Bengali Food Recipe : Potol Keema Kofta (Pointed Gourd Meat Kofta)

Potol Keema Kofta is a recipe native in Jessore, the southwest region of Bangladesh.I would say, the dish is worth the effort because it tastes great, especially if you are a meat fan. The koftas are usually served with plain pulao or fried rice, and is cooked on special occasions.

Ingredients :

•     5 medium sized pointed gourds ( potol)
•     1/2 cup soyabean oil
•     2 cups of sliced onions
•     1/2 cup minced chicken
•     2 bay leaves
•     salt as needed
•     1 tablespoon coriander seeds powder
•     1 tablespoon ginger paste
•     1 tablespoon garlic paste
•     4 cardamom
•     2 cinnamon sticks
•     2-3 cloves
•     3-4 green chillies
•     1/2 tablespoon cumin powder
•     just a pinch of black pepper powder

Preparation method :

1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the
   gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal"
   like sections form. Clean the inside filling out of the gourd completely. Set
   aside the cleaned pointed gourds.

2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander
   seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped
   green chillies and cumin and black pepper powders.

3. Add the minced chicken and fry until the chicken is slighty brown, but not
   completely cooked. Stir continously so that the ingredients do not stick together.
   The frying of chicken with the spices should take around 15 minutes.

4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when
   the meat is almost fried. Fill in the pointed gourds with the almost cooked minced
   chicken. Tie the gourd firmly with a string by wrapping the string around the
   gourd a couple of times. Tying the gourd will prevent the meat from falling out.
   Note: It is better to tie the gourd near its mouth in one concentrated area than
   tying the string all over the gourd.

5. Repeat for all the other pointed gourds.

6. Deep fry for 20 minutes until the gourds become soft.

7. The string should be untied when the gourds are being served. Garnish with
   carrots, onions and green chillies.

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Bengali Food Recipe : Doi Maach

Doi Maach, a Bengali-style fish cooked with yoghurt..Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.

Ingredients :

•     5-6 medium large rohu fish/aar/bhetki
•     salt to taste
•     2 teaspoon holud powder (turmeric powder)
•     2-3 medium sized onions
•     3-4 pods garlic
•     1/2 teaspoon ginger paste
•     4 tablespoons oil
•     4 green chilies
•     2 tablespoons plain yogurt
•     10 kismis (raisins)
•     1 tej pata (bay leaf)
•     1/2 stick darchini (cinnamon)
•     4 lobongo (cloves)
•     3 choto elanch (green cardamom)
•     1 teaspoon jeera powder (cumin powder)
•     1 teaspoon dhone powder (coriander powder)
•     1 cup water
•     1 teaspoon sugar

Preparation method :

1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of
   turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the
   garlic pods into pieces.

2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well.
   Take the fish out and set aside.

3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green
   chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic,
   ginger chilies back into a mixer and grind it with 2 table spoons of yogurt

4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon,
   cloves and cardamom in the hot oil. Let it splutter, add the ground paste of
   onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add
   a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder
   and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.

5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the
   remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium
   heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar
   according to taste. Serve hot with rice.

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Bengali Food Recipe : Aloo Posto

This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook.

Ingredients :

•     7-8 table spoons posto seeds (poppy seeds)
•     1/2 cup water to grind posto seeds
•     5 green chilies
•     2-3 tablespoons sarser tel (mustard oil)
•     pinch of hing (asafetida)
•     1/2 teaspoon holud powder (turmeric powder)
•     400 g aloo (potato)
•     1-1½cups water to cook
•     salt to taste

Preparation method :

1. Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green
   chilies, and salt to taste till poppy seeds are soft. It should be a thick
   consistency and can take up to 10 minutes.

2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well.
    Drain; add salt.

3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and
   turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning,
   add posto ground into paste. Keep stiring for a minute. Add ½ cup of water to it
   and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and
   cook. Once the aloo is soft and fully cooked, let the water dry up and stir the
   aloo without mashing them or breaking them. Turn off the heat. Taste and adjust
   salt. Garnish with a green chilli sliced to 4 pieces.

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Bengali recipe: Kosha Mangsho

This is a big site of collect your favorite all type of recipe.One of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon. And the joy is bigger when the lunch is a preparation of traditional, authentic Bengali cuisine.Try out this traditional recipe..

Ingredients :

• 750 grams mutton
• 3 medium sized potatoes cut into equal halves (Optional)
• 1-2 tbsp of mustard oil to fry the potatoes
• 3-4 medium sized onions
• 1 tsp garam masala
• 1 ½ tsp meat masala

To marinate the mutton :

• 7-8 cloves of garlic
• 1 ½ inch thick ginger
• 2 tsp turmeric powder
• 1 ½ tsp red pepper powder
• 1 ½ tsp coriander powder
• 1 ½ tsp salt
• 4 heaped tbsp of yogurt

To temper :

• 10 - 12 black peppers (uncrushed)
• 3 bay leaves
• 4 whole cardamoms
• 5 cloves
• ½ inch long cinnamon stick
• 1 tsp of sugar
• ½ cup mustard oil

Method :

Marinating the mutton :

1. Bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste.

2. Wash and clean the mutton. Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours. If you have time on your hands, let it rest overnight. Ensure that you prick the mutton with a fork so that it absorbs all the flavours.

3. Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.

Cooking the mutton :

1. Heat the remaining mustard oil in another wok. Add some turmeric to it. Then, temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy and also contributes to the subtle sweetness of the spicy gravy.

2. Add the remaining onion paste along with meat masala and fry for about 5 minutes. You'll notice the oil separating from the mixture.

3. Now add the marinated mutton. Cook at a low flame for about half and hour.

4. Add 2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest.

5. Now, add the fried potatoes and garam masala, and give it good stir. Let it cool for sometime and then sprinkle freshly chopped coriander leaves.

Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!

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