Tamatar Ka Paratha is an Indian style flatbread which is flavoured with some spices and freshly pureed tomatoes. These Parathas taste so delicious that one can have them even without anything. The unique flavour of tomatoes makes it so tempting that there is no need for any curry or achar.
Me and my sister is a huge fan of Parathas. So my mother often cooks Parathas for Breakfast. But this Paratha is my surprise for her.
Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.
Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.
Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.
Cuisine – Indian
Course – Main Course
Prep time -30 minutes
Cooking time -10 minutes
INGREDIENTS
2 Cup Whole Wheat Flour
1 Cup Sattu
Salt to taste
1/2 tsp Nigella Seeds
Soya Oil
HOW TO COOK SATTU KA PARATHA
Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.
Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.
Now take whole wheat flour balls. Stuff each with the Sattu ball.
Luchi with Alur Torkari goes hand in hand. This heavenly combination holds a special position in our heart. Any celebration is incomplete without a happy bowl of Alur Torkari served right with Phulko Luchi.
This delicious recipe is very easy to cook. Now the name Sada Alur Torkari comes from the colour of the curry. Since there is no turmeric powder, neither any red chilli powder, this curry looks bit white in colour.
HOW TO COOK BENGALI STYLE ALUR TORKARI ( BENGALI STYLE POTATO STEW)
INGREDIENTS
5 Medium Size Potato
Salt and sugar to taste
Mustard Oil to Cook
1 Tsp Nigella Seeds
1 Tsp Indian Five Spice
1 Tomato
2 Dry Red Chilli
PREPARATION TIPS
Cut the potatoes into cubes. Boil them before cooking. Not only it fastens the cooking, but also boils the potatoes evenly.
STEP BY STEP PREPARATION
Pour mustard oil in pan.
Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
Put the perboiled potato cubes. Start frying.
Add salt and sugar to taste
Chop the tomato into cubes. Put it in pan.
Saute them.
Add water as much needed.
Lower the flame, cook till water absorbs the flavour of the masala.
MOONG DAL DIYE LAU GHONTO – a very common side in Bengali household because of its simplicity. It is mainly a two ingredient curry recipe that has immense health benefits. Since it is a less spicy curry it is a wonderful choice for kids and elderly person. Since it tastes fabulous, they will dig happily into this healthy tasty combination.
Bottle Gourd is one of those veggies,that are known to be Doctor’s or dietitian’s favourite because of its immense health benefits. This veggie fits well in the menu of pregnant woman , diabetic patient and even in weight loss program and many more.
Cuisine – Bengali
Course – Main Course
Prep time -10 minutes
Cooking time -20 minutes
Author- Tina
HOW TO COOK BENGALI STYLE MOONG DAL DIYE LAU GHONTO
INGREDIENTS
1 Medium Size Lauki/Bottle Gourd
2-4 Tsp Moong Dal/ Yellow Lentil
1 Medium Size Potato (Cubes , perboiled)
1 Tsp Turmeric Powder
Salt and sugar to taste
1 Tsp Cumin Powder
1 Tsp Garam Masala Powder
Mustard Oil to Cook
STEP BY STEP WITH PHOTOS
Scrap the skin of bottle gourd. Cut them into fine shreds.
Dry Roast the Moong Dal. Wash them after roasting.
Pour mustard oil in pan. Add the perboiled potato cubes for frying.
Wash the Moong Dal after dry roasting. Put it in pan.
A humble Bengali Style Potol Recipe cooked in a mixture of spices. It can be cooked easily. There are two ways to cook this recipe. Can be cooked with onion-garlic along with the ground spices or can be cooked without any onion-garlic thus making it mild spicy , only the ground spices along with tomato. If preferred curd can be used, it gives tanginess to this curry.
Tel Potol , “Tel” means oil and “Potol” is the colloquial term for Parwal. This recipe is preferred to cook in mustard oil as mustard oil adds nice pungent aroma to the curry.
Cuisine – Bengali
Course – Main Course
Prep time -10 minutes
Cooking time -20 minutes
Author Tina
HOW TO COOK BENGALI STYLE TEL POTOL
INGREDIENTS
200 GM Parwal
2 tsp Turmeric Powder
1 Tsp Sugar
Salt to taste
1 onion
1 Tomato
1/2 inch Ginger Slice
3 Green Chilli
1 Tsp Coriander Powder
1 Tsp Garam Masala Powder
Mustard Oil to Cook
STEP BY STEP WITH PHOTOS
Scrap the skin of parwals. Slit them vertically. Season with salt and turmeric powder.
