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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Peyaji – Bengali Onion Pakora

Serves: 4

Onion pakora, or peyaji, or onion pakoda, onion bhaji or whatever you may call it the taste remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Ingredients for Peyaji (Onion Pakora)

  • Onions (peyaj): 4 big, chopped properly
  • Mustard oil (sarser tel): 50ml
  • Green chilli(kacha lanka) : 4 , chopped
  • Cornflour: 2tsp
  • Salt to taste.

The Preparation

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.

Cooking

Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.

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Chicken Kasha

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Update:

This was the first post I wrote on Cook Like a Bong, the then Here I Cook. Due to the popularity of this post I thought of updating it for my own good, and also for those who come and visit this blog. I used to have an wordpress account at that time and started writing random recipes then. After this one there had been more than 120 posts till today and many more updates in this blog. After an year Kalyan joined and we shifted to our own hosting and domain name. The time when I started this blog I didn’t have a camera, rather a proper camera. So, the picture below was borrowed from Flickr. Days changed, and now I own a Nikon D60, you can have a look at the images in the Flickr account of BengaliCuisine.

Chicken kasha, is a very well known Bengali side-dish almost prepared at every Bengali households. Another one that I prepare quite often  is the chicken keema recipe.

Serves: 4

Ingredients:

  • Chicken -1kg
  • Curd(doi) – 150gm
  • Onions(peyaj) – 4 big ones
  • Garlic(rasun) – 5/6 peeled
  • Ginger(aada) -10/20gm
  • Turmeric powder(halud) – 2tsp
  • Chilli powder(lankar guro) – 3 tsp
  • Vegetable or mustard oil – 2 big tablespoons
  • Salt to taste

Procedure

First of all clean the chicken very well, let it be under running tap water for at least 5mins. Take the chicken in bowl and then add the curd, 1 big tablespoon of ginger garlic paste, 2 tea spoons of chilli powder , 2 tablespoon of onion juice(chop one onion and grind it in a mixer) and salt . Keep it aside for 30mins.

Heat the oil in a kadai, sauté the chopped onions, and garlic till they become golden brown. Keep aside one-fourth of the onions for garnishing later. Put in the rest of garlic – ginger paste into the sautéed onion and ginger, and just fry for a minute or so. Add the marinated chicken to the kadai and pour 2 cups of water. Put a lid and cook for few minutes.

Check after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff , add some more water and cook for sometime more.

A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in a bowl and garnish it with the fried onions.

Enjoy it with rice, chapatti or paratha.

An addendum

Those of you who are still in love with potatoes can add 2/3 big sized potatoes to it. Cut the potatoes into one-fourth size. Fry till it becomes golden (don’t over fry it) and keep it aside. After adding the chicken, wait for 5mins and then add the fried potatoes to it.

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