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Batch 109 | harun rashid

BEACONIT INDIAN RECIPE

Contents

Contents

Daal Puri ...................................................................................................................................................... 3

Eggplant recipes .......................................................................................................................................... 5

Jali Kabab ................................................................................................................................................... 10

Ingredients for Jali Kabab: ...................................................................................................................... 11

Process for Jali Kabab: ............................................................................................................................ 11

Daal Puri Cuisine: Indian

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Yield : 20

Servings : 10

Prep Time : 60m

Cook Time : 20m

Ready In : 1:20 h

All types of pulse grains are called “Daal”. Daal puri is one of the varieties of using daal with other food items. This is a very popular snack item mostly

sold in common restaurants in Bangladesh and some parts of India. Its main attraction is to eat while still hot. That’s why chefs in restaurants do not cook

all at once, rather they cook in batches. Particularly during the afternoon, many customers visit those restaurants for eating daal puri.

Although the preparation of daal puri is a bit difficult, but cooking is nothing but frying on oil. Now a day, some departmental shops sell prepared

(readymade) daal puri, you can just buy those and fry at home.

Ingredients

3 cup flour

1/2 cup red lentils

2 cup oil

½ tsp ginger paste

1 onion slice

2 green chili

6 red dry chili

6 onion

2 tbs coriander leaves

1 tbs salt

Direction

1. Mix red lentils with ½ cup water, ginger paste, onion slice, green chili and salt.

2. Boil it very well in a pan. When water dry up taste the dough – should be smooth and powder if you press with fingers.

3. Fry red dry chili and onion. Then grind it.

4. Mix the grinded red dry chili, coriander leave and onion with lentil mixed dough.

5. Add 1 tsp salt and 6 tbs oil with flour. Mix it very well.

6. Add ½ cup water with flour.

7. Take equal quantity of flour and pulse.

8. Make small balls with the flour dough.

9. Put pulse dough at the center of each flour ball.

10. Make all balls in a same way.

11. Roll out each ball to small round shape chapatti.

12. Fry those with medium heat till they are brown and crispy.

Serve daal puri with catchup or chatnee.

Eggplant recipes

By : srecipe | Comments Off on Eggplant recipes | On : January 9, 2016 | Category : Vegetables

‘Eggplant’ is North American and Australian name of British word ‘aubergine’, which is called as brinjal in South Asia and Africa, ‘begun’ in

Bengali and ‘baingan’ in Hindi. Whatever name it is called, Sultana’s Recipe presents 6 eggplant recipes as it is a very attractive fruit

vegetable with excellent food nutrients including rich fiber, Vitamin B1, B6, B3, Vitamin k, manganese and folate. Theseeggplant recipes are

specific to the eggplant only and no other vegetable can make these items in the same way. Most importantly all these recipes are without

any protein and thereby can be included in any category of diet including vegetarian and vegan foods. These are:

Beguni (Crispy Eggplant fry)

Eggplant potato fry

Eggplant fry with onion

Mashed eggplant (Begun bhorta)

Eggplant chutney

Eggplant with yogurt (Bagara baingan)

Beguni (Crispy Eggplant fry)

Eggplant though is as good ingredient for curry, it is commonly used for beguni, a tasty snacks which is hot favorite, especially during the

‘iftar’ (Muslims’ breakfast after daylong fasting). In fact most of the Bengalis can’t think of their iftar without beguni.

Cooking of this eggplant recipe is very simple. It is mainly frying, applying batter and frying on oil. Preparation of the batter needs attention

about the ratio of 4-5 different flours and powder.

Ingredients of Beguni

1 egg plant

1 tbs chickpea flour

1 tbs rice flour

1 tbs white flour

1 tbs corn flour

½ tsp baking powder

1 tsp salt

½ tsp turmeric powder

1 cup oil

Process of Beguni

1. Cut eggplant into thin slices through head to tail.

2. Add salt and little bit of turmeric powder and keep aside for 20 minutes.

3. Mix chickpea flour, rice flour, white flour, corn flour, baking powder, salt and turmeric powder.

4. Add a little normal water with the flour mixture to make a thick batter.

5. Keep it for about 30 minutes.

6. Heat the oil in a pan on the burner.

7. Put one slice of egg plant into the batter and cover on both sides with the thick batter.

8. Fry it on hot oil until the color is golden brown. Follow the same process to fry all eggplant slices applied with the batter.

9. The crispy and tasty eggplant recipe is ready to eat.

Eggplant potato fry

This is a very simple eggplant recipe, which is basically a mixed vegetable by potato and eggplant. Especially, whenever you are in a hurry,

but you need to prepare your own food at home, this is one of the simplest ways of cooking a vegetable.

