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5 Cooling Summer Recipes from Bengal

5 cooling summer recipes from Bengal


5 Cooling Summer Recipes from Bengal

May 20, 2022, 6:18 PM
2 minutes reading

These Bengali recipes are flavorful and perfect for beating the summer heat. (Photo credit: Wikimedia Commons)

Summer calls for cooling and soothing recipes that will soothe you in the scorching heat and satisfy your soul.

These refreshing recipes also help maintain the water balance in your body and keep you healthy and active throughout the day.

Bengali households bring a culinary fusion to your summer table with these five must-try cooling recipes.

The most popular Bengali summer drink, aam pora shorbot, is made with spicy and smoked raw mangoes and lots of flavorful spices.

Roast raw mangoes and peel the charred skin. Remove the pulp and mash well.

Mix the extracted pulp with mint leaves, black pepper, roasted cumin powder, sugar and black salt.

Add water and stir well. Garnish with mint leaves and serve.

This green raw mango dal served with some hot rice is the ultimate comfort food for Bengalis.

Boil masoor dal along with raw mango, turmeric powder, oil, salt and water for two to three whistles.

Fry dried red chillies and mustard seeds in oil in another pan, pour over the dal and mix well. Add sugar and salt, mix well and serve hot with rice.

A popular summer breakfast in rural Bengal, doi chire is basically flattened rice soaked in homemade curd. The dish is filling, healthy and cools your body.

Clean the flattened rice and mix it with sugar and sugar drops (batasha). Add homemade curds to it and mix well.

Add nuts, raisins and bananas and mix again.

Garnish with mango slices and serve immediately.

Panta bhat or water rice is a staple food in Bengal during the summers as it is nutritious and healthy and keeps your body cool.

Take leftover rice in a bowl, add water to it and let it sit overnight to ferment.

The next day, add mustard oil, sliced ​​onions, coriander, salt, lime and green chilies for extra flavor and serve with baked potatoes and papad.

Stir-fry the bitter gourd and set aside. Fry panch phoron and mustard seeds and make a thick paste.

Fry ginger paste, bay leaves, dry red chilies and caraway seeds.

Add carrot, red potato, egg plant, green beans, radish, drumstick, raw banana, turmeric and salt and mix.

Add milk and water and cook. Add fried bitter gourds and masala paste and cook well. Serve hot.

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