Bengali cuisine (West Bengal) - Revision history

Jyoti: /* Chicken kabiraji */

2024-01-09T19:03:27Z

‎Chicken kabiraji

Jyoti: /* Palong saager ghonto */

2024-01-09T19:02:42Z

‎Palong saager ghonto

Jyoti: /* Chicken kabiraji */

2024-01-09T19:02:05Z

‎Chicken kabiraji

Jyoti: /* Bengali cuisine */

2022-11-15T19:47:10Z

‎Bengali cuisine

Jyoti at 12:07, 4 September 2018

2018-09-04T12:07:16Z

Show changes

Jyoti at 11:56, 4 September 2018

2018-09-04T11:56:06Z

Pdewan: /* Bengali recipe: Kosha Mangsho */

2014-03-09T14:12:40Z

‎Bengali recipe: Kosha Mangsho

Pdewan at 14:03, 9 March 2014

2014-03-09T14:03:29Z

Show changes

Pdewan: /* Bengali cuisine */

2013-08-10T12:46:27Z

‎Bengali cuisine

Pdewan: /* Bengali cuisine */

2013-08-10T12:44:08Z

‎Bengali cuisine

← Older revision		Revision as of 19:03, 9 January 2024
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	Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!		Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!
		+
		+	=Cholar dal=
		+	[https://timesofindia.indiatimes.com/blogs/tasting-economics/memories-of-ma-and-the-sweet-melange-of-ghonto/ Dec 3, 2023: ''The Times of India'']
		+
		+	Pressure cook cup chana dal till soft. In 2 tbs ghee, cook 4 tbs fresh coconut cut into thin slices till they start to turn red. Remove from the ghee. In the same ghee, fry 1” piece of cinnamon, 4 cloves, 4 cardamom pods and 1 bay leaf for a minute and then 2 tsp each of ground garlic and ginger. Fry for another minute and add 1 tsp each of turmeric, cumin powder, coriander powder, cayenne and salt. After a minute add cup finely chopped tomato and fry at medium heat till it’s almost a paste (3 minutes or so). Add the dal with its cooking liquid plus 1.5 cups of water and cook at low-medium for 10 minutes. Add the fried coconut, ¼ cup kishmish and 1 heaped teaspoon sugar. Simmer for 5 minutes. It should be sweet, savoury and a little bit hot. Adjust the balance of sweet and salty to your taste.
		+
		+	[[Category:Cuisine\|BBENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)
		+	BENGALI CUISINE (WEST BENGAL)]]
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		+	BENGALI CUISINE (WEST BENGAL)]]
		+	[[Category:Name\|ALPHABETBENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)
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		+	[[Category:Pages with broken file links\|BENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)
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		+	[[Category:Places\|BBENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)
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	=Palong saager ghonto=		=Palong saager ghonto=

