West Bengal Dishes

Hi Sunkan,

Happy to see Cholar dal recipe. Have tasted this dal a lot and love it. thanks for the recipe, will try it soon. Can you please post the recipe of ghugni?

Regards,
Deepa

Ghugni:-
This is done with white peas…500 gms
Cumin seed powder ..2 tsp
Red chillies powder..1tsp or to taste
Asafoetida or hing..1tsp
Ginger paste 1 tsp garlic 1 tsp [optional]
Fresh coriander finely chopped
Salt to taste…
Coconut sliced 2” thin strip
Garam masala 1tblsp
Boil the peas in salt water…until really soft…
In a kadai keep some oil add the cummin powder,hing red chillies powder ginger paste and coconut slices and fry add the garam masala also just a few seconds of fry add the boiled peas and mix well now add the salt and let all boil together until well blended..now
Garnish with coriander chopped and serve with bread,chapathi…or on its own with out any accompaniment……good side dish or a evening snack…..
Mangshor ghugni
This is done the same way but with adding 150 gms of mutton mince along…u need to increase the chillie powder and salt accordingly…
Gughni can also be done with chick peas or choley…..with all the ingredients the same but aloo comes in the choley gughni….u need around 200 gms of aloo well chopped in chunks to go along with the chickpeas……

I go through the regional recipe thread I have not seen Bengali recipes.All Indusladies members are invited to contribute bengali recipes thread.Bengali milk sweets are world famous.Bengali native indusladies are expected to contribute in this thread.

When my husband worked in HCC limited at Idukki project Durga pooja was celebrated in a grand manner.Daily food was distributed.As Navarathri is comming soon I posted one item with side dish and open this thread.

Kitchadi

Raw rice 1 cup
green gram dall 1 cup
green peas 2 tbls
carrot 1 cut into cubes
beans 6 cut into small pieces { other vegitables available can be included]
salt
ghee ] optional
chasewnut]
Take a vessal and pore enough water when water begins to boil add all above items and cook until overcooked.Add salt stir well.Las fry the cahsew in ghee pore it in the kichadi.

Side dish for this kitchadi
Tomato 6
green chilli 2 split
chilli powder 1 tsp
salt
turmaric
jaggary one lime size
cardamum powder

cut the tomato in small pieces.Take a vessal put tomato pieces,green chilli boil well until tomato cooked well as kuzhambu consistancy now add chilli,turmaric powder,salt, jaggary and stir well cook for some times.remove from fire add cardamum powder.
variation:1/2 nellikkai tamarind extract may be added for sourness

Long bringal 3 or any brinjal
all varieties of available vegitables.
cut them like sambar pieces. 4 cup
turmaric
salt
green chilli 3 split
panchpudan 1 teaspoon
oil
Boil long brinjal and remove the skin and mash keep aside.
Boil all vegitables till cooked well in turmaric water.Take a kadai heat oil add panchpudan when pop add cooked vegitables salt mashed brinjal and stir well.This will be like koottu consistancy.Stomach full bog is ready.

Paneer Kalia

Ingredients:
Cottage cheese or Paneer-250gms
Potatoes- 4 pcs
Onion-2 medium size(1 finely sliced and the other paste)
Turmeric powder- 1/2 tbls.
Ginger paste- 1 tbls,
Oil-4 tbls,
Dahi-4 tbls,
Bay leaves-1
Garam masala paste-1tsp,
Water- 2 cups,
Salt to taste.
Sugar-1/2 tsp.

Steps:
Cut the Paneer into small 1 inch squares. Fry lightly and keep aside. Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown. Add all the masala pastes except garam masala and fry till the masala is cooked. Add the dahi blended with a little water. Stir. Add 1 and half cup water, salt and sugar to taste. Stir and bring to boil. Add potatoes. Cover and simmer till the potatoes are done. Then add the paneer pieces. Stir. Add the garam masala paste. Simmer for 5 mins. and remove from fire.

This is a bengali mouth watering sweet.
Refined flour 500gm[1/2 kg]
ghee 1/2 kg
kheer 25o gm
coconut big 1
cardamom 5 or 6 powder it
sugar 400 gm
black pepper powder one pinch

Knead flour with ghee fo form a dough.Keep aside
Grate the coconut.Then cook the coconut grated with kheer and 1/2 sugar.Add cardamoms and pepper powder when it becomes like poornam take out.Make one sting stage sugar syrup with the remaining sugar.Make chappathi with the dough and spread the poornam.Cover it with another chappathi and paste the corner with hands tuckig inside the fold with a little moister of water.Deep fry in ghee then immese in sugar syrup.Enjoy

Ghee 2 tbs
garam masala[cinnamon,green cardamom and clove] 1 tsp
panner cut 1 cup
potato cut cube 2 cup
bay leaf
green chilli 2 slit
cumin seeds
ginger paste 1 tsp
cumin powder[roasted] 1 tsp
red chilli powder 1/2 tsp
salt ,sugar, turmaric

Heat ghee adding garam masala, bay leaf,green chillies and cumin seeds.Add potatoes and stir fry for some time.Add ginger paste,turmeric powder,salt.cook well stiring well often.add red chilli powder and square shaped cottage panner and small amount of water.Keep it on boil till the potatoes soften.Before removing frim fire add sugar according to your taste.
Note: the credit of these recipes goes to bengali friends.
I will post more recipes.

Soya chunk 2 cups
soya sauce 1 tbs
chilli sauce 1 tbs
oil
vinegar 2 tbs
salt,sugar

Put the soya chunks in warm water for few minutes.Take them out and sqeeze excess water.Pore refine oil in a kadai and mix the sauces and vinegar with salt and sugar.Add water and bring to boil.Then add the soya chunks.When gravy thickes,remove.Good side dishes

Any vegetables available in the season [pumkin,bottle gourd,long beans,raw papaya, brinjal,pamkin,etc 5 cups kalounhi[black cumin] 1 tsp green chilli 2 split 4 chilli as paste
ginger paste
refined oil
maida
salt
milk 1/4 cup
turmaric
sugar

Cut all vegitables in even size.Heat oil and temper with green chillies and kalounji.Add vegitables salt and saute in low flame.cover the kadai and cook.in between stir the vegetables.Add green chilli paste,water and bring to boil.
In a separate bowl mix milk,maida,ginger paste,sugar.Pour this mixer on the top of the vegetables.Wait some minutes the gravy to thicken.Stir well.Best side dish for rice,chappathi.

This is cauliflower in mustard sauce.

Califlower 1 clean & seperate the flowers.
kasundi 2 tbs [sweet mangoe pickle]
kasundi [mustard sauce
black mustard seeds 1 tbs
green chillies 3 or 4 [2 of them cut small pieces]
ginger paste 1 tbs
red chilli powder 1 tsp
coconut grated & pasted 1/2 cup
coconut milk 1 cup
grated coconut 1/2 cup
salt
sugar
turmaric
oil

Evenly diced cauliflower,mix with salt and turmaric powder and cook in water for 5 minutes.or you can fry the flower lightly.Drain the water and Keep aside.
In a kadai heat oil[bengalis use mustard oil] temper it with mustard seeds green chillies ginger paste,red chilli powder,turmaric salt and sugar.Add coconut paste,aam kasundi and kasundi.Mix well add water and bring to boil.Add cauliflower,coconut milk and cook for a while.Califlower cooked soft and the gravy is thick remove from fire.Serving time add coconut grated and green chilli pieces

see into sunkan corner u will find some of the bengali ones there....any way happy u r making a go at it...regards sunkan