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Brishtis kitchen
Luchi,dum aloo, begun bhaja & malai payesh....in my childhood it was my favourite sunday breakfast..Most of the Bengali people love to have it in Sunday morning..
Nice one.
For luchi, make a dough of flour, salt, oil & hot water.Cover it with a cloth & keep rest for 15 minutes.
For brinjal fry, cut the brinjal into pieces & marinate it with salt,red chilli powder & turmeric powder.Shallow fry the both sides.
For dum aloo, heat oil & fry some boiled potatoes.After frying take out from oil.
Add cumin seeds & green chilli in the same oil & let it crackle.
Add chopped onion, ginger garlic paste.Saute it for few minutes.
Add chopped tomato, red chilli powder,turmeric powder, cumin powder, salt .
Add fried potato & 2 cup of hot water.Cover it & cook it well.
Add coriander leaves & garam masala.
Dum aloo is ready now.
Now take a small portion from luchi dough, roll it & deep fry it in oil.
For malai payes, store fresh malai from everyday milk.After 4 to 5 day,2cup malai can be stored.Heat 1/2ltr milk,add 1/2tspn cardamom powder & let it boil for 10 minutes.After that add liquid jaggery & dry fruits.Stir it constantly.
Add stored malai & some mini rasgulla.Boil it for another 5 to 7 minutes.
Switch off the flame, make it cool for few minutes & then keep it in fridge for an hour.Just before serving garnish with chopped cherry.
Serve the full plate with love.:heart_eyes::heart_eyes::heart_eyes:
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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