Amla Achar

Poli's Fab Kitchen — Sat, 26 Apr 2025 09:40:52 +0000

Amla

scientific name is PHYLLANTHUS EMBLICA
also known as AMLOKI & INDIAN GOOSEBERRY

High Vitamin C content, helping in body immunity, healthy skin & hair.
Contains antioxidants & minerals, which helps to lower cholesterol, maintain blood pressure, potentially improve memory and cognitive function.

Ingredients

\n\n\nAmla – 500 gm<\/td>\nSalt – 1 Tbsp<\/td>\n<\/tr>\n\nTurmeric Powder – 1 tsp<\/td>\nBlack Mustard Seeds – 1 Tbsp<\/td>\n<\/tr>\n\nYellow Mustard Seeds – 2 Tbsp<\/td>\nPanchphoron – 2 Tbsp<\/td>\n<\/tr>\n\nFennel Seeds – 1 Tbsp<\/td>\nCumin Seeds – 1 Tbsp<\/td>\n<\/tr>\n\nAjwain Seeds – 1 tsp<\/td>\nRed Chilli Powder – 1 Tbsp<\/td>\n<\/tr>\n\nKashmiri Mirch Powder – 2 Tbsp<\/td>\nCoriander Seeds – 1 Tbsp<\/td>\n<\/tr>\n\nOrganic Mustard Oil – 1 cup (as you wish)<\/td>\nGreen Chilli – 100 gm (as you wish)<\/td>\n<\/tr>\n\nPeeled Garlic Cloves – 100 gm (as you wish)<\/td>\n–<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n

Rabbit Meat: 500 gm<\/td>\n

Salt: \u00bd tsp<\/td>\n

Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n

\u00bd Cabbage<\/td>\n

Spring Onion: 6 stems<\/td>\n

Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n

Carrot: 1 cup (julienne cut)<\/td>\n

Capsicum: 1 cup (julienne cut)<\/td>\n

Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n

Garlics: 1 Tbsp (minced)<\/td>\n

Tomatoes: 2 medium size (cut into small dices)<\/td>\n

Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n

Fresh Coriander: 1 cup (minced)<\/td>\n

Boiled Wheat Noodles: 1 big size bowl<\/td>\n

Onions: 2 medium size (minced)<\/td>\n<\/tr>\n

Butter: 1 cube<\/td>\n

Ginger Paste: 1 Tbsp<\/td>\n

-<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"

Amla - 500 gm<\/li>\n
Salt - 1 Tbsp<\/li>\n
Turmeric Powder - 1 tsp<\/li>\n
Black Mustard Seeds - 1 Tbsp<\/li>\n
Yellow Mustard Seeds - 2 Tbsp<\/li>\n
Panchphoron - 2 Tbsp<\/li>\n
Fennel Seeds - 1 Tbsp<\/li>\n
Cumin Seeds - 1 Tbsp<\/li>\n
Ajwain Seeds - 1 tsp<\/li>\n
Red Chilli Powder - 1 Tbsp<\/li>\n
Kashmiri Mirch Powder - 2 Tbsp<\/li>\n
Coriander Seeds - 1 Tbsp<\/li>\n
Organic Mustard Oil - 1 cup (as you wish)<\/li>\n
Green Chilli - 100 gm (as you wish)<\/li>\n

Peeled Garlic Cloves - 100 gm (as you wish)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Amla – 500 gm	Salt – 1 Tbsp
Turmeric Powder – 1 tsp	Black Mustard Seeds – 1 Tbsp
Yellow Mustard Seeds – 2 Tbsp	Panchphoron – 2 Tbsp
Fennel Seeds – 1 Tbsp	Cumin Seeds – 1 Tbsp
Ajwain Seeds – 1 tsp	Red Chilli Powder – 1 Tbsp
Kashmiri Mirch Powder – 2 Tbsp	Coriander Seeds – 1 Tbsp
Organic Mustard Oil – 1 cup (as you wish)	Green Chilli – 100 gm (as you wish)
Peeled Garlic Cloves – 100 gm (as you wish)	–

Procedure

Step 1: Wash amla in running water and rest for sometime.

Step 2: Turn on the gas and place the wok on it. Pour boiled water and put strainer on it. Put amla on the strainer and cover with lid for 10 minutes.

Step 3: After 10 minutes, open the lid and check that cracks appear on the body of amla. Then replace the strainer from the wok to a place to cool down amla.

Step 4: After cooling down, cut the amla into pieces and throw away the amla seed. Dry amla pieces in OTG.

Step 5: During this time, dry the green chillies & peeled garlic cloves in light sunlight. Separate the stems from the green chillies carefully.

Step 6: Turn on the gas and place the frying-pan on high flame. Add yellow musterd seeds, black mustard seeds, cumin seeds, coriander seeds, panchphoron, fennel seeds & ajwain seeds. Stir carefully untill the mixture starts to pop.

Step 7: When the mixture starts to pop, turn off the flame and keep it at rest for cooling the mixture.

Step 8: When the mixture is cold enough, pur it in a mixer jar and start grinding, turning it into a minced masala.

Step 9: Turn on the gas and place the frying-pan on it. Pour organic mustard oil and and heat oil in high flame.

Step 10: After heating the oil, turn off the flame.

Step 11: When both oil & amla cools down, add the amla pieces to the oil, along with other ingredients (peeled garlic cloves, green chillies, grinded masala, Kashmiri Mirch Powder, red chilli powder, turmeric powder & salt). Mix everything gently.

Step 12: Cover with lid and rest for 3 hours. After 3 hours, pour it in a jar and start keeping it under sunlight for days.

Step 13: Amla Pickle ready.

Tips

In Step 2, boiled water helps in steaming faster.
Using OTG is one of the quickest process to dry amla pieces.
in Step 5, green chillies & peeled garlic cloves should be dried in such a way that there should be any drop of water.

Tandoori Turkey

Poli's Fab Kitchen — Sat, 29 Mar 2025 13:15:29 +0000

Turkey

scientific name is MELEAGRIS

Bird | Omnivore | White Meat

Good source of protein, helping in building & repairing of tissues, supporting muscle growth.
Contains Vitamin B (especially B3, B6 & B12), which are essencial for energy production, nerve function and red blood sell formation.

Contains selenium & zinc, which play a vital role in supporting healthy immune system.
Contains phosphorus & other such minerals, strengthing the bones & teeth.
Contains essential nutrients for growing children, supporting their overall growth & development.

