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Mango ginger fritters

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…

Bengali Fritters - Tele Bhaja

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…

Bengali Fries - Bhaja Bhuji

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

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…