Potato-glass soup
Potato-glass soup is as delicious as it is nutritious. Digestion is also easy. Cut the potatoes and glass into small pieces. Soak the glassware in water for a while and it will go away. Now heat the oil and fry the potatoes and glassware separately with salt and turmeric. Boil the bay leaves, cook and black pepper in as much of the fried oil as possible. Stir lightly with the fried potatoes and add enough water. If it is boiling, slice the raw chilli and salt vertically in it. Special frying pans should be prepared in advance for this cooking. Fry coriander, cumin, dried chilli and bay leaves in a dry bowl and grind in a mixer. You can add this spice in any cooking. This spice is still used in the old Bengali cuisine. When the potato broth starts to boil in the oven, add the glass fries in it. Keep moving. At the end of it, boil it a little more with fried spices. It would be great to cook rice with potato-glass soup this summer.
Mango pulses
The easiest and tastiest food in the heat. Heat oil and add mustard and dried chillies. Raw mango cut into long days. Pour water over the well-cleaned mussuri pulses with light stirring. Add salt, a little sugar and turmeric. Boil well. Shake occasionally. When the pulses are cooked, turn off the oven. Make your sour-salty-sweet mango dal.
Card Rice
Yogurt rice is eaten almost every day. But have you ever tried the popular card rice of South India? Give it a try. Will want to eat again and again. Making card rice is also very easy. Beat the pickles. Make white rice. In a pan, add white oil, hing, gotajire, whole mustard and salt. Add onion powder, raw chilli powder, tomato powder, capsicum powder and curry leaves. Let it cool well. Beat the frying pan and mix well. Now mix the onion curry leaves with the rice and mix well. Put rice with yoghurt in a serving bowl. Now heat white oil again in a pan and add mustard and curry leaves. Spoon mustard curry leaves over the bowls in which the curd-rice has grown. Card Rice doesn’t like hot food. So eat it after it cools down. Very healthy in the heat.
Tomato fertilizer
Tomato fertilizer is very popular in Maharashtra or Orissa during hot weather. It is also easy to cook. Thoroughly clean and boil a few whole tomatoes. When cooked, take it down, cool it and peel the tomato. Now fry the dried chilli in the open cumin. When the tomatoes are cold, put them in the mixer. With whole cumin, coriander and dried chilli soaked in dry shell. Make puree by blending together. Now heat the pan and add tomato-mosquito puree, salt and sugar and keep boiling on low heat. Give water as required. Heat white oil in another pan and add garlic, dried chilli, curry leaves, mustard and asafoetida. When it smells of spices, add it to the tomato paste. Tomato fertilizer was made. In South India, meanwhile, it is customary to give coconut milk again. Lunch will be served with rice, tomato fertilizer and leaves.
The gourd is dry
Not only in Bengal but also in Bihar, Orissa, Uttar Pradesh, Maharashtra and Gujarat. Although each province has its own name. When you want to dry the gourd pills, cut the gourd into small pieces. Fry the pills separately. In a bowl, sprinkle light water and salt over the pumpkin. You can throw away excess water. Heat white oil in a pan and add bay leaves, dried chillies and whole mustard. Add Adabata to it. The color of the cooking will be white. So make sure that the adabata is not burnt. And keep stirring well with the steamed pumpkin in it. Mix salt and sugar in equal quantity. Now when the pumpkin is well mixed in it, add poppy paste. Stir again. Now take a little milk in a bowl and mix a little flour or cornflower in it. Pour the mixture into the ladle position and keep stirring again. At the end of the day pills. It is better to have small size pills. Break it down into larger sized pills. Stir very well and cover the pan with a spoonful of ghee. Leave it on low heat for three-four minutes. It would be great to eat this laurel shukto with rice as well as bread.
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2021-05-11 18:07:36
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