Rainy Day Season Special Khichuri ( Khichdi ) / Monsoon's Day Special Khichdi ( Khichuri) / Rainy Day Special Khichuri Recipe /

Khichdi  ( Khichuri )  is a  Rainy Day Special food  or  khichdi  Dish (  lunch  food ) . This Khichuri (khichdi ) Made  by my mom . It is all time my  favorite dish . She   made  the  khichuri  with  lots   vegetables  and ghee  . We are  Serve the hot khichuri   with  Beguni ( Eggplant Fritters ) , Papad Bhaja , Labra Tarkari ( Bengali's Mix Vegetables Curry ) . It  taste is  Great  .  Serve the khichuri  with few drops of ghee  into the hot  khichuri  . This  khichuri  make is very easy  . It is  very tasty and nutritious food  .When the khichuri   serve to the plate , then nice aroma comes out from the khichuri  . This moment enjoy with  the rain and enjoy into  the  rainy day season . This dish favorite of my family member's  . So today i share , my favorite dish and favorite recipe . This recipe need , few of ingredients . If you wants  avoid vegetables into the khichuri ( khichdi ) recipe. You can it . Khichuri  all time nutritious food . Dal has good sources  of  protein  and many source of micro nutrition . It is good for school   children's  , Anemia patient  and   children's . Serve the khichuri   into  any Bengali Occasion  , like Durga Puja , Laxmi  Puja , Saraswati  Puja .Now discuss  The  Recipe .

Ingredients :

1. Sona Moong Dal / Moong dal  - 1 cup
2. Gobindo Bhog Rice / Basmati Rice /  Or any rice - 1 cup ( Mom  has   used  in this recipe gobindo bhog rice ) .
3. Salt to taste
4. Turmeric Powder As Required
5. Sugar - 1 tea spoon ( optional )
6. Ginger paste - 1 table spoon
7. Green Chili paste - 1 table spoon
8. Cumin Powder paste - 1 table Spoon
9. Whole Dry red chili - 2 pieces
10. Bay leaf - 2 - 3 pieces
11. Red Pumpkin As Required
12. Brinjal ( EggPlant ) , Begun - 1
13. Potato - 1
11. Pointed Gourd /  Potol / Parwal - 5
12. Gathi Kochu / Arbi / Colocasia / Taro Root - 4 - 5
13. Ghee ( clarified butter )  As required

14. Garam Masala Powder As required
15. Whole Cumin Seeds - 1 tea spoon 

Methods :

1. Switch on the flame . Take a wok . When wok absolutely hot . Then add dal into the wok . Fry till golden brown color . Take out dal from the wok . Wash the dal with cold water .
2. Take a bowl . Then add dal into bowl . Add water into the bowl . Soak the dal for about 3 - 4  hours . Keep it aside .
3.Take a wok again . Switch on the flame . Wok is hot . Then add rice into the wok . Fry the rice for few seconds . Take out rice from the hot wok . Wash the rice with  under running tap water  .
4. Soak the rice into the bowl for about 3 - 4 hours . Keep it aside .
5. Wash the Brinjal ( eggplant ) with cold water . Remove the Brinjal ( EggPlant )  both sides of end  portion .  Cut into medium size cubes pieces . Keep it aside .
6. Wash and clean the red pumpkin thoroughly with water  . Peel  of the Pumpkin skin with knife . Cut the pumpkin into medium size cubes pieces . Keep it aside .
7. Wash and rinse the potato by water  . Peel the potato from the skin . Cut into medium sizes cube pieces . Keep it aside .
8. Wash and clean the pointed gourd with water . Remove and cut the both sides end of part with knife  . Cut into cub pieces . Keep it aside .
9. Wash and clean the Gathi kochu or Taro root . Peel the gathi kochu  . Keep it aside .
10. Take a pan. Then switch on the flame . Now add 2 tablespoon of  ghee into the pan . When ghee start to melt . Then reduce to heat  very low . Now add add 2 pieces of bay leaf , add whole dry red chili and add whole cumin seeds into the pan . Stir for few seconds .  Fry till few seconds .
11.  Then add ginger paste , Cumin powder paste and green chili paste into the pan . Saute for few minutes .
Then switch off the flame . Keep it aside .
12.Take a pressure cooker . Then add soak dal , soak  rice ,  Fried Masala (  For example ginger paste , cumin powder paste , green chili paste , whole cumin seeds , whole dry red chili and whole bay leaf  )  , add salt to taste , turmeric powder , sugar , water ( As Required ) ,  add cut the vegetables into the pressure cooker . Mix it very well . Cover the pressure cooker and close the lid . Cook for 1 whistles .
13. When it is done . Then add garam masala powder and add more ghee into the hot khichuri ( Khichdi )  . Give quick  stir again into  the khichuri ( Khichdi )  . Mix it very well into the khichuri ( khichdi ) . Cover the pressure cooker   again  and close the lid . Keep it a other side for about 10 minutes .
14. Serve hot .
15. Serve the hot  khichuri ( khichdi )  with any preparation Food or your choice's food .
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Ilish Macher Jhol / Ilish Macher Patla Jhol / Hilsa Fish Light Gravy / Hilsa Fish Gravy

