West Bengal Dishes

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

 

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

1. Mix the flour, clarified butter, salt together and knead into soft dough by adding enough water.
2. Divide the dough into small balls and roll them out into small round discs, which you may call puri.
3. 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....

 

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....