Narkel Naru

Narkel Naru is a dessert from Bengali festival recipe which is usually prepared during Durga Puja and Lakshmi in special occasions like festivals.

Ingredients :

Coconut : 2 pic
Milk : 200 gms
Sugar : 350 gms
Cardamom Powder : 2 teaspoon

Direction :

Grate the coconut mix with sugar, mix thoroughly with your hand.

Then add milkmaid to it and cook for 20-25 minutes till the mixture tends to form a lump, if using cardamom powder, mix thoroughly and switch off flame.

Let it cool till you are able to touch it with your hand.

Make small one inch size balls with this.

Chital Macher Jhol

Chital Macher Jhol is one of the majestic dish from Bengali. It is found in India and various parts of Southeast Asia. This recipe is cooked in a typical Bengali style with mustard Oil, Green Chilli and other spices.

Ingredient :

Chital Fish - 500 gn
Onion - 2 medium
Tomatoes - 1 pic
Green Chilli - 2 pic
Red Chilli - 1 pic
Hing Powder - a pinch
Turmeric Powder - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Ginger Paste - 1 tsp
Mustard Oil - 3 tbsp
Salt to taste

Instruction :

First of all wash the fish pieces properly and them with salt and turmeric powder.

Now add mustard oil to a frying kadai and let the oil be smoking hot.

Add the fish pieces one by one and fry lightly on both sides by turning them.

Take them out once the fish pieces are golden brown and keep them aside.

Pour some more oil., now one by one add red chilli, Black pepper seeds to the hot oil.

Also add one pinch of hing powder and stir it for few second.

Now add the chopped onion, slit green chilli and saute them for 4-5 minutes and add the chopped tomatoes.

Add the ginger paste, cumin powder and stir contentiously.

Now pour some more water to make it a thick gravy. Let it come to boil.

Add the fried fish pieces and cook  it for 6-8 minutes.

Then serve with whit rice.

Potato Cauliflower Curry

"Potato Cauliflower Curry" is a famous and easy Bengali vegetarian recipe. It is very delicious dish in Bengali.

Ingredients :

Mustard Oil - 1 cup
Cauliflower Medium Size - 1
Potato Cut - 3 pices
Dry Red Chilli - 2 pices
Kashmiri Red Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Ginger Powder & Ginger Paste - 1 tsp
Green Chilli - 3 pices
Garam Masala - 1/2 tsp
water - 1/2 cup
Salt to Taste

Directions :

In a pan heat the oil, then add cumin seeds bay leaves and red chilli.

Then fry the cauliflower till it becomes brown.

Now add turmeric, ginger, cumin, chilli paste and cook for sometime.

Then add salt, sugar and continue cooking.

When oil start releasing from the sides, add 1/2 cup of water and put a lid.

When the potatoes and cauliflower is cooked, Serve hot with Rice, Roti, Parota.

Katla Macher Kalia

Katla is a most used fish in the west bengal in daily meal. Bengali people never think about any special occasion without "Katla Macher Kalia".

Ingredients :

Katla Fish - 3 pieces
Onion - 2 medium sized (paste)
Ginger / Garlic paste 1 tablespoon
Turmeric Powder - 2 tsp
Red chili Powder - 1 tsp
Coriander - 1 tsp
Garam Masala - 2 tsp
Salt and Suger as Per Taste
Mustard Oil - 3 tsp

Description :

Sprinkle some turmeric powder and salt on the fish pieces.

Fry them golden brown.

Now take another pan and heat some oil.

Add the onion and fry it, unit it become golden brown.

Add onion paste Ginger/Garlic and all other spices and cook until oil separates.

Add sugar and salt as required.

Beat the curd with little salt and sugar for another 6/7 minutes and then add it to the gravy.

Now add some warm water and add the fried fish pieces and cover it with a lid on a low flame for 9/10 minutes.

Add garam masala and put it into the gravy.

Serve with white rice.

Potol Chingri

This is one of my favorite dish, which can make my mother.

Ingredients :

Potol - 500 grams
Prawn - 200 grams
Potato - 250 grams
Mustard Oil - 5 tablespoons
Turmeric Powder - 1 teaspoon
Ginger Paste - 1 teaspoon
Garlic - 8-9
Onion - 1 pic
water - 1 cup
Green Chilies - 4 pic
Salt to Taste

Description :

Cut potol long slices. Cut potato into long slices. Rub salt into them and fry them will in 2 tablespoon oil in a skillet.

Peel the prawn, rib salt and 1 pinch of turmeric powder to it. Grind ginger, garlic and onion into a past with 1/7 cup of water. Make a mixture with onion, garlic and ginger. Add green chilies diced into pieces. Keep aside.

Add additional 3 tablespoon of oil to the skillet. After the oil is heated, add the prawn. After it is fried for a minute or so, add potato and potol. Add the mixture of yogurt and other ingredients. Put it on seam and cover it. Let it cook on low heat and keep stirring frequently to make sure it is not burning. Add salt to taste.. Keep going till potol, potato and prawn is cooked thoroughly. Add some water 1/7 cup if necessary.

Now it's ready to serve with white rice.

Sorsebata Hilsa

Hilsa is Bengali's favorite dish. It's the most popular and costly fish due it's aroma and taste. Hilsa fish in mustard paste, it's an authentic bengali fish curry.

Ingredients :

Hisla Fish - 4 pieces
Turmeric Powder - 1/2 teaspoon
Green Chili - 6 pieces
Cumin - 1 teaspoon
Mustard Seeds - 5 teaspoon
Mustard Oil - 7 tablespoon
Water 1 Cup
Salt to Taste

How to Make Sorsebata Hilsa :

Soak 5 tsp mustard seeds, 1 tsp cumin in little water for 2 minutes.

Grind the soaked mustard seeds and cumin with 6 green chili, 1 tsp mustard oil, 1/2 pinch of Turmeric and 1 pinch salt into a smooth paste.

Wash the fish, sprinkle 1/2 pinch of turmeric and salt to it, keep aside.

Heat oil in pan, put the fish and just saute it for a minutes on low flame, don't fry it.

Now put the mustard paste over the fish, add 7 tsp mustard oil over it. 6 green chilies and add to it.

Add 1 cup water, adjust the salt and cover the lid, cook for 15 minutes.

Now serve it with white rice.

Taler Bora

Taler Bora is a famous Bengali home made sweet. It is a traditional sweet delicacy of Bengal. Today (Monday) was Janmashtami the birthday of lord Krishna. This festival is celebrated in every Bengali family with great passion and honour. We are serve to lord Krishna in the auspices occasion of Janmashtami.

Ingredients :

Ripe Tal - 1 pic
Sugar Cane Jaggery - 250g
Coconut - 1 medium size
Wheat Flour - 2 Cup
Semolina - 70g
Rice Flour - 70g
Refined Oil - For Deep Frying

Instruction :

Wash the Tal thoroughly and remove the crown of the fruit by pressing inwards and remove the outer black skin from the fruit.

Now separate the fibrous kernels by pressing softly. Mostly one big sized tal has two or three kernel inside.

Now add wheat flour and mix vigorously and then mix semolina, Rice Flour, and Nigella Seed one by mix thoroughly.

Add grated Coconut and again give the mixture a good stir.

 Heat Sufficient Oil in a Deep bottom Pan for deep frying the fritters.

Using vour hand o a spoon and pour 1 Tbsp. full batter in the oil to make Taler Bora.

Fry around 10-15 Taler Bora at one go depending on the size of the work.

In medium flame fry, Taler Bora for around 5 minutes or until the fritters turn deep brown in color.