Easy To Make Food

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Biryani

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Roomali Roti

Full Video recipe: https://youtu.be/pJcnzIuCKHw

Ingredients:

Plain flour 1.5 cup

Salt 1/2 tsp

Water 3/4 cup

Oil 1 tbsp

Directions:

Mix the Plain flour , salt, water and knead into a soft, sticky, dough.

Cover and keep aside for 30 min

Shape the dough into small walnut-sized rounds.

Place a shallow griddle upside down over the stove, and heat it.

While waiting for the griddle to get hot, roll out the roti.

Use a little bit of flour to dust the dough as the dough is sticky and soft.

When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown.

Remove from the griddle. Fold it into quarters and serve.

Enjoy

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Dry Black Beef Curry

Ingredients: Kala Bhuna / Vuna masala mix raw cumin 1 tsp nutmeg 1/4 mace 2 pcs cloves 6 pcs black pepper 1 tsp green cardamom 6 pcs cinnamon 3 pcs yellow mustard seeds 1 tsp

mustard oil 1 tbsp ghee 1 tbsp onion cube (Chinese cut) 1/4 cup green chili 6 pcs kala vuna masala mix 1 tsp Instructions: Add oil, meat, salt , red chili powder , turmeric powder, coriander , garlic ginger paste , sliced onion , green chili, mustard oil , dark soy sauce , mace , cinnamon , cardamom , cloves , black pepper, bay leaves , plain yogurt and 1 tsp sugar and saute for 5-10 min. Then add fried onion and cover it to cook for 3 hrs or you can put them inside a pressure cooker and cook for 20-30 min. Once cooked then keep stirring until all water dries up. Tempering: Heat oil in another fry pan, add mustard oil, ghee, green chili . Add cooked beef and stirring continuously. Next add kala vuna masala mix Turn off flame and transfer to a serving plate. Garnish with fried onion. Serve with steamed rice or paratha or ruti. Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook | https://www.facebook.com/banglarranna... More great recipes | https://www.banglafoodie.com

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Ingredients: Whole Wheat Flour 1 cup Plain Flour 1 cup Semolina 3 tsp Salt 1 tsp Powder Sugar 1 tsp Ghee 1/4 cup Oil 1/4 cup

Direction: Add whole wheat flour, plain flour, Semolina (suji), salt, sugar and knead well using 1 cup of lukewarm water. Cover and rest it for 15 min. Knead it again and make 8 balls from the dough. Mix butter and ghee in a bowl. grease the rolling board and coat it with with ghee oil mixture. Roll out dough approx 7-8 in diameter or as thin as possible. With a pairing knife cut it into thin strips , apply some ghee oil mixture and life it from the table as shown on the video. Stretch and roll it and make a ball. Once all the balls are done, cover them and keep in fridge for an hour. After that take them out and gently roll them in a thick disc with your hand . Heat griddle or tawa over medium flame , place lachcha porota and when you see tiny bubbles rise on the surface, flip it up side down. Spread 1 tsp oil over each side with spatula and cook until both sides gets evently spread golden brown spot. Your soft and crispy porotas are ready!!! Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook | https://www.facebook.com/banglarranna... More great recipes | https://www.banglafoodie.com

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Chickpea Curry With Coconut Milk

Ingredients: Oil 3 tbsp Onion 1/2 cup Garlic Sliced 2 cloves Ginger Paste 1/2 tsp Red Chili Powder 1/2 tsp Garram Masala 1/2 tsp Salt To Taste Tomato Puree 1/2 cup Coconut Milk 1 cup Chickpea 1 cup (boiled) Coriander

Directions: Heat oil in a frying pan over medium heat, and fry onions until tender.  Add garlic (stir for few min), ginger paste, red chili powder ,garam masala and salt to taste cook for 1 min over medium heat (stir continuously) . Mix in tomato puree saute for few min before adding coconut milk . Stir until all ingredients are well blended . Add boiled chick pea and cook for few min . Stir in coriander just before serving. Enjoy

[banglarrannaghor]

Coconut Chicken Curry

Ingredients:

oil 1/4 cup

potato 1

chicken 2 lbs

red chili powder 1 tsp

salt

ginger garlic paste 1 tbsp

diced onion 1 cup

sliced garlic 1 tsp

sliced ginger 1 tsp

water 1 cup

celery stock 3

red bell pepper 1

coconut milk 1 cup

Directions: Pan-fry the potato and set aside. Pan-fry the chicken with red chili powder, salt and saute for 10 min. Add ginger garlic paste, diced onion, sliced garlic, sliced ginger and water and cook for 20 min (simmer until the chicken is tender). Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes, Add the coconut milk and mix well. Simmer for 5 minutes Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook | https://www.facebook.com/banglarranna... More great recipes | https://www.banglafoodie.com