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Showing posts with the label Fritters

Water lily fritters - shapla miniature raft

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Water lily fritters - shapla miniature raft recipe Shaplar Velaa - Water lily raft recipe By , published by Prasadam: September 7, 2014The iron rich Bangladeshi national flower Shapla  [ শাপলা ] the white water lily is easily available in the local market during the monsoons. Hence banana trunk rafts [ kolar velaa - কলার ভেলা ] are made to save the flooded people still now likewise in the earlier days. This shaplar velaa [ শাপলার ভেলা ] , a fritter recipe is a very old one created in one of the very Bengali kitchens by some unknown artist. I present:

5 stars based on 45 reviews Prep time: 30 min | Cook time: 20 minutes | Total time: 50 min | Yield: 20 fritters Serving size: 4 to 5 fritters | Calories per serving: ---Ingredients: White water lily stems approximately 1 feet length: 5, All-purpose flour: 1 cups Rice flour: 1/2 cup Baking soda: 1/2 teaspoon Turmeric and chili powder: 1 tsp each Salt: as p…

Fish battered-fry

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Bombay duck lotte fish fritters
Lotte fish - Bombay duck butterfly By Barnali Dutta Published: February 11, 2014The lotte fish or loitta fish is mostly recognized as Bombil or Bombay duck (Harpodon nehereus)  in India. Bengali people would consider daily intakes of loytta or lotte fish to their kids for the phosphorus requirements of the youngsters and to avoid poor eye sights. This fish has stronger gel like fish meat contents very high moisture (89%) along with high enzymatic and bacteriological activity in Bombay duck meat are responsible for short shelf life and disintegration of meat in cooking due to release of plenty of water. I got inspired by the name "fish butterfly" for "fish battered-fry" during this Durga puja while I was buying the famous "Fish Butter Fry" from "Benfish" (a mobile fish eatery) a small group were crowded near the van, were calling it as "fish butterfly". I actu…

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 Fritters - Tele Bhaja

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BeguniPublished: Barnali Dutta on 12/16/2013

Beguni - Brinjal Fritters
Tele bhaja - a fried preparation rolled in batter. It is a bengali fast food. Best matched when served with puffed rice or muri with some black salt sprinkled on the top. It was described as "paat bhaja" in old days meaning "battered and fried - part by part". Some other names are chop, fuluri, singara, kabiraji etc. Do not add salt to the vegetables before frying, make your batter according to your taste with gram flour, salt, turmeric, chili powder, water, and sprinkle sugar to balance the taste, add a pinch of baking soda (sodium bicarbonate) and leave for 5 to 10 minutes to activate the batter. It should not be too thick or thin. Beat the batter vigorously. For deep frying for a Bengali fritters – you will need to maintain a temperature neither at the smoking point nor at a simmer to achieve a grease-free chop or fritter and also to allow the inside to cook properly. Batter the vegetables in…

Flower and Leafy Green Fritters

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Fritters Bok Phul bora / Fritters BOK PHUL BORA OR FRITTERS Contributed by Barnali Dutta and the Indian food cooking inspiration. Published 27. Nov 2013

IngredientsBok Phul 6 flowersCoarse-grained rice flour and chickpea flour (besan)  50g each for thick batterTurmeric and red chili powder, 1 tspSalt and Sugar to tasteBaking Soda, 1 pinchWater for batterMustard oil for deep frying
Seasonal Choice:
You can make this recipe with "pumpkin flower" (কুমড়ো - kumro phul) and also with plantain flower (মোচা - mocha).

This bor or bora or bhaja, is enjoyed as a side dish or a starter in Bengal, Assam and Orissa.

Bok phul (sanksrit - Vaka or Bok)- the white flowers of S. grandiflora resembles little birds slightly bitter in taste.  The white flowers, young leaves and tender pods of Agasti are edible and have culinary uses as a vegetable or to supplement meal in India and Southeast Asia. Flowers are an excellent source of calcium, fair source of iron and very good source of vitamin …

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…