Bengali Vegetarian Recipes!!!

Ingredients

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For Bengali Khichuri(Bengali Hotchpotch)

• 1 cup rice
• 2 tbsp split Bengal gram (chickpea)
• 2 tbsp skinned green gram or yellow moong dal(mung bean)
• 2 tbsp split green gram or green moong dal(mung bean)
• 2 tbsp pigeon pea or arhar dal
• 2 tbsp pink lentil or masoor dal
• 1/2 cup finely chopped onion
• 1/2 cup potatoes, cut into cubes
• 1/2 cup capsicum, cut into cubes
• 1/2 cup tomatoes, cut into cube
• 1/2 tsp garlic paste
• 1-2 green chillies
• 2 tbsp oil
• 1 tbsp ghee(clarified butter)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 cloves
• 3 dry red chillies
• 2 bay leaves
• A pinch of asafoetida or Hing
• 1/2 tsp turmeric powder
• 1 tsp red
• chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• Salt to taste
• 4-5 cup water
• Chopped coriander leaves
• 1/2 teaspoon mint leaves
• salt as required
• 2 tablespoon refined oil
• 3 green cardamom
• 2 cloves
• 2 onion
• teaspoon turmeric
• 1 tablespoon garlic paste
• 1 cup hung curd
• 2 tablespoon coriander leaves
• water as required
• 1 tablespoon ghee
• 600 gm chicken
• 1 tablespoon garam masala powder
• 1 dash saffron
• 1 tablespoon bay leaf
• 1 black cardamom
• 1 teaspoon cumin seeds
• 4 green chillies
• 1 tablespoon ginger paste
• 1 teaspoon red chilli powder
• 1/2 tablespoon ginger
• 2 drops kewra(is an essential oil distilled from the male flower of the fragrant screwpine)
• 1 tablespoon rose water
• Garam Masala(Cinnamon,mace,peppercons,coriander seeds,cumin seeds and cardamom pods are toasted in a pan to release their aromatic flavours, then ground to a powder)

Direction

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Hotchpotch Processing

Step 1:Wash the chickpeas and soak in water for 2 hours. Combine rice and all types of grains except chickpeas. Wash them properly. Soak using enough water for 30 minutes. After 30 minutes drain the water and keep it aside.
Step 2:. Heat the ghee and oil in a pan. Add the mustard seeds and cumin seeds when oil is medium hot. When seeds start to splutter add bay leaves, dry red chillies and cloves. Add onions, saute till the onions are transparent. Add garlic paste and saute till the raw aroma goes away. Add potatoes and capsicum, saute for 2 minutes. Add tomatoes and mix well.
Step 3:Add all the spices and mix well. Add drained rice and the other grains. Mix well. Add 4-5 cups of water. Add salt and green chillies.
Step 4: Cover and cook till done. Garnish the Khichuri with fried onion and coriander leaves. Serve hot with a dollop of ghee.

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Ingredients

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For NIRAMISH ALOO DUM (Veg Potato Curry)

• 700 g new baby potatoes (notun alu)
• 50 g peas (blanched)
• 30 g mustard oil
• 2 pcs dried red chillies
• 2 pcs bay leaves
• 3 pcs cloves
• 2 pcs cardamom
• 1 pc cinnamon
• 1/2 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp cumin powder
• 11/2 tsp coriander powder
• 15 g ginger paste
• 6 g green chilli paste
• 50 g yoghurt
• 20 g tomato ketchup
• 20 g cashewnuts (ground)
• 45 g total salt
• 18 g sugar
• 1/4 tsp bengali garam masala powder(Cinnamon,mace,peppercons,coriander seeds,cumin seeds and cardamom pods are toasted in a pan to release their aromatic flavours, then ground to a powder)
• 5 g ghee(clarified butter)
• 400 g hot water (for the gravy)

Direction

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Processing

Step 1:Place the baby potatoes in a saucepan or boiling pot along with 30 g salt and 1 litre water. Boil the potatoes until tender. This should take about 30 minutes. Boiling the potatoes in heavily salted water ensures that they are uniformly seasoned. Besides, it also causes the potatoes to lose water, because of osmosis, improving their texture.
Step 2: Once the potatoes are tender, drain the water and peel them immediately. Coat with 10 g of salt while the potatoes are still hot. This will help in further absorption of salt.
Step 3: Before you begin make a paste of cumin powder, coriander powder, ginger paste, and 25 g water, and keep at the ready.
Step 4: Heat 30 g mustard oil in a pan. Temper it with dried red chillies, bay leaves, cloves, cardamom, cinnamon, cumin seeds, and hing. Allow the hing to fry for about 10 seconds before adding turmeric powder and red chilli powder. Fry for 20 seconds. We would normally add turmeric and red chilli to the paste we made earlier, but for this dish, frying them directly in oil will lend the gravy a rich red colour. However, dry spices are prone to getting burnt in oil, so be very careful and keep the heat low.
Step 5: Next, stir in the spice paste. Cook until the smell of raw spices is gone and they have started to release oil. This should take about 5 minutes. Meanwhile, beat the yoghurt until it is lump-free. Add it to the pan, stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes before stirring in the ketchup.
Step 6: Now add the boiled and salted potatoes, and fold them in. Sauté them with the spices for about 4 minutes. We’ve chosen not to fry the potatoes before adding them, as boiling them directly in the curry leads to juicier potatoes.
Step 7: Add the remaining salt (5 g) and all of the sugar to the pan, along with 400 g of hot water. This will form the gravy. Cover and allow the potatoes to simmer in the curry for about 20 minutes until the gravy has reduced and the potatoes are juicy and tender. Stir regularly so the bottom doesn’t catch.
Step 8: Once the gravy has reduced, add the ground cashew and blanched peas. Cook for a minute before garnishing with ghee and garam masala. Turn off heat, cover, and allow alu’r dom to rest for 2 minutes before serving.

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