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I. GHEE BHAT
II.DOI MACH
III.TIKONI PRATHA
IV. BAIGUN BHAJA
V. PAYESH

Bengali traditional Ghee Bhat

Ingredients
1. 2 cups Basmati rice
2. 4 tbsp Ghee
3. 4 cups water
4. as required Vegetables
5. handful Cashew nuts and raisins
6. as required Whole garam masala
7. to taste Salt
8. 1 tsp Sugar
9. 1 bay leaf
10. 1 bay leaf
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Kamalika Basu De cooked this recipe
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Steps
1. Wash 2 cups (to be served to two people) of long grained basmati rice and soak
in water for 20 minutes. Strain the entire water and completely dry it out under
the fan spread out on a plate on under the sun. The rice has to be dry completely
but.
In a big utensil add 4 tablespoons of ghee and let it heat up. Whack 3 green
cardamoms, 6 cloves and 1 inch cinnamon and add to the ghee. As it crackles
add 1 bay leaf. Transfer the rice and stir it well.
2. Add chopped vegetables of your choice. I generally add grated carrots, green
peas and little beans. After adding the vegetables add a handful of cashew nuts
and raisins.
Add salt as per your taste. I add only a teaspoon or two for this much amount.
Then add exactly 4 cups of water and let it boil. After you see the water boiling
just simmer the gas oven and add sugar as per your taste. I add1 teaspoon of
sugar.

3. Now take a spoon and taste the boiled water of the rice, if you find the sweet
taste dominating the flavour just leave it untouched and let the pulao cook
completely. If required you can modify the taste as per your taste.
Don’t stir the pulao after adding water just give a pulse after adding sugar. After
the water has evaporated completely and the rice has tenderised switch off the
gas oven. Serve with your favourite curry.

Bengali Doi Maach Recipe

How to make Bengali Doi Maach

About Bengali Doi Maach Recipe: A thick and spicy fish curry. Bengali Doi Maach has
marinated pieces of freshwater fish cooked in a yogurt based gravy. The curry is robust, slightly
spicy and delicately sour with a balance of curd and spices. The fish is really tender and soft
 having absorbed the wonderful flavors of the gravy. It can be served with steamed rice for a
complete meal.

Ingredients Of Bengali Doi Maach

 1 Kg Rohu or rawas or any freshwater fish (cut into steaks or pieces, washed)

 For marination:

 1/2 tsp Turmeric powder

 3/4 tsp Red chilly powder

 Salt

 2 tsp Mustard oil

 For the curry:

 2 tbsp Mustard oil

 1 Bay leaf

 1/2 inch Cassia

 4 Cloves

 4-5 Green cardamoms

 1/2 tsp Cumin seeds

 1/2 tsp 1/2 tsp turmeric powder

 1 tsp Hot red chilly powder, medium

 2 tsp Ginger garlic paste

 1 Onion (ground to a paste)

 1/2 kg Curd (whisked)

 to taste Salt

 To garnish Coriander leaves

How to Make Bengali Doi Maach

 For marination:
 1.Put the pieces of fish into a bowl and add the turmeric, chilly powder, salt and a
teaspoon of mustard oil to help the spices adhere to the fish. Gently massage the
spices into the fish.
 2.Cover and keep aside to marinate for 15 minutes.
 3.Now, whisk the curd well in another bowl and add the turmeric and red chilly
powder. Keep aside.
 Fry the fish:
 1.Heat a medium sized frying pan till hot and add the 2 tablespoon of mustard oil.
Heat well till the oil is smoking to burn off most of its pungency.
 2.Once hot, add the marinated fish pieces and fry them for a couple of minutes on
each side till they are a golden brown around the edges and richly colored.
 3.When the fish is golden and 3/4 cooked through, remove them to a plate and keep
aside.
 4.Heat the same pan with the lovely fishy mustard oil once again and when the oil is
hot, add the bay leaf, cumin seeds and whole spices, saute on a medium flame until
they are wonderfully fragrant and change color.
 5.Now add the onion paste and saute it till it's a light golden brown in color, add the
ginger and garlic paste and cook the aromatic spice base with a little water until it's a
rich but light golden in color and the oil has surface to the top.
 6.Turn down the heat to medium low and add the whisked curd and spice mixture to
the pan, stir gently and simmer the curd gravy for 10 to 15 minutes or until the oil
surfaces and the gravy is a lovely rich mustard-golden-yellow in color.
 7.Add some salt and stir through to combine well. Now, simply add the pieces of
fried fish, along with all their resting juices in the plate to the gravy and simmer it
for another 10 minutes to gently poach the fish to perfection.
 8.Once the oil has risen to the top and the fish if cooked perfectly, turn of the heat
and check for a balance of flavor.
 9.Squeeze over some lime juice to lift the flavors with a real citrus kick for a lovely
contrast of flavors along with a generous garnishing of fresh coriander leaves.
 10.Serve the doi maach with hot steamed rice.

