2 cups of liquid milk
1 cup of thick milk
Three egg yolks burst
Sugar half cup
3 tablespoons of sugar in the sugar
Cornflower 2 tablespoons
Cream half cup
1 cup of amor juice
Process
First, mix the liquid milk, sugar and eggs and heat the medium. After that, it will be a bit thicker and then it will be blown again by cornflower. Then, after cooling down, keep frying the dip in the bowl. After one hour, take out the mixture and mix it with americ juice, dense milk, sugar, and sugar, and beat it with a bitrate and refrigerate again.
After two hours, take out the cream and mix it with a bitrate and bake it in the ice cream dip freeze fridge. Now serve as an ardently arranged america ice cream.
Noodles 1/2 packet
Sagudana 1/2 cup
Milk 1 liter
1 cup of sugar
Morbo
Pasteabadam Kochi
Sweet ball
Different types of mummy fruit
Ice cream
Vanilla essence for the preparation of 2 teaspoons
Process
First wash the noodles and boil the water. Keep the sagudana soak up until the flowers. Then make 1 liter of milk with a little fuel and let it soup. Then after 1-3 minutes, boiled with noodles, sugar and vanilla essence. Keep stirring until sugar melts and keep it down.
Pure flavor at a transparent glass or bowl, when it is cold. Then the ice cream day. Serve it with sweet fruit, rooh afza, morbo, pastabadam kuichi, sweet ball and serve fun Faluda.
Suji - 1 cup of half cup
Liquid milk - 1 cup
Sugar 1/2 cup (can be given less than)
Eggs - 1 vanilla assense 1/2 teaspoon
Oil - 4 table spoons
Ghee - 4 tablespoons of tea
Bekin Powder - 1 teaspoon
Process
First you have to take a bowl with a bowl of egg, sugar, milk and vanilla spines. When the sugar melts, add the mixture of egg milk and mix it well with bacine powder. At the end, 4 tablespoons of oil will be well mixed with oil.
Now, in a quarters plate size or small size nonstick fries, put 2 tablespoons of ghee on the stove. In the meantime, the mixture of suji will be poured into it and then it will burn the stove.
At least reduce the oven to the oven, it will cover 8-10 minutes covered with pan lid. After 8-10 minutes when the top of the cake gets accumulated and the light brown color will be on the sides of the cake, then a flat / flat spoon will have to reverse the cake carefully. Then cover two tablespoons of ginger around the cake, cover it again and gentlely cook until it turns brown.
Finally put a knife in the cake and check whether the middle of the cake has been done. When the cake is cooled down, refrigerate and serve as a choice.
500 g of glassy fish
1 cup of mango gram
Onion Crumb half cup
Yellow pepper powder 1 teaspoon
Ginger 2 tablespoons of garlic
Chili pepper slices 4/5
Dhanepata Kochi 1 table spoon
Oil 4 table spoons
Like the taste of salt
Process
Wash the fish thoroughly and wash the water.
Boil the fish oil and mix all the spices well and cook medium with little water.
When the fish grows dry, cover with mango gram and green chillies.
When the oil has come up on the fish, bring down the coriander leaves and after 2 minutes serve it.
Raw papaya 2 kg
3 cups of sugar
1 cup of ghee
1 cup of mawa
Need green color
For the keystroke sort
Process
Papaya washed thoroughly and boiled in a bowl of 4 cups of water. Keep in mind that the lid is tied with a vessel. Take down the water and bring it down. Before cooking the utensil, heat the ghee before cooking it with a boiled papaya bowl. Now you have to stir well. Taking water will be less tasting with mawa, sugar and green color.Drop down the pan, then drop it. When it's hot, spread it in a steel plate and spread it equally. Then cut it with a knife or cut it on your own.
Boot Dal recipe
Element
1/2KG boots
One cup of dense milk (better to make two cups of cups in one cup)
Amount of amounts like cilantro, cinnamon amounts, five bay leaves, frost oil, quantity of ghee, sugar, kismis for sorting.
