Shop with bangalinet.com
 
Bengali Recipe
Snacks/Jol Khabar
Snacks or Jol Khabar serves as the afternoon or evening tea comprising of light food.
 
Paneer Sandwich
Ingredients:
Sandwich Bread - 3 pieces, Brown bread - 6 pieces, Spinach - a few leaves., Cheese cube - 1., Ginger & peppercorn paste 2tbsp., Turmeric powder 1tsp., Chili powder 1tsp., Tomato 1., Sugar 1 tsp., Salt accord.
to taste., Water as required., Garam masala 2tsp.
For paste
Cucumber -1(small), Carrot - 1, Tomato - 1, Salt - tsp, Peppercorn a pinch of
For yogurt mix
Sour curd - 1 cup (drained), Paneer - 100 gm, Salt - 1 tsp Peppercorn - tsp, Cumin powder - tsp, Mustard powder - tsp Red chili sauce - 1 tsp


Steps:
Make a paste of all the ingredients of yogurt mix. Finely chop all the vegetables and marinate with salt and pepper. Butter the bread slices. Apply the yogurt paste over the brown bread and cover with spinach leaves. Spread the vegetables over it and cover with sandwich bread. Spread again yogurt mix over the bread along with grated cheese. Cover with brown bread. Make other sandwiches in the same way and cover with silver foil. Slice diagonally the sandwiches before serving.
Idli
Ingredients:
Rice - 1 cup, Split black gram/Urhad dal - cup, Salt - 1 tsp
Coriander leaves- a few, Carrot - 1 (medium), Beens - 5/6 pieces
Cauliflour - 2-3 pieces, Capsicum - 1 (small), Oil - 2 tlbs
Black peeper - 1 tlbs


 
Steps:
Soak rice and pulses overnight. In the morning paste the soaked rice and pulses in a mixer and keep for 3-4 hours. Cut all the vegetables into small pieces. Put the vegetables into the paste and mix well. Add salt, black peeper, and oil. Coat idli stand with oil and put the mixer. In the lower stand keep a cup of water. Close the lid and put into micro-oven for 4 minutes in 100C. serve with any chutney.
 
Potato Cheese Nuggets
Ingredients:
-Potato - 4 (medium)
-Onion - 1 sliced
-Black peeper - according to taste.
-Grated cheese


Steps:
Peel the skin of potatoes grate. Keep the grated potatoes inside salted water for some time. Mix well with cheese, grated onions, black peeper and salt. Make small balls out of the mixture and flatten them into small circles; dip in cream and deep fry in oil. For making a less oil variety nuggets can be shallow fried in a non-stick.
 
Capsicum Paneer Wrap
Ingredients:
( For the pastry)
Flour - 2 cups, Oil - 4 tlbs, Milk - cup
Salt - tsp, Black peeper - tsp
Backing powder - tsp

(For the Filling)
Paneer - 100gm., Capsicum - 1, Onion - 1 (grated), Cabbage - cup, Green chili - 4, Paste of ginger and garlic.- 1 tsp, Cheese - 1 cube (grated), Salt - 1 tsp, Garam masala -1 tsp


Steps:
Fry onions in heated oil. Add cabbage, capsicum and chili to it. Fry well and add rest of the ingredients including paneer in the wok. As the vegetables gets soft add garam masala and remove from heat. Make small balls with the flour; flatten to form small circles. Fill with the given ingredients. Wrap the two ends to give it a shape of roll. Dab your hand in water and seal the open ends. Deep fry.
 
Chicken Cutlet
Ingredients:
Minced Chicken-400 gms, Ghee-500 gms
Worcestershire sauce- cup, Black pepper- 3 tsp,
Egg -4, Biscuit crumbs- 1 cup, Garam Masala-2 tsp,
Elaichi powder-1 tsp, Salt-According to taste


Steps:
Whip up the eggs in a pan. Add black peeper, Worcestershire sauce, garam masala, elaichi powder, salt and the minced chicken to the eggs. Pour gently the biscuit crumbs in the mixture. As the solution solidifies give shape to the cutlets. Deep fry the cutlets in white oil or ghee. Decorate with salad and serve hot with chili or tomato sauce.
 
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.
 
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


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.

 
 
 
List of Bengali Recipe
  Up
Down
 
 
HOME || FESTIVALS || DURGA PUJA || RECIPE || CALENDAR || CALCUTTA || ART & CRAFT || CHAT || E-PUJA || MONTH'S SPECIAL
GREAT INDIANS || BENGALI SECTION || BENGALI MARRIAGE || BABY'S NAME || WALLPAPER || BENGAL || WEATHER || TRAVEL
MOBILE WALLPAPER || E-CARD || MOVIE || WEBSITE LINKS || ASSOCIATIONS || SHOPPING || ASTROLOGY || MUSIC || BEAUTY CARE
TIGER || NEWS || GUEST CORNER || FEEDBACK || LINK TO US || FOR ADVERTISING || SERVICES || CONTACT || BENGALI CALENDAR

Graphics, Sound or content copied or produced in part or whole in any media will be illegal.
Persons or websites caught using our material will be penalized.


Privacy Statement || Copyright
Copyright 1999-2014 BANGALINET.COM