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Tuesday, April 29, 2008

Saw Andrew Zimmern on Travel Channel: Bengali food

I have tried and made Indian. But Bengali I have eaten in restaurants but not sure if there Bengali recipes. I found some good websites to try out and found some good recipes to try. I will report On these or which ones I cook.


This recipe looked simple but different
and Anirban Biswas. All rights reserved.



• 500 g chicken
• 4 tbsp vinegar
• 2 tsp chilli powder
• 8-10 green chillies
• 6 tbsp Soya sauce
• Salt to taste


• Cut the chicken into small pieces. Wash it and drain the excess water. Marinate in vinegar and salt for 45 minutes.
• Wash and chop the green chillies.
• Heat oil in a skillet. Add chicken pieces and fry till light brown.
• Add chopped green chillies and Soya sauce. Fry on medium heat for 2-3 minutes.
• Serve hot.

Copyright © 2002 - 2007 Sudeshna Biswas

and Anirban Biswas. All rights reserved.

Bengali chicken


• 500 g salmon fish fillet
• 2 green chillies
• 2 tbsp mustard powder
• 1 tbsp chilli powder
• 1 tsp turmeric powder
• 1 tsp poppy seed powder
• 2 tbsp canola oil
• 2 tbsp mustard oil
• Salt to taste


• Wash and split green chillies.
• Rub salt and turmeric on the salmon fillets and set aside for 15 minutes.
• Make a paste of mustard powder, chilli powder and poppy seed powder in some water. Add salt to the paste.
• Place salmon fillets in a baking dish.
• Spread the spices paste on salmon fillets. Add split green chillies.
• Cover the baking dish with aluminum foil and bake at 350 degrees for 15-20 minutes.
• Serve hot.

Courtesy: Mehendi Das

Tomato Chutney

• 4 tomatoes
• 1 tsp ginger paste
• 10 g raisins
• 1Ũ tsp panch phoron
• 5 tbsp sugar
• Salt to taste


• Pressure cook tomatoes for 5 minutes.
• Heat oil in a pan. Add panch phoron and sauté till it sputters.
• Add ginger paste and stir fry for a minute over low heat.
• Add tomato. Stir and break into pieces.
• Add sugar, salt and a little water. Bring to boil.
• Add raisins and simmer till desired consistency.
• Cool and refrigerate.
• Serve chilled.

Courtesy: Bandana Biswas

Copyright © 2002 - 2007 Sudeshna Biswas
and Anirban Biswas. All rights reserved.


• 4 eggs
• Ũ onion
• Ũ cucumber
• Ũ capsicum
• 3 green chillies
• 1 lemon
• 2 cups wheat flour (moida)
• 1Ũ tbsp tomato sauce
• 1 tbsp chilli sauce
• Salt to taste

Egg Roll Bangali style


• Wash, peel and cut cucumber into thin slivers. Wash and slice the capsicum. Finely slice the onion. Wash and chop green chillies.
• Place flour in a bowl and rub in ghee.
• Add lukewarm water and mix into a firm dough.
• Knead dough for 10-15 minutes until elastic. Cover and rest for 1 hour.
• Pinch off pieces of dough and shape into 2 inch balls. Smear oil and roll out on a lightly oiled board into a Ũ cm thick circular shape.
• Heat oil in a griddle. Cook parota on one side, on the griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden yellow on low heat.
• Whisk an egg in a bowl. Add a pinch of salt. Beat lightly with a fork.
• Heat 1 tbsp oil on a griddle. Reduce heat and add the egg. Move the griddle in a circular motion to spread egg uniformly in a circular shape. Do not turn over.
• Immediately place a parota on the egg. Press with a spatula. Cook on low heat for a few seconds.
• Turn carefully and cook for a few seconds. Remove from heat. Repeat for all parotas.
• Place a portion of each of the cut vegetables in the middle of each parota. Sprinkle salt. Squeeze lemon juice. Spread some tomato ketchup and chilli sauce.
• Roll up parotas. Wrap a paper napkin around the bottom half of the egg roll.
• Serve hot.

Dr. Eric Flescher, Olathe, KS(dreric1kansas@aol.com)
The Traveling Gourmet

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