Ingredients

Turkey Meat Pieces: 500 gm<\/p>\n

1st Marination<\/h2>\n\n\n\n
Salt: 1 tsp<\/td>\n Kashmiri Mirch Powder: 1 tsp<\/td>\n Lime Juice: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Turkey Meat Pieces: 500 gm<\/p>\n
\n
1st Marination<\/h2>\n
\n
Salt: 1 tsp<\/li>\n
Kashmiri Mirch Powder: 1 tsp<\/li>\n
Lime Juice: 1 Tbsp<\/li>\n<\/ul><\/p>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Turkey Meat Pieces: 500 gm

1st Marination

Salt: 1 tsp Kashmiri Mirch Powder: 1 tsp Lime Juice: 1 Tbsp

2nd Marination<\/h2>\n\n\n\n\n\n\n
Garlic Paste: 1\u00bd Tbsp<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n<\/tr>\n
Kasuri Methi + Green Chilies: 1 Tbsp<\/td>\n Curd: 2 Tbsp<\/td>\n<\/tr>\n
Kashmiri Mirch Paste: 1 Tbsp<\/td>\n Melted Butter: 2 Tbsp + \u00bd tsp<\/td>\n<\/tr>\n
Salt: \u00bd tsp<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
2nd Marination<\/h2>\n
\n
Garlic Paste - 1\u00bd Tbsp<\/li>\n
Ginger Paste - 1 Tbsp<\/li>\n
Kasuri Methi + Green Chilies - 1 Tbsp<\/li>\n
Curd - 2 Tbsp<\/li>\n
Kashmiri Mirch Paste - 1 Tbsp<\/li>\n
Melted Butter - 2 Tbsp + \u00bd tsp<\/li>\n
Salt - \u00bd tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
2nd Marination

Garlic Paste: 1½ Tbsp Ginger Paste: 1 Tbsp

Kasuri Methi + Green Chilies: 1 Tbsp Curd: 2 Tbsp

Kashmiri Mirch Paste: 1 Tbsp Melted Butter: 2 Tbsp + ½ tsp

Salt: ½ tsp –

Mushroom Butter Fry<\/h2>\n\n\n\n\n
Button Mushrooms<\/td>\n Butter: 1 tsp<\/td>\n<\/tr>\n
Salt: \u00bc tsp<\/td>\n Peeled Garlics: 7<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Mushroom Butter Fry<\/h2>\n
\n
Button Mushrooms<\/li>\n
Peeled Garlics - 7<\/li>\n
Butter - 1 tsp<\/li>\n
Salt - \u00bc tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Mushroom Butter Fry

Button Mushrooms Butter: 1 tsp

Salt: ¼ tsp Peeled Garlics: 7

Stir Fry Broccoli<\/h2>\n\n\n\n\n
Broccoli<\/td>\n Butter: 1 Tbsp<\/td>\n<\/tr>\n
Salt: \u00bc tsp<\/td>\n Chopped Garlics<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Stir Fry Broccoli<\/h2>\n
\n
Broccoli<\/li>\n
Chopped Garlics<\/li>\n
Butter - 1 Tbsp<\/li>\n
Salt - \u00bc tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Stir Fry Broccoli

Broccoli Butter: 1 Tbsp

Salt: ¼ tsp Chopped Garlics

Stir Fry Capsicum<\/h2>\n\n\n\n
Green Capsicum Pieces<\/td>\n Butter: 1 Tbsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Stir Fry Capsicum<\/h2>\n
\n
Green Capsicum Pieces<\/li>\n
Butter - 1 Tbsp<\/li>\n
Salt - \u00bc tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Stir Fry Capsicum

Green Capsicum Pieces Butter: 1 Tbsp Salt: ¼ tsp

Procedure

Step 1: Wash the turkey meat pieces in running water. Then keep in lime water for 5 minutes. Then keep in strainer for 1 hour to dry the meat pieces.

Step 2: Separate the turkey meat pieces from the strainer to a different container and marinate for the first time with 1 tsp salt, 1 tsp Kashmiri Mirch Powder & 1 Tbsp lime juice. Mix the ingredients with the turkey meat pieces. Rest for 20 minutes.

Mushroom Butter Fry

Step 1: Turn on the gas in high flame and place the frying pan. Put mushrooms in the frying pan and add peeled garlics.

Step 2: After few seconds of stirring, add 1 tsp butter and saute in high flame.

Step 3: Turn the gas flame low and add ¼ tsp salt. Mix properly and saute.

Step 4: Mushroom Butter Fry ready.

2nd Marination of Turkey Meat Pieces

Step 1: Add 1½ Tbsp garlic paste, 1 Tbsp ginger paste, 1 Tbsp Kasuri Methu with green chilies paste, 2 Tbsp curd and 1 Tbsp Kashmiri Mirch paste. Mix everything perfectly.

Step 2: Add ½ tsp + 2 Tbsp melted butter. Also add ½ tsp salt. Massage the turkey meat pieces with the ingredients.

Step 3: Rest for 1 hour.

Roast In OTG

Step 1: Preheat OTG for 20 minutes.

Step 2: When OTG is ready, place the tray, containing the marinated turkey meat pieces, in the OTG. Timer: 30 minutes

Stir Fry Broccoli

Step 1: Turn on the gas to high flame. Add 1 Tbsp butter.

Step 2: Add chopped garlics.

Step 3: When aroma starts to come, add broccoli.

Step 4: Add ¼ tsp salt and mix properly.

Step 5: Turn off the gas. Stir Fry Broccoli ready.

Stir Fry Capsicum

Step 1: Turn on the gas to high flame. Add 1 Tbsp butter.

Step 2: Add green capsicum pieces.

Step 3: Add ¼ tsp salt and mix properly.

Step 5: Turn off the gas. Stir Fry Capsicum ready.

Final

Step 1: After OTG turns off automatically, take out the tray and brush melted butter on the roasted turkey meat pieces.

Step 2: Serve with Stir Fry Broccoli, Srie Fry Capsicum, Home-made Coriander Chutney & Mushroom Butter Fry.

Tips

In case of Stir Fry Broccoli, the colour of the broccoli should remain green. They should be crunchy.

In case of Stir Fry Capsicum, the colour of the capsicum should remain green. They should be crunchy.

