Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri

Bengali style khichdi or khichuri, filling and satisfying – Bhog er Khichuri
10/09/2016 8:06:47 PM vindhyadesai

Today was Durgasthami and I made a big Bengali spread for the occasion. It included, aloo posto, Bengali style tamatar chatni, rosogullas and bhog er khichuri. This khichdi is one of the many versions of khichdis one can find in the Indian cuisine. From Pongal to huggi to plain khichdi to mixed veg khichdi there are so many varieties. Every state has at least one of its own versions. This khichdi has roasted mung dal in it with some vegetables. It has some aromatic spices like laung, elaichi, dalchini. They add nice flavour to the khichdi. This is a special dish from the Bengali cuisine and is specially made during festivals like Durgasthami and Saraswati Puja making it ‘Bhog er Khichuri’. It is made with a special type of rice called GobindoBhog chaawal. Any fragrant rice like jeera or basmati rice can be used or even our good old sona masuri rice can also be used to make this khichuri. I have adapted this recipe from a blog which has some nice recipes from the Bengali cuisine. Try other Bengali recipes. ... “Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri”

Aloo Jeera | How to make aloo jeera?

Easy aloo jeera recipe with warming, toasted jeera
10/06/2016 7:38:51 PM vindhyadesai

One of the most common recipes I turn to when I need to prepare something with chapathi/phulkas/rotis is this easy aloo jeera sabzi. Aloo jeera or potatoes in warm toasted jeera/cumin seeds sounds comforting and delicious. This easy aloo jeera recipe can be made for vrata/vrat during Navratri or other vrat related festivals. Use sendha namak when making this for vrata/vrat. This dish gets ready in very less time the only waiting time is for the potatoes to get boiled and cooked which will be faster if you cook them in a cooker. Potatoes can be chopped in any way you like, any shape and any size but make sure they are bite sized. Here jeera is added 2 ways, toasted and pounded jeera and some in the tadka. Other potato dishes to try. ... “Aloo Jeera | How to make aloo jeera?”

Methi Thepla | How to make methi thepla?

Soft, filling, light methi theplas, a Gujarathi staple
09/23/2016 9:32:14 PM vindhyadesai

Theplas are Gujarathi masala/spicy rotis made with light spices, vegetables or greens like methi/fenugreek leaves. Theplas have simple spices like fennel/saunf and the dough is kneaded with a little yogurt which makes them soft. Adding methi leaves makes them extra tasty and flavourful. These are one of the most portable dishes, they are easy on the stomach, have very less oil yet soft and filling. They are kid-friendly and this will definitely make them like and eat their greens. Make this for picnics, travel, lunch box or even for a light dinner. More homemade parathas/bread/rotis on FOI. Theplas are best served with pickle and yogurt or a raitha. ... “Methi Thepla | How to make methi thepla?”

Seemebadanekayi Saagu | Chayote Squash Curry

Tasty side dish for chapathis/rotis, seemebadanekayi curry
9/20/2016 8:22:14 PM vindhyadesai

Seemebadanekayi or chayote squash is a succulent vegetable and it works well in a gravy or curry. They are a great alternative to potatoes as they absorb a lot of flavour. They also cook fairly quickly making this dish fast, easy and simple. Saagu like curries taste great with chapathis/rotis. This also makes an excellent dish for lunch box or for festivals. I have also lined up mixed veg saagu which is coming up soon on FOI. Do try other gravy/curry recipes or chapathi/roti side dishes. ... “Seemebadanekayi Saagu | Chayote Squash Curry”

Aloo Baingan | How to make aloo baingan sabzi?

Easy aloo baingan sabzi, mustardy, mildly spicy and flavourful
9/07/2016 9:46:12 PM vindhyadesai

A simple dry sabzi for everyday. Even those who do not like baingan/brinjal will also like this sabzi because the flavours are simple and tasty. Pungent mustardy flavour is imparted by adding pounded mustard seeds to oil before adding any other masala powders giving it the Bengal touch. You can even use mustard oil in place of pounded mustard seeds but the mustard flecks in between makes the sabzi very appealing. I have used regular garam masala, you can also use Punjabi garam masala if you want. Modify sabzi as per your taste. Do not overcook baingan which makes it mushy, unpalatable and unsightly sometimes. This sabzi is fast, fresh and simple and is an excellent side dish for rotis/phulkas/plain parathas/chapathis. Potatoes just work with eveything, they are so versatile! ... “Aloo Baingan | How to make aloo baingan sabzi?”

