Recipe of Favorite Bengali Thali

Bengali Thali.

Hello, I'm Jessica. Today, I'm gonna show you how to prepare bengali thali recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Bengali Thali Recipe

Bengali Thali is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They are nice and they look fantastic. Bengali Thali is something which I've loved my whole life.

Bengali Thali is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Bengali Thali is something that I have loved my whole life. They're nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook bengali thali using 69 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Bengali Thali:

1. Prepare of Ingredients.
2. Prepare 3 cups of All Purpose Flour (Maida).
3. Get 2 tablespoons of Ghee.
4. Take 1/2 teaspoon of Salt.
5. Prepare of Cooking oil, for deep frying.
6. Take as needed of Lukewarm Water, for kneading.
7. Make ready 250 grams of Pointed gourd (Parval).
8. Prepare 1/2 cup of Mustard oil.
9. Get 1 teaspoon of Turmeric powder (Haldi).
10. Take to taste of Salt.
11. Prepare 1 of Bitter Gourd Bitter gourd (karela) medium.
12. Make ready 1 of White Raddish 1 inch cubes medium.
13. Prepare 1 of Ridge gourd (turai) 1 inch cubes medium.
14. Get 1 of Sweet potatoes 1 inch cubes medium.
15. Get 1 of Potatoes 1 inch cubes medium.
16. Get 1 of Broad beans (sem ki phalli/papdi) 1 inch pieces medium.
17. Make ready 2 of Drumsticks 1 inch pieces.
18. Prepare 1 of Eggplants/ brinjals 1 inch cubes medium.
19. Prepare 5 tablespoons of Oil.
20. Make ready 2 tablespoons of Poppy seeds (khuskhus/posto).
21. Take 1 teaspoon of Mustard seeds.
22. Get 1 of Ginger inch piece.
23. Prepare 1 teaspoon of Panch phoran.
24. Prepare 2 of Bay leaves.
25. Make ready 1 teaspoon of Sugar.
26. Prepare to taste of Salt.
27. Make ready 1 tablespoon of Ghee.
28. Prepare 1 cup of Chana dal (Bengal Gram Dal).
29. Prepare 1/2 cup of Fresh coconut, cut into small bits.
30. Get 1 tablespoon of Ghee.
31. Take 1 teaspoon of Turmeric powder (Haldi).
32. Get 1 teaspoon of Sugar.
33. Get to taste of Salt.
34. Prepare of Ingredients for the seasoning.
35. Get 1 tablespoon of Ghee.
36. Take 3 of Dry red chillies.
37. Make ready 2 Cloves of (Laung).
38. Get 1 inch of Cinnamon Stick (Dalchini).
39. Prepare 1 of Bay leaf (tej patta).
40. Make ready 1/2 teaspoon of Cumin (Jeera) seeds.
41. Prepare 2 of Green Chillies, slit into halves lengthwise.
42. Prepare 1 inch of Ginger, peeled and grated.
43. Prepare 2 cups of Basmati Rice.
44. Get 3/4 cup of Onion – (Finely Chopped).
45. Take 1 cup of Carrot – (Finely Chopped).
46. Make ready 3/4 cup of Beans – (Finely Chopped).
47. Get 3/4 cup of Green Peas – (Par Boiled).
48. Prepare 2 of (Finely Chopped) Green Chillies.
49. Get 1/2 cup of Cashew Nut.
50. Make ready 1/2 cup of Raisins.
51. Make ready 2 of – 3 Bay Leaf.
52. Get 3 of no Green Cardamom.
53. Get 3 of – 4 no Clove.
54. Prepare 2 of no Cinnamon – (1" Stick).
55. Take 1 of big pinch Nutmeg Powder.
56. Make ready 2 of tsps Sugar.
57. Get to taste of Salt – According.
58. Make ready 2 Tbsps of Ghee/Clarified Butter.
59. Take 4 of – 6 Tbsps Oil.
60. Take 1 tbsp of rose sherbat.
61. Make ready 5 drops of rose essence.
62. Prepare 2 cups of full-fat milk.
63. Prepare 1 1/2 tbsp of powdered sugar.
64. Get 1 tbsp of lemon juice.
65. Make ready of For The Garnish.
66. Take 1 tbsp of finely chopped almonds (badam).
67. Make ready 1 tbsp of milk.
68. Take 1 tbsp of finely chopped pistachios.
69. Get of shredded rose petals.

Steps to make Bengali Thali:

1. 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..
2. 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..
3. 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..
4. 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)..
5. 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 min..
6. 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..
7. 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..
8. 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..
9. 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..
10. 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 she rbat 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..
11. 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..
12. 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.
13. 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..

So that is going to wrap this up with this exceptional dish bengali thali recipe. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.

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