Bidding this Pujo season farewell with this palatable Bengali Thali. Starting from the deliciousness of Macher jhol and the Chanar Paturi to the extra sweetness of mishti doi and rasgulla adds every bit of satisfaction to this plate.
Some ingredients in these dishes are consistent and not to forget adding sugar to the Bengali dishes is unavoidable as a Bengali (you can choose to skip it to suit your preferences though)
So without any further elaboration let’s get into the recipe for this tempting platter.
Macher Jhol (Bengali Fish Curry)
The what
Hilsa fish (or any large fish of your choice) cut into medium size pieces
4-5 tsp posta (poppy seeds)
2 tsp sarso (Mustard seed)
1 tsp ginger garlic paste
1 ½ tsp turmeric powder
1 tsp cumin powder
1tsp chilli powder
1 large onion
½ cup tomato puree
Salt as per taste
2 pinch sugar (optional)
Green chillies and coriander to garnish
Mustard Oil
The How
Rub the fish pieces with 1 tsp salt and 1 tsp turmeric and marinate it for 30 minutes
In a shallow saucepan and heat 5 tsp mustard oil in low flame until the bitter pungency is removed from the oil is removed
Deep fry the fishes and set aside
Add onions and ginger garlic paste to the pan and fry until the onions are golden brown
Grind the posta and sarso seeds with 2 chili buds and add the paste and cook it well for 4-5 mins
Add tomato puree and cook until you can see the oil getting separated from the tomato
Add ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp chili powder and mix well cook for sometime
Add a glass of water ( add more if required)
Let the water reduce for 10-15 mins at a medium flame
Dunk the fried fish and cook for another 5 mins
Serve it in a bowl and garnish it with some chilies and coriander leaves
Chanar Pauri
The What
3-4 tsp posta seeds (poppy)
2 tsp sarso seed
Chilies
Salt to taste
Mustard Oil
4 square sheets of banana leaves
The How
Process the poppy seeds and mustard seeds with 3 chili buds and ½ tsp salt till a fine paste
Add 1 tsp mustard Oil to the mixture
Cut paneer into big cubes
Marinate the paneer into the seed paste for 15 mins
Pack the paneer into separate banana leaves and tie it with a thread
Add some oil to a pan and cook the banana pockets for 7-10 mins
Cut the thread and open the package to taste the splendidly cooked paneer
Moong Daal
The What
100 gms moong daal ( washed)
Mustard oil
1 tsp Jeera
4-5 curry leaves
3-4 dried red chilies
Garlic cloves
The How
Cook the daal for 3-4 whistles in 2 cups of water, ½ tsp salt, and ½ tsp turmeric for the color
Set the boiled daal aside
In a shallow pan add mustard oil and heat it well till the removal of bitter smell
Add curry leaves, dried chilies and jeera to the hot oil and cook for 40-45 seconds
Add 3-4 garlic cloves
Add the onions and tomatoes and cook till a crisp consistency
Add a pinch of hing
Now add the boiled daal and mix well
Add salt if required
Pour some into a bowl and you are ready to serve
Aloo Gobhi Posta
The What
2 diced boiled potatoes
One boiled cauliflower ( cut into buds)
Posta and mustard paste
Green Chillies
Tomatoes
Ginger garlic paste
Mustard oil
Jeera
1 tsp garam masala
½ tsp turmeric powder
1 ½ tsp chili powder
The How
In a shallow pan add mustard oil and heat it well till the removal of bitter smell
Add jeer and cook for 30 seconds
Add half diced onion and tomatoes and cook till soft consistency
Add ginger garlic paste and posta mustard paste and cook well
Add ½ tsp turmeric powder
Add the boiled potatoes and cauliflower and coat the veggies well with the masala
Add some water and cook for more 10 minutes before you are ready to serve
Begun Bhaja
The What
One eggplant
½ cup Besan
Salt
1 tsp Garam masala
½ tsp chili powder
Mustard Oil
Sunflower Oil
The How
Cut the Eggplants into circles and marinate them in some salt, turmeric, and 2 tsp mustard oil mixture
Add water to the besan to form a fine paste
Add salt, garam masala, and chili powder to the paste
Heat a good amount of sunflower oil in a deep saucepan
Coat the circular eggplant pieces into the besan and deep fry once the oil is hot
Arrange these dishes on a plate and add some bhog rice, luchi, rosogolla, mistidoi and sabudaana papad to complete the Bengali thali experience. We absolutely loved it and you love it too.
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