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Bengal on a platter - 3
Wedding dishes from Bengal
A wedding, no matter in which part of the country you are, stirs up memories of an array of mouth-watering dishes, which (thanks to the calorie conscious present generation) make appearances only on such grand occasions. However, if you, like me, believe that we have but one lifetime to eat, then here is some traditional Bengali wedding fare for you.
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Macher Matha diea dal |
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At traditional Bengali wedding feasts, a variety of fish are served. The honour of eating the fish’s head is reserved for the bride and the bridegroom. Hence, macher matha diea dal or pulses cooked with fish was one way in which the much acclaimed fish head was served. |
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Ingredients |
Method
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Roasted moong dal- 50 gms
1 head of roghu fish (cut and cleaned)
Turmeric powder- 3 tsps
Cumin seeds-1 tsp
Bay leaf- 1
1 onion-finely chopped
Ginger garlic paste- 1 ½ tsp
Curd- 2tbsp
Garam masala powder- 1 tsp
Chilly powder-2 tsp
Chopped coriander leaves- 2tsp(for garnishing)
Mustard oil- 1/2 cup
Green chilly- 1
Ghee- 1tbsp(optional) |
Coat the fish head with salt and turmeric and deep fry in mustard oil. Keep the fried fish aside.
Boil the dal with turmeric powder and green chilly.
Heat about 2 tbsp oil in a wok. When the oil is hot, add the bay leaf and cumin seeds. When the seeds begin to crackle, add the minced onions. Fry till it is golden brown. Then add chilly powder and garlic ginger paste. Fry for a while. Now add curd and mix well. When the oil leaves the sides of the masala, add the fried fish and cook for about 2 minutes. Then add the cooked dal. If you think that the dal is too thick, then add a little water at this stage. Let the mixture simmer for a few minutes. Add garam masala powder and ghee. Remove from the flame and serve hot. |
| 2. Bhekti Macher Handi Kebab |
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This rather exotic preparation is a must at Bengali weddings. Can be eaten with rice, roti or puri. |
| Ingredients: |
Method: |
Bhekti fish slices- 6
Hung curd- 1 cup
Ginger juice- 3 tsp
Garlic paste- 1/2 tsp
Chilli powder- 2 tsp
Turmeric powder- 1 tsp
Garam masala powder- 1 tsp
Ghee-1 tbsp |
Coat the fish with turmeric and salt. In a bowl, mix all the other ingredients (except the ghee). Pour this mixture on the fish and marinate for 30 to 40 minutes. Now pour the ghee into the marinated fish and steam. Use a pressure cooker without the weight for 5 to 7 minutes.
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| 3. Dhokar dalna |
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 Alongside the non-vegetarian delicacies, every Bengali wedding has a regular vegetarian fare as well. Dhokar dalna or Channadal cutlets with gravy is a very popular dish.
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| Ingredients |
Method |
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1 cup channa dal (soak overnight and grind)
I green chilli- finely chopped
Red chilli powder- 2 tbsp
Garam masala powder- 1 tsp
Ginger paste- 2 tbsp
Cumin seeds- 1 tsp
Salt- to taste
Sugar 2 tsp
White oil- 1/2 cup |
Heat about 2 tbsp of oil in a wok. Add the cumin seeds. When the seeds splutter, add in 1 tsp of ginger paste and chilli powder (It's best to add the quantity as per your requirement.), and the green chilli. Fry for a while, then add the ground channa dal and salt and sugar and keep stirring over a low flame. Keep cooking till all the moisture disappears. Now, grease a plate and spread the dal mixture on the plate and press together till it becomes like a burfi. Cut into cubes and deep fry in oil. Keep this aside.
Prepare your favourite gravy and add the dhokas in and let it simmer. Or else eat them as a starter with a chutney for accompaniment. |
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4. Payas |
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 This is very similar to
payasam. No auspicious occasion is complete without the rice
payasam.
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Ingredients
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Method
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Ingredients
Zeera rice- 1/2 cup
Milk - 2 lts
Sugar- 350 to 400gms (you could add more if you like)
Elaichi powder- 1 1/2 tsp
Rose water- 2 tsps
Rose petals (for garnishing)
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Boil the milk over a slow flame, stirring all the time. Keep boiling till milk is reduced to almost half of the original quantity. Now add rice, and keep stirring again. When the rice is almost cooked, add the sugar and elaichi powder. Mix well. Remove from fire and allow it to cool for a few minutes. Now add rose water and mix. Garnish with rose petals and serve cold. |
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Sangita Kanjilal
Published on
31st Aug. 2003
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