Bengali Recipes
Tarkari Diyea Arhar Dal Recipe
Ingredients
1. Soaked split pigeon peas or toor dal (1c)
2. ghee (optional)
3. lemon juice (2tbsp)
4. garam masala (1/4tsp)
5. chopped green chile (1tsp)
6. minced ginger (1tbsp)
7. finely chopped onion (1c)
8. kalongi seeds (1/4tsp)
9. bay leaf (1 each)
10. vegetable oil (2tbsp)
11. green beans, cut into pieces (3/4c)
12. butternut squash, peeled and cubed (1c)
13. sugar (1/2tsp)
14. salt (1/2tsp)
15. ground coriander (1tsp)
16. ground cumin (1tsp)
17. seeded wedge lemon (1each)
18. green chilies (2)
19. turmeric (1/4tsp)
20. water (4c)
Method of preparation:-
1. Take water and keep it to boil and then mix dal in it. Add whole chilies, turmeric, lemon juice and lemon wedge in it. Cover the pan and keep it to cook for about 20 minutes. Add sugar and squash, salt, coriander and cumin in it. Again keep it to simmer for about 5 minutes.
2. Add green beans in it and keep them to simmer for about 15 minutes or until they get soft. Take a frying pan, heat oil in it and then fry kalongi and bay leaf for few seconds. Add onions and fry them until they turn brown in color. Add chopped chile and ginger and mix it well.
3. Now pour the dal in it and keep it to simmer for about 2 to 3 minutes. Take off the pan from heat and garam masala in it. Cover the pan and keep it for few minutes.
4. Take out the lemon wedge from it. Mix ghee and juice in it. Decorate it with chopped cilantro and serve it.
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Khombi Tarkari (Spicy Mushrooms With Ginger and Chilies) Recipe
Ingredients
1. Mushrooms, cleaned and cut into 1” pieces (1 1/2pounds)
2. chopped fresh coriander (2tbsp for garnish)
3. roasted crushed cumin seeds (1tsp)
4. Coarse salt (1/2tsp or to taste)
5. turmeric powder (1/4tsp)
6. minced hot green chilies (2)
7. finely chopped garlic (2tsp)
8. chopped fresh ginger (1tbsp)
9. chopped onion (1c)
10. peanut oil (3tbsp)
11. lemon juice (1tsp)
Method of preparation:-
1. Take a large frying pan, place it over medium high heat. Heat oil in it and then fry onions in it for about 3 minutes by stirring. Add garlic, ginger and chilies in the pan and cook them for about 2 minutes.
2. Now add mushrooms, salt and turmeric in it and cook it for about 15 minutes by stirring until the moisture gets evaporate and the mushrooms starts to fry. Turn down the heat to low, add lemon juice and cumin seeds on it.
3. Mix it well and keep it to cook for about 5 minutes until the lemon juice gets absorbed by mushrooms. Take off the pan from heat and serve them warm or cold. When the dish gets ready then decorate it with chopped coriander leaves.
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Bengali Style Oven Fried Potatoes Recipe
Ingredients
1. Russet potatoes (2pounds)
2. salt and pepper (to taste)
3. cayenne (1/4tsp)
4. cumin (1/2tsp)
5. turmeric (1/4tsp)
6. olive oil (to spray)
Method of preparation:-
1. First heat the oven to 400 degrees F. Take out the oven racks and grease them with oil. Take potatoes, wash them and then cut them lengthwise into ½ inch strips.
2. Place them on baking pan and apply oil on them. Then add seasoning and mix them properly to coat the seasoning. Then place them on the oven racks in single layer.
3. Now place the racks in the preheated oven. Bake them for 20 to 25 minutes until the potatoes get soft and they get golden brown crust. When they get ready then serve them piping hot.
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Bengali Zucchini Curry Recipe
Ingredients
1. Cubed potatoes (2)
2. cubed zucchini (2)
3. chopped tomatoes (2)
4. oil (for frying)
5. water (1 1/2c)
6. cilantro (for decoration)
7. sugar (a pinch)
8. chili powder (to taste)
9. salt (to taste)
10. cumin powder (1tsp)
11. ginger paste (1tsp)
12. turmeric (1/2tsp)
Method of preparation:-
1. Take a bowl, put zucchini and potatoes in it and add turmeric powder and salt in it. Keep it for about 5 minutes to marinate.
