Bengali Thali
Chef Mireille's Global Creations
Chef Mireille's Global Creations
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Ingredients

  • 45 dumplings
  • 1 1/2 cups whole black lentils, soaked for 1/2 hour 1 1/2 cup yellow split peas, soaked for 1/2 hour 1" piece of ginger, chopped
  • 5 small green chiles
  • 3/4 cup water
  • 1 1/2 teaspoon roasted cumin powder
  • 1 small onion, finely chopped
  • 2 small green chile, finely chopped
  • 1/4 cup cilantro leaves, finely chopped
  • mustard oil, for frying
  • 1 tablespoon oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 green cardamom pods
  • 1/4 teaspoon cumin seed
  • 1 potato, peeled and chopped
  • 1/4 teaspoon ground turmeric
  • 3 plum tomatoes
  • 1 tablespoon ginger, grated
  • 3 chiles, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon ground cumin powder
  • 1/2 teaspoon red chile powder (cayenne pepper)
  • 12 borars (from above)
  • 20 dumplings (from borar recipe above)
  • 2 tablespoons mustard oil
  • 1 teaspoon black onion seed (nigella seed/kalonji)
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon yellow mustard seeds
  • 3 cups water
  • 2 green chiles, finely chopped
  • 1 teaspoon sugar
  • salt, to taste
  • 15 large shrimp (about 8 oz.)
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 3 tablespoons ghee
  • 2 tablespoons mustard oil
  • 2 green cardamom
  • 4 bay leaves (2 if using Indian bay leaves)
  • 2 cinnamon sticks
  • 4 cloves 2 dried red chiles
  • 2 small onions, grated
  • 1 "piece ginger, grated
  • 2 teaspoons sugar
  • 1 1/2 teaspoons red chile powder (cayenne pepper)
  • 2 teaspoons ground cumin
  • 1/3 cup coconut milk
  • 1/4 cup frozen grated coconut, defrosted (or freshly grated coconut
  • 1 tablespoon water
  • 2 tablespoons cilantro, finely chopped
  • 1/8 teaspoon garam masala
  • 2 1/2 cups yellow split peas (channa dal), soaked for a 3-4 hours or overnight
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons ghee
  • 3 green cardamom, shelled
  • 1 cinnamon stick
  • 1/2 teaspoon cumin seed
  • 1 large pinch asoefetida
  • 3 dried red chile
  • 2 bay leaves (1 if using Indian bay leaf)
  • 1 tablespoon ginger paste
  • 2 tablespoons frozen grated coconut, defrosted (or freshly grated coconut)
  • 1 teaspoon oil
  • 4 tablespoons sliced coconut
  • 3 teaspoons sugar
  • salt, to taste
  • 2 tablespoons raisins
  • 2 cups chappati flour
  • 1/2 teaspoon salt
  • 1/2 - 3/4 cup warm water
  • 2 tablespoons ghee
  • 1/2 cup mango pickle (I used store bought National brand)
  • extra ghee, for brushing
  • 8 clementines/mandarins, peeled
  • 4 1/4 cups milk
  • 1/2 cup sugar
  • 1 can sweetened condensed milk.
  • 1/8 teaspoon ground cardamom (optional)
  • a pinch of saffron (optional)

Instructions

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