Begun bhaja - recipe by Foodie's Hut

Begun Bhaja

Begun Bhaja or Deep Fried Eggplant a humble side dish in Bengali Cuisine can be paired with any Daal and Plain Rice to serve a simple Indian meal. In this video I am making Begun Bhaja, this is a simple recipe; many of my Non -Bengali friends try to cook Begun Bhaja, they add many other ingredients, and shallow fry them!

Turmeric powder and salt rubbed eggplant pieces deep fried into the hot oil; this is the beauty of the dish. Though I added red chilli powder in this recipe, my Maa doesn't add red chilli powder; she serves green chillies with it!

If you are calorie conscious, don't make Begun Bhaja frequently, because deep fried Eggplant absorbs a lot of oil, but when you make please deep fry them, the shallow fry or pan fry will kill the beauty of the dish.

How do you love Begun Bhaja or what is your favourite combinations with Begun Bhaja?

Ingredients:
  • 1 large  Eggplant cut crosswise into thick pieces. ( you will get 5-6 big pieces from one 600gm Eggplant)
  • ¾ tsp ground turmeric
  • ½ tsp red Chilli powder( optional)
  • ¼ tsp Sugar
  • Salt to taste
  • Mustard oil for deep frying ( you can use vegetable oil too) 

Process:

  1. Add in Eggplant pieces into a mixing bowl.
  2. Except for oil, add all the ingredients, give a good rub and set it aside for 10 -15 minutes.
  3. Heating up Mustard oil in a Korai or deep frying pan over medium heat.
  4. It's very important to make sure the oil should be smoky hot.
  5. Add in one eggplant piece, and you need to hear the sizzling sound to confirm that the oil is exactly ready for Begun Bhaja, then add remaining pieces, do not overcrowd the pan.
  6. It will take 2-3 minutes to fry each side, when you see the golden colour, flip the other side.
  7. Give a gentle press to the centre to check if it is soft, which means it's done.
  8. With the slotted spoon remove from the oil and hold for 10-15 seconds.

Recipe by: Shyamali Sinha

\"Bhoger
\"Vegetable
Langcha recipe by Foodie's Hut

Langcha

\"Aloo
Keema Ghotala recipe by Foodie's Hut

Keema Ghotala

Ingredients:

  • 500 gm minced lamb
  • 2 medium sized chopped onion
  • 3 tsp Ginger paste
  • 3 tsp  Garlic paste
  • 2 tsp Tomato paste ( or ½ cup chopped tomato)
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 1 tsp extra hot red chili powder
  • 1 tsp Garam masala
  • 2-3 chopped green chilies
  • ¼ cup chopped coriander leaves
  • lemon juice
  • 3 eggs

Note: Add 1 tbsp tomato catchup if you are using chopped tomato

Process:

  1. Heat up oil, in your preheated cooking pot over medium heat.
  2. Reduce the heat to low and add chopped onion.
  3. Sprinkle salt and over medium heat fry for 7-8 minutes, or till the onion developed brown color.
  4. Add ginger garlic paste and cook till the raw smell removed.
  5. Change the heat to low again, add all dry spices,  tomato paste.
  6. Give a mix, add about a quarter cup of water.
  7. Let the spice mixture cook for a couple of minutes, add salt to the gravy.
  8. Continue to cook until the oil is releasing from the mixture.
  9. Add a little bit of sugar to balance the taste.
  10. Add the mince and sprinkle salt to the mince. Break the lumps with the wooden spoon.
  11. Add one cup of warm water. Switch the heat to high and let the gravy comes to a boil.
  12. Then cover with a lid, reduce the heat to medium-low. Let it simmer for 15 to 20 minutes.
  13. Add garam masala, stir through the gravy.
  14. Beat the eggs and add to the cooked keema, mix well.
  15. Add chopped green chilies, coriander leaves. Mix everything well.
  16. When the raw smell of eggs removed and the liquid evaporated, then cover with a lid and turn off the heat.

Serve hot with bread, chopped onion, and lemon juice. You can make the dish for potluck party lunch too!

Recipe by: Shyamali Sinha

Spinach Omelette Sandwich - recipe by Foodie's Hut

Spinach Omelette Sandwich

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Vegetable daal paratha - recipe by Foodie's Hut

Vegetable daal paratha

Luchi - recipe by Foodie's Hut

Luchi

Potato curry without Onion Garlic

Potato curry without Onion Garlic

Serves:3-4

Ingredients:

  • 3-4 medium-sized boiled potatoes
  • ½ cup chopped tomato
  • ¼ chopped cilantro
  • 5-6 slit green chillies (2 for tempering)
  • ½ tsp onion seeds
  • One dry red chilli
  • 3  tbsp mustard oil
  • ½ tsp turmeric powder
  • One tsp sugar
  • Salt to taste
  • 1 cup water

Process:

  1. In a preheated skillet heat up the oil over medium heat, make sure your oil is very hot.
  2. Reduce the heat to low, add onion seeds, increase the heat to medium and give a stir for a couple of seconds, then add dry red chili, followed by two slit green chillies, stir further for a couple of seconds.
  3. Add boiled potatoes, sprinkle salt over it, then add turmeric powder, cook just for 2 minutes.
  4. Add chopped tomatoes, over high heat cook just for a minute; this will help to maintain the temperature. Then reduce the heat to medium-high, cover with a lid and cook for 2-3 minutes or till the tomatoes softened.
  5. Add chopped cilantro, remaining green chilies, sugar, check the salt if required add the salt at this point, then cook for another 2-3 minutes.
  6. Add water, increase the heat high, and let it comes to a boil.
  7. Reduce the heat to medium-low, cover with a lid and let it simmer for 3-4 minutes.
  8. Remove from heat, give 10 minutes standing time and enjoy with Luchi, Poori or Paratha.

