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Bhuni khichuri - Durga puja bhog from Pandal

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Bhoger khichuri - Durga puja bhog from Pandal Bhoger Bhuni Khichuri By , published by Prasadam: September 28, 2014Every Bengali eagerly waits to break their Durga Puja Fast with this khichuri bhog otherwise they feel incomplete through the year. And it makes one feel at home. A true Bhoger Khichuri Recipe I was looking for, finally I got it and you will too for sure. My earnest request, try at least once

5 stars based on 75 reviews Prep time: 1 hour | Cook time: 10 minutes | Total time: 1 hour 10 min | Yield: 1 large bowl Serving size: 1 tablespoon | Calories per serving: 215Ingredients for Bengali Bhuni Khichuri: Moong dal : 1 cup, Basmati Rice : 2 cups, Finely diced ginger : 2 tsp, Kheer/Mawa : 100g, Cauliflower : 250 g, long florets, Cashew nuts : 2 tablespoon, Ghee : 1/2 cup, Jaggery bonbon [gur batasha] : 8 to 10 , [optional 2 teaspoon…

Kachki Machher Sonajhuri R BatiCharchari

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Kachki fish goldenfry and steamed fish baticharchari
Kachki fish goldenfry and steamed fish By Barnali Dutta Published: February 21, 2014The Kachki fish [কাচকি মাছ Spice C. soborna] common name in English "Ganges river sprat" local name in Bangladesh "Kachki, Guramach and Taki". With the same ingredients only different technique and minimum cooking you can get two very different recipes and unbelievably tasty. Now In India, in the state West Bengal You can find the Bengali hindu people easily dividing themselves into two codes, neither caste nor prosperity their identity belongs to East and West Bengal known as Bangal [বাঙাল] and ghoti [ঘটি or এদেশী]. Pre-independence who were rooted to the west part of the country Bangladesh (now in India as West Bengal) is popularly known as ghoti. Bangal people are who lived in the eastern part of the Bangladesh, but migrated after partition of the country to the west with the willingness to live…

Fish battered-fry

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Bombay duck lotte fish fritters
Lotte fish - Bombay duck butterfly By Barnali Dutta Published: February 11, 2014The lotte fish or loitta fish is mostly recognized as Bombil or Bombay duck (Harpodon nehereus)  in India. Bengali people would consider daily intakes of loytta or lotte fish to their kids for the phosphorus requirements of the youngsters and to avoid poor eye sights. This fish has stronger gel like fish meat contents very high moisture (89%) along with high enzymatic and bacteriological activity in Bombay duck meat are responsible for short shelf life and disintegration of meat in cooking due to release of plenty of water. I got inspired by the name "fish butterfly" for "fish battered-fry" during this Durga puja while I was buying the famous "Fish Butter Fry" from "Benfish" (a mobile fish eatery) a small group were crowded near the van, were calling it as "fish butterfly". I actu…