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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Misti Nimki ( Sweet Fried Crackers )

Ingredients :

1. Maida / All purpose  flour - 300 gm
2. Nigella seeds / Kalo jeera - 1 tea spoon
3. White oil as required / white oil as need
4. Salt one pinch
5. Sugar - 1 cup
6. Water - 1 cup

Methods :

1. Take a mixing bowl . Mix  maida , nigella seeds , one pinch of salt , add oil gradually and add water very slowly . Mix it very well .
2. Knead the dough very well from the mixture .
3. Make a soft and smooth  dough from the maida mixture  . Rest the dough for about 15 minutes  and cover  the dough . 
4. When it is  done . Divide the dough into 6 part  . Make a small ball from the dough .
5. Take a floured board . Take a one small dough  ball , dip the ball into the white oil  and  roll out   from the dough ball . ( for example indian traditional thin  chapati or  Roti  shape  ) . Prick the roll  by fork  and few portion . ( Prevention for  puffed the nimki     ) .
6. Now cut the roll  . Cut into diamond shape with knife help .
7.  Add enough  oil into the wok . Oil is start to hot . Then reduce to heat very low . Then add one by one nimki batches into the wok .
8. Fry till golden color . Fry in both sides them .
9. Take out from the oil . Remove the excess oil .
10 . Fry the others nimki in the same process .
11. Now take a separate wok . Add 1 cup  of water  and 1 cup of sugar . Continuous stir  .When sugar is dissolve  and sticky consistency . When water reduce to 1/2 cup . Sugar syrup should be  sticky and thicken consistency for the sweet nimki .  Then switch off the flame .
12.  Add fried nimki  into the sugar syrup . Mix it very well  from the sugar syrup . 
13. When  Nimkis are coat very well  from  the  sugar syrup . Immediate    take out nimki  from the wok  .
14. Allow to cool for the room temperature .
15. Once time it is cool . Add the nimki into airtight  container  jar .
16. Serve the nimki with room temperature .  

NARKEL DIYE KOCHUR LOTI / TARO STOLON WITH COCONUT CURRY

Ingredients :

1. Kochur Loti ( Taro Stolon ) -  500 gm
2.  Coconut grated - 1 cup
3. Salt to taste
4. Turmeric powder  - 1/2 tea spoon
5. Sugar - 1 tea spoon
6.   whole  Kalojeera / nigella  seeds  - 1/2 tea spoon
7.Mustard oil as required
8. Whole  Poppy seeds - 2  table  spoon
9. Whole black mustard seeds  - 2 table spoon
10. Whole green chili  - 5

Methods :

1. Peel  the kochur loti . Cut the loti   1/2  inch ( half inch ) pieces .

2. Take a grinder machine . Add into grinder  whole mustard seeds 2 table spoon ,  poppy   seeds 2 table spoon and add whole green chili . Make a smooth  masala paste . Keep aside .

3. Switch on the flame . Take a wok . Add mustard oil . When oil is hot . Put 1/2 tea spoon nigella seeds or kalojeera . Stir for few seconds .

4.Add  loti   into   the  wok . Add salt to taste . Cover the  wok . Cook till 10 minutes . Cook for low flame .

5. After 10 minutes . Open the cover . When lotis  are half cooked  and half soft .

6. Then add turmeric powder  1 tea spoon , 1 tea spoon of sugar and  coconut  grated . Mix it very well .

7. Put grind masala  paste mixture ( poppy seeds , mustard seeds and green chili paste ) . Mix it very well . Add 1 cup of water . Cook it for 10 minutes .

8. After 10 minutes open the cover . Lotis  water is evaporate . Lotis  are tender . Now it's done . Switch off the flame

9. Now add 1 tea spoon of mustard oil into the lotis curry . Mix it very well .

10 . Transfer to an other bowl .

