Khichuri is one of those rare dishes that effortlessly strides the boundary between what’s considered ‘ordinary’ and ‘special’ when it comes to cooking. The Bengali variant of the ever-pervasive South Asian ‘khichdi’, made with nutty, roasted moong dal and fragrant gobindobhog rice, khichuri ranges from mild, runny, and carefully spiced for when you are under the weather, to steaming and slurpy for those wistful rainy days, to the thick, gorgeous, ghee-laden offering made to your favourite goddesses during pujo. In this recipe, we take you, step by step, through the entire process of producing the perfect bhog'er khichuri, ideal also for an evening meal during the monsoons.
View the FULL RECIPE at [ Ссылка ]
______________________________________________
RELATED VIDEOS
Panchmishali torkari: [ Ссылка ]
Begun bhaja: [ Ссылка ]
Phulkopi'r dalna: [ Ссылка ]
Bengali garam masala: [ Ссылка ]
FIND US on Facebook, Instagram, Twitter, and Google Plus @bongeats.
MUSIC
"Chowringhee" by Bemanan ([ Ссылка ])
