Reference to Cooking Tasty Bengali Thali

Wishing to dine Bengali Thali a best restaurant's, but for some causes are not able to go to restaurants. This site gonna help you with useful procedures on preparing a Bengali Thali like a famous chef made.

We hope you got insight from reading it, now let's go back to bengali thali recipe. You can cook bengali thali using 69 ingredients and 13 steps. Here is how you cook that.

To cook an unforgettable Bengali Thali, here are the components required:

1. Use of Ingredients.
2. Provide 3 cups of All Purpose Flour (Maida).
3. Provide 2 tablespoons of Ghee.
4. You need 1/2 teaspoon of Salt.
5. Take of Cooking oil, for deep frying.
6. You need as needed of Lukewarm Water, for kneading.
7. Provide 250 grams of Pointed gourd (Parval).
8. You need 1/2 cup of Mustard oil.
9. Take 1 teaspoon of Turmeric powder (Haldi).
10. Get to taste of Salt.
11. Prepare 1 of Bitter Gourd Bitter gourd (karela) medium.
12. You need 1 of White Raddish 1 inch cubes medium.
13. Prepare 1 of Ridge gourd (turai) 1 inch cubes medium.
14. Use 1 of Sweet potatoes 1 inch cubes medium.
15. You need 1 of Potatoes 1 inch cubes medium.
16. You need 1 of Broad beans (sem ki phalli/papdi) 1 inch pieces medium.
17. Provide 2 of Drumsticks 1 inch pieces.
18. You need 1 of Eggplants/ brinjals 1 inch cubes medium.
19. You need 5 tablespoons of Oil.
20. Use 2 tablespoons of Poppy seeds (khuskhus/posto).
21. Get 1 teaspoon of Mustard seeds.
22. Use 1 of Ginger inch piece.
23. Get 1 teaspoon of Panch phoran.
24. Get 2 of Bay leaves.
25. Prepare 1 teaspoon of Sugar.
26. Use to taste of Salt.
27. Take 1 tablespoon of Ghee.
28. You need 1 cup of Chana dal (Bengal Gram Dal).
29. Use 1/2 cup of Fresh coconut, cut into small bits.
30. Get 1 tablespoon of Ghee.
31. You need 1 teaspoon of Turmeric powder (Haldi).
32. You need 1 teaspoon of Sugar.
33. Provide to taste of Salt.
34. Use of Ingredients for the seasoning.
35. Provide 1 tablespoon of Ghee.
36. Prepare 3 of Dry red chillies.
37. You need 2 Cloves of (Laung).
38. Use 1 inch of Cinnamon Stick (Dalchini).
39. Take 1 of Bay leaf (tej patta).
40. Take 1/2 teaspoon of Cumin (Jeera) seeds.
41. Use 2 of Green Chillies, slit into halves lengthwise.
42. Get 1 inch of Ginger, peeled and grated.
43. Provide 2 cups of Basmati Rice.
44. Get 3/4 cup of Onion – (Finely Chopped).
45. You need 1 cup of Carrot – (Finely Chopped).
46. Take 3/4 cup of Beans – (Finely Chopped).
47. You need 3/4 cup of Green Peas – (Par Boiled).
48. Provide 2 of (Finely Chopped) Green Chillies.
49. Provide 1/2 cup of Cashew Nut.
50. Provide 1/2 cup of Raisins.
51. Get 2 of – 3 Bay Leaf.
52. Take 3 of no Green Cardamom.
53. You need 3 of – 4 no Clove.
54. Take 2 of no Cinnamon – (1” Stick).
55. Get 1 of big pinch Nutmeg Powder.
56. You need 2 of tsps Sugar.
57. You need to taste of Salt – According.
58. Take 2 Tbsps of Ghee/Clarified Butter.
59. Prepare 4 of – 6 Tbsps Oil.
60. Get 1 tbsp of rose sherbat.
61. Take 5 drops of rose essence.
62. Get 2 cups of full-fat milk.
63. Take 1 1/2 tbsp of powdered sugar.
64. Use 1 tbsp of lemon juice.
65. Provide of For The Garnish.
66. Use 1 tbsp of finely chopped almonds (badam).
67. Prepare 1 tbsp of milk.
68. Provide 1 tbsp of finely chopped pistachios.
69. Take of shredded rose petals.

After preparing the materials, next you are good to prepare your tasty Bengali Thali by following the instructions on this section:

1. 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..
2. 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..
3. 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..
4. 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)..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. 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..
11. 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..
12. 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.
13. 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..

This thali usually feature non-veg delicacies that have subtle yet fiery flavours that will keep you hankering. The Bengalis love mixing their food artistically in sweet and spicy flavours. Fish is an integral part of their thali meals, and so is mutton. Aloo bhaja, kumro bhaja, potol bhaja, begun bhaja. Bengali Thali is a perfect blend of sweet and spicy flavours.

Recipe : Bengali Thali

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step by step to make Bengali Thali

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