Pabda Do-PeNyaja

Ingradiance:
Pabda mach majhari size er
onion- duto majhari size, slice kora
rosun bata 1tsp
ada bata 1/2 tsp
green chili
red chili powder
holud
vinegar
bhaja jire moshla
dhone pata
chini o nun

Pronalee:
1.mach nun o vinegar makhiye 10-15 min rakhte hobe.
2.tele peNyaj badami kore bhajo, tar modhye sab moshla dao. jol diye kicchukkhon koshate hobe. andaj moto misti o nun dao.
3.tarpor mach add korte hobe. ektu jol diye macch ta 10-15 ranna kore namiye nite hobe.
4.tarpor opore bhaja jire powder o dhone pata choriye dao.

chingri balchawar

Upokaran:

Chingi mach- majhari size-er
kari pata
kalo sorse foron
PeNyaj kuchi
Green Chili
tomato kuchi
haldi powder
red chili powder
kaju paste
narkeler dudh`
nun, chini
ghee
tel

Pronalee:
1.prothome chingri alpo tele nun halud diye bheje nao

2.ebar oi telei ghi dao poriman mato,ebar 3/4te kari pata r kalo sorse folon dao.

3.ebar piyaj kucho dao,nun holud dao poriman mato,kacha lanka kuchi alpo r lankar guro dao,

4.piyaj bhalo kore bhaja hole,tomato kuchi dao.

5.tomato valo kore mise gele kajubadam paste dao,(kacha lanka tele na diye kaju badam er satheo paste korte paro)

6.ebar bhalo kore bhaja hoye tel beriye asle,narkeler dudh dao,(ghare narkeler dudh na thkle emni dudh diyeo korte paro)
7.fute uthle,chingri gulo diye dao,fute uthle r grevy hoye gele namiye nao,
opore kari pata choriye dao.

Kadhai Chicken

Ingredients:
Chicken- 1 kg
Chopped Onions (medium size)-- 3-4 te
Chopped Tomatoes (medium size)--4-5 ta
Ginger Paste 2 tsp.
Garlic Paste 2 tsp
Chopped Green Chili--2-3 te
Coriander Powder--2 tsp
Garam Masala Powder --1 tsp
Red chilli powder--1 tsp
Turmeric Powder--1/2 tsp
sugar & salt to taste
oil
Coriander leaves for garnishing

Method:

1.chicken ta ke bhalo kore poriskar kore nun o samanyo holud makhiye rakhte hobe.
2. karai te tel gorom kore chopped onions r green chili bhajte hobe jotokkhon na onion badami hoye jaye.

3. ebar tate red chili powder, turmeric powder, garam masala, coriander powder o andaj moto nun misti dite hobe.
4. Add tomato, ginger, garlic paste. tomato gole na jaoya porjonto bhalo kore kosate hobe.
5. samanyo jol diye kichukkhon futte dite hobe
6. jokhon gravy ta thick hoye jabe chicken piece gulo add korte hobe.
7. aNch komiye dhaka diye 10-15 minutes ranna korte hobe.

jodi copper base kadhai thake tahole tate serve korle bhalo hobe. Heat ta anek khon dhore rakhte sahajyo korbe. dhone pata diye garnish kore serve koro.

Goan pomfret curry:

Serves: 4
Cooking time (approx.): 11 minutes
Style: Goan Non-Vegetarian

800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste

Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required

Method:
1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.
TIP:
• Traditionally this is a spicy hot recipe. However, the amount of green and red chillies can be reduced or increased as required.
Serve hot with: slices of bread or Lacy Rice and Coconut Pnacakes (Appam) and Appetizing Kokum in Coconut Milk (Sol Kadi) poured over hot steamed rice.