Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, bengali thali. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Bengali Thali is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Bengali Thali is something which I have loved my whole life. They are fine and they look wonderful.
Free UK Delivery on Eligible Orders Choose from the world's largest selection of audiobooks. Bengali Thali is often typified as the 'Maache-Bhaate-Bangali' in which the Bhaat means boiled rice and Maach means fish in Bengali. The Bengali meals follow the multi-course tradition in which the food is service according to the course-wise based on specific format.
To begin with this particular recipe, we must prepare a few components. You can cook bengali thali using 69 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Bengali Thali:
- Get Ingredients
- Get 3 cups All Purpose Flour (Maida)
- Prepare 2 tablespoons Ghee
- Prepare 1/2 teaspoon Salt
- Get Cooking oil, for deep frying
- Prepare as needed Lukewarm Water, for kneading
- Take 250 grams Pointed gourd (Parval)
- Make ready 1/2 cup Mustard oil
- Get 1 teaspoon Turmeric powder (Haldi)
- Get to taste Salt
- Take 1 Bitter Gourd Bitter gourd (karela) medium
- Get 1 White Raddish 1 inch cubes medium
- Take 1 Ridge gourd (turai) 1 inch cubes medium
- Get 1 Sweet potatoes 1 inch cubes medium
- Make ready 1 Potatoes 1 inch cubes medium
- Take 1 Broad beans (sem ki phalli/papdi) 1 inch pieces medium
- Take 2 Drumsticks 1 inch pieces
- Get 1 Eggplants/ brinjals 1 inch cubes medium
- Make ready 5 tablespoons Oil
- Take 2 tablespoons Poppy seeds (khuskhus/posto)
- Make ready 1 teaspoon Mustard seeds
- Take 1 Ginger inch piece
- Make ready 1 teaspoon Panch phoran
- Prepare 2 Bay leaves
- Prepare 1 teaspoon Sugar
- Prepare to taste Salt
- Prepare 1 tablespoon Ghee
- Get 1 cup Chana dal (Bengal Gram Dal)
- Make ready 1/2 cup Fresh coconut, cut into small bits
- Make ready 1 tablespoon Ghee
- Take 1 teaspoon Turmeric powder (Haldi)
- Prepare 1 teaspoon Sugar
- Take to taste Salt
- Make ready Ingredients for the seasoning
- Prepare 1 tablespoon Ghee
- Make ready 3 Dry red chillies
- Make ready 2 Cloves (Laung)
- Make ready 1 inch Cinnamon Stick (Dalchini)
- Prepare 1 Bay leaf (tej patta)
- Prepare 1/2 teaspoon Cumin (Jeera) seeds
- Get 2 Green Chillies, slit into halves lengthwise
- Take 1 inch Ginger, peeled and grated
- Get 2 cups Basmati Rice
- Make ready 3/4 cup Onion – (Finely Chopped)
- Prepare 1 cup Carrot – (Finely Chopped)
- Make ready 3/4 cup Beans – (Finely Chopped)
- Take 3/4 cup Green Peas – (Par Boiled)
- Prepare 2 (Finely Chopped) Green Chillies
- Make ready 1/2 cup Cashew Nut
- Make ready 1/2 cup Raisins
- Prepare 2 – 3 Bay Leaf
- Make ready 3 no Green Cardamom
- Prepare 3 – 4 no Clove
- Take 2 no Cinnamon – (1” Stick)
- Make ready 1 big pinch Nutmeg Powder
- Get 2 tsps Sugar
- Take to taste Salt – According
- Get 2 Tbsps Ghee/Clarified Butter
- Make ready 4 – 6 Tbsps Oil
- Prepare 1 tbsp rose sherbat
- Make ready 5 drops rose essence
- Make ready 2 cups full-fat milk
- Prepare 1 1/2 tbsp powdered sugar
- Prepare 1 tbsp lemon juice
- Make ready For The Garnish
- Get 1 tbsp finely chopped almonds (badam)
- Take 1 tbsp milk
- Get 1 tbsp finely chopped pistachios
- Take shredded rose petals
The beauty of India is its cultural diversity & the distinct food varieties. Seeking this into consideration we had presented a galore of regional thalis. Although it was such a valuable experience, I am so glad it is over. It was a lot of research and a lot of work, but I learned so much on both the cuisine and the history of this diverse country.
Steps 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.
So coming the thali It is a elaborate "Bangla Ranna " Ranna. I have shown golgappa / pani puri in my Kolkata Street Food video and india. Like Kerala Sadya, Bengali food too has some rules when it comes to the food. I read about Bengali Cuisine here, written by Sandeepa of Bong Mom's Cookbook. Rice is the main cereal there, just like in Kerala and Tamil Nadu.
So that’s going to wrap this up for this special food bengali thali recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
