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| Curries |
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Curries make an important part of most of Bengali or Indian meals. An essential combination of vegetables and spices, curries are enjoyed for its various flavours.
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| Some wonderful Bengali and Indian curry recipes to bring variations in your daily meals. |
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| Chachori |
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Ingredients:
Large fish head (Ruhi/Hilsa)-1,Pui Saag - 3 twigs Pumpkin(ripe) - 250 gms, Brinjal - 2, Jhinge - 2, Potatoes - 2, Mustard paste(Hilsa)- 2 tbls, Red chilli |
powder - 1/2 tbls, Chopped green chillies - 2 , Ginger paste(Ruhi) - 1 tbls , Mustard oil - 4 tbls, Sugar - 1 tbls,Panch Phoron - 1/4 tbls
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Steps:
Fry the fish head and break it into pieces. Peel jhinge, potato, pumpkin and chop them into pieces. Chop brinjal and pui saag into pieces. Heat the oil in the pan, add panch phoron, all the vegetables and fry in low heat. Add salt and turmeric and fry.
When the vegetables are almost cooked add fish head, ginger paste/mustard paste and chilli powder. Add sugar according to taste. Close the lid of the pan, cook for sometime.
Season it with green chillies and serve hot. |
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| Kochu Sager Ghanto (Colocassia stems) |
Ingredients:
8 purple coloured arvi/colocassia stems., 1 tablespoon channa/chola soaked in water overnight., half grated coconut., half tablespoon turmeric., 1 teaspoon chilli paste., 2 tablespoons oil. 1 and half tablespoon coriander paste., 2 bay leaves., 1/8 teaspoon whole cumin seeds., 1 tablespoon ghee., salt and sugar to taste.
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Steps:
Peel the arvi stems and cut in inch pieces. Boil the stems in water till they are soft. Drain well and mash stems and add all the masala pastes and mix well. Heat oil in Karai. Add the whole chola and fry for a couple of minutes. Add the mashed stems and mix well. Add a quater cup water, salt to taste and cook over medium hot fire, stirring all the time. When you smell the masala frying add the grated coconut. Stir and mix well. Heat ghee and fry the cumin seeds. Pour it over the Ghonto. Stir and remove from fire.
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| List of Bengali Recipe |
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