Regional Food Recipes

WEST BENGAL

West Bengal is a state located in eastern India, known for its rich cultural heritage and diverse cuisine. The state's capital is Kolkata, which is often called the cultural capital of India. West Bengal is home to a wide range of traditional dishes, art, literature, and music, making it a popular destination for tourists. 

Here is a list of the most popular and beloved traditional dishes of West Bengal:

1. KOSHA MANGSHO

Kosha Mangsho is a popular Bengali dish made with slow-cooked mutton in a spicy gravy. This dish is traditionally served with Roti, Luchi or Paratha, and is a favorite at special occasions and festivals. 


 Here's a recipe to make Kosha Mangsho:

 1. 1 kg mutton

 2. 3-4 large onions, sliced

 3. 2-3 bay leaves

 4. 1 tsp whole cumin

 5. 2-3 cinnamon sticks

 6. 6-7 cardamom pods

 6-7 cloves

 7. 1 tbsp. ginger paste

 8. 1 tbsp. garlic paste

 9. 2-3 green chilies, slit

 10. 1 tbsp. Kashmiri red chilli powder

 11. 1 tsp turmeric powder

 12. 1 tsp cumin powder

 13. 1 tsp coriander powder

 14. Salt, to taste

 15. 2-3 tbsp. mustard oil

 Water, as needed

Instructions:

1.Take a heavy-bottomed pan or a pressure cooker, heat the mustard oil on medium    heat.

2. Add the bay leaves, whole cumin, cinnamon sticks, cardamom pods, and cloves. Sauté until fragrant.

3. Add the sliced onions, and sauté until golden brown.

4. Add the ginger paste, garlic paste, and green chilies. Sauté for a minute.

5. Add the mutton pieces to the pan and mix well with the spices. Cook on medium heat for 10-15 minutes or until the mutton gets browned.

6. Add the Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.

8. Add water to the pan or pressure cooker to cover the mutton. Cover the pan or pressure cooker and let the mutton cook on low heat for about 1.5-2 hours or until it is tender and the gravy has thickened.

Serve hot with Luchi or Parotta.

Enjoy the rich and spicy flavours of this delicious Bengali dish!


2. CHINGRI MACHER MALAIKARI

Chingri Macher Malaikari is a popular Bengali dish made with prawns (chingri mach) cooked in a creamy and mildly spiced coconut milk sauce. Here is a recipe to make Chingri Macher Malaikari:





Ingredients:

  • 500g prawns (cleaned and deveined)
  • 1 cup coconut milk
  • 1 onion (finely chopped)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 green chillies (slit lengthwise)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves (chopped, for garnish)

Instructions:

  1. Heat the oil in a pan and sauté the onions until golden brown.
  2. Add the ginger paste and garlic paste, and sauté for a minute.
  3. Add the cumin powder, coriander powder, turmeric powder, and red chilli powder. Sauté for a minute.
  4. Add the prawns and green chillies, and sauté for 2-3 minutes.
  5. Add the coconut milk and salt to taste. Bring to a boil.
  6. Reduce the heat and simmer for 8-10 minutes, or until the prawns are cooked and the sauce has thickened.
  7. Garnish with fresh coriander leaves and serve hot with rice.

Enjoy your Chingri Macher Malaikari!



3. LAU PATAI PABDA PATURI


Lau Patai Pabda Paturi is a popular Bengali fish dish that is typically made by marinating Pabda fish in a mixture of spices and then cooking it inside a banana leaf. Here's a recipe for Lau Patai Pabda Paturi:





Ingredients:


1. 4 Pabda fish fillets

2. 1/2 cup mustard paste

3. 1/2 cup coconut paste

4. 1 tablespoon poppy seeds

5. 1 teaspoon turmeric powder

6. 1 teaspoon red chilli powder

7. 1 teaspoon cumin powder

8. 1 teaspoon coriander powder

9. 1 teaspoon salt

10. 2 tablespoons mustard oil

11. 4 banana leaves


Instructions:


1. Clean and wash the Pabda fish fillets and pat them dry with a paper towel.


2. In a bowl, mix together the mustard paste, coconut paste, poppy seeds, turmeric powder, red chilli powder, cumin powder, coriander powder, salt, and mustard oil to make a marinade.


3. Add the Pabda fish fillets to the marinade and mix well, making sure that the fish is well coated.


4. Take a banana leaf and lightly toast it over an open flame to make it pliable.


5. Place a fish fillet on the banana leaf and wrap it up tightly.


Repeat the process with the remaining fish fillets and banana leaves.


Preheat a tawa (flat griddle) on medium heat and place the wrapped fish fillets on the tawa.


Cook the fish for 10-12 minutes, flipping them over halfway through until the banana leaf is charred and the fish is cooked through.


Serve the Lau Patai Pabda Paturi hot with steamed rice.





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