Rasgulla

The taste of Bangali sweet Rasagulla should be tried... then follow the steps..

Ingredients:

• 1/2 Litre milk
• 2 tbsp Lemon juice
• 2 tsp All Purpose Flour
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup Water
• 1 Cup Sugar

Method:

1. Take a pan and heat milk in it. Bring it to a boil.
2. Add lemon juice, stirring slowly and gently till cheese separates from the milk.
3. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey.
4. Pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
5. Drain water and tie cheese in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes.
6. Untie the muslin cloth after 30 minutes and transfer cheese to a plate.
7. Now knead it to make soft dough.
8. Combine flour with it and knead again.
9. Make small rounded balls from the dough, keep aside.
10. The balls should not have any cracks in it.
11. Now combine sugar and water in a saucepan and boil it.
12. Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
13. Add rose essence or cardamom powder and turn the heat off.
14. Allow to cool and serve .

Amer Chatni

Amer Chatni is a popular tangy-sweet chutney right from the heart of Bengal. Learn how to prepare Amer Chatni by following this easy recipe.

Ingredients:

• 4 medium Raw Mangoes (Kairi) (peeled and cut into thick slices)
• 2 tsp Oil
• 2 tsp Panch Phoran (Saunf, Methi, Jeera, Kalonji, Rai)
• 2 Red Chillies
• 1 cup Sugar
• Salt to taste
   
How to make Amer Chatni:

• In a pan, heat oil and add panch phoron and whole red chillies and stir till it crackles.
• Add the mango slices and sauté for a minute.
• Add r two cups of warm water to the mango slices followed by sugar.
• Cook on medium heat till the sugar melts and the consistency turns thick.
• Now add salt and stir again.
• In another pan, dry roast the remaining panch phoron and pound it to a powder.
• Remove the chutney from heat and allow it to cool.
• Add this powder on top and serve.
   

Moong Dal Curry

Moong Dal Curry is a very delicious  Bengali recipe. Learn how to make Moong Dal Curry by following this easy recipe.

Ingredients:

• 1 tsp Coriander Powder 
• 1 tsp Cumin Powder 
• 1 tsp Oil 
• 1/4 tsp Turmeric Powder 
• 1/2 tbsp Coriander Leaves (chopped) 
• 1/2 cup Dried Moong Dal 
• 1 Onion (finely chopped) 
• 2 Tomatoes (chopped) 
• 2 Chilies (slit) 
• 3 Garlic Cloves (minced) 
• 1 Ginger (small) (grated) 
• Salt to taste

How to make Moong Dal Curry:

• Wash and soak the moong dal in water for 2-3 hours.
• Boil the dal in 1 cup of water for 10-12 min until it becomes soft and keep aside.
• Heat up oil in a pan, put onions and fry it until turns brown color.
• Add ginger, tomatoes, garlic and chilies and cook for 5-6 min.
• Put cumin, turmeric, coriander powder and sauté for a min.
• Put the boiled dal and cook until the mixture becomes thick.
• With the coriander leaves garnish it.

Suggestions:
Serve with rice.

Maa Ki Daal

Maa Ki Daal is a delicious recipe. Learn how to prepare Maa Ki Daal by following this easy recipe.

Ingredients:
• 250 gm Black Lentils (Urad Daal) (soak 4 hours) 
• 20 gm Coriander Powder 
• ½ tsp Chili Powder 
• 20 gm Garlic Paste 
• 10 cloves Garlic (slit in mid) 
• 20 gm Ginger Paste 
• 3 Green Chilies (slit in mid) 
• 5 tbsp Tomato Puree 
• 3 tbsp Butter 
• 100 gm Cream (Malai) 
• Water (as per requirement) 
• Salt to taste

How to make Maa Ki Daal:
• Wash the lentils and peel off the skin.
• Put the lentils to the pressure cooker and add water to it.
• Fix the gasket inside the cooker lid and attach it to the base.
• Put it on medium heat and after three whistles,keep it off the stove.
• Allow it to cool and then put the dal to a vessel where you can slightly mash it with a heavy ladle.
• Take a heavy large pan and place it over at medium heat.
• Pour the butter in it
• Add the ginger and garlic pastes.
• Stir for three minutes then add green chilies, tomato puree, chili powder and salt one after the other.
• Stir the ingredients for 5 minutes and the boiled lentils.
• For about ten minutes stir the lentils then add cream and chopped coriander.

