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.

Mutton Kosha

Bengali love one of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon mutton curry. This recipe is for authentic mutton curry or kosha mangsho.

Ingredients :

Goat meat - 1 kg
Red onion - 3
Garlic paste - 1 tablespoon
Turmeric powder - 1 tablespoon
Salt to tast
Tomatoes - 2pic
Green chili - 8pic
Red chili powder - 1 tablespoon
Garam masaala - 2 teaspoon
Cinnamon stick - 2pic
Green elaichi - 4pic
Clover - 5pic
Mustard oil - 5 tablespoon

Instruction :

Marinate Mutton overnight with Curd, Turmeric Powder, Mustard Oil, Chopped Green chili, Tomato, Onion paste, Garlic past, Salt.

Cut remaining onion(chop), and keep the spices available.

To the over oil, and Green Elaichi, and Cloves. and chopped onion and fry till it turns pink.

Add garam masala and red chili powder. Fry the masala for 2-3  minutes. Then add the marinated mutton. Mix it well.

Cook it under medium flame for 25-30 minutes till all the water is released. keep stirring every 5-6 minutes and check that it does not stick at the bottom.

Add 1 cup of water. Close the lid.

Turn off the stove. Open the cover and add 1 teaspoon of garam masala, salt to taste, Cover the lid and allow for 1 minute low.

Murgir Jhol

Murgir Jhol is a prepared in almost all bengali households and is characterized red color of the gravy and presence of potatoes in the Chicken.

Ingredients :

Chicken : 1 kg
Potato : 5 (each cut into 4 pieces)
Onion : 3 pic
Ginger Paste : 1/2 tbsp
Garlic Paste : 1 tbsp
Tomato : 2 pic
Cumin Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 2 tbsp
Garam Masala Powder : 2 tbsp
Kashmiri Red Chili Powder : 3 tbsp
Salt to Taste
Mustard Oil : 2 Cup

Instructions :

Take 1 cup mustard oil in a deep pan and fry potatoes till those turn Golden Brown in color and keep those aside.

Add to the oil and add sliced onions and fry till onions turn translucent in color.

Now add remaining Ginger Garlic paste and fry for 2-3 minutes in low flame and add pureed tomato and again fry for 5 minutes.

Add remaining Cumin powder, Coriander Powder, Turmeric Powder, Kashmiri Red Chili Powder and fry for 4-5 minutes in low flame.

Add marinated chicken pieces and cook for 10 minutes in low flame till oil separates and chicken start releasing own water.

Simultaneously start boiling around 1.5 liter water in a bowl. And add boiling water to the chicken mixture.

Add whole Green Red chilies in the gravy. Green chilies will provided the gravy amazing flavor.

Take one spoonful of gravy and check the spices and if required adjust them accordingly.

Cook on medium flame for around 10 minutes or till chicken soften completely.

Add Garam Masala Powder and give the curry a mix.

Switch off the flame and give Murjir Jhol 5 minutes of standing time.

Serve Hot Murgir Jhol with White Rice.

Chicken Kosha

If  you have been plate of chicken kosha. You know now how to dish out a plate at the comfort of your

home and within a few minutes. It is simple and doesn't require much effort & the flavors are sure.

Ingredients:

Whole cut up Chicken - 1kg
Ginger paste - 2 tablespoons
Garlic - 2 tablespoons
Turmeric - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Large Onion Chopped - 3 pic
Large Tomato Chopped - 1 pic
Salt & Sugar your choice to taste
Garam masala powder 1/2 teaspoon
Mustard Oil - 1 cup

Direction:

In a frying pan in 1 tablespoon of Oil fry the red chilies and all the dry spices till toasty and then add the garlic and the onions fry a little bit and then grind all the ingredients in a blender till you get a fine paste.

In a thick bottomed pot heat 1 tablespoons of Oil & the ground masala and fry well. Add in the chicken mix well with the masala and put in 1 cup of water or till a thick gravy consistency. Add salt to taste. Bring to a boil then cover and cook till chicken is fully cooked. So finally serve hot with white rice.