#Beguni (Battered and fried eggplant)

[banglalocalin]

Buy Bengali Pulses Online- A Comprehensive Guide

Incorporating Bengali pulses into your meals isn't just about choosing the right ingredients—it's also about embracing traditional and modern cooking techniques. Bengali cuisine is known for its intricate preparations and distinct flavors, which are often achieved through specific cooking methods. Understanding these techniques can help you make the most of your pulses and create dishes that honor the rich culinary heritage of Bengal. For more information visit Buy Bengali Pulses Online.

One popular Bengali dish is Dal, a staple that varies in preparation across different households. Cholar Dal, made with split chickpeas and aromatic spices, is a festive favorite, often served during special occasions and with fried rice or luchis (deep-fried bread). The preparation involves tempering spices like cumin, bay leaves, and dry red chilies in ghee, adding the dal, and simmering it with a touch of coconut and sugar for a sweet and savory balance. Another variant, Mung Dal, uses green gram and is known for its light, nutritious profile, often prepared with a simple seasoning of cumin and turmeric.

Khichuri, a comforting rice and pulse porridge, is another quintessential Bengali dish that highlights the versatility of pulses. It's a one-pot meal that combines rice with yellow or green gram pulses, seasoned with turmeric, ginger, and sometimes vegetables like potatoes and peas. Khichuri is especially popular during the monsoon season or during religious fasting periods, offering warmth and nourishment.

Lentil fritters or Dal Pakkoras are a delightful way to use pulses creatively. The batter, made from soaked and blended pulses mixed with spices and herbs, is deep-fried to create crispy, savory snacks. They can be enjoyed as appetizers or paired with chutneys for a flavorful treat.

Pulses and Vegetarian Dishes

Bengali cuisine is predominantly vegetarian, with pulses playing a crucial role in providing protein and nutrition. Dal Tadka, where cooked pulses are tempered with spices, and Beguni, fried slices of eggplant dipped in a spiced gram flour batter, are examples of how pulses and vegetables are harmoniously integrated into meals. These dishes showcase the Bengali knack for balancing flavors and textures, creating a satisfying and wholesome dining experience.

For a more modern twist, you might try incorporating Bengali pulses into fusion dishes. For example, using Masoor Dal (red lentils) in soups or salads can add a nutritious punch while retaining the essence of traditional flavors. Chana Dal (split chickpeas) can be used to make protein-rich patties or added to grain bowls for an extra layer of texture and flavor.

Nutritional Benefits of Pulses

Beyond their culinary versatility, pulses offer numerous health benefits. They are an excellent source of plant-based protein, making them a valuable component of a vegetarian diet. Pulses are also rich in dietary fiber, which aids in digestion and helps maintain healthy cholesterol levels. Additionally, they are packed with essential nutrients such as iron, potassium, and folate, contributing to overall health and well-being.

For those interested in maintaining a balanced diet, pulses can play a significant role. Incorporating a variety of pulses into your meals can provide a range of vitamins and minerals while adding depth to your diet. For example, Black Gram (Urad Dal) is known for its high iron content, while Green Gram (Moong Dal) is praised for its low calorie and high protein profile.

Cultural Significance

Pulses hold a special place in Bengali culture, not just for their nutritional value but also for their cultural and traditional significance. Festivals, family gatherings, and daily meals often feature pulses in various forms, reflecting their importance in communal and celebratory settings. The preparation and sharing of pulse-based dishes are often accompanied by rituals and customs that highlight their role in bringing people together.

For those interested in exploring Bengali culture further, understanding the role of pulses in traditional festivals like Poush Sankranti and Durga Puja can provide deeper insight into their cultural relevance. During these festivals, special dishes made with pulses are prepared to honor deities and celebrate the changing seasons.

Online Resources and Communities

In the digital age, there are numerous online resources and communities dedicated to Bengali cuisine and pulses. Recipe blogs, YouTube channels, and social media groups offer a wealth of information and inspiration for cooking with pulses. Engaging with these communities can provide valuable tips, recipes, and support for your culinary endeavors.

