Jhinge Alu Posto

Poli's Fab Kitchen — Sat, 18 Jul 2026 11:32:10 +0000

Jhinge

RIDGE GOURD in English

Alu

POTATO in English

Posto

POPPY SEED in English

Jhinge

scientific name is LUFFA ACUTANGULA

Content on low calories and fat, with high fiber content, making it a calorie-conscious food.
Content of low glycemic index and dietary fiber helps in preventing sudden glucose spikes and supports diabetes management.
High concentration of water and dietary fiber helps in digestion, prevents constipation and promotes healthy gut.
Rich content of Vitamin A, Vitamin C & antioxidants neutralize harmful free radicals, lower inflammation, supports liver & kidney functions.

Posto

scientific name is PAPAVER SOMNIFERUM

Rich in calcium, phosphorus, magnesium & manganese aiding to strong bones and preventing from age-related bone density loss.
Little sedative property helps in reducing stress and improves sleep quality.
Content of insoluble fiber helps in regulating bowel movement and preventsconstipation.
Good source of iron helps to fight anemia and improves oxygen circulation.

Ingredients

\n\n\nRidge Gourd: 4 (medium size)<\/td>\nPoppy Seed: \u00bd cup<\/td>\nPotatoes: 4 (medium size)<\/td>\n<\/tr>\n\nVegetable Oil: 6 Tbsp + little bit<\/td>\nSalt: \u00bd tsp + \u00bc tsp + 1\u00bd tsp<\/td>\nWhole Dried Red Chilli: 1<\/td>\n<\/tr>\n\nBlack Cumin Seeds: \u00bc tsp<\/td>\nCold Water: 4 Tbsp (as required)<\/td>\nGreen Chillies: 3<\/td>\n<\/tr>\n\nBrown Sugar: 1 tsp<\/td>\nLuke Warm Water: \u00bd cup<\/td>\n–<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n

Ridge Gourd: 4 (medium size)<\/td>\n

Poppy Seed: \u00bd cup<\/td>\n

Potatoes: 4 (medium size)<\/td>\n<\/tr>\n

Vegetable Oil: 6 Tbsp + little bit<\/td>\n

Salt: \u00bd tsp + \u00bc tsp + 1\u00bd tsp<\/td>\n

Whole Dried Red Chilli: 1<\/td>\n<\/tr>\n

Black Cumin Seeds: \u00bc tsp<\/td>\n

Cold Water: 4 Tbsp (as required)<\/td>\n

Green Chillies: 3<\/td>\n<\/tr>\n

Brown Sugar: 1 tsp<\/td>\n

Luke Warm Water: \u00bd cup<\/td>\n

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

Ridge Gourd: 4 (medium size)<\/li>\n
Poppy Seed: \u00bd cup<\/li>\n
Potatoes: 4 (medium size)<\/li>\n
Vegetable Oil: 6 Tbsp + little bit<\/li>\n
Salt: \u00bd tsp + \u00bc tsp + 1\u00bd tsp<\/li>\n
Whole Dried Red Chilli: 1<\/li>\n
Black Cumin Seeds: \u00bc tsp<\/li>\n
Cold Water: 4 Tbsp (as required)<\/li>\n
Green Chillies: 3<\/li>\n
Brown Sugar: 1 tsp<\/li>\n

Luke Warm Water: \u00bd cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Ridge Gourd: 4 (medium size)	Poppy Seed: ½ cup	Potatoes: 4 (medium size)
Vegetable Oil: 6 Tbsp + little bit	Salt: ½ tsp + ¼ tsp + 1½ tsp	Whole Dried Red Chilli: 1
Black Cumin Seeds: ¼ tsp	Cold Water: 4 Tbsp (as required)	Green Chillies: 3
Brown Sugar: 1 tsp	Luke Warm Water: ½ cup	–

Procedure

Step 1: Soak the poppy seeds in luke warm water for 30 minutes.

Step 2: Wash whole ridge gourds & potatoes thoroughly. Soak the potatoes in water.

Step 3: Cut both the sides of the ridge gourds. Peel off the outer layer of the ridge gourds. Cut into small cubical shapes.

Step 4: Peel off the outer layer of the potatoes. Cut into small cubical shapes. Soak the pieces in water.

Step 5: Again wash the pieces of ridge gourd in running water. Keep in strainer to drain out the extra water.

Step 6: Turn on the gas and place the wok on high flame.

Step 7: Pour 2 Tbsp vegetable oil. Add the potato pieces in the heated oil. Stir the potato pieces.

Step 8: After 2 minutes, cover with lid & turn the flame low.

Step 9: After 5 minutes, open the lid and stir the potato pieces. Add ½ tsp salt and mix properly.

Step 10: Separate the potato pieces from the oil and keep in a separate bowl.

Step 11: Add a dried red chilli (cut into halves) and ¼ tsp black cumin seeds in remaining oil and on medium flame.

Step 12: Add a dried red chilli (cut into halves) and ¼ tsp black cumin seeds in remaining oil and on medium flame.

Step 13: Add the ridge gourd pieces and saute. Cover with lid on low flame.

Step 14: In the meantime, grind the soaked poppy seeds with 1 green chilli (cut into halves), ¼ tsp salt and cold water.

Step 15: Now, open the lid and check if the ridge gourd pieces are perfectly boiled.

Step 16: Add fried potatoes in the water of boiled ridge gourd pieces. Mix thoroughly.

Step 17: Add 1½ tsp salt and mix properly in medium flame.

Step 18: Add poppy seeds paste and mix thoroughly.

Step 19: Turn the flame low and boil for 5 minutes.

Step 20: Add 2 green chillies (sliced into halves) and mix with the other ingredients. Add 1 tsp brown sugar and mix thoroughly.

Step 21: Add 4 Tbsp vegetable oil (2 Tbsp at a time) and mix properly.

Step 22: Turn the flame low and taste the preparation.

Step 23: Jhinge Alu Posto ready. Serve with hot rice.

Tips

In Step 3, carefully peel off the outer hard green portion of the ridge gourds. Keep only the light green portion of the ridge gourds.
In Step 4, soak the potato pieces in water to avoid black stains on the potato pieces.
In Step 14, poppy seeds paste (Posto Bata) should be coarse paste (neither smooth nor rough).
In Step 15, ridge gourds should be soft..
Never add salt to the ridge gourds before Step 17. Else a lot of water will be lost from the ridge gourds.

Chilli Chicken

Poli's Fab Kitchen — Sat, 13 Jun 2026 10:23:24 +0000

Ingredients

Chicken Breasts (Boneless Chicken): 1 kg

<\/h2>\n

Marination<\/h2>\n\n\n\n\n\n
Vinegar: 1 tsp<\/td>\n Soy Sauce: 4 Tbsp<\/td>\n Green Chilli Sauce: 4 Tbsp<\/td>\n<\/tr>\n
Red Chilli Sauce: 3 Tbsp<\/td>\n White Pepper: 1 tsp<\/td>\n Black Pepper: \u00bd tsp<\/td>\n<\/tr>\n
Vegetable Oil: 2 Tbsp<\/td>\n Green Chillies Paste: 2 Tbsp<\/td>\n Garlic Paste: 2 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
<\/h2>\n
Marination<\/h2>\n\n\n\n\n\n
Vinegar: 1 tsp<\/td>\n Soy Sauce: 4 Tbsp<\/td>\n Green Chilli Sauce: 4 Tbsp<\/td>\n<\/tr>\n
Red Chilli Sauce: 3 Tbsp<\/td>\n White Pepper: 1 tsp<\/td>\n Black Pepper: \u00bd tsp<\/td>\n<\/tr>\n
Vegetable Oil: 2 Tbsp<\/td>\n Green Chillies Paste: 2 Tbsp<\/td>\n Garlic Paste: 2 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>","phone":"
<\/h2>\n
Marination<\/h2>\n
\n
Vinegar: 1 tsp<\/li>\n
Soy Sauce: 4 Tbsp<\/li>\n
Green Chilli Sauce: 4 Tbsp<\/li>\n
Red Chilli Sauce: 3 Tbsp<\/li>\n
White Pepper: 1 tsp<\/li>\n
Black Pepper: \u00bd tsp<\/li>\n
Vegetable Oil: 2 Tbsp<\/li>\n
Green Chillies Paste: 2 Tbsp<\/li>\n
Garlic Paste: 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