Process
Soak the boots in the water. If it is well wipe, then boil it. Make a paste by baking or shaving a fine boot band and mix it with a cup of hot milk. Now, two tablespoons of ghee and chopped cup of oil in the pot, give some pieces of cardamom cinnamon, and bay leaves. If the oil is hot, then give it to the paste of bot pulses. Mix well.
Now sugar and keep stirring. Keep your head cool while stirring when it gets dense, so that it does not go away. When the water was dried and the water was dry, the light was made. Get rid of the gourd from the harley and remove it from the stove. Then serve in the form of borifiate and put it in the form of booth pulse.
200 grams of chicken meat
Egg two
1 cup of onion chopped
Cabbage chopped 1 cup
Carrots cooked 1 cup
Ginger garlic little bit
Soy Ginger Tea Spoon
Chili dressing half teaspoon of Chilean sauce
Spoon half teaspoon of hot spices
Lemon juice 2 teaspoons
There are five meals
Oil for frying and salt to taste
Process
First, add oil on the pan and fry it well with onion garlic, ginger garlic paste, curry leaves and carrots. Mix it well with hot spicy soy sauce, chili sauce and lemon juice. Cook for 10 minutes.
Mix the meat ki and eggs together in another bowl.
Mix this mixture with a spoon and keep it in the mouth.
Cook over medium heat and cook for 10 minutes and remove from the oven.
Now roast the mixture with a mixture made from the bread..
Then roll the rolls in the submerged oil.
When the brown is brown, pour it on the plate and heat hot with sauce. Chicken Egg Roll.
2 cups of breadcum
1 cup of liquid milk
1 cup of sugar
Ghee 1 table spoon
1 cup of curry coconut
Cardamom powder 1/4 spoon
1 tablespoon of canada water
Kazu Nut Bata or Crush 1 table spoon
For the keystroke sort
Process
Breadcrumbs and milk should be kept in a lamp
Cook with coconut some time with sugar in the pan. Then he would have to give him a frozen breadcum
After that, cook a little bit of water and fry them with cardamom powder, nuts and ghee. When Halua returns from the pan, take down the stove. Pouring an oil sprayed in a dish will be cooled by spreading it equally.
After cooling down, refrigerate after 1/2 hours and serve as a favorite cut.
Kochi Vendi 250 g
Mustard seeds 2 - 3 tablespoons
Onion bowl - one tablespoon of one tablespoon
Spinach raw chilli bowl 3 - 4 tablespoons
Ginger paste 1 teaspoon
1 teaspoon of garlic paste
Yellow, coriander, cumin powder, 1/2 teaspoon
Whole black pepper - 1 teaspoon
The oil of mustard oil
Salt, sugar taste
process
Put the part of the forearm and the beginning of the vandy wash. Let the pan heat hot oil in pan. Then add onion beta and ginger garlic paste. Add onion and ginger garlic, fry the fried gram flour and fry them with a little water.
When the spices are torn, then the mustard and chilli bowl again. If it is kneaded properly, cover it with a lid and keep it covered with lid. Eat occasionally. When sugar is boiled, give sugar. If you break the oil, take it down
Serve with hot rice.
With mugdal we have always heard the cooking of khichuri. Our recipe of mungdal vegetables. Cooking anything with mugdals is very tasty. Let's know the recipe.
Element
1 cup of mugaddle
* Like potato, beans, brinjal, sweets, cauliflower pieces
* Onion Kochi 1 cup
* Yellow chilli coriander cumin powder 1.5 teaspoons
* One teaspoon of onion paste
* 1 tablespoon garlic paste
* Ginger spoon 1 teaspoon
* Five tablespoon teaspoon of one table
* Salt like tastebr
* A few of the chilli chillies
* 2 table spoons of oil
* Onion a little bit
Process
First, mix the mugdals in a pan with a light reddish mixture.
Then put oil in a pot and give it five times. Grate the onion after boiling. If light red, add onion, ginger paste and garlic. Then mix well with powder, spices and salt. If all the spices are well cooked then cook it for 10 minutes with all vegetables and veggie mugaddle.
