05
Dec 17

Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

Khichadi is perhaps the most humble, universal and adaptable food experiments in India with innumerable variations as complex as our country’s geography is. With the recent heat around the controversy of declaring it the national food of the country and eventually downgrading it to letting it remain a brand India food has at least given some acknowledgement to its existence nevertheless.

This is the quintessential Bengali version popularly savored as a ‘Bhog’ or ‘Prasad’ during the Durga puja festival and makes the taste buds running with the fragrance of rice, lentils and vegetables with the hint of sweetness and strong yet palatable spice mix.

Puja bhog around the country is actually a part of ‘Naivedya’ or the essential offering of food to the Hindu Deity. Khichuri or Khichadi must perhaps be tracing back its origin to a time when humungous amounts of Bhog were to be distributed to the devotees worshipping the Goddess and which also was relatively quick, simple, and flavorful and filling for the stomach. Use of garlic and onion in this version of the Khichadi is a complete no but you shall find the taste perfectly comforting and satiating.

So this one recipe is to be classically prepared with a lavish drizzle of ghee and a generous potpourri of three to five vegetables along with the simple raw spice mix blended in it. Traditionally ‘Gobindobhog’ rice and ‘’Sona’ Moong dal varieties are used. However, I have used the ordinary home-cooking style and yet it has come out equally tasty and rich in flavour. You must try out this one recipe if the ordinary recipe has fizzed you to boredom.

Ingredients:

  •  Rice: 100 gm.
  • Mung Dal (split green gram):100 gm.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala powder: ½ teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Green chili: 2-3 no.
  • Potato: 2no.
  • Cauliflower: 100 gm
  • Green peas: 100-150 gm
  • Red pumpkin: 50 gm.
  • Fresh coconut: 4” piece (scraped)
  • Ginger: 2” piece
  • Red chili powder: ½ teaspoon
  • Cooking oil: 4 tablespoon
  • Cinnamon: 2” stick
  • Clove: 3-4 no.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Red chili: 2 no.
  • Green cardamom: 3-4 no.
  • Ghee: 50 gm.
  • Water: 1 liter

Preparation:

  1. Dry roast Moong dal on low flame, till it gets light brown in color, wash it with running water, keep aside.
  2. Wash rice, keep aside.
  3. Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces (~ 2”pieces), keep aside.
  4. Cut ginger and green chili into small pieces, keep aside.
  5. Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil. Let this start emitting smoke. Then add cumin seed, bay leaf, red chili and whole Garam masala.
  2. Let this splutter for few seconds. Then add the desiccated coconut and fry for few seconds and add washed dal and fry on low flame for couple of minutes.
  3. Add rice and continue to fry on low flame for couple of minutes. Then keep this mixture aside.
  4. Take a frying pan. Heat 2 tablespoons of oil and let the oil start to emit smoke. Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to become light brown in color. Add peas, yellow pumpkin and mixed wet masala and continue to fry further for couple of minutes.
  5. Add ginger and tomatoes; fry for another two minutes, add fried rice and dal  into fried vegetables, stir  and add boiled water, add 1 ½  teaspoon of salt.
  6. Cook on high flame till it starts to boil; lower the flame and cook further until it reaches the desired consistency as demonstrated in the pictures (About 10-15 minutes). Add ghee when the Khichadi is piping hot and also drizzle it with a dash of Garam Masala powder.  Put off the stove and keep this aside.
  7. Now Bhog ki khichadi (Rice and Lentil porridge) is ready to be served.
  8. Note: Pressure cooker can be used instead.
    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Ingredients

    Ingredients

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    rice and dal

    rice and dal

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add desiccated coconut

    add desiccated coconut

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    Heat 2 tablespoons of oil

    Heat 2 tablespoons of oil

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    add mixed wet masala

    add mixed wet masala

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    , add fried rice and dal

    , add fried rice and dal

    add boiled water

    add boiled water

    Cook on high flame

    Cook on high flame

    lower the flame and cook further

    lower the flame and cook further

    Add ghee

    Add ghee

    a dash of Garam Masala powder

    a dash of Garam Masala powder

    Put off the stove

    Put off the stove

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)


29
Nov 17

Peas (Matar) Pulao

My earliest memory of this recipe is of my childhood days where my mother paired this Pulao with my favorite ‘chana dal tadka’ and Boondi Raita.

This preparation is packed with bags of flavorful spices combined with fresh peas and onion. Above all the protein in the peas is dairy free, gluten free and a great alternative of the ordinary protein which we are used to consuming through dairy etc.

Believe me you cannot get done with one serving of this and it will keep you wanting more and more!