Suggestions:
Best served it with roomali roti, rice, paratha, naan or tandoori roti.

Orange Kheer

Orange Kheer, also known as Kamla Kheer is a traditional Bengali recipe. Learn how to make/prepare Orange Khir by following this easy recipe.

Ingredients:


• 2 Oranges

• 1 Litre milk

• 150 gms Sugar

• 1/2 tsp Kesar


How to make Orange Kheer:

• Peel off the skin of oranges.

• Remove the inner transparent skin also.

• Boil the milk in a kadhai.

• Continue boiling the milk and stir it periodically till it thickens.

• Add sugar into the milk.

• Continue boiling the milk till the color changes.

• Remove the milk from the fire. Cool it for 5 minutes.

• Now mix orange chunks and kesar to it.

• Cool the kheer for at least 2 hours.

• Orange Kheer is ready to serve.

Bengali Khichdi

Bangla Khichdi is a tasty Bengali dinner recipe. Learn how to make/prepare Bangla Khichdi by following this easy recipe.

Ingredients:


• 1 Cup rice (washed and soaked for 30 minutes)

• 1 Cup masoor dal (washed and soaked for 30 minutes)

• 1 tbsp Channa dal (washed and soaked for 30 minutes)

• 1 Bay leaf

• 3 Green cardamoms

• 1" Stick cinnamon

• 3 Cloves

• 1/2 tsp Cumin seeds

• 10-12 Tiny onions, peeled

• 10-12 Baby potatoes, washed clean

• 1/2 Cup peas, shelled

• 1 Carrot, diced

• 1 tsp Ginger, grated

• 1 tsp Garlic, grated

• 3-4 Green chilies, finely chopped

• 1/2 tsp Turmeric powder

• 1/2 tsp Garam masala powder

• Salt to taste

• 5 Cups water

• 4 tbsp Ghee

• Chopped coriander leaves, for garnish

• Curd and chutney, to serve


How to make Bangla Khichdi:

• Drain dals and rice in a colander and keep aside.

• Semi crush spices (cardamom, cinnamon and cloves).

• Heat 3 tbsp ghee in a large heavy skillet.

• Add cumin seeds, bayleaf and crushed spices.

• Add ginger, garlic and chilies. Stir-fry for a moment.

• Add onions and potatoes (with skin). Stir-fry for 2 minutes.

• Add carrot, peas, turmeric, garam masala and salt.

• Add dals and rice. Gently stir-fry for 1 minute.

• Add water.

• Stir, bring to a boil, cover and simmer till done.

• When done, pour remaining ghee and sprinkle coriander leaves.

• Serve piping hot, with curd and chutney.

• Bangla Khichdi is ready.

Baingan Bhaja

Baingan Bhaja is a popular Bengali recipe. Learn how to make/prepare Baigan Bhaja by following this easy recipe.

Ingredients:


• 1 big Brinjal or 2 small Brinjal

• 3 Red Chilies

• 3 Green Chilies

• 1 piece Ginger

• 2tsp Coriander Seeds

• 1tsp Turmeric Powder

• Oil for frying

• Few Lemon slices

• Salt to taste
How to make Baingan Bhaja:

• Cut the brinjal into circular pieces and keep it aside.

• Make paste of green chilies, red chilies, ginger, turmeric powder, and coriander seeds, in a grinder. Now add salt to the paste and mix it well.

• Coat the paste on both sides of the brinjal pieces.

• Heat the oil in a pan and shallow fry the coated brinjal pieces.

• Place the fried brinjal pieces on absorbent paper to do away with extra oil and serve with lemon slices.

Deep Fried Fish

Deep Fried Fish is a delicious appetizer. Learn how to prepare Deep Fried Fish by following this easy recipe.