Tikona Parota (Bengali

Triangle Flat Bread)
July 5, 2017Posted in Paratha / Roti / Bread

It is Sunday morning …. That means no every day typical bread toast, egg or
cornflakes – milk and fruits breakfast. Today morning I prepared this typical
Bengali breakfast…. which is the Bengali style ‘Tikona Parota’ (triangular
and layered fried flat bread) with Potato and Peas Curry and ‘Begun Bhaja’
(fried eggplant). It’s like the Eastern counter part of North Indian ‘paratha’
for breakfast… only difference is our ‘parota’ is made with flour and shallow
fried in oil and not in butter.
 Any ‘Aloor Dum’ or potato curry complements this dish really well to give
you an instant nirvana. You can make simple ‘Aloo Bhaja’ (fried potato
julienne) or ‘Aloor Bati Charchari’ (dry potato curry). In our house we have
completely unusual side dish with this Tikona Parota. Sometimes we have it
with ‘Lanka-tel Alu Bhate’ (mashed potato with fried red chilli oil) and
‘Moong Dal’. It’s very unusual, different and unique combination though.
Have this on a lazy weekend when no work is scheduled.

Enjoy this breakfast with your favourite newspaper and a cup of tea. For me
the best part is it’s so heavy and filling that instantly you will like to hit the
bed and doze off, skipping the lunch. No more cooking for that day. Ha ha ha
ha ……

Ingredients to serve 4:

 All purpose flour – 2 cups

 Salt – 1 tsp
 Oil or melted ghee – 3-4 Tbsp
 Flour – For dusting
 Oil – For frying

Steps:

1. In a mixing bowl, place the flour, salt, and 3-4 tablespoon of oil or melted
ghee, and mix with your fingertips until the mixture resembles fine
breadcrumbs.
2. Make a well in the center. Gradually start adding warm water at a time
while stirring from the center, kneading well to make a soft dough that
leaves the bowl clean.
3. Let the dough rest for 30-40 minutes.
4. Divide into 8-10 equal portions and shape each one into a round ball.
5. Take one ball, flatten it slightly with your fingertips, and roll it out on a
floured board with a rolling pin. Dust frequently with flour to prevent
sticking.
6. Sprinkle with a little flour and fold in half.
7. Sprinkle with a little more flour, and fold in half again to form a small
triangle.
8. Roll this triangle into a thin, larger triangle, dusting with flour as required.
9. Make all the parathas the same way.
10. Heat a griddle or frying pan over medium-low heat for 2-3 minutes, and
then turn the heat to low and smear the surface with a little oil. Place a
paratha on it and brush the top with oil or melted butter.
11. When light brown spots develop on the underside, turn the paratha over
and cook until more brown spots appear. The whole process takes about 2-3
minutes.

BEGUN BHAJA RECIPE, HOW TO

MAKE BEGUN BHAJA | BAINGAN
BHAJA RECIPE
aug 16, 2019by dassana amit

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Begun Bhaja recipe With step by step photos – Begun Bhaja also known as
Baingan Bhaja are pan fried or shallow fried marinated slices of Aubergines.
Begun Bhaja is a Bengali dish and there are a lot of variations to this recipe.
To make the Begun Bhaja you need the large variety of eggplant similar to the
one which we use for Baingan Bharta. The larger varieties of baingan have less
seeds and more flesh.
When cooked the flesh becomes tender with a slight sweet tinge to it… Just
scooping up the tender cooked flesh with some bread is so delicious.

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This is my mom’s recipe and I just love to have the eggplant fries with some
bread or rotis. One of the dishes I often make when I am short of time &
creative ideas.

