Category: Rice

Payesh ( Rice Pudding)

PAYESH or Rice Pudding is one of the easiest desserts to make at home. It is made with Milk and Rice and a sweetener which can be Gur (Palm sugar) or Sugar. We often make it as an offering to the God’s on special festivals. Instead of cake Payesh is made to celebrate a person’s birthday. Date Palm Sugar or Khajur Gur ( date palm jaggery,) is only available in the months between November and February, in Bengal. Khajur Gur (date palm jaggery ) is made from the Juices which are extracted from the Date Palm, where as the commonly available Gur ( jaggery) is made from Sugar cane juices. Khajur Gur is a Delicacy in Bengal and is often more than double the price of sugar. Many delicious Bengali sweets, like Gurer Sandesh, Gurer Rossogolla are made with this Khajur Gur in the winter and is available in all sweet shops in Bengal during that time.

This is the Recipe for Gurer Payesh but I have given the amount of Sugar you can use when Gur is not available. The method of making the Payesh is extremely simple a but time consuming.

Khajur Gur or Date palm sugar is made from the sap of the Date palm. It comes in big blocks or chunks which have to be broken or grated before it can be used.

This is a photo of khajur gur after it was grated.

Rice that is used traditionally is the small grain Gobindo Bhog rice, Basmati can also be used, but it is better to use the broken basmati or any small grain rice.

This photo is of Gobindo bhog rice after it was washed.

Ingredients

  • Milk 2 litres full cream milk.
  • Rice 1/4 cup washed and water drained out.
  • Khajur gur (Date palm jaggery). 2 to 2 &1/4 cups grated [or 1to 1&1/4 of Sugar]
  • Powder Milk 1 tablespoon. ( Optional)

How to make the Payesh

  • In a heavy bottom pan pour the 2 litres of full cream milk, then place the pan on the stove and bring it to a boil.
  • Once it starts boiling reduce the heat to medium and let it boil stirring often so that there is no cream formed on the surface of the milk.
  • After 5 minutes add the rice, and let it keep boiling. Keep stirring frequently till the milk has reduced in volume quite a bit, and the colour of the milk is creamy or off white. This may take 30 minute or more. [ if you are using Sugar then add it once the Rice is soft, and stir it in]
  • Keep stirring the boiling milk till the volume is almost half and the milk is boiling somewhat like the video below. Add the milk powder mixed with a couple of spoons of water, but this is optional. The milk powder will help to thicken the Payesh.
  • Let it boil for a few minutes before taking the Payesh off the heat.
  • Wait for about 10 minutes before adding the Gur (jaggery). Stir in the grated Gur (jaggery) till all the Gur (jaggery) is dissolved. If you add the Gur to the boiling payesh there is a strong chance the Milk will curdle and completely ruin the payesh, so I always take it off the heat and cool it slightly, such that it is still hot enough to melt the Gur (jaggery).
  • Let the Payesh cool completely, the pour it in a serving dish and put it in the fridge.
  • Serve cold.
Payesh is done when the milk is boiling like this in the middle

Rita's RecipesLeave a comment

Khichuri

Khichuri ( in Bengali) or Khichdi ( in hindi), is a porridge like one pot meal. This is very easy to make in a pot or in a pressure cooker.The main ingredients are rice and dal ( lentils) which are cooked together, with a few spices. There are various types of lentils and any one or a mixture of different types of lentils are used with the rice. Often some vegetables are also added to make the Khichuri more tasty and nutritious. The simplest type of khichuri is to cook Rice and yellow Moong dal, ( this is Moong dal where the green skin is removed and the yellow bean is split) with some salt and turmeric powder, and then a dollop of ghee added for taste. This is the healthy, easy to digest khichuri.

In Bengal Khichuri is made mostly with Moong dal and Gobindo bhog rice. Khichuri made as an offering to God during our festivals and Poojas are made with moong dal and no onions and garlic is used.

The recipe here is the khichuri I like to make and it is made with rice and a mixture of Masur ( the pink lentil) and yellow Moong and I add onions to it too. I have added Cauliflower and Peas and Potatoes, but you could add some more vegetables like carrots, and beans if desired. Or even cook the khichuri with no vegetables added.

