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Renderforest Coupon: How to get one?: 

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Renderforest Coupon: How to get one?

Renderforest Coupon: How to get one?: If you’re getting the “you have entered an invalid coupon code” message you have likely been entering an incorrect number, or the number of a fake coupon. Fake coupons found on other sites will not work on Renderforest. The only way to successfully redeem a coupon, is to receive that coupon from Renderforest. All third party providers of Renderforest coupons are invalid. 
Sat for hours and hours to choose the best of the design and was really confused. Finally I got my design & kept many in queue. Time to time I will purchase all. mind blowing effects

Singara Roll / Samosa Roll ( Veg - Non Veg)

Khaanti Bangali Kosha Mangsho

Khaati Bangali Kosha Mangsho


Ingredients:

• Mutton                – 1 kg
• Tomatoes            – 2 medium sized, chopped
• Potatoes              – 5-6 medium sized, peeled and cut into halves.
• Curd                    – 1 cup
• Turmeric powder  – 1 tsp
• Salt                       – to taste
• Mustard Oil          – 3 tbsp
• Chopped Onion    – 3 medium sized

To grind to a paste:

• Ginger – 2” piece
• Garlic – 7-8 pods

For the masala paste:



Red chillies         – 10-15
Coriander          – 1 tbsp
Cumin(Jeera)     – 2 tsp
Cardamom         – 2-3
Cloves               – 4-5
Cinnamon          – 1” stick

Method:


Marinate the mutton with onion, ginger-garlic paste, curd, turmeric powder and salt and keep it in the refrigerator for a minimum of 2 hours, the more you keep is better.
Dry roast the ingredients called for under the masala powder head and grind them to a fine powder.
Heat oil. Add a tsp of salt and a pinch of turmeric powder. Drop in potato pieces on a high flame. Stir for 2-3 mins. Lower the flame and cook covered till the potatoes turn golden on all sides. Remove them from the oil and keep aside.
Heat oil  and add the marinated meat along with chopped tomatoes and cook on a low flame. The meat gets cooked in its own juices. Occasionally stir and cook till all the water gets evaporated from the mutton and oil oozes out from the sides. This process might take an hour even.
Now combine the mutton, fried potatoes and the masala powder in a pressure cooker. Add water to suit your desired consistency. You may adjust salt at this stage. Cook it in pressure cooker for 1 or 2 whistles.

Chicken Fry - Dr.Arati (Chakraborty) Chowdhry special

I really don't know what to call it. I remember Maa use to prepare it. Je hetu Maa banaten it has to be Bengali Delicacy. So let us call it as Dr.Arati (Chakraborty) Chowdhry special. Dekhley money hoye jeno fried chicken tobey Swad is Oshadharon. Must try

Shopping list:

• 500 gms           Chicken
• 1/2 cup Curd
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chilly powder
• 1 tbsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp               Cumin powder
• 1 tsp               Garam masala powder
• 1pc                 Cinnamon
• 1 tsp               Cumin seeds
• 1 tsp               Green chilly(chopped)
• 1/2 cup chopped Coriander leaves
• 1                    Egg
• 1 tsp               Black Pepper
• 1 tbsp                   Corn flour
• 2 tbsp                   Lemon juice

                Salt - to taste
               Oil to fry


Preparation:

Add the salt, turmeric powder, garam masala powder to the chicken.Mix all the ingrediants except oil with the chicken and marinate it for around 4 hours.

Cooking Method:

Then heat oil for deep frying and fry the chicken for 15-20 minutes till it is cooked & the colour changes to golden.

Serve with onion flakes, green chilly & lemon juice.

Mutton Haleem - Bangladeshi style (Dedicated to my Tha'mma - Lt. Mrs.Soudamini Chowdhry)

Shopping list: 

500 gms         Boneless mutton
3 tbsp Dalia 
2 tbsp Moog dal 
2 tbsp Chana dal 
1 large         Onion fine chopped 
2 tbsp Ginger-garlic paste 
5 piece         Green chillies fine chopped 
2 tbsp Coriander leaves chopped 
2 tbsp Lemon juice
2 tsp Turmeric powder 
2 tsp Red chili powder 
1 tsp Cumin seeds 
1         Black cardamom 
2         Green Cardamoms 21 bay leaf 
3 tbsp Ghee 
Add to taste Salt
5 pcs         Mint/ Pudina to garnish

Wash the dals,dalia  & soak it in luke warm water for overnight.


Preparation:

I won't say  if it the most authentic way of cooking haleem.My roots are from Dacca (Bangladesh) & I have seen my Tha'mma cooking for us during winters. I am sure it should be as close as it can get in a Bengali houses in Bangladesh.So I thought of sticking to whatever was available & reliable to my memory.


Cooking Method:

In a pan or kadhai boil the dals,dalia .There should be  enough water for the dals,dalia to cook without burning. 


In a thick bottom fry pan, heat 3 tablespoon ghee, add the cardamoms, bay leaf, cumin, cinnamon & temper for a minute. Then add the fine chopped  onions & dry till they are pink in colour. 

Add the ginger-garlic paste & fry for a couple of minutes. Then add the salt according to your taste, chili powder & turmeric powder. 

Add the mutton pieces & mix all the spices & the onions well. Cook covered for at least 25 minutes on a low heat. 

Do not add any water. The mutton & the onions have enough water which will be  released due to the slow cooking with salt. 

Add the boiled dals & dalia to the mutton. Mix well.Add the chopped chilies & coriander. 

You can use lemon juice in  haleem before you  eat according to your taste. 

Garnish it with Fried onion & Mint/Pudina leaf

Bhapa (Steamed) Ilish - Sorshe bata Ilish (Dedicated to Altu Kakima)

Bhapa (Steamed) Ilish - Sorshe bata Ilish (Dedicated to Altu Kakima)

Shopping list: 

• 500 gms Ilish Maach (Hilsa)
• 2 tbsp Black Mustard seeds
• 2 tbsp Poppy seeds ( Posto/ Khaskhas)
• 5 Hot Chillies
• As per taste Salt
• 1/2 tsp Turmeric powder
• 2 tbsp mustard oil

Preparation:

Wash and clean 5-6 pieces of Ilish cut in steak size pieces.

Sprinkle fish slices with salt & turmeric powder.

Soak Mustard seeds,Poppy seeds,Green Chillies in less than 1/2 cup of water for 30 minutes
Grind the above with little salt to make a thick mustard paste or shorshe bata. In a bowl add the mustard paste,1 tbsp Mustard Oil,1/2 tsp Turmeric powder,salt to taste. Mix well.Marinate the fish in the marinade for half an hour.

Cooking Method:

Smear a pressure cooker safe bowl with little mustard oil. Place the fish pieces in the bowl in one single layer. Pour the prepared mustard paste over it so that it covers all the fish pieces nicely. Spread paste liberally on fish. Marinate the fish in the marinade for half an hour.

Cover the Pressure cooker with lid & steam the fish for eight to ten minutes.

Serve hot with hot steamy rice.

In case you want to make it in  Microwave, mix  whole ingredient including the fish  in a microwave safe  closed container. Close the lid and cook it in microwave for 8 to 10 minute.