After 10 minutes, cook for 2 cups of hot water and green chillies and cook for 20 minutes. When the vegetables are boiled, sprinkle onion on the top.
Then serve hot with bread or potters.
7/8 of the raw mango
suger 1.5 kg
Phitakiri powder 1 teaspoon
And as the amount of water
Two bay leaves
Two pieces of cardamom
Half a teaspoon of lime wetting
how to make
Wash the mango well. Take two pieces of the shell rescued me each. Keep up the sheaf of mango in water for a long time. Take the mango with fork kemce well. The mango Keep the water clean again. One hour after the two in this way to change the water 3 times. Soluble in water, lime and phitakari ninacuna clean water and confuse phitakiri about 3/4 hours Keep drowned. Take the mango ninriye from the water. With a few minutes in boiling water, boil the water shed of mango Place.The amount recognized in the water, cardamom and bay leaves Sira, and create. Simmer siraya with mango. Mango one night down the heat if you leave it. The next day, when the heat down a dark place filled jar.
Two cups of milk to make a thick (with skim milk)
12 cups of powdered milk (cold milk to gumliye)
3 tablespoons chopped pistachios
Saffron - as needed
1 pinch of cardamom powder
How to make
Let boil milk in a bowl. Addle actually become thicker milk powder milk will be mixed.
In the meantime, chop the pistachios, saffron and cardamom with the trunks. Stir frequently. To cool down the dark.
Keep refrigerated with ice cream chace. Fun pistachio kulfi ice cream and serve down the left 6/7 hours.
বছর জুড়ে টুকটাক পাওয়া গেলেও এখন চলছে পেয়ারার ভরা মওসুম । নানা স্বাদে নানা আকারের পেয়ারা গুলো দৃষ্টি আকর্ষণ করে খুব সহজে । বাজারে পাওয়া যাচ্ছে দেশের বিভিন্ন প্রান্ত থেকে আসা নানা স্বাদের পেয়ারা ।
পুষ্টি গুণে সমৃদ্ধ এই পেয়ারা আমাদের সবাশ জন্য খুবই উপকারী । লবন মরিচের গুঁড়ায় টুকরো পেয়ারার স্বাদ জিভে জল এনে দেয় খুব সহজে। সেই পেয়ারা প্রতিদিন আপনার নাস্তার টেবিলে হাজির হতে পারে ভিন্ন রুপে ।
রুটি বা পাউরুটির সঙ্গে কমলা বা আম এর জেলির বদলে খেতে পারেন পেয়ারার সুস্বাদু জেলি । নিজ হাতে তৈরি হওয়া পেয়ারা জেলি আপনার সব্বব জন্য খুবই উপকারী ।
তাই আসুন ঝটপট শিখে নেওয়া যাক পেয়ারা জেলি তৈরির সহজ রেসিপিটি ।
উপকরন
পেয়ারা ২ কেজি
চিনি আধা কেজি
লেবুর রস ২ টেবিল চামচ
পানি প্রয়োজন মত
যেভাবে তৈরি করবেন
প্রথমে পেয়ারা ধুয়ে ছোট টুকরা করে কেটে নিতে হবে । এবার পরিস্কার পাত্রে ২ মগ পানি দিয়ে ভালো করে সিদ্ধ করে নিতে হবে । সিদ্ধ হয়ে গেলে ছাকনি দিয়ে ছেকে শুধু পেয়ারা সেদ্ধ পানি নিতে হবে । এরপর কড়াইতে সেদ্ধ পেয়ারার রস জ্বাল দিতে হবে । পানি অর্ধেক হয়ে আসলে স্বাদ মত চিনি দিয়ে নাড়তে হবে ।
রস একটু ঘন হয়ে আসলে লেবুর রস দিয়ে দিতে হবে । খুব ভালো করে নাড়তে হবে । জেলি হয়ে গেছে কিনা তা দেখার জন্য একটি প্লেটে এক ফোঁটা দিয়ে দেখতে হবে জমে যায় কিনা । যদি পানির মত থেকে যায় তাহলে আর ও জ্বাল দিতে হবে ।
কেউ চাইলে ফুড গ্রেট রঙ ব্যাবহার করতে পারেন । এক্ষেত্রে জাফরান সবচেয়ে নিরাপদ । জেলি ঠাণ্ডা হয়ে এলে কাঁচের পরিস্কার পাত্রে সংরক্ষণ করতে পারেন । কেউ আবার পছন্দের আকারের পাত্রে রেখে জেলির আকার দিতে পারেন
এই জেলি ফ্রিজে কয়েক মাস রেখে খেতে পারেন । কোনো রকম সাইট্রিক এসিড ছাড়াই এটা ভালো থাকবে ।
see translated
Guava Jelly Recipes Made Easy
materials
Two kg of guava
Half a kilo of sugar
Two tablespoons of lemon juice
Water as needed
how to make
Guava should be washed and cut into small pieces first. The clean containers with two mugs of water must be boiled well. When boiled with chakani cheke only boiled water should take guava. The pan should be boiled guava juice firewood. In fact, half of the water with the sugar-like taste to narate.