Vinegar: 1 tsp Soy Sauce: 4 Tbsp Green Chilli Sauce: 4 Tbsp

Red Chilli Sauce: 3 Tbsp White Pepper: 1 tsp Black Pepper: ½ tsp

Vegetable Oil: 2 Tbsp Green Chillies Paste: 2 Tbsp Garlic Paste: 2 Tbsp

Gravy Mixture<\/h2>\n\n\n\n\n\n\n
Corn Flour: 3 Tbsp<\/td>\n Room Temperature Water: \u00bd cup<\/td>\n<\/tr>\n
Soy Sauce: 4 Tbsp<\/td>\n Red Chilli Sauce: 2 Tbsp<\/td>\n<\/tr>\n
Green Chilli Sauce: 2 Tbsp<\/td>\n Tomato Sauce: 2 Tbsp<\/td>\n<\/tr>\n
Kashmiri Mirch Powder: \u215b cup<\/td>\n Vegetable Oil: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Gravy Mixture<\/h2>\n\n\n\n\n\n\n
Corn Flour: 3 Tbsp<\/td>\n Room Temperature Water: \u00bd cup<\/td>\n<\/tr>\n
Soy Sauce: 4 Tbsp<\/td>\n Red Chilli Sauce: 2 Tbsp<\/td>\n<\/tr>\n
Green Chilli Sauce: 2 Tbsp<\/td>\n Tomato Sauce: 2 Tbsp<\/td>\n<\/tr>\n
Kashmiri Mirch Powder: \u215b cup<\/td>\n Vegetable Oil: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>","phone":"
Gravy Mixture<\/h2>\n
\n
Corn Flour: 3 Tbsp<\/li>\n
Room Temperature Water: \u00bd cup<\/li>\n
Soy Sauce: 4 Tbsp<\/li>\n
Red Chilli Sauce: 2 Tbsp<\/li>\n
Green Chilli Sauce: 2 Tbsp<\/li>\n
Tomato Sauce: 2 Tbsp<\/li>\n
Kashmiri Mirch Powder: \u215b cup<\/li>\n
Vegetable 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">
Gravy Mixture

Corn Flour: 3 Tbsp Room Temperature Water: ½ cup

Soy Sauce: 4 Tbsp Red Chilli Sauce: 2 Tbsp

Green Chilli Sauce: 2 Tbsp Tomato Sauce: 2 Tbsp

Kashmiri Mirch Powder: ⅛ cup Vegetable Oil: 1 Tbsp

Capsicum Stir-Fry<\/h2>\n\n\n\n\n
Capsicum: 2 (cut into triangle shape)<\/td>\n Vegetable Oil: 1 Tbsp<\/td>\n<\/tr>\n
Brown Sugar: \u00bc tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Capsicum Stir-Fry<\/h2>\n\n\n\n\n
Capsicum: 2 (cut into triangle shape)<\/td>\n Vegetable Oil: 1 Tbsp<\/td>\n<\/tr>\n
Brown Sugar: \u00bc tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>\n
<\/h2>","phone":"
Capsicum Stir-Fry<\/h2>\n
\n
Capsicum: 2 (cut into triangle shape)<\/li>\n
Vegetable Oil: 1 Tbsp<\/li>\n
Brown Sugar: \u00bc 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">
Capsicum Stir-Fry

Capsicum: 2 (cut into triangle shape) Vegetable Oil: 1 Tbsp

Brown Sugar: ¼ tsp Salt: ¼ tsp

Onion Stir-Fry<\/h2>\n\n\n\n\n
Onion: 3 medium size (cut into petal shape)<\/td>\n Vegetable Oil: 1 Tbsp<\/td>\n<\/tr>\n
Brown Sugar: \u00bc tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Onion Stir-Fry<\/h2>\n\n\n\n\n
Onion: 3 medium size (cut into petal shape)<\/td>\n Vegetable Oil: 1 Tbsp<\/td>\n<\/tr>\n
Brown Sugar: \u00bc tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>\n
<\/h2>","phone":"
Onion Stir-Fry<\/h2>\n
\n
Onion: 3 medium size (cut into petal shape)<\/li>\n
Vegetable Oil: 1 Tbsp<\/li>\n
Brown Sugar: \u00bc 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">
Onion Stir-Fry

Onion: 3 medium size (cut into petal shape) Vegetable Oil: 1 Tbsp

Brown Sugar: ¼ tsp Salt: ¼ tsp

Others<\/h2>\n\n\n\n\n\n\n\n
Minced Garlic: 2 Tbsp<\/td>\n Minced Chillies: 2 Tbsp<\/td>\n<\/tr>\n
Corn Flour: 6 Tbsp (for fry)<\/td>\n Brown Sugar: 1 tsp<\/td>\n<\/tr>\n
Salt: \u00bc tsp<\/td>\n White Pepper: \u00bd tsp<\/td>\n<\/tr>\n
Black Pepper: \u00bd tsp<\/td>\n Ward Water: \u00bd cup<\/td>\n<\/tr>\n
Chopped Fresh Coriander Leaves: \u00bd cup<\/td>\n Vegetable Oil: 1 cup (for fry)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Others<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Minced Garlic: 2 Tbsp<\/td>\n Minced Chillies: 2 Tbsp<\/td>\n<\/tr>\n
Corn Flour: 6 Tbsp (for fry)<\/td>\n Brown Sugar: 1 tsp<\/td>\n<\/tr>\n
Salt: \u00bc tsp<\/td>\n White Pepper: \u00bd tsp<\/td>\n<\/tr>\n
Black Pepper: \u00bd tsp<\/td>\n Ward Water: \u00bd cup<\/td>\n<\/tr>\n
Chopped Fresh Coriander Leaves: \u00bd cup<\/td>\n Vegetable Oil: 1 cup (for fry)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>\n
<\/h2>\n
<\/h2>","phone":"
Others<\/h2>\n
\n
Minced Garlic: 2 Tbsp<\/li>\n
Minced Chillies: 2 Tbsp<\/li>\n
Corn Flour: 6 Tbsp (for fry)<\/li>\n
Brown Sugar: 1 tsp<\/li>\n
Salt: \u00bc tsp<\/li>\n
White Pepper: \u00bd tsp<\/li>\n
Black Pepper: \u00bd tsp<\/li>\n
Ward Water: \u00bd cup<\/li>\n
Chopped Fresh Coriander Leaves: \u00bd cup<\/li>\n
Vegetable Oil: 1 cup (for fry)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Others

Minced Garlic: 2 Tbsp Minced Chillies: 2 Tbsp

Corn Flour: 6 Tbsp (for fry) Brown Sugar: 1 tsp

Salt: ¼ tsp White Pepper: ½ tsp

Black Pepper: ½ tsp Ward Water: ½ cup

Chopped Fresh Coriander Leaves: ½ cup Vegetable Oil: 1 cup (for fry)

Procedure

Washing & Cutting

Step 1: Wash the chicken breasts and keep in lime water for 5 minutes.

Step 2: Drain out the lime water and wash in running water.

Step 3: Press the chicken breasts lightly between 2 palms and keep on a separate plate.

Step 4: Keep the chicken breasts in a strainer to drain out extra water for 15 minutes.

Step 5: Cut the chicken breasts into pieces and keep the pieces on a separate plate.

Marination

Step 1: Marinate the chicken breasts pieces with garlic paste, green chilli paste, black peeper powder, white peeper powder, red chilli sauce, green chilli sauce, soy sauce, vinegar and vegetable oil.

Step 2: Mix intensely and marinate deeply.

Step 2: Keep it at rest for 30 minutes in the fridge.

Chicken Fry

Step 1: Take out the marinated chicken breasts pieces, at least 10 minutes before cooking.

Step 2: Turn on the gas and place the frying-pan on high flame.

Step 3: Temper the frying-pan and pour oil.

Step 4: Sprinkle ¼ tsp salt. Turn the flame low.

Step 5: Add corn flour to the marinated chicken pieces.

Step 6: Place the pieces on the frying-pan and stir-fry until tender.

Capsicum Fry

Step 1: Turn on the gas and place the wok on medium flame.

Step 2: Pour some oil (from the oil of CHICKEN FRY preparation) and add capsicum pieces in high flame.

Step 3: Add salt & sugar.

Step 4: Stir-fry for crunchy texture. Keep them on a separate plate.

Onion Fry

Step 1: Pour some oil (from the oil of CHICKEN FRY preparation) in the wok and add onion petals in high flame.

Step 2: Add salt & sugar.

Step 3: Stir-fry for crunchy texture. Keep them on a separate plate.

Gravy Mixture

Step 1: Mix corn flour and room temperature water in a bowl.

Step 2: Add soy sauce, red chilli sauce, green chilli sauce, tomato sauce, Kashmiri Mirch Powder and vegetable oil. Each time mix properly.

Step 3: Gravy Mixture ready.

Final

Step 1: Pour remaining oil (from the oil of CHICKEN FRY preparation) in the wok on high flame.

Step 2: Add minced garlic and saute.

