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Boiled Rice
Boiled Rice being the staple diet of the Bengalis, the Boses' decided to serve
the guests with boiled rice.....
Method
In a deep pan boil water at least thrice the volume of rice.
Wash and drain the rice.
When the water comes to boil, add the rice and cook over medium heat till done.
Drain immediately.
Wash with cold water and drain again.
Return to the stove to warm.
Serve hot with dal and torkari (vegetables)
Cholar Dal
Dal (pulses or legumes) is always served at a Bengali meal. "Dal" goes well with
rice so they selected it for the menu and hurried with the following
preparation..............
Ingredients-
-250 gms cholar or channa dal
- 4-6 cups of water.
- 1 teaspoon turmeric paste.
- 1/4 teaspoon chilli paste.
- 1 tbls coriander paste.
- 2 tbls cummin paste.
- 1 tbls garam masala paste.
- 4 -8 green chillies, slit.
- Salt to taste.
- 1/4 coconut finely grated.
- 1 tbls ghee.
- 2 teaspoons sugar.
- 3 bay leaves.
Method-
- Wash dal and add to the boiling water inn the bowl.
- Add turmeric & chilli paste and stirr.
- Simmer over medium fire till dal is donee.
- Mix well & .
- Add the coriander, cumin & "garram masala" "pastes" and green chillies, also
add salt and sugar to taste.
- Mix thoroughly & cook till dal is sooft and cooked.
- In a Karai, heat the ghee, add bay leavees and garam masala.
- When it stops spluttering, pour the dal..
- Add coconut stir and remove from fire.
Begun Bhaja(Brinjal fry)
Ingredients-
Brinjal
Salt
Turmeric
Mustard oil for frying
Method-
Cut brinjal into rounds or lengthwise.
Rub in turmeric and salt.
Deep fry till tender.
Enchorer Dalna (Curried Green Jackfruit)
Ingredients-
500gms enchor or green jackfruit
4 potatoes
2 tablespoons coriander paste
1 tablespoons cummin paste
1 and half teaspoons turmeric paste
1 teaspoon chilli paste
1 teaspoon garam masala paste or powder
2-3 bay leaves
1/4 teaspoon whole cumin seeds
3 tablespoons oil
1 tablespoons ghee
salt and sugar to taste
Method-
1.Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous
portion retaining only the 'meaty' portion. Boil the fruit pieces in a pan of
water for 15 mins and drain well.
2.Peel and cut the potatoes in four lengthwise and then cut across to make 8
pieces.
3.Heat oil in karai and fry the potatoes until light brown. Remove fromthe pan
and keep them aside.
4.Add all the masala pastes, salt and sugar to taste to the pan.
5.Stir well and fry several minutes sprinkling water as necessary. Continue
stirring and frying until "masalas "change colour.
6.Add one cup water, stir and add the boiled "enchor" and the potatoes. Simmer
gently until the potatoes and "enchor" are both cooked and there is a small
amount of gravy in the pan.
7.In a separate pan ,add the bay leaves and whole cummin seeds to fry in 1
tablespoon of "ghee".
8. Stir - until the masalas stop spluttering.
9. Pour on to "Enchor Dalna". Stir well.
Tomato Chutney
Ingredients-
250 gms tomatoes, cut in four
1/4 teaspoon of ginger cut intostrips
1/4 teaspoon red chilli powder or chopped green chill.
1 tablespoon raisins, soaked and cleaned in water
1/8 teaspoon panch phoron
1 teaspoon mustard oil
salt and sugar to taste
Method:
Heat mustard oil in a pan.
Add panch phoron to hot oil and fry till spluttering stops.
Add chopped tomatoes. Stir well.
Add salt, cover and simmer 10 minutes.
Remove cover. Add ginger strips, chopped chilli and raisins.
Add 2-3 tablespoons sugar and a cup of water.
Continue simmering until tomato chutney thickens and is cooked.
Serve cold.
Misti Doi or sweetened yogurt
Misti Doi or sweetened yogurt is a must for the Bengalis. Misti doi with bengali
special rosogolla were decided as the sweet dishes for the Patels.........
Ingredients-
1 tin condensed milk.
1 tablespoon unsweetened yogurt.
4 tablespoon sugar.
Method-
Heat oven to 400 degree farenheit.
Wip condensed milk, sugar and yogurt till smooth and fluffy.
Pour into a ceramic bowl.
Set the bowl in the heated oven.
Remove it after half an hour .
Rassogolla
The Boses' tried their hand in making rassogollas, the famous bengali sweet
to serve their guests.
Ingredients-
-Freshly made 250 gms paneer from 2 lit miilk (for 22 rassogollas)
- 2 lit. of boiling sugar syrup
- 2 lit. of made sugar syrup
Method-
- Paneer when warm, mash it fine and make small balls.
- Dip them immediately in boiling syrup.
- If the boiling syrup thickens add a litttle water. The density of the syrup
should be same through out.
- You will find the paneer balls in the booiling syrup getting larger in size.
- You have to boil the syrup and the ballss for some more time until you find the
balls getting smaller in size.
- Now take out the balls and dip them in tthe made syrup.
- Your rassogolla is made, serve them hot..
Boiling syrup
-In 2 liters of water add 1.5 kg of sugar and boil.
-When the syrup boils remove a layer of whhite froth which surfaces on the top of
the boiling syrup.
-If you can, strain the liquid to remove iimpurities.
-This syrup has to be kept boiling in whicch the paneer balls are dropped.
Made Syrup
-In 2 liters of water 1.1kg of Sugar shoulld be added, boiled and cooled and kept
aside to add the rassogollas in it.