2. Take a vessel, heat oil in it and then fry zucchini and potatoes in it for about 5 to 6 minutes until they turn golden in color. Take out them from the pan and keep them aside.
3. Add ginger paste, chili powder, cumin and turmeric powder in the remaining oil and then fry them for about 2 minutes. Add tomatoes in it, fry them for about 5 to 6 minutes and then add the vegetables in it.
4. Then add water and sugar and keep it to cook until the vegetables get cooked. When the dish gets ready then decorate it with cilantro and serve it hot with rice or chapattis.
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Bengali Spinach Recipe
Ingredients
1. Trimmed fresh spinach (2pounds)
2. minced green chilies (1tsp)
3. grated ginger (1/2tbsp)
4. brown sugar (1 1/2tbsp)
5. fenugreek (1/4tsp)
6. whole cumin seeds (1/2tsp)
7. black mustard seeds (1tsp)
8. ghee (3tbsp)
9. warm water (2c)
10. raw almonds (2/3c)
11. nutmeg (1/8tsp)
12. warm water (2tbsp)
13. salt (1tsp)
14. shredded coconut (1/3c)
Method of preparation:-
1. Take some warm water in a bowl; soak the nuts in it for overnight. Take a large pot, place it over medium and heat ghee in it and then add sugar and seeds in it. Fry them until the sugar gets melt and seeds changes to darken in color.
2. Then add coconut, spinach and ginger, fenugreek, chilies, salt and nuts in it. Turn down the heat, cover the pan and then keep it to cook for about 10 minutes. After 10 minutes, remove the cover and slowly turn over the spinach.
3. Add water in it if needed. Keep it to cook for more 10 minutes. Now mix nutmeg in it and cook for 1 to 2 minutes. When the dish gets ready then decorate it with lemon and then serve it hot.
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Bhuni Khichuri (Pulao With Prawns) Recipe
Ingredients
1. Basmati rice (250gms)
2. prawns (400gms)
3. grated coconut (1)
4. lime (1)
5. saffron (a pinch)
6. moong dal or green gram (125gms)
7. salt (to taste)
8. turmeric powder (1/2tsp)
9. grated nutmeg (1/4 quantity)
10. chilli powder (1/2tsp)
11. Finely sliced onions (2)
12. garam masala (1tbsp)
13. ghee (100gms)
To Grind:-
1. Green chilies (2)
2. garlic (3cloves)
3. coriander leaves (1/2c)
Method of preparation:-
1. Take rice, wash them in water, drain them and then cook them until they get cooked 3/4th. Then strain the rice and keep them aside.
2. Take dal, roast it in pan then add enough hot water, salt and turmeric powder in it. Cook it and then strain it and keep it aside. Take out milk from the coconut.
3. Take lime juice and soak saffron in it. Remove the shell and devein the prawns. Take a pan, heat ghee in it and fry onions in it until they get brown. Add ground paste, nutmeg, chili powder, turmeric, ginger paste in the pan and mix for a minute. Then add garam masala in it and sauté it.
4. Now add prawns, ½ cup of water and salt in it. Mix it properly and cook until the prawns get cooked. Take a vessel of heavy base. First spread the layer of rice, then prawns and then the layer of dal.
5. Then dust the coconut milk and the saffron lime juice. Cover the vessel tightly and then keep it for steam over low flame for about 15 minutes. Mix it well and then serve it hot.
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Narkol Nadu Recipe
Ingredients
1. Coconut (1)
2. condensed milk (1/4c)
3. milk powder (3tbsp)
4. milk solids, khoya or mawa (1/2c)
5. sugar (1/2c)
6. raisins (for decoration)
7. green cardamom powder (1/4tsp)
Method of preparation:-
1. Take coconut, take out its water. Grate it and then grind it. Take khoya and make very small balls of pea size pieces and keep them aside.
2. Take a kadai, place it over high heat and then fry the ground coconut in it. Add condensed milk and sugar in it and mix it properly and keep it to cook. When the mixture gets dry then mix the milk powder and cardamom powder in it.
