Evergreendishes

Tag: bengali cuisine

  • Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh is a traditional rice kheer recipe of Bengali cuisine. It is one of the favourites of the Bong community and is usually prepared during ceremonies and festivals. The kheer is creamy, rich, aromatic and melt in the mouth.

    Kheer usually refers to the sweet prepared by boiling milk and rice. Each region has its own variety of kheer and today I have the Bengali version here.

    Usually Gobindobhog variety of rice is used in preparing Chaler Payesh. If you do not have it, use basmati rice. Bay leaf is added  to the milk while it is cooked, it gives a good aroma. Rich milk is boiled and simmered in soaked rice grains on a low flame, it is then sweetened with sugar and garnished with dry fruits.

    About Bengali cuisine :

    Bengali cuisine is the food served in the state of Bengal. It mainly consists of west Bengal, Tripura and Assam. It is known for the different flavours and the varied desserts.  It is one of the popular cuisines relished for the variety of sabzi too. The Bengali cuisine can be divided into four types of food as charbe, chosya, lehya, and peya. Charbe is the food chewd as rice and fish. Choosya is the food that is thin and usually sucked. Condiments as pickles are usually licked and belong to the category of Lehya. Peya are the ones as milk and tea.  (Source: Wikipedia)

    A few Bengali dishes on blog:Mixed Vegetable, Bandhakopir Torkari, Ghugni Chaat, Komala Payasam

    Other festive sweets : Khaja, ABC halwa, Shenga Holige

    chaler payesh /bengali rice kheer
    chaler payesh / bengali rice kheer

    Chaler Payesh / Bengali Rice Kheer

    Ingredients:

    • 4 cups (1 litre) milk
    • 4 tablespoon gobindobhog or basmati rice
    • 1 bay leaf
    • 1/2 cup sugar
    • 2 teaspoon  + 1 teaspoon ghee
    • cashew
    • almond
    • 1/2 teaspoon cardamom powder

    Method:

    1. Wash the rice and soak in water for fifteen minutes.
    2. Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
    3. Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
    4. Let cook on a low flame. Keep stirring in between.
    5. Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
    6. Add cardamom powder and remove from flame.
    7. Roast the nuts in ghee and garnish it.
    chaler payesh
    chaler payesh
    chaler payesh /bengali rice kheer
    Evergreendishesdev

    Chaler Payesh / Bengali Rice Kheer

    Chaler Payesh is a popular, delicious and  creamy dessert from Bong community. Gobindobhog rice is cooked in milk and sweetened with sugar and garnished with dry fruits. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 6 people
    Course: Dessert, traditional sweets
    Cuisine: Bengali, Indian
    Ingredients Method Notes

    Ingredients
      

    • 4 cups milk
    • 4 tablespoon gobindobhog or basmati rice
    • 1 bay leaf
    • 1/2 cup sugar
    • 2 +1 teaspoon ghee
    • cashew
    • almond
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Wash the rice and soak in water for fifteen minutes.
    2. Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it. 
    3. Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
    4. Let cook on a low flame. Keep stirring in between.
    5. Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
    6. Add cardamom powder and remove from flame.
    7. Roast the nuts in ghee and garnish it.

    Notes

    • Gobindobhog rice is usually used here, if it is not available use basmati rice.
    • Soak the rice for atleast fifteen minutes. 

    This post is part of 54 Healthy Wealthy Cuisines where the theme is “Mishti Dussehra at HW”

    Other Bengali dishes by co-bloggers

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    a bowl of chaler payesh garnished with nuts
    Chaler Payesh | Bengali Rice Kheer

    If you ever make Chaler Payesh, do take a picture and share with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • Komala payasam | Kamala payasa | Orange milk pudding | Santare ka kheer

    Komala payasam | Kamala payasa | Orange milk pudding | Santare ka kheer

    Jump to Recipe

    Komala payasam or orange milk pudding  is a delicious milk based dessert  ideal for summer.  It is usually prepared during festivities in West Bengal.

    This kheer is often made in Bengali homes. It was the favourite sweet of Poet Rabindranath Tagore.

    The daily cooking trend is largely affected by the season that we are experiencing. It was a delight when I saw this one, I wanted to make something similar but was not sure if something existed or how it would turn, but then Komala Payasa turned out to be a good one.

    The first time I  saw this on my friends Sasmita’s blog, The First Timer Cook and soon I had replicated it.  I was indeed happy to see this one. Sasmita is a wonderful person and a good cook.

    A few milk based recipes from the blog

    komala payasa, orange milk pudding
    komala payasa, orange milk pudding

    Ingredients:

    • 1 litre milk
    • 4 oranges
    •  1 cup sugar
    • dry fruit powder ( cashew almond powder)
    • 1/2 teaspoon cardamom powder

    Method:

    1. In a heavy bottom pan, boil the milk. Let it reduce to half.
    2. Peel the orange and separate the segments. Keep them aside.
    3. Add sugar, dry fruit powder and cardamom powder to the milk. Let cook for sometime.
    4. Allow the boiled milk to cool.
    5. Add the peeled orange segments to it. Serve chilled.