Step 3: When aroma starts to come, add minced green chillies. Saute until flavour starts to come.

Step 4: Add fried chicken pieces.

Step 5: Mix well and add ½ cup water.

Step 6: Add some water on the plate (containing some remains of fried chicken masala) and pour in the wok. Mix properly.

Step 7: Add stir-fried onions & capsicums. Mix peoperly.

Step 8: Add the GRAVY MIXTURE and mix properly.

Step 9: Add some warm water to the remaining GRAVY MIXTURE and and pour in the wok.

Step 10: Add some brown sugar, white pepper & black pepper. Mix thoroughly.

Step 11: Turn the flame low. Taste the gravy and add some salt (if required). Mix properly.

Step 12: Turn off the flame. Add some chopped fresh coriander leaves and mix smoothly.

Step 13: Tasty CHILLI CHiCKEN ready.

Tips

In Step 3 (Washing & Cutting), press the chicken breasts lightly between 2 palms to remove water.

In Step 11 (Final), do not use salt before tasting the gravy because Soy Sauce is used in this recipe. Be carefull while using salt in this recipe.

Watermelon Mint Squash

Poli's Fab Kitchen — Sat, 25 Apr 2026 09:44:11 +0000

Mint

scientific name is Mentha
Pudina in Bengali

Relaxes stomach muscles, reducing gas and eases indigestion.

Content of menthol acts as a natural decongestant, helping to open airways.

Content of menthol also helps in killing oral bacteria, providing a natural fresh sensation.

Anti-inflammatory and antibacterial properties is effective in calming itches.

Ingredients

\n
Watermelon: \u00bd<\/td>\n Lime: \u00bd<\/td>\n Green Chilli: 1<\/td>\n<\/tr>\n
Salt: \u00bc tsp<\/td>\n Black Salt: \u00bd tsp<\/td>\n Chaat Masala: 1 tsp<\/td>\n<\/tr>\n
Brown Sugar: 3 Tbsp<\/td>\n Fresh Mint Leaves: small amount<\/td>\n Cold Water: 1 cup<\/td>\n<\/tr>\n
Fragrant Lime: 1 slice per glass<\/td>\n Head of Fresh Mint Leaves: 1 per glass<\/td>\n Ice Cubes: as you wish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Watermelon: \u00bd<\/li>\n
Lime: \u00bd<\/li>\n
Green Chilli: 1<\/li>\n
Salt: \u00bc tsp<\/li>\n
Black Salt: \u00bd tsp<\/li>\n
Chaat Masala: 1 tsp<\/li>\n
Brown Sugar: 3 Tbsp<\/li>\n
Fresh Mint Leaves: small amount<\/li>\n
Cold Water: 1 cup<\/li>\n
Fragrant Lime: 1 slice per glass<\/li>\n
Head of Fresh Mint Leaves: 1 per glass<\/li>\n
Ice Cubes: as you wish<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Watermelon: ½ Lime: ½ Green Chilli: 1

Salt: ¼ tsp Black Salt: ½ tsp Chaat Masala: 1 tsp

Brown Sugar: 3 Tbsp Fresh Mint Leaves: small amount Cold Water: 1 cup

Fragrant Lime: 1 slice per glass Head of Fresh Mint Leaves: 1 per glass Ice Cubes: as you wish

Procedure

Step 1: Wash the outside of watermelon in running water.

Step 2: Cut in 2 pieces.

Step 3: Wrap the two portions of watermelon with cling film.

Step 4: Keep in the fridge to store the watermelon in good condition.

Step 5: Pluck the soft heads of the mint leaves.

Step 6: Wash the mint leaves.

Step 7: Keep in fridge for freshness of mint leaves.

Step 8: Take out half of the watermelon.

Step 9: Cut into small pieces to gather watermelon pulp. Remove the seeds from the pieces of watermelon pulp.

Step 10: Cut the green chilli and remove the seeds.

Step 11: Chop the seedless chilli into minced pieces.

Step 12: Take out the fresh mint leaves from the fridge.

Step 13: Add small amouts of seedless watermelon pulp pieces in the jar. Blend with a hand-blender. Repeat the process till all the watermelon pult pieces are used.

Step 14: Add brown sugar & blend.

Step 15: Add salt & blend.

Step 16: Add minced green chilli and blend.

Step 17: Add black salt & blend.

Step 18: Add chaat masala & blend.

Step 19: Add minced fresh mint leaves.

Step 20: Pour 1 cup cold water.

Step 21: Pour lime juice & blend. Taste the squash. If required, add some more lime juice and blend.

Step 22: Tasting perfect.

Step 23: Serve Watermelon Mint Squash with ice cubes, fragrant lime (Gondhoraj Lebu) & mint leaves.

Tips

In Step 3, cling film helps to keep the watermelon healthy for many days.

In Step 13, make sure that the watermelon pulp pieces are completely squeezed into juicy liquid.

In Step 20, helps in keeping the squash in proper colour and protect the mint leaves from turning black.

In Step 23, fragrant lime (Gondhoraj Lebu) is used for a refreshing flavour.

Lachha Sewai

Poli's Fab Kitchen — Sun, 22 Mar 2026 07:33:09 +0000

Ingredients

\n
Lachha: 300 gm<\/td>\n Milk: \u00bd L<\/td>\n Milk Powder: \u00bd cup<\/td>\n<\/tr>\n
Condensed Milk: 200 gm<\/td>\n Cashew Nuts: \u00bc cup<\/td>\n Almonds: \u00bc cup<\/td>\n<\/tr>\n
Raisins: \u00bc cup<\/td>\n Organic Cow Ghee: 1 Tbsp<\/td>\n Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Lachha: 300 gm<\/li>\n
Milk: \u00bd L<\/li>\n
Milk Powder: \u00bd cup<\/li>\n
Condensed Milk: 200 gm<\/li>\n
Cashew Nuts: \u00bc cup<\/li>\n
Almonds: \u00bc cup<\/li>\n
Raisins: \u00bc cup<\/li>\n
Organic Cow Ghee: 1 Tbsp<\/li>\n
Green Cardamom Powder: 1 tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Lachha: 300 gm Milk: ½ L Milk Powder: ½ cup

Condensed Milk: 200 gm Cashew Nuts: ¼ cup Almonds: ¼ cup

Raisins: ¼ cup Organic Cow Ghee: 1 Tbsp Green Cardamom Powder: 1 tsp

in hind
Cardamom is known as Elaichi

Procedure

First Step

Step 1: Turn on the gas and place the wok on high flame. When the wok is hot enough, turn the flame low.

Step 2: Pour ghee. Stirfry cashew nuts & almonds cutiously. Then quickly saute raisins to avoid burn.

Step 3: Pour milk and stir continuously in low flame.

Step 4: Let the milk boil in high flame for sometime.

Milk Powder

Step 1: Take milk powder in a bowl and pour room temperature water in it. Mix slowly with spoon.

Final

Step 1: When the milk gets boiled enough, turn the flame low and stir continuously.

Step 2: Add the milk powder, which was previously soaked in room temperature water.

Step 3: Add condensed milk and stir continuously.

Step 4: Add readymade Lachha, which is already fried with ghee. Mix properly with other ingredients in low flame.

Step 5: Turn off the flame and let it cool down.

Step 6: When Lachha Sewai is cold enough, set it in a separate bowl and keep in fridge for 3 hours.

Step 7: Serve cold Lachha Sewai.

Tips

In Step 3 (First Step), do not ignore stirring to avoid burning and overflowing.

Sugar is not used in this recipy because condensed milk is used in it’s place. If you want, you can use sugar according to your taste.

Patishapta

Poli's Fab Kitchen — Wed, 11 Mar 2026 06:10:41 +0000

Patishapta is a traditional Bengali thin crepe dessert, popular during Makar Sankranti (generally in winters). It is a sweetdish, which is often described as a thin rice crepe or pancake rolled with a sweet filling

In this recipe, kheer is used as an add-on.

