Bengali Receipes Anyone

[friend4u]

Hi

Is there anyone who can start a food thread for bengali foods. Will be highly appreciated

thanks

[Niranjana]

BAWARCHI.COM IS A GOOD COOKERY SITE. IT HAS RECIPES FROM ALL OVER iNDIA. CHECK IT OUT.

[friend4u]

Thanks Niranjana...

[rain]

hi friend4u,

we enjoy bengali cooking greatly and try them(veg dishes)sometimes.for recipes and everything else about bengali food this is an excellent and extensive site hosted by sutapa ray.
http://milonee.net/bengali_recipes/index.html
u can scroll down to the recipe section and u will find a huge collection solely of bengali dishes from various sources(u can skip the homeview bangladesh section)

btw,wud u know how to grind the small masala qty.without the shil-noda?
hope u find the site useful

[Sowmya]

Hi rain
Thanks a lot for the link..It's amazing.
BTW can you tell us which of the veg dishes you liked the most from that site ?It'll be easy to make a start.. :D

Regards
Sowmya :D

[rain]

sure sowmya.
and u r right.this lady has compiled recipes even from the newspapers in one site.
bengali cooking can be predominantly non-veg.but some of the veg dishes too are just out of the world.esp like their dishes with mocha(banana flower)or paturis(veg or meat cooked in pockets of banana leaves)
but being a pedestraian cook i can suggest only some everyday fares that we have liked. :) these r traditional fares which can have as many variations.u can try masur dal(angithi),aloo posto(sutapa's k)(good for chapati),chanadal(anita pal)(good for both rice and chapati),doi begun,bhindi chorchori(rasoi),spinach wonder(shotorupa online)(my friend made and liked it a lot).
bengali cooking is partial to mustard oil,ground pastes and raduni-panch phorun very little of which shud be used.mustard oil has a slightly distinct taste so maybe u may want to substitute it with regular cooking oil like sunflower(coconut oil i found is unsuitable)see what u prefer and the choice of dish.other than this we like aloor dum and shukto but i refer to my mother's recipe for it.hope u find this site useful. :)

regards
rain

[Sowmya]

Hi Rain
Thanks a bunch for your response.Will try them and let you know..

Regards
Sowmya

[Sowmya]

Hi Rain
Tried "masoor dhal" and loved it.It was fabulous.A very simple,quick to prepare and tasty dish. :thumbsup:

Thanks
Regards
Sowmya :D

[rain]

hi sowmya,

glad that u enjoyed the "musur dal".it is said to be the easiest dal to digest.u can relish it with an exotic and elaborate side dish as also with a simple 'aloo bhaja'(potato fry) or curry.i recently enjoyed it with bhargavi's turai simla mirch fry!but to make a light meal for ourselves i like it in combination with 'teto chechki'.very simple dish. i am posting the recipe which i follow,

250 gms sweet pumpkin chopped
125 gms bittergourd chopped
4 green chillies
1/2 tsp mustard seeds
2tbsp mustard oil
salt to taste

heat oil in pan and add mustard seeds.after they splutter add chillies and chopped pumpkin and karela.cook on low heat till the veg.becomes crisp and the water dries up.(it's imp to keep it at low heat.and the veg in the end will have little brown roasted look)

u can try this if u like or even if u try something new from the site do let me know and i can try the same.
cheers for ur perseverance to try out diff.kinds of dishes !!
regards,

rain

[friend4u]

Thanks..will try and let u know.

[Sowmya]

Hi Rain
Thanks a lot for the recipe..I will try and let you know.. Please do continue to post more interesting recipes as and when time permits.

Regards
Sowmya

[hehehewalrus]

I'd love to get the recipe for rasmalai :D

[tomato]

I'd love to get the recipe for rasmalai :D

Here u go Hehehe,

Rasmalai
One small tin haldiram rasgolla ( 10pcs)
1/2 lt milk
1/2 cup sugar (0r to taste)
2-3 tbs mtr badam milk masala (or ground cardomom, soaked kesar and fine slivers of almonds soaked in water )

Put milk to boil in a heavy bottomed vessel. Add sugar. Stir ocassionally and reduce somewhat. Add milk masala and boil for 5 more mins.
Sqeeze out the syrup from rasagollas by scooping them between ur fingers and palm. Put them in a bowl of warm water and again sqeeze out the water taking care not to break the rasagollas.
Put these in the hot rabdi (prepared milk). Allow to cool and chill before serving.
If U like the rabdi to be thick add : 5-6 cashewnuts and 5-6 almonds(soaked in water and skin removed) ground to a paste to the milk along with sugar.

I always make rasmalai this way, and it always turns out great. I never bother to make rasogullas from scratch, coz there are quite tricky to make not to forget time comsuming.

Do try this recipe and let me know if u liked it.

[hehehewalrus]

Thanks a lot tomato. I'd definitely try to get rasagollas from some indian store, it will take a couple of months and try your recipe :)

[dlaxmi16]

Hi tomato,

wow thats a nice simple recipe for rasmalai , instead of the usual tedious way of making it.. I will definitely try this recipe soon..thanx :D