Cuisine - Bengali
Jalebi or Jeelipi is a very popular Indian sweet. It can be served cold or hot. It is made by deep frying a batter in pretzel or circular shape and soaked into sugar syrup. This sweet considers as a "Celebration Sweet" in India. Here it is considered as a famous "Ratha-Yatra" special sweet.
Dak bungalows were rest houses where the travelers used to take rest while on a journey, or used as a night stop during a trip. At that time the Care-taker had their own Poultry, Goat at Dak Bungalows for easy milk and meat supplies. This kind of curries are always be the only Dinner/Lunch item. So it is always cooked along with Potat ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.
This dal is made for special occasions like Birthdays, Pujas Or to serve the guests. And this dal is must for the most famous Bengali Festival "Durga Puja". This is one of my most favorite Dinner menu on the first day of the Durga Puja "Shasthi". On this day we should have vegetarian menu at our home. So this one is a must dish for "Shasthi".
Narkel Naru is a dessert from Bengal. They are ball-shaped and made from khoya/condensed milk and coconut, a traditional food during Pujas such as the Durga Puja/Lakshmi Puja, consumed throughout India. Specially for Vijaya Dashami "Narkel Naru" is must to greet the guests who visit our home during Puja.
Chanar jeelipi is a very popular sweet in Bengal, Rajasthan & Orissa,though the form can differ significantly from place to place. It is made by deep-frying a paneer dough in pretzel or circular shapes, which are then soaked in sugar syrup.
Dorbesh is nothing but Boondi Laddu. But this Dorbesh is little different from the regular Non-bengali boondi laddu. Dorbesh is made with colorful boondies, and looks very tempting. Dorbesh taste little bit different from regular laddu. This Bengali Boondi Laddu is made with boondi, cashew, raisins and khoya kheer or mawa. We have to mix all the ingredients together and then shape them into Laddus.
Ghee Bhat/Vegetable Polao is cooked with Basmati Or Gobindobhog rice. In USA Gobindobhog rice is not available. Kalijeera Rice, which is available in Bangladeshi Grocery Stores, but the is not exact like the Gobindobhog rice. So Basmati rice can be used as substitute. This polao is cooked in ghee or clarified butter only along with vegetables & nuts, so this is called Ghee Bhat. Here is the recipe.....
This chomchom itself a very popular sweet of Bengali. And this variety of the famous chomchom, even more tasty and delicious all over India. When you put a piece of Malai Chomchom in your mouth , you will forget about your calories, and will enjoy the melt in mouth sweet. The making of this heavenly sweet is little lengthy, but it will worth, when your family will have them and praise you for the effort.
This polao should be cooked with Bengali aromatic rice called "Gobindobhog" rice. But out of West Bengal it is not possible to get this rice. This is Bengal special rice. Its aroma makes the Polao more aromatic & tasty. Some people say that "Kalizeera" rice, which is available in Bengladeshi stores, is quite similar, but belive me I could not find the similarity, because once you eat the "Gobindobhog" rice you will never forget the aroma. So I made this with "Basmati Rice". This can be a better substitute of "Gobindobhog" rice. Ghee and saffron are the 2 very essential ingredients for this preparation, you can't skip these two. For this most aromatic rice you need very less ingredients but it taste really awesome.
This recipe has been adopted from Bangladesh. In this recipe raw Ilish/Hilsha pieces are steamed in mustard and coconut paste along with turmeric, green chili, salt and mustard oil. This is an effortless cooking. Only marinate the fish and put into a non-stick pan and cook on low heat for 20-30 minutes. No need to stir or add something in between cooking. And here is the recipe...
Durga Puja is knocking our door, only 2 days away. We bongs are too excited to celebrate the Biggest Festival. The Bongs all over the world celebrate this festival. We ware new dresses, sarees etc, have lots of food during this festival. And without "Astamir Bhog" it does not complete the food culture of Durga Puja. So today I'm going to share the "Astami Special Bhoger Khichuri & Labrar Torkari". Bhoger Khichuri is very arometic and tasty. And here is the recipe...
Monsoon and deep fried snacks are made for each other. And in this rainy season 'Bengali Mangsher Chop' has no substitution. Mangsher Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chowmein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Mangsher Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need mutton keema. Boiled keema are added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introductions, let's go to the recipe...
Bengali Sunday is totally incomplete without 'Kochi Panthar Jhol' & Gorom Bhat. Baby goat meat has less fat, tender and easy to digest. I always love mutton curry, light stew type. In this curry I've added all freshly ground spices with very less oil. This is my Grand Mom(Mother's Mom). She used to cook each and every dish with freshly ground spices. She used to use Mortar & Pestle to ground spices. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste. So lets jump to the recipe and make it as soon as possible. And off course don't forget to send me the pictures with your feedback.
I think Bengalis don't need any introductions for the authentic Bengali recipe 'Chingrir Malaikari'. Even many Non Bengalis are also aware of 'Chingrir Malaikari'. But still I'll give you little informations about this dish for those who does not know about the recipe. Jumbo Prawns are cooked in creamy Coconut gravy, without onion, garlic & tomatoes. This curry is very arometic but mild in taste. This dish should serve with Plain Steamed Rice. This recipe I'm sharing for Bengalis' biggest festival 'Durga Puja'.
