Bengali Recipes - Page 2
Lavang Latika Recipe
Ingredients
1. Refined flour or maida (2c)
2. water (1c)
3. sugar (1/4c)
4. sugar for syrup (1/2c)
5. pure ghee (to fry)
6. milk (1/2c)
7. grated coconut (1)
8. salt (a pinch)
9. nutmeg powder (a pinch)
10. green cardamom powder (1/2tsp)
11. semolina (2tbsp)
Method of preparation:-
1. Take flour, sieve it in a bowl. Add oil and a little water and then knead it to make soft dough. Cover the dough with wet cloth and then keep it aside.
2. Take a pan, boil water with sugar in it and then keep it to simmer to make the syrup of three thread consisitency. Take off the pan from heat and keep it aside.
3. Take a pot, heat 1 teaspoon of ghee in it and then fry semolina in it until it turns lightly brown in color. Then add milk, coconut and sugar in it. Keep it to simmer over low heat until the mixture gets thick.
4. Now take off the pan from heat and then add nutmeg powder and cardamom in it. Keep the mixture to cool. Make the small balls of dough and then roll them into puris. Place the filling mixture in the centre of puri and then fold it.
5. Take a kadai, heat ghee in it for frying and then fry the latikas in hot oil until over medium heat until they turn golden brown. Drain them and then immerse them in hot sugar syrup. Take out them from the syrup and then serve them.
Email This Recipe To Your Friend
Koraishutir Kochuri Recipe
Ingredients
1. Refined flour (1c)
2. melted ghee (2tbsp)
3. salt (1/4tsp)
For filling:-
1. Shelled peas (1/4kg)
2. aniseed or saunf (4tsp)
3. ginger (1-inch)
4. salt (to taste)
5. asafoetida (1/4tsp)
6. ghee (for deep fry)
7. green chilies (4small)
Method of preparation:-
1. First sieve the flour and 1/4teaspoon of salt in a bowl. Add 2 tablespoon of ghee in it, mix it and then knead it to make soft dough of it.
2. Make the fine paste of green chilies, peas, aniseeds and ginger in a grinder. Fry the asafoetida in a pan until it turns light brown in color. Then add the peas paste and salt in it and mix it well. Fry the paste until it gets cooked.
3. Take off the pan from heat and keep it to cool. Make small balls of the dough, press each ball and fill it with mixture of peas and then roll it into puri.
4. Take a kadai, heat oil in it and then deep fry the puris in hot oil until they turn lightly brown in color. Now drain kochuris and then serve them hot.
Email This Recipe To Your Friend
Khasta Porota Recipe
Ingredients
1. Refined flour or maida (2c)
2. sugar (1tbsp)
3. ghee (4tbsp)
4. salt (1tsp)
5. water (as required)
6. egg (1)
Method of preparation:-
1. Take a pan, melt ghee in it. Add flour, salt and sugar in it. Mix 2 tablespoon of ghee in it and egg in it. Mix it well and then add a little water in it and knead it to make soft dough.
2. Make the 3 parts of this dough. Roll each part to make chappatis. Cover them with wet cloth and keep them aside. Spread a little of ghee on the flat surface.
3. Place one chapatti on it and rub some ghee on it and then slowly pull its ends to make it thin. Now fold the chapatti into half and then again fold it into half to make it triangular shaped. Cover it with wet cloth and keep it aside.
4. Then make thin chapatti of each triangle and place it on the baking tray. Place the tray in preheated and bake it for about 30 minutes at 190 degrees C. When it gets baked then take it out from the oven and serve it with mutton curry.
Email This Recipe To Your Friend
Gurer Payesh Recipe
Ingredients
1. Basmati rice (1c)
2. milk (2litres)
3. cardamoms (3)
4. raisins (1tbsp)
5. almonds (10)
6. sugar (1tbsp)
7. grated jaggery (1c)
Method of preparation:-
1. Take rice, clean and wash them. Drain the rice and keep them to dry for 1 hour. Take almonds, blanch them and then cut them. Wash the raisins.
