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Bengali's Recepies
1. Koi Fish with Cauliflower and Potato
  • 1 block Koi Fish (get it in Bangladeshi stores: comes in block)
  • 1 whole cauliflower
  • 1 large potato
  • 1/4 cup vegetable oil
  • 2 medium red onions
  • 1-inch fresh ginger
  • 2 cloves of garlic
  • 1-teaspoon cumin powder
  • 1/2-teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon three-spice mix (cumin, coriander)
  • 1/4 teaspoon five-spice mix called “PanchPhoron” (cumin, coriander, black cumin, mustard, fenugreek in equal quantity)
  • 1 Bay leaf Handful of coriander leaves
  • Thaw the fish overnight, drain the water, add one table spoon of salt and rub the fish; then wash it thoroughly to get rid of any fishy smell, add some salt and turmeric powder.
  • In a big wok heat the oil, let it warm until you see some fumes, fry your fish, add 3-4 at a time and fry them until they are brownish on both sides. Keep them aside.
  • In that same oil fry the cauliflower (in small florets) and potato (small cubes). Keep them aside.
  • You have some oil left; in it add three spices, let the aroma come, add onions (chopped), let them fry until brownish.
  • In a blender add the onion, ginger, garlic tomato paste; coriander leaves (also called cilantro) with little water; blend them thoroughly.
  • In that wok add little oil, add the bay leaf, add ¼ teaspoon of the five-spice mix, let the aroma come, add the blended masala in your oil, add cumin powder, coriander powder and turmeric powder. Let it cook until your masala and oil separate.
  • Add 1/2 cup water and add your fish, cauliflower and potato, and green chilies.
  • Let it cook for 5-6 minutes.
  • Add salt and little sugar to taste.
2. Bhapa Ilish
  • Hilsa pieces: 4 pieces cut in thick pieces
  • Mustard paste: 2 tbsp
  • Curd: 4 tbsp
  • Freshly grated coconut: 3 tbsp
  • Mustard oil: 2 tbsp
  • Green chillies: 4
  • Salt
  • Turmeric
  • Clean the Hilsa pieces and keep aside.
  • Beat the curd till smooth. To this add mustard oil, slit green chillies, salt, turmeric and the grated coconut. I prefer to squeeze the milk in the curd mixture from the coconut before adding it to the same.
  • To this add the hilsa pieces and 1/3 cup of water. Keep aside for 15 minutes.
  • Now take a wide mocrowave safe bowl that has enough space to contain the hilsa pieces in a single layer. Spread the pieces and pour the curd mixture on top. Cover this with a cling film. Make a small cut on the top and microwave this for 2 minutes.
  • Take this out and stir the sauce very carefully. Again cover and cook for 3-4 minutes and repeat the same. Finally cook it for another 3-4 minutes and serve hot with some additional slit green chillies .
3. Chingri Maacher Malaikari
  • 1 lb uncooked deveined Prawn/Shrimp
  • 1.5 tablespoons of ginger paste
  • 2 Small Green Cardamoms
  • 2” stick of Cinnamon
  • 2 Bay Leaves
  • 3/4 can Coconut milk
  • Salt to taste
  • 1/2 teaspoon of sugar
  • 1 teaspoon of turmeric
  • 1 teaspoon of red chili powder
  • 2 slit Hot Green Peppers
  • 2 tablespoons Ghee (Clarified Butter)
  • 1 teaspoon oil
  • 1 tablespoon of shredded coconut(optional)
  • 1/2 teaspoon Jeera/Cumin seeds
  • Shell the Shrimps and toss with 3/4 spoon of turmeric, little bit of salt and half the amount of red chili powder. Let it sit for about 20 minutes.
  • Heat about the oil and lightly sauté the shrimps till they are almost done.
  • Heat the Ghee. Add the cracked cardamoms, bay leaves and cinnamon sticks. Once they start sizzling, add Cumin, the green hot peppers and the ginger paste.
  • Fry for sometimes till the ghee leaves the sides of the pan, only a minute or two. Be careful and see that the paste does not burn and turn dark brown.
  • Add the sautéed Shrimps, sugar, salt, and the rest of the chili powder and turmeric and the coconut milk & the shredded coconut. Simmer this till the coconut milk start getting creamy. You will see little bubbles coming up.
  • Gently stir for some more time and when the gravy coats the spoon you will know that its done.
