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How to Make Bhog

     
Bhog

Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice

-: Ingredients :-

Basmati rice soaked and drained2 cups
split skinless green gram (dhulimoong dal) soaked and drained1 cup
Ghee 2 tablespoon
Cloves 6-7
Black peppercorns 1 teaspoon
Cinnamon 1 inch
Green cardamoms 5-6
Asafoetida ¼ teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Ginger finely chopped1 tablespoon
Green chillies finely chopped4-5
Onion finely chopped1 medium
Brinjal 1 long
Potato peeled and cubed1 medium
Carrot peeled and cubed1 medium
Cauliflower florets 8-9
Turmeric powder 1 teaspoon
salt to taste
Bay leaves 2
Red chilli powder 1 teaspoon
Cumin powder ½ teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1½ teaspoon
Green peas ½ cup
Tomatoes finely chopped2 medium

-: Nutrition Info :-

Calories : 2802
Carbohydrates : 503.8
Protein : 97.9
Fat : 44

-: Method :-

Step 1 :- Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.
Step 2 :- Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.
Step 3 :- Add onion, mix and sauté for 1 minute.
Step 4 :- Cut brinjal horizontally into half, cut into small pieces and add alongwith potato, carrot and cauliflower florets, mix and sauté for 2 minutes.
Step 5 :- Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes.
Step 6 :- Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
Step 7 :- Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.
Step 8 :- Transfer into a serving bowl and serve hot.

Tags: Bhog Recipe - This khichdi is indeed fit for God.

How to Make Doi Potol Pulao

     
Doi Potol Pulao

Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice

-: Ingredients :-

Cooked rice 3 cups
Pointed Gourd (potol), peeled and cut into thick strips8-10
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Green chillies slit2-3
Asafoetida a pinch
Ginger chopped1 inch
Potatoes peeled and cut into thick strips2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Kasundi Mustard 4-5 tablespoons
Yogurt 1/2 cup
Fresh coriander leaves roughly chopped1/4 cup

-: Method :-

Step 1 :- Heat oil in a non-stick wok, add mustard seeds and let them splutter. Add green chillies and sauté for 10 seconds.
Step 2 :- Add asafoetida, ginger, potatoes and pointed gourd (potol) and mix well. Cover and cook till vegetables are almost cooked.
Step 3 :- Add turmeric powder and salt and sauté for 1 minute.
Step 4 :- Add kasundi mustard and yogurt and mix well. Add rice and spread it evenly. Cook for 2-3 minutes.
Step 5 :- Toss the rice lightly and cook again for 2-3 minutes.
Step 6 :- Add coriander leaves and mix well.
Step 7 :- Transfer into a serving plate and serve hot.

Tags: Doi Potol Pulao Recipe - Favourite of the Bengalis – potol cooked with potatoes, kasundi and mixed with cooked rice.

How to Make Paneer Pepper Rice

     
Paneer Pepper Rice

Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Main Ingredients : Paneer (cottage cheese), Red capsicum
Cuisine : Fusion
Course : Rice

English: Cottage Cheese

A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

-: Ingredients :-

Paneer (cottage cheese) cut into small cubes150 grams
Red capsicum cut into small cubes1 medium
Yellow capsicum cut into small cubes1 medium
Green capsicum cut into small cubes1 medium
Basmati rice cooked brown2 cups
Oil 1 tablespoons
Spring onions with greens 3
Garlic chopped3 teaspoons
Crushed black peppercorns to taste
Salt to taste
Five-spice powder 1 teaspoon
Red chilli flakes 1 teaspoon

-: Method :-

Step 1 :- Heat oil in a non-stick wok. Slice spring onion bulbs.
Step 2 :- Add cottage cheese cubes in pan and toss. Sauté till they turn golden.
Step 3 :- Finely chop spring onion greens.
Step 4 :- Add spring onion bulbs in the pan and sauté. Add chopped garlic and toss to mix and sauté for 30-40 seconds.
Step 5 :- Add red, yellow and green capsicums and toss again.
Step 6 :- Add rice and toss. Add crushed peppercorns, salt, five-spice powder, red chilli flakes and toss again. Cook for a minute.
Step 7 :- Reserve some chopped spring onion greens for garnishing and add remaining. Switch off heat and toss.
Step 8 :- Serve hot garnished with reserved spring onion greens.

Tags: Paneer Pepper Rice Recipe - Paneer and colourful peppers tossed with rice and five spice powder to make this yummy rice.

How to Make Burnt Garlic Rice

     
Make Burnt Garlic Rice

Burnt Garlic Rice Recipe - How to make Burnt Garlic Rice?


Main Ingredients : Basmati rice, Garlic cloves
Cuisine : Chinese
Course : Rice
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Medium

-: Ingredients :-

Basmati rice soaked and boiled240 grams
Garlic cloves peeled and chopped25 grams
Cabbage diced70 grams
Carrots diced20 grams
Capsicum diced35 grams
Refined oil 10 grams
Seasoning 5 grams
Salt 1 gram
Sugar 1 gram
Spring onion chopped15 grams
Light soy sauce 2 grams

-: Method :-

Step 1 :- Heat oil in a non-stick wok, add garlic and cook till lightly brown, veggies and stir fry. Add boiled rice and toss well.
Step 2 :- Add seasoning, salt, sugar, light soy and toss well
Step 3 :- Add spring onion and serve hot.
Step 4 :- Garnish with fried garlic.