Mera Rasoi Ghar

Home Made Chicken Biryani 😋😋

Memories
Back in 2013 I got this from her 😘😘

Hello Alka,

I want to vouch for you because of this amazing initiative which helps a lot of working lady like me in a much more better and easy cooking style. I want all my friends to follow this site and learn the easy and simple cooking tips from the genius Alka. I have tried my hands on almost everything as shared by you.

I'm ignorant when it comes to cooking and I don't like to spend my valuable time in the kitchen. But this site has helped me so much that I look forward to cook over the weekends.

Thanks a lot Alka for being such an Angel and a Cooking God "ATLEAST FOR ME"

Look forward to some more amazing recipes and tasty food!

Regards
Lipsa Satpathy Chand

Thanks a Ton sweetie ❤️

illishi Macha ro Soriso Bata / illish Maacher Shorshe Bata
(Hilsa Fish in Mustard Gravy)

Ingredients

Hilsa/iIlish – 4 pieces (mainly peti piece)

White mustard seeds – 1/2 cup

Green chilli – 4 nos, slit

Turmeric powder – 1 tsp

Black cumin/Kala jeera

Water – 1/2 cup

Mustard oil – 4 tbsp

Salt – As required

Method

Coat fish pieces evenly with salt and turmeric powder.

Heat oil in a pan, slightly fry the fish pieces as you will see illishi fish releases good amount of oil while cooking. So don’t use too much oil.

Add 1/2 cup of water and 2 green chillies to the white mustard seeds and grind it into a smooth paste.

Heat oil in a kadhai, add kala jeera (black cumin) and remaining green chillies. Let the phoron (chaunk) crackle.

Then mix 1/2 tsp of turmeric powder in 1/2 cup of water and add it in the kadhai.

Cook it in low flame.

Now add fish pieces, mustard paste and little water until it forms a thick gravy.

Finally add salt and cover the lid, cook for another 5 mins than close the flame.

In Odia and Bengali household, this delicacy is solely and wholly enjoyed with steamed rice.