Appetizing Summer Recipe -Afroza Naznin Shumi

red ilish-polao

Alur Ghati

Ingredients: Boiled potatos( half broken) 2 cups
onion slices 2 tsp
Onion paste ½ teaspoon
Garlic paste ½ teaspoon
Ginger paste 1&1/2 teaspoon
Chili powder 2 teaspoon
Ground Turmeric 1 teaspoon
Cumin paste 1n1/2 teaspoon
Panchforan ¾ teaspoon
Salt to taste
Oil as required
Whole garam masala a few
Mutton ½ kg
onion slices 2 tsp
Onion paste ½ teaspoon
Garlic paste 1 teaspoon
Ginger paste 1&1/2 teaspoon
Chili powder 2 teaspoon
Ground Turmeric 1 teaspoon
Cumin paste 1n1/2 teaspoon
Whole garammasala a few
Salt to taste
Oil as required

Heat the oil. Add onion slieces. Stir and fry the onion brown. Add onion paste and other spices and a cup of water. Cook, stirring regularly .When oil surfaces adds the mutton n stir. Again when oil surfaces add some water and cover it and simmer till the gravy is little thick.
In another pan heat the oil. Add panchforon and onion. Stir and fry the onion brown. Add onion paste and other spices and a cup of water. Cook, stirring regularly .When oil surfaces add the potatoes and stir it. Add the cooked mutton in it and stir.Add 2-3 cups of water and simmer till the gravy is little thick. Serve Hot.

Fresh Water Fish Curry (chochchri)
Ingredients: 2cup fresh water fish
1 cup slice onion
8-10pieces green chilli
1 cup slice potato
oil as required
½ teaspoon ground turmeric
½ teaspoon chilli powder
1teaspoon ginger paste
1 teaspoon cumin paste
½ teaspoon onion paste
salt to taste
fried bitter guard slice1 table spoon

Method: Mix all the ingredients together(Except bitter guard) and marinate it for few minuses. Then pour some water.Cover and cook over moderate heat for 10 minutes.Keep cover on low heat for 5-6 minutes.Cook until oil separates.Decorate with fried bitter guard and serve with rice.

Dimer Dalna (Egg Curry)
Dim (Eggs): 4
Potatoes: 2 medium sized Onions): 1 large
Ginger paste: 1 tbsp
Garlic paste or finely chopped: 1 tbsp
Tomatoes: 1 medium sized
Mustard oil: ½ cup
Salt: 1 tsp (according to taste)
Turmeric powder: ½ tsp
Red chilly powder: ½ tsp
Sugar: ½ tsp (optional)
Green chilies: 2-3
Cumin powder: 1 tsp
Whole cumin: ½ tsp

Boil the eggs in a small pot in sufficient water, until they are hard. De-shell the eggs and rinse with water and set aside.
Peel the potatoes and quarter them. Rinse with water and set aside.
Finely chop the onion and set aside.
Quarter the tomato and set aside.
Rinse the green chilies in water and finely chop them.
Alternately you can create a smooth paste of onions, ginger, garlic and green chilies.
Add oil to a saucepan. Apply medium heat. When the oil gets hot, add the boiled eggs and fry for 4-5 minutes, stirring constantly, until they are golden-brown. Remove the eggs from the oil and set aside.
To the same oil add jeera. Stir for about a minute until it starts spattering.
Add onion, ginger paste, garlic paste and chopped green chilies and stir for about 2 minutes until the mixture starts turning golden-brown.
Add all the powdered masalas, namely salt, turmeric powder, chilly powder, jeera powder and sugar (optional). Stir for about a minute until all the spices are mixed well.
Add the finely chopped tomatoes and continue stirring for about 2 months, until the tomatoes soften and are well cooked.
Add the quartered potatoes and continue frying for a few minutes until the mixture is fully cooked, indicated by oil separation.
Add about 2 cups water and the fried boiled eggs and heat until the water comes to a boil.
Cover the kadai or sauce-pan and continue cooking for about 10 minutes until the water reduces slightly and the potatoes are fully cooked.
Remove from heat and transfer to serving bowl. Serve with white rice or rotis. Enjoy!

Hilsha Fish Fry

Ingredients :
1. Hilsha fish – 6 pieces
2. Turmeric powder – 1/2 (half) tea spoon
3. Red chili powder – 1/2 (half) tea spoon
4. Onion ( chopped) -2 medium size
5. Green chili (cut from the middle) – 5/6 pieces
6. Oil
7. Salt

Procedure :
1. Clean and wash the fishes properly.
2. Add turmeric powder, red chili powder and salt to the fish and mix gently.
3. Heat oil to the pan. Give the fishes into the oil carefully and fry it in medium heat. Fry them until looks brown. Then remove from the pan.
4. If u want you can add fried onion on it.Add chopped onion and chili to the pan. Add a little bit salt and turmeric powder to the onion. When it becomes softer then remove from the pan and spread over the fishes.
5. Now it’s ready to serve.

Shojne Data Curry
1. Shojne data-500 gm
2. Potato-1 medium(peeled and sliced)
3. Onion-1 medium size(paste)
4. Green chilli-6-8 pcs(paste)
5. Cumin powder-3/4 ts
6. Coriander powder-3/4 ts
7. Mustard seed-1 ts(paste)
8. Turmeric powder-1/2 ts
9. Salt-3/4 ts
10. Oil-1/4 cup

1. First make onion and green chilli paste and keep aside.
2. Then peel and cut data around 3 inch long.

3. Heat oil in a pan in medium heat. Add data and all other ingredient and stir around a minute.
4. Add 1 cup of water, cover the pan and cook until all liquid evaporated.

5. Stir until oil comes out by the side of the pan. Add around 1 and 1/2 cup water.
6. Cook around 6-7 minutes or until your desired curry consistency comes out.
7. Enjoy with plain rice

Skewered Chicken With Peanut Sauce
• ½ cup natural peanut butter, preferably chunky
• 1 tablespoon curry paste or curry powder, or to taste
• ½ teaspoon salt
• ¾ cup fresh or canned coconut milk, approximately
• 1 tablespoon
• 1 tablespoon lime juice
• 1 ½ to 2 pounds boneless chicken thighs, cut into large chunks
• Chopped fresh cilantro leaves for garnish
• Lime wedges
• Nutritional Information

1. Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
2. Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in soy sauce and lime juice.
3. Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and peanut and accompanied by lime.


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