For me, and for many like me, this is a tangy, spicy and yummy way to get back the flavour of childhood. There were roadside joints outside my school gate selling Tetuler Achar. As the last bell rang, we run to the gate with all […]
The great Gulzar Sahab said “In umr se lambi sadkon ko manzil pe pahunchte dekha nehi… Bas daurti phirti reheti hai, humne to theherte dekha nehi…” (these roads, long as ages, never saw them reach destination…they just run, never saw them halt for once) Probably […]
Stored with many micronutrients, probably much more than freshly cooked rice, Panta Bhat has high nutritional value and is a super immunity booster. Consumed mostly in Bangladesh, Odisa, Assam, Tripura and West Bengal, this dish is still hugely popular in rural parts. Sadly, we the urban people hardly consume it and the knowledge is limited to what we have heard from grandmas and grandpas. Thanks to some top-notch restaurant brands, this forgotten dish is now coming back to our kitchen and yes, no one can have it just once. It is utterly delicious.
Internet is flooded with the history and benefits of Panta Bhat and thus, I am not going to repeat the same. In my home, Panta Bhat has always been eaten with great joy and satisfaction. Growing up, I have seen Maa soaking cooked rice in water overnight. The next morning she used to serve the same to us with bhajas (fries), bhartas (mash) and dry roasted coconut. Before starting for school, this was one of the most common dishes that we used to have, specially in summer.
The process of making Panta Bhat is too simple. Have it in breakfast or in lunch, choice is yours. Serve it with different bhajas, specially, mach bhaja (fish fry) or dim bhaja (egg fry). While most of the people relish Panta Bhat with mach bhaja, I always prefer it with dim bhaja. Here I explain you quickly how I make it.
- 1 cup (250 gm approx) small grain rice (preferably gobindobhog)
- 2 onion, chopped
- 4 green chilli, slitted
- 1 slice lemon (preferably gondhoraj lebu)
- 3 roasted dry red chilli
- 1.5 table-spoon mustard oil
- salt, according to taste
- Soak the cooked rice overnight in normal water. The water level should be just sufficient enough to soak the entire rice – neither less, nor too much.
- The next morning (or afternoon), take the rice and crush the rice by using your hand. Do not discard the water.
- Now, add onion, green chilli, roasted red chilli, oil, lemon juice and salt to it. Use your hand once again to crush everything and mix properly.
- Your highly nutritious Panta Bhat is ready to be served now.
While the summer is slowly approaching, you are ready to beat the heat with this super delicious probiotic summer cooler. Panta Bhat or Poita Bhat or whatever else you call it goes amazingly well with bhaja and bharta. Try it and your gut will definitely thank you.
Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating!
Hansher Dim Kosha has always been my hot favourite and it’s such a dish which is actually close to my heart as it reminds me of Pishimoni. Among all the other awesome dishes the genius lady used to cook, this dish in particular had […]
Dal is an Indian staple and is enjoyed all over the country in every season throughout the year. Every state, every region has its own speciality of Dal and all the varieties are equally delectable and healthy. While in the eastern part of India […]
There is hardly anyone who doesn’t love biriyani. Biriyani is a rice preparation originated in Indian subcontinents by Muslim royal families. This is typically prepared with meat, but, with times few more varieties have emerged and the most two popular forms other than meat is egg and vegetable. In India, Vegetable Biriyani and Egg Biriyani are no less popular than Chicken and Mutton Biriyani. For me, Vegetable Biriyani is not my thing, but, Egg Biriyani definitely is.
Cooking Egg Biriyani is much more easier than that of Chicken or Mutton Biriyani. But, the taste is something to die for. Being a Bengali I want alu/aloo (potato) in almost everything. My love for alu is the main reason why I love Kolkata style biriyani. I already have the recipe of Kolkata Style Mutton Biriyani on my blog and the same is loved by many. My Egg Biriyani recipe also contains alu and this makes the dish more wholesome and more delicious. If you follow my this particular recipe just remember that alu is completely optional, you can happily skip if you don’t want to.
The very recipe has a South Indian twist with tomatoes in it. Adding tomato gives biriyani a rich colour and flavour. Also, barista (fried onion) does a major job here so try to make your barista as perfect as possible. With that said, here’s the recipe for you all.
- 4 hard boiled egg, peeled
- 2 boiled potato, diced
- 1.5 cup long grained basmati rice
- 3 big sized onion, 2 normally chopped, 1 finely chopped
- 1 big sized tomato, finely chopped
- 4 green chillies, slitted to half
- 1 handful chopped coriander leaves
- 3 table-spoon whisked yogurt
- 1 table-spoon ginger paste
- 1 table-spoon garlic paste
- 1.5 tea-spoon turmeric powder (1 + 1/2)
- 1 tea-spoon red chilli powder (1/2 + 1/2)
- 2 bay leaf (1 + 1)
- 6 cardamom (2 + 4)
- 6 clove (2 + 4)
- 5 whole black pepper
- 1 cinnamon stick (1 inch approx)
- 1/2 tea-spoon cumin seed
- 1 table-spoon kewra water
- 1 table-spoon rose water
- cooking oil, as required
- water, as required
- salt, according to taste
- Wash and soak the rice in water for atleast 30 minutes.
- Rub the eggs and potatoes with little salt, 1 tea-spoon turmeric powder and 1/2 tea-spoon red chilli powder. Heat little oil in a pan and shallow fry eggs and potatoes. Remove and keep aside.