Ingredients:



• Fish fillets (1/4 to 1/2 inch thick)


• 1 Cup all purpose flour


• 1 tbsp Baking powder


• 1 tsp Salt


• 1 tsp Pepper


• 1/2 Cup water


• 1/2 Cup milk


• 1 tsp Vinegar


How to make Deep Fried Fish:


• Mix dry ingredients together in a bowl.


• Combine liquids stirring constantly until all lumps dissolve and batter is smooth.


• Dip fillets in the batter


• Heat oil in a wok.


• Deep fry the fillets until golden.


• Deep Fried Fish is ready.

Aloo Posto

Aloo Posto is a delicious Bengali recipe generally eaten as a dry accompaniment to a meal of rice and curries. Learn how to make/prepare Aloo Posto by following this easy recipe.

Ingredients:



• 5 - 6 medium-sized Potatoes


• 2 Green Chillies


• 2 tbsp Mustard Oil


• 1 tsp Pure Ghee


• 1/2 tsp Onion Seeds (kalonji)


• 4 tbsp Poppy Seeds (khuskhus)


• Salt to taste


How to make Aloo Posto:


• Cut the potatoes into one-inch pieces and soak them in water.


• Soak poppy seeds in one cup warm water for 15-20 minutes.


• Now drain water and grind poppy seeds to make fine paste.


• Heat up mustard oil in a pot till it reaches smoking point.


• Let the mustard oil cool and then, heat it again on medium heat.


• Mix in kalonji to the heated oil and fry it briefly.


• Mix the chopped potato pieces and stir fry on medium heat for around 5 minutes.


• Mix in the poppy seeds paste, and stir. Put half cup of water and stir fry on low heat till the potatoes are almost cooked. Now, mix in salt and slit green chillies.


• Continue to stir fry for another few minutes.


• Make sure that potatoes are completely cooked.


• In the end, stir in desi ghee and serve hot.

Green Chilli and Aloo Curry

Green Chilli and Aloo Curry is a hot and spicy recipe. Learn how to make Green Chilli and Aloo Curry by following this simple & easy recipe.

Ingredients:



• 5-6 Potatoes (chopped)


• 1 Onion (chopped)


• 1/4 tsp Mustard Seds


• 6-7 green Chillies (chopped)


• Oil for cooking


• 1/4 tsp Turmeric Powder


• 2 tbsp Lime juice


• 1½ cups (150 ml) Water


• Salt to taste


How to make Green Chilli and Aloo Curry:


• Heat oil in a pressure cooker.


• When hot enough, add mustard seeds.


• When they splutter, add onions.


• Fry onions till golden brown.


• Add green chillies, salt and turmeric.


• Fry this mixture for two minutes.


• Add potatoes and fry again for five minutes.


• Pour in water and pressures cook the potatoes for two whistles.


• Your green chilli and aloo curry is ready!


• Before serving, add lime juice


Suggestions:


Serve hot with pooris.

Creamy Prawn Curry

Creamy Prawn Curry is a very popular recipe. Learn how to make/prepare Creamy Prawn Curry by following this easy recipe.

Ingredients:

• 500 gms Prawns (cleaned and headless)
• 1 Inch piece Cinnamon
• 4 Cloves
• 4 Cardamoms
• 1 cup Onion paste
• 1 tsp Ginger paste
• 1 tsp Red Chilli powder
• 2 Bay leaves
• 1/2 tsp Turmeric powder
• 2 cups Coconut milk
• 2 tbsp Ghee or clarified butter
• Salt to taste


How to make Creamy Prawn Curry:
• Smear the prawns with salt and wash well. Then apply some turmeric powder and keep aside for 5 minutes.
• Heat half the ghee (clarified butter) in a pan and heat the prawns for a moment.
• Take out the prawns from the pan and keep aside.
• Now, add the cloves, cinnamon, bay leaves, and green cardamoms. Heat briefly.
• Mix the onion paste and stir
• Fry on low heat for about a minutes or till the paste is browned.
• Add the red chilli paste / powder and ginger paste. Fry briefly on medium heat till the oil evaporates.
• Add the prawns and coconut milk. And then add salt as required. Apply heat for about 2 minutes.
• Add the remaining ghee (clarified butter) and cover tight for a little while.

