Bengali food recipes
December 5, 2008
Here are some delicious Bengali food recipes-just try them out!
Lau kakra
Ingredients:
450-550 gm crab, 1 kg bottle gourd, 150 gm mustard oil, 5gm turmeric, 3 gm panchphoron, 100 gm chopped onion, 30 gm ginger paste, 100 gm crabmeat, 40 gm green chili paste, salt to taste, 6-8 green chilies, sugar to taste
Method:
Cut the crab into small portions, apply salt and turmeric. Keep for 10 minutes. Peel and cut the bottle gourd into small dices.
Heat 2/3rd mustard oil and sauté the prepared crab remove and keep covered. Temper the oil with panchphoron and add the prepared gourd. Add salt and chili paste. Cover and cook till the gourd is half done. Add turmeric and sauté the crab and crabmeat. Cook till the gourd and crab is done.
Heat reserved oil I a separate kadhai, sauté the chopped onion and ginger, cook till golden and add to the cooking crab, mix well.
Cook till the vegetable is well combined. Serve with rice.
Mocha o gobindobhoger ghonto
Ingredients:
400 gm boiled banana flower, 30 gm raisins, 150 gm gobindobhog rice, 1 gm green cardamom, 2 gm cinnamon, 2-3 bay leaf, 30 gm ginger paste, 15 gm jeera powder, 3gm turmeric, 15 gm red chili powder, 5 gm hole jeera, salt to taste, sugar to taste, 50 gm ghee, 60 gm mustard oil
Method:
Pick and soak rice in water for 30 minutes. Drain and dry on absorbent paper. Marinate rice with ginger, turmeric, garlic, red chili, and salt and jeera powder. Keep for 10 minutes.
Heat oil in a kadhai, temper with jeera and bay leaf. Lightly crush the hot spices and add to the spluttering spices. Add the rice and sauté on high heat, till well fried. Add the boiled mocha and cook well. Add 500 ml of hot water and salt. Add raisins. Cook till the rice is done. Add sugar and gee.
Stir fry dry and well combined. Check for seasoning and adjust.
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