West Bengal Dishes

Hi Poonam
Thanks 4 such quick reply with the receipe for shuktho.
but can u pls tell me wht is radhuni the ingredient which u mentioned .n i also herd tht shuktho can b prepared only with lauki?is it?
luv
raji

Hi Raji,

Radhuni is something like ajwain, here we get this in grocery shops and yes u can prepare shukto with lauki also.

hi poonam
thank u again for again clarifying with my doubt
luv
raji

Aloo-r Chop (Potato pakoras)

Ingredients :

Potato - 400 gm Onion - 100 gm Garlic - 1 clove Ginger - 1 small piece Red chilli powder - 1 teaspoon Garam Masala - 1 teaspoon Salt - to taste Sugar - 2½ teaspoon Oil - as needed to fry Gram flour - 200-300 gm (or as needed for the coating)

Method :

Boil the potatoes and keep aside to cool down. When cold, peel the potatoes and mash them. Make a paste of onion, garlic and ginger. Mix the spice paste with mashed potato thoroughly. Heat a little oil in the pan. Fry the mashed potato until it turns brown. Make a smooth batter of gram flour in water. Make small round-shaped pakoras out of the potato mash. Heat oil in a pan. Fry the pakoras until brown. Try to keep the heat low or medium to fry evenly. Drain excess oil on a kitchen towel. Serve hot with your choice of dip, chutney or ketchup. For variation: Kimar chop Take 200-250 gms mutton kima and 200 gm potato and the rest of the ingredients will remain the same. Boil kima separately with little salt . turmeric powder and ginger paste. Dry the water off and mix it to the other ingredients to make chop.

Ranga Aloor Pantua (Sweet Potato Balls in Syrup) Ingredients: 300 grams Sweet red potato. 3 Tablespoon Flour. 2 Cups of Sugar. 1 cup Water. Oil for deep Frying. Procedure: Boil the potatos, peel and mash. Mix the flour and make a smooth paste. Make small, 2-3cm Diameter balls from this paste. Boil the sugar with water and make syrup of medium consistency. Heat oil in a deep frying pan, and fry the Potato balls on low to medium heat. Take out a sweet potato ball and check whether it is done by piercing a toothpick. The outer surface should be medium brown. Transfer the fried sweet potato balls to the syrup carefully and let the syrup soak in. Refrigerate and serve with whipped cream or icecream, or serve warm. An important point in this recipe is to get the sweet potato balls cooked through, without too much browning of the outer surface. Keep the heat low and stir occassionally. The flour helps to bind the potato - so if the ball breaks into pieces after you let them in oil, add some more flour to the remaining dough.

Fish Orly
INGREDIENTS 4 fillets of cat fish 2 tbsp onion - paste 1 tsp garlic - paste 1 tsp ginger paste 1/4 tsp baking powder 6 tbsp oil 2 tbsp wheat flour 2 tbsp corn flour 1 egg 1/2 tsp salt or to taste 1 tbsp vinegar	METHOD Marinate fillets with ginger, garlic, onion, salt and vinegar for one hour. Pat them dry with blotting paper or dry clothes. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad.

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

MISHTI DOI (sweet curd)

Ingredients:
2 1/4 ltrs Milk (Buffalo Milk with full fat is req.)
500gm Sugar
25 gms Yogurt (Dahi)
Earthen pot (handi)
Small container of 1.5 kg. capacity Or Deep l

Method:

• Add 300gms of sugar to the milk and put to boil on Medium heat for at least 45mins and beat the milk constantly while boiling.
• See that the milk is reduced to almost 40 % and becomes thick and light brown in color.
• Place the remaining 200gms of sugar in heavy bottom vessel with 50ml of water and melt on low heat
• Allow the sugar mixture to turn dark brown in colour.
• Gradually add this sugar mixture to the boiled milk and boil again for 15 minutes.
• Take it off the flame and beat constantly with a jar till the mixture becomes luke warm.
• Transfer the mixture into the Earthen Pot.
• Mix the Yogurt into the mixture after 5 min.
• Cover and allow to set for 8 to 12 hours at a warm place, do not open or move the pot during this period.
• Uncover and Store in a refrigerator, Serve Chilled.

Ingredients: 250g Bengal gram 1 fresh coconut, grated 125g ghee or butter 1 litre milk 500g sugar 1/2 tsp cardamom powder 2 silver sheets Chola daler borfi Method: Soak the gram in water overnight. Drain and grind it to a thick fine paste using little water. Roast the grated coconut to a pink color and keep aside. Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up. When the mixture separates from the ghee, add sugar, milk and roasted coconut. Stir well and cook till the mixture is thick and leaves the sides of the pan. Turn on to a greased plate and spread evenly. Decorate with cardamom powder and silver sheets. Cut into desired shapes. By the same procedure, instead of Bengal gram take green gram to make moong dal burfi.