Alu dum cooked with charmagaj, posto, kashmiri chilly. Sticking consistency gravy. Garnish with raisin.
Tomato stuffed with coriander leaves pudina, green chilly, grated coconut. Gravy same of stuffed parwal.
Small potatoes cooked in soya & chilly sauce gravy. Slitted green chilly is used. Ajinamoto is used to enhance taste.
A platter consist of potato, tomato, capsicum, parwal stuffed with same ingredients like above mentioned stuffed dishes.
A typical bengali preparation using parwal, cooked in white gravy made of sour curd, green chilly charmagaj & posto.
Small potato cooked in ginger, garlic, poppy seed, sour curd, red chilly gravy. Garnished with grated coconut & chopped coriander leaves.
Small potatoes cooked in coriander leaves, pudina green chilly gravy. Currypata is used. Garnished with grated coconut.
Cauliflower cooked in punjabi style. No red chilly is used. Sour curd is used with coriander, ginger, cumin to make the gravy. Garnished with coriander leaves. Desi ghee can also be used in place of refined oil.
Mixed vegetables wrapped in corn flour, arraroot, flour egg pan cake with pinch of pepper & ajinamoto. Deep fried in refined oil. Can be prepared both in chinese & indian style.
Mixed vegetables wrapped in steamed cabbage leaves. Either crumb fried or batter fry.
Ground poppy seed (posto) mixed with chopped green chilly & chopped onion fried like pakora. Goes well with beuli dal. A typical west bengali dish.
Carrot ,capsicum, beens, tomato cauliflower, potato, onion, paneer & pineapple is used as main ingredient. Gravy is made with charmagoj posto, tomato puree, cashew paste kopra . Topped with double cream. Garnished with cherry & grapes. The name navaratna is because nine vegetables are used.
Look alike ghoogni, main ingredients are potato & kabli chana. Dry consistency. Garnished with chopped coriander leaves tomato.
Lal sag, methi sag --- both can be fried with soaked bengal gram whole (chola) they are served accompanied by kasundi (a typical bengali mustard sauce).
Typical bengali preparation using pui saag potato, begun, kumra, fish head. Fish bones can also be used. A lunch item. Chanchra can also be prepared without fish head.
Diced paneer marinated with sour curd cumin powder, green chilly paste, ginger paste, onion paste & flavoured with meetha attar. Baked in tandoor.
Cabbage, potato cooked with tomato & green peas in bhujia style
Small potatoes stir fried with onion garlic, ginger paste, tomato & red chilly coriander leaves.
Slices of brinjal deep fried in besan, red chilly powder salt, baking powder, safeda batter, sprinkled with beet salt.
Juliene or roundels of potato deep fried in refined oil till crispy.
Traditional bengali vegetables. Bitter gourd (karela), sajney data (drumstick), brinjal green banana, potato, sweet potato & bori cooked in mustard seed paste gravy with mustard oil as medium of cooking.
Brinjal cut length wise with stem (traditional style) or cut into roundels deep fried in refined oil.
Carrot, capsicum, tomato, onion, panir babycorn, broccoli, gravy made of charmagoj, posto, red chilly, worchester sauce, tomato puree, ajinamoto, black perpper, mustard powder etc.
Small potatoes stuffed with coriander leaves, pudina, green chilly, grated coconut, citric acid.
Roundells of boiled potatoes tossed in oil with amchoor, tamarind juice, salt & green chilly. Garnished with chopped coriander leaves. Goes well as cocktail snacks as well as main dish.
Parwal stuffed with chana dal, raisin, coconut pieces, with charmagaj, posto tomato gravy.
Sbrinjal cut length wise & fried. Dipped in sauce made of green chilly paste, sour curd, mustard paste ( both black & white ), sugar, citric acid. A typical bengali preparation goes well with luchi.
Big flowerets of cauliflower cooked in gravy prepared with charmagaj, posto cashew paste, tomato puree topped with extract of coconut( coconut milk), & double cream.
Cauliflower & potato cooked in typical bengali style which dominates garam masala & ghee flavour.
Tomato stuffed with coriander leaves pudina, green chilly, grated coconut. Gravy same of stuffed parwal. Tomato is either grilled after stuffing or else shallow fried before stuffing.
Typical bengali jack fruit preparation popular in summer season.
Boiled & mashed jack fruit formed into ball with michri dana & jarak (lemon achar) inside to make sweet sour taste put into a gravy made of cashew paste, charmagaj etc. Topped with double cream.
Same as veg jhalfreizi. Only difference is paneer, capsicum, mushroom & babycorn is used along with carrot, capsicum, beens, cauliflower & potato.
Carrot, capsicum, beens, cauli flower potato cooked in tomato puree, tomato sauce gravy. Worchester sauce can also be used.
Paneer, babycorn, mushroom carrot, tomato onion, capsicum, tossed in tomato puree worchester sauce. Ajinamoto & pepper is used to enhance taste.
Typical bengali plantain flower with grated coconut & soaked bengal gram whole (chola).
Look alike veg cutlet. Instead of mixed vegetables, boiled & mashed plantain flower is used.
Paneer cooked along with fresh green peas in onion, garlic, ginger, tomato gravy.
Paneer cooked in pureed spinach flavoured with kasuri methi. A punjabi favourite.
Paneer cooked in charmagoj, posto, cashew, ginger, garlic, onion, tomato puree gravy topped with butter & double cream.
Spaneer, tomato, carrot, onion, capsicum tossed together in tomato puree & worchester sauce with salt, pepper, ajinamoto.
Diced paneer cooked in soya & chilly sauce gravy, garnished with slitted green chilly . Ajinamoto is used to enhance taste.
Diced paneer cooked in green chilly, charmagoj, posto, cashew paste gravy with chopped tomato & makhana as garnish. Flavoured with kasuri methi.
Rectangular slices of paneer stuffed like sandwich with chopped coriander leaves, pudina, green chilly, grated coconut sugar & citric acid. Dipped in flour batter & deep fried. It can be served with posto, charmagaj, tomato puree gravy. Can also be served without gravy.
Pieces of potato & parwal cooked in cumin paste, tomato, ginger gravy. Flavoured with ghee & garam masala.