Shobha's Food Mazaa: Bengali Cuisine

Showing posts with label Bengali Cuisine. Show all posts

Monday, August 2, 2021

BEGUN BHAJA / TALE HUE BAINGAN / BENGALI STYLE FRIED BRINJALS (Aubergines or Eggplants)

Try out this delicious recipe of fried brinjals from the Bengali cuisine. Thick roundels of brinjals (also known as aubergines or eggplants) are marinated with turmeic powder, chilli powder, salt and sugar and deep fried to perfection. You can also add some flour (whole wheat/ gram flour/ riceflour or corn flour) for a crispy texture.These pair well as an accompaniment with Khichdi or dal chawal.

Ingredients:

Large brinjals ..... 1 or 2 as needed

Turmeric powder .... 1 tsp

Red chilli powder .... 1 tsp

Sugar ...................... 1/4 tsp

Salt ........................ to taste

Rice flour ............... 1 tbsp ( can also use whole wheat flour / Besan / Corn flour )

Mustard oil ............. for frying

Method:

1. Wash the brinjals well and wipe them with a kitchen towel.

2. Cut them into thick slices. You get 5-6 slices from a large brinjal.

3. In a platter mix all the ingredients except oil.

4. Coat the slices with this mixture and rub them well with your fingers.

5. Heat mustard oil in a flat bottomed pan. Bring it to a smoking point and reduce the heat.

6. Slidein the marinated brinjals carefully adding 4-5 at a time.

7. Fry them to a crispy texture turning them intermittently. This may take 4-5 minutes.

8. Remove on a kitchen tissue to remove excess oil.

9. Serve immediately with your meals. They pair well with khichdi or dal chawal.

Check out the video

This recipe is made for the event - A-Z Recipe Challenge.

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is B and I chose Baingan

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Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo (baby Potatoes with ginger and spice powders)

B - Begun Bhaja ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe (Stuffed Beetroot Parathas)

D - Dahi Chawal (Farali ) (Barnyard Millet Curd Rice)

E- Elaichi Cup Cakes ( Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( Lemon Currant Cookies )

G - Gud Wale Pohe ( Sweet Flattened Rice Flakes with Jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander Stir Fry )

I - Imli Gosht ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Friday, February 28, 2020

DOI MAACH / BENGALI STYLE FISH CURRY WITH YOGURT

This is a delicious Rohu curry with yogurt cooked in a Bengali style. The sea food curries from Bengali Cuisine are very popular and we have a large variety to choose from. They always use river fish or sweet water fish in their curries.

This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.

This month my partner is Archana Gunjikar Potdar. She gave me the two secret ingredients - Yogurt and Chilli Powder
I Gave her Mustard Oil and Kalonji and she made delicious Sukto , Bengali veg curry
Do visit her website, "The Mad Scientist's Kitchen"

Ingredients:
Rohu fish ...... 300 gms
Onion paste .... 1 cup
Yogurt ............ 1/2 cup
Garlic ..... 1 tbsp (crushed)
Ginger ............ 1 tbsp (grated)
Green cardamoms ... 3
Cloves ..................... 3
Cinnamon .............. 1" piece
Salt ....................... to taste
Garam masala ..... 1/2 tsp
Turmeric powder.... 1/2 tsp
Red chilli powder ... 1 tsp (I have used Kashmiri chilli powder)
Green chillies ......... 2
Coriander leaves ... handful
Mustard oil ........... as needed for frying the fish and cooking.

Method:
1. Marinate the fish with turmeric powder and salt. Set aside at least for 1 hour.
2. Heat about 1/4 cup of mustard oil. Bring it to a smoking point and reduce the flame.
3. Fry the fish slices. Remove them and set aside.
4. In the same oil add the whole spices followed by ginger and garlic. Saute them.
5. Next add the onion paste and stir fry until it changes colour.
6. Add the green chillies, salt to taste, turmeric powder and red chilli powder.
7. Whisk the yogurt and stir it into the mixture.
8. Stir it well and add a little water. Check the salt.
9. Now add the fried fish pieces into the gravy. Adjust the water in the gravy to your liking.
10. Sprinkle the garam masala powder and add the coriander leaves.
11. Simmer it for a minute or so until it is done.

See the recipe video

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Monday, August 31, 2015

LIKOK CURRY / BITTER AUBERGINE CURRY / BITTER EGGPLANT CURRY / BITTER BRINJAL CURRY ( Bengali Style)

The Likok or bitter brinjal as it is commonly known, can be used in both raw and cooked preparations. It has yellowish green skin and the flesh is white with tiny seeds embedded. This vegetable is popularly used in chutneys, mixed with onions and spices. Its bitter taste can be offset by spices and other vegetables, or with the addition of coconut milk in curries. Likok is often pickled in vinegar with a variety of seasonings. They can also be added to stir-fries, soups and stews.I tried out a simple Bengali style curry with five spice mix (panch phoran) and coconut milk.

Ingredients:
Likok .... 5-6
Onion .... 1
Fenugreek seeds / methi dana ... 1/4 tsp
Cumin seeds / jeera .................. 1/2 tsp
Nigella seeds / onion seeds / kalonji .. 1/4 tsp
Fennel seeds / saunf .......................... 1/4 tsp
Mustard seeds ................................... 1/2 tsp
Green or fresh red chillies .... 1-2 slit
Turmeric powder ................ 1/4 tsp
Coconut milk ................ 100 ml
Salt ................................. to taste
Sugar ......................... 1/2 tsp (optional)
Mustard oil ......... as needed to fry and cook.
Coriander leaves for garnishing.

Method:

1. Wash the likok and make slits with the stem intact like we do for bharwan baigan. Put them in a bowl of water to which salt has been added.