Ingredients

Stuffing<\/h2>\n\n\n\n\n
Organic Cow Ghee: 1 Tbsp<\/td>\n Condensed Milk: 200 gm<\/td>\n<\/tr>\n
Desiccated Coconut: 2 cup<\/td>\n Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Stuffing<\/h2>\n\n\n\n\n
Organic Cow Ghee: 1 Tbsp<\/td>\n Condensed Milk: 200 gm<\/td>\n<\/tr>\n
Desiccated Coconut: 2 cup<\/td>\n Green Cardamom Powder: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>","phone":"
Stuffing<\/h2>\n
\n
Organic Cow Ghee: 1 Tbsp<\/li>\n
Condensed Milk: 200 gm<\/li>\n
Desiccated Coconut: 2 cup<\/li>\n
Green Cardamom Powder: 1 tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Stuffing

Organic Cow Ghee: 1 Tbsp Condensed Milk: 200 gm

Desiccated Coconut: 2 cup Green Cardamom Powder: 1 tsp

Kheer<\/h2>\n\n\n\n
Date Jaggery: \u00bd cup<\/td>\n Condensed Milk: 100 gm<\/td>\n Milk: \u00bd L<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Kheer<\/h2>\n\n\n\n
Date Jaggery: \u00bd cup<\/td>\n Condensed Milk: 100 gm<\/td>\n Milk: \u00bd L<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>","phone":"
Kheer<\/h2>\n
\n
Date Jaggery: \u00bd cup<\/li>\n
Condensed Milk: 100 gm<\/li>\n
Milk: \u00bd L<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Kheer

Date Jaggery: ½ cup Condensed Milk: 100 gm Milk: ½ L

Thin Pancake (White Pitha)<\/h2>\n\n\n\n
Maida: 1 cup<\/td>\n Semolina (Suji): \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Thin Pancake (White Pitha)<\/h2>\n\n\n\n
Maida: 1 cup<\/td>\n Semolina (Suji): \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>\n
<\/h2>\n
<\/h2>","phone":"
Thin Pancake (White Pitha)<\/h2>\n
\n
Maida: 1 cup <\/li>\n
Semolina (Suji): \u00bd cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Thin Pancake (White Pitha)

Maida: 1 cup Semolina (Suji): ½ cup

Tawa Tempering<\/h2>\n\n\n\n
Refined Oil: 1 Tbsp<\/td>\n Brinjal Stem: 1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Tawa Tempering<\/h2>\n\n\n\n\n\n
Refined Oil: 1 Tbsp<\/td>\n Brinjal Stem: 1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>\n
<\/h2>\n
<\/h2>","phone":"
Tawa Tempering<\/h2>\n
\n
Refined Oil: 1 Tbsp<\/li>\n
Brinjal Stem: 1<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Tawa Tempering

Refined Oil: 1 Tbsp Brinjal Stem: 1

Procedure

Patishapta Pur (Stuffing)

Step 1: Turn on the gas and place the wok on high flame.

Step 2: When the wok is hot enough, turn the flame low.

Step 3: Pour 1 Tbsp cow ghee in the wok. Add desiccated coconut and mix properly.

Step 4: Pour condensed milk and mix in low flame.

Step 5: Add green cardamom powder and mix properly.

Step 6: Patishapta pur ready.

Step 7: Wait for cooling. Turn the Patishapta pur into rolls.

Kheer

Step 1: Turn on the gas and place the wok on low flame.

Step 2: Pour milk. Let the milk boil for sometime on high flame.

Step 3: When the milk starts to boil, turn the flame low. Let it boil for 5 minutes more.

Step 4: When the milk has thickened enough, add condensed milk. Mix properly in low flame.

Step 5: Let the milk boil slowly and, when the milk gets little more thickened, turn off the flame.

Step 6: Let the milk boil for 10 minutes more.

Step 7: Kheer ready.

Step 8: When the kheer is mild hot, add date jaggery and mix well.

Batter

Step 1: Pour semolina (suji) in a bowl. Add room temperature water. Soak in water for 5 minutes.

Step 2: Add maida and slowly-slowly mix properly with little amounts of water step-by-step.

Step 3: Batter ready.

Final Process

Step 1: While making batter, frying pan was kept on flame for getting heated.

Step 2: Temper the hot frying pan with oil & brinjal stem. Also make use of tissue paper to remove excess oil.

Step 3: Again temper the frying pan with oil & brinjal stem.

Step 4: Pour the batter with a ladle on the hot frying pan and make circle.

Step 5: Cover with lid for 1 minutes in low flame.

Step 6: Open the lid and put a pur on the circle and wrap it.

Step 7: Put it on a separate plate. Pour kheer on ready Patishapta.

Step 8: Tasting fantastic.

Tips

In Step 3 (Patishapta Pur), saute cautiously so that the colour of desiccated coconut does not change to light brown.

In Step 8 (Kheer), never use date jaggery in hot milk, else the milk will become curdled.

In Step 2 (Batter), never mix hot or mild hot water in batter, else it will become dough.

In Step 5 (Final Process), the lid should always be kept on a plate of water, before putting it on the frying pan.

Fish Fry (Using Lote Mach)

Poli's Fab Kitchen — Mon, 02 Mar 2026 16:22:20 +0000

Lote Mach

scientific name is HARPADON NEHEREUS
BOMBAY DUCK or BUMMALO in English

Good source of calcium & phosphorus, supporting skeletal health.

Rich in Omega-3 fatty acids, which helps to reduce triglycerides and lowers bad cholesterol, contributing to the improvement of blood circulation and prevention of heart attacks.

Good source of protein, which is crucial for tissue repair.

The iron content supports cognitive function & good brain health.

Dhonepata

scientific name is CORIANDRUM SATIVUM
CORIANDER LEAVES or CILANTRO in English

Content of anti-inflammatory and antioxidant properties helps in regulating blood sugar level, making it useful for diabetes management.

Fiber content aids in digestion, protecting stomach from different medical issues, like IBS, diarrhea & nausea.

Content of Vitamin A, C & K, along with minerals, like iron, calcium, phosphorus & magnesium, supports bone health, improves immune system & protects against infections.

Content of antibacterial and antimicrobial properties help in reducing oily skin, preventing acne, strengthening hair & reducing hair loss.

Ingredients

\n
Lote Fish: 700 gm<\/td>\n Mustard Oil: 1 cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Lote Fish: 700 gm<\/li>\n
Mustard Oil: 1 cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Lote Fish: 700 gm Mustard Oil: 1 cup

Marination<\/h2>\n\n\n\n\n\n\n
Green Chillies: 6<\/td>\n Garlic: 1 (medium size)<\/td>\n<\/tr>\n
Caper: 1 (optional)<\/td>\n White Pepper: 1 tsp<\/td>\n<\/tr>\n
Salt: \u00bc tsp<\/td>\n Soya Sauce: 2 Tbsp<\/td>\n<\/tr>\n
Green Chilly Sauce: 2 Tbsp<\/td>\n Vinegar: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Marination<\/h2>\n
\n
\n
Green Chillies: 6<\/p>\n<\/li>\n
\n
Garlic: 1 (medium size)<\/p>\n<\/li>\n
\n
Caper: 1 (optional)<\/p>\n<\/li>\n
\n
White Pepper: 1 tsp<\/p>\n<\/li>\n
\n
Salt: \u00bc tsp<\/p>\n<\/li>\n
\n
Soya Sauce: 2 Tbsp<\/p>\n<\/li>\n
\n
Green Chilly Sauce: 2 Tbsp<\/p>\n<\/li>\n
\n
Vinegar: 1 tsp<\/p>\n<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">
Marination

Green Chillies: 6 Garlic: 1 (medium size)

Caper: 1 (optional) White Pepper: 1 tsp

Salt: ¼ tsp Soya Sauce: 2 Tbsp

Green Chilly Sauce: 2 Tbsp Vinegar: 1 tsp

Batter<\/h2>\n\n\n\n\n\n
Gram Flour (Besan): 1\u00bd cup<\/td>\n Rice Flour: \u2153 cup<\/td>\n Corn Flour: \u00bc cup<\/td>\n<\/tr>\n
Baking Soda: \u00bd tsp<\/td>\n Ajwain: \u00bc tsp<\/span><\/td>\n Salt: \u00bd tsp<\/td>\n<\/tr>\n
Mustard Oil \/ Vegetable Oil: 1 Tbsp<\/td>\n Turmeric Powder: \u00bc tsp<\/span><\/td>\n Very Cold Water: \u00bd cup (as per need)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
Batter<\/h2>\n
\n
Gram Flour (Besan): 1\u00bd cup<\/li>\n
Rice Flour: \u2153 cup<\/li>\n
Corn Flour: \u00bc cup<\/li>\n
Baking Soda: \u00bd tsp<\/li>\n
Ajwain: \u00bc tsp<\/li>\n
Salt: \u00bd tsp<\/li>\n
Mustard Oil \/ Vegetable Oil: 1 Tbsp<\/li>\n
Turmeric Powder: \u00bc tsp<\/li>\n
Very Cold Water: \u00bd cup (as per need)<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">
Batter

Gram Flour (Besan): 1½ cup Rice Flour: ⅓ cup Corn Flour: ¼ cup

Baking Soda: ½ tsp Ajwain: ¼ tsp Salt: ½ tsp

Mustard Oil / Vegetable Oil: 1 Tbsp Turmeric Powder: ¼ tsp Very Cold Water: ½ cup (as per need)

