New Delhi, (DMA Newsdesk): There is a saying “Bhojon Rashik Bangali” (“food loving Bengali”). I won’t say it’s absolutely a myth. Bengalis are really fond of eating and feeding others. A usual Bengali lunch starts with a shukto, dal, fries or fritters, a vegetarian curry, and then the non-vegetarian item, most likely to be fish if not a egg, chicken or mutton curry, and ending with a chutney. And of course there are a few guests at home, then there is always a chance to feast on some sweets at the end of the meal. So, it is always a heavy meal in a Bengali household whether you like it or don’t like it.

Our Bengali Recipes section contains recipes of traditional Bengali cuisine. Bengal is situated in East India and Bengali food is characterized by the use of mustard oil and five basic spices: zeera, kalaunji, saunf, fenugreek and mustard seeds. Bengali sweets such as Rasgulla, Sandesh etc are popular all over the world. Try our delectable Bengali recipes.

Shukto:

Preparation time: 20min
Cooking time: 15 -20min

Ingredients:

Aubergine (Begun): 1 medium

French Beans (Bean): 5 -6

Bitter gourd (Karola): 2 medium sized

Pumpkin (Kumro): 100gm

Potato (Alu): 2 medium sized

Ridge gourd (Jhinge): 1

Mustard seed (Sarse): 1 tablespoon

Drumsticks (Sajner data): 2, cut into one inch lengths

Raw rice (Atop chal): 2 tablespoon, coarsely made into paste

Turmeric powder (Halud guro): ½ teaspoon

Ginger paste (Ada bata) 1teaspoon

Mustard paste (Sarse bata): 2 tablespoon

Mustard oil (Sarser tel): 4 tablespoon

Preparation:

Dice the vegetables into even size pieces. Heat 3 tablespoon of oil in a wok, throw in the mustard seeds and grinded rice. Add all the vegetables as the mustard seeds start popping. Mix the oil well with the vegetables and let it cook in low flame under cover
Take out the cover when the vegetables are half done, pour in little water (about half cup), ginger and mustard paste, turmeric powder; mix well.

Cook for about 5 min or till the vegetables are well cooked. Pour in the rest of the mustard oil and take out of flame.Shukto tastes best with warm white rice

Kasha Mangsho: Preparation time: 1hr
Cooking time: 30min
Serves 2

Ingredients:

Mutton (Khashir mangsho): 400gms

Potato (Aalu): 2 large sizes cut into quarters

Papaya grated (Jhiri kore kata Pepe): 3 tablespoon

Sour curd (Tauk doi): 2 tablespoons

Onion (Peyaj): 2 large sizes

Garlic (Rasun): 8-10 cloves

Ginger-garlic paste (Aada-rasun bata): 1 ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 8 tablespoon

Salt to taste

Preparation: Chop one onion and make a paste of the other. Make a Wash the mutton pieces well, and drain out the excess water. Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in 2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator. Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside. Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves.

Put in the marinated mutton, turmeric, salt and grated papaya, stir in low flame till the mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistle. Open the lid and put in the potatoes and again allow 2 more whistles. Take out and serve with warm white rice.

Patla Ilisher Jhol:


Ingredients:

Hilsa (Ilish): 4 pieces

Raw Banana (Kancha Kala): 1

Mustard oil (Sarser tel): 4 tablespoons

Nigella (Kalo jeera): ½ teaspoon

Green chili (Kancha lanka): 2

Turmeric powder (Halud guro): 1½ teaspoon

Salt to taste

Preparation: Wash the fishes well, put in a bowl and mix well with 1 teaspoon turmeric powder and salt.Cut the raw banana longitudinally into half and then into 2 inch long pieces.Heat the oil in a wok and half fry the fishes, take out and keep aside.Throw in the bananas and toss for a minute, add the nigella seeds. Mix turmeric powder in 2 tablespoons of water and keep ready.

As the nigella seeds start popping pour in the turmeric paste. Add the chilies (slit them if you like the curry to be hot), and pour in 1 ½ cup of water. Let the water boil and reduce to half. Gently add the fried hilsa pieces and cook for 2 minutes .Take out of flame and serve with warm rice.

Narkel Nadu:

Preparation time: 15min

Cooking time: 7-8min

Makes 15 naadu

Ingredients:

Coconut (Narkel): 1

Sugar (Chini): 250gms

Khoya kheer: 100gms

Cardamom powder (Elaichi guro): ½ teaspoon

Preparation:

Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand. Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder. Take the wok out of the flame as soon as the coconut starts to get sticky. Let it cool till you are able to touch it with your hand. Make small one inch size balls with this.

Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass

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