Put mustard oil in pan. Temper the oil with 1 tsp sugar. ( Frying sugar in oil adds nice colour to the curry)
Add the parwals. Fry them.
Cover with a lid, this helps in softening the inner part of Parwal. Flip in between.
As parwals become golden, add masala paste. Paste of 1 tomato, 1 onion,1/2 inch Ginger slice,3 Green Chilli. Put it in pan.
Bhindi or okra is rich in dietary fiber and vitamin C and K.
As I always say, bhindis, parwals are very popular in Bengali household. These two green vegetable are always available in our freeze. So let’s cook a spicy Bhindi Fry today with available ground spices.
Don’t confuse with the batter fried ones. This a stir fried recipe , bhindis are slit and stuffed with spice mix (eg . Garam Masala, pepper powder, or any locally available ground spices).
Cuisine – Indian
Course – Main Course
Prep time -10 minutes
Cooking time -10 minutes
Author -Tina
INGREDIENTS
250 gm Bhindi
1 Tsp Garam Masala Powder
1 Tsp Black Pepper Powder
1 Tsp Black salt
1 Tsp Coriander Powder
Mustard Oil to Fry
1 Tsp Turmeric Powder
1 Tsp Sugar
HOW TO COOK SPICY BHINDI FRY
Wash Bhindis. Pat them dry.
Cut the bottom and top part.
Slit Bhindis vertically.
Put all the masala in a bowl. Whisk everything.
Stuff each bhindi with the ground spices.
Put mustard oil in pan.
Put the masala stuffed bhindis in pan.
Fry in medium flame. Fry till the bhindis become golden brown in colour.
Kanchkola or Raw Banana is a rich source of vitamins, minerals and fiber, hence is very good for our health. From controlling blood sugar, to maintaining cholesterol it works as wonderful. In Bengali household, Raw Bananas are like must. From cooking curry with chunks of raw banana to preparation of fish stew raw banana is must. This delicious kofta curry is an age old classic recipe. This Bengali style Dumplings cooked with raw banana and potatoes , garam masala giving mind blowing flavour to the curry tops the chart of fish lover Bongs.
Since this is a no onion no garlic Recipe, it can be used for any Pujo feast.
It can be cooked easily as well as quickly. Also make sure to boil the Banana and potatoes with their skin on. Peel off the skin after boiling.
Cuisine – Bengali
Course – Main Course
Prep time -10 minutes
Cooking time -15 minutes
Author Tina
HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY
INGREDIENTS
6-8 Pieces Raw Banana
2 Medium size Potato
1 tsp Black Salt
1 tsp Black Pepper
2 tsp Gram Flour
Mustard Oil
1 Tomato
1/2 inch Ginger Slice
1 Green Chilli
1 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
Salt and Sugar to taste
STEP BY STEP PROCEDURE WITH PHOTOS
Boil the raw bananas and potato and peel off the skin. Put them in a plate. Sprinkle 1 tsp Black Pepper Powder and black Salt. Mix everything. Knead them well.
Add 1-2 tsp Gram flour and knead again.
Make medium size Koftas from the raw banana dough.
Put mustard oil in pan. Put the Koftas in pan. Fry them golden brown.
Now temper the same oil with 1 dry red chilli and 1 tsp sugar.
Add Potato cubes ( Perboiled potato cubes).
Prepare paste of 1 tomato, 1/2 inch Ginger Slice and green chilli. Put the paste in pan.
Saute them.
Add 1 tsp Corinder Powder, salt to taste. Saute them.
As raw smell of the masala goes away, add water as much needed.
Sprinkle 1 tsp Turmeric powder. Wait till water starts boiling.
As water starts boiling, add the fried koftas.( Don’t keep the Koftas in gravy for too much time. It will dry up the gravy).
Sprinkle 1 tsp Garam Masala Powder and finish cooking.
