Begun Bhaja

NOMOSHKAR!!
There are gourds, roots and tubers, leafy greens, succulent stalks, lemons and limes, green and purple aubergine, shallots, plantain, broad beans, okra, banana tree stems and flowers, green jackfruit and red pumpkins in the vegetable markets or shobji bajar. Bitter vegetables like bitter melon/gourd ("uchhe" or "korola") and nim leaves are used. Bengalis are particularly fond of using leftover bits of vegetables. 
Dish Name
BEGUN BHAJA
Qty Unit Description
1 KG Egg plant
0.015 KG Red chilli powder
0.005 KG Turmeric powder    
0.01 KG Salt
0.02 KG Gram flour
0.5 LT Mustard oil        
0.005 KG Red chilly dry

Method:-
Wash and cut the eggplant in thick slices of 1 inch each.
Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals.
Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.
Fry the slices in mustard oil till they are golden brown and crispy.
Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.


Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre ...
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots            ...
Read more

Sobronade

Image
Sobronade is one of the most authentic soup in French classical cuisine. In the early 15th century this soup had gained alot of fame because of its hasselfree and the ingredients are easily available. this was one of the most liked recipe at the time of french aristocracy. It is full of nutrition and proteins as it has sausage and and ham in it. this is a good satrt with the meal for any occasion. Sobronade Serving           2 Ingredients                                        Quantity Dry Haricot Beans                                 30gm Thick Tomato Juice/Tomato Puree   75ml Onion.                                              20gm Carrot. ...
Read more