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Special Recipe on Jamai Shasthi |
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A popular Bengali social occasion, Jamai-Shasthi calls for a family gathering to pamper your much adored sons-in-law. Celebrate with some delicious and authentic |
Bengali food to honour your Bengali son-in-law.Its a special day for sons-in-law to be treated with gifts and sweets and good Bengali food by their mothers-in-law. Celebrate with authentic Bengali fish preparations and pot full of rasogollas. |
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| Butter Paneer |
Ingredients:
Paneer/Cottage cheese - 250 gms, Curd - ½ cup, Peas - ½ cup.
Onion paste - 2 tbs, Garlic paste - 2 tsps, Tomato - 1, Jaffran/Saffron - 2 tsps. Cashew paste - 1 tsp., Chili paste - 1 tsp.
White oil - 2 tbs, Sugar - ½ tsp., Corn flour - ½ tsp, Nutmeg/Jaitphal powder - ½ tsp, Salt according to taste.
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Steps:
Fry diced paneer in oil and soak in water. Stir fry the onion and garlic paste in oil. Add chili paste and ½ cup of peas. Mix well curd, cashew paste and jaffran. Add the mixture.
Dilute ½ tea spoon of corn flour in water and pour into the preparation. Add ½ tea spoon of nutmeg powder and sugar. Add paneer to the gravy. Spread butter before removing from fire.
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| Luchi |
Ingredients:
500gms Flour. 2 tbl spoon refined oil.
Salt according to taste.Warm water to knead the flour. -Oil to fry
Steps:
Knead 500gms of flour, 4 tbl Spoon of oil &
salt according to Taste with warm water. Make small balls. Flatten
them into round chappatis. Deep fry them.
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| Porota |
Ingredients:
500gms Flour. 2 tbl spoon , Refined oil. ,
Salt according to taste, warm water to knead the flour. ,
1 tbl spoon dahi. , oil to fry
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Steps:
Sieve flour and salt together. Mix oil and dahi. Add water and form into a dough.
Knead dough until soft and pliable. Divide into eight equal parts. On a floured board, roll one dough into a large round.
Then smear a little oil and fold it first into half, then into quarter.
Now roll it again symmetrically on all sides, into an eight inch porota. Heat oil in a flat pan.
Fry porota in gently simmering oil until lightly browned on both sides.
Drain well before serving.
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| Chicken Cheese Pakora- Delicious Indian Snack Dish |
Ingredients:
Chicken-250gms., Besan-100 gms., Ginger paste-1tsp, Garlic paste-1/2 tsp, Green Chilli paste-1/2 tsp, Grated cheese cubes-4, Egg-1 beaten, Refined oil-1 tsp, Oil to fry
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Steps:
Marinate 250 gms. of boneless shredded chicken in a mixture prepared from 100gms of besan(dry fried), one tsp of ginger paste, 1/2 tsp of garlic and green chilli paste, four cheese cubes grated, one beaten egg and one tsp of refined oil. Add salt to taste. Divide the mixture into small portions and deep fry till golden brown. Serve with sauce. |
| Chingri (prawns) Malai Curry |
Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp,
Bay leaves-2-3,
Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp,
Salt-according to taste
Oil and ghee accordingly
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Steps:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.
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| Hilsa Barishali(A Hilsa dish of Barishal) |
Ingredients:
Hilsa (500 grams),Mustard oil (4 tablespoon),
Turmeric powder (1/2 teaspoon),Red chili powder (1/2 teaspoon),
Mustard paste (1 tablespoon),
Coconut paste (2 tablespoon),Yogurt(100grams),
Green chili (2),Cumin seeds (10grams),Salt (according to the taste)
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Steps:
Mix salt and turmeric powder with the fishes. Then heat the oil in a pan. Put the cumin seeds and green chili in the heated oil. Make the mustard paste with salt and green chili and set aside. Mix chili powder and turmeric powder with yogurt and add it to the pan. Stir it in the low flame. Then add the mustard paste and coconut paste. Fry for sometime and then add salt, fishes and little water into it. After 10-15 minutes add a little more water to dissolve the spices that may be sticking to the pan and leave it for another 15 minutes in a medium heat. Add a tablespoon of oil for smell and green chili for garnishing.
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