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
Poush sankrati - Patishapta and Chosi Pithe by Foodie's Hut

Food Story 9

Hello everyone, 
I'm that kind of people who don't enjoy pre-celebration or post-celebration! I love to celebrate on that exact day!
I remember one year my parents went to famous Ganga Sagar (the point where river the Ganges meets the Bay of Bengal) Mela and obviously no Pitha for us on that Sankranti!
Though Maa made Pitha many times before she went, still I felt sad on the day of Sankranti! 
Now it's been more than five years; Maa makes Pithe on every Sankranti, I 'm not there to enjoy all those delicacies!

Today I prepared Patishapta Pitha and Chusi Payesh with my remaining Chusi to celebrate Makar Sankranti or পৌষ সংক্রান্তি.

Happy Makar Sankranti those who celebrate!

Poush sankrati - Patishapta and Chosi Pithe by Foodie's Hut

Patishapta by Foodie's Hut

Food Story #7 - 12 Jan 2018

Food Story #7 – A Day in Melbourne Museume with Kids and Indian Food

Hello everyone,

It's a moms and kids holiday day out on a hot day. So we were looking for some indoor activities, with some educational experience.
We went to Melbourne Museum and spent almost the whole day there. Melbourne Museum is a popular tourist attraction and the largest Museum in Australia. It's the first time Mithi watched a movie in IMAX theatre, which is a part of Museum complex. We watched the documentary " Under the Sea", and I am glad that we decided to watch the movie. Not only kids, but we all also enjoyed it.

Here are some pics from Museum trip:

Now, I have to share you the food part.
One of our Maharashtrian friends made Poha; utterly different from Chirer Pulao; we paired it with a cup of Chai Latte. I made Omelette sandwiches similar to my Spinach Omelette sandwich, and for desserts, the other friend baked Chocolate cake. And of course, we carried fruits and a little bit junk food like Chips, Chocolate for treats and snacks.

No need to say that we spent a great time.
When we returned home, I was so tired that couldn't cook anything! And when this kind of situation occurs, my leftovers are there to feed us a satisfying meal!
So our Dinner was:

All I had to do was, to roll out the Ruti and cook, though I felt too tired to do that job also, I don't know it's only me, or you think the same!

Happy Friday friends!

Food Story #7 - 12 Jan 2018

Food Story #7 - 12 Jan 2018

Food Story #8 - 13 Jan 2018

Food Story 8 – 13 Jan 2018

The other day I was talking with one of my friends, as we were discussing our life in India, festivals, food, she was telling me "you know what Shyamali, it's been so many years I am living out of my country, my home, it seems I have started forgetting many things about my place"
I felt sad, scared! I can't explain my fear to you, on the same day I saw a post of kolkata Dim-toast on Instagram @indrajit_lahiri post! That reminds me my college days, my college canteen, Dim toast and tea used to be my go-to breakfast to beat the morning blues! Not at all a morning person and all our honours classes used to start at 6.30 in morning! Why🤷
Saturday brunch Dim Toast and Tea after a long time! Have a beautiful day my friends!

Food Story #7 - 13 Jan 2018

Food Story #8 - 13 Jan 2018

Choshi Payesh recipe by Foodie's Hut

Choshi Payesh

After Christmas and new year celebration, now we Bengali are celebrating our winter festival Poush Parbon. Rice flour made with freshly harvested rice, Date jaggery, coconut and Milk created tons of memories in many Bengali Kitchen!
Cooking with my daughter is one of our favourites activity during school holidays, this way I love to introduce her our festivals, traditional foods, I tell her my childhood stories!
This weekend we made Chusi together for Chusir Payesh! Some people call it Hate Kata Semai ( Handmade Seviyan) or Chui Pithe.
I was telling her how we used to enjoy our school holidays in Mamarbari ( maternal grandparents house) with my cousins, Masi( Aunts) and my Dida ( grandma) used to make all these Bengali delicacies for us!
Not only that, but the everyday meal was a feast!
When I tell her my childhood stories, then I also revisit my childhood! Win-win isn't it.
Hope this winter you all are going to create some delicious memories as we did!
Here is my version of Choshi-r Payesh recipe.

