Here is a bengali style sweet sticky tomato chutney with a twist of salt for that tanginess. Ingredients:2 tblsp panch phorondates few 1/2 kg sugarsalt to taste 2 red chillies whole1 tsp oil1/2 kg tomatoes1 tsp tamarind pulp How to make tomato chatni : Wash and cut the tomatoes into quarters. Soak the tamarind in warm water for few minutes. Take off the pulp of the tamarind,
Bengali cooking is famous for sweets made from cottage cheese. Sandesh, Rosogolla, chanar payesh are few of the very popular recipes. Mishti Doi (sweetened curd) and Patali gur confectionery (date palm jaggery) are mouth watering. Every district in Bengal has a special sweet recipe of its own . Langcha and Mihidana Sitabhog of Bardhaman, Sharbhaja of Krishnanagar, Chanabora of Murshidabad and so on. Luchi, Bengali Fish Curry, Cholar Dal and Aloo Posto to Gurer Payesh and Chum Chum are any food lovers first choice.
This Tauk dal is a sweet and salted yellow lentil (dal). This is quite a popular bengali dish. Ingredients:1 tsp ghee1/2 tsp onion seeds250 gms pigeon pea divide (arhar dal)1/2 tsp turmeric powder3 medium raw mangoes4 -6 green chilliessalt to taste 2 tsp sugar How to make tauk dal : Wash, take off and cut the mangoes into 6-8 pieces lengthwise. Wash the dal and boil
Here is an authentic pista sandesh recipes from the state of West Bengal in India. This recipe is quite easy to make at home. Ingredients:1/2 cup castor sugar12 tblsp pistachios (powdered)1 litre cows milk10 pistachios1/4 tsp citric acid How to make pista sandesh : Boil the milk. Mix citric acid in water and gradually mix in it to milk till the milk curdles. Strain the
Ingredients:1 coconutraisins for decorate 1/2 cup milk solids (khoya / mawa)1/4 cup condensed milk1/2 tsp green cardamom powder3 tblsp milk powder1/2 cup sugar How to make narkol nadu : Grate coconut and grind without water. Knead khoya well. Make peas sized balls. Keep aside. Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk. Stir well. When
Ingredients:1 tsp red chilli powder2 tblsp mustard oil2 cup sugar1/2 tsp turmeric powdersalt to taste 500 gms ripe olives1 tsp panch phoron powder How to make mishti achar : Mix all the above the ingredients except the panch phoron and stir fry on low heat up till one thread consistency is reached and the olives soft. When cooked mix in the panch phoron. Cool and store.
Methi Baigan Recipe is a side dish made from brinjal(eggplant) and fenugreek leaves. It is quite delicious to eat and easy to prepare. Ingredients:1 green chilli slitsalt to taste 1/2 bunch fenugreek leaves (methi)3 baby brinjals1 tsp cumin seedsoil for frying 1 pinch sugar How to make methi baigan : Cut brinjal into cubes. Wash methi leaves thoroughly, cut roughly and keep aside. Heat up oil in
Ingredients:For the kochuri2 tblsp gheegroundnut oil for deep fry salt to taste2 1/2 cup refined flour (maida)For The Filling1 inch Ginger5 cloves Garlic500 gms Betki Or Surmai Fish1/2 tsp Turmeric Powder1 1/2 tblsp Mustard Oil1/2 tsp Red Chilli Powder1/4 tsp Sugar1 tsp Panch PhoronSalt to taste How to make macher kochuri : Sieve the flour and salt together. Rub in the ghee and make medium soft
Here is a delicious, tangy and mouth watering Macher Jhol recipe made from bengali Rohu(Rui) fish. Ingredients:1/4 tsp onion seeds (kalonji)2 medium potatoes5 green chillies1 1/2 tblsp coriander seeds1 small sized fish (preferably rohu)3 tblsp mustard oil2 tsp turmeric powdersalt to taste 1 tsp cumin seeds How to make macher jhol : Clean, cut and take off fish head. Clean inside of the fish and wash
Ingredients:2 tblsp semolina (rava)1/2 tsp green cardamom powder1 pinch nutmeg powder1 pinch salt1 coconut grated1/2 cup milkpure ghee to fry 2 cup refined flour (maida)1/2 cup sugar (for syrup)1/4 cup sugar1 cup water How to make lavang latika : Sieve flour. Mix in oil and enough water to knead into a firm dough. Cover with a damp cloth and keep aside. Bring the sugar and water