11. Serve hot with boiled rice .

Bengali Style Tomato chutney

Ingredients :


1. Ripe Tomato - 2 Pieces
2. Sugar - 2 cup 
3. Raisins - 3 table spoon
4.oil as required
5. Turmeric Powder As Required
6. Aam satto / Aam papad / candied mango  - finely chopped ( 1/2 bowl )
7. Dates - 12  pieces  ( discard seeds  &  finely chopped )
8. Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon
9. Salt one pinch 

Methods :

1. Take a wok . Then add oil . Heat the oil in a wok .  When oil is  hot .
2. Add panch phoron   or all of spices mixture . Stire  for few minutes .
3. Put the  ripe tomato  finely chop    .  Mix it very well .
4. Add sugar , put  pinch of salt  and pinch of  turmeric   powder . Mix well .
5. Add  aam satto / Aam Papad / candied mango  , dates and raisins . Mix it very well .
6. When tomatoes are very soft and  tender .
7. Then  add 2 cups of  water . Mix well .
8. Simmer for 10 - 15 minutes .
9. When  chutneys is  thicken .
10. Then switch off the flame .
11. Pour the chutney into other bowl .
12. Serve cool . Serve at the end of the meal .   


 

Rosbora / Biulir Daler Ros Bora

Ingredients :

1. Biulir  dal / Urad Dal / Split  Skinned  Black  Gram - 1 bowl

2. Sugar - 500 gm

3. Water  As Required

4. Whole Fennel Seeds - 1 Tea Spoon

5. White oil As Required

Methods :

1. Step - 1 , Take a bowl . Then add Biulir Dal / Urad Dal  and add water . Cover the bowl . Soaked  for  dal  atleast  3 - 5 hours .

2. Step - 2 , After 5 hours . Open the cover . Drain the water .

3. Step - 3, Take a Mixture Grinder . Then add dal  and  add  2 tea spoon water .  Grind urad dal / Biulir dal  into a fine paste  gradually adding water . Take a bowl . Then add  grind dal . In a bowl , beat  paste with  fork  for about 10 minutes  to fluff  up  thus . Then add 1 tea spoon whole fennel seeds . Mix well .

4. Step - 4 , Take a deep - fry pan . Then  add white oil . When oil completely hot and smoking .  Then  reduce heat  to  medium high . Put  about 1 tea spoon  paste on palm  or 1 tea spoon batter in your hand . Then  make a round shape  with a hand .  Then slip  Rosbora  / Biulir daler bora  into hot oil . Repeat . This Procedure  for 3 more  Rosbora / Biulir Daler Bora .  Fry till golden brown color . Remove Excess oil  and drain the oil .  Transfer to a bowl .  Fry remaining Rasbora  / Biulir  Daler  Ros  Bora   in the same way .

5. Step - 5 , Take a  wok . Then add 1 cup water and 1 cup sugar . Mix it very well . Bring  to boil on high heat stirring  till  sugar is dissolved . Then boil for 5 minutes . When sugar is  medium thicken . Switch off the flame . Now add Biulir Daler Bora  or Rosbora . Mix Well . Keep aside Rosbora / Biulir  Daler Bora  in  syrup  for  at  least   1 - 2 hours .

6.  After  1 hours  , Place  Rasbora   in  serving  bowl . Serve cold  Or Room Temperature .

Gokul Pithe With Milk Kheer

Gokul  Pithe With Milk Kheer  Made By Maa ( My Mother )

Recipe : Sikha Bhattacharya ( My Mother )

I Am Thankful To My  Maa ( My Mother )  Sikha Bhattacharya ,  For Sharing Her   Recipe .

 (  For The Stuffing )

Ingredients :

1.  Coconut Grated - 2 cup

2. Sugar - 1 cup

3. Milk - 1/2 cup

Method :

1. Step - 1 , Take a heavy bottom pan , then add coconut 2 cup  , sugar 1 cup and add milk 1/2 cup . Mix it very well . Continuous  stirring . Low flame .  When coconut gets cooked and the mixture becomes thick . Then stir continuously till the mixture is almost dried and leaves the sides of the pan . Do not dry it too much . Now my stuffing is ready . Switch off flame . keep aside .