Ingredients :

1. Ilish Mach / Hilsa Fish - 5 Pieces
2. Turmeric Powder As Required
3. Salt to taste or salt as required
4. Slit green chili - 2 pieces
5. Kashmiri Dry Red Chili Powder - 1 Tea Spoon
6.Kalonji / Nigella Seeds / Kalo jeera  - 1/2 tea Spoon
7. Brinjal / EggPlant / Begun  - 1
8.Pointed Gourd / Potol / Parwal  - 4
9. Mustard Oil As Required
10. Water As Required

Methods :
1.Wash and clean the brinjal ( eggplant )  with water . Cut and remove the brinjal ( eggplant ) in both of  sides end of the part . Cut the brinjal ( eggplant )  into medium size slices of pieces . Keep it aside .
2. Wash and clean the pointed gourd  by the water . Remove the pointed gourd into both of sides end of the part . Cut the pointed gourd into medium size slices of pieces . Keep aside .
3. Wash and clean the fish pieces with normal water . When this process is done . Drain the water completely  from the Hilsa fish pieces . Keep it aside .
4. Take a bowl  . Add hilsa fish into the bowl . Marination with  sprinkle some salt  and 1 tea spoon turmeric powder on to the fish of pieces . Mix it very well  with the hand and rub the fish pieces very well . Keep it aside for about 30 minutes .
5. Take a wok or kadai. Add mustard oil into the wok . When oil is hot and smoke  .
6. Add the 2  Pieces  of fish pieces  very carefully into the hot oil . Fry the fish pieces on both sides . Fry for few seconds . Then take out fish from the hot oil .  Keep it aside . Fry  other the fish  into  same the  process .
7.  In the same oil . Heat the oil very few minutes .
8. Oil is completely hot and smoking . Reduce to heat very low .
9.  Now add kalonji or nigella seeds and add slit green chili into the hot oil  . Stir for few seconds .
10. Add  brinjal  , and point gourd . Mix well . Sprinkle salt to taste  into the vegetables . Mix it very well . Cover the wok . Cook for 10 minutes . ( reduce to heat very low ) .
11. After 10 minutes , When pointed gourd  and brinjal  are  50 %  tender . ( now increase to the heat ) .
12. Now add the turmeric powder into the vegetables . Saute for few seconds . Saute for few seconds .
13. Next add kashmiri dry red chili powder  and sprinkle few drops of water  into the vegetables . Saute the vegetables and spices  for few seconds .
14. Now add fried hilsa fish very carefully  into the wok or spices .
15. Next add 2 cups of water into the fish . As hilsa fish is a very soft fish . So , i add 2 cups of water . Cook for 10 minutes . Cover the wok . ( reduce to the heat medium ) .
16. After 10 minutes , when fish are tender and completely cooked .
17. Vegetables are tender .
18. Gravy start to thick consistency  .
19. Then switch off the flame .
20. Pour the fish curry into the serving bowl .
21. Serve the fish curry with hot steam rice .
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Tangra Macher Do Pyaza / Tangra Fish Do Pyaza Recipe

