Lipi kitchen

Ilishi paturi । Hilsa paturi । Ilish paturi। ପତ୍ର ପୋଡ଼ା ଇଲିସି । Patra poda Ilishi Ingredients QuantityIngredient: 140 g (or 2 pcs)Ilishi machha (hilsa fish, 3-cm-thick pieces) 30 g Mustard seeds (yellow and black) (soaked overnight) 3 pcsGreen chillies 20 g Coconut (peeled) 3 tablespoons Yoghurt (beaten) 1 teaspoon Salt (as per taste) 1/3 teaspoon Turmeric powder 20 g Mustard oil You will also need Banana leaves (kadali Patra) A spool of thin cotton string Method Soak mustard seeds overnight in water. Clean the ilish machh and cut it in 3-cm thick slices. Kadali Patra(Banana leaf) is best made with thick slices of fish. Set these pieces aside, preferably on a flat plate. Drain the mustard seeds of the water they’ve been soaking in and add them to a grinder jar. Add 2 green chillies, roughly chopped, along with 100g water. Grinding green chillies with the mustard ensures that it doesn’t turn bitter. Grind these to a fine paste. Take you

Aloo chop Ingredients: 4 small potatoes boiled and mashed 2 green chilies chopped (can skip for kids) 1 medium onion chopped finely 1 teaspoon Coriander leave 1 tomato chopped small 1/2 teaspoon red chilly powder 1 pinch of Asafoetida 1/3 teaspoon garam masala 1 inch grated ginger 1/2 teaspoon cumin handful of roasted peanuts salt to taste Batter 2 Tablespoon of Besan 1/2 tea spoon turmeric powder 1/2 tea spoon red chili powder salt to taste 1 pinch Baking soda 1/3 teaspoon kalonji 1/4 cup water Oil for deep frying How To Add salt , turmaric powder and red chilly powder, garam masala, keep it aside. Heat 1 tbsp oil in a non stick pan. Add the ginger and chopped green chilies and fry until the raw smell goes off . Then add onion fry till raw smell goes now add tomatoes and cook till tender. Add the mashed potato. Mix on low flame and add the peanuts (preferably dry roasted earlier - you can use raw ones too). Keep aside and let it cool. Prepare

HONEY SESAME SEEDS BABY CORN FRY Babycorn 1 packet Tomato ketchup 1 Teaspoons. Garlic chopped 1 Teaspoons. Oil To Fry Sesame seeds 1 Tablespoons. Salt To Taste. Ginger garlic paste 1 Teaspoons Corn starch 1 Teaspoons All purpose flour 1 Tablespoons Honey 2 teaspoon Directions Take a bowl add all purpose flour, corn starch, ginger garlic paste, salt, water, mix this like a thick batter, in this add baby corns, sesame seeds, mix it well,  fry the baby corns in the medium hot oil and keep it aside.Heat oil in a pan add garlic chopped, saute it add tomato ketchup,salt, and 2 tsp honey add the baby corns Toss it and mix it well and serve it. Happy cooking😊

Chandrakala Chandra kala recipe Recipe Cuisine:  Indian  | Recipe Category :  Sweets Prep Time : 30 mins    |   Cook time : 25 mins   |   Makes : 10 Ingredients All purpose flour (Maida) – 1 cup Ghee – 1  & 3/4 tbsp Salt – 1/4 tsp For stuffing Khoya – 3/4 cup Chopped nuts – 3 tbsp Powdered sugar – 2 tbsp Cardamom – 1 Saffron – Few strands Milk – 1 tbsp For syrup Sugar – 1 cup Water – 1/2 cup Cardamom – 1 Rose water – 1 tsp (optional)  How to make chandra kala sweet First lets prepare dough by mixing maida, salt and ghee first. Add water little by little to make dough. Keep aside for 30 mins min. Meanwhile you can prepare the stuffing. Soak the saffron in luke warm water. Then heat a pan and add the mawa with low flame cook it for 1 minute, bring it out and let it cool, after cooling add powder sugar and chopped dry fruits. Mix it thoroughly.. It should not be too crumbly. Prepare sugar syrup by boiling in medium flame. 1/2 string con

Baked Rasgulla Preparation Time: 10 mins   Baking Time:  10 minutes   Baking Temperature:  150°C (300°F) Cooking Time: 0 mins   Total Time: 20 mins   Makes 6 servings Ingredients 8  rasgullas a few strands saffron (kesar) strands 1/2 cup condensed milk 1/2 cup milk 3 tsp powdered sugar a pinch cardamom powder For The Garnish 2 tbsp chopped mixed nuts Method Combine the saffron and 2 tsp of warm water in a bowl and mix well. Keep aside. Squeeze out all the extra sugar syrup from the rasgullas by pressing it between your palms. Keep aside. Warm milk and add condensed milk and cardamom powder. Cook it for 5 min with low flame. Or you can make rabdi as well. Arrange the rasgullas in an oven safe baking dish, (here I used food packaged container) and pour the prepared mixture evenly over it and bake in a pre-heated oven at 150º c (300º f) for 5 - 10 minutes. Serve immediately garnished with mixed nuts. Happy cooking..😊😊

Chenna poda recipe Ingredients 1.5 cup - fresh Paneer ( made from 2 kg Milk ) 1/2 cup - Sugar 2 tbsp - semolina A pinch of Cardamom 1 tbsp - Ghee Handful of Raisins and cashews How to Make Make fresh paneer and keep it aside for 10-15 minutes. Do not squeeze it very hard, a spongy texture with a little moisture is good enough. Heat little ghee in a pan, roast cashews and keep it aside. Now, take paneer in a bowl and mix it with semolina and cardamom. Start kneading it till you get a very mashed quality, this will take 3-4 minutes. Add sugar and nuts and again mix it with paneer thoroughly to get a crumbly mixture finally. Now, in the ramekins, spread a little ghee and keep them on low flame to melt it properly. Add sugar to it and let it caramelise for a minute. Pour in the paneer mix over the caramelised sugar. Press it with fingers to form an even surface. Bake the ramekins for 25-30 minutes. Insert a toothpick to check if it is cooked. Coo