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Vegetable daal paratha - recipe by Foodie's Hut

Vegetable daal paratha

Luchi - recipe by Foodie's Hut

Luchi

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Bhoger Khichuri is the synonym of Durga Pujor Asthamir Bhog. The combination of Gobindo bhog Rice, roasted Moong Dal, and spices, taste divine.

Serves: 4

Ingredients

  • ½ cup Gobindo Bhog/ Kalee Jeera  rice cleaned and washed
  • ½ cup Moong dal
  • ¼ cup Peas
  • 1 tbsp Ginger paste
  • ½ tsp Panch Phoron
  • ½ tsp Cumin seeds
  • 2-3 dry Red chillies
  • 2 small Bay leaves
  • 6 Green cardamom
  • 4 Cloves
  • ½ stick Cinnamon
  • 2 tsp Cumin powder
  • ½ tsp Turmeric powder( you can ad little extra if required)
  • 1 tsp Red chili powder( you can adjust the taste according to your choice)
  • 8 Green chillies slit
  • Salt to taste
  • 1 tsp Sugar
  • 3 tbsp Mustard oil
  • 2 tsp Ghee(optional)
  • 6-7 cups of water

Process:

  1. Toss the Moong Dal in a dry skillet, continue stirring and tossing over medium low heat until they began to smell nutty and toasty, then wash and drain the Dal or Lentils.
  2. Fill your cooking pot or stock pot with about 5 cups of water and let it come to a boil.
  3. Add the roasted Dal, give a stir and let the water comes to a boil again.
  4. As the Dal bubbling up, you will see the scums floating on the top, clean the scums with a ladle and add rice, give a stir and let the mixture comes to a boil again.
  5. Sprinkle salt, turmeric powder, half of green chilies, give a stir to mix everything well and reduce the heat to medium low.
  6. Cover with a lid and let it cook until the mixture half way cooked through.
  7. Add cumin powder and red chili powder, mix them well and continue cooking.
  8. On the other stove, in a small preheated cooking pan or Tadka pan heat up oil.
  9. Make sure the oil is nice and hot, add all Bay Leaves and dry red chilies, give a stir and add other whole spices one after another, reduce the heat and stir for a couple of seconds until the oil fragrant.
  10. Add ginger paste,  a little bit of salt, peas, sugar, cook everything for a couple of seconds, till the raw smell of the ginger paste removed.
  11. Add the Phoron/ Tadka to the Khichuri, add remaining green chilies, 2 cups of warm water and ghee.
  12. Mix everything well, switch the heat to high and let it simmer for a few minutes.
  13. Turn off the heat, cover with a lid and serve hot.

Recipe by: Shyamali Sinha

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Tomato khejur amsatta chutnye - Recipe by Foodie's Hut

Tomato khejur amsatta chutnye

Beguni - recipe by Foodie's Hut

Beguni

Aloo Phulkopi Posto

Aloo Phulkopi Posto

Aloo Phulkopi Posto is a dry vegetarian Sabzi or side dish in Bengali and Indian meal.

Ingredients:

  • 10- 12  Cauliflower florets
  • 2 medium sized potatoes cut into wedges
  • 2 Tbsp. Poppy seeds
  • 1 Tbsp. Cumin seeds
  • ¼ cup mustard oil
  • 6-7  green chilies ( make a paste with little bit of water)
  • Salt to taste
  • One tsp sugar

Process:

  1. Preheat a Kadai and add oil into it.  Heat up the oil over medium high heat.
  2. Now when oil is nice and hot, change the heat to low,  Add the potato wedges to the oil.
  3. Sprinkling salt, and let it cook over medium heat, till the vegetables softened.
  4. Remove from the oil and add-in cauliflower florets, sprinkling salt over the vegetables, continue cook till the cauliflowers are done. It will take 5-6 minutes or so.
  5. Meanwhile, transfer the poppy seeds, cumin seeds in a coffee grinder and add a little bit of salt. Grind them together.
  6. Mix them with green chili paste, add sugar and a little bit of water.
  7. When the cauliflower is almost cooked, add back the fried potatoes in the pan.
  8. Add the paste and one cup of water into it.
  9. Give a stir to mix everything well, add a tbsp of mustard oil, cover with a lid and switch the heat to high.
  10. As the liquid starts bubbling up, reduce the heat to medium, again put the cover on and cook till the gravy almost thickened.
  11. Remove from the heat and give 5 minutes resting time before serve. 

