Khichuri - Bengali khichadi

Reminds me of durga puja feasts! Loved by Bengalis Khichuri is an essential part of any Bengali religious festival. Khichuri can be made in various versions - with or without vegetables, with or without meat or with both.The lentils used can also be of different kinds. You can use Moong daal, masoor daal or chana daal.
Here I am making a very simple version of Khichuri using potatoes and red lentils.

Ingredients: 
Rice - 250 ml
Red split lentils (masoor daal) - 250 ml
Potatoes -2 
Ginger paste - 1tablespoon
Green chili - 1
Oil - 2 tablespoons
Salt - to taste
Sugar - 1 teaspoon
Spices set 1- Whole garam masala
Cinnamon - 1 3 inch stick
Cardamom - 4
Black cardamom - 1
Bay leaf - 1 
Cloves - 4
Spices set 2
Cumin powder - 2 tsp
Coriander powder - 2 tbsp
Turmeric powder - 2 tsp
Chili powder - To taste
Garam masala powder - 1 tsp


Step 1: Mix the daal and the rice and soak them in water for an hour. After that drain the water and keep them aside.

                                               

Step 2: Cut the potatoes into small cubes. Chop the green chili.

Step 3: Heat oil in a pan. Add the spices in set 1. Turn the heat to medium. Fry the spices for a minute.

Step 4: Add the potatoes and fry for 4-5 minutes.Then take them out. 

Step 5: Now in a separate bowl , add  the spices in set 2 and two tablespoons of water. Mix well. 

Step 6: Add this mixture to the oil.Also add the chopped chili and the ginger paste. Cook for a few minutes , till the oil separates from the mixture.

Step 7: Now add the daal and rice from step 1. Coat it thoroughly with the mixture. Keep frying for 3-4 minutes. 

Then add the potatoes. 

Step 8: Cook for a further 3 minutes. 


Step 9: Add 600 ml of water. (The water can be added depending on your preferred consistency for khichuri, I like the traditional watery khichuri). Add salt to taste. Add 1 tsp of sugar.

Step 10: Close the lid and cook till the rice and daal are cooked. 


Step 11: Enjoy your "Khicuhri".

Jeera Aloo (potato based dish)

One of the most popular vegetarian dishes, Jeera aloo,                    
is an integral part of North Indian cuisine. It is very
easy to make and requires very few ingredients. The name "jeera aloo" literally translates to potatoes with cumin seeds.

The following recipe serves 2 people.
Time required: 25-30 minutes


Ingredients :
Potatoes - 3 medium sized
Oil - 3 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Green chilies - 1 or 2
Onion - 1 medium sized
Ginger - 1/2 inch piece
Garlic - 1 clove
Turmeric powder - 3/4 tsp
Cumin powder - 1 tsp
Chili powder - to taste
Coriander powder - 1 1/2 tsp
Asafetida - a pinch
Salt - to taste

Step 1: We need four medium sized potatoes. Boil and peel the potatoes. Boil them to a consistency so that are cooked thoroughly but are firm.Chop them into bite size pieces and keep them aside.

Step 2: We need the following spices : (a)  Cumin seeds, mustard seeds, ginger, garlic, chili and onions.  We can either use dried red chilies or green chilies, and if you like it spicy add them both. I am adding two green chilies for this preparation. Keep the heat at medium level. We also need (b) asafetida (hing) and fenugreek (methi) seeds. Chop the onions, garlic, ginger and chilies finely.

(a)

(b)

Step 3: Heat 2 tbsp oil in a pan.Once the oil is hot add the mustard seeds. Wait for them to crackle, then add the cumin seeds and asafetida. Fry them for a minute. 

Add the chopped onions, garlic, ginger and chilies. Fry them in medium heat for 4-5 minutes. Then add the fenugreek seeds. Add salt to taste.

Fry for 3-4 more minutes or till the onions turn glossy.

Step 4: Now we need (c) cumin powder, coriander powder, turmeric and chili powder. Mix them together and add 2 tablespoons of water to make a paste.

(c)

                                                                                       

Step 5: Add the paste to the onions. Cook in medium heat till the oil separates from the mixture.

Step 6: Now add the potato pieces. Coat them well with the mixture. Keep cooking for 10 more minutes on medium to low heat.

Step 7: Enjoy Jeera aloo!