Bengali Veg Thali Recipe

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Turai peeled & diced 2 cups

Poppy seeds 1 tbsp

Dry red chilli 2 pcs 1 pc

Green chilli 1 pcs

Water as required 

Mustard oil 1 tbsp

Kalonji ½ tbsp

Potato peeled & diced 1 cup

Turmeric powder ½ tbsp

Salt ½ tbsp

Ghee 1 tbsp

Clean, peel, and cut turai into dices.

Soak poppy seeds in warm water.

Take a mixer jar, add soaked poppy seeds, dry red chilli, coconut, green chilli, water, mustard oil and make a paste.

Heat a pan, add mustard oil, kalonji and let it crackle. 

Then add diced potato and saute. Cover it with a lid and cook until it gets soft enough.

Then add diced turai, turmeric powder, salt and saute them.

Cook them until turai get wilt, and then add some ghee.

Jhinge posto is ready to serve.

Basanti pulao

Ghee 2 tbsp

Cinnamon 1 inch

Green cardamom 2 pcs

Bayleaf 1 pc

Cloves 4-5 pcs

Cashew 1 tbsp

Raisins 1 tbsp

Ginger paste 1 tbsp

Salt 1 tbsp

Turmeric powder ½ tbsp

Gobind bhog rice soaked 1 cup

Water 1 ½ cup

Black pepper powder ½ tsp

Sugar 1 tsp

 

Heat a pan, add ghee, cinnamon, green cardamom, bayleaf, cloves and let them crackle.

Then add raisins, cashew nuts and saute.

Then add ginger paste and saute. Then add salt and turmeric.

Add soaked rice and mix it.

Then add water, black pepper powder, sugar and mix it.

Once it reaches boiling stage, lower the flame, close the pan with a lid and cook.

Basanti pulav is ready to serve.

 

Alur dom

Baby potatoes (boiled & peeled) 2 cups

Salt 1 tbsp

Turmeric powder 1 tbsp

Mustard oil ¼ cup

Bayleaf 1 pc

Cinnamon 1 inch

Black cardamom 1 pc

Cloves 5-7 pcs

Black pepper 8-10 pcs

Hing 1 tsp

Onion chopped ½ cup

Ginger & green chilli paste 1 tbsp

Red chilli powder ½ tbsp

Jeera powder ½ tbsp

Coriander powder 1 tbsp

Curd ½ cup

Black salt 1 tsp

Tomato puree ½ tbsp

Bengali garam masala 1 tsp

Sugar 1 tsp

Coriander chopped 1 tbsp

In a bowl add potatoes, salt, turmeric powder and toss them.

Heat a pan, add mustard oil, add marinated potato and cook until it gets golden brown.

Once done, remove it in a bowl.

Heat a pan, add mustard oil, bayleaf, cinnamon, black cardamom, cloves, black pepper, hing and let it crackle.

Then add chopped onion and cook until it gets golden brown.

Then add green chilli & ginger paste. 

Add salt, red chilli powder, jeera powder, coriander powder, turmeric powder, and saute.

Then add curd and cook it until it releases oil.

Later add black salt, tomato puree and cook it.

Add fried aloo, bengali garam masala, and cook it.

Lastly, add sugar, chopped coriander and mix it.

Alur dom is ready to serve.

Cholar dal

Potato peeled 2 pc

Chana dal soaked 2 cups

Salt 1 ½ tbsp

Turmeric powder 1 tbsp

Bay leaf 2 pcs

Mustard oil 2-3 tbsp

Fresh coconut chopped ¼ cup

Raisins 1 tbsp

Cashew 1 tbsp

Dry red chilli 1 pc

Cinnamon 1 inch

Green cardamom 2 pcs

Cloves 5-6 pcs

Hing 1 tsp

Ginger paste 1 tbsp

Garam masala ½ tbsp

Green chilli 2 pcs

Bengali garam masala ½ tbsp

Sugar 1 tbsp

Ghee 1 tbsp

In a pressure cooker, add soaked chana dal, turmeric powder, bayleaf, water and cook it for 2 whistles.

Heat a pan, add mustard oil, fresh coconut chopped, raisins, cashew and saute them.

Once they are golden brown remove them on a plate and keep aside.

In the same pan, add potato dice and saute them for 2-3 mins on medium heat.

Then add dry red chilli, cinnamon, cloves, green cardamom and then hing.

Later add hing and saute.

Then add jeera powder, turmeric powder, salt, green chilli, some water and cook it.

Add cooked dal, water if required and boil it.

Then add bengali garam masala, sugar, fried coconut/ raisins/ cashew and mix it. 

Cook it for a minute, then add ghee and cook.

Cholar dal is ready to serve.

Paneer paturi 

Black mustard seeds 3 tbsp

White mustard seeds 3 tbsp

Green chilli 3 pcs

Salt ½ tbsp

Turmeric 1 tsp

Poppy seeds 1 tbsp

Sugar ½ tbsp

Mustard oil 1 tbsp

Sour curd 2 tbsp

Coconut ¼ cup

Paneer thick slices 4-5 pcs

In a mixer jar, add white mustard seeds, black mustard seeds, green chilli, salt, turmeric powder, poppy seeds, sugar, mustard oil, sour curd, coconut, little water and grind it to a paste. 

Coat the masala over the paneer slices, fold it in a banana leaf, and tie it.

Heat a pan, add mustard oil, the paneer and cook it from both the sides. Cover it with a lid and cook it.

Paneer paturi is ready to serve.

Luchi

Refined flour 1 cup

Suji 2 tbsp

Salt ½ tbsp

Water as required

Oil 1 tbsp

In a bowl, add refined flour, suji, salt, water and knead it to a soft dough.

Then apply some oil and knead it. Cover it and set aside for 10-15 mins.

Divide it into portions.

Apply oil to the rolling surface, take one portion and roll it into a thick flat circle.

Heat oil in a pan and deep fry until it puffs. Remove it on a tissue and let it drain the excess oil.

Luchi is ready to serve.

Bhapa doi

Jaggery 1 cup

Water 2 tbsp

Hung curd 2 cups

Condensed milk ¼ cup

Green cardamom powder ½ tsp 

Heat a pan, add jaggery, some water and melt it. Then add cardamom powder and mix it.

In a bowl, add hung curd, condensed milk, melted jaggery and mix it.

Set it in a bowl, cover it with a wrap and steam it for 10-12 mins.

Once done, remove it and transfer it to the refrigerator for 3-4 hours. 

Garnish it with jaggery syrup and Bhapa doi is ready to server

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