4. Bengali Aloo Posto
  • 3 medium potatoes, cut into 1" cubes
  • 2-3 tbsp khus-khus / posto / poppy seeds
  • 1 tbsp mustard oil (I used normal cooking oil)
  • 1 tbsp kalonji / kala jeera / nigella seeds
  • 2 Green chillies, slit (I used 3 dry red chillies)
  • 1 tbsp ghee
  • A pinch of sugar
  • Salt to taste

  • Soak the poppy seeds in 1 cup warm water for 15 to 20 minutes. Drain (use a tea strainer, the seeds will stick to your fingers and generally annoy you) and grind to a smooth paste. Add water by the tsp while grinding if it gets too thick.
  • Heat the oil in a pan and add the kalonji. Fry for about 2 mins. Then add the potatoes and cook for 5 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium.
  • Now add the poppy seed paste and the red chillies, broken into halves (or the green chillies which is what you should actually be using). Fry for 3 mins and then top off with about a cup of water and cook covered for 10-12 mins until the potatoes are cooked through.
  • Stir in salt and sugar. The mixture should be thick and the poppy seeds paste should be sticking to the potato pieces by now.
  • Remove from fire, stir in the ghee and serve warm with rice.
5. Potoler Dolma
  • 10-12 parwal (potol)
  • 1 medium sized potato cut in very small cubes
  • 1 medium onion finely chopped
  • 2 tbsp raisins
  • 1/2 cup shrimps (cleaned and deveined)
  • 1 tbsp red chilli powder
  • 1 tbsp turmeric powder
  • 3 tbsp grated coconut
  • 1/2 tbsp sugar
  • Salt to taste
  • Oil for frying
  • For the Gravy:
  • 1 medium onion paste
  • 1 tomato pureed
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp turmeric powder
  • 1 tbsp red chilli powder
  • 1/2 tbsp garam masala powder
  • 1/2 cup cashew paste
  • 1/2 tbsp sugar
  • Salt to taste
  • Oil for cooking
  • chopped coriander for garnish
  • Prepare the bottle gourd: Wipe the bottle gourd with kitchen towel to clean and dry it. Now cut both the ends of the vegetable. Scoop out the seeds with the help of a knife or the back of the spoon. Don't discard the seeds and flesh. This will be used in prepare the filling. Heat oil in a kadhai and fry the hollowed gourd till lightly golden on all side. Do take care while frying the gourds as it will splutter. Remove and keep aside.
  • Prepare the filling: Heat oil in a kadhai and add the onions. When the onions are lightly browned add the potatoes and the scooped out flesh and seeds of the gourd. Fry till the potatoes are soft. Add the remaining ingredients and fry till everything is mixed together and cooked properly. Set aside to cool.
  • Now fill the fried gourd with the prepared filling and keep aside.
  • Prepare the gravy: Head oil in a Kadhai and add the onion paste. Fry till the water evaporates from the onion paste and it starts changing colour. Add the tomato puree and ginger and garlic paste. Keep on frying till the masala oozes out oil. Add salt, turmeric powder, red chilli powder and garam masala powder. Add water to the required consistency. When the gravy starts simmering add the cashew paste and sugar. Stir and simmer for a minute or two. Add the stuffed gourd to the gravy. Cover and simmer for 2-3 minutes. Garnish with coriander leaves. Serve hot with steamed rice.
6. Rui Macher Kalia
  • Rohu Fish – 500 grms cut into medium sized pieces
  • Potatoes – 3 large, cut into long thick slices (many prefer to dice it in round shapes even)
  • Tomato – 2 medium sized finely chopped
  • Onion – 1
  • Ginger paste – 1 tbsp
  • Garlic – 2 to 3 cloves
  • Jeera – 1/2 tsp (some even use Panch Phoron
  • Turmeric powder – 3 tbsp
  • Red Chili Powder – 1 tbsp
  • Kashmiri Mirch Powder – 1 tbsp
  • Mustard Oil – For frying the Fish
  • Green chilies – 3 to 4
  • Coriander leaves – finely chopped
  • Salt & sugar to taste
  • Wash the fish pieces thoroughly in water and pat dry. In a bowl put the fish, add salt and turmeric and rub the spices in the fish pieces. Keep aside for 30 mins.
  • Meanwhile, grind onion and garlic together, keep aside.
  • Once the fish pieces have absorbed the turmeric and salt, heat mustard oil in a kadai. The oil should be adequate enough for frying.
  • Once the smoke starts coming slowly slide the fish pieces one by one. Make sure you don’t crowd them in the kadai. Also make sure the oil is well heated otherwise the fish will stick to the bottom of the kadai. I would suggest you take a non-stick kadai.
