Recipe of Quick Bengali Lunch Thali

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Homemade Bengali Lunch Thali. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Bengali Lunch Thali, 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 Bengali Lunch Thali 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 Bengali Lunch Thali is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bengali Lunch Thali estimated approx Preparation time-10 mins, Cooking time-1hr.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Bengali Lunch Thali using 38 ingredients and 17 steps. Here is how you cook that.

#cc2022 #week2 Bengali cuisine has different kinds of style of food in its Thali. I chose a vegetarian one with Khichudi, Chorchori, Tomato Chutney o Payesh.

Ingredients and spices that need to be Make ready to make Bengali Lunch Thali:

1. For Khichudi
2. 1 cup Gobindobhog rice
3. 1 cup Moong Dal
4. 1 Tbsp ginger paste
5. 2-3 green chilies
6. as required Few florets of cauliflower
7. as required Ghee
8. 1 bay leaf
9. 2 whole red chillies
10. 1 tsp whole garam masala - cinnamon stick, cloves, green cardamoms
11. as per taste Salt
12. For Chorchori
13. 1 medium size radish
14. 1 medium size potato
15. Malabar spinach
16. 1 medium size eggplant
17. 1/2 medium size pumpkin
18. 1 tsp panchphoron
19. 1 bay leaf
20. 1 whole red chilli
21. 1/2 tsp turmeric powder
22. 1 tsp red chilli powder
23. As Required Mustard oil
24. as per taste Salt
25. For Tomato Berry Chutney
26. 2 medium size tomatoes
27. 3-4 Indian berry
28. 1/2 cup sugar
29. as per taste Salt
30. as required Oil
31. 1/2 tsp panchphoron
32. For Payesh
33. 1/2 cup Gobindobhog rice
34. 2 cups milk
35. 1/4 cup nuts and raisins
36. 1 bay leaf
37. 2-3 black cardamoms
38. 1/2 cup sugar

Instructions to make to make Bengali Lunch Thali

1. For Khichudi - soak rice for 30 mins, roast the Moong Dal in a pan on medium heat for 2-3 mins. Set aside. Add the Dal to the soaked rice and set aside
2. Drain the water from the rice & Dal. In a pan heat ghee and fry the cauliflower florets. Set aside
3. In a pan heat ghee and add whole garam masala, bay leaf and whole red chillies. When it splutters, add ginger paste and stir to cook for 2 mins
4. Add Rice and Dal and mix well, add cauliflower florets, salt and add 4 cups hot water. On medium flame cook covered.
5. Stir in between so that it doesn’t stick to the bottom.
6. When all are cooked well, add ghee again and pinch of garam masala powder. Mix and keep covered until ready to serve
7. For Chorchori - wash and peel the skins of the veggies except Malabar spinach, eggplants.
8. In a wok heat oil, add bay leaf, whole red chilli, panchphoron and add Malabar spinach. Add pinch of salt and cook covered for 5 mins so that water leaves from spinach.
9. Add radish, potatoes, pumpkin and cook for 2-3 mins, add eggplants and mix well. Add turmeric powder, red chilli powder, mix well. Add 1/2 cup water and cook covered
10. When all veggies are cooked, sprinkle pinch of garam masala powder and keep covered until ready to serve
11. For Chutney - wash the tomatoes and berry. Chop the tomatoes. In a pan heat oil, add panch Phoron, and when it splutters add berries and chopped tomatoes
12. Cook for 3-4 mins, add sugar, salt and 1/2 cup water. When the consistency is semi thick and sugar is dissolved, set aside. Chutney is ready
13. For Payesh - soak Gobindobhog rice for 15 mins. In a wok heat milk, and boil on medium flame for 10 mins.
14. Add soaked and drained Gobindobhog rice. Cook on low flame and keep stirring until half cooked
15. Add bay leaf, black cardamom and sugar and keep stirring until sugar is dissolved.
16. Add nuts and raisins and stir once. Set aside as Payesh is ready
17. Plate and enjoy

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