Chocolate Butter Cake

Poli's Fab Kitchen — Fri, 17 Jan 2025 09:52:22 +0000

Cocoa

scientific name is THEOBROMA CACAO

Contains phenylethylamine and tyramine, which helps in regulating & improving mood, sleep & appetite.

Contains flavanols, which can help in developing new blood vessels & neurons in areas of brain associated with learning & memory.

Contains theobromine, which can help reduce inflammation and protect against heart disease.

It is said that higher consumption of chocolate leads to lower risk of heart disease.

Ingredients

\n
Dutch Cocoa Powder: \u00bd cup<\/td>\n Baking Powder: 1 tsp<\/td>\n<\/tr>\n
Coffee Powder: 1 tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n
Baking Soda: \u00bd tsp<\/td>\n Butter: \u00be cup<\/td>\n<\/tr>\n
Vanilla: 1 tsp<\/td>\n All Purpose Flour: 2 cup<\/td>\n<\/tr>\n
Brown Sugar \/ Normal Sugar: \u00bd cup<\/td>\n Eggs: 4 (room temperature)<\/td>\n<\/tr>\n
Milk: \u00bc cup<\/td>\n Water: \u00bc cup<\/td>\n<\/tr>\n
Cashew Nuts: your choice<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Dutch Cocoa Powder: \u00bd cup<\/li>\n
Baking Powder: 1 tsp<\/li>\n
Coffee Powder: 1 tsp<\/li>\n
Salt: \u00bc tsp<\/li>\n
Baking Soda: \u00bd tsp<\/li>\n
Butter: \u00be cup<\/li>\n
Vanilla: 1 tsp<\/li>\n
All Purpose Flour: 2 cup<\/li>\n
Brown Sugar \/ Normal Sugar: \u00bd cup<\/li>\n
Eggs: 4 (room temperature)<\/li>\n
Milk: \u00bc cup<\/li>\n
Water: \u00bc cup<\/li>\n
Cashew Nuts: your choice<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Dutch Cocoa Powder: ½ cup Baking Powder: 1 tsp

Coffee Powder: 1 tsp Salt: ¼ tsp

Baking Soda: ½ tsp Butter: ¾ cup

Vanilla: 1 tsp All Purpose Flour: 2 cup

Brown Sugar / Normal Sugar: ½ cup Eggs: 4 (room temperature)

Milk: ¼ cup Water: ¼ cup

Cashew Nuts: your choice –

Procedure

Step 1: Mix the dry ingredients (sugar, coffee powder, cocoa powder, baking powder, baking soda, salt & flour) properly with a spatula.

Step 2: Strain the mixture with a strainer. Again mix properly with a spatula.

Step 3: Whip 4 eggs and keep it in a separate bowl. Add butter & vanilla. Mix properly.

Step 4: Pre-heat OTG for 10 minutes.

Step 5: Pour the mixture of 4 whipped eggs, butter & vanilla in a large container. Now, add the mixture of dry ingredients to it in small amounts. Each time, mix properly with spatula.

Step 6: In a separate bowl, prepare a mixture of water & milk. And pour the mixture in the large container, containing the mixture of dry ingredients, 4 whipped eggs, butter & vanilla. Mix the whole thing properly with a spatula.

Step 7: After the batter is ready, grease the baking tray with butter. Pour the batter in the baking tray.

Step 8: Tap the baking tray gently. Then, add cashew nuts, which are cut into halves.

Step 9: Set the pre-heated OTG: Temperature – 180°C & Timer – 25 to 30. Place the baking tray in the OTG.

Step 10: After OTG turns off automatically, wait for 10 to 15 minutes. After that, take out the baking tray and keep it in room temperature for 20 minutes.

Step 11: Test the batter with a pick and, after testing perfect, separate the chocolate butter cake from the baking tray and keep it on a plate.

Step 12: Serve the delicious chocolate butter cake.

Tips

In Step 2, strainer is used to mix the dry ingredients properly & in much better way.

In Step 3, the foam of the whipped eggs should be white in colour.

In Step 6, the movement of spatula should be 2 and half rounds.

In Step 11, if, after inserting and taking out the pick from the batter, the batter does not stick with the pick, it means that the chocolate butter cake is ready to be served.

Rabbit Meat Noodles

Poli's Fab Kitchen — Sat, 28 Dec 2024 13:10:50 +0000

Rabbit

scientific name of Rabbit is ORYCTOLAGUS CUNICULUS

Mammal | Harbivore | White Meat

Rich in lean protein & low fat.

Rich in Vitamin B (including vitamin B12), Vitamin E & Selenium.

Good source of iron, which helps in making healthy blood.

Low in saturated fat and cholesterol.

Ingredients

\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Rabbit Meat: 500 gm<\/li>\n
Salt: \u00bd tsp<\/li>\n
Black Pepper Powder: 1 tsp<\/li>\n
\u00bd Cabbage<\/li>\n
Spring Onion: 6 stems<\/li>\n
Beans: \u00bd cup (diagonally cut)<\/li>\n
Carrot: 1 cup (julienne cut)<\/li>\n
Capsicum: 1 cup (julienne cut)<\/li>\n
Green Chillies: 1 Tbsp (minced)<\/li>\n
Garlics: 1 Tbsp (minced)<\/li>\n
Tomatoes: 2 medium size (cut into small dices)<\/li>\n
Button Mushroom: 2 cups (sliced)<\/li>\n
Fresh Coriander: 1 cup (minced)<\/li>\n
Boiled Wheat Noodles: 1 big size bowl<\/li>\n
Onions: 2 medium size (minced)<\/li>\n
Butter: 1 cube<\/li>\n
Ginger Paste: 1 Tbsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Rabbit Meat: 500 gm Salt: ½ tsp Black Pepper Powder: 1 tsp

½ Cabbage Spring Onion: 6 stems Beans: ½ cup (diagonally cut)

Carrot: 1 cup (julienne cut) Capsicum: 1 cup (julienne cut) Green Chillies: 1 Tbsp (minced)

Garlics: 1 Tbsp (minced) Tomatoes: 2 medium size (cut into small dices) Button Mushroom: 2 cups (sliced)

Fresh Coriander: 1 cup (minced) Boiled Wheat Noodles: 1 big size bowl Onions: 2 medium size (minced)

Butter: 1 cube Ginger Paste: 1 Tbsp –

Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Marination<\/h2>\n
\n
Salt: \u00bd tsp<\/li>\n
Black Pepper Powder: 1 tsp<\/li>\n
Olive Oil: 1 Tbsp<\/li>\n
Soy Sauce: 1 tsp<\/li>\n
Vinegar: \u00bd tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Marination

