The humble potato tossed in local flavours of panch phoron, coconut paste and mustard oil. Simple yet satisfying!
Palatable prawns are cooked in hot spices and then bathed in the creamy flavor of coconut milk. Chingri refers to the river prawns.
'Hilsa' fish is the highlight of the local cuisine. The fish is marinated with turmeric and delicately simmered in a mustard-poppy seed paste along with the five-spice mix (panch phoron).
Lamb marinated in the comforting flavour of yogurt and cooked in mustard oil along with mustard seeds, almonds and castor sugar that adds a sweet undertone.
Doi machch is a comforting fish curry. Tender chunks of fish are cooked in the soothing flavor of yogurt along with mild spices. It tastes best when served with plain rice.
Pan fried eggplants, sizzling with aromatic spices. Served with a freshly made, tangy tomato chutney.
A Bengali dessert prepared in the form of thin crepes stuffed with a delicious coconut and jaggery filling.
Bengali desserts are great charmers with chenna or fresh cottage cheese as one of the primary ingredients in most of them. Here's how to make the ultimate melt-in-the-mouth sweet.
A vegetarian delight, chor chori is a fresh mix of vegetables like potatoes, brinjal, cauliflower and pumpkin flavored with the famous 'panch phoron'.
post copy by https://food.ndtv.com/lists/10-best-bengali-recipes-695796
