Showing posts with label Bengali cuisine. Show all posts
Showing posts with label Bengali cuisine. Show all posts

Friday, April 15, 2016

Labang Lathika/Lavang Lathika

Lavang Lathika

Happy RamNavami to all my Dear Friends and Readers !

Labang Lathika

Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

Lavang Lathika

Ingredients:
  1. Refined flour (maida) 1/2 cup

  2. Whole Wheat flour/Atta-1/2 cup
  3. 12-Cloves
  4. Ghee 3 tablespoons 
  5. Ghee or oil to fry
For the Filling:
  1. Khoya/mawa 3 tablespoons

  2. Nuts cashew nuts and almonds 2 tablespoons

  3. Powdered sugar 1 tablespoon

  4.  1/4 teaspoon

  5. 1/4 tsp Green cardamom powder
For the syrup:
  1. Sugar 1 cup

  2. Milk 2 teaspoons

  3. A big pinch of Green cardamom powder

  4. Few saffron strands threads

Method:
  • For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
  • For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
  • Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
  • Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
  • Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
  • Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
  • Soak the latika in the warm sugar syrup for three to four minutes.
  • Drain and serve warm.






Wednesday, November 18, 2015

Katla Maach Bhaja/Fish fry



It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

  1. Katla Slices- 10-12
  2. 2 heaped tsp Chilli powder
  3. 2tbsp-Ginger-Garlic paste
  4. 1/2tsp- Turmeric powder
  5. Salt to taste
  6. 2tsp Kasundi/mustard paste

  • Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
  • Heat the kadahi on low flame and heat it well. 
  • Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.


  • The sides of the kadahi/Pan should get coated well with the oil.
  • (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
  • On low heat, let the oil heat till you can smoke from it.
  • With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
  • Now the kadahi is properly seasoned and will work as a non stick.
  • Now raise heat.
  • Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
  • Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
  • Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
  • Now raise heat and let it fry for around 2 minutes. 
  • Lower heat, remove cover and very carefully and gently turn the pieces over. 
  • Cover and let it cook for 2 more minutes.
  • Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
  • Remove all the pieces likewise and keep on aside. 
  • For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
  • Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
  • Continue in the same way for the rest of the fish pieces.
  • If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.

Saturday, July 25, 2015

Simple and Easy"Hara Baida(Egg Korma)"



There are many ways of making Egg kurma recipe and this style is more close to makhani gravy/sauce which is used in making butter masala or butter chicken. The only difference being there are green herbs in this one and it is slightly more spiced than a makhani gravy. This recipe can also be made with paneer or tofu. you just have to add the paneer/tofu fried in ghee towards the end.

Ingredients For Hara Baida/Egg Korma:

  1. 6 -Eggs (hard boiled and peeled)
  2. 1tsp Garam Masala powder
  3. 1 Red or green Capsicum,cut into squares
  4. 2tbsp Fresh Cream
  5. 1tsp Kasoori Methi/dried fenugreek leaves
  6. Salt  to taste
  7. 1/2 tsp Sugar (optional)
  8. 1tbsp Butter
  9. 2tbsp Ghee
For the Green Paste:
  1. 2-Tomato
  2. 1/2 cup Coriander leaves
  3. 1/4 cup-Mint leaves
  4. 5-6-Green chilies
  5. 2-Onion
  6. Curd 1tbsp
  7. 1inch Ginger
  8. 10 Cloves Garlic
Method:
  • Prepare the green paste by grinding all the masala ingredients to smooth paste with curd.
  •  Remove the shell and make some slits over the eggs vertically and keep aside.
  • Heat Ghee in a sauce pan,add in chopped capsicum ,sauté for couple of minutes.
  • Now add  green masala paste and Garam Masala powder, saute again till ghee comes on top.
  • Add boiled eggs,sugar and salt and boil for 3-4 minutes. If  the gravy is too thick add little water or milk.
  • Now sprinkle some  Kasroori methi and mix it well. boil again for a minute.
  • Lastly finishing off with some crèam.
Serving suggestion :This curry goes well with rotis, Paratas or even with Simple plain rice. It's rich curry as ghee, butter and cream are included.


