Bengali Food Recipes

Bengali Food Recipes

Topse fry | Mango fish fry is a popular starter in bengali cuisine. In the mornings of marriage ceremony, house warming parties and other get-togethers, it’s often served. Topse fish or the Mango fish is a little pricey fish that has a single delicate bone in it. It tastes awesome! Today I will share a quick recipe of Topse fry | Mango fish fry. Do try it at home

Total cooking time for Topse fry | Mango fish fry: 15 minutes

Ingredients for making Topse fry | Mango fish fry:

Topse fish or Mango fish – 14/16 pieces
Besan of chana dal – about 1.5 cups
Salt
Turmeric powder
Cumin powder
Coriander powder
Red chilli powder
A tsp of ginger – garlic paste
A pinch of baking soda
Little onion seeds or kalonji
Little posto dana or poppy seeds
Lemon juice
Refined oil for deep frying

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Topse fry | Mango fish fry recipe:

Marinate fishes with Turmeric powder, lemon juice and salt for 10 minutes
Take Besan, Cumin, Coriander, red chilli powder, salt, paste of ginger – garlic, kalonji or onion seeds, poppy seeds, baking soda in a bowl with water. Mix well to form a smooth free flowing batter
Immerse the fishes in the batter. Coat each of the whole fish with the batter
Heat refined oil in a frying pan for deep frying the fishes
When the oil is hot enough, drop in the fishes one by one. Let the fishes get fried on one side. Flip the sides and make sure both the sides turn golden brown. Take them out of the pan
Serve with mustard sauce or kasundi

Ilish or hilsa, the king of fish, can be cooked in numerous ways. Just fry it (Ilish bhaja) and serve with a plate of steamed rice. Just enough for a satisfied tummy! Or just it can be cooked with a little kalo jeera or onion seed (Kalojeera Ilish) for a simple tasty meal. Now if you really want to cook something different and elegant, surely you must try this Ilish bhapa or steamed hilsa recipe from bengali cuisine. It’s cooked or rather steamed in a paste of mustard seeds or shorshe, poppy seeds or posto and curd. Simple method yet so flavorful in taste. Have it with plate of steamed rice for lunch and you would know what is a life with ‘ good food’!

Preparation time for Ilish bhapa or steamed hilsa recipe: 2 hours (Trick: If you are in a hurry, just soak the mustard seeds and poppy seeds for 15 minutes. But of course, the longer you wait, sweeter shall be the fruit 🙂 )

Cooking time for Ilish bhapa or steamed hilsa recipe: 20 – 25 minutes

Ingredients for Ilish bhapa or steamed hilsa recipe cooked for 3 people :

1. Hilsa or Ilish – 3 pieces

2. Yellow mustard seeds or shorshe or rai- 4 tsp

3. Black mustard seeds or shorshe or rai – 2 tsp

4. Posto or poppy seeds or khus khus – 2 tsp

5. Salt – 1 tsp

6. 1/2 cup beaten curd

7. 1 tbsp mustard oil

8. 2 green chilly

9. Turmeric powder

Ilish bhapa or steamed hilsa recipe – The method:

1. Soak the mustard seeds or shorshe or rai in water, with salt, green chilly, 1/2 tsp of turmeric powder and 1/2 tsp of mustard oil for 2 hours at least and make a smooth paste of it

2. Soak poppy seeds or khus khus or posto in water for about 2 hours and then make a fine paste of it

3. Beat curd

4. Marinate the hilsa fish pieces with a little turmeric and salt for 15 minutes at least

5. In Ilish bhapa, you do not have to fry the Hilsa or Ilish. But I find it a bit raw to eat. Do not know why 🙁 . So, for people like me, just take a frying pan and put a little mustard oil, place the ilish on the pan and fry each sides for 10-15 seconds gently. That way, the rawness disappears and the fish remains uncooked as well 😉

6. Now, coming to the next part, take a stainless steel tiffin box with lid. Check if that goes inside a pressure cooker

7. In a mixing bowl, put the mustard paste, poppy paste and beaten curd. Add salt to taste. Remember, you have already marinated the fish with salt, also soaked mustard seeds with salt. So just add more salt wisely. Mix the pastes together

8. Now, put half of the paste in the tiffin box and spread

9. Now, put the fish pieces (Raw or fried)

10. Again, put another layer of the mustard paste on the fish

11. Add 1 or 2 tsp of mustard oil

12. Close the lid of the box tightly

13. Pour 2 – 3 cups of water inside the pressure cooker and then put the tiffin box carefully inside the pressure cooker. Close the lid of the cooker and switch on the flame

14. Cook for about 10 minutes on flame or 3 – 4 long whistles of the cooker. Switch off the flame, thereafter. Let it rest for about 10-15 minutes

Open lid and take out the tiffin box carefully. Open the lid of the tiffin box and wow!!!!!! Even a strong pungent aroma of mustard seed spreads around!!!!! Plate the Ilish bhapa with steamed rice and serve. Enjoy the feast 🙂

Chicken Rezala Recipe is a proud part of the glorious Mughlai Cuisine. People of Kolkata are extremely fond of Chicken Rezala. It goes best with naan or pulao. Its basically chicken cooked in a gravy of curd, poppy seeds and cashew nuts. It’s rich in its flavor and surely suits the royals! After all, we all are royal in our own rights ☺ Let’s check the Chicken Rezala Recipe and cook it, relish it with our family and friends.

