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Di-Prahorik Bhojon

             Bhojone - Monon        
 
A typical Bengali sit-down meal consists of several bowls containing portions of dal, vegetables, fish, chutney and dessert, surrounding the centre platter having a small mound of piping hot rice flanked by vegetable fritters.

Bengali cooking is a culinary art-form. It has the taste blend of tantalizing spices and ingredients.

There is also a saying which goes, "Mach-e Bhat-e Bangali" (Fish and rice make a Bengali)

PALANG SHAKER GHONTO
 

INGREDIENTS

·                            1 cup diced eggplant

·                            1 cup diced pumpkin

·                            ½ cup diced potato

·                            ½ cup diced radish

·                            3 cups chopped spinach

·                            ½ tsp Panch foran

·                            ½ tsp ginger paste

·                            ½ tsp turmeric powder

·                            1 tsp mustard paste or powder

·                            1 red chili, halved

·                            ½ tsp sugar

·                            salt

·                            2 tbsp oil

METHOD

Place chili and panch foran in heated oil. As the seeds brown, add in the potato and radish. Fry for about 2 minutes. Now put in the pumpkin, fried “bori” and eggplant, frying for a further 2 minutes. Add the spinach and fry for 2 to 3 minutes. Sprinkle in turmeric, salt, sugar and mustard and pour in ½ cup water. Cover and cook on a low heat until radish and potato are soft. It may be necessary to adjust water content as this is meant to be a “dry” dish.

 

SHIT-ER MUSHUR DAL

 

INGREDIENTS
Masoor dal, Fried shrimps, shelled peas, radish, Tomato, haldi powder, oil jeera

METHOD

  1. Scrape the raddish and cut into 1'inch thin long pieces.
  2. Heat oil and fry dal for 2-3 mins.
  3. Lower flame and mix in vegetables and stir fry for another 2-3 mins.
  4. Add 1/2 cup of water and mix in spices and fish.
  5. Cook on a medium flame for 3 min.
  6. Add 3 cups of water.
  7. Add salt. Lower flame, cover with a lid.
  8. Cook on a low flame till dal is done and preparation is slightly thick.
  9. Serve with grated coriander leaves
 POSTA BORA
INGREDIENTS

    POTATOES, peeled and cooked 20 minutes ,1 EGG,1 ONION, chopped,2 TBSP       FLOUR, 2 GREEN CHILLIES, chopped finely,2 TBSP POPPY SEEDS

 

METHOD

Mash the potatoes with 1/2 cup of water Stir in the other ingredients and add salt and pepper to taste. Shape the puree into eight balls and flatten them like hamburgers. Fry them in hot oil, 3 minutes on each side.

 

 

PHOLKOPIR BORA

 

INGREDIENTS


1 cauliflower cut into small florets
2 cups besan
1/2 tsp ginger and 1 tbsp dhania (ground together)
salt to taste
1 onion, chopped
3 chillies, cut finely
1/2 tsp Red chilli powder
1/2 tsp garam masala
1/2 tsp Cumin seeds
Few Chopped coriander leaves
oil for frying


METHOD


1. Mix everything in a bowl and add little water and beat the mixture to form a thin and smooth batter.
2. Heat oil in a deep frying pan.
3. Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.

Serve hot with Green (Spicy) chutney or Ketchup.


 

 

MACHHER MURO DIYE BADHAKOPI


INGREDIENTS


Cabbage 1/2 kg
Fish head 1 big
Onion 1 (optional)
Tomato 1
Potato 1 (optional)
Green Chilly 2
Bay Leaves 2-3
Red Chilly 2-3
Cumin seeds a pinch
Turmeric powder
Cumin powder
Coriander powder
Red Chilly Powder
Garam Masala (Cinnamon, Black Pepper, Cloves and Cardamom ground together)
Salt.


METHOD


1. Sprinkle turmeric powder on the fish head and keep aside.
2. Meanwhile cut the cabbage, chop the onion and tomato. Dice the potato, slit the green chilly and make a paste of cumin, coriander, turmeric and red chilly powders with a bit of water.
3. Fry the fish heads till the fishy smell disappears. Break them in small pieces. Keep aside.
4. In hot oil, drop the bay leaves and the red chillies.
5 When they turn dark, add the cumin seeds.
6. When the cumin seeds start to splutter, add the potatoes. Fry lightly.
7. Then add the onions and fry till they lose their colour.
8. Add the tomatoes and cook for 5 minutes.
9. When the whole thing looks a bit cooked, add the spice paste and salt.
10. Then add the cabbage and cook covered.
11. When the cabbage is semi cooked, add the fish heads and mix well.
12. Cover and cook on medium flame.
13. Add the garam masala and cook for 2 more minutes.

 

PARSHE POSTO


METHOD

De scale, clean and wash the parshe fishes. Apply turmeric and salt on the fishes and marinate for 30 minutes.
Grind poppy seeds into paste.
Peel and finely slice onions. Wash and slit green chillies.
Heat oil in a skillet. Fry the fishes lightly. Keep aside.
Add nigella to oil and let it sputter. Add onions and tomato purée and fry on low heat for 10-15 minutes.
Add the poppy seed paste and mix well.
Add turmeric powder and chilli powder. Stir for a minute.
Add green chillies, water and salt. Bring to boil.
Add fried fishes. Cover and cook for 5 minutes.
Garnish with cilantro leaves.
Serve hot with rice

PABDA MACHER JHAL

METHOD

 

Wash and clean the fish, put turmeric and salt and fry lightly in mustard oil. Heat 1-2 tbsp of oil in a saucepan, and add black cumin seeds. After a few seconds add ginger paste. Wait until ginger paste becomes reddish and add green chilly paste, red chilly powder and turmeric. Add water and stir lightly. After a few seconds, add the fish and mustard paste. Add salt to taste, and simmer until the gravy saturates the fish suitably. Serve hot with rice

KHEJUR-AMSHATTER CHUTNEY

Peel the mango sheets and dice into 1-inch pieces and soak in water with cashew nuts, dates and raisins. Combine the sugar and vinegar in a large saucepan and bring to a boil. Add the mango sheets and the remaining ingredients to the sugar mixture and bring to a boil. Reduce the heat to a medium simmer and cook uncovered for 45 minutes to 1 hour, or until the mixture has reduced a little and is thickened. Cool it and then serve in the last step of the lunch.

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