The Bengali New Year is just around the corner and, Bengalis everywhere around the country are set not to miss out on all the particular festivities. With Pohela Boishakh coming up tomorrow, craving for the best Bengali comfort foods is, totally, on the rise. But, what do we do to have the best Bengali food without stepping out of your home during the COVID-19 pandemic?
Here are the best Bengali recipes that one must try and make this Bengali New Year and should celebrate the festival at home with the family:
Basanti Pulao is also known as Mishti Pulao, this Bengali festive delight is made during auspicious occasion of Durga Puja or Bengali New Year. A fragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe. Unique flavours with a sugary touch makes this dish a must try at home.
• 3 Cups of rice
• 30 Cashew nuts
• 30 Raisins
• 4 inch cinnamon sticks
• 2 Cardamom seeds
• 3 Cloves
• 3 Bay leaves
• 2 ½ tea spoon turmeric powder
• 2 tea spoon of grated ginger
• 1 table spoon sugar
• 2 table spoon ghee
• Vegetable oil
• At first, fry the raisins and the cashews in heated ghee mixed with vegetable oil.
• After that keep fried raisins and cashew aside. Then add more ghee into the pan and when heated add bay leaf, cardamom, cinnamon and cloves.
• In next step, add grated ginger or ginger paste and fry a little.
• Then in the fourth step, add the rice, stir them gently to mix with the flavours. Then pour 6 cups of warm water along with salt and sugar.
• In the next step when the water dries up and the rice is well-cooked add cashews and raisins.
• In sixth step, pour rest of the ghee, mix gently and cover the pot. Then turn of the flame.
• It’s time to serve the delicious Basanti Pulao hot.
Payesh is a popular Bengali dessert which is very similar to kheer. This is made with paneer, saffron, milk and cardamom. Try the below recipe for the same.
• 150 gram of cottage cheese
• 1 table spoon semolina
• 5 cups of milk
• 4 green cardamoms, crushed a little
• 6-7 strands of saffron
• ½ cup of sugar
• 6 almonds
• At first, boil the milk in a large pan and cook till about half the quantity is left.
• In the second step, mash the paneer and suji together until it becomes a smooth paste.
• In third step, make tiny balls with the paneer mixture.
• Going to the next step, when the milk has thickened to the desired consistency, add sugar, elaichi, and kesar, and keep the gas high, then add the paneer balls.
• In the fourth step, keep the milk at a boil, keep stirring and cook for 10 minutes.
• In the final step, refrigerate to chill, garnish with almonds and serve.
Potatoes fried in a thick coating of poppy seeds is one of the signature dishes from Bengal. This is best to have with rice, roti or some crispy hot parathas.
• 3-4 chopped potatoes
• 3 table spoon of poppy seeds
• 3 Green chilies
• 1 table spoon cumin seeds
• 1 table spoon turmeric powder
• 3 dried red chilies
• Salt as per taste
• Fresh coriander for garnishing
• In the first step, take and roast the poppy seeds for about a minute. Then grind the roasted poppy seeds and green chilies into a paste with some water.
• In the second step, deep-fry the potatoes till they turn golden brown. Then keep them aside.
• In the next step, take another pan and heat 1 ½ table spoon of oil. Add cumin seeds, turmeric powder and dried red chilies.
• In the fourth step, stir well till they begin to crackle. Then add the poppy seed paste and salt. Cook it for 2 minutes.
• In fifth step, mix in the potatoes, pour some water and leave it to simmer for 7-8 minutes.
• Finally, garnish and serve.
Astonishing shrimps are mixed with heart-warming masalas and cooked wrapped in tender coconut. This aromatic delicacy will get anyone hooked forever.
• 1 large tender coconut
• 1 small onion
• 2 cloves of garlic
• ½ table spoon of green chili paste
• 2 table spoon of mustard paste
• ¼ table spoon panch phoron
• 3 table spoon mustard oil
• Turmeric powder
• Wheat dough/aluminum foil
• In the first step stuff the shrimp mixture inside coconut, seal the lid with dough.
• In the second step put the coconut inside pressure cooker
• Then in the next step, add some water to the pressure cooker.
• In the fourth step, close the lid and cook over medium heat, let the cooker whistle thrice.
• Then let the vapors get released completely.
• Serve it hot.
Kosha Mangsho are juicy mutton pieces cooked in hot spices. This is a famous Bengali mutton curry popular for its rich taste and spiciness. Below is the recipe for the same.
• 500 Gram Mutton (cut into pieces)
• 1/4 cup Mustard oil
• 4 pieces Cloves
• Green cardamoms and some tiny pieces of cinnamon
• ½ cup grated onions
• 1 table spoon ginger-garlic paste
• Chili powder as per taste
• ½ table spoon turmeric
• 1 table spoon Cumin seeds, roasted
• 500 gram hung curd
• 1 ½ table spoon salt
• First heat the oil and add cloves, cardamom and cinnamon.
• In the second step, add onions and sauté till soft.
• In the third step add ginger-garlic paste, chili powder and turmeric and stir fry.
• In the fourth step add meat, stir fry over high heat till opaque.
• In the fifth step, lower the heat and sauté till fat separates.
• Then add curd, cumin and salt and sauté till fat separates again.
• In the end cover tight and cook over very low heat, till it gets cooked.
• Serve hot.
Simran Saluja is an in-house creative writer currently working with EazyDiner. She is a food enthusiast, dog lover and travel buff. She loves to explore new cuisines and places. Simran being an extrovert loves talking around with people and sharing her stories and experiences. Apart from writing, she loves watching Netflix.
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