Total cooking time for Chicken Rezala Recipe: 45 minutes

Serves 2 – 3 people

Ingredients for Chicken Rezala Recipe :

Chicken – 450 – 500 gms ( curry cut )
1/2 cup of beaten curd
1 tbsp poppy seeds or khus khus or posto
15 – 20 cashew nuts
1 red dry chilly
A powdered mixture of 10 black peppercorns, 15 white peppercorns, 2 cinnamon sticks, 3 green cardamoms, 7 cloves – grind with a mortar and pestle
Refined oil
Salt as per taste
A paste of 1 onion, 15 garlic cloves and a tiny bit of ginger

Chicken Rezala Recipe – The method:

Marinate chicken pieces with salt, garlic onion ginger paste, beaten curd for good half an hour at least
Heat refined oil in a pan and drop a broken dry red chilly
Afterwards drop into the pan the marinated chicken along with the marinades. Stir. Add powdered spices. Cover cook for 20 – 25 minutes till chicken is soft and water in the chicken has almost evaporated
Now add the paste of roasted poppy seeds and cashew nut. Mix well with the chicken
Add 1 cup of water and cook till the chicken is done or the desired consistency of the chicken rezala is achieved ( you may add rose water and kewra water for more aroma and flavor as well )

Serve hot with naan or pulao!

Today’s my sister’s pre-wedding day and few of our close friends and family have already arrived to make the occasion all the more merrier. For the evening, the charge of cooking was bestowed on me and I was happier, excited as well as nervous. Feeding 25 people was a mammoth task for me. I have always seen ma cooking for around 50 people too many items for our birthday parties and her anniversaries. Remembering the fact that I am her daughter gave me all the strength and I pulled together all courage to cook Mutton kosha and Fulkopir dalna in the evening. Our beloved Kakuli di did all chopping and arrangements and that indeed was a great help. The end result was just awesome. Everyone applauded the Mutton kosha. So let me share the recipe now.

Time required to cook Mutton kosha: 3 hours

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Ingredients required to cook Mutton kosha:

[Please note : I am giving a rough estimate out here and not the exact cup wise measurements of the ingredients unlike my other posts 😊]

Mutton – 4 kgs and a bit more
5 cups sliced onions
4 tbsp ginger garlic paste
6 tsp garam masala powder (mixture of cardamom, clove and cinnammon)
4 tsp mace – nutmeg powder (jaifal and javitri)
4 tsp coriander powder
4 tsp cumin powder
4 tsp chilly powder
4 tsp turmeric powder
400 gms – curd
4 cups mustard oil
4 tsp kashmiri March powder
3 tsp sugar
Salt to taste
2 tbsp clarified butter or ghee

Mutton kosha recipe – The Method:

In a large pan, put thoroughly washed mutton pieces. Add cumin, turmeric, coriander,chilly powder, kashmiri mirch, half of garam masala powder, salt, ginger – garlic paste. Add curd and mix well. Refrigerate for 1 hour approximately
Heat mustard oil in a wok to its smoking point. Add onion slices and spread sugar on it. Let the onion turn light brown and fried
Add the mutton pieces into the wok and stir occasionally. Mutton should start leaving oil from the sides. Add rest of the marinades. Stir again and wait for oil to start getting separated
Heat about 6 – 8 cups of water or as required
Now, as oil starts to separate, add the nutmeg – mace powder and stir well
Add hot water into the wok and let the Mutton cook till it gets soft
Add rest of the garam masala powder and stir well
Switch off flame when the Mutton is cooked thoroughly and the gravy is of desired consistency
Add ghee on top, even better if added generously!
Serve hot with roti!

Chutneys are all of ours all time favorite. After completion of our lunch or dinner, meal seems to be incomplete without chutney. Here I will share a chutney recipe – Mixed Tomato Chutney, that’s made of tomatoes, dates, raisins, amshotto (mango candies). Mango candies or amshotto is very much popular in West Bengal. In various parts of India, it’s called aam-papad or mango papad. The color of the chutney comes out to be bright red and looks beautiful. As I do not use any high pixel camera, to catch snaps of my dishes and I’m surely a beginner when it comes to photography, I could not capture the brilliant red color of it though! Let’s check the recipe and make it for today’s meal.

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Time to cook Mixed Tomato Chutney: 30 minutes

Serves 3 – 4 people

Ingredients for Mixed Tomato Chutney:

2 big fresh tomatoes – cut into cubes
10 – 12 dates or khajur
A fist of soaked raisins
A few small pieces of mango candies or amshotto
Refined vegetable oil – 1 tbsp
1 – 1 and 1/4 cup sugar
Pinch of salt

To find more dessert recipes, click on the link below:

Dessert Recipes

Mixed Tomato Chutney Recipe:

Heat refined vegetable oil in a wok and put the tomato cubes. Stir fry. Add a pinch of salt
As water starts to release from tomato, add amshotto or mango candies, dates and stir for a minute or two
Add 2 cups of water and drop the soaked raisins into it
Add sugar and stir continuously. Else it may start to stick to the pan at the bottom and also begin to burn!
Let it cook on medium – low flame till the chutney turns into a sticky, thick and syrupy consistency
Switch off flame and your sweet tomato chutney is ready!

· Shukto is a bengali dish that is generally served in the beginning of the meal. It’s bitter in taste. Yet people love it. It’s an essential item in the traditional bengali menu for lunch, especially in birthday parties and several other celebrations. Shukto | Bitter mixed vegetable curry has a lot of variations, but the one with milk is the authentic one. The main ingredient of this dish is bitter gourd. It includes other vegetables like plantain, papaya and potatoes. Also Boris or small sun dried pulse dumplings are added.

· Preparing ‘shukto’ in meals not only ensures the presence of a good dish in our meal, but also including this in our menu can make our family eat too many nutritious vegetables at a time, specially the bitter gourd which is overlooked most of the times, otherwise. So just follow the steps below, and ensure good health of your beloved family.

