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Bengal beckons

Treat your taste buds to some Bengali delicacies

Best of Bengal The tempting spread

There is more to Bengali cuisine than sweetmeats. Try out these delectable dishes. They are quite simple and are sure to be a hit with family and friends.

Luchi

Ingredients

Plain flour (maida): half kg

Ghee:2 to 3 tbsp

Salt to taste

A pinch of sugar

Ghee for frying

Method Sieve the flour. Add salt and sugar. Rub in the ghee into the plain flour. Add water and make a soft dough. Make small round puris and deep fry in hot ghee. Serve hot with Chana Dal and Alu Dum.

Chana Dal

Ingredients

Bengal gram dal (chana dal): 200 gm

Red chilli powder: quarter tsp

Dhania powder: quarter tsp

Turmeric powder: a pinch

Green chillies: 4 to 5

Ginger: a small piece

Coconut (grated): 2 tbsp

Kashmiri red chilli (whole): 1

Bay leaves: 2

Cardamom: 2

Cloves: 2

Cinnamon: 1 piece

Ghee: 2 tbsp

Sugar: 1 tbsp

Salt to taste

Method Soak the dal in water for about 2 hours. Cook until tender. Heat the ghee. Add the green chillies, ginger, Kashmiri red chilli, bay leaves, cardamom, cloves and cinnamon. Stir fry for a few minutes. Then add the cooked dal and t he remaining masalas. Cook on a low flame for some time. Then add the grated coconut, sugar and salt. Simmer on a low flame for a few minutes. Serve hot with Luchi.

Ingredients

Potatoes (small, round): 1 kg

Chilli-ginger paste: 2 tsp

Dhania powder: 2 tsp

Red chilli powder: 1 tsp

Turmeric powder: half tsp

Cumin seed: quarter tsp

Bay leaves: 2

Cinnamon: 1 piece

Cardamom: 2

Garam masala: 2 tsp

Oil for frying

Sugar:1 tsp

Salt to taste

Mustard oil: 2 tbsp

Method Boil and peel the potatoes. Fry in hot oil until light brown. Heat the mustard oil. Stir fry all the spices and the chilli-ginger paste. Add the potatoes and the remaining masalas. Add a little water, sugar and salt and cook unt il the gravy thickens. Serve hot with Luchi.

Ingredients

Full fat milk: one-and-a-half kg

Citric acid: half tsp

Sugar: half cup

Saffron: a few strands

Cardamom powder: half tsp

Pistachios (finely chopped):1 tbsp

Method Boil the milk. Mix the citric acid in a little water and add it to the boiling milk. The milk will curdle. Strain to get paneer. Let excess water drain. Allow it to cool. Mix the sugar and the paneer and knead well. Take a flat pan and gently stir fry the paneer mixture until it leaves the sides of the pan. Allow it to cool. Dissolve the saffron in a little milk. Add it to the paneer mixture along with the cardamom powder, pistachios and almonds. Mix well. The mixture should be of a soft smooth consistency. Make desired shapes and serve.

SUJATA MALANI

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