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.
CHANAR BARA RECIPE
Ingredients
Green Cardamom powder
1 tsp
Refined flour
500 gms
Cottage cheese
250 gms
Ghee for frying
Sugar
2 cup
Method
- 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 in the powdered cardamom.
- The batter, must be of medium thick consistency so that it can easily be dropped from a spoon.
- Make syrup of one string consistency with the sugar and 11/2 cup of water.
- Heat up ghee in a kadhai. Drop spoonfuls of batter and fry till golden.
- Soak in the syrup for at least two hours.
MISHTI AMER ACHAR RECIPE
Ingredients
Mustard powder
1 tsp
Sugar
1/4 kg
Red chilli powder
1 tbsp
Mustard oil
100 gm
Ginger paste
1 tsp
Raw mangoes
1/2 kg
Salt to taste
Method
- 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 paste, tamarind pulp, chilli powder, mustard powder and oil
- And stir fry on low heat up till it reaches a one-thread consistency.
- Take off from heat.
- Cool and store.
RASSOGOLLA RECIPE
Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again. Rasgulla is the most healthy dish from the Indian desserts as it free from Now we will guide you through the process to prepare this Bengali special by your own.
Ingredients
Milk
1 litre
Sugar
300 gm
Lemon juice
05 ml
Rose essence
3 drops
Water
1 litre
Method
- For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
- Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
- Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
- Knead till very smooth. Make balls of desired size.
- Now place the cheese balls in boiling syrup and cook for 15 minutes.
- Switch off the flame and let the dumplings stand in the liquid until cool.
- Chill for a minimum of 2 hours.
- Mix in the essence before serving.
SONDESH RECIPE
Sondesh is traditional bengali sweet dish prepared with khoya and cottage cheese. Feel the sweetness of Bengal in your own kitchen today and remember, prepare it with love. It will be more tasty.
Making time: 20 minutes (excluding chilling and hanging time)
Makes: 7-8 pieces (depending on size of mould)
Shelflife: 3 days refrigerated
Ingredients
Paneer
150 gm
Khoya grated
1/2 cup
Sugar
6 tbsp
Almonds shredded thin lengthwise
6-8
Chhoti elaichi crushed a little
4-6
Kesar
6-7 strands
Method
- Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
- Mix in the elaichi and set in a layer about ½" thick.
- Refrigerate till set and cut into squares or diamonds and serve.
BEGUN BHAJA RECIPE
Ingredients
Aubergine
100 gm
Turmeric powder
1 tsp
Mustard oil
2 tbsp
Salt to taste
Method
- Cut the aubergines lengthwise.
- Rub in salt and turmeric.
- Heat the mustard oil in a frying pan.
- Add the pieces of aubergine to it and keep turning the sides to cook evenly on either side.
- Serve hot.
LUCHI RECIPE
Ingredients
Oil for deep frying
Refined flour
2 cup
Salt
1/2 tbsp
Clarified butter
1/2 tbsp
Water to knead
Method
- Mix the flour, clarified butter, salt together and knead into soft dough by adding enough water.
- Divide the dough into small balls and roll them out into small round discs, which you may call puri.
- Deep fry each puri separately and remove when the luchi is creamish in colour.
- Serve hot.
MACHCHER JHOL RECIPE
Ingredients
Fish (of your choice), cut into 2 ½cm/1" thick slices, diagonally
500 gm
Turmeric
1 tsp
Salt to taste
1/2 tsp
Grind together
Onion roughly chopped
1 1/2 cup
Garlic chopped
1 tsp
Ginger chopped
2 tsp
Dried red pepper
2-3
Turmeric
1/2 tsp
Salt to taste
1 tsp
To proceed
Mustard oil
1/2 cup
Onion seeds
1 tsp
Cinnamon broken in small pieces
1/4 tsp
Corainder leaves for garnish
Cloves
4 pcs
Green cardamoms
4 pcs
Bay leaf
1-2
Green chillies slit length wife
2-3
Water
3 cup
Method
- Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
- Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
- Lift the fish out of the oil, and keep aside. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
- Saute till fat separates then add the green chillies and stir fry a few times.
- Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
- Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done). Serve hot garnished with the coriander leaves.