                                        Photography  By  :  Paramita  Bhattacharya                 
                       

Tangra fish  basically   find    into of  pond  water's . It is an of the  Pond of Water  the fish .  This fish is a good for health . This fish high sources of protein , iron , vitamin B , and  many Micro  Nutrition .  Tangra  Fish is  good for  of  Anemia  Patient. Tangra fish  is   high sources of Omega - 3 Fatty acids . Prevention of heart disease .   Tangra  fish's   has  of  many  types recipes . This fish is a small fish . So , good for Obesity  peoples , Heart  patient , Anemia  patient   and  good  for  health .  Now discuss this Recipe .

Ingredients :

1. Tangra Fish - 4 pieces
2. Onion - 2 ( peel the onion and cut into very finely slices , keep aside ) .
3.Ripe Tomato - 1
4. Tomato Puree - 3 table spoon
5. Cumin powder - 1 table spoon
6. Coriander powder - 1 table spoon
7. Dry red chili powder - 1tea spoon
8. Kashmiri dry red chili powder - 1 table spoon
9. Ginger ( peel ) - 1 small  pieces
10 . Garlic ( peel )  - 4 - 5 cloves
11. Oil As required
12. Garam masala powder - 1 tea spoon
13. Bay leaf - 2
14. Whole cumin seeds - 1/2 tea spoon

Methods :

1. Wash and clean the fish pieces . When this process is  complete . Drain the water from the fish pieces . Keep aside .
2. Take a bowl . Add the fish pieces into the bowl . Sprinkle  some salt , add 1/2 tea spoon of  turmeric powder  on the fish pieces . Mix it very well with hand . Rub the fish pieces very nicely . Marinate for the fish pieces for about 30 minutes . Cover the bowl . Keep aside .
3. In the mixer grinder . Add ginger  small pieces , garlic cloves , kashmiri dry red chili  powder , dry red chili powder , cumin powder , coriander powder  and add little water gradually . Grind it very well . Make a smooth paste from the spices . Pour the spices paste  into the bowl . Keep aside .
4.Take a wok . Then add oil into the wok . When oil start  to hot . then add one fish steaks very carefully into the hot oil .
5. Fry the fish until golden brown color . Take out fish pieces from the hot oil . Keep aside .
6. In the same oil . Temper the oil for few seconds . Then add bay leaf and whole cumin seeds . Stir for few seconds .
7. Then add slices onion into hot oil . Fry the onion  till pink color .
8. Next add ripe finely chopped tomato . Saute for few minutes . Fry til tomatoes   are  soft .
9. Add turmeric powder and salt to taste . Saute for few seconds .
10. Next add tomato puree , ginger paste , garlic paste , kashmiri dry red chili paste , dry red chili paste , cumin paste and coriander paste . Mix well . Fry all spices till separates oil from spices .
11. Add fried fish pieces on the spices  . Mix it very well . Then add garam masala powder on the spices  . Mix well   . Saute for few seconds .
12. Add more water into the fish pieces . Cook for 15 minutes . Cover the wok . Reduce heat to medium .  ( Tangra fish is  a  very hard fish . So i have added  more water on the fish . Tangra  fish  will  be  boiling   to  very long time . Cook for medium heat ) .
13. After 15 minutes open the cover . When fish pieces are tender and soft . Fish gravy start to thick  consistency . Then switch off the flame .
14. Pour fish curry into the bowl .
15. Serve the tangra fish curry with hot steam rice .
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Danadar Sweet Recipe / Danadar Mishti Recipe / Danadar Bengali Recipe

Danadar   is  a  very  popular  sweets  of  West Bengal  . Danadar  is a bengali sweet . Danadar   is  popular sweet  from the state of west bengal  in india  . Danadar Sweet  is  made   similarity  from  Rasogolla or Rasgulla Sweets  , Chum Chum sweet  , and    Rajbhog  sweets  . One of the most famous sweet of  west  bengal  is danadar . It is a very delicious and tasty sweets . It  is    makes    very easy . Danadar  sweet  is crunchy  of  taste    .   I  try  this  recipe  at   home . Danadar Sweets me and my mom all  time vary  favorite sweets . Now discuss this recipe .