These sweets are quite time consuming. And in recent days you can get every authentic Bengali sweets in the nearby Sweet shops. But who stays outside Bengal, what about them. I'm sure they still miss those Authentic Bengali sweets. So I prepare these 'Narkel Er Takti' for them, who badly miss them and want to make at home. This recipe is little easier than the authentic recipe. Here is the recipe of 'Narkel Er Takti/Chapa.
In Bengali culture, people says, Payesh is the best sweet item to celebrate any good news. Such as birthdays, anniversary, rice ceremony, marraiges or even for the baby showers. And for the worship to the God, Payesh is the must Bhog item to be dedicated. Payesh is be made with a special Flavorful Rice, which is named as Gobindobhog Rice, but if you are unable to find this rice, go on with good quality Basmati Rice Or Kalijeera Rice. Kalijeera Or Basmati Rice can be available in any Bangladeshi Grocery stores. Gobindobhog Rice is only available in West Bengal. Today I'm going to share the recipe of special payesh which is called 'Poromanno Or Bhoger Payesh', which is little different from regular Payesh recipe. I've adopted this recipe from my Grand Mother(father's mom). In this recipe, the rice should be lightly fried in Ghee, and the milk, ghee fried rice would be boiled in caramel along with chopped nuts. Sounds interesting, let's go to the recipe.....
Almost in every Bengali home "Sunday Special Panthar Jhol" is must for lunch menu. This is not a very rich curry. This kind of "Mangsher Jhol" is cooked with very less spices, just like stew. This type of "Mangsher Jhol" goes well with Plain Steamed Rice and cucumber, onion salad. Goat meat is itself little rich. So you can not have a lot at a time. And Goat meat should be consumed at lunch only. This meat is little difficult to digest.
Taler Bora Or Asian Sugar Palm Sweet Fritters "Taler Bora" is the must item for "Janmastami" Or "Lord Shri Krishna's Birthday" celebration. This special sweet fritters are made during "Janmastami" on the month of Bhadra according to Bengali calendar.
That means Green Jackfruit Curry.The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam. Enchor Chicngri is a Green Jack-fruit cooked with Prawn in a spicy gravy, goes well with Steamed Rice Or Roti.
Aloo Bhaja" is very famous in Bengal."Aloo Bhaja" is serves along with any kind of dal."Aloo Bhaja" have many variantions such as Round Shaped Aloo Bhaja, Match Sticks shaped Aloo Bhaja, Thinly Sliced Aloo Bhaja, Jhuri Aloo bhaja. Here is the recipe of Jhuri Aloo Bhaja i.e. Very thinly grated crispy fried potato. This variantion of Aloo bhaja can be serves as evening snack also with "Masala Chai".
I had this "Bandhakopi Chingrir Ghonto" in my aunt's house. She made this for me, as she knows I love prawn, so she cooked everything with prawns from starter to main coarse. But I liked this dish the most. So I learnt the recipe of this dish from her. As my hubby doesn't like prawns, so I do not cook prawns regularlly. But today I was craving for this curry. So prepared this for dinner. And I followed my Aunt's recipe here.
I use Pumpkin leaf because I love to eat the spice marinated leaf as well. But if you can not find Pumpkin leaf, banana leaf is also a good option. This is a typical Bengali or I should say East Bengali dish. This recipe is very easy to prepare, effortless, no need to cook for long time. Infact any Hilsa recipe is indeed very quick and easy. So why should we waste our time in talking about hilsa, we all know the fact. Let's jump and peek the process.
Shukto is a traditional bengali dish, which is a part of a full course bengali meal. Shukto should be served at the beginning of the menu. It is a combination of sweet and bitter in taste. Different types of vegetables are used in this recipe. The recipe which I'm going to share today, is typically our family recipe, which my grandmother used follow. So let's peek the recipe.
Muri ghonto is a authentic Bengali dish, where the Rohu/Katla fish head is cooked with flavorful rice like Gobindo Bhog Chal. Gobindo Bhog Chal is only available is Bengal. But if you are outside of Bengal, you may use good quality Basmati rice for 'Muri Ghonto'. This recipe I adopted from my mom. She makes this awesome. If my mom makes this, I don't even need anything else this. A plate of rice will be vanished in a minute with this. In this recipe she always use only ghee and fresh Katla fish head. I'm giving you her signature recipe which she adopted from her mother,(My Grand Mom). Follow each and every step & ingredients, then you will get the exact dish. So here is the awesome recipe of 'Muri Ghonto'.
Lassi is a savory cool yogurt based beverage popular in India, Pakistan, Nepal, Sri lanka, Bangladesh. Lassi is made with sour curd, black salt, sugar. Some time roasted ground cumin is added to enhance the taste. Fruits can be used to make variations. Today I'm going to share a lassi recipe which is not the traditional recipe, it's a common variation of Lassi, 'Tender Coconut Lassi/Daab Lassi' In this lassi Tender/Young coconut flesh is blended with sour curd and then it is added with the other ingredients. So lets off to the recipe....
