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.

BANDHAKOPIR DALNA RECIPE

Ingredients Cabbage finely sliced 1 lb Potatoes cut in small cubes 2 Oil 2 tbsp Turmeric 1 tbsp Green chilli paste 2 tsp Ground cumin 1 tbsp Ground corainder 1 tsp Ginger grated 1 inch Butter 1 tbsp Bay leaves 2 Garam masala 1/2 tsp Salt to taste   Sugar to taste

Method Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside. To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat.

CHOLA DAL RECIPE

Ingredients Split bengal gram 1 cup Turmeric powder 1/4 cup Dry red chillies 2 Cloves 3 Cinnamon sticks 2 Cardamom powder 1/2 tsp Cumin seeds 1/2 tbsp Ginger 1 inch Green chillies 2 Oil 3 tsp Grated fresh cocount 1 tbsp Sugar 1 tsp

Method Soak the dal in water for one hour. Pressue cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt. Heat oil in a pan, add cumin seeds and let them splutter. Add the red chilies, chopped green chillies and ginger. Fry for 2-3 minutes. Add the seasonings to the boiled dal and mix well. Cook for another 10 minutes. Garnish with fresh coconut and serve hot with rice.

ALU POSTO RECIPE

Ingredients Potatoes boil peel and cut into thick cubes 4 Oil 1 cup Green chillies minced 3 Bay leafs 2 Grind to paste: Green chillies 3 Turmeric powder 1/2 tsp Poppy seeds 2 tbsp Salt to taste
Method Mix the ground paste with 1 Tbsp of water, and smear the potato cubes. Heat the oil. First fry the bayleafs and chillies. Then add the potatoes and fry on low heat , stirring all the while.

FISH STEAMED IN MUSTARD OIL RECIPE

Ingredients Fish fillets mariated with a little salt with turmeric powder 1 lb Ground turmeric 1/2 tsp Salt to taste Mustard oil 3 tbsp Green chillies slit 4 Tomato chopped 1 Mustard seeds 1 tbsp Ginger pureed 1/2 tsp Cilantro chopped 1 tbsp Water 1/2 cup

Method Heat mustard oil in a large frying pan, and when hot add the chiles. Turn down the heat to low, and fry for 15-20 seconds. Add the chopped tomato and fry for 15 more seconds. Add the mustard, ginger, 1/4 tsp. of turmeric and salt to taste. Stir and blend together. Add the water, raise the heat to medium, and boil for a few minutes. Add the fish and cook until done (5-7 minutes), turning once. Garnish with cilantro. Serve.

BENGALI SWEET AND SOUR PANCHPORAN SQUASH RECIPE

Ingredients Hubbard squash peeled and cubed 1 lb Roma tomatoes chopped 2 Sunflower oil 2-3 tbsp Onion cut into thin wedges 1 Garlic cloves finely chopped 2 Hot red chilli pepper, deseeded and finely chopped 1 Fresh ginger finely grated 1 inch Panchporan 1 tsp Sweet paprika 1 tsp Ground corainder 2 tsp Ground cumin 1 tsp Hot chili powder 1/2 tsp Brown sugar 2 tbsp Lime/lemon juice 1 tsp

Method Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger, panchporan to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender. Add the spices and cook for a few seconds more. Add the pieces of squash and tomatoes and toss everything together until well coated in the spicy mixture. Put the squash into a roasting tin and bake/roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges. This is delicious served together with mint raita and bengali channa dal.

TOMATOR CHUTNEY RECIPE

Ingredients Ginger 2.5 cm Cooking oil 2 tbsp Panchforan 1/2 tsp Red chillies 2 Tomatoes 450 gms Salt 1 tsp Sugar 3/4 cup Sultanas 1/4 cup Dates 1/4 cup Turmeric powder frac 18 tsp Lemon juice 1 tsp Green chillies thinly sliced 2

Method Peel and cut the ginger into very thin long strips. Slice the dates into long strips. Heat the oil in a round bottomed pan. Add the Panchforan and the red chilli. Wait until it splutters and then add the tomato in it. Now add the turmeric powder, salt, sugar, ginger, sultanas and date pieces. Reduce the heat and cover the lid of the pan. Allow the tomatoes and the dates to cook. Once they are all cooked and it thickensa bit add the green chilli and sprinkle the lime juice over the top of the Chutney.

BENGALI SPINACH RECIPE

Ingredients Raw almonds 2/3 c Warm water 2 c Oil/Margarine 3 tbsp Black mustard seeds 1 t Whole cumin seeds 1/2 ts Fenugreek 1/4 ts Brown sugar 1 1/2 tb Grated ginger 1/2 tb Minced green chillies 1 t Trimmed fresh spinach 2 lb Shredded coconut 1/3 c Salt 1 t Water 2 tb Nutmeg 1/8 ts

Method Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again. Heat oil/margarine in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve.

DHOI OR YOGURT MUTTON KORMA RECIPE

Ingredients Mutton cut in cubed 2 lbs or 1 kg Red potatoes peeled 6 small Onion chopped ground 2 Ginger garlic paste 1 tbsp Curds 1 cup Turmeric 1 tsp Chilli powder 1 tbsp Garam masala powder 1 tbsp Sugar 1 tbsp Bay leaves 2 Oil 1 cup Salt to taste   Ground coarsely   Peppercorns 6 Aniseed 1 1/2 tsp Cloves 6 Cardamoms 3
Method Mix meat, curd, chilli, turmeric and garam masala powders. Add ginger-garlic paste, salt and sugar. Reserve for 3 hours. Heat oil in a pressure cooker. Add whole crushed spices and bay leaves. Add onion paste and brown. Add tomato paste and brown. Add meat with marinade. Brown till oil separates. Add 2 ½ cups hot water, salt if needed and cook slowly till meat is soft.

DHOI MACCHH RECIPE

Ingredients Rohufish cleaned and cubed 2 lbs or 1 kg Curd 1 cup Turmeric powder 1 1/2 tsp Onions ground to a paste 2 Garlic paste 1 tbsp Ginger paste 1 tbsp Mustard oil 3 tbsps Salt to taste   For the gravy   Mustard oil 6 tbsps Sugar 1 tsp Bay leaves 2 Cloves 8 Cardamoms 4 Black cardamoms 4 Peppercorns 8 Cinnamon 2 pieces Whole red chillies 6 Salt to taste
Method Mix curd, turmeric powder, ground onion, garlic and ginger. salt and oil. Apply to the fish and keep aside for 3 hours. Heat mustard oil and fry the whole spices. Add sugar and salt to taste. Add the marinated fish and cook till done.

CHAR CHORI OR VEGGIES BENGALI RECIPE

Ingredients Cauliflower cut into flowerettes 500 gms Potatoes peeled and cubed 3 Brinjals stems removed quartered 2 Red pumpkin peeled cubed 200 gms Aniseeds 1/2 tsp Cummin seeds 1 1/4 tsp Onion seeds 1/4 tsp Fenugreek seeds 1/4 tsp Mustard seeds 1/4 tsp Turmeric powder 3/4 tsp Chilli powder 1 tsp Bay leaves 2 Mustard oil 1/2 cup Salt and sugar to taste
Method Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, one cup of hot water and cook covered till vegetables are done.

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