BENGALI TRADITIONAL CUISINE

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Luchi - Aloo'r Dum

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Cajun Potatoes

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Ingredients: For Roll- 2 cups plain flour 3 beaten eggs 1 cup milk 2 tsp butter Salt as per taste For Mince- 500 grams boneless chicken 1 onion paste 1 tsp ginger & garlic paste 2 medium sized small chopped potato 2 tsp red chilli powder 1 tsp garam masala 1 tsp cumin powder 1 tsp coriander powder 1 beaten egg 1 cup bread crumbs Refined Oil Salt Methods: · Take a pan; (low heat) put 4 tsp oil onion, garlic & ginger paste. Sauté then till little pink color. · Then put chopped potatoes. · Then chilli powder, cumin powder, coriander powder and salt. · Then put boneless messed chicken. · Cook then till the potatoes and chicken are soft. · Then keep them aside. · ...

Tetul Achar

Ingredients: 250g ripe tetul (tamarind) Water as needed 1 teaspoon of cumin seeds 500 g of sugar 1 tablespoon of salt 1 tablespoon of garlic paste 1 cup of mustard oil 1 teaspoon of red chilli powder Methods: · Wet the tamarind pieces in a bowl with 2 cups of water for 2 hours. Toast the cumin seeds on a hot tawa and grind into a powder. · Pour the tamarind extract mixed water through a sieve on a bowl. Squeeze the tamarind flesh on to the sieve so that the tamarind extract comes out as much as possible. Set aside on a bowl. · Pour the tamarind extract on a cooking pot and the sugar, salt, garlic paste, mustard oil, red chilli and cumin powders. Place the pot on stove with high heat and cook for 10 minutes. Stir continuously as it is cooked. · Put the mixture on bowl and cover with a ...

Gopalkala

Ingredients: 250 gms Beaten Rice 1 Fresh Coconut (grated) 1/2 inch Ginger (finely chopped) 60 gms Curd 1/2 tsp Sugar 2 Green Chillies (finely chopped) 100 gms Cucumber (finely chopped) 1 tsp Ghee 1 tsp Jeera Salt to taste Methods: · Keep rice soaked in water for about 15 minutes. · Now heat ghee in a frying pan. · Sauté jeera, ginger and green chillies in the ghee. · Pour soaked rice over this mixture. · Add remaining ingredients, mix well and cook. · Gopalkala is ready to be served.

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