Khichuri is served piping hot with a variety of Pakoras ( fritters), or with simple mixed green salad or just pickle and papad or potato chips, or fried fish or a mixed vegetable mish mash called Ghant. The Bengali tomato chutney goes very well with it too.

It was a very cold and foggy day so this is what I made for Lunch.

KHICHURI

Serves 6 to 8 people.

INGREDIENTS

  • Rice 1&1/2 cups (any kind of rice, Basmati, Jasmine, I used small grain Gobindo bhog)
  • Yellow moong dal. 1/2 cup
  • Pink Masur dal. 1/2 cup
  • Onion sliced 1 cup
  • Cumin ( jeera) powder 2&1/2 Tablespoons
  • Coriander (dhania) powder 3 Tablespoons
  • Salt 3 Tablespoons
  • Sugar. 3 teaspoons
  • Turmeric (haldi). 1 teaspoon
  • Chili ( mirchi) powder. 1/2 teaspoon
  • Oil 1/2 cup ( any vegetable oil)
  • Ghee or butter 2 Tablespoon
  • Garam Masala powder 1/2 teaspoon ( cardamom, cinnamon and cloves ground together)
  • Ginger grated 1 Tablespoon
  • Green chilies slit. 4
  • Cardamom whole 6
  • Cloves 6
  • Cinnamon stick 2 inch piece broken
  • Water 12 cups

I added these vegetables, but you can add more or less.

Cauliflower cut into florets. 200 g ( you can add more or less)

Peas ( fresh or frozen) 1 cup

Potatoes peeled 200g ( cut into big pieces)

HOW TO MAKE KHICHURI

Put the rice and dals in a bowl and wash well with cold water two or three time, then drain out the water and keep aside

Heat a big heavy bottom pan and add the oil. ( a dutch oven is a good vessel to use to make the khichuri)

Saute the potatoes first and then the cauliflower florets, remove them from the pan and keep aside.

To the remaining oil add the whole broken Cinnamon, 6 cardamoms and 6 cloves. Stir

Add the sliced onions and fry till they are soft.

Add the washed rice and dal, stir well to mix the onions into the rice and dal

Now add 2&1/2 Tbsp. Cumin (Jeera) powder, 3 Tbsp. Coriander (dhania) powder, 3 Tbsp. of salt, 1 tsp. Turmeric (haldi) powder, 1/2 tsp. Chili ( mirchi) powder, 3 tsp. of sugar and 1 Tbsp. of grated ginger (adrak paste)

Stir everything well for a minute or two then add 8 cups of water , keep the remaining water to add whenever the khichuri gets too dry. Stir and cover with the lid and bring it to a boil on high heat. Once the khichuri starts boiling reduce the heat to medium and let it cook. You need to stir the pot once in a while or the rice will stick to the bottom.

After about 10 minutes, add the sauteed cauliflower and potatoes and the green chilies . If you are using fresh peas then you have to add it to the khichuri now, but if you are using frozen peas then add it when the rice is cooked and soft. Cover again and let it cook. Add some water if needed. The consistency of the Khichuri should be like oats porridge not dry.

Once the rice is cooked and soft and the potatoes and cauliflowers can be cut with a spoon, add the 2 Tbsp of Ghee and 1/2 tsp of garam masala powder.

Serve hot.

Any left over Khichuri stays well in the fridge and can be easily heated in a microwave. If you need to heat it on the stove then just put it in a saucepan with a little water and bring it boil.

POTATO STICKS

Peel a couple of potatoes and cut them into sticks. Soak the sticks in a pan of ice water for an hour or so. Drain out the water and dry the sticks a little on a dish cloth or paper towel and then deep fry them in hot oil on high heat. Remove with a slotted spoon when slightly brown and keep them on a plate lined with paper towel. Sprinkle some salt on them. Serve

FRIED FISH

I used Carp, ( Rui or Rohu) pieces, but you can use any firm fish, like king mackerel, or pomfret, or even Tilapia steaks.

Marinate the fish with salt and Turmeric ( haldi) for an hour or so and then just deep fry them in oil. The oil should be very hot and smoking before you add the fish otherwise the fish will stick to the bottom of the pan. Fry the fish on reduced heat till it is brown on the outside.

