Step-by-Step Guide to Make Favorite Bengali Thali

Bengali Thali.

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, bengali thali. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bengali Thali is one of the most well liked of recent trending meals in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Bengali Thali is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have bengali thali using 69 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Bengali Thali:

1. {Prepare of Ingredients.
2. {Take of All Purpose Flour (Maida).
3. {Take of Ghee.
4. {Make ready of Salt.
5. {Take of Cooking oil, for deep frying.
6. {Make ready of Lukewarm Water, for kneading.
7. {Take of Pointed gourd (Parval).
8. {Make ready of Mustard oil.
9. {Prepare of Turmeric powder (Haldi).
10. {Prepare of Salt.
11. {Make ready of Bitter Gourd Bitter gourd (karela) medium.
12. {Take of White Raddish 1 inch cubes medium.
13. {Take of Ridge gourd (turai) 1 inch cubes medium.
14. {Prepare of Sweet potatoes 1 inch cubes medium.
15. {Prepare of Potatoes 1 inch cubes medium.
16. {Prepare of Broad beans (sem ki phalli/papdi) 1 inch pieces medium.
17. {Make ready of Drumsticks 1 inch pieces.
18. {Prepare of Eggplants/ brinjals 1 inch cubes medium.
19. {Get of Oil.
20. {Prepare of Poppy seeds (khuskhus/posto).
21. {Make ready of Mustard seeds.
22. {Make ready of Ginger inch piece.
23. {Make ready of Panch phoran.
24. {Make ready of Bay leaves.
25. {Get of Sugar.
26. {Take of Salt.
27. {Get of Ghee.
28. {Make ready of Chana dal (Bengal Gram Dal).
29. {Take of Fresh coconut, cut into small bits.
30. {Prepare of Ghee.
31. {Take of Turmeric powder (Haldi).
32. {Take of Sugar.
33. {Take of Salt.
34. {Prepare of Ingredients for the seasoning.
35. {Make ready of Ghee.
36. {Take of Dry red chillies.
37. {Make ready of (Laung).
38. {Get of Cinnamon Stick (Dalchini).
39. {Make ready of Bay leaf (tej patta).
40. {Take of Cumin (Jeera) seeds.
41. {Make ready of Green Chillies, slit into halves lengthwise.
42. {Take of Ginger, peeled and grated.
43. {Prepare of Basmati Rice.
44. {Get of Onion – (Finely Chopped).
45. {Make ready of Carrot – (Finely Chopped).
46. {Take of Beans – (Finely Chopped).
47. {Take of Green Peas – (Par Boiled).
48. {Get of (Finely Chopped) Green Chillies.
49. {Take of Cashew Nut.
50. {Prepare of Raisins.
51. {Take of – 3 Bay Leaf.
52. {Make ready of no Green Cardamom.
53. {Make ready of – 4 no Clove.
54. {Get of no Cinnamon – (1” Stick).
55. {Make ready of big pinch Nutmeg Powder.
56. {Take of tsps Sugar.
57. {Get of Salt – According.
58. {Make ready of Ghee/Clarified Butter.
59. {Take of – 6 Tbsps Oil.
60. {Get of rose sherbat.
61. {Take of rose essence.
62. {Make ready of full-fat milk.
63. {Get of powdered sugar.
64. {Get of lemon juice.
65. {Take of For The Garnish.
66. {Make ready of finely chopped almonds (badam).
67. {Take of milk.
68. {Take of finely chopped pistachios.
69. {Prepare of shredded rose petals.

Instructions to make Bengali Thali:

1. Luchi Method:- To begin making Bengali Style Luchi, first sift the flour with salt once into a large mixing bowl. Add oil or ghee to the same bowl and mix till incorporated..
2. You have a smooth dough, like you will need when making poori. Cover with the luchi dough with a wet muslin cloth and let it rest for 15-20 minutes..
3. When the oil is hot, gently slide the rolled out luchi, one by one, into the kadai. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The traditional luchi looks like a white puffed poori. Remove from the oil with a slotted spoon and drain briefly on kitchen paper. Luchi is ready..
4. Fried Rice Method:- Wash and soak the basmati rice for 30 minutes. Drain and cook with enough water (2 cups of water for 1 cup of rice) and a few of oil and 1 tsp salt. Fluff and cool the rice thoroughly by spreading on big plates. (Cook at least before 2 hours)..
5. Heat 3-4 Tbsp refined oil in a broad karai or wok. Fry the cashew and raisins. Keep them aside. Add the ghee, whole spices and bay leaf. Sauté till it exudes aroma. Add the chopped onion and green chillie and sauté quickly for 3-4 min..
6. Add all the veggies and mix well and sauté in high flame for 3 minutes, the veggies should get cooked yet remain crunchy. Add salt and nutmeg powder and mix well. Sauté for another 1-2 minutes. Add the cooked rice and mix gently. Add sugar and mix gently. Adjust salt add oil if required and mix gently. Mix in the fried cashew nuts and raisins. Fried rice is ready..
7. Shukto Method:- Wash and cut the bitter gourd into thin roundels. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. Make a thick paste of poppy seeds, mustard seeds and ginger. Heat the remaining oil in a kadai. Add panch phoron and bay leaves. When the seeds start to crackle, add the chopped vegetables and stir lightly..
8. Add the ground spices and stir for five to seven minutes. Add two cups of water and cover. Cook on medium heat stirring occasionally till vegetables are almost cooked. Add the fried bitter gourd, salt and sugar. Stir and add a tablespoon of ghee. Cook for another two minutes till gravy is not too thick nor too dry. Serve hot..
9. Potol Bhaja Method:- To begin making the Bengali Potol Bhaja recipe, wash and pat dry parwal well. Slit into half length wise. In a bowl, add salt and turmeric powder, mix well. Generously rub the turmeric salt mixture all over the parwal. Heat mustard oil in a pan. Fry parwal until browned on all side. Remove from pan and serve hot..
10. Rose Sandesh Method:- Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally. Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously. Strain the mixture using a strainer and allow all the whey to drain out. Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well. Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse..
11. Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers. Gradually add more warm water as needed will the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled. Knead the luchi dough for about 3-4 minutes till..
12. When you already to make the Luchis, divide the dough in to about 20 small round balls of equal size. Roll out each portion into a perfect ball, and using a rolling pin, roll out each dough ball to 1/4 inch thickness and about 3 inches in diameter. Proceed to roll them all out. Meanwhile, warm the oil in a kadai placed on medium heat, to begin deep.
13. Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger..

So that is going to wrap it up with this exceptional food bengali thali recipe. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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