Hilsha Fry Recipe

Fixings: 1 Hilsha Fish - 8/9pcs, 2 Vegetable Oil – 6/7 tablespoons, 3 Green Chili 10 pcs, 4 Turmeric Powder 1 tablespoon, 5 Red Chili Powder 1 tablespoon ,6 Salt (Depends on you).

Bearing: 
Marinate the fish pieces with the greater part of the above fixings and abandon it for 8-10 minutes .Next heat up the skillet and utilize minimal more vegetable oil and sear the marinated fish for 5 - 6 minutes on every sides. Once the first side is done ensure you to put the green bean stew's on the container as well. In the event that you think the fishes are getting stuck sprinkle some water.Now its prepared to serve. Don't over cook. Fricasseeing hilsha fish ought not take all the more then 10 minutes. When you are done serve your Bangla recipe Hilsha fry.

                        RezalaRecipes

Fixings:

1 Lamb/Mutton/hamburger 600 grams , 2 Yogurt-450 grams , 3 Ghee-100 grams 4 Cinnamon-2", 5 Cardamom-4/5 pieces,6 Garlic Paste 2 tablespoons, 7Ginger glue 2 tablespoons 8 Sugar-1 tablespoons, 9 Red Chili powder-1 tablespoons ,10 Cloves-4 pieces, 11 Turmeric powder-1 tablespoons, 12 Cumin powder-1 ,tablespoons ,13 Coriander powder-1/2 tablespoons, 14 Chopped Onion-100 grams.

Making: Heat ghee in a dish; include cinnamon, cloves, cardamom.Add slashed onion and sear for couple of minutes, include garlic glue, ginger glue, bean stew powder, turmeric, cumin, and coriander powder.Add sheep and broil for a couple minutes.Add salt and sugar as required for taste. Bit by bit mix the yogurt.put the cover on and leave to cook. In the event that water goes away include a little water. Cook until water goes away and ghee goes ahead top.Now prepared to serve your Bangal recipe.                                                       

  

                                                         Pulao

Ingredients:    250grams Kalojira rice, 100 grams soyabin oil,50 grams ghee/ butter, 4-5 green chillies,5-6  pcs bay leaves,4-5 pcs cloves,3-4 cardamom,3-4 pcs  cinnamon ,water and salt to taste ( 250 recommended), 1 table spoon sugar.

 Making: Wash the rice and dry it  well 15 minutes .First  mix 50grams oil, 50 grams ghee/ butter, green chilies,  and salt.Then a Still pot add 50 grams oil and fry the rice  small sagging. Next add splutter raisins, bay leaves, cloves, cinnamon stick and cardamom. Still fry  3-4 minutes till the rice becomes opaque and you can smell the aroma. Add water and solt recommended, cover and cook on low flame. Check rice in 15 minutes. Keep checking. Use a fork to stir the rice so that the grains don't break or get mushed. Add sugar if necessary according to your own taste. If necessary may add a splash of water if it is too dry. Also, stop cooking when the rice is 99% done. Keep covering it and it will get cooked in the vapour. Then serve your bangali  recipe.

                                                       Kacchi Biryani

Ingredients: Goat meat 1 kg, 1 kg of polar rice, 300 grams of butter, 500 grams of potatoes, onion a cup of chili powder, cinnamon cut into 7-8 ,10-11cardamom, ginger paste and two tablespoons, two tablespoons garlic paste, hot spices powder (cinnamon, cardamom, jayaphala, jayatri, sahajira and pepper) 1 table spoon, half a teaspoon of cumin, half a cup of yogurt, 1-2 cup of milk, prunes 14-15ta, 1 tablespoon rose water, salt .

Making: Take the meat, stirring. The pot with meat, ginger garlic paste, salt, sugar, cheese, cinnamon, cardamom, cloves, pepper and put it half an hour . The hot spice powder, meat and mix well with half butter and saffron 15 minutes. Pour over the meat, two cups of milk. Salt, pepper, olive oil, fry the potatoes over the meat. Wash the rice is half-cooked meat on the day. Half of the rest of the butter, onion, chili powder, raisins, prunes, nuts, rose water and simmer one hour culoya Keep spreading. Culoya raised the pot to mix the flour off the face of the day before. Keep one hour after the ignition reduce sagging. If you like to cook culoya chalk. One hour after the pot down and sagging down over burning coal. Put the pot on the gas stove to simmer in the pan sagging .

Kacchi Biryani