Ingredients:1/2 cup mustard oil1 tsp red chilli powder1 tsp panch phoron powdersalt to taste 1/2 kg jaggery4 – 5 raw mangoes (grated)1/2 tsp turmeric powder How to make kucho amer achar : Mix the grated mangoes, jaggery, turmeric powder and salt. Keep the mixture in the sun for about 4-5 days at a stretch. Mix in red chilli powder and panch phoron powder and leave it
Ingredients:4 medium potatoes (cubed)1/2 tsp red chilli powder1/2 tsp sugar1/2 tsp turmeric powder1 1/4 cup green gram split, (moong dal) roasted250 gms cauliflower florets250 gms.6 cup water (approx)salt to taste 6 green chillies1 1/4 cup rice1 1/4 cups2 tsp cumin powder1/2 cup peasFor The Seasoning 4 tblsp Ghee2 Bay Leaves3 Red Chillies Whole4 Green Cardamoms6 Cloves2 Cinnamon 1 inch pieces How to make khichuri : Roast moong
Here is a delicious and mouth watering Mutter/Peas Kochuri from the bengali cusine. People love to have this for their breakfast or for evening snacks. Enjoy it with aloo subzi or green dhaniya(Coriander) chutney. Ingredients:1/4 tsp salt3 tblsp ghee (melted)1 cup refined flourFor Filling 1/4 kg Peas (shelled)1 inch Ginger4 small Green Chillies4 tsAniseeds (saunf)1/4 tsp AsafoetidaSalt to tasteGhee to deep fry How to make koraishutir
Ingredients:1/2 tsp turmeric powder1 chicken8 tblsp groundnut oilsalt to taste2 star anise 10 -12 curry leaves2 bay leafMasala Paste1 cup Coconut grated25 Sambar Onions1″ Ginger12 cloves Garlic10 Green Chillies2 Red Chillies Whole2 tblsp Coriander Seeds How to make kozhi thengai kozhambu : Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces). Rub in the turmeric powder and little salt. Take
Ingredients:4 tblsp ghee2 cup refined flour (maida)1 egg 1 tsp salt1 tblsp sugarwater as required How to make khasta porota : Melt the ghee. Mix everything flour, sugar, salt. Mix in 2 tblsp of ghee and the egg 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
Ingredients:1 tblsp raisins1 cup basmati rice3 green cardamoms10 almonds (optional)1 cup jaggery grated2 litres milk1 tblsp sugar How to make gurer payesh : Clean and wash the rice. Remove and let it dry for an hour. Blanch the almonds and slice. Wash the raisins. Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes. Mix in the rice
Ingredients:1 cup water2 -3 drops lemon colour1/4 tsp green cardamom powdera few strands saffron250 gms cottage cheese (paneer)2 tblsp refined flour (maida)100 gms condensed milk (unsweetened)1 cup sugar How to make chum chum : Melt sugar in water and heat up to make a thin syrup. Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and
Ingredients:1 tblsp ghee4 -6 green chillies slit1 tsp garam masala powder1 tblsp coriander powder3 bay leaves1/4 coconut1 tsp red chilli powder1 tsp turmeric powder2 – 4 tsp sugar250 gms bengal gram divide (chana dal)1 tblsp cumin powdersalt to taste 1 tblsp raisins How to make cholar dal : Wash the dal and boil with 4 cup of water. Mix in turmeric, cumin, garam masala, and slit
Ingredients:oil for frying 2 green chillies chopped500 gms shrimps (shelled)few sprigs coriander leaves chopped1 tsp ginger paste2 tsp soy sauce1 egg1/2 cup refined flour2 onions chopped How to make chingri pakora : Cream the egg, flour and little oil. Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions. Mix well. Shape into balls or flat cutlets. Heat up oil in
Here is a easy to make chingri macher kofta recipe made from deep fried prawns. Ingredients:For kofta2 big size onions (finely chopped)salt to taste 500 gms prawns (small)2 tblsp breadcrumbs2 tsp mustard oil4 green chillies (finely chopped)2 tblsp ghee2 bay leaves 1/2 cup coconut1 tblsp coriander leaves chopped1 eggGrind To A Paste 1 large Onion2 ” Turmeric1 ” Ginger How to make chingri macher kofta : Shell, de-vein