  • Fry both the sides of the fish in medium heat. Once done, take the fish pieces out, drain the excess oil and keep aside. Now in the same oil add the potato pieces and fry them till they are light golden brown in color. Fried potatoes add a special flavor.
  • Pour out the excess oil from the kadai in a separate dish and keep 4 tbsps of oil in the kadai. Rohu Kalia is a spicy and oily dish. So if you have excess oil, it doesn’t matter. I don’t use fresh oil because, the smell & taste of the fish remains in the oil and makes the dish tastier.
  • Now re-heat oil in the same kadai. Add whole jeera and let it splutter. Now add ginger paste, fry for some time. Add onion and garlic paste and fry till the rawness of the onion is gone. Add finely chopped tomatoes and fry again. Here you can sprinkle a little bit of water. Once the tomato starts to cook, add turmeric, salt, sugar, red chili powder, slit green chilies, and kashmiri chili powder.
  • Fry the entire mixture for few minutes and keep adding water from time to time. Once the entire mixture has cooked add the potatoes and fish pieces. Add adequate water. Usually Rohu curry will have a spicy thick gravy. It is to your liking how much gravy you will want.
  • In a medium heat let the fish and potato cook. Cover the kadai with a lid. Check from time to time and stir occasionally. Once the potato is soft and fish is done sprinkle chopped coriander leaves and stir once. Turn off the heat.
7. Kasha Dim Or Egg Curry
  • Eggs : 4 pieces
  • Onion : 1(chopped)
  • Onion paste : 4 tbsp
  • Ginger paste : 1 tbsp
  • Garlic paste : 1 tbsp
  • Tomato puree : 1 tbsp
  • Cumin seeds : 1 tbsp
  • Bay leaf : 2
  • Cumin seeds powder : 1 tbsp
  • Coriander powder : 1 tbsp
  • Turmeric powder : 1 tbsp
  • Red chili powder : 1 tbsp
  • Green chili : 2
  • Garam masala powder : 1 tbsp
  • Mustard oil
  • Salt
  • Sugar
  • Boil the eggs in a pressure cooker.
  • Marinate all the spices(except chopped onion, cumin seeds, green chili and bay leaf) with the boiled eggs for atleast half an hour.
  • Heat oil in a frying pan.
  • And temper it with cumin seeds, bay leaf, chopped onion and green chili.
  • And cook till the onion turns into golden, afterthat mix the eggs along with the spices.
  • Cook it for 3 minutes, add water and again cook till the gravy becomes thick. Serve it with rice or roti.
8. Dhokar Dalna
  • Cholar dal : 1 Cup (chana dal)
  • Potato : 1 (Medium) cut into cube sizes
  • Tomato : 1 (Medium) cut into small pieces
  • Ginger paste : 1 tbsp
  • Cumin seeds : 1 tbsp
  • Coriander powder : 1 tbsp
  • Cumin seed powder : 1 tbsp
  • Turmeric powder : 1/2 tbsp
  • Chili powder : 1 tbsp
  • Garam masala
  • Ghee, Mustard oil, Salt to taste, Sugar
  • Wash and soak Bengal gram in the water for 6 hours.
  • Drain water and grind the dal in a mixer grinder and make a fine paste of the Bengal Gram.
  • Heat oil in a frying pan and pour the paste into it, add sugar, salt, turmeric powder with it and cook it till it becomes tight.
  • Smear 1 drop oil in a dish, Pour the cooked dal and spread on the dish.
  • Press lightly with the back of the spoon so that it sets properly.
  • Cool it and cut the dhoka into square or diamond shapes.
  • After an hour again heat oil in the frying pan and fry the dhoka pieces. Keep them aside.
  • Fry the potato pieces and add cumin seeds, ginger paste, cumin seed powder, coriander powder, turmeric powder, chili powder, salt and sugar with it.
  • if required mix a little water with it and cook till the spice gets seperate with the oil.
  • Then add water and cook tillthe potatoes get boil.
  • When it is ready add the square shaped dhoka with it and cook only for a single minute. Add garam masala and ghee for the additional taste.