In fact it should be a little thicker juice with lemon juice. Narate it would be very good. Jelly is a plate to see whether the drop is frozen and will see it. And if you like water and firewood to be.
Great food if you can use one color. Saffron is the most secure. When cleaning the glass container can save cold jelly. Others preferred the size of the pot size to give the jelly.
The jelly can eat in the fridge for a few months. It's good to be without any kind of citric acid.
পাকা লাল টমেটো ঃ ১ কেজি
পেঁয়াজ কুচি ঃ ২ টেবিল চামচ
আদা বাটা ১/২ কাপ
রসুন বাটা ঃ ১/২ কাপ
লঙ ঃ ৪ টা
দারুচিনি ১ ইঞ্চি টুকরা ৩ টা
লবন ১ চা চামচ
চিনি ১/২ কাপ
সিরকা ১/২ কাপ
পদ্ধতি ঃ
পদ্ধতি ঃ
* গোটা টমেটো ধুয়ে কাপড় দিয়ে মুছে নিন ।
* টমেটো কেটে চার ভাগ করে নিন ।
* একটি হাড়ি চুলায় গরম করে টমেটো দিয়ে দিন।
* সামান্য লবন ছিটিয়ে মাঝারি আঁচে ঢেকে রাখুন
* টমেটো ভালভাবে সিদ্ধ হয়ে পানি বের হয়ে গেলে নামিয়ে ঠাণ্ডা করুন ।
* মোটা চালুনি দিয়ে চেলে খোসা ও রস আলাদা করে ফেলুন ।
* এবার টমেটোর রস , আদা , রসুন , সিরকা , ও মরিচ একসঙ্গে মিহি করে ব্লেন্ড করুন ।
* এবার ব্লেন্ড টমেটোর সাথে বাকি সব উপকরন একসাথে মিশিয়ে চুলায় জ্বাল দিন । সস ঘন হয়ে এলে লবন চেকে নামিয়ে ফেলুন ।
* যেহেতু কোন প্রিজারভেটিভ ব্যাবহার করা হয়নি তাই সস সব সময় ফ্রিজে রাখুন।
Make a tasty tomato sauce at home
materials
Red ripe tomatoes: 1 kg
The two tablespoons of chopped onion
1/2 cups of ginger paste
The 1/2 cup garlic paste
Long: The 4 pm
1 inch piece cinnamon 3 pm
1 teaspoon salt
1/2 cup sugar
1/2 cups vinegar
process
Please remove the tomatoes and wash cloth.
* Cut the tomatoes share.
* Tomatoes in a pot on the stove to warm the day.
* Sprinkle a little salt over medium heat cover
* Well-cooked tomato water to cool down when you are out.
* Remove the coarse sieve to separate juice with lots of shells.
The tomato juice, ginger, garlic, vinegar, and pepper and blend together the fine.
* Blend the tomato, mixed together with the rest of the elements of the firewood stove. When the sauce is thick salt remove the check down.
* Since no preservatives are not used all the time, so the sauce and keep refrigerated.
