Hilsa (Ilish) Festival in Bangladesh

Hilsa (Ilish) traditional festival during which many cafes, restaurants and open the menu these days is full of a variety of dishes from Bangladesh. Hilsa, sometimes also called Ilish, Elish. Many specially attend the festival to learn the skill of cooking with the best Bangladeshi chefs.

But the insulation is the most popular Hilsha (Ilish) fish Bengalis. This is the national fish of Bangladesh and it is extremely popular in Bangladesh, India. Every year a large number of Hilsa (Ilish, Elish) fish caught by Padma, Meghna, Jamuna and in the Bay of Bengal. After the birth of calves sleeve (known as Jatka) swims back to the sea. The liner can be found in Bangladesh, India, from where it is exported to several other countries. Fish is full of small bones, and therefore requires special training for consumers.

Fish lives most of its life in the sea, but also manages to overcome the 1,200 km along the rivers of the Indian subcontinent during the spawning season. Hilsa (ilish, elish) mainly available in the major rivers of Bangladesh Padma, Meghna and Godavari. In India, the river Rupnarayan (also known as Kolaghater Ilish), Ganges and Godavari are famous for their tasty breeds.

In Bangladesh, it is fried, stewed, baked in young plantain leaves with mustard paste, cheese, eggplant and various spices. People know more than 50 ways to cook this fish such as Shorse Ilish, Panta Ilish, Ilish Fry etc. It is also popular as a side dish. Meals can be cooked in a small amount of oil as the fish itself is very oily.

Panta Ilish (Hilsa) and Bengali Tradition

A dish made of simplicity and love for the tradition to better represent the identity and the tradition of the Bengali people in his day the most important the Pahela Baishakh, the New Year of Bengali.

Ingredients:

2 kg of hilsa (Elish, Ilish)

Turmeric or curry

Oil for frying

Salt

4 large potatoes

1 bunch of cilantro

1 green chili

Onion

1 kg of rice

Among the foods most consumed by the Bengali people in addition to rice there is of course the fish and better to celebrate marriage in one gulp the arrival of a new year for the Bengali calendar.

The preparation of the dish begins the day before with the cooking of the rice, preferably to be carried out in steam or boiled in water for about 40 minutes. When cooked, the rice it down, if boiled and is immersed in very cold water where it is left for a whole day, until the time of the meal.

You boil the potatoes, which are then crushed and mixed with the green chili, coriander and chopped raw onion into small pieces.

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LUXURIOUS PECAN BROWNIES WITH ICING OF SOUR CREAM

We know that chocolate is slim, we'd better add the action to the word, and even shamelessly indulge ourselves with delicious brownies. Not just brownies, but luxurious pecan brownies with glaze of sour cream! With this simple recipe from the book 500 chocolate dishes you eat and your friends slim during a picnic on a beautiful summer day.

Accessories:

- 240 grams of dark chocolate

- 120 grams of white chocolate, coarsely chopped

- 120 grams pecans, chopped

- 140 grams of butter

- 140 grams of fine granulated sugar

- 60 grams of raising flour, sifted

- 2 eggs

- 4 tablespoons sour cream

- A few drops of vanilla essence.

Preparation:

Preheat the oven to 190 degrees and grease a square cake pan 20 x 20 cm with butter. Melt in a bowl over a pan of hot water 120 grams of dark chocolate with the butter over low heat. Then whisk the eggs, sugar and vanilla in a bowl and stir through the melted chocolate, followed by flour, pecans and white chocolate. Pour the batter into the cake pan and bake the brownies 30 minutes until firm to the touch in the middle. Allow the brownies to cool in the cake pan. For the glaze, melt the remaining chocolate and stir in the sour cream until a smooth and shiny whole. Spread it over the top of the brownies and let it harden. Cut the brownies before serving in 10 equal pieces and you are ready for a sweet summer picnic with your friends.