Ask Your Recipe ! - Page 10

😃 kya belle..me not expert...!! anaprabal i dont know the answer but i can find it out for you...i'll ask aparna.

Originally posted by: anaprabal

Hi ,

Can someone tell me about the various items of a bengali cuisine. In the sense in a typical meal (say dinner on a normal day - not festivals), what will be the various items in the dinner.

[ Like I know in a typical south Indian meal, first comes the 'paruppu, then sambar, then rasam followed by curd. What would be the order of items in a typical bengali dinner(shukto...dal...)]

I am desperately looking for someone tell me these details.

Wanna impress my hubby dear.

Plllllleaaaaase help me out.

Cheers,

Ana.

Ana ask me yaar !!😉

see bongs love jol- khabar -snacks for tea time. they could have "singhara" which is samosa made with gobhi sometimes or alu- matar. Or they will have chop. It could be meat Keema or fish. Thats with chai.

Well breakfast on a normal day is what every one eats yaar. toast and stuff. (at least in my family).

Then in all main meals a bengali loves some "bhaja" item. This is anything fried. could be begun (baigan) or potol (parwal) or alu.

Bengalis are generally rice eaters. They often eat rice in most main meals.

Its accompanied with any yellow daal. They hardly ever make kali daal. Its always arhar or chana or moong or masoor. A special daal benaglis make for parties is "bhaja moong daal" they dry roast this dal and them make it the normal way.

Then any sabji. Yes it could be shukto some day or alu- kopi dalna another or chochari (mixed vege). So some sort of a veg.

Then a traditional bengali MUST have a fish item. They adore fish !!!!

There could be meat or chicken too along with fish. But that fish is a MUST.😆

Then some mishti (mithai) or a desert like payesh or somthing.

One thing about bengalis is that they eat each food item seperately course by course. They start with rice and dal. finish. rice and sabzi.finish rice and fish ends !!😆 Its almost sacrilidge to put daal and sabzi in the plate at the same time and mix it and eat it for an average bengali.

Bengali food uses the following masalas very commonly- paanchphoron, kala jeera and sarson. They often like that tinge of sweetness in their dishes like daal, sabji and fish.

I hope this helps😉. Feel free to ask for a recipe or any question.

I am half Sikh - half Bengali , now married to a Bong. So i personally love typical punjabi food as i grew up with it and love bengali food too.😛

thanks a lot for your post aparna. 🤗 shinghara sounds yummy!! 😛 You know i have never tasted bengali food... i've never had any bengali freinds

Hi Aparna,

Thanks a lot for your post. The problem is I am south Indian married to a Bong and I have not touched or tasted either an egg or any non-veg item till date😔 .. Poor Hubby of mine never asks me to cook any non-veg item for him. Infact he has started having Idli and sambar with me.

But I would like to make some typical bengali veg dishes 😕 for him.... U know of any site.. or any thing that u have learnt, please put up the recipe...

Waise mujhe bhi punjabi dished bahut pasand.... rajma ... kya kehna uska to... and Kalai dal.... dont understand why bongs (atleast hubby and family) dont like either of these things...

Cheers,
Ana. 😊

Sure i can give you several veg recipes. Aloo- kophi dalna (alu- gobhi gravy) and chorchori (mixed veg) and a few daal recipes if you want.

Ya i know , Bongs don't like Rajma and Kali daal much so infact i only cook it occasionally for myself if my hubby is out of town.

Soumya no problem. it was a pleasure !! 😉 Ya i love singhra , and miss it as my MIL makes the best !!

Yeah...... I too love singharas.....especially with moori. But here (in Singapore) we make do with the frozen samosas.

And Aparna, I am looking forward for ur posts with the recipes......

The only things I have learnd to make are the "bhajas" and Shukto. The rest whatever I make is more or less Punjabi style.

Thanks so much.

Looking forward.....

Originally posted by: Aparna_BD

Ana ask me yaar !!😉

see bongs love jol- khabar -snacks for tea time. they could have "singhara" which is samosa made with gobhi sometimes or alu- matar. Or they will have chop. It could be meat Keema or fish. Thats with chai.

