West Bengal Dishes

Discussion in 'Cuisines of India' started by sunkan, Jun 20, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Re: Bengali recipes

    Dear sunkan,
    I noticed only after my posting.There was no post till date.So I start to post some recipe I know. I know only few . Rasagulla famous sweet all know the method.So I omit it.

    tsseethalakshmi
     
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Darbesh

    Besa 250 gm
    kamini sabeds[custard apple 200 gm
    ghee,sugar 1kg
    rose water
    javitri 10 gm
    jaipal[nutmeg] 5
    kesar
    red food colour [optional

    Mix besan and sabeda pulb well.Make a paste by adding water to it.Make thick sugar syrup.Fry the paste in ghee with a slotted spoon.When done immerse in the thick syrup.
    Grind all the spieces and mix it with the mixer.Put ghee in both hands and make small balls.
     
  3. Verusha

    Verusha New IL'ite

    Messages:
    19
    Likes Received:
    9
    Trophy Points:
    8
    Gender:
    Female
    Hi!

    Any one has a recipe for "mistee Dahi" (not sure of the spelling!). Its a sweet &the most wonferful thing that I've ever tasted while I was in Mayapur (West Bengal).

    Thanks!

    V:-D :-D :-D
     
  4. mansukpra

    mansukpra New IL'ite

    Messages:
    10
    Likes Received:
    1
    Trophy Points:
    3
    Gender:
    Female
    Re: Potal is.....

    hi
    Sorry to contradict ur sentence but it is not the same. It looks like a cucumber but lighter green with stripes on them. And also tinda is different from dondakai. They may be of the same family which i am not aware but they are definitely different vegetables. I am not sure what they call all these vegetables in gujrathi. I can clarify for u and post tomorrow.
    Sorry once again if i have offended u. None intended.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dear Verusha,
    Please go to
    Mishti Dhoi
    Love,
    Chithra.



     
  6. sunkan

    sunkan Gold IL'ite

    Messages:
    4,124
    Likes Received:
    236
    Trophy Points:
    153
    Gender:
    Female
    Re: Potal is.....


    you are correct mansukpra,
    it is different, it is a creeper kind which may be related to the tamil kovakkai of south, but has seeds inside and now available in most places as bengali's have settled down all over india..
     
  7. sunkan

    sunkan Gold IL'ite

    Messages:
    4,124
    Likes Received:
    236
    Trophy Points:
    153
    Gender:
    Female
    dear verusna,
    this is sweet dahi, done in bengal, and some use batasa the sugar drops to make them,or caramalised sugar, which is then added to the milk and later a little curd is added to set the dahi, and once it sets it gets the color and sweet in taste..sunkan
     
  8. babyraji

    babyraji Silver IL'ite

    Messages:
    977
    Likes Received:
    75
    Trophy Points:
    90
    Gender:
    Female
    hi
    anybody with the famous bengali receipe called "shukto".it is a veggei side dish.pls do post it,
    luv
    raji
     
  9. poonamjoshi9266

    poonamjoshi9266 New IL'ite

    Messages:
    348
    Likes Received:
    3
    Trophy Points:
    0
    Gender:
    Female
    <TABLE cellSpacing=0 cellPadding=0 width="95%" align=center border=0 name="eShopHomePage"><TD class=Header>Hi Babyraji,

    Here is the recipe for Shukto


    Ingredients :
    <TD class=Text>Broad Beans (scm/papi) - 70 gms.
    Vadi (lentil) - 50 gms.
    Bitter Gourd (karela) - 120 gms.
    Ridge Gourd (turai) - 120 gms.
    Parval - 120 gms.
    Drumstick (sajina) - 4 nos.
    White Pumpkin - 120 gms.
    Radhuni - 1 tsp.
    Khus Khus - 3 tsp.
    Mustard - 3 tsp.
    Dhara Oil - 40 gms.
    Salt - to taste
    Coconut Milk - 100 ml.
    <TD class=Header>
    Method :<TD class=Text>Cut the vegetables into sticks and keep aside.

    Grind to a smooth paste the radhuni, khus khus and mustard.

    Take oil in a kadai and saute the vegetables. Cover for 5 minutes till tender.

    Add the ground masala and stir for 3 minutes. Add the coconut milk and salt. Add some water.

    Cook till vegetables are tender.

    Fry vadi till golden brown. Mix with shukto.

    <TD class=Header><TD class=Text>Not recommended for individuals not liking the bitter taste of Karela!
     
  10. poonamjoshi9266

    poonamjoshi9266 New IL'ite

    Messages:
    348
    Likes Received:
    3
    Trophy Points:
    0
    Gender:
    Female
    Dear All,

    Try Aloo posto

    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)




    • 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.
     

Share This Page