The persistent rainfall and gloomy weather have played spoilsport the entire weekend and forced many of us to cancel our plans. Monday looks no good either. If you are one of those who’s still mulling over the now-rain-now-dry situation, we have a solution. Bengal’s long-standing love affair with khichuri and begun bhaja is not unknown to the world. So, here’s one khichuri and two essential condiment recipes — albeit with a twist — to cook at home and relish.
Quick mutton khichuri
Quick mutton khichuri Shutterstock (Representational image)
Missed having mutton curry and khichuri over the weekend? Try this recipe that has both — the innocence of plain khichuri and regal deliciousness of mutton. Do go for mutton pieces with some fat on it and we promise, what you taste will make you cook this more often than you think.
Ingredients:
- Gobindobhog rice: 1 small cup
- Moong dal: 1 small cup
- Ginger and green chilli paste: 2 tablespoons
- Panchforon: 1 teaspoon
- Dry whole red chillies: 2
- Bay leaf: 1 large
- Tomatoes cut into halves: 2
- Slit green chillies: 2
- Turmeric powder: 1 tablespoon
- Boneless mutton pieces: 10-15
- Ginger and garlic paste: 2 tablespoons
- Lemon juice: 2 tablespoons
- Salt
- Sugar
- Ghee
Recipe:
- Dry roast the moong dal and wash well
- Wash the rice and strain excess water
- Marinate the mutton with ginger-garlic paste, lemon juice, salt and turmeric powder
- In a pressure cooker, add ghee (about 3-4 tablespoons) and heat well
- Now add bay leaf, dry whole red chillies and saute
- Add panchforon and let the spices temper
- Add ginger and green chilli paste, turmeric powder and a pinch of salt. Saute well
- Now add mutton and saute on medium flame for 10-12 minutes
- Add rice, dal and mix well. Saute till the rice turns translucent
- Add tomatoes and slit green chillies
- Pour water and also salt and sugar to taste
- Put the lid of the pressure cooker and cook on low flame for 2 whistles
- Allow the steam to evaporate. Open the lid, check seasoning and the mutton
- Once the khichuri is ready, pour some more ghee and enjoy
Tips:
- Opt for mutton pieces that are small and can be cooked easily
- The ideal measurement for water is double the amount of rice and dal together plus half a cup extra, i.e. 4 1/2 cups of water in this case
The perfect chicken and tomato omelette
The perfect chicken and tomato omelette Shutterstock (Representational image)
Khichuri without omelet is a half-baked experience that we don’t want to have. But since the khichuri comes with a twist this time, how about zhuzhing up the omlette/mamlet/dim bhaja too? Here’s how…
Ingredients:
- Eggs: 3
- Finely sliced onion: 1 medium
- Finely sliced tomato: 1 large
- Boneless chicken pieces boiled with salt and pepper: 5-6 tablespoons
- Black pepper powder: 1 teaspoon
- Full fat milk: 4-5 tablespoons
- Mustard oil: 2 tablespoons
- Salt
Recipe:
- Separate egg yolks and egg whites in two bowls
- Season each with salt and pepper
- Beat the egg whites with milk until light and fluffy
- Beat the yolks too
- In a nonstick skillet, add oil and heat well
- Turn the flame low, pour the egg whites and spread well. Cover and cook for 2-3 minutes
- Uncover, pour the egg yolks over the egg whites and add sliced onion, tomato and chicken. Sprinkle black pepper powder too
- Cover and cook for another 2-3 minutes. Dig in
Tangy begun bhaja
Tangy begun bhaja Shutterstock (Representational image)
Since we are walking the extra mile and adding both chicken and mutton on the rainy day platter, the second condiment also has to have some X factor, right? Skip tomato chutney and papad, but do serve this posto chhorano tok-jhal begun bhaja with your khichuri.
Ingredients:
- Ring-shaped, medium-thick brinjal pieces: 4
- Amchur (dry mango) powder: 1 tablespoon
- Red chilli powder: 1 teaspoon
- Kashmiri red chilli powder: 2 teaspoons
- Turmeric powder: 1 tablespoon
- Ginger powder: 1 teaspoon
- Bhaja masala: 1 teaspoon
- Poppy seeds: 2 tablespoons
- Mustard oil
- Salt
Recipe:
- Take a plate and add all the dry spices, except the poppy seeds. Mix well
- Spread the poppy seeds on a separate plate
- Add mustard oil on a nonstick pan and heat well
- Gently coat the brinjal pieces on both sides with the spice mix
- Right before adding the brinjal to the pan, place each on the poppy seeds and press gently on both sides
- Turn the flame low, put the brinjal pieces in the pan and cover
- Cook both sides until golden brown and enjoy with khichuri and omelette
P.S. While you are at it, don’t forget to scoop out some achaar and add to the plate. And if there’s some topshe in the fridge, fry them in beer batter).
