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Special Recipe on Jamai Shasthi |
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A popular Bengali social occasion, Jamai-Shasthi calls for a family gathering to pamper your much adored sons-in-law. Celebrate with some delicious and authentic |
Bengali food to honour your Bengali son-in-law.Its a special day for sons-in-law to be treated with gifts and sweets and good Bengali food by their mothers-in-law. Celebrate with authentic Bengali fish preparations and pot full of rasogollas. |
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| Shukto |
Ingredients:
-1 Green banana , Green papaya-1 cup (chopped), 2 White / Red radish (chopped), Sojne Dnata - 1-2 inch pieces, Potato , Sweet potato - 1 cup (chopped), Brinjal/ Eggplant, Parwal , Sheem/ Hyacinth , Beans , Uchchhe/Korola / Bitter Gourd , 1 tsp of panch phoron or radhuni if available, 2 tej pata or bay leaf, 3-4 tbs of cooking oil- mustard oil adds more flavors, 1 tsp of ginger grated or ½ tsp of paste, 1 cup of bori/lentil dumpling, 3 tsp Sugar, 1 tsp Ghee, 1/3 cup of milk diluted with water
For Wet Mashala : Poppy Seeds - 2-3 Tbsp, Musterd Seeds ( brown/yellow)- 1 Tbsp
For Dry Mashala : 2-4 tsp of panch phoron
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Steps:
Soak poppy seeds and mustard seeds in enough water. Grind them well. Grind the dry mashala, Chop all the vegetables in equal and proportionate length or all the vegetables in equal cubes; that will help in even cooking, Heat up a saucepan and add mustard oil., Fry the bori first till they get light brown colour , Fry the bitter gourd /korola pieces for 3 -4 mints . Now add more oil; when get heated, add panch phoron and tej pata and ginger paste or grated ginger. Add in all the vegetables and fry for 7-8 mints at medium to high flame or till they turn soft. Add about 2 cups of water.Cover and cook the vegetables. Add in fried bori now. Cover it and let it cook further4-5 mints. Now add in poppy seeds and mustard paste to it. Add in diluted milk with water about 1- 2 cups. And in 1tsp of ghee and sugar about 2-3 tsp, let it cook further 4-5 mints at med-low flame. Take it off and then lastly sprinkle the dry moshla powder. Let it cool a bit and serve with warm cooked rice. |
| Chholar Dal |
Ingredients:
- 250 gms chholar dal
- 3-4 tbl spoon oil
- 1 tbls jeere
- 1/2 tbls grated ginger
- 4-5 tejpata
- chopped green chillies
- 1/2 cup grated coconut
- 1/2 tbls termeric
- 1 tbls sugar
- hing
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Steps:
Boil 250 gms of chholar dal in 2 cups of water. heat oil in
pan add hing, jeere, tejpata, grated ginger, chopped chilles, grated coconut, salt, sugar, termeric and fry for sometime. pour the boiled dal in the pan. cook for sometime and serve
hot. |
| Beguni |
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Ingredients:
1 brinjal, 1cup besan or chick-pea flour. -1teaspoon oil, Water to make besan paste, 1/2 teaspoon posto (poppy seeds), 1/2 teaspoon chili powder, salt to taste. Oil for deep frying, A pinch of baking soda (optional). |
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Steps:
Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well.
Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. remove them until rich brown and drain extra oil on absorbed paper and serve. |
| Alu Bhaja |
Ingredients:
-Potatoes-2 , Salt-to taste,
Turmeric-a pinch,
Mustard oil for frying |
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Steps:
Cut potatoes into 1 inch. Stripes after peeling. Rub in turmeric and salt. Deep fry till tender or crisp.
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| Parwals stuffed with Cottage cheese |
Ingredients:
Large Parwals/potol-8-10, Paneer-250-300gms, Onions chopped-4, Turmeric paste-1and 1/4tbs, Chilli powder-1 and 1/2 tsp.,Ginger chopped fine -1" Ginger grounded-1tbls., Whole garam masala, Curd-6 tbls., Salt and sugar to taste, Oil - 3tbls, Water-1 and 1/2 cup
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Steps:
Heat 1 tbls. oil and fry 2 chopped onions till light brown. Add quarter tsp. turmeric paste, half-tsp chilli paste and the finely chopped ginger. Stir-fry the masalas until cooked.
Add the chhanna or paneer and add salt and sugar according to taste. Mix and cook for 5 mins. and then remove from fire. Keep aside.
Stuff each parwal with some of the prepared paneer. Replace the cut end of the parwal after filling either with a toothpick or with a little thick paste made of flour and water.
Heat the remaining 2tbls of oil in a shallow pan. Add the bay leaves and garam masala. When spluttering stops add the remaining turmeric and chilli pastes and the ground ginger pastes. Stir-fry for 5 mins.
Blend together 6 tbls. Dahi and 1 and half cups of water. Add to the masalas along with salt and sugar to taste. Stir well and gently simmer for 5 min.
Now add the prepared stuffed parwals in one layer to the pan. Spoon gravy over the parwals and continue to simmer gently until the parwals are cooked. Remove from fire and serve it with rice or luchi.
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