· Total cooking time for Shukto | Bitter mixed vegetable curry recipe: 30 minutes

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· Ingredients to cook Shukto | Bitter mixed vegetable curry for 4 people:

· 1. 4 bitter gourds each cut into 4 pieces lengthwise

· 2. 1 potato cut into 4 pieces lengthwise

· 3. 1/2 green papaya cut into pieces of similar dimension

· 4. 1 raw banana or plantain cut into small pieces of similar dimension

· 5. 1 tsp black mustard seeds

· 6. Paste of 1 tsp of salt, cumin and coriander powder

· 7. 2 slit green chillies

· 8. 1 cup milk

· 9. 1 cup of boris or sun dried lentil dumplings – deep fried

· 10. Mustard oil

· 11. 1 bay leaf

· Shukto | Bitter mixed vegetable curry Recipe:

· 1. Heat oil in a wok and let bay leaf and mustard seeds crackle in it

· 2. Put all the vegetables in the wok and saute

· 3. Add powdered masala or spices paste and saute

· 4. Add 1 cup of water and boil

· 5. Once vegetables are cooked thoroughly, add fried or roasted Boris and stir

· 6. Add milk and let it simmer for sometime. Make sure the Boris do not break as they tend to swell and become soft once moisture is added to them

To satisfy the hunger pangs of kids, let’s serve them something healthy yet appealing snacks to them. One such recipe to curb hunger pangs of kids that can be served in no time is the all time favorite of kids and mom – the Fried potato recipe. These fried potatoes can be served as starters in family get-together. I remember, maa used to make a lot of fried potatoes (aloo bhaja) in most of the evenings and they were served with a bowl of puffed rice or muri. We used to feast on them merrily!

Total time required for this Fried potato recipe: 15 minutes

Serves 2 people

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Ingredients required for the Fried potato recipe:

1 big potato
Salt to taste
A sprig of curry leaves or sweet neem leaves
Mustard oil or refined oil

The Fried potato recipe:

Let’s take a big potato and peel off it’s skin
Now cut the potato in wedge shaped pieces and wash well. Drain off water properly and dry them well
Heat mustard oil in a pan. You may add any refined oil as well. For that matter, if serving adults, best we can use any low absorb oil available in the markets these days
Once the oil is hot, add the potato wedges and let them get fried on high flame
Stir them occassionally
Fry them till they turn golden. At this stage add a few curry patta or sweet neem leaves
Fry the potatoes more till they turn color to golden brown and a bit crispy on outside. The potatoes should be cooked as well
Sprinkle some salt and toss again
Take them out of the wok and put them on absorbent papers to absorb those extra oil

Well, today’s recipe is Bhoger khichudi | Bengali style khichdi | Moong Moosurer Khichudi recipe | Niramish Khichudi and no, today we don’t have any puja in our home but it’s lockdown day. Maa over the phone asked me to cook Bhoger khichudi | Bengali style khichdi recipe for lunch, since it would be easy to make . With work loads of office and no maids, it is a comfort food that I always look up to this recipe during hectic days. It’s protein, carb packed. The dash of pure cow ghee spread on top would fulfill the fat requirements of our body as well. To me the aroma itself is Devine. I decided to make Bhoger khichudi | Bengali style khichdi recipe, so that apart from ensuring our good health, we ensure happy minds as well.

You can cook khichdi in numerous ways, but this Bhoger khichudi | Bengali style khichdi recipe is usually followed in preparing “bhog” to offer to God during puja. Here essentially Bengal’s aromatic variety of rice called gobindobhog chal which is small grained is used. It gets cooked properly in less amount of time. Also using of Sona moong Dal rather than normal moong Dal, eases the cooking process and reduces cooking time all the more. I have used mustard oil to cook the khichdi and for seasoning cow ghee. More wonderful results can be achieved if it’s cooked totally in cow ghee. So let’s see how to make it! Initially in the blog I shared a fast recipe of pressure cooked khichdi. You may check it out as well.

Time required to make Bhoger khichudi | Bengali style khichdi recipe: 45 minutes

Ingredients required to make Bhoger khichudi | Bengali style khichdi recipe for 6 people:

3 cups gobindobhog rice
1 cup Sona moong Dal or lentil
3/4 cup masoor Dal – red lentil
1/4 cup – bhanga cholar Dal or broken Bengal gram
1 tsp turmeric powder
Around 2 tbsp
Mustard oil or refined vegetable oil
1 big potato – cut into 6 pieces – preferably chandramukhi variety
2 bay leaves
1 inch ginger – grated
2 red dry chilli
Salt to taste

Bhoger khichudi | Bengali style khichdi recipe – The method:

Wash gobindobhog rice thoroughly and soak in water for half an hour
Heat a wok. Add all the lentils. Dry roast for sometime until a nutty aroma starts to release. Take the dals in a bowl and soak in water for sometime. Afterwards, wash the dals thoroughly and drain water
Heat mustard oil in a wok. Add potatoes and fry till golden brown on it’s surface. Keep aside
Add red chillies, bay leaf into rest of oil
After 20 seconds, add grated ginger, stir till rawness goes off
Add the dals, salt, turmeric. Stir till there’s a glaze on Dal
Add water and cover cook the Dal till the lentils are 25% cooked
Add fried potatoes and cover cook till the dals are 50% cooked
Meanwhile, heat some water in a khidchi pot or what the Bengalis call a dechki. Bring it to boil
Add rice, dal, potatoes. Stir cook in open pot. As soon as water starts to dry up, add more hot water. Remember to add hot water to aid faster and proper cooking if rice and Dal
Cook till rice, Dal, potatoes all are cooked properly. Rice and Dal should be indistinguishable separately. The consistency of the khidchi us as per your choice though
Now, when it’s done, take dollop of cow ghee and spread on top. Cover with lid and let it rest for sometime

Serve Bhoger khichudi | Bengali style khichdi recipe with labda, chutney and payesh! But as it’s lockdown, remember to limit your rationing as that would limit your outside visits and thus help us all to fight the enemy the world is fighting together, ensuring social distancing!

Anyways, I served it with labda – a vegetable concoction served as a curry, which supplies us with more minerals and vitamins through it’s ingredients.

Panch mishalir torkari is a vegetarian dish of bengalis which is essentially made of 5 different seasonal vegetables with a tampering of 5 phoron (fennel, cumin, onion seeds, fenugreek seeds and randhuni). Here’s the Panch mishali sabji recipe | 5 vegetables – curry recipe. It’s nice to have with steamed rice and moong dal. It is a part of glorious traditional bengali cuisine.

