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Recipe Name: Hilsa Kichidi  
Category: Indian Regional Sub Category: Bengali


Prep Time Cook Time Serves
30 mins 40 mins 6



Basmati rice   2 cups
Hilsa fish (preferably head portion)   1/2 kg
Ginger paste   10g
Garlic paste   10g
Turmeric paste   5g
Red chilli powder   2 tsp
Onion cut into pieces   2 nos
Potato cut into pieces   2 nos
Green chillies   5-6 nos
Salt to taste  
Garam masala   2 tsp


  • Cut and clean the head portion of the fish. Mix ginger, garlic, turmeric pastes, salt and red pepper with it. Deep-fry the fish until it becomes crispy and deep brown in colour. Then fry the onion and potato pieces and mix red chilli and salt with it.
  • Wash the dal and roast it in a pan till it emits scent. Boil the rice and when the rice and dal mixture is 3/4th cooked then add the green chillies, salt and sugar. When it is cooked and has a semi solid consistency, then add a pinch of garam masala. Serve hot
Tags:   fish, hilsa, rice, potato, high proteinHilsa Kichidi, fish , salt , paste , head , portion , consistency , pieces , cut , rice , solid , cooked , mix , add , chilli , red , dal , deep , pieces , potato , onion
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs