BENGALI RECIPES
Bengal is situated in the East coast of India. Bengal cuisine is known for rice and fish. Bengalis cooke their food using mustard oil and spices like zeera, kalaunji, saunf, fenugreek and mustard seeds are used in plenty. Bengal sweets like Rasugulla and Sandesh are known around the world. Try out this collection of our oriental dishes.
The Bengalis are said to be great food lovers and no wonder their cuisine finds an important place in the Indian cuisine scenario.
MATHA DIYE MOONGER DAL RECIPE
Ingredients
Green gram dal without skins
1 cup
Ground ginger and cumin seeds
1 tsp
Tomatoes chopped
2
Bay leaves
2
Sugar
1/2 tsp
Turmeric powder
1/2 tsp
Oil
5 tbsps
Fish head cleaned
1
Cumin seeds
1/2 tsp
Salt to taste
Method
- Rub fish head with a little turmeric and salt. Reserve . Heat 1 tbsp. oil and fry the dal till pink.
- Add three cups hot water and cook till nearly done. add tomatoes, green chillies.
- Add sugar, turmeric and ginger, cumin seed paste. Add the salt and boil till blended.
- Heat 3 tbsps. oil and fry the rohu head well and add to simmering dal. Heat one 1tbsp. oil.
- Add fenugreek and cumin seeds and bay leaves. When seeds pop, pour over dal.
DARVESH RECIPE
Ingredients
Gram flour
1 cup
A pinch of orange color
Sugar
1 1/2 cups
Saffron
1/4 tsp
Cardamom powder
1 tsp
Sliced almonds and pistachios
1 tbsp
Ghee as needed
Method
- Mix flour with enough water to make a batter of drop consistency. Add colour.
- Heat 2 cups of ghee to very hot. Through a fine sieve drop tiny drops of batter into ghee.
- When they are just golden, remove and reserve.
- Prepare a syrup of sugar with one cup water.
- When the syrup is ready, add the drops, saffron and cardamom powder.
- Add nuts.
- Mix well and serve
MISHTI DOHI RECIPE
Ingredients
Milk
3 cups
Jaggery
2 cups
Curds
1/4 cup
Method
- Heat milk and simmer, stirring constantly till creamy
- Add jaggery and blend well.
- Cool While lukewarm, add curds and mix.
- Pour in a ceramic bowl, cover with a cloth and keep in a warm place. After 4-5 hours, the dhoi will set.
- Refrigerate when dhoi is firm.
KALA JAMUN RECIPE
Ingredients
Khoya
2 cups
Sugar
4 cups
Paneer
2 cups
Baking powder
1 tsp
Pistachios broken coarsely
5 tbsps
Rava
1/2 cup
Cardamom powder
1 tsp
Ghee as needed
Method
- Mix Khoya paneer, rava and baking powder. Knead well. Reserve for 2 hours.
- Mix sugar with three cups of water and boil. Remove scum as it tops. Add cardamom powder.
- When syrup is of a one - thread consistency remove. Divide khoya dough into lemon - sized balls.
- Stuff each centre with pistachios. Heat 2 cups ghee and fry gently till the jamuns are dark brown.
- Drain out and put in syrup one by one . Add remaining pistachios.
BAIGAN METHI RECIPE
Ingredients
Green chilli slit
1
Salt to taste
Fenugreek leaves
1/2 bunch
Baby brinjals
3
Cumin seeds
1 tsp
Oil for frying
Sugar
1 pinch
Method
- Cut brinjal into cubes. Wash methi leaves thoroughly, Cut roughly and keep aside.
- Heat up oil in a kadhai. Deep fry the brinjal pieces and set aside. Heat up 1 tblsp oil in a pan.
- Mix in cumin seeds and slit green chilli.
- Once the cumin seeds begin to crackle, Mix in the washed methi leaves.
- Cover and stir fry for a while. Mix in salt and a pinch of sugar and stir fry till done.
- Mix in the fried brinjal and stir fry for another 2 minutes.
- Serve hot.
KHASTA POROTHA RECIPE
Ingredients
Ghee
4 tbsp
Refined flour
2 cup
Salt
1 tsp
Sugar
1 tbsp
Water as required
Method
- Melt the ghee.
- Mix everything flour, sugar, salt. Mix in 2 tblsp of ghee and mix well.
- Mix in enough water and knead into a soft dough. Divide the dough 3 portions.
- Roll out each portion into a chappati. Cover with a damp cloth and keep aside.
- Spread a little ghee on a flat surface. Keep one chappati on it.
- Apply some ghee to the chappati
- Now gently pull the edges of the chappati so that it gradually spreads into a thin one.
- Fold into half and again into half to resemble a triangle.
- Keep it covered with a damp cloth.
- Preheat up the oven to 190°c.
- Gently pat each triangle to a fairly thin chappati.
- Keep them at least 10 cm apart on the baking tray.
- Bake in the oven at 190°c for about 30 minutes.
- Serve hot with mutton curry.
ALOO PHULKOBIR DALNAE RECIPE
Ingredients
Red chilli powder
1 tbsp
Cumin powder
1 tbsp
Garam masala whole
1/2 tsp
Potatoes
500 gms
Ghee
2 tbsp
Turmeric powder
1 tsp
Cauliflower
1 kg
Corainder powder
2 tbsp
Tomatoes
4 medium
Onions
2 medium
Bay leaves
2
Oil to deep fry
Mustard oil
4 tbsp
Method
- Take off and cut the potatoes into quarters, Cut the cauliflower into medium sized florets, Cut tomatoes into quarters.
- Take off and cut the onions. Heat up oil in a pot and when very hot fry the potatoes lightly and drain. Then fry the florets of cauliflower till they turn a little brown.
- Remove and keep it aside. Take off the oil.
- In the same pot heat up ghee and mix in the bay leaves And then the whole garam masala and stir fry for 30 seconds.
- Mix in cut onion and fry till golden in colour.
- Mix in the masala powders and stir fry for a minute, See that the masala does not stick to the bottom.
- Mix in a tblsp of water if necessary. Mix in the potatoes, cauliflower and the tomatoes.
- Stir fry for a while. Mix in a cup of water, cover and stir fry over medium heat.
- Stir from time to time.
- Take off from heat up when the vegetables are cooked and nearly dry.
CHOLAR DAL RECIPE
Ingredients
Water
1 cup
Lemon color
2-3 drops
Green cardamom powder
1/4 tsp
A few strands saffron
Cottage cheese
250 gms
Refined flour
2 tbsp
Condensed milk
100 gms
Sugar
1 cup
Method
- Melt sugar in water and heat up to make a thin syrup.
- Knead paneer with flour and shape into oval shaped,
- Mix in them to the sugar syrup and boil for eight minutes.
- Take off from heat up and mix in lemon color to the syrup.
- Cool for a while and take off the chum-chums from the syrup.
- Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.
- Spread this on each piece and serve.
NARKOL NADU RECIPE
Ingredients
Coconut
1
Raisins for decorate
Milk solids
1/2 cup
Condensed milk
1/4 cup
Green cardamom powder
1/2 tsp
Milk powder
3 tbsp
Sugar
1/2 cup
Method
- Grate coconut and grind without water. Knead khoya well. Make peas sized balls.
- Keep aside. Stir fry the ground coconut in kadhai over high flame heat,
- Mix in sugar and the condensed milk. Stir well.
- When the mixture dries little mix in the milk powder and green cardamom powder. Keep stirring continuously.
- When it starts to leave sides of the kadhai, Take off from heat, let it cool a little.
- Divide into marble sized pieces, Put one khoya ball in each.
- Roll in to smooth balls.
- Decorate each with a raisin.
CHANAR DALNA RECIPE
Ingredients
Ghee
1 tbsp
Cubed cottage cheese
250 gms
Cubed potatoes
1 medium
Oil for frying
Turmeric powder
1/4 tsp
Ginger paste
1 tsp
Green chillies
2-3
Salt to taste
Cumin seed paste
1 1/2 tsp
Milk
1/2 cup
Cumin seed
1/2 tsp
Sugar
1/2 tsp
Garam masala powder
1/2 tsp
Water
1 cup
Method
- Heat up oil Then fry the potatoes lightly And keep aside.
- Fry the paneer in the same oil and put it in warm water. Heat up the ghee in a vessel,
- Mix in the cumin seeds and let it splutter.
- Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder. Stir fry for 2 minutes.
- Mix in the potatoes, green chillies, garam masala powder, sugar and salt
- Cover and stir fry till the potatoes are tender. Take off the paneer from the water and mix in to the potatoes.
- Mix in milk and the remaining water Allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
- Serve hot with rice or indian roti.