West Bengal Dishes

Originally Posted by sunkan

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

Dear sunkan,
I noticed only after my posting.There was no post till date.So I start to post some recipe I know. I know only few . Rasagulla famous sweet all know the method.So I omit it.

tsseethalakshmi

Besa 250 gm
kamini sabeds[custard apple 200 gm
ghee,sugar 1kg
rose water
javitri 10 gm
jaipal[nutmeg] 5
kesar
red food colour [optional

Mix besan and sabeda pulb well.Make a paste by adding water to it.Make thick sugar syrup.Fry the paste in ghee with a slotted spoon.When done immerse in the thick syrup.
Grind all the spieces and mix it with the mixer.Put ghee in both hands and make small balls.

Hi!

Any one has a recipe for "mistee Dahi" (not sure of the spelling!). Its a sweet &the most wonferful thing that I've ever tasted while I was in Mayapur (West Bengal).

Thanks!

V

Originally Posted by Vandhana

Hi Ami,

Potal is also known as tinda in hindi, tindora in gujarati and dondakai in tamil.

Hope this helps.

Vandhana

hi
Sorry to contradict ur sentence but it is not the same. It looks like a cucumber but lighter green with stripes on them. And also tinda is different from dondakai. They may be of the same family which i am not aware but they are definitely different vegetables. I am not sure what they call all these vegetables in gujrathi. I can clarify for u and post tomorrow.
Sorry once again if i have offended u. None intended.

Dear Verusha,
Please go to
Mishti Dhoi
Love,
Chithra.

Originally Posted by Verusha

Hi!

Any one has a recipe for "mistee Dahi" (not sure of the spelling!). Its a sweet &the most wonferful thing that I've ever tasted while I was in Mayapur (West Bengal).

Thanks!

V

Originally Posted by mansukpra

hi
Sorry to contradict ur sentence but it is not the same. It looks like a cucumber but lighter green with stripes on them. And also tinda is different from dondakai. They may be of the same family which i am not aware but they are definitely different vegetables. I am not sure what they call all these vegetables in gujrathi. I can clarify for u and post tomorrow.
Sorry once again if i have offended u. None intended.

you are correct mansukpra,
it is different, it is a creeper kind which may be related to the tamil kovakkai of south, but has seeds inside and now available in most places as bengali's have settled down all over india..

Originally Posted by Verusha

Hi!

Any one has a recipe for "mistee Dahi" (not sure of the spelling!). Its a sweet &the most wonferful thing that I've ever tasted while I was in Mayapur (West Bengal).

Thanks!

V

dear verusna,
this is sweet dahi, done in bengal, and some use batasa the sugar drops to make them,or caramalised sugar, which is then added to the milk and later a little curd is added to set the dahi, and once it sets it gets the color and sweet in taste..sunkan

hi
anybody with the famous bengali receipe called "shukto".it is a veggei side dish.pls do post it,
luv
raji

Hi Babyraji, Here is the recipe for Shukto Ingredients :

Broad Beans (scm/papi) - 70 gms. Vadi (lentil) - 50 gms. Bitter Gourd (karela) - 120 gms. Ridge Gourd (turai) - 120 gms. Parval - 120 gms. Drumstick (sajina) - 4 nos. White Pumpkin - 120 gms. Radhuni - 1 tsp. Khus Khus - 3 tsp. Mustard - 3 tsp. Dhara Oil - 40 gms. Salt - to taste Coconut Milk - 100 ml.

Method :

Cut the vegetables into sticks and keep aside. Grind to a smooth paste the radhuni, khus khus and mustard. Take oil in a kadai and saute the vegetables. Cover for 5 minutes till tender. Add the ground masala and stir for 3 minutes. Add the coconut milk and salt. Add some water. Cook till vegetables are tender. Fry vadi till golden brown. Mix with shukto.

Not recommended for individuals not liking the bitter taste of Karela!

Dear All,

Try Aloo posto

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)

• Take off and cut the potatoes into one inch sized pieces.
• Keep them in water.
• Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
• Remove and grind to a fine paste.
• Heat up mustard oil in a pot till it just reaches smoking point.
• Remove, cool and heat up the oil again on medium heat.
• Mix in kalonji and stir-fry briefly.
• Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
• Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
• Take off the lid, mix in salt, sugar and slit green chillies.
• Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.