Sunday Bengali Mutton Thali

Bhaja Mooger/Muger Dal

<b>Bhaja Mooger Dal</b> is a one of the famous Dal recipe, which is usually cooked in any special occasions like guests are coming over or birthday or marriage function. In this <b>Bhaja Mooger Dal</b> you may skip adding nuts & cashew, but with these items this simple Mooger dal becomes rich & tastier. A typical Bengali full course thali always contains a bitter at the first then <b>Bhaja Mooger Dal</b>, fried vegetables, a dry kind of vegetables, a vegetable curry, then fishes and meat, at the end chatni and misti. So this <b>Bhaja Mooger Dal</b> is an important item of a full course Bengali menu. And this <b>Bhaja Mooger Dal</b> must be little sweeter in taste.

Piaji & Beguni

<p>Pyaj Pakora Or Piyaji and Eggplant Fritters are very famous snacks in West Bengal. In "Ratha Yatra" all these fried snacks are available in "Rather Mela" Or "Rath Fair" along with "Jeelipi &amp; Papad Bhaja". Piaji Beguni is nothing but Onion &amp; eggplant fritters. Chopped Onion &amp; Eggplant dipped in Besan batter with other spices and deep fried. </p><p>Finally rainy days are on full swing in most part of India. And this brings a subtle chill weather all around. To balance this we always crave for some hot snacks with a hot cup of tea. In India each region has its own delicacy related to these type of days. In Bengali cuisine, there are also a variety of snacks which one can surely enjoy as snacks like piaji(onion fritters), beguni , aloo chop, nimki, muri mixture etc along with a hot cup of adrak wali chai (ginger milk tea) or masala tea as well. These snacks definitely boost anyone’s mood in a cozy and cold&nbsp;evening specifically.</p>

Dhokar Dalna

<p>Dhokar dalna is one of the oldest recipe of Bengali cuisine. This is a vegetarian dish very much popular to the Bengali. This is kind a fried lentil cake, dipped in thick tomato ginger based gravy. In Bengali cuisine, onion &amp; garlic are strictly not allowed in vegetarian dishes. So tomato and ginger plays the main role here, and tempered with whole garam masala, and lastly ghee &amp; garam masala paste added to enhance the aroma. The finishing touch of this kind of recipes are called 'Santal Dewa', means tempering. I know, tempering should be at the start of any dish, but in Bengali cuisine, it comes at the end. So the aroma or tempering lasts till it is consumed.</p>

Bengali Mutton Curry

Almost in every Bengali home "Sunday Special Panthar Jhol" is must for lunch menu. This is not a very rich curry. This kind of "Mangsher Jhol" is cooked with very less spices, just like stew. This type of "Mangsher Jhol" goes well with Plain Steamed Rice and cucumber, onion salad. Goat meat is itself little rich. So you can not have a lot at a time. And Goat meat should be consumed at lunch only. This meat is little difficult to digest.

Rosogollar Payesh