3. Cook it and stir it constantly. When the mixture leaves the sides of the kadai then take off the kadai from heat and keep it to cool. Now divide the mixture in parts and add khoya ball in each part. Make the small balls and then garnish them with raisin.
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Methi Baigan Recipe
Ingredients
1. Baby brinjals (3)
2. green chili slit (1)
3. oil (for frying)
4. fenugreek leaves or methi (1/2bunch)
5. salt (to taste)
6. sugar (1pinch)
7. cumin seeds (1tsp)
Method of preparation:-
1. Take brinjal, wash it and then cut it into pieces. Wash the methi leaves properly and then cut it and keep it aside. Take kadai, heat oil in it and then deep fry the brinjal pieces in it. Take out the pieces from the kadai and keep them aside.
2. Take a pan, heat 1 tablespoon of oil in it and then fry slit green chili and cumin seeds in it. When the cumin seeds start to splutter then add the washed methi leaves in it.
3. Cover the pan and then keep it to fry. Mix a pinch of sugar and salt in it and then fry it. Now add the fried brinjal and again fry them for about 2 minutes. When the dish gets ready then serve it hot.
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Macher Kochuri Recipe
Ingredients
For Kochuri:-
1. Refined flour or maida (2 1/2c)
2. salt (to taste)
3. groundnut oil (for deep fry)
4. ghee (2tbsp)
For filling:-
1. Betki or Surmai fish (500gms)
2. garlic (5cloves)
3. ginger (1-inch)
4. panch phoran (1tsp)
5. sugar (1/4tsp)
6. red chili powder (1/2tsp)
7. salt (to taste)
8. mustard oil (1 1/2tbsp)
9. turmeric powder (1/2tsp)
Method of preparation:-
1. First sift the flour and salt in a bowl. Mix ghee in it and then add a little water in it. Knead it to make the soft dough. Cover the dough with wet cloth and then keep it aside.
2. Grind garlic and ginger. Steam the fish in little water with turmeric. Now remove the flesh and then mash it.
3. Take a kadai, heat mustard oil in it and then fry ground paste and red chili powder in it. Add fish, sugar and salt. Cook it by stirring until it gets dry. Add the panch phoran in it and mix it.
4. Make the dough balls and then roll into thick puris. Place the stuffing mixture in the centre of each puri. Cover the filling mixture by folding the sides towards the centre and then roll it into puris.
5. Take a kadai, heat ground nut oil in it and then deep fry the puris. Drain them and serve them.
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Macher Jhol Recipe
Ingredients
1. Potatoes (2medium)
2. mustard oil (3tbsp)
3. fish (1small sized)
4. coriander seeds (1 1/2tbsp)
5. green chilies (5)
6. onion seeds or kalongi (1/4tsp)
7. cumin seeds (1tsp)
8. salt (to taste)
9. turmeric powder (2tsp)
Method of preparation:-
1. Take rahu fish, clean it, remove its head and then cut it into thick slices of about ½ inch. Use kitchen towel to pat dry it and then rub turmeric powder and salt in it.
2. Take potatoes, wash them, peel them and then cut them into finger sized pieces of about ½ inch thick. Take green chilies, wash them, remove the stem and then slit them. Dry roast the cumin seeds and coriander seeds and keep them to cool. Add a little water in roasted seeds and then make fine paste of it.
3. Take a pot, heat 2 tablespoon of mustard oil in it to smoking point. Take off the pan from heat and keep the oil to cool and then again heat the oil over medium heat. Fry the fish pieces in hot oil for about 1 minute on each side.
4. Drain it and then keep it aside. Now fry the potato pieces for about 2 to 3 minutes. Heat the left over oil in the same pan, fry kalongi and green chilies in it. Fry the coriander-cumin paste for 1 minute over low heat.
5. Now add sauted potatoes, two cups of water and salt in it and then keep it to simmer for about 4 to 5 minutes until the potatoes get cooked. Slowly add the fried fish pieces in it and then simmer it for about 2 to 3 minutes until the fish gets cooked. When the dish gets ready then serve it hot with rice.
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