Hey, I’ve created a video featuring the same recipe for you. You can watch it to find the answer to your question. If you enjoy the video, please remember to leave a comment.🙏🏻
Hey, I’ve created a video featuring the same recipe for you. You can watch it to find the answer to your question. If you enjoy the video, please remember to leave a comment.🙏🏻
Bhog er Khichuri A bengali style khichri served as a prasad during puja and auspicious occasions - The taste of an actual prasad is always different but we can go close to create the magic. Ingredients: - 1 Cup Gobindhobhog rice - A variety of rice famous in bengal for its aroma and flavor - 1 cup sona moog daal - 1.5 inch ginger + 1 Green chilli - Crushed - 3-4 green chillis - Slit - 1/2 tsp hing - 1 tomato - Chopped - 3 medium potato - Peeled and cut in half - 6-8 large cauliflower florets - 1/2 tsp jeere/cumin - 2 dry red chilli - 2 bay leaves - 1/2 tsp Turmeric powder - 1/2 tsp red chilli powder - 1 tbsp jeere/cumin powder - 1/2 tsp garam masala - 1 tsp bhaja masala - 4.5 to 5 cups of water Preparation: - Dry Roast the dal over a medium flame till it starts to turn aromatic and light brown. Add water and keep on the flame for 1 minute. Soak for 2 hours and then rinse till water runs clear. - Rinse and soak the rice for 2 hours For Bhaja moshla: - 2 tbsp cumin seeds - 1/2 tbsp coriander seeds - 1/2 tsp fennel seeds - 5-6 dry red chillis Roast the whole spices for bhaja moshla with 1/2 tsp salt and grind till a fine powder Cooking: - Heat mustard oil - Fry the potatoes till it's golden - Fry the cauliflower florets till it is brown - Temper the oil with cumin, dry red chilli and bay leaves - Add crushed ginger and hing - Once the raw smell is gone add the chopped tomatoes - Cook for 4 minutes till it's soft - Add the powered masalas with 1/4th cup water - Cook till oil separates - Add the rice and fry for a minute - Add the dal and fry for another minute - Toss in fried potatoes and add 2 cups of hot water - Cover and cook - Stir every 2-3 minute and gradually add water once it dries out - Keep cooking for 30-40 minutes ( Depends on age of rice and daal) - Once the daal and rice is almost ready - Season with salt, Sugar, green chillis and add brown ghee. Add fried cauliflower. - Add water and simmer for 5 more minutes to get the not too thick and not too thin consistency - Finish with bhaja moshla and garam masala
Nope ... believe me there is no comparison to that khichdi offered to maa durga..I'm not Bengali , I"m from up but my house is just behind ram Krishna mission asharam so, believe me there Bengali kichari has no comparison...they use ton of veges from parwal,petha, to anything available in the market and season . ...though I'm not bong but there is a deep connection btw me and astmami kichari,payesh and that mix veg labra....🥹
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I can already imagine how comforting this dish would be on a cold winter evening. Definitely adding it to my meal plan for the week!
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I am trying this for today's lunch...
The mung daal should be dry-roasted first before washing..!!
Trying this for the 2nd time and everyone loved it at home
Your voice quality is too good...
Pls write the ingredients used
We love bhoger khichuri v much
Hey, I’ve created a video featuring the same recipe for you. You can watch it to find the answer to your question. If you enjoy the video, please remember to leave a comment.🙏🏻
দারুন দারুন 👍👍
Khichdi without ghee is pani without panipuri
Recipe ta vlo laglo
Mung daal and gobindobhog rice has different tenacity so dall should be roasted in dry hot kadhai and boiled before we add rice
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Apka bolne ka style badhiya🤟👌
Thank you :)
A handful of peas please too??
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❤❤❤
Khub sundor
khub sundor
Yum
I think you are from West Bengal..
Is it right?
U know Bengali ?
Very nice
I am trying to Awesome 👌
❤❤❤❤❤❤❤❤❤❤
Good
Want to taste all your recipes 🥹
মুগ ডাল ভাজতে হবে
Kumro koi.. ❤
Thanks
Panchforan can be used as tadkaa.. instead Jeera..!!