Total cooking time for Panch mishali sabji | 5 vegetables – curry – 30 minutes

Ingredients for Panch mishali sabji | 5 vegetables – curry:

1. 400 gm pumpkin or kumro or kaddu

2. 1 potato or aloo

3. 1 brinjal or begun

4. 6 pointed gourd or parwal or potol

5. 1/2 green or raw papaya

6. 2 tsp mustard oil

7. 1 red dry chilly

8. 1 bay leaf or tej patta

9. 1 tsp 5 phoron – can be procured from market ( fennel, cumin, onion seeds, fenugreek seeds and randhuni – a mixture of these whole spices )

Method for Panch mishali sabji | 5 vegetables – curry cooked for 3 people:

1. Take any 5 vegetables. Here, I have taken 400 gm pumpkin, 1 potato, 1 small brinjal, 6 pointed gourd (potol/ parwal), 1/2 of small green papaya and cut them into medium cubes of similar size

2. Heat oil in a wok and let 1 bay leaf, 1 tsp 5 phoron, 1 red dry chilly crackle

3. Add the cut vegetables and toss

4. Sprinkle over 1/2 tbsp of salt and cover cook

5. When vegetables start to get cooked half way, add a paste of powdered turmeric, coriander and cumin(1/2 tbsp each). Add water if needed. Adjust salt and you can add sugar, though I do not add any sugar and it tastes a bit sweet owing to the inclusion of pumpkins

6. Cover cook till vegetables are cooked thoroughly for sometime and then open lid and let the water dry up

CHINGRI MALAIKARI

Subtle but rich in flavour, chingri malaikari—giant tiger/freshwater prawns cooked in creamy coconut-milk curry—is a Bengali treat.

Creamy Bengali prawn curry with coconut milk

YIELDS

6 serveings

COOKING TIME

40 mins

INGREDIENTS

· 1 kg bagda or golda chingri (giant tiger or freshwater prawns)

· 50 g vegetable oil

· 10 g ghee

· 200 g onion paste

· 20 g ginger paste

· 4 g turmeric

· 1 tsp kashmiri red chilli powder

· 75 g yoghurt

· 6 pcs green chillies

· 300 g coconut milk (first-press)

· 200 g coconut milk (second-press)

· 24 g salt

· 36 g sugar

· ½ tsp bengali garam masala

Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Don’t be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari is looks deceptively complicated to cook, when in reality it is easier to make than even chicken or egg curry!

The name of this chingri macher recipe bears somewhat of a double meaning. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘malaikari’ is actually ‘Malay’ curry, over time transliterated as ‘malai’ curry.

In this detailed video we show you how to prepare a gorgeous, creamy chingri malaikari, starting from a walkthrough of how you can clean and devein giant tiger (bagda) or freshwater (golda) prawns. With this step by step recipe video at your disposal, there is no reason why you should hop over to you nearest Bhojohori Manna to satiate your chingri malaikari cravings!

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METHOD

1. Shell and devein the prawns, leaving the flavourful head intact. You may remove the stomach of the prawn, located near its head. We are leaving the shells on, but you may peel them off if you like.

2. Coat prawns with 1 tsp salt and ½ tsp turmeric powder, and set aside.

3. In a grinder jar, add onions and blitz them to a fine paste. Also extract coconut milk, reserving the first-press (thick) and second-press (thinner) milk in separate jars, and keep it ready.

4. Heat vegetable oil in a pan. Once hot, lower the prawns one by one, and fry them in batches for about 45 seconds on each side. The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside.

5. Now add ghee to the residual oil. Temper with dried red chillies, bay leaf, cardamom, cloves, and cinnamon.

6. Add onion paste along with sugar, and fry for about 8 minutes until the onions are brown.

7. Add ginger paste and fry for another 3–4 minutes, after which add turmeric and kashmiri red chilli powder. Stir intermittently so that the spices don’t stick to the bottom of the pan. When they do, add a splash of the thin, second-press coconut milk to loosen the mixture up and help fry it. Also add three slit green chillies and salt now.

8. Once oil starts separating from the spices, beat the yoghurt until it is lump free and add it to the pan. Drop the heat and stir vigorously to prevent the yoghurt from splitting. Cook it for 3–4 minutes.

9. Add the second-press (thin) coconut milk and simmer for about 2 minutes before adding the first-press (thick) coconut milk. Once it comes to a boil, add the fried prawns.

10. Allow the prawns to bubble in the curry, covered, for no more than 5 minutes.

11. Finish off with garam masala before serving.

Bengali Prawn in Coconut Milk Curry/ Chingri Maacher Malai Curry

This dish is a favourite in almost all Bengali households! It is simple to make, and extremely good to eat!...

30 mins 1 cooksnap

Ingredients

2-serving

1. 1/2 Kilogram Prawns (I used 8 large prawns, with heads)

2. 2 Cinnamon Sticks of

3. 3 Pods Cardamoms

4. 5 Cloves

5. 1 Onion Medium , paste

6. 1 Tablespoon Ginger-Garlic paste

7. To Taste Salt

8. 1 Teaspoon Sugar

9. 3 Tablespoons Curd Yogurt / Plain

10. 2 Cups Coconut Milk

11. 2 Green Chillies , slit (optional)

12. 1/2 Teaspoon Turmeric Haldi Powder /

13. 1/3 Cup Mustard Oil

14. 1/4 Cup Water

Steps

1. In a non-stick wok, add about half of the mustard oil, and heat it up.

2. Meanwhile, marinate your prawns with a little bit of salt and turmeric powder.

3. Add the prawns to the wok once the oil is hot.

4. Sauté the prawns on medium heat till they turn yellow/orange in colour. Remove, and put aside.

5. Add more oil to the wok.

6. Add whole pieces of cinnamon, cardamon, and clove. Wait for them to splutter.

7. Now, add the onion paste, along with the ginger-garlic paste. Also add salt and rest of the turmeric powder.

8. Pour in more oil if required, and cook this mixture on medium heat for 4-5 mins. The paste should turn slightly brown in colour, and should not smell raw.

