Bengali Thali – 14 Famous Delicious Recipe In The Bengali Thali

Bengalis have always been known for their foody nature. Bengali authentic food or Bengali Thali has always been famous worldwide. Bengali’s stable food is fish and rice. And these fish are prepared in a variety. Bengalis have a unique style of making food. The uniqueness of Bengali food is the use of phorong in the dishes. Every dish has its unique phorong which differs from one dish to another.

Apart from this fish and rice, we have a huge variety of dishes. It ranges from vegetarian to non-vegetarian. The Bengali Thali starts with our saag and ends with payesh. Still, there is a huge variety of payesh.

Here you will get a recipe of complete NON VEG THALI that is famous in Bengal, and this platter is served on many traditional occasions. These dishes are served with our staple dish Steamed Rice. At first, we take a plate and then we put a slice of gondhoraj lebu (lime), one green chilli, steamed rice, sag Vaja ( spinach leaves fry), alu Vaja ( potato fry), begun Vaja (eggplant fry), kumro Vaja ( pumpkin fry), potol Vaja (pointed gourd fry), alu posto (poppy seed with potato), musur dal (red lentils), sukto ( a mix vegetable),chingri macher malai curry ( prawn curry ), illish vape ( hilsa fish ), Katla macher Kalia ( Katla fish curry ), mutton Kosa ( mutton curry ),  aam chutney ( green mango chutney), payesh ( dessert).

Here are the following recipes for delicious Bengali Thali

SAAG VAJA

For Saag Vaja you need the following ingredients :

• 200 gram of spinach leaves
• 1 teaspoon of poppy seed
• 2 red chilli
• Salt as per taste
• 2 teaspoons of mustard oil
• 1/2 half cup of roasted peanuts
• 1 teaspoon of grated ginger
• 1 teaspoon of chopped garlic

At first, we need to finely chop the spinach leaves. And wash them in water nicely. Next heat a pot and add 1 cup of water to it and add the chopped spinach leaves, let it cook for 5 minutes on medium flame till the leaves become soft. Next heat a pan and add the oil next add the red chilli, garlic and ginger. Stir them for 1 minute and then add the roasted peanuts and the poppy seeds. Stir them for 2 minutes and then add the boiled spinach. Add the salt as per taste. The Saag Vaja is ready.

 ALU VAJA

The ingredients needed are as follows

• 1 potato cut into thin slices
• 4 tablespoons of oil
• salt as needed
•  1 tablespoon of turmeric powder
• 1 tablespoon of red chilli powder

All we need to do is heat oil in a pan and add the potatoes, salt, turmeric powder, and red chilli powder. Stir them and fry them till the potatoes turn golden brown. Our potato fry is ready.

KUMRO VAJA

The following ingredients are needed.

• 4 to 5 slices of pumpkin cut in thin round shaped
• 1 tablespoon of red chilli powder
• Oil to fry
• Salt as per taste
• 1 tablespoon of turmeric powder

All we need to do is heat oil in a pan then add the pumpkin, salt, turmeric powder, red chilli powder and salt. Mix them properly and fry the pumpkins till golden brown in colour. Our pumpkin fry is ready to serve in Bengali Thali.

POTOL VAJA

The following ingredients are needed.

• 4 to 5 pointed gourd cut in thin long  shaped
• 1 tablespoon of red chilli powder
• Oil to fry
• Salt as per taste
• 1 tablespoon of turmeric powder

All we need to do is heat oil in a pan then add the pointed gourd, salt, turmeric powder, red chilli powder and salt. Mix them properly and fry the pointed gourd till golden brown in colour. Our pointed gourd fry is ready to serve in Bengali Thali.

BEGUN VAJA

• 4 to 5 slices of eggplant cut in thin round shaped
• 1 tablespoon of red chilli powder
• Oil to fry
• Salt as per taste
• 1 tablespoon of turmeric powder

All we need to do is heat oil in a pan then add the eggplant, salt, turmeric powder, red chilli powder and salt. Mix them properly and fry the eggplant till golden brown in colour. Our eggplant fry is ready to serve in Bengali Thali.

MASUR DAL

The following ingredients are needed

• half cup of red lentils
•  1cup of water
• 2 tablespoons of oil
• 1 tablespoon of cumin seed
• 1 onion chopped
• 1 tomato chopped
• 1 tablespoon of garlic chopped
• 1 tablespoon of ginger chopped
• 1 tablespoon of turmeric powder
• some coriander leaves chopped
• 2 green chillies  slit
• 1 pinch of asafoetida
• 1 tablespoon of Kasuri methi
• salt as needed

All we need to do is first pressure cook the red lentils. Then heat oil in a pan and add the pinch of asafoetida and the cumin seeds. Next add the garlic, ginger and onions. Stir fry the onions till they turn translucent in colour. next add the tomatoes, salt, turmeric powder, and green chilli. Stir them again for 5 minutes till the tomatoes become soft. Now add the pressure-cooked lentils to the pan and stir firmly so that they all get mixed properly. Add little water and set them to a boil. Now add the Kasuri methi. Our musur dal is ready to serve in the Bengali non-veg thali.

