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Bengali Traditional Veg Thali For 10 People In 1 Hour

  • Published On November 5, 2022
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    30 minutes
  • Cook Time
    30 minutes
  • Difficulty Level
    Intermediate

Bengali Traditional Veg Thali For 10 People In 1 Hour is a healthy and delicious dish.

Bengali Traditional Veg Thali For 10 People In 1 Hour includes rose sandesh, aloo posto, beguni, cholar dal, and luchi. If you want to try veg bengali dishes, then these recipes will be very useful to you. Firstly, you can serve beguni as a starter. Further, aloo posto, luchi, and cholar dal as the main course. And last but not least rose sandesh as a dessert. In addition, you can serve all these dishes on banana leaves as per bengali tradition. It is a nice idea for a kitty party or for a special occasion when you want to serve something different than your regional dishes. So, try to make this traditional bengali dish and share your valuable feedback with us.

This recipe was prepared by a lovely Mom: Sneha Bubna From Kolkata 

Tips and Suggestions by a Mom Chef:

  • FOR ALOO POSTO :
  • Baby potatoes can be used to prepare this dish.
  • Cut the medium-sized potatoes into half, to cook them faster.
  • Onion and garlic are optional.
  • FOR ROSE SANDESH :
  • Freshly curdled milk should be used.
  • The sandesh mixture should be mashed for a minimum of 10 minutes.
  • FOR BEGUNI :
  • If you want, round slices can be cut from brinjal.
  • The ratio of rice flour to besan should be 1:4.
  • Rice flour should be added to make crispy beguni.
  • It is recommended to fry beguni in mustard oil.
  • Ground poha powder can be added instead of rice flour.
  • FOR CHOLAR DAL :
  • Dry coconut can be used instead of fresh coconut.
  • The slit green chili should be added at the end.
  • FOR LUCHI :
  • The luchi should be rolled out thin.
  • The luchi should be kept white while frying.

For more such exciting recipes like Bengali Traditional Veg Thali For 10 People In 1 Hour, please click on the following links:

  1. Indo Chinese Platter For 10 In 1 Hour | Kitty Party Menu | Birthday Party Menu
  2. Kitty Party | Birthday Party | Dinner For 10 People In 1 Hour
  3. Rajasthani Traditional Thali

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Ingredients

  • FOR PREPARING CHOLAR DAL :
  • Bengal gram / Chana dal - 2 Cups
  • Water - As required
  • Salt - As per taste
  • Turmeric powder / Haldi powder - 1 tsp
  • Cinnamon / Dal chini - 1 Stick
  • Bay leaf / Tej patta - 2
  • Black cardamom / Badi elaichi - 1
  • Cloves / Laung - 2
  • Onion / Pyaz - 2 Finely chopped
  • Tomato / Tamatar - 2 Finely chopped
  • Green chilli / Hari mirch - 2 Finely chopped + 2 Slited
  • Garlic / Lahsun - 7 to 8 Cloves finely chopped
  • Ginger / Adarak - 1 Inch finely chopped
  • Fresh coconut / Nariyal - 2 Slices finely chopped + 2 Slices for garnishing
  • Clarified butter / Ghee - 1 tbsp
  • Coriander powder / Dhaniya powder - 1 tsp
  • Turmeric powder / Haldi powder - 1 tsp
  • Red chili powder / Lal mirch powder - 1 tsp
  • Cumin seeds powder / Jeera powder - 1 tsp
  • Dry mango powder / Aamchur - 1 tsp
  • Coriander leaves / Hara dhaniya - For garnishing
  • FOR PREPARING ROSE SANDESH :
  • Milk - 1 Litre
  • Lemon juice / Nimbu ka ras - Of 2 lemon
  • Powdered sugar - 2 tsp
  • Cardamom powder / Elaichi powder - A pinch
  • Editable rose water - 1/4 tsp
  • Red rose syrup - As required
  • Rose petals - As required for garnishing
  • FOR PREPARING LUCHI :
  • All purpose flour / Maida - 500 gms
  • Oil - 2 tbsp + For frying
  • Left over water from chhena- As required
  • FOR PREPARING BEGUNI :
  • Brinjal / Baingan - 3 Big sized
  • Turmeric powder / Haldi powder - As required
  • Red chili powder / Lal mirch powder - As required
  • Salt - As per taste
  • Mustard oil / Sarso ka tel - For frying
  • Gram flour / Besan - 1 cup
  • Rice flour / Chawal ka aata - 1/4 Cup
  • Sugar - 1 tsp
  • Water - As required
  • FOR PREPARING ALOO POSTO :
  • Potato / Aloo - 30 Medium sized
  • Water - As required
  • Salt - As per taste
  • Poppy seeds / Khas khas - 1/4 Cup
  • Tomato / Tamatar - 4 Chopped
  • Onion / Pyaz - 4 Chopped
  • Garlic / Lahsun - 10 to 12 cloves
  • Green chilli / Hari mirchi - 2
  • Ginger / Adarak - 2 Inch chopped
  • Mustard oil / Sarso ka tel - 3 tbsp + For frying
  • Turmeric powder / Haldi powder - 2 tsp
  • Red chili powder / Lal mirch powder - 2 tsp
  • Cumin seeds powder / Jeera powder - 1 tsp
  • Dry mango powder / Aamchur - 2 tsp
  • Coriander powder / Dhaniya powder - 2 tsp
  • Black pepper powder / Kali mirch - 1 tsp
  • Chaat masala - 1 tsp (optional)
  • Black salt / Kala namak - 2 tsp
  • All spice mix powder / Garam masala - 1 tsp
  • Coriander leaves / Hara dhaniya - For garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING CHOLAR DAL :
  2. Soak bengal gram for 4 hours. Then strain it and transfer it to a pressure cooker. Add water, turmeric powder, salt, cinnamon stick, bay leaf, black cardamom, and cloves. Cook it on high flame till 1 whistle. Then keep the flame low and cook it for 2 whistles.
  3. Once done turn off the flame and let it cool down. Keep it aside.
  4. Heat ghee in a pan. Add coconut and fry it for 1 to 2 minutes on medium flame. Once done, take it out to a plate and keep it aside.
  5. Now add onion, garlic, ginger, green chilli in the same pan. Mix well and saute it for 1 to 2 minutes.
  6. Then add tomato. Mix well. Add coriander powder, turmeric powder, red chilli powder, cumin seeds powder, and dry mango powder. Mix well and saute it for 2 to 3 minutes on low flame.
  7. Now add boiled bengal gram. Mix well and add fried coconut. Add little water and mix well.
  8. Add slit green chilli and mix well. Once done turn off the flame and garnish it with coconut slices and coriander leaves.
  9. FOR PREPARING ROSE SANDESH :
  10. Heat milk in a pan on a high flame and bring it to a boil. Then add lemon juice. Mix well.
  11. Then drain off the curdled milk using the cloth.
  12. Rinse it with cold water properly. Squeeze it and drain off the water. Keep the drain-out water aside.
  13. Now transfer chena to a plate and add 1 to 2 tsp of drained-out water. Then add sugar, cardamom powder, and rose water.
  14. Then mash it using fingers for 10 minutes to make a smooth lumps-free mixture.
  15. Take a small portion of the mixture and give it a small ball shape and make a dent in the center.
  16. Add a little rose syrup to it and garnish it with rose petal. Likewise, prepare all sandesh from the remaining mixture. Take it out to a serving plate on banana leaf.
  17. FOR PREPARING LUCHI :
  18. Take all purpose flour in a bowl. Add oil. Mix well. Knead the medium soft consistency dough using left over water from chhena.
  19. Then add little oil and knead it well. Cover it with muslin cloth and keep it aside for 10 minutes.
  20. Take the small sized ball from the dough. Prepare a peda from it. Apply oil and roll a peda to make a thin luchi.
  21. Meanwhile, heat the oil for frying the luchi. When the oil is hot, fry the luchi on a high flame. The luchi should be kept white while frying.
  22. Once done, take it out on a serving plate. Likewise, prepare all luchis and take them out to a serving plate.
  23. FOR PREPARING BEGUNI :
  24. Take washed brinjal. Cut a thin vertical slice from it. Likewise, prepare slices from brinjal. Arranged them on a plate.
  25. Sprinkle turmeric powder, red chilli powder, and salt on each brinjal slice. Keep it aside for 10 minutes for marinating.
  26. Take gram flour in a bowl. Add rice flour, sugar, 1 tsp of red chilli powder, 1 tsp of turmeric powder, and salt. Mix well.
  27. Then add water gradually to make a lumps free batter of medium thick consistency.
  28. Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, dip the marinated brinjal slices in the prepared batter, and coat it evenly. Remove excess batter. Place it gently into the hot oil.
  29. When the top surface turns light golden brown, flip them using a slotted spoon.
  30. Deep fry them until crispy and light golden brown from both sides, and take them out to a serving plate using a slotted spoon.
  31. FOR PREPARING ALOO POSTO :
  32. Soak poppy seeds in water for 10 minutes. Then strain it. Keep it aside.
  33. Cut the potatoes into half. Take potatoes, salt, and water in a pressure cooker. Cook it on high flame for 3 to 4 whistles.
  34. Once done, turn off the flame and let it cool down. Strain it and peel them.
  35. Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, place potatoes gently into the hot oil.
  36. Deep fry them until crispy and light golden brown from all sides, take them out to a plate using a slotted spoon. Keep it aside.
  37. Take tomato, onion, garlic, ginger, green chilli and soaked poppy seeds in a grinding jar. Grind it for a few seconds to prepare its puree. Keep it aside.
  38. Heat oil in a pan. Add 1 tsp of sugar, and prepared puree. Mix well.
  39. Add turmeric powder, red chilli powder, cumin seeds powder, dry mango powder, salt, black pepper powder, chaat masala, black salt, and coriander powder. Mix well. Boil it for 15 to 20 minutes on low flame till the oil separates.
  40. Then add fried potato and water. Mix well and cover the pan and boil it for 10 minutes on low flame. Then add all spice mix powder and mix well.
  41. Once done, turn off the flame and garnish it with coriander leaves. Then transfer it to a serving bowl.
  42. 'Bengali Traditional Veg Thali For 10 People In 1 Hour' is ready to be served.
  • Servings : 10
  • Ready in : 60 minutes
  • Special Category : Desserts, Healthy Food, Jhatpat Cooking (5 Min), poori, Sabji
  • Recipe Type : Dinner, Lunch

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