BHUNA KHICHURI

BHUNA KHICHURI is a pure Bengali delicacy. Bhuni or Bhuna stands for frying. We fry both moong dal and rice along with other minimal spices and the end result is non-sticky pulau-like khichuri. It is the texture that matters in the case of this particular type of khichuri. Both rice and lentil must be well-cooked yet in shape, not broken. This is so popular amongst we Bengalis and a must to prepare during Durga puja. This authentic Bengali delight adds soul to the special Durga Puja Bhog. This is served along with various types of Bhaja-Bhuji (fried vegetables) and Labra (another delicious amalgamation of veggies slow cooked to perfection with a dash of panch phoron). We have enjoyed bhuna khichuri with Begun bhaja and Misti Kumro bhaja.

Ingredients:

• Moong dal - 3/4 cup
• Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
• Ghee - 2 tsp
• Bay leaves - 2
• Dry Red Chilli - 2
• Cumin seeds - 1 tsp
• Cashew nuts - 10-12
• Ginger and green chili paste - 2 tsp
• Salt as per taste
• Turmeric powder - 1/2 tsp
• Roasted cumin powder - 1/2 tsp
• Sugar - 1 tsp
• Green chilies - 2-3
• Raisins - 10-12
• Water - 2 cup
• Freshly grated coconut - 1 tsp (optional)
• Cardamom powder - 1/2 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal, keep aside.

2. Heat ghee in a kadhai, add bay leaves, dry red chilies and cumin seeds, roast for 2-3 seconds. Add cashew nuts and roast for a minute. 

3. Now add rice and moong dal along with ginger chilli paste and all the powder spices. Mix well and keep on cooking on low medium flame for 4-5 minutes.

4. Add raisins, green chilies and 2 cups of water (2 cups of water is for 3/4th cup of moong dal and 1 cup of rice). Add grated coconut. Mix, cover and cook on medium flame for 3-4 minutes or until both rice and dal is completely done. 

5. Add cardamom powder to finish with. Serve hot with labra, or any bhaja. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Bombay Duck Fish Fry || Lote Maach Bhaja

A rainy day adds more color to our surroundings and more taste to our foods. As the clouds starts to thunder and it starts to rain, our stomach starts to growl and rumble. And on a rainy day Khichuri is the perfect food with lots of bhaja-bhuji (Deep fried stuffs). Here is a perfect combo lunch with Khichuri and Bombay Duck Fry (Lote Maach). The recipe for Bombay Duck fish fry is so very easy and needs no time.

Ingredients :

1. Lote maach / Bombay duck fish - 200 gram
2. Besan / Gram flour - 2 tsp
3. Salt to taste
4. Red chilli powder - 1/2 tsp
5. Baking soda - 1/4 tsp
6. Green chilli (Chopped) - 1/2 tsp 
7. Ginger (chopped)- 1/2 tsp
8. Bread crumbs - 1 tsp
9. Turmeric powder - 1/4 tsp
10. Oil to deep fry
11. Coriander leaves - 1 tsp chopped (Optional)

Process :

1. Clean the fish, slightly cut along the stomach and take off the spine as that is the only major bone. Squeeze out the water in the fish by pressing it between your palms.

2. In a mixing bowl, add all the ingredients except the fish pieces and mix them well with a little bit of water. Add the fish pieces in the batter.

3. Coat the fish nicely in the batter and deep fry one by one in low flame. 

You can serve them as a starter also garnishing with some onion rings and ketchup. I have made the combo with Khichuri.