DURGA PUJA ASHTAMI SPECIAL KHICHDI BHOG / BHOGER KHICHURI

Durga Puja offers a culinary feast. Very simple ingredients are used here, this is also one of the best kept secrets, bhoger khichuri has a distinct flavour.Khichudi is an essential partof the spread offered to Devi Durga. Apart from that luchi (puffed pooris) or pulao can be given as bhog too. Here is a delectable khichuri recipe which we, Bengalis offer to Ma Durga as a 'bhog'.

INGREDIENTS:

1 Cup Gobindo bhog/ kalo jeera/ basmati rice

1&1/4 Cups of Moong Dal (Split green gram lentils)

1/3 Cup Green Peas (I used frozen)

6 Florets of Cauliflower

2 Potatoes (peeled and cut into halves)

2-3 tbsps Clarified Butter (ghee)

1-2 Bay Leaves

1 Dried Red Chillies

1/2 tsp Cumin Seeds

Garam Masala Crushed (1" Cinnamon, 3 Green Cardamoms & 3-4 Cloves)

1-2 Green Chilles (cut in slits)

3/4 tsp Minced Ginger

1/2 tsp Kashmiri Red Chilli Powder

1/2 tsp Turmeric powder

1 tsp Sugar

Salt to taste

METHOD:

In a wok, dry roast moong dal. After few seconds, you will get a nice aroma of bhuni/roasting dal. Its colour will change to brown. Turn off heat. Pour some water over it. Drain water completely and keep the moong dal seperate. Wash the rice under running water and keep it aside.

Heat clarified butter in a pressure panor kadai. Add minced ginger in it. Saute for few seconds, add cumin seeds and let it change its colour a little. Now add dried red chilli and bay leaf, again saute for few more seconds. Mix crushed garam masala and green chillies in it, a nice aroma comes out. 

Now add potato and cauliflower in it. Saute for 3-4 minutes on medium heat.

Pour 1/2 Cup warm water and spread the dal in it. 

When dal started to boil, add rice and green peas in it. 

Add kashmiri red chilli powder, salt, sugar and turmeric powder in it. Fold nicely for 2-3 minutes or till everything incorporated very well.

Add 3&1/2 Cups of water in it. Let it come to boil. 

Close the lid of pressure cooker and pressure cook in low till you get one whistle. Switch off the heat now, let it rest in stream for few minutes. If dal is not cooked fully, add 1/2 cup of water and cook for another 7-8 minutes on low heat.

Khichuri bhog is ready. Serve infront of Ma Durga with five kinds of fried vegetables, Rice Kheer or Chaler payesh and Tomato Date chutney. Enjoy this simple but super scumptious meal.

NOTES: Do not use any onions and garlic, since Bengali customs consider these ingredients to be non vegetarian. 

It is not custom, but if you wish, may add tomato in it to enhance the flavour and taste.

NARKOLER DUDH DIYE ILISH MACH (HILSA FISH IN COCONUT MILK) & KNOW YOUR KOLKATA FOOD BLOGGER KAMALIKA CHAKRABORTY

Today I am going to post this recipe to Kolkata Food Blogger's event - "Know Your Kolkata Food Bloggers". It is my immense pleasure to introduce our lovely friend, Kamalika Chakraborty. 'Kolkata Food Bloggers' was the brainchild and created by Kamalika Chakraborty of Silence Sings. She is a passionate home maker, a great cook, designer, amazing baker and has her own company - IKa's Cakes & Chocolates. Other than that, she runs jewellery business too. It is her passion to make a bond within bunches of food bloggers who are from Kolkata and form a group. We exchange our experiences with each other, having lots of fun, reviewing restro and doing different activities.

First time, I met her at our group's first bloggers meet. I was too excited before meeting these bunches of co-blogger friends. Today, we are the proud members of Kolkata Food Blogger's and the credit goes to her only. She is very co-operative, creative in nature, genuine, friendly and a very intelligent person. According to this event, this week we have to choose one of her yummilicious recipes and post it on our respective spaces. And I choosen one of her delightful Hilsa Fish dish for today. Lets come to the recipe...