9. Labra Recipe
  • Potatoes
  • Egg plants
  • Yellow pumpkin
  • White radish
  • Sweet potato
  • Beans
  • Red bell pepper
  • Carrot
  • Panch phoron (five Spices): 2 tbsp
  • Ginger paste (freshly squeezed): 2 tbsp
  • Roasted cumin powder: 1 tbsp
  • Coriander powder: 1 tbsp
  • Green chilies: 2
  • Dry red chillies: 1
  • Bay leaves: 2
  • Red chilli powder: 1/2 btsp
  • Salt and sugar to taste
  • Mustard oil: 2 tbsp
  • Ghee: 1 tsp
  • Labra is a mixed vegetable curry. It is usually made during Puja with khichdi and served as a bhog (offering) to the Goddess.
  • Wash and cut all the above mentioned vegetables in equal size.
  • Heat oil and temper it with panch phoron, bay leaves and red chilli.
  • Then add the ginger paste, green chili little water and turmeric.
  • Fry it for 2 min and then add all the vegetables with little salt.
  • Close the lid and let it cook for around 10 min.
  • Once the vegetables become soft add cumin powder, coriander powder and sugar. More water can be added.
  • Cook for few more minutes or till done. Add ghee before serving.
  • This is a very simple dish. Serve with khichdi or rice and daal.
10. Banana Flower Curry
  • 1 whole Banana flower
  • 2 potato
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • 1 whole dried red chili
  • 2 green chilies
  • Bay leaves 1
  • Ginger paste
  • Sugar 1 tsp
  • Salt as per taste
  • Mustard oil
  • Mochar Ghonto is a traditional bengali dish. Banana flower is a very healthy and nutritious vegetable. I grew up eating various vegetables and mochar ghonto is my favourite among them. Still I miss my Moms cooking. Here is my recipe of this authentic dish.
  • Heat oil and fry the diced potato ( sprinkle some turmeric powder over alu n mix it nicely then fry), set it aside.
  • Again heat some oil, add cumin seeds, bay leaves, whole red chilli and fry it for sometime.
  • Then add ginger paste, green chilli, cumin & coriander powder, turmeric, sugar and salt, little water.
  • Close the lid and let it cook for around 10 min.
  • Allow it to cook for 5 min on a slow flame.
  • When the water has dried out, add the fried potatoes & the mocha & 1 and 1/2 cup water. Close the lid & cook for 10 o 15 min on slow heat.
  • You can also add grated coconut 2 min before switching off the gas. and add 1 spoon ghee. Garnish with coriander leaves.
  • Serve hot with rice and daal.
11. Chana Dal recipe or Bengal Gram recipe
  • 1 cup of chana daal
  • 7 cup of water
  • 1 tea-spoon salt
  • 1/4 tea-spoon red chilly powder
  • 1/2 tea-spoon turmeric powder
  • 1/2 tea-spoon cumin powder
  • 1/4 tea-spoon garam masala
  • 1 table-spoon ghee / clarified butter
  • 1/2 tea-spoon chopped garlic 1 chopped garlic clove
  • Chana Dal is a bean which comes from India. Chana Dal is easily and readily available in any grocery shop. Chana Dal is produced by soaking the whole chickpeas, then removing the loose skins.
  • Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
  • Boil 3 cups water, ginger, turmeric and the salt in a pan.
  • Add the chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.
  • Stir the dal when cooked.
  • Heat ghee in a pan and add cumin seeds when it is hot and when the seeds begin to sputter add garlic.
  • Stir well and fry till the garlic turns light brown.
  • Add the red chilly powder .
  • Pour it immediately over the cooked dal and cover the pot. Chana dal is ready to be served with rice or loochi.
12. Cauliflower Peas Khichdi
  • Gobindobhog Rice : 2 cups
  • Moong Dal : 1/2 cup
  • Masoor Dal (Red lentils) : 1/2 cup
  • Toor Dal : 1/2 cup
  • Channa Dal : 1/2 cup
  • Cauliflower : 1, small, cut into florets
  • Peas : 1 cup
  • Onion : 2, small, sliced
  • Ginger-garlic paste : 1 tbsp
  • Tomato : 1, small, chopped
  • Turmeric powder : 11/2 tbsp
  • Red chilli powder : 1/2 tbsp
  • Cumin-coriander powder : 1 tbsp
  • sugar : 1/2 tbsp
  • Salt to taste
  • Ghee ; 2 tbsp
  • Cinnamon : 2 sticks
  • Cloves : 2
  • Cardamoms : 3
  • Bay leaves : 2
  • Panch Phoron : 1/2 tbsp
  • Whole red chilli : 1
  • Wash the rice, drain all the water. Roast moong dal until golden brown and set aside.
  • Mix all dals washed and cooked in pressure cooker about 10-15 mins.
  • Take sufficient water in a big vessel, when water hot then add washed rice, cook it.
