Besan Chicken Bangladesh Recipes

BESAN CHICKEN (BANGLADESH)

Steps:

• Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.
• Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
• Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.
• Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.

BESANI MURGH (GRAMFLOUR FRIED CHICKEN)

Steps:

• Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chili powder and 1 1/2 teaspoon salt.
• Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.

BHUNA KHICHURI (BANGLADESH)

Steps:

• Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.
• Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
• Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
• Add two cups of water and bring to a boil. Reduce heat and cover the pot.
• Simmer for 20 minutes, or until the water is absorbed.

CHAM-CHAM (BANGLADESH)

Steps:

• Mix together the powdered milk, milk and ghee.
• Put the mixture in the microwave for 30 seconds. Take it out and stir it. Let it cool down for another 30 seconds.
• Put the mixture back in the microwave for another 15 seconds. Take it out and stir. Let it cool for 30 seconds.
• Repeat 15 second intervals in the microwave, followed by stirring and 30 seconds of cool down for a total of eight cycles.
• Reduce the microwave time to 10 seconds, stir and let cool down for 30 seconds.
• Repeat until the mawa becomes dry and grainy.
• If the grains aren't powdery enough, when cool you can transfer to a food processor and grind to make smaller grains.
• Ready a fine mesh strainer by lining it with cheesecloth.
• Bring the milk to a boil (take care not to let it boil over) and add the lemon juice. You will almost instantly see curds begin to form.
• Pour the curds and whey (the liquid) into the strainer.
• When the curds have cooled enough to be handled, knead them with your hands for about two minutes, or until there isn't any more liquid coming out.
• Transfer to a large bowl and mix in the semolina flour and the other two types of flour, along with the sugar and the cardamom powder.
• Knead the mixture with your hands until it starts to feel a little greasy, then divide the dough into 20 equal parts and shape them into ovals. Note: I made a mistake converting liters to cups and I ended up with too little milk for this recipe, so my cham-cham were small and probably a little more doughy than they should have been.
• Dissolve the sugar in the water and bring to a boil. Gently drop the cham-cham into the syrup and continue to boil for an hour and 20 minutes. You will need to add about a half cup of water every 10 minutes or so to keep the syrup at the right consistency.
• At the end of the hour and 20 minutes, add the caramel syrup. Keep boiling for another 10 minutes, then turn off the heat. Add a cup of hot water and let the pot cool down.
• When the cham-cham are cool enough to handle, take them out and roll them in the mawa.

BANGLADESHI MANGO MILK SHAKE

Steps:

• Heat the milk and make it 2 glass or if you want to use prepared packet milk you can use it (2 glass).
• Now take a blender or mixer milk, condensed milk, mangoes, mango ice-cream, sugar & nuts and start mixing. Mix till everything is mixed.