PAPAD

There are various types of papad available, I chose a spicy moong dal papad.

Heat some oil a pan or kadai ( wok) . It should be very hot. With the help of tongs hold the papad in a corner and dip it in the hot oil, it will fry immediately, so quickly turn it once with the help of the tongs and take it out of the oil before it burns and turns dark brown. Keep the fried papad on a plate lined with paper towel.

Rita's RecipesLeave a comment

Delicious Basanti Pulao with Saffron

Mishti Pulao

Long time ago I had been invited to lunch with my husband’s friend and his family. His mother had made Misthi pulao ( Basanti Pulao) that day. I have been trying to recreate that taste ever since. This recipe comes very close to that Mishti Pulao.

Pulao is made on special days in Bengali homes. Pulao- Kosha Mansho (Mutton Curry) is considered the best pairing. Chingri Maacher Malai curry (Shrimp in coconut gravy) also goes very well with Mishti Pulao. Maacher Kalia (Fish curry) and Chanar Dalna (paneer curry) are great pairings too.

Mishti Pulao is also called Basanti Pulao ( yellow pulao). Many people use Holud or Turmeric to get the delicate yellow color. I have not used any Turmeric, Saffron gave this beautiful color, and the amazing aroma. Good quality saffron, Ghee and old Gobindo bhog rice is what makes the best pulao. Basmati rice can also used if Gobindo bhog rice is not available, but Saffron is essential. Dry fruits like cashews, raisins, are generally added, but some people like to add pistachios, dried plums or apricots too. I have used only cashews, raisins (kishmis) and pistachios.

We use good quality ghee in the Pulao, preferably Ghee made from Cow’s Milk.

A heavy bottom pan with well fitted lid is essential. I use a pan with a glass lid. This way, I can see if the pulao is done without lifting the lid.

INGREDIENTS

  • Gobindo bhog or Basmati rice 2 cups
  • Water 3 & 3/4 cups
  • Salt 2&1/2 teaspoons
  • Sugar 6 tablespoons
  • Saffron threads 1/2 teaspoon.
  • Kewda water or rose water 4 drops ( optional)
  • Ghee ( cow’s milk ghee) 6 Tablespoons
  • Cinnamon 1 inch piece broken into bits
  • Cloves 5 or 6
  • Cardamom 5 or 6
  • Bay leaves 2
  • Cashews 20
  • Raisins. ( kismis )20/25
  • Pistachios 10/15 (optional)

For the pulao masala 2 teaspoon

  • Only the seeds from 8 or 10 green Cardamoms
  • Cinnamon 2 inch piece
  • Cloves 8
  • Nutmeg a small piece

Prepping

1 Wash and soak the 2 cups of Gobindobhog Rice for about 30 minutes.

2 After 30 minutes drain out all the water. Spread the soaked rice on a tray or big plate to dry.

3 Dry roast the Seeds of the green Cardamom, pieces of Cinnamon, Cloves and Nutmeg. You will get a slight nutty aroma, then take it off the heat. Cool it and then grind these spices to a powder. You will need only 2 teaspoons of this spice mix for the Pulao. The rest can be stored in an airtight container.

4 Gather all the ingredients before you start to cook.

Gobindobhog rice
Bay laeaf, cinnamon, cardamom,cloves and ghee
pulao masala,sugar,salt, saffron, and turmeric (optional)

Method

  1. Heat a heavy bottom pan. Add 2 tablespoons of ghee.
  2. Fry the cashews and pistas until the cashews are slightly brown. Remove it with a slotted spoon and keep aside on a dish. Do not fry the raisins. Switch off the gas. We will cook the Pulao in this Pan.
  3. In a saucepan put the water and bring it to boil. Switch off the heat. Then add salt and sugar to the boiling water. Mix it well and add the saffron also. This water will be added to the rice.
  4. Heat the heavy bottom pan again, add the rest of the ghee and heat it. Add the ingredients for seasoning to the ghee ( Phoron/Tarka) – Bay leaves, whole cardamoms, cinnamon pieces, and cloves.
  5. Add the rice and stir fry till the grains are opaque.
  6. Add the hot water mixture you had made, and 2 teaspoons full of the Pulao masala.
  7. Add the dry fruits also. Now stir well. You can add a few drops of kewda water ( optional )at this point.
  8. Once the rice starts to boil, reduce the heat to medium-high. Continue cooking until the water disappears. Little holes will appear, like in the photo below.