This chatni should be sweet & spicy, thick and sticky like consistancy. Lots of sugar is used to make this chatni. And at the end some roasted ground spices are added to make it little spicy. My mom-in-low is an expert making this kind of chatnies. She tought me how to make sticky tasty chatni. Today I'm going to share my mom-in-law's recipe of "Sweet & Spicy Green Mango Chatni". Here it is............
Earlier I've shared Chicken Dak Bungalow recipe with you, and today it'll be made with Mutton Or Goat meat. But the Goat Or Mutton Dakbungalow recipe is different from the Chicken recipe. As all of you know that the chicken is less flavored than the goat meat. Goat meat has a very strong flavor itself. So for the Goat meat we had to add some more strong flavored spices in it & here is the recipe.
Ilish Machher Jhol is one of my favorite Ilish preparation. This is a very light curry of Hilsha fish, which is cooked with eggplant & potato. Spices are used in a very little amount. In this curry , Ilish can be added raw or very lightly fried.
Rosogolla is a famous Bengali sweet. On the name of rosogolla every Indian know that is authentic Bengali sweet. Here is another variation or flavor of rogolla is Komola Bhog. This is Orange flavored rosogolla.
"Doi Machh" is not an authentic Bengali fish recipe. It's somewhat like fusion curry. It's a nice dish to serve the guests. Doi mach is yoghurt based Rohu/Katla fish curry. In this curry fried fishes are marinated in seasoned beaten yoghurt and then cooked on low heat. Aromatic sweet and sour taste of the gravy is easy to cook but very delicious. I've made this dish with Rohu but you can try this with any "Carp/Buffalo/Grass Carp/Tilapia".
Mung dal or yellow lentil is Bengali's regular lunch item. This lentil is used to make many dishes such as plain dal, vegetable dal, khichuri, pakora , dal with fish head ect. Here I'm giving you another famous dal recipe for lunch menu with fish head.
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 sweet actually looks like drops Or Boond in Hindi. That is why it is called Boondi. Boondi is made with Bengali gram batter or Chikpea batter. Bengali occasional breakfast is incomplete without "Bonde & Luchi"/"Boondi & Puri".
Kolkata has a special and totally different style of biryani. The specialty of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's. The rice is flavored with Kewda water & Rose water along with saffron to give it flavor and light yellowish color.
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.
Macher Jhal is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. Fish is the main item of their daily menu. So there are different items are cooked with fish. Macher Jhol, Macher Kalia, Macher Korma, Macher Jhal etc. Today I'm going to share a very easy but super tasty recipe of fish. Where fish is cooked in thick mustard sauce. And one more very important point for this recipe is, this dish must be cooked in mustard oil.
Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. So I've tried to make a fusion with Mackerel Fish in Bengali style with potato and eggplant. I hope you guys will like this dish.
Crab is a popular dish in Sea side areas such as Bengal, Mumbai, Goa, South Indian. Because crab is easily available in those areas. Crab curry recipe is more less same in those areas. Here I'm sharing Bengali crab curry recipe which is also called as "Kakrar Jhal" in West Bengal". This is very easy and quick recipe to cook.
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.
Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread, fish or chicken and dipping them in a batter of gram flour and then deep-frying them. Pakoras are usually served as snacks or appetizers. Pakoras are popular as a fast food snack in all over the world
Chingri or Shrimp Bati Chorchori is a traditional Bengali recipe. This is a very easy recipe to make, but tastes awesome. This recipe needs very minimal ingredients and cooks in 15 minutes. In this recipe Shrimp/Chingri takes the main part. To make "Bati Chorchori" all ingredients are put in a Bowl which is called "Bati" in Bengali, and then cooked covered on low flame for 15-20 minutes. And Mustard Oil is the key ingredient of this recipe. In this recipe The bowl should be Aluminum bowl, and it may be replaced by medium size Sauce Pan.
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...
Chingrir Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chow Mein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Chingrir Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need shrimps not the prawns. Because shrimps are smaller in size. Shrimps are fried and then added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introduction, go to the recipe...
Dimer Chop is one of the most famous "StreetFood" of Kolkata. Kolkata is very famous for their Street Food, Tele Bhaja(deep fried food). There are lots of small Tele Bhaja vendors in everywhere. This egg/dimer devil is available in almost every street food stalls. This devils are made with half hard boiled eggs, wrapped with potato mixture, dipped in batter, coated with bread crumbs and then deep fried.
The mung or moong bean (also known as green gram or golden gram or pesalu in Telugu) is the seed of Vigna radiata, native to the Indian subcontinent,and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of Southern Europe and the Southern United States.It is used as a foodstuff in both savory and sweet dishes.
Steamed fish is a very popular Bengali side dish. Normally this bhapa mach is made with Ilish /Hilsha Or Bhetki(Sea Perch). But here I've made a fusion dish with Salmon in steamed style with mustard+poppy seed+coconut paste gravy. Belive me you are going to love this fusion.
