Ingredients: 1 cup chicken (minced meat), 1 cup cheese (chopped), 1 cup coarse onion, 1 tbsp ginger, 1 tbsp garlic, 1 tbsp green chilli powder, 1 tbsp tandoori spices, black pepper powder Tea-spoon, flour quarter cup, rice powder quarter cup, cornflower 2 tablespoons, baking powder 1 teaspoon, oil for deep frying.
Method: In a bowl, lightly rub all the ingredients except oil. Heat a lot of oil in a pan. When the oil is hot, fry it with small pakoras. Serve hot with tea.
Rainy days are different. There is a touch of Maya in everything. When it rains, put the tea kettle in the oven, khichuri at noon or polao hilsa for the night There is no extra excuse. The morning starts with hot tea, with pao bhaji. Pakora in the afternoon.
Hilsa polao
Ingredients: 4 cups of polao rice, 12 pieces of hilsa fish, 6 cups of hilsa stock (stock will be made by burning separately with head and tail), 1 cup of condensed coconut milk, half cup of onion barista, half cup of onion paste, half cup of chilli powder. Spoon, half a tea-spoon of coriander powder, 1 tablespoon of raw chilli paste, half a cup of oil, whole green chillies as desired, amount of salt.
Method: Boil the head and tail of hilsa fish in 12 cups of water with a little onion paste and salt. Strain the boiled panituku and pick the fish from the fork as much as possible. Wash the fish and drain the water. Wash the polao rice well and drain it. Heat oil in a pan and add onion paste, raw chilli paste, chilli powder, coriander powder and a little hot water. Spread the fish carefully and turn it upside down. Boil with half a cup of coconut milk, a little barista and half a teaspoon of salt. Now cover with 7–8 green chillies. Cook over medium heat for 10-15 minutes and when the fish is done, remove it with some broth. In the same pan, fry the rice well and when it is fried, add the stock. When the rice boils, add coconut milk. Once the polao is done, spread the cooked hilsa broth on the rice in the pan and cover it with barista. Now put it on the pan for 10 minutes. Carefully lift the serving bowl so that the fish pieces do not break. Turn down and serve hot.
Soft khichuri of crispy vegetables and binni rice
Ingredients: Binni rice 2 cups, lentils half cup, mug dal boiled quarter cup, adabata 1 teaspoon, garlic garlic half teaspoon, turmeric powder half teaspoon, chilli powder half teaspoon, green chillies 4-5, cardamom 3 Tea, 2 pieces of cinnamon, 3 cups of oil, salt to taste, half a cup of tomato paste, 5 cups of hot water.
Ingredients for bager: 2 tablespoons of ghee, 3 tablespoons of crushed onion, 1 tablespoon of crushed ginger, 2 dried chillies.
Method: Soak binni rice and pulses for 2 hours. After 2 hours, wash the rice and pulses and drain the water. Heat oil in a pan. Fry onion and garam masala with ginger and garlic paste. Serve with tomato paste. Now fry it with rice and pulses and cover it with water. Cook with a few green chillies, first on medium and then on low heat for 5 minutes. Put ghee in a frying pan in another oven. Fry the dried chillies with onion and ginger. When the fried smell comes out, pour in the cooked khichuri and cover for 2 to 3 minutes. Serve hot with low-fried vegetables.
Ingredients: half a cup of besan, 2 tablespoons of rice powder, half a teaspoon of chilli powder, half a teaspoon of hot spice powder, half a teaspoon of turmeric powder, half a teaspoon of baking powder, half a teaspoon of ginger, 1 teaspoon of garlic , Kasauri fenugreek 2 teaspoons, water guess.
Method: Take besan in a pot. Mix rice powder, hot spice powder, red chilli powder, turmeric powder, baking powder, adabata, rasunbata and kasouri fenugreek together one by one. Now keep mixing water little by little in it. Do not give more water at once. Pour a little water and keep mixing. This will blend each ingredient very well and the mixture will be light. The vegetables will be very good. Leave the mixture for five minutes. Cut the vegetables. Chop the vegetables (eggplant, potato, capsicum, barbati, patol, kankrol) as you like. Sprinkle the chopped vegetables with a little turmeric, chilli powder and salt. Put oil in the pan in the oven. When the oil is hot, dip the vegetables one by one in the mixture. Fry and serve hot with khichuri.
Tandoori Cheese Chicken Pakora
Ingredients: 1 cup chicken (minced meat), 1 cup cheese (chopped), 1 cup coarse onion, 1 tbsp ginger, 1 tbsp garlic, 1 tbsp green chilli powder, 1 tbsp tandoori spices, black pepper powder Tea-spoon, flour quarter cup, rice powder quarter cup, cornflower 2 tablespoons, baking powder 1 teaspoon, oil for deep frying.
Method: In a bowl, lightly rub all the ingredients except oil. Heat a lot of oil in a pan. When the oil is hot, fry it with small pakoras. Serve hot with tea.
Ingredients: Boiled potatoes (finely mashed) 1 cup, peas, carrots, half a cup of finely mashed cauliflower, half a cup of butter, 2 tablespoons of capsicum powder, 1 cup of tomato paste, 1 tablespoon of raw chilli powder, 1 tablespoon of adakuchi juice, 1 tablespoon, 2 teaspoons of Kashmiri chilli powder, half a teaspoon of turmeric powder, 1 tablespoon of pao bhaji masala, 2 tablespoons of coriander leaves, 1 tablespoon of lemon juice, 1 large onion, salt to taste, round monkey.
Ingredients of Pao Bhaji Masala: 2 teaspoons of fried coriander powder, 1 teaspoon of tala cumin powder, 2 teaspoons of amchoor powder, 2 cloves, 2 pieces of cinnamon, 2 pieces of cardamom, 1 tablespoon of cassava fenugreek.
Method: First boil the potatoes and vegetables. Cut the potatoes in half. Lightly mash other vegetables as well. Now blend all the ingredients of Pao Bhaji Masala in a blender. Put butter in the pan. Grate ginger and garlic. Fry a little onion in it. When the onion is soft, add capsicum and tomato paste one by one.
Add chilli powder, turmeric powder and pao bhaji masala. Drain a little and add mashed vegetables and potatoes. Keep stirring to reduce the flame. Don't get caught on the floor. Once the vegetables are smeared, spread lemon juice and coriander leaves on top and fry. Put butter in a scattering pan. Now slice the bananas in the middle and fry them in butter on a very low flame with light crunch. Now you can fry it inside a toasted bun and serve it like a burger. Pao Bhaji can be served hot with a separate Bhaji.
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