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Showing posts with the label Fries and Fritters

Nutty fatty stuffed parwal

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Nutty fatty stuffed parwal dolma recipePatoler DolmaIn International cuisine stuffed vegetables Dolma named as "dolmades" or "yemista", which is a part of the Greek cuisine, in Polish "golabki", in Romania "sarma", in Sweden "kaldolmar", and Egyptian dolma is called "Mahshi Wara." Published by Barnali Dutta May 6, 2014 "Tidy hidy parwal purse"Whatever the recipe variant we could try for Indian "Dolma" or "bharwa" or "Bharela", there are two main categories of Bengali Dolma, one those filled with a minced meat kyma or fish mixture and other one those filled without meat, a veg mixture like nuts and spices, rice also can be added like Filfil Mahshi a Tunisian cuisine dish in which a stuffed vegetable dishes that consists of stuffed peppers, zucchini, eggplant, tomatoes, cabbage, and lettuce etc. The word Mahshi itself means stuffed as Dolma and is generally followed or pre…

Kachki Machher Sonajhuri R BatiCharchari

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Kachki fish goldenfry and steamed fish baticharchari
Kachki fish goldenfry and steamed fish By Barnali Dutta Published: February 21, 2014The Kachki fish [কাচকি মাছ Spice C. soborna] common name in English "Ganges river sprat" local name in Bangladesh "Kachki, Guramach and Taki". With the same ingredients only different technique and minimum cooking you can get two very different recipes and unbelievably tasty. Now In India, in the state West Bengal You can find the Bengali hindu people easily dividing themselves into two codes, neither caste nor prosperity their identity belongs to East and West Bengal known as Bangal [বাঙাল] and ghoti [ঘটি or এদেশী]. Pre-independence who were rooted to the west part of the country Bangladesh (now in India as West Bengal) is popularly known as ghoti. Bangal people are who lived in the eastern part of the Bangladesh, but migrated after partition of the country to the west with the willingness to live…

Mango ginger fritters

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Mango ginger fritters
Amadar Chop Published: Barnali Dutta on 12/18/2013

Homemade Amadar Chop - Mango ginger fritters
Curcuma mangga - Am Haldi, Amada Haldi is a plant of the ginger family and is closely related to turmeric. Botanically mango ginger is not related to neither mango nor ginger but to turmeric (C. longa). The inner part of the rhizomes is less yellow compared to the outer part, with a sweet smell of unripe mango when crushed. Due to its exotic flavor and medicinal property, they are also used in the preparation and as natural preservatives of foods and beverages. To date it is still used in postpartum care, specifically to aid healing of wounds. Use of mango ginger in food industry Mango ginger has a typical exotic flavour of raw unripe mango. Therefore, it is used as a basic ingredient in pickles, preserves, candies, sauces, curries, salads and so on.IngredientsMashed potato 1 cup, 2 tablespoon mango ginger, dry toasted cumin, saunf, and coriander powder 2 teaspoon, s…

Coriander leave fritters

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Coriander leaves fritter - Dhone patar bora


Dhone patar bora - Coriander leaves fry
Freshly cut coriander leaves are one of the most popular and widely used garnish in Indian recipes. Coriander leaves not only gives flavor and beautify the dishes, but also neutralize gastric acidity. One simple, but most interesting coriander leaf recipe is Bengali dhone pata bata (coriander leaf paste). A simple paste with chili and salt tempering with kalo jeera seeds (kalonji) and one green chili. A full course meal may be supplemented with this one food item.  This recipe Coriander Fritters (ধনে পাতার বড়া) is a Bengali dish that used to serve as a companion with the dish called Daal (ডাল). It is so tasty that we tend to finish it as an appetizer.

Contributed by Barnali Dutta and the Indian food cooking inspiration.
Published: December 11, 2013


DHONE PATAR BORA OR FRITTERS
Ingredients:
Coriander leaves with stem, cut about 2 inch in size: 2 bunchesGreen chili, : 2R…

Bengali Fries - Bhaja Bhuji

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SpiceBhaja BhujiBy Barnali DuttaPublished 12/16/2013
Some Bengali vegetable fries related to ritual and faith. The Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Lakshmi, Sarwasati ...) is remarkable. Apart from fruits and sweets most homes or pandals prepare anna-bhog, which usually consists of Khichuri ( an item consisting of gobindobhog rice and yellow moong dal) with a collection of different kind of vegetables (usually five in number), which is considered to be a good omen.

In Ai buro bhaat (pre-marriage feast) and in Shaadh (desire) - a ritual similar to a ‘baby shower’ which is not particularly a religious practice but is a part of the traditional Bengali culture. 'last meal' that is eaten by the bride/groom before the marriage and the meal served to an expecting mother consists of different types of traditional dishes, in which Dal or lentil is served with five kinds of bhaja or fried vegetables (potato, aubergine, bitter gourd, parwal, pumpkin – ritu…

Fries and Fritters

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Fritters
Basic Bengali cooking culture has now truly subsided as a spiritual exercise or custom while celebrating special occasions with collective interests for shabeki ranna - সাবেকি রান্না (cooking food following traditions with authenticity) I have sought to move beyond the notion of tradition as now a day the tradition needs to be understood as a cultural practice connected with the culturally diversified locality as well as modernity. Every second door where I live in Kolkata has a family either immigrant from the same cultural environment, recognized as ghoti - ঘটি or bangal - বাঙ্গাল (after partition) though now mixed and matched with the identity or sharing the neighborhood with the intercountry migrated deep-rooted different cultural peoples of India. So availability of food also diversified and compromised because of the market economy. So called Bangals (বাঙ্গাল) of West Bengal who left a riverine country now "Bangladesh" wi…