Well breakfast on a normal day is what every one eats yaar. toast and stuff. (at least in my family).

Then in all main meals a bengali loves some "bhaja" item. This is anything fried. could be begun (baigan) or potol (parwal) or alu.

Bengalis are generally rice eaters. They often eat rice in most main meals.

Its accompanied with any yellow daal. They hardly ever make kali daal. Its always arhar or chana or moong or masoor. A special daal benaglis make for parties is "bhaja moong daal" they dry roast this dal and them make it the normal way.

Then any sabji. Yes it could be shukto some day or alu- kopi dalna another or chochari (mixed vege). So some sort of a veg.

Then a traditional bengali MUST have a fish item. They adore fish !!!!

There could be meat or chicken too along with fish. But that fish is a MUST.😆

Then some mishti (mithai) or a desert like payesh or somthing.

One thing about bengalis is that they eat each food item seperately course by course. They start with rice and dal. finish. rice and sabzi.finish rice and fish ends !!😆 Its almost sacrilidge to put daal and sabzi in the plate at the same time and mix it and eat it for an average bengali.

Bengali food uses the following masalas very commonly- paanchphoron, kala jeera and sarson. They often like that tinge of sweetness in their dishes like daal, sabji and fish.

I hope this helps😉. Feel free to ask for a recipe or any question.

I am half Sikh - half Bengali , now married to a Bong. So i personally love typical punjabi food as i grew up with it and love bengali food too.😛

Ohh really
Iam also Sikh 😃

Originally posted by: Shruti#1

Thank you so much Miss.Netharland ji 😊
But I wanted salsa receipe - the maxican style which we have with the corn chips..... 😳 Thanks in advance 😊

Oh Sorry 😳
Thank you sowmyaa 🤗

Originally posted by: anaprabal

Hi Aparna,

Thanks a lot for your post. The problem is I am south Indian married to a Bong and I have not touched or tasted either an egg or any non-veg item till date😔 .. Poor Hubby of mine never asks me to cook any non-veg item for him. Infact he has started having Idli and sambar with me.

But I would like to make some typical bengali veg dishes 😕 for him.... U know of any site.. or any thing that u have learnt, please put up the recipe...

Waise mujhe bhi punjabi dished bahut pasand.... rajma ... kya kehna uska to... and Kalai dal.... dont understand why bongs (atleast hubby and family) dont like either of these things...

Cheers,
Ana. 😊

Hi dear hear some Bengali veg recipes hope you will try them😃

Bengali veg dishes

DOI BEGUN

" Brinjals with Curd."

Serves 4

INGREDIENTS
400 gms- Small Brinjals/Eggplant ( Cut in Four,Lenghtwise )
Little Salt and Turmeric Paste to rub on Brinjal
Oil for Deep Frying the Brinjals
3 Tbsp- Ghee
1 Tcup- Curd
1 Tsp- Salt ( To Taste )
Tsp- Sugar
Tsp- Red Chilli Powder
2 Tbsp- Cumin Seeds ( Dry Roasted and then Powdered )

METHOD
1. Rub Salt and Turmeric Paste over Brinjal and then Deep Fry in Hot Oil till golden brown.Drain well and keep aside.
2. Heat Ghee in a pan and to it add the Fried Brinjals.
3. Mix Curd with Sugar,Salt and Red Chilli Powder and then add it to the Brinjal.
4. Mix well and then add Roasted and Powdered Cumin Powder to it.
5. Check the Seasoning and adjust accordingly.
6. Serve Immediately and donot reheat it.This is served as an Accompaniment.



ALU BHATE

" Mashed Potatoes which is Quick and very Economical to Prepare."

Serves 4

INGREDIENTS
2 Nos- Large Potatoes
2 Tbsp- Mustard Oil
Tsp- Salt
3 Tbsp- Finely Chopped Onion
1 Tsp- Chopped Green Chilli

METHOD
1. Boil the Potatoes and then Peel them.
2. Mash them well and then add Mustard Oil ( Add more if preffered ) to it.
3. Add Onion,Green Chilli and Salt to it .Mix well and then check the Seasoning and adjust accordingly.
4. Make small Balls out of it or shape it into Moulds and serve individually for each person.

