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Ingredient
Bengali Lunch Thali
Introduce
Chef :
Madhumita BishnuBengali Lunch Thali
#cc2022
#week2
Bengali cuisine has different kinds of style of food in its Thali. I chose a vegetarian one with Khichudi, Chorchori, Tomato Chutney o Payesh.
Ingredient
Food ration :
2 servingsCooking time :
Preparation time-10 mins, Cooking time-1hr
1/2 cup
Gobindobhog rice
1 cup
Moong Dal
1 Tbsp
ginger paste
2-3
green chilies
as required
Few florets of cauliflower
as required
Ghee
1
bay leaf
as per taste
Salt
1/2 tsp
panchphoron
1/2 tsp
turmeric powder
1 tsp
red chilli powder
As Required
Mustard oil
3-4
Indian berry
1/2 cup
sugar
as required
Oil
2 cups
milk
1/4 cup
nuts and raisins
2-3
black cardamoms
Cooking instructions
* Step 1
For Khichudi - soak rice for 30 mins, roast the Moong Dal in a pan on medium heat for 2-3 mins. Set aside. Add the Dal to the soaked rice and set aside
* Step 2
Drain the water from the rice & Dal. In a pan heat ghee and fry the cauliflower florets. Set aside
* Step 3
In a pan heat ghee and add whole garam masala, bay leaf and whole red chillies. When it splutters, add ginger paste and stir to cook for 2 mins
* Step 4
Add Rice and Dal and mix well, add cauliflower florets, salt and add 4 cups hot water. On medium flame cook covered.
* Step 5
Stir in between so that it doesn’t stick to the bottom.
* Step 6
When all are cooked well, add ghee again and pinch of garam masala powder. Mix and keep covered until ready to serve
* Step 7
For Chorchori - wash and peel the skins of the veggies except Malabar spinach, eggplants.
* Step 8
In a wok heat oil, add bay leaf, whole red chilli, panchphoron and add Malabar spinach. Add pinch of salt and cook covered for 5 mins so that water leaves from spinach.
* Step 9
Add radish, potatoes, pumpkin and cook for 2-3 mins, add eggplants and mix well. Add turmeric powder, red chilli powder, mix well. Add 1/2 cup water and cook covered
* Step 10
When all veggies are cooked, sprinkle pinch of garam masala powder and keep covered until ready to serve
* Step 11
For Chutney - wash the tomatoes and berry. Chop the tomatoes. In a pan heat oil, add panch Phoron, and when it splutters add berries and chopped tomatoes
* Step 12
Cook for 3-4 mins, add sugar, salt and 1/2 cup water. When the consistency is semi thick and sugar is dissolved, set aside. Chutney is ready
* Step 13
For Payesh - soak Gobindobhog rice for 15 mins. In a wok heat milk, and boil on medium flame for 10 mins.
* Step 14
Add soaked and drained Gobindobhog rice. Cook on low flame and keep stirring until half cooked
* Step 15
Add bay leaf, black cardamom and sugar and keep stirring until sugar is dissolved.
* Step 16
Add nuts and raisins and stir once. Set aside as Payesh is ready
* Step 17
Plate and enjoy
Note: if there is a photo you can click to enlarge it
Tag
gobindobhog rice
Moong Dal
ginger paste
green chilies
Few florets of cauliflower
Ghee
bay leaf
whole red chillies
whole garam masala - cinnamon stick, cloves, green cardamoms
Salt
medium size Radish
medium size potato
medium size Eggplant
medium size pumpkin
panchphoron
whole red chilli
turmeric powder
red chilli powder
Mustard oil
medium size tomatoes
Indian berry
Sugar
oil
milk
Nuts and raisins
black cardamoms
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