2. Take a pan, place it over heat and then boil the milk in it. Reduce the heat to low and keep the milk to boil for about 15 to 20 minutes by stirring it. Now add rice in it and keep it to cook until the rice gets cooked or soft.
3. Add sugar in it and keep it to cook until the milk gets reduced to half. Now add jaggery in it and mix it. Then add almond slices, cardamom and raisins in it and mix it well. When it gets ready then keep it to cool and serve it cold.
Email This Recipe To Your Friend
Chowaila Recipe
Ingredients
1. Meat of buff/mutton/chicken or duck (1kg)
2. chili paste (1 1/2tbsp)
3. oil (1/2c)
4. ginger garlic paste (2tbsp)
5. black pepper powder (1/2tsp)
6. turmeric powder (1tsp)
7. fenugreek seeds (1tsp)
8. salt (to taste)
9. chopped ginger and coriander leaves (for garnishing)
Method of preparation:-
1. Take meat; keep it to boil until it gets cooked. Keep it to cool and then cut it into long pieces. Roast the pieces on tawa or direct on fire until they turn brown in color.
2. Again cut them into small pieces and then put them in large bowl. Then add ginger-garlic paste, chilly paste, pepper powder and salt in the bowl and mix them properly.
3. Take a pan, heat ½ cup of oil in it. Fry the fenugreek seeds in it and add turmeric powder in it and then pour it on the mixture and mix it properly with spoon. Now the dish is ready to serve. Decorate it with ginger and chopped coriander leaves.
Email This Recipe To Your Friend
Chingri Macher Kofta Recipe
Ingredients
For Kofta:-
1. Egg (1)
2. coconut (1/2c)
3. ghee (2tbsp)
4. mustard oil (2tsp)
5. prawns (500gms)
6. finely chopped onions (2big size)
7. chopped coriander leaves (1tbsp)
8. bay leaves (2)
9. finely chopped green chilies (4)
10. breadcrumbs (2tbsp)
11. salt (to taste)
Grind to paste:-
1. Ginger (1-inch)
2. turmeric (2-inch)
3. onion (1large)
4. garam masala (1tsp)
Method of preparation:-
1. Take prawns, remove the shell, de-vein them and then wash them. Then boil them. When they get cooked then grind them to make paste.
2. Put the paste in a bowl and add onions, green chilies, salt and chopped coriander leaves in it. Mix all these ingredients with paste. Make the small balls of this mixture.
3. Dip the balls in beaten egg and then roll them in breadcrumbs. Now fry them in hot mustard oil. Drain them and then keep them aside. Take out the milk from the coconut. Make the paste of ginger, onion, turmeric and garam masala for the gravy.
4. Take a saucepan, heat oil in it. Then add bay leaves and ground masala in it. Fry them for about 4 to 5 minutes by stirring. Slowly add salt and the coconut milk extract in it.
5. Now add the fried koftas in it and keep the curry to simmer for about 10 minutes until the gravy gets thick. Put the pure ghee on the top of the dish and then serve it.
Email This Recipe To Your Friend
Chanar Bara Recipe
Ingredients
1. Refined flour or maida (500gms)
2. sugar (2c)
3. green cardamom powder (1tsp)
4. ghee (for frying)
5. cottage cheese (250gms)
6. milk (a little)
7. water (1 1/2c)
Method of preparation:-
1. Take cottage cheese, mash it properly. Take a bowl, add flour in it and then mix 1 tablespoon of ghee in it. Add a little of milk in it and mix it well to make thin batter.
2. Now add the mashed paneer in it to make the batter thick. Then add the powdered cardamom in it and mix it.
3. Take a pan, place it over heat. Add sugar and 1 ½ cup of water in it. Keep it to boil to make the syrup of 1 thread consistency.
4. Take a kadai, heat ghee in it. Then put the spoonful of batter in hot oil and fry it until gets golden brown in color. Drain them and then dip them in syrup for about 2 hours.
