ILISH BIRIYANI (A SPECIAL ILISH RECIPE) HILSHA DISH

 

My family and me are truly food lover.  We are always busy with exploring different dishes and 

experimenting new items. Everybody knows that Bengalis can’t imagine without fish .If it is Hilsha fish 

in their lunch plate then there add a special color in their dish. We are not out of this. Few days before I 

made Hilsha biriyani (we call “ilish biriyani).I truly said that it was so much liked by my guests .A delicious dish indeed .

I am eager to share you the recipe. This is a very easy recipe but so tasty .It should be absolutely finger licking.

HERE IS THE RECIPE:

INGREDIENTS: 1) Basmati rice: 1 kg

2) Mustered oil: 250 grams.

3) Hilsha fish: 4 pieces.

4) Black cumin seed: 2 teaspoons.

5) Green chili: 5 to 6

6) Turmeric powder: 1 teaspoon

Salt to taste.

PROCEDURE: 1) Sprinkle turmeric powder and salt in hilsha pieces and mix it well.

2) Take a pan, pour mustered oil in it on oven .Heat the oil to fry hilsa fish .Don’t deep fry fishes , just tender the fishes .Keep aside.

3) Now add sliced green chilies , black cumin seeds  in hot oil. A beautiful aroma will come out.

4) Ready basmati rice in an another pot. Rice should be free in texture.

5) Now the time for mixing fishes and ready masalas with basmati rice. Mix very well.

Ilish biriyani is now ready .It is a delicious bengali dish.

A plate full of hot basmati rice and fried ilish pieces in it with perfect ilish aroma is a real dream of a Bengali.☺

I think you enjoy the blog.

Thank you.

A SIMPLE TIP FOR INDOOR GARDENING

In previous blog I told you about indoor chilli plantation. Today I am sharing with you  the same.

Save some seeds of chillies  which you can collect from red chilly .Give  few days for drying seeds in sunlight. . Seeds turn yellow  in color and will dry in 4  to 5 days.

Pour these seeds  in wet  tub.

After few  days some seedlings will  come out from soil. It is really an interesting work. Take care of these seedlings . Do not use more water at that time and keep the tub in cool place.

When the height of seedlings become 2 to 3 inches , separate all seedlings.

Again take care properly and you will get many chilly  plants. Keep the tub in your veranda or roof top.

I feel happy to do this.

 I think you also enjoy this .

Let start for indoor plantation

THANK YOU.

HALEEM, A TRADITIONAL DISH

We ,me and my husband enjoy holidays mostly experimenting or preparing  different dishes.

We always  make a fusion or any authentic and traditional dishes.

It is the sacred month of Ramadan- month of  fasting and sacrifice.We decided to prepare HALEEM in Iftaar for our friends. It is a traditional recipe.After breaking the fasting during Roza, it is a protinuous,palatable,healthy dish, we can relish to have it.It is the combination of  different pulses, rice , cracked wheat with mutton pieces. There are many ways for preparation of Haleem.I am sharing with you my process.HALEEM  gives an another essence in Iftaar party.

INGREDIENTS:

1)      Mutton- 1\2 kg

2)      Curd – 1\2 cup.

3)      Rice  (rice for Pulao) -1 cup.

4)      Cracked Wheat -1 cup,

5))Pulses : 2 cups.(Red lentil  -2 tablespoons,Mung dal- 2 tablespoons,Toor dal-2 tablespoons , Split peas dal or chana dal-2 tablespoons ,Urad dal-2 tablespoon

              

6)      Onion paste- ½ cup.

7)      Ginger paste-1 tablespoon.

8)      Garlic paste- 2 teaspoons

9)      Turmeric powder- 1 teaspoon.

10)      Cumin powder- 2 teaspoon.

11)      Red chilli powder -1 teaspoon.

12)      Corriander powder -1 teaspoon.

13)      Garam masala powder -1 teaspoon.

14)      Bay leaf – 4 pieces.

15)   Cinnamon stick -4 pieces.

16)   Clove -4 pieces.

17)   Salt to taste and sugar

PROCEDURE:

There are three steps in this recipe.

1^ST STEP:

    A)     Take a bowl with mutton (preferably washed before ) in it. Marinate the mutton with ginger  and garlic paste, onion paste,turmeric-red chilli –coriander –cumin and garam masala powder,curd and salt. Marinate atleast for 2 hours.

    B)     In an another pan take some oil and heat.Now add bay leaf, cinnamon stick and cloves in it.Add sliced onion , when it turns brown mix marinated mutton and stir continuously.

It is a time taking job to boil mutton in karai and not only that it wastes fuel.So use pressure cooker for perfect boiling.Boil mutton in such a way that bones can easily release from flesh.

T         Take out all bones from  boiled mutton.Our mutton is ready  .

  

2^ND STEP:

A)Soak 5 different pulses in water for few hours. Soak rice and crushed wheat separately. Then grind pulses in mixer.You can boil pulses directly in pressure cooker but it will take more time.