CHHANAR KALIA

" Paneer in a Traditional Bengali Curry."

Serves 4

INGREDIENTS
200-250 gms- Paneer
4 Nos- Medium Size Potatoes ( Cut in Cubes of 1 inch Cubes )
Oil for Shallow Frying
3 Tbsp- Oil
2 Nos- Bay Leaf
2 Nos- Medium Size Onion ( Sliced )
1 Tbsp- Ginger and Garlic Paste
1 Tsp- Turmeric Paste
1 Tsp- Red Chilli Paste
2 Nos- Cloves, 2 Nos Cardamom, 1 Inch Piece Cinnamon- Made to a Paste with Water
Tsp- Sugar
5 Tbsp- Curd ( Well Beaten )
2 Tcup- Water
1 Tsp- Salt ( To Taste )
2 Tbsp- Chopped Coriander Leaves

METHOD
1. Shallow Fry Potatoes and Paneer and keep aside.Drain well.
2. Heat Oil in a Pan and then add Bay Leaf to it.
3. Next add Onion to it and saut well.
4. Add Ginger and Garlic Paste and cook well.Add Turmeric Paste and Red Chilli Paste and cook well.
5. Add Potatoes to it and simmer well.
6. Add Salt,Sugar, Garam Masala Paste and cook well.
7. Add Water and cover and cook till Potatoes are done.
8. Add Paneer Cubes to it and simmer well.
9. Check the Seasoning and adjust accordingly.


SORSE BEGUN

" Brinjal with Tomatoes and Mustard."

Serves 4

INGREDIENTS
1 No- Large Brinjal ( Cut in Cubes of inches )
3 Tbsp- Oil
1 Tbsp- Black Mustard Seeds
2 Nos- Onions ( Chopped )
inch- Ginger ( Chopped )
2 Tbsp- Water
2 Nos- Tomatoes ( Chopped )
Tsp- Turmeric Powder
Tsp- Coriander Powder
Tsp- Red Chilli Powder
1 Tsp- Salt ( To Taste )
3 Tbsp- Chopped Coriander Leaves

METHOD
1. Soak the Mustard Seeds in Tcup Water for 1 Hour and then discard the water and make a Paste of Mustard
Seeds,Ginger and 2 Tbsp Water.
2. Heat Oil in a Kadhai and to it add Chopped Onions and saut well.
3. Next add Mustard Paste to it and fry well.
4. Add Tomatoes to it and saut well till tender.
5. Add Brinjal/Egg plant to it and mix well.
6. Add Salt,Red Chilli Powder,Turmeric Powder and Coriander Powder to it and saut well.
7. Cover and cook and see that the Brinjal becomes tender.
8. Check the Seasoning and adjust accordingly.
9. Add Coriander Leaves to it and mix well.
10. Serve Hot. 0. Add Coriander Leaves to it and Serve hot

ALU POTOLER DALNA

" Potato and Parwal Curry." Serves 4 INGREDIENTS 8-10 Pcs- Parwals ( Scrubbed and Halved )
4 Nos- Potatoes ( Peeled and Cut Lengthwise )
5 Tbsp- Oil
2 Nos- Bay Leaf
1 Tbsp- Ginger and Green Chilli Paste
1 Tbsp- Cumin Paste
1 Tbsp- Turmeric Paste
1 Tbsp- Coriander Paste
1 Tsp- Red Chilli Paste
Tsp- Cumin Seeds
1 Tbsp- Ghee
1 Tsp- Salt ( To Taste )
1 Tsp- Sugar METHOD 1. Heat Oil in a Kadhai and Shallow Fry Potatoes in it .Then Shallow Fry Parwals in it.Drain them well and keep aside.
2. In the same Oil add all the Masala Paste and cook them well.Sprinkle little Water if necessary.
3. Add Potatoes and Parwals to it and saut well.Add 1 Tcup Water to it and see that the Vegetables get cooked . Stir Occasionally and see that very little Gravy remains in the Kadhai.Add Salt and Sugar to it and mix.
4. In a separate Pan heat Ghee and to it add Bay Leaf and Cumin Seeds,

let it crackle well and then pour over the Vegetable and mix.
5. Check the Seasoning and adjust accordingly.
6. Serve hot.

