Author: Minakshie Das Gupta
Publisher: UBS Publishers
Year: 2008
Language: English
Pages: 218
ISBN/UPC (if available): 9788174762054
Description
Bangla Ranna is not just another cookbook of Bengali cuisine. It is the first book in English on Bengali cooking with step-by-step instructions. It also specifies the exact quantities of ingredients which help in preparing each dish to perfection.
This book contains over 200 tried and tested recipes ranging from starters-shukto to vegetable dishes including chochories and dalnas, to fish, shell fish, poultry and meats-and ending with desserts and sweets.
There are special sections on jhol khabar (snacks) and on Anglo-Indian specialties. Compiled in the order of “eating the Bengali way”, there are over 50 vegetarian recipes with family specialties like khoshar chochorie [stir fry vegetable peels]
This new edition of Bangla Ranna has been revised and updated with special recipes for microwave cooking. A must for every cook, beginner or gourmet.
Contents
Introduction to the Second Edition
Introduction to the First Edition
Eating the Bengali Way
Order of eating – a ritual
General instructions
Including preparation of chhana, coconut milk, dahi and special Bengali masalas like panch phoran and garam masala
Glossary
In English, Bengali and Hindi
Aunno – Cereals
Rice, Khichuri, Ghee Bhat, Luchi etc
Dal
Lentils, pulses ans legumes
Tarkari – Vegetables
The art of vegetarian cooking
Maach – Fish
The Bengali’s Favourite food
Mangsho, Murgi O Dim – Meat, Chicken and Eggs
An addition to the Bengali cuisine
Anglo- Indian Recipes
Western influence on Bengali cuisine
Ambol, Tauk, Achar – Chutneys and Pickles
To tickle the palate
Jal Khabar – Snacks
A ritual of a more leisurely past
Mishti – Sweets
Renowned throughout India
Paan O Moshla
Betel leaf with selected spices – a digestive
Index
Arranged alphabetically under section headings