Poila Boishakh ( Bengali New Year ), occurring on 14th April, is the first day of the Bengali calendar, celebrated in both Bangladesh and the Indian state of West Bengal, and in Bengali communities in the other Indian states, including Assam, Tripura, Jharkhand and Odisha. It coincides with the New Year's Days of numerous Southern Asian calendars.
Kosha Murgir Mangsho
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West Bengal and Bangladesh. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.
Bengali Fish Biryani
Bengali people love fish. They like fish in any of the dishes. We bongs like fish in any way, such as, in curry, stew, mustard gravy, light curry , in pulao or biryani. So here I'm sharing a recipe for our another authentic Rice variety, that is Fish biryani. This is nothing but fish based rice variety and with lots of spice. It is easy to cook and very much time saving flavorful dish.
This dish is only available in Bengal. You can not find only one serving of this dish in outside of Bengal. This dish was invented by the Royal Chef's of Bengal.
Pui Shaker Chorchori
Bengalis love Pui shak in stir fry way with eggplant, red pumpkins, potatoes. We serves this stir fried curry with rice & dal in lunch. We add fried Rohu fish head, Hilsa fish head, small fried shrimps, fried small fish in this stir fry. "Pui Shak/Shaager Chorchori" is a famous stir fried curry which is serves in any kind of Bengali lunch gathering like Wedding lunch, Rice Ceremony lunch, Or even in Picnic. Almost every Bengali love this with plain rice & masoor dal. This recipe has been adopted from my Granny's regular menu items. Here is the recipe...
Nolen Gurer Payesh
Payesh is nothing but Indian style Rice Pudding, made by boiling milk, basmati or any aromatic rice and sugar or jaggery. This Payesh is the Bengali term of Indian Kheer. In Southern India it is called Payesam. Here is a traditional recipe of Payesh, which is made with Jaggery instade of Sugar. Date Palm Jaggery has a nice smokey flavore and its caramel color makes the Payesh even more beautiful and tasty.
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat/fish itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil.
Bengali Masoor Dal
Masoor dal, is an edible pulse, 30% of their calories from protein, all dals have the third-highest level of protein, contains dietary fiber, foliate, vitamin B1, and minerals. Masoor dal is nutritious, completely safe, and wholesome. In Bengali this dal is treated as a non-vegetarian and cooked with onion & garlic. I have added some Lemon Leaves to enhance the flavor of this Dal.
The Koi I am talking about is also known as climbing perch and belongs to a family of carps. I am usually pretty scared of Koi with its hook like sharp bone and have cooked it only a couple of times. The Koi in packets that I get here is fully cleaned and that gives me much confidence.
Bengali Steamed Prawn
"Chingri" Or "Prawn" is Bengali's alltime favorite seafood. Prawn tastes so good, that you can use it any kind of dishese, such as, Rice dish, curries, daals, snacks, noodles etc. And Bengalis can cook several dishes with Prawns. We, Bengali can use this with any vegetables like, Cabbage, Bottle Gourd, Eggplant, Cauliflower, Pointed Gourd and all most in every vegetable curries. And expect this vegetables, prawns can be cooked as a main ingredient in many dishes, like Malaikari(coconut based gravy), Sorshe Bhape(steamed in mustard gravy), Biryani(spicey prawns cooked with Basmati rice), Buttery gravy and many more.