2. Step - 2 , When the mixture is cool , Now take a 2 table spoon of the coconut filling in my palm and give it a shape of round ball or peda size shape ball . Now keep the prepared balls in a plate .

 (   For The Batter ) :

Ingredient :

1. Sooji / Semolina / Rava - 1/2 cup

2. All purpose flour / Maida  - 1/2 cup

3. Water  as required

4. Rice Flour - 1/2 cup

Method :

1. Step - 1 , Take a bowl . Sift together  all purpose flour , sooji / semolina / rava / and rice flour  into a bowl . Gradually add water . Stirring constantly to make a pakora batter or smooth batter . Keep aside for 10 minutes .

2. To Fry Pithe : Heat oil in deep fry pan on high heat for about 10 minutes .now 3 balls in batter to coat . Add one after the other to hot oil . Medium flame . Fry till golden brown color . Remove and drain . Fry remaining balls in the same way . Now keep the prepared fried pithe in a plate .

                          (   To  Make  A Syrup )

 Ingredients :


1 . Water - 1 cup

2. Sugar - 1 cup

Methods :

1. Step - 1 , Take a pan . Now add 1 cup water and 1 cup sugar . bring to boil on high heat stirring till sugar is dissolved . cook for sugar syrup 10 minutes . switch off flame .

2 . Step - 2 , After 10 minutes  put gokul pithe in warm syrup . Gokul pithe in syrup for at least 10 minutes . Switch off flame . Then gokul pithe keep aside .

        (   To Make A Kheer )

Ingredients :

1. Cows Milk - 1 liter

2. Nolengur / Date Palm Jaggery - 1/2 cup

Method :

1. Step - 1 , Take a wok . Then add milk . Continuous stirring . Medium heat . When  milk starts  to thicken  then add date palm jaggery continuous stirring  ( about 5 minutes ) . Switch off flame .

2. Step - 2 , Take a serving plate then add gokul pithe and pour the kheer in a serving plate  chill for about 1 - 2 hours .

3. Serve at room temperature , cold  or chilled .

IIish Macher Shorshe Bata Jhol / Hilsha Fish in Mustard Gravy

Ingredients :


1. Hilsa Fish / IIish Mach - 2 pieces


2. Mustard Oil as required


3. Nigella Seeds ( Kalojeera / Kalonji ) - 1/2 tea spoon

4. Black Mustard Paste - 2 table spoon

5. Poppy Seeds Paste - 1 table spoon

6. Green Chili Paste - 1 1/2  table spoon

7. Water 2 cup

8. Salt To Taste

9. Turmeric Powder As Required

10. Slit  Green Chili - 1 Pieces

Method :

1. Step - 1 , Hilsa  Fish  cleaned  and wash . Drain out all  the water and then mix it with 1 table spoon salt and 1/2  tea spoon turmeric powder . Rub all over fish  cover and marinate and keep aside for about  10 minutes .

2. Step - 2 , Now add oil in a wok . Heat for oil 2 - 3 minutes . When oil heated  put the fishes into the wok and fry them . Lightly fry it from the both sides and keep aside .

3. Step - 3 , Now heat the remaining oil and when it start smoking and add slit green chili and kalojeera/ kalonji /  nigella seeds and stir for a few seconds .

Step - 4 , Now add 2 cup water , salt to taste , turmeric powder pinch , mustard  paste , poppy seeds  paste , and green chili paste  and add fried fish .Mix well . Cover and close the lid .Cooking for 5 minutes .

Step - 5 , When  gravy  coats the fish completely .Now add 2 table spoon mustard oil .Mix well . Switch off flame . Transfer to a serving plate .

6.Serve hot with  steamed rice .  

Image  And Recipe  - My Mother