I simply love aubergines sauteed, stir fried, roasted, mashed… Cooked in any
way. It is one of my favorite veggies.
In this Begun Bhaja recipe, I have used mustard oil for frying the baingan and
rice flour to coat the baingan. However, even sunflower oil or any other oil will
taste good. Rice flour gives a nice crispiness to the fries. You can also substitute
the rice flour with chickpea flour.
Again using rice flour is optional. You can just marinate the baingan slices in
the masala and then fry it directly. Both ways they taste good. Similarly like
baingan bhaja you can also make Aloo bhaja or this Brinjal fry
recipe (baingan fry) from the Maharashtrian cuisine.
One of the best combinations for a bhaja muger khichuri is baingan bhaja.
However you can also serve baingan bhaja with bread, rotis or naan.

Few more veggies recipes for you!

 Potato fry
 Capsicum fry
 Bhindi fry
 Karela fry
 Cauliflower fry
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to
help you make it easily and perfectly.

PIN PRINT

BEGUN BHAJA
4.75 from 12 votes

Baingan Bhaja or Begun Bhaja are pan fried or shallow fried marinated slices of
Aubergines

AUTHOR:DASSANA AMIT

PREP TIME:25 MINS

COOK TIME:30 MINS

TOTAL TIME:55 MINS

COURSE:SIDE DISH

CUISINE:BENGALI

SERVINGS (CHANGE THE NUMBER TO SCALE):

(1 CUP = 250 ML)

INGREDIENTS
 1 large eggplant cut into half inch round slices (baingan or aubergine)
 1 teaspoon chili powder
 ½ teaspoon turmeric powder (haldi)
 1 teaspoon garam masala powder (optional)
 1 teaspoon dry mango powder or amchur powder (optional)
 rice flour as required
 salt as required
 mustard oil for frying, you can also use sunflower oil

INSTRUCTIONS
Preparation to make Begun Bhaja
1. Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
2. Now slice the eggplant in 1/2 inch thick roundels.
3. Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the
slices.

Making Begun Bhaja

1. Now add all the spice powders and salt and mix the slices well. Marinate for 5-
7 minutes.
2. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour. Dust
off the extra rice flour.
3. Now pan fry the baingan slices till crisp and golden brown on both sides.
4. Drain baingan slices on paper tissues.
5. Serve baingan bhaja hot with yogurt or any yogurt dip and some bread or rotis
or naans.
NOTES

Tips for making begun bhaja recipe

 The baingan can be sliced into thinner or thicker slices. Thicker slices will take
more time to cook.
 Baingan absorbs oil while cooking. So, it is always better to coat the slices with
some flour. Here in this recipe I have used rice flour. It serves two fold benefit -
firstly, the baingan does not absorb much oil and secondly, rice flour makes the
coating crisp from outside. So from outside the baingan is crisp whereas from
inside it is soft.
 You can also use chickpea flour (besan) or all purpose flour (maida) to make
begun bhaja.
 Baingan discolors quickly once it is chopped. Hence, you can put the chopped
slices in a bowl of water or use it right away.
 Not all baingan are bitter. Some of them can be very sweet. However, its better
to put the slices in salted water as one cannot come to know by its look or
appearance if it is bitter or not. As a general rule, while buying bigger
eggplants, the eggplant should be light with a firm skin.
 I have used mustard oil, but you can use any good vegetable oil for frying.
 You can either shallow fry or deep fry the baingan.
Chaler payesh recipe

Chaler payesh - Easy bengali dessert recipes

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

 Milk - 1 litre
 Basmati or Jeera rice - 1/3 cup (Use Gobindo bhog for best taste)
 Sugar - 1/3 - 1/2 cup
 Cardamom - 4 pods
 Nuts n dry fruits – to garnish
 Ghee – 2 tsp (optional)
 Bayleaf - 2 nos
 Salt - A pinch
METHOD

 Boil milk in a wide bowl and when it starts to roll boil,add bay leaf and slightly crushed cardamom
pods.

 Wash the rice and add to the milk.Allow it to boil in low to medium flame till rice gets cooked well
but it should be firm & soft without losing its shape.Generally rice takes longer time to cook.So keep mixing
every now and then and make sure it is not burnt in the bottom.
 When the rice is almost cooked,remove bay leaf(optional) & add sugar,a pinch of salt & mix
well.Let it boil till the mixture thickens slightly.

 Switch off the flame.Add nuts and ghee ( optional).Allow it to cool,refrigerate and serve
chilled.Enjoy ! This payesh would thicken as it cools down.So adjust the consistency by adding little boiled
milk before serving !