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Showing posts with label BENGALI CUISINE. Show all posts
Showing posts with label BENGALI CUISINE. Show all posts

Wednesday, February 22, 2017

KHICHUDI AND LABDA/LABRA WITH BEGUNI ( KHICHDI AND MIXED VEGETABLE WITH BRINJAL FRITTERS)





KHICHUDI/ KHICHDI

INGREDIENTS

one cup gobindobhog rice (gowindabhog)
one cup +1/4th mug (moong) dal
veggies like potatoes, cauliflower, broad beans , cowpea, green peas, carrots ( I like)  etc.
mustard oil
ghee
salt
haldi powder
sugar (optional, but most Bengalis add)
tomato+ginger+green chilli paste
bay leaves for tempering
dried red chillies for tempering
jeera / cumin for tempering
jeera powder or paste

Wash and soak the rice for half an hour atleast. Roast and soak the daal as well. Bring water to boil in a deep bottomed pan or handi. Add the rice followed by the daal. Add salt and turmeric and let it boil.
IN another kadhai heat mustard oil , temper with tejpatta, whole cumin and dried red chillies. Add tomato +ginger+ chilli paste, cook for a while. At this stage you may add cumin paste/ jeere bata or jeera powder.  Then add salt, haldi, sugar, veggies and fry them nicely with the masala.
Now assemble the tempered and fried veggies and rice and dal and let it cook on a medium flame. After one good boil adjust the seasoning. Add ghee. Once done sprinkle jeera powder (freshly roasted and ground). Cover the pan. Allow atleast 15minutes of standing time.
Some like their khichdi runny/ watery,  some like it thick . Some with a generous amount of ghee or butter, some like it light. When it comes to serving and taste , I always say, "TO EACH HIS/ HER OWN". 


LABDA/ LABRA (MIXED VEGETABLE)


INGREDIENTS

Mustard oil
Panch phoran
Dried red chillies (Shukno lonka)
Ginger paste
Green chilli paste
Salt
Turmeric
Sugar
Ghee
Roasted and ground panch phoran (bhaja moshla)
Veggies like potatoes, cabbage,banana stem, brinjal, parwal, beans, broad beans, pumpkin, raddish, carrots.. 

In nicely heated mustard oil add panchforan, dried red chillies, little bit of ginger and green chilli paste , all the veggies , salt, haldi, sugar, fry on a high flame for  few minutes then cover the kadhai with a heavy lid and cook on a low flame till done and the water has dried up. Once done add ghee and ground panch phoran and keep it covered till served.

NOTE:-
You may cut the veggies as per your liking but traditionally, potatoes, pumpkins, raw banana, brinjals are cut into cubes. Whereas the others like carrots, raddish parwals are cut lengthwise. Banana stem is cut into smaller pieces compared to other vegetables.

BEGUNI (BRINJAL FRITTERS)

INGREDIENTS

Brinjals , thinly sliced , length wise or round
Besan ( chickpea), rice flour (one fourth of besan), salt, haldi, kalo jeere/ kalounji/ nigella seeds ( few)
Chat masala or black salt (to sprinkle on the fritters while serving)

Slice the brinjal and smear the slices with very little salt+haldi+sugar and keep aside. For the batter mix all the ingredients nicely with water. The batter should not be very thin, the consistency should be such that you are able to coat each slice nicely .
The last step is to fry the eggplant slices nice and crispy.
Always make sure that you have smoked the oil properly before frying. turn off the flame and reheat the oil, keep it on a medium flame while frying the fritters. It helps if a little hot oil ( about a tablespoon) is added to the batter and mixed well before dunking the slices. This trick works for almost all types of deep fried food.


MY RECIPE, MY STYLE

Monday, February 20, 2017

NIGELLA (SEEDS) CHICKEN/ KALOJEERE MURGI..

KALOJEERE MURGI





INGREDIENTS

Boneless chicken- 250gms
Butter- 4tsp
nigella/ kalojeere/kalounji paste- 1/2 tsp
gg paste/aada-roshun bata-1 tspn
green chillies/knachalanka-2-3pc
criander paste/dhonepatabata-1tspn
curds/tokdoi- 4/5 tsp
APF/maida/moida- a pinch
red chilli powder/lanka gnuro-1 tspn
salt and sugar/ labon-chini- as per taste
lemon juice/lebur rosh-1/2 tspn

Beat the curds with a pinch of maida nice and smooth. In a bowl smear the chicken properly with all the masalas, curds , lemon juice and refrigerate for 1-2 hours. In a deep bottomed pan/wok, heat the butter and add the chicken with all the marinade. Keep stirring and cooking on low to medium flame till done. For increasing the gravy you may add a little milk. Best had with rumali rotis or paranthas. A must try dish.


 Doi ta maida diye bhalo kore phentiye nitey hobe. Tarpor Chicken e bhalo kore shob moshla makhiye,1 theke du ghonta fridge e rekhe ditey hobey. Akta kodai ba pan e makhon ta gawrom kore mangsho ta koshiye nitey hobey..proyojon e ektu dudh ditey hobe..gravyr jonno. Gas off kore kichhukkhon rekhe diye,gorom gorom rumaali ruti ba pawrotar sathe poribeshon...

RECIPE COURTESY- Nilanjana Das (TPA/FB)
PICTURE- MINE



GHEE ROAST CHICKEN

GHEE ROAST CHICKEN









Chicken - 500gms
Ghee-  100 -150 ml.
Onions- 2 (medium)
Ginger- 1 inch
Garlic- 50gms
Green chillies- acc to taste
Yogurt- 2tbspn
Salt- acc to taste
Sugar - 1/4 tspn
Turmeric- 1/2 tspn
Cumin powder- 1tspn
Coriander powder- 1/2 tspn
Black pepper powder- 1/2 tspn
Red chilli powder- acc to taste

Asfoetida, dried chillies, bay leaf and fennel seeds for tempering.

Marinate the chicken pieces with ogg paste, green chilli paste, salt, sugar, haldi ,cumin and coriander powder and yogurt.
Refrigerate for 6 to 8 hours.

IN a wok or pan add ghee and let it heat properly. Now temper it with dried red chillies, bay leaves, asfoetida and fennel seeds.
Add the marinated chicken and cook it covered on a low flame .
You have to be vigilant . Please
keep turning the chicken pieces every 3-4 minutes till cooked.
Check the dish and adjust the seasoning before turning off the flame.

Serve with your choice of breads or just as a starter.

- MY RECIPE, MY STYLE






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