Coriander Chutney<\/span><\/h2>\n\n\n\n\n\n\n
Fresh Coriander: small bunch<\/td>\n Fresh Ground Nut: 1 cup<\/td>\n<\/tr>\n
Green Chillies: 2<\/td>\n Garlic Cloves: 3<\/td>\n<\/tr>\n
Salt: \u00bd tsp<\/td>\n Lime Juice: \u00bc tsp<\/td>\n<\/tr>\n
Tarmarind Sauce: \u00bc tsp<\/td>\n Very Cold Water: small amount<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Coriander Chutney<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Fresh Coriander: small bunch<\/td>\n Fresh Ground Nut: 1 cup<\/td>\n<\/tr>\n
Green Chillies: 2<\/td>\n Garlic Cloves: 3<\/td>\n<\/tr>\n
Salt: \u00bd tsp<\/td>\n Lime Juice: \u00bc tsp<\/td>\n<\/tr>\n
Tarmarind Sauce: \u00bc tsp<\/td>\n Very Cold Water: small amount<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>","phone":"
Coriander Chutney<\/h2>\n
\n
Fresh Coriander: small bunch<\/li>\n
Fresh Ground Nut: 1 cup<\/li>\n
Green Chillies: 2<\/li>\n
Garlic Cloves: 3<\/li>\n
Salt: \u00bd tsp<\/li>\n
Lime Juice: \u00bc tsp<\/li>\n
Tarmarind Sauce: \u00bc tsp<\/li>\n
Very Cold Water: small amount<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Coriander Chutney

Fresh Coriander: small bunch Fresh Ground Nut: 1 cup

Green Chillies: 2 Garlic Cloves: 3

Salt: ½ tsp Lime Juice: ¼ tsp

Tarmarind Sauce: ¼ tsp Very Cold Water: small amount

Procedure

Marination

Step 1: Wash the fishes thoroughly in running water. Soak in lime water for 5 minutes.

Step 2: Drain out the lime water and again wash in fresh water. Keep in strainer for 30 minutes to drain away excess water.

Step 3: Grind green chillies, garlics, caper, white pepper & salt. Mix well with soya sauce, green chilly sauce & vinegar on a plate.

Step 4: Pour the fishes in the masala and mix well for perfect seasoning.

Step 5: Keep it at rest for 30 minutes.

Coriander Chutney

Step 1: Wash the coriander leaves properly and keep in strainer to drain out the excess water.

Step 2: Grind coriander leaves, fresh ground nuts, green chillies, garlics, salt & cold water. Pour the chutney in a bowl and add tarmarinf sauce & lime sauce. Mix well.

Step 3: Coriander Chutney ready.

Batter & Fry

Step 1: Pour besan in a medium size bowl. Add rice flour, corn flour, azwain, turmeric powder, salt & oil one-by-one. Mix well.

Step 2: Gradually pour very cold water in the mixture and whisk cautiously. Continue whisking till the batter is smooth.

Step 3: Add baking powder and again whisk the batter. Separate the marinated masala from the fishes. Add the marinated masala with the batter.

Step 4: Turn on the gas in low flame and place the frying-pan. Pour mustard oil in high flame.

Step 5: Add 1 Tbsp hot mustard oil in the batter and whisk again.

Step 6: Add some amount of rice flour beside the marinated fishes. Dust the fish lightly in thin layer of rice flour, dip in the batter and place in hot oil in medium flame. Fry till the fishes turn into golden brown and crispy.

Step 7: Remove the fried fishes with a spatula and set over a paper towel.

Step 8: Serve Fish Fry with Coriander Chutney.

Tips

In Step 1 (Marination), the fishes are soaked in lime water to remove the odors and keep a fresh texture.

In Step 2 (Batter & Fry), the batter should be thik enough to coat with the marinated fish and light thicker to drip off slowly.

In Step 7 (Batter & Fry), paper towel is used to absorb excell oil and keep the fish fry crispy.

Orange Jaggery Cake

Poli's Fab Kitchen — Sun, 15 Feb 2026 06:01:57 +0000

Orange

scientific name is CITRUS × SINENSIS

High content of Vitamin C, defending the body against germs & viruses, absorbing iron from food, preventing the body from anemia.

Fiber content helps in maintaining healthy digestive system, reducing constipation.

Content of Vitamin A & antioxidants helps in protecting the body against age-related macular degeneration (AMD).

High content of water to keep the body hydrated and joints lubricated.

Ingredients

\n
Orange: 1<\/td>\n Jaggery: \u00bd cup<\/td>\n<\/tr>\n
Butter: \u00bc cup<\/td>\n Milk: \u00bc cup<\/td>\n<\/tr>\n
Eggs: 2 (whipped)<\/td>\n Cashew Nuts: 1 Tbsp<\/td>\n<\/tr>\n
Almonds: 1 Tbsp<\/td>\n Golden Raisins: 1 Tbsp<\/td>\n<\/tr>\n
Dried Apricot: 1 Tbsp<\/td>\n Cranberries: 1 Tbsp<\/td>\n<\/tr>\n
Cinnamon Powder: \u00bd tsp<\/td>\n All Purpose Flour: 1 cup<\/td>\n<\/tr>\n
Baking Powder: 1 tsp<\/td>\n Baking Soda: \u00bd tsp<\/td>\n<\/tr>\n
Vanilla: 1 tsp<\/td>\n Salt: \u00bc tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Orange: 1<\/li>\n
Jaggery: \u00bd cup<\/li>\n
Butter: \u00bc cup<\/li>\n
Milk: \u00bc cup<\/li>\n
Eggs: 2 (whipped)<\/li>\n
Cashew Nuts: 1 Tbsp<\/li>\n
Almonds: 1 Tbsp<\/li>\n
Golden Raisins: 1 Tbsp<\/li>\n
Dried Apricot: 1 Tbsp<\/li>\n
Cranberries: 1 Tbsp<\/li>\n
Cinnamon Powder: \u00bd tsp<\/li>\n
All Purpose Flour: 1 cup<\/li>\n
Baking Powder: 1 tsp<\/li>\n
Baking Soda: \u00bd tsp<\/li>\n
Vanilla: 1 tsp<\/li>\n
Salt: \u00bc tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Orange: 1 Jaggery: ½ cup

Butter: ¼ cup Milk: ¼ cup

Eggs: 2 (whipped) Cashew Nuts: 1 Tbsp

Almonds: 1 Tbsp Golden Raisins: 1 Tbsp

Dried Apricot: 1 Tbsp Cranberries: 1 Tbsp

Cinnamon Powder: ½ tsp All Purpose Flour: 1 cup

Baking Powder: 1 tsp Baking Soda: ½ tsp

Vanilla: 1 tsp Salt: ¼ tsp

Procedure

Step 1: Cut the dry fruits (golden raisins, cranberries, cashew nuts, dried apricot & almonds) into pieces.

Step 2: Take out some orange zest from the hard outer skin of the orange.

Step 3: Peel off the hard outer skin of the orange and separate the carpels (half of the carpels for pieces and other half for juice). Soak the dry fruits in orange juice for 10 minutes.

Step 4: Cut the rest of the carpels into pieces.

Step 5: Melt the butter in microwave for 15 seconds. Keep the bowl aside.

Step 6: Mix melted butter (room temperature), jaggery, milk & cinnamon powder and prepare a smooth liquid paste.

Step 7: Mix all purpose flour, baking powder, baking soda & salt. Strain the mixture in a strainer for 2 times.

Step 8: Whip 2 eggs in mixer-grinder.

Step 9: Mix whipped eggs, vanilla & butter mixture. Add flour mixture in small amounts and mix properly each time. Add soaked dry fruits, orange zest & pieces and move the batter smoothly.

Step 10: Prepare the cake mould with baking paper.

Step 11: Pre-heat OTG: temperature 200; baking option; timer 30

Step 12: Grease with butter. Pour the batter in the cake mouls.

Step 13: When the OTG timer reaches 20, insert the cake mould and reduce the temperature to 150.

Step 14: When the OTG turns off automatically, rest for 15 minutes.

Step 15: Take out the cake. Test the cake with a tooth-pick.

Step 14: Enjoy the Orange Jaggery Cake.

Tips

In Step 2,never take out the white portion, else it will get bitter.

In Step 3, remove white portion and seeds from each carpels before extracting the juice.

In Step 8, egg liquid should be foamy and white colour.

In Step 15, if no piece of cake stickes with the tooth-pick, after inserting it and taking it out from the cake, it means that the cake is perfectly made.

Thukpa

Poli's Fab Kitchen — Sat, 08 Nov 2025 09:53:24 +0000

Thukpa is a kind of noodle soup, which is popular in different Himalayan regions, especially Nepal, Bhutan, Sikkim, Kalimpong and other such places. It originated in Tibet. Here, this dish is cooked with eggs, green capsicums, cauliflowers, carrots, mushrooms & other ingredients.

