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Home > Regional Recipes > Bengali Recipe
Bengali Recipe
Aloo Phulkopir Dalna

Ingredients:
1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
4 tblsp mustard oil

Method:
Peel and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
Peel and cut the onions
Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
Then fry the florets of cauliflower till they turn a little brown.
Remove and keep it aside.
Take off the oil.
In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
Mix in cut onion and fry till golden in colour.
Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
Mix in a tblsp of water if necessary.
Mix in the potatoes, cauliflower and the tomatoes.
Stir fry for a while.
Mix in a cup of water, cover and stir fry over medium heat.
Stir from time to time.
Take off from heat up when the vegetables are cooked and nearly dry.

Bengali Fish CurryBengali Fish Curry

Ingredients:
2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Method:
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric
powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.

Chhanar Dalna

Ingredients:
1 tblsp ghee
250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying
1/4 tsp turmeric powder
1 tsp ginger paste
2 - 3 green chillies
salt to taste
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water

Method:
Heat up oil and fry the potatoes lightly and keep aside.
Fry the paneer in the same oil and put it in warm water.
Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
Mix in the cumin paste mixed with a little water, ginger juice and turmeric powde
Stir fry for 2 minutes.
Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
Take off the paneer from the water and mix in to the potatoes.
Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
Serve hot.

Bengali RecipeAlu Posto

Ingredients:
2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)

Method:
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 paste.
Heat up mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in kalonji and stir-fry briefly.
Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
Take off the lid, mix in salt, sugar and slit green chillies.
Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.
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