6 ballygunge place thali
The "6 Ballygunge Place Thali" is a delectable culinary experience that captures the essence of Bengali cuisine. This traditional thali offers a diverse array of authentic Bengali dishes, including flavorful curries, rice, fried delights, and delectable sweets, all served in perfect harmony on a single platter. The thali provides a delightful journey through the rich and savory flavors of Bengal, making it a must-try for anyone looking to savor the traditional and diverse tastes of this region.
Ingredients
For Rice:
- 1 Cup Basmati rice
- Water for cooking
For Fish Curry:
- 250 g Rohu or Hilsa fish (or your preferred fish)
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 1/2 cup turmeric powder
- 1 tbsp red chili powder
- 1 tbsp mustard oil
- Salt to taste
For Moong Dal:
- 1/2 cup yellow moong dal (split yellow lentils)
- 1/2 tbsp turmeric powder
- Salt to taste
For Aloo Bhaja (Potato Fry):
- 2 large potatoes thinly sliced
- 1/2 tbsp turmeric powder
- Mustard oil for frying
- Salt to taste
For Chutney:
- 2 ripe tomatoes
- 2 green chilies
- 1/2 tbsp mustardoil
- Salt to taste
For Sweet Dish:
- Rasgullaor Sandesh
Instructions
Preparingthe Rice:
- Rine the Basmati rice thoroughly under running water.
- In a large saucepan, add the rice and enough water to cover it.
- Cook the rice until it's tender, then drain and set aside.
Fish Curry:
- Marinate the fish pieces with turmeric, red chili powder, and salt.
- Heat mustard oil in a pan and fry the fish until it turns golden brown. Remove and set aside.
- In the same pan, add chopped onions and sauté until they turn translucent.
- Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes are soft.
- Add water to form a gravy and let it simmer for a few minutes.
- Gently place the fried fish pieces into the gravy and cook for a few more minutes.
Moong Dal:
- Rinse the moong dal and cook it with water, turmeric, and salt until it's soft and mushy. Keep it aside.
Aloo Bhaja (Potato Fry):
- Heat mustard oil in a frying pan.
- Add the thinly sliced potatoes and fry them until they turn crispy and golden. Remove excess oil on paper towels and sprinkle with salt and turmeric.
Chutney:
- Blend the tomatoes and green chilies into a smooth paste.
- Add mustard oil and salt to taste.
Assembling the Thali:
- Place a portion of cooked rice on one side of the plate.
- On the other side, serve a piece of fish curry, moong dal, and aloo bhaja.
- Add a spoonful of tomato chutney for that tangy kick.
- Complete the thali with a sweet dish like Rasgulla or Sandesh.
Notes
Enjoy your homemade 6 Ballygunge Place Thali, and savor the delightful flavors of Bengali cuisine!