9. While the paste is cooking, put the curd in a small bowl and whisk it well.

10. Once the paste is cooked, bring the heat to low, and then add the curd. Mix well.

11. Now add in the sugar. Stir.

12. Finally, pour in the coconut milk. Add the chillies. Let the gravy simmer for 2-3 mins.

13. Add in the water. Then place the prawns into the gravy.

14. Stir gently. Cover with a lid, and let this cook for 3-4 mins.

15. Add more sugar and salt if required. This gravy is meant to be sweet-savoury in flavour, so make sure it doesn't taste just salty.

16. Serve with hot white rice! And watch everyone lick their fingers! :)

17. PS: If you don't have coconut milk, then add 3-4 tablespoons of coconut powder to 2 cups of water. Use this mix. It works perfectly well!

Ingredients of Rui Macher Jhol

Rohu -4 pieces
Potato -2 medium cut into wedges
Eggplants -1 cut into long pieces (optional)
Onion -1 small, paste
Ginger paste-1 teaspoon
Tomato puree 1/2 cup or 1 medium tomato paste
Turmeric -1 teaspoon
Cumin powder -1/2 teaspoon
Red chili powder -1/2 teaspoon
Green chilies -4 to garnish
Panch foron -1 teaspoon
Salt to taste
Mastered oi -l 4 tablespoon
Water -1 1/2 cup
Garam Masala Powder 1/3 teaspoon
Coriander leaves to garnish

How to make Rui Macher Jhol Recipe

Clean the fish pieces and marinate with 1/2 of turmeric and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.
Now fry the eggplant & potato in the same oil.
Now in the remaining oil add panch foron and onion and fry till soften. Now add ginger paste, tomato paste or tomato puree into the fried onion and again fry .
Now add the potatoes and eggplant and fry. Then add cumin powder, red chili and turmeric powder and little water to it and stir.
When oil separates add salt and fry for few minutes. Now add the fried fish and again fry it for 1 minute and after that add water and reduce the heat and let the gravy boil.
When the potatoes have cooked remove the kadai from heat and garnish the gravy with garam masala powder,chopped coriander leaves and green chilies and serve with steamed rice.
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Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes

#nonv/post-4 This is a traditional Bengali fish curry with sliced potatoes.Other vegetables like cauliflower or pointed ...more

Kumkum Chatterjee

Ingredients

1. 4-5 pieces rohu fish

2. 1 potato sliced lengthwise

3. 1 tsp turmeric

4. 1/2 tsp red chilli powder

5. 1 tsp ginger paste

6. 1 tsp cumin powder

7. 1 bay leaf

8. To taste salt

9. 1 pinch sugar

10. 4 tbsp mustard oil

11. 2 cardamoms

12. 1 small stick cinnamon

13. 1/2 tsp garam masala powder

14. 2 tbsp tomato puree

15. 2-3 slit green chillies

16. 1/2 tsp black pepper powder

Steps

1. Smear little salt and turmeric over fish.Let it marinate for 10 minutes.Meanwhile slice potatoes and steam or parboil them.Heat mustard oil in a wok and fry the fish.Then fry the parboiled potatoes.Set aside. Sprinkle half crushed whole garam masala and add ginger paste and tomato puree.Add cumin powder,turmeric,red chilli powder,salt and sugar to taste and 1 bay leaf.Fry the masala and add a cup of water.Add the fish and boil till fish is cooked and gravy is reduced.

Rui Macher Jhol Aloo diye/Rohu Fish gravy with Potatoes recipe step 1 photo

2. Sprinkle garam masala and garnish with slit green chillies.Serve hot with rice.

Alur Dom

4.86 from 7 votes

Bengali aloo dum also known as aloor dum or alur dom is a lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices.

AUTHOR:DASSANA AMIT

PREP TIME:30 MINS

COOK TIME:20 MINS

TOTAL TIME:50 MINS

COURSE:BREAKFASTS

CUISINE:BENGALI

SERVINGS (CHANGE THE NUMBER TO SCALE):

(1 CUP = 250 ML)

Ingredients

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main ingredients

5 to 6 medium potatoes or 12 to 15 baby potatoes
3 to 4 tablespoon mustard oil
1 tej patta (indian bay leaf)
½ teaspoon kashmiri red chili powder or degi mirch - adjust as required if using a hotter variety of chili powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 cup water
½ teaspoon sugar or as required
salt as required

grind to a semi fine paste

2 medium onions
½ inch ginger
2 to 3 garlic cloves

make a semi coarse puree of

1 large tomato - approx 1 cup tomato puree

powder or grind

1.5 to 2 inch cinnamon
3 to 4 cloves

topping

1 teaspoon ghee (optional)

Instructions

preparation

1. Rinse the potatoes very well. If using baby potatoes, then remove the mud lodged in the peels with a soft brush.

2. Then parboil the potatoes in a steamer or pressure cooker.

3. When the potatoes are cooking, you do the following.

4. Grind the onion, ginger and garlic in a grinder or blender. No need to any water while grinding. Make a semi fine paste and not a smooth paste.

5. Chop the tomatoes and pulse them in a blender till you get a puree which is not smooth but semi coarse. You can also finely chop the tomatoes.

6. Grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.

7. Once the potatoes are parboiled/half cooked, let them cool. Then remove the peels and dice them. For baby potatoes you can keep the peels and prick the potatoes with a fork. An optional step.

8. Sprinkle 1/4 tsp turmeric powder on the potatoes and mix well.

making alur dum

1. Heat the mustard oil in a pan. Fry the potatoes till light golden. Drain and keep aside.

2. In the same oil, fry the bay leaf till fragrant for a few seconds.

3. Add the onion-ginger-garlic paste. Saute till oil starts to leaves the mixture and till the paste becomes a light brown.

4. Add the tomato puree, the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar. Saute till oil begins to leave the onion-tomato masala paste.

5. Then add the potatoes and stir till the masala coats the potatoes well.

6. Add 1 cup water along with the ground cinnamon and cloves powder.

7. You can also add about 1/4 tsp of garam masala powder instead of the cinnamon and cloves powder.if adding garam masala, then add it towards the end once the dish is cooked.