Salt: ½ tsp Black Pepper Powder: 1 tsp Olive Oil: 1 Tbsp

Soy Sauce: 1 tsp Vinegar: ½ tsp –

Noodles Garnishing<\/h2>\n\n\n\n
Chow Mein Sauce: \u00bd cup<\/td>\n Hot Water: 4 Tbsp<\/td>\n Vegetable Oil: \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Noodles Garnishing<\/h2>\n
\n
Chow Mein Sauce: \u00bd cup<\/li>\n
Hot Water: 4 Tbsp<\/li>\n
Vegetable Oil: \u00bd cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">
Noodles Garnishing

Chow Mein Sauce: ½ cup Hot Water: 4 Tbsp Vegetable Oil: ½ cup

Chow Mein Sauce<\/h2>\n\n\n\n\n\n
Ginger Paste: 2 Tbsp<\/td>\n Tender Coriander Stems: 2 Tbsp (finely chopped)<\/td>\n Schezwan Sauce: \u2153 cup<\/td>\n<\/tr>\n
Green Chili Sauce: 2 Tbsp<\/td>\n Vegetable Oil (Seasame Oil \/ White Oil): \u00bd cup<\/td>\n Tomato Ketchup: \u00bd cup<\/td>\n<\/tr>\n
Dark Soy Sauce: \u00bc cup<\/td>\n Red Chili Powder: \u215b cup (optional)<\/td>\n Vinegar: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Chow Mein Sauce<\/h2>\n\n\n\n\n\n\n\n\n\n\n
Ginger Paste: 2 Tbsp<\/td>\n Tender Coriander Stems: 2 Tbsp (finely chopped)<\/td>\n Schezwan Sauce: 1\/3 cup<\/td>\n<\/tr>\n
Green Chili Sauce: 2 Tbsp<\/td>\n Vegetable Oil (Seasame Oil \/ White Oil): \u00bd cup<\/td>\n Tomato Ketchup: \u00bd cup<\/td>\n<\/tr>\n
Dark Soy Sauce: 1\/4 cup<\/td>\n Red Chili Powder: 1\/8 cup (optional)<\/td>\n Vinegar: 1\/4 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Chow Mein Sauce<\/h2>\n
\n
Ginger Paste: 2 Tbsp<\/li>\n
Tender Coriander Stems: 2 Tbsp (finely chopped)<\/li>\n
Schezwan Sauce: \u2153 cup<\/li>\n
Green Chili Sauce: 2 Tbsp<\/li>\n
Vegetable Oil (Seasame Oil \/ White Oil): \u00bd cup<\/li>\n
Tomato Ketchup: \u00bd cup<\/li>\n
Dark Soy Sauce: \u00bc cup<\/li>\n
Red Chili Powder: \u215b cup (optional)<\/li>\n
Vinegar: \u00bc tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Chow Mein Sauce

Ginger Paste: 2 Tbsp Tender Coriander Stems: 2 Tbsp (finely chopped) Schezwan Sauce: ⅓ cup

Green Chili Sauce: 2 Tbsp Vegetable Oil (Seasame Oil / White Oil): ½ cup Tomato Ketchup: ½ cup

Dark Soy Sauce: ¼ cup Red Chili Powder: ⅛ cup (optional) Vinegar: ¼ tsp

Procedure

Step 1: Clean the rabbit meat in running water. Prepare lime water with lime peel (just squeeze the lime peels in fresh water). Then soak the rabbit meat in lime water for 5 minutes.

Step 2: Separate the meat from lime water and wash it in clear water. Then press the meat lightly between 2 palms to drain the extra water. Finally, drain out the remaining water from the rabbit meat through a strainer for 10 minutes.

Step 3: Poke the surface of the rabbit meat with a fork to create tiny holes.

Step 4: Now, marinate the meat with black pepper powder, salt, olive oil, vinegar & soy sauce. Rest for 30 minutes.

Step 5: Turn on the gas and place the frying-pan in high flame. Pre-heat the frying-pan and add butter. When the butter starts melting, add minced onions. Cook & stir the minced onions. Then, add minced garlics & green chillies and stir continuously.

Step 6: When aroma starts to come, add the marinated rabbit meat and mix properly. Then, add ginger paste & tomatoes and saute properly. Cover with a lid for 5 minutes.

Step 7: Open the lid. When the juice of the meat has come out and the meat is semi-soft, add 2 Tbsp hot water and mix properly. Now, cover the lid for 5 minutes in low flame.

Step 8: Open the lid. When the meat is perfectly boiled, add black pepper powder & salt. Mix properly. Rabbit meat is ready.

Chow Mein Sauce

Step 1: Pour vegetable oil in hot pan. Add ginger paste and saute. Add finely chopped tender coriander stems and stir fry.

Step 2: Add vinegar, soy sauce, tomato ketchup, schezwan sauce, green chili sauce & red chili powder (optional) and mix thoroughly. Saute deeply.

Step 3: Chow mein sauce ready.

Noodles Garnishing

Step 1: Turn on the gas and place the big frying pan in high flame. Pour ½ cup oil.

Step 2: Add minced garlics, minced green chillies and saute. When aroma starts to come, add fresh muchrooms. Now, add cabbage, beans & carrot and saute. Cover the lid for 2 minutes.

Step 3: Open the lid and saute the vegetables. Add onions and saute in high flame. Also add capsicum and stir fry. Add ½ cup chow mein sauce & 4 Tbsp hot water. Saute in high flame.

Step 4: Now, add boiled wheat noodles. Mix the noodles with the vegetables. Then, add spring onions & minced coriander leaves and mix thoroughly.

Step 5: Noodles garnishing ready.

Final

Step 1: Add cooked rabbit meat with the noodles in low flame.

Step 2: Pour little amount of hot water in the remaining rabbit meat masala. Add it with the noodles to make it juicy.

Step 3: Tasting awesome. Rabbit meat noodles ready.

Tips

Rabbit meat is very soft. So, be very careful while washing the rabbit meat in running water.

Before marination, poke the rabbit meat with fork to make tiny holes, which will tenderize the meat.

While garnishing the noodles, capsicum should be crunchy and the colour of the vagetables should remain natural.

The wheat noodles should be boiled in such a way that they are soft but non-sticky.

