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Bengali Lost Cuisine Exclusive Bengali Cuisines Made By Famous Chef: Celebrity Chef Sushant Sengupta. After passing from the Indian Institute of Hotel Management (IIHM) worked for many years in five-star hotels in different cities. Delhi’s Taj Palace, and Kolkata’s The Park Hotel are among them. Then quit the business. He opened a restaurant himself. Sushant is the owner and chef of 6 Ballygunge Place Restaurant. He did various experiments with the old Bengali cuisine. For the readers of ‘The Wall’, he gave two such old-time exclusive recipes. Compiled by Chaitali Dutta.

Ingredients: Bagda shrimp 12 o’clock
200 grams of crushed prawns, lemon juice, 1 raw chilli, 3/4 tsp
Chopped coriander leaves with a little yellow mustard paste (yellow mustard + raw chilli + turmeric + salt) 1 tbsp.
Onion and ginger juice 1 tbsp
White pepper powder 1/2 tsp

For the batter:

Flour. 5 tbsp egg (beaten), little salt as per taste, white pepper powder 1/2 tsp, bread crumb 150 gm, refined oil (for frying) as needed.

Method: First of all, the head, tail, and shell of the shrimp should be cleaned. Even the black thread of the back of the fish should be taken out and cleaned well with water and kept in a separate container (Bengali Cuisine). These fish should first be beaten flat with something light like a hammer. So that it is convenient to make in the form of rolls. Then marinate these fish with salt, white pepper powder, lemon juice, onion and ginger juice and keep aside in a separate container.

Now in another bowl, peel and clean the prawns and cut them into small pieces and wash them well with water. At this time, mix the boiled prawns with raw chilli flakes, coriander leaves, white mustard paste and khoya. After adding a little oil to the pan, when it is hot, add this fish mixture. The mixture should be made in such a way that it is spreadable and can be used as a poor. Now this pur should be kept in a separate container. This filling should be formed in the form of a roll in banda shrimp kept in a separate container. After that, flour, beaten egg, salt, pepper powder and a little water (if necessary) should be mixed well to make a batter. Dip the fish roll in this batter and then coat it with breadcrumbs. Heat oil in a pan and fry the shrimp rolls until golden brown serve with onion and cucumber salad.

Devil of the chick

For the chick balls: Ingredients:

Drained dry chickpeas 500 grams
2 raw chilli flakes
Ghee 1/2 tbsp

For filling:

Chickpeas 125 gms, 1 raw chilli paste, 2 tbsp ghee, 1 tsp black cumin, 1 tsp asafoetida, 1/2 tsp crushed ginger, 1/2 tsp sugar, salt as per taste, refined oil (for frying) ).

Method: Chickpeas should be washed well first and boiled. Care should be taken not to melt the whole dal. Then add 1/2 tablespoon of ghee to the pan and add black cumin seeds and asafoetida to a boil and leave the boiled dal. In this, you have to make a mixture for the filling with crushed ginger, crushed raw chillies, salt and sugar. Once the mixture is ready for filling, let it cool in a separate bowl. Then roll this mixture into balls of the same size.

In another bowl, take the dry chickpeas soaked in water and mix the raw chillies together well. Now cover the balls made of chickpeas with whole chickpeas and make them in the shape of a devil. Then heat the oil in the pan and deep fry the chickpeas in it. Serve it with kasundi and laccha salad.


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