Here is a delicious and mouth watering signature bengali chanar dalna dish made with fresh and soft paneer (Indian Cottage Cheese) and other spices. Enjoy this recipe at home. Ingredients:1 tblsp ghee250 gms cubed cottage cheese (paneer)1 medium cubed potatoesoil for frying 1/4 tsp turmeric powder1 tsp ginger paste2 – 3 green chilliessalt to taste 1 1/2 tsp cumin seed paste1/2 cup milk1/2 tsp cumin seeds1/2 tsp
Ingredients:1 tsp green cardamom power500 gms refined flour (maida)250 gms cottage cheese (paneer/chana)ghee for frying 2 cup sugar How to make chanar bara : Mash paneer well. Mix one tblsp of ghee with the flour. Mix milk a little at a time. There should be no lumps. The batter should be rather thin. Now, mix in the mashed paneer. This will thicken the batter. Lastly, mix
Ingredients:2 tblsp lemon juice2 tbsps.mustard oil for fryingsalt to taste 8 fish fillets8 1 tblsp red chilli powder4 red chillies wholesalt to taste 1 tsp mustard paste1 tsp turmeric powder4 green chillies slit2 tblsp coriander powder1 tblsp garlic paste1 tsp mustard seeds1 bay leaf2 cup onions chopped1 tblsp ginger paste1 tsp turmeric powder1 tsp onion seeds (kalonji) How to make bengali fish curry : Clean and cut fish
Ingredients:mustard oil to fry 1 tsp turmeric powdersalt to taste 1 big size brinjals How to make begun bhaja : Wash and cut the brinjals into half inch round slices. Apply salt and turmeric powder. Heat up the oil in a pot to smoking point. Take off heat, cool slightly and then reheat. Fry the brinjal pieces till crunchy and brown. Serve hot.
Ingredients:1/2 tblsp raisins2 bay leaves2 – 4 tblsp sugarsalt to taste 1″ ginger chopped1/8 tsp mustard seeds1 tsp oil1/4 big size pineapple How to make anaraser chatni : Discard the hard core of the pineapple. Take off and take off the eyes. Cut them into fine dices. Heat up oil in a kadai. Mix in the mustard seeds. When it starts to crackle mix in pineapple.
Ingredients:1 tsp mustard powder1/4 kg sugar (powdered)1 tblsp red chilli powder100 gm mustard oil1 tsp ginger paste1/2 kg raw mangoes (peeld and cut finely)salt to taste How to make amer mishti achar : Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender. After sun drying the mangoes mix in the ginger
Here is a mouth watering raw mango chutney from west bengal called Aamer Chutney (chatni). It is made from raw mangoes and spices which make it sweet and tangy. Ingredients:2 red chillies whole 3/4 tsp panch phoron1 cup sugar/jaggery1/2 kg green mangoes2 tsp oilSalt to taste How to make amer chatni : Cut the green mangoes with the skin into boat shapes. Heat up oil in
Ingredients:1 cup sugaroil for frying 1 tsp sida bi carbonate1/2 kg sweet potatoes9 – 10 raisins1 tblsp ghee1/2 cup refined flour How to make alutua : Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water. Wash and boil the sweet potatoes with as little water as possible. Drain the remaining water. Take off skin and fibre, if any, and
Ingredients:2 green chillies5 – 6 medium potatoes1/2 tsp sugar1 tsp pure ghee2 tblsp mustard oil4 tblsp poppy seeds (khuskhus)salt to taste 1/2 tsp onion seeds (kalonji) How to make aloo posto : Take off and cut the potatoes into one inch sized pieces. Keep them in water. Soak poppy seeds in one cup warm water for fifteen to twenty minutes. Remove and grind to a fine
Ingredients:1 tblsp red chilli powder1 tblsp cumin powder1/2 tsp garam masala whole500 gms potatoes2 tblsp ghee2 tblsp ghee1 tsp turmeric powder1 kg cauliflower2 tblsp coriander powder4 medium tomatoes2 medium onions2 bay leavesoil to deep fry 4 tblsp mustard oil How to make aloo phulkopir dalna : Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters. Take