But the Bengalis are not alone. The khichuri of those provinces also has some special touches on the rice and pulses. As a result, its taste is slightly different.
Mince khichuri from Andhra Pradesh
Let’s start with Amish. Andhra Pradesh’s famous minced meat khichuri will make you want to eat it again and again. This minced meat khichuri was a favorite of the Nizams of Hyderabad. They were also made according to their taste. You can also get a slight resemblance to the taste of this khichuri with biryani. Wash the soaked rice and biuli pulses well and soak them in water. Heat ghee in a pressure cooker and add whole hot spices, cumin seeds, oil japa and dried chillies. When it smells, add chopped onion. When it is golden fried, add mutton mince in it. After mixing well, add ginger garlic paste, tomato paste and raw chilli and stir well. Now add a little turmeric, lentil powder and a little biryani spice. Stay in the kitchen Add salt as needed. After cooking well, mix it well with Ataap rice and Biuli dal. Give the amount of water. Take down with pressure four whistles. Serve hot. There is nothing wrong with minced meat. Andhra khichuri tastes a little sour. If you don’t like it, reduce the amount of tomatoes.
Pongal in Tamil Nadu
Nabanna festival in Tamil Nadu means khichuri is the main food of Pongal. It is made with pure ghee or butter. The taste is a little sweet. Thoroughly wash one cup of roasted rice and one cup of peeled biuli dal and dry it and add water. Heat a pressure cooker, add rice and pulses, add ghee or butter. Keep mixing with a spoon. Then add water. Add salt, sugar, turmeric and mix well. The khichuri will be a little sore throat. Open the lid and knead well with the sleeve. Heat ghee or butter in another pan. Add whole mustard seeds, cumin seeds, raw chilli and curry leaves. Add a little ginger powder and black pepper powder. After stirring well, add broken cashew nuts. Now keep mixing it with khichuri. Can give a little water if needed. Spread fried cashews on top and serve it hot.
BC Belly Rice of Karnataka
Take hot rice and gram pulses. Take half amount of rice and pulses. Rinse well and drain the water. Cut carrots, beans, capsicum, cauliflower, potatoes into small pieces. You can also give karai shunti. In a pressure cooker, boil rice, pulses, vegetables, salt and ghee. Heat a separate pot and fry it in a dry pan with gram and biuli pulses. Place the fried pulses in ala container. Now heat the pot and put ghee in it. When the ghee is hot, fry it with dried chilli, whole cumin, coriander, fenugreek, asafoetida, poppy, coconut, cinnamon, cardamom, whole black pepper, cloves and whole mustard. Beat the mixture in a mixer. Heat ghee in a pan and fry cashew nuts first. Peel a squash, grate it and squeeze the juice. Mix well with fried cashew nuts and special spice paste. Now take khichuri and fried pulses from pressure cooker and pour it in this gravy and mix well. Spread ghee on top while eating.
Gujarati masala khichuri
Sultan Ahmed Shah, the founder of Ahmedabad, used to eat khichuri almost every day. Soak rice and biuli pulses in water. Now start boiling with water in a pressure cooker. Add salt, turmeric, ghee and vegetables of your choice. Add soaked rice and pulses in it. Take a few whistles. Now heat ghee in another pot and add oil, hot spices, dried chillies, asafoetida, whole cumin and curry leaves. Add onion and tomato paste, ginger and garlic paste. Stay tuned. Add chilli powder, cumin powder and coriander powder. Make gravy with a little water. When oil is released, add khichuri in it. Mix well. Sprinkle coriander leaves on top and press the lid of the pot and boil for a while. Serve with pickles and pancakes.
Bihari Khichuri
Bengali khichuri bears little resemblance to Bihari khichuri. Heat oil in a pressure cooker and add oil japata, dried langa and whole cumin seeds. Add onion and tomato paste, garlic and ginger and mix well. Add salt, chilli powder, turmeric, cumin powder and coriander powder. Lightly squeeze and chop with the vegetable pieces of your choice. Then mix it well with doa rice and pulses. Boil under pressure with the same amount of water. Serve hot with lentils and pickles.
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2021-06-27 15:34:49
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