Phew….finally the round up is done. Never did I think that I would slog in the blog world and work late into night to meet deadlines which were not even there. Is this why I took up blogging as a hobby, I lament. No I took it to run away from pressure and deadlines of the real world.
But what do I see, there are tough task masters here too and even without the fear of the pink slip dangling over my head I am bowing down to them. Why am I up late into the night, browsing recipes, reading bloggers who have sent me entries and whom I have not yet chanced upon, jumping from their RCI posts to others which catch my fancy, categorizing hoards of recipes, why oh why then ?
And I realize it's for the love all of them have shown in cooking for an event, for their enthusiasm in trying out something new which might not be to their liking, for their courage in buying unknown spices and giving them a place in their comfortable kitchen, for their effort in digging out authentic recipes and reliving memories.
Thank you all my dear friends for all the enthusiasm and the cooking. Thanks to Lakshmi of Veggie Cuisine for strating the event RCI (regional Cuisine of india) and letting me host RCI-Bengal. Thanks to Vani and Rajitha for telling me, I could ping them if I needed help with the round up.
Wiki says, "Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh". The style of food preparation varies across various regions of Bengal, from the hills in the North to the Plains by the Ganges, from the east Bengal Kitchen to the one in West Bengal.
For a history of Bengali Cuisine please refer to the article "Bengali Cuisine" from Wikipedia , I found the article very interesting and informative. For many of you who might not be aware of the history of Bengali cuisine, the various terms used and its delicate intricacies this article is a treasure. Even for those who are aware of the cuisne this article throws new light about the historical influences etc.
Edited To Add: In lieu of some of the comments etc. I would like to mention that RCI-Bengal was an event where Bloggers cooked and sent their version of recipes of Bengali Food, as they saw it.
Many of them might have adapted the original recipe to suit their taste, preference, local ingredients, whatever. So,this is not necessarily a compilation of authentic or original bengali cooking.
Now without further ado I will let you jump onto the recipes.
This is Part I of the round up with recipes in the following categories Rice, Veggie Side Dish, Dal, Complete Meal, Seafood, Meat and Eggs.
Part II will have Chutney, Dessert, Snacks, Drink and Non-Recipe write ups
Within each category the recipes are ordered in accordance to their arrival order at my Inbox. If I have missed anyone or any details of your recipes, please leave a note.
RCI-Bengal Round Up -- Part I
Bengali Royal Rice (Pushpanna) -- a flavorful Rice Dish from Anu Sriram at Chandrabhaga
Khichudi -- not just rice but a nourishing and tasty mix of rice, dal and veggies, a complete meal if you prefer it that way from SunshineMom at Tongue Ticklers
Bengali Prawn Pulao -- a pulao with rice, moong dal and prawns from DG at DG's blog
Ghee Bhat (Rice with Clarified Butter) -- rice flavored with cloves, bay leaves, cinnamon and ghee from Priyanka at AsanKhana
Khichuri -- with a recipe straight from a Bengali friend this comforting medley of rice, lentils and vegetables is from Nupur at One Hot Stove
The Veggie Side Dishes
Aloo Posto -- a simple yet bengali household favorite from Gaurav at Gastronome By Choice
Veg Chop Inspired Sabji -- inspired by the delicious Vegetable chop this novel sabji follows the same recipe that goes in making the stuffing for the chop, from Gauri at Guj Food Guide
Alur Dom -- her grandmom made a mean alur dom which was spicy and red hot, recreated for us by Mandira at Ahaar
Paneer and potatoes with panch phoron -- flavored with ground panch-phoron powder this unique new dish is from Linda at Out of The Garden
Begun Bhaja -- a Bengali hot favorite flavored with spices from Trupti at Recipe Central
Saak er Ghonto with Bori -- a very authentic recipe of greens with other veggies and boris made at home from MS at Food Travails
BandhaKopir Ghonto -- another authentic veggie dish of cabbage, potatoes and peas along with a vivid write up from Vineela of Vineela's Cuisine
Dhokaar dalna -- with another recipe from her Bong friend, this delicious & very traditional Bengali dish described as pieces of fried chana dal burfis in a delicious gravy, is from Nupur at One Hot Stove
Dum Aloo -- spicy aloo dum from Divya Vikram at Dil Se
Shukto -- a non-traditional adapted version of Shukto with her own distinct touch of coconut milk from Bhagyashree at Taste Buds.
