How to Prepare a Bengali Feast

Step-by-Step Guide

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   Step 1: Start with Bengali desert because it is easy to make.

   This recipe is for Sandesh , which is a sweet treat that can be seen at any Indian celebration in a Bengali household.
   
   Traditional Sandesh calls for two separate recipes – the making of the paneer (cheese) and then the recipe for the dessert, where you mix in the fresh cheese with the rest of the ingredients.
   
   Cook Time: 20
   - 30 minutes Cooling Time: 2-3 hours.
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   Step 2: Assemble the ingredients.

   For making sandesh, the ingredients are: 2 quarts whole milk ¼ cup of lemon juice (or lime juice) Fresh paneer from 2 quarts of milk A handful (approx. 8-12) each of almonds and pistachios cut into slivers A few saffron strands 1 tablespoons warm milk (to soak saffron) 1/2 milk powder 1/2 cup powdered sugar (or regular, granulated sugar) 1/2 tsp cardamom powder 1 teaspoon rose water Ghee (or butter) to lightly grease molds Optional additions: pistachio essence (1/2 teaspoon), for flavor. , These are:
   Large heavy bottom pan Cheesecloth Molds of any shape you like (a leaf is a traditional holiday shape). , Then turn off the heat. Do not overcook the milk.,, The solid curds will separate from the liquid whey., Strain out the whey from the curds.
   
   Allow the curds to cool for at least 15 minutes.
   
   During this time, begin prep for the sandesh., Set aside and begin mixing the ingredients for the dessert., Keep aside to use as topping.
   
   If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.,,, Stir a few more times.,, If using pistachio essence, add in with the sugar and cardamom powder If using pistachio essence, add in with the sugar and cardamom powder. ,,,,, Chop into desired pieces, either large, medium or into smaller pieces., Allow to cook for 15 minutes until the natural oils from chicken mixes with the steamed water., At the same time, add salt according to taste.,,, If required, add half a glass of water to avoid burning the spices.,,,,, Adjust if necessary., This delicious dish serves 4 to 6 people.,, Let the chicken marinate for 6 to 12 hours in the refrigerator, the more the better., Mix together as follows: 8 cloves 1 cinnamon stick 6 green cardamoms 2 bay leaves1 2 teaspoons shahi jeera (caraway seeds) A few pinches grated nutmeg and mace each 1 teaspoon coriander powder 1 teaspoon red chili powder (to taste) 1 tablespoon garam masala powder 5-6 tablespoons of chopped fresh mint 2-3 chopped green chilies 4-5 chopped tomatoes A whole bunch of fresh coriander leaves 1 inch piece of ginger root, grated 1 kilo basmati, jasmine or ganador rice 1 cup tomato paste (not tomato sauce) 1 cup milk, cream, or yoghurt , The ingredients needed are:
   About 8-9 medium size onions Oil for deep frying 3-4 tablespoons for cooking 1 tablespoon of ginger garlic paste 1/2 cup of milk A few strands of saffron (kesar) Desi ghee (clarified butter), about 6-7 tablespoons Cashew nuts (a few or as many as you want) Raisins and almonds are optional Salt to taste , While the chicken is marinating, slice the onions thinly.
   
   You can use a food processor for this or a slicer., The heat should be medium.
   
   Definitely not high, otherwise the onions will get burned.
   
   Stir the onions continuously for uniform browning.
   
   When they become light brown, drain them on kitchen paper.
   
   Keep them aside.
   
   They will get nice crispy as they cool down.Ad, Take a deep, wide mouth vessel and heat 3 to 4 tablespoons of oil in it.
   
   In this, add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle.
   
   Add a tablespoon of ginger garlic paste and stir a little.
   
   Tip out all the marinated chicken and the marinade.
   
   Cook on a high flame so that the water gets evaporated quickly.
   
   Add the chopped tomatoes, mint, green chilies, all dry powders( coriander, chili), and salt.
   
   Cook till the chicken is cooked and the gravy (masala) is not watery.
   
   Add one third of the fried onions.
   
   Mix well.
   
   Keep aside. , Boiling rice is one of the most important part of cooking a biryani.
   
   The rice needs to be parboiled, meaning that it should be three fourth cooked.
   
   The rest of it gets cooked on dum (when you layer the chicken and rice, seal it and put on a very slow fire).
   
   Take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice).
   
   Add ample salt (this is very important because the rice needs to be salty when cooked).
   
   Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice.
   
   Boil all this for a few minutes on a high flame (7 minutes or so).
   
   Check for readiness.
   
   This is how to check if the rice is done.
   
   Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, the rice is done.
   
   Strain the rice and spread it on a clean surface (a tray or something), so that it cools faster.
   
   If you want to pick out the whole spices which you added, you can do that now.
   
   Or else just let them be. , Now that the rice and chicken are cooked and the fried onions are ready, you just need to get a few more things organized, so that the layering can be done.
   
   Chop the coriander leaves.
   
   Boil the milk and add crushed saffron in it.
   
   Give it a stir.
   
   In desi ghee, fry the cashew nuts till golden brown.
   
   Also the almonds and raisins, if using.
   
   Keep aside.
   
   Keep some melted desi ghee aside. , Take some melted ghee and grease the bottom of the pan with it.
   
   Then put a layer of rice, then a layer of chicken followed by a layer of fried onions.
   
   Then a layer of chopped coriander.
   
   Repeat and finish off with the rice layer.
   
   Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts.
   
   Pour the saffron milk on top.
   
   Also pour some desi ghee down the sides of the pan and some on top of the rice.
   
   It will trickle down with the heat. , Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid.
   
   The idea is to restrict the steam from escaping.
   
   Place this pot on a very slow flame.
   
   Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source., When you open it, what you get is the magical, flavorsome and aromatic chicken biryani.
   
   Dig in.
   
   Don't forget to prepare a raita while your biryani is cooking.
   
   Enjoy hot biryani with a cold raita.,, After a minute of mixing, add the coriander leaves & mint leaves.
   
   Then add tomatoes, chicken, salt, and other spices., After the pressure is fully released, open the lid, stir the biriyani without spoiling the rice and serve with raitha.,, After the pressure is fully released, open the lid, stir the biriyani without spoiling the rice and serve with raitha., They are:
   Hilsa Curd Ginger paste Onion paste Green chilli paste Salt Sugar Ghee Bay leaf Cardamom Cloves Wild cinnamon ,, After washing the body, marinate it with a paste made of the curd, ginger, onion, chilli, salt and sugar.,,,, It will boil within 10 minutes.
   
   It's then ready to serve., They are: 1 big purple brinjal/eggplant/aubergine 1 teaspoon chili powder 2 teaspoons rava 1 tsp rice flour 1/2 teaspoon sugar 1 teaspoon jeera powder 1 teaspoon dhania powder Salt to taste Mustard oil. ,,, This removes the bitterness from the eggplant.,,,,,,,,,, Shallow fry the slices.
   
   Brinjal absorbs oil so care should be taken not to use lot of oil while frying.,, Serve as an appetizer.
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   Step 3: Assemble the items needed as well.

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   Step 4: Heat the milk in the pan until just before it boils.

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   Step 5: Add lemon juice (or citrus substitute) one tablespoon at a time.

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   Step 6: Stir the milk constantly while adding the lemon juice.

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   Step 7: Place the cheesecloth in a strainer.

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   Step 8: Use the cheesecloth to squeeze out any excess moisture.

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   Step 9: Soak the almond and pistachio slivers with the saffron in warm milk.

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    Step 10: Combine the sugar

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    Step 11: milk powder and paneer and mix well.

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    Step 12: Place on a medium-low flame

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    Step 13: folding the doughy mixture continuously for 4-5 minutes in the pan.

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    Step 14: When the mixture becomes slightly more solid in texture

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    Step 15: splash the rose water on it and remove the pan from the heat.

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    Step 16: Allow the mixture to cool.

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    Step 17: Add sugar and cardamom powder and mix until smooth dough is formed.

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    Step 18: Lightly grease the molds with ghee (clarified butter).

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    Step 19: Put a little topping mixture (soaked almonds

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    Step 20: pistachios and saffron strands) in each mold.

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    Step 21: Press some of the prepared paneer mixture on top of the topping in each and shape into the mold.

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    Step 22: Assemble the ingredients: 1 chicken or its equivalent Water 1 onion

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    Step 23: finely chopped salt

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    Step 24: according to taste Fresh coriander (about half a bunch) 1 tablespoon of ground cinnamon a teaspoon of turmeric powder 2 tablespoons of tomato puree 2 tablespoons of cumin powder 1 teaspoon crushed ginger A pinch of crushed garlic.

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    Step 25: Use 1 kilogram of chicken with or without bones.

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    Step 26: Add into a pot containing 1 glass of water.

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    Step 27: Add the onion into this mixture.

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    Step 28: When chicken appears to be half cooked

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    Step 29: add fresh coriander.

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    Step 30: Add the cinnamon

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    Step 31: turmeric powder

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    Step 32: tomato puree

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    Step 33: cumin powder

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    Step 34: crushed ginger and garlic.

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    Step 35: Turn down the heat slightly

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    Step 36: as the above spices will need to blend into the chicken mixture

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    Step 37: while it cooks into the chickens own natural oils.

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    Step 38: Once the mixture obtains a smooth consistency

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    Step 39: mix thoroughly to get an even consistent blend.

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    Step 40: Allow to simmer until chicken is completely cooked.

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    Step 41: Add the required amount of water while cooking

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    Step 42: if one desires to add gravy to this dish.

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    Step 43: Garnish with one diced tomato(fresh)

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    Step 44: five minutes before switching off the cooker.

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    Step 45: Check the salt content.

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    Step 46: Serve.

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    Step 47: Obtain the following ingredients: 1 kilo of chicken on the bone cut into 8-10 parts 1 tablespoon of ginger garlic paste 1 teaspoon of coriander powder 1 cup of card or milk with one lemon juice 1 tablespoon garlic paste 1 teaspoon biryani masala (2 cardamom

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    Step 48: 1 inch cinnamon

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    Step 49: 1/2 teaspoon fenugreek

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    Step 50: 3 cloves - take all these

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    Step 51: fry them without oil

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    Step 52: make them into a powder) A pinch of salt.

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    Step 53: Mix all of the above ingredients together.

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    Step 54: Prepare the herbs

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    Step 55: spices and condiments.

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    Step 56: Assemble the fried onion ingredients.

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    Step 57: Deep fry the onions.

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    Step 58: Heat oil and fry the sliced onions in batches.

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    Step 59: Cook the chicken.

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    Step 60: Parboil the rice.

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    Step 61: Keep all these ready.

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    Step 62: Take a heavy bottom pan with a lid (non stick is best).

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    Step 63: Leave for one hour.

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    Step 64: Fry the cloves

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    Step 65: cardamom

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    Step 66: cinnamon and onion in the pressure cooker pot and cook until it is fried to a golden colour.

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    Step 67: Add the ginger and garlic.

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    Step 68: Add the amount of uncooked rice you want to use along with the required amount of water (usually twice the amount of rice) - stir this mixture using a long spatula to mix everything together

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    Step 69: then close the lid of the cooker and wait for the whistle.

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    Step 70: Add the amount of uncooked rice you want to use along with the required amount of water (usually twice the amount of rice) - stir this mixture using a long spatula to mix everything together

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    Step 71: then close the lid of the cooker and wait for the whistle.

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    Step 72: Open and serve.

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    Step 73: Assembler the needed ingredients.

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    Step 74: Take the body of the fish

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    Step 75: except for the head and tail.

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    Step 76: Wash the fish.

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    Step 77: Heat the ghee in a pan and put a bay leaf

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    Step 78: cardamom

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    Step 79: wild cinnamon.

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    Step 80: Put the marinated fish into the pan.

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    Step 81: Pour ¼ cup of water and cover it.

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    Step 82: Cook it in low flame.

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    Step 83: Assemble the ingredients.

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    Step 84: Cut the eggplant lengthwise.

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    Step 85: Rub in salt

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    Step 86: turmeric and sugar.

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    Step 87: Keep aside for 30 minutes to one hour.

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    Step 88: Heat the mustard oil in a frying pan.

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    Step 89: Lay the eggplants down in the oil.

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    Step 90: Turn the sides to cook evenly on both the sides.

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    Step 91: Serve hot.

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    Step 92: Cut the brinjal/eggplant into around 1/2" slices and drop it in a bowl of water for around 15 minutes.

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    Step 93: Drain the water and wipe all the slices dry.

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    Step 94: Mix all of the masala ingredients

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    Step 95: along with rava

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    Step 96: in a mixing bowl.

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    Step 97: Apply this mixture on the both sides of all the brinjal slices.

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    Step 98: Heat little oil in frying pan.

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    Step 99: Place the brinjal slices in the pan.

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     Step 100: Turn the slices around & fry till they turn brown on both sides.

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     Step 101: Garnish with coriander leaves on cooked slices and relish.

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