Bengal is famous for its magnificent milk sweets. Mostly made from Paneer. By the evening all the men are carrying home earthen pots with some of these mouth watering delicacies.
Bengal is also well-known for its chaat and savouries. In fact every lane and by-lane in Calcutta boasts of a sweet shop or chaat shop.
MALAI PRAWN CURRY
| Ingredients Recipe | Recipe |
|---|---|
| Prawns 1/2 kg Tomato 1 small chopped Onions 2 chopped Chilli powder 1 tsp Turmeric Powder 1 tsp Gram masala 1 tsp Sugar 1/2 tsp Garlic 3 flakes Ginger 1/2″ piece Coconut milk of 1 coconut Ghee 1 tbsp Oil 1 tbsp |
Remove the shells and wash the prawns. Grate coconut and immerse in hot water. Grind well and strain. Keep the coconut milk aside. Make a paste of ginger and garlic. Heat oil in a pressure cooker. Add onions, ginger-garlic paste, chilli powder, turmeric powder and prawns. Fry for 3-5 minutes. Add chopped tomato, coconut milk, garam masala, sugar and salt. Close lid and bring to 1 whistle. Reduce to a medium for 3-4 minutes. Open cooker immediately by releasing steam. Serve hot. |
FISH IN MUSTARD OIL
| Ingredients Recipe | Recipe |
|---|---|
| Fish 1/2 kg sliced Potatoes 3 sliced Onion 2 sliced Green chillis 2 sliced Turmeric powder 1 tsp Mustard oil 2-3 tbsp Salt to taste Coriander leaves chopped for garnishing |
Mix the fish with onions, potatoes, green chillis, salt and turmeric powder. Heat the mustard oil and cool. Add this to a pan and add fish and vegetables. Cook on low heat. Cook while turning gently till the fish is cooked and browned. Garnish with chopped coriander. Serve hot. |
LUCHI
| Ingredients Recipe | Recipe |
|---|---|
| Refined flour 2 cups Ghee 1 tbsp Salt 1 tsp Water 1 cup approximately Oil, to deep fry |
Powder Sieve flour, add salt. Mix ghee and make a soft dough with water. Cover with moist cloth and keep for half hour. Divide into 20 equal parts. Roll small Pooris about 3″ diameter. Heat oil and fry Luchis to a soft cream colour. Serve hot with sweet Channa Dal. |
BENGALI DAL
| Ingredients Recipe | Recipe |
|---|---|
| Bengal gram – Channa Dal 2 cups Turmeric powder 1 tsp Water 3 1/2 cups Cumin seed 1 tsp Red chilli whole 4 Bay leaves 3 Cinnamon 1″ piece Cardamom 4 Ginger 1″ piece chopped Green chilli 6 slit Jaggery 2 tbsp powdered Salt 2 1/2 tsp Mustard 5 tsp |
Heat oil in a pressure cooker. Add red chillis, Bay leaves, Cloves, Cinnamon, Cardamoms, Cumin seeds. Stir for 1/2 minute. Add all the other ingredients, stir and fry for two minutes. Add water. Close the lid and wait for one whistle. Lower the heat for two minutes. When the cooker is cool open and add 1 tbsp ghee. Serve hot. |
MOCHA GHANTO
| Ingredients Recipe | Recipe |
|---|---|
| Banana flower 1 whole Wheat flour 1tsp Red chilli 3 whole Onion seeds (Kalonji) 1/4 tsp Cumin powder 1 tsp Chilli powder 1tsp Turmeric powder 1/2 tsp Garam masala 1/2 tsp Fresh coconut 1/2 Oil 2 tbsp Ghee 2 tsp Water 1 1/2 cups Salt to taste |
Clean the flower well. First remove the outer leaves. Then from each flowerette remove the hard stamen and hard covering at the base. Cut the flowers finely. Grate coconut. Boil in a pressure cooker with 1 cup of water, when cooked remove water. Heat oil in a pan. Add whole Red chilli, Onion seeds, Cumin seeds, Turmeric powder and Chilli powder. Fry lightly. Add Banana flower and grated Coconut. Mix well and add salt. Add 1/2 cup hot water and cook for 3 to 4 minutes. Add 1 tsp Wheat flour, pure Ghee and Garam masala. Mix well and serve hot. |