For those new to Bengali cooking, online cooking classes or tutorials can be an excellent way to learn the techniques and traditions associated with pulse-based dishes. Many chefs and cooking enthusiasts share their expertise through online platforms, making it easier to master the art of Bengali cuisine from the comfort of your home.

Sustainable and Ethical Sourcing

As you explore the world of Bengali pulses online, consider the sustainability and ethical aspects of your purchases. Many online retailers offer organic or ethically sourced options, which can align with your values and contribute to a more sustainable food system. Look for certifications and labels that indicate environmentally friendly practices and support for fair trade.

Supporting brands that prioritize ethical sourcing and sustainability not only benefits the environment but also helps promote fair practices within the agricultural sector. By making informed choices, you can enjoy your pulses while contributing to a more responsible and sustainable food chain.

Conclusion

Buying Bengali pulses online offers a wealth of opportunities to explore and enjoy the rich flavors and nutritional benefits of these essential ingredients. From the convenience of shopping to the variety of products available, online platforms make it easier to access high-quality pulses and related products. By understanding traditional cooking techniques, exploring modern recipes, and considering sustainability, you can enhance your culinary experiences and celebrate the vibrant heritage of Bengali cuisine. Embrace the convenience of online shopping and discover the diverse world of Bengali pulses, enriching your meals and expanding your culinary horizons.

Contact Us Bangla Local FF-4, First Floor, Supertech Ecocity Market, Sector 137, Noida, U.P - 201305. Phone: 9818894190. Email: tanmay@tnbenterprises.in

[childofsquidward]

Tag 9 people you want to know better

Tagged by the wonderful @salvatorestjohn who definitely tagged me in this back in like Christmas or something and I just lost it amongst all my other drafts

1) Favourite piece of clothing you own?

I don’t know if I have a particular favourite, but there are a few pieces of clothing that have a special place in my heart like my old high school choir sweatshirt, the t-shirt for my program that I definitely can’t wear cuz’ it’s not comfortable but it’s the only thing our department has as far as university merch goes, scarves, hats and socks that I’ve gotten from friends (my best-friend got me pizza socks for my 18th or 19th birthday and I still think that’s one of my favourite presents and I will die before I let my mother throw them out).

2) Your comfort food?

- Chinese food but specifically from the mall and not a nice restaurant because I have no taste in anything, my standards are nonexistent.

- My mom’s chotpoti and also phuchkas. Also, my mom’s tuna kababs are the best thing ever and one time she made them with potatoes and it was amazing. Ooo, and speaking of kababs, bihari kabab... one day I will learn how to make them, but until I will keep paying $14 every time I crave bihari kabab.

- Chingri shutki (it’s basically dried fish/shrimp) but I’m so picky when it comes to shutki, I get it from my mom (we both only eat the super dry, store-bought versions and we have to either mix it with mustard oil and onions and chili peppers, or straight up just use it as an ingredient in aloo bhorta).

- Aloo chop (basically, friend mashed potato balls, but better cuz mashed potatoes truly have no flavour, salt and butter is NOTHING you hear me) and I think the way that my aunt makes them is my favourite version because she puts in a piece of boiled egg as well as shrimp, so I need her to teach me how to make them.

- Dahi puri but only from this one specific place no matter how high they raise their prices because it just makes me super nostalgic (I started going there after my very first set of exams because the streetcar that I took on my way home from where the exams always took place stopped right in front of that restaurant and they literally make the best dahi puri ever in my opinion, so I just miss going there after every exam to get dahi puri, especially since I graduated during COVID).

- Beguni, but mostly during Ramadan aka now. It’s literally fried eggplant strips, but most people use gram flour aka beshon aka the devil’s work, as the batter, and there’s only ONE place that doesn’t.

