Simple Way to Prepare Homemade Bangla Lau Beshwari (A Lost Recipe)

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Favorite Bangla Lau Beshwari (A Lost Recipe). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bangla Lau Beshwari (A Lost Recipe), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bangla Lau Beshwari (A Lost Recipe) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bangla Lau Beshwari (A Lost Recipe) is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bangla Lau Beshwari (A Lost Recipe) estimated approx 30 mins. (prep to dish).

To begin with this recipe, we must prepare a few ingredients. You can have Bangla Lau Beshwari (A Lost Recipe) using 13 ingredients and 8 steps. Here is how you can achieve that.

This one belongs exclusively to the West Bengal in India- And, is not known or tasted by many even despite being a hard core Bong… This can also be termed as the “Lau- Shukto “ (Shukto can be prepared in umpteenth ways, this is one such), “Doodh Lau” or as its original name already mentioned above “Lau Beshwari”… This requires the minimal amount of spices or ingredients other than the basic a-few, which’s predominant in its name & corresponding to that a very little rest others… Smells & tastes simply- DIVINE & well, it’s quite an inexplicable experience if you’re not aware of it which surely can’t be explained with the usage of mere few words but you need to sense & have its extremely flavourful fragrant tastes yourselves in your taste buds !!! Just a word of caution: In the exuberance of your zeal & spree kindly don’t overdo nor undergo with the aforementioned measurements of the Nigella Seeds (since this one’s quite typically anew to many)- Instead, of turning out exclusively aromatic & delectable, it may turn out to be absolutely bitter in its very tastes or may taste bit bland- just maintain the very balanced & the proportions given & follow the rest of the steps/procedures to this… Then, let me know in your feedbacks/comments later- once you’ve already prepared, tasted & enjoyed the same with your family and friends #BoxWeek18 #BottleGourd #CooksnapChallenge

Ingredients and spices that need to be Take to make Bangla Lau Beshwari (A Lost Recipe):

1. 2 Cups Lauki/Lau: Either Cubed or Medium-Thinly Sliced- Parboiled
2. 1 tsp or To Taste Salt
3. 1 tsp or To Taste Sugar: Mandatory
4. 1 tbsp Nigella Seeds: Dry Roasted & Powdered or Pounded
5. 3-4 Green Chillies: Slit
6. 1/2-1 Cup Fresh Milk: Boiled & RT/Lukewarm- To be mixed up with the Nigella Seeds Powder & Ginger Paste, altogether
7. 1/2 tsp Tempering Spices: Nigella Seeds
8. 2-3 Green Chillies: Slit
9. 1-2 Whole Dry Red Chillies
10. 1/2-3/4 tbsp Ginger Paste: To be used in Batches- (Optional though, using it in batches herein but I prefer to do it as it accentuates the very tastes & takes it to the next level)
11. 1/2 tsp Fenugreek Seeds
12. 3 tbsps Mustard Oil: For Cooking
13. 1 tbsp Ghee: Topping

Steps to make to make Bangla Lau Beshwari (A Lost Recipe)

1. Firstly, cut up the Lau/Lauki, as mentioned above 👆🏻 wash thoroughly and parboiled with just enough water required for the same- In case of any excess water strain it separately & keep it in reserve for its later use while cooking (since it holds all the nutrients in the Lauki)…Dry Roast the half of the aforesaid Nigella Seeds to be powdered & the rest half to be powdered raw, as is
2. Refer to the pics given down below 👇🏻
3. Heat up a frying pan over the medium flame: Add in the Mustard Oil- Drop in the Tempering Spices, allow them to splutter & turn fragrant- In goes, the Lauki (that’s already parboiled), mix well together until nicely combined and well incorporated- Cover it to cook for about 5-6 mins time
4. While that’s cooking, in that interim: Prepare in a mixing bowl- the milk, nigella seeds powder (entire of it) & the ginger paste to form a smooth liquid paste- Add in some sugar to it as well, keep a close check on the Lauki getting cooked, stirring occasionally in between
5. Now, add in the liquid milk-Ginger-nigella mixture to it- Give it all a really good mix until nicely combined and well blended together, checkout the seasonings at this point, post adding the salt & sugar (ensure, not to over do the seasonings since we’ve already used it earlier a bit in every other steps), add in the reserved Lauki boiled water (if at all), at this point- if not, then just skip
6. While pouring in the milk mixture- Remember always to reduce the flame to the lowest & then mix it- It’s good to have the milk slightly warm/lukewarm to balance with the temperature of the dish we’re preparing & also, to be on the safer side for it not get curdled at all (AN USEFUL TIP)
7. Once done The consistency is quite nicely thickened- That’s how it should look like…Add in the dash of ghee and a few more slit green chillies- Give it all a final good mix- Turn off the flame now, let it rest on the hot oven for the next 5-8 mins time before serving it piping hot
8. Transfer it to your serving bowl: Serve it absolutely piping hot with the equally piping hot steamed rice and rest other condiments- Trust, it doesn’t require anything more to finish a meal palate…Also, goes pretty good with any kinda Indian Breads too- Well, that’s my personal choice of course- ENJOY THE DELISH

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