Macher Teler Ar Dimer Bora

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:59:28 +0000

Macher Tel

FISH ENTRAILS in english

Macher Dim

FISH ROE in english

Health Benefits

Fish roe & entrails contain Omega-3 Fatty Acids, which s beneficial for heart health, blood pressure, eye health, brain function & maintenance of cholesterol level.

Fish roe contains high quality protein, which helps in building & repairing of tissues.

Fish roe contains phosphorus, which helps in health & development of bones & teeth.

Fish roe contains selenium, which acts as antioxidant, protecting cells from damage.

Ingredients of Fish Entrails Fritters

\n
Katla Fish Fat: 300 gm<\/td>\n Lime Peel: 2 pieces<\/td>\n Besan (Chana \/ Motor Flour): 1 cup<\/td>\n<\/tr>\n
Rice Flour: \u00bd cup<\/td>\n Ajwan: 1 Tbsp<\/td>\n Onions: 4 medium size (minced)<\/td>\n<\/tr>\n
Ginger Paste: 1 Tbsp<\/td>\n Garlic: 1 (minced)<\/td>\n Green Chillies: 4 (minced)<\/td>\n<\/tr>\n
Cumin Powder: \u00bd Tbsp<\/td>\n Coriander Powder: 1 Tbsp<\/td>\n Organic Mustard Oil: 1 cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Katla Fish Fat: 300 gm<\/li>\n
Lime Peel: 2 pieces<\/li>\n
Besan (Chana \/ Motor Flour): 1 cup<\/li>\n
Rice Flour: \u00bd cup<\/li>\n
Ajwan: 1 Tbsp<\/li>\n
Onions: 4 medium size (minced)<\/li>\n
Ginger Paste: 1 Tbsp<\/li>\n
Garlic: 1 (minced)<\/li>\n
Green Chillies: 4 (minced)<\/li>\n
Cumin Powder: \u00bd Tbsp<\/li>\n
Coriander Powder: 1 Tbsp<\/li>\n
Organic Mustard Oil: 1 cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Katla Fish Fat: 300 gm Lime Peel: 2 pieces Besan (Chana / Motor Flour): 1 cup

Rice Flour: ½ cup Ajwan: 1 Tbsp Onions: 4 medium size (minced)

Ginger Paste: 1 Tbsp Garlic: 1 (minced) Green Chillies: 4 (minced)

Cumin Powder: ½ Tbsp Coriander Powder: 1 Tbsp Organic Mustard Oil: 1 cup

Marination<\/h2>\n\n\n\n
Turmeric Powder: \u00bd Tbsp<\/td>\n Salt: 1 tsp<\/td>\n Mustard Oil: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Marination<\/h2>\n
\n
Turmeric Powder: \u00bd Tbsp<\/li>\n
Salt: 1 tsp<\/li>\n
Mustard Oil: 1 Tbsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Marination

Turmeric Powder: ½ Tbsp Salt: 1 tsp Mustard Oil: 1 Tbsp

Ingredients of Fish Roe Fritters

\n
Katla Fish Egg: 300 gm<\/td>\n Rice Flour: 1 cup<\/td>\n Salt: 1 Tbsp (marination) + 1 tsp (mixing with flour)<\/td>\n<\/tr>\n
Turmeric Powder: 1 Tbsp (marination) + 1 tsp (mixing with flour)<\/td>\n Organic Mustard Oil: 1 cup<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Katla Fish Egg: 300 gm<\/li>\n
Rice Flour: 1 cup<\/li>\n
Salt: 1 Tbsp (marination) + 1 tsp (mixing with flour)<\/li>\n
Turmeric Powder: 1 Tbsp (marination) + 1 tsp (mixing with flour)<\/li>\n
Organic Mustard Oil: 1 cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Katla Fish Egg: 300 gm Rice Flour: 1 cup Salt: 1 Tbsp (marination) + 1 tsp (mixing with flour)

Turmeric Powder: 1 Tbsp (marination) + 1 tsp (mixing with flour) Organic Mustard Oil: 1 cup –

Procedure of Fish Entrails Fritters

Step 1: Clean the fat thoroughly and soak in lime water for 5 minutes.

Step 2: Separate the fat from lime water and wash in fresh water. Then press the fat lightly between 2 palms to drain out the remaining water.

Step 3: Marinate the fat with salt, turmeric powder & mustard oil for 30 minutes.

Step 4: Minced chop garlic cloves & green chillies.

Step 5: Turn on the gas and place the frying pan in high flame.

Step 6: On the other side, mix minced green chillies, minced garlics, minced onions, ginger paste, coriander powder, cumin powder and ajwan with marinated fish fat. Then add besan and again mix properly with pressure.

Step 7: Pour mustard oil in hot frying pan in medium flame.

Step 8: Add rice flour to the previously made mixture (Step 6) and mix thoroughly with pressure.

Step 9: Now, put 1 dough in hot oil for testing whether the dough is ready or not.

Step 10: After knowing that the dough is perfectly made, start making bora in large scale. When the bottom part of the bora change to light brown colour, turn it upside-down cautiously with spatula. When both the sides of the bora turn light brown colour, turn the gas to low flame.

Step 11: Separate the boras from oil and keep them on a plate. Tasty & crunchy boras are ready.

Procedure of Fish Roe Fritters

Step 1: Wash the fish eggs thoroughly in water. Drain out the water by a strainer for 10 minutes. After 10 minutes, marinate with salt & turmeric powder for 30 minutes.

Step 2: Cut the marinated eggs in small pieces.

Step 3: Turn on the gas & place the frying pan. Pour 1 cup mustard oil.

Step 4: On the other side, mix the rice flour with salt & turmeric powder thoroughly.

Step 5: Coat the marinated fish eggs pieces with the mixture of rice flour, salt & turmeric powder and put them in hot oil.

Step 6: Fry the fish eggs pieces in medium flame carefully.

Step 7: Separate the boras from oil and keep them on a plate. Tasty & crunchy boras are ready.

Tips of Fish Entrails Fritters

In Step 6, before adding ajwan, rub between 2 palms for nice aroma.

In Step 9, if the sides of the dough does not stick with the frying-pan and oil does not spread out, it shows that the dough is perfectly made.

Tips of Fish Roe Fritters

Both the sides & inside of the fish eggs pieces must fry. So, toss them properly & safely.

Country Chicken Curry

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:58:42 +0000

Chicken

scientific name is GALLUS DOMESTICUS

Bird | Omnivore | White Meat

Good source of protein, helping in muscle growth & weight management.

