Bengali Egg Halua (Halva)

Halua is the Bangla version of the term Halva (or halawa, haleweh, helwa, halvah, halava, helava, helva, halwa, aluva) which refers to many types of dense, sweet confections served over much of Asia and the middle East. Its A bengali food
This simple preparation uses eggs and in Bangladesh is often served not only as a desert but as a snack often paired with traditional breads such as luchis or parathas.

Ingredients:

• 3large eggs
• 1 quart of full cream milk
• 8 tbsp full of sugar
• 2 ozs  butter
• 1 medium bay leaf
• Dash of powdered cinnamon
• 1/4 cup of blanched, finely chopped almond (optional)

Making Process To Bengali Egg Halua

1. =Pour the milk in a saucepan and add half of the sugar and the bay leaf
2. =Boil to nearly half its volume with occasional stirring to prevent a skin being formed
3. =Allow to cool
4. =Beat the eggs in a large bowl, adding the remaining sugar in three steps.
5. =Add this and the dash of cinnamon to the milk and mix thoroughly.
6. =Cook, uncovered in a thick bottomed pan over medium heat until the halua  turns golden yellow
7. =Keep stirring regularly to prevent sticking and forming large chunks. This is very important to prevent clumping. The more you stir the less clumpier is the resultant halua.
8. =Add the butter and continue stirring until almost dry, but be carefull not to overdry.
9. =Serve when cool with a sprinkling of the almonds (if desired)

Bengali Food Recipe: Rasmalai

Chilled rasmalai is the hearty dessert of everyone with pistachio sprinkles. Its a bengali food. Often people get scared to make rasmalai at home and they prefer ready made rasmalai which is more expensive for large batch as compare to homemade rasmalai. I learnt this rasmalai from my mum and my rasmalai is always hit. So go ahead and follow instructions carefully to get soft spongy rasmalai.

Need:

• =Milk powder 1 cup (Nido or any full cream powder milk)
• =Oil 2 tbsp
• =Soda 1/8 tsp
• =Egg 1
• =Ingredients For Milk Syrup:
• =Fresh milk 1-1/2 kg
• =Sugar 6 tbsp or to taste
• =Green cardamom 2,3
• =For Garnishing:
• =Pistachio12(finely diced)
• =Silver leaves 2 (optional) 

  Making Process To Rasmalai

•  =For Milk Syrup: Boil milk, add cardamoms cook on low flame until reduced to 1 kg turn the flame lower and make rasmalai balls.
  
  =For Rasmalai: In a large bowl add powdered milk with soda bicarb mix slightly by spoon.
  
  =Now add oil and mix by hand, add half egg and knead add more egg until get smooth dough.
  
  =Now make approx 10-11 balls quickly.
  
  =High the flame of milk and add all balls let cook to rise.
  
  =Keep the flame high to low and low to high till balls rises for 4-5 minutes.
  
  =Let cool and dish out rasmalai sprinkle pistachio and decorate with silver paper.
  
  =Refrigerate for 6-7 hours and serve chilled.
  
  =Tip: Avoid airy place while kneading dough otherwise dough will become dry and hard.
  
  =Immedietly add rasmalai balls into milk.
  
  =Do not put rasmalai balls on colored plastic or on news paper etc to avoid color change.

More Bengali Food Recipes

Bengali Food Recipe: Keema Rice

Keema Rice is a Bengali  Food. Today i giving you how to make it. So lets go for do it.

Need
 
=Minced Mutton /Keema – 250gm, Dehradun rice – 2 cup, 
=Plain yogurt – 2 cup,
= Kasundi – ½ cup Shah jira – ½ table spoon,
= Ghee – 3 tablespoon
=Green chili – 4,
= Salt – according to taste
=Onion paste – ½ cup,
= Ginger paste – 2 teaspoon
=Garlic paste – 2 teaspoon,
= Chili paste – 1 teaspoon, White oil – ¼ cup, Mustard oil – 2 tablespoon,
 =Garam masala powder – 1 teaspoon Sugar – according to taste 

 

Making Process To Keema Rice

 

=Soak rice for ½ an hour. Boil water in a container and cook the soaked rice in it. Boil the minced mutton. 

 

=Heat white oil and cook the pasted spices. Add keema and cook for another 10 minutes. 

 

=Reduce heat. When the aroma of spices comes out add garam masala and a spoon of ghee and remove the preparation from heat. 

