Week Night Dinner

Monday nights are always the lousiest nights of all the weekdays. After a lazy-dizzy weekend, I’m always reluctant to get into the kitchen after a whole day’s work. Anyways, nothing to do I have to get going and prepare something. So, whatever it be, the preparation shouldn’t take much time, but should be wholesome and of course good to taste.

Now, I started cutting down my options and ended up with jeera-rice, mugh dal and potato fry. This seemed to be a good option with less work to do, and I’ll get back a good output. The recipe for Monday night’s platter is here for you.

Serves 2

Ingredients:

Rice (Chal): 200gms

Pulses (Mugh dal): 50gms

Potato (Aalu): 4 medium sizes

Green chili (Kacha Lanka): 1 or 2

Turmeric powder (Halud guro): 1 ½ teaspoons

Cumin (Jeera): 2 teaspoons

Ghee: ½ teaspoon

Sunflower oil (Saada Tel): 2 tablespoons

Mustard Oil (Sarser Tel): ½ tablespoons

Ginger (Aada): 1” size

Salt to t

Preparation:

For making Jeera rice

  • Boil the rice, and let it cook properly.
  • Drain the excess water out of it.
  • Heat ghee in a wok, as it gets heated add 1 teaspoon of cumin to it.
  • Thrown in the cooked rice and toss for ½ a minute.
  • Keep aside.

For making the Dal

  • Boil the pulses in plain water until it softens.
  • Grind the ginger to make a paste.
  • As the dal gets cooked, add turmeric powder, chili, salt and ginger.
  • Heat mustard oil in a frying pan; add the cumin as the oil gets heated.
  • Drop in the cooked pulses in it.
  • Cook for a minute more.
  • Keep aside.

For making the potato fry

Potatoes cut to fry

Potatoes cut to fry

  • Chop the potatoes to 1 inch size slender pieces.
  • Add turmeric powder and salt to it.
  • Heat the sunflower oil in a frying pan.
  • Throw in the potatoes and fry.
Week night dinner ready to serve

Week night dinner ready to serve

Veg Mini Thali

Veg Mini Thali

You can prepare any other type of pulses of your choice. Serve the hot rice, potato fry and dal; and enjoy your week night dinner. Catch you soon, till then happy cooking and happy eating.

Chaler Payesh

I always had a sweet corner for sweets. I used to devour sweets whenever I got the chance. I remember those days from school, I used to study at night and my mom always kept sweets loaded in the fridge. My way of taking a break from study was to get hold some sweets and have them.

Those days are gone, and so are the streets of Kolkata, where you’ll find sweet shops on every road. I really miss every kind of sweet, be that the world famous rasogolla, or not that famous chanar sandesh. So, thought of taking up the task to myself; satiating my sweet tooth, preparing something straight from my kitchen.

I was all set to prepare Mugh-daler-laddu. Everything was at place, all the ingredients, I had started making it too. Towards the end of my preparing it I got a call from my mom, adnd almost forgot that the oven was on. I jumped back smelling the burnt smells from kitchen, but everything gone. There was only a charred mass left out in the wok. In addition to this mess, I had to wash the utensil: that was really an awful experience.

But, as usual I never loose heart. So the next day I again set up to prepare something sweet, this time it was not the same as the other day. I prepared chaler-payesh and wow, it was really awesome. Here is it for all of you.

Today is janmasthami, there is Puja going at my home in Kolkata, again missing my family a lot. Neways this preparation is for my mom, and sending it to Festive Food Event hosted by Purva.

Also sending it to Anisheetu’s SWC-Karntaka event. Living inBangalore for more than a year now Ijust couldn’t control myself to send this Bengali style Chaaler Payesh for the Karnataka food event, though the payesham is not much different from this paayesh.

