Chingri aur kacha kathaler bichir bhorta



S.No Ingredients Quantity
1 Mustard oil 2 tbsp
2 Cumin seeds 2 tsp
3 Bay leaf 3 nos
4 Dry red chillies 15 min
5 Onion 1/2 tsp
6 Ginger garlic paste 2 tbsp
7 Jack organic product seeds 12-15 nos
8 Turmeric powder 1/2 tsp
9 Red bean stew powder 1/2 tsp
10 Prawns 1 bowl little
11 Salt To taste
12 Black pepper powder 1tsp
13 Coriander leaves Small pack

Preparation method

  • Heat mustard oil in a container.
  • Presently include cumin seeds, straight leaf and dried red stew in it and sauté it marginally.
  • Presently include finely cut onion in it and sauté it.
  • After this include ginger garlic glue, jack natural product seeds, turmeric powder, red stew powder and prawns in it and let cook.
  • Presently include salt, dark pepper powder and cleaved coriander leaves and the stalks of coriander in it and blend appropriately.
  • Uproot the tej pata and keep aside.

Teler Pithe



S.No Ingredients Quantity
1 Jaggery 1 cups
2 Rice flour 2 cups
3 Maida 1/4 cups
4 DGhee 13 tbsp.(5-6 tbsp.)
5 Oil For profound browning
6 Sugar 3/4 cups
7 Banana 2 nos
8 Strawberry crush for decorating
9 Dates 1/2 cups

Preparation method

  • In a dish include some water and jaggery and let it melt.
  • For malpoya-Take rice flour in a compartment and include Maida, dates, dissolved jaggery and smidgen of water and blend it appropriately and make a player of it.
  • Heat oil and ghee in a skillet.
  • Make little bundles of player and profound sear it till it gets to be brilliant chestnut and take it out on a kitchen towel and let it drench the abundance oil, then place on a serving plate.
  • For caramelized banana-Take sugar in a dish and let it melt.
  • At the point when the sugar is liquefied cut little bits of banana in it and blend it appropriately.
  • At long last trimming malpoya with caramelized banana and strawberry pulverize

Begun Bhaaja



  • Eggplant 1 nos
  • Salt to taste
  • Turmeric powder ¾ tsp.
  • Red bean stew powder 1 tsp.
  • Mustard oil 2 tbsp.
  • Caraway seeds 2

How to Make Begun Bhaaja

  • Cut eggplant into cuts and coat it with salt and keep it in a dish so it will take out the overabundance water from it.
  • Take the eggplant cuts in a dish and coat the cuts with turmeric powder, salt and red bean stew powder after this warmth mustard oil in a container and include the cuts in it and include caraway seeds it and broil it from both sides.
  • Now ready begun bhaaja take it out in a serving plate and trimming it with onion tomato chutney and serve.




  • 2 karalla (Bitter gourd) – diced little
  • 2 Medium Size aloo (Potatoes) – diced little
  • 1 Medium baingan (Eggplant) – cut in little solid shapes
  • 1 kela (Plantain) – cut in little solid shapes
  • 1 tori – cut in little solid shapes
  • 1 gajar (Carrot)–boiled, cut in little solid shapes
  • 1 tamatar (Tomato) – cleaved
  • 1/2 cupmatar(Peas) – bubbled
  • 2 tbspoon khuskhus (poppy seeds)
  • 1tspoon rai (Mustard seeds)
  • 1tsp adrak (Ginger) – cleaved
  • 2 green Chillis – cleaved
  • 3 tbspoon Milk
  • 1/4 tspoon Turmeric
  • 1/4 tspoon Sugar
  • Salt to taste

Preparation method

  1. Saute the biting gourd, eggplant and potatoes independently.
  2. Splash the posto and 1/2 tspoon mustard in warm water for 60 minutes.
  3. In the wake of depleting it, make a glue of khuskhus, green bean stew, mustard and ginger.
  4. Heat oil in a dish, temper it with mustard seeds and green challis.
  5. Include the vegetables one by one.
  6. Combine everything, close the top and let it steam.
  7. After around 10 minutes, include half of the glue, turmeric and salt.
  8. Include 1/4 container water in the event that it is excessively dry.
  9. Cook on medium low fire for another 10-15 minutes.
  10. Include whatever remains of the glue, sugar and drain and let it cook for 5 minutes.
  11. Presently prepared Saute take it out in a serving plate and take appreciate to eat.

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