Recipe of the day: Bhuni Khichdi

Hello lovely foodies! Today is a very auspicious day for many religions in India. Gudi Pawda, Cheti Chand, ugadi – all fall today. So, I want to share a very special recipe today to celebrate this day.

Bhuni Khichdi is an authentic dish of West Bengal. Mostly in religious occasions, this khichdi is made to offer the deities.

Bhuni Khichdi

  Ingredients

1. Rice (Basmati, Gobinda Bhog etc.): -     2 cups

2. Yellow moong dal (split yellow gram):- 11/2 cups

3. Cauliflower (Sliced):-                            1 cup
4. Carrot (chopped):-                                1
5. Beans (chopped):-                                 5-6 pieces
6. Peas:-                                                    1/2Cup
7. Ginger paste:-                                       ½ teaspoon
8. Cashew nut:-                                         10-12
9. Raisins:-                                                15-16
10. Bay Leaf:-                                             2
11. Cloves:-                                                 2
12. Green Cardamom:-                                 2
13. Cinnamon:                                              2
14. Turmeric powder:-                                1 teaspoon
15. Refined Oil:-                                         1/2Cup
16. Ghee:-                                                   2 tablespoon
17. Sugar:-                                                  2 teaspoon
18. Salt:-                                                     to taste

Method

• Wash and soak the rice.
• Toast the moong dal, wash and keep aside.
• Heat the oil in a deep pan and when hot, add the bay leaf and garm mashala and fry  on a medium flame for a few seconds.
• Add cauliflower, carrot, beans, ginger paste, turmeric powder and salt. Mix well and fry on a medium flame for 1 to 2 minutes.
• Add the drained rice, moong dal and mix well. Cook for 3 whistles.
• Now, add 3 cups of water, cover the pan and cook in low flame.
• Off the flame when the rice and dal well cooked. Add the Ghee and mix well. Cover it for 5 minutes, and then serve. 

Recipe of the day: Soya Mutter Pulao

Hello dear foodies! How are you all? Winter season just has ended for this year. And, my hesitation is back – what to cook today?? 😀

Many types of vegetables were available in winter and I had no fear for Varity of cooking. But, after winter, there are few vegetables in market, those my hubby likes! I know, now we can buy all the vegetables in all the year from shopping malls; but, I like to buy and eat seasonal veggies in their season. So, I am now experimenting on how to cook without vegetables!😛

last week, I have tried a new recipe with Brown rice, that can be eat without anything. Try it; you can cook it for the lunch box of your hubby or children!

Soya Mutter Pulao

Ingredients

1. Brown rice -                       1 cup
2. Soya chunks (nuggets) -     1/2 cup
3. Green peas -                       1/2 cup
4. Cumin seeds -                     1/2 tsp

5. Cinnamon (dalchini) -          1 stick 

6. Cloves (laung / lavang) -     2 

7. Bayleaf (tejpatta) -           1 

8. Cardamom (elaichi) -          1 

9. Chopped onions -                1 cup 

10. Turmeric powder -             1/4 tsp 

11. Garam masala powder -      1/4 tsp 

12. Coriander powder -            1 tsp 

13. Chopped tomatoes -           1/2 cup 

14. Garlic –                              3 cloves 

15. Whole red chillies -           3 

16. Oil -                                   1 tsp 

17. Salt -                                 to taste

Method:

 

• Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
• Ground the garlic and whole red chillies together and keep aside.
• Cook the soya nuggets with salt and 1 cup of water in a pressure for 2 whistles. Drain the water and keep aside.
• Heat the oil in a deep pan and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.
• When the seeds crackle, add the onions and prepared chilli-garlic paste and sauté till the onions turn golden brown.
• Add the rice and sauté for 1-2 minutes.
• Now, add the turmeric powder, garam masala, coriander powder, tomatoes, green peas, cooked soya nuggets and salt and sauté for another 2 minutes.
• Add 3 cups of hot water mix well and cover the pan. Cook in low flame till the rice well cooked.
• Serve hot.

 **You can use Pressure Cooker to cook this Pulao; process will be the same, adjust the water measurement to need and cook for 2 whistles. 

You can add some Ghee before serve for better smell.
 

Recipe of the day: Chicken Curry with Baby Potato

Hello lovely foodies! First of all – 

  💓 Merry Christmas 💓

After a long days, I’m here! As you all know; last 2 months I was busy in shifting to a new city. So I can’t manage to blog. So many new recipes are waiting  for you, hope I will post in next days.

Today, I am going to share a special recipe that I learnt recently in this new city. It is very delicious, as well as perfect for winter. Hope you like it!

Chicken Curry with Baby Potato

 

  

  Ingredients:

1. Chicken: -                                        500gm.
2. Baby Potato:-                                  2 piece 
3. Onion (sliced):-                               2 piece 
4. Ginger paste: -                                1tablespoon
5. Garlic paste: -                                 2tablespoon
6. Green Chilli paste:-                         1 tablespoon
7. Tomato (slice in cube pieces):-       1 piece
8. Fresh Coriander: -                          1/3 cup
9. Red Chili Powder (if you want):-     1/2 teaspoon
10. Kashmiri red Chili Powder:-            1 teaspoon
11. Coriander Powder:-                         1teaspoon
12. Turmeric Powder:-                          1/2teaspoon
13. Mustard / Refined Oil:-                 1Cup(150gm)
14. Sugar:-                                            1/5teaspoon
15. Salt:-                                               to taste

Process:

• Wash the chicken and marinate with Turmeric powder, Salt and 1 teaspoon oil before cooking for at least 30mins. 
• Boil the baby potatoes and peel the skin. 

• Full heat the oil in a pan & fry the onions till brownish.
• Add the potatoes, pinch of turmeric powder and salt and fry for 3-4min.
• When the color of onion should take up a bit of brownish, add ginger paste, garlic paste, tomato in it & cook for 2-3 min.
• When it becomes dry add Red Chili Powder, Kashmiri red Chili Powder, Coriander Powder, sugar, 1/4 cup of water & cook for 2-3 min.
• Now add the marinated Chicken in it. Mix well and cook for 5mins.
• When it becomes dry, add about 150ml of water and stir well.
• Cover and let it cook for 10 minutes on low flame.
• Take it off the flame when the potato and chicken well cooked. Add the coriander leaves and mix well.
• Garnish with fresh coriander.
• Serve hot with Rice or Roti or Paratha.