Bengali Cuisine - 27th and 28th of August 2007 III Semester BHM F& B Production practicals

MENU

Begun Bhaja
Aloo Posto
Shukto
Misti Sona Moongh Dal
Chingri Malai Curry
Maacher Paturi/ Steamed Rice
Bonde Raita / Luchis
Bengali Kala Jamun

Begun Bhaja
Ingredients:
Eggplant 2 kg
Mustard oil 200 ml
Salt to taste
Sugar 50 g
Turmeric powder 15 g
Red chili powder 100 g
Method:
• Cut the pieces horizontally or roundels with a thickness of 1/2 inches.
• Marinate with turmeric and chilli powder, sugar and salt for 15 minutes.
• Add oil in a shallow vessel. Keep the flame at minimum.
• Add the pieces, cover the vessel and fry. Occasionally flip the pieces.
• Fry till the pieces are soft.

Shukto

Ingredients:
Broad Beans 500 g.
Vadi 200 g (Dried black gram cakes)
Bitter Gourd 250 g
Ridge Gourd 250 g
Parval - 250 g
Drumstick 10 nos
White Pumpkin 250 gms.
Carom seeds 15 g
Khus Khus 100 g
Mustard 100g
Dhara Oil 200 ml
Salt to taste
Coconut Milk . 1 litre


Method:
• Cut the vegetables into1” length and keep aside.
• Grind to a smooth paste the carom seeds, khus khus and white mustard seeds.
• Take oil in a kadai, saute the vegetables, cover for five minutes and then add the ground masala, stir for three minutes, add the coconut milk, little water, salt, and cook till vegetables are tender
• Fry vadi till golden brown and mix with shukto.
• Serve hot.

Misti Sona Moongh Dal
Ingredients:
Green gram dal (washed & split) 1 kg
Shallots 250 g
Green chillies 50 g
Sugar 50 g
Cumin seed 50 g
Turmeric powder 10 g
Milk 200 ml
Ghee 200 g
Bay leaves 10 g
Salt to taste

Method:
• Dry roast the dal till golden, wash and boil with turmeric and keep it aside.
• Heat ghee in a frying pan, add cumin seeds, bayleaves , shallots, slit green chilies and fry well.
• When the oil leaves the side of the frying pan, add the boiled dal, salt, sugar and milk and allow it to simmer on a low flame for 15 minutes, garnish with corriander leaves and serve hot with steamed rice(make sure that the dal is not mashed and you can see the pieces).

Aloo Posto

Potatoes 3 kg
Onion 250 g
Green chillies 50 g
Corriander leaves 1 bunch
Turmeric powder 5 g
Chilli powder or paste 25 g
Poppy seeds 75 g
Oil 100 ml
Mustard seeds 30 g
Whole red chillies 5 g
Salt to taste


Method


• Heat oil in a pan, fry red chillies and splutter mustard seeds, add the peeled and cubed potatoes and fry for five minutes on high heat
• Add the sliced onions, chopped green chillies, masala and fry for few minutes and then add the poppy seed paste, stir fry until the vegetable is quite dry and turning brown.
• Garnish with chopped coriander leaves and serve hot with steamed rice.


Chingri Malai Curry

Prawns 3 kg
Onions 250 g
Turmeric 15 g
Chili paste 100 g
Onion Paste 250 g
Coconut milk 2 litres
Garam masala(Whole)20 g
Bayleaves 10 g
Salt to taste
Sugar 50 g

Method

• Warm ghee in a pan, add bayleaves and whole garam masala
• Add sliced onions and fry to golden brown
• Then add ground onions, chilies and turmeric and cook well
• Add prawns and stir well. Cook for a few minutes, add the coconut milk (reserve one cup of milk) sugar, salt and simmer
• Add the reserved coconut milk and bring to a boil
• Serve it hot with rice or pulao or luchis
.

Macher Paturi

Ingredients:

• Hilsa (fish) 5 kg
• Turmeric powder 15 g
• Mustard paste 250 g
• Green chillies 200 g
• Red chili paste 100 g
• Salt to taste
• Mustard oil 750 g
• Banana leaves 20 leaves

Method:
• Clean and wash fish- marinate with masalas
• Add mustard oil and green chillies and mix
• On a tawa place 3 or 4 banana leaves one on top of the other and another 3 or 4 crosswise over the first ones
• Carefully place the hilsa slices, well coated with masala in the centre of the banana leaves
• Pour all the oil and remaining masala gravy over it
• Fold the banana leaves envelop fashion towards the centre from each side to make a 6 inch – 8 inch square packet tie with a string
• Cook on a tawa and serve with rice ( It can also be steamed )

Bonde Raita
Savoury Boondhi 1 kg
Curds ½ kg
Salt to taste
Sugar 100 g
Corriander leaves 1 bunch(chopped)

Method

• Mix all and serve it chilled


LUCHI
Ingredients:
Refined flour 2 kg
Salt to taste
Vanaspati 200 g
Dhara oil 2 litres
Method:
• Sieve the flour well with salt and place in a flat dish or parat.
• Make a bay in the centre and add vanaspati for leavening.
• Add cold water and make a stiff dough.
• Cover with wet cloth and refrigerate.
• Make roundels of 15 gms and form pedhas.
• Roll out on an oily surface into thin discs.
• Briskly fry in smoking oil till puffed up and turn over.
• Serve hot.

KALA JAMUN
Ingredients:
Khoya 2kg
Paneer 1 kg
Refined flour 200 g
Cooking soda 15 g
Sugar 3 ½ kg
Water 1 ½ litre
Cardamom powder 10 g
Milk 100 ml
Oil 1 litre
Method:
• Make 1 string syrup of sugar and water.
• Grate or crumble khoya and paneer together.
• Add cardamom powder, flour, soad and knead well with your palm, till smooth.
• If too dry, add a little milk. Form a soft dough.
• Make small balls out of dough rolling lightly between palms.
• The balls should be half the size of ping pong balls.
• Heat oil till slightly fuming. Cool for 3 minutes.
• Add some balls, and allow them to rise before putting back on heat.
• Fry on low heat, till dark from all over. Drain and dip into syrup.
• Allow to soak till next batch is ready. Repeat till all dough is exhausted.
• Drain and transfer to serving dish.