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| Curries |
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Curries make an important part of most of Bengali or Indian meals. An essential combination of vegetables and spices, curries are enjoyed for its various flavours. Some wonderful Bengali and Indian curry recipes
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| to bring variations in your daily meals. |
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| Tomato Farci |
Ingredients:
Large tomatoes-8-10. Filling can be prepared: mutton mince or fish or paneer.
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Steps:
Cut a slice across the stem ends of the tomatoes and keep aside. Remove all pulp and seeds from the tomatoes.
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Stuff the tomatoes cups with the prepared minces, fill right to the brim. Cover with the cut tomato slices kept aside for this purpose. Place in lightly oiled oven-proof dish. Cover with lid or foil and bake in a preheated 325°F oven for 5 mins. or until the tomatoes are cooked.
Or place 2-3 farcis in a frying pan and fry in oil over gentle flame until tomatoes are cooked. Drain off the oil and serve. Can be accompanied with fried potatoes and salad. |
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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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| List of Bengali Recipe |
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