Arrange the table of food in the first Baishak, Khaar baha rice, mustard gourd shrimp, achari methi gust and tamarind sarabat.
Khuda Bauya rice
Ingredients:
2 cups (400 g) of khud / broken rice. Onion half cup 2 pieces of cinnamon. 2 inches 1 tablespoon of ginger and garlic paste. 4,5 of the glass. Yellow powder 1/4 teaspoon (if desired - it is only used to bring yellow color). Salt like taste. Oil half cup. Black pepper 1/4 teaspoon Like the amount of water. Onion 2 750 g of hot water
Method:
Keep the khudi rice washed thoroughly by water. Heat the oil in the pot and fry it well with onion, grated ginger and garlic, chopped cinnamon, cinnamon, cardamom, black cumin and salt.
Before the raw smell goes out, stir well with a washed rice before it is fried. Little yellow days Once fried, then pour water.
Cover the water when it comes down to the water. Occasionally remove the lid. If you are completely dragged down, put a thick teaspoon under a pot and keep it slightly compressed.
If you want to soften the rice, it will be kept in the mouth. When it is done, serve it with different ingredients.
Mustard seeds shrimp
Ingredients:
shrimp 10. 1 tablespoon of mustard seed (white and red) Onion half cup Garlic powder half a teaspoon 1 teaspoon of cardamom Yellow powder 1 teaspoon. Peppercorn 1 teaspoon Dhanagadha 1 tea-spoon. Oil half cup. Salt 1 teaspoon. 3 glasses (sliced). Dhanepata Kichi little.
Method:
Mix white and red mustard, soak it well and keep aside for 10 minutes.
Take 1 large quantity of mustard seeds and take a little salt.
First wash the head of the shrimp and cut the head and back dirt from the back to the tail and cut it off the back of the head. Then put a little salt and fry oil on the oil with turmeric.
Then again add the onion pan with the oil again. Once the raw smell is gone, give a little water to the mustard seeds and pour some mustard seeds. After a while, cover 10 minutes with fried fish. Roll out with a glass of cranberry paste.
Dry the water and dry the oil after the oil gets over. Serve with coriander leaves.
Acharya Mathi Goth
Ingredients: shrimp 10. 1 tablespoon of mustard seed (white and red) Onion half cup Garlic powder half a teaspoon 1 teaspoon of cardamom Yellow powder 1 teaspoon. Peppercorn 1 teaspoon Dhanagadha 1 tea-spoon. Oil half cup. Salt 1 teaspoon. 3 glasses (sliced). Dhanepata Kichi little.
Method:
Mix white and red mustard, soak it well and keep aside for 10 minutes.
Take 1 large quantity of mustard seeds and take a little salt.
First wash the head of the shrimp and cut the head and back dirt from the back to the tail and cut it off the back of the head. Then put a little salt and fry oil on the oil with turmeric.
Then again add the onion pan with the oil again. Once the raw smell is gone, give a little water to the mustard seeds and pour some mustard seeds. After a while, cover 10 minutes with fried fish. Roll out with a glass of cranberry paste.
Dry the water and dry the oil after the oil gets over. Serve with coriander leaves.
Acharya Mathi Goth
source
Ingredients:
1 kg of beef 1 cup of onion. Fenugreek is a tablespoon of 1 tablespoon. Pepper powder 2 teaspoons Yellow powder 1 teaspoon. Dhanagadha 1 tea-spoon. Jirgadh 1 tea-spoon. 1 tablespoon of cardamom 1 table-spoon of garlic Hot spices (3 cardamom, 3 long, 2 pieces of cinnamon). Baypatha 1 Oil half cup. Take 1 piece of any talk. Like the amount of water. Salt like taste.
Method:
Wash the water thoroughly after washing it thoroughly. Grate the oil in the pan and cook the patta. Onion starts on boiling. Once the onion becomes soft, it is best to rub it all with one spice. Light water will be needed.
When the spices are well-knit, stir well with the meat and stay in the casserole. The more the taste of the beef will be increased the more.
Cover with 2 cups of water after it gets well. Take out the salt when the water becomes dry. Put the chalice on top for five more minutes.
After serving, pour the onion spread over the pots and serve them.
Tamarind sherbat
Ingredients: 50 grams of tamarind. Water 5,6 cups 1 cup of sugar or powder. 2 dry-peppercorns. Bit salt 1 teaspoon 1 teaspoon of chopped jaggery. Mint half tea teaspoon
Method: Blend all the ingredients with tamarind mixture. Then leave it in the refrigerator. Serve cold chilled with ice during the show.