" A Spicy Potato Curry famous all over Bengal." Serves 6 INGREDIENTS 1 kg- Small Potatoes
Tcup- Ghee
3 Nos- Bay Leaf
2 Nos- Cloves,2 Nos Cardamom, inch Cinnamon ( Made to Paste with Water )
1 Tbsp- Coriander Paste
1 Tbsp- Ginger and Garlic Paste
3 Tbsp- Cumin Paste
1 Tbsp- Black Pepper Paste
Tsp- Turmeric Powder
1 Tcup- Water
1 Tsp- Salt
1 Tsp- Sugar
3 Tbsp- Chopped Coriander Powder
2 Tbsp- Thick Tamarind Juice METHOD

1. Boil Potatoes in Water till they are just done.Drain well and pour Cold Water over it and Peel the Potatoes.
2. In a Pan Heat Ghee and then add Bay Leaf and Ginger and Garlic Paste to it.
3. Add Cloves,Cardamom and Cinnamon Paste and also add Cumin Paste,Coriander Paste,Black Pepper Paste.
4. Add Water and then add Potatoes to it .Simmer well and also add Salt,Sugar and Turmeric Powder to it.
5. Cook well till the Water is absorbed .Add Thick Tamarind Juice to it and mix well.
6. Add Coriander Leaves to it and mix well.
7. Check the Seasoning and adjust accordingly.
8. Serve hot.

BANDHAKOPIR MISTI DALNA " Cabbage Cooked with Coconut and Milk." Serves 4 INGREDIENTS 400-500 gms- Cabbage ( Sliced Finely )
3 Tbsp- Oil
Tsp- Mustard Seeds
4 Nos- Green Chillies ( Slit Lengtwise )
1 Tsp- Salt ( To Taste )
6 Tbsp- Grated Fresh Coconut
Tcup- Milk
Tsp- Flour
1 Tsp- Sugar METHOD

1. Heat Oil in a Kadhai and to it add Mustard Seeds.
2. Add Cabbage to it and then add Salt to it.Cover and cook till almost done.
3. Add 3 Tbsp Grated Coconut to it and also add Green Chillies to it.
4. Mix together Milk and Flour and add this to the Cabbage.Add Sugar and saut well till the Milk gets absorbed in the Cabbage.
5. Again add 3 Tbsp Grated Coconut to it and mix well.
6. Check the Seasoning and adjust accordingly.
7. Serve hot.

BHINDI CHORCHORI " Lady Finger with Spices." Serves 4 INGREDIENTS 250 gms- Okra/Ladyfinger
1 No- Onion ( Sliced )
2 Tsp- Turmeric Paste
Tsp- Red Chilli Paste
1 Tsp- Ginger and Green Chilli Paste
2 Nos- Green Chillies ( Chopped )
3 Tbsp- Oil
Tsp- Panch Phoran
1 Tsp- Salt ( To Taste ) METHOD 1. Remove stem and tip of Okras.
2. Pierce them with Knife.
3. Heat Oil in a Kadhai and to it add Panch Phoran .
4. Add Sliced Onion to it and saute well.
5. Add Green Chilli,Ginger and Garlic Paste,Turmeric Paste,Red Chilli Paste and saut well.
6. Add Okras to it and saut .
7. Add Tcup Water and Salt and cook well till Okras are done and the Oil comes to the surface.

Check the Seasoning and adjust accordingly.
8. Serve hot as Accompaniment.

Wow.......

I dont have any words to thank you.
I will try these during the weekend and let u all know how it turned ( to be frank I am not that much of a cook)

Thanks and Thanks and thanks....
Ana.