Bangali thali

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 Bangali thali


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 2
  • 3 cups all purpose flour (maida)

  • 2 tbsp ghee

  • 1/2 tsp salt

  • 1 cups cooking oil , for deep frying

  • 1 cups lukewarm water , for kneading

  • 250 gms pointed gourd (parval)

  • 1/2 cups mustard oil

  • 1 tsp turmeric powder (haldi)

  • 1 pinch salt , to taste

  • 1 nos bitter gourd bitter gourd (karela)

  • 1 nos white raddish 1 inch cubes

  • 1 nos ridge gourd (turai) 1 inch cubes

  • 1 nos sweet potatoes 1 inch cubes

  • 1 nos potatoes 1 inch cubes 1

  • 1 nos broad beans (sem ki phalli/papdi) 1 inch pieces

  • 2 nos drumsticks 1 inch pieces

  • 1 nos eggplants/ brinjals 1 inch cubes

  • 5 tbsp oil

  • 2 tbsp poppy seeds (khuskhus/posto)

  • 1 tsp mustard seeds

  • 1 piece ginger

  • 1 tsp panch phoran

  • 2 nos bay leaves

  • 1 tsp sugar

  • 1 pinch salt to taste

  • 1 tbsp ghee

  • 1 cups chana dal (bengal gram dal)

  • 1/2 cups fresh coconut , cut into small bits

  • 1 tbsp ghee

  • 1 tsp turmeric powder (haldi)

  • 1 tsp sugar

  • 1 pinch salt , to taste

  • 1 tbsp ingredients for the seasoning: ghee

  • 3 nos dry red chillies

  • 2 nos cloves (laung)

  • 1 inch cinnamon stick (dalchini)

  • 1 nos bay leaf (tej patta)

  • 1/2 tsp cumin (jeera) seeds

  • 2 nos green chillies , slit into halves lengthwise

  • 1 inch ginger , peeled and grated

  • 2 cups basmati rice

  • 3/4 cups onion – (finely chopped)

  • 1 cups carrot – (finely chopped)

  • 3/4 cups beans – (finely chopped)

  • 3/4 cups green peas – (par boiled)

  • 2 nos (finely chopped) green chillies

  • 1/2 cups cashew nut

  • 1/2 cups raisins

  • 2-3 nos bay leaf

  • 3 nos green cardamom

  • 3-4 nos clove

  • 2 nos cinnamon – (1” stick)

  • 1 pinch nutmeg powder

  • 2 tsp sugar

  • 1 pinch salt – according to taste

  • 2 tbsp ghee/clarified butter

  • 4-6 tbsp oil

  • 1 tbsp rose sherbat

  • 5 drop rose essence

  • 2 cups full-fat milk

  • 1 tbsp lemon juice

  • 1 1/2 tbsp powdered sugar

  • 1 tbsp milk

  • 1 tbsp for garnish :finely chopped almonds (badam)

  • 1 tbsp finely chopped pistachios

  • 4-5 nos shredded rose petals


  • Luchi Method:-
  • To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl.Add oil or ghee to the same bowl and mix till incorporated.Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers.Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori.Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes.When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size.Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter.Proceed to roll them all out. Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep frying the luchi.When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The traditional luchi looks like a white puffed poori.Remove from the oil with a slotted spoon and drain briefly on kitchen paper.
  • Luchi is ready.
  • Fried Rice Method:-
  • Wash and soak the basmati rice for 30 minutes. Drain and cook with enough water (2 cups of water for 1 cup of rice) and a few of oil and 1 tsp salt.Fluff and cool the rice thoroughly by spreading on big plates. (Cook at least before 2 hours).Heat 3-4 Tbsp refined oil in a broad karai or wok. Fry the cashew and raisins. Keep them aside.Add the ghee, whole spices and bay leaf. Sauté till it exudes aroma.Add the chopped onion and green chillie and sauté quickly for 3-4 minutes.Add all the veggies and mix well and sauté in high flame for 3 minutes, the veggies should get cooked yet remain crunchy.Add salt and nutmeg powder and mix well. Sauté for another 1-2 minutes.Add the cooked rice and mix gently. Add sugar and mix gently.Adjust salt add oil if required and mix gently.Mix in the fried cashew nuts and raisins.Fried rice is ready.
  • Shukto Method:-
  • Wash and cut the bitter gourd into thin roundels. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. Make a thick paste of poppy seeds, mustard seeds and ginger.Heat the remaining oil in a kadai. Add panch phoron and bay leaves. When the seeds start to crackle, add the chopped vegetables and stir lightly.
  • Add the ground spices and stir for five to seven minutes. Add two cups of water and cover. Cook on medium heat stirring occasionally till vegetables are almost cooked.Add the fried bitter gourd, salt and sugar. Stir and add a tablespoon of ghee. Cook for another two minutes till gravy is not too thick nor too dry. Serve hot.
  • Potol Bhaja Method:-
  • To begin making the Bengali Potol Bhaja recipe, wash and pat dry parwal well. Slit into half length wise.In a bowl, add salt and turmeric powder, mix well.Generously rub the turmeric salt mixture all over the parwal. Heat mustard oil in a pan. Fry parwal until browned on all side.Remove from pan and serve hot.Rose Sandesh Method:-
  • Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.Strain the mixture using a strainer and allow all the whey to drain out.
  • Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.
  • Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.
  • Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.