Bhangui - Traditional food of Tripura

Bhangui

Ingredients:

White flavored sticky rice (Binni rice/ Govindobhog Rice) – 1 KG

Ghee or edible oil- 250 grm

Onion- 2 pieces (Big)

Ginger- 2-3 inch

Bhangui / Banana leaf- 5

Cooking procedure:

 Wash sticky rice thoroughly and dry them in sun. Once dried mix ghee/edible oil with julienne cut onion , ginger and salt. Make a cone shape with Bhangui / Banana leaf  (Bhangui leaf) and pour the rice without leaving any space .

Noe tie the leaf tightly and dip all the  cone tied preparation in water and boil them for an hour and turn off the owven.

Serve with some fish fry , egg fry or any fired item. It’s very testy.

Chittal Macher Muitha /Fish Dumplings

Chittal Macher Muitha /Fish Dumplings

Ingredients:

Chital fish :     ½ kg Gada
Potato :     2 boiled
Mustard oil :     250 gm
Ghee :     1 ½ tsp
Salt and sugar :  As per teast
Turmeric Powder :  1 tsp (powder)
Red chilli powder :    1 tsp (powder)
Onion :     3 Pieces  
Ginger :     4-5 inch
Jeera/ cumin :     1 tsp (powder)
Tomato:   1 pieces
Cloves :     2
Chinamon :     2
Green cardamom :     2

Preparation Method for Chittal Macher Muitha Recipe :


         

 
 

Take the fish pieces, peel the skin of the fish and wash properly.

Take the boiled potato and smash them. To make the Muitha (Dumplings/Kofta) mix the minced fish with the julienne cut ginger, green chilli and onion, a bit of salt , turmeric and make a thorough nice mixture.

Now add the smash potato with the fish and mix them properly. If you wish add a one pinch of maida.

Chital Keema

       

Now take a small portion of the mixture, give it a round shape and take a pan/  saucepan and put the mixture. Add some water and boil it till the color changes, take the balls out after 2-3 minutes. Let it cool and cut into square pieces and  shallow fry the Dumplings in a pan.

For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add  Bay Leaf, leave for a minute and then add the onion, ginger paste, turmeric powder, red chilli powder/ green chilli paste, cumin powder  stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, and cook till you can see oil separating out. Pour 2 cups of water, the fried Dumplings, fried Potatoes, cover and give the gravy a boil.
Garnish with garam masala powder and add ghee and pour into the serving bowl. serve with Plain Rice.

Mango Flavored Yogurt ( Aam Doi)

                                             

Mango Flavored Yogurt ( Aam Doi)

Ingredients :

Plain Yogurt : 2.5 cups / 500 gm
Sweetened Condensed Milk - 300 gm
Sweetened Mango Pulp - 5-6 tbsp

Method :

1. Take a cheese cloth, or a soft cotton cloth, pour the yogurt into it, tie the cloth loosely and hang the yogurt along with the cloth on the kitchen faucet / tap for 15 to 20 minutes or til most of the whey ( yogurt-water) has been drained. You can skip this stage by using Greek yogurt.

2. Take the yogurt out from the cloth, put it in a big bowl and add the sweetened condensed milk and the mango pulp. Mix all the ingredients nicely by using a spoon and check the sweetness. Pour the mixture into a oven proof dish. ( cup / bowl / pan )

3. Preheat the oven to 220 degree F or 104 degree C and place the rack on the top. Bake the yogurt for 10 minutes. Just check it if the top of the yogurt has set, and turn off oven. Cover the yogurt and let it be there in the oven for another 2-3 hrs.

4. Then take it out and put it in the refrigerator for couple of hours, serve chilled.

Microwave Method : 

 It takes only 4 to 5 mins to set the yogurt. Check it in every minutes until done. When it is done, keep it in the refrigerator for couple of hours and serve.