SWC-West Bengal Round Up

The typical Bengali fare contains range of items from simpler vegetables to richer/heavier items like sweets. How many of us can resist at the site of Rosogolla, Shondesh, Rasmalai, ChomChom, Kalakand, Mishti Doi....etc etc.. Traditionally Bengali food is served on banana/plantain leaf or on plates made with 'sal' leaves. Meals are usually served course by course..starting from lighter vegetables to richer sweets. Rice and Fish dishes are generally eaten with chutneys, vegetables, dal and fish. There is less space for flat bread/roti/chapathi and other kinds of meat. Panchphoran (Mixture of 5 spices) is generally used to tamper vegetables which gives their dishes a unique flavor.

If you love eating rice and its varieties Bengali cuisine and South Indian cuisine are two interesting areas to explore.Our blogger s in Singapore and other non-blogger s of the woman's club participated enthusiastically. International blogger s have shown an equal share of enthusiasm. Thanks to all of you for making this event a success. Below are the entries which I received and I am blogging them in the order I received them :

Mishti Doi from Non-Blogger Hemali :

Ingredients
1 litre full cream milk
1 1/2 cups sugar
2-3 tbsp. water
3/4 tbsp. fresh curds
Method

1.Put the milk to boil with 1 cup sugar
.
2.Bring to boil and further boil for 7-8 minutes.
3.Meanwhile put remaining sugar in a heavy saucepan.
4.Heat on high stirring continuously, till brown like caramel.
5.Add water and stir well till boil is resumed.
6.Add to the boiling milk and stir well.
7.Boil for a further 5-7 minutes.
8.Cool till warm. Add curds and stir.
9.Either pour into individual cups or a single vessel.
10.Cover with lids or lid.
11.Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set.

Making time: 20 minutes (excluding cooling and setting time)

 
Priya of Easy N Tasty Recipes has sent us Dahi Murgh, Dum Aloo, Sandesh and Moongdal Tadka
 
  
  
  
Cham of Spice Club has sent us Kalakand. Give it a try I give 2 thumbs up as I have successfully made them twice
 
 EC of Simple Indian Food has sent us Bengali Kichuri ...
 
Our dear Sowmya of Creative Saga has sent us Bhappa Doi  to celebrate Bengali food fare..
Indrani of Appyayan treated us with authentic recipes.Indrani is a Bengali from Kokata and She has sent us Cholar Begun Diye, Pui Saager Dalna, Chingri Mach Bhape (Steamed Shrimp in Mustard Sauce)

 
  
  
Sweatha of Tasty Curry Leaf treated us with a Vegetarian Platter of Bengali Kichuri, SubjBhaja and Doi Baingan. 
 
Priti of Indian Khana has sent us Bandkopir Bhaja
 
Our dear friend Priyanka has fondly sent us a Special episode on Bengali dishes which lists down Non-Veg Thali, Veg Bengali Thali, Varieties of Sandesh, Fish Head Curry, Narkol Bath etc., Visit her page to read the full post .
 
Vegetarian Bengali Thali 
 
Sandesh Fare..
Few more varities...
 
Non-Veg Thali

Fish Head Curry and Naan..
Are they not interesting and drool worthy..? Priyanka says she was inspired by me I must say enthusiasm bug bit me after I met her :) so..she is a all-in-one package (energy, enthusiasm, love for food, adventurous) She has all that a foodie must have! Thanks Priyanka and we will miss you :-( ..


Moving on we have another authentic recipe from a Bengali lady Sudeshna.. She has fondly sent us Chingrir Malaikari which is made of Prawns.. You must visit her if you are a Prawn or Shrimp lover to have this delicately flavored dish on your plate :) 
Last but not least are my experiments with Bengali Cuisine which received a warm welcome at home, so presenting Potatoes with Panchphoran, Bengali style Massoor Dal and Kalakand from Cooking Station and Taste of Mysore. 
 
 
another plate which was made on popular demand.. from TOM 

With this sweet treat of Kalakand let me invite you all to take a culinary train to Andhra Pradesh with Haripriya Reddy of  Indian Hut.
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