Beguni / Batter fried Eggplants

beguni

Preparation time : 10 minutes
Cooking Time : 15-20 minutes
Serves : 5-6

Ingredients :

• Eggplant : 1 medium cut into very thin slices length wise or round wise
• Besan : 4 tbsp
• Rice flour/ Corn flour : 1and 1/2 tbsp
• Nigella /Kalonji / kalo jeera : 1/2 tsp
• Salt to taste
• Sugar : 1/2 tsp
• Turmeric powder : 1/8 tsp
• Water : 1/2 cup
• Red chilii powder : 1/4 tsp
• Cumin powder : 1/8 tsp
• Vegetable oil for deep frying

Procedure:

1) Wash and clean egplant.Cut into thin slices and keep it aside.
2) In a deep bowl take besan,rice flour or corn flour,kalonji,salt,sugar,
    red chili powder,cumin powder,turmeric powder and pour water.
3) Make a thick batter.Do not add all water one at a time .Check its
    consistency and then add water.
4) Now heat oil in a frying pan .
5) Take one eggplant/ brinjal slice and dip it in batter to coat  both sides
    of it . Slowly release the coated eggplant in the hot oil.
6) Keep medium heat and fry till both sides are golden brown and crisp.
     Take out and put them on kitchen paper to soak excess oil.

     Serve hot with hot tea.

Bengali Nolen Gurer Rosogolla

nolen gurer rosogolla

Preparation Time 3-4 hours
Cooking Time : 30-35 minutes
Serves : 10-12

Ingredients :

• Whole milk : 2 lit
• Lemon juice : 4-5 tbsp
• Sugar : 1 cup
• Nolen gur /khejur gur : 1 cup
• Water : 5 cup
• Cardamom : 2

Procedure :

1) In a heavy bottom pan boil milk, stirring occasionally, making sure

    not to burn milk.As the milk starts boiling, add the lemon juice gradually

    and stir the milk gently.Lower the heat to medium. In few minutes 

    milk will curdle and cluster of white milk solids will forms.When you see the

    greenish water separating ,take it off from heat.

2) Now drain the chana using a strainer line with cheesecloth or muslin cloth.

    Next lightly rinse the chana with water to remove the lemony taste and let

    it drain.Squeeze out  the excess water from the chana.Take out the excess
   water firmly press the cloth, or put  the wrapped chana under a heavy

    pan for about one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the

    chhana for 30-35 minutes until the chhana is  almost rolls into smooth soft

    dough .Knead the chana with the heel of your palm .The chhana will look
    like a smooth  dough and your palm will be little greasy from the fat of the
    chhana.

4)Take small portion of it and roll into small balls between your palm. The

    balls should be smooth and firm. To make the balls thus, first apply a little

    pressure between your palm and then let go, rolling the ball very lightly by

    a circular motion of your palms. Approximately 15-16 balls will be made

    from this measure.

5) In a heavy bottom pan make a syrup adding 5 cups of water and 1 cup

    of sugar and 1 cup of khejur gur. Keep it at medium high heat and bring
    to boil. Add 2 crushed cardamom.

6) Add all raw chana balls to the boiling syrup .Cover the pan with lid.Cook

    in high heat for first 4-5 minutes.Then cook for another 20-25 minutes in

    medium heat. Now turn off heat and wait for 10-15 minutes.

    Your rosogolla is ready. You can seve hot or chilled.