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We hope you got insight from reading it, now let’s go back to bengali thali recipe. You can cook bengali thali using 69 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Bengali Thali:

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

This thali usually feature non-veg delicacies that have subtle yet fiery flavours that will keep you hankering. The Bengalis love mixing their food artistically in sweet and spicy flavours. Fish is an integral part of their thali meals, and so is mutton. Aloo bhaja, kumro bhaja, potol bhaja, begun bhaja. Bengali Thali is a perfect blend of sweet and spicy flavours.

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