Contains choline, helping in brain development & function.

Contains selenium & vitamin B, supporting the immune system.

Ingredients

\n
Country Chicken: 2 kg 500 gm<\/td>\n Chicken Gizzard: 500 gm<\/td>\n Potatoes: 10 pieces<\/td>\n<\/tr>\n
Whole Garlics: 4<\/td>\n Fine Chopped Onions: 4 (medium size)<\/td>\n Tomatoes: 2<\/td>\n<\/tr>\n
Lime: \u00bd piece<\/td>\n Curry Leaves: 6 stems<\/td>\n Whole Green Chillies: 4<\/td>\n<\/tr>\n
Ginger Paste: 3 Tbsp<\/td>\n Coriander Powder: 2 Tbsp<\/td>\n Peel Cloves Of Garlics: 1 cup<\/td>\n<\/tr>\n
Kashmiri Red Chilli Powder: 3 Tbsp<\/td>\n Garam Masala Powder: 1 Tbsp<\/td>\n Cow Ghee: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Country Chicken: 2 kg 500 gm<\/li>\n
Chicken Gizzard: 500 gm<\/li>\n
Potatoes: 10 pieces<\/li>\n
Whole Garlics: 4<\/li>\n
Fine Chopped Onions: 4 (medium size)<\/li>\n
Tomatoes: 2<\/li>\n
Lime: \u00bd piece<\/li>\n
Curry Leaves: 6 stems<\/li>\n
Whole Green Chillies: 4<\/li>\n
Ginger Paste: 3 Tbsp<\/li>\n
Coriander Powder: 2 Tbsp<\/li>\n
Peel Cloves Of Garlics: 1 cup<\/li>\n
Kashmiri Red Chilli Powder: 3 Tbsp<\/li>\n
Garam Masala Powder: 1 Tbsp<\/li>\n
Cow Ghee: 1 Tbsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Country Chicken: 2 kg 500 gm Chicken Gizzard: 500 gm Potatoes: 10 pieces

Whole Garlics: 4 Fine Chopped Onions: 4 (medium size) Tomatoes: 2

Lime: ½ piece Curry Leaves: 6 stems Whole Green Chillies: 4

Ginger Paste: 3 Tbsp Coriander Powder: 2 Tbsp Peel Cloves Of Garlics: 1 cup

Kashmiri Red Chilli Powder: 3 Tbsp Garam Masala Powder: 1 Tbsp Cow Ghee: 1 Tbsp

Marination<\/h2>\n\n\n\n
Salt: 2 Tbsp<\/td>\n Organic Mustard Oil: \u00bd cup<\/td>\n Turmeric Powder: 2 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Marination<\/h2>\n
\n
Salt: 2 Tbsp<\/li>\n
Organic Mustard Oil: \u00bd cup<\/li>\n
Turmeric Powder: 2 Tbsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Marination

Salt: 2 Tbsp Organic Mustard Oil: ½ cup Turmeric Powder: 2 Tbsp

Aroma (Phoron)<\/h2>\n\n\n\n\n
Bay Leaves: 5<\/td>\n Whole Cumin: 1 Tbsp<\/td>\n Panch Phoron: 1 Tbsp<\/td>\n<\/tr>\n
Cloves: 5<\/td>\n Black Peepers: 1 tsp<\/td>\n Dried Red Chillies: 4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Noodles Garnishing<\/h2>\n\n\n\n
Chow Mein Sauce: \u00bd cup<\/td>\n Hot Water: 4 Tbsp<\/td>\n Vegetable Oil: \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Aroma (Phoron)<\/h2>\n
\n
Bay Leaves: 5<\/li>\n
Whole Cumin: 1 Tbsp<\/li>\n
Panch Phoron: 1 Tbsp<\/li>\n
Cloves: 5<\/li>\n
Black Peepers: 1 tsp<\/li>\n
Dried Red Chillies: 4<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Aroma (Phoron)

Bay Leaves: 5 Whole Cumin: 1 Tbsp Panch Phoron: 1 Tbsp

Cloves: 5 Black Peepers: 1 tsp Dried Red Chillies: 4

Coriander + Garlics + Green Chillies Paste<\/h2>\n\n\n\n\n\n
Green Cardamom: 8<\/td>\n Cinnamon: 8 (1 inch each)<\/td>\n Jaitri: 1<\/td>\n<\/tr>\n
Jaiphol: \u00bc tsp<\/td>\n Ginger Paste: 3 Tbsp<\/td>\n Green Chillies: 1 cup<\/td>\n<\/tr>\n
Peel Cloves Of Garlics: 1 cup<\/td>\n Coriander Powder: 2 Tbsp<\/td>\n Ginger Paste: 3 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Chow Mein Sauce<\/h2>\n\n\n\n\n\n\n\n\n\n
Ginger Paste: 2 Tbsp<\/td>\n Tender Coriander Stems: 2 Tbsp (finely chopped)<\/td>\n Schezwan Sauce: 1\/3 cup<\/td>\n<\/tr>\n
Green Chili Sauce: 2 Tbsp<\/td>\n Vegetable Oil (Seasame Oil \/ White Oil): \u00bd cup<\/td>\n Tomato Ketchup: \u00bd cup<\/td>\n<\/tr>\n
Dark Soy Sauce: 1\/4 cup<\/td>\n Red Chili Powder: 1\/8 cup (optional)<\/td>\n Vinegar: 1\/4 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Coriander + Garlics + Green Chillies Paste<\/h2>\n
\n
Green Cardamom: 8<\/li>\n
Cinnamon: 8 (1 inch each)<\/li>\n
Jaitri: 1<\/li>\n
Jaiphol: \u00bc tsp<\/li>\n
Ginger Paste: 3 Tbsp<\/li>\n
Green Chillies: 1 cup<\/li>\n
Peel Cloves Of Garlics: 1 cup<\/li>\n
Coriander Powder: 2 Tbsp<\/li>\n
Ginger Paste: 3 Tbsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Coriander + Garlics + Green Chillies Paste

Green Cardamom: 8 Cinnamon: 8 (1 inch each) Jaitri: 1

Jaiphol: ¼ tsp Ginger Paste: 3 Tbsp Green Chillies: 1 cup

Peel Cloves Of Garlics: 1 cup Coriander Powder: 2 Tbsp Ginger Paste: 3 Tbsp

Procedure

Step 1: Wash the chicken properly and keep in strainer for 15 minutes. Then, marinate with organic mustard oil, salt & turmeric powder. Marination time: 30 minutes.