Kalo jaam or kala jamun is a popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made mainly from milk solids, traditionally from freshly curdled milk. But I've a very shortcut recipe for this awesome Sweet, which has not very difficult,and the taste will remain the same.
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.
Bengal is famous for Sweets, specially Homemade Paneer Sweets. And Sondesh, Rosogolla are the most famous among the sweets. Sondesh is made with Homemade Cottage Cheese, sugar. Nothing else. Very few ingredients are needed to make Sondesh. Sondesh is nothing but Bengali Fudge made with Cottage Cheese Or Homemade Paneer. Sondesh are made with different flavors, like plain sondesh, kaju sondesh, gurer sondesh, chocolate sondesh, pista sondesh, orange/komola sondesh. Today I'm going to share Komola/Orange Sondesh recipe. As winter is knocking the door. Orange is winter special fruit. So today I've made this Sondesh to share with you all. And I took the pictures with Asus Zenfone2 Laser.
In Bengal, there are many dishes are made using Hilsa. Hilsa itself is a cuisine. This fish has a wonderful flavor in it, so no need to add lots of spices to cook it. Bengali cook lots of dishes with this fish like Jhol, Jhal, Stew, Polao, Biryani, Chutney even only fried Hilsa is very arometic dish too. Today I am going to share a very popular dish of Hilsa is "Doi Ilish", that is mean Hilsa cooked with mustard & yogurt. Here is the recipe..........
Today I'm going to share 'Aam Panna' Or 'Aam Porar Sorbot', which is a very famous and refreshing drink for summer. My Grand mom used to make this drink during summer season. Aam Porar Sorbot In this recipe, I've given two different way to make the drink. You may follow any of them and in both the way, you wouldn't be disappointed. The first way I've adopted from my Grand mom's recipe. Here is the recipes...
Street foods are so very popular through out India. No Indian can deny, they do not like street foods. And when it comes to Bengal, there are countless street foods. Some of them are, Roll, Chowmein, Fuchka, Chaat etc. One of the famous street food is "Ghugni Chaat". Ghugni is made with Dried Yellow Peas. At first we have to soak the Dried Peas for overnight, and then boil it first and cook with spices. This is not a very difficult recipe. Here it is.......
Today I'm going to share the recipe of "Gokul Pithe", which is made with scraped coconut & khoya Or milk solid. In this recipe, at first stuffing is made with scraped coconut, khoya & jaggery, then shaped them into cakes, dipped into rice flour, Maida, semolina batter, deep fried and soaked into jaggery syrup.
Golda Chingri or Giant shrimps are available in Bay Of Bengal only. And this prawns are very famous for its heavenly taste. Bengalis are fond of Prawns. They make different dishes with prawns. Malaikari is one of the best creation of their varieties. This dish normally prepare on special Bengali occations. Golda Chingri Or Jumbo Prawns are cooked in a Coconut Milk based Gravy, mild and flavorful.
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.
Paturi is a very popular Bengali dish. Marinated Fish or vegetables cooked in wrapped inside the leaf. This dish can be cooked with hilsha or bhetki fish. And fish can be wrapped in banana leaf or bottle gourd leaf. Here I've made this with banana leaf and sea bass instead of bhetki.
Kesari Bhog is a very tasty variety of our very well known "Rosogolla". Kesar means Saffron, when the Paneer for Rosogolla is being prepared at that time Milk soaked saffron should be added to this. I had Kesari Bhog at my In-Laws place in Howrah. It was so yummy and melted in my mouth. But in USA it is difficult to get that Sweet. So I decided to make them myself. And here is the recipe.
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.
Lemonade is Lemon flavored drink, sweetend with honey/sugar. This refreshing drink is usually homemade. Different fruit juice is added to give different flavor to this summer refreshing drink. Here I have made lemonade by using Watermelon & cucumber juice. As I am an watermelon fan, and in summer I everyday I eat watermelon in any way. This is a very easy recipe of refreshing Watermelon Lemonade.
In Kolkata almost in every sweet shops you will get Dalpuri Torkari' Or 'Lentil Stuffed Puri & Potato Curry' at breakfast time. The taste of this 'Kochuri Torkari' is just awesome. Specially the 'Alu Torkari' is so delicious. For Sunday morning at my home we used to have this 'Dalpuri Torkari' & 'Jilipi' for breakfast. I was thinking of sharing the awesome 'Alu Torkari' recipe with you all. But some how I always forgot to share it. Today I was determined to share this awesome 'Dalpuri Torkari' recipe with you. This 'Alu torkari' is without onion & garlic and little spicy in taste. Because 3 types of chilies are added in this curry. Here is the recipe....
Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Plam Jaggery Or "Nolen Gur". This fastival is known as "Poush Sankranti" in West Bengal. Varities of sweets will be made with Ground rice, date plam jaggery , milk and many other ingredinets. These special sweets which are made during this winter festival is called "Pithe". One of the most popular "Pithe" is Mugsamali Or Mung daler Bhaja Pithe. My Grand mom(my dad's mother) usually made this Mugsamali during this season. I also made this pithe following her recipe.
