Category Archives: Bengali Cusine

Mocha Chingri

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Mocha(banana flower) – 1-2 cleaned/chopped
Chingri or prawn – 250 gms/ cleaned
Potato – 2-3 cut in small squares
Whole jeera – 1 tsp
Bay leaves – 2
Ginger paste – 3 tbsp
Jeera Powder – 2 tbsp
Turmeric – 1 tsp
Kashmiri red chili – 1-2 tbsp
Green chili – 3-4 chopped
Tomato – 2-3 chopped
Garam masala powder – 1 tsp
Salt
Sugar
Ghee
Refined oil
Method:
Boil the mocha with little bit of turmeric and salt
till almost cooked.Then drain the water and keep aside.
In a bowl marinate the prawns with little bit turmeric and salt.
Now heat oil in a pan and fry the prawns till golden in color and also fry the potatoes till golde in color and keep aside.
In that same pan temper whole jeera and bay leaves.
Then add Ginger,jeera,turmeric,salt,red chili,green chili,tomato,sugar and cook tll it releases oil now add the boiled mocha mix it in the masala.
Add chingri and potatoes,cook it for another 10-15 minutes.
Add garam masala powder,ghee and cook for 10 minutes more.
Check all the seasonings and serve hot with steamed white rice.

Chicken Chap

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Ingredients:
Chicken – Preferably whole chicken cut in 4 pcs. or cut in medium pcs
Ginger-Garlic paste – 1tbsp
Poppy seed , Kaju,Green chili paste – 2tbsp
Curd – 1 cup
Kashmiri Red chili powder – 1 tbsp
Turmeric powder – 1 tsp
Garam Masala powder – 1 tbsp
Spice mix powder – 1tsp(Recipe below)
Kewra water – 1 tbsp
Gulab jal – 1tbsp
Meetha atar – 1tbsp
Lemon juice – 1tsp
Salt
Refined oil/Mustard oil

Method:
Marinade the chicken with all the ingredients and 3-4 tbsp of refined oil.Keep aside for atleast 3-4 hours.
Then,heat 4-5 tbsp of oil in a kadhai and add the marinated chicken.Cook it for 15-20 minutes, stir occasionaly.
You’ll notice the oil separating from the mixture.
Then add 1-2 cup of hot boiling water.Cover it and cook till chicken is nicely done.
There should not be soo much of gravy.
Serve hot with Kolkata Biryani,Paratha or steamed rice.

Spice Mix Powder- Take Nutmeg,Mace,Clove,Cardamom,Cinnamon,Shah marich,Shah jeera,Star anise,Black pepper in equal quantity and grind it.

Egg Roll (Kolkata style)

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Ingredients:
Egg – 2
Maida (All purpose flour) – 2cup
Cucumber – 1 (finely cut in lengthwise)
Onion – 1 (finely cut in lengthwise)
Green chilies – 1tbsp
Tomato sauce
Chicken masala – 1 tbsp
Refined oil
Salt

Method:
Take a bowl add flour,1/2 tsp-salt,refined oil-4tbsp, and knead it well.Keep aside.
Now take some of the kneaded flour and roll it out and fry untill one side is golden brown then keep aside.Crack an egg in a bowl add a pinch of salt in it and beat it well.
Heat 2 tbsp of oil and pour the egg in a pan,now place the paratha over the egg and cook it for 5 minutes.now remove it from a pan.
Place it over the kitchen top egg side up,Now add some cucumber,onion ,tomato sauce,chicken masala little bit,green chili on the middle of the paratha in lengthwise.and now roll it like a roll and wrap around a tissue.
Serve hot.

