 2 teaspoons of mustard oil. I use mustard oil but you may use olive oil or any white oil. You may use sliced tomatoes also. Mix well n have in breakfast.

 
Eat healthy, stay healthy.

NOODLES FROM HANDMADE ROTI

 

Chowmin... a delecious breakfast or evening snacks. 

Today I am sharing a different way of making chowmin from old handmade rotis. Most of Indians have their dinner with handmand rotis. In major time we have leftover rotis in our kitchen after dinner,it is really an annoying factor for us. ( for home chef😁).

It comes to my mind to make chowmin from leftover rotis.

Noodles made with old handmade rotis. Cook this way without discarding the previous day's handmade roti.

 
Ingredients:
Old handmade roti...3
Eggs... 2
Chopped onions... 1 cup
Green chillies....sliced if desired.
Carrot..1
bean...2
capsicum...1/2...cut them all into small pieces.
Tomato sauce...2 to 3 tbsp
Red Chilli powder... 1 tsp
Turmeric powder...1 pinch...you may not give it.
White oil... 3 tbsp Salt to taste.

Method... Cut the old handmade rotis with scissors very thin and long to look like noodles.
Put the kadai on gas... add white oil... make egg batter and add in the oil to make scramble eggs. Take out from karai and keep aside. Now lightly fry all the vegetables and onions. After frying for 2 minutes stir with thinly sliced ​​roti pieces....add salt...again sprinkle little water. Do not keep the prepared product gas for too long otherwise it will harden the dish. When it is well mixed, add black pepper powder. 

Now take it out of the gas oven and serve with tomato sauce.

MANGO FISH, a tribal recipe

 MANGO FISH, a tribal recipe

I came to know this different type of recipe from my neighbour when we were in North Bengal. They cooked this recipe oftenly. As I am a sour lover I love this mango fish recipe. I like to share with you. You can present it in your lunch with hot rice. I am giving you assurance that you must get appreciation from your family members.
Here is the dish.

INGREDIENTS :

Rohu fish : 4 to 5 pieces

Green Mango : 1

 
Onion : 1 ( finely chopoed)

Ginger and garlic : 2 teaspoons ( crushed)

Turmeric powder : 2 tablesooons

Salt : according to your taste.

Mustard oil : 4 tablespoons

PROCESS : Marinate rohu fish pieces with 

turmeric powder and salt. Keep asidr in a bowl.

Peel off all skins from the mango. Wash properly.
Keep karai on gas, pour mustard oil. Heat oil and fry fish pieces. Take out all fish pieces from karai and keep aside.

Add sliced onion abd crushed ginger gsrlic in that oil. Lightly fry , add sliced green mango and chilli.. again fry in medium flame. Pour turmeric powder and salt at this stage. Stir well. Give water ( 1 cup) to boil green mango pieces. keep a lid on it.

After properly boiled add fried fish pieces in the gravy. Give 5 minutes to boil fish pieces in gravy. Tender fish makes gravy juicy with green mango taste.
Rest the preparation for minutes and then serve with hot rice.

Our Mango fish is ready to serve with hot rice.

ELEPHANT WOOD APPLE CHUTNEY /KODBEL MAKHA

 

My post is now regarding sour taste , a mouth watering recipe with elephant wood apple.

This ripe fruit is quite aromatic. It tastes sour with the mixture of sweetness. Fruit contains many seeds, those are light brown in color. It takes a long time to ripen the fruit, that does not come to market before September-October.
Me and my best friend my daughter😀 are always waiting for this fruit for palatable chutney. No one want to share her portion any time😁😁.

Here is the recipe :it is very easy to make.
Codbel chutney
Materials:
Codbel / elephant wood apple :1
1) Jaggery: 50 grams or more.
2)Green Chillies: 1 ( slice in small pieces)
3)Mustard oil: 1 tablespoon.
Salt require according to your taste.
Method: Break the elephant wood apple and scoop it with a spoon. Collect all inner materials in a glass bowl. Remove the seeds from the fruit. Now mix all the ingredients and knead well.