Chal Kumro ( White pumpkin) is a dish that is part of the Bengali cuisine of East India. It is prepared from white pumpkin, grated coconut and Nigella seeds seasoned with vegetable oil. This dish is served with steamed rice at the first of a lunch menu.
Koraishutir Kochuri/Kachori-Matar/Mutter/Fresh green pea stuffed fried Indian bread & Aloor dum or Dum AlooLuchi is a deep-fried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety.
Machher Jhol or Machha Jhola is a traditional Oriya and Bengali spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. This Machher Jhol is a part of almost every Bengali familys' lunch menu. So this should be a mild type curry with very less spices. This curry is good for helath.
Vegetable or I should say Bhegitabil Chop is a very famous Bengali evening snacks. The term "Chop" is nothing but cutlets or croquette, used in Bengal. There are many different types of "Chops", like "Aloor Chop, Mochar Chop, Macher Chop, Chicken Chop, Dimer Chop" etc. Croquette/Chops are made with spiced minced meat or smashed vegetables, dipped into egg & cornflour batter and coated in breadcrumbs, then deep fried. This cutlets/chops are available in every Roadside Roll Corners in Kolkata.
Jal Jeera is an Indian spiced lemonade. This is an Indian beverage, serves in summer. This is a very refreshing drink made with Indian spices, lemon/lime juice, black pepper powder, and etc. Jal means Water in Hindi & Jeera means Cumin. Cumin is the main ingredient to make this Indian Lemonade.
Eggplant ( Begun in Bengali) is a very popular vegetable in Bengali cuisine. This vegetable is used in many veg or non veg dishes. Here one of my Didi gave me this recipe and I've tried this for first time in lunch . And it was so tasty and flavorful you can't imagine. This dish can be made for potluck dinner also.
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.
Here I have made a new creation with the fish in rezala curry. Rohu Fish cooked in a mild but tasty creamy gravy. This Curry goes well with any kind of Rice. And can be served in a party menu.
Phulkopi is the Bengali name of Cauliflower. This "Singara" is specially made in Winter, as Cauliflower is the popular vegetable of this season. "Phulkopir Singara" is made with stir fried cauliflower & potatoes along with some other spices. For crispyness of the "Singara" , we have to use ghee. In the roadside shops, they use Daldas to make the "Singara" most crispy and stay as it is through out the day. But dalda is not good for health. "Singara" should be served hot and fresh as soon as they are made, if they reach to the room temperature, they will loss the crispyness. Read my tips Tips to make Crispy old samosas ". Here is the recipe of "Phulkopir Singara"...
Kolkata is very much famous for their street food. There are lots of street food like Egg Roll, Chicken Roll, Chicken Cutlet, Chow Mein, Moghlai Paratha and Bengali Crispy Fish Fry. But it is healthy to have the homemade street foods. This way you can enjoy all the tastes but you will be still with healthy stomach. Here is the recipe of Crispy Bengali Fish Fry.
Ras Malai or Roso malai is a sweet dessert originating in India. The name Ras Malai comes from two parts in Hindi: "Ras" meaning "juice/juicy" and "Malai", meaning "cream". This dessert is made with Bengal's famous sweet "Rosogolla". First you have to make "Rosogolla" and then squeeze them and boil with the "Malai". "Rosomalai" should be very soft and melts inside the mouth.
This is a very popular Bengali side dish in daily cooking. Finely chopped Cabbage / badhakopi (Bengali term) cooked along with potato & peas in a tomato & ginger based gravy. This side dish comes with steamed rice & daal.
Bhuni Khichuri is a One pot Rice meal, cooked with Yellow Lenti (Mung Dal) & Basmati Rice along with Vegetables and other spices. This Khichuri does not need any sides, but if you want this can be served with Crispy Potato Fry, Fried Eggplant etc.
Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. Sunday's lunch menu is not complete without "Murgir Jhol".
Fish Curry is a traditional Bengali and Oriya fish curry. It is a delicacy in Bengal and is the curry made of the fish head and that's the very reason its called ghonta which means the head of the fish. Here I've given a Bengali traditional "Bhetki Fish" & Cauliflower curry recipe.
Sondesh is a most popular Bengali Sweet which is made with Chhana and Sugar/Gur. Minimum ingredients but really tasty sweet. In any occasion Bengali people celebrates with sondesh. There are many diffrent varities of sondesh like Plain sondesh, Gurer sondesh, Norom paker sondesh (Soft sondesh), Kora paker sondesh etc. It is festive season. So we are celebrating this season with paker gurer sondesh".
"Chinir Narkel Naru" amd "Gurer Narkel Naru" are two different types. And their preperation and quentities are also different. "Gurer Naru" is little difficult to make.
Chandrapuli is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival). Chandrapuli is little sweeter than the other Bengali Sweets. As coconut, mawa is added with chhana, that makes this sweet, sweeter. But so what, we Bongs love sweets, right! So let's see how to make 'Chandrapuli'.