Aloo Phulgobi Dalna

Aloo Phulgobi Dalna is a spicy hot bengali curry recipe. Learn how to prepare Aloo Phulgobi Dalna by following this easy recipe.

Ingredients:
• 2 Bay Leaves
• 1 tsp Turmeric Powder
• 1 tbsp Cumin Powder
• 1 tbsp Red Chili Powder
• 1/2 tsp Garam Masala (whole)
• 2 tbsp Coriander Powder
• 500 g Potatoes (peeled and cubed)
• 1 kg Cauliflower (cut in medium sized florets)
• 4 medium Tomatoes (chopped)
• 2 medium Onions (finely chopped)
• 2 tbsp Ghee
• 4 tbsp Mustard Oil
• Oil to fry
• 1 tsp Salt
• 1 cup Water

How to make Aloo Phulgobi Dalna:
• Take a deep pan and add enough oil to deep fry. Once the oil is hot enough add the potatoes and fry them lightly. Take the fried potatoes from the pan. Then fry the cauliflower. Keep it aside.
• Remove the oil from the pan and then add ghee. Into it, add the bay leaves and garam masala. Sauté it for half a minute. Once the smell of the roasted masala comes, add the chopped onion and fry until it becomes translucent.
• Reduce the flame and add turmeric powder, cumin powder, chili powder and coriander powder. Sauté it well until the smell of the masala powders comes, you can add a little water to prevent it from sticking to the bottom. Add to the mixture, the fried potatoes, fried cauliflower, and tomatoes. Sauté it in the masala for about 1 minute.
• Add salt to the mixture and mix it well. Add a cup of water and, cook it over a medium heat until the vegetables are cooked. Add more salt if necessary. Stir from time to time. Remove the curry once it is almost dry.

Suggestions: Serve with chapati.

Cham-Cham

Cham-Cham is a very delicious Bengali sweet made of paneer. Learn how to prepare Cham-Cham by following this easy recipe.

Ingredients:

• 450 gms Paneer

• 4 cups Water

• 2 cups Sugar

• 2-3 tbsp Rose Water

• A few strands of Saffron

• 200gms Fresh Thickened/ Double Cream

How to make Cham-Cham:

• Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.

• Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).

• While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.

• Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.

• Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.

• When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.

• When chilled, remove the Cham-Chams from the syrup and arrange in a platter.

• Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.

• Garnish with slivers of your favorite dried fruit and serve.

Bengali Fish Curry

Bengali Fish Curry, also known as Doi Machh is a very popular recipe. Learn how to prepare Bengali Fish Curry by following this easy recipe.

Ingredients:

• Spice mix:

• 2 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dried Hot Red Chiles

• 2 Whole Cloves

• 2 Green Cardamom Pods

• 1-inch Cinnamon Stick

Fish:
• 1 kg Fish (cut into 1-1/2-inch pieces)

• 3/4 tsp Ground Turmeric

• 1/2 tsp Salt

• 2 tbsp Canola Oil

Sauce:
• 3/4 cup Onion (finely chopped)

• 1 tsp Fresh Ginger (grated and peeled)

• 1 Garlic Clove (minced)

• 1 Bay Leaf

• 1/4 cup Water

• 1 tsp Salt

• 1/2 tsp Sugar

• 1 cup Plain Whole Milk Yogurt

How to make Bengali Fish Curry:

• Put all the ingredients of the spice mix in a grinder.

• Process until finely ground.

• Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

• Add half of the fish pieces in it and cook until fish is lightly browned.

• Remove the pieces from the pan.

• Repeat the same with remaining fish pieces.

• Now to prepare sauce, add finely chopped onions to the pan.

• Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.

• Add ground spice mix; cook 2 minutes.

• Add in water, 1 teaspoon salt, and sugar. Stir properly.

• Remove pan from heat and gradually stir in yogurt.

• Cook over low heat for 5 minutes, stirring constantly.

• Return fish pieces and accumulated juices to the pan.

• Cook over low heat for 5 minutes more.

• Discard bay leaf and serve with hot rice.