Doi Begun.... Aubergines in Yoghurt... With Jayanta Da's Recipe..!!

It's my privilege that one of the most famous social networking site has given me the chance to come in contact with few personalities who have some astonishing capability ,creativity. This time I would like to convey  my gratitude to Jayanta Da, ( Jayanta Das), whose professional qualifications can  amaze anybody simply. Still his creativity in the culinary world is so remarkable. I am a regular follower of his wonderful page, https://www.facebook.com/JDHomeKitchen
( Jayanta's Home Kitchen) and hence I would like to request all my friends and followers to visit the amazing page.


I tried this Doi Begun (Yoghurt in Aubergine) preparation following his recipe. Needless to say that it was just extremely good in taste and I am going to try it again.
Here comes the recipe:


Ingredients:

• Egg Plant/Aubergine :4(midum size longish ones, slit them from the middle till the stem)
• Onion: 1 large( Finely Chopped)
• Dry Red Chilli:2
• Turmeric Powder:2 tsp
• Salt : To taste
• Kashmiri Red Chilli Powder:1 tsp.
• Unsweetened Yoghurt:1/2 Cup
• Gram Flour(Besan): 1tsp.

 Process:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• At first take the eggplants and slit them from the middle till the stem and coat them with salt and turmeric powder.
• Now heat 1 tsp of mustard oil in a kadhai(wok)  and add them into the pan. On medium flame fry them carefully. You may cover the kadhai while frying them .It will help you to make the eggplants soft very quickly. But be careful so that the eggplants are not burnt.Once they become soft and little blackish in colour take them out of the pan and soak the excess oil keeping them on a tissue paper.
• Discard the fried oil if any. 
• Heat some more mustard oil in the same kadhai and add onions, two red chillies and saute it well.
•  Now add Kashmiri red chilli powder, little turmeric powder and salt to taste. Be Careful while you are adding salt,as the eggplants already have salt.
• Once the onions are golden brown and nicely done, add one and half cups of nicely whipped curd with half a tea spoon of besan.
• Add the fried eggplants and wait for 1-2  minute at low flame and let the eggplants mix with the grave very well.
• Turn off the flame and now your Doi Begun is ready.
• Let the mix stand for another 15 mintues before you serve.

                               Enjoy Your Food...!!






 

Doi Sorshe Rui...!! Rohu Fish Cooked with Mustard Seed Paste and Yoghurt...!!!

Though there is a famous saying about the Bengali people that "Mache Bhate Bangali"( Fish and Rice make a Bengali), I don't like fish very much. I only like to eat two or three very specific fishes and also very specific preparations of them, especially made by my Mom. This Doi Sorshe Rui is one of them which I like mostly due to it's tangy pungent flavour. It is a very quick and easy preparation which can be prepared with in few minutes and is enough for lunch or dinner if served with steaming hot rice.


Here is the process:
 

Ingredients:

• Rohu/Katla Fish : 6 pieces
• Mustard Seed Paste: 1tbsp
• Yoghurt (unsweetened) : 1/4 Cup
• Tomato: 1 (Chopped)( Optional)
• Green Chilli: 2
• Mustard Oil: 2-4 tbsp.
• Turmeric Powder:1 tsp.
• Salt: As per taste.
• Water: 1 cup

 Process:

• Wash the fish and marinate them with little salt and turmeric powder for few minutes. During this time I always add 2-3 drops of oil to the fishes because it will help you to prevent oil from splattering while frying fish. This is a very useful tips I learned from my Mom.
• Now heat 2 tbsp. of mustard oil in a deep bottomed vessel and fry the fish in medium flame until they turn into golden color.
• Keep them aside.
• Discard the excess blackish oil from the pan and add heat 2 tbsp. of more mustard oil in the same pan.
• Add the chopped tomato and green chilli and sprinkle little salt. It will help to make the tomato mushy very fast.
• Meanwhile take a medium bowl and mix the mustard paste and the yoghurt and beat them very well until smooth.
• Add the mixture into the pan.
• Mix it very well with the mushy tomato.
• Add little more turmeric powder, red chilli powder and salt accordingly and mix.
• Add 1 cup of water and bring it to boil .
• Then add the fried fish. Cook for few minutes in medium flame until the fish become soft. The gravy remains thin in this preparation.
• Turn off the flame, Sprinkle 1 tsp. of raw mustard oil on the gravy and add 2 more green chilli.
• Now your "Doi Sorshe Rui" is ready to serve.
• Serve it with steaming hot rice garnished with coriander leaves.

                                 Enjoy your Food...!!