For Bengalis, Ilish maach is not just any fish but an emotion. From SorshepostodiyeIlishBhapa to IlishMaacherTelJhol, IlishMaach is our forever love. This recipe of Ilish Maach cooked with eggplant cubes and only minimal spices is the easiest recipe cooked with Ilish Maach. Also it can be cooked quickly. So if planning to surprise your family with a lip smacking Ilish recipe , nothing can beat this recipe.
Ilish Maach is preferred to be cooked in mustard oil. The pungent aroma adds more flavour to the curry. Also don’t wash Ilish Maach pieces too much,it reduces the signature smell of the fish.
If wished to cook Ilish for any elderly person or kids nothing can beat this soupy preparation of Ilish Maach which is easily digestible.
HOW TO COOK BENGALI STYLE ILISH BEGUNER JHOL
Cuisine – Bengali
Course- Main Course
Prep time -5-7 minutes
Cooking time -10 minutes
Author Tina
INGREDIENTS
10 pieces Ilish Maach/ Hilsa Fish
1 Eggplant
1 Tsp Nigella Seeds
1 Tsp Turmeric Powder
Salt to taste
Mustard Oil to Cook
Green Chilli
HOW TO COOK BENGALI STYLE ILISH BEGUNER JHOL
Coat the fish pieces with 1 tsp turmeric powder and 1 Tsp Salt.
Put mustard oil in pan. Fry fish pieces. In one batch fry 4-5 fish pieces. In this way, fry all the fish pieces.
2. Set the fish pieces aside after frying.
3)Temper the same oil with 1 tsp Nigella Seeds. Cut the eggplant into cubes and put them in the oil.
4) Add 1 Tsp Salt and 1 Tsp Turmeric Powder. Toss everything and cook for few minutes.
5) Add water and green chilli.
6) As water starts boiling,add the fried fish pieces.
Let it cook for few minutes. As fish pieces get soaked in the curry,it’s ready to serve.
Stuffed Karela or Bharwa karela is a popular North Indian side dish. Tender karelas stuffed with spices are sauteed with onion . But I have cooked this preparation without any onion and garlic. This popular North Indian cuisine has been cooked in Bengali way.
Mustard powder has taken the place of aromatic spices. Karelas have been steamed, deseeded and filled with mustard paste, cooked in mustard oil, thus giving a pungent smell to this recipe.
Course – Main Course
Cuisine – Indian
Prep time -10 minutes
Cooking Time -15 minutes
Author Tina
INGREDIENTS
150 gm Karela
1 cup Mustard Powder
1/2 Cup Gram Flour
Salt and Sugar to taste
1 tsp Turmeric powder
Mustard Oil
HOW TO COOK BHARWA KARELA IN BENGALI STYLE
Take the karelas. Wash them thoroughly as the spikes on their skin needs extra cleaning. Slit them horizontally.
Deseed them. Sprinkle 1 tsp salt and 1/2 tsp turmeric powder
Put pan on oven. Put the karelas. Cover with a lid and steam them for few minutes. Cook till karelas soften.
Soak mustard powder in water for few minutes. Blend it in a grinder. Take out the paste.
Take the karelas on a plate. Stuff each of them with mustard paste.
Take the besan in a bowl. Add water as much needed to make a paste.
Seal the karelas with besan so that stuffing doesn’t come out.
Put mustard oil in pan. Put the stuffed karela for frying.
Fry them golden brown.
As karelas get fried, transfer to a plate and serve as a side dish with rice.
This Egg Paratha is a healthy nutrition rich breakfast recipe which is a good combination of proteins and carbs. This Egg Paratha also known as Anda Paratha is an easy to cook breakfast recipe.
Tip
Since eggs are good source of proteins and vitamins, this protein packed Parathas are an ideal Breakfast choice .
HOW TO COOK ANDA PARATHA
Cuisine – Indian
Course – Main Course
Prep time – 10 min
Cooking time -15 minutes
Author Tina
INGREDIENTS
3 Eggs
1 Onion
1 Green Chilli
3 Garlic Cloves
1 Tsp Garam Masala Powder
1 Tsp Black Pepper Powder
1 Tsp Chaat Masala
Black salt to taste
Atta Dough
STEP BY STEP COOKING WITH PHOTOS
Chop onion, chilli and garlic cloves. Put them in a bowl.
