Sunday, October 05, 2014
Begun bhaja is had as part of a daily meal as well as a starter for a festive meal. It's quick & easy to prepare and should be pan-fried just before the meal is served.
Since Hubby enjoyed this small transformation thoroughly, I decided to bake the remaining payesh at 350F degrees and sprinkled some saffron over top. Either way, finishing off this sweet dish in the oven imparts a caramelized & smoky flavour to these delectable fresh cottage cheese dumplings.
Mum always cooked all festive meals herself. Daily meals were prepared by the kanchi (Nepali word for household help) because Mum worked as a professor at an all-girls' college. On weekends and holidays, she enjoyed cooking for us all and for any of her own and/or our friends who dropped by. On Bijoya Dashami she'd prepare this type of lamb/goat curry served with luchis (Bengali deep-fried white puffed bread).
Today is Bijoya Dashami and we had friends over for lunch. I made Kosha Mangsho the way I imagined Mum would have made it. It was served with steamed Basmati rice because I'd need the patience of Mum to make luchis.