- Now it’s the time to make barista. Heat sufficient oil in and pan and fry the normally chopped onion in low flame. Sauté until they turn brownish. Remove, spread in a tissue paper and keep aside. Please make sure that the onion is not getting charred. Maintain the low flame.
- Heat required water in a vessel and add 1 table-spoon salt, 1 bay leaf, 2 cardamom, 2 clove and 1 table-spoon oil. Bring it to boil.
- Now, add the soaked rice to the water and cook the rice until it is almost 70% done. Please note that you should not stir the rice continuously. Incase you need to, do with a very light hand. Long grained rice are prone to breakage.
- Once the rice is 70% done, turn off the flame and drain the water completely from the rice. Retain the water for later use and discard the whole spices.
- Heat 4 table-spoon oil in a pan and temper with the remaining bay leaf, cardamom, clove, cinnamon, black pepper and cumin seed. Allow them to splutter.
- Add finely chopped onion and sauté until it turns translucent.
- Add ginger-garlic paste and stir until the raw smell of the paste goes off.
- Now, add remaining turmeric powder and chilli powder. Add salt and sprinkle little water and stir for few seconds.
- Add chopped tomato and stir until it becomes mushy.
- Now, add coriander leaves and green chilli and give the whole thing a quick mix.
- Add the yogurt and stir for 2 minutes over low to medium flame. The masala is ready now.
- Now, add fried eggs and potatoes to the same masala and mix well. Turn off the flame.
- Take a separate heavy bottom vessel and create layers for biriyani – one layer of rice followed by the masala, eggs and potatoes, some barista. Again one layer of rice on the top of it.
- Sprinkle kewra water and rose water on the top and also sprinkle some more barista. Also, add some water that you have retained after boiling rice from the top of it.
- Cover the lid and seal it with atta dough. Seal every opening and let it cook over low flame for 15 minutes. This process is called ‘dum’.
- After 15 minutes, turn off the flame and let the biriyani rest for another 15 minutes.
- Open the lid and your Egg Dum Biriyani is ready to be served now.
Serve hot with raita and make your lunch time more delightful. If you are an egg lover, this is definitely your thing.
Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating people!
Kancha Pepe or Raw Papaya is probably one of the most underestimate vegetable in any Bengali kitchen. We often remember it when someone is unwell in the house and the preparation is rather tremendously boring. Growing up, a runny curry with raw papaya and […]
With the advent of Makar Sankranti comes the season of pitha-puli. The festival of harvest always calls for grand celebrations. From sweets to savory dishes, from veg to non-veg dishes – this time of the year is to eat. No calorie count, no guilt in mind – you eat to celebrate harvest, you eat to pay homage to the land that gives us grains to survive and most importantly, you eat to celebrate life. Makar Sankranti, Poush Sankranti, Magh Bihu, Lohri or Pongal whatever you call it, the significance is same – thanking Mother Earth for being eternal fertile and respecting her biggest blessing, Food.
I celebrate Sankranti earnestly. From decorating my house with flowers and colours to preparing as many traditional dishes as possible for family and friends. Like many other Bengali houses, my celebration starts at least one week prior to Samkranti. Unlike any other usual day, my kitchen is messy now and everywhere I look I see rice flour, maida, til, tel, ghee, coconut, jaggery and what not…I feel so blessed 🙂
Bengalis prepare many varieties of pitha (sweet dumplings or wraps) – deep fried, shallow fried, steamed, boiled and what not. Some are quick and easy while the other are tedious. No matter what the variety or form is, these are age old recipes of our tradition and need utmost care and often demand granny’s and mommy’s food wisdom to handle.
Today, what I have prepared is Bhapa Puli Pitha. There are different types of puli pitha that we Bengalis make. I already have the recipe of Dudh Puli and Chanar Daler Puli recipe on my blog. Keeping the basics same, Bhapa Puli Pitha is just another variation and is made by steaming coconut-jaggery stuffed rice flour dumpling. With the below mentioned ingredients you should get 8-9 dumplings. Here’s the recipe for you all.
For The Dough:
- 1.5 cup rice flour
- 1 tea-spoon ghee
- 1/2 tea-spoon salt
- hot water (as required to knead a soft and smooth dough)
- 1 cup grated coconut
- 1/2 cup date palm jaggery (nolun gur/patali gur)
- 1/2 tea-spoon cardamom powder
- Mix all the ingredients as mentioned in For The Dough section together and knead a smooth dough. Cover and let it rest for sometime.
- Meanwhile, heat a pan and add all the ingredients mentioned in For Stuffing section. On a low flame, stir until the ingredients mix properly and the coconut is little fried. The stuffing should be sticky such that if you compress it should bind together. Once done, remove it from the flame and keep aside.
- Cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
- Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings.
- Boil water in the steamer.
- Grease the steamer pan, place the dumplings, and cover the lid. Steam the dumplings for 10 minutes.
- After 10 minutes, check the dumplings and if they are sticky, it’s not done. In that case, steam for another 5-6 minutes.
- Check again by touching the dumplings. If your finger comes clean, the Bhapa Puli Pitha is done and ready to be served.
Always serve these dumplings hot and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Indian Style Carrot Pudding aka Gajar Ka Halwa (also called Gajorer Halua in Bengali) is a super popular Indian dessert and almost relished by everyone during the winters. At this time of the year carrots are available in abundance and thus this is an […]