Muri Ghonto

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Ingredients:

Rui/Katla Maacher Muro – 1 (from a 2-3 kg fish)
Basmati rice – 1 cup
Potatoes – 4 medium,cut in small squares
Onion – 2 medium, finely chopped
Ginger – Garlic paste – 1 tbsp
Tomato – 2 big,chopped
Turmeric – 1/2 tsp
Red Chili powder – 1/2 tsp
Garam Masala powder – 1 tbsp
Green Chilis – 3-4, slit
Bay leaf – 2
Cloves – 2
Green Cardamom – 2
Cinnamon – 1 inch stick
Salt – To taste
Ghee – 1 tsp
Refined oil – 3-4 tbsp

Method:
Heat 1 tbsp oil in a pan. Add rice and fry till it becomes pale white.
Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.
Deep fry muro,till golden brown.Keep aside.
Heat 3-4 tbsp oil in a new pan.
Add bay leaves, cardamon, cloves and cinnamon and fry for 30 sec.
Add chopped onions and fry for 4-5 min till onions are soft.Add ginger- garlic paste cook for 5-8 minutes.
Then, add tomatoes,salt and all dry masalas cook till oil separates out.Now add fried fish head,again cook for 10 minutes.
Now add the rice give it a good mix.Add 2 cups of water and let it cook.
After some time add fried potatoes and simmer for 10 min without cover.Check the rice if its done.
Add ghee, green chilis and remove from heat.
Serve hot.

Kolkata Style Moghlai Porotha(Parantha)

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Maida or all purpose flour – 4 cups
Egg – 4
Biscuit Crumbs – 1-2 cups
sliced Onion – 2-3 medium
Finely chopped ginger – 2 tbsp
Finely chopped garlic – 2 tbsp
Finely chopped green chillies – 2 tbsp
Finely chopped coriander leaves – 2 tbsp
Black pepper powder – 2 tbsp
Red chilli powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
Refined oil

Method:
Knead the flour with 4 tbsp refined oil,1/2 tsp salt,Cover it and keep aside.
Take a bowl mix biscuit crumbs,half of the onions,ginger,garlic,green chillies,2-3 tbsp oil,salt,black pepper powder,red chilli powder,garam masala and give it a good mix, and keep aside.
Now take good amount of the kneaded flour and roll it with the help of some oil,no need to make it full round.It should be medium thin and big.
Then Take a bowl or glass crack in one egg, 2 tbsp biscuit masala and some sliced onion give it a mix and pour it in the middle of the porotha and spread it around in 6 inches.Then seal it from 4 sides with the help of some water.Now its like a square.
Heat some oil in a pan and fry the porotha on medium flame till golden brown.
Serve it with tomato sauce,onion slices and Aloo Sabji

Kolkata Style Vegetable Chop

DSC_1070Ingredients:
Potato – 2 medium
Beetroot – 2 medium
Capsicum – 2 medium
Peas – 1/2 cup
Beans – 5-6
Carrot – 2-3 medium
Cabbage – 1/2 cup
Green chilli – 5-6
Chopped Onion – 1 large
Chopped Tomato – 2-3 medium
Grated ginger – 2 tbsp
Bread crumbs – 2-3 cup
Besan – 1 cup
Turmeric powder – 1 tsp
Red chilli powder – 1tsp
Chaat masala – 1 tsp
Black salt – 1/2 tsp
Salt to taste
Sugar to taste
Oil for deep frying

For Dry Masala
Whole cumin seeds – 1 tsp
Whole coriander seeds – 1 tsp
Whole black pepper – 1 tsp
Whole cardamom – 2
Whole clove – 3-4
Whole bay leaves – 2
Whole cinnamon stick – 2 inch

Method:
Dry roast all the ingredients for dry masala and grind them to a powder masala.Keep aside.

Peel and wash all the vegies and make a coarse paste with the help of chopper or food processer.(If you dont have any cut as small as you can).

Now heat some oil in a pan and saute onions till golden brown then add chopped tomato,turmeric powder,red chilli powder,chaat masala,salt,sugar cook for 5 minutes with little bit of water.Then add chopped vegetables stirr it in very well and cook till vegies cooked properly .Now add 1 tsp of dry masala and 5-6 tbsp breadcrumbs mix it well.Cook till it release oil.
Take it off from the flame and let it cool little bit.
Now add besan,water,salt,red chilli powder and chaat masala and make a thin paste out of it.

Heat oil in a kadhai for deep frying.
Now take some of the vegie mixture in your palm and give it your favourite shape then dip it into besan mix then coat it with breadcrumbs and repeat thi process again.
Make all the chops like this and deep fry them till golden brown.Take them out on tisue paper and sprinkle black salt over it.
Serve with your choice of salad and sauce.

