Bengali Recipes
Bengali Rice Recipe
Ingredients
Rice (2c), ghee (4tbsp), sugar (50gms), raisins (10), cashew nuts (10), onions (2), salt (to taste), garam masala powder (1tsp).
Method of preparation:-
Take onions, peel them and chop them and then finely break the cashew nuts into very small pieces. Take rice, wash them and then soak them for about 20 minutes in water. Take a pan, heat ghee in it. Add chopped onions in it and fry them until they get soft and then add garam masala in it. Now add soaked rice in it and fry them for about 5 minutes. Then add salt and water in it and keep it to boil. When the rice gets boiled then add cashew nuts, sugar, saffron milk, raisins and the mixed dry fruit. Mix it well. Cover the pan and keep it to cook until it gets cooked. Now the dish is ready to serve. Serve it hot.
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Pantuva Recipe
Ingredients
Chenna (4c), khoya (1c), sugar (2 1/2c), ghee (4tbsp), water (1 1/2c), ghee (2 1/2c), raisins (a handful), semolina flour (3/4c).
Method of preparation:-
Take a pan, add sugar and water in it. Keep it to boil to make thin syrup. Take a large bowl, mix suji and chenna in it and add ghee in it. Mix it well to make the smooth paste. Make the small balls of same size of chenna paste. Take a pan, heat ghee in it and fry the balls of chenna in it until they turn golden brown in color. Then take out the chenna balls from the oil and dip them in syrup for about half an hour.
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Parwal Sweet Recipe
Ingredients
Khoya (450gms), Parwal (500gms), whole milk powder (50gms), almonds (10), sugar (250gms), cardamom powder (1/4tsp), green pistachios (10), saffron strands.
Method of preparation:-
Take a mixie, crush pistas and almonds in it. Take parwals, take off the skin and then slit them lengthwise. Put them in the boiling water and then cook them for about 2 to 3 minutes. When the parwals get cooked then drain the water. Now roast the khoya in a pan until it turns lightly pink in color by stirring it. Take off the pan and keep it to cool. Add cardamom, pistas, crushed almonds, milk powder and saffron in it and mix it well. Fill this mixture into each parwal. Take a pan, add water and sugar in it. Keep it to boil until the syrup gets 1 thread consistency. Pour this sugar syrup into the parwals and cook it for about 2 minutes. Now take out the patwal from the syrup and keep on the mesh. Keep it to cool and cover it with silver foil. Now the sweet is ready to serve.
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Tel Koi Recipe
Ingredients
Fish Koi (500gms), bay leaf (1), mustard oil (200gms), green chilies (6), ginger paste (1tsp), cumin powder (1/2tsp), chili powder (1tsp), coriander powder (1tsp), turmeric powder (1tsp), yogurt (50gms) and salt (to taste).
Method of preparation:-
Take fish, wash it and then rub salt and turmeric powder to it. Keep it aside in a bowl for sometime. Take a pan, place it over heat and then fry fish pieces in it and keep them aside. Then sauté ginger, cumin, slit green chilies and bay leaf in oil. Add coriander powder, chili powder, ginger paste and turmeric powder in it and mix it well. Fry this mixture until the oil gets separate and then add the yogurt in it. Add salt and a cup of water in it. Reduce the heat to low and keep it to simmer until the water gets absorbed. Now take off the pan from heat and Tel Koi is ready to serve.
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Shukto Recipe
Ingredients
Bitter gourd (150gms), parval (150gms), beans (100gms), ridge gourd (150gms), lentil (50gms), coconut milk (100ml), salt (to taste), oil (1/2c), mustard seeds (4tsp), khuskhus (4tsp), pumpkin (150gms).
Method of preparation:-
First make the paste of khuskhus and mustard seeds by grinding them in grinder. Take vegetables and then cut them into sticks. Take a pan, place it over heat. Heat oil in it and then fry the vegetables in it until they get soft. Add some water and coconut milk in it. Cook the mixture until the vegetables get soft. Fry the lentils in a pan until they turn brown in color. Now mix the lentil to the vegetable mixture. Now shukto is ready to serve.
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Pati Sapta Recipe
Ingredients
For stuffing:- Khoya (1tbsp), sugar or date palm jiggery (1c), grated coconuts (3c).
For Batter:- Rice flour (1/4c), all purpose flour (3c), milk (4c), condensed milk (1tbsp), ghee (to fry) and semolina (1/2c).