INGREDIENTS:
4 Blocks Hilsa Fish (illish mach)
200 ml Coconut Milk
1 Medium Onion
2 Bay Leaves
1" Cinnamon, 2 Pods of Cardamoms, 2 Cloves
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chili Powder
4 Green chilies
1 tbsp Finely Chopped Coriander Leaves / Cilantro
Salt to taste
3 tbsp Mustard Oil
1/2 tsp Clarified Butter (ghee)

METHOD:

Wash hilsa pieces nicely and make those pat dry. Marinate fish with little turmeric and salt. Set aside for 15-20 minutes. Grind or grate onion with 2 green chilies. Keep it aside.

Heat oil in a wok / pan. Shallow fry the fish and reserve.

In the same oil, add cinnamon, cloves, cardamoms and bay leaves. Wait to splutter. Add onion, fry for 3-4 minutes, till onion turns brown.

Add coconut milk, turmeric powder, kashmiri red chili powder and salt.

When it starts to boil, pour 1/2 cup warm water in it. Let it boil for a minute or two. Add fried fish in it. Boil till as much thick consistency you want. Before taking off from heat, add remaining green chillies (cut in slits), coriander leaves and clarified butter. Serve warm with steamed rice or pulao.

Enjoy this scrumptious Hilsa dish...:)

ILLISH MACHER MATHA DIYE KOCHU SHAK (TARO GREENS WITH HILSA FISH HEAD)

All Bengalis love fish and most of them can't deny as they want 'Macher Jhol' (fish curry) atleast everyday. We can use fish head in fish curry as well as in seperate recipes with vegetables, where fish head added some extra aroma and essence. There are so many recipes cooked by using fish head and this is one of the very luscious, adorable and traditional Bengali delicacy, " Illish macher matha diye kochu shak" (taro / colocasia greens with Hilsa fish head). Illish mach (hilsa fish) has its own taste, smell and flavor. This is a very simple dish, yet fabulous! Best goes with steamed rice only.

INGREDIENTS:

750 gm Taro Greens, soft stem of taro / colocasia plant (kochu shaak)

1 Hilsa Fish Head, cleaned, washed and cut vertically into two pieces

1 Bay Leaf

½ tsp Panch phoron (mixed spices of mustard, cumin, fenugreek, fennel & nigella seeds)
Handful of Black Chickpeas (kala chana), overnight soaked in water 

1 tsp Red Chilli powder (as per taste)

2-3 green chillies (chopped)

1 tsp Ginger Paste

1 tsp Cumin Paste (you may use cumin powder, but paste of cumin seeds give a wonderful flavor to this dish)

½ tsp Turmeric powder

1 tsp Sugar (for flavor only not for sweetness)

5-6 tbsps Mustard Oil

Salt to taste

METHOD:

Peel and cut taro greens in 1&1/2” pieces. Immediately submerge the pieces in water, otherwise black stain will come on its body.

Boil taro greens with little salt for 10 minutes. Drain water completely and keep it aside.

Marinate fish head with little turmeric powder and salt. 

Heat oil in a pan/wok. Fry both sides of the fish head nicely. Break it into small pieces and set aside. Temper with panch phoron and bay leaf in the same oil. Sauté for few seconds. Add ginger paste, cumin paste, red chili powder, turmeric powder, green chilies and salt in it. Fry for 2-3 minutes. 

Add boiled taro greens in it. Fold nicely.

And add black chickpeas now. Mix well.

Now taro green releases water, let it evaporate completely. Add broken fish head in it. 

Fold well and keep stirring continuously for 3-4 minutes. Add sugar in it. Fry for a minute and turn off heat now. 

Serve with hot steamed rice and its yummilicious! Enjoy your lunch palate with a traditional Bengali delicacy.

Sending to:  Virtual Eid Potluck Party 2013

NARKEL POTOL (POINT GOURDS IN COCONUT GRAVY)

Pointed gourd or potol is a Summer vegetable in India. In Hindi, we known it as 'parwal'. So, Today I come with a traditional Bengali dish made with pointed gourd. My mom use to make this yummilicious dish. Hope, you will enjoy this flavour of Bengal!

