Category Archives: Bengali Cusine

Shrimp with Bell Pepper

INGREDIENTS:
Shrimp-1 cup
Sliced Green Capsicum/bell pepper-3 big
Sliced Onion- 1 large
Onion seed/Kalonji/Kalojeere- 1/4 tsp
Salt to taste
Sugar-1/2 tsp
Kashmiri chili powder-1tsp
Green chili(slit)-2
Turmeric powder-1 tsp
Oil

METHOD:
In a bowl marinate the shrimp with 1/4 tsp of turmeric powder and salt.
Take a pan heat 3-4 tbsp of oil and fry marinated shrimps for 1-2 minutes.Take off from pan and keep aside.
Now in the same pan add onion seed after 1/2 minute add onion saute it till onions become golden brown.Add capsicum,salt,sugar,remaining turmeric,red chili powder,green chilies give it a good mix and cook till capsicum are cooked properly.Now add fried shrimps and cook it for another 5 minutes turn of the heat and Serve it hot with steamed rice or paratha or roti.

POTOL CHINGRI- Bengali prep (Pointed gourd with Prawns)

INGREDIENTS:
1/2 kilo potol – cut into cylindrical pieces
2 big potatoes – cut into medium sized cubes
250-500 gm – prawns cleaned
1 big onion – coarsly paste
1 tbsp- Ginger garlic paste
1 tsp – Chilli powder
2 tsp – Turmeric powder
1 tsp- Coriander powder
1 tsp- Cumin powder
1 tsp- Garam masala powder
salt to taste
sugar-1 tsp
10 tbspn oil

METHOD:
Marinate the prawns with 1/2 tsp turmeric powder and 1/2 tsp salt for 10-15 mins.
Heat 4 tbsp oil in a kadhai and fry the potol and potato pieces till it nicely colored and half cooked. Add 1/2 tsp turmeric and pinch of salt while frying. Remove the fried vegetables when done and keep aside.
Add oil in a kadhai if required or you can continue with the same oil if you are left with avoid using extra oil. Fry the prawns. Remove the fried prawns and keep
aside.
IN the same kadhai add little oil if required. Fry the onion paste till light brown along with sugar . Now add the ginger garlic paste and fry for another 10-15 mins. Add all the powder accept the garam masala and fry the mixture for another 5-7 mins.Now mix the half cooked vegetables with the gravy and saute for another 5mins.Add water to submerge the vegetables. Add salt to taste.Add the fried prawns and allow to cook with covered lid.When the vegetables are soft and the gravy is thick, add the garam masala and mix well. Turn off the heat.
Serve Hot with steamed rice or paratha.

Bengali Cholar Dal

Ingredients:
2.5 cups chana dal/cholar dal/split and husked Bengal grams
1/2 teaspoon turmeric powder
2 tablespoon ghee
3 small green cardamom
2″ stick cinnamon
1/2 teaspoon cumin seeds
a generous pinch of hing/asafoetida
2 -4 red dry chili pepper
1 tejpatta/Indian Bay leaf
2 inch fresh ginger, grated/made into paste
3-5 teaspoon sugar, or to taste
salt to taste
a couple of tablespoon raisins (optional)
Dry chili for garnish – optional

Method:
Wash the lentils until the water runs clear. Add enough water for the lentils to be completely immersed and there should be an inch and a half of water above the level of the lentils. Add salt and turmeric and boil the lentils until tender but not breaking apart or mushy. Each and every lentil should be separate and whole for this recipe.
Once the lentils are cooked and you are ready to temper/season the dal.
Heat ghee in a pan big enough to hold the cooked lentils. Pound the cardamom pods to release the seeds. Add the cardamom and the cinnamon. A few seconds later add the hing/asafoetida, cumin, bay leaf and the dry red chili pepper. When the spices sizzle, add the cooked lentils, sugar, ginger, grated coconut to the pan. Simmer at low heat while occasionally stirring, for about 10-12 minutes.
Adjust salt and sugar. This dal is not supposed to be very soupy, but if you want to have a runny consistency you may add water. If you want it thick, simmer to have the extra water evaporate.