@@ Line 443: / Line 443: @@
 =Palong saager ghonto=
-[From the archives, Dec 3, 2023: ''The Times of India'']
+[https://timesofindia.indiatimes.com/blogs/tasting-economics/memories-of-ma-and-the-sweet-melange-of-ghonto/ Dec 3, 2023: ''The Times of India'']
 Marinate 200 gm of tiny shrimps with salt and turmeric (or if you lean vegetarian, 15 small vadis). Fry them in 1.5 tbs mustard for 2 minutes at medium heat. Turn off heat and fish them out. Heat the remaining oil at medium high, throw 1 tsp panchphoron (a five-spice mix) and 1 green chili. After 1 minute, add 1 cup each of pumpkin and eggplant plus ½ cup muli (daikon) all in 2cm cubes, plus 1 tsp salt and turmeric and ½ tsp cayenne. Cover, set heat to medium low and cook until the vegetables are melting (20-25 minutes). Add 3 packed cups of washed spinach leaves, and let them wilt and blend in. Add 2 tsp freshly grated ginger and the shrimps, cook two minutes and remove. If you used vadis, break them into small pieces and garnish the dish.
-[[Category:Cuisine|BBENGALI CUISINE (WEST BENGAL)
+[[Category:Cuisine|BBENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)
 BENGALI CUISINE (WEST BENGAL)]]
-[[Category:India|BBENGALI CUISINE (WEST BENGAL)
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-[[Category:Pages with broken file links|BENGALI CUISINE (WEST BENGAL)]]
+[[Category:Places|BBENGALI CUISINE (WEST BENGAL)BENGALI CUISINE (WEST BENGAL)
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← Older revision		Revision as of 19:02, 9 January 2024
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	Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!		Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!
		+
		+	=Palong saager ghonto=
		+	[From the archives, Dec 3, 2023: ''The Times of India'']
		+
		+	Marinate 200 gm of tiny shrimps with salt and turmeric (or if you lean vegetarian, 15 small vadis). Fry them in 1.5 tbs mustard for 2 minutes at medium heat. Turn off heat and fish them out. Heat the remaining oil at medium high, throw 1 tsp panchphoron (a five-spice mix) and 1 green chili. After 1 minute, add 1 cup each of pumpkin and eggplant plus ½ cup muli (daikon) all in 2cm cubes, plus 1 tsp salt and turmeric and ½ tsp cayenne. Cover, set heat to medium low and cook until the vegetables are melting (20-25 minutes). Add 3 packed cups of washed spinach leaves, and let them wilt and blend in. Add 2 tsp freshly grated ginger and the shrimps, cook two minutes and remove. If you used vadis, break them into small pieces and garnish the dish.
		+
		+	[[Category:Cuisine\|BBENGALI CUISINE (WEST BENGAL)
		+	BENGALI CUISINE (WEST BENGAL)]]
		+	[[Category:India\|BBENGALI CUISINE (WEST BENGAL)
		+	BENGALI CUISINE (WEST BENGAL)]]
		+	[[Category:Name\|ALPHABETBENGALI CUISINE (WEST BENGAL)
		+	BENGALI CUISINE (WEST BENGAL)]]
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		+	[[Category:Places\|BBENGALI CUISINE (WEST BENGAL)
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	=3 must-learn Bengali treats=		=3 must-learn Bengali treats=