  • Heat oil in a kadai, fry cauliflower and peas in medium flame for 5-7 mins.
  • In the same oil, add all tempering ingredients and wait for cracked. Now add onion, saute for 5 mins.
  • Then add ginger-garlic paste, green chilli paste and chopped tomato, saute for 5 mins.
  • Add turmeric powder, red chilli powder, cumin-coriander powder, sugar and salt, mix well.
  • Masala is done then add fried cauliflower and peas, mix well.
  • When rice is half done then add cooked cauliflower,peas masala. Cover the vessel and cook it for 15 mins.
  • Once done add some ghee and mix well.
  • Serve hot with Beguni, Onion pakora and Egg Omlatte.
13. Muri Ghonto (Fish Head And Rice)
  • Rohu Or Katla Fish Head-1Kg
  • Ginger Paste 1 Spoon
  • Garlic Paste, Half Spoon
  • Half Cup Soaked Any Fragrant Rice
  • Tomato 1 Big
  • Potato 2 Diced, Coriander Leaves
  • Red Chilli Powder, Cumin Powder 1 Spoon
  • Turmeric Powder Half Spoon
  • Green Chillis 4
  • Salt, Whole Garam Masala, Bay Leaf 2
  • Fry the fish head in oil and keep aside. In that oil fry the potatoes and and keep aside.
  • In that same put whole garam masala first and bay leaf for.
  • Tempering. Add diced onions and fry till brown and add ginger and garlic paste.
  • Saute it for sometime and add diced tomatoes, red chilli powder, turmeric powder, cumin powder, salt and saute for 4 TO 5 min and add soared rice and fry the masalas together with the rice. Add whole green chillis.
  • Then add enough water to cook the rice and at last add fried fish and cook for some more time.The gravy will be semi thick. Garnish with coriander leaves.
14. Chicken Kasha / Kosha Mangsho/ Spicy Dry Chick
  • Chicken 1 kg
  • Onion 3 large (paste)
  • Ginger garlic paste 3 tbsp
  • Tomatoes 3 (ground to paste)
  • Turmeric powder 1 tbsp
  • Red chili powder 2tbsp
  • Cumin powder 1tbsp
  • Coriander powder 1 tbsp
  • Garam masala powder 1 tbsp
  • Cinnamon 2 stick
  • Cardamom 5 to 6
  • Clove 5 to 6
  • Bay leaves 3
  • Mustard oil
  • Ghee 1 tbsp
  • Salt (as per taste)
  • Sugar 1 tbsp
  • Wash chicken properly and cut into medium sized pieces. Take chicken pieces in a large bowl and add onion paste, ginger garlic paste, turmeric powder, cumin powder, red chili powder, salt and 3 tablespoon of mustard oil. Mix thoroughly and keep for marination for about 3 hours.
  • Heat mustard oil in a non stick pan. Add whole garam masalas (cardamom, cinnamon, bay leaves, clove, Aniseed). When masala starts spluttering add the marinated chicken . Stir the chicken along with the masala slowly and continuously in medium flame so that masala cooked completely along with the chicken.
  • When masala starts leaving oil add tomato puree and 2 cups of warm water and mix it. Cover it with lid and let it cook for another 8 to 10 minutes with occasional stirring. When the water evaporates and chicken pieces becomes tender and garam masala powder and sugar. Cover it for another 4 minute in low flame.
  • Remove it from fire and add 2 tsp of ghee and sprinkle some more garam masala powder. mix it well.
  • Serve hot and enjoy with steamed rice or parathas.
15. Pathar Mangshor Jhol (Bengali style Goat curry)
  • Mutton 2 pounds (1 kg)
  • 5 to 6 potatoes cut in halves
  • Mustard oil
  • 2 medium sized onions (chopped)
  • 2 inch long ginger
  • 12 to 15 cloves of garlic
  • Curd 1 tbsp
  • Tomato puree 1 tbsp
  • Green chillies
  • Turmeric powder
  • Salt and sugar
  • Red chilli powder 1 to 2 tbsp
  • Cardamom, Cloves, Bay leaves, Cinnamon
  • 1 tbsp Ghee
  • Garam masala powder
  • Wash and clean the mutton and marinate it with mustard oil ,curd, turmeric powder, red chilli powder (according to your taste), half of the ginger and garlic (made into a fine paste) and salt for preferably 3 to 4 hrs.
  • Peel and wash the potatoes and cut them in halves so that the pieces are nice and big. Marinade the potatoes with salt and turmeric and fry them which will give a nice golden color.
