Saturday, 30 August 2014


Bhuna Khichdi is a richer version of our very own khichdi. Khichdi 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.
     We Bengalis love to have it on a rainy day accompanied by Hilsa(fish) fry / fried eggplant / egg omelettes . Bhuna Khichdi is a bit drier than the regular khichdi which I love to serve with Dum Aloo.

INGREDIENTS : ( for Khichdi )
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 Dum Aloo)
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 Bhuna Khichdi)
Dry roast the moong dal till light brown, wash and give for boil in a deep bottom pan , cover. After 10 minutes put 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. Put the rice in 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 . Put in the ginger paste, turmeric,salt , fry well. Now put in the rice and dal mix. Stir well. Add the sugar ,stir again and switch off.Its done.

PROCEDURE: ( for Dum Aloo )
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. Put 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. Dum Aloo is ready. Transfer into a serving bowl.

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