 Serve it with rice meal at the end....Can't handle the mouth water..😋😄

INDIAN OLIVE, WILD OLIVE CHUTNEY/JOLPAIER CHUTNEY

In this season we can easily find indian olives in vegetable market. It is necessary to take seasonal vegetables for your good health. It is right that Indian olives are really very sour to taste but it is very good for your health. Form my childhood I like sour taste very much😄😄.My grandma made many different pickles which were mostly consumed by me every time..😋😋😄.Still now I love chutneys, pickles etc.
So for that I like to share simple Indian olive chutney.I use little tamarind in this chutney for better flavour and taste also.
Here is the simple recipe :

Ingredients :1)Indian olives: 6 to 7 in numbers
(Don't take many olives, it will hamper your ready recipe, you won’t take because of too much sour)
2) Tamarind : 2 to 4 pieces( use green tamarinds from local market,don't use matured tamarind)
3) Sugar: 75 gms approximately /you may use jaggary powder,in that case take little more quantity than sugar.
4) Mustard oil: 1teaspoon
For tempering:
1) Bengali Panch foron,instead of that you may use mustard seeds: 1teaspoon
2) Turmeric powder: 1/2 teaspoon
3)Dry red chilli : 1

PROCESS :1) Peel off skins of Indian olives. Keep some green skins. Wash well. Cut tamarinds in small pieces.
2) Boil olives and tamarind lightly. Drain out all water from these. It will help to release too much sour from Indian olives. Smash boiled olives with hand.

3) Put a karai on gas oven, switch on gas. Add little mustard oil. Wait for becoming hot. Pour panch foron or mustard seeds and one dry red chilli. When it splatters add boiled olives and tamarind, little salt, turmeric powder. 

Add little water.

Stir properly. Now add sugar according to your requirements and again stir. Wait for some minutes to boil sugar. Mix all ingredients so well. Give standing time to make consistency become thicker.

 
Keep patience to become cool the chutneys. Serve " Indian olive chutney/Jolpaier chutney" with rice or handmade roti as a side plate.

Enjoy cooking.

EGGS IN SHRIMP/JHINGE DIM BAHAR

 

EGGS IN SHRIMPS
It is a different dish of shrimp ( jhinge) from usual one and it is really a healthy and tasty as well.  

A new recipe...easy and nutritious.

 
Ingredients – 

1) Shrimp– 5 small size.
2) Eggs - 2
3) Onion slices - 1 large size
4) Raw Chilli – 2, slice in small pieces
5) White oil-3 tbsp
6) Black Cumin seeds - 2 tsp
7) Sugar-2 tsp
8) Turmeric powder (1/4 tsp), (Coriand powder 2 tsp) (Red chilli powder -1/2 tsp)
9) Coriander leaves(shredded) : 1/2 cup

Salt according to your need but in this recipe use less salt for perfect taste.

Process - Put white oil in the pan... When the oil

 is hot, beat the eggs with onions and green chillies and make an omelette. Now add black cumin seeds and green chillies with one more spoon of oil...when the smell is good, lightly saute with onion slices.

Now cut shrimps into small pieces and wash them and put them in the pan. Do not add water at all. Keep stirring... add a little turmeric, coriander powder, red chilli powder and stir again. If it boils well, add some sugar. Mix it well and take it off the gas. Sprinkle coriander leaves on the top of the dish. Serve with hot roti or rice. Everyone in your home will be very happy

.

Eat well...stay healthy.

BENEFITS OF COW GHEE

 

Today I am sharing the utility and beneficial parts to introduce cow ghee in your daily diet.
Benefits of cow milk ghee:

Cow ghee is very beneficial for many ailments. Let's know the benefits of including cow ghee in your daily diet:

1.Ghee helps to improve gastric and digestive problems.

2. Increases eye color.
3. Ghee is used in various Ayurvedic formulations.
4. Reduces stress, anxiety, helps reduce the risk of cancer and diabetes and boosts immunity.
Ghee is anti-inflammatory.

5.Reduces high cholesterol level.   
6. Ghee helps increase appetite.
7. Eating ghee during pregnancy is very beneficial. But the doctor must be consulted.
8. Minerals and fatty acids are better absorbed by consuming ghee.
9. Ghee helps keep the skin healthy. It also keeps away any problems including mouth ulcers. Ghee is nourishing and healing.

Some eat ghee to lose weight and some to gain weight.
Ghee is very beneficial in any heart problem.
Last and foremost point is that ghee enhances the taste and color of any dish 😄😄😋😋
Therefore start consuming ghee considering the health of the body and for your taste buds.
Thank you for tolerate me.
Happy blogging.

ALOO CURRY WITH BLACK CUMIN SEED

 

Today I am sharing a different type aloo curry where main ingredient is black cumin seeds.

