|
| Rice/Cereals |
| |
| Moglai Khichuri |
Ingredients:
Basmati rice (500 gram), Moong dal (2 cups)
Prawn (500 gram), Green Chilli sliced (3), Green Chilli paste (1tablespoon), Red Chilli paste (1 tablespoon), Cumin seeds (1tablespoon)
Coriander paste (1 tablespoon), Ginger paste (1 tablespoon), Onion paste (1 tablespoon)
Coconut (4 cups), Bay leaf (3-4), Turmeric powder (2 teaspoon), Oil, ghee, Vinegar, Salt, sweet (according to taste)
|
Steps:
Fry the moong dal till it becomes golden brown. Heat 10 cups of water, as soon as the water starts boiling add moong dal and boil it for 15mins.
|
|
Add rice and boil it for another 8-10mins. Switch off the burner and leave it aside.
Wash and clean the prawns, then add turmeric powder, salt and leave it for at least 10 minutes.
In the meantime heat the oil in a pan and add bay leaf and cumin (whole grain). Wait till it crackles. Add the shredded coconut and prawns; fry it till it becomes light brown. Now mix all the pastes and vinegar, and stir well until the oil starts leaving from the fried stuff.
Add this to the boiled rice and dal and stir thoroughly till everything mixes evenly and cook it for another 5 minutes. Add ghee and serve. |
|
|
| Hilsa Khichuri |
Ingredients:
Basmati rice (2 cups), Hilsa fish (preferably head portion),
10 gm ginger paste, 10gm garlic paste, 5gm turmeric paste,
Red chilli powder, Onion cut into pieces, Potato cut into pieces,
Green chillies,
Salt and Garam masala to taste.
|
 |
|
Steps:
Cut and clean the head portion of the fish. Mix ginger, garlic, turmeric pastes, salt and red pepper with it. Deep-fry the fish until it becomes crispy and deep brown in colour. Then fry the onion and potato pieces and mix red chilli and salt with it. Wash the dal and roast it in a pan till it emits scent. Boil the rice and when the rice and dal mixture 3/4th cooked then add the green chillies, salt and sugar. When it is cooked and has a semi solid consistency, then add a pinch of garam masala. Now your Hilsa Khichuri is absolutely ready to serve.
|
| |
| Kashmiri Khichuri |
Ingredients:
1/2 kg rice, 1/2 kg moong dal, 2 bay leaves
1 tsp cumin seeds,1/2 tsp ginger paste, 2 green chillies (slit lengthwise), 4 kashmiri chillies (slit lengthwise), ½ tsp kashmiri chilli powder
5 cloves, 1/2 cup mustard oil, 1/2 teaspoon turmeric, 3 potatoes, 3 onions, 1/2 tsp salt
|
 |
Steps:
Fry the chopped potatoes and onions. Heat oil in a deep-bottomed pan; add the bay leaves, cumin, cloves, ginger paste and Kashmiri chilli dust. Add the roasted dal and boiled rice and wait for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be about an inch more than the level of the dal and rice. When the rice and dal are 3/4th cooked, add the green chillies, kashmiri chillies, salt and the sugar. When done, add a pinch of garam masala and garnish it with the light fried cashews and raisins. Serve hot. |
|
| |
| Bhuni Khichuri |
Ingredients:
Basmati rice (1 cup), Chana dal (1 cup),Bay leaves (2),
Ginger paste (1 tablespoon),
Dalchini (2 pieces)
Elachi (4-5 pieces), Cloves (4-6 pieces),
Ghee (4 tablespoon),
Salt and sugar
|
 |
Steps:
Wash and strain the dal and rice. Keep them separate. In a big thick-bottomed pot pour 3 tablespoons of ghee. Put in the bay leaves, dalchini, elachi and cloves. Do not let it burn. Now put the dal and fry a little; then put the rice and a little more ghee. Put in the ginger scrapings and add enough hot water to cook the rice and dal but Bhuni Khichuri has to be dry. So let the water evaporates. Put in salt and a little sugar; a few green chillies may also be added. Remove from the fire when done. Sprinkle a little dalchini powder and cover. |
|
| |
| Egg Khichuri |
Ingredients:
Moong Dal (1 cup), Rice (4 cups), Chopped tomatoes (2 cups), Green chilli (4-5), Egg (4-5)
Ginger paste (3/4 tsp), Cumin seeds (1/2 tsp)
Coriander (1/2 tsp), Turmeric (1 tsp), Ghee (1/2 cup), Salt and sugar, Lemon juice (1 tablespoon)
Water (10 cups)
|
 |
Steps:
Fry the chopped potatoes and onions. Heat oil in a deep-bottomed pan; add the bay leaves, cumin, cloves, ginger paste and Kashmiri chilli dust. Add the roasted dal and boiled rice and wait for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be about an inch more than the level of the dal and rice. When the rice and dal are 3/4th cooked, add the green chillies, kashmiri chillies, salt and the sugar. When done, add a pinch of garam masala and garnish it with the light fried cashews and raisins. Serve hot. |
|
| |
|
|
| |
|
| List of Bengali Recipe |
| |
Up |
|
Down
|
|
|
|
Prev
Page