9 Lower the heat to the minimum. Cover with a well fitting lid. Let it cook0 for 4 to 5 minutes.

10 Then switch off the heat. Let it sit for about 5 to 6 minutes or up to ten minutes. Open the lid and stir the rice with a fork, and serve or keep it covered, till ready to serve. This has to be eaten hot.

Storing the Pulao.

Pulao keeps very well in the fridge for up to 2 days. Just warm it up in your microwave oven for 3 minutes before eating.

We usually serve Kosha Mangsho ( Mutton curry) with this pulao. But for vegetarians Chanar Dalna is served.

Rita's Recipes1 Comment

Chicken Pulao

This is an easy recipe and I make it quite often and it is a family favorite. This recipe is very useful when you need a interesting option but have very little time. I serve this Pulao with a simple mixed salad and yogurt Raita.

Basically I make the chicken curry with a little extra masalas and then cook the rice with the gravy. The rice absorbs the flavors of the gravy and the and tastes really amazing.

Chicken Pulao

Ingredients for the Chicken curry.

Chicken cut into medium pieces 1kg

Onion grated or ground 1cup

Fresh tomatoes grated or mashed 1cup (or 2 tablespoons of tomato puree)

oil 5 Tablespoons

salt 1&1/2 teaspoons

chili powder 1/2 teaspoon

Turmeric powder ot Haldi 1/2 tsp.

Coriander orDhania powder 1 tsp.

Cumin or Jeera powder 1/2 tsp.

garam masala powder 1 tsp.

For tempering the oil or Tarka:

whole black cardamom 1

small cardamom 2

few pieces of cinnamon

cloves 4

Bay leaf or tej patta 1

Ingredients for the Rice

Basmati Rice Sela* (parboiled) or normal 1&1/2 cup

For Tempering or Tarka: Bay leaf 1, and 2 inch piece of cinnamon broken

Ghee or oil 2 tablespoons

Water 2 &1/2 cups.

Ingredients

*Basmati Rice is available in Sela (Parboiled) or regular kind. I prefer to use the sela variety for this pulao because the grains are sturdy and do not break easily. The regular one is delicate and if it is slightly overcooked the grains break up and become mushy. But I generally use what I have at home. if you use Sela basamati then soak the rice for at least half an hour, then drain out the water and keep aside. With the regular basmati you just rinse it a couple of times and drain out the water completely and keep aside.

Heat a Pan or kadai add the oil and when the oil is really hot, add the ingredients for the Tarka: the cardamoms, bay leaf ,cloves, and cinnamon.

Stir a little then add the grated onion, stir fry on medium heat till onions are brownish.

Add the garlic and ginger paste, and fry till the raw smell of garlic is gone.

Add tomatoes, salt, chili , turmeric, cumin, coriander powders and keep stir frying till the oil can be seen around the masala.

Now add the chicken and keep stirring and frying for at least 10 minutes on medium heat,or till there is nice fried aroma and the chicken pieces are brown and well coated with the masala. Add the garam masala powder and stir the curry well .Switch off the heat and keep the chicken curry aside.

Chicken coated with all the masala and fried. Chicken curry.

You need a big pan or wok with a cover to make the pulao.

The rice which was soaked and rinsed, and the ingredients for tempering the oil/ghee before adding the rice.

Heat the Ghee or oil in a big pan or wok, add the bay leaf, cloves and cinnamon and cardamom. Stir a few minutes.

Add the rice and stir well till the grains are a bit opaque.

Add the chicken curry and stir to mix it well with the rice.

Add the water cover and bring it to a boil on high heat.

Now reduce the heat to medium low and let it simmer till all the water is absorbed by the rice and the rice is soft. With sela basmati it will be a little longer than normal basmati. Do not stir much or the rice grains will break. Switch off the heat and leave the pulao in the wok /pan with the cover on for 10 more minutes before transferring it to a serving dish.

Garnish with chopped coriander leaves/ dhania patta if you want before serving.

Rita's RecipesLeave a comment