Bengali Bie Bari Thali

Fish & SeaFood
Jul 07, 2018
Moumita Ghosh
646 Views

Bengali marriage season begins after Diwali and Jagadhatry Puja, with many people seeking marriages due to the soothing weather. Those not in Kolkata miss invitations and the atmosphere, dressing up, parlor visits, and bie bari food. This year, two close relatives missed their marriages, but the writer decides to enjoy the bie bari menu at home. So today I've brought to you our very own, typical Bie bari lunch menu, which includes,

Bhat
Lebu lonka
Shukto
Musur Dal
Bandhakopi die machher mathar chhechra
Mochar ghonto
Bie barir Katla machher jhol

Bie barir Katla machher jhol:

Ingredients & Instructions

This jhol is a must item in almost every bie bari lunch menu, which is made with Paka pona, that should be over than 3 kgs Rohu or katla fish. In this jhol, very little ingredients are used and the jhol taste delicious. Today I'm going t share the typical Bie barir jhol recipe with you all. Then you're never going to miss the bie barir machher jhol any more.

Rohu or katla fish 4 big pieces
Mustard oil 4 tablespoons
Potato 2, medium size, peeled and cut into lengthwise
Panch foron 1 teaspoon
Ginger paste 1 tablespoon
Turmeric 1/2+1/2 teaspoon
Red chili powder 1/2 teaspoon or more, adjust to your taste
Cumin powder 1 teaspoon
Salt to taste

Steps to prepare :

Take the fish pieces, wash under tap water, pat dry and marinate with salt and turemric and keep aside.
Now take a kadai, heat 2 tablespoons oil till smokes, add marinated fish pieces, 2 at a time, fry till golden and take the fish and keep aside.
Take a snall bowl, add ginger paste, turmeric, cumin powder, red chili powder & little water, and make a paste.
In the same kadai add rest 2 tablespoons oil and temper the oil with panch foron. Now add potatoes and fry till golden brown.
Now add the ginger and spices paste which you made earlier, and salt. Keep stirring till the smell of raw ginger goes off.
Add the fried fish and 11/2 cup warm water to the pan, cover the kadai and let the jhol cook on low heat for 5 minutes.
After 5 minutes open the cover, check for salt, add if need and turn off the heat.
Serve Bier barir paka ponar jhol with Gorom bhat or hot steamed rice. Emjoy...

Vegetable Curry - Aug 12, 2016

Shukto

Shukto is a traditional bengali dish, which is a part of a full course bengali meal. Shukto should be served at the beginning of the menu. It is a combination of sweet and bitter in taste. Different types of vegetables are used in this recipe. There is no hard and tough rules for Shukto recipe, In every Bengali household there are different types of Shukto recipe, some people add turmeric some people doesn't. This is a very special item of every Bengali occasions, like birthday, marriage etc. My Granny used to make Shukto is a different way. She never used to add turmeric, but she used to add coconut milk at the end instead of milk & maida. And that use to make Shukto different from any others'. Granny's Shukto had a unique taste. Perfect balance of sugar, salt & bitter. My dad use to say that, I prepare Shukto almost like my Granny. And he always like my Shukto more than my mom's made. The recipe which I'm going to share today, is typically our family heirloom recipe, which my grandmother used follow. So let's peek the recipe.

Bie barir Katla machher jhol:

Ingredients & Instructions

Unripened tamarind or Kancha Tentul is only available during this winter. And this has lots of health benefit. This food is an excellent source of vitamin B, vitamin C, potassium, magnesium, iron, thiamine, phosphorus, riboflavin, and fiber. And the tamarind sew helps to digest the rich food easily.

Unripe tamarind 4, broken into pieces Mustard oil 1 teaspoon Black mustard seeds 1/2 teaspoon Salt 1 pinch Turmeric 1/2 teaspoon Sugar 4 tablespoons

Take a pan, heat oil, temper the oil with black mustard seeds, and add tamarind pieces. Add 1 cup water, salt and turmeric and cover the pan and let it cook for 5 minutes. After 5 minutes open the pan, add sugar and again cover the pan and boil the stew for another 2 minutes. Turn off the gas after 2 minutes and let the stew to cool down at room temperature.

Dal Or Indian Lentil - Oct 29, 2013

Bengali Masoor Dal

Masoor dal, is an edible pulse, 30% of their calories from protein, all dals have the third-highest level of protein, contains dietary fiber, foliate, vitamin B1, and minerals. Masoor dal is nutritious, completely safe, and wholesome. In Bengali this dal is treated as a non-vegetarian and cooked with onion & garlic. I have added some Lemon Leaves to enhance the flavor of this Dal.

Fish & SeaFood - Aug 18, 2017

Macher Matha Die Bandhakopi

Vegetable Curry - Sep 25, 2014

Mochar Ghonto

My mom and my Mom-in-law both have different ways to make this curry. So I decided to share my Mom-in-law's recipe today, as her version I liked the most. My mom-in-law is vegetarian, so I adopted her vegetarian recipe, and my mom's non-vegetarian recipe, which I'll post later. In this vegetarian version Black Chickpeas & Scraped Coconut are added, which makes this curry even more delicious. So here is the recipe.

Beverages - Jun 01, 2017

Bengali Bie Bari Thali

Bie barir Katla machher jhol:

Shukto

Bie barir Katla machher jhol:

Bengali Masoor Dal

Macher Matha Die Bandhakopi

Mochar Ghonto

Bengali Misti Doi