                                    




Ingredients :

1. Milk - 1 liter
2. Sugar - 2 Cup
3. Cardamom Powder - 1/2  Tea spoon
4. Lemon juice As required
5. Water As Required

Methods :

1. Take a heavy bottom pan . Switch on the  flame . Pour the milk  into heavy bottom pan . Increase to heat .
2. When milk start to boil . Then reduce to heat very low . Add lemon juice gradually into the hot  milk . Stir it and mix it very well .
3. Milk is completely curdled . Then switch off the flame . Cover it . Rest the milk  and   allow to cool for about  10 minutes .
4. Take a bowl . Place the muslin or cotton cloth on  the bowl . Pour the curdled milk into muslin cloth  and strain it very well .
5.  Squeeze excess water from chhana / chenna ( cottage cheese )  . Keep a side .
6. Wash and rinse the chhana /  chenna ( cottage cheese ) /    with cold water . Remove sourness from chhana . Again squeeze excess water from chhana . Keep  a side .
7.  Take a steel flat plate . Place the chhana chenna ( cottage cheese )     into steel plate or take a chhana into steel plate .  Add cardamom powder on  the chhana's . Mix it well .
8. Knead it very well for about 20 minutes  . knead the  cottage  cheese  with help's  of  palm  of  hands    . While  cottage cheese  is very smooth  and soft .  It is done . Make a soft dough from the chhana / chenna ( cottage cheese )  .
9. Divide into 4 equal size ball from the chhana .Now time for give a shape from the chhana /chenna ( cottage cheese )    .
10. Make a cylindrical shape from the chhana / chenna ( cottage cheese )  ball . Keep a side .
11. Take a wok . Pour 2 cup of water into the wok .
12. Next add 2 cup of sugar  into the water . Mix it very well . ( increase to heat ) .
13. When water starts to boiling . Sugar are completely dissolve  into hot water  . When water is very hot .
14. Next add chhana  / chenna ( cottage cheese )  ball into the hot water . ( reduce to heat medium ) . Cover the wok . Cook for 5 minutes .
15. After 5 minutes , open the cover . Flip the danadar to other sides  very carefully . you can notice that now increase the danadar size double .  cover the wok again   . Cook for 10  minutes .  Reduce to heat very low .
16. After 10 minutes , open the cover . When sugar syrup is very thicken  consistency . Sugar syrup start to very dry consistency . Then switch off the flame .
17. Take out danadar very carefully from the sugar syrup . Remove the excess syrup . Keep aside for about 4 to 6 hours . Allow to cool . OR Keep the danadar  sweets into of the Refrigerator or fridge .
18. Before serving take out the danadar sweets from fridge .
19. Serve the danadar at room temperature or cold .
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Narkol Diye Chichinga / Narkel Diye Chichinga / Snake Gourd Curry With Coconut

Ingredients :

1. Snake Gourd - 4
2. Coconut Grated - 1 cup
3. Onion - 2
4. Ripe Tomato - 1
5.Salt to taste
6. Turmeric Powder as required
7. Sugar - 1 small  tea spoon
8. Nigella seeds / Kalo jeera - 1 tea spoon
9. Mustard oil as required
10. Water as required
11. Whole  Poppy Seeds - 1 table spoon
12. Whole  Mustard Seeds - 2 tea  Spoon
13. Green Chili - 3

Methods :