Coconut Rice | Tengu Anna | How to make coconut bhaat?

Simple, easy, flavourful coconut flavoured rice/bhaat
9/06/2016 9:30:09 PM vindhyadesai

Another simple, easy to prepare coconut rice/bhaat. Most homes have this dish during a festival or to pack for lunch box. This simple dish can sometimes become boring if prepared very often. Add a spin to it, bring in some festivity, add more flavour of coconut by adding cashewnuts, making it with basmati rice and also using coconut oil to make the tadka. Add lots of freshly grated coconut for that unmistakable aroma! Prepare this rice/bhaat and serve with a cool raitha or hasi majjige huLi or saasme (yogurt based cool raitha) and savour the flavours of this humble dish! Other bhaat recipes to try from FOI. ... “Coconut Rice | Tengu Anna | How to make coconut bhaat?”

Veg Hakka Noodles | How to make veg hakka noodles?

Hot and spicy, loaded with vegetables, veg hakka noodles
08/24/2016 8:30:27 PM vindhyadesai

Love eating Chinese food? There are usually very few restaurants which make quality Chinese food. They generally add artificial colours and MSG (mono-sodium glutamate) which should not be consumed. Making Chinese food at home is not difficult at all. Just use a heavy pan or wok when making Chinese food as everything is cooked at high temperature, quickly tossed and served hot. This is Dish 8 of the World Cuisine series, veg hakka noodles, the Indo-Chinese way. Loads of vegetables makes this dish quite fibrous and healthy. You do not need to use a lot of oil at all, just get the balance of flavours right! ... “Veg Hakka Noodles | How to make veg hakka noodles?”

Uddina Bhaat | Urad Dal Rice | Ulundu Sadam | Uddina Anna

Aromatic and flavourful urad dal rice
08/12/2016 8:00:33 PM vindhyadesai

One more traditional recipe from Tamil Nadu & Karnataka. A simple yet aromatic and flavourful urad dal rice. This can be made for ceremonies, for lunch box or even for travel. It stays good at room temperature for a day and is best served with yellu gojju/yellu tuvayil along with roasted papad and yogurt. Try other bhaat recipes from FOI. ... “Uddina Bhaat | Urad Dal Rice | Ulundu Sadam | Uddina Anna”

Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?

Traditional Iyengar puliyogare with homemade gojju
08/02/2016 5:46:18 PM vindhyadesai

Tangy, sweet, spicy and even slightly bitter, all tastes in one dish. Puliyogare has to be one of those dishes. Traditional Iyengar Puliyogare made at home is an excellent dish for festivals. You can make the gojju ahead of time and store it and make puliyogare quite easily for your lunch box or even for a quick picnic. It is just mixing in gojju evenly with cooked and cooled rice. Cooked rice should not be sticky and you can eat the most wonderful puliyogare at home. The prasada/offering they give at temples has a unique taste. I would say this one will come quite close and it’s homemade, so no complaints. There are a few steps to make the gojju. I have segregated them to make it easy and each stage can be done separately. ... “Puliyogare | Puliyogare Gojju | Pulihora | Puliyodarai | How to make puliyogare?”

Turai | Ridge gourd gravy

Easy ridge gourd/turai/heerekayi side dish for rotis/phulkas
07/30/2016 4:47:50 PM vindhyadesai

A simple gravy made with turai/ridge gourd/heerekayi. There is something about turai, I love the earthy smell and taste of turai. Here’s a simple North Indian style gravy to highlight the simplicity and taste of turai. I had tried this recipe from ‘Everyday cooking from Nita Mehta’ years ago and I love this recipe everytime I make it. An easy lunch box idea with rotis/phulkas or chapathis. ... “Turai | Ridge gourd gravy”