WebMethod. Marinate the mutton with salt, turmeric, yoghurt and mustard oil. Set aside. Thinly slice the onions, peel and halve the potatoes, and roughly chop tomatoes. Heat mustard oil in a pan. Temper with dried red chillies, bay leaves, green cardamom, black cardamom, and cinnamon. Add onions and sweat on low heat, covered, for about 30 mins ... WebA Bengali vegetarian classic of fried lentil cakes, finished in a warm, spicy, ginger-and-cumin laced sauce. Yields 16 pieces of dhoka Cooking Time 90 minutes Ingredients FOR THE DHOKA 200 g chhola'r dal (split Bengal …

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WebIn a large mixing bowl or pressure cooker, mix together yoghurt, ginger and garlic paste, birista, kewra water, biryani masala, red chilli powder, salt, and ground pepper, in the proportions given above for ‘marinating mutton’. … Web100 Likes, 10 Comments - Nasreen Akhtar Kolkata Blogger (@drool_over_mealz) on Instagram: " Sorshe Ilish (Hilsa with mustard gravy) . . NO REPOST . . ..." ordinary wages cpf

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WebGhugni is an iconic vegetarian Bengali snack made with dried yellow peas and served with luchi or pauruti Yields 6-8 servings Cooking Time 60 minutes Ingredients 200 g motor (whole yellow peas) 15 g mustard oil 5 g ghee 1 pc cinnamon 2 pcs cardamom 2 pcs cloves 2 pcs bay leaf 2 pcs dried red chilli ½ tsp cumin seeds 50 g potatoes (1.5 cm cubes) WebAn easy fiery red chicken curry made with a handful of ingredients—perfect with rice or rooti Yields 5 Cooking Time 1 hour Ingredients 800g chicken 16g salt 3g turmeric 4 pcs (3g) dried red chillies 2 pcs (5g) kashmiri red chillies 7g ginger 15g garlic 30g mustard oil 2 pcs bay leaves 150g onions 150g potatoes 25g yoghurt 8g sugar 300g water WebPrep the chicken. Cut the chicken in 3-cm cubes and set aside. Mix together all the ingredients under the 'For the marinade' section. Pour half of this mixture over the chicken cubes, and reserve the other half for use later. … ordinary waiting period centrelink