Sangeeta's Kitchen Delights

This is a unique Bengali recipe from my kitchen. In Bengali cuisine , Hilsa is the most lovable fish which has a significant smell and taste. Its a one pot dish where you get protein and carbohydrate together. Surprisingly, for this dish you don't need too much ingredients & time and as it is a Bengali dish, all ingredients are very common in a Bengali kitchen. This recipe is very easy to make. You can make it for a special dinner or  for your lunch box. Lets go to the recipe. Preparation Time   :   5  minutes Cook Time          :  25  minutes Serves              :  2  people Ingredients: Hilsa fish- 4 pieces For marination, Pinch of salt Pinch of turmeric powder Mota Chira/Thick Poha(Rice flakes)- 200 gram Mustard oil- 3 tablespoon Whole Spices, Dry Red Chilli- 2 pieces Bay leaf- 2 pieces Cinnamon stick- 2 pieces Green cardamom-4~5 Pods Clove- 3 pieces Cumin seeds- 1 teaspoon Onion(chopped)- 1 medium Ginger Paste- 1 tablespoon G

Its a Hyderabadi style layer dum biryani which is a veg recipe. Although being a non-vegetarian, I am sure its taste & flavour can beat any non veg biryani. So, its a very good option for any veg day or for a vegetarian. Also it can be a great menu in vegetarian list in any party. Here I have tried to show the recipe in very easy way so that, anybody can cook. It is always served with raita and salad. Lets go to the recipe. Preparation Time   :   40  minutes Cook Time           :  1 hour 30 minutes Serves               :  3  people Ingredients: Soaked Basmati Rice(Aromatic long grain rice)- 1 cup Whole Spices For Cooking Rice, Bay leaf- 1 piece Cinnamon stick- 2 pieces Black Cardamom- 1 piece Green cardamom- 4 pieces Clove- 3~4 pieces Salt to taste Sugar- 1 teaspoon (for rice) + 1 tablespoon (for raw jackfruit) Ghee- 1 tablespoon (For rice) + 1 tablespoon (For biryani layer) Sunflower oil- 5 tablespoon Blanched Raw Jackfruit- 300 gram Whole S

Fish Kalia/ Macher kalia is one of the famous traditional Bengali dish which is normally cooked in any special occasion in Bengali house. It goes very well with steamed rice, Basanti Pulao , Peas pulao or Bengali Fried rice. Normally Rohu / Katla is used for this recipe. But any big fish can be used like Aar, Vetki, Basa, Salmon etc. Its a royal dish in Bengali cuisine. Lets go to the recipe.   Preparation Time   :   15  minutes Cook Time          :  35  minutes Serves              :  5  people Ingredients: Rohu Fish- 5 large piece For fish marination, Turmeric powder- 1 teaspoon Salt to taste Mustard oil- 1/3 cup Whole spices, Bay leaf- 2 pieces Cinnamon Stick- 4 small pieces Dry Red Chilli- 1 piece Clove- 4 pieces Green Cardamom- 6~7 pods Cumin Seeds- 1/2 teaspoon Chopped Onion- 1 large Garlic paste- 1 tablespoon Ginger paste- 1/2 tablespoon Onion Paste- 1 large Tomato paste- 1 large Green chilli(slit)- 4 pieces Turmeric powder- 1 teasp

Haleem is a traditional Ramadan dish which is very famous in Hyderabad. Its a slow cooked stew which is made with meat, lentils, wheat. Traditionally it takes many hours to cook. Here I have shown the method where you can save some time without compromising any flavour & taste. Here is a recipe for the restaurant style Hyderabadi Haleem. Haleem is very popular dish in ramdan & Eid. So, now don't need to go to Hyderabad for authentic haleem. Now It can be cooked in your kitchen also. Lets go the recipe. Preparation Time   :  1 hour Cook Time          :  3 hours 45 minutes Serves              :  6-8  people Ingredients: Grains(Lentils,Wheat & Rice) Broken Wheat (Dalia)-180 gram Basmati Rice (Any Aromatic Rice)- 30 gram Split Moong Dal(Yellow Lentils)-30 gram Split Urad Dal- 30 gram Split Masoor dal(Red Lentils)-30 gram Split Chana dal- 30 gram Mutton(with bone)-500 gram Beaten yogurt- 1 cup Salt to taste Oil- 1/6 cup Whole Spices

Vorta is very traditional recipe in Bengali cuisine. Generally, It can be two types. One is made just mashing in hand(Simple vorta) and another is cooked after mashing(Bhuna vorta). In Bengali cuisine Begun vorta, alu vorta, and some non veg vorta(like fish or chicken vorta) are very common. But If you can make some different vorta apart from traditional, that make your dish great. A simple vorta can gets a different identity in this way. Here I have just tried to do so. This one is a vegetarian vorta made from taro root and moong dal which is very perfect with steamed rice & a piece of lemon. Preparation Time  :  30  minutes Cook Time          :  30  minutes Serves              :  4  people Ingredients: Boiled Maan kochu(Taro root)- 480 gram Boiled moong dal- 1 cup (See in video for the texture) Mustard oil- 5 tablespoon Whole Nigella seeds- 1 teaspoon Whole Dry Red Chilli- 2 pieces Onion(sliced)- 1 large Garlic(chopped)- 5 cloves Green chilli(slit)