non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
819 cal
36gProtein
64gCarbs
46gFat
2Recipes
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Perfectly spiced Dimer Bhurji with soft pauroti – a quick to make, protein-packed comfort food!
A quick and flavorful Bengali-style scrambled eggs, spiced with onions, tomatoes, and green chilies. This comforting dish is perfect for a hearty breakfast with toast or as a simple side with rice and dal.
Serving size: 1 cup
A classic from Bengali bakeries, this slightly sweet white bread is incredibly soft, fluffy, and perfect for breakfast. Enjoy a warm slice with butter and tea for a nostalgic taste of Kolkata.
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Perfectly spiced Dimer Bhurji with soft pauroti – a quick to make, protein-packed comfort food!
This bengali dish is perfect for dinner. With 444.17 calories and 19.16g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Eggs
Sauté Aromatics
Cook the Masala Base
Scramble the Eggs
Garnish and Serve
Serving size: 1 slice
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy and bubbly. This shows the yeast is active.
Make the dough: In a large mixing bowl, whisk together the maida, remaining sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, warm milk, and melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
Shape the loaf: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and shape it into a rectangular log, about the length of your loaf pan. Place the shaped dough seam-side down into a greased 9x5 inch loaf pan.
Second proofing: Cover the loaf pan loosely with plastic wrap. Let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven and prepare for baking: While the loaf is in its second rise, preheat your oven to 190°C (375°F). Once risen, gently brush the top of the loaf with 1 tablespoon of milk. This will give it a soft, golden crust.
Bake the bread: Place the loaf pan in the preheated oven and bake for 25-30 minutes. The bread is done when the top is deep golden brown and it sounds hollow when you tap it.
Cool and serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.