Although cooking is simple, yet its taste is amazing, if you want to eat rice, roti or paratta with the mixed fried vegetable. For better taste you

can add one onion and some green chilies. The mixed fry does not become fully dry, rather the eggplant recipe makes rice of roti/paratta

easy to eat.

Ingredients of Eggplant potato fry

250 gm potato

250 gm eggplant

1 onion

1 tsp turmeric powder

1 cumin powder

4 green chilies

1 tsp salt

2 tbs salt

Process of eggplant potato fry

1. Cut potato and eggplant into small size pieces.

2. Wash very well.

3. Add oil in a pan.

4. Add onion, turmeric powder, cumin powder, green chili and salt.

5. Add potato and egg plant.

6. Cover with a lid and cook with medium heat.

7. Stir it about 5 minutes.

8. Fry until tender.

9. Serve it with chapatti, white rice or paratta.

Mashed eggplant (Begun bhorta)

Mashed eggplant (begun bhorta) is another simple eggplant recipe,

which goes as the tasty side dish with rice. This bhorta can be made differently, but you need to make the eggplant soft to mash it easily.

Ingredients

1 egg plant (big size)

1 medium size onion julienne sliced

4-5 red dry chilies

1 tbsp mustard oil

½ tsp salt

Process of mashed eggplant

1. Wash eggplant and make some pore with fork or stick .

2. Take it in an oven proof bowl and add 1/4 cup water.

3. Boil it for 10 minutes in the microwave oven. You can boil the eggplant putting on a hot iron on the burner. In that case turn the sides for even

boiling.

4. After eggplant is tendered keep aside for cooling.

5. When it becomes cool peel out eggplant’s skin.

6. Separately fry dry red chilies until their color is dark brown.

7. Mash eggplant slices pressing with a spoon.

8. Crush fried dry chilies and mix with mashed eggplant.

9. Add onion slices, salt and mustard oil and mix well.

10. Your favorite mashed eggplant is ready to serve with rice or chapatti.

Eggplant Fry

Among different methods of cooking eggplant, fried eggplant pieces are

the easiest way. It is also liked by most people along with fried rice or plain rice.

Ingredients:

2 eggplants

1 big size onion julienne cut

2 tbs vegetable oil

4 green chilies

1 tsp turmeric powder

½ tsp salt

Process:

1. Cut eggplants in circular shape pieces of ½ inch thickness.

2. Apply turmeric powder and salt on both sides of the eggplant pieces.

3. Heat vegetable oil in a fry pan.

4. Put eggplant pieces into the fryer and add add onion slices and green chilies.

5. Fry eggplant pieces until those are deep brown.

6. Take out of the pan dropping off the oil.

7. Serve Eggplant fry with fried rice or white rice.

The other two eggplant recipes are already posted in Sultana’s Recipe. Click on the following eggplant recipe names below to go the pages:

Jali Kabab

Cuisine: All Cuisines

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Yield : 8

Servings : 6

Prep Time : 30m

Cook Time : 20m

Ready In : 60m

Jali kabab is a type of meat patties prepared with minced beef. Usually, most of the kababs are cooked with direct heat, either in an open burner or grilled

in the woven. But, jail kabab is one exception, which is cooked with oil in a pan in the traditional process.

The minced beef in the jail kabab is mixed with some ingredients and then covered with whisked egg before frying in oil. In this process the taste of the

kabab multiplies than just roasting the beef. This kabab is usually served as a snack, but it goes well with pollaw and biriyani during formal dinner or

lunch.

Although for many people making jail Kabab is a very difficult task, but sultana’s recipe offers you aneasy and simple recipe as the formula of preparing

and cooking of jail kabab at home. You just need to have minced beef and some common ingredients. Rests are just to follow the under-mentioned recipe

for the yummy jail kabab.

Jali Kabab

Ingredients for Jali Kabab: 250 gm mince meat

1 tbsp onion, finely chopped

1 tsp coriander leaves slice

1 tsp green chili slice

½ tsp hot spice powder

1 tbsp papaya paste

1 piece bread

1 tsp salt

1 egg

2 tsp oil for mixture

½ tsp tasting salt

1 cup oil for fry

Process for Jali Kabab:

1. Mix all ingredients with minced beef, except bread, oil and egg.

2. Moist the bread with little water and then squeeze to release all water from the bread.

3. Add oil and bread with minced beef mixture.

4. Make 10-12 round balls with the minced beef mixture. Press the balls with fingers and make patties.

5. Whisk the white part of the egg.

6. Dip all patties into the whisked egg.

7. Heat oil in a frying pan and fry all patties with medium heat.

8. When the color is golden, strain out of the oil.

9. Keep on a paper-lined plate. Your favorite Jali kabab is ready to eat.

10. Serve with salad, sauce, or pollaw or biriyani.