In the rainy season rainy food

Hilsa Bhate
Materials
Potassa 1 tablespoon, 2 tablespoons of black margarine, chili 7-8, 3 tablespoons of corn oil, onion medium 2, salt quantity, all ingredients together, oil 3 tablespoons, yellow powder half teaspoon, salt Quite quantity, chili 7-8, coconut milk 1 cup, lemon juice 1 tablespoon, rice 2 cups.
Method
The lemon juice and all the spices should be kept with fish. Wash the rice and cook it with salt for 4 cups of water. Take a little rice in the rice and prepare the fish on the rice and chutney with the chapati picked up from the ground with the help of coconut milk and cook for 25-30 minutes.

Hilsa Sarashell
Materials
2 tablespoons of white margarine, 1 table spoon of black sugar, 4 green chillies, dry chilli 4 (one teaspoon salt should be taken together), dried pepper 2, salt quantity, black sugar half a teaspoon, 3 tablespoons of mustard oil , 1 tsp of turmeric powder, 7 chapatti chili, and 8 pieces of hilsa fish.
Method
Heat the oil in the pot and fry the black pepper and dry chilli and all the spices should be covered with fried fish and covered with 1 cup of water. If the juice is reduced, then chutney should be kept in the stove for some time. Hilsa can be served with roasted rice or khichuri.

Pineapple Hilsa
Materials
Hilsa fish cut 8 pieces, pineapple medium size 1, onion minced 3 tablespoons, turmeric powder half teaspoon, chilli powder 1 teaspoon, chopped 5-6, oil half cup, salt quantified.
Method
The pineapple will have to scurry and take the middle portion apart. Heat the oil onion, onion, and onion, if you are soft then add some pepper, turmeric, salt with a little pineapple and take 1 cup of water for a while. Give sugar to the pineapple. When the blossom is fished, the coconut will be cooked by filling the fish. Take the oil down.