1. Wash and clean the snake gourd  thoroughly  with water .
2. When it is done . Dry the snake gourd skin with cotton towel .
3. Remove the snake gourd skin very well  . Cut and remove the end of part  .
4. Then cut the snake gourd  into finely chopped . Keep a side .
5. Peel the onion from skin . Cut into very finely slices .
6. Wash and clean tomato . Cut the tomato into  very finely chopped .
7.Take a small  bowl  .Add water , whole poppy seeds , and add whole mustard seeds into the bowl . Soak for the spices 1 hours .
8.After 1 hours , drain the water from spices . In the mixer grinder jar , add into  soak poppy seeds , soak mustard seeds  and green chili .  Add 1 tea spoon of water gradually  into mixer grinder jar . Grind it . Make a smooth paste from the spices . Pour the spices into the bowl . Keep a side .
9. Take a kadai . Then add oil into kadai . Heat for oil few minutes . When oil is  completely hot  and smoking . Temper with nigella seeds . Stir for few seconds .
10. Next add finely slices onion into kadai . Fry the onion till light golden color .
11. Then put finely chopped snake gourd into the hot oil  and add sprinkle  salt to taste on the finely chopped snake gourd  . Keep stir . Mix it very well . Cover it . Cook for 5 minutes .
12. After 5 minutes , open the cover .  Check  the Snake gourd and snake gourd  release more water . Cook for another 5 minutes . Cover it again  .
13. After 5 minutes open the cover , when snake gourd 50% tender  .
14. Then add finely chopped ripe tomato . Cook till tomatoes are soft .
15. Then add turmeric powder and sugar . Saute for few seconds .
16. Next add poppy seeds paste , mustard seeds paste , green chili paste  into the snake gourd . Mix it very well . All pieces saute  for few minutes .
17. Next add grated coconut on the  snake gourd . Mix it very well . Saute for few seconds .
18. Then add 1/2 cup of water into the kadai  . Mix it very well and cover it . Cook for 10 minutes .
19. When water is evaporated from the curry .
20. Transfer the  curry  to a serving bowl .
21. Serve hot .
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Restaurants Style Aloo Diye Boal Macher Kalia / Restaurants Style Potato And Boal Fish In Spicy Curry

Ingredients :

1.  Boal Fish - 4 pieces
2. Potato - 1
3.Tomato Ketchup - 1/2 cup
4.Onion - 2 ( peeled , cut into finely slices pieces )  .
5.Garlic - 4 Cloves ( peeled )
6.Turmeric Powder As Required
7. Salt To Taste
8. Garam Masala Powder - 1 Tea Spoon
9. Cumin Powder - 1 Tea Spoon
10.Coriander Powder - 1 Tea Spoon
11. Kashmiri Dry Red Chili Powder - 1 Table Spoon
12. Dry Red Chili Powder - 1 Tea Spoon
13. Mustard Oil As Required
14. Lemon Juice - 1 Tea Spoon
15. Tomato - 1 ,  Finely Chopped
16. Bay Leaf - 2
17. Whole Cumin Seeds - 1/2 Tea Spoon
18.Whole Crushed and slit green cardamom - 1 pieces
19. Cinnamon - 1 stick
20. Water As Required

Methods : 

1. Wash and clean fish very well  by water . Keep a side .
2. Peel the potato from skin .Cut into medium size  pieces . Keep a side .
3. Take a bowl . Add the fish pieces into bowl .
4. Marinate the fish pieces with 1 table spoon of turmeric powder , 1/2 tea spoon of salt , 1 tea spoon of mustard oil  and add 1 table spoon of lemon juice . Mix it very well   . Cover and keep aside for  about 30 minutes .
5. Take a pan . Switch on the flame . Add mustard  oil into pan  . Heat the oil for about 2 minutes  . Oil is completely hot . Then add  ginger paste ,  whole garlic cloves , 1 tea spoon of cumin powder , 1 tea spoon of coriander powder , 1 tea spoon of dry red chili powder , 1 tea spoon of Kashmiri  dry red chili powder . Mix it very well . Fry the masala for 2 minutes . Reduce to medium flame . Fry masala till become oil  separates  from masala .
6. Switch off the flame . Allow to coll . Once time when masala to cool .
7.   Take a mixer grinder . Then add fried  into the mixer grinder . Grind it . Make a smooth masala paste . Keep aside .
8. In the separate wok . Then add enough oil into the wok . When oil is completely hot and smoke . Now oil is ready for fish preparation .
9. Add 2 pieces fish steaks into the oil . Reduce to medium flame . Fry on both sides . Fry fish pieces for 1 minutes . Fry till lightly  brown color .Keep a side .
10. Take out fish pieces from oil . Fry other fish pieces in same process .
11. Next  add potato  pieces into oil . Fry till golden brown . Take out them . Keep a side .
12. In the same oil . Heat the oil for about 1 minute . Add bay leaf , whole cumin seeds , whole crushed and slit cardamom , and add 1 pieces  cinnamon  stick . Fry for few seconds .
13. Add finely slices onion pieces into the oil . Fry till golden brown color .
14. Put ripe tomato pieces . Fry till tomatoes are soft .
15. Then add turmeric powder and add salt to taste  . Saute for few seconds .
16. Add ground spices  paste  into wok . Fry the masala till release oil from masala .
17. Put tomato ketchup  and garam masala powder . Mix it very well . Saute for few seconds .
18. Then add fried potato pieces and add fried fish pieces into the masala . Mix well .
19. Add  2 cup of water . Mix it very well . Cook for 10 minutes .
20. After 20 minutes , potato are tender . Gravy is thicken . Then switch off the flame .
21. Pour the fish curry into bowl .
22. Serve hot with steam rice .

