Potol 1kg


Products name: Potol

Weight: Potol 1kg

Brand: Open

Batashi Fish 500 gm


Batashi Fish

Vegetable curry with Batashi fish and vegetables
Ingredients: 300 grams of Batashi fish, brinjal length cut 1 cup, grated length of 1 cup, long potato cut half cup, salt according to taste, finely chopped onion half cup, coriander leaves 2 table spoons, 8, yellow powder 1 teaspoon, pepper powder 1 teaspoon, garlic paste, half a teaspoon and water accordingly.
Preparation Method: Wash the water with water and salt, and keep the water cooked well. Heat the oil in a pan and fry the onion and fry it with a little water and salt according to the taste. Then sprinkle the spices with all the curries and cook it in the Batashi fish and spread it on top of the leaves, Kantamrich Cook it with a little water and keep it in the stove and cook it for 10 minutes.

Flat Beans (Sheem) 500 gm

The beans are one of the delight of vegetarian lovers for their wholesome nutritional properties. Fresh green beans are very low in calories (31 caloriess per 100 g of raw bean pods) and contain no saturated fat. Nevertheless, these lean pod vegetables are a very good source of vitamins, minerals, and plant derived micronutrients. Green beans contain excellent levels of vitamin A. They also carry good amounts of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), and vitamin-C. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Water Pumpkin (Jali Kumra) each

Water Pumpkin vegetable is one of the widely grown vegetables incredibly rich in vital antioxidants, and vitamins. Though this humble backyard vegetable is less in calories, nonetheless, it carries vitamin A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes in abundance. water Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.

Red Spinach (Lal Shak) 1 Bundle 200 gm

Red Spinach is common vegetable in Bangladesh. Its leaves are usually round, thick, and rich green in color, but has a bright red colored central stem. The leaves and stems of red spinach contain a red liquid. This has a sweet, raw flavor and the texture is very delicate. Red spinach helps in the process of bowel movement since it contains a lot of fiber. This fibrous food helps in proper digestion and is useful for curing colon cancer, diabetes, cholesterol as well as for weight loss. Red spinach can be eaten in many ways. They can be consumed either raw or cooked. You can sauté them, use as salad leaves, mix in vegetables, fruits, eggs, nuts, pasta or cheese. This is used widely in Indian recipes with added flavors of spices, ginger, garlic, onions, creams, and chilies. You can also store them dry and refrigerated for about one to two weeks.This is all about red spinach recipe!

Radhuni Biryani Masala 40 gm

Specially made mixed spices for mutton, beef and chicken biryani. The mixing of different spices maintains the standard recipe to prepare delicious Biryani.

Pilaf or pulao, as it is known in the Indian Subcontinent, is another mixed rice dish popular in South Asian and Middle Eastern cuisine. Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.

According to Delhi-based historian Sohail Nakhvi, pulao tends to be (comparatively) plainer than the biryani and consists of either vegetables or meat cooked with rice. Biryani on the other hand contains more gravy (due to the use of yakhni in it), is often cooked for longer (hence yielding more tender meat or vegetables) and with additional condiments. Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered.

Ingredients vary according to the type of meat used and the region the biryani is from. Gosht (of either chicken or mutton) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, some vegetables are also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter richer ingredients such as cashew, kismis and fruits such as apples and pineapples.

In the kacchi biryani, raw marinated meat is layered with raw rice before being cooked together.It is also known as kacchi yeqni. It is cooked typically with chicken and mutton but rarely with fish and prawns. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it.

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