Bhoger Bhuni Khichudi

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Subho Mahalaya.

Mahalaya marks the beginning of Devi paksha and the end of pitri paksha, and for all of us like me, Mahalaya begins the countdown to Durga Puja – just a week to go. Durga puja is a grand festival and for the last quite few years I have missed being in Kolkata during this time of the year. I miss home during Durga puja more because the puja is held at my home, a 150 years old pujo. And for those of you who are not aware of Durga pujo culture in Bengal, dura pujo is generally held in the neighborhoods and not in family homes, there are very few families in Bengal who actually have the puja at home.

bhoger-khichudi
Durga puja is the celebration of food. The streets of Kolkata get filled with vendors selling Kolkata favorite phuchka and egg rolls, though I’m missing the streetfood pretty badly, I am more missing mom’s homemade bhoger khichuri. On Ashtami this khichudi is served to the goddess as an offering (prasad). The bhuni or bhuna khichudi is more of a pulao than a khichudi, though the main ingredients are rice and split yellow lentil, but its cooked in a way so that it’s not runny like a rainy day khichuri and can be fluffed easily with a fork when done.
I hope you enjoy this year’s pujo and share your experience with us. If you want more authentic Bengali recipes please download the ebook

Bhoger Khichuri
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. 1 cup sona moong dal
  2. 1 cup gobindobhog rice
  3. 1 tablespoon cumin seeds
  4. 3 - 4 dry red chilies
  5. 2-3 large bay leaves
  6. 1 teaspoon turmeric powder
  7. 1 tablespoon cumin powder
  8. ½ teaspoon chili powder
  9. 1 tablespoon ginger paste
  10. 3 - 4 tablespoon ghee
  11. ¼ cup coconut, cut into tiny pieces
  12. ¼ cup raisin, soaked in water
  13. Salt to taste
Instructions
  1. In a heavy bottom pan dry roast the moong dal till it starts to turn light brown, about 2 to 3 minutes. While roasting keep on stirring it, or else the bottom will get burnt
  2. Wash the roasted dal and soak for about 30 minutes. Wash the rice
  3. In the thick bottom pan, heat the ghee. Add the coconut pieces and fry till they turn light brown. With a slotted spoon take the coconut out and keep aside.
  4. Temper the remaining ghee with the red chilies, bay leaves and cumin seeds. As the seeds start to splutter add the soaked moong dal along with the washed rice. Mix in all the ground spices and ginger paste, season with salt. Toss and turn for a couple of minutes till the spices are mixed well and the raw smell of ginger goes away. Pour in about 4 cups of lukewarm water, cover and cook till it done.
Notes
  1. Sona moong is the yellow lentil that is smaller than the general variety of mong dal. It is more flavorful.
  2. If you dont find gobindobhog rice, you can substitute with kalajeera rice or any other short grained rice
Cook like a Bong http://bengalicuisine.net/
bhoger-khichri

 

Couscous Khichudi – Savory Couscous Porridge

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As the mercury starts dropping, it’s time to have some warm comforting food. When it comes to planning a comforting one pot meal, khichudi is always the answer. Be it a rainy day or a cold winter night, the Indian style savory porridge is my go to meal. Rice and lentils is the main ingredients to make khichudi, but as the husband man starts getting calorie conscious and at the same time starts craving for some Bengali dinner, substituting rice with couscous was my only choice.

I prefer the couscous over the Israeli pearl couscous, which is much larger in size and tastes better in salads. The couscous khichudi tastes almost similar to dahliya khichudi. I made with with a mix of two different dals – moong (yellow split lentil) and masoor (red lentil) along with couscous and a mix of different seasonal vegetables – green beans, baby carrots, and cauliflower. You can serve this khichudi as it is with a dollop of butter and some lime juice or you can jazz it up with a side of some potato fries.

Couscous Khichudi

Ingredients:

¼ cup masoor dal

⅓ cup moong dal

½ cup original plain couscous

1 cup vegetable mix

1 teaspoon whole cumin

½ teaspoon turmeric

1 teaspoon cumin powder

½ teaspoon coriander powder

1 teaspoon ginger paste

½ teaspoon chili powder

2 tablespoon ghee/ oil

½ teaspoon garam masala

Salt to taste

 

Directions:

Take a deep bottom pan and dry roast the moong dal, till some of the dal starts browning; about 4 minutes. Cool it down and wash thoroughly. Wash the masoor dal also.

