Saturday, 30 August 2014


Bhuna Khichuri is a richer version of our very own khichuri or khichdi. Khichdi / khichuri is cooked and served in so many ways in our subcontinent, but the main ingredients remain the same..... Rice and times with assorted vegetables and mild spices. You can have it any day at any meal. Whenever you are not in the mood to spend much time in the kitchen, Khichdi comes as a rescue. Rain and khichuri has a strong connection among the Bengalis. Rainy day means khichuri day for us. I remember my grandfather asking my mother to prepare khichuri whenever it rained. So this kind of posts are very nostalgic and I feel they should be made a part of my blog.

     We Bengalis love to have it on a rainy day accompanied by Hilsa(fish) fry / fried eggplant / egg omelettes . Bhuna Khichuri is a bit drier than the regular khichdi which I love to serve with Dum Aloo. Actually Bhuna Khichuri is done as a part of main "bhog" during Durga Pooja.... as an offering or naivedyam to the Goddess. It is made flavourful with use of whole garam masalas and ghee. Come let us prepare the combo meal together.

INGREDIENTS : ( for the Bhuna Khichuri )
Rice : 1/2 Cup ( Gobindo Bhog/ Basmati)
Lentil : 1/2 Cup ( Moong.....split yellow dal )
Water : 3 cups
Cinnamon Stick : 1 inch size 2
Green Cardamom : 4
Cloves : 4
Cumin ( whole) : 2 pinches.
 Dry Red Chilli : 2
Bay Leaf : 1
Ginger Paste : 1 tsp
Turmeric powder : 1 tsp.
Salt : As per taste.
Sugar : 1 tsp
Cashews: 8-10 halved
Raisins : 8-10
Ghee ( clarified butter) : 4 tablespoon

INGREDIENTS :( for the Aloor Kosha Dom )
Potatoes( medium size) : 8
Tomatoes : 2
Ginger Paste : 1 tsp.
Cumin Powder : 1/2 tsp.
Kashmiri Chilli Powder : 1/2 tsp.
Turmeric Powder : 1/2 tsp.
Salt : as per taste
Sugar : 1 tsp.
Water : 1 cup
Oil : 3 tablespoon
Cumin(whole): 1 pinch
Bay leaf: 1

PROCEDURE  :( for the Bhuna Khichuri)

Dry roast the moong dal till light brown, wash and put for boil in a deep bottomed pan , cover. After 10 minutes, add in little salt and 1/2 tsp turmeric powder.Cover again.

Wash the rice , soak and keep aside. When the dal is almost half done, drain the water. Heat 1/2 tsp ghee in a wok and fry the rice well. Add the rice to the boiling dal, mix well and add 2 more  cups of water. Cover and let boil. Keep a watch. As the water dries, take the vessel away from the gas.

Put the wok on the gas. Heat the rest of the ghee. Temper with whole cumin, bay leaf, cinnamon, cardamom, cloves,whole dry red chillies. Fry the cashews, add the raisins . Add the ginger paste, turmeric, salt , fry well. Now add the rice and dal mix. Stir well. Add the sugar , stir again and switch off. Its done.

PROCEDURE: ( for the Aloor Kosha Dom )
Peel , wash and cut the potatoes into halves. Boil the potatoes. Make a paste of the tomatoes. Drain the water once the potatoes are boiled.Mix salt and 1/2 spoon turmeric to the potatoes.Heat oil in a wok. Fry the potatoes pieces in batches till golden brown.

Temper the oil with a pinch of whole cumin and bay leaf. Add in the ginger paste, fry well.

Now add the cumin powder, chilli powder, salt and turmeric powder, add little water and fry well.

Add the tomato paste. Fry well. Add the fried potato pieces. Mix well with the spice mix, add water. Let boil till the gravy is thick.

Add sugar. Mix well. Aloor Kosha Dom is ready. Transfer into a serving bowl.

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