← Older revision		Revision as of 19:47, 15 November 2022
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	'''Method:''' Sift the flour with ¼ tsp salt. Mix in 2 tbsp of ghee and knead to soft dough. Grind the peas, ginger, green chillies and saunf to a fine paste. Fry the asafoetida till light brown. Mix in the peas paste and salt. Fry well till the paste is thoroughly cooked. Take off from heat and let it cool. Divide the dough into eight balls. Press each ball in the centre and fill it with the pea mixture. Close the opening well and flatten them. Roll out the puris. Heat up the ghee in a kadhai. Deep fry the puris on low heat up till golden brown. Remove and serve hot.		'''Method:''' Sift the flour with ¼ tsp salt. Mix in 2 tbsp of ghee and knead to soft dough. Grind the peas, ginger, green chillies and saunf to a fine paste. Fry the asafoetida till light brown. Mix in the peas paste and salt. Fry well till the paste is thoroughly cooked. Take off from heat and let it cool. Divide the dough into eight balls. Press each ball in the centre and fill it with the pea mixture. Close the opening well and flatten them. Roll out the puris. Heat up the ghee in a kadhai. Deep fry the puris on low heat up till golden brown. Remove and serve hot.
		+
		+
		+	=Bhaté Bhat=
		+	[https://epaper.timesgroup.com/article-share?article=06_11_2022_023_005_cap_TOI Nov 6, 2022: ''The Times of India'']
		+
		+	[[File: Bhaté Bhat.jpg\|Bhaté Bhat <br/> From: [https://epaper.timesgroup.com/article-share?article=06_11_2022_023_005_cap_TOI Nov 6, 2022: ''The Times of India'']\|frame\|500px]]
		+
		+
		+	Wash 250 gm of peeled and cubed (1”) sweet potato and place in a closed metal container with 1 cup of water and ½ tsp salt. Place 250 gm of washed and stemmed amaranth leaves in a steamer basket. Bring 3 cups of water to boil in a large (8 quart) pot and place the steamer in it on a trivet and cover. After ﬁve minutes remove the leaves and set aside. Add 5 more cups of water, drop in the container with the sweet potato, and bring the whole thing to a boil. Add 1 cup of rice, cook for 13 minutes and then add 6 eggs that were in warm water already. Break the tips of 250 gm of sem, pull out the string and place in another closed metal container with ½ cup of water and ¼ tsp salt. At minute 15, drop the sem container in the boiling water, and at minute 20 remove the eggs and plunge into ice water, drain the rice, open the containers and the vegetables out of the water.
		+
		+	Remove the boiled sweet potatoes. Mash them with ½ tsp deghi mirch, 1 tb ﬁnely chopped ginger, 100 gm ﬁrm, sweet grapes, quartered, 100 gm walnuts, toasted and broken, 1 tb lemon juice, 1. 5 tb olive oil and salt to taste.
		+
		+	Prepare a relish with 1 cup ﬁnely chopped juicy and tasty tomato, 1/3 cup ﬁnely chopped onion, 1 thinly sliced green chili, 3 tb ﬁnely chopped cilantro and salt to taste. Slice the peeled boiled eggs (careful they may be still pretty soft) and arrange them on a nice plate in concentric circles. Dribble ¼ tsp oil from a lemon or mango pickle on each slice of egg and just before serving, drain the accumulated liquid from the relish and spoon it over theeggs, saving some for extras.
		+
		+	Carefully squeeze the water out of the amaranth leaves with your hands (let them cool a bit ﬁrst). In a small fry pan, heat 1 tb coconut oil to medium high, and throw in 1 tsp mustard seeds, and when the popping slows, a pinch of hing and some curry leaves, followed by ¼ cup thin sliced shallots or ﬁnely chopped onion. When the shallots soften slightly (1 minute) throw in 3 tb fresh ground coconut, lower heat to medium and fry for two minutes, letting the coconut brown. Mix into the amaranth with one thinly sliced green chilli and heat the whole mixture in the microwave before serving.
		+
		+	Mash the sem slightly with your hands or the back of a spoon. Heat 2 tb mustard oil at medium heat in a small fry pan and when hot, throw in ½ tsp kalonji and 1 green chilli. After 40 seconds, add some homemade mustard paste (high quality prepared mustard also works, though it will bring its own unique taste) into the pan, let the oil separate (1 minute), add the sem and salt. Stir to coat the sem and remove.
		+
		+	Get your pickles out (meat and sea-food pickles, too, if you have them), and let the softness wrap around you.
		+
		+	Fromthekitchenstothetastebuds
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		+	[[Category:Cuisine\|B
		+	BENGALI CUISINE (WEST BENGAL)]]
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		+	BENGALI CUISINE (WEST BENGAL)]]
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		+	BENGALI CUISINE (WEST BENGAL)]]
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	=Some famous cuisines in Kolkata=		=Some famous cuisines in Kolkata=

