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Bengali Breakfast Menu

tanya3286's picture

A traditional Bengali breakfast is ideal for those who love lazy mornings. The typical preparations that come to mind are quite a few like, luchi and cholar daal (Bengal gram lentils), kachuri and aalur torkari, matarshutir kachuri and radhaballavi and aalur torkari.

 

1.      Luchi and cholar daal (Bengal gram lentils) is probably the most popular traditional Bengali breakfast of all times. Made with flour and deep fried in oil (sunflower), luchi is a perfect comfort food and when served with the cholar daal, it is the perfect combination that pampers your taste-buds. Luchi has a high fat content but cholar daal is rich in proteins.

 

2.      Kochuri and aalur torkari (potatoes slices cooked in gravy). Not very different from luchi, kochuri is also made from flour and deep fried in oil. The only difference is that it has a stuffing which can be that of ground lentils or peas or even potatoes. Served up with aalur torkari, it is both filling and delicious.

 

3.      Matarshutir kochuri (green peas kochuri) is a very tasty and filling preparation and my personal favorite. Matarshutir kochuri is also made from flour and deep fried. It has a healthy and nutritious stuffing of green peas. Matarchutir kochuri can be served with tomato ketchup or mustard sauce. Matarshutir kochuri can also be served with a gravy preparation but it is best enjoyed with ketchup or mustard sauce.

 

 

                                                    
 

4.      Radhaballavi and aalur torkari (sliced potatoes in gravy) is another variation of kochuri served with a side dish. Radhaballavi is a specialty where the kochuri is stuffed with lentils. Very filling and nutritious, it is best served hot with aalur torkari.