Ingredients:

To make Choshi:

  • ¼  cup rice flour
  • ¼  cup boiling water( keep ready  ½ cup boiling water, don’t pour all the water at a time, save ¼ cup of water, and add if required)

For Payes:

  • 1ltr full cream milk
  • ¼ cup sugar
  • 100gm date jaggery( approx ½ cup)
  • ½ tsp cardamom powder

Note:

  • For 1ltr milk, I add 1 or 1 ¼ cup Choshi
  • You can prepare the Choshi and store in the refrigerator for up to two weeks.
Process:
  1. Pour Milk into a heavy-duty saucepan or Kadai and let it boil over high heat.
  2. Once it starts boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes to thicken up the milk.
  3. While the milk is boiling, you can start making Chosi. Boil water in another saucepan, save some boiling water in a cup, just in case it required.
  4. Remove the saucepan from heat and add rice flour little by little, with the help of a spoon tries to bring the mixture together.
  5. Cover with a lid and give ten minutes resting time.
  6. When the rice mixture is warm, start kneading it to make a dough.Then cover with a lid and give another fifteen to twenty minutes resting time.
  7. On clear and clean surface dust with some rice flour.
  8. Take a lime size small portion of the dough, roll it on the surface to make a thin log.
  9. Nip tiny portions from the rice flour log and roll in between your palm cylindrical shape. Keep repeating until you are done. You can put them in a glass container and store in the refrigerator up to two weeks.
  10. Next, add sugar to the boiling milk, let this cook for 5 minutes or so. Then reduce the heat to low!
  11. On the other burner, heat up another cooking pot, add in jaggery and a little bit of water, over medium heat stir it and let it melt.
  12. When the melted jaggery bubbled up, in it, add Chusi,  a rough guide, for one ltr Milk I add 1 cup or  1 ¼ cup Chusi.
  13. Let them simmer for about 3-4 minutes over medium-low heat; stir them gently.
  14. Then take two or three ladlefuls of milk and pour in the Chusi mixture.
  15. Give a stir, then transfer this mixture to the Milk.
  16. Sprinkle cardamom powder.
  17. Cook for about 5-6 minutes or until it gets a bit thick.
  18. Turn off the heat, cover with a lid.it will get a bit thick when it\'s cool.
  19. Serve it cool!

Recipe by: Shyamali Sinha

\"Patisapta
\"Dudh
\"Langcha
\"Narkel

Food Story # 6 – 7th Jan 2018

Hello everyone! Hope you all are enjoying your weekend, as I said it was a scorching day yesterday, but in the evening, the weather was good and we went to @St Kilda beach and then Iskon temple! Saturday well spend! Sunday breakfast has to be special!

Today's Breakfast, actually Brunch:

  • Luchi ( Bengali's all-time favourite Breakfast)
  • Kabuli Chana and Potato curry( Back home in our locality there is a Paratha shop, and they make this simple Aloo Chanar Tarkari )
  • Sunday Breakfast without Sweet( নৈব নৈব চঃ ) Impossible! So made Bengali Style Suji.

Have a relaxing Sunday friends!

Food story # 6 - 7th Jan 2018

Food Story 4 - 05 Jan 2018

Food Story 4 – 5 Jan 2018

Today we had to visit a place for work, we had driven for almost four hours, and yes, we enjoyed them, I made a quick breakfast in the morning! A desi twist on Heinz Beans English Bean Recipe with tomato sauce 

  • All I did, heat up some oil, added chopped onion, chopped garlic, green chillies, sauteed everything over medium-low heat.
  • Next, I added coriander powder, salt and a little amount of water, I allowed the gravy to cook, and in the meantime, I started making my tea!
  • When oil starts releasing from the mixture, I added Baked Beans, chopped cilantro, and gave a good stir.
  • I allowed it cook for 2-3 minutes over medium-low heat and toasted my bread.

Removed from the heat, served in a bowl, squeezed lemon juice. Within 15 minutes our Friday Breakfast was ready😊
Hope you all had a great day! 

Food Story 4 - 05 Jan 2018

Food Story 4 - 05 Jan 2018