When almost done, add the fried coconuts and the raisins if you are using. Garnish with pepper.

LAU CHINGRI (A Bengali Style Bottle gourd and Shrimp Dish)

Ingredients:
1 large bottle gourd
250 gm d-veined shrimp
1 tsp Onion seeds(kala zeera) spices
1 tsp sugar
3 Green chili – torn into 2 parts & seeded
1/2 tsp ground turmeric
1 Whole dry red chili- torn in two pcs
1 tsp mustard oil
1/2 tsp salt

Method:
Bottle gourd – Peel the gourd and cut off from both ends. Cut into 1-1/2″ length circles.Cut all the gourd circles into 1/4″ thick matchsticks by cutting lengthwise and then perpendicular – like you would for french fries.
Shrimp – To the d-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and leave it for 10 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 and whole red chilli.
Allow the spices to crackle for a few seconds and once they begin to turn a slight golden brown, quickly add the bottle gourd & stir immediately.
Add 1 tsp salt & 1/4 tsp turmeric & 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 it will shrink considerably and release its moisture so the vegetable may have a lot of liquid.Add turmeric powder,green chilis, sugar and salt. Taste and adjust seasonings.
Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist but not soupy.
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.

Rui Maacher jhol (rohu fish curry with potato)

Ingredients:
6-7 pieces of Rui (rohu)
2 Potato cut in lengthwise
2 tsp Ginger Paste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Red chilly powder
1/4 tsp tsp Onion seeds/ Kala zeera
1 Tomato cut into small cubes
2-3 Green chilies (slit in half)
2 tbsp Mustard oil
1 1/2 cup of Water
Salt to taste
Few coriander leaves, chopped

Method:
Wash the fish pieces. Pat dry with paper towel, marinate with turmeric, salt and red chilly powder for 10-12 minutes.Take a broad frying pan and heat mustard oil till smoking point, reduce the heat and gently lower the fish into the oil. Fry fish pieces on both the sides till it is light brown. Now very carefully without breaking the fish pieces place them on paper to soak extra oil and keep aside. Fry potatoes till they are light brown.
Now in another pan heat some oil thoroughly and add onion seeds and 2 green chilies and saute for 1 minute. Add Ginger paste and fry till it turns light brown. Add turmeric powder, cumin and chilly powder,salt n sugar.Fry for a minute and do no let the masala burn.Add tomato let it be cooked. Now add 1 1/2 cup of water, fried potato and adjust the salt. cover and let this cook for 5-6 minutes.
Gently slide in the fried fish pieces to the gravy, rest of the green chilies and cover it again for 2-3 minutes. Remove from flame. Add coriander leaves and cover the lid again. Serve this simple fish curry with piping hot rice.

DOI MAACH (Fish in Yogurt Sauce) – Dish from Bengal

Ingredients:
1 kg fish with firm white flesh cut into 1 1/2 ” thick pieces (Preferred Rohu for this dish)
1 tbsp ginger paste
1 tbsp garlic paste
1 medium-sized onion ground to a paste
1 cup yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
4 tbsp mustard oil
3 cloves
2 green cardamom
1″ stick of cinnamon
1/2 dried bay leaf
1 large onion finely Sliced
Salt to taste
1/2 tsp Sugar

Method:
Heat 3 tbsp of the mustard oil on medium heat, in a deep pan till hot. Add the whole spices – cloves, cardamom, cinnamon, bay leaf and fry till slightly darker. Now add onion paste and then sliced onion and fry till transparent.
Add ginger and garlic pastes fry it for 5 minutes.Add red chilli powder, turmeric,salt,1/4 cup of water and fry it for 5 minutes.Now switch off the flame then add beaten curd stir it well then switch on the flame on medium flame.Add Fish pieces and 1/2 cup of water and cover it for 15-20 minutes stir occasionally. Do this gently to avoid breaking the pieces of fish. Cook till fish is done.
Garnish it with some coriander leaves and and serve with hot plain boiled rice.