Basanti Pulao

Basanti pulao, also known as Mishti Pulao, is a Bengali delight that is made during the auspicious occasion of Durga Puja or Bengali New Year. A gragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe. Unique flavours with a sugary touch makes this dish a must try at home. Can be served with Dum Aloo, Chicken curry or Mutton Kosha or any other rich curry. 

Ingredients:

• Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
• Ghee - 2 tsp
• Turmeric powder - 1/2 tsp
• Cinnamon 
• Cardamom - 3-4 crushed
• Bay leaves - 2
• Cashew nuts - 15-18
• Ginger - 2 tsp (grated)
• Salt as per taste
• Sugar - 1 tsp
• Green chilies - 2-3
• Raisins - 10-12
• Hot water - 2 cup

Process:

1. Wash, drain and let the rice dry. Add chopped ginger, cinnamon, cardamom, turmeric powder and ghee. Mix well, cover and rest for at least one hour. 

2. Heat ghee in a kadhai, add bay leaves and cashew nuts and roast for a few seconds. Add the marinated rice and cook on low heat for 3-4 minutes.

3. Add hot water, few raisins, salt as per taste and mix well. Cover and cook for 4-5 minutes on low medium heat. Check if the rice is cooked properly and add sugar and green chilies. Cook again for another 1-2 minutes, stirring occasionally. 

4. Check if rice is done properly. Remove from flame and let it rest for 30 minutes before serving. 

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

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

Moong Fulkopir Ghonto || Cauliflower and Moong Dal Curry

Moong Fulkopir Ghonto or Cauliflower Moong dal curry is a comforting side dish recipe which is also easy to prepare. This is an old recipe that is passed on from generations in my family. I have learnt this from my Pishimoni (Paternal aunty), it tastes heavenly when served with rice, however you can enjoy it with roti or paratha as well. In our family, this recipe is known as "Niramish Murighonto" where we use cauliflower instead of fish head, hence this is the niramish version of murighonto.

Ingredients:

• Cauliflower - 1 medium
• Moong dal - 1/2 cup
• Turmeric powder - 1 tsp
• Salt to taste
• Sugar - 1/2 tsp
• Ginger - (grated or paste) - 1 tsp
• Green peas (optional)
• Green chilies - 5-6
• Oil - 2 tsp
• Cardamom powder
• Ghee - 1 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal and boil with water and salt. Cook for 7-8 minutes till dal is 80% done. Drain the water and keep aside.

2. In a small bowl, add all the powder spices and mix well adding water. Keep the paste aside.

3. Heat mustard oil and add cauliflower florets, add salt and turmeric powder and fry till they become tender and light golden in color. Remove from oil and keep aside.

4. in the same kadhai, add little more oil and add bay leaves, panchforon, ginger paste, green chilies and the prepared spices paste. Mix well and cook for 2-3 minutes on low medium flame.

5. Add fried cauliflower florets and sprinkle supar and give it a good mix. Keep on cooking on low flame for 4-5 minutes. Now add the boiled moong dal and cook for another 4-5 minutes, covering with a lid. You can add green peas (optional) also. Add a splash of water to it if the gravy is getting dry, ensuring it should not turn mushy.

6. Adjust the seasoning. Add cardamom powder along with a dollop of ghee to finish with. Serve hot with rice.

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

KATLA Maach'er Kalia

KATLA MACHER KALIA - "Machh-E-Bhat-E-Bangali" this bengali term is so perfect with this menu, along with piping hot rice, macher kalia is just an unbeatable combination for any Bengali who loves eating fish. Kalia is a simple delectable Bengali fish curry which is prepared with Rui (Rohu) or Katla (Catla carp) fish in simple spices. Kalia is a most popular dish from the Bengali Biye Bari menu (Wedding food menu), or any other special occasion menu. 

Ingredients:

• Katla Fish - 1 kg (7- 8 pieces)
• Salt to taste
• Turmeric powder - 1/2 tsp
• Onions - 2-3 big (paste)
• Tomato - 2 (paste)
• Mustard oil 
• Green chilies - 4-5 or as per taste
• Ginger paste - 1 tsp
• Dry red chilies
• Bay Leaves
• Cardamom 
• Cinnamon
• Clove
• Cumin seeds - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilies - 1/2 tsp
• Yogurt - 1/2 cup
• Raisin 
• Hot water
• Fresh Coriander leaves for garnishing (optional)

Process:

1.

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

BEGUNI

Beguni is a quintessential Bengali dish. It is made of eggplant / brinjal / begun, which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This is one of the most simple and popular "Telebhaja" (snacks fried in oil) loved all over Bengal and in many parts of eastern India. During Durga puja, this is offered to Maa Durga, along with khichuri bhog. When we talk about "Bengali Adda" (An informal meeting or conversation), during any fine evening, Beguni and Cha (tea) are a must to continue the Adda.

