Bengali recipes easy to make


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Photo: Sazzad Ibn Sayed

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Bengali recipes easy to make

Photo: Sazzad Ibn Sayed

Food holds a special place in Bengali culture. While we have our big dishes, it’s the simpler dishes that really steal the show. Not everyone has mastered Bengali cuisine, whether for lack of interest, practice or complexity. And so, the following recipes are just some of the popular dishes that are not only easy to prepare, but also easy to digest. Try them; they will certainly not disappoint you.

PANCHADAL KHICHURI

Ingredients

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1 cup of rice

2 tbsp split bengal gram (chickpea)

2 tbsp peeled green gram or yellow moong dal

2 tbsp split green gram or green moong dal

2 tbsp pigeon peas or arhar dal

2 tbsp pink lentils or masoor dal

½ cup finely chopped onion

½ cup potatoes, cubed

½ cup carrots, cubed

½ cup tomatoes, diced

½ teaspoon garlic paste

4 green peppers

2 tablespoons oil

1 tablespoon of ghee

½ teaspoon mustard seeds

½ teaspoon cumin seeds

2 cloves

3 dried red peppers

2 bay leaves

A pinch of asafoetida

½ teaspoon turmeric powder

1 teaspoon red chilli powder

½ teaspoon coriander powder

¼ teaspoon garam masala powder

4 to 5 cups of water

Chopped coriander leaves

Salt to taste

Method

Wash the chickpeas and soak them in water for 2 hours. Mix rice and all types of dals except chickpeas. Wash them properly. Soak using sufficient water for 30 minutes. After 30 minutes, drain the water and keep it aside. Heat ghee and oil in a pan. Add mustard seeds and cumin seeds. When the seeds start to spit, add bay leaves, dry red chili peppers and cloves. Add the onions, sauté until the onion becomes transparent. Add the garlic paste and sauté until the raw flavor disappears. Add potatoes and carrot, sauté for 2 minutes. Add the tomatoes and mix well. Add all the spices and mix well. Add drained rice and dals. Mix well and 4-5 cups of water. Add salt and green peppers. Cover and cook until fully cooked. Garnish the panchadal khichuri with fried onions and cilantro leaves. Serve hot with a spoonful of ghee.

KOLAR MOCHAR CHOP (BANANA FLOWER CLIMBING)

Ingredients

1 kolar mocha (banana flower)

½ teaspoon turmeric powder

5-6 green peppers

3 egg yolks

3 slices of bread

1 teaspoon fresh ginger paste

1 teaspoon ground cumin

½ teaspoon garam masala powder

½ teaspoon black pepper

Method

Clean and chop the banana flower or the mocha kolar. Boil them with a pinch of turmeric powder and salt. Drain the water. Let it cool completely. Mix all the other ingredients with boiled banana flower. Crush them properly. Shape them into cutlets. Heat oil in a skillet. Fry the cutlet until brown. Serve hot.

MOURI POTOL (POINTED GOURD WITH FENNEL SEEDS)

Photo: Sazzad Ibn Sayed

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Bengali recipes easy to make

Photo: Sazzad Ibn Sayed

Ingredients

500g potol (sharp gourd)

½ cup of yogurt

1 tablespoon ginger, grated

3-4 chopped green chillies

3-4 dried red peppers

2 cardamoms

1 inch cinnamon stick

1 bay leaf

¼ teaspoon black cumin

Salt to taste

1 teaspoon of sugar

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

2 tablespoons oil

Method

Make a smooth paste of fennel seeds, grated ginger and chopped green chilies. Keep it aside. Beat the yogurt with a little water and sugar, keep it aside. Scrape the skin off the pointed gourd and peel it alternately and make incisions at both ends. Heat the oil in a frying pan and add the pointed gourd. Sprinkle with salt and turmeric powder, fry the pointed gourd until it turns a nice brown color.

Take out the pointed gourd and keep it aside. On the same oil, add the bay leaf, dry red peppers, cardamom, cinnamon stick and black cumin. As the masala leaves a good aroma, add the fennel, ginger and chili paste. Cook for 2 minutes. Add the beaten yogurt. Continue to stir over medium heat until the yogurt is cooked. Add red chili powder, turmeric powder and sugar. Mix well and add the fried pointed squash. Mix well and add a little water. Cover and cook over medium heat for 8 to 10 minutes. Check seasoning, adjust accordingly. Serve hot.

KHATTA ALOO

Ingredients

500 g baby potatoes, boiled and peeled

2 tablespoons oil

2 teaspoons of cumin seeds

½ inch sliced ​​ginger

2 green chillies, finely chopped

1 teaspoon red chilli powder

½ teaspoon turmeric powder

2 tbsp powdered pomegranate seeds

1 teaspoon green mango powder

¼ teaspoon sugar

Salt to taste

Fresh cilantro for garnish

Method

In a wok, heat the oil over medium heat. Add the cumin seeds and sauté for 10 seconds. Add ginger and green peppers. Stir well and sauté for a few seconds. Add boiled potatoes and sauté. Add all the spices and stir for 2-3 minutes. If you feel it sticking to the bottom of the pan, lower the heat. Add a little water, sugar, salt and chopped coriander. Turn off the fire. Cover with a lid and let sit for a few minutes while the potatoes soak in all the spices. Serve with khichuri or paratha.

