Degchi
Posts tagged “Mustard oil”
5 Degchi posts about mustard oil, newest first. Latest: Maach Bhaja: Crisp Bengali Fried Fish, Step by Step. Oldest: Beef Tehari Recipe, Bangladeshi Style: Cut, Oil, Water. Fried fish steaks with only four seasonings. The timings from our recipe, the dry-fish rule that prevents splatter, and what to change if your fish is frozen.
Maach Bhaja: Crisp Bengali Fried Fish, Step by Step
Fried fish steaks with only four seasonings. The timings from our recipe, the dry-fish rule that prevents splatter, and what to change if your fish is frozen.
Bhorta at Home: Aloo, Begun and Dim, Three Ways
Bhorta is mash plus raw mustard oil plus something sharp. Three versions from our recipe library, the order to mix them in, and the mistakes that make them taste flat.
How to Use Mustard Oil in Cooking: A Plain Guide
Mustard oil smells sharp and does odd things when you pour it in cold. This guide covers heating it, using it raw, which of our recipes need it, and how to read the label on your bottle.
Dhaka-Style Tehari Explained: Mustard Oil, Beef and One Pot
Dhaka tehari cooks small beef cubes right into the rice with mustard oil and green chilli. Here is what makes it different from biryani, where the name comes from, and how to cook it.
Beef Tehari Recipe, Bangladeshi Style: Cut, Oil, Water
A beef tehari recipe lives or dies on three choices: the meat, the mustard oil and the water. Here is the reasoning behind each, using amounts from our Dhaka-style recipe.