Скачать или смотреть 3 Must-Try Bengali Recipes | Veg Pulao, Street-Style Egg Roll & Classic Payesh

Bengali Style Veg Pulao – A fragrant rice dish made with basmati rice, whole spices, vegetables, and a touch of ghee, perfect for festive meals or family lunches.


For Masala -
Take 2 tbsp of black mustard seeds
2 tbsp of yellow mustard seeds 3 tbsp of khush lhush
Add 3 tbsp of soaked mellon seeds
Add 6 large cloves of garlic
1 1/2” of ginger
Add 6 spicy green chillies
Grind everything to a coarse paste without using any water
Add 1 1/2 cup of fresh grated coconut
Take 100 gms of chopped carrot
100 gms of green peas
100 gms of french beans
100 gms of chopped cauliflower
250 gms of Paneer
Apply the masala to the vegetables & paneer, add 3-4 tbsp Mustard Oil
Mix it well

Heat 1/2 cup of ghee
Add whole spices of your choice
Add 2 medium sized finely chopped onions in the vessel
Sauté till they are soft & translucent
Add the ground paste
Add 6 green chillies
Sauté it for a minute
Add 3/4th tsp if turmeric powder
Reduce the flame
1.5 cups of yogurt
Add 1 tsp of garam masala
Sauté the masala for 3-4 minutes
Add the vegetables
Mix it well
Add salt to taste
Mix it well
Cover and cook on a medium to low flame till the vegetable is done
Stir it occasionally
After the vegetables cook, add 1/2 cup of cream to it
Mix well
Add paneer
Gently mix it
Cover and cook for 3-4 minutes
Shut the flame

Take 750 gms of basmati rice
Spread on a thali
Add finely chopped coriander & mint
Add dried rose petals
Add some saffron water
1 tbsp of ghee
Mix it well
Follow the same procedure with the rest of the rice
Toss it well

Take a pateela
Grease the base with ghee
Add 2 cups of rice, spread it well
Add the cooked vegetables, spread it evenly
Add 2 more cups of rice, spread evenly, sprinkle fried onions on this
Add rose petals, mint, coriander leaves
Add the rest of the vegetable gravy, spread evenly
Put the rest of the rice
Sprinkle fried onions
Rose petals
Add some fried chopped almonds
Drizzle some saffron water
Freshly chopped coriander, mint, rose petals
Cover it
Cook it on a low flame for 15-20 minutes

For dhungur (Coal Tadka)
Heat 2-3 coal pieces on a live flame
Place the coal in a vati/bowl after heating
Place the bowl in the centre of the pateela with biryani
Add 1 tbsp ghee to it
Cover the lid immediately
Rest the biryani for 15-20 minutes



Kolkata-Style Egg Roll – A popular Bengali street food, this roll combines a flaky paratha, spiced egg layer, and a crunchy onion salad, all wrapped up with chutneys and love.

Take 2 cups of maida
Add 1 tbsp of ghee
1 tbsp of sugar
Salt to taste
Mix it till it combines well
Add 1/2 cup of warm water to this
Knead a nice soft dough
Add warm water accordingly
Knead it well, stretch and pull it for 4-5 minutes until the dough softens
Tuck it inwards, apply oil over the smooth surface, cover and rest for 30 minutes

After 30 minutes roll the dough into a nice flaky paratha
Take a fistful of dough
Roll it evenly to make a chapati
Add a bit of maida if needed
Apply 1 tbsp of ghee
Sprinkle 1 tbsp of maida
Fold it
Roll it flat, not too thick
Place it on a hot tawa
Flip it and drizzle 1 tsp of oil on it
Make parathas

Crack an egg
Whisk it well
Put the paratha back on the tawa
Spread the egg
Let it cook for 1/2 a minute
Flip it gently
Coat the entire paratha with the egg mixture from the bottom
Remove it
Add onion cucumber salad
Drizzle some chilli sauce
Ketchup
Finely chopped green chillies
Sprinkle chaat masala
Roll it
Cut it into half if needed
Serve



Traditional Payesh – Bengal’s beloved rice kheer made with gobindobhog rice, full-fat milk, and jaggery or sugar, slow-cooked until creamy and aromatic — a true comfort dessert!

Boil 2 lt milk with cream
Remove 1 cup of milk
Add 2 bay leaves and 6 cardamom pods
Bring the milk to a boil
Take 100 gms of gobindbhog rice
Add 2 tbsp of ghee
Add the rice to the milk
Let the rice get cooked in this milk

Take 100 gms milk powder
Add to a cup of milk
Make a nice slurry with it
Add the slurry to the boiling milk
Bring it to a boil, keep stirring it continuously
Add 400 gms of batasha
Stir it well
Heat 2 tbsp of ghee, fry 15 cashew nuts and brown them slightly
Add 1 tbsp of raisins/kishmish to it, sauté for a minutes
Add this to the payesh
Cool it down
Serve



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