Ingredients:
1 green chilli slit
salt to taste
1/2 bunch fenugreek leaves (methi)
3 baby brinjals
1 tsp cumin seeds
oil for frying
1 pinch sugar
How to make Baigan Methi :
• Cut brinjal into cubes.
• Wash methi leaves thoroughly,
• Cut roughly and keep aside.
• Heat up oil in a kadhai.
• Deep fry the brinjal pieces and set aside.
• Heat up 1 tblsp oil in a pan.
• Mix in cumin seeds and slit green chilli.
• Once the cumin seeds begin to crackle,
• Mix in the washed methi leaves.
• Cover and stir fry for a while.
• Mix in salt and a pinch of sugar and stir fry till done.
• Mix in the fried brinjal and stir fry for another 2 minutes.
• Serve hot.
Popularity: 1% [?]
Ingredients:
4 tblsp ghee
2 cup refined flour (maida)
1 tsp salt
1 tblsp sugar
water as required
How to make Khasta Porotha :
• Melt the ghee.
• Mix everything flour, sugar, salt.
• Mix in 2 tblsp of ghee and mix well.
• Mix in enough water and knead into a soft dough.
• Divide the dough 3 portions.
• Roll out each portion into a chappati.
• Cover with a damp cloth and keep aside.
• Spread a little ghee on a flat surface.
• Keep one chappati on it.
• Apply some ghee to the chappati
• Now gently pull the edges of the chappati so that it gradually spreads into a thin one.
• Fold into half and again into half to resemble a triangle.
• Keep it covered with a damp cloth.
• Preheat up the oven to 190ºc.
• Gently pat each triangle to a fairly thin chappati.
• Keep them at least 10 cm apart on the baking tray.
• Bake in the oven at 190ºc for about 30 minutes.
• Serve hot with mutton curry.
Popularity: 1% [?]
Ingredients:
1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
4 tblsp mustard oil
How to make Aloo Phulkobir Dalnae :
• Take off and cut the potatoes into quarters,
• Cut the cauliflower into medium sized florets,
• Cut tomatoes into quarters.
• Take off and cut the onions.
• Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
• Then fry the florets of cauliflower till they turn a little brown.
• Remove and keep it aside.
• Take off the oil.
• In the same pot heat up ghee and mix in the bay leaves
• And then the whole garam masala and stir fry for 30 seconds.
• Mix in cut onion and fry till golden in colour.
• Mix in the masala powders and stir fry for a minute,
• See that the masala does not stick to the bottom.
• Mix in a tblsp of water if necessary.
• Mix in the potatoes, cauliflower and the tomatoes.
• Stir fry for a while.
• Mix in a cup of water, cover and stir fry over medium heat.
• Stir from time to time.
• Take off from heat up when the vegetables are cooked and nearly dry.
Popularity: 1% [?]
Ingredients:
1 tblsp ghee
250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying
1/4 tsp turmeric powder
1 tsp ginger paste
2 – 3 green chillies
salt to taste
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water
How to make Chanar Dalna :
• Heat up oil
• Then fry the potatoes lightly
• And keep aside.
• Fry the paneer in the same oil and put it in warm water.
• Heat up the ghee in a vessel,
• Mix in the cumin seeds and let it splutter.
• Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
• Stir fry for 2 minutes.
• Mix in the potatoes, green chillies, garam masala powder, sugar and salt
• Cover and stir fry till the potatoes are tender.
• Take off the paneer from the water and mix in to the potatoes.
• Mix in milk and the remaining water
• Allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
• Serve hot with rice or indian roti.
Popularity: 1% [?]
Ingredients:
1 tsp green cardamom power
500 gms refined flour (maida)
250 gms cottage cheese (paneer/chana)
ghee for frying
2 cup sugar
How to make Chanar Bara :
• Mash paneer well.
• Mix one tblsp of ghee with the flour.
• Mix milk a little at a time.
• There should be no lumps.
• The batter should be rather thin.
• Now, mix in the mashed paneer.
• This will thicken the batter.
• Lastly, mix in the powdered cardamom.
• The batter, must be of medium thick consistency so that it can easily be dropped from a spoon.
• Make syrup of one string consistency with the sugar and 11/2 cup of water.
• Heat up ghee in a kadhai.
• Drop spoonfuls of batter and fry till golden.
• Soak in the syrup for at least two hours.
Popularity: 1% [?]
Ingredients:
1 tsp mustard powder
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste
How to make Mishti Amer Achar :
• Mix the salt, sugar and mangoes
• And leave it in the sun for a couple of days or till the mangoes are tender.
• After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil
• And stir fry on low heat up till it reaches a one-thread consistency.
• Take off from heat.
• Cool and store.
Popularity: 1% [?]
The earthern state west bengal and its bengali cuisine have a very distinct and rich culinary tradition. The specialty of Bengali cooking is the use of five basic spices which includes zeera, kalaunji, saunf, fenugreek and mustard seeds. Generally, Bengali food is a mixture of sweet and spicy flavors and dining with these gentle people is a definate treat.
The bengali garam masala is made up of cloves, cinnamon, cumin and coriander seeds, mace, nutmeg, and big and small cardamoms.
The most famous bengali mithai is the rasogolla, which can be peapred using cow’s milk, extract cheese from cow’s milk, then drain out the excess whey from the curd milk and then mash it to a buttery smoothness, make rounded shape and boil in low heat, and drop the rounded lumps into the boiling syrup of sugar.
The Bengali sweets have come down the ages but the one Bengali sweet that is popular all over the world is a relatively new creation. The rasogolla was invented by Nobin Chandra Das of Calcutta accidentally. He mashed some leftover sondesh and put the roundels thus made into syrup. He then offered it to those who came to his sweetshop who loved it and thus was born the most famous Bengali sweet.
Bengali people are compulsive sweet lovers the delicious sweets of the state consists gulab jamuns, rasogolla, sondesh, chum chum and many more. All are made of milk and cottage cheese, these are light and delectable. No account of Bengali food is complete without a its sweet dahi or mishti doi as it is more popularly called. Poyodi-a thick sweet curd that is colored a subtle pink and rich in texture is synonymous with the city of Kolkata.
The most popular and tasteful local fast food are jhaal-mudi and Gol-Gappaps (in local known as phuchkaa ) sold by roadside vendors. Jhaal-mudi is a Kolkata specialty consists of puffed rice which known as mudi spiced with lemon and coriander and mixed with peanuts, chopped onions, coconut slices and chili etc.
Popularity: 1% [?]
Comments (0) 
Themocracy