8. Simmer on a low flame till the water almost dries up and the gravy has coated the potatoes well.

9. When serving add a teaspoon of ghee on the aloor dum. Serve bengali alur dom hot with luchis or pooris.

Alu Postha

Ingredients

(Serves 4)

800gms baby potatoes peeled

60gms poppy seeds

2 tbsp mustard oil or vegetable oil

1 heaped tsp nigella seeds

2 green chillies slit lengthwise

½ tsp turmeric powder

150mls water

½ tsp sugar

Salt to taste

Extra chillies for garnish (optional)

Sometimes the simplest of ingredients produces a fantastic gem of a dish which you savour for years to come. This Aloo Posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish. A staple in Bengali households and one of my all time favorite recipes. I have eaten this so many times at my bong friends homes and served with dal, rice and some pickle; has always been (for me!) the best way to savour the flavours. Though a few years back I tried it at a restaurant in Mumbai where they made it with new potatoes. Ever since thats how I cook it using baby potatoes although regular diced potatoes work well too.

Most Bengali kitchens will always have two ingredients- mustard oil and white poppy seeds. The addition of mustard oil in this recipe brings out a lovely pungent flavour to the dish so if you are able to source mustard oil make sure to use it. The key to cooking this dish is giving the poppy seeds enough time to soak in warm water. It will ensure they grind to a fine paste. As the aloo posto cooks the water dries out slightly, so add a little more at the end if you feel it is too dry. You’re looking for a rich gravy that clings to the potato chunks.

Method

1. Soak the poppy seeds in a bowl of hot water for 2 hours. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid add the poppy seeds to a blender and grind to a paste. Set aside.

2. Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 7-8 seconds and add the peeled potatoes. Mix well and fry for 5 minutes.

3. Add the turmeric powder and stir well. Put the lid on and continue fry for further 5 minutes. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add the water and season to taste.

4. Bring to a boil and simmer with the lid on for 15 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry.

Serve with puris or a bowl of dal and rice/ dal bhaat.

Aloo Posto Recipe

by TNN

Updated : Feb 21, 2017, 12:54 IST

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· Total Time30m

· Prep Time10 m

· Calories384

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Aloo Posto is a popular Bengali recipe that uses very few ingredients and can be made in minutes. Made with cubed potatoes, poppy seeds paste and basic Indian spices, this delicious main dish recipe is best served with steamed rice.

Courtesy: Ayandrali Dutta, AD's CookHouse

Ingredients of Aloo Posto

· 4 large potato

· 4 medium green chilli

· 1 teaspoon salt

· 1/2 teaspoon turmeric

· 5 tablespoon poppy seeds

· 1/2 teaspoon onion seeds

· 2 tablespoon mustard oil

· 1 tablespoon water

How to make Aloo Posto

· Step 1

Soak the poppy seed in plain water for 20-30 minutes and then make a thick paste.

Step 2

Add 2-3 green chillies. Now, add a little salt to the paste. Take care that the paste is thick in consistency.

Step 3

Chop the potatoes in small cubes and then wash them.

Step 4

Now heat the oil in a wok and add onion seeds.

· Step 5

Then add the potatoes in the oil and start frying on medium flame for 3-4 minutes.

Step 6

Now add a little salt, turmeric, green chillies and mix.

· Step 7

Add 1 cup of water and cover the pan.

Step 8

Check in between and once half done, add the posto/ poppy seeds paste and cook till potatoes soften completely.

· Step 9

Carefully mix them once again.

· Step 10

Cook till the water is absorbed completely.

Step 11

Serve hot with steamed rice.

Bengali Aloo Posto

Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chilies. Traditionally, aloo posto is served with luchi, or poori or dal and rice.

Prep Time10 mins

Cook Time20 mins

Soaking Time2 hrs

Total Time30 mins

Course: Main Course, Side Dish

Cuisine: Gluten-free, Indian, Vegan, Vegetarian

Keyword: Bengali, potato recipe

Servings: 4

Calories: 179kcal

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

· 2 tbsp mustard oil

· 1 tbsp panch phoran spice mix

· 2 large potatoes , peeled and cut into cubes

· 1 green chili , slit

· 1 tsp turmeric powder , optional

· Rock salt , to taste

for the posto paste

· 3 tbsp white poppy seeds , khuskhus or posto dana, soaked in ½ cup water

· 1 green chili

Instructions

To make the posto or poppy seeds paste

1. Sieve the soaked poppy seeds into the smallest blender jar. I use the spice grinding jar of my mixer.

2. Add 1 chopped green chilli and some water to help the grinding.

3. Grind to a fine paste

To make the aloo posto

1. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low.

2. Add panch phoran spices to the hot oil.

3. When the seeds start to sputter, add the chopped potatoes. Mix well till all the potatoes are coated with oil and spices.

4. Cover and cook on low heat for 5 minutes.

5. Add the posto paste, turmeric, and slit green chillies. Add ½ cup water and mix everything well. Cover and cook for another 8-10 mins on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

6. Aloo posto gravy is very thick with the potatoes coated with the posto paste. If you want a thinner consistency add more water in the previous step.

7. Serve hot with poori, or dal and rice.

Notes

· Mustard oil and panch phoran spices are not essential to the recipe. If you don’t have or aren’t comfortable with the strong taste of mustard oil, use regular cooking oil. Similarly if you don’t have panch phoran spices, you can use just mustard seeds and/or nigella seeds.

· Aloo posto is a great recipe for Navratri and other fasting days as it has no onions and garlic. When making for fasting meals, you may skip the turmeric powder.

Mangsher Jhol’ and Sundays are synonymous in Bengali kitchen. I remember my childhood days when Sunday used to be dance classes in the morning, ‘Tekona Porota’ and ‘Aloo Chorchori’ for breakfast or ‘Luchi-Sada Aloor Chorchori’ for breakfast and Chicken Curry or Mutton Curry for lunch was a must. I still remember when Maa used to grind the masalas in ‘shil-nora’ (a traditional way of grinding spices with the help of a oblong stone piece on a large stone square piece). And the flavour or freshly ground spices were unparalleled to any branded spice powder.

