METHOD OF COOKING

METHOD OF COOKING

1. KHICHURI:

REQUIRE CONTENT QUANTITY

1. RICE 1 KG.
2. LENTLE ¼ KG
3. SOYABINE OIL / GHEE ¼ KG
4. SPICES. 1/10 KG
5. GARAM MOSSALLA. 25 GRM
6. SALT. 25 GRM
7. WATER 2 LITTERS
8. VEGETABLES 1/3KG
9. MEAT / EGG 1 KG / 6PI

METHOD OF COOKING

KHICHURI
AT FIRST WE HAVE TO BOIL THE WATER .PASTE SPICES WITH CHILI ONION ,GARLIC & OIL AT A TIME ARE KEPT IN A SAPERATE DISK FOR BOILING FOR 5 MINUTES AFTER THAT RICE HAVE TO BE MIXED WITH THEM & BOIL FOR 10 MIN.
AND HOT WATER HAVE TO BE MIXED WITH RICE PASTE.
AFTER10-15 MIN. WHEN THE ALL WATER VANISHED RHE TURN INTO KISORI.


:PAYESH:

IT IS A ANOTHER DELICIOUS FOOD FOR OUR FESTIVAL:

REQUIRE CONTENT QUANTITY
1. FINE RICE 1 KG
2. WATER 2 L.
3 . SUGAR 1/2KG
4. MILK ½ KG
5 . KISMIS 2/10 KG
6. SALT 25 GRM
7. GARAM MASALLA 10 GRM




PICTURE OF PAYESH
PROCEDURE:

Ø AT FIRST WATER & MILK ARE MIXED ,THEN HAVE TO BE BOILED FOR 10 MIN.
Ø ADDED SUGAR & AFTER FEW MINUTES RICE ARE ADDED WITH MIXER.
Ø ADDED ALSO OTHER CONTENRS & 10 MIN.BOILING PROCED FOR ITS PREPARATION.
Ø AT FIRST WATER AND MILK ARE MIXED WITH EACH OTHER.
Ø AFTER 10 MIN. A GOOD PAYESH IS PREPARED.

(Submitted by the students of Chittagong Steel Mills High School)