Now it is time for some Prawn dishes.. Have a step forward to enjoy some of the Afghan Prawn dishes..

                                                 

Badshaahi Prawn

Ingredients

• Ghee
• Mustard Oil
• Prawn 6-8 Pieces Large(Galda Chingri
• Garam Masala
• Onion 3-5 Pieces (Cut them into Pieces Vertically)
• Garlic Paste, Ginger Paste (1 Cup Each
• Chilli (25 Grams)
• Kashmiri Red Chilli Powder
• Cashew Paste (1/2 Cup)
• Coconut Paste (1/2 Cup)
• Mixed Melon Seeds (Charmagaz)
• Nutmag (Jaiphal)
• Mace (Javitri)

 

Procedure

• Heat up the ghee and Mustard Oil.
• Fry the Prawn in it for 5 Minutes.
• Now place the Prawns Fried in a separate container. In the fry pan, place Onion, Garlic paste, Ginger Paste, Chilli Paste, Kashmiri Red CHilli Powder and cook them for 5-7 minutes.
• Place some Ghee on to it and put the fried Prawns in it.
• Now in the same, place the Cashew Paste, Coconut Paste, Mixed Melon Seeds, Nutmag and Mace in it.
• Cook for 10-15 minutes and serve hot with green chilli on it. 
• Serve with Paratha or Nun.

                                         

                                                          Happy Cooking .... !

Bengali are famous for fish recipes. We have tried to focus one of the famous Bengali dish today....

                                                 

Jeera Marich Bhapa Illish

Ingredients

• 4 Piece Hilsa (Large Pieces)
• 2 Table Spoon of Coconut Paste 
• 2 Table Spoon of Cumin Powder (Jeera Powder)
• 3 pieces Chilli
• 2 Table Spoon of Black Pepper
• Mustard Oil as per Requirement
• Turmeric and Salt as per requirement

Procedure

• Mix the Fish with Slat and Turmeric as needed by you.
• Paste the Coconut Paste with Cumin Powder, Chilli and Black Pepper.
• Place the fish in a glass container (bowl).
• Pour some Mustard Oil in the Container. Keep in mind to pour some amount extra.
• Place the paste in the bowl and cover the container.
• Put it in microwave and cook it for 3-5 Minutes, with microwave mode as full.
• Serve it with rice and enjoy the delicious food.

                                                              Happy Cooking...!!!

Today, we are here to make a very nice recipe with Mutton which can be served very well with Paratha and can be taken as a side dish with any type of rice... 
                                                 

Mutton Dak Bunglow

Ingredients

• 1 KG Mutton
• 200 Grams of Onion Sliced
• 25 Grams of Garlic Paste
• 40 Grams of Ginger Paste
• 2 Tomato
• 50 Grams of Curd
• Cinnamon (Darchini)
• Green cardamom 8 pieces (Elaichi)  
• Indian Bay Leaf (Tej Patta)
• Mustard Oil 150 Grams
• Melted Butter 25 Grams (Ghee)
• 1 Tea Spoon Turmeric (Haldi)
• Red Chilli Powder - 1.5 Tea Spoon
• Garam Masala
• 7 Egg Fried

Procedure

• Wash the Mutton properly. In the fry pan, Place the onion and fry them till it becomes Brownish in Color.
• Place the Garlic and Ginger in it and cook it properly with the onion.
• Place the Tomato into the fry pan and then the Turmeric and Red Chilli Powder in it.
• Cook this for around 5-7 Minutes.
•  Place the Curd in it and half cup of water to cook them for another 10 Minutes.
• Now place the mutton in the container and pour enough water to submerge them.
• Put Salt and sugar according to the need.
• Cook them till the color of mutton gets changed.
• When the color of the mutton gets changed to red, place the garam masala, cinnamon, green cardamon, Indian Bay leaf and ghee onto it.
• Cook for another 4-5 minutes
• Serve it with the fried Eggs on the recipe with Paratha/rice.

                                                                Happy Cooking .... !

We are here to provide a very unique way of creating some food/snacks which you can make for you as well as for any one from your family. The dishes which are entitled here are very easy to make and hardly takes any time or any manual effort....

                                                 

Pasta in quick tomato sauce

Ingredients

• 3 Cup of Pasta of any size.
• 2 Medium Sized Capsicum.
• 2 Tomato.
• 2 Table Spoon Olive Oil.
• Cut Garlic into small pieces(1/2) with a measurement of 2 Table Spoon.
• 1 Cup of Tomato Ketchup/Puree.
• 3/4 Tea Spoon Black Pepper.
• 1 Table Spoon Oregano.
• 1.5 Tea Spoon Salt.
• 1.5 Cup Milk.
• 0.5 Cup Fresh Cream. 

Procedure

•  In 10 Cup of Water, pour salt and white oil(mustard oil). Boil the pasta in it for 7-8 minutes.
• Wash the pasta from the boiled water in cold water and make sure the water is poured out from the pasta. Try to keep the pasta as dry as possible.
• Remove the pulp from the Tomatoes. And remove the inner portion (Seeds) from the Capsicum.
• Cut the Tomato and the Capsicum in the large pieces (Vertically).
• Take one table spoon of Olive Oil in a fry pan. After two minutes place 1/2 tea spoon garlic and the pasta into the fry pan. Cook for 2 minutes.
• Add 1/4 tea spoon of Pepper and 1/2 tea spoon of Oregano to the fry pan with Pasta. Place the pasta in the container.
• In the fry pan, place 3 tea spoon of oil. Let it get heated for 1 minute. Add 1.5 Tea Spoon Garlic. Fry it till it gets a reddish color in it.
• Take one cup of Tomato Ketchup/Puree. Cook it in fry pan without oil for 3-4 minutes.
• Add 1/2 Tea Spoon Pepper, 1/2 Tea Spoon Oregano, 1/2 Tea Spoon Salt into the Tomato Ketchup/Puree. Cook them for 2 minutes in a low flame.
• Place the boiled Pasta in low steam again. Mix the above mentioned with the Pasta.
• Serve it best with Garlic Bread.

                                                              Happy Cooking .... !