Dahi Chicken is a very easy authentic North Indian style chicken curry. In this Indian chicken curry , chicken is marinated in yogurt with many other spices and cooked in low heat for 20-30 minutes. This a very easy an common dish of North India. This tangy and spicy chicken curry goes well with any Indian Bread like, Paratha, Roti, Poori Or any kind of rice. I prepare this curry in oven, but traditionally this curry is cooked on stove top in low heat.
My mom and my Mom-in-law both have different ways to make this curry. So I decided to share my Mom-in-law's recipe today, as her version I liked the most. My mom-in-law is vegetarian, so I adopted her vegetarian recipe, and my mom's non-vegetarian recipe, which I'll post later. In this vegetarian version Black Chickpeas & Scraped Coconut are added, which makes this curry even more delicious. So here is the recipe.
Today I am going to share the recipe of "Rui Machher Korma" with my followers. This is a very different kind of Rui fish recipe with creamy yogurt based gravy. Poppy seeds and cashew are used in this gravy. This dish should be served with plain steamed rice and cucumber salad. Here is the recipe...
Chicken Keema Cutlet is Kolkata speciality. In this cutlets, minced chicken/mutton are marinated and cooked, and then shaped into cutlets and the rest is the same. This is a very famous "Street Food" of Kolkata. This cutlets are served with Mustard sauce, Tomato ketchup & Cucumber onion salad. Here is the recipe.....
Fish is Bengali's all time favorite Non-veg item. We can't think our day without fish. Trout is not an Indian fish. But I just mix and match it with Bengali style and made this awesome flavorful dish with Cilantro. This curry has a greeny texture for Cilantro. This goes with Rice only for lunch. Bengalies love fish in mustard gravy and this is a Cilantro based Mustard gravy. Here is the recipe..
Radha Ballavi is a very famous deep fried Bengali Flat Bread. This Radha Ballavi serves in special occasion like "Puja". Here I have made "Radha Ballavi" for "Janmashtami" special. This deep fried puries serve with "Niramish Aloor Dum" Or "simple "Potato Curry".
Imarti or Amriti or Jhangri is a dessert invented in Mughal kitchen and is now popular in Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup.
Malpua is one of the easy to make pithas(Bengali sweet dish).All you need is maida(flour),sooji(semolina),sugar, milk and cardamom powder, funnel seeds for flavor.It is almost like making pan cakes only deep fried. Cook and store them in a jar and you can enjoy them as dessert or snack.
Everyone love Chicken Curry. Specially when you have no time to cook much, but you really want something tasty and easy to cook is Chicken Curry. But this time I'm giving this recipe for those who do not know cooking at all, but can't eat out everyday. This is a very easy recipe, anyone can cook this, and belive me you won't be disappointed after making this. Nothing much I've to say but sharing the recipe as soon as possible. Here it is.....
"Rosogolla", this name does not need any introduction. Every Indian well known about this soft, melt in mouth sweet. This is our, I mean Bong's most popular sweet. Bong & Rosogolla just compatible to each other. No one can believe that Bong can not be a Rosogolla lover</span>.</p> </body> </html>
Pyaj Pakora Or Piyaji and Eggplant Fritters are very famous snacks in West Bengal. In "Ratha Yatra" all these fried snacks are available in "Rather Mela" Or "Rath Fair" along with "Jeelipi & Papad Bhaja". Piaji & Beguni is nothing but Onion & eggplant fritters. Chopped Onion & Eggplant dipped in Besan batter with other spices and deep fried.
Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients. "Aloor Chop" Or Potato fritters is Bengal's most popular street snacks. This "Aloor Chop" serves with Puffed Rice Or "Muri" & Tea.
Rohu is a most used fish in West Bengal in daily meal. Bengali people never think about any special occasion without "Rui Machher Kalia". Here I'm sharing that authentic recipe which all of the Bengali people love. Rui Machher Kaliya is cooked in a very rich way. Most flavorful tasty sweet water fish is Rohu. This fish is from Carp family. The Curry should be very thick, rich, spicy & oily type. Goes well with Plain Steamed Rice.
Vermicelli Kheer or Semiya Payasam is a sweet dish which is made with vermicelli or seyaian, milk & sugar. It is made in every Indian household for special occasions like birthdays, weddings or other festive occasions. Vermicelli Kheere is a very tasty sweet dish, and healthy too.
Rohu is a most popular fish in Bengal, Assam, Orissa. And posto or Poppyseed is paste is very tasty thing to make gravy with it. Fried Rohu Fish Cooked In Sauce Made With Onion, Tomato & Poppyseed Paste.
Rosbora is another sweet of this festival. This sweet is very easy to make and tasty too. Perfect Rosbora will be very soft and fluffy, melts in your mouth. Rosbora is very easy to make and a famous sweet of any Bengali Family. This sweet is made with Urad dal. The syrup can be made with Jaggery or Sugar. If Jaggery is not available at your home, you can make it with sugar at any time and any season. Here is the recipe.
