Guest Post – Beguni

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Ask any Bengali what adda means, the answer will be unanimously a lazy evening, a large bowl of puffed rice and plate full of beguni. If you have never tested or tasted this pleasure, then you should do this evening. I am sure that the begunis bring out loads of more lost stories from your heart than you really intend to spill :).

When I had posted a little note on the Cook Like a Bong Facebook fanpage requesting for entries as guest posts in our blog, Arundhuti from My Saffron Kitchen was the first to reply. I was more than happy to accept this offer from such a dear friend. Arundhuti is an excellent person and you can dig into her blog to have great ideas for your next meal.

A darling ally and a plate full of begunis, what more can I wish. Here’s the quick and easy recipe of beguni straight from Arundhuti’s kitchen.

Deep fried aubergine fritters

Ingredients:

  • Eggplants (baingan) – 1 large, cut into thin slices
  • Gram flour – 1 cup
  • Refined flour – 1/4 cup
  • Onion seeds – 1 tsp.
  • Red chilli powder – 1/2 tsp.
  • Baking soda – 1/2 tsp.
  • Salt as per taste
  • Enough water to make a thick batter
  • Oil for frying

Preparation:

  • Mix together the gramflour, refined flour, onions seeds, red chilli powder, baking soda, salt and water.
  • Heat oil in a thick bottomed pan. Lower the heat.
  • Dip the eggplant pieces in the batter and then fry in hot oil till they are cooked and golden brown in colour.
  • Drian excess oil and serve hot.

Read more at Arundhuti’s blog.

Further readings – Lotiya Vada, Macher dimer Vada (Roe fritters)

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Khandvi: Gujrati Snack

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I have a good news to share with all of you. Palki, the only online Bengali magazine has recently published their 8th edition. Some of the photographs clicked by me and Kalyan, and also a recipe (Titor dal) have been published in this edition.

I had been utterly busy with my assignments and classes. The exams are knocking at the door and loads and loads of syllabus to cover. But, the majority of the day am playing Farmville in FaceBook and may be a little of going through the texts. I have almost forgotten the route to our kitchen. This Khandvi recipe was in drafts for quite a long time now.

Khandvi is one of the typical Gujrati dishes that I just adore. It is a wholesome meal so as to say, with chickpea flour and sour curd and very little oil, Khandvi is just the best idea for those who are on diet and also for those of us who just love food.

Makes: 20 pieces
Cooking Time: 15 -20 minutes + 15 minutes for making into rolls
Preparation Time: 5 minutes

Khandvi

Makes: 20 -25 pieces
Cooking Time: 15 -20 minutes + 15 minutes for making into rolls
Preparation Time: 5 minutes

Ingredients:

Chickpea flour (Besan): 1 cup

Sour yogurt (Tauk doi): 1 cup

Water (Jal): 2 cups

Green chili paste (Kancha lanka bata): 1 teaspoon

Turmeric powder (Halud guro): ¼ teaspoon

Mustard seed (Sarse): ½ teaspoon

Cumin seed (Jeera): ½ teaspoon

Curry leaves (Kari pata): 5-6

Grated coconut (Narkel kora): 2 tablespoons

Chopped coriander (Dhane pata): 2 tablespoons

Vegetable oil (Sada tel): 2 tablespoons

Salt to taste

Preparation:

  • Whisk the yogurt, water and chickpea flour.
  • Add green chili and ginger paste, turmeric powder and salt. Whisk until well blended.
  • Pour in the mixture in a non-stick pan and heat on low flame with constant stirring to prevent formation of lumps
  • Continue till the mixture thickens , approximately for 10-15mins
  • Spread the hot mixture on the back of a steel plate as thinly as possible, with a flat spatula (preferably wooden).
  • When you have finished spreading the batter, allow it to cool a little and settle down.
  • Cut the spread into 2 inch thick long strips, and try rolling these strips length wise
  • Place the cut rolls on a serving dish.
  • Heat oil in a wok
  • Toss in mustard seeds, cumin seeds, wait till they start cracking; add the curry leaves
  • Sprinkle the seasoning over the khandvi and garnish with coriander leaves and coconut.

Khaman Khandvi

Hot tips – You can also spread the chickpea flour mixture over a clean black stone table of your kitchen. Be patient while rolling the khandvis, because they tend to break.

Further ReadingSabjimata’s Khandvi

Sending this tasty snacks to Festive snacks of Navratri & Diwali hosted by Indrani.

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Peyaji – Bengali Onion Pakora

Serves: 4

Onion pakora, or peyaji, or onion pakoda, onion bhaji or whatever you may call it the taste remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Ingredients for Peyaji (Onion Pakora)

  • Onions (peyaj): 4 big, chopped properly
  • Mustard oil (sarser tel): 50ml
  • Green chilli(kacha lanka) : 4 , chopped
  • Cornflour: 2tsp
  • Salt to taste.

The Preparation

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.

Cooking

Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.

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