Luchi, Aloo Dum, Chana Dal & Kesari Sandesh ( Bengali Cuisine )

There is more to Bengali cuisine than the sweetmeats. Try out these delectable dishes.

Bengali Luchi with traditional Bengali Chana Dal, Alu Dum & Kesari Sandesh

Plain flour ( maida ) ? 1 / 2 kg
Ghee ? 2 to 3 tablespoon
Salt to taste
A pinch of sugar
Ghee for frying

Sieve the flour. Add salt and sugar. Rub in the ghee into the plain flour. Add water (approximately 1 cup ) and make a soft dough. Make small round puris and deep fry in hot ghee Serve hot with Chana Dal and Alu Dum.

Bengal gram dal ( chana dal ) ? 200 gm
Red chilli powder ? 1 / 4 teaspoon
Dhania powder ? 1 / 4 teaspoon
Turmeric powder ? pinch
Green chillies ? 4 to 5
Ginger ? small piece
Coconut (grated) ? 2 tablespoon
Kashmiri red chilli (whole) ? 1
Bay leaves ? 2
Cardamom ? 2
Cloves ? 2
Cinnamon ? 1 piece
Ghee ? 2 tablespoon
Sugar ? 1 tablespoon
Salt to taste

Soak the dal in water for about 2 hours. Cook until tender.

Heat the ghee. Add the green chillies, ginger, Kashmiri red chilli, bay leaves, cardamom, cloves and cinnamon. Stir fry for a sew minutes.

Then add the cooked dal and the remaining masalas. Cook on a low flame for some time.

Then add the grated coconut, sugar and salt. Allow to simmer on a low flame for a few minutes. Serve hot with Luchi.

Potatoes (small, round) ? 1 kg
Chilli ginger paste ? 2 teaspoon
Dhania powder ? 2 teaspoon
Red chilli powder ? 1 teaspoon
Turmeric powder ? 1 / 2 teaspoon
Cumin seed ? 1 / 4 teaspoon
Bay leaves ? 2
Cinnamon ? 1 piece
Cardamom ? 2
Garam masala ? 2 teaspoon
Oil for frying
Sugar ? 1 teaspoon
Salt to taste
Mustard oil ? 2 teaspoon

Boil and peel the potatoes. Fry in hot oil until light brown.

Heat the mustard oil. Stir fry all the spices and chilli ginger paste.

Add the potatoes and the remaining masalas. Add little water, sugar and salt and cook until the gravy thickens. Serve hot with Luchi.

Note: Luchi is a traditional Bengali puri and the above chana dal and alu dum is cooked in Bengali style and they are traditional Bengali combinations.

Full fat milk ? 1 1 / 2 kg
Citric acid ? 1 / 2 teaspoon
Sugar ? 1 / 2 cup
Saffron ? few strands
Cardamom powder ? 1 / 2 teaspoon
Pistachios (finely chopped) ? 1 tablespoon

Boil the milk. Mix the citric acid in a little water and add it to the boiling milk. The milk will curdle. Strain to get the paneer. Let excess water drain.

Allow it to cool. Mix the sugar and he paneer and knead well. Take a flat pan and gently stir fry the paneer mixture until it leaves the sides. Allow it to cool.

Dissolve the saffron in a little milk. Add it to the paneer mixture along with the cardamom powder, pistachios and almonds. Mix well. The mixture should be of a soft smooth consistency. Make desired shapes and serve.