Rui/Rohu is a very common fish in India. Almost in every Bengali lunch meal there must be Rui/Rohu fish. This fish has the most protein content. This fish is easy to digest delicious in taste. And most importantly, you can make any types of curry with Rohu/Rui or Katla fish. Today I'm going to share an authentic Bengali recipe of Rui/Rohu fish which can be made very easily, but tastes awesome. This is my mom's special recipe. This recipe is so easy, that can be made by anyone. So here is the recipe.
Bengali chutney is totally different from others' chutney is taste wise or texture wise. Bengali chutney is very much sweet in taste and sticky in texture. Here is the "Authentic Bengali Chutney" recipe.
Prawn is a versatile protein, which can be used in any dish. The flavor of prawn can change a dish miraculously. If you're a seafood lover and you are not allergenic of seafood, you must be a prawn lover. This protein can be cooked itself with spices or can go with any vegetables or rice. And as you guys know "Bengalis" are fond of fish, obviously they love prawn too. And please don't ask me about my prawn love. Today I'm going to share an authentic Bengali Prawn recipe, rather I say Shrimp(smaller prawns are called shrimp) recipe which is onion & garlic free, a comfort food, can be served with Plain Steamed Rice Or Roti/Fulka. This curry is cooked with 'Pumpkin, Pointed Gourd, Potatoes & Shrimps'. And I bet you're going to love this simple curry. Here is the recipe.
"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.
Fish curry is the main item of every Bengali lunch menu. Bengalis know for their love for fish. Parshe or baby mullet fish is a well known fish in Bengali kitchen. Small in size, fitted well within the palm, Parshe has an immaculate taste which is simply unmatched. I am pretty fond of Parshe fish and invariably all of its preparations, among which the simplest one is the present recipe which can be cooked any day almost in no time . This recipe I adopted from my mom. This is a comfort Bengali mild fish curry can be made for regular cooking. So without elaborating the speech, I'm going to share the easy recipe of 'Parshe Macher Jhal'...
This is a very typical Bengali dish, normally people try it at authentic Bengali restaurants during Bengali festivals .Daab/Tender coconut and "Chingri or Jumbo Prawns" are cooked inside the coconut shell with spices. to give an aromatic flavor to the prawns.
"Aloor Dom" is originally from Kashmiri Cuisine. This dish is cooked with small new potatoes along with green peas and other spices. In Non-Bengali cuisines, they usually use onion and garlic, but In Bengali cuisine we do not use onion and garlic. But without onion and garlic this dum aloo tastes even more better with other ingredients.
Egg curry is a very famous dish of any state of India. Bengali Egg Curry or Dimer Dalna/Jhol is not very different from the regular Indian egg curry. This is not very thick gravy. This is a thin stew like curry, When we, homemakers could not have ingredients in our pantry, Egg curry is the easiest dish to prepare. As this curry does not need much ingredients, can be made very quick and easily. So today I'm going to share the most easy but most delicious dish, which everyone loves. Here is the recipe...
Aam doi is nowadays become very famous as the Misti Doi in West Bengal. This Aam Doi tasted very nice and flavorful and very much refreshing in summer days. I made this "Aam Doi" in traditional way. This is not a baked yogurt. This is the yogurt made with Fresh Mango Pulp. Here is the recipe.
Bottle gourd is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd. Here Is the recipe of famous Bengali Lau Chingri Or Bottle Gourd with Prawn recipe.
Polao is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain fish, meat and vegetables. In West Bengal hilsha is very much available and popular. In monsoon Bengali people make so much of hilsha dishes. Hilsha fish cooked early with spices and then layered with Basmati Rice.
Goja is the Bengali Version of North Indian Sakkar Para. Flour dough is rolled and shape them what ever you like. And then deep fry them and dip into thick sugar syrup. And a must sweet for the Vijaya Dashami. Bengalis welcome their guests after the Visharjan of Goddess Durga with lots of sweet and some snacks, this is one of the sweets which serve to the guests.
In West Bengal, this leafy vegetable is stir fried with eggplant, sweet potato & plantain. This "Kolmi Shaak er Ghonto" recipe is my Grand mom's recipe, after her , my mom adopted this recipe from her, and I adopted from my mom. This recipe is little lenthy in process, but tastes really good. This dish goes best with steamed plain rice. Coconut & fried vadi is added on the top of the curry to giev extra taste to the dish.
Paturi is the process of cooking fish/egg/prawn in mustard sauce inside a banana or plantain leaf wrap. Here I've made "Egg paturi" but here is a twist in my recipe. I didn't cook the egg in advance. And here I'm not making this in banana leaf as banana leaf is not easily available here and my recipe can't be cooked in banana leaf.
Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. This fish is very healthy and full of Omega-3 fatty acid. This fish cooks in its own oil. You do not need lots of oil to cook this fish. It releases lots of oil when you add the fish into the pan. Here is another similar recipe with Hilsha fish I have tried with Mackerel fish. Here it is.
In West Bengal catfish (known as Magur) is eaten as a favored delicacy during the monsoons. Catfish meat helps in blood purification. Catfish curry is consumed in these parts to promote faster recovery to patients suffering from fever or other ailments.
