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Nenua Posto | ধুঁদুল পোস্ত | Sponge Gourd with Poppy seeds - Easy to mak...

October 31, 2020

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No Fry Shahi Tukda | Double ka Meetha | Healthy Recipe | Holi Special

No Fry Shahi Tukda | Double ka Meetha | Healthy Recipe | Holi Special Shahi Tukda is a rich dessert prepared by frying small pieces of bread in ghee, dipped in sugar syrup and topped with rich rabdi and garnished with dry fruits. It has its roots from the Mughal period. Literally, the word Shahi means royal and tukda means piece or bite. So basically put together it means that if you are having shahi tukda then you are having a royal piece or royal bite.! Preparation of this royal delicacy is not that difficult. In this recipe it is not fried, instead it was air fried to make it healthy. If you don’t have any air fryer you can toast in a toaster or in a skillet. Ingredients (Serves 2) For Rabdi Full Fat Milk – ½ Litre Sugar – 2 Tbsp Milk Powder – 20 gms Dry Fruits – 1 Tbsp each of chopped Cashewnut, Almond and Pistachio Cardamom Powder – ½ Tsp For Sugar syrup Sugar – 1 Cup Water – 1 Cup Orange Colour – 1 pinch For Fried Bread Bread – 2 slices

Boal Macher Tel Jhal | বোয়াল মাছের তেল ঝাল | Spicy Wallago Fish Curry

Boal Macher Tel Jhal | বোয়াল মাছের তেল ঝাল | Spicy Wallago Fish Curry Boal Mach (Wallago Fish) is a very popular fish in West Bengal and Bangladesh. It belongs to Cat fish family with no bones and scale. Boal Macher Tel Jhal; this is very spicy curry without onion. This has been prepared as per our traditional family method. Tips for Frying Boal Fish: 1) Rub the fish with 1 Tsp of mustard oil while marinating to avoid splattering 2) Always cover the pan while frying to avoid spluttering of fish which may lead to injury. Ingredients (Serves – 2) Boal Fish Steak (Wallago Fish) – 2 Pcs. Dry Red Chili – 2 Pcs Nigella Seed (Kalonji) – ½ Tsp Chopped Garlic – 1 Tsp Turmeric Powder – ½ + ½ Tsp Red Chilli Powder – ½ Tsp Kashmiri Chilli Powder – ½ Tsp Mustard Oil – 3 Tbsp Salt – as per taste Method: 1. Wash the fish pieces and pat dry with tissue paper. Marinate the fish pieces with Salt and Turmeric Powder. Smear 1 Tsp oil in the fis

Neem Jhol | নিম পাতার ঝোল | নিম শুক্তো

Neem Jhol | নিম পাতার ঝোল | নিম শুক্তো Neem Jhol is slightly bitter in taste and generally served at the beginning of a Bengali Lunch. This is cooked in summer time with the tender neem leaves (slightly brown in colour). This recipe uses the available vegetables with almost no spices apart from turmeric powder and little bit of mustard powder. It is very light and satisfying when the weather is very hot. This is best enjoyed with rice. Ingredients (Serves: 2) Neem Leaves – 6-8 springs Potato cut into finger size – 1 No. Drumstick cut into 1 ½ inch length – 1 No. Brinjal cuto into lengthwise piece – 1 medium Jhinge (Ridge Gourd) – 1 no. Bori – 6-8 Nos. Turmeric Powder – ¼ Tsp Mustard Powder – 1 Tsp soaked in water Ginger Paste – ½ Tsp Ghee – 1 Tsp Mustard Oil – 2 Tsp Salt to taste Method 1. Wash the Neem leaves. Pat it dry well with kitchen paper towel. 2. In a pan heat 1 Tsp Ghee and fry the neem leaves till crispy. Keep aside.

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