Uchhe/korolla patar bora (Bittergourd leaves patty)

Bora can be of various types- Deep fried, shallow fried, steamed , sundried , round, flat  and usually made with pulse or flour dough.

Today I am sharing recipe of Uchhe/korolla patar bora. It is one of the rare recipes my mother makes , which I am glad to share with you all.  It is beneficial for diabetes, treatment of alcoholism and purification of blood.

It is served as a starter with plain steamed rice to cleanse the palate.

Ingredients:
10 Uchhe/korolla pata(Bittergourd leaves), cut to stripes
2 tbsp wheat flour.
1 tsp cornflour/rice-powder.
1 tbsp coconut powder/grate
Turmeric powder - 2 pinches
salt to taste
a pinch of baking soda (optional)
water as required.
oil for shallow frying


Procedure:

Mix all ingredients thoroughly in a bowl. Add water and make a soft dough.
Make round flat patties and shallow fry on medium heat until cooked and golden brown.
Serve hot with steamed plain rice as appetizer/starter.

Ilish bhaja (Fried Hilsa)

Come rain and every Bengali family will make khichuri (rice,pulse and vegetable mix like paella) and Ilish bhaja . It is the best combination everyone waits to make the best of monsoon....

Ilish is an oily fish rich in essential fatty acids(omega 3 fatty acids). It is beneficial in decreasing cholesterol and insulin level and can be smoked, steamed, baked, cooked , fried... Shad fish is sometime used as an Ilish substitute.


Ingredients:
Ilish maach  / Hilsa fish- cleaned washed and cut into thin slices,
Turmeric -1 teaspoon
Salt - To taste,
Mustard oil for frying.  

Steps:
Heat oil in a pan until the raw pungency evaporates. This will make sure the oil is not raw and the fish does not stick to the bottom. I prefer non stick pan to be on the safer side. Traditional pans made of  kansha (copper alloy) are also used. Sprinkle turmeric and salt on fish slices. Deep fry in hot oil until crisp and golden brown. Drain the oil and serve hot.

Begun-Bhaja (Brinjal fry)

This dish is all time favorite of  Bengalis. It is a must in all festivals - Jamai Shoshti , Bhai Phonta , Durga pujo or any occasion. It goes best with Moog dal and rice. It can also be paired with luchi (fried bread of flour).


Ingredients: 
Brinjal-2,
Salt-to taste,
Turmeric-a pinch.
Mustard oil for frying 


Steps:
Cut brinjal into rounds or lengthwise (quartets). Soak in ice cold water for 15 minutes to remove any bitterness. Squeeze off the water. Add turmeric and salt to evenly coat the pieces. Heat mustard oil in a pan until pungency evaporates. Carefully place the brinjal pieces in the oil. If  they are cut lengthwise, place skin down first. Deep fry till tender. Drain off oil and serve hot .

Alu Bhaja (Potato Fry)

The recipe I am sharing today is liked by young and old. It goes well by itself or as a side dish with Daal-bhat (rice and pulse gravy). Children love to eat these crisps with plain fragrant rice.


Ingredients:

Potatoes-2 ,
Salt-to taste,
Turmeric-a pinch,
Green chilli / Red dry chilli- 1 (optional)
Mustard oil for frying 


Procedure:
 
Wash, clean and peel the potatoes. Slice them into thin 1 inch stripes. You can also use any commercial grater. Wash the stripes to remove extra starch and soak in ice cold water for 30 minutes. This will make them crispier. I generally keep them in the refrigerator in zip-pouches and use as required. Drain the water and sprinkle turmeric and salt to coat the stripes evenly. Heat mustard oil and add the green/red chilli . Deep fry the potato stripes till golden brown and crisp. Drain extra oil on absorbed paper and serve hot.

Kumro Phool Bhaja (Fried Pumpkin fritter)

Rain, rain rain....Monsoon is here.
Somehow, rainy days and fries always make the best combination....
Today, I am sharing age old traditional Kumro Phool Bhaja recipe. Simple yet amazingly tasty. Try it out and you will love it...



Ingredients:
20 kumro phool(pumpkin flowers).
1cup besan or chick-pea flour.
1teaspoon oil.
water to make besan paste.
1/2 teaspoon posto (poppy seeds).
1/4 teaspoon  kalojeere (kalonji),
1/2 teaspoon chili powder,
salt to taste,
oil for deep frying,
a pinch of baking soda (optional)

Steps:
Pour besan in a large bowl and add 1 teaspoon oil.
Mix thoroughly. Add water and make batter with a relatively thick consistency.
Add the posto, kalojeere and chili powder and salt and whip batter well.
Set aside for 1/2an hour.

Wash the flowers well and remove the stigma from the center. Drain off the water.
Dip the flowers in the batter and deep fry them.
Remove them until rich brown and drain extra oil on absorbed paper and serve.

Beguni

It was a rainy day. I was standing beside our dining room window looking at the pond at the other side. Summer had just ended and we were waiting for the puja season to come. There was quiet a lot of time remaining though!.
As I stood beside the window, watching the raindrops fall on the pond water, maa brought a plate full of Beguni along with milk tea (Dudh Cha).

Here I share, how to make the most crispy and tasty Beguni. It is snack made with thin slices of tender brinjals coated with gramflour batter.

Ingredients:
1 brinjal,
1 cup besan(chick-pea/gram flour).
1 teaspoon oil,
Water to make besan paste,
1/2 teaspoon chili powder,
1/4 teaspoon kalajeera(Nigella)/ posto (poppy seeds) (optional),
Salt to taste.
Oil for deep frying,
A pinch of baking soda.

Method:
Batter: To prepare the batter, pour besan in a large bowl and add 1 teaspoon oil. Add chili powder, salt, kalajeera/posto (optional). Mix thoroughly. Add water and make batter with a relatively thick consistency.

Brinjal: Cut the tender brinjals to long thin slices. Soak them in water with a pinch of  salt and tumeric (each) for 5 minutes. Drain water and pat dry.

Beguni: Dip the Brinjal slices one by one in the batter and deep fry them until rich brown . Drain extra oil on absorbed paper and serve.