Bengali Ranna: Bengali Cooking

A Bengali always crave for the Bengali food, no matter where (s)he is posted in the world. No matter, how delicious I cook, but a Bengali does not feel satisfied without Sukto, Charchari, halka macher jhol and tok, which are typical items of Bengali food.
Mustard and poppy seed paste based dishes are all-time favorites among Bengali's like sajana datar posto (drum sticks posto) or in mustard gravy or sajana datar charchari.

Jhal having Potato, danta, seem, vadi, tomato

1. Pui saager Posto: don't make it watery.
2. Baigun Basanti: Add little sarsoin or mustard seeds else it will ruin the whole dish by making it extremely bitter. While making the sarsoin paste, add green chili and a little salt with it.
3. Lentils: 
1. Sona moong dal: Raw mango dal
2. Massor dal: pepe diye massor dal (raw papaya in lentil soup) or lao dal
3. Urad dal
4. Chola dal
5. Toor dal
6. Macher matha diye mosor dal
7. Chana masala
4. Charchari:
1. bengun ucche charchari: Begun, seem, arbi, daler bari, saag, kumro, aloo, rang aloo, mooli with paanch foron, red dried chili, and mustard oil, if not niramish add Prawns.
5. Posto:
1. Ol kopir posto: Cut the ol kopi in thin long strips.
2. Aloo posto: Cut potato in charchari style.
3. Pyaz posto
4. Aloo pyaz posto
5. Ladyfinger posto: cut the lad finger in halves, little fry it, add posto and little water to boil the ladyfingers and make a thick gravy.
6. Chichinge Posto: Lightly scrape the chichinge and cut it in long slices and lightly fry and boil in posto paste
7. Drumsticks posto.
6. Sarsoin (Mustard): You can cook tomato(long, thick cut) with sarsoin for the thickness of gravy.
1. Kerala: always cut in round.
2. Drumsticks Sarsoin: cut in long slices, add a tomato and mustard paste and boil properly.
3. Ilish sarsoin
4. Begun Sarsoin
7. Niramish Jhol:
1. Kalo jeera or paanch foron diye niramish jhol: long cut vegetable: aloo, raw banana, pepe, begun: add panch foron in hot oil with red dried chili, fry all the long cut vegetable for a white then add water and boil it, add salt, red chili, turmeric and let it simmer for a while untill raw banana is soft. 
2. If not niramish: add fish.
8. Bhate bhaat:
1. Masoor dal with onion
2. Masoor, moong dal mix
3. Ladyfinger: make jharas bhaate with boiled potato
4. Potato
5. Begun: make begun bhaate with boiled potato
6. Tomato: make tomato bhaate with boiled potato
7. kumro
9. Maach (Fish):
1. Bhaja
2. Sasoin
3. Posto
4. Jhol
5. Jhal
6. Tel Jhal
7. Bhapa
8. Kaliya
9. Mali curry (in coconut milk)
10. Bhaja
1. Aloo
2. Beigun
3. Jharas
4. Potol
5. Ucche(Bitter Gourd)
6. Green onion and long cut potato.
7. Kumro flower fry
11. Mansoin (meat)
1. Kosa: served in flat plate
2. Jhol: served in bowl
3. In coconut milk
12. Rice
1. Plain rice
2. Jeera pulao
3. Fried Rice
4. Leek Rice
5. Basanti Pulao
6. Payas using Gobind Bhog chawal
13. Types of fish:
1. Aar maach: less bony
2. Betaki (barramundi): Paturi; fish fry; fish kabirazi
3. Bata: cooked entirely; it is a bony fish.
4. Chitol:
5. Kata pona
6. Chara maach
7. Ilish
8. sutki
9. Rohu
10. Pabda
11. katla
12. Pomfret
13. Prawn: Lao chingri
14. Galda
15. Mrigal
16. Mourala
17. Magur
18. Tilapia
19. Parshe
20. Koi
21. Khoira
22. sole
23. Tangra
24. Loite
25. Punti
26. Topshe
14. Dolma or potoler domla: Stuffed potol
15. Torkori
1. Gobi(big florets)+Beingun(long cut)+bari+kochu(long cut)+tomato(long cut) jhal
16. Eggs:

1. Egg devil chop

Banana flower

My fish journey outside India:

1. Cod fish
2. Wild caught Salmon(Pacific and Atlantic)
3. Halibut
4. Prawns
5. Basa
6. Pangasius
7. Forelle
8. Rainbow Trout
9. Pollock
10. Bluefin Tuna: Very expansive and usually used in Sushi
11. Dorada: Spanish fish
12. Tilapia

Maan Kochu bata with mustard

Bengali Spice:

1. Paanch phoron: Black mustard, yellow mustard, cumin seeds, onion seeds, saunf 

Types of Rice:

1. Basmati Rice: White or Brown
2. Jasmine Rice
3. Red Rice
4. Golden Sella
5. Parboiled
6. Sticky Rice
7. Rissoto i.e. Ambrosia Rice
8. Dehradun Rice
9. Raw Red rice: polished or unpolished
10. Wild rice

Jaggery(Gur):

1. Jhola gur
2. Kajoor gur
3. 
   

Bread:

1. Pitai Parontha
2. Muglai Porontha
3. Malabar porontha

Fish preparation:

1. Fish fry
2. Fish cutlets: Boil fish with little salt and turmeric and mash it with boiled raw banana and potato; season it and fry
3. Batterfry
4. Tandoori

Desserts:

1. Peethe(suuri chaler peethe)
1. Pati sapto
2. Cheena

Tip:

1. If drum sticks get dry, so soak them in water for some time before cooking.
2.