Bengali cuisine is a combination of vegetarian and non-vegetarian food. Bengali cooking brings a special art to the kitchen that is rare in any other form of regional cuisine and demands a little more care. To prepare a delicious winter breakfast, deep fry 10 tbsp of enthusiasm, 5 tbsp of spirit, 3 tbsp of experimentation and 10000000 tbsp of love and dedication.
Here we will discuss some mouth-watering dishes straight from my kitchen which I used to relish from my mother’s God-gifted hand, when I was young…….
3 tblsp melted ghee, 1 cup refined flour
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chillies
Salt to taste
Ghee to deep fry
Sift the flour with 1/4 tsp salt. Mix in 2 tblsp of ghee and knead to soft dough. Grind the peas, ginger, green chillies to a fine paste. Mix in the peas paste and salt. Fry well till the paste is cooked. Take off from heat up and let it cool. Divide the dough into 8 balls. Press each ball in the centre and fill it with the pea mixture. Close the opening well and flatten. Roll out as for puris. Heat up ghee in a kadai. Deep fry the puris on low heat up till golden brown. Remove and serve hot.
For the kochuri
Sieve the flour and salt together. Rub in the ghee and make medium soft dough with water. Keep aside covered with a damp cloth. Grind ginger and the garlic. Steam the fish with little salt and a little water. Take off the flesh from the bones and mash coarsely. Heat up mustard oil in a kadai, mix in the ground paste and red chilli powder. Fry for some time. Mix in sugar, salt and fish. Fry, stirring till the mixture becomes dry. Mix in the panch phoron and mix well. Divide the dough into medium sized balls. Roll into thick puris. Put 1heaped tblsp of stuffing in the center of each puri. Gather the sides, make a ball once again and roll into a puri once again. Heat up enough oil in a kadai and deep-fry the puris one at a time. Serve hot with side dishes.
NOTUN ALUR DAM
Baby Potato ½ kg Gonbindhobhog Rice-2 tablespoon, soaked for an hour Cumin powder Cumin seeds, Bay leaf (Tej pata): Sugar Red chili powder Ghee Sunflower oil Cinnamon Cardamom Cloves Ginger paste Garam masala
Cauliflower & Potato Bhaji –
1 medium cauliflower, 2 large potatoes 1 tomato, finely diced 1/2 tsp. whole cumin seeds, 1/2 tsp whole black mustard seeds, 1/4 tsp. ground turmeric, Small piece of fresh root ginger, peeled - finely chopped, Small bunch of green corianders, Salt to taste ,Oil for frying ,
Cut the cauliflower into smallish florets and the potatoes into 2 cm. cubes. Heat small amount oil . When it becomes very hot (beginning to smoke) add the seeds. Let it get cooked for a few seconds. Add the cauliflower, potato, tomato, ginger, turmeric and salt. Stir to coat everything with oil and spread the turmeric evenly. Turn the heat down to medium and cover the pan tightly. Stir again after 10 minutes and make sure it's not sticking. Don’t add any water. Cook until the potatoes and cauliflower are soft but not falling apart. It should take about 20 minutes altogether. When its ready, turn off the heat and stir in some chopped coriander.
1 tblsp ghee
Wash the dal and boil with 4 cup of water. Mix in turmeric, cumin, garam masala, and slit green chillies.Mix in salt and sugar to taste. Mix well and stir fry till the time the dal is soft and thick. Heat up ghee in a kadai. Mix in bay leaves and garam masala. When it stops splattering, mix in it to the dal. Mix thoroughly. Cut the coconut into small dices and fry in ghee till light brown. Mix in this to the dal and stir. Serve hot along with macher kochuri or peas kochuri, as mentioned above.
· 100 gm: begun (egg plant)
· 1 tsp: Turmeric powder
· 2 tbsp: Mustard oil
· Salt to taste
Cut the begun lengthwise. Rub in salt and turmeric. Heat the mustard oil in a frying pan. Add the pieces of begun to it and keep turning the sides to cook evenly on either side. Serve hot.
1 tblsp raisins
Wash the rice and remove and let it dry for an hour. Blanch the almonds and slice. Wash the raisins. Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes. Mix in the rice and continue to stir fry till the rice is soft. Mix in sugar. Continue to stir fry till the milk has reduced to half. Mix in jaggery and mix. Mix in the cardamoms, almond slices and raisins (if using) and stir well. Serve cold.