 

=Heats the rest of the ghee with shah. 

 

=Add rice, sugar and salt and remove from fire. Spread a layer of rice in the serving dish. 

Cover it up with cooked keema. Again cover it up with rice. Decorate with lemon leaf before serving.

=Blend yogurt, kasundi, mustard oil. Add a small amount of chopped chili to it and serve with keema rice.

  To Know Chinese Food Recipes

Bengali Food Recipe: Fried Rice

Bengali Food is on of the most popular food in the world. Peoples like it most. Fried Rice is on of the most important Bengali Food in Bangladesh.
 
Need:

=1 cup fine rice
= 1 bunch grated spring onions
=1 carrot finely grated
=2-3 cabbage leaves finely chopped
= 6-8 French beans finely chopped
=1 tablespoon Oil
= 1/2 teaspoon
= Soya sauce
=1 teaspoon. chilli sauce

 

Making Process To Fried Rice

=Wash and Boil the rice and drained out of the water.

= Leave in a plate to dry out.Heat up oil in a pan; fry the vegetables, till those become crispy. 

=Add spring onions, salt and sauces and fry again. 

=Blend the rice and vegetables delicately and fry for another few minutes. 

=Take away from flame, spray Soya sauce and chilli sauce and serve hot. 

To know Whole Foods Recipes

Bengali Food Recipe: Chicken Paneer Paratha

Chicken Paneer Paratha is most important food in Bangladesh. Its a bengali Food. Bengali peoples like it very much. Today i giving you how to make it. So lets do how to make.

Need:

 

=Whole-grain wheat flour  5 Cups

=Ghee/vegetable oil 2 Tablespoon

 =Water 1¼ Cup

 =Salt to taste

=For the stuffing:

=Boneless roasted chicken (shredded) ½ cup

 =Onion sliced ½ cup

 =Julienne cut vegetables ½ cup

 =Cottage cheese ½ cup 

Making process to Chicken Paneer Paratha

=In a nonstick pan sauté the chicken, vegetables
and onion, then keep aside.

=Take the flour in a bowl and add some water to it. Knead it properly to make soft dough. Make sure that it does not stick to your hand.

=Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit.

=Press the dough balls gently and dust it with wheat flour. Flatten to the size of Tortilla.

=Place the paratha over a preheated griddle. After half cooked remove from heat.

=Put the chicken and vegetables, and topped with cheese on half of each paratha then fold like half moon shape, seal the edges with a toothpick.

=Sprinkle a little bit of oil/Ghee and cook the stuffed paratha on medium heat, then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done, until golden brown color.

=Serve hot with green salad on the side

And Enjoy It.

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Bengali Food Recipe: Ghugni

Ghugni or dry white peas curry is another all time favorite snack item of Bengali Food. Tradtionally, it is served as a leisurely sunday breakfast with some puri or mainly as evening snack. But Bengalis can have this anytime of the day. This is also the second most popular street food of West Bengal, just after Phuchka or Gol-gappa. It's very easy to make and you can make anyone happy with this...at least in my home.

Need:

=Dry white/green/yellow peas(vatana) : 1 cup
=Potato : 1 (medium)
=Onion : 2 (medium)
=Tomato : 2 (medium)(blanched)
=green Chillies : 1 or 2(slitted)
=Bay leaf : 1
=Cumin Seeds : 2 tblsp.
=Ginger paste : 2 tblsp.
=Turmeric powder : 1 tsp.
=Chilli powder : 2 tsp.
=Coriander powder : 1 tsp.
=Cumin powder : 2 tsp.
=Salt to taste
=Oil : 3 tblsp.
=Tamarind Juice : 3-4 tblsp. or lime juice : 2 tblsp.
=Fresh coconut slices : cut into small pieces(optional)
=Fresh coriander leaves for garnishing

=Dry roast 1 dry red chilli, 1 tblsp. cumin seed and immediately grind it to fine powder

Making Process to Ghugni

=Soak the dry peas overnight or 4-5 hours in hot water. Pressure cook with little salt until it is just done not mushy.

=Dry roast cumin seeds and red chilli until light brown and immediately grind them into fine powder and store in a container to keep the flavour intact for later use. You can keep it for long time.

=If using tamarind juice, take 1 small ball of tamarind pulp and soak in 4 tblsp. of water for 12 minutes. Then squeeze the pulp, throw away the seeds and pulp and you will get the juice. Keep it aside.

