Bengali Traditional Veg Thali For 10 People In 1 Hour

Published On November 5, 2022
In Article
By Guest Author
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Prep Time
30 minutes
Cook Time
30 minutes
Difficulty Level
Intermediate

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

FOR PREPARING CHOLAR DAL :
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.
Once done turn off the flame and let it cool down. Keep it aside.
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.
Now add onion, garlic, ginger, green chilli in the same pan. Mix well and saute it for 1 to 2 minutes.
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.
Now add boiled bengal gram. Mix well and add fried coconut. Add little water and mix well.
Add slit green chilli and mix well. Once done turn off the flame and garnish it with coconut slices and coriander leaves.
FOR PREPARING ROSE SANDESH :
Heat milk in a pan on a high flame and bring it to a boil. Then add lemon juice. Mix well.
Then drain off the curdled milk using the cloth.
Rinse it with cold water properly. Squeeze it and drain off the water. Keep the drain-out water aside.
Now transfer chena to a plate and add 1 to 2 tsp of drained-out water. Then add sugar, cardamom powder, and rose water.
Then mash it using fingers for 10 minutes to make a smooth lumps-free mixture.
Take a small portion of the mixture and give it a small ball shape and make a dent in the center.
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.
FOR PREPARING LUCHI :
Take all purpose flour in a bowl. Add oil. Mix well. Knead the medium soft consistency dough using left over water from chhena.
Then add little oil and knead it well. Cover it with muslin cloth and keep it aside for 10 minutes.
Take the small sized ball from the dough. Prepare a peda from it. Apply oil and roll a peda to make a thin luchi.
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.
Once done, take it out on a serving plate. Likewise, prepare all luchis and take them out to a serving plate.
FOR PREPARING BEGUNI :
Take washed brinjal. Cut a thin vertical slice from it. Likewise, prepare slices from brinjal. Arranged them on a plate.
Sprinkle turmeric powder, red chilli powder, and salt on each brinjal slice. Keep it aside for 10 minutes for marinating.
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.
Then add water gradually to make a lumps free batter of medium thick consistency.
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.
When the top surface turns light golden brown, flip them using a slotted spoon.
Deep fry them until crispy and light golden brown from both sides, and take them out to a serving plate using a slotted spoon.
FOR PREPARING ALOO POSTO :
Soak poppy seeds in water for 10 minutes. Then strain it. Keep it aside.
Cut the potatoes into half. Take potatoes, salt, and water in a pressure cooker. Cook it on high flame for 3 to 4 whistles.
Once done, turn off the flame and let it cool down. Strain it and peel them.
Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, place potatoes gently into the hot oil.
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.
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.
Heat oil in a pan. Add 1 tsp of sugar, and prepared puree. Mix well.
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.
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.
Once done, turn off the flame and garnish it with coriander leaves. Then transfer it to a serving bowl.
'Bengali Traditional Veg Thali For 10 People In 1 Hour' is ready to be served.