- Last one, I promise! Any type of sour fruit, or just unripened fruit (I’m talking green apples, mangoes, guavas), mixed with salt, chili powder and sugar. Ooo, but when I get to mix fruits like jolpai (I think they’re green olives???) and kotbel (”wood apples” apparently, cue eyeroll) I’m literally at my happiest. And I don’t do this as much anymore cuz’ I’m lazy, but I would peel off the skin off the rinds of watermelon and then use those same spices plus tamarind and literally I lived off that shit (I would like to specify that I did not eat the skin/peel, just the rind oh my god everyone’s gonna think I’m fucking insane).  

3) Favourite time of the year?

It used to be winter because I’m just happier around the holidays even though I don’t really celebrate Christmas (also my birthday’s in December), but as I’ve grown I think I like fall a lot more because it’s literally the perfect kind of weather. It’s not too hot, it’s not too cold. There’s minimal rain (fuck April showers, I don’t need that shit) and no need for ugly af snow boots (you can’t make snow boots cute, uggs are not meant for the snow, they have NO GRIP). Also. fall colours are GORGEOUS!

4) Favourite song?

I could not tell you for the life of me what my all-time favourite song is unless I’m literally on my death bed. Currently I’m listening to a lot of Big Time Rush because um... DID Y’ALL KNOW MY BOYS ARE BACK??? Anyway, Spotify needs to add Paralyzed to its collection before I cancel my account, thanks.

5) Do you collect something?

I used to have a bunch of those CD case holders and it was just like every Bollywood movie from 2000-2010 or something, which like, you guys it was A LOT. The Bollywood industry produces more films than it should every year. Anyway, do books count? I have a lot of books, not enough to qualify as a collection, but I just own more books than other stuff excluding like clothes and shit. I own at least 50 books because my school library in the fifth grade literally gave books away for free (50 cents, which is basically for free) and I bought all of them.

6) Favourite drink?

Doodh cha (I was literally pissed off the first time someone made me try the original milk tea boba because I was like ‘why the fuck would you make me pay $7 for an iced version of a drink my mom makes every day, fuck that shit and also milk tea is supposed to burn your tongue, thank you very much’) and just, you know, water.

7) Favourite fanfiction (if you’re comfortable to share)?:

I have not read fanfiction in a very long time aka it’s been at least a year. But off the top of my head, Six Mornings After by @darwinquark is still one of my all time favourite fics, and this going to sound so stupid, but I go back and re-read certain chapters and even scenes because I just find it comforting. 

Another would probably be a TaaRey fic that a friend wrote and it is MASSIVE. I have never vibed more with a fic, like, fuck I wish I wrote that. She involved so many other fandoms into it and pretending as if I haven’t done the same thing just for the pure chaos of it myself, I’m always like ‘what was the reason, WHAT WAS THE REASON’.

Tagging: @shaonharryandpannisim @lightninginmyeyes @andthatscanon @sassyfoxunknown @infp-obsessing-over-everything @killervibe @headoverhiddles @m0hinii @womancat and anyone else who wants to do this as well

[epicurean-feast]

Muger beguni

Begunis are a deliciously simple Bengali style fritter associated with monsoon season in the country. While begunis or eggplant dipped in chickpea flour batter or besan is the most popular way of making begunis, muger beguni is a special one. Thinly sliced eggplant coated in spiced mug daal batter and fried to golden brown. Team it up with kashundi and a cup of steaming tea, a perfect combination…

[rnewsworldenglish]

Find the perfect tea time snack to go with your monsoon cuppa

Find the perfect tea time snack to go with your monsoon cuppa

“You may have it for lunch together with your traditional monsoon khichudi; you may have it within the night with puffed rice [and a dash of mustard oil]; or, you may simply munch on it like a snack with a cup of tea when you watch the rains.” Like all Bengali value her salt, meals advisor Iti Misra can not cease gushing on the point out of beguni.