SINDHI MUTTON FRY

Photo: Sazzad Ibn Sayed

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Bengali recipes easy to make

Photo: Sazzad Ibn Sayed

Ingredients

1 kg of mutton pieces

2 tablespoons raw papaya paste

4-5 tablespoons of oil

4 medium onions, chopped

2 tablespoons ginger-garlic paste

1 cup of yogurt

2 tomato puree

2 tablespoons chopped coriander leaves

1 tablespoon of cumin seeds

1 tbsp ground coriander seeds

1 teaspoon garam masala powder

4 green peppers

2 red peppers

2 green cardamoms

Salt to taste

Method

Wash the mutton pieces properly. Apply the papaya paste to the mutton and leave for half an hour. Grind all the spice ingredients and make a fine powder. Heat the oil in a pan, add the onion and sauté for 1 minute. Then add the ginger and garlic paste and sauté until the raw smell is gone. Add the yogurt, tomato purée and salt. Fry for a few minutes. Add the mutton and mix well. Cover and cook over low heat for 20 minutes. Now add garam masala powder and green chillies to the mutton. Mix and cook for another 10 minutes. Remove from fire. Garnish with cilantro leaves and serve.

ROGHANI CHICKEN

Ingredients

6 pieces of chicken

2 tablespoons lemon juice

4-5 cashews and almonds

2 tomatoes

2 onions

1 tbsp ginger-garlic paste

1 teaspoon red chilli powder

1 teaspoon turmeric powder

½ teaspoon ground cumin

1 teaspoon coriander powder

½ teaspoon garam masala powder

½ teaspoon of pepper

½ cup oil

Salt to taste

Method

Take the chicken pieces and marinate them with salt and lemon. Leave to rest for half an hour. Then fry until crispy. Now, in a blender, add the cashews and almonds; tomatoes, onions ginger and garlic. Heat oil in a skillet. Add all the mixed ingredients to the skillet. Fry the mixture until the oil begins to separate. Add a little water and stir. Now add the red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, pepper and salt. Mix well and add the fried chicken pieces. Cook until all flavors blend. When done, serve and enjoy.

KHEER KADAM

Ingredients

500g mawa

2 liters of milk

15 strands of saffron

½ teaspoon green cardamom powder

2 cups of sugar

4 teaspoons of icing sugar

4 drops of edible food coloring

2 tablespoons lemon juice

Water as needed

Method

Pour the milk into a saucepan and bring it to a boil. Add the lemon juice and prepare the chhana. Then using a colander, extract the chhana into a bowl and knead it into a soft dough. Now divide the dough into small portions and roll it into small balls resembling a roshgolla. Keep them aside. Meanwhile, take another deep-bottomed saucepan and put it over medium heat. Add water and sugar. Cook until thick. Add saffron and red food coloring. Stir to prepare a good brown sugar syrup and turn off the heat.

Soak the prepared roshgolla in sugar syrup and cook in syrup. To prepare the outer coating, take a non-stick pan, add the mawa and cook until it changes color.
Add grated coconut, icing sugar and cardamom powder. Mix well and cook for 2 minutes. Once done, make flat circles from the mawa mixture and set aside. Remove the soaked roshgolla from the syrup. Now place a roshgolla in the flat circle of the mawa and lift the mawa from all sides and roll it into a round shape. Coat the ball with roasted mawa and place it on a plate. Refrigerate them for 1 hour and serve.

PAYESH ROASTED RICE

Photo: Sazzad Ibn Sayed

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Bengali recipes easy to make

Photo: Sazzad Ibn Sayed

Take a saucepan, melt the ghee in it. Add the drained rice and chopped walnuts. Fry for a few minutes. Don’t burn the rice. Take out the rice and chopped nuts and set aside.

In a saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Caramelize the sugar, stirring continuously over low heat. When the caramel is done, add the fried rice and nuts to the same pan, add the milk and start boiling all together. Add the cardamom powder and the saffron milk. Cook until the milk reduces and thickens. Add the rest of the sugar and boil for 2-3 minutes. The color of payesh will be brownish for caramel. Turn off the heat, add the rose water, stir and let the payesh cool completely. Store in the refrigerator for 1-2 hours. Remove just before serving. Garnish with chopped nuts on top. Enjoy.

Peel the coconut and grate it into thin slices. In a saucepan, add water and sugar. Bring to a boil until thickened. Pour in the grated coconut flakes. Turn continuously until it becomes crisp over medium heat. Remove from heat and let cool completely. Serve or store in an airtight container.

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