Ingredients:

  • Basmati rice: 200 gm
  • Onion: 50 gm
  • Fresh peas: 300 gm.
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 400 ml
  • Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Ghee/clarified butter: 3-4 tablespoon

Preparation:

  1. Clean and wash the rice. Keep it aside in a sieve.
  2. Chop onion longitudinally. Keep aside.
  3. Grate ginger, keep aside.

Method:

  1. Heat ghee in a cooker; add Garam masala, allow spluttering for few seconds, add chopped onion and grated ginger; fry it on a high flame till it gets light brown in color. Add peas and stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
  2. The moment some of the rice begins to change color; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure. Put off the flame.
  3. Allow the cooker to cool. After cooling, stir the Pulao lightly with the help of a fork or spoon.
  4. Transfer Pulao in rice plate.
  5. Mouth watering Pulao is ready to be served. Try this with delicious Boondi ka Raita.
Peas (Matar) Pulao

Peas (Matar) Pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add chopped onion

add chopped onion

Add peas

Add peas

Add peas

Add peas

add washed rice

add washed rice

add washed rice and fry

add washed rice and fry

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

bring to full cooking pressure

bring to full cooking pressure

Put off the flame

Put off the flame

stir the Pulao lightly

stir the Pulao lightly

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao


27
Oct 17

Radish Leaf and Raw Tomato Chutney

Ever wondered what could be a power-packed indigenous home remedy for so many chronic ailments that are lifestyle related? Sometimes what we search vigorously in medicines and complicated curative practices are abundantly available around us in nature.

Look around and you will get nature’s remedy aptly fitted into seasons when the ailments are most likely to occur.

Such is one very commonly used winter vegetable-the humble, peppery and slightly bitter ‘Radish’ combined with the young and raw bright green tomatoes that are abundantly available as winter fruits,

Here we are going to talk about not the Radish but its nondescript and much ignored leaves which are a master doctor for ailments like rheumatism, piles, scurvy and diabetes. It’s a powerhouse of antibacterial, antimicrobial nutrients and also vitamin C.

Raw green tomatoes are filled with antioxidants and vitamins c providing almost half the daily requirement of vitamin C, K, A and B group’s. Green tomato contains an alkaloid called tomatine, which effectively fights cancer cells.

Try making this dip/chutney in your own kitchen. Ingredients are few and very handy – Radish leaves, Tangy tomatoes, garlic pods, green chilies and nevertheless the quintessential mustard oil.

This chutney/dip is unusual, extremely healthy and should give you a tangy and peppery punch leaving you gorging into your food and at the same time letting it digest very effectively.

Ingredients:

  • Radish leaves: 100 gm
  • Garlic: 1 -2 flakes
  • Green chili: 1 no.
  • Mustard oil/olive oil: one teaspoon
  • Salt: 1 /4 teaspoon
  • Raw tomato:100 gm.

Preparation:

  1. Discard the stalk of tomatoes and chop roughly.
  2. Take only the leaves of the radish, chop roughly and boil/microwave radish leaves. Keep aside for further use.
  3. Chop garlic and green chili.

Method:

    1. Grind all the above prepared ingredients together. Make into a fine paste.
    2. Add mustard oil, mix well.
    3. Chatpati Radish leaf and raw tomato chutney is ready to be served with breakfast or meal.
Radish leaf and raw tomato chutney

Radish leaf and raw tomato chutney

ingredients

ingredients

chop roughly and boil/microwave radish leaves

chop roughly and boil/microwave radish leaves

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Add mustard oil, mix well.


24
Sep 17

Chorchori (Bengali recipe)

It is the Pujo season, the one which every Bengali ardently awaits for the whole year and associate it with lip smacking copious delicacies and a splash of glamour and celebration in everything as an offering to usher Maa Durga.

With the advent of early winters (‘Sharodiya’ as popularly called in Bengal), the earth springs with a riot of colorful and flavorful vegetables.

Chorchori or Charchari or Chochchori is a much frequently prepared and perhaps the most flexible, quick and extremely popular Bengali side dish served with hot piping steamed rice.

Chorchori literally is used to indicate a combination of ingredients and is a satiating meal prepared with any one or a combination of available veggies in the house.

The main ingredient is the ‘panch-phoron’ tempering (a combination of five spices) and a spicy and pungent aromatic paste made out of mustard and green chilies.

This is an ‘all in one-pot’ semi-dry dish.

I have made the ‘panch meshali’ (five vegetable) Chorchori which is just one of the many variants which are traditionally cooked in Bengali cuisine.

Prepare this in this festive season of Durga Pujo and celebrate the salubrious balmy winters.