Step 2: Wash the fresh gizzards thoroughly with water and keep in lime water for 5 minutes.

Step 3: Turn on the gas and place the pan with water. At the boiling point of water, add ¼ tsp salt. Then, add gizzards in high flame. Pour ½ tsp mustard oil. Boil for 5 minutes.

Step 4: Drain out the dirty water and keep the gizzards aside.

Step 5: Turn on the gas and place the wok. Pour 1 cup mustard oil and wait for warm.

Step 6: Fry the potatoes & whole garlics. After 5 minutes, separate the fried potatoes & whole garlics.

Step 7: In the same heated oil, add the spices for aroma. When aroma starts to come out, add sliced onions and fry.

Step 8: In the mean time, prepare the paste of coriander, garlics & green chillies.

Step 9: After frying the onions, add the marinated chicken and mix thoroughly.

Step 10: Cover with lid in high flame for 5 minutes.

Step 11: Open the lid and add the paste of coriander, garlics & green chillies. Also add the curry leaves and mix thoroughly.

Step 12: Now, add the fried potatoes and garlics. Saute in high flame.

Step 13: After 5 minutes, add the prepared gizzards and mix properly.

Step 14: Saute and add tomato pieces & lime juice. Mix thoroughly.

Step 15: Saute for 10 minutes and boil the chicken in high flame.

Step 16: Add Kashmiri Mirch Powder & peeled garlics. Mix them thoroughly.

Step 17: Now, add 3 cup warm water (1 cup at a time) and mix with the whole preparation.

Step 18: When oil starts to float, add garam masala powder and mix with the gravy. Then add cow ghee and green chillies. Mix thoroughly and taste the gravy. Add ½ tsp salt (if required) and mix properly.

Step 19: Turn off the flame and rest for 5 minutes.

Tips

In Step 2, cleaning of gizzard is very important. Gizzards should be cleaned thoroughly.

In Step 8, the paste of coriander, garlics & green chillies should be prepared by mixing and grinding the ingredients in small amounts step-by-step. So that the paste can be in its best condition.

In Step 15, keep boiling the chicken till the water, which came out from the chicken, gets dry.

Watermelon Rind Curry

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:56:27 +0000

Coming Soon...

Aar Macher Jhal

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:52:47 +0000

Coming Soon...

Raw Mango Squash

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:51:29 +0000

Raw Mango

scientific name is MANGIFERA INDICA

Good source of Vitamin A, C & E, which are essential for health immune system.

Contains antioxidants, like mangiferin, lutein and zeaxanthin, which not only controls cholesterol, but also improves vision & eye health.

Helps in preventing dehydration and heatstroke, particularly in hot weather.

Ingredients

\n
Raw Mango: 4<\/td>\n Sugar: 4 cups<\/td>\n Mint Leaves: 1 cup<\/td>\n<\/tr>\n
Salt: 1 tsp (according to taste)<\/td>\n Black Salt: \u00bd tsp<\/td>\n Lime: 1<\/td>\n<\/tr>\n
Water: \u00bd cup (for grinding)<\/td>\n Cold Water: 1 cup (for 2 glasses)<\/td>\n Ice Cubes: 10 – 12 pieces (for 2 glasses)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n\n\n\n\n\n
Rabbit Meat: 500 gm<\/td>\n Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n<\/tr>\n
\u00bd Cabbage<\/td>\n Spring Onion: 6 stems<\/td>\n Beans: \u00bd cup (diagonally cut)<\/td>\n<\/tr>\n
Carrot: 1 cup (julienne cut)<\/td>\n Capsicum: 1 cup (julienne cut)<\/td>\n Green Chillies: 1 Tbsp (minced)<\/td>\n<\/tr>\n
Garlics: 1 Tbsp (minced)<\/td>\n Tomatoes: 2 medium size (cut into small dices)<\/td>\n Button Mushroom: 2 cups (sliced)<\/td>\n<\/tr>\n
Fresh Coriander: 1 cup (minced)<\/td>\n Boiled Wheat Noodles: 1 big size bowl<\/td>\n Onions: 2 medium size (minced)<\/td>\n<\/tr>\n
Butter: 1 cube<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Raw Mango: 4<\/li>\n
Sugar: 4 cups<\/li>\n
Mint Leaves: 1 cup<\/li>\n
Salt: 1 tsp (according to taste)<\/li>\n
Black Salt: \u00bd tsp<\/li>\n
Lime: 1<\/li>\n
Water: \u00bd cup (for grinding)<\/li>\n
Cold Water: 1 cup (for 2 glasses)<\/li>\n
Ice Cubes: 10 - 12 pieces (for 2 glasses)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Raw Mango: 4 Sugar: 4 cups Mint Leaves: 1 cup

Salt: 1 tsp (according to taste) Black Salt: ½ tsp Lime: 1

Water: ½ cup (for grinding) Cold Water: 1 cup (for 2 glasses) Ice Cubes: 10 – 12 pieces (for 2 glasses)

Procedure

Step 1: Wash the raw mangoes and soak in water for 10 minutes.

Step 2: Peel off the skin and seeds (hard portion) from the raw mangoes. Chop the raw mangoes into small pieces.

Step 3: Soak the pieces in water. Then wash and keep in strainer to drain out water.

Step 4: Take mango pieces and grind in mixer grinder and make smooth paste with ½ cup water.

Step 5: Add fresh mint leaves and grind for smooth paste.

Step 6: Pour sugar 2 times and grind.

Step 7: Add salt & black salt and grind.

Step 8: Now pour the raw mango juice in big bowl and add lime juice. Mix well.

Serve In 2 Glasses

Step 1: Pour the ice cubes.

Step 2: Add thik raw mango juice with big spoon.

Step 3: Mix the juice with chilled water and garnish with sliced lime.

Tips

Step 3 is important to reduce the sourness of the raw mangoes.

In Step 4, 5, 6 & 7, grind the ingredients in small amounts step-by-step.

The raw mango squash can be served to 12 persons or stored in refrigerator for 2 days without preservatives.

Chitol Macher Jhal

Poli's Fab Kitchen — Sat, 28 Dec 2024 12:50:10 +0000

Chitol Mach

scientific name is NOTOPTERUS CHITALA | english name is INDIAN KNIFEFISH

Fish | Carnivore

Good source of Omega-3 fatty acids, which helps in good heart & brain health and reduces inflamation.