  • Pour some oil in the Kadai (wok) and add 1 tsp sugar (sugar in hot oil always adds a rich color to the gravy) and then add the garam masalas and bay leaves.
  • When u can smell the wonderful aroma add the chopped onions ,saute it till it turns pink and then add the remaining ginger garlic paste.
  • Keep frying for some time and then add the tomato puree.
  • You will know that the masalas are cooked by the aroma of spices and slight oozing of oil and then add the marinated mutton.
  • Now just cover it and turn your gas/burner temperature to medium and do your other chores.
  • Keep checking the mutton every now and then to make sure it doesn't stick to the bottom.
  • After about 15-20 min you will notice that your Kadai which you had left dry with masalas and mutton is now full of red beautiful liquid...let this simmer for the next 10 min.
  • Now when the gravy starts to dry up...toss up real well and add the fried potatoes.
  • Now add hot water to this and check for the seasoning (salt and sugar).
  • Let this simmer for another 10 min and then you can take out the potatoes before adding the mutton curry in the pressure cooker. If you don't have a pressure cooker or want to avoid it, you can continue with the slow simmering for the next one hour periodically checking the tenderness of the meat.
  • Now those pressure cooking it... if you have a small cooker you will need 5 to 6 whistles to cook the meat and with a big cooker 3 to 4 whistles would be sufficient.
  • Now, add the potatoes and then wait for another whistle. Along with the potatoes also add one teaspoon ghee, some slit green chilies and a pinch of garam masala for the zing. Now serve with hot steamed rice.
16. Mishti Dohi (Sweet curd) Recipe
  • Its a type of Bengali desserts
  • Preparation Time15 min Cooking Time10 Min
  • Ready In25 min Difficulty Level Easy
  • Health IndexHealthyServings5
  • Cuisine Indian Course Dessert
  • Taste Sweet Feel Creamy
  • CMethod Cooled Speciality Thanksgiving
  • Main ingredient Milk
  • Milk- 1 ltr
  • Few threads of saffron
  • Yellow food color
  • Yogurt 1 tbsp
  • Boil milk in a pan on medium flame till it becomes half quantity.
  • Add sugar, Saffron, food colour in keep it on flame 1-2 min, and stir spoon continuously.
  • Remove the milk from heat and keep it till becomes room temperature.
  • YNow add 1 tsp of yogurt in this milk , pour milk in a clay pot cover with lid and keep a side to settle the sweet curd.
  • After 8-10 hours it will be settle.
  • Don't shake the pot during this period, otherwise curd will not settle
  • Serve it chilled.
17. Pineapple Chutney (Anaras'er Chutney)
  • Pineapple : one whole, sliced horizontally or vertically into thick pieces.
  • Raisins - about half of one handful (preferably dark raisins).
  • Spices : 1 bay leaf, cumin and black mustard seeds - 1tsp each.
  • Turmeric powder and red-chili powder - one small pinch each.
  • Sugar - 1 small cup.
  • Cornflower powder - 2tbsp
  • Salt to taste
  • Take each big slice of pineapple, remove any hard black parts from the outer surface by making V-cuts using a sharp knife. Then cut it into vary small pieces, almost like hand-grating. Try to preserve the juice with the pieces and don't wash them.
  • Spare one piece, and cut out 2/3 thin circular flower-shaped discs (entire cross-section of the pineapple). Add these later for garnishing.
  • Sprinkle a pinch of salt over the pineapple pieces.
  • Heat oil in a pan. When it is about to make smoke, add the bay leaf. Then reduce the flame (else the seeds burst violently) and add the cumin and mustard seeds. Almost immediately add the pineapple pieces, except the pieces for garnishing. Add one pinch of turmeric powder and even less red-chili powder. Saute for few minutes.
  • This will itself give out some water/juice gradually, if not add little water. Sprinkle the sugar and one more pinch of salt and keep stirring. It is always safe to add salt and sugar gradually in small quantities, and taste the stuff occasionally.
  • Add the raisins, Take one cup water, dissolve 2tsp (or less) of white cornflower powder. Add the mixture into the pan. This thickens the gravy. Adjust the quantities of water and the thickness of the gravy by adding more water or let it boil out.
  • Cook for about 5 to 10 minutes. When the cooking is almost done, add the thin pineapple slices for garnishing, let those soak well in the gravy. Turn gently so that they are not torn.
  • Transfer the whole into wide bowls or plates, take care to place the garnishing slices on the top.
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