Flattened rice (also called beaten rice) is a de husked rice which is flattened into flat light dry flakes. This recipe is about flattened rice cooked with vegetables & dryfruits.
Almost everyday we have leftover rice at our home. And we have to eat the rice with no taste. My mom used to make this leftover rice even more tasty in 10 minutes .So I'm giving you the magic trick of my mom to enjoy the leftover rice as breakfast.
Kolkata is famous for its street food. And the most famous street food is "Egg Roll". There is no people who does not like "Egg Roll". Its a famous snacks for every Kolkatans. And specially in Durga Puja this snacks is the most favorite for every one. Easy to make and tastes awesome.
In Indian cuisine, a cutlet specifically refers to cooked meat stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chilies, lemon and salt.
Hello friends, as everyone know Chritsmas is knocking our door. And this is the time for baking. My dad used to start baking this cake 1 month before Chisrtmas. He used to make this cake, and whenever it finished, he used to make another one. Just back to back to keep the smell in our home. So today I'm is just 1 month before Chirstmas, and I'm going to share my Dad's recipe, which is made by my Hubby darling. I'm sure you going to love this version of Christmas fruit cake. Very easy recipe, but truly worth it. Here is the recipe...
Sobji means "Vegetable". Vegetables are called Sobji in Bengali language. Sobji Dal is, when Mung Dal or Small Yellow Lentil is cooked with chopped vegetabes. This is a very healthy and comfort food. This dal can be served to any aged person. In winter, there are lots of fresh vegetables are available in the market, like carrot, cauliflower, green peas, beans etc. They tastes so good and healthy too. This dal is cooked with the winter's fresh vegetables.
Luchi is a deep fried flat bread which is a very famous as a Bengali breakfast. Luchi mainly made with maida i.e. refined all purpose flour.And aloor torkari is plain potato curry with minimum ingredints with it. This is a perfect Bengali breakfast combo by adding some "Bengali" sweets like sondesh.
Tilapia is a sweet water fish. It is a very tasty and healthy fish. Tilapia consumed in All over the world and called in the same name "Tilapia". Here is a recipe of tilapia steak cooked in Bengali style spicy gravy.
Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Plam Jaggery Or "Nolen Gur". This fastival is known as "Poush Sankranti" in West Bengal. Varities of sweets are made with Ground rice, date plam jaggery , milk and many other ingredinets. Puli Pithe is a Bengali sweet dumplings stuffed with sweet coconut & date pulm jaggery filling and boiled in whole milk. Without this sweet Poush Parbon is incomplete.
Murir Moa or Puffed Rice Laddu is a traditional Bengali Sweet which serves during Pujas like "Kojagori Lakshmi Puja". This Moa is a giant size Laddu made with Puffed rice and jaggery. This is not very easy to make. Usually people nowadays bought this Moa from the market. But in USA it is difficult to find this item in stores. So here I tried to make this and share the recipe with you.
Stuffed Peppers is one of several stuffed vegetable (Bharvan subji) dishes. It consists of bell peppers stuffed with cooked flesh, potatoes, onions, seasoned with chili, turmeric, coriander, cilantro, salt and lemon juice. The peppers are then either browned in a Tava (frying pan) or baked in an oven until the peppers are soft.
Potol is also known as the pointed gourd, parwal/parval. Colloquially, in India, it is often called green potato. It is widely cultivated in the eastern part of India, particularly in Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is a good source of carbohydrates, vitamin A, and vitamin C. Potol Royal is a Parwal Or Pointed Gourd based dish. in this dish no spices will be added. This is a very mild but tasty Bengali Dish.
The Pineapple is a tropical plant with edible multiple fruit consisting of coalesced berries,and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months. Pineapple does not ripen significantly post-harvest. Pineapple blast is a very easy and Chat pata recipe recipe to make. Very healthy too.
Maggi noodles is a brand of instant noodles manufactured by Nestlé. In several countries, it is also known as "maggi mee" . Maggi noodles are part of the Maggi family, a Nestlé brand of instant soups, stocks, and noodles. In Malaysia, there are fried noodles made from maggi noodles known as Maggi goreng.
Ripe Banana Fritters is made with Very ripe bananas , garted coconut, sugar and Maida & rice flour. Mashing the ripe bananas with hand and mix the other ingredients at a time and deep fry them on hot oil. This fritters are very tasty. They could be eaten as they are or by dipping in Maple Syrup or Honey. Powdered sugar can be sprinkled on the fritters.
A paratha is a flatbread that originated in the Indian subcontinent. This is Egg Paratha means paratha made with egg,spices & maida.This is a very healthy & tasty breakfast for them who are really bored with their regular breakfast with "Bread & Egg". Try this and let me know how much you loved this breakfast.
Mango is a very flavorful fruit. In summer different types of desserts will be prepared in Indian cuisine. "Aamer Payesh" is one of them. Mango kheer is a dessert and in summer it's a very refreshing sweet. It is usually served cold. Mango lovers will love this dessert.