hai folks, i am starting this thread with encouragement from varloo and vidya... many more to follow....Chor chori: All seasonal vegetables…brinjal,potato,red pumpkin,greens stem,-[keerai thandu.] Masoor dhall a little1 table spoon…. Onions..one or two.. Bay leaves..one or two. Mustard,jeera,saunf..kala jeera,methi ,red chillies… In a kadai heat oil preferably mustard oil to get the authentic taste but if u r uncomfortable go ahead with ground nut oil…one small ladle..once heated add The mustard jeera saunf and kala jeera and methi with 2 or 3 redchillies..fry them A little and add.the vegetables along with some turmeric and hing one tsp each and fry until done …this is the basic of Bengal where people eat boiled rice and these veg when fish is too costly… Beguner bhaja: …this is brinjal fry. Get those large brinjal that r bulb shape and slice them to desirable thickness and round Now just mark them with a knife straight on one side and rotate and straight on the other..this way it will fry better take care not to cut the centre…now marinate with a little turmeric, garlic paste[optional] redchillie powder…hing a little and salt put all these together leave it for one hour …then deep fry them until crisp and light brown in colour… *Panneer shorsher bhata..it is mustard sauce and steam cooked.. Pannier 250gms… Green chillies..2 to 3 or to taste..slit along with stem Mustard powder…1tsp Salt to taste Turmeric powder 1tablspoon* Sliced onions…of one or two medium onions… Now marinate the panneer.with items in * and leave for an hour.. Now take a pressure cooker..and put all these ingredients into a well closed tiffin box And steam cook for 20 minutes…don’t forget the water base in the pressure cooker...once done fry some onions in oil and garnish…this is served with chapathis or rice…. regards sunkan
bengal dishes continued Mutter poori freshPeas 200 gms. Green chillies, ginger.. grind all without water Now in a kadai keep some oil and add mustard jeera and saunf and the ground mixture And stirfry in simmer until it has cooked add hing one tsp turmeric powder and cover it with a lid to cook well.. Add salt… Now make the dough for poori. In kolkata luchi is done only in maida… So make it with maida ,salt and mix the dough well and keep it with wet cloth for 20 minutes… Now roll out the pooris and fill with the mixture of the peas and again roll out into thin pooris…fry and.this is taken with tomato chutney.. Tomatoes: 250gms Green chillies slit 2 or 3 to taste, Turmeric,jeera powder, sugar 2 to 3 table spoon Kadi patha…[karuveppillai].. Heat oil and mustard, jeera, once splutters add the tomatoes cut And the slit chillies and fry them now add the turmeric and jeera powder and sugar and mix well and let it get cooked once it is done it will have the sugar all melted and Sweet and sour…. Aloo tomato to go with puri. Potatoes with the skin chopped 250gms Tomato chopped with skin 150gms Green chillies or red chillie powder, Jeera powder, dhania powder, Hing one tsp.. Salt to taste… Heat oil and add mustard, jeera ,dhania ,red chillies powders and mix well Now add the hing and put in the cut vegetables.. And fry well ..pour a little water to cook..cover and once cooked garnish with coriander leaves…and serve along with loochi… all dishes to be cooked in mustard oil if u want the authentic taste of bengal and mustard oil is very good for health...only the smell u need to put up or get used to......regards sunkan
Dear Sundari, It is nice that you have started a thread on dishes from Bengal. It was lacking in IL. I am not at all sure how I encouraged you to start this thread though. Can you post the recipe of authentice plain luchi? Thanks in advance regards Vidya
it is already there..... dear vidya, a casual line of my mother being bengali...and varloo's same statement...i am doing this in her memory...sometime we block not wanting to but then it all rolls out and wondering how many i have already....regards sunkan
luchi is just maida puri dear vidya.... here is ur luchi... Luchi <!--main Recipes starts-->Ingredients <TABLE width="50%" border=0><TD vAlign=top> 2 cup: Refined flour [maida] 1/2 tbsp: Clarified butter [ghee] 1/2 tsp: Salt Oil for deep frying 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. ..with all those sabji and very soon dhall coming....regards sunkan....
Good start Dear Sunkan, you have made a good start. I welcome this. I am happy that I was also a reason for this. Best wishes. With warm wishes, varloo
thanks a lot.. Dear sunkan Great to see your bengali recipes.Keep them coming :clap .I was under the impression Bengali cooking is predominantly non veg Regards Honeybee
potal the high protien is a staple from bengal... Aloo potal.... potato..200gms potal....500gms oil for frying mustard,jeera,turmeric,hing all a tsp each red chillies 3 to four whole with the stalk intact.. salt to taste... slice the vegetables as long strips both of the same size to help cook evenly... now heat the kadai..add mustard,jeera,chillies,haldi,hing and let it all fry ..then add the vegetable with the salt needed and cook all in simmer fire..the beauty of bengali dish is to cook in simmer level always for the juices of the veg to come out and cook themselves in it..once it is golden bordered all over remove and serve with chapathi or dhall rice.... i have attached the pic of potal known as parwal for some....
sunkan, the recipes are amazing!!! Hi sunkan, can u tell me the English name for potal(parwal)? Thought that snake gourd is the english name for it, but the pic looks totally different. Thanks and waiting for yr reply. Rgds.
Potal is..... Hi Ami, Potal is also known as tinda in hindi, tindora in gujarati and dondakai in tamil. Hope this helps. Vandhana