Break 3 Eggs and put them in the bowl. Add 1 tsp black Pepper Powder, 1 Tsp Black salt.
Whisk everything. Add 1 tsp Turmeric powder.
Whisk till spices blend in.
Add 1 tsp Garam Masala Powder. Whisk the egg mixture well.
Make ball from the atta dough. Roll out medium size parathas. Put it in pan.
Flip the paratha. Put 1 Tsp Egg mixture on one side.
Flip the Paratha. Put 1 Tsp Egg mixture on other side.
Oler Dalna is a traditional Bengali style Curry that have both vegetarian as well as non vegetarian version. The vegetarian version is a no onion no garlic Recipe that is cooked even during puja feast. And the non veg version includes prawn in cooking.
Yams are often mistaken for sweet potatoes, but this tuber vegetable is less sweet and more starchy. Colour of the flesh varies from yellow, purple, pink depending on the maturity of the yam
It is a rich source of vitamins, minerals and fiber, thus making them very good for health.
TIP
Cut yam into cubes and boil in water with lime juice. It helps in reducing chances of itching if allergic people consumes it.
Cuisine – Indian
Course – Main Course
Prep time -10-15 minutes
Cooking time -15-20 minutes
Author – Tina
INGREDIENTS
250 gm Ol/ Yam
2 medium size Potato
1 Cup Black Chickpeas
1 Tomato
1/2 inch Ginger slice
1/2 Cup Grated Coconut
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
Salt and Sugar to taste
1 Tsp Garam Masala Powder
Mustard oil to cook
1 lemon
1 Tsp Jeera/Cumin Seeds
Servings -4
HOW TO COOK BENGALI STYLE OLER DALNA / YAM CURRY
STEP BY STEP PREPARATION WITH PHOTOS
Peel off the skin of potatoes and yams. Cut them into cubes. Perboil the potatoes and set aside.
Put the yam cubes in water. Add 1-2 tsp lemon juice. Boil the yam cubes till it can be pierced with a knife.
Cut the tomato and ginger slice. Make a paste.
Put 2-3 tsp mustard oil in pan.As smoke comes out, temper the oil with 1 tsp jeera/ cumin seeds.
Put the potato cubes for frying.
After few minutes, add the yam cubes. Fry everything for a while.
Add the grated coconut.
Add the paste of tomato and ginger slice.
Add the black Chickpeas. (Soak the black Chickpeas overnight in water. Next morning pressure cook the chickpeas till it softens).
Add 1/2 tsp Turmeric powder, 1 Tsp coriander Powder and salt and sugar to taste.
Cook till raw smell of the masala goes away. Add water as much needed.
Cook for few minutes till water absorbs the masala. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
Make sure to cover the kadai with a lid and keep on the oven for few minutes and put off the flame. Serve after with hot rice.
Gathi Kochu known as Arbi in Hindi is very good for health. This humble curry has been cooked in traditional Bengali way.
Kochu or Gathi Kochu or Arbi as you say is one of the underrated vegetable. It usually comes in small size.
It causes itchy sensation or allergy to some people. There’s a tip to avoid it.
Make sure to add lime juice while boiling the Kochu and to add lime juice while cooking the curry.
This Gathi Kochu can have both vegetarian version as well as non veg way , like cooking it with prawns. Even it can be cooked simply with paanchphoron (no onion no garlic recipe).
But the Dalna , the recipe I am sharing today has been cooked with onion – garlic paste thus making a delicious preparation with wonderful flavour.
Cuisine – Bengali
Course – Main Course
Prep time -10 minutes
Cooking time -10 minutes
Author Tina
INGREDIENT
200 GM Taro Root/ Gathi Kochu
1 Tomato
1 Onion
6 Garlic Cloves
1 Tsp Turmeric Powder
Salt and sugar to taste
1 Tsp Coriander Powder
1 Dry Red Chilli
1 Tsp Garam Masala Powder
1 lemon
HOW TO COOK BENGALI STYLE GATHI KOCHUR DALNA
Peel off the skin and cut horizontally. Wash them thoroughly before putting for boiling.
Put them in water. Squeeze half lemon and put the juice. Boil till Kochu softens.
Drain out the water.
Put mustard oil in pan. ( The pungent aroma gives nice flavour to the curry).
