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Friday, July 22, 2016

How To Make Bengali Khichuri | Bengali Bhog er Khichuri Recipe



Khichuri Bhog is a much revered term in a Bengali household as it is an  offering made to God during Durga Puja, Lakshmi Puja, Kali Pujo, Swarasti Puja to name a few. Bhog Khichuri is prepared other than festival times too. Same khichuri when prepared on other days tastes different when served with a variety of accompaniments. The mere mention of Khichuri Bhog instantly conjures up the distinct flavour of Gobindo Bhog Chal. Which brings out the  true essence of Khichuri. Bengal's very own premium variety of rice which is aromatic and full of flavours.

A rainy day and a steaming plate of Khichuri along with Ilish Mach Bhaja is something to die for. One can experiment a whole lot of accompaniments besides Chutney and Papad. Being a one pot meal facilitates preparation time and can be cooked with or without vegetables.


Ingedients:

½ cup Gobindo bhog Chal (If not available then small grain variety like jeera rice will do but NOTHING LIKE GOBINDO BHOG CHAL)
½ cup Moong Dal
2 slit Green chilies
2 tsp Turmeric powder
1 tsp Jeera powder
5-6 Flat  Beans , cut into half
 8-10 Beans, cut into an inch
1 medium size Carrot, diced
1/4 cup Green peas
1 Potato, diced into 4 pieces
5-6 medium size florets Cauliflower
1 big Tomato, cut into four halves
Bengali Garam masala (Cinnamon, cardamom and cloves roughly crushed)
Around 4 cups of Water

For Tempering we Need:
2 tbsp Ghee
2 Tej patta
2 whole red chili
1 inch grated Ginger
1 tsp Panch Phoron
Salt to taste


Method:
Wash and soak  rice.  Dry Roast yellow moong dal till it leaves nice nutty aroma. The color of roasting dal should be light in color, over roasting may bring out different taste. Take a heavy kadhai, boil the roastedd al along with 2 cups of water, salt and turmeric. Allow the dal to cook partially. Now add rice with another 2 cups of water, stir it well. Let it come to boil, gradually add the vegetables, crushed garam masala, cumin powder, salt to taste. Simmer for 8-10 minutes to get the desired consistency. And the vegetables should be cooked till tender. Remember khichuri tends to get dry so the consistency should be monitored (smoothly porable). Neither too thick nor too runny. By this time, rice-dal and vegetables will be cooked. Add 1 tsp of sugar and mix thoroughly.


For seasoning heat ghee in a frying pan, add tej patta, red whole chili, panch phoron, grated ginger in this sequence. Pour it over the piping hot khichuri and enjoy it with phulkopir pakora, raita, aachar and papad.

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