Glossary B
Bhaji is the collective name given to side dishes usually of vegetables, which are served as an accompaniment to Cury as the main course. Bhaji is often mildly spiced and sauceless and appear in different varieties in a restuarant menu or in mobile street food stalls and tea shops, such as
Pav Bhaji, Vangya Chi Bhaji, Spinach Bhaji, Sai Bhaji, and Onion Bhaji.
Byaslag refer to the Mongolian cheese from the milk of cattle, yaks, goats, or sheep. However, the milk of yak and cattle is most commonly used to make Byaslag.
The overall taste of Mongolian cheese is somewhat bland compared to other European cheeses as it does not get to ripen. In Mongolia, fresh slices of cheeses are eaten as a snack. Cheeses which became hard is often soaked in tea and is also added to soups.
To make a Byaslag, boil the milk, and add a small amount of Kefir. After the milk has curdled, lift out the solid components with a large cloth. Let most of the remaining liquid drip off, and when no more liquid remains, press the solid mass between some wooden boards with a weight.
In a nomadic household like the Mongolians, it is not possible to let the cheese ripen as it is done in the other cheese making traditions, like storing, turning, salting, and other procedures to have a good tasting cheese. To preserve their cheese, they are cut into slices and then dried.
Bhaja Mung Dal refers to Bengali's yellow split lentil soup. The roasted lentils are cooked and whipped with the addition of turmeric powder, salt, sugar, ginger paste, green chilis and cumin paste. Before serving, Bhaja Mung Dal is sauted with dry chilis and cumin seeds. Bhaja Mung Dal is best when served with white rice and Brinjal (eggplant) fritters.
Bhakri refers to a flat bread which is common and popular rural meal of north Karnataka and Maharashtra. Preparing Bhakri is considered to be difficult and time consuming.
The crispy Bhakri made from Jowar flour pairs well with dollop of butter and Thumbagayi Palya, a dish made of whole eggplant in spicy gravy. This unleavened flat bread may be lightened with Bajra (millet) flour.