The batter-fried eggplant fritter is a…

[cookshortcut]

Beguni | Crispy Batter Fried Eggplant | Quick | Easy | Snack | Recipe

Please click on the image to watch the cooking process video

YouTube Link: https://youtu.be/1klxjQBMXC0

Prep time: 5 minutes; Cooking time: 10 minutes

Ingredients:

Eggplant (medium size) – 1

Besan (Gram Flour) – ¼ cup

Salt – ½ tsp or to taste

Turmeric Powder – ½ tsp

Red Chili Powder – ½ tsp

Water – ½ cup (approximately)

Cooking oil – ¼ cup (For frying)

Directions:

Wash and cut the…

[bangladeshifoods]

Reposted from @savory__delights - Brinjal Fritters!!❤️ . . . . Beguni is a Bengali snack originating from the Bangladesh and now very popular also in West Bengal, made of eggplant which is sliced and battered before being either fried or deep fried in oil. A similar European dish is known as aubergine fritters.This same is popularly called as "Baigani" in Odisha.This can be eaten with rice or as a evening snacks.(Source:Wikipedia) . . . . . . . Who loves these Eggplant fritters?? Do let me know in comment section🤗❤️ 💞 . . . . . . . . . . . . . do follow @savory__delights for more such posts 💞 . . . . . . #savory__delights #beguni #plantbased #weekendvibes #instapics #indianfoodbloggers #bengalifood #odiafood #photooftheday #bhubaneswar #therawtextures #nomnom #northindianfood #instalike #foodgasm #foodtalkindia #delhi_igers #goodfoodindia #desifood #foodphotography #desikhana #foodnetwork#keralafood #chennaifoodie #southindianfood #glutenfree #veganfoodspace #londonfood #dessert #mumbaifoodie https://www.instagram.com/p/BvZuVb0lFjQ/?utm_source=ig_tumblr_share&igshid=13pb2erw9umf2

[newszada]

Find the perfect tea time snack to go with your monsoon cuppa

Find the perfect tea time snack to go with your monsoon cuppa

“You can have it for lunch with your classic monsoon khichudi; you can have it in the evening with puffed rice [and a dash of mustard oil]; or, you can just munch on it like a snack with a cup of tea while you watch the rains.” Like any Bengali worth her salt, food consultant Iti Misra cannot stop gushing at the mention of beguni.

The batter-fried eggplant fritter is a regional favourite, and —…

[todaynewsadda]

Find the perfect tea time snack to go with your monsoon cuppa

Find the perfect tea time snack to go with your monsoon cuppa

[ad_1]

“You can have it for lunch with your classic monsoon khichudi; you can have it in the evening with puffed rice [and a dash of mustard oil]; or, you can just munch on it like a snack with a cup of tea while you watch the rains.” Like any Bengali worth her salt, food consultant Iti Misra cannot stop gushing at the mention of beguni.

The batter-fried eggplant fritter is a regional…

[vsplusonline]

COVID-19: The return of the tea time snack

New Post has been published on https://apzweb.com/covid-19-the-return-of-the-tea-time-snack/

COVID-19: The return of the tea time snack

It is 3.30 pm. Shreya N assembles rice flour, grated coconut and cumin, then puts water to boil. As she mixes the ingredients, she thinks about her grandmother, and how she too would go through the same routine putting together her piece de resistance, the ‘star appam’. “It was indeed the star at the tea table whenever it was made,” she says. Decades later, it is back on the dining table.

The current lockdown to tackle COVID-19 has brought the resurgence of the 4 o’clock tea, a ritual lost over the past few decades. Kitchens now stir to life in the afternoon, as people call their grandmothers, mothers and aunts for old family recipes. The dining table is the heart of the house once more.

While teatime has been hijacked over the years by cappuccinos and cookies, till a few decades ago, home cooks experimented with local, and often home-grown, ingredients to whip up inventive snacks.