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8 Comments

shantihhh's picture
I am surprised so many items are deep-fried IE not god for health. My fav breakfast is idli and sambhar! Shanti/Mary-Anne
tanya3286's picture
yea...definitely not good for health :) I agree. However the traditional bengali breakfast is a rarity now that is often indulged in only on Sundays or once or twice a month. the rest of the days its either bread or rotis and dry curries or mixed vegetables. We even have whole wheat kernals and prepare them with vegetables like a khichdi...if you are familiar with it.. my favorite is bread with large whole curried grams :> very yum!
surabhi sircar's picture
There are some nutritious and tasty breakfast items in this eastern province of India. Luchi Kochuris are not everyday breakfast. They are special dishes made duirng festivals or some sundays when you want to indulge. You all know the pizza story - a poorman's food made out of left overs which currently is a raving snack for all. I am waiting for the day when the ordinary breakfast items from Assam Bengal and Orissa get that international acceptance. Let's begin with a very common dish popular in rural eastern India - [1] PANTA BHAT - Add some cold water in the leftover rice and leave it over night. Next morning add finely chopped onion, green chilies, very little mustard oil and salt to taste. It tastes very good and cools your body in a tropical oppressive heat. [2]DOI CHIRE - Add washed chire ( pounded rice)to a bowl of whisked curd. Add mango pieces, banana and grapes. Add black salt and toasted jeera powder and a little sugar. Mix all this and eat. You would love it. Very little starch. My tamilian husband loves it. [3]DUDH MURI - Take a bowl of luke warm or preferably cold milk. Add muri (puffed rice) to it. Add all kinds of fruits and jaggery. Mixv and eat. [4] JHAAL MURI - Take muri ( puffed rice) in a large bowl, add a bit of chopped onion, green chilies, sprouts of all kinds, which ever you fancy, add a little mustard oil, black salt. If and only if you want to indulge a bit, add some alu bhaja (french fries) and other fuluries (fritters). You will love it on a Sunday morning. [5] CHIRE PULAO - Wash chire (pounded rice)and keep it aside. Make a dry curry of boiled potato, bengal gram and onion with salt, turmeric, green chili and very little sugar. You can make it more special by adding cashews, kishmish and almonds. When it's made, add chire to it and stir properly. Your CHIRE PULAO is ready. [6] DUDH RUTI - If you want the breakfast to be more fortified, make some extra rotis previous evening. Next morning they have a different taste and when you add dudh (milk) - hot or cold according to preference, they taste nicer. Add banana and raisins. It's a very wholesome breakfast for children to prepare them for a activity-filled day. An added advantage - all these items are a boon for the working mothers/ and all those who rush to work early in the morning. There are many more such items. When I retire from work, I may write a cook book and collate all such breakfast items which we have forgotten. Surabhi
Sonal Samson's picture
Hi Surabhi, could you help me with the recipe of Radha ballavi please. My hubby is from Bengal and I would like to make it for him for his Birthday. Thanks Sonal
surabhi sircar's picture
Sure, Sonam - radha ballabhi is very special. Step 1: Take a cup of URAD DAL [kaali dal, horse bean] and soak it overnight. Step 2: Next morning, wash it thoroughly and grind it with an inch of ADRAK [ginger], a tea spoon of SAUNF [fennel] and not aniseed which basically is a mouth freshener and SALT to taste. (A little tip - ginger and fennel mix – aadaa mouri bata, as we call it is a must for all urad dal preparations. Soak it for a while before use to make a smooth paste.) Step 3: Take a non stick pan, put one and a half table spoon of OIL, heat it and add the DAL MIX. Add half tea spoon of RED CHILI POWDER and a pinch of HING [asafetida] to this. Stir till the water evaporates and it becomes a dry mix. Allow it to cool. (Hing again is must for urad dal preparations) Step 4: Take one cup of MAIDA [white fine flour], add SALT to taste and a table spoon of GHEE [clarified butter] in it. Knead it adding little WATER every time. The dough should not be too soft and not very tight either. But it should on the tighter side. Cover it with a damp cloth and put it aside for half an hour. Step 5: Take a small dough – with a diameter of say one and half inches. Please do not take bigger dough. For a beginner it would be difficult to deep fry it. Using your thumb, forefinger and middle finger, make a small bowl of it. Now fill it with the pulse mix – say about one tea spoon full. Seal it with a little touch of oil. Step 6: Smear this ball with a little MAIDA [while flour] and roll out gently in the shape of a PURI. See that it does not break. Step 7: Heat a bowl of oil in a wok and deep-fry the radhaballabhi. It should puff up with right use of the ladle which come very instinctively to a good cook. It should turn golden brown. Your radhaballabhi is ready for all celebrations. Some people like it with alu sabji and some like it with tomato chutney. In my family it has always been with tomato chutney. Bengali Tomatorer Chaatni Step 1: Take 3 or 4 TOMATOES. Wash and chop them into small pieces. Step 2: Take a small ONION and make very thin slices. Step 3: Grate 2 inches of GINGER. Step 4: Take 2 GREEN CHILIES and chop it fine with a pair of scissors. Step 5: Put 2 tea spoon of OIL in a pressure cooker. Heat and add the onion. Fry till translucent. Add the GINGER and GREEN CHILIES and stir. Add TOMATOES. Stir. Add half tea spoon of SALT, a one fourth tea spoon of TURMERIC and half tea spoon of RED CILLI POWDER. Stir well. Add WATER and pressure-cook it for 3 to 5 minutes. If you want to make it a little special, add some currants [kishmish] to it before pressure-cooking. Step 6: Open the lid and add seven teaspoon of SUGAR and one teaspoon of LIMEJUICE. Put the Cooker on the flame again and stir well. Let it simmer for 2 minutes. Step 7: Allow it to cool before you serve it with hot radhaballabhis. These are my mother’s recipes, Sonam, and I hope you enjoy cooking, serving and eating them. Best wishes... Surabhi
Sonal Samson's picture
Thanks a lot Surabhi...God bless you!! I'll make this and let you know how it went. Thanks again.
sutapa's picture
santihh this is bengali menu so how come u are coming here to tell u love south indian recipes. u ppl cannot come over idly and dosa.
shantihhh's picture
During my 30+ times traveling all over India I love idli and dosa even in our office town of New Delhi. I love all Indian cuisines I have eaten, some more than others. Try and have a nice day!