Recipe by: Shyamali Sinha

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Rajma Paratha - recipe by Foodie's Hut

Rajma Paratha

 

Quick and Easy Mushroom Pasta Recipe by Foodie's Hut

Mushroom Pasta

Spinach Omelette Sandwich - recipe by Foodie's Hut

Spinach Omelette sandwich

Spinach omelet sandwich is the easiest sandwich recipe for breakfast and it taste so good that even my 4-year-old peaky eater loves it for her lunch box. I often pack this lunch for my daughter's kinder, and when a picky eater appreciates this dish, I think I can share my success story with you!

Ingredients:

  • 4 White breads
  • 4 Eggs
  • 2 cups baby  spinach
  • ½  Tsp ginger paste
  • ½  Tsp garlic paste
  • ½  Tsp chili flakes
  • 1 tbsp dijon mustard paste or mayonnaise
  • ⅛ tsp of  hot English mustard(Optional)
  • 2 cheese slices
  • A few drops of Lemon juice
  • Salt and Pepper to taste
  • 2 tsp olive oil

Process:

  1. Preheat your frying pan over medium heat.
  2. Crack the eggs, sprinkle salt, pepper and lemon juice to the eggs and whisk them.
  3. Add oil in a preheated pan.
  4. Sprinkle a little bit salt for the spinach, then add ginger paste, garlic paste, and chili flakes, give a quick stir and cook for a few seconds.
  5. Add chopped spinach, and cook for a couple of minutes.
  6. Divide the spinach into two portions, save one portion in a bowl.
  7. Spread the other portion on the pan and add half of beaten eggs.
  8. Cook each side for 3-4 minutes over medium heat, then flip the other side, cook 2 minutes more and remove from the pan.
  9. Mix both types of mustard sauce and apply on the one side of each bread.
  10. Take one piece of bread, top with omelette and cheese slice, then place the other bread.
  11. You can serve the sandwiches as it is or If you want you can toast the sandwiches in the same pan or the electric toaster.

Recipe by: Shyamali Sinha

Boiled Egg sandwich - Recipe by Foodie's Hut

Boiled Egg sandwich

Avocado egg sandwich - recipe by Foodie's Hut

Avocado egg sandwich

Cheesy Chicken Sandwich -recipe by Foodie's Hut

Cheesy Chicken sandwich

 

Quick and Easy Mushroom Pasta Recipe by Foodie's Hut

Mushroom Pasta

Quick and Easy Mushroom Pasta Recipe by Foodie's Hut

Mushroom Pasta

Creamy Mushroom Pasta is inexpensive and easy to make with minimum effort for your weeknight meal or sudden friends over on this festive season. I love quick and easy one pot dishes like this one, that turns into a delicious comforting meal. This is a great pick for your vegetarian meal too! don't you think so? What is your favourite quick recipe and what do you throw together when you want a quick pasta recipe?

Here is my easy and delicious Mushroom Pasta recipe.

Ingredients:

  • 400 gm penne pasta
  • 10 small cup mushrooms cut in big slices
  • 2 ½ tbsp Italian herb mix
  • 1 ½ tbsp red chili flakes
  • 6-8 garlic cloves chopped
  • 2 tablespoon butter
  • 4 tbsp olive oil
  • ¼ cup Fresh cream
  • 2 tbsp chopped Sun dried tomato(alternatively you can use tomato paste)
  • 3 cup sliced onion
  • ½ cup shredded cheese
  • 1 tsp Sugar
  • Salt and pepper to taste
  • Black pepper
  • 1 tbsp fresh parsley(optional)

Process:

  1. Bring the water to a rolling boil, add salt to taste.
  2. Add pasta to the boiling water, stir gently and return to the boil.
  3. Follow the packet instruction and cook until al dente.
  4. When pasta cooked, then save a cup of pasta stock and drain the rest.
  5. Next heat up the cooking pan. Add Olive oil and butter in it.
  6. Add chopped garlic to the pan, stir the butter and garlic till the oil mixture is fragrant.
  7. Now add the sliced onion into the oil, sprinkle salt just for the onion, continue to cook till it softened and developed a pinkish color.
  8. Add mushroom into the pan.
  9. When mushroom developed the golden colour, add a pinch of salt for the mushroom. Please be careful when you are adding the salt, as you are going to add cheese too.
  10. Add Italian seasonings, chili flakes, sundried tomato, and pepper.
  11. Mix everything well, add pasta into it.
  12. Add the stock, cheese, cook for a  couple of seconds till the cheese melt,
  13. Add the cream, give a nice mix, and turn off the heat.

Recipe by: Shyamali Sinha

Vegetable pulao making-recipe by Foodie's hut

Boiled Egg sandwich - Recipe by Foodie's Hut

Boiled Egg sandwich

Orange chicken - recipe by Foodie's Hut

Orange chicken

Cheesy Chicken Sandwich -recipe by Foodie's Hut

Cheesy Chicken sandwichCheesy Chicken Sandwich