
Bengali Veg Thali Recipe

50 Mins

2-3 people

20 Mins
Bengali Veg Thali Recipe
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