Tok Misti Dimpuli - Bengali Egg Recipe

Tok Misti Dimpuli - Bengali Egg Recipe:
Eggs (dim) can cook many ways. Tok Misti Dimpuli is one of them. It’s very delicious Bengali cuisine. Try to cook it not just follow the given recipe.













Ingredients for Tok Misti Dimpuli:

4 pieces egg
¼ cup sliced onion (Peyaj Kuchi)
2 table-spoons chopped onion
1 tea-spoon chopped garlic
1 table-spoon chopped ginger
1 tea-spoon dry chili powder
½ tea-spoon coriander seed powder (Dhone Gura)
1 tea-spoon cumin seed powder ( Jira Gura)
½ tea-spoon Pashforon
2 table-spoons tamarind juice (Tetulgola)
1 tea-spoon sugar
Salt to test
½ cup oil
½ cup water.




Method of Preparation (How to Cook):

01. Heat the oil in a frying pen, and then fry the egg (Dimpuli) one by one. Transfer from pen and keep aside.
02. Add few more oil and when oil heats enough then add pashforon. Fry and string continuously until get smell.
03. When you get smell of pashforon then add sliced onion and fry continue.
04. Then add all above masala (except tamarind and cumin). Cook and string continuously.
05. Now add tamarind juice and water.
06. Wait until boil, and then add fried eggs. Cook continue.
07. Now add sugar.
08. Reduce heat cover the pen.
09.When it’s enough thick (Makha Makha Hole) then mix the cumin seed powder and remove from heat.
10. Serve hot with rice and polawo.

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Egg Korma with Lemon - Bengali Recipe

Egg Korma with Lemon - Bengali Recipe:
Its a traditional egg(dim) cooking of Bengalis. Easy to make this delicious dish. Just follow given recipe.











Ingredients for Egg Korma with Lemon (Dim Lebu Korma):

4 eggs
¼ cup yogurt, non sweet (Tok Doi)
1 table-spoon chopped ginger (Ada Bata)
1 tea-spoon chopped garlic (Rosun Bata)
2 table-spoons chopped onion
2 table-spoons sliced onion (Peyaj Kuchi)
½ tea-spoon dhoneguro powder
Golmorich powder
½ tea-spoon sugar
1 table-spoon chopped cashew-nut (Pestabadam Bata)
¼ cup ghee (butter)
½ cup sliced smelly lemon (Ghondoraj Lebu)
Cinnamon sticks (darchini) as required
Lobongo as required
Cardamom (elachi) as required
Bay leaves (tejpata) as required
½ tea-spoon garam-masala powder
1 tea-spoon raisin (Kichmich)
4 green chilies
Salt to test 



Mehtod of Preparation (How to Cook):

01. First boil the eggs and remove skin.
02. Fry the boiled egg lightly.
03. Heat the ghee in a pen and add the Garam Masala powder, fry it lightly, then add sliced onion and fry for little moment.
04. Now add the ginger, garlic, onion m dhoneguru powder, golmorich powder, cashew-nut, cinnamon sticks, lobongo, cardamom, bay leaves, yogurt (tokdoi), water and salt.
05. All above ingredients mix finely and cook well few minutes, and then add eggs.
06. Cover the pen and cook for few minutes.
07. Add the raisin and sugar just before remove the heat, string it frequently.
08. Now add the green chilies and sliced lemon and turn off heat.
09. Cover the pen for 10 Minutes.
10. Sever it with rice or polawo.

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Delecious Iftar Dim (Egg) Chap Recipe

Delecious Iftar Dim (Egg) Chap Recipe:
Dim Chap one of the common item in Iftar for Bengali people. It’s very testy and healthy food. Anybody can make it easily in Ramadan just follow the given recipe.











Ingredients for Dim Chap:

3 egg (Dim)
5 potatoes (Alu)
1 table spoon Goram Moshola powder
1 tea spoon Dhonepata kuchi
2 table spoon sliced onion (peyajer kuchi)
1 table spoon sliced green chili (Kacha morish kuchi)
1 cup toast powder (toast guro)
Oil as required
Salt as required



Method of Preparation (How to Cook):

01. First clean finely the eggs and potatoes, and then boil 1 egg and all the potatoes.
02. After enough boil take off skin from egg and potatoes and keep a side.
03. Now mix well all the other ingredients except egg (dim), toast powder (guru) and oil with boiled potatoes and make smooth paste.
04. Cut the boiled egg into 5 pieces, then two more eggs are blend finely and make egg smooth paste.
05. Create like a ball of potatoes mixture and place the egg pieces in middle of potatoes mixture. Now egg chap is ready for fry
06. Heat the oil in a deep fry pen.
07. All the egg chaps mix with blended egg (paste), and then mix finely with toast powder (guro).
08. Places the entire egg chap in heated oil and fry it over medium heat until become a deep brown color.
09. Remove from oil and serve hot with sauce.

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