=Cut the potatoes in small pieces. In a pan, heat oil, fry the potatoes until brown and keep aside. In the same oil, add bay leaves and cumin seeds when seeds start crackling, add onions and fry until it gets brown.

=Then add ginger paste, tomatoes, green chillies and stir fry some more until tomatoes get soft. Then add all the powdered spices and add 2 tblsp. of water and mix the spices and cook until oil seperates. Then add the boiled peas and potatoes.

=Mix well with the spices, season with salt and add 1cup of water and let it cook for 7-8 minutes. Remember : It's not a dry preperation, it has to have semi-thick gravy. It tastes better when hot.

=Finally, add coconut slices over the top and take it out off heat. 

=Take a bowl, serve the dal, sprinkle some sliced red onions, coriander leaves and roasted cumin-red chilli powder(Bhaja Masala) and a spoonful of tamarind or lemon juice.

To know Mongolian Beef Recipe

Bengali Food: Begun Vaja

Begun vaja is most important food in Bangladesh. Its need to daily in dinner. Its a very popular Bengali Food.

Need:

= mustard oil to fry

= 1 tsp turmeric powder
salt to taste
= 1 big size brinjal

How to make:

=Wash and cut the brinjals into half inch round slices.=Apply salt and turmeric powder.
=Heat up the oil in a pot to smoking point.


=Take off heat, cool slightly and then reheat.
=Fry the brinjal pieces till crunchy and brown.
=Serve hot.

Then it will be very testy and yammy.

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Bengali Food: Khichuri

Khichuri is on of the most popular food in Bangladesh. Its a Bengali Food. Its very testy food. Today i give you How to make Khichuri?

Need:

=4 medium potatoes (cubed)

=1/2 tsp red chilli powder
=1/2 tsp sugar
=1/2 tsp turmeric powder
=1 1/4 cup green gram split, (moong dal) roasted
=250 gms cauliflower florets250 gms.
=6 cup water (approx)
=salt to taste
=6 green chillies
=1 1/4 cup rice1 1/4 cups
=2 tsp cumin powder
=1/2 cup peas(onion)

 For The Seasoning

=4 tblsp Ghee
=2 Bay Leaves
=3 Red Chillies Whole
=4 Green Cardamoms
=6 Cloves
=2 Cinnamon 1 inch pieces

 How to make:

=Roast moong dal, cut cauliflower florets and slit green chillies.
=Make a paste of turmeric powder, cumin powder and red chilli powder.
=Wash rice and drain.
=Take sufficient water in a big size pot and stir fry dal and rice in it.
=When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at low temperature) till they are cooked.
=In the meanwhile dal and rice will also be cooked.
=Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.
=Serve hot with pure ghee on top.

 wow, ready your khichuri and its very testy.

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Bangladeshi Food: Tikya Kabab

Tikya Kabab are an almost an essential dish served in formal gatherings along with polaus. These kababs can also be eaten with chapattis or paratas. Its a very popular Bengali Food.
Ingredients
=1 oz (25 g) channa dhal, split
=8 oz (225 g) fatless stewing meat
=1 brown cardamom, ground

=1/2 large onion, chopped
=1 bay leaf
=1 inch (2.5 cm) fresh ginger, chopped
=1/4 teaspoon black pepper,
=1 large clove garlic, chopped
=salt to taste
=1/2 teaspoon paprika
=ghee or oil
=1/2 teaspoon garam masala
=1 egg yolk
=1/4 cup chopped fresh cilantro
=fine breadcrumbs

Step:

1. =Soak the daal overnight, then boil in twice its volume of water. Strain off any excess water.
2. =Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3. =Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4. =The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5. =For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6. =For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Yields: About 8. These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.

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Bangladeshi Food: Biriyani

Biriyani is most favourite food for Bangladeshi peoples. Its a very nice and popular Bengali Food in Bangladesh. Though this food is originated from Mughal empire but Bangladeshi peoples adopted this food from them and they like it a lot. In every big occasion they cook this food and serve. This is mainly made up of rice (a special kind of rice like basmati rice or kalijira (atop or atop rice).

The rice has its own nice flavor and different kinds of meat are mixed with it. Like chicken, mutton or beef. Biryani is really a very tasty food to taste in this Bangladesh.

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