Tuesday, October 2, 2012

Bengali Comfort Food Thali

There is this foodie group on facebook that I am a part of. An amazing group of people who know their food and are willing to share. There was this week when everyone there was practically cooking Bengali food or talking about Bengali food. And thats it..... I started craving for some Bengali food myself.

I have never tasted Bengali food in my life - except the famous roshgollas :) - so cooking Bengali food was never done by me before. It was a challenge and I thought lets start small and make some comfort food.

I would not call this authentic Bengali food - firstly cos its not cooked in mustard oil and secondly, cos I have tweaked the recipes a lil bit to make it mustardy and my style too.

We had - Begun Bhaja, Fish in Mustard sauce, Bhaat and Masoor Dal tempered with Panch Poran.

Panch Poran is the mix of spices that is used in most Bengali cooking - its equal parts of cumin seeds, mustard seeds, fennel seeds, nigella seeds & fenugreek seeds all mixed up and stored in an airtight container.

Recipes for all the above food is here
Begun Bhaja - http://merakitchen.blogspot.com/2012/10/begun-bhaja.html
Masoor Dal - http://merakitchen.blogspot.com/2012/10/masoor-dal-with-panch-poran-seasoning.html
Fish in mustard Sauce - http://merakitchen.blogspot.com/2012/10/fish-cod-in-mustard-sauce.html

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