Unnakkaya  

In Kerala for example, besides the ubiquitous pazhampori (banana fritters), unniappam and parippu (lentil) vada, most families have their own snack recipes. Rahul Prasad, from Kozhikode, says the ‘muttayappam’ (a savoury pancake) his mother makes is a unique combination of rice flour, eggs, coconut, shallots and green chillies, which he hasn’t eaten anywhere else.

Love letter (Elanji)

Ingredients

Sugar — 1/2 cup

Coconut — 1 cup

Maida — 1 1/2 cup

Water — as required

Method

Mix the maida with water to make a batter (thin dosa batter consistency). Pour it just as you would a dosa on a heated pan. As it gets cooked, spread coconut and sugar mix and intead of flipping the dosa, roll it. Take off pan and serve hot.

The building blocks are often similar. A Malayali snack worth its salt must have coconut, jaggery and banana or jackfruit, says Sunitha Menon from Kanjiramattom. She’s making unnakkaya for tea, a delicious fusion of banana, coconut, sugar and ghee. The ‘love letter’ (also known as elanji) has also resurfaced: this is a wrap filled with sweet, grated coconut. Then there are the ‘madhura puffs’ (also known as pugada), a fried snack filled with grated coconut and sugar, popular in North Kerala in the 90s.

Meanwhile, Shobhana Subramanian from Chennai experimented with the very traditional, yet much-loved ‘ribbon pakoda’. She sought help from her mother-in-law, who is an expert in the dish. “She made the dough and I pressed it in the mould. The pakodas turned out really well — crispy and delicious,” says Shobhana. To get great results, she says, the mix of besan, rice flour and roasted and powdered urad dal should be perfect. “It is then seasoned with salt, chilli powder and asafoetida, and kneaded with a generous quantity of butter and heated oil.” Ideally had with a cup of filter coffee, this pakoda is an ever-green snack.

Ragini Kumar from Bihar is rediscovering two of the State’s favourite teatime snacks, spongy rosogullas and samosas stuffed with a spicy potato mash. Over the phone, from her home in Patna, she talks about how evening tea was a ceremony in Bihari families. Stating that while the rosogullas and samosas were staples, everyday, “There was always an additional namkeen, (a savoury preparation) or a sweetmeat such as ‘thekua’, a deep-fried biscuit made of flour, with flower motifs impressed on it, and ‘khaja’, a deep-fried flaky pastry.” The namkeens could be ‘ghugni’, stir-fried green gram or ‘nimki‘, deep-fried diamond-shaped short eats.

Hara channa fritters  

Winter evenings were for ‘hara channa’ fritters, made with dried green chick peas, rice flour batter and onions; the deep-fried snack is still a popular favourite. “The water chestnut halwa, no longer common, used to be made until a few decades ago. Nowadays it is had during a fast,” says Ragini.

The tea is also important, she adds, saying that “the flavour, colour and body of tea is an important conversation point.” Tea time was also when families dropped in to visit, hence a large spread was always ready. Ragini says the lockdown has given her ample time to discuss these recipes with family members. “One thing we all plan to have post lockdown when we meet is the puffed rice-peanut mix, at least in memory of the lockdown.”

At Sweena Karnani’s home in Visakhapatnam, teatime has become all about scarfing down traditional Marwari snacks. Food certainly comforts, she says, adding that her menu for the day is the Marwari traditional ‘ajwain pakoda chaat’, ‘pyaaz ki kachori’ and ‘gudd ki papdi’. Plucking fresh ajwain leaves from her kitchen garden, Sweena combines it with spinach to coat it with a batter of gram flour and spices. “This is then deep fried and served with yoghurt and tamarind chutney. This ajwain pakoda is a famous snack of Varanasi,” she adds.

