1. Poora Mach :
Ease the fillets away from the backbone of the fish, leaving them attached at the sides. Rub the oil on to the insides and outside of the whole fish. Apply in between the fillets.Mix together all the ingredients into a paste, marinate the fish with it, spooning the remaining into the insides of the fish for an hour.Wrap the fish in an aluminum foil and cook on a barbecue.If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the fish inside the banana leaf till cooked and ready to be served.Serve hot with steamed rice.
2. Koat Pitha :
Mix the jaggery and the mashed bananas. Fold the rice flour gradually into the banana jaggery mixture.Heat the oil and spoon the batter into the hot oil on medium heat.When the pithas turn golden brown drain them on brown paper.
3. Crab :
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail usually entirely hidden under the thorax. They live in all the worlds oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names
4. Prawn :
Prawn is a common name, used particularly in Britain and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the seafood industry. Shrimp that fall in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. In the United Kingdom prawn is more common on menus than shrimp, while the opposite is the case in the United States. The term prawn also loosely describes any large shrimp, especially those that come 15 (or fewer) to the pound (such as king prawns or jumbo shrimp).
5. Roti :
Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeastleavened bread. A kulcha in Indian and Pakistani cuisine is a breadlike accompaniment, made of processed flour (Maida) leavened with yeast.
6. Rice :
The many varieties of rice, for many purposes, are distinguished as long, medium, and shortgrain rices. The grains of fragrant longgrain rice (high amylose) tend to remain intact after cooking; mediumgrain rice (high amylopectin) becomes more sticky. Mediumgrain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arr
7. Fish :
A fish is any member of a paraphyletic group of organisms that consist of all gillbearing aquatic craniate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups. Most fish are ectothermic (coldblooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., gulpers and anglerfish). At 32,000 species, fish exhibit greater species diversity than any other group of vertebrates.