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.
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Pineapple, crushed -1
Oil - 2 tsp
Sugar - 2 tsp
Lemon Juice - 1 tbsp
Brown Mustard Seeds - 1/2 tsp
Bay Leaf - 1
Salt - 1/4 tsp
Heat oil in non-stick pan.
Add mustard seeds and let it splutter.
Add crushed pineapple, bay leaf, sugar and salt and simmer for 5 minutes
Stir in lemon juice and cook for another 1 minute.
Let it cool to room temperature before serving.
Big Potatoes - 2
Tomatoes - 2
Green Peas – ½ kg
Mustard Seeds – 1tsp
Cumin Seeds – ½ tsp
Asafoetida- a pinch
Chili Powder – 1 tsp
Turmeric Powder – ½ tsp
Garam Masala Powder – a pinch
Coconut Milk – 1 cup
Cilantro Leaves – a few sprigs
Sugar – ½ tsp
Salt - to taste
Wash, peel and dice potatoes. Wash and chop tomatoes and cilantro leaves.
Heat oil in a wok. Add mustard. Sauté till it splutters.
Add cumin and asafoetida. Add potatoes, tomatoes and green peas.
Add 2 cups of water, turmeric powder, chili powder, sugar and salt.
Cook till the potatoes are done.
Add coconut milk. Bring to boil and remove from heat.
Garnish with finely chopped coriander leaves.
Serve hot with rice or roti.
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
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.
Cottage Cheese – 500 g
Egg White - 2
Vanilla Essence – few drops
Pistachio Nuts - 5
Sugar – 150g
Finely chop pistachio nuts.
Mix cottage cheese, egg white, sugar and vanilla extract in a blender.
Place the mixture in a small greased baking dish.
Cover the baking dish with aluminum foil. Pour water in a large baking dish. Place the small baking dish in it.
Set the oven temperature at 175ºC. Bake for 30 minutes or until mixture has set.
If you do not have an oven, place the mixture in a greased lidded container. Put the lid on. Put about 1½ cup water in a pressure cooker.
Place the container in the cooker, such that the container is half immersed in water. Pressure cook for 5 whistles.
Remove baked cheese from the baking dish / lidded container. Cut into diamond or square shapes.
Garnish with chopped pistachio nuts.
Serve at room temperature.
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
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.
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
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.
Ingredients For Crepes or Patishapta
Plain Flour - 120 gms
Rice Flour - 60 gms
Sodium Bicarbonate - 1/8 tsp
Milk - 250 ml
Ghee for frying
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
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.
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
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.