Hearty laughed above a sharp spicy bowl of ghugni or passing a plate of homemade nimki to your friends at Adda made everything more special.
With Hopping Pandal taking the back seat of Durga Puja because of HC orders, this can be the right opportunity for friendly gatherings.
And where is ADDA, can the food away? Here are some special Bengali snacks that will add extra zing to your party.
So, rustling and sharing excitement …
Mutton Ghugni.
Wash the yellow beans soaked and put it in the pressure stove and cool.
Add Mustard oil, sugar and let the caramel.
Add all spices and let them stop by.
Add onions and saute until they become transparent.
Add tomatoes, grated ginger, salt and turmeric powder.
This cook is on medium heat.
Add Goal Keema and cook well.
Add peas and mix well.
Food blogger and practicing advocates, Sreejita Biswas, said, “I tasted Pathar Ghugni by my big grandmother at one of our family parties and became a fan.
I got this recipe from him.”
Kucho Nimki.
Take flour, a little oil, a pinch of nigella seeds, salt and baking soda and make the mixture with a little water.
Knead for about 10 minutes to be tight but the mixture is smooth, like that from Luchi.
Take a third of the dough and roll into a disk shape with a thickness of no more than 1 mm.
Diagonally cut the length strip to make a diamond shape.
Drop nimkis into heated oil and witness them pusik immediately.
To cook everything, evenly flip it.
Once they become golden chocolate, remove them and place it on a paper towel.
Repeat with the rest of the mixture.
They are ready to be served now.
The food blogger Anindya S Basu, said he always saw Kucho Nimki served in a bowl, where everyone can share and enjoy from the same bowl, and not as an individual part.
“As we love Cha and TA (Tea and Holy), I always consider Kucho Nimki as a reliable accompaniment.
This free hassle free to eat, can be prepared at home and is easily stored too.
There isn’t too much food in Bengali cuisine enjoyed People in Addas Puja.
But Kucho Nimki is very popular after Muri and Telebhaja, “he said.
Phulkopir Singara.
There are three parts to make it – filling, crust, and fry it well.
Marination Floret and cabbage potatoes with turmeric powder and salt.
Heat oil and ghee together in a skillet.
Add cashew nuts and raisins and fry for one minute and strain.
Add pieces of potatoes and fry it for five minutes.
Then add the cauliflower and green beans and fry for three minutes.
Now add Kasui Methi, Asafoetida, fried cashew nuts, raisins, turmeric powder, cumin powder, red chili powder, sugar and amchur powder into fried vegetables.
Mix and cook on a low flame for about four minutes.
Let the mixture completely cool before using it as charging.
For outside crust, make the mixture and cover it with a wet cloth for 15 minutes.
Divide the mixture into several balls and make a singa form.
Fill the cone halfway and fry.
Chef’s house and food writer, Debjani Chatterjee Alam, share, “Place Singaras in cold oil first.
It is necessary if you want the outer crispy crust but sturdy.
Fry for 10 minutes with a low flame.”
Chowmein Bengali style
Boil noodles with a little oil.
After finishing, wash with cold water and stay separate.
Fry onions, chili and garlic.
When onions change gold light, add peas and sausages.
Add boiled noodles to the pan and fry.
Add soy sauce and salt.
Chopped boiled eggs into small pieces and use for decoration.
Luna Chatterjee’s blogger food has a simple life.
In his childhood, he would ask his mother to make this special Chowmein for breakfast.
“Even during the puja, when others prefer Luchi and Dum’s flow, I want this chowmein.
It’s filling but the food is great,” he said.
