Bengali Recipe Dahi Hilsa

Bengali Recipe Dahi Hilsa

Learn how to make Bengali Recipe Dahi Hilsa quickly.

Ingredients: Hilsa fish (4 pieces), Yogurt (100gm), White mustard paste (1 teaspoon), Black mustard paste (1teaspoon),  Mustard oil (4 tablespoon), Green chili (3-4), Raisin (1 tablespoon), Salt, sweet,  turmeric powder (according to taste) Steps: Clean and wash fish pieces thoroughly. Apply salt and turmeric powder and keep aside for 10 minutes.  Mix all the items with the fishes, except green chili and raisin. Leave at least 10 minutes for marination.  Now add the green chili and raisin with it and bake the fish in the oven for 6-7 minutes.  Now it is ready to serve.

Read More

Eggless Chocolate Cake

 Delicious chocolate cake can be enjoyed by the vegetarians too!

Cooking Time: 15-20 minutes
Servings: 4

 Preparation Time: 15-20 minutes
 Category: Veg

Ingredients

•	Dark chocolate	100 grams
•	Butter	1 cup
•	Refined flour (maida)	1 1/3 cups
•	Baking powder	2 teaspoons
•	Powdered sugar	1 cup + 2 tablespoons
•	Vanilla essence	1 teaspoon
•	Milk	3/4 cup
•	Walnuts,peeled	1/2 cup

Method
Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%).

In another bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by adding milk. Add walnuts and mix gently.

Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool, slice and serve. 

- 

Read More

how to make chicken curry in ten minutes?

Indian Chef and Cookery Book author Manju Malhi shows users a quick and easy chicken curry which is perfect when you're in a hurry. Experience our Chicken Curry in Ten Minutes recipe, and make a quick and tasty dish for all to enjoy.

Step 1: You will need

• 45 ml olive oil
• 1 medium onion
• 400 g chicken fillet
• 2 cloves of garlic
• 1 green chilli
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 tsp tomato purée
• 1/4 tsp garam masala or 1 tsp curry paste
• 30 ml double cream

• 1 Teaspoon
• 1 Tablespoon
• 1 Chopping board for meat
• 1 Chopping board for vegetables
• 1 Sharp knife
• 1 Non-stick frying pan
• some Plates to hold the ingredients
• 1 Wooden spoon

Step 2: Prepare

Finely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.

Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.

Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.

Step 3: Fry the onion

Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.

Step 4: Add chicken

Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

Step 5: Add garlic and chilli

Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.

Step 6: Add spices

Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Step 7: Add more flavour

Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.

Step 8: Check the chicken

If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.

Step 9: Serve

Serve hot with freshly cooked basmati rice, or naan bread.

Read More

Delicious Bengali Fish Curry

Learn How to make Delicious Bengali Fish Curry.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

Read More