Learn how to make alluring oils.

In the case of chicken-tornado, now the tension is reduced to any position in the Chicken-Motana bhajan rasak bangali. As a result, the market of fish in this market has returned to its various delicacies again and again. It's such a tasty verse - Where is the oil? Let's know, the simple technique to make oil.

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Amesi-vegetarian, native and foreign-all-rounded by the Bengalis to match all kinds of matches. But now, in the state, almost all the terms of chicken-flour in the kingdom of Bengal are now in Bengal. The evidence of the city is also found in restaurants. Therefore, this market has increased in many aspects of fish. Besides, there is a favorite favorite of Bengalis - Oil Koi. Let's learn the recipe of the oil-like recipe.

Where to make oil:

Where Fish 5-6
3 tablespoons onion paste
teaspoon garlic paste
teaspoon ginger paste
teaspoon cumin paste and
two tablespoons yogurt
teaspoon dried chilli powder
teaspoon of turmeric
powder 6-7 green chillies at the
3- small cardamom 4 pm
to 3 pm cinnamon,
two tow bay leaf
a little sugar
to taste salt and
half a cup of mustard oil
approximation water.

How to make oil:

First of all, the fish should be washed thoroughly and fry the yellow and salt.
Heat the oil in the pot and heat it lightly.
Bitter gourd to the fish fry oil.
Then add one onion onion, garlic paste, ginger paste, cumin seeds, sugarcane, dried yogurt, dry chillies and turmeric powder, salt, cardamom, cinnamon.
Cover with a little water if needed. When the spices are separated from the oil, water should be removed from the fish so that half of the fish is immersed.
After some time after cooking, turn the fish over.

Sprinkle the raw chili for a little more than five minutes.
Keep compress for 1-2 minutes. Then spread the little sugar before the vessel is removed.
Serve hot with hot rice and bring oil to the juice.