Serves 4

Ingredients:

Sweet smelling Rice (Gabindobhog er chaal): 100gms

Milk (Dudh): 1 ½ l

Sugar (Chini): 150gms

Ghee: 1 teaspoon

Cashew nuts(Kaju Badam): 10gms,

Raisins (Kismis): 10gms

Green cardamom (Choto Elaichi): 3 or 4

Almonds (Badam): 5 or 6

Bay leaf (Tej Pata): 1 or 2

Almonds and Cashew -courtesy Flickr.com

Almonds and Cashew -courtesy Flickr.com

Preparation:

  • Boil the milk in very low flame, and let it condense till it become almost ¾ its original volume.
  • Meanwhile, add ghee to rice and mix well.
  • Drop in the rice when the milk is ready, and now cook on high flame, stirring often.
  • As the rice gets cooked add sugar, green cardamom, bay leaf.
  • Keep on flame till the sugar melts.
  • Throw in the cashew nuts and raisins.
  • Serve hot or refrigerate, as you like it. Garnish with raisins, almonds, cashew nuts or any other dry fruits of your choice.

Tips from Granny:

  • If you dont get Gobindobog, then work out with good quality Basmati rice
  • You can also leave out the ghee, but that does not allow the rice to stick to each other.
  • The more you condense the milk, the better it tastes.

chaler payesh1

Payesh

Payesh

Khichudi

Khichudi, the name reminds me of those rainy days and rainy nights. Khichudi had always taken a special soft corner in my heart. Mom used to cook it whenever it started and rain means no going out and so everybody at home. The whole family waiting impatiently for the hot and yummy porridge to be served at the dining table. I especially remember one night. It was raining cats and dogs; mom was very ill that night and couldn’t even get up from bed. But we were all in full mood to enjoy khichudi. So what to do? The answer came from my dad, let’s prepare it ourselves. Hearing that my mom started screaming, here to mention at that time my dad was a terrible cook, though with the passage of time and because of his transferable job he has learnt a lot about cooking. Now let’s go back to that night. So here we were me and my dad in the kitchen preparing porridge. That night at last we had to call a nearby restaurant to deliver food, that porridge was absolutely burnt and had to throw away everything.

Khichudi with potato fry

Khichudi with potato fry

Days have passed, a lot has changed, but still I can’t separate monsoon rain and porridge. I have learnt to prepare it myself and so whenever it rains, you can smell khichudi in my kitchen. Oh! I missed out something. To make this delicacy something more special don’t you forget to fry those hilsa pieces or at least an omelet. This combination is just awesome.

Serves: 4

Ingredients:

Rice (Chal): 150 gm

Pulses (Massor dal): 150 gm

Turmeric powder (Halud Guro): 1 teaspoon

Chilli powder (Sukhno Lankar guro): 1 teaspoon

Onions (Peyaj): 3

Garlic (Rasun): 4 /6 cloves

Ginger paste (Aada Bata)

Panch Phoron: 1 teaspoon

Green chilli (Kacha Lanka): 2/3 pieces

Mustard oil (Sarser tel): 2 teaspoon

Salt to taste

Preparation:

So we are ready with the ingredients, now before we start just a few word. Cut one of the onions into half and the other two julienned. You can add some vegetables like potato , cauliflower (cut into small florets), carrot, peas, etc.

  • Wash the rice and dal together.
  • Take water in a handi and heat it just for 2 minutes.powder,
  • Add the rice, dal, half cut onion, garlic cloves, vegetables, turmeric powder, chilli green chilli and salt.
  • Now leave it and let it cook by itself.
  • Add water whenever required.
  • When the rice is almost cooked, heat oil in an wok and add the left out onions and panch phoron. Sauté it.
  • Add this to the cooked rice.
  • Then cook the rice for 2 minutes more and your porridge is ready to serve.

Khichudi

Khichudi with ladies finger fries
You can have it with any kind of fries, or even with chutney and papad (poppadam). There are some more ways to cook porridge, check out my following posts to find out how.

Tips: Porridge tends to become very dry, so before you take it out of the stove ensure that it has not become too dry and so leave out some water.

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