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Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

I have two versions of white khichuri . One has Polau like texture , while other one is mushy !! Today’s post is about the mushy white khichuri !! Less spice and tastes awesome .

For those who wants my Polau like White khichuri click the link below

https://khadizaskitchen.com/2013/03/09/white-khichuri-shada-khichuri/

Ingredients :

2 cups Aromatic rice like kalojeera
1/2 cup Moong Daal
1/4 th cup Musoor daal
1 tbl spoon ginger paste
1/2 cup chopped onion
1 stick of cinnamon , 5 cardamoms , 7-8 cloves , 10-12 black pepper
2 bayleaf
1 large potato , cut in small cubes
Carrot , cut in small cubes
Salt to taste
Oil
Ghee
Green chilies

Procedure :

1. Boil 7 cup of water with the cinnamon , cardamoms , cloves and black pepper . Reduce it to 6 cups . Strain the water . It will be added in the khichuri.

2. Soak the chaal/ rice and daal for at least half n hour . Drain out the water .

3. Heat Oil . Add bayleaves and chopped onion . Fry until transparent . Fry with chopped potatoes and carrots . Add the rice and daals . Add the ginger paste . Fry for a while . Add the 6 cups of boiling water , we boiled with the garam masala . Add salt.

4. Add some green chilies . Once the water dries out add 2 tbl spoon of ghee over the khichuri . Since it is soft khichuri , you need not put it on “dom” . It will look little mushy .

Enjoy!!!!

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Homemade chaat masala

Homemade Chaat masala

Chaat Masala !!
My chaat masala is very simple . I hate store bought chaat masala’s .. too salty and too sour .. This is my version of chaat masalas . Hope u’ll love too ..
But before I share the recipe , one thing should be noted , the flavor of chaat masala mostly depends on the dry roasting of dried red chilis and cumin or jeera . If you over roast it and make it too dark , chaat masala will taste bitter and would look dark , and if you under fry ( dry roast), it will not bring out the flavor .
The chilies must be crispy but not dark , may be few black spots , but not completely dark and the cumin should look little darker and you should smell the dry roasted fragrance of cumin ..

Ingredients :

25 dry small red chilies
3 tbl spoon pachforon or Indian 5 spice
2 tbl spoon cumin
1 tbl spoon ( heaped) whole coriander /dhonia
1/2 tea spoon fennel
8/9 cloves
1 tea spoon black pepper
3/4 th tea spoon Radhuni ( I used ajwain instead)
3/4 th tea spoon black salt/ bit lobon / rock salt
1/2 tea spoon amchoor powder ( you can add more if u want little more tangy)

Dry roast dry red chilies and cumin separately . Dry roast other ingredients except black salt and amchoor powder . Now grind them together into a powder .Mix in black salt and amchoor powder . Store in an air tight container .

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Chickpea-Avocado Salad

Chickpea-Avocado Salad

Chickpea-Avocado Salad

Alhamdulillah we have reached the blessed month of Ramadan !!!! In Bangladesh iftaar in Ramadan is always synonymous with fried , spicy foods which is really bad for your health . This is one of my healthy recipes , hope you would love it !!!

Ingredients :

2 cans of Chickpea/ garbanzo
2 large ripe avocado
2 large cloves of garlic
1/4 th cup chopped cilantro
4/5 greeen chilies
1 tbl spoon chopped onion
Sliced onion
Lemon zest
Lemon juice ( according to your taste)
Chopped capsicum
Chopped mint
Chopped tomato
Chopped cucumber
Crushed black pepper
Salt to taste
Olive oil

Procedure :

1. Wash the canned chickpeas very well . Drain out the water .

2. Scoop out the avocado . Slice few for the salad and rest will be used for the puree .

3. Blend avocado , green chilies , cilantro , garlic together . Better , if you make the paste of cilantro , chopped onion, garlic and green chilies first then mash with the avocado . Add little salt in the paste .

4. Mix with chickpea , sliced avocado , sliced onion . chopped capsicum, cucumber , tomato , mint , lemon zest , lemon juice and olive oil . If needed sprinkle some salt. Add some crushed black pepper .

Enjoy !!!

 

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Classic Chana bhuna/ chola bhuna /boot bhuna

Classic Chana bhuna/ chola bhuna /boot bhuna

Classic Chana bhuna/ chola bhuna/ boot bhuna

Iftar in Ramadan in Bangladesh is synonymous with Chaana bhuna !!! This is the must item in iftar !!! Here you go with the classic chana bhuna recipe !!!

Ingredients :

2 cups of Kala chana / black chickpea
1/2 cup sliced onion
2 tea spoon ginger paste
1 tea spoon garlic paste
Less than half tea spoon turmeric powder
1/2 tea spoon chili powder
1/2 tea spoon cumin powder ( dry roasted and grinded)
1/2 tea spoon garam masala powder
3/4 th teaspoon chaat masala
1 potato , boiled
2 dried chilies ( optional)
2 split green chilies
1 tea spoon lemon zest
Salt to taste
Oil
2 tbl spoon thin tamarind juice ( optional)

Other ingredients :

Dried chilies , fried ( for garnish)
Julian cut ginger
Chopped mint
Sliced onion

Procedure :

1. Soak the black chick pea for at least 5/6 hours .

2. Boil the chickpeas and potato . Drain out the water . Don’t add any salt . Now wash the chickpeas in freash water . Drain well .

3. Heat oil . Temper with dried chilies . Add the sliced onion . Fry until soft . Add the ginger paste , garlic paste . Add little water , then add turmeric, chili powder , garam masala powder . Fry well . add the boiled potato , cut in cubes . Add the chickpeas . Fry for a while . Add salt and water . Add the tamarind juice and split green chilies . Don’t add too much water . Around Half a cup .

4. When the water dries out stir continuously so than it’s not burnt. Add the cumin powder and chaat masala . Mix with lemon zest .

5. Garnish with julian cut ginger , fried red chilies and sliced onion .

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Garlic-Cheese toast

Garlic-Cheese toast

Garlic-Cheese toast

Ingredients :

6 slices of bread
1/3 rd cup olive oil/ butter / cream cheese ( I used olive oil and cream cheese both )
1 tbl spoon grated garlic
Mozzarella / cheddar cheese ( I took Mexican 4 cheese)
Sliced bell pepper/ capsicum
Any dried herb/ I used Italian seasoning ( optional)

Procedure :

1. Preheat the oven to 400 FH . Cut the breads in halves .

2. Brush olive oil or butter or cream cheese . I brushed the bread with olive oil then spread cream cheese . 🙂

3. Rub some grated garlic over the bread .

4. spread grated cheese over the bread . Arrange sliced bell pepper . Sprinkle some seasoning .

5. Bake until toasted , around 15 minutes . Time may vary depending on the temperature.

 

Notes :

1. You can heat the olive oil for few minutes . Add the chopped garlic then . Use after it cools down . You get youe own garlic olive oil . 🙂

2. If you want to make them ahead of time , you can do it . Just don’t toast them . Cover them with a plastic or cling film and store in the freezer . Take them out and bake in the pre-heated oven , whenever you want . 🙂

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Piyaju / lentil fritters / Muchmuche Piyaju / Crunchy Piyaju

Crunchy Piyaju/ lentil fritters

Crunchy piyaju/ lentil fritters

Ingredients:

1/3rd cup musoor ( red lentil) daal
Little less than 1/4 th cup, Moong ( yellow lentil )
Little less than 1/4th cup, split Bengal gram/ chana daal/ chola daal
2 tbl spoon split green pea ( motor daal ) , optional
2 tea spoon grated ginger
Half of a medium potato, grated
1/2 tea spoon red chili powder
Chopped Mint ( you may use chopped cilantro too or both , but I wanted only mint flavor , so didn’t add any cilantro)
Chopped onion
Chopped green chili
Salt to taste

Procedure:

1. Soak the lentil for at least 2-3 hours.

2. Drain out the water and blend it in a coffee grinder without adding any water . I use my magic bullet , but if you don’t have magic bullet do it in a coffee grinder . Don’t blend it smooth . It should be half blended.

3. Add all other ingredients with it and keep it in the deep fridge while you heat the oil for frying .

4. Heat the oil and make round flat ball with the lentil mixture , put them in the hot oil and deep fry on medium low heat . Don’t try to turn over until they got brown otherwise the piyaju may fall apart!!!!!
Enjoy!!!!!!

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Malaysian Paratha – Roti canai

Malaysian Paratha - Roti canai

Malaysian Paratha – Roti canai

Malaysian “Rori canai” or “roti paratha” is a flat bread influenced by the South Indian immigrants in the Malaysia . It is believed the word “canai” indicates “Chennai” . The bread is often described as the “flying bread” , as it is twirled and flipped hard until the dough becomes paper thin . For me the flying technique seems very hard , so I decided to roll it paper thin . Believe me ,it is so damn easy if you follow the recipe exact way . 🙂

Ingredients :

2 cups of flour
1 tbl spoon ghee/ oil/ butter
2 tea spoon sugar
1 tea spoon baking powder
Salt to taste
Water or milk ( around half a cup)

Other ingredients :

Butter or shortening or dalda
More oil
Some flour

Procedure :

1. Mix 2 cups flour with 2 tea spoon sugar , salt, baking powder and 1 tbl spoon ghee/ oil/ butter . Add enough water or milk to make a medium soft dough . It took me around half a cup of milk . Cover with a wet cloth. Now let the dough rest for at least 1 hour . The dough will be very stretchy .

2. Make 5- 6 balls with the dough . Flatten by your palms and submerge the balls into enough oil . Let it rest for another 10 minutes .

3. Rub oil on the working surface and all over the rolling pin . Now start rolling the balls . Roll until paper thin . You will find it easier to roll out , because oil and the stretchy dough will help you to complete the job .

4. Rub some butter/ shortening or dalda on the paper thin sheet . Dry out with loose flour . It would make the paratha flaky. Now fold it like an envelope. If you wish applying some oil on the working surface and over the rolling pin , you can roll the envelope a bit too . I did it too .

5. Fry both sides without oil first . Then apply oil and fry until golden and crispy . Now the fun part . Clapping of the paratha . Clap the roti canai with your hands to expose the layers . Do it while the paratha is hot . 🙂

Enjoy with curry , bhaji or anything you wish . My husband loves it as it is . 🙂

Notes :

1. The use of shortening or dalda makes the paratha more flaky than the parathas whre ghee is used .

2. Rub enough oil on the working surface and rolling pin , everytime you roll a new paratha or you find difficulty to roll .

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Chicken Tangri Kabab

Chicken Tangri Kabab

Chicken Tangri Kabab

Chicken tangri kabab is a famous North Indian chicken kabab where only drumstick of the chiccken is marinated in a yogurt-spice marinade for a longer peroid and then grilled . The difference between chicken tikka/ tandoori chicken with tangri kabab is , in tangri kabab , dry roasted grounded chick pea is used along with green chili paste . These two ingredients make it distinct from tikka or tandoori chicken . Dry roasted grounded chickpea can be substituted with “Besan” or gram flour , but that should be lightly fried before using. Tangri kabab has another different version where minced meat is stuffed inside a pocket made in the drumstick . May be next time I’ll try that too .
Though only drumstick or tangri is used , I prefer taking the whole leg, with thigh too . 🙂

Ingredients :

6 pieces chicken leg
1/3 rd cup yogurt
2 tea spoon ginger paste
1 tea spoon garlic paste
1 tea spoon garam masala powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
1 tea spoon green chili paste
1 teaspoon red chili powder
1 tea spoon paprika
1/3rd cup oil
1 tbl spoon dry roasted chickpea powder or Besan
salt to taste ( around 1 and 1/2 tea spoon)
A pinch of yellow ( not orange or red) food color ( optional)

Other ingredients :

Coal to give smoke
oil for smoking

Procedure:

1. Make some slit on the chicken . These cut marks would help the marinade go inside the legs .

2. Pat dry the chicken legs with a kitchen towel before you marinate . Now Marinate with all the ingredients mentioned above . Give coal smoke . For giving coal smoke , take a burning coal in an aluminium foil cup and place it on the bowl of the chicken . Put some oil over the burning coal and cover the entire bowl with a lid . Keep it like this for 10 minutes . Marinate the chicken for at least 12 hours . The more , the better . I did almost 20 hours . Cover the bowls with cling film or plastic and keep in the refrigerator.

3. Pre-heat the oven to 400 FH and bake the chicken for 20 minutes . Then broil another 15-20 minutes .

Enjoy with naan , paratha and raita .. 🙂

Notes :

1. Fry the besan for few minutes until fragrant , but please don’t over fry it . It would make the chicken taste bitter .

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Paya-Nihari !!

Paya-Nihari !!

Paya-Nihari !!

There is a slight difference between paya and nihari which I didn’t know until I came to USA !!! Everytime we went to our favorite Indian-Pakistani restaurant , there were always three different items on the menu – Paya , Nihari and Paya-Nihari !!! One of our restaurateur friends removed my confusion !! Payas are traditionally made with Beef or lamb feet , while Nihari is made with shanks , traditionally beef shank. Paya-Nihari is something which is the combination of both , feet and shank .
Here you go with my style Paya-nihari . The whole process though seems complex at the first instance , but in fact , it is not . It involves three parts;
1. Making the yakhni ( stock) of the meat and bones
2. Cooking of the meat with yakhni for the second time ,
3. Bagar or tempering with sliced onion and garlics .

Though in the authentic Nihari recipe , there is no use of onion at all !! But our Bengali taste bud and heart cannot think of desi style meat without onion at all !!! So in my recipe , like many other tasty Bengali Nihari recipes , I did use onion . Being influenced by my Sylhety connection and my love for “foincha/ poncha ” ( Sylhety style paya-nihar) ,I also used “Shatkora ” – a tangy , flavorful citrus fruit skin .

Ingredients :

1st step: ( For the yakhni/ stock/ broth)

1 and 1/2 kg Beef shank and feet
8 green cardamoms
1 cinnamon stick ( 2″ long)
2 bay leaves
1 tea spoon cumin
1 tea spoon sha jeera
1 tea spoon fennel
1 tea spoon whole coriander
1/2 tbl spoon ( around 15) cloves
1/2 tbl spoon black pepper
3 black cardamoms
2 star anise
1 large onion , cut in halves
4 cloves of garlic
1 ( 2 ” long) dry ginger
salt to taste

This is dry ginger or sonth . I took this large for the measurement given . Next time if your ginger dries out , don’t throw them out . 😀

2nd step:

1 cup finely sliced onion
1 tbl spoon Ginger paste
2 tea spoon garlic paste
2 tea spoon red chili powder
1/2 ( half) tea spoon turmeric
1 tbl spoon paprika powder
2/3 green cardamom , 1 small 1″ cinnamon stick , 2 bay leaves
2 – 3 tbl spoon Nihari masala powder
3 teaspoon besan/ gram flour and 1 tea spoon atta/ moida
Oil
salt if needed

For the Nihari masala mix , please click the link below

https://khadizaskitchen.com/2014/06/13/nihari-masala-powder/

3rd step : ( tempering/ bagar)

1/4 th cup ghee
3 tbl spoon garlic
2 tbl spoon sliced onion

Procedure:

1. First make the stock or Akhni . This process would also help to tenderize the meat too as the shanks are the toughest meat , they need more time to be done .
For the yakhni , take a maslin cloth and put all the spices including the dry ginger mentioned in ingredients step 1 , except onion , garlic and salt . Tie them up tightly . Now add good quantity of water over the meat . Add the onion , garlic and the masala pocket into it . Boil the meat covered on medium low flame for 4-5 hours . It took me around 4 hours . Add water after every 1 hour . The water should not be dried out . And when the meat is done , there should be enough stock. . Add salt in the middle of the process , but not at the beginning . take out the maslin masala pocket from the stock .

2. Now , for the 2nd step , heat oil in a pot . Add the sliced onion and fry until they turn brown , the form of bereshta . Add the green cardamom , cinnamon and bayleaves . Now add the ginger, garlic paste . add little stock from the meat . Add the chili powder, turmeric powder , paprika powder . Fry well adding the stock little by little . Add the meat from the stock . Cook for a while . Then add the whole stock . Since salt is used while making the stock , careful adding salt at this point . If needed add salt , otherwise not .

3. Dry roast 3 tea spoon besan( bengal gram) and 1 tea spoon atta or flour until fragrant . Now mix it with enough water . I took half a cup of water to mix them . Mix smoothly . Add it into the meat using a strainer, so that there is no risk of lump . While putting it into the meat , there should be enough gravy . This besan-flour mix would help to thicken the paya nihari a bit . But careful not too much . Just a slight thickening . After adding the besan-flour , cook on medium-low flame for around half n hour – 45 minutes . If you wish you can add few pieces of Shatkora ( Sylhet special , a citric lemon like fruit, only skin is used) after adding the flour . Add the Nihari Masala at the end .

4. Now the tempering . Heat ghee and add the onion , garlic . Fry until dark golden brown . Add in the hot nihari and cover with lid . 🙂

Serve with Porota , naan or rice !! Before you serve , garnish with Julianne cut ginger and green chilies .

Notes:

1. Please don’t use onion paste in the Nihari or paya .
2. Don’t skip ghee for the tempering . It really enhances the taste .

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Soojir mohonbhog

Soojir mohonbhog

Soojir mohonbhog

I love semolina !!! I love each and every preparation made with semolina . I don’t think there is any Bengali who doesn’t like mohonbhog- the Bengali delicacy . The difference between mohonbhog and regular sooji halwa is , mohonbhog is drier than halwas . Ghee needs to be separated before you stop cooking it . Texture though dry but should be moist with ghee and should not be mushy .. If you squeeze a little with your finger, you will feel them grainy – “Dana dana jhorjhore ” .. 🙂 sorry couldn’t get any proper English term to describe . 🙂
Many use milk in mohonbhog , but I at my home my mom never used milk making mohonbhog . because milk makes the semolina mushy. I still remember the taste of Mohonbhog of Old Dhaka’s Moronchand sweets . Oh!!! How flavorful mohonbhog can be . Many a time we used to go to Moronchand early in the morning to grab some luchi and mohonbhog . The earlier the better , lest you don’t get any mohonbhog left for you !!! Miss those days !!! Miss Moronchand Sweetmeat , miss mohonbhog !!!!!
For mohonbhog coarse semolina is perfect . But now in New York , the semolina is too fine , even the coarse one looks like powdered !!! Please use coarse semolina to get the correct texture and again the ratio of sugar , semolina and water is very important .

Ingredients :

1 cup coarse semolina/ shooji
1 – 1 and 1/4 th cup sugar ( according to the taste)
1 cup ghee ( If you are using nonstick use 3/4 th cup)
1 and 1/4 th cup water
3 green cardamoms , 1 small stick of cinnamon and 1 bay leaf
Kishmish and dried fruits to garnish

Procedure :

1. Heat the ghee and add cinnamon , cardamom and bay leaf . Add the sooji and fry until light brown and fragrant . The flavor of sooji never comes without frying .

2. Now add the sugar , then add all the water . Stir continuously until ghee separates . And all the water evaporates .

3. Garnish with dried fruits .

Great with luchi , porota or even ruti .. 🙂

Tips :

1. Mohonbhog is great for its flavor of good quality ghee . If anyone doesn’t want to use that much of ghee , then you can cook with oil . But add 2 tbl spoon of ghee at the end of the cooking .. 🙂