The red coloured gravy with plump big potatoes was added attraction. Even the gravy and the potatoes taste better on next day. It is a specialty of Bengali cuisine that we add vegetables specially potato in fish curry or chicken/mutton curry. This is the recipe that I have seen cooked in our home. I believe cooking and a taste is very personal thing especially for this mutton dish every family has its own recipes.

Serve this delicious Mangsher Jhol along with Steamed Rice for a weekend dinner. You can also serve Chaler Payesh as a dessert to end your scrumptious meal.

If you like this recipe, you can also try other Mutton recipes such as

Cuisine: Bengali Recipes

Course: Dinner

Diet: Non Vegeterian

Equipments Used: Hard Anodised Kadai (Wok)

Prep in

180 M

Cooks in

45 M

Total in

225 M

Makes:

5 Servings

Ingredients

1 kg Mutton
3 Potato (Aloo) , peeled and cut into halves
2 cups Onion , finely chopped
2 tablespoon Onions , paste
2 tablespoon Garlic , paste
2 tablespoon Ginger , paste
1 teaspoon Cumin powder (Jeera)
1-1/2 teaspoon Coriander Powder (Dhania)
1 teaspoon Turmeric powder (Haldi)
2 teaspoons Red Chilli powder , or as per your heat tolerance
1 tablespoon Vinegar
2 tablespoons Mustard oil , + 1/2 cup
150 grams Curd (Dahi / Yogurt)
4 teaspoons Ghee
1 teaspoon Garam masala powder
1 teaspoon Sugar
Salt , to taste

For tempering

2 Bay leaf (tej patta)
2 Dry Red Chillies
1 Black cardamom (Badi Elaichi)
4 Cardamom (Elaichi) Pods/Seeds
4 Cloves (Laung)
1 Cinnamon Stick (Dalchini)

the ingredients used for Bengali chicken curry?

Apart from the chicken the rest of the ingredients are all basic.

Chicken (I used drumsticks)
Onions
Ginger
Garlic
Green chillies
Yogurt
Lemon juice
Mustard oil (You can also use regular vegetable/sunflower oil)
Bay leaves
Cardamoms
Cinnamon
Cloves
Turmeric powder

Kosha Murgir Mangsha

Equipment

large thick bottomed pan
Large bowl

Ingredients

For the Chicken marinade

800 gms Chicken fresh chicken, washed and cut into medium pieces
3 tbsp Yogurt
2 tbsp Ginger-garlic paste
1/2 tsp Turmeric Powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp Chilli powder
1 tsp Kashmiri Chilli powder
1 tsp Salt
1 tbsp Mustard Oil

For the gravy

3 large Onions thinly sliced arnd 2 cups
2-3 medium Potatoes peeled and cut into halves
1 small Tomato chopped
2-3 Green chillies slit
3-4 Green Cardamom
4-5 Cloves
1 inch Cinnamon stick
2 Bay Leaves
1/2 tsp Bengali Garam masala powder
1 tsp Sugar + 1/2 tsp for caramelizing
Salt (as per taste)
½ cup hot water
3-4 tbsp Mustard oil/ veg oil/ sunflower oil *

Instructions

Marinating the chicken

Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder and mustard oil or vegetable oil. mix everything well with hand and keep it aside for an hour.

Method

Heat oil in a thick bottom pan on medium high heat, when the oil is hot fry the potatoes till golden. Remove with slotted spoon, drain and keep aside.
In the same panTemper the same oil with bay leaves, cardamon cinnamon and cloves along with the sugar.
When they start sputtering and the sugar caramelises (this gives nice colour to the curry), add the sliced onions. Fry on low-medium heat till the onion turn golden brown.
Pour in the marinated chicken and fry with the onions on medium heat for 8-10 minutes.
Add the chopped tomatoes and cook, stirring continuously. The chicken will release lot of water.
Add the fried potatoes and cook uncovered on medium for 10-12 minutes until the oil separates from the masala, then and half cup of warm water and mix everything well. Check for the seasoning, add salt and sugar if required. Cover and cook on low heat for another 25-30 minutes.
Finally add the bengali garam masala and green chillies and give it a good mix. If the chicken and the potatoes are cooked then increase the flame and fry the chicken till oil separates.
Garnish with Coriander and serve it with rice and roti or bengali mishti pulao.

Notes

*I used mustard oil for cooking, you can use 1:1 ratio of mustard oil to vegetable oil or you can simply use vegetable oil.

Important: If you are using frozen chicken, kindly defrost the chicken before cooking the curry.
Dhonepata Murgi

Now, back to this dhonepata murgi. Dhonepata stands for coriander leaves and murgi stands for chicken in Bengali. This Bengali preparation is as simple as the name. It is made with minimum spices. So that the aroma and mild flavour of the coriander leaves shine through. Let’s check the ingredients out.

What ingredients are used to make dhonepata murgi?

Chicken (I used chicken drumsticks)
Coriander leaves (dhonepata)
Green chillies
Onions
Tomato
Ginger garlic paste
Yogurt
Lime juice
Coriander powder
Cumin powder
Green Cardamom
Bay leaves
Salt &Sugar
Oil (veg/sunflower/mustard)