ALU POSTO

Ingredients needed for this recipe are:

• 3 potatoes cut in cube-shaped
• 4 tablespoons of poppy seeds
• 2 green chilli
• 2 tablespoons of mustard oil
• Half teaspoon of black cumin
• Half cup of sliced onion
• Salt as per taste

We need to first soak the poppy seeds in water for 30 minutes. Next, add the poppy seeds to a blender and add the green chilli to it. Make a smooth paste. Now heat oil in a pot. Add the black cumin and the onions. Stir the onions till they turn translucent. After that add the potatoes. Stir them for 10 minutes in medium flame. Till the potatoes become soft. Next, add salt and the paste of the poppy seeds. Mix them properly. Put the flame off. Now add 1 spoon of mustard oil from the top. The Bengali’s favourite alu posto is ready. Serve it in the Thali.

SUKTO

The following ingredients are needed for this recipe:

• 2 raw cooking banana
• 1 potato
• 1 eggplant
• 2 bitter gourd
• 1 sweet potato
• 1 radish
• 2 drumstick
• 4 hyacinth beans
• 10 bori
• 2 tablespoons of poppy seeds
• 1 tablespoon of mustard seeds
• 1 tablespoon of ginger paste
• Salt as per taste
• 1 tablespoon of pachforon
• 1 tablespoon of radhuni
• 1 tablespoon of sugar
• 1 tablespoon of ghee
• 4 tablespoons of mustard oil
• 1 cup milk

At first soak the poppy and mustard seeds for 20 minutes. Now blend the poppy seeds and mustard seeds into a smooth paste separately. Now heat a pot and put some oil in it. Next, fry the eggplant by adding some salt and turmeric powder. When they turn little golden brown take them out of the pan and keep them aside. Next, fry the bitter gourd and keep them aside. Now fry the bari and keep them aside. Now add the rest of the oil to the pot. Put the pachforon and radhuni in it. Now add the green banana, potatoes, sweet potato, drumstick, radish and beans one by one and stir them to get fried. Now add the ginger paste, poppy seeds paste, and mustard seeds paste one by one. Next Stir them for 5 minutes. Now add the salt and sugar. And again cook for more than 5 minutes on medium to low flame. Now add the milk and 2 cups of water to the pot. Put all the fried things kept aside. Now cover the lid and cook for 10 minutes so that the vegetables get soft. When the mixture gets little gravy. Add the ghee and some crushed radhuni from the top, and cook for more 2 minutes. Turn off the flame and cover the lid. Sukto is ready to serve. Add this delicious vegetable to the Bengali Thali.

MUTTON KOSA (Bengali Thali Best Dish)

To make this recipe we will need the following ingredients:

• 500 gram of mutton
• 1 cup of onion chopped
• 1 cup of Tomato chopped
• 2 tablespoons of ginger paste
• 2 tablespoons of garlic paste
• 2 tablespoons of green chilli paste
• 1 tablespoon of cumin powder
• 1 tablespoon of coriander powder
• 1 tablespoon of black pepper powder
• 1 tablespoon of turmeric powder
• Salt as per taste
• 1 tablespoon of sugar
• 1 tablespoon of garam masala powder
• 2 bay leaves
• 4 cloves
• 2 cardamom
• 1 stick of cinnamon
• 2 tablespoons of coriander leaves chopped
• 4 tablespoons of mustard oil
• 2 tablespoons of lemon juice

At first heat the oil in a pot. Add the bay leaves, cloves, cardamom and cinnamon stir it once and then add the onions to it. Stir the onions till it becomes translucent in colour. Now add the ginger paste, garlic paste, and chilli paste, stir for 2 minutes then add the mutton to it. Stir it for 5 minutes then add the salt, sugar, turmeric powder, black pepper powder, cumin powder, coriander powder, lemon juice, and the tomatoes one by one. Now stir the mutton very nicely. Till the mixture release oil at the side of the pot. Now add some water to it and pressure cook the mutton to 2 wishel so that the mutton becomes soft. After the mutton boils and becomes soft, Add the garam masala and the coriander leaves on the top. And make sure there is only a little water left in the gravy. So that the gravy is a little thick. The mutton Kosa is ready. Serve this mouth-watering delicacy to the Bengali Thali.

 ILISH VAPE

The ingredients needed are as follows.