Dalma Recipe , Oriya Special Dalma Recipe , Or Oriya Dal And Tarkari Recipe , ( Oriya Special Lentil And Mix Vegetables Curry )

Ingredients :

1. Toor dal / Arhar dal - 1 cup
2.Panch phoran - 1 tea spoon      
3. Pumpkin ( yellow / red ) , cut into medium pieces - 1 bowl 
4.Brinjal ( eggplant ) - cut into medium pieces
5.Potato - 1, peel the potato and cut into medium pieces
6. Ridge Gourd - 1 , peel the ridge gourd and cut into medium pieces
7. Pointed gourd  - 3 , peel the pointed gourd and cut into medium pieces
8. Bay leaf - 2
9. Whole dry red chili - 1
10.Ginger paste - 1 tea spoon
11. Kashmiri dry red chili powder - 1 tea spoon
12. Cumin powder - 1 tea spoon
13. Coriander powder - 1 tea spoon
14. Ghee ( clarified butter ) - 1 tea soon
15. Salt to taste
16. Turmeric powder as required
17. Sugar - 1 tea spoon
18. Grate coconut as required
19. Fresh coriander leaves ( finely chopped ) as required
20. Ripe Tomato - 1
21. Oil  as required
22. Water as required 


Methods :
1. Wash and  cut the vegetable by the water . Drain the water from the vegetable . Keep aside .
2.  Soak  the dal for about  3 - 4 hours . Keep aside . After 4 hours drain the water from the dal .
3. Add the dal  , pour 3 cups of water  and few drops of oil into the pressure cooker .
4. Cook for 3 whistles . Cook till dal is cook . Then switch off the flame  . Allow to cool . Keep aside .
5. Release  the pressure completely  from the pressure cooker .
6. Open the pressure cook . Give an one stir .
7. Take a wok . Switch on the flame . Heat the oil in wok . When oil is completely hot . Now oil is ready .
8. Then add panch phoron , bay leaf and whole dry red chili  into the oil . Stir for few seconds .
9. Add finely chopped onion into the wok . Fry till golden color .
10. Then add cut the vegetable into the wok . Sprinkle salt to taste into the vegetable . Mix it very well . Reduce to heat very low . Cover it . Cook for 10 minutes .
11. After 10 minutes , when vegetables are half tender .
12. Then add finely chopped tomato . Saute till tomatoes are tender .
13. Add  turmeric powder into the vegetable . Saute for 1 minutes . Saute till raw smell goes off from the turmeric powder . Add  sugar saute for few seconds .
14.. Next add kashmiri dry red chili powder , cumin powder , coriander powder , ginger paste ,  and  few drops of water  into the vegetable . Mix it very well .
15 . Saute till separates oil from the masala .
16. Now add 2 table spoon grate coconut  and add  fresh  finely chopped coriander leaves  into the wok . Mix it very well . Saute for few seconds .
17. Then add boil dal and 2 cup water  into the wok . Mix it very well . Cook for 10 minutes .
18. Dal are thicken consistency . All vegetables are cook and tender .
19. Then switch off the flame . Add 1 tea spoon of ghee into the dal . Mix it very well .
20. Pour the dal into the serving bowl . Garnish the dal with  grate coconut .
21. Serve hot .
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