B)Boil the mixture of pulses, rice and cracked wheat with 2 bay leaves,salt and sugar as per taste, turmeric powder ,5 to 6 nos of green chillis,finely sliced ginger( ½ cup),1 table spoon garlic paste  and sliced onion( 1 tablespoon).

C     C)The consistency of boiled mixture will be thick and smooth.Stir the mixture  with spatula continuously.Sticky consistency will be seen from constant stirring.

D) Our mixture of pulses ,rice and whe at is ready.Add ready mutton in it and mix evenly.Keep on oven for few minutes.Haleem is now ready.

LAST STEP:

Keep a karai on oven, pour oil or ghee (2tablespoons) and heat.Add sliced onion, sliced garlic and few pieces of red chillies  (pieces) in it.Pour these on ready Haleem as it turns brown  and mix well again.

Serve hot Haleem after garnishing with sliced ginger, chopped Chinese corriender leaves,mint leaves and lemon wedges.You can use ordinary corriender leaves also.

 Enjoy hot Haleem with your friends and relatives.

I think you like my recipe. Thank you.

GREEN MANGO JELLY(HOME MADE)

Few days before many green mangoes  had  fallen at our backyard garden

due to NorWester.I was just thinking ,what I can do with this.A thought came to my mind about green mango jelly.And I can’t resist myself to prepare the same.It is totally a homemade  jelly, free from gelatin , color ,essence.Obviously it is a healthy product.

Today I am sharing with you this recipe.

INGREDIENTS:

1  1)      Green mango- 1 kg

2  2)     Sugar- 1kg

3  3)      White vinegar – 3 tablespoons   

PROCEDURE:

1)      Wash green mango properly and keep for drying .Peel off the skin of mangoes  .Always wash mangoes before cutting into pieces.

2)      Now cut mangoes in medium sizes.

3)      Boil 2 litres of water .Drop mango pieces in it for boiling.

4)      Stir properly and wait for complete boiled.Side the foam with the help of spatula while boiling.

5)      After that took out all mango pieces from boiled water.

6)      Place a container on oven. Pour 2 cups of boiled mango water and 1 kg sugar in it for boiling.Don’t use total   boiled mango water because the jelly will be very sour in taste.

7)      Sitr the liquid continuously  and keep full attention  in  it.Add 3 tablespoons of white  vinegar at this time  as preservative.

8)     After 15 to 20 minutes the mixture become thick .Now you can check  the perfection of jelly.Take a plate and drop 1 teaspoon of jelly on it , wait for 5  minutes and you will see it won’t running  down.It sets into a semi solid mass.Your  green mango jelly is ready.

9)      Transfer the jelly in glass  airtight bottle when jelly is  in mild hot condition.

10)      Essence and food color are optional.I was not using these for that reason my green mango jelly is colorless. It is also gelatin free.

11)      Serve green mango jelly after 6 to 7 hours .

Try it in your home for kids and for everyone.

Thank you.

CHICKEN DAK BUNGALOW

Today’s recipe is Chicken Dak Bungalow.This recipe was well known during  British regime,they built Dak Bungalow  as rest house where  bawarchi  used to cook chicken  quick and  in easy way  ,popularly known as “DAK BUNGALOW CHICKEN”. Actually .it is a combination of boiled egg and chicken curry but I tried this without egg in my own way.I think you will like this.

INGREDIENTS:

1)Chicken : 800 grams.

2)Curd: 100 grams

3)Sliced onion: 100  grams.

4)Ginger and Garlic paste:2 tablespoons

5)Onion paste:2 tablespoon

6)Turmeric powder: 1 teaspoon.

7)Coriander powder:2 teaspoon

8)Cumin powder: 1 tablespoon

9)Boiled Potato: 2 to 3 medium sizes.

10)Mustard oil:150 grams.

Salt to taste.

.

PROCEDURE:1 ) Marinate chicken with curd(2  tablespoons),onion paste (2 tablespoon),ginger and garlic paste (2 tablespoons),turmeric powder(1 teaspoon),coriander powder(2 teaspoon),cumin powder(2 teaspoons), oil ( 4 tablespoons) and salt.Add ¼ teaspoon of sugar. Keep it for 1 hour.

2)Take a frying pan and add ghee in it. When ghee becomes hot add sliced onion( 100 grams). Fry these till golden brown and keep aside.

3)Now make a paste of sliced golden brown onions, some green chilies,cinnamon ( 2 inches),cardamom(2 to 3) with curd(100grams) in a mixer.

4)In a frying pan add mustard oil  (100 grams). Heat oil, when smoke comes out  add ready paste and keep gas flame in simmer.After 5 to 7 minutes add marinated chicken, boiled potatoes in it and stir continuously  till the chicken fully boiled and oil comes out.

5) After few minutes the gravy becomes  thick and rich. You can garnish chicken dish with fried boiled eggs.

Your easy “CHICKEN DAK BUNGALOW” is ready.Serve with hot and plain rice and salad.