India Rasoi

In ancient Bengal masoor dal,onion and garlic were considered as non-veg items.Which meant that food cooked with these items also fell under the non.veg catogary. Hence masoor dal khichuri is known as aamish[non-veg]khichuri. Did you know in olden days our bengali widows were vegetarians, so they could not have this khichuri along with many other food products. I really thank God, for the change in our society and our cultural advancement towards a modern India that these norms are no more prevelant. Coming to the taste part of khichuri, friends please do try both of them and give me your choice of which one is better. As for me at this age also I cant decide which one is my first choice. luv them both..................... INGREDIENTS: 1. Masoor dal 1 cup[orange dal without skin] 2. Rice 1 cup 3. Onion 2 large[thin slices lengthwise] 4. Garlic crushed 1 tbs 5. Ginger crushed 1 tbs 6. Tomatoes 2 medium size [cut in cubes] 7. Green chilies 2 8. Bengali garam masala 2 tsp. 9. Roasted jeer...

The bengali khichuri is a spicier version of the khichdi, had in the other states of India.As I said earlier it is had with various types of fries.But I remember at my mom's place we always loved to have it with kasha mangsho [dry mutton curry].[must give you the recipe for that someday] There are two types of khichuri that we make ,with two different dals[lentils].Today i'll give you the version which we call the niraamish[ vegetarian] khichuri.This doesnot mean that we use non-veg.products in the other version.Its only that this one is made with muung dal and the other one is made with masoor dal, onion and garlic in it.I'll explain why this name difference, when I give you the recipe for the masoor dal khichuri.One thing I must mention here, is that both types taste delicious and everyone must try them out. INGREDIENTS: 1. Yellow muung dal [without skin] 1 cup [roast it in a kadhai to a golden colour] 2. Rice 1 cup 3. Crushed ginger 2 tbs. 4. Whole red chilli 2 5. Whole ...

Yesterday, it was raining here in mombasa and as usual on such days every bengali loves to have their traditional khichuri with different bhajas(fries) and tomato chutney. While cooking, I thought I should also share this tomato chutney recipe with my readers today. Over the years every cook tries to put in some new element to the same dish. So here is my version of the tomato chutney for everyone. Try it, you'll love it for sure!!!!!!!!!!!! INGREDIENTS : 1. Ripe tomato 1/2 kg 2. Panch phoron 1tbs [i.e whole spices jeera,sauf,mustard,methi,kalongi mixed together] 3. Whole red chilli 2 4. Tumeric powder 1 tsp 5. Tamarind paste 2 tbs 6. Sugar as per requirement [depends on how sweet you prefer][you can also use half portion jaggery and half sugar] 8. Salt 1/2 tsp 9. Kishmish 1tbs 10. Ginger 1 inch piece [cut thin like match sticks] 11. White oil 2tbs METHOD: Wash the tomatoes and chop them. Heat oil in a kadhi and add the panch phoron and whole red chillis in it. Let it splatter. A...

W ith summer season round the corner, it reminds me of this special summer recipe my mom used to make for us. We all love this dish although I have to admit that my mom still makes it the best. So this recipe is actually from my mom's recipe book. Not only do I and my brother love it, my kids also love this one a lot and I am sure when you make this for your family, they'll love it too. HAPPY COOKING !!!!!!!!!!!!!! INGREDIENTS: 1. Raw mangoes [which are tender with soft seeds] 4 medium size 2. Sugar 1 cup [or according to your sweet tongue] 3. Salt 1/4 tsp 4. Tumeric powder 1/2 tsp 5. Whole mustard 1 tsp 6. Red chilli powder 1/2 tsp [optional] 7. White oil 1 tsp METHOD: Peel the mangoes and cut them lengthwise like you cut potatoes for french fries.[remove the soft seed as u cut through the pieces] Put oil in a kadhai and heat it. Add the mustard seeds and let it splatter. Add the mango pieces, salt , tumeric powder and red chilli powder if you are using it. Stir well , cover ...

INGREDIENTS : 1. Chicken 1kg [cleaned and cut in small pieces] 2. Posto [poppyseed] paste 1 cup [recipe given in EMFBC ] 3. Tomato 2 medium size[cut in small pieces] 4. Onion 2 medium [chopped finely] 5. Garlic paste 2 tbs 6. Green chillis 3 [cut in half, lenghtwise] 7. Red chilli powder 1tsp 8. Tumeric powder 1 1/2 tsp 9. Salt and sugar to taste 10. White oil or mustard oil for cooking 11. Fresh dhania leaves 1/4 cup METHOD: Heat oil in a non- stick pan and fry the chicken pieces until they are golden in colour. Take it out of the oil. To this oil add the onion and fry till golden in colour. Add the garlic paste,green chillis and the other dry masalas. Stir well. Add the salt and sugar. Add little water and then the posto paste and tomatoes. Cover and cook in low flame till chicken pieces are soft. Dry the water completely. Serve garnished with fresh dhania leaves. PS : Serve this dish with steamed rice and dal or even with hot parathas. TIP OF THE DAY: In the cooking process if you n...

INGREDIENTS: 1. Lau [ghiya/gourd] 1 medium size [peeled and chopped] 2. Green peas 1 cup. 3. Onion 1 medium [finely chopped] 4. Posto paste 1/2 cup [poppyseed paste given in EMFBC ] 5. Tumeric podwer 1 tsp. 6. Green chillis 3 [cut in half lengthwise] 7. Fresh dhania leaves 1/4 cup [chopped] 8. Red chilli powder 1 tsp. 9. Salt and sugar to taste. 10.White oil or mustard oil 3tbs. METHOD: Mix lau and peas together and add hot water to it. Put it in the microwave and cook for 10 mins. Drain out the water. Heat oil in a non-stick pan . When hot add the onion and green chillis and fry till onion is light brown. Add the lau and peas and stir well. Add the masalas and stir. Add salt and sugar to taste. When completely dry, garnish with dhania leaves. PS :Serve hot with steamed rice. With the same recipe make cauliflower or potatoes. Both taste very good. TIP OF THE DAY: Try eating salads without a dressing, to avoid consumption of extra calories.