Ingredients:

  • Baigan (egg plant): 100 gm
  • Potato: 100 gm.
  • Pumpkin: 100 gm
  • Cauliflower: 100 gm
  • Muli (radish): 1 no.
  • Green chili: 3-4 no.
  • Garlic: ¼ of a pod.
  • Mustard oil:  4 tablespoon
  • Panch phoran: ½ teaspoon (Mustard seed, Cumin, Fennel seed, Fenugreek seed, and Carrom seed.)
  • Yellow mustard seed: 10-15 gm.
  • Red chili: 1 no.
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Green coriander leaves: 1 tablespoon
  • Sugar: 1 teaspoon (optional)

Preparation:

  1. Chop egg plant, pumpkin and cauliflower into big pieces, keep aside.
  2. Peel off and chop potato and radish into big pieces, keep aside.

Mustard and Green Chili Paste:

  1. Grind dry mustard and salt (together) to a fine powder; add garlic and green chili into this. Pour 2 table spoons of water and again grind it to make a fine wet paste. Keep this paste aside for use later.

Method:

  1. Take a frying-pan, heat oil, and wait until the oil release smoke, add the above ‘panch phoran’. Let it  splutter it for a few seconds. Then add potato and stir fry on medium high flame until half done. Then add cauliflower and  stir-fry these for couple of minutes.
  2. Add pumpkin and radish and continue to stir-fry on medium flame for 3-4 minutes; add egg plant (Baigan) stir fry and cover the lid for 4-5 minutes (occasionally stir).
  3. Add chili powder, turmeric powder, coriander powder and salt and stir it for a minute. Then add 1 cup of water, close the lid, and cook on lower flame until the vegetables turn soft. Then this will be done.
  4. Open the lid, add the wet paste and stir fry and mix well and let it boil. Turn off the flame when this transforms into a nearly dry preparation.
  5. Spicy and pungent Chorchori (mixed vegetable) is ready to be served and devoured.
  6. Transfer Chorchori into a serving bowl and sprinkle coriander leaves.
  7. Serve hot or warm with steamed rice with a rich radish leaf dip/chutney and Posto-Baata (khus-khus/Poppy seeds dip/chutney.
  8. (Traditionally used five varieties of vegetables, any variety, you can choose)
  9. Here I choose potato, eggplant, pumpkin, cauliflower and radish. You can choose broad beans or whatever is available in the season.
Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Ingredients

Ingredients

Chopped egg plant, pumpkin and cauliflower

Chopped egg plant, pumpkin and cauliflower

add the above ‘panch phoran

add the above ‘panch phoran

add the above ‘panch phoran

add the above ‘panch phoran

add potato

add potato

add cauliflower

add cauliflower

Add pumpkin

Add pumpkin

Add pumpkin and radish

Add pumpkin and radish

add egg plant

add egg plant

stir fry and cover

stir fry and cover

Add chili powder, turmeric powder, coriander powder and salt

Add chili powder, turmeric powder, coriander powder and salt

add 1 cup of water

add 1 cup of water

add 1 cup of water

add 1 cup of water

add the wet paste

add the wet paste

cook on lower flame until the vegetables turn soft

cook on lower flame until the vegetables turn soft

this will be done

this will be done

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)

Chorchori (Bengali recipe)


22
Sep 17

Paneer (cottage cheese) ka kheer

Our food today getting internationalized; I would like to revive India’s traditional culture of eating home cooked food, the “Paneer ka kheer” mostly prepared in Bengali houses, but now you can share this in your kitty party and your party will become special…

It can also be prepared on the occasion of Navratri or Durga pooja or any festival as a phalahari recipe.

Its taste is really-really extraordinary and can be prepared quickly if you have ready paneer in your hand.

Ingredients:

  • Paneer: 200 gm
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom powder: 1 teaspoon
  • Pistachio: 12-15 no.
  • Cashew nut: 12-15 no.
  • Saffron: 1 pinch

Preparation:

  1. Crumble paneer and keep aside.
  2. Chop pistachio and cashew nut, Keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan, pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval after 10-12 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  2. Add saffron and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add cashew nut.
  3. Add crumbled paneer and allow it to boil on high flame, keep stirring, when it will become thick, add cardamom powder, now put off the flame, and allow it to cool.
  4. Serve hot in serving bowl. Decorate with Pistachio. Keep it into refrigerator for an hour or two.
  5. Now, Paneer (cottage cheese) ka kheer is ready to serve.
Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Ingredients

Ingredients

pour the milk

pour the milk

Add saffron and sugar

Add saffron and sugar

Add saffron

Add saffron

Add saffron

Add saffron

add cashew nut

add cashew nut

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

add cardamom powder

add cardamom powder

put off the flame

put off the flame

allow it to cool

allow it to cool

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer