Poila Baisakh is just around the corner, and Bangladeshis are getting ready to celebrate their new year with gusto. The occasion marks the first day of the Bengali calendar. It will be celebrated on 15th April and we all know how celebrations and food go hand in hand in Bengali.So besides wearing new clothes and spending time with family and friends, Poira Baisaf is all about eating.
. Families cook with great splendor and feasts are meticulously prepared, serving authentic Bengali dishes. If you’re wondering how to set up your Poila Baisakh table this year, we’ve got some great recipes for you.
Kochi Pathar Jhol
This delicious Bengali dish, Kochi Patar Jol, is a light and flavorful curry that is sure to please. With baby goat meat and plenty of potatoes, this dish is easy to make and absolutely amazing. Tender kid meat is simmered in a flavorful sauce with spices such as onions, garlic and ginger, giving it a unique flavor. Potatoes add a pleasant, starchy texture that pairs beautifully with juicy goat meat.
Serve with rice or your favorite roti for a complete meal. Not only is this curry’s flavor tantalizing, but its light texture makes it an ideal choice for those looking for a meal that won’t overwhelm your stomach. Enjoy this delicious Bengali baby goat curry and savor the unique flavors of home-cooked Indian cuisine.
Ingredients:
- 750g Goat Meat (medium pieces; use Baby goat meat)
- 4 Potato
- 2 Onion
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 2 Tomato
- 100g Curd
- 1 Tsp Garam masala
- 1 Tsp. Jeera /Cumin Powder
- 1 Tsp. Dhane/ Dhania / Coriander powder
- 1 Tsp. Turmeric Powder
- 2 Dried Red Chilies
- 2 Bay leaves
- 1 Tbsp. Sugar
- 2 Tsp. Red Chili Powder
- 4 Tbsp. Mustard Oil
- 1 Tsp. Ghee
Procedure:
- Wash and douse the pieces of kid meat.
- Prepare the marinade with half the turmeric powder, ruddy pepper powder, ginger garlic glue, and indeed curd.
Add the goat meat to the marinade and take off for 1.5 hours. - I like to marinate my meat overnight.
Coarsely chop the onion.
You can make tomato glue or chop them up.
Heat oil in a profound skillet and sear potatoes until brilliant brown (not completely done) and set aside. - Add cove leaf, dried ruddy pepper, chopped onion, and sugar to the same oil.
- Add remaining ginger garlic glue, salt, ruddy pepper powder, garam masala powder, cumin powder, and coriander powder.
- Add the chopped/pureed tomatoes to the mixture.
Add the marinated goat meat to the mixture.
Transfer sheep to weight cooker and include fries.
Add sufficient hot water to the blend and weight cook over medium warm (requires at slightest 5-7 whistles). - Open the top of the weight cooker when the weight is totally reduced.
If you’re not employing a weight cooker, which I have utilized numerous times, cover the meat with water and moderate cook for 1 hour and 15 minutes. - Add hot water midway through to keep the curry smooth.
- After 1.15 hours, check and stew until the meat is tender.
- In this case, include the potatoes after one hour of cooking.
- Finally include ghee and blend with curry.
Kochi Patal Jol is presently prepared to serve.It can be served with white rice.
Mutton Handi Kabab:
Coming to the lamb handi kebabs, I have already written that this dish is dominated by the flavor of the lamb itself rather than the spices.
Last time I made it, I grilled about 2kg of mutton. If you try this recipe, please use very good quality of mutton.
Ingredients:
- 1 kg Mutton with Fat
- 400g Onion
- 20-25 pods of Garlic
- 2-inches Ginger
- 2 Tbsp. Papaya peels
- 4-6 Dried Red Chili
- 2-3 Green Chili
- 3 Tbsp. Lemon Juice
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Dry Roasted
- Cumin Powder
- ½ Tsp. garam masala
- 1.5 Tsp. Salt or to taste
- 5 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- 3 Tbsp. Fresh Cream
Procedure:
- Wash and dry the mutton pieces. There should be no water.
- Score the papaya stem and extract the gum.
- Grate the papaya skin.
- Take about 2 tbsp. Papaya peel and 1 tsp along with the already extracted gum. salt too. Mix them properly.
- Make a paste of 15 grains of onion, ginger and garlic.
- Dry roast the dried red chilies with 6 garlic pods.
- Roasted chilies and garlic pods make a paste as well.
- Pour half the mustard oil, red pepper, roasted garlic ginger paste and mint paste over the meat.
- Extract the onion juice and pour the onion juice over the mutton.
- Add Turmeric Powder, Red Chili Powder, Dry Roasted Cumin Powder, Bengal Garam Masala Powder and mix well.
- Cover the bowl with plastic wrap and refrigerate the mutton overnight.
- Take the mutton out of the fridge when cooking.
- Add lemon juice and salt.
- Take a deep-bottomed thick vessel or handicap.
- Rub the ghee into the utensil and heat the remaining mustard oil.
- Pour the mutton chunks with the marinade.
- Cover the tub for about 1.5 hours.
- Cook, checking halfway through and stirring .
- When the mutton is cooked, add fresh cream, mix well.
- Enjoy Mutton Handi Kabab piping hot with your choice of bread.
