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Bengali Recipe
Summer Special
Hot summer days are tiresome. It is the time to get chilled. To beat the heat Bangalinet has brought some of the cool recipes specially for you.
 
Rasamadhuri Sharbat

Ingredients:
Mango juice:1cup, Pineapple juice:1cup, Orange juice:1/2cup,Ice cold milk:1cup Sugar :2 tbls., Sugar :2 tbls, Lime juice :few drops,Vanilla essence :few drops
Steps:
Grind 2 tbls of sugar finely. Blend all the ingredients in a mixer. Refrigerate. Decorate the glasses with slices of lemon. Serve chilled.

A good welcome drink during summer.
Aam Dal (Sweet-sour pulses)
Ingredients:
-Arhar/toordal :250gms .
-Water:4 cups
-Green mangoes :4 medium sized, peeled and cut into 6/8 pieces each lengthwise
Turmeric:1 tsp, Onionseeds /kalojire :1/2 tsp.
Green chilies:4-6 slit, Salt to taste, Sugar :1-2 tspsor to taste, Ghee :1 tsp
Steps:
Wash dal and stir into boiling water. Add turmeric and after stirring, continue cooking for about 20 minutes. Add the green mangoes, green chilies and salt to taste.
Continue cooking until green mangoes are soft but not mushy. Add sugar to taste.
In a karai/wokheat ghee and add onion seeds. Cook until onion seeds stop spluttering and pour over dal. Stir well. Bring to boil once and remove from fire.

This dal tastes best served at room temperature.

A good accompaniment with rice during summer.
 
Lau jhinge
Ingredients:
-Jhinge/ sponge gourd cut into round pieces :2cups.
-Lau/bottle gourd cut into medium pieces :2cups.
-Ghee/white oil as required.
Kalonji/Onion seeds:1/2 tsp.,Mustard seeds/sorshe :1 tsp.
Methi/Fenugreek :1/2 tsp., Curry leaves : 8-10.
Coriander/Dhone powder:2 tsp. -Red chilli powder:2 tsp.
Green chillies silted and deseeded : 5/6 pieces.
Salt and Turmeric: to taste, Yogurt :1 cup.
Sugar: 1 1/2 cup., Corn flour : 1 tsp, Jaitri/mace powder- 1/2 tsp, Hing/ asafoetida- a pinch., Coriander leaves cut into pieces.

Steps:
Heat oil or ghee in a wok. Stir fry mustard seeds first. Add kalonji and methi seeds in wok. Add curry leaves, coriander powder red chili powder and turmeric. When thespices are fried enough add the vegetables. As the water dries up add 2 cups of water, green chiliesand salt. Raise the flame and let it boil. Mix sour yogurt with sugar. As the curry gets boiled reduce the flame and slowly pour the mixture stirring gradually. When the curry gets thick and the oil gets separated sprinkle jaitri powderand a pinch of hing. Decorate with coriander leaves. Serve with hot rice.
 
Parshe Maacher Jhol/Mullet Strew
Ingredients:
-Pieces of mullet:6-8
-Turmeric paste:2 tsp
-Green Chillies:4-6
-Onion seeds/kalonji :1/8 tsp
-Oil:3 tbls., Water : 1-1/2 cups.

Steps:
Marinate mullets with a pinch of turmeric paste and salt. Heat oil in a pan and when hot add onion seeds. Fry a few minutes and add mullets. Continue frying for 2 or 3 minutes. Mix turmeric paste in 1 cup of water. Pour this mixture directly in the pan in which the fish is cooking. Bring to boil. Reduce heat so that the mixture in pan continue to simmer. Add salt to taste and green chillies. Once the gravy thickens and the oil come to the surface the fish is cooked.
 
Bhapa Doi
Ingredients:
- Condensed milk:1 tin
-Unsweetened yogurt:1 tbls
-Sugar:4 tbls

Steps:
Heat oven to 400 degree Fahrenheit. Whip condensed milk, sugar and yogurt till smooth and fluffy. Pour into a ceramic bowl. Set the bowl in the heated oven. Remove it after half an hour .
 
Kulfi
Ingredients:
-Condensed Milk : 1tin
-Milk : 4 cups
-Khoa : 100gm
Maida : 1tbsp
Chopped and blanched almonds and cashew: 10-12pc
Steps:
Mix together condensed milk, milk, maida and khoa. Bring to boil, stirring constantly. Reduce heat and cook for 5minutes stirring constantly. Remove from fire. Cool. Add almonds and cashew. Fill into kulfi moulds and freeze overnight. ;
 
 
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