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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…

A Bengali Cultural Dinner Extravaganza - ABCDE

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A Bengali Cultural Dinner ExtravaganzaPrawn Polao - traditional Indian recipeThese recipes can make a perfect feast. The prawn polao with creamy lentil sauce, steamed lemon bekti, nutty stuffed parwal and mango raita. These easy dinner recipes will help you to spread a traditional Indian platter on the table for any occasion. Published by Barnali Dutta May 1, 2014, Cultural dinner - A virtual treatEven simple rice can be transformed into a dish fit for a King's palate by once culinary skills, polao or pilaf is an example of it.To make polao one has to buy old and fine long grain rice (basmati rice or chamarmani rice) while making the polao one has to be careful so that the rice does not get over boiled and freed from moisture. To attain the maximum moisture free texture of the polao there are some tricks.* One hour prior to cooking one has to prepare the rice synchronously along with the preparations for the rest of the cooking course. One has to wash briefl…

Raise heat tolerance - Switch to Panta

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Raise heat tolerance, Switch to PantaPanta, the fermented rice is a basic food of poor people, but panta with dried fish shutki or ilish is a traditional platter and popular celebration food of Bengal during Pohela Baishakh festival. A similar dish consumed in the Indian state of Orissa and Chattisgarh is known as Pakhal Bhat. In Assam, where it is sometimes called Poitabhat, offering Dudh Panta (milk with stale water-soaked rice) is a part of the marital ritual. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Orissa and Assam you will find hotels where you can get an elaborate meal dish of Panta or Pokhal during summer seasons. Pokhal often differs from panta bhat in that seasonings and yoghurt are sometimes added prior to the fermentation process. The Halkhata has necessarily been a part of Poyla Baishakh festival , the Bengali new year . Most of the traders in the city are now busy with cleaning jobs at their shops and business centers in …

South Indian style Curd Rice

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Curd RiceChennai ConnectionBy Barnali Dutta, Published March 6, 2014South Indian style Curd Rice [flavored with curry leaves]"Curd Rice" actually means unsweetened yogurt rice dishes of India and it is one of the very special preparations of South India. In dry and semi-dry seasons consumption of this dish maintains fluid balance in human body in a hot tropical climate country like India.In Bengal also, so many dishes includesyogurt as main ingredient like Chida dahi mahotsav [celebration with people - a festival vitalized by Chaitanya Mahaprabhu], Dodhikorma on puja, Dodhimangal a marriage custom, Adhibash on fasts, on feasts, and so on. Bengalis love to take curd in all type of meal. In our childhood we used to have flattened rice [চিড়া] with sour yogurt on breakfast Jalkhabar [জলখাবার], finish our lunch with homemade yogurt [an individual cup for everybody - yogurt did set in ramekins], evening tiffins consisted of sour yogurt and puffed rice with some minced c…

Chini pata doi bhaat

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Sweet Yogurt with rice - দৈ ভাত
Sweet Yogurt with rice - দৈ ভাতBy Barnali Dutta Published: March 2, 2014
দৈ ভাত - Sweet curd with riceI took one Pandanus Leaf [Pandanus minor] what we called payesh pata or polao pata [পায়েস পাতা / পোলাও পাতা] to cook 250g fine quality of boiled rice. While boiling the leaves with the rice in the water it gives a sweet essence and smoky taste, which also gives an aroma of jasmine rice and basmati rice. Enjoy the rice with Famous Bengali Sweet Yogurt [চিনি-পাতা দৈ] in the summer afternoon.Famous Bengali Sweet YogurtBangalees are very fond of sweet yogurt and in every rites, rituals and celebrations there is a significance of yogurt. In every sweet shop the sweet items may vary, but yogurt is must listed item available in all small or big shops.You can make yogurt from any type of milk as long as they contain sugar for the bacteria to ferment and protein that can be coagulated. Yogurt is made by fermenting milk. It is high in protein, calciu…

Chini pata doi bhaat

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Sweet Yogurt with rice - দৈ ভাত
Sweet Yogurt with rice - দৈ ভাতBy Barnali Dutta Published: March 2, 2014
দৈ ভাত - Sweet curd with riceI took one Pandanus Leaf [Pandanus minor] what we called payesh pata or polao pata [পায়েস পাতা / পোলাও পাতা] to cook 250g fine quality of boiled rice. While boiling the leaves with the rice in the water it gives a sweet essence and smoky taste, which also gives an aroma of jasmine rice and basmati rice. Enjoy the rice with Famous Bengali Sweet Yogurt [চিনি-পাতা দৈ] in the summer afternoon.Famous Bengali Sweet Yogurt Bangalees are very fond of sweet yogurt and in every rites, rituals and celebrations there is a significance of yogurt. In every sweet shop the sweet items may vary, but yogurt is must listed item available in all small or big shops. You can make yogurt from any type of milk as long as they contain sugar for the bacteria to ferment and protein that can be coagulated. Yogurt is made by fermenting milk. It is high in prot…