INGREDIENTS:
300 gm / 6 Pointed Gourds (potol/parwal)
1/2 Cup Grated Coconut
1/2 tsp Ginger Paste
1/2 tsp Cumin Powder
2 Green Chillies, cut into slits
1" Cinnamon, 2 Green Cardamoms, 2 Cloves (crushed)
1 Bay Leaf
1 tsp Sugar (for flavour only)
2 tbsps Oil (preferably mustard oil)
1 tbsp Raisins, soaked in water (optional)
1/2 tbsp Clarified Butter / ghee (optional)
1 tsp Fresh Lemon Juice
Salt to taste

METHOD:
Wash, trim from both ends and peel the skin of pointed gourd in strips. Now make deep cuts on the body of each pointed gourd with the tip of your knief. Make sure the spices will enter inside the pointed gourd pieces. 
Heat oil in a pan. Add bay leaf, cinnamon, cardamoms and cloves in it. Saute for few seconds till nice aroma comes out. Add pointed gourds in it. Fry till pointed gourd turns in golden brown in colour. 
Add ginger paste, green chillies, cumin powder and salt in it. Sprinkle little water on it and fry for 2 minutes on medium heat. Add grated coconut in it. Fry for another 2-3 minutes.
Lower the heat, add sugar in it. Cover and cook for another 5 minutes. Keep strring occasionally. Open the lid now, add raisins, clarifie butter and fresh lemon juice. Fold for a minute and turn off the heat.
Garnish with raisins on the top, serve immediately with plain rice and enjoy your meal.

PHULKO LUCHI R ALOO CHORCHORI - PUFFED FRIED INDIAN FLAT BREAD & POTATO DRY CURRY

I have always been a fan of 'Luchi & Aloo Chorchori'. Today I come with this traditional, luscious and mostly cherished Bengali breakfast, "phulko luchi r aloo chorchori". "Luchi" is nothing but a puffed deep fried Indian flat bread made by maida, which is very similar to 'poori'. Luchis goes very well with a very mild spicy dry potato curry, seasoning with nigella seeds, a wonderful combo and great compliments to each other. In our childhood days, it was the staple breakfast on every Sunday morning. This dish is very appropriate for kid's lunch box too. Each and every child loves to eat this yummy dish and enjoys totally. Hope you will tryout this delicious and classic Bengali breakfast and relish it!

INGREDIENTS:
TO MAKE ALOO CHORCHORI:
500 gms Potatoes
1/2 tsp Nigella Seeds/Kalo jeera (kalonji)
A Pinch of Asafoetida
2-3 Green Chillies, Cut into Slits (if dish is only for kids, please omit it)
1/4 tsp Turmeric Powder
A Pinch of Red Chilli Powder (optional)
1/2 tsp Dry Roasted Cumin seeds & Coriander Seeds powder
1 tsp Sugar (optional)
3 tbsps Oil (preferably mustard oil)
Water as Required
Salt to taste

TO MAKE LUCHI:
2&1/2 Cups Maida/Plain Flour
3 tbsps Cooking Oil + Oil for Deep Frying
1/4 tsp Salt
Lukewarm water

METHOD:
HOW TO MAKE ALOO CHORCHORI:
Wash, peel and cut the potatoes in small cubes.
Heat oil in a wok. Add asafoetida, nigella seeds and slited green chillies in it. Saute for few seconds.
Add potato cubes in it. Keep frying till potatoes turn into golden colour.
Add turmeric powder, roasted cumin-coriander powder, a pinch of red chilli powder and salt in it. Mix thoroughly.

Add 2 cups warm water in it. Mix well. Cook it on high flame till it starts to boil. Reduce the heat now, cover and cook till potatoes are well cooked. Add sugar in it. It must be a dry curry, so need not any gravy in it. Turn off the heat now. Sprinkle roasted cumin and coriander powder on the top. Serve warm with hot 'phulko phulko' (puffed) luchi.

HOW TO MAKE 'PHULKO' LUCHI:
In a large bowl, add APF, salt, 3 tbsps oil. Mix nicely. Make a dough by using little lukewarm water. Knead it nicely to make a very smooth dough. Smear with few drops of oil and cover with a damp cloth, set it for 30 minutes.
after 30 minutes, knead the dough once again, and make 20 equal balls from it.
Grease each ball with a drop of oil. Flatten each and roll into a disc of aprx. 4"-5" diameter.
Heat oil to deep fry in a wok. When oil is enough hot, fry one luchi at a time. Press the luchi a little with a spatula to make them puffed perfectly, gently flip it to the other side. Each luchi will take 20-30 seconds to fry. Drain on paper towel to absorb excess oil from it.