Tuesday, February 26, 2013

Luchi.. Authentic Benagali dish

Luchi with Cholar Dal and gobi malai curry
 Luchi is a popular dish of Bengal,which is made of Maida. Its a very simple dish goes well with almost any types of curries and bajis. This is Bengali's favourite dish served during durga puja along with Cholar Dal,aloor dum and Sandesh .

luchi with  Cholar Dal

Ingredients:
2 cups-Refined flour/madia
1 cup - warm water(approximately)
1tsp -salt
1tbsp-Ghee
Oil-For deep frying

Method:

  1. Sieve flour with salt.Add ghee and make a soft dough with warm water.Keep covered with a moist cloth for half and hour.
  2. Divide into 12-15 equal parts and make small balls.
  3. Roll into 3" diameter disks/puris.
  4. Heat oil in a kadai and fry the luchis till well puffed and cream coloured
  5. Serve hot with Cholar Dal(For recipe click this link) or any curry of your choice.

Tuesday, February 5, 2013

Cholar Dal




  

Cholar dal, a popular bengali dish served during the festive season along with luchi ( puri).This is simple dal cooked with some aromatic whole spices till soft and mushy and usually served with fried coconut pieces.
Ingredients
  • 1 1/2cups Split Bengal gram /chana dal
  • 2tbsp Ghee
  • 1tbsp Mustard oil
  • 2tbsp Coconut ( small 1/4 inch thin slices)
  • 2 Whole dried red chillies
  • 1 Bayleaf
  • 3 Cloves
  • 1/4tsp mustard
  • 1 Cinnamon stick
  • 2 Green cardamom
  • 1/2tsp Cumin/jeera
  • 3 Green chillies( finely chopped )
  • 1/2tsp Turmeric
  • 1tsp Ginger ( crushed)
  • 1tsp Red chilly powder
  • 2tsp Jaggery















Cooking Directions
  1. Soak Bengal gram for 30 minutes.
  2. In a pan,heat 1tbsp Ghee for about 1 minute.Add coconut pieces and fry till light brown.Remove and keep aside.
  3. Heat oil in a cooker add mustard (optional) red chillies ,bay leaf,cloves,cinnamon,cardamom and cumin seeds.Stir for a few seconds.
  4. Add fried coconut pieces and all the other ingredients except water and remaining 1tbsp ghee.
  5. Stir and fry for about 2 minutes.Add Water and stir once.Close cooker and cook till done or take 3-4 whistle.
  6. Allow the cooker to cool naturally .Open the cooker,pour the remaining 1tbsp ghee evenly over dal. Garnish with coriander leaves .This dal is specially relished with hot Luchi/Maida puries an authentic bengali dish



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Saturday, July 28, 2012

Mochar ghonto/banana flower dry dish..Popular begali dish

Bengalis love their food so much so that they just don't waste any part of the vegetable like us .We konkanis too prepare so many dishes from banana plant.I got one nice banana flower from our garden and wanted to try something other than konkani dish because i have tried two dishes before with this flower.So when i was searching some recipes relating to banana flower i got this beautiful dish which i really liked a lot.Though i have not followed the exact recipe because i always try to cook according to my hubby and kids taste in mind before trying something new dishes.So i always advice  never blindly follow any recipe unless you are 100% confident about the taste.You can do some changes here and there according to your taste.


  Ghanta means finely chopped veggies or minced veggies dry dish.You can prepare this with any of the veggies or with some mixed vegetables too.

Ingredients:
Banana flower-1
Potato-1
Cumin seeds-1/2tsp
Red chilly-2
Crushed ginger-1tsp
Turmeric powder-12/tsp
Cardamom-2
Cinnamon-1"piece
Clove-2
Coconut -1/4 cup(grated)
Salt and sugar to taste
Mustard oil-2tsp

Method


First remove outer dark coloured leaves ,at least 3-4 layers of leaves you have to remove to reach the heart of the flower.