Good source of protein, which helps in building and repairing tissues.

Contains Vitamin D & Vitamin B2, which are important for energy production and overall wellbeing.

Good source of phosphorus and calcium for good bone health.

Ingredients

\n
Chitol Mach: 2 kg (cut from 8 kg)<\/td>\n Salt: 3 Tbsp (for marination) + 2 Tbsp (for cooking)<\/td>\n Turmeric Powder: 2 Tbsp<\/td>\n<\/tr>\n
Organic Mustard Oil: 2 Tbsp (for marination) + 1 cup (for cooking)<\/td>\n Cumin Powder: 4 Tbsp<\/td>\n Dried Red Chilli Powder: 2 Tbsp<\/td>\n<\/tr>\n
Kashmiri Mirch Powder: 2 Tbsp<\/td>\n Ginger Paste: 2 Tbsp<\/td>\n Brown Sugar: \u00bc tsp<\/td>\n<\/tr>\n
Tomato: 1 (big size)<\/td>\n Green Chillies: 4<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Chitol Mach: 2 kg (cut from 8 kg)<\/li>\n
Salt: 3 Tbsp (for marination) + 2 Tbsp (for cooking)<\/li>\n
Turmeric Powder: 2 Tbsp<\/li>\n
Organic Mustard Oil: 2 Tbsp (for marination) + 1 cup (for cooking)<\/li>\n
Cumin Powder: 4 Tbsp<\/li>\n
Dried Red Chilli Powder: 2 Tbsp<\/li>\n
Kashmiri Mirch Powder: 2 Tbsp<\/li>\n
Ginger Paste: 2 Tbsp<\/li>\n
Brown Sugar: \u00bc tsp<\/li>\n
Tomato: 1 (big size)<\/li>\n
Green Chillies: 4 <\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Chitol Mach: 2 kg (cut from 8 kg) Salt: 3 Tbsp (for marination) + 2 Tbsp (for cooking) Turmeric Powder: 2 Tbsp

Organic Mustard Oil: 2 Tbsp (for marination) + 1 cup (for cooking) Cumin Powder: 4 Tbsp Dried Red Chilli Powder: 2 Tbsp

Kashmiri Mirch Powder: 2 Tbsp Ginger Paste: 2 Tbsp Brown Sugar: ¼ tsp

Tomato: 1 (big size) Green Chillies: 4 –

Grinded Garam Masala<\/h2>\n\n\n\n
Green Cardamom: 6<\/td>\n Black Peeper: 12 – 14<\/td>\n Cinnamon Sticks: 4 pieces (1 inch each)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Grinded Garam Masala<\/h2>\n
\n
Green Cardamom: 6<\/li>\n
Black Peeper: 12 - 14<\/li>\n
Cinnamon Sticks: 4 pieces (1 inch each)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Grinded Garam Masala

Green Cardamom: 6 Black Peeper: 12 – 14 Cinnamon Sticks: 4 pieces (1 inch each)

Aroma<\/h2>\n\n\n\n\n\n\n
Bay Leaves: 4<\/td>\n Dried Red Chillies: 2<\/td>\n<\/tr>\n
Whole Cumin Seeds: 1 Tbsp<\/td>\n Green Cardamom: 4<\/td>\n<\/tr>\n
Black Peepers: 12 – 14<\/td>\n Cloves: 5<\/td>\n<\/tr>\n
Cinnamon: 2 (1 inch each)<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Marination<\/h2>\n\n\n\n\n
Salt: \u00bd tsp<\/td>\n Black Pepper Powder: 1 tsp<\/td>\n Olive Oil: 1 Tbsp<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n Vinegar: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Aroma<\/h2>\n
\n
\n
Bay Leaves: 4<\/p>\n<\/li>\n
\n
Dried Red Chillies: 2<\/p>\n<\/li>\n
\n
Whole Cumin Seeds: 1 Tbsp<\/p>\n<\/li>\n
\n
Green Cardamom: 4<\/p>\n<\/li>\n
\n
Black Peepers: 12 - 14<\/p>\n<\/li>\n
\n
Cloves: 5<\/p>\n<\/li>\n
\n
Cinnamon: 2 (1 inch each)<\/p>\n<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Aroma

Bay Leaves: 4 Dried Red Chillies: 2

Whole Cumin Seeds: 1 Tbsp Green Cardamom: 4

Black Peepers: 12 – 14 Cloves: 5

Cinnamon: 2 (1 inch each) –

Procedure

Step 1: Wash the fish pieces in running water gently. Press the pieces lightly between two palms and keep in strainer to drain out he water.

Step 2: Marinate the fish pieces with salt, turmeric powder & mustard oil.

Step 3: Grind the garam masala by hamal-dista.

Step 4: Before cooking, soak the cumin powder in warm water for smooth paste.

Cooking

Step 1: Turn on the gas in low flame and place the wok. Pour mustard oil and add ¼ tsp salt. Fry the fish pieces in medium flame.

Step 2: In the remaining oil, add the sambara for aroma. When aroma starts to come, add ginger paste. Cover with lid. After 2 minutes, open the lid and saute gently. Slowly fry the ginger paste.

Step 3: When ginger paste is ready, add the chopped tomatoes. Fry for 5 minutes.

Step 4: When colour of tomatoes change, add cumin powder, which is soaked with ward water for smooth paste. Saute for 5 minutes.

Step 5: When oil starts to come out, add red chilli powder and Kashmiri Mirch Powder. Saute little bit.

Step 6: Add salt and 3 cup warm water (1 cut at a time) and gently mix with the masala.

Step 7: When the gravy starts to boil, add the fish pieces one-by-one in high flame.

Step 8: Turn the gas to low flame and wait for 10 minutes. When oil starts to float, taste the gravy. If required, add ½ tsp salt and move the gravy around the fish pieces.

Step 9: When the gravy tastes perfect, add brown sugar & grinded garam masala. Move the gravy gently around the fish pieces. Add slightly slitted green chillies.

Step 10: Turn off the gas and keep it at rest.

Tips

Always fry the fish pieces in medium flame.

The fish pieces should be fried very carefully, so that the inside of the pieces also get fried. But, the whole piece remains soft. Never over fry.

Don’t use turmeric powder, while cooking, because it is already used in marination.

The fish pieces must be boiled properly to make this dish tasty and let the gravy enter the fish pieces nicely.