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Saturday, 25 February 2012

Bengali Dishes

Welcome back to my Part 2 of Bengali Good food sharing !!
These goodies are really a ‘Pure Heaven’ for Bengali Food lovers with unique and delicious Bengali Food Recipes explained in step-by-step manner.

Dry Mutton

500 grams Mutton
10 Garlic Cloves (minced)
1 teaspoon Turmeric Powder
1 tablespoon Garam Masala Powder
1 cup Curd
2 Bay Leaves
1 cup Mustard Oil
1 inch piece of Ginger (grated)
Salt to taste


Beat the curd.
Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
Heat the oil in a kadhai.
Add ginger, garlic and bay leaves. Fry for a minute.
Add marinated mutton pieces.
Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
Mix garam masala and stir properly.
When the mutton turns tender and almost dry, remove it from the flame.
Dry Mutton is ready.

Chingri Pakora

Ingredients :
Oil for frying
2 green chilies chopped
500 grams shrimps (shelled)
Few sprigs coriander leaves chopped
1 teaspoon ginger paste
2 teaspoon soy sauce
1 egg
½ cup refined flour
2 onions chopped

Cream the egg, flour and little oil.
Mix within the shelled shrimps, soy sauce, and ginger paste, cut coriander leaves, and cut onions.
Mix well.
Shape into balls or flat cutlets.
Heat up oil in a kadhai and deep fry the cutlets till golden brown.
Serve as being a snack or as the side dish with lunch.

Cauliflower with Bengali 5 Spice

1-2 tablespoon oil
1 small onion, finely chopped

1 small tomato, cut into small pieces
2 cloves garlic, finely chopped
1 teaspoon panch phoron (Bengali 5-spice)
1 small cauliflower, cut into small pieces
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon turmeric
¼ cup yogurt


In a large pan, heat the oil until nearly smoking
Add the panch phoron and stir while it splutters
Add in the chopped onion and garlic and stir fry until golden
Add cauliflower. Stir for a few minutes
Add in the salt, sugar, turmeric, and yogurt and stir until the spices coat the cauliflower
Cover and cook over medium heat until tender (7-8 minutes) 

Bengali Biryani

1 Kg Chicken or mutton
1 kg Basmati rice
250 grams Ghee
100 grams Curd
100 grams Onion
A small slice Papaya
3-4 pieces Garlic
250 grams Potato
500 ml Milk
4 tablespoon Kewra water
Sugar to taste
Salt to taste
For Spices:
1½ teaspoon of Shah jeera (caraway)
1½ teaspoon Shah marich (chili)
¼ teaspoon Jaifall (nutmeg)
1 flower Jawatri (mace)
3 Elaichi (cardamoms)
1 inch Dalchini (cinnamon)
1 Clove
5 grams Saffron

Soak the saffron in milk for 1 hour.
Prepare a paste of curd, onion, ginger and garlic. Mix the paste with mutton/ chicken and marinate for one hour. Add salt as required.
Prepare a paste with all the spices.
In a kadhai put some oil and one tablespoon of ghee after one hour. Fry the potatoes and keep it aside. Add some more oil and ghee in the kadhai. Add the mutton/chicken and cook for some time.
Now add the spice – pest and cook till oil is separated. Add the potatoes and cook for some more time. Add small amount of water. Chicken requires less amount of water and mutton requires more water.
Simmer the oven and keep it for some time. Check whether the meat is soft. If the meat is soft enough then remove the kadhai from oven. Separate the meat and the potatoes and take care that all the gravy is separated from the meat and potatoes.
Cut some onions in small pieces and fry till it is brown in color.

 & Preparation of Rice:
Wash one kg of rice thoroughly and soak in water for some time. Add 7-8 cup of water, 1 kg rice, 4 elaichi, and required amount of salt in a pressure-cooker. Keep it above full flame. Simmer the flame when the hissing sound comes. And keep it for 6-7 minutes. After this check the rice. If it is very hard add some more water and boil it again.
Once the rice is soft, separate some rice and add saffron color and ghee. Keep it aside.
Put some ghee in a flat-bottomed vessel and add a layer of rice in it. Add some colored rice above this rice and all the fried onion. After this add two-table spoon kewra water required amount of ghee, sugar, salt and half amount of milk.
Then put meat and potatoes over it. Now add rest of the rice above it. Also add rest of the colored rice, milk, two-table spoon kewra water, ¾ tablespoon ghee, required amount of salt and sugar. Cover the vessel.
Then seal the vessel with soft dough of atta (whole wheat-flour.)
Keep the vessel over the oven and keep the flame at minimum till the atta is hard.
Remove the vessel from oven. Before serving shake the vessel thoroughly and serve.

Gajor Halwa

1 kg Grated carrot
1 liter Milk
200 grams Whole dried milk (mawa)
2 cups Sugar
2 tablespoon Ghee
½ cup Dry fruits
½ teaspoon Cardamom powder

Put milk and grated carrots inside a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all of the milk gets dried out. You need to stir the mixture occasionally in order to avoid any sticking.
Add sugar, cardamom powder, ? cup dry fruits and continuously stir for 5-7 minutes.
Add ghee and mawa. Stir well and fry on low heat until ghee starts separating. 
Decorate with remaining dry fruits and serve hot.
Add fresh lemon juice and paneer pieces. Mix well to ensure that all the paneer pieces get properly coated with sugar. Let it cool.

Beef Tehari
1 kg Beef
½ cup Onion paste
2 teaspoon Garlic paste
1 tablespoon Red chili powder
1 tablespoon Turmeric paste
2 teaspoon Ginger paste
1 tablespoon Cumin powder
1 tablespoon Coriander powder
3 teaspoon Salt
2 medium, thinly sliced Onions
2½ inch sticks Cinnamon
8 Cloves
4 pods Cardamom
1 medium Bay leaf
6-8 Green chilies
½ cup Oil
2½ cup Rice

Cut beef into small pieces
Simmer beef with all the next 7 ingredients (pastes and powders) and 2 teaspoon of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
In a large pan (big enough for all your rice and meet), fry the thinly sliced onions until almost golden brown.
Add in the cinnamon, clove, cardamom and bay lead and fry yet another 4-5 minutes.
Add within the previously cooked beef and fry over medium heat until the oil floats to the top. Stir continuously.
Add inside the rice and fry yet another 5 minutes. Stir continuously.
Add in five glasses of water, 1 teaspoon of salt and also the green chili and bring to boil over high heat.
As soon as it starts boiling, turn the heat to low. Provide a thorough stir to make sure no rice is sticking with the bottom. Cover and cook for 25 minutes.
Enjoy with a Bangladeshi salad.


ZeeKhana Khazana said...

I am a fan of bangali biryani and happy to see it here. Gajor Halwa is also very special for festival celebration. I am on diet to prefer Healthy Food Recipes from indian dishes.

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