Navratri is here, time for dhandiya, festivities and more. And what better way to celebrate it than with traditional Bengali recipes? Yo! Vizag brings you a recipe each for your sweet-tooth and savoury cravings this festive season.
Patishapta – A traditional Bengali sweet.
For the pancakes:
1 cup maida
1 ½ cup suji
4 tsp sugar
milk and water as required to make a batter
ghee – to fry
For the filling:
1 coconut grated
¼ kg khoa – unsweetened
sugar to taste
¼ elaichi powder
Mix maida, sooji and sugar with milk and water to make a batter. Keep aside.
Heat a kadai, mix all the ingredients of the filling together, cook till blended. Keep aside.
To assemble:
Heat a non stick tava. Spread a ladle full of the batter like a pancake. Drizzle a little ghee on the sides. When cooked, add a spoonful of the filling. Roll. Arrange the patishaptas on a serving dish. They can be served plain or spread a little kheer/rabri on top. Best eaten warm.
Bhekti Fish Fry
4 fillets of bhekti/barramundi (2” wide, 4” long and ½ “ thick)
For the marinade:
½ bunch fresh coriander, cleaned, washed and finely chopped.
3 green chillies paste
1 tsp ginger & garlic paste
¼ tsp black pepped powder
salt to tast
a pinch of ajinomoto
juice of 2 lime
bread crumbs – 1 cup
egg – 1 (beaten with 1 tbspn flour)
Oil for frying
Mix all the ingredients of the marinade together and apply it on to the fish. Keep for ½ an hour. Spread the breadcrumbs on a sheet of butter paper or plate. Dip the fillets one by one in the egg and then coat with breadcrumbs. Heat oil in a frying pan. Fry the fillets to a golden brown. Serve hot with slices of cucumber and tomato.
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