Tuesday, February 12, 2013

Bengali recipes

Bengali cooking is famous all over the world however, specialized for sweets. Bengali sweets are mostly made from home cheese. chanarpayesh, Sandesh and Rosogolla are some of the most famous recipes. Different districts of Bengal have their own special sweet recipes.Pataligur confectionery (date palm jaggery) and MishtiDoi (sweetened curd) are really very delicious. Food lovers love to eat Chum Chum, Bengali Fish Curry, Luchi, coconut chutney, AlooPosto to GurerPayesh and Cholar Dal.

Here is the recipe of bengali fish curry and coconut chutney:

Bengali fish Curry Recipe

  • Mustard oil (for frying)
  • Turmeric powder (one teaspoon)
  • Lemon juice (two tablespoons)
  • Salt to (taste)
  • Fish Fillets (eight)
  • Red chili powder (one tablespoon)
  • Red chilies whole (four)
  • Mustard paste (one teaspoon)
  • Coriander powder (two tablespoons)
  • Green chilies slit (four)
  • Bay leaf (one)
  • Turmeric powder (one teaspoon)
  • Mustard seeds (one teaspoon)
  • Onion seeds/kalonji (one teaspoon)
  • Ginger paste (one tablespoon)
  • Garlic paste (one tablespoon)
  • Chopped onions (2 cup)
How to make bengali fish curry:
  1. First of all clean and cut the fish.

  2. Wash it with excess of water.

  3. Then remove the extra water and marinate the fish fillet with turmeric powder, salt and lemon juice.

  4. After marinating keep it aside for 30 minutes.

  5. Take a pan and heat it up after putting one tablespoon oil.

  6. Then shallow fry the fish.

  7. Fry it from both sides till the time you get light brown color.

  8. Take it out from the pan and keep it aside.

  9. Now add the remaining oil and heat it along with bay leaf, kalonji, mustard seeds and dry red chilies. Keep stirring.

  10. Once seeds are cracked then add ginger and garlic paste and fry again for few minutes. Stir it.

  11. Now add onions and fry till brown color is obtained.

  12. Then add turmeric powder, mustard paste, coriander powder and red chili powder.

  13. Keep frying till the oil gets separated.

  14. Add water and salt according to your taste.

  15. Let it boil for some time and then add it to fried fish.

  16. Sprinkle green chili slits on its top.

  17. Place it on the low flame and let the fish to cook.

  18. Now take it off and garnish with green coriander leaves.

Coconut Chutney Recipe

Coconut is not only a fruit but also an important component of many Indian recipes. In India coconut is known by the name “Naariyal”. It is more common in south Indian recipes. In cooking coconut oil is frequently used. Other than south India coconut is more common as fruit. In sweet dishes it is used for taste and in other dishes for additional flavor. Some Indian dishes like nariyal ke ladoo, upma and nariyal chatni are tasteless without coconuts.

  • Grated fresh coconut (one)
  • Plain yogurt (three parts of cup)
  • Lemon or lime juice (one tablespoon)
  • Salt (to Taste)
  • Chopped coriander leaves or cilantro (two tablespoons)
  • Fresh green chilies (3 or as per taste)
  • Roasted split peas(one tablespoon)
How to make coconut coriander chutney
  1. Take a blender and grind all the ingredients in it.

  2. Coconut chutney is ready to serve.

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