Ingredients:

• Brinjal - 3-4 medium size 
• Besan / Gram flour - 2 and half tsp
• Rice flour - 1 tsp
• Turmeric powder - 1 tsp
• Kashmiri Red Chili powder - 1/2 tsp
• Salt to taste
• Kalonji / Kalo jeere / Nigella seeds - 1/2 tsp
• Water to make the batter
• Black salt or chat masala for seasoning
• Oil for deep frying

Process:

1. Cut the brinjals into 3 mm thin slices. The slices should not be too thin or thick. Slice uniformly to ensure even cooking.

2. In a bowl, mix all the ingredients. Add water and beat it to a smooth and lump free batter.

3. Heat oil in a kadhai for deep frying. Once it starts smoking, dip brinjal slices in the batter and gently lover it into the oil. Wait for 5-6 seconds and then flip it. Fry both the sides evenly on medium heat for about 2-3 minutes. Once it turns to golden in color, remove from oil and serve hot with a sprinkling of black salt or chat masala.

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

MURIGHONTO

MuriGhonto is a signature dish in Bengali cuisine which originated in the land of rivers during the early days of the ancient trade routes. It is a spicy fish head stew cooked with gobindobhog rice and slowly braised in a melange of spices and aromatics. The word 'Muri' stands for the fish head and 'Ghonto' means mushy curry. A perfect side dish with piping hot steamed rice. Muri ghonto itself is a very flavoured dish and you really don't need anything else along with this combo. Usually people use the body of a fish for consumption and throw away its head, but the reality is that the head of the fish is much more nutritious than the body of the fish. A fish head is rich in vitamins, minerals and healthy fats. 

Ingredients:

• Fish head of rohu or katla (cut into two pieces) 
• Gobindo bhog rice - 1/2 cup (washed and drained)
• Onions - 2 (finely chopped)
• Tomato - 1 (chopped)
• Ginger paste - 1 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Clove
• Cardamom
• Cinnamon
• Bay leaf
• Turmeric powder - 1/2 tsp 
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 
• Garam masala powder - 1/2 tsp
• Potatoes - 2-3 - cut into halves (optional) 
• Ghee - 1 tsp

Process:

1. Marinate the fish heads with salt and turmeric powder. Heat oil in a frying pan and fry the heads (both the sides) until golden brown. Keep aside.

2. In the same oil, add the potatoes with salt and turmeric and fry until golden brown. Keep aside.

3. Now, in a heavy bottom kadhai, add a little oil and add the soaked rice and roast till it turns to light brown. Keep aside.

4. Add little more oil in the same kadhai, and temper with bay leaf, cinnamon, cardamom and clove. Stir for a minute and allow them to release the aroma. Now add onion paste and ginger paste. Saute for 2-3 minutes and add tomatoes. Add all the powder spices and give it a good mix. Continue to cook till oil starts to separate from the masala. 

5. Add fried gobindo bhog rice, fried potatoes and green chillies. Mix gently and cook for further 5-6 minutes on low medium heat. Add half a cup of hot water. Cover with a lid and continue to cook till the rice is done.

6. Once the rice is done, add fish heads and continue to cook for 2 more minutes. Lastly add  ghee and garam masala powder. Serve hot.

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

Daal'er Borar Dalna || Lentil Fritters curry

Daal'er Borar Dalna is a Bengali traditional dish.  Lentil fritters soaked in tomato based gravy with fried potatoes and spices are very flavorful and yummy. My mother used to cook this curry really well. This delicious and mouthwatering dish is very famous in Assam as well as in West Bengal. This dish is perfectly best option when you want to eat or cook something really special on a pure veg day. You can make this dish with chana dal or motor dal also. I have used masoor dal only. 

Ingredients:

1. Masoor Dal 1/2 cup
2. Potato - 1 (cut in cubes)
3. Onion - 1 big 
4. Tomato - 1 big 
5. Ginger - 1 inch
6. Green chilli - 2
7. Bay leaf - 2
8. Dry red chilli - 1
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Cumin powder - 1 tsp
12. Coriander powder - 1 tsp
13. Garam masala powder - 1/2 tsp
14. Ghee - 1 tsp
15. Refined oil
16. Panch phoron - 1/2 tsp

Process:

1. Wash and soak 1 cup of masoor dal in enough water for 2-3 hours and discard water. Add soaked dal to the grinder and make a smooth paste. Add chopped green chilies, salt and turmeric and mix well.

2. Heat oil and start frying small balls of the prepared dal paste, in low flame. Continue this until the entire paste is done, keep the fritters in kitchen tissues. In the same oil, fry the cube potatoes and keep aside.

3. In the same kadhai, add bay leaves, and cumin seeds, once the aroma comes out, add the chilli and ginger paste along with tomatoes and saute in low heat for few minutes. Add all the powder masalas one by one. Add salt as per taste. You can add a little water and cover the kadhai with a lid and allow to cook for 2 minutes. 