Wheat

scientific name is TRITICUM

Rich source of Carbohydrate, helping in the production of energy.

Contains protein, which is essential for building and repairing muscles.

Contains fibers, which help in preventing constipation & healthy gut.

Both Soy Sauce & Soya Sauce are the same liquid condiment of Chinese origin. Soy Sauce is spelled in American English, whereas, Soya Sauce is spelled in British English.

Red Bell Pepper

also known as Red Capsicum

Yellow Bell Pepper

also known as Yellow Capsicum

Green Bell Pepper

also known as Green Capsicum (sometimes Capsicum)

Ingredients

\n
Flat Wheat Noodles: 200 gm<\/td>\n Red Bell Pepper: 1 cup<\/td>\n Yellow Bell Pepper: 1 cup<\/td>\n<\/tr>\n
Capsicum: 1 cup<\/td>\n Beans: \u00bd cup<\/td>\n Carrot: 1 cup<\/td>\n<\/tr>\n
Cabbage: 2 cup<\/td>\n Cauliflower: 1\u00bd cup<\/td>\n Mushrooms: 200 gm<\/td>\n<\/tr>\n
Black Pepper: 1 tsp<\/td>\n Minced Ginger: 1 Tbsp<\/td>\n Minced Garlic: 1 Tbsp<\/td>\n<\/tr>\n
Minced Green Chillies: 1 Tbsp<\/td>\n Minced Fresh Coriander Leaves: 1 cup<\/td>\n Lime Juice: 1 Tbsp<\/td>\n<\/tr>\n
Eggs: 2<\/td>\n Corn Flour: 1 tsp<\/td>\n Soy Sauce: 1 tsp<\/td>\n<\/tr>\n
Peppercorn Powder: \u00bd tsp<\/td>\n Salt: 2 tsp<\/td>\n Boiled Water: 1 L<\/td>\n<\/tr>\n
Seasoning Water: 2 cup<\/td>\n –<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n\n\n\n\n\n\n\n
Flat Wheat Noodles: 200 gm<\/td>\n Red Bell Pepper: 1 cup<\/td>\n Yellow Bell Pepper: 1 cup<\/td>\n<\/tr>\n
Capsicum: 1 cup<\/td>\n Beans: \u00bd cup<\/td>\n Carrot: 1 cup<\/td>\n<\/tr>\n
Cabbage: 2 cup<\/td>\n Cauliflower: 1\u00bd cup<\/td>\n Mushrooms: 200 gm<\/td>\n<\/tr>\n
Black Pepper: 1 tsp<\/td>\n Minced Ginger: 1 Tbsp<\/td>\n Minced Garlic: 1 Tbsp<\/td>\n<\/tr>\n
Minced Green Chillies: 1 Tbsp<\/td>\n Minced Fresh Coriander Leaves: 1 cup<\/td>\n Lime Juice: 1 Tbsp<\/td>\n<\/tr>\n
Eggs: 2<\/td>\n Corn Flour: 1 tsp<\/td>\n Soy Sauce: 1 tsp<\/td>\n<\/tr>\n
Peppercorn Powder: \u00bd tsp<\/td>\n Salt: 2 tsp<\/td>\n Boiled Water: 1 L<\/td>\n<\/tr>\n
Seasoning Water: 2 cup<\/td>\n -<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/p>","phone":"
\n
Flat Wheat Noodles: 200 gm<\/li>\n
Red Bell Pepper: 1 cup<\/li>\n
Yellow Bell Pepper: 1 cup<\/li>\n
Capsicum: 1 cup<\/li>\n
Beans: \u00bd cup<\/li>\n
Carrot: 1 cup<\/li>\n
Cabbage: 2 cup<\/li>\n
Cauliflower: 1\u00bd cup<\/li>\n
Mushrooms: 200 gm<\/li>\n
Black Pepper: 1 tsp<\/li>\n
Minced Ginger: 1 Tbsp<\/li>\n
Minced Garlic: 1 Tbsp<\/li>\n
Minced Green Chillies: 1 Tbsp<\/li>\n
Minced Fresh Coriander Leaves: 1 cup<\/li>\n
Lime Juice: 1 Tbsp<\/li>\n
Eggs: 2<\/li>\n
Corn Flour: 1 tsp<\/li>\n
Soy Sauce: 1 tsp<\/li>\n
Peppercorn Powder: \u00bd tsp<\/li>\n
Salt: 2 tsp<\/li>\n
Boiled Water: 1 L<\/li>\n
Seasoning Water: 2 cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Flat Wheat Noodles: 200 gm Red Bell Pepper: 1 cup Yellow Bell Pepper: 1 cup

Capsicum: 1 cup Beans: ½ cup Carrot: 1 cup

Cabbage: 2 cup Cauliflower: 1½ cup Mushrooms: 200 gm

Black Pepper: 1 tsp Minced Ginger: 1 Tbsp Minced Garlic: 1 Tbsp

Minced Green Chillies: 1 Tbsp Minced Fresh Coriander Leaves: 1 cup Lime Juice: 1 Tbsp

Eggs: 2 Corn Flour: 1 tsp Soy Sauce: 1 tsp

Peppercorn Powder: ½ tsp Salt: 2 tsp Boiled Water: 1 L

Seasoning Water: 2 cup – –

Thukpa Paste<\/h2>\n\n\n\n\n\n
Green Chillies: 4<\/td>\n Onions: 2<\/td>\n<\/tr>\n
Ginger: 2 inches<\/td>\n Garlic Cloves: 3<\/td>\n<\/tr>\n
Tomatoes: 2<\/td>\n Coriander Stems: \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Thukpa Paste<\/h2>\n\n\n\n\n\n
Green Chillies: 4<\/td>\n Onions: 2<\/td>\n<\/tr>\n
Ginger: 2 inches<\/td>\n Garlic Cloves: 3<\/td>\n<\/tr>\n
Tomatoes: 2<\/td>\n Coriander Stems: \u00bd cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>","phone":"
Thukpa Paste<\/h2>\n
\n
Green Chillies: 4<\/li>\n
Onions: 2<\/li>\n
Ginger: 2 inches<\/li>\n
Garlic Cloves: 3<\/li>\n
Tomatoes: 2<\/li>\n
Coriander Stems: \u00bd cup<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Thukpa Paste

Green Chillies: 4 Onions: 2

Ginger: 2 inches Garlic Cloves: 3

Tomatoes: 2 Coriander Stems: ½ cup

Garnishing Oil<\/h2>\n\n\n\n\n\n
Sesame Oil: 2 Tbsp<\/td>\n Sesame Seeds: 2 Tbsp<\/td>\n<\/tr>\n
Minced Garlic: 2 Tbsp<\/td>\n Chilli Flakes: according to your choice<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Garnishing Oil<\/h2>\n\n\n\n\n\n\n\n
Sesame Oil: 2 Tbsp<\/td>\n Sesame Seeds: 2 Tbsp<\/td>\n<\/tr>\n
Minced Garlic: 2 Tbsp<\/td>\n Chilli Flakes: according to your choice<\/td>\n<\/tr>\n
Soy Sauce: 1 tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>","phone":"
Garnishing Oil<\/h2>\n
\n
Sesame Oil: 2 Tbsp<\/li>\n
Sesame Seeds: 2 Tbsp<\/li>\n
Minced Garlic: 2 Tbsp<\/li>\n
Chilli Flakes: according to your choice<\/li>\n
Soy Sauce: 1 tsp<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">
Garnishing Oil

Sesame Oil: 2 Tbsp Sesame Seeds: 2 Tbsp

Minced Garlic: 2 Tbsp Chilli Flakes: according to your choice

Soy Sauce: 1 tsp –

Procedure

Step 1: Place the wok on high flame and pour 1L boiling water. Add 1 tsp salt.

Step 2: Add flat noodles.

Step 3: When the noodles start to cut by fingers, strain them in flowing water and wash them.

Step 4: Pour cold water.

Step 5: Drizzle with sesame oil.

Thukpa Paste

Step 1: Chopped ginger, coriander stems, garlic cloves tomatoes, onions & green chillies are grinded in a mixer-grinder.

Step 2: Thukpa Paste ready.

Garnishing Oil

Step 1: Turn on the gas and place the frying pan in high flame. When the frying pan is hot enough, turn the flame low.

Step 2: Pour 2 Tbsp sesame oil (1 Tbsp at a time). Now, turn off the gas.

Step 3: Add minced garlic and saute.

Step 4: Add sesame seeds & chilli flakes.

Step 5: Turn on the gas.