Chollar Dal -- the delicious chana dal garnished with cocnut pieces and cooked the authentic Bengali way is from HomeCooked at HomeCooked
Bengali Dal -- one more tasty take on dal with bengal gram from EasyCrafts at Simple Indian Food
West Bengali Mung Bean and Tomato Soup -- a mung bean and tomato dal with a perfect balance of flavours and fragrances from Lisa at Lisa's Kitchen
Vegetable Dal With Panch Phoron -- a unique & tasty dal flavored with Paanch Phoron from Zlamushka at Zlamushka's Kitchen
Tetor Dal -- a Dal with bitter gourd and yet not bitter from the ever creative Pooja at My Creative Ideas & An attempt to spread love by cooking
Bengali Red Dal -- a gorgeous dal from Maninas at Maninas: Food Matters
Cholar dal -- one more glamorous chana dal from Bhawana at Tastes of India
The Complete Meals
A Delicious Bengali Spread -- ... and this includes delicious Alu-Potoler Dalna (Potato Parwal gravy), Maacher Sorse Jhol (Fish in Mustard gravy), Ghee Bhat (sweetish Bengali rice Pulao), Porota (Flatbread), Lankar Achar (Green chillies pickle)and Patishapta (sweet flour crepe with sweet aromatic coconut filling and topped with Saffron cream). All this from none other than Asha at Foodies Hope
Saffron Rice and Bengali Egg Curry -- a spicy Egg Curry served with Saffron Rice from Namratha at Finger Licking Food
Phulko Luchi ar Aloor Dom with Misti Doi -- puffed up luchis served with spicy alur dom and sweet mishti doi from Srivalli at Cooking 4 all Seasons
Musuri Dal and Alu Posto with Bittergourd Bhaja -- a very comforting and everyday meal in a Bengali Home from Srivalli at Cooking 4 all Seasons
Narkol Bhath and Palang Saag Curry -- rice flavored with coconut and her own spinach creation with Paanch Phoron is from Vani at Mysoorean
Piaj koli, alu piaj tomatar tarkari and Masoor Dal -- a very delightful and homely bengali meal of Masoor Dal with a sabzi of scallions, potatoes and tomato from Nandita at Saffron Trail
Rui aaloo phulkopi,Moog dal served with Rice and Nikhuti Payesh -- Rui aloo phulkopi(carp fish cooked with cauliflower potao and peas),Moog Dal(split green gram cooked and tempered with cumin,bayleaf and red chillies) and Nikhuti Payesh(Cottage cheese Oblongs deep fried and served dipped in flavoured condensed milk) along with some beautiful write up from Saswati at Potpourri
Egg Malai Curry -- a very novel & fusion Bengali recipe in the lines of prawn malai curry from Sra at When My Soup Came Alive
Topshe Macher Bhaja (Fish Fry) -- a favorite in a wedding feast, this delicious batter dipped fry is from Jayashree at Spice and Curry
Doi Maach -- another fish delicacy from Dee and Chai at Two Sisters and Their Culinary Journey
Sorso Bhaate Maach(Fish in Mustard Gravy) -- a delicious fish dish in mustard, poppy seeds and coconut paste from My Comfort Food at My Comfort Food Network
Narkel Chingri -- a very tasty shrimp dish in coconut and mustard paste from Meera at Enjoy Indian Food
Fiery Hot Crab Curry -- this absolutely mouth watering and indeed fiery crab curry made for her family is from Arundhati at Bong Working Mom
Chitol muithas -- a very intricate and immensely delicious recipe made with a fresh water fish called Chitol from Mallika aka Eve's Lungs of The Wok of Life
Doi Maach -- delicious looking yogurt based fish curry from Mallika at Quick Indian Cooking
Maach Charchari -- a dry fish dish with potatoes and eggplants from Sandeepa of Bong Mom's CookBook
Alu-Kopi diye Macher Jhol -- a simple and light fish curry with potatoes and cauliflowers from Sandeepa of Bong Mom's CookBook
Country Captain and Khichuri -- an Anglo-Indian chicken dish which originated in Calcutta and has stayed there is served with nourishing Khichuri by Maya at Konkan World
Mutton Rezzala -- a delicious and decadent meat dish from SJ of A Pinch of Spice
Murg Kalia -- a fiery looking chicken dish which she claims is easy-breezy from Sig at Live To Eat