Method of preparation:-
Add grated coconut with sugar in a pan. Mix the coconut until the mixture gets moist. Now put the khoya in the pan and turn on the flame. Cook it by stirring until the mixture becomes sticky and changes its color to light brown. Now take off the pan from heat. Take a bowl, add rice flour, all purpose flour and semolina in it. Mix them to make batter. Add a little milk in it to make the batter thin and smooth. Take a frying pan, place it over heat and then grease it with oil. Then pour the spoonful of batter on the pan and spread it in circular shape. When one side gets cooked then place the stuffing in the centre of circle. Now fold it and keep it to cook until it changes to lightly brown in color. Take off the pan from heat and then take it out from the pan. Spread the condensed milk on it. Now pati Sapta is ready to serve.
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Gokul Pithe Recipe
Ingredients
Khoya (450gms), flour (150gms), ghee (40gms), grated coconut (200gms), sugar/date palm jiggery (2 ½ c), sodium bicarbonate 91/8tsp), water (5 to 6c).
Method of preparation:-
Take a heavy based vessel, place it over heat. Add 4 cups of water and 2 cups of sugar in it. Keep it to simmer to make sugar syrup. Take off the pan from heat and keep it to cool. Take a pan, place it over medium heat. Fry khoya, coconut and sugar in it by stirring it. Now take off the pan from heat and keep it to cool. Then make equal balls of this mixture. Press the balls of mixture with your palm to make cakes. Take a bowl, add flour, ghee, bi carbonate and little water to make batter. Heat ghee in a pan for deep frying, dip the coconut milk cakes in the batter and then fry them in hot oil until they turn golden brown in color. Take out them from the pan and place them on paper towel to drain the extra oil. Now soak the cakes in sugar syrup and then serve them.
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Ghungni Recipe
Ingredients
Chopped tomato (1), soaked white peas (2c), grated ginger (1tsp), crushed garlic (1tsp), chopped onion (1/2c), oil (1/2c), garam masala (1tsp), coriander powder (1/2tsp), salt (to taste), cumin seed powder (1/2tsp).
Method of preparation:-
Take soaked white peas, boil them until they get soft. Take a pan, place it over heat. Heat oil in it and then fry onion garlic and ginger in it until the onions turn brown in color. Then add tomatoes and mix it well. Now add this masala to the boiled peas. Add coriander powder and cumin powder in it. Keep it to boil. When it gets boiled then adds garam masala in it and mix it. When the dish gets ready then decorates it with chopped onion and coriander leaves. Serve it hot.
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Fulkopir Vada Recipe
Ingredients
Cauliflower (1), oil (1tsp), salt (to taste), oil (for deep frying), poppy seeds (12tsp), besan (1c), chili powder (1/2tsp).
Method of preparation:-
Take cauliflower, wash it and then chop it into very small pieces. Put the cauliflower pieces in boiled water to make them soft. Take a bowl, add besan and 1teaspoon of oil in it. Mix it well and then add enough water to make thick batter. Add poppy seeds, chili powder and salt in the batter and then beat it. Take a frying pan, place it over heat. Heat oil in it for frying. Dip the cauliflower pieces in the batter and then deep fry them in hot oil. Fry them until they turn golden brown in color. Then take out them from the pan. Now fulkopir vada is ready to serve. Serve it hot.
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Fish Dal Recipe
Ingredients
Fish head, white fish or red fish, salmon, carp (2), onion (1small), garlic (3cloves), water (2c), whole cumin (1/4tsp), cinnamon (1stick), sugar (1/4tsp), salt (to taste), chopped tomato (1medium), Bengali garam masala (1tsp of equal portion of dalchini, elaichi and lavang are ground to powder), bay leaves (2),Whole green chilies, slit (2 to 3), red chili powder (1 to 2tsp), black pepper powder (1/4tsp), coriander powder (1tsp), cumin powder (1 1/2tsp), turmeric powder (2tsp), ginger (1 inch), yellow moong dal (1 1/2c).
Method of preparation:-
Take fish heads, remove the eyes and gills and then clean them. Cut the cleaned fish heads into 4 pieces. Dust salt on the pieces and then apply turmeric powder to cover the pieces. Keep them aside for about 10 minutes and then wash it in cold water to remove its strong smell. Add the turmeric to the pieces and then deep fry the fish pieces. Keep them aside. Now boil the moong dal with salt and turmeric powder until the dal gets soft. Make the paste of garlic, ginger and onion. Take a kadai, heat oil in it and fry whole cumin, slit green chilies, bay leaves and cinnamon stick in it. Then add the ginger-garlic-onion paste in it and fry it over medium heat. Now put the tomatoes and fried fish heads in it. Then add the dry powders and mix it well to coat the fish pieces. Now add the prepared dal in it. Mix it and then keep it to boil and then add the garam masala in it. Now fish dal is ready to serve. Serve it hot with rice.
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