KHASTA POROTA Easy to make

KHASTA POROTA

4 tblsp ghee
2 cup refined flour (maida)
1 egg 
1 tsp salt
1 tblsp sugar
water as required
How to make khasta porota :
Melt the ghee.
Mix everything flour, sugar, salt.
Mix in 2 tblsp of ghee and the egg and mix well.
Mix in enough water and knead into a soft dough.
Divide the dough 3 portions.
Roll out each portion into a chappati.
Cover with a damp cloth and keep aside.
Spread a little ghee on a flat surface.
Keep one chappati on it.
Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
Fold into half and again into half to resemble a triangle.
Keep it covered with a damp cloth.
Preheat up the oven to 190ºc.
Gently pat each triangle to a fairly thin chappati.
Keep them at least 10 cm apart on the baking tray.
Bake in the oven at 190ºc for about 30 minutes.
Serve hot with mutton curry.

BENGALI FISH CURRY Easy to make

BENGALI FISH CURRY

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
How to make bengali fish curry :
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.

RUSSIAN PUDDING Easy to make

RUSSIAN PUDDING

Here's a delicious pudding recipe with fruits and chocolate. Learn how to make Russian pudding.

1 cake
2 cup fresh cream
4 cup milk (doodh) 
4 tsp custard powder
1/2 cup sugar
1 orange (santra) 
1 apple (seb) 
1 cup grapes (angoor) 
1 slice pineapple (annanas) 
few chocolate pieces
How to make russian pudding:
Beat cream so as to thicken it.
Mix custard in 1 cup cold milk.
Boil remaining milk.
After 1 boil, add sugar and custard and stir continuously until it thickens.
Then remove it from the flame.
Cut orange, apple, pineapple and grapes into small pieces.
Cut cake also into small pieces.
Spread cake pieces in a dish and then custard and all the fruits.
Refrigerate it for sometime for setting.
Then spread cream on it.
Grate chocolate and garnish the pudding with it.
Serve it chilled.