Jhinge Chingri (Ridge Gourd with shrimp)

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Ingredients:
2 -3 large – Ridge Gourd(cut in medium pcs)
1 medium – Potato (cut in medium pcs)
250 gm – d-veined shrimp
1 medium – Onion (Sliced)
1/3 tsp – Onion seeds / kala zeera
1/2 tsp – sugar
3 Green chili – with a slit
1/2 tsp – ground turmeric
1 tsp – mustard oil
Salt to taste

Method:
Shrimp – To the d-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder,mix well and leave it for 5 minutes.Then Fry the prawns in a little oil till it gets the red color and half cooked.
To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the Onion seeds.
Allow the spices to crackle for a few seconds add onion cook till golden brown, now quickly add the Ridge Gourd & potatoes stir well.
Add salt ,turmeric ,sugar,green chillies & stir.
On low heat, cover with a tight lid & cook for about 20 minutes. Remove the lid & stir.cook till the gourd is soft. Once the gourd is cooked.Taste and adjust seasonings.
Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist.
Add the sauteed shrimp and stir.Cover with a lid and rest for 5 minutes so the shrimp finish cooking in the steam.
Serve hot with steamed rice.

CHANA DAL WITH SPINACH

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INGREDIENTS:
Chana daal(soaked in water for 1 hr) – 1 cup
Chopped spinach – 2 cup
Chopped onion – 1 medium
Chopped garlic – 2 tbsp
Chopped green chili – 2 tsp
Turmeric Powder – 1 tsp
Red chili powder – 1/2 tsp
Chopped tomato – 1 medium
Oil – 2 tsp
Ghee – 2 tsp
Sugar – 1/2 tsp
Salt to taste

METHOD:
Take pan and add soaked daal,spinach,salt,turmeric powder and boil untill daal and spinach cooked.Then,keep aside.
Now heat oil in a pan add chopped garlic saute it for 3-4 minutes then add chopped onion and green chili
saute it for another 5-8 minutes.Then add tomato,turmeric powder,red chili powder,sugar cook it for 8- 10 minutes.After that add cooked daal and let it boil.Adjust seasoning and add ghee let it melt.Boil it for another 10-15 minutes.
Serve hot with steamed rice or chapati.

 

RADHABALLAVI (Bengali Daal Puri)

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INGREDIENTS:
Maida/all purpose flour – 2 cups
Chana dal/cholar dal(soaked in water for 1hr)- 1/2 cup
Green Chili – 2
Ginger – 1 inch piece
Garlic – 2 clove
Hing/Asafoetida – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Salt to taste
Sugar
Oil

METHOD:
Take a bowl add flour,1/4 tsp of salt,2 tbsp of oil,Hing 1/2 tsp and knead it well with the help of water.Keep aside.
Now first grind the soaked daal then coarsely grind ginger,garlic and green chili.
Heat 4 tsp oil in a pan and add remaining hing,and grind ginger,garlic and chili.Saute it for 5-8 minutes then add the daal salt,sugar,turmeric powder,red chili powder and give it a good mix and cook it for 15-20 minutes.Then Keep aside to cool.
Meanwhile,heat oil for deep frying.
Now take a golf ball size kneaded flour make flat round small chapati wit the help of your hand now put around 1 tbsp daal mixture in it and close it properly.Now make a puri out of it with the help of a rolling pin.
Fry all the radhaballavi and serve hot with Aloo ki sabji or Dum aloo.

LAO GHONTO (Bottle Gourd with moong dal)

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INGREDIENTS:
Bottle Gourd/Lao/Lauki (cut in small pieces)- 1
Moong Dal (yellow) – 1 cup
Jeera/Cumin seeds – 1/2 tsp
Whole dry red chili – 1
Bay Leaf – 2
Green Chili (slit) – 2
Turmeric powder – 1/2 tsp
Sugar – 1/4 tsp
Salt to taste
Oil – 2 tsp

METHOD:
Dry roast the moong dal till golden brown and keep aside.
Take a pan heat oil and add jeera,halved whole red chili,bay leaf let it splutter.Now add Lao (Bottle Gourd/Lauki) , green chili,salt,sugar,turmeric powder,mix it well and cover it.Cook it on slow flame till the dal and lao cooked thoroughly.Don’t add water and stir occasionally.
Serve hot with steamed rice.