Boil 2 cup of water in the same pan and add the dal. Cook till the dal is half done. Add the vegetables. Add all the spices except the garam masala. Cook till the vegetables are almost done, and then add the couscous. Pour more water if you see the khichudi is getting too thick.

In a frying pan pour in the ghee and as it starts to melt add the whole cumin, the cumin will start to sputter, transfer it to the cooked khichudi. Cook for about a minute, then take it out of the flame and sprinkle the garam masala.

Serve immediately

Khichudi with couscous

Chef’s Tips – Khichudi tends to dry out quickly. So keep it runny when you take it out of the flame.

If you are using cauliflower, its better to fry the cauliflower till the florets start turning slightly brown on the sides. This helps to get rid of the cauliflower smell.

Quick And Easy Khichdi

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Being lazy and hungry is a tough call. You want to eat something wholesome, yet you are too lazy to cook a full course meal. Khichudi is the answer to such situations. A full bowl of khichudi is a life saver during such times.

This quick and easy khichudi recipe is kid friendly and you can adjust the spices according to your whim. Pour extra water if you want the khichdi to be runny.

Winter Khichudi

  Continue reading

Comfort Food – Dahliya Khichudi

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When you are sick and tired to the rich and spicy food, there’s nothing better than to have a wholesome comfort food. Even psychological studies show that when you consume comfort food it picks up positive emotions and also relieves from negative mental affects.

Comfort foods can be anything that you had while growing up or even that had some sentimental values attached. When I’m tired and lazy to cook, khichudi is that one thing that I hold close.

Khichudi reminds me of those rainy nights, the continuous sound of the raindrops outside and the yummy smell of the spices from mom’s kitchen. What’s your comfort food?

You can make khichdi in many ways – the runny style or even the dry or the bhuno khichudi. My favourite is the runny khichudi with lots of vegetables in it. You can use rice and dal like mung or masoor or you can make it with broken wheat or dahlia and mung dal.

I prepared this one a couple of days back for lunch with all the vegetable I could find in my fridge.

Dahliya Khichudi

Dinner, Indian, Comfort food, Khichdi, Porridge, Broken wheat recipe
Cooks in    Serves 2
Ingredients
  • ½ cup broken wheat or dahlia
  • ½ cup split mung dal
  • 1 cup of vegetables (I used carrots, peas, cauliflower and potatoes)
  • 2 cups of water
  • 1 tablespoon mustard oil
  • ½ teaspoon whole cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon chilli powder
  • ½ teaspoon ginger paste
  • Salt to taste
Directions
  • Roast the dahliya and mung dal separately. Wash and mix
  • Pour in the water and season with salt
  • Boil till the dal is half done
  • Add all vegetables
  • Cook till the vegetables are tender, put in all the ground spices and mix
  • Heat the mustard oil in a pan and throw in the whole cumin seeds
  • As the cumin starts to splutter pour it over the cooked khichdi
  • Serve hot with or without fries of choice

Hot Tips – You can opt not to roast the mung dal, but if you do then stir continuously as mung dal tend to get burnt very easily. Roasting the dahilya helps to get rid of the slimy texture.

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Harvest: The festival of Rice: Round up Part I

I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice

harvest-the-festival-of-rice

  1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
  2. Bengal Royal Rice from Anushriram of Chandrabhaga
  3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
  4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
  5. Chicken Dum Biriyani from Dershana of The Footloose Chef
  6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
  7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
  8. Chinese fried rice from Dhanya of My Home Cooking
  9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
  10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
  11. Kadambam Rice from DK of Culinary Bazaar
  12. Lemon Rice from Ramya of Mane Adige
  13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
  14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
  15. Paal Pongal from Rajee of Simply Innocence
  16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
  17. Pongal from Hema of Adlak’s Kitchen
  18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
  19. Puli Sundal from Chitra of Ratatouille – Any one can cook
  20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
  21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
  22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
  23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
  24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
  25. Tehari from Notyet100 of Asankhana
  26. Tondli Bhat from Usha of Enjoy Indian Food
  27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
  28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
  29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
  30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

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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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