← Older revision		Revision as of 11:56, 4 September 2018
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	- Serve hot with steamed rice.		- Serve hot with steamed rice.
		+
		+	=Some famous cuisines in Kolkata=
		+	[https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']
		+
		+	''' 1. The taste of the City of Joy '''
		+
		+
		+	Kolkata as the capital city of West Bengal breeds nostalgia, and once you are there, you never feel like leaving the city. Simply the reasons are-the easy city life, the warmth of people and last but not the least-cheap and finger-licking Bengali street food. From easy-to-make Phuchka to the overdose of Chhanar Jilipi, the city offers everything regional that your taste buds would love to relish. According to a survey, reported by The Times of India and conducted by the ‘Taste of Travel’, Kolkata is considered the best destination for a wide range of street food. Here is a list of 11 must-have street foods that truly reflect the diversity of Bengali cuisine.
		+
		+	2. Telebhaja
		+
		+	[[File: Telebhaja.jpg\|Telebhaja <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	Here the monsoon evenings are incomplete without the smoking hot delights that are made with besan batter, eggplant, onion, and potato, and are best served with masala tea. FYI, Telebhaja refers to pakodas deep fried in oil. Period!
		+
		+	3. Singara
		+
		+	[[File: Singara.jpg\| Singara <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	Well, there is nothing alien about this street snack. What we call as ‘Samosa’ is what Bengalis call as ‘Singara’. The difference lies in the stuffing, size, and shape. Here, the stuffing consists of cauliflower, potato, coconut, roasted peanuts, and mustard oil. Singara is comparatively smaller in size, as compared to samosa.
		+
		+
		+	4. Phuchka
		+
		+	[[File: Phuchka.jpg\|Phuchka <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	Golgappas of Delhi and Panipuri of Bombay has a soul sister in Bengal and is called Phuchka. Here, this street dish is so famous that you can easily find more than 25 types of phuchkas in the City of Joy. Sounds tempting?
		+
		+
		+	5. Luchi Aloo
		+
		+	[[File: Luchi Aloo.jpg\| Luchi Aloo <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	It’s a famous breakfast dish in the city that is no less than a saviour for the bachelors of the capital and can be relished on streets near every office building along with cutting chai or chach. (Image: instagram/foodgram_india)
		+
		+
		+
		+
		+	6. Keemar Doi Bora
		+	[[File: Keemar Doi Bora.jpg\| Keemar Doi Bora <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+
		+	Keemar Doi Bora is the Bengali version of ‘Dahi Vada’. This sweet and savoury dish involves deep-fried balls of minced meat soaked in a pool of sweetened and spiced yoghurt. You can easily spot the stalls of Doi Bora across the city.
		+
		+
		+
		+	7. Kathi Rolls
		+
		+	[[File: Kathi Rolls.jpg\|Kathi Rolls <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	Visit the city and try the Kathi rolls available on the street stalls and you will forget the flavour of established brands selling rolls.
		+
		+
		+	8. Jhal Muri
		+
		+	[[File: Jhal Muri.jpg\|Jhal Muri <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	Prepared with puffed rice, onion, green chilli, mustard oil, salt, pepper and mustard paste, this street snack is served in a paper cone and is a must-try near the banks of the Hooghly River, and outside Victoria Memorial.
		+
		+
		+	9. Ghugni
		+	[[File: Ghugni.jpg\| Ghugni <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+	Easily available in every nook and corner of the city, Ghugni is a boiled and pan-fried dish made with white and yellow gram peas. The peas are tossed in a pan along with chopped onion, green chilli, lemon juice, spices and fresh coriander leaves.
		+
		+
		+
		+	10. Fish cutlet and chop
		+	[[File: Fish cutlet and chop.jpg\|Fish cutlet and chop <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+
		+	Your street food journey in Kolkata is incomplete without crispy fish cutlet and chop that are usually served with ketchup, chilli sauce, and pudina chutney. Tempting?
		+
		+
		+	11. Churmur
		+
		+	[[File: Churmur.jpg\| Churmur <br/> From: [https://recipes.timesofindia.com/articles/features/11-lip-smacking-street-foods-of-kolkata/the-taste-of-the-city-of-joy/photostory/65163861.cms July 30, 2018: ''The Times of India'']\|frame\|500px]]
		+
		+
		+	It is a crushed and dry version of panipuri/phuchka. Easily available on all phuchka stalls, this savoury dish is all about crushed panipuri balls, boiled peas, salt, pepper, tamarind chutney, lemon juice and chilli powder.

@@ Line 223: / Line 223: @@
 ==Bengali recipe: Kosha Mangsho==
-[http://articles.timesofindia.indiatimes.com/2013-09-11/recipes/33614955_1_mustard-oil-garam-coriander
+[http://articles.timesofindia.indiatimes.com/2013-09-11/recipes/33614955_1_mustard-oil-garam-coriander]
 Arunima Mazumdar, TNN Sep 11, 2013, 12.00AM IST
@@ Line 231: / Line 231: @@
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@@ Line 23: / Line 23: @@
 ==Ghugni==
-[[File: Ghugni koraishutir kochuri.jpg||frame|500px]]
+[[File: Ghugni koraishutir kochuri.jpg|Ghugni|frame|500px]]
 '''Ingredients:''' 2 cups of soaked white peas, ½ cup chopped onions, 1 chopped tomato, 1 tsp crushed garlic, 1 tsp ginger, ½ tsp cumin seed powder, ½ cup coriander powder, 1 tsp garam masala, ½ cup oil and salt to taste
@@ Line 29: / Line 29: @@
 ==Koraishutir kochuri==
-[[File: Ghugni koraishutir kochuri2.jpg||frame|500px]]
+[[File: Ghugni koraishutir kochuri2.jpg|koraishutir kochuri|frame|500px]]
 '''Ingredients:''' ¼ tsp salt, 3 tbsp ghee