    Take a tip :

    • Adjust sugar as per your taste.
    • Orange pieces should be added only when it is at room temperature.
    • You can add pieces of dry fruits.
    Komala payasam orange milk pudding
    Komala payasam orange milk pudding
    Print Recipe
    komala payasa, orange milk pudding
    Evergreendishesdev

    Komala payasa, orange milk pudding,

    Komala payasa is a delicacy of milk with orange pieces garnished with nuts. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: festive treats, indian sweets, milk based sweets
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 lite milk
    • 4 oranges
    • 1 cup sugar
    • 1 tablespoon dry fruit powder
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Boil the milk in a thick bottom pan. Let it reduce to half.
    2. Remove the skin of orange and peel the segments. Crush them lightly.
    3. Add sugar, dry fruit powder and cardamom powder to it. Let boil for sometime.
    4. Allow to cool. 
    5. Once it is cooled, put the orange pieces to it and chill it. 

    Notes

    • Orange pieces are to be added when it is at room temperature.
    • Adjust sweetness accordingly.
    • You can add dry fruit pieces. 

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  • Bandhakopir Torkari | Bengali Dry Cabbage Curry

    Bandhakopir Torkari | Bengali Dry Cabbage Curry

    Bandhakopir Torkari is a cabbage stir fry cooked in Bengali style. Bandhakopir is the regional name for cabbage which is closed. Torkari or Ghonto as it is also called translates to a curry. It is easy to prepare and pairs well with any meal.

    Cabbage is one of the few vegetables that we bring  regularly at home.  The toughest task seems to be planning the menu for the day. Coming across this stir fry, I kinda new that it is meant for me and soon it found a place in my daily menu. Bengali Dry Cabbage Curry   with potatoes and peas or Bandhakopir Torkari  is a tasty side dish that can be easily made for lunch or dinner. It is tasty with many flavours.

    I first read this on my  friends Shubha’s blog. She had made it during our blog hop. It was a love at first sight with this stir fry, but I did take some months to make it.  You can find the recipe here

    Bandhakopir Torkari

    Bandhakopir Torkari Recipe | Bengali Dry Cabbage Curry

    Ingredients :

    • 1(1/2kg) medium sized cabbage finely cut
    • 1 potato cut into cubes
    • 1 tomato cut into small pieces
    • 1 bowl green peas
    • 2 green chillies slit
    • 2 tsp oil
    • 1 tsp cumin
    • 1/2 inch ginger grated
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp chilly powder
    • 1/2 tsp turmeric powder
    • 1 tsp  garam masala powder
    • 1/2 tsp sugar (adjust according to taste)
    • salt to taste
    • 1/4 cup water

    Method :

    1. Cut the veggies and keep them ready.
    2. Take oil in a pan. Add oil and put the cumin and slit green chilly.
    3. As it crackles, put the cubed potatoes. Sprinkle a little salt and allow to cook.
    4. Once it is cooked, put cumin powder, coriander powder, turmeric powder and chilli powder. Add some water and allow to cook.
    5. Add tomato and let cook till it is soft.
    6. Put in the chopped cabbage to it.
    7. Add the green peas and salt to it.
    8. Let cook for sometime.
    9. Lastly add garam masala powder to it.
    10. Ghee may be added to enhance the taste.
    Evergreendishesdev

    Bandhakopir tarkari

    A semi dry vegetable made with various spices makes a good accompaniment with any Indian bread or rice.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Side Dish
    Cuisine: Bengali
    Calories: 140
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg cabbage shreeded finely
    • 1 potato cut into cubes
    • 1 tomato cut into small pieces
    • 1/2 bowl green peas
    • 2 green chilly slit lengthwise
    • 2 tsp oil
    • 1 tsp cumin
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp chilli powder adjust accordingly
    • 1/4 tsp turmeric powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp sugar
    • salt to taste
    • 1/4 cup water

    Method
     

    1. Take oil in a pan. Add cumin and slit green chilly to it.
    2. Add the cubed potatoes to it. Sprinkle some salt to it. It imparts taste and helps in cooking faster.
    3. Let cook for sometime. Then add the 
    4. Add the dry spices, put some water and allow to cook.
    5. put the  chopped cabbage
    6. And the green peas
    7. Let cook for sometime. Then add the garam masala powder and sugar to it. Cabbage Stir fry is ready. A little ghee put over it enhances the taste.

    Notes

    Chop the cabbage as finely as you can.
    Do not cook the vegetable until mushy.  
     

    Update :

    This is an old post published in 2016. Today, I have changed the pictures, the recipe remains the same. Sending it to Foodies _Redoing Old Post 154. It is a fortnightly event, a group of bloggers work on an old blog post either with better poctures, structured content or anything else related to the topic.

    Pin it for later :

     

  • Bengali cuisine with Ghugni Chat

    Today, a new cuisine makes its advent here as Culinary Hoppers decided to visit West Bengal to enhance their culinary skills. The past few days have been pretty exciting for me.   Bengali cuisine is tasty and elaborate, they  are good chefs who spend a lot of time in planning and cooking ( source : internet). They have a wide range of dishes from sweets to savoury. And my journey begins with Ghugni chat.

    (more…)