Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, bengali thali. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Bengali Thali is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Bengali Thali is something that I have loved my whole life.
Beyond maach, mishti and kosha mangsho, there exists a vast horizon of Bengali vegetarian dishes that are exemplary of finesse , which demands repertoire of culinary expertise. At the same time they represents a profound and sharp flavour contrasts, as you traversed through the fertile plains of Bengal from one end to another, from river to coast. Although it was such a valuable experience, I am so glad it is over.
To begin with this recipe, we have to first prepare a few components. You can have bengali thali using 69 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Bengali Thali:
- Prepare Ingredients
- Get 3 cups All Purpose Flour (Maida)
- Prepare 2 tablespoons Ghee
- Take 1/2 teaspoon Salt
- Prepare Cooking oil, for deep frying
- Prepare as needed Lukewarm Water, for kneading
- Prepare 250 grams Pointed gourd (Parval)
- Make ready 1/2 cup Mustard oil
- Take 1 teaspoon Turmeric powder (Haldi)
- Get to taste Salt
- Prepare 1 Bitter Gourd Bitter gourd (karela) medium
- Make ready 1 White Raddish 1 inch cubes medium
- Make ready 1 Ridge gourd (turai) 1 inch cubes medium
- Prepare 1 Sweet potatoes 1 inch cubes medium
- Prepare 1 Potatoes 1 inch cubes medium
- Get 1 Broad beans (sem ki phalli/papdi) 1 inch pieces medium
- Take 2 Drumsticks 1 inch pieces
- Make ready 1 Eggplants/ brinjals 1 inch cubes medium
- Get 5 tablespoons Oil
- Make ready 2 tablespoons Poppy seeds (khuskhus/posto)
- Make ready 1 teaspoon Mustard seeds
- Take 1 Ginger inch piece
- Get 1 teaspoon Panch phoran
- Make ready 2 Bay leaves
- Take 1 teaspoon Sugar
- Take to taste Salt
- Make ready 1 tablespoon Ghee
- Prepare 1 cup Chana dal (Bengal Gram Dal)
- Prepare 1/2 cup Fresh coconut, cut into small bits
- Make ready 1 tablespoon Ghee
- Prepare 1 teaspoon Turmeric powder (Haldi)
- Get 1 teaspoon Sugar
- Prepare to taste Salt
- Take Ingredients for the seasoning
- Take 1 tablespoon Ghee
- Take 3 Dry red chillies
- Get 2 Cloves (Laung)
- Prepare 1 inch Cinnamon Stick (Dalchini)
- Make ready 1 Bay leaf (tej patta)
- Get 1/2 teaspoon Cumin (Jeera) seeds
- Prepare 2 Green Chillies, slit into halves lengthwise
- Make ready 1 inch Ginger, peeled and grated
- Get 2 cups Basmati Rice
- Take 3/4 cup Onion – (Finely Chopped)
- Prepare 1 cup Carrot – (Finely Chopped)
- Prepare 3/4 cup Beans – (Finely Chopped)
- Get 3/4 cup Green Peas – (Par Boiled)
- Make ready 2 (Finely Chopped) Green Chillies
- Make ready 1/2 cup Cashew Nut
- Take 1/2 cup Raisins
- Make ready 2 – 3 Bay Leaf
- Take 3 no Green Cardamom
- Get 3 – 4 no Clove
- Prepare 2 no Cinnamon – (1” Stick)
- Get 1 big pinch Nutmeg Powder
- Take 2 tsps Sugar
- Prepare to taste Salt – According
- Take 2 Tbsps Ghee/Clarified Butter
- Get 4 – 6 Tbsps Oil
- Make ready 1 tbsp rose sherbat
- Make ready 5 drops rose essence
- Get 2 cups full-fat milk
- Take 1 1/2 tbsp powdered sugar
- Make ready 1 tbsp lemon juice
- Get For The Garnish
- Make ready 1 tbsp finely chopped almonds (badam)
- Make ready 1 tbsp milk
- Take 1 tbsp finely chopped pistachios
- Take shredded rose petals
Traditional Bengali feast food is all about the depth of flavours. Egg curry, rasgulla is my all time favourite Bengali Dish. I sometimes do food challenge of rasgulla eating with my friends for fun. Kolkata Food series is incomplete without showcasing a traditional Bengali Thali.
Instructions to make Bengali Thali:
- Luchi Method:- - - To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl. Add oil or ghee to the same bowl and mix till incorporated.
- You have a smooth dough, like you will need when making poori. Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes.
- When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The traditional luchi looks like a white puffed poori. Remove from the oil with a slotted spoon and drain briefly on kitchen paper. - Luchi is ready.
- Fried Rice Method:- - - Wash and soak the basmati rice for 30 minutes. Drain and cook with enough water (2 cups of water for 1 cup of rice) and a few of oil and 1 tsp salt. Fluff and cool the rice thoroughly by spreading on big plates. (Cook at least before 2 hours).
- Heat 3-4 Tbsp refined oil in a broad karai or wok. Fry the cashew and raisins. Keep them aside. Add the ghee, whole spices and bay leaf. Sauté till it exudes aroma. Add the chopped onion and green chillie and sauté quickly for 3-4 min.
- Add all the veggies and mix well and sauté in high flame for 3 minutes, the veggies should get cooked yet remain crunchy. Add salt and nutmeg powder and mix well. Sauté for another 1-2 minutes. Add the cooked rice and mix gently. Add sugar and mix gently. Adjust salt add oil if required and mix gently. Mix in the fried cashew nuts and raisins. Fried rice is ready.
- Shukto Method:- - - Wash and cut the bitter gourd into thin roundels. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. Make a thick paste of poppy seeds, mustard seeds and ginger. Heat the remaining oil in a kadai. Add panch phoron and bay leaves. When the seeds start to crackle, add the chopped vegetables and stir lightly.
- Add the ground spices and stir for five to seven minutes. Add two cups of water and cover. Cook on medium heat stirring occasionally till vegetables are almost cooked. Add the fried bitter gourd, salt and sugar. Stir and add a tablespoon of ghee. Cook for another two minutes till gravy is not too thick nor too dry. Serve hot.
- Potol Bhaja Method:- - - To begin making the Bengali Potol Bhaja recipe, wash and pat dry parwal well. Slit into half length wise. In a bowl, add salt and turmeric powder, mix well. Generously rub the turmeric salt mixture all over the parwal. Heat mustard oil in a pan. Fry parwal until browned on all side. Remove from pan and serve hot.
- Rose Sandesh Method:- - - Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally. Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously. Strain the mixture using a strainer and allow all the whey to drain out. - Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well. - Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.
- Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers. Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled. Knead the luchi dough for about 3-4 minutes till.
- When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size. Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter. Proceed to roll them all out. Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep
- Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.
I have shown golgappa / pani puri in my Kolkata Street Food video and india. Hubby and kiddo were playing hide and seek with the waves. Teasing the water to come and touch their feet. At the horizon, the anchored ships had swi… Sadly, the standard has reportedly dropped in recent years but if you want reasonably priced Bengali food in a unique environment, do give it a try. What's Good: The traditional Bengali thali (platter) served on a banana leaf.
So that is going to wrap it up with this exceptional food bengali thali recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