Hey, I’ve created a video featuring the same recipe for you. If you enjoy the video, please remember to leave a comment.🙏🏻
Bhog er Khichuri A bengali style khichri served as a prasad during puja and auspicious occasions -
The taste of an actual prasad is always different but we can go close to create the magic.
Ingredients:
- 1 Cup Gobindhobhog rice - A variety of rice famous in bengal for its aroma and flavor
- 1 cup sona moog daal
- 1.5 inch ginger + 1 Green chilli - Crushed
- 3-4 green chillis - Slit
- 1/2 tsp hing
- 1 tomato - Chopped
- 3 medium potato - Peeled and cut in half
- 6-8 large cauliflower florets
- 1/2 tsp jeere/cumin
- 2 dry red chilli
- 2 bay leaves
- 1/2 tsp Turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp jeere/cumin powder
- 1/2 tsp garam masala
- 1 tsp bhaja masala
- 4.5 to 5 cups of water
Preparation:
- Dry Roast the dal over a medium flame till it starts to turn aromatic and light brown. Add water and keep on the flame for 1 minute. Soak for 2 hours and then rinse till water runs clear.
- Rinse and soak the rice for 2 hours
For Bhaja moshla:
- 2 tbsp cumin seeds
- 1/2 tbsp coriander seeds
- 1/2 tsp fennel seeds
- 5-6 dry red chillis
Roast the whole spices for bhaja moshla with 1/2 tsp salt and grind till a fine powder
Cooking:
- Heat mustard oil
- Fry the potatoes till it's golden
- Fry the cauliflower florets till it is brown
- Temper the oil with cumin, dry red chilli and bay leaves
- Add crushed ginger and hing
- Once the raw smell is gone add the chopped tomatoes
- Cook for 4 minutes till it's soft
- Add the powered masalas with 1/4th cup water
- Cook till oil separates
- Add the rice and fry for a minute
- Add the dal and fry for another minute
- Toss in fried potatoes and add 2 cups of hot water
- Cover and cook
- Stir every 2-3 minute and gradually add water once it dries out
- Keep cooking for 30-40 minutes ( Depends on age of rice and daal)
- Once the daal and rice is almost ready
- Season with salt, Sugar, green chillis and add brown ghee. Add fried cauliflower.
- Add water and simmer for 5 more minutes to get the not too thick and not too thin consistency
- Finish with bhaja moshla and garam masala
Actually it's a masala khichadi in Maharashtra
Nope ... believe me there is no comparison to that khichdi offered to maa durga..I'm not Bengali , I"m from up but my house is just behind ram Krishna mission asharam so, believe me there Bengali kichari has no comparison...they use ton of veges from parwal,petha, to anything available in the market and season . ...though I'm not bong but there is a deep connection btw me and astmami kichari,payesh and that mix veg labra....🥹
you missed to add coconut
🤤🤤🤤
Ya Bengalis ra best in making khichadi that's why it's a Prasad
Which dal it is??
Shona muger dal
❤
Amar ranna keu dekhe na😢😢😢
Is tomato necessary 😅
Not mandatory!
No
Achha to biryani aise banti he 😅 samaj gye
Add gur nd fresh coconut ❤❤❤
Sugar? 😳😳😳😳😳😳😳
Bongeats Lite..😂😂
Bongeats is Bongeats. Kono Lite hbena :)
এক খিচুড়ি তে ১৪ বার ঠান্ডা জল দিলে যে কেমন হয় জানা আছে
Baba akdom sasurir tone e kotha bolen, sikhlen kothay?
@@oindriladey4314 কেনো ঠাকুমা তোমার থেকেই তো শিখেছি
Bangla jhkn Janis tahole English e bolar ki drkr chilo😂
English bujhis na naki re?
Madrasa giye Ola-hu-Uber na kore jodi school e jetis tahole ei obostha hotona😂😂
❤❤