• 4 large pieces of hilsa fish
• 5 tablespoons of mustard seeds
• 2 tablespoons of curd
• 1 tablespoon of turmeric powder
• Salt as per taste
• 4 green chilli
• 4 tablespoons of mustard oil

At first blend the mustard seeds in a blender to a smooth paste and keep them aside. Now take pieces of the fish in a stainless bowl having a lid, now add the mustard paste, curd, turmeric powder, salt, 2 tablespoons of mustard oil and the sliced green chilli one by one. Add the mixture properly so that the fish gets coated. Cover the lid of the bowl. Now put some water in a pot and set it on the flame to boil now add the stainless bowl containing the fish in the water for about 15 to 20 minutes. And also cover the lid of the boiling water pot. After 20 minutes put off the flame and let it set down for 10 minutes. The yummy illish vape is ready to serve. Put this interesting recipe to the Bengali Thali.

KATLA MACHER KALIA

The ingredients needed are as follows.

• 4 pieces of Katla fish
• 2tae spoons of onion paste
• 2 tablespoons of Tomato puree
• 4 green chilli
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 tablespoon of turmeric powder
• 1 tablespoon of black pepper powder
• Salt as per taste
• 1 tablespoon of poppy seeds paste
• 1 bay leaf
• 6 tablespoons of yoghurt
• 1 tablespoon of red chilli powder
• 1 tablespoon of cumin powder
• 1 tablespoon of sugar
• 1 tablespoon of ghee
• Some chopped coriander leaves

At first, take the fish in a bowl and add 1 tablespoon of salt to it, 1 tablespoon of turmeric powder, and 1 tablespoon of red chilli powder and mix with the fish nicely. At first heat oil in a pan and fry the fish till they turn golden brown and crispy. Next take another pan add some oil to it add the bay leaves, Onion and stir it nicely next add the ginger paste, garlic paste, tomato puree, salt, turmeric, black pepper powder, Red chilli powder, poppy seeds paste, cumin powder and stir firmly till the mixture release oil. Next, add the yoghurt and 1 cup of water and set it to a boil. Next, add the fish one by one. Now add the coriander leaves and the sliced green chilli and the ghee. Cover the lid and set it again to boil for 3 to 4 minutes. The yummy KATLA MACHER KALIA is ready to serve. Put this Bengal famous delicacy to the Thali

CHINGRI  MACHER  MALAI CURRY

The ingredients needed are as follows.

• 4 pieces of jumbo prawns
• 1 medium-sized onion chopped
• 2 cups of coconut milk
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 tablespoon of turmeric powder
• 1 tablespoon of cumin powder
• Salt as per taste
• 1 tablespoon of sugar
• 1 tablespoon of butter

At first, put 1 tablespoon of salt and turmeric powder in a bowl and coat the fish properly. Next heat a pan put oil in it and let the fish fry till golden brown. Put the fish aside. Next, put some more oil in the pan and also add the butter. Now add the onion and fry them till they turn golden brown. Next add the ginger paste, garlic paste, turmeric powder, salt as per taste, and cumin powder and stir firmly. So that the raw aroma of the ginger and garlic goes away. Now add the milt to it and set it to boil when the gravy thickens, put the fish in. The yummy chingri macher MALAI CURRY is ready. Put this Bengal famous delicacy to the Bengal Thali.

 AAM CHUTNEY

The following ingredients are needed.

• 2 green mango cut into slices,
• 1 tablespoon Pach for
• 1 tablespoon of salt
• Half cup of sugar or as per sweetness
• 2 dry red chilli
• 1 tablespoon of turmeric powder
• 2 tablespoons of mustard oil
• 1 tablespoon of roasted cumin powder

Add oil to a pan. When the oil becomes hot. Put the pachforon and the red chilli. Now add the Mangoes and stir firmly. Add the salt and the turmeric powder. Put the lid and let the mangoes soften. After the mangoes become soft add the sugar to them and stir firmly. Next, add the roasted cumin powder. The yummy mouth-watering chatney is ready.

PAYESH

The following ingredients are needed.

• 1 cup of gobindo vog rice
• 2 tablespoons of ghee
• 1 litre of milk
• 2 bay leaves
• 1 spoon of cardamom powder
• Half cup of sugar or as per taste
• Chopped cashews as you like
• Chopped almonds as you like.

At first wash, the rice in water nicely and then mix 1 tablespoon of ghee in it and keep aside. Put a pan in flame add the rest ghee and roast a few cashews and almonds. Next Set a pot in the flame, put the milk in the pot and set it to boil. Put the bay leaves and the cardamom powder in the milk. When the milk starts Boling put the rice in the milk and keeps on stirring continuously. When the rice becomes soft add the sugar to it. And the roasted cashews and almonds. Stir firmly for 5 minutes. The payesh is ready. Set it to cool down and garnish it with the leftover cashews and almonds. Our Bengali dessert is ready to be served in Thali.

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