Late afternoons are filled with the sizzle of ‘punugulus’ wobbling in the frying pan at Jhansi Tripuraneni’s kitchen. This Telugu short eat is served with crimson ginger chutney for that spicy twist. “Piping hot punugulus make for a perfect chai-time snack,” adds Jhansi. Traditionally made with a batter of rice flour and black gram, Jhansi says these can be tried with leftover dosa batter too.

Gunta punugulu  

Among all the snacks Instagrammer Radhika Raja has tried out during the lockdown, the ‘gunta punugulu’ — “made with less oil, and so healthier” — is her favourite. “These are made with less oil and are therefore healthier. The lockdown has given me plenty of time to make different versions of this traditional snack,” says Radhika. She prepares it by mixing boiled sweet corn, grated carrot, green chillies in dosa batter, sprinkled with jeera (cumin), salt and pepper. The batter is poured in the iron cast skillet to be cooked over a small flame till the punugulus turn golden brown.

Sreeparna Sarkar relives her childhood in Kolkata through the Bengali snacks she has been trying out every day. The highlight of her experiments has been the ‘korai sutir kochuri’, a deep-fried kachori, stuffed with mildly spiced, asafoetida-infused green peas. “Nobody can make this as good as mom,” she sighs, but is quick to add: “but thankfully there is FaceTime!”

Eggplant coated with gram flour and deep fried.   | Photo Credit: creative_streaks

The Bengali in her loves all things deep-fried, which she has been making with her mother’s help through video calls from Bolepur. Her lockdown teatime snack list includes aloo chop — mashed potato with spices, coated with egg and bread crumbs and deep fried in oil, fried ‘begunis’ (batter fried eggplant) and ‘peyaji’ (onion fritters).

Tekeli Pitha

Ingredients

Rice — 2 cups

Coconut — 2 cups, freshly grated

Sugar — Half cup

Salt — a pinch

Water as required

Method

Soak the rice for an hour. Wash and drain excess water and let it go semi dry. Grind to a fine powder. Keep the powder in a bowl covered with a wet cloth. Mix rice flour, freshly grated coconut, sugar and salt. Fill half a kettle with water and bring to boil. Place the rice flour mixture on the kettle lid and press gently. Cover it with a wet muslin cloth. Tie the ends and fold back to the head of the lid securing the mixture for steaming. Place the lid back on the kettle and let it steam on medium flame for 6-7 minutes. Remove the muslin cloth and take out the pithas and place it in a plate gently. Serve hot with tea.

Certain foods go beyond their scope; they kindle fond memories of home and relationships, says Jisha M R, a Malayali married to an Assamese, living in Delhi. When she first came across the ‘tekeli pitha’, she knew she had found love. “It looked like idli and tasted like puttu and since then, it has been my favourite,” she says. Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped into a pouch and filled with sweet or savoury ingredients.

Tekeli Pitha  

Tekeli pithas are essentially rice cakes steamed in a kettle or an earthen pot, from which it derives its name. Jisha aims to master the dish with help from her sister-in-law Malavika Goswami and mother-in-law Renu Goswami during the lockdown. “For me, food is about one’s family, emotions and experience,” she says.

(With inputs from Nivedita Ganguly and Priyadershini S)

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[bangladeshifoods]

#Repost @fatimab716 (@get_repost) ・・・ Batter fried crispy Beguni/eggplant- brinjals. Yummy...🤤💙🧡 perfect in snack N teatime with a cup of tea ☕ coffee ! Snacks pic frm yesterday ▪▪▪ ▪▪▪ ...........------------............ #batterfried #crispypakoras #beguni #friedeggplant #brinjal #bhaja #snacktime #teatime #cupoftea #deshifood #followme #yummyfood #enjoying #tastyfood #cravings #favoutites #photooftheday #spices #eateat #foodblogger #foodfood #foodlover #foodgram #yougottaeatthis #buzzfeedfood #foodholic #eatthis #instafoodlover #mycooking https://www.instagram.com/p/BsYAcPjhar6/?utm_source=ig_tumblr_share&igshid=1sqylir0j8tx6