Bengali Mete Chorchori
Chorchori may be a celebrated Bengali side dish. Chorchori is not one or the other companion nor curry. This specific side dish is characterized by the cut of the fixings (vegetable or creature protein).Bengali food has dishes such as Chochori, Daruna, Gont, Jol, Jal, etc., where the vegetables are cut in totally diverse ways. Having said that, the potato chunks utilized in Chorchori are continuously diverse from those utilized in Jal.
Ingredients:
- 500g Lamb Liver
- 2 Potato (Big)
- 1 Tomato
- 2 Onion
- 2 Green Chilli
- 1.5 Tbsp. Ginger Paste
- 2 Tbsp. Garlic Paste
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- Spices
- 1 Tsp. Turmeric Powder
- 1 Tsp. Ruddy Chili
- Powder
- 1 Tsp. Sugar
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- ¼ Tsp. Asafoetida
- 1 Tsp. garam masala
- Whole Flavors for
- Tempering
- 2 Narrows Leaf
- 6 Clove
- 1-inch Cinnamon Stick
- 2 Green Cardamom
- 1 Dark Cardamom
- 2 Strands Javitri
Procedure:
- Wash the sheep rematon liver and cut it into little pieces (ideally little squares). If you don’t mind see the picture for reference.
- Peel the potatoes and cut them into little 3d shapes (ideally little squares). If you don’t mind see the picture for reference.
- Chop the onions and chop the tomatoes.
- Cut the green chillies.
Heat the oil, sprinkle a small salt and turmeric powder and sear the potatoes. Wash the bars and cut them into little pieces (ideally little squares). It would be ideal if you see the picture for reference. - Peel the potatoes and cut them into little 3d shapes (ideally little squares). If you don’t mind see the picture for reference.
- Chop the onions and chop the tomatoes.
- Cut the green chillies.
Heat the oil, sprinkle a small salt and turmeric powder and broil the potatoes. - Once firm, strain the potato chunks out of the oil.Temper the same oil withinlet clears out, cloves, cinnamon sticks, green cardamom, dark cardamom and javitri.
- Add asafoetida to the oil as well.
- Simmer over moo warm until the flavors are fragrant.
Now include the chopped onions and broil until the onions are soft. - Add the chopped tomatoes and ginger-garlic glue and sauté until the oil isolates from the mixture.
- Add a few salt to season the mixture.
- Add turmeric powder, ruddy chili powder, sugar, cumin powder and coriander powder.
Mix well and cook until the oil isolates from the mixture.Check and include salt in the event that needed. - Add green chillies and blend well.
- Add sheep liver chunks and mix.
- Cover the pot and turn the warm down.
- Cook for 5 minutes.
Add the potato chunks, blend with a spatula, at that point include 1 glass of bubbling water. - Cover the pot and stew until the liver is cooked .
- This takes around a couple of mins minutes.
- Open the top and put it on tall warm to totally vanish the moisture.
- It ought to be a somewhat soft dish which is the constitution of chorchori.
- Once done, include Bengal garam masala powder taken after by ghee and blend delicately.
Niramish Mangsho or Bhoger Mangsho
Mansho can’t become Niramish, right? Indeed, if you are Bengali or know Bengali, the term Niramish Mangsho is just an oxymoron. I call it meat. So why this name? Let’s talk about the famous Kalypujor Borger Mansho!
Ingredients:
- 1kg Mutton (medium size pieces)
- 500g Potato (cut into halves)
- 100g Ginger
- 300g Unflavoured Curd
To Temper:
- 1 Bay Leaf
- 2 Red Chillies
- 10 Clove
- 2 inches Cinnamon Stick
- 3 Green Cardamom
- 2 Black Cardamom
- 1 Tsp. Asafoetida / Hing
Spices:
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tsp. Garam Masala Powder
- 1 Tsp. Red Chili Powder
- 2 Tsp. Turmeric Powder
- 2 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 5 Tbsp. Mustard Oil
- 2 Tbsp. Ghee
Procedure:
- Wash and pat mutton pieces and marinate with 100g curd, 1 tsp. cumin powder, 1 tsp. coriander powder, 1 tsp. turmeric powder, ½ tsp.
- Approximately 8 hours with red chili powder.
Keep a container filled with bubbling water handy. - Fry the potatoes until brilliant brown and strain the potatoes from the skillet.
- Transfer remaining oil to a profound container, include ghee and heat.
The oil is tempered with cove leaf, ruddy chili, cloves, cinnamon sticks, green cardamom, dark cardamom and asafoetida. - Cook for 1 miniature, until hardening clears out a decent aroma.
Add the sugar at this point and caramelize the sugar, being cautious not to burn it. - Add ginger paste to the blend and cook over moo warm for 2 minutes.
Add a small water in case the flavors are staying to the edges of the pan. - Add the flavor glue and a squeeze of salt and stew over moo warm for 3-4 minutes.
- After blending, include curd and proceed to blend and warm for 5 minutes or until blend thickens and discharges oil.
- At this point include the marinated sheep to the blend and begin cooking over moo heat
stir in between. - Simmer over moo warm for around 10 minutes, and the water will come out of the mutton.
Add the fries at this point. - Reduce warm and cook mutton in water for 20 minutes, covered.
- Add 4 mugs of bubbling
water to the mutton, increment the warm a small, and proceed cooking the mutton with the included water. - It may take an extra 15 minutes or more to legitimately cook the mutton with the pot top on, depending on the quality of the mutton.
Add bubbling water . - Add garam masala powder and 1 tsp. Ghee to conclusion Niramish Mangsho.