5. Add fried potatoes and cook in low hear for another 2-3 minutes, until the potatoes are done. Add 1 and half cup of water and cover with a lid, let it cook for 2 minutes.

6. Now, add the Fritters / Daler bora and let it boil in the gravy for 2 minutes, do not use the lid this time. Add ghee and fresh chopped coriander leaves (optional) before switching off the gas. Serve hot with rice or pulao. We have enjoyed with peas pulao.

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

Kumro Bhaja || Pumpkin Fry

PUMPKIN FRY or MISTI KUMRO BHAJA is an authentic Bengali style recipe. This is very common in Bengali meals, especially in autumn and winter, The ripe sweet pumpkin (mishti kumro) is in season starting September and it starts making appearances everywhere. We love to have this bhaja along with pulao, dal bhat or khichuri. Today I made this and served it along with Basanti pulao.

Ingredients:

• Pumpkin - 1 (cut into 1.5 cm thick slices)
• Oil for frying (I have used TAWA this time, hence very less oil is used, however you can do deep fry too)
• Salt 
• Turmeric powder - 1/2 tsp
• Red Chili Powder - 1/2 tsp
• Sugar - 1/2 tsp

Process:

1. Marinate the pumpkin pieces with salt, turmeric powder, red chili powder and sugar, cover and keep aside for 15 minutes.

2. Remove the excess water from the pieces and pat dry.

3. Brush oil in the tawa, and keep placing the pumpkin pieces one by one, do not over crowd the tawa. Flip and cook until golden brown.

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

KOLAR BORAR PAYESH (Payesh with Banana & Grated Coconut Fritters)

Kolar Borar Payesh or Kheer made by adding Banana and grated coconut Fritters)

A quintessential Bengali style payesh is made with full fat milk, rice, sugar or jaggery, cardamom, dry fruits and nuts. It is impossible to imagine any auspicious occasion in Bengali households without a homemade payesh.

This is one of the heirloom recipe of the Thakur Bari. I have tried to recreate this recipe and trust me it tastes heavenly. Not a very difficult recipe though. Most of the bengali's love payesh as well kolar bora. Its just making the kheer with the usual process, then making the banana coconut fritters  and dipped in that kheer or payesh. Super tasty and full of flavour.

Ingredients:

(For the Banana fritters)

• Banana - 2 ripe
• Grated coconut - 1 cup
• Maida - 1/2 cup
• Jaggery (grated or syrup) - If you can use nalen gur, it would enhance the taste.
• Oil for frying

(For the Payesh)

• Gobindo Bhog chal - 1/2 cup
• Milk - 1 liter 
• Cashew nuts 
• Raisins
• Jaggery
• Crushed Cardamoms
• Bay leaf

Process:

1. In a bowl, mash bananas, add coconut and maida along with jaggery powder. Give it a good mix ensuring there is no lumps. You can add a little water to get a thick batter like consistency.

2. Heat oil for deep frying and keep on ladleful of batter to the hot oil and fry till the fritters are golden brown. Repeat the same process and make all the fritters. Keep aside on kitchen towel.

3. For making the payesh, soak rice in water for 10-15 minutes, drain and let it dry. Boil milk in a heavy bottomed pan, add bay leaves and cardamom. Cook over on medium heat for 15 minutes, stirring occasionally.

4. Add the rice and cook on medium flame, till the rice is perfectly done. Add cashew, raisins and let the milk simmer for 4-5 more minutes. 

5. Now add the banana fritters and cook for 2 minute on medium flame. Remove from the heat.

6. Add jaggery syrup of grated jaggery (which ever you are using) and keep on stirring continuously until the jaggery is completely dissolved. Allow to cool down and serve.

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

Pomfret Shorshe (Pomfret fish cooked with mustard paste)

Pomfret shorshe is an authentic Bengali recipe which is made with pomfret fish along with mustard paste. This is one of the easiest fish recipes with minimal ingredients. Mustard oil and mustard paste along with poppy seed paste are the main ingredients that makes this Pomfret Shorshe tastes heavenly when served with steaming hot rice.  

Ingredients:

• Pomfret fish  - 6-7 pieces (medium size)
• Onions - 1 (finely chopped)
• Poppy seeds or posto - 2 tsp
• Mustard seeds - 2 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Turmeric powder - 1/2 tsp 
• Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 

Process:

1. Soak mustard and poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside.

2. Wash and clean the fish pieces, and marinate with turmeric, salt and red chilli powder and keep aside for 10 minutes. 

3. Add mustard oil in a frying pan and shallow fry both the sides of the fish pieces on low medium flame for a minute, remove from oil and keep aside. 

4. Heat mustard oil and add dry red chillies and onions and fry till the onions are soft and translucent. Add mustard poppy paste, powder spices and half cup of water. Give it a good mix and let it cook for 2 minutes on low flame. 

5. Finally add one tsp of mustard oil on top (totally optional). Serve hot with steamed rice.

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