Inside every layer you will get these tiny flowers which need to use that florets also so keep all the florets and  clean and finely chop them along with the main flower.Before handling the banana flower apply some coconut or mustard oil to your hands to protect your hands from that sticky juice.Once you are done with the chopping soak it in the water for a while.

  • Powder cardamom,cinnamon and cloves to get fine garam masala powder and keep aside.
  • Now heat oil in pan add cumin and Red chillies and saute for a second.
  • Add crushed ginger followed by diced potato.Stir fry potatoes till it cooks to light brown.
  • Now its time to add chopped banana flowers.Before using the flowers do not forget to squeeze all the water out.
  • Saute for a minute then add turmeric ,sugar and salt and mix it well.
  • Cover it with a lid for 5-7 mins or until the dish is almost dry over a low flame.
  • Then add powdered spices and grated coconut,mix it well and switch off the gas.
  • Serve hot with steaming hot rice and dal.







Tuesday, May 8, 2012

Chingri (Prawn) Macher Malai Curry.......a bengali cuisine

Chingri Macher malai curry



Today i tried bengali dish called Chingri( means prawn)Macher Malai Curry.Bengalis love prawns and have it all year round in variety of ways.They have created their own distinct style of cooking  which is quite different from others when compared to our konkani or goan konkani dishes and prawn dishes definitely ranks one of the most popular among them.Chingri/prawn malai curry as it is better known by bengalis,is one of the signature dishes created by bengalis,which is served with rice.This dish is not at all spicy but you can really enjoy the prawns and its flavour as it contains only few spices and very subtle flavour of coconut milk which makes this dish very delicious and incomparable taste

Tiger prawns

Tiger prawns

Clean and devein the prawns


Ingredients:-
Jumbo prawns-1/2kg
Onion-1large(finely chopped)
Green chillies-5-6(slit)
Chilly powder-1/4tsp
Turmeric powder-1/4tsp
Cardamom-3
Cinnamon-1" piece
Cloves-4-5
Bay leaf--1
Garlic-2-3 cloves(finely chopped)
Ginger-1(small piece chopped)
Coconut milk-1cup(thick)
Salt to taste
Oil-2tbsp

Method:-

  • Clean and devein the prawns.Apply salt and turmeric and keep aside for 20 mins
  • Coarsely pound cardamom,cinnamon and cloves and keep aside
  • Heat a oil in kadai/frying pan and fry the prawns until it changes to light golden brown color.
  • Once it is done take it out and spread it on a paper towel
  • In the same oil add  coarsely pound masalas,bay leaf,chopped garlic,ginger, onions and saute until onion turns to light pink color.
  • Now add red chilly powder,Green chillies and followed by coconut milk and mix it well.
  • Add a cup of water and bring to boil,when you see the gravy starts buddling add shallow fried prawns  and continue cooking on low flame until the gravy thickens and becomes creamy.
  • Serve hot with Pulao or plain Basmathi rice. 

Chingri Macher Malai curry




Tuesday, April 17, 2012

Amer dal.. a Bengali cuisine

I  love bengali cuisine.Bengali dishes are vey much similar to our konkani dishes especially vegetarian dishes. and not too spicy.First time i tried this bengali dal and it was very tasty.My son simply love dal so daily i try to make different variety of dal.They prepare variety of dishes with raw mango.My son loved this dal and want me to prepare this again tomorrow. 


Ingredients:-
Tur dal-1/2cup
Moong dal-1/2cup
Turmeric-1/2tsp
Raw mango-1(cut into small pieces)
Mustard-1/2tsp
Cumin-1/2tsp
Red chilly-2
Curry leaves-1spring
Ghee-2tsp
Salt to taste

Method:-
  • Cook both the dal together in a pressure cooker adding 4cups of water.
  • Now take a sauce pan and heat ghee,in that add mustard seeds,cumin ,curry leaves and red chilly saute for a second..
  • Now put turmeric followed by raw mango pieces and salt and saute for 2mins.
  • Now add the cooked dal and boil until mango pieces turns to soft .
  • Serve hot with plain boiled rice and pour some ghee.
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