Immediately serve hot 'Luchis' with 'Aloo Chorchori' and enjoy this popular and traditional Bangali delicacy!

NOTE: For making white luchi, use wheat flour/maida, but not All Purpose Flour. You may mix atta flour for healthier option.

Sending to: Guru’s Cooking Giveaway Kids Special ’13

CHICHINGE CHECHKI (STIR FRIED SNAKE GOURD)

'Chichinge Chechki' is a very delicious and authentic dry curry from Bengali cuisine. In Bengali snake gourd called by 'chechinge'. Snake gourd is a green vegetable, with is rarely used and I have very limited knowled of preparations of snake gourd. I saw this curry in one of my blogger friend's space, modified it a little according to my tastebuds. It is very tasty and healthy, through I used very less oil in it. Mustard, coconut, poppy seeds paste made this curry very flavourful and yummilicious!

INGREDIENTS:
4-5 Snake Gourds (chichinge)
1/2 Cup Grated Coconut (nariyel)
2 tsps Mustard Paste (sarshe bata)
2 tsps Poppy Seeds Paste (posto bata)
1 tsp Green Chilli Paste (hare mirch)
1/2 tsp Mustard Seeds (rai/sarshon)
A Pinch of Asafoetida (hing)
1/2 tsp Turmeric Powder (haldi)
1 tsp Sugar (sakkar/chini)
1-2 tbsps Oil (preferably mustard oil)
1/2 tbsp Clarified Butter (ghee)
Salt to taste (namak)

METHOD:

Lightly scrape the skin of snake gourds. With a sharp knife slit it, remove seeds. Wash and pat dry. Chop snake grourds finely. Set aside.

Heat oil in a wok. Add mustard seeds and asafoetida in it. When mustard seed splutters, add chopped snake gourd. Season with turmeric powder and salt.

Fold it for 2 minutes. You can see, snake gourd will release water this moment. So cover and cook it on medium low flame till snack gourd is almost tendered. Keep stirring inbetween.

Now add grated coconut, mustard paste, poppy seeds paste and green chilli paste in it. Mix well. Cover and cook for another 3-4 minutes on low heat.

Add sugar. Mix nicely for a minute. Remove from heat now.

Serve warm with steamed rice and dal and enjoy your lunch.
Recipe Courtesy: Recipe Junction

GALDA CHINGRI BHAPE (STEAMED SCAMPI / TIGER PRAWNS) - A MICROWAVE VERSION

"Galda Chingri Bhape" is an authentic Bengali Recipe, which is prepared in every household since ages. It goes best with warm steamed rice, but some people serve it with pulao too. Pungent taste of mustard paste with mustard oil makes it more appealing. Soft meat of this scampi has a very distinct flavour if cooked perfectly, little sweet in taste, it is just mouth-melting!

INGREDIENTS:
1&1/2 kgs Indian Scampi / Tiger Prawns (galda chingri)
3/4 Cup Plain Yogurt (thick curd)
1&1/2 tsps Turmeric Powder
2 tsp Green Chillies Paste
6-8 Green Chillies (or as per taste), cut in slits
1/2 Cup Grated Coconut
3 tbsps Poppy Seeds Paste
6 tbsps Mustard Paste
6-8 tbsps Mustard Oil
Salt to taste

METHOD:

Clean and wash the tiger prawns. In a microwave safe bowl, marinate prawns with turmeric powder and salt. Keep aside for 15-30 minutes.

Add mustard paste, green chilli paste, poppy seeds paste, coconut and salt to the prawn mix. Now add yogurt and mustards oil in it. Mix it well. Arrange green chillies on the top.

Place the bowl in microwave. Micro at 100% MW power for 5 minutes.

Take out the bowl from the oven now, turn the prawns in the bowl to expose other sides. Adjust salt. Microwave for another 5 minutes at 100% MW power. Switch off the oven, keep it on stand time for 5 minutes more.

Serve hot with plain rice or pulao, its yummilicious!!!