As smoke starts coming out from the oil, add the kochu/ Arbi pieces. Fry them cautiously (as Kochu /Arbi tends to break if tossed more).
Set them aside after frying.
Now temper the same oil with the dry red chilli and 1/2 tsp sugar.
Make a smooth paste of tomato, onion and garlic cloves. Put it in pan
Add 1 tsp coriander powder, salt and sugar to taste. Add 1 tsp Turmeric powder. Saute them till the raw smell of the masala goes away.
Add the fried arbis. Cook for few minutes in low flame.
Add water as much needed.
Lower the flame and cover with a lid for few minutes.
Sprinkle 1 Tsp Garam Masala Powder. Squeeze the remaining half lemon and add the juice. Don’t cook after adding the juice. Only mix them. Make sure to put off the flame before adding the juice. It’s ready to serve.
A healthy Sandwich Recipe cooked with spiced potatoes. This recipe is very simple and can be cooked in just few minutes. It’s an ideal early morning Breakfast.
It’s hard to find a people who doesn’t like sandwich. Sandwiches are like our comfort food. In the rushing hours of morning easy sandwiches are what that saves us.
This sandwich can be cooked in tawa. So no worries about gadgets.
Course – Breakfast / Snack / Tiffin
Prep time -10 minutes
Cooking Time -15 minutes
Author Tina
INGREDIENTS
10 Pieces Bread
5 Large Potato
1 Tsp Black Pepper Powder
Black Salt to taste
1 Tsp Chaat Masala
1/2 Cup Soya Oil
HOW TO COOK ALOO SANDWICH
Peel the skin of potatoes. Cut them into cubes . Boil them. Take out on a plate. Add 1 tsp Black Pepper Powder, black Salt to taste. Start mashing.
2. As the filling becomes soft, add 1 tsp Chaat Masala Powder. Knead again. Make sure there are no lumps.
3. Make small balls out of the potato dough.
4.Take 2 breads. Spread them on the tawa.
5. Now take one potato ball. Smear them across one bread.
Potol or pointed gourd is found in abundance in West Bengal vegetable market. Buying “alu -potol ” is must in our vegetable shopping. From DOI POTOL to PUR POTOL to POTOLPOSTO, varities finger licking dishes can be cooked with this potol.
Fresh parwals always taste better. Tender Parwal which are mainly seedless tastes wonderful.
CHAALPOTOL is an age old classic recipe which used to be cooked in auspicious occasion like Durga Puja feast, onnoprashon(first rice eating ceremony), aiburo bhat(maiden rice) and many more. This is our “Thakuma-didima’r” recipe that still tops the chart of Bengali cuisine.
Just few days left for the most celebrated festival of West Bengal. This Durgapuja surprise your loved ones with this age -old classic Bengali recipe.
Cuisine -India/Bengali
Course – Main Course
Prep time -10 minutes
Cooking time -20 minutes
Author Tina
INGREDIENTS
300 gm Parwal /Potol
2 Tsp Turmeric Powder
2 Tsp Garam Masala Powder
Salt to taste
4 Tsp Gobindobhog Rice
Sugar to taste
1 Tomato
Ginger slice (chopped)
Mustard oil to Cook
SERVINGS -4
HOW TO COOK BENGALI STYLE CHAAL POTOL
STEP BY STEP PROCEDURE WITH PHOTOS
Scrap the skin of parwal. Deseed them if seeds are too big. Sprinkle 1 tsp turmeric powder and salt. Coat them. Set aside.
Put mustard oil in pan. Put the parwals for frying.
Cover with a lid and fry parwals in low flame. In this way, Parwal gets cooked well (soft inside and golden outside). In the meantime, chop tomato and ginger. Make a paste.
As Parwal gets cooked, put the paste in pan.
After tossing them, put the gobindobhog rice. (Make sure to soak the gobindobhog rice in water for at least 30 minutes, this helps in cooking the rice faster).
Add salt to taste, sugar to taste, 1 tsp turmeric powder, 1/2 tsp garam masala powder. Cook for few minutes more. As raw smell of the masala goes away, add water and cover with a lid. Cook till rice gets cooked.
As rice gets cooked, sprinkle 1/2 tsp garam masala powder and finish cooking.
Serve with hot rice. It even tastes good with paratha.
