Poila Baishak Recipes, Bengali New Year Recipes


POILA BAISHAKH

	Poila Boishakh is the first day of the Bangla Calendar. Poila Boishakh is celebrated in a festive manner in both Bangladesh and West Bengal, as well as by Bengali people in Tripura. Hence, Poila Boishakh connects all ethnic Bengalis irrespective of religious and regional differences. In Bangladesh, Poila Boishakh is a national holiday and in West Bengal it is a public holiday. Poila Boishakh is also known as Nôbobôrsho , or Bengali New Year, as it is the first day of the first month of Boishakh in the Bengali calendar. This day is a very festive time for Bengalis. This day being auspicious, new businesses and new ventures are started. The Mahurat is performed, marking the beginning of new ventures. Poila Baishakh bears immense significance in the life of all Bengalis. It marks as a new beginning, a new hope, a year full of joy, well-being and prosperity. For more information Click here

	List of recipes available
	Kasundi Ilish Patishapta Mangshor Rezala	Begun Shiraji Patol Sorse Anaras Chutney


KASUNDI ILISH

	Ingredients :
	Ilish Fish - ½ kg Mango Kasundi - 30 gms Jaggery (gur) - 10 gms Whole Red Chili - 1 Turmeric Powder - 5 gms	Mustard Paste - 15 gms Whole Mustard - 2 gms Mustard Oil - 40 gms Salt - to taste Water - 50 gms
	Method :
	Cut the fish and wash it properly. Marinate with salt, turmeric and keep aside for 10 minutes. Heat oil and lightly fry the fish and keep it aside. Heat oil in a pan, put whole chili and mustard. When it starts to crackle, add water, mustard paste and turmeric powder. Make a paste and put in some more oil. Add salt, jaggery, mango kasundi. Stir it for 5–6 minutes. Add the fried ilish. Add some water, if required. Kasundi Ilish is ready to be served.
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PATISHAPTA
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	Ingredients :
	Ingredients For Crepes or Patishapta Plain Flour - 120 gms Rice Flour - 60 gms Sodium Bicarbonate - 1/8 tsp Milk - 250 ml Ghee for frying	For Filling Fresh Coconut flesh, finely grated - 100 gms Sugar - 100 gms Rabri (thickened milk without sugar) - 100 gms Soaked Raisins - 1 tbsp Soaked Almonds, peeled and chopped - 1 tbsp
	Method :
	In a bowl whisk rice and plain flour, sodium bicarbonate and milk to make a smooth batter, set aside for ½ hour. To make the filling place sugar and grated coconut in a pan over moderate heat until the sugar adheres to the coconut to make a light brown mass. Remove and cool. Add the rabri to make a moist thick filling, stir in nuts and raisins and set aside. To make the crepes, heat a frying pan, add a few drops of ghee swirling it so the ghee is evenly distributed over the frying pan. Drop two tablespoon batter swirling the pan around to evenly coat it, allow to cook until the under side of the crepe turns lightly brown. Spread the filling ½ inch wide across one end of the crepe. Fold over one side then roll again, until the crepe is well wrapped around the filling. Remove and place on a platter. Can be served hot or cold.
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MANGSHOR REZALA

	Ingredients :
	Mutton mixed with chops with some fat - 2 kg Onions ground to a fine paste - 250 gms Ginger Paste - 2½ tbsp Garlic Paste - 1 tbsp Yoghurt, well beaten - 400 gms Cardamom Powder - of 10 pcs Cinnamon broken into small pieces - 4 inch Mace Powder - 1 tsp Cashew Nut Paste - 4 tbsp	Poppy Seed Paste - 4 tbsp Green Chilies - 10 slit Dry Red Chilies - 10 Sugar - 2 tsp Salt - 2 tsp Light Cream - 1½ cups Raisins soaked in hot water - 10 Almonds soaked in hot water, peeled and sliced - 10 Ghee (clarified butter) - ¾ cup Vetivier (keora water) - 1 tsp Rose water - 1 tsp
	Method :
	In a large mixing bowl mix in the mutton with yogurt, ginger, garlic, poppy seed, cashew nut paste, ghee, 1teaspoon salt, 1teaspoon sugar, dry red chilies, powdered mace and cardamom and cinnamon pieces and let it marinate for 1½–2 hours. Now cook tightly covered pan over a low flame for about 1½ hours, or until the meat is tender to the touch. You can also place it in a 350° F oven for about 1½–2 hours in a covered utensil. Stir in green chilies and the remaining salt and sugar. Pour in cream, mix well and bring to a simmer. Cook uncovered for 8–10 minutes. Stir in raisins, rose and keora water. Mix well. Check the seasoning, and simmer further until the ghee comes to the top. Remove from fire, sprinkle with sliced almonds before serving.
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BEGUN SHIRAJI

	Ingredients :
	Plump Brinjals diced into 2½ inch pieces - 500 gms Fenugreek Leaves, finely chopped - 1 kg Ginger Paste - ½ tbsp Turmeric Powder - 1 tsp Chili Powder - 1 tsp Cumin Powder - 1 tsp Coriander Powder - ½ tsp Oil - 4 tbsp	Tomato Puree or one large Tomato finely chopped (optional) - 2 tbsp Peanuts ground to a paste with water - 100 gms Salt to taste (1 tsp) Sugar to taste (1 tsp) Finely grated Khoa (dried whole milk) - 1½ tbsp
	Method :
	Heat oil in a pan. Add brinjal pieces and stir fry over medium heat until half done. Add fenugreek leaves and mix well. Make a paste with ginger, turmeric, chili, cumin, coriander and water. Add it to the pan with tomato puree or chopped tomato. Mix well and stir fry until spices are well blended. Stir in peanut paste, salt and sugar. Mix and continue to cook until the brinjals are soft and all the moisture has evaporated from the pan. Check seasoning, remove from fire and sprinkle with khoa before serving.
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PATOL SORSE

	Ingredients :
	Patol (parwal) - 500 gms Mustard Paste - 3 tbsp Poppy Seeds - 1 tbsp Turmeric powder - ½ tsp	Mustard Oil - 2 tbsp Green Chili - 4 piece Ginger Paste - 1 tsp Salt to taste
	Method :
	Peel the patol and lightly fry in oil. Slit the green chilies, heat mustard oil and add the green chilies, mustard paste, poppy seed paste and ginger paste. Stir for a few minutes. Add turmeric and salt to it and keep stirring. Fry all this well till the oil starts coming out from the sides. Add sufficient water to it and add the patol. Keep stirring till a thick gravy is formed. Serve with hot rice.
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ANARAS CHUTNEY

	Ingredients :
	Pineapple - 1 kg Sugar - 300 gms Raisin - 50 gms	Lemon Juice - ½ tsp Water - 3 cups
	Method :
	Peel, clean and grate the pineapple. Boil water in a thick bottomed pan. Add sugar and stir it well. Add the raisins and the grated pineapple and stir well. Add the lemon juice when the chutney is thick. Remove from fire. Let your guests end their meal on a sweet note.

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ANARAS CHUTNEY