2. Heat mustard oil and fry them until three fourths done. Drain and set aside.

3. Heat a spoonful of oil in a pan and add the panch phoran spices mentioned in the list.

4. When they give out a nice aroma add the sliced onion, chillies and saute until translucent.

5. Sprinkle a little water and add salt, sugar and turmeric powder. (If you are making a gravy version then you add about one cup water)

6. Tip in the fried likoks and stir carefully.Simmer for a few minutes or until the vegetables are done.

7. Finally stir in the thick coconut milk. Give one boil and remove from the gas. Garnish with coriander leaves.

In Ayurvedic medicine, Likok is used for the treatment of asthma and colic. This is also used in treatments of rheumatism and to aid in digestion. Both the roots and fruit are considered to be part of Dashamoola a group of plants known for their anti-inflammatory properties. The fruit in particular is known for its ability to strengthen the throat and treat repository disorders. In addition to its vast array of uses in Ayurvedic medicine Likok is used by the Indian tribes of the Nilgiris District topically in treatment of finger abscesses

Information Source - From here

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Sunday, August 16, 2015

KANKROLER PUR BHAJA / STUFFED TEASEL GOURD / KANTOLA FRITTERS / KANTOLA PAKODAS BENGALI STYLE

This is a Bengali recipe of stuffed kantola fritters or pakodas. Few days ago I came to know this recipe from a dear friend Tanushree Bhowmik and I decided to give it a try. These are actually supposed to be fried in mustard oil but I had to substitute it with normal cooking oil as we don't get mustard oil in Brazil. I am sure the mustard oil must be giving a better flavour and colour to the pakodas....nevertheless we still enjoyed them.

Ingredients:
Kantola / teasel gourd ... 6 (or as needed)
Gram flour / besan ......... 1 cup
Rice flour ....................... 2 tbsps
Poppy seeds ... 2 tbsps
Green chillies . 1
Mustard seeds .. 1 tsp
Dessicated coconut .. 1 tbsp
Cream or yogurt ..... 1 tbsp
Sugar ............... 1/4 tsp
Turmeric powder ... 1/4 tsp
Salt .............. to taste
Baking powder .. a pinch
Carom seeds / ajwain .. 1/2 tsp
Oil ............ to fry

Method:
1. Wash the teasel gourds and scrape the outer skin.
2. Cut them into half length wise.
3. Steam them for 10 -12 minutes. Let them cool.
4. Scoop out the middle seed portion with a spoon. Do not discard it as it will be used in the stuffing.
5. Grind the poppy seeds, mustard seeds, green chilli and dessicated coconut to a smooth paste using a little water.
6. Heat a little oil in a small pan and saute the ground paste,scooped out portion of the gourd adding the cream or yogurt and a little salt.
7. Stuff the steamed gourd halves with this mixture. Set aside.
8. In a bowl mix the gram flour, rice flour, turmeric powder, baking powder, carom seeds and salt. Make a thick batter adding water carefully as needed.
9. Heat oil for deep frying. Coat the gourds with the prepared batter and fry them to a golden brown colour.
These can be served as a snack on its own or with dal.

Recipe courtesy - Tanushree Bhowmik

If you have never come across this vegetable here is a picture to show you how it looks.

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Wednesday, July 29, 2015

BEGUN POSTO / BABY BRINJALS WITH POPPY SEEDS PASTE / BENGALI STYLE BRINJAL- EGGPLANT - AUBERGINE CURRY

This is a traditional Bengali style brinjal / eggplant / aubergine curry cooked with poppy seeds / khus khus paste. This is very mild and requires very few ingredients. Yet it has such a nice creamy texture and is so flavourful.

Ingredients:

Baby brinjals .... 200 gms

Onion .................... 1 (sliced )

Green chilli ......... 1 - 2

Poppy seeds / khus khus ........ 2-3 tbsps

Turmeric powder .. 1/4 tsp

Red chilli powder .. 1/4 tsp

Salt ............ to taste

Sugar .......... 1 tsp (skip if you don't like )

Mustard oil ..... 3 tbsps (or use half with normal cooking oil )

Coriander leaves .. to garnish

Method:
1. Wash the baby brinjals and make slits. Put them in salt water until use to avoid them from turning black
2. Soak the poppy seeds preferably for few hours. Make a smooth paste with poppy seeds and green chillies.
3. In a pan heat oil and saute the sliced onion until translucent.
4. Tip in the brinjals and stir fry until they are half done.
5. Add the ground poppy seed and chilli paste. Also add turmeric powder, red chilli powder and salt to taste and a little sugar if you like.
6. Stir carefully and add about one cup water and simmer to cook.
7. If you want a dry version you just sprinkle a little water and cover the lid. Check again after a minute or two and repeat the same if they are not done. This depends on the size of the brinjals you are using. Tiny ones get cooked very fast.
Garnish with coriander leaves and serve with rotis or rice.

Note: Tempering is optional. If you like then temper the curry with just nigella seeds or panch phoran. Some people also add a little yogurt for tanginess.

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Wednesday, June 10, 2015

TURAI POSTO / JHEENGEY POSTO / RIDGE GOURD CURRY BENGALI STYLE

Bengali Posto is a preparation made with poppy seed paste. You can make posto with only vegetables or even sea food mixed with veggies. This simple curry has amazing flavours though very little spices are used. Today I made ridge gourd posto which is called jeengey posto in Bengali language. Ridge gourd is a taste less vegetable and acquires the taste with whatever it is cooked. It really turned out awesome with the panch phoran and poppy seeds paste. Hubby dear complimented that this preparation of turai has been the best so far among various others that I usually prepare. Traditionally mustard oil is used in Bengali Cuisine but I had to do without it as we don't get it in Brazil. If you think mustard oil is too strong you can use half and half to balance the taste.