Step 6: When aroma starts to come, pour soy sauce and mix them properly.

Step 7: Garnishing Oil ready.

Egg Preparation

Step 1: Place a frying pan on the flame. Add some water.

Step 2: When the water starts to boil, pour the eggs one-by-one.

Step 3: Pour a little bit of lime juice.

Step 4: Poach ready.

Final Process

Step 1: Turn on the gas and place frying pan on high flame.

Step 2: Pour sesame oil. Add black pepper, minced ginger, garlic and green chillies. Saute for 1 minute.

Step 3: When aroma starts to come, pour the Thukpa Paste.

Step 4: Mix properly and fry, untill the water of the paste evaporates.

Step 5: Add cabbage & cauliflower. Stir them.

Step 6: Place a bigger wok on the flame. Pour some oil.

Step 7: Shift all the ingredients from the frying pan to the bigger wok.

Step 8: Add chopped carrots and beans. Stir fry for sometime.

Step 9: Add chopped mushrooms, red bell pepper, yellow bell pepper & green bell pepper. Saute a little bit and don’t allow the colours of the vegetables to change.

Step 10: Pour hot seasoning water from the frying pan to the bigger wok.

Step 11: Add a little bit of lime juice.

Step 12: Add the mixture of cornflour, soy sause & water. Also add noodles and chopped fresh coriander leaves. Mix smoothly.

Step 13: Thukpa ready.

Tips

In Step 1 of the first part of the Procedure, 1 tsp salt is added for seasoning & taste.

In Step 3 of the first part of the Procedure, the noodles are washed in running water to eleminated the off-flavours of packaged noodles.

In Step 5 of the first part of the Procedure, the flat wheat noodles is drizzled with sesame oil, so that the noodles doesn’t become sticky.

In Step 3 of Egg Preparation, lime juice is added to remove the foul smell of the eggs.

Pomfret Tawa Fry

Poli's Fab Kitchen — Sat, 20 Sep 2025 04:52:51 +0000

Pomfret Fish

scientific name is PAMPUS ARGENTEUS

Contains Omega-3 Fatty Acids, which helps to reduce bad cholesterol and improves blood circulation.

Content of vitamin B complex & DHA supports cognitive function, memory and brain cell regeneration.

Content of some minerals, like calcium & phosphorus helps to strengthen bones & teeth.

Good source of vitamin D, which helps in calcium absorption and bone health.

Ingredients

\n
Pomfret Fish: 2<\/td>\n Chopped Fresh Coriander Leaves: 1 Tbsp (optional)<\/td>\n Bread Crumbs: 2 cups<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"\n\n\n
Pomfret Fish: 2<\/td>\n Chopped Fresh Coriander Leaves: 1 Tbsp (optional)<\/td>\n Bread Crumbs: 2 cups<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/p>","phone":"
\n
Pomfret Fish: 2<\/li>\n
Chopped Fresh Coriander Leaves: 1 Tbsp (optional)<\/li>\n
Bread Crumbs: 2 cups<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true" data-et-multi-view-load-phone-hidden="true">

Pomfret Fish: 2 Chopped Fresh Coriander Leaves: 1 Tbsp (optional) Bread Crumbs: 2 cups

1st Marination<\/h2>\n\n\n\n\n\n
Salt: 1 tsp<\/td>\n Turmeric Powder: \u00bd tsp<\/td>\n<\/tr>\n
Red Chilli Powder: 1 Tbsp<\/td>\n Lime Juice: 2 Tbsp<\/td>\n<\/tr>\n
Hing: \u00bd tsp<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
1st Marination<\/h2>\n\n\n\n\n\n
Salt: 1 tsp<\/td>\n Turmeric Powder: \u00bd tsp<\/td>\n<\/tr>\n
Red Chilli Powder: 1 Tbsp<\/td>\n Lime Juice: 2 Tbsp<\/td>\n<\/tr>\n
Hing: \u00bd tsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>","phone":"
1st Marination<\/h2>\n
\n
Salt: 1 tsp<\/li>\n
Turmeric Powder: \u00bd tsp<\/li>\n
Red Chilli Powder: 1 Tbsp<\/li>\n
Lime Juice: 2 Tbsp<\/li>\n
Hing: \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">
1st Marination

Salt: 1 tsp Turmeric Powder: ½ tsp

Red Chilli Powder: 1 Tbsp Lime Juice: 2 Tbsp

Hing: ½ tsp –

2nd Marination<\/h2>\n\n\n\n\n\n
Curd: 2 Tbsp<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n<\/tr>\n
Garlic Paste: 1 Tbsp<\/td>\n Coriander Powder: 1 Tbsp<\/td>\n<\/tr>\n
Tanduri Masala Powder: 1 tsp<\/td>\n Salt: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
2nd Marination<\/h2>\n\n\n\n\n\n
Curd: 2 Tbsp<\/td>\n Ginger Paste: 1 Tbsp<\/td>\n<\/tr>\n
Garlic Paste: 1 Tbsp<\/td>\n Coriander Powder: 1 Tbsp<\/td>\n<\/tr>\n
Tanduri Masala Powder: 1 tsp<\/td>\n Salt: 1 tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>","phone":"
2nd Marination<\/h2>\n
\n
Curd: 2 Tbsp<\/li>\n
Ginger Paste: 1 Tbsp<\/li>\n
Garlic Paste: 1 Tbsp<\/li>\n
Coriander Powder: 1 Tbsp<\/li>\n
Tanduri Masala Powder: 1 tsp<\/li>\n
Salt: 1 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

Curd: 2 Tbsp Ginger Paste: 1 Tbsp

Garlic Paste: 1 Tbsp Coriander Powder: 1 Tbsp

Tanduri Masala Powder: 1 tsp Salt: 1 tsp

Homemade Garam Masala<\/h2>\n\n\n\n\n\n
Green Cardamom: 2<\/td>\n Big Cardamom: 1<\/td>\n Star: 1<\/td>\n<\/tr>\n
Joitri: \u00bd<\/td>\n Jaifol: 1 pinch<\/td>\n Cloves: 4<\/td>\n<\/tr>\n
Yellow Pepper: 1 Tbsp<\/td>\n Black Pepper: 1 tsp<\/td>\n Caper: 2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
Homemade Garam Masala<\/h2>\n\n\n\n\n\n\n\n\n
Green Cardamom: 2<\/td>\n Big Cardamom: 1<\/td>\n Star: 1<\/td>\n<\/tr>\n
Joitri: \u00bd<\/td>\n Jaifol: 1 pinch<\/td>\n Cloves: 4<\/td>\n<\/tr>\n
Yellow Pepper: 1 Tbsp<\/td>\n Black Pepper: 1 tsp<\/td>\n Caper: 2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>","phone":"
Homemade Garam Masala<\/h2>\n
\n
\n
Green Cardamom: 2<\/p>\n<\/li>\n
\n
Big Cardamom: 1<\/p>\n<\/li>\n
\n
Star: 1<\/p>\n<\/li>\n
\n
Joitri: \u00bd<\/p>\n<\/li>\n
\n
Jaifol: 1 pinch<\/p>\n<\/li>\n
\n
Cloves: 4<\/p>\n<\/li>\n
\n
Yellow Pepper: 1 Tbsp<\/p>\n<\/li>\n
\n
Black Pepper: 1 tsp<\/p>\n<\/li>\n
\n
Caper: 2<\/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">
Homemade Garam Masala

Green Cardamom: 2 Big Cardamom: 1 Star: 1

Joitri: ½ Jaifol: 1 pinch Cloves: 4

Yellow Pepper: 1 Tbsp Black Pepper: 1 tsp Caper: 2

Procedure

Step 1: Make 2/3gashes on both the sides of the fishes.

Step 2: Wash the pomfrets in running water. Dip in lime water for 2 minutes.

Step 3: Again wash in fresh running water and keep in a strainer for 10 minutes to drain out the excess water.

1st Marination

Step 1: Apply the ingredients of 1st Marination one-after-the-other to both sides of the fishes.

Step 2: Rest the marinated fishes in the refrigerator for 15 minutes.

2nd Marination

Step 1: Grind the ingredients of homemade garam masala in a mixer-grinder.

Step 2: Mix throughly the ingredients of 2nd Marination with garam masala.

Step 3: Apply the mixter on both sides of the fishes.

Step 4: Rest in room temperature for 10 minutes.

Frying

Step 1: Gas on and place the frying-pan on high flame.

Step 2: When the frying-pan is hot enough, turn the flame low. Pour some vegetable oil.

Step 3: Coat both sides of the fish properly with bread crumbs. Place the fish on the hot frying-pan.

Step 4: Fry both sides of the fish equally in medium flame.

Step 5: When brownish colour appears on the fish, keep it on a separate plate.