How to make Bengali Style Mangsher Jhol Recipe-Mutton Curry

To begin making the Mangsher Jhol recipe, wash the mutton pieces and drain the water. Marinate the mutton pieces with 2 tablespoons onion paste, 1/2 teaspoon ginger paste,1/2 teaspoon garlic paste, 1/2 teaspoon turmeric powder, 1 tablespoon vinegar and 2 tablespoons mustard oil. Mix well. Cover and keep the meat with marination in the refrigerator at least for 3-4 hours.
Smear little salt and turmeric powder to the peeled and halved potatoes. Heat oil in a kadai or wok. Fry the potato pieces till golden brown. Keep them aside.
Add 3 teaspoons ghee to the oil. Temper the ghee+oil with the ingredients mentioned under 'For tempering'. When you get the aroma, add chopped onion and cook till the onion turns soft.
Once the onions are soft, add sugar. Sugar when caramelize with oil will give very nice red colour.
Add the rest of the ginger paste and garlic paste and cook till oil separates.
Now add the marinated mutton pieces with all the marinade. Mix very well. Sauté the mutton for another 4-5 minutes.
Beat the yogurt and pour it in the kadai. Mix very well. After adding the yogurt you’ll see that mutton start releasing water. Stir continuously for another 5-6 minutes. Add salt.
Add all the dry masalas and stir continuously till oil starts separating from the sides of the kadai. The process of this continuous sauté is very important otherwise you’ll not get the red, velvety, tasty mutton gravy.
Add fried potato pieces and give it a final mix. Now add 2 to 2-1/2 cups of warm water. Let it come to a boil.
You can cook the mutton curry in two ways. Either you can cook it in a pressure cooker for faster cooking (On high heat one whistle and then 20 minutes on low heat. Let the pressure release of its own) or you can cook it in the kadai/handi with lid on slow heat until the meat is done.
When the meat is done transfer it in a serving bowl. Drizzle 1 teaspoon ghee and a little garam masala powder. Cover and let it rest for few minutes. Serve hot.
Serve this delicious Mangsher Jhol along with Steamed Rice for a weekend dinner. You can also serve Chaler Payesh as a dessert to end your scrumptious meal.

How to make dhonepata murgi?

Marinate the chicken with ginger-garlic paste, turmeric, yogurt, lime juice and salt. Make a thick paste with coriander leaves and green chillies.
Heat oil and temper it with bay leaves and cardamoms.
Add sliced onions and fry till golden brown.
Toss in the marinated chicken and sauté till the it is no longer raw.
Add tomato, coriander powder, cumin powder and keep on sauteing for 10 minutes.
Finally add coriander paste along with 1/2 cup water and cook covered until chicken is cooked through.
Squeeze some lime and mix. take it off the heat.
Serve it hot with rice or roti.

Dimer Dalna aka Bengali Egg Curry!

Jokes apart, Dimer Dalna aka Bengali Egg Curry with Potato chunks is a classic Bengali Egg-based curry. The recipe varies from family to family however, the basic spices are almost the same. Dimer Dalna is basically a comfort dish cherished and cooked by the Bengalis. I think it is as loved as Mangshor Jhol! Deep-fried boiled egg cooked with potato chunks in a gravy of onion, tomato, and ginger garlic to the level of perfection is ultimate bliss.

The presence of Alu makes dimer Dalna different from other Egg curries including another form of Bengali Egg curries. Bengali Dalna curry is characterized by the cut of the potato and the way spices are used in it. A big potato is cut into four pieces which means the size of the potato is half if compared to potato from Mangshor Jhol. The spices are basic, however, Bengali Garam Masala, Asafoetida, Ghee and Ginger paste are must when it comes to Dalna curry.

Here's how I make Dimer Dalna at Debjanir Rannaghar!

Dimer Dalna is a classic Bengali style Egg and Potato based curry

INGREDIENTS

Dim/ Egg: 6

Potato: 1 (big) or 3 (Small)

Onion: 2

Tomato: 2

Ginger Paste: 1 Tbsp.

Garlic Paste: 1 Tbsp.

Mustard Oil: 3 Tbsp.

Ghee: 1 Tbsp.

Spices:

Turmeric Powder: 1 Tsp.

Red Chilli Powder: 1 Tsp.

Coriander Powder: 1 Tsp.

Cumin Powder: 1 Tsp.

Bengali Garam Masala Powder: 1 Tsp.

Asafoetida: ½ tsp.

Sugar: 1 Tbsp.

Salt: to taste

Tempering:

Bay Leaf: 2

Dry Red Chilli:2

Cinnamon Stick: 1"

Green Cardamom: 2-3

Clove: 2-3

INSTRUCTIONS

Take Water in a bowl and bring it to boil.

Add ½ tsp. Salt to it.

Add eggs one by one and boil for 8 minutes.

This curry calls for hard-boiled eggs.

Once boiled; switch the flame off and once you can handle remove the skin from the boiled eggs.

Marinate the eggs with ¼ tsp. each of Turmeric powder, Red Chili powder, Salt and also sugar.

Meanwhile, peel the Potato(s) and cut one medium-size potato into four pieces. You may refer to the video for the size.

Marinate the potatoes with ½ tsp. each of Turmeric powder, and also Salt.

Cut onion into thin slices.

Heat 3 Tbsp. Oil in a deep bottom pan and fry the potatoes on medium heat till those turn golden brown in color.

Once fried strain the fried potatoes from the pan.

Now fry the eggs till those are golden brown from outside and crisp.

Strain the eggs from the pan.

Now temper remaining oil with bay leaf, dry red chili, cinnamon, green cardamom and also clove.

Add Asafoetida and mix.

Add sugar and wait till the sugar caramelizes.

Now add chopped onion and cook on medium flame till the onion is properly fried and brownish in color.

Add the Ginger paste and also garlic paste and mix thoroughly.

Cook for 2-3 minutes on low flame and add chopped tomatoes.

Cook till the tomatoes soften.

Once the mixture is well-mixed and starts leaving oil add a little salt and 1 Tbsp. water and cook for 2-3 minutes.

In the meantime, in a bowl take turmeric powder, red chili powder, coriander powder, cumin powder, sugar, salt (if needed) and also ½ of the Bengali Garam Masala.

Mix it with 1 Tbsp. Mustard oil to make a thick paste.

Add this mixture to the pan and mix thoroughly.

Add 2 cups of water and bring it to boil.

Now add fried potatoes and keep the flame on the lower side.

Cook till the potatoes are well-cooked.

Now add the eggs and cook till the gravy reaches desired consistency.

Add ghee and remaining Bengali Garam Masala as well and give it a mix.

Serve Bengali Dimer Dalna with hot steamed rice, or Pulao or Roti or Paratha or Luchi

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