Jhinge posto
Turai peeled & diced 2 cups
Poppy seeds 1 tbsp
Dry red chilli 2 pcs 1 pc
Green chilli 1 pcs
Water as required
Mustard oil 1 tbsp
Kalonji ½ tbsp
Potato peeled & diced 1 cup
Turmeric powder ½ tbsp
Salt ½ tbsp
Ghee 1 tbsp
Basanti pulao
Ghee 2 tbsp
Cinnamon 1 inch
Green cardamom 2 pcs
Bayleaf 1 pc
Cloves 4-5 pcs
Cashew 1 tbsp
Raisins 1 tbsp
Ginger paste 1 tbsp
Salt 1 tbsp
Turmeric powder ½ tbsp
Gobind bhog rice soaked 1 cup
Water 1 ½ cup
Black pepper powder ½ tsp
Sugar 1 tsp
Alur dom
Baby potatoes (boiled & peeled) 2 cups
Salt 1 tbsp
Turmeric powder 1 tbsp
Mustard oil ¼ cup
Bayleaf 1 pc
Cinnamon 1 inch
Black cardamom 1 pc
Cloves 5-7 pcs
Black pepper 8-10 pcs
Hing 1 tsp
Onion chopped ½ cup
Ginger & green chilli paste 1 tbsp
Red chilli powder ½ tbsp
Jeera powder ½ tbsp
Coriander powder 1 tbsp
Curd ½ cup
Black salt 1 tsp
Tomato puree ½ tbsp
Bengali garam masala 1 tsp
Sugar 1 tsp
Coriander chopped 1 tbsp
Cholar dal
Potato peeled 2 pc
Chana dal soaked 2 cups
Salt 1 ½ tbsp
Turmeric powder 1 tbsp
Bay leaf 2 pcs
Mustard oil 2-3 tbsp
Fresh coconut chopped ¼ cup
Raisins 1 tbsp
Cashew 1 tbsp
Dry red chilli 1 pc
Cinnamon 1 inch
Green cardamom 2 pcs
Cloves 5-6 pcs
Hing 1 tsp
Ginger paste 1 tbsp
Garam masala ½ tbsp
Green chilli 2 pcs
Bengali garam masala ½ tbsp
Sugar 1 tbsp
Ghee 1 tbsp
Paneer paturi
Black mustard seeds 3 tbsp
White mustard seeds 3 tbsp
Green chilli 3 pcs
Salt ½ tbsp
Turmeric 1 tsp
Poppy seeds 1 tbsp
Sugar ½ tbsp
Mustard oil 1 tbsp
Sour curd 2 tbsp
Coconut ¼ cup
Paneer thick slices 4-5 pcs
Luchi
Refined flour 1 cup
Suji 2 tbsp
Salt ½ tbsp
Water as required
Oil 1 tbsp
Bhapa doi
Jaggery 1 cup
Water 2 tbsp
Hung curd 2 cups
Condensed milk ¼ cup
Green cardamom powder ½ tsp
#bengalithali #vegthalirecipes #chefajaychopra