Step 5: Serve Pomfret Tawa Fry with onions & raita.

Tips

In Step 4 of Frying, apply the remaining oil (on the frying-pan) to the upper side of the pomfret fish so that the masala can get properly set on the fish.

Bhetki Macher Paturi

Poli's Fab Kitchen — Fri, 01 Aug 2025 08:21:58 +0000

generally people use Kola Pata [Banana Leaves] (not edible) in this preparation, but, i am using Lau Pata [Bottle Gourd Leaves] (edible) in this preparation

Bhetki Fish

scientific name is LATES CALCARIFER
also known as ASIAN SEA BASS in English

Good source of protein, essential for muscle growth & repair.

Contains Omega-3 Fatty Acids, helping in the reduction of inflammation & blood pressure, along with the decrease of the risk of heart diseases.

Contains Vitamin D & B12, contributing to strong bones.

Lau Pata

scientific name of Lau is LAGENARIA SICERARIA
also known as BOTTLE GOURD in English

Contains dietary fibers, preventing from constipation and soothing digestive system.

Contains water, which helps in keeping the body hydrated.

Low in calories, helping in weight-loss.

Ingredients

\n
Bhetki Fillets: 10 pieces<\/td>\n Lau Pata: 16 leaves<\/td>\n Turmeric Powder: 1 tsp<\/td>\n<\/tr>\n
Mustard Oil: 2 Tbsp per fillet<\/td>\n Green Chillies: 1 per fillet<\/td>\n Salt: according to taste<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","phone":"
\n
Bhetki Fillets: 10 pieces<\/li>\n
Lau Pata: 16 leaves<\/li>\n
Turmeric Powder: 1 tsp<\/li>\n
Mustard Oil: 2 Tbsp per fillet<\/li>\n
Green Chillies: 1 per fillet<\/li>\n
Salt: according to taste<\/li>\n<\/ul>"}},"slug":"et_pb_text"}" data-et-multi-view-load-phone-hidden="true">

Bhetki Fillets: 10 pieces Lau Pata: 16 leaves Turmeric Powder: 1 tsp

Mustard Oil: 2 Tbsp per fillet Green Chillies: 1 per fillet Salt: according to taste

1st Marination<\/h2>\n\n\n\n\n
Salt: 1 Tbsp<\/td>\n Turmeric Powder: 1 Tbsp<\/td>\n<\/tr>\n
Red Chilli Powder: 1 tsp<\/td>\n Lime Juice: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
1st Marination<\/h2>\n\n\n\n\n
Salt: 1 Tbsp<\/td>\n Turmeric Powder: 1 Tbsp<\/td>\n<\/tr>\n
Red Chilli Powder: 1 tsp<\/td>\n Lime Juice: 1 Tbsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/h2>\n
<\/h2>","phone":"
1st Marination<\/h2>\n
\n
Salt: 1 Tbsp<\/li>\n
Turmeric Powder: 1 Tbsp<\/li>\n
Red Chilli Powder: 1 tsp<\/li>\n
Lime Juice: 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">
1st Marination

Salt: 1 Tbsp Turmeric Powder: 1 Tbsp

Red Chilli Powder: 1 tsp Lime Juice: 1 Tbsp

2nd Marination<\/h2>\n\n\n\n\n\n\n
Coconut Powder: 2 cups<\/td>\n Black Mustard Seeds: 8 Tbsp<\/td>\n<\/tr>\n
Yellow Mustard Seeds: 8 Tbsp<\/td>\n Green Chillies: 10<\/td>\n<\/tr>\n
Garlic Cloves: 8<\/td>\n Salt: 1 Tbsp<\/td>\n<\/tr>\n
Mustard Oil: 2 Tbsp<\/td>\n –<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","tablet":"
2nd Marination<\/h2>\n\n\n\n\n\n\n
Coconut Powder: 2 cups<\/td>\n Black Mustard Seeds: 8 Tbsp<\/td>\n<\/tr>\n
Yellow Mustard Seeds: 8 Tbsp<\/td>\n Green Chillies: 10<\/td>\n<\/tr>\n
Garlic Cloves: 8<\/td>\n Salt: 1 Tbsp<\/td>\n<\/tr>\n
Mustard Oil: 2 Tbsp<\/td>\n -<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/h2>","phone":"
2nd Marination<\/h2>\n
\n
Coconut Powder: 2 cups<\/li>\n
Black Mustard Seeds: 8 Tbsp<\/li>\n
Yellow Mustard Seeds: 8 Tbsp<\/li>\n
Green Chillies: 10<\/li>\n
Garlic Cloves: 8<\/li>\n
Salt: 1 Tbsp<\/li>\n
Mustard Oil: 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">
2nd Marination

Coconut Powder: 2 cups Black Mustard Seeds: 8 Tbsp

Yellow Mustard Seeds: 8 Tbsp Green Chillies: 10

Garlic Cloves: 8 Salt: 1 Tbsp

Mustard Oil: 2 Tbsp –

Here:

Leaves are referred to Lau Pata

Fish Pieces or Fish Fillets are referred to Bhetki Fish Fillets

Procedure

Step 1: Cut the leaves from the stem and keep them on a separate plate.

Step 2: Wash the fish fillets cautiously in water.

Step 3: Prepare lime water with lime juice and tap water. Dip the fish fillets in lime water for 5 minutes.

Step 4: Drain out lime water. Wash the fish fillets in fresh running water. With light pressure of 2 palms, squeeze out water from the fish fillets. Keep the fish fillets in a strainer for 10 minutes to drain out the remaining water.

Step 5: Prepare a mixture of water and turmeric powder. Soak the leaves in the mixture for 2 minutes.

Step 6: Wash the leaves in running water and keep in a strainer to drain out the remaining water.

Step 7: Organize the leaves separately one-by-one on a separate plate.

1st Marination

Step 1: Mix salt, turmeric powder & red chilli powder. Cover the fish fillets with the mixture.

Step 2: Grease with lime juice and rest for 10 minutes.

2nd Marination

Step 1: Prepare a paste with the mixture of yellow mustard seeds, brack mustard seeds, chillies, garlic cloves, salt, mustard oil, coconut powder & some water, in a mixer-grinder.

Step 2: Cover the marinated fish fillets with the paste.

Step 3: Grease with mustard oil and rest for 10 minutes.

Wrapping

Step 1: Place a marinated fish fillet (covered properly with the paste) on a leaf. Place a chilli and pour some oil on the marinated fish fillet. Cover the whole thing with the leaf and cut the stem part.

Step 2: Double wrap with another leaf & tie the whole thing with a thread.

Step 3: Cover each wrapped pieces with aluminium-foil.

Process 1

Step 1: Preheat OTG [temperature: 150; bake option; timer: 30]

Step 2: Prepare the baking tray with the aluminium-foil wrapped fish pieces and a small bowl of water.

Step 3: When timer reaches 20, put the tray in the OTG.

Process 2

Step 1: Place the wok on high flame. Pour hot water and little bit of oil.

Step 2: When water starts to boil, place a strainer on it and keep the aluminium-foil wrapped fish fillets on it.

Step 3: Cover with a lid at medium flame for 20 minutes.

Final

Step 1: After 20 minutes, paturies from both the processes are checked. They are nicely baked.

Step 2: In Process 2, turn off the gas and cover with lid for 10 minutes.

Step 3: After 10 minutes, serve the paturies (from both the processes) with hot rice.

Tips

In Step 5, turmeric powder helps in killing insects from the leaf.

In Step 2 (Process 1), a small bowl of water helps in preventing the aluminium-foil wrapped fish pieces from getting dry.

In Step 1 (Process 2), oil prevents boiling water from bubbling out of the wok.

Poli's Fab Kitchen

Jhinge Alu Posto

Jhinge

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Posto

Jhinge

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Ingredients

Procedure

Tips

Chilli Chicken

Ingredients

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Marination

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Gravy Mixture

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Capsicum Stir-Fry

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Onion Stir-Fry

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Others

Procedure

Washing & Cutting

Marination

Chicken Fry

Capsicum Fry

Onion Fry

Gravy Mixture

Final

Tips

Watermelon Mint Squash

Mint

Ingredients

Procedure

Tips

Lachha Sewai

Ingredients

in hindCardamom is known as Elaichi

Procedure

First Step

Milk Powder

Final

Tips

Patishapta

Ingredients

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Stuffing

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Kheer

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Thin Pancake (White Pitha)

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Tawa Tempering

Procedure

Patishapta Pur (Stuffing)

Kheer

Batter

Final Process

Tips

Fish Fry (Using Lote Mach)

Lote Mach

Dhonepata

Ingredients

Marination

Batter

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in hind
Cardamom is known as Elaichi