An easy recipe but it will take more patience. We can give more time for a special  dish..isn't it?😄😄.So let comes to the point. 

HERE IS THE RECIPE

Ingredients

Potatoes: 500 grams
Black cumin paste: 2 tsp
Raw chilli paste: 1 tsp,
Frozen green peas : 1 handful (don't give if you don't have it)
Garlic: 6 cloves ( smashed and minced), White oil: 3 to 4 tsp, Salt: As per amount Raw Chilli: 2 slices
Method:
Wash the potato with skin and cut it in half and keep it in 2 pieces. Put the pan on gas, add oil... heat it.. When the oil is hot add garlic and potatoes.. Cover and fry well. Keep the gas in sim. Now add frozen green peas, add salt. Stir again and cook. But you have to cover it. Now add black cumin and raw chili paste....stir again. Cover with a lid sprinkling water occasionally so that the potatoes are cooked well. Turn off the gas when it turns light blackish and perfectly cooked. After some time serve with hot luchi or paratha.
You may serve with hot homemade roti.
Enjoy cooking. Stay always happy with cooking.

MOONG DAL SOUP/YELLOW LENTIL SOUP/MUGER DALER SOUP

 

This is a very healthy recipe but very easy also. Today I am sharing this recipe with you.

Ingredients:

Moong Dal: 100 gms Bottle Gourd: 8 to 9 pieces. Garlic cloves: 4 cloves. Finely chopped. Ginger sliced: 1/2 tsp Salt to taste White oil: 1/2 tsp, Ghee : 1 tsp, Sugar: 1/2 tsp Garnish with tomato pieces and a dry red chilli.

 
Method:

 
Wash the raw mung dal well, cut the gourd into small pieces and wash it. Now boil the raw mung dal, gourd with turmeric and salt in a pressure cooker in water. Boil very well so that everything melts.
On other side put 1/2 teaspoon of white oil in a pan on gas... When the oil is hot, lightly fry garlic and ginger. Add the fried garlic, ginger to the boiled dal, add sugar. Cover with 1 teaspoon ghee on top. Add chopped tomatoes and dry chillies for garnishing. Give it some time...keep it covered. Serve with warm roti or rice or eat simply with a spoon. Mung dal soup is as delicious as it is healthy.
Eat healthy...stay healthy.

MORINGA LEAVES PARATHA

 Moringa leaves paratha

Moringa leaves are easily available.
These leaves are full of vitamins and minerals. So today I made breakfast "Sajne Patar Parotta/moringa leaves paratha". Ingredients - Sajne leaves/moringa (2 cups...chopped and washed well. Onion chopped - 1/2 cup Green chillies- 1 tbsp Ginger - 1 teaspoon (I didn't give it) Whole cumin seeds - 2 tsp Amchur powder...if not available lemon juice 1 tbsp Salt to taste.
For frying - white oil, little desi ghee Flour - 250 grams
Method - Knead the flour well with all the ingredients mentioned above. Add 2 tbsp of white oil to it. Keep the kneaded dough covered for 1/2 hour. Now fry in the shape of parota (three corners). Spread desi ghee and serve hot with langar pickle. In this season you can eat potato curry with paratha. Eat Healthy...Stay Healthy.

POINTED GOURD IN RICE/chal potol

 

Ingredients -

 Govindbhog Rice (50 grams) Pointed gourd-  1/2 kg Cinnamon – 2 inches Small cardamom - 3 Cumin powder - 2 tsp Kashmiri Lanka Powder – 1/2 tsp Ginger paste - 1 tsp Sugar - 2 tsp 2 bay leaves Salt to taste White oil - 2 tbsp Garam masala powder-1/2 tsp Ghee - 1 tbsp

 Process - Wash the rice and drain the water. Peel the pointed gourd and keep them aside. Peel off most of the skin. Wash well and fry it in white oil after applying very little turmeric and salt.

Now add bay leaves, sugar, small cardamom powder to that oil... when it gives a nice smell, fry the rice. When the rice is lightly fried, lightly fry all the ingredients...add salt. Now cover with about 1 cup of water so that the rice is cooked well. Now open the lid and stir well with the fried pointed gourd and add sugar. Make sure that the rice sticks nicely on the parmals. When it is well cooked, spread the garam masala and cover it with a lid. Add ghee for some time. After 10 minutes, serve it hot with hot rice.
When guests come to your house, you must do this .. everyone will be happy for sure.

☺ cooking

1.