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                        We aren’t unaware of the diversity of thia simple staple dish across Indian subcontinent. Every state has it’s own way of giving this staple food its taste. This recipe is relative to bengali cuisine. Do try out this recipe and let me know how you like it. 
1. Gobindbhog rice 1cup 
2. Moong dal 1 cup 
3. Potatoes 2 chopped in big chunks ( shallow fried ) 
4. Cauliflower 5 to 6 florets ( shallow fried ) 
5. Peas half cup 
6. Sugar 1 tbsp 
7. Ghee 1 tbsp 
8. Salt 
9. Ginger paste 2tbsp 
10. Turmeric powder 
11. Cumin powder 
12. Bay leaf 2 
13. Cloves 4 to 5 
14. Green cardamom 2 
15. Cinnamon 1 inch 
16. Jeera 1 tsp 
17. Water 
18. Tomatoe 1 chopped 
19. Garam masala 1 tsp 
20. Coconut scraped half cup 
21. Green chillies 5 to 6. 
22. Oil to fry rice 2 tsp 
23. Mustard oil 4 tbsp 
1. Wash rice place in colander leave to air dry. 
2. Heat a kadhai add moong dal roast on low flame to get nice brown golden colour. Remove aside. 
3. In same kadhai add little oil add rice and cook till it appears glassy shiny. Remove in a plate.
4. In same kadhai add mustard oil add bay leaf cloves cinammon cardamom cumin seeds.
5. Make a paste of turmeric powder cumin powder ginger paste using few tbsp of water. Keep aside.
6. Grind coconut with green chillies without adding water. 
7. Put the coconut green chillies mix in whole spices in kadhai. Fry till brown.
8. Add the masala paste u made.
9. Add little water cook till thick add tomatoes cook more for 3 mins.
10. Add the fried potatoes and cauliflower with peas. 
11. Add salt sugar 
7. Add rice and moong. Cook for 1 minute 
8. Add hot water . Water should be  2 inch above the rice and dal mix. 
9. Cook on high flame for 1 minute and cover and cook for 15 mins on lowest flame while keep stirring in between . 
10. Once done add ghee garam masala . 
11. Serve hot with papad and mango pickle. 




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