BENGALI FOOD RECIPE

CHILLI PANEER RECIPE

1. 300 -350 gms Paneer 2. 2 tsp Salt (as per test) 3. 1 Egg 4. 2 table spoon Corn Flour 5. 1 tea spoon Ginger-Garlic Paste 6. 2 cups Coarsely Chopped Onions 7. 2 table spoon Sliced Green Chillies 8. 1 table spoon Soya Sauce 9. 2 tbsp Tomato Sauce 10. 2 tbsp Tomato Sauce 11. 1 Green Capsicum (chopped) 12. Oil for frying 13. 1/4 tea spoon Ajinomoto (not essential) 14. Some Water How to make chilly paneer: Cut the paneer into cubes. Now mix together the paneer, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Then put small pieces of capsicum and fry it for sometime. Add the green chillies, salt, Then drop tomato/chill/soya sauce, ajinomoto and the fried paneer cubes. Mix well...

Crispy Dal Puri Recipe | Bengali Style Chana Dal Stuffed Puri

Golden Dal Puri: The Ultimate Stuffed Comfort Food Hot, puffed, and packed with seasoned Bengal gram. Dal Puri is a nostalgic favorite—a crispy, deep-fried bread stuffed with a savory, spiced lentil filling. Whether it's Sunday breakfast or a festive treat, these puris are irresistible when served with Alur Dom or a tangy chutney. 🥘 The Stuffing ✔️ 2 cups Bengal Gram (Chana Dal) ✔️ ½ tsp Turmeric Powder ✔️ 2 tsp Roasted Cumin Powder ✔️ Salt to taste 🥖 The Dough & Fry ✔️ 4 cups All-purpose Flour ✔️ Water (for kneading) ✔️ Ghee or Oil (for deep frying) 📖 Step-by-Step Preparation 1 Prepare the Dal: Boil the Bengal gram with turmeric and salt until tender. Drain the water completely and grind it into a thick, smooth paste. 2 Spice it up: Mix the roasted cu...

Mutton Kasha

Ingredients: 500 gms Mutton 10 Garlic Cloves (minced) 1 tsp Turmeric Powder 1 tbsp Garam Masala Powder 1 cup Curd 2 Bay Leaves 1 cup Mustard Oil 1 inch piece of Ginger (grated) Salt to taste Method: Beat the curd. Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours. Heat oil in a kadhai. Add ginger, garlic and bay leaves. Fry for a minute. Add marinated mutton pieces. Make the flame low and cook for nearly half an hour until the mutton pieces become tender. Mix garam masala and stir properly. When the mutton turns tender and almost dry, remove it from the flame. Dry Mutton is ready.

Crispy Bhetki Fish Fry Recipe | Kolkata Style Restaurant Secret

Kolkata Style Bhetki Fish Fry The Ultimate Crunchy Evening Snack There is nothing quite like a perfectly fried **Bhetki Fillet**. With a zesty onion-ginger-garlic marination and a double-textured crunch from breadcrumbs and rice powder, this recipe brings the authentic taste of Bengali cabin-style fish fry right to your kitchen. 🛒 What You'll Need 🐟 6-8 Bhetki Fish Fillets 🍞 1 cup Breadcrumbs 🌽 2 tbsp Corn Flour 🌾 3-4 tbsp Rice Powder 🍋 1 Lemon (Juiced) 🧄 4-5 tsp Ginger/Garlic/Onion Paste 🌶️ 3-4 tsp Green Chili Paste 🥚 2 Eggs ✨ Pinch of Baking Soda 🧂 Salt to taste 👨‍🍳 The Preparation Step 1: The Marination Coat the fish fillets thoroughly with the ginger-garlic-onion paste, green chili paste, and salt. Squeeze the fresh lemon juice over them. Let the flavors infuse...

Prawn Malai Curry /Chingri Macher Malai Curry

Ingredients 1. Medium Prawns 500gms 2. Coconut 1 3. Ghee/oil 2 tbsp 4. Green chilli 4 5. Onion 1 6. Garlic paste 1/2 tsp 7. Ginger paste 1/2 tsp 8. Chilli powder 1 tbsp 9. Turmeric powder 1 tsp 10. Roasted and powdered garam masala 1 tsp. (Roast and powder 3cloves, 2 green cardamom and 2 sticks of cinnamon) 11. Salt to taste How to make Prawn Malai Curry: Grate coconut and extract thick milk by adding hot water. Grind onion, garlic, and ginger into a smooth paste. Apply salt and turmeric to prawns, fry and keep aside. In the same oil add the paste and fry till leaves oil. Add coconut milk, boil and add prawns. Cook till the gravy becomes thick. Add garam masala and mix well.

Authentic Bengali Patisapta Pitha Recipe | Crepes with Kheer or Coconut Filling

Patisapta Pitha: The Queen of Bengali Desserts The perfect golden-brown Patisapta, ready to serve. Patisapta is an iconic Bengali crepe filled with either a luscious Kheer (milk reduction) or a sweet grated coconut mixture. Traditionally prepared during Poush Sankranti, this pitha is loved for its soft texture and meltingly sweet core. 📝 What You'll Need For the Batter: 400g Maida (White Flour) 250g Sooji (Semolina) 150g Sugar 1.5L Milk (or 1L Condensed) For the Filling: 300g Kheer (Khowa) 1 Fresh Grated Coconut 250g Sugar (for filling) Oil (for frying) 👨‍🍳 Step-by-Step Method Step 1: The Filling Boil the milk constantly while stirring. Add Khowa and 50g sugar to create a thick, semi-liquid Kheer filling. If using...

Fish Kalia - Macher Kalia

1. Fish (Rohi or Katla) 500 g - Cleaned and cut in pieces 2. Onion 2 medium - One finely chopped, one paste 3. Curd - 2 tbsp 4. Cumin powder (jeera) - 1/2 tsp 5. Cumin - 1/2 tsp 6. Kismis - 15 pieces 7. Garam masala powder (small elaichi, clove, dalchini) 1tsp 8. Ginger paste - 1 tsp 9. Turmeric Powder - to taste 10. Salt - to taste 11. Red chilli powder - to taste 12. Oil - 100 gms 13. Sugar 1/2 tsp 14. Ghee - 1 tsp Procedure: Marinate the fish pieces with turmeric powder and salt for half an hour. Heat the oil in a frying pan and fry the fish pieces in it. care to be taken so that all the pieces are intact. If required, the pieces may be fried one or two pieces at a time, or as required. The fish pieces should not be deep fried. Keep the fried pieces aside. Heat ghee in a vessel, add 1 elaichi, 1 clove and 1 dalchini. Add the oil and saute finely chopped onion, till it is red. Add kismis, salt, sugar and stirr for a few minutes. Add Ginger, jeera and tur...

Authentic Bhapa Chingri Recipe | Bengali Steamed Mustard Prawns

Bhapa Chingri: The Classic Steamed Prawns in Mustard Sauce Bhapa Chingri is a delicate yet pungent Bengali masterpiece. Tiger prawns are marinated in a sharp mustard paste with green chilies and raw mustard oil, then steamed to perfection. It is the ultimate pairing for a plate of steaming hot Basmati rice. 🛒 Ingredients 🍤 ½ kg Tiger Prawns (Cleaned) 🟤 2 tsp Brown Mustard Seeds 🧅 ¼ cup Onion (finely chopped) 🌶️ 2 Green Chilies (chopped) 🟡 ¼ tsp Turmeric Powder 🔥 ½ tsp Red Chili Powder 🛢️ 3 tbsp Mustard Oil 🧂 Salt (to taste) 👨‍🍳 Cooking Method 1. Prep the Prawns: Rub the cleaned prawns with salt and let them sit for 5-10 minutes. Rinse gently under cold water and pat dry. This helps remove any "fishy" odor. 2. The Mustard Paste: Coarsely grind the mustard seeds. In a stainless steel bowl (or a tiffin box), mix the ground mustard...

Palang Saag er Chop Recipe | Crispy Bengali Spinach and Peanut Cutlets

Palang Saag er Chop Crispy Spinach Cutlets with Roasted Peanuts A classic evening view: the perfect companion for your 'cha'. A beloved Bengali evening snack! These "chops" combine nutrient-rich spinach with smooth mashed potatoes and crunchy roasted peanuts, seasoned with a fragrant homemade Bhaja Masala. 🥬 Main Ingredients • Baby Spinach: 1 Bag (170g) • Potato: 1 medium (Mashed) • Peanuts: 1/3 cup (Roasted) • Besan (Gram Flour): ~3/8 cup • Rice Flour: 2 tbsp (for rolling) • Spices: Amchur, Chilli Powder, Salt ✨ The Bhaja Masala Dry roast and grind these together: 1 tbsp each of Cumin , Coriander , and Fennel seeds. Add 6-7 Cloves , Cardamom , Bay leaves , 1.5" Cinnamon , and Peppercorns . 👨‍🍳 Preparation Steps 01 Prep the Veggies:...

ALOO PHULKOPIR DALNA

1 tblsp red chilli powder 1 tblsp cumin powder 1/2 tsp garam masala whole 500 gms potatoes 2 tblsp ghee 2 tblsp ghee 1 tsp turmeric powder 1 kg cauliflower 2 tblsp coriander powder 4 medium tomatoes 2 medium onions 2 bay leaves oil to deep fry 5 tblsp mustard oil How to make aloo phulkopir dalna : Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters. Take off and cut the onions. Heat up oil in a pot and when very hot fry the potatoes lightly and drain. Then fry the florets of cauliflower till they turn a little brown. Remove and keep it aside. Take off the oil. In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 20 seconds. Mix in cut onion and fry till golden in colour. Mix in the masala powders with some water and stir fry for a minute taking care that the masala does not stick to the bottom. Mix in a tblsp of water if necessary. Mix...