Tag:

Poila Baisakh

Mung Dal Bhuna Khichuri

by Karl June 20, 2016

written by Karl

Mung Dal Bhuna Khichuri

Is a perfect comfort food but not as we know it. The Bangladeshi love this dish on a cold wet dreary day. Just like we may enjoy something with mashed potatoes or maybe with cheese. It is a very simple dish to prepare. Yes there is a few spices to add but this should be part of your staple store-cupboard. This dish can be served along side other special dishes to celebrate the Bangladeshi New Year or as they call it Poila Baisakh

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Mung Dal Bhuna Khichuri

Made with chillies, garlic and ginger gives it an earthy flavour. The spices are turmeric, cumin, cloves and cinnamon. The surprise addition for me in Mung Dal Bhuna Khichuri is the addition of a bay leaf.

Other related Asian dishes

Narkel Pull Pitha

Make your own homemade curries or start with the basic curry sauce to serve with your naan bread . A simple dish to start with is this aubergine curry

A great Indian side dish to create is the Cheats Keema Rice

Asian Food Bengali Dessert Indian

Narkel puli pitha/Heavenly Coconut Stuffed Dumpling

by Karl June 20, 2016

written by Karl

Narkel puli pitha/Heavenly Coconut Stuffed Dumpling

Preparation Time: 30 minute

Cook Time: 20 minute

Total Time: 50 minute

Cuisine: Bangladeshi

Recipe Type: Breakfast, Brunch, Snack, Dessert

Serves: 12-16

Ingredients:

1 cup date jaggery (Gur)
1 cup water
1 cups desiccated coconut, unsweetened
1 tablespoon oil
1 cups rice flour
1 ½ cup water
⅛ teaspoon salt
Oil for deep frying

How to make the recipe:

Coconut filling:

Boil water and add the gur/Jaggery.
As gur melts add coconut to the pan. Cook stirring often until the mixture is semi sticky but not runny

Make pitha/dumpling dough:

Boil water. Add salt and oil.
Add rice flour to boiling water and keep stirring with a wooden spoon to form a firm but soft and not sticky dough. Adjust flour accordingly.
Knead well for about 3-4 minutes.
Take a portion of the dough and roll it out as thick tortilla, about a quarter of an inch thick.
Cut out circles with a cookie cutter.
Place a small amount of coconut filling on each circle. Repeat the process with the remaining dough.
Brush the edges of with water and seal tightly to form a crescent (semi-circular) shape.
Heat oil.
Fry the narikel puli pitha in medium heat until the dough is cooked through and slightly golden. Serve warm or at room temperature.

Note:

Adjust water and four for the dough depending on the quality of flour.
You can also use beef or chicken as an alternative option of coconut.

Will Narkel puli pitha float your new year. You may want to start with

MUNG DAL BHUNA KHICHURI

Rosogulla /Rasgulla Poila Baisakh

Try making you own homemade curry, start with the basic curry sauce. The you can make the naan bread or a aubergine and sweet potato curry with Keema Rice.

Asian Food Bengali Dessert

Rosogulla /Rasgulla Poila Baisakh

by Karl June 19, 2016

written by Karl

Rosogulla /Rasgulla Poila Baisakh
admin Rosogulla Preparation Time: 2 Hour Cook Time: 50 minute Total Time: 2 Hour & 50 minute Cuisine: Bangladeshi/South Asian Recipe Type: Dessert Serves: 18-20 Ingredients: Whole milk: 1/2 gallon(1.89 ltr)… Asian Food Rosogulla /Rasgulla Poila Baisakh European Print This
Serves: 18 Prep Time: 02:00:00 Cooking Time: 00:50:00 00:50:00

Nutrition facts: 200 Calories estimated 20 grams Fat estimated

Rating: 5.0/5
( 1 voted )

Ingredients

Whole milk: 1/2 gallon(1.89 ltr)

Lime juice: of a whole large lime

Green cardamom(lightly crushed): 7-8

2 teaspoon semolina

2 cup sugar

6 cup water

Instructions

Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.

As the milk rolls to boil, remove from heat and gradually add the lime juice and keep stirring. The milk will start to curdle, the whey will separate

Strain the curdled milk with the help of cheese cloth.

Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.

Take the cheese/Chhana in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth.

Divide chhana dough into marble size portions. The sizes will double, so make accordingly

In a wide mouthed and dip pan (with cover) add 6 cups of water and 2 cups of sugar, boil the syrup. Add crushed green cardamom.

Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.

In between add little warm water to the syrup, because as the syrup is boiling for long it may thicken and make the rosogolla hard, to keep the consistency of the syrup same, add little hot water.

After 40-45 min switch off the heat, remove pan from heat and let it cool down to room temperature. As the rosogollas will cool down they will shrink in size. Rosogolla will taste best the next day. You can cool it inside a refrigerator and serve cold or at room temperature

Rosogulla

Preparation Time: 2 Hour

Cook Time: 50 minute

Total Time: 2 Hour & 50 minute

Cuisine: Bangladeshi/South Asian

Recipe Type: Dessert

Serves: 18-20

Ingredients:

Whole milk: 1/2 gallon(1.89 ltr)
Lime juice: of a whole large lime
Green cardamom(lightly crushed): 7-8
2 teaspoon semolina
2 cup sugar
6 cup water

How to make the recipe:

Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.
As the milk rolls to boil, remove from heat and gradually add the lime juice and keep stirring. The milk will start to curdle, the whey will separate
Strain the curdled milk with the help of cheese cloth.
Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.
Take the cheese/Chhana in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth.
Divide chhana dough into marble size portions. The sizes will double, so make accordingly
In a wide mouthed and dip pan (with cover) add 6 cups of water and 2 cups of sugar, boil the syrup. Add crushed green cardamom.
Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.
In between add little warm water to the syrup, because as the syrup is boiling for long it may thicken and make the rosogolla hard, to keep the consistency of the syrup same, add little hot water.
After 40-45 min switch off the heat, remove pan from heat and let it cool down to room temperature. As the rosogollas will cool down they will shrink in size. Rosogolla will taste best the next day. You can cool it inside a refrigerator and serve cold or at room temperature

Note:

You may use a food processor to make the chhana smooth instead of kneading by hand.

Try making you own homemade curry, start with the basic curry sauce. The you can make the naan bread or a aubergine and sweet potato curry with Keema Rice.