Dopeyaja Egg
| Onion (chopped) |
¼ cup |
Turmeric paste |
1 teaspoon |
| Red chili paste |
1 teaspoon |
Ginger paste |
¼ teaspoon |
| Green chili |
5 counts |
Mint |
1 tab spoon |
| Salt |
1 teaspoon |
Oil |
½ cup |
1. Boil the
eggs and peel it. Cut the body of the eggs little than spices will go inside.
2. Cut onions thin slice and mix it with other spice, and salt.
3. Hit the oil in a pan and put mixed onion. When onion becomes soft put ¼ cup
water. Now add mint, chili and eggs. Stir it than spices will go inside of the eggs. Cook
in medium hit till it get dried.
4.With polao this dish very tasty.
Fish
Korma
| Ruhi or any big
fish |
2 pounds |
Onion paste |
½ cup |
| Ginger paste |
2 teaspoons |
Garlic paste |
1 teaspoons |
| Turmeric paste |
½ teaspoon |
Coriander paste |
1 tab spoon |
| Cardamom |
4 counts |
Cinnamon |
3 pieces |
| Curd |
½ cup |
Salt |
2 teaspoons |
| Oil |
¾ cup |
Green chili |
7 counts |
| Sugar |
1 tab spoon |
Keora |
1 tab spoon |
| Lemon juice |
1 tab spoon |
|
|
1. Cut the
ruhi fish and wash it.
2. Now put all spice, oil, curd, fish and ½ cup water (accept green chilies),
and mix it. Cook it in low temper. After 7 minutes turn all fish. When water will dry add
chilies and keora and cover it for 30 more minutes.
3. When you can see the oil than the dish is ready.
Fish
Kofta
| Fish
blend(boneless) |
1 cup |
Rice blend
(cooked) |
½ cup |
| Garlic paste |
½ teaspoon |
Ginger paste |
½ teaspoon |
| Cumin paste |
½ teaspoon |
Red chili paste |
1 teaspoon |
| Coriander paste |
½ teaspoon |
Green chili paste |
½ teaspoon |
| Cardamom power |
2 counts |
Cinnamon powder |
1/8 teaspoon |
| Coriander leaf |
1 tab spoon |
Salt |
2 teaspoons |
| Oil for fry |
|
|
|
1. Any big fish will be good for this dish. Cut the fish; take out
skin and bone. Now blend it. Put rice and salt; again blend it.
2. Put all spices with the blended fish and mix it well.
3. Now take little amount of blended fish, make it round like ball. When you make
all the fish round, now fry in deep oil. |
|