Email This Recipe To Your Friend
Broccoli With Garlic, Fennel and Mustard Seeds (Bengali Subzi) Recipe
Ingredients
1. Fresh broccoli, trimmed and cut into spears (2pounds)
2. mustard oil and extra virgin olive oil (4tbsp)
3. minced garlic (1tbsp)
4. cinnamon stick (1 inch)
5. fennel seeds (1 1/2tsp)
6. mustard seeds (1 1/2tsp)
7. fresh ginger cut into juliennes (2-inch)
8. salt (to taste)
9. green chilies, cut lengthwise (2)
10. vegetable broth (4tbsp)
Method of preparation:-
1. Take a large frying pan, place it over medium heat. Heat oil in it and then fry mustard seeds for about 1 minute in it until they start crackle. Add garlic, cinnamon stick and fennel seeds in it.
2. Keep them to cook for about 2 minutes by stirring until they get fragrant. Add broccoli in the pan, mix it until it gets covered with infused oil. Now add vegetable broth and salt and mix it well.
3. Cover the pan and keep it to cook for about 2 minutes. Then add the green chilies and cook it by stirring until the broccoli gets cooked. Now the dish is ready to serve. Put it in serving bowl and garnish it with ginger and then serve it hot.
Email This Recipe To Your Friend
Alutua Recipe
Ingredients
1. Sweet potatoes (1/2kg)
2. refined flour (1/2c)
3. sugar (1c)
4. ghee (1tbsp)
5. soda bi carb (1tsp)
6. oil (for frying)
7. raisins (9 to 10)
8. water (1 1/2c)
Method of preparation:-
1. Take a pan, place it over heat. Boil water with sugar to make syrup of one thread consistency. Take sweet potatoes, wash them and boil them in water. When they get soft then take out them and peel them and then mash them in a bowl.
2. Take a bowl, sieve soda and flour in it and add ghee in it. Then add mashed sweet potatoes in it. Mix it and then knead it properly. Make small balls of this mixture and then fill one raisin in each ball of mixture.
3. Take a kadai, heat oil in it. When the oil begins to smoke then take off the pan from heat. Put few balls of mixture at a time in hot oil. Again place the kadai over medium heat and fry until they turn golden brown in color.
4. Drain them and put them in sugar syrup and then keep them aside for few hours. Now the dish is ready to serve. Serve them hot or cold.
Email This Recipe To Your Friend
Bengali Fish Curry Recipe
Ingredients
For spice mix:-
1. Whole cloves (2)
2. cumin seeds (1tsp)
3. cinnamon stick (1 inch)
4. coriander seeds (2tsp)
5. dried hot red chilies (2)
6. green cardamom pods (2)
For Fish:-
1. Fish, cut into pieces (1kg)
2. salt (1/2tsp)
3. turmeric powder (3/4tsp)
4. canola oil (2tbsp)
For Sauce:-
1. Grated and peeled fresh ginger (1tsp)
2. finely chopped onion (3/4c)
3. minced garlic clove (1)
4. Plain whole Milk Yogurt (1c)
5. sugar (1/2tsp)
6. salt (1tsp)
7. water (1/4c)
8. bay leaf (1)
Method of preparation:-
1. Take a grinder, put all the ingredients of spices in it and grind them properly. Take a large bowl, put fish pieces in it and then apply half teaspoon of salt and turmeric powder to fish pieces and mix them well.
2. Take a large non stick frying pan; place it over medium-high heat. Heat 1 tablespoon of oil in it and then add half of the fish pieces in it and cook them until they turn lightly brown. Now take out the fish pieces from the pan and cook the remaining fish pieces.
3. Now fry the chopped onions in the pan until they get soft and then add garlic, bay leaf, ginger in the pan. Fry them for about 2 minutes and then add the ground spice mixture and cook it for about 2 minutes. Add salt, sugar and water in it , cook it and mix it well.
4. Now take off the pan from heat, slowly add the yogurt in it and cook it over low heat for about 5 minutes by stirring constantly. Put the fish pieces in it and juices to the pan and cook it over low heat for about 5 minutes. Now take out the bay leaf from the pan and serve it hot with rice.
Email This Recipe To Your Friend