EGG Kabab

Ingredients:
Boiled eggs: 6
chese : table Spoon
pepper powder: tablespoon,
coriander: a little,
green chillies: two or three (thinly toggle),
bread powder: cup,
egg yolk: 1/4 cup,
Maida: four tablespoons,
Milk: 1/2 Cup,
Nutmag Powder: 1/2 teaspoon,
Oil: sufficeinet fo fying,
salt: to taste,
chilli: a little (if desired) ,
 Butter: two or three spoons.

Preparation:
1. Place the small bites on the boiled eggs and put it on the side.
2. Now put the butter in a bowl, heat it and after dissolving, place the Maida and roast it.
3. Now slowly pour milk and stir well.
4. After milk is well boiled, place cheese, salt, nutmeg powder, pepper powder, chili peppers, and boiled eggs.
5. After the mixture is dry, put the egg in the egg yolk and put it in the bread powder and put it on the side.
6. Put them in the refrigerator for 10 minutes and then fry it in the oil.
7. Tastes good with tomato sauce.

Note: Maida is a white flour from the Indian subcontinent.

Read More

Begun Diye Ilish Machh er Jhol

This Bengali recipe is extremely simple, tastes good and is perfect combination with the steamed rice.

List of Ingredients

1. Hilsa fish (4-5 pieces)

2. Brinjal or Egg Plant diced (1 cup)

3. Potatoes peeled and diced (1 cup)

4. Fresh Green Chilies (3-4)

5. Turmeric Powder (1/2 tspn)

6. Red chili Powder (1/2 tspn)

7. Mustard Oil (2 tbl spn)

8. Kalo Jeerey or Black Nigella Seeds (1 tspn)

9. Salt to taste

Procedure:

1. Clean the Hilsa (or Ilish) fish pieces.
2. Then sprinkle some turmeric powder, red chilli powder and salt and coat well.
3. Heat some mustard oil and fry these fish pieces lightly and set aside.
4.  In the residual oil in which the fish was fried add some more mustard oil if required. Then add the kalo  jeerey or black nigella seeds, some turmeric powder, some red chili powder, the potatoes and brinjal dices with some salt. Sautee for 2 minutes.
5. Then add 2 cups of water and cover and cook for 7-8 minutes.
6. Finally add in the fried ilish or hilsa, some slit green chilies and a dash of mustard oil. Check and fix the salt. 
7. Cover and cook on low heat for 3-4 minutes. Enjoy with some rice and let me know whether you liked it.

Read More

Mutton Mandi Recipe

Arabian mandi is easily the most popular Arabian food. You can now enjoy this popular Arabian food at home by following this simple recipe.

The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat. Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices.

Ingredients:

Mutton with bones (big pieces): 750 grams Rice (basmati): 500 grams Onion: 1 (measuring about 70 grams) Salt: 1 ½ teaspoon + 2 ½ teaspoons Turmeric powder: ½ teaspoon Clarified butter (pure ghee): 2 tablespoons + 1/4th teaspoon Cooking oil: 1 tablespoon Cinnamon: 2 small pieces Cardamoms: 2 Black cloves (lavang): 2 Red chilli powder: 1 teaspoon Dried ginger powder (sonth powder): 1 teaspoon Dried lemon (sukha nimbu): 1 Whole green chillies: 2 Almonds: 50 grams Charcoal (koyla): 1 small piece

Procedure: 1. Wash and drain mutton pieces. Add 1 tablespoon of mandi spice mix, 1 ½ teaspoon salt and ½ teaspoon turmeric power to this mutton and leave it for marination for about 2 to 3 hours. 2. Soak rice for about half an hour. 3. After 3 hours of marinating the mutton, add clarified butter or pure ghee and cooking oil to a saucepan. 4. Add diced onion. Stir fry for 30 seconds. 5. Add small sticks of cinnamon, slit cardamoms, black cloves and stir fry for 30 seconds. 6. Add the marinated mutton pieces. Stir fry for one minute. 7. Add red chilli powder, dried ginger powder or sonth powder. 8. Mix well and add 1.5 litres of water. 9. Add ½ tablespoon mandi spice mix, 2 ½ teaspoons salt, whole green chillies and add dried lemon. 10. Close the lid and cook on medium flame till the water comes to boil and simmer till the mutton gets very tender. (You can pressure cook the mutton using half the amount of water and later add more water for cooking the rice). 11. When the mutton gets soft, remove the mutton pieces from the stew. 12. Add soaked and drained rice to this stew. Mix well. Close the lid and cook on medium flame. 13. When the rice is cooked, switch off the flame. 14. Arrange the mutton pieces on the top of the rice along the edges of the pan. 15. Place a small steel bowl at the centre and put a burnt charcoal in the bowl. 16. Drop 1/4th teaspoon clarified butter or pure ghee on the burnt charcoal. 17. When fumes develop, immediately close the lid. Leave this for about 5 minutes 